Roasting and Slicing Lunch Meats

Avoid added sodium and other unwanted ingredients by being your own deli. This page has information about roasting and slicing lunch meats.
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We've already been brown-bagging lunches for a long time, but with food prices having shot up to their present level, even doing that is a budget- juggling act some weeks.

One day, I took a good hard look at where else I could possibly cut back as far as the grocery bill was concerned; my husband takes a salad and a sandwich daily, and I figured that the packaged cold cuts I was using averaged out to about $8.00 a pound! Even using store brand, fresh deli-cut or taking advantage of sales on different name brands didn't make a significant difference.

I've cut the cost by more than half by buying roasts, turkey breasts, whole chickens and turkeys and ham as they rotate on sale and roasting them solely for lunch meats. We picked up a small meat slicer at a yard sale for ten bucks and the DH is in charge of shaving it thin. It can be frozen and defrosted in weekly batches.

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A little extra work, but the lunch roasts can be thrown in the oven along with anything else that might be cooking for a dinner, so we're saving a little energy, too!

By Candy Killion from Hollywood, FL

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