Which Yogurt Should I Buy?

For me, one of the most confusing parts of the grocery store is the yogurt area.  There are so many options! There are different types and flavors, different nutrition, and different prices.  To play it safe, I usually stick with what my family likes – citrus flavored yogurts for me, peach yogurt for my husband, drinkable yogurt for my oldest son, Greek yogurt for my daughter, and small containers of yogurt for my youngest son.  


But, I have wondered, what if I am sacrificing nutrition or paying too much by playing it safe?  Down below, I have created a table to help make decisions when buying yogurt. I used the information for yogurt that is available at a local grocery store where I shop.



Yogurt Type

Container Size (oz) Cost Sugar (g) Calcium (%DV) Vitamin D (%DV)

Fruit flavored (original)


$0.46 19 20


Fruit flavored (light)

6 $0.46 10 15



5.3 $0.78 6 15


Greek fruit flavored (light)

5.3 $1.00 6 15



1 tube


(per tube)

8 10


Drinkable                 3.1


(per bottle)




*Percent Daily Value or %DV is the amount of that nutrient for a 2000 calorie diet.

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Fast Food Restaurant vs Homemade Breakfast

Written by Kathryn Standing

Student Assistant, ISU Dietetics

It can be difficult to keep to a budget, keep yourself healthy and keep to your schedule. I have been trying to change my breakfast routine with the goal of reducing my stress and spending, all while being healthier. Easy right? If I pick up breakfast on the way to work from a drive-through, would it save me time and money? How healthy would it be? I tried a couple of fast food breakfasts near my home to see what I find and I’m sharing the low down with you.

Drive through breakfast


Time: 10 min — The fast food restaurant is about 6 min out of my way and the time through the drive-through was 4 min for a total of 10 min invested in my breakfast.

Cost: $ 2.59

Calories: 340

Fat: 15 g

Saturated fat: 5 g

Cholesterol: 175 mg

Sodium: 640 mg

Fiber: 1g

→ Comments: The sandwich was pretty good! I got crumbs all over my car, though. Plus, I couldn’t resist getting some breakfast potatoes, which I regretted later. If I had chosen this sandwich on a croissant instead it would have doubled my fat and added 160 calories!


Time: 12 min — The fast food restaurant is about 5 min out of my way and was very busy! The time through the drive-through was 7 min for a total of 12 min invested in my breakfast.

Cost: $ 4.19

Calories: 240                                   

Fiber: 3g

Fat: 2.5 g                                          

Sugar: 26 g, Added 18.95g

Cholesterol: 5 mg

Sodium: 125 mg

→ Comments: It was a good parfait, very sweet! It was also in a handy container. The fast-food restaurant I went to was very busy. I managed to get the last parfait, but I worry they would be out if I wanted to get one again.

At home breakfast


1 whole wheat English muffin – 1 egg – 1 slice reduced fat white American singles

Time: 7 min — It took me about 4 min to cook the egg and toast the bread, plus another 3 min for clean-up.

Cost: $ .56

Calories: 245

Fat: 8.5 g

Saturated fat: 3 g

Cholesterol: 196 mg

Sodium: 530 mg

Fiber: 3g

→ Comments: This sandwich was very similar to the one I had gotten at the drive-thru, except I used the whole wheat version of an English muffin. The sandwich I made at home had better nutrition for me with almost half the fat and triple the fiber. Though the cholesterol was higher, I assume that is only because of a difference in the type and size of eggs used. The sodium was a little lower in mine, but this experiment does show that sodium is hard to limit sometimes.


½ cup plain non-fat yogurt sweetened with 1 tsp honey – ½ cup berries (frozen, thawed) – 2 T granola

Time: 5 min — It took me about 3 min to make, plus another 2 min to clean up.

Cost: $1.16

Calories: 150

Fat: 2 g

Cholesterol: 5 mg

Sodium: 80 mg

Fiber: 6.9g

Sugar: 19.2 g,

Added sugars 6g

→ Comments: This was so easy to make. It has significantly less sugar and sodium, as well as more than double the fiber!

Verdict: Overall it was significantly cheaper to make the food at home. I saved $2.00+ on the sandwich and $3.00+ on the parfait, that’s over $5.00! $5.00+ per workday is equivalent to savings of over $100 per month! Both of my homemade items were a lot healthier for me too. The food from the fast food places was convenient, though I had to clean the crumbs out of my car later and it didn’t end up saving me any time. The largest downside for me was the temptation of all the other options available. Fried potatoes, whip cream coffee mocha-whatever-latte, and icing covered anything calling my name make it hard to stick to healthy eating. Overall the answer seems clear: skip the fast food breakfast and take the 5-7 min to make yourself something at home. Your wallet, your health, and your schedule will thank you.

Give Your Brain a Boost with Breakfast

Written by Amber Baughman
ISU Dietetic Intern

Mornings can be extremely busy, and sometimes it is hard to find time to fit in breakfast. I am not a morning person, so I need an easy and fast breakfast option every morning. Breakfast has been called the most important meal of the day and for good reason. Studies have shown that eating breakfast has many benefits, including feelings of well-being and better cognitive performance. Eating breakfast is associated with a lowered risk of cardiovascular disease and type 2 diabetes. Although breakfast is important for adults, it is even more crucial that children have breakfast every day. Eating breakfast can help children and adolescents do better in school by improving memory, test grades, school attendance, and mood.

Sadly, breakfast consumption has been declining among youth in the U.S. However, with some planning ahead, breakfast can be ready in just a few minutes. One of my favorite breakfast items to make is Scrambled Egg Muffins. They are like a blank canvas, you can use whatever vegetables, meat, or cheese you have leftover in the fridge. They are also packed full of protein, so they will help you stay full longer! I make six of them on Sunday and then warm one or two up each morning for breakfast. Now you can sleep in those few extra minutes in the morning and still enjoy an easy, healthy breakfast!

Oatmeal Cookies

It is the time of year for sharing food, especially cookies.  Our December recipe of the month, Oatmeal Cookies, is perfect for sharing.  Take these delicious cookies to a party, family gathering, or cookie exchange.

You can also make these cookies into a gift.  Start with a quart sized glass jar. Pour in any optional ingredients you would like to include from the recipe such as dried cranberries, raisins, white chocolate chips, or coconut.  Then pour in the oatmeal. Top that with the brown sugar. Pour in the rest of the dry ingredients – the whole wheat flour, baking powder, baking soda, and cinnamon. Close the lid tightly on the jar so there are no accidental spills.  Write out the instructions to the recipe on a card to give with the jar. Make sure to include amounts for the wet ingredients that are not included in the jar. You could even give out an individual serving size cup of applesauce with each jar – these are the perfect amount for this recipe.  Finally, share your jar as a gift! It is so fun to give and receive homemade gifts like this.


Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Homemade Dried Onion Soup Mix

Last week, I shared our homemade taco seasoning mix.  This week, I would like to share our homemade dried onion soup mix.  This dried onion soup mix is useful in seasoning soups, dips, and meats.  To make this mix, stir together dried minced onion, sodium free beef bouillon granules, onion powder, and sugar and store in an airtight container for up to six months.

This mix makes the equivalent of three packages of store bought dried onion soup mix.  This homemade mix is more expensive than the store bought version. Homemade costs $3.72 for the equivalent of three packages and the store bought is $0.72 for two packages.  However, the extra cost is more than balanced out by the savings in sodium. The homemade version has 15 mg of sodium in 1/3 cup (about the same as one store bought package) while the store bought version has 4,560 mg of sodium in one package, which is 570 mg of sodium per serving.   

The savings in sodium in this mix is important because reducing sodium consumption has health impacts.  Find more information about the connection between sodium and high blood pressure here and sodium for children here.

Try our homemade Dried Onion Soup Mix in our Slow Cooker Roast or any other recipe that calls for dried onion soup mix.


Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Happy Thanksgiving!

We on the Spend Smart. Eat Smart. Team are grateful for you – our readers! You ask us interesting questions, share your ideas and gives us a glimpse into your own families’ meals and traditions. You make our jobs fun and we so appreciate you following our blog and chatting with us on social media. We wish you a very happy Thanksgiving with all of the joy this season brings.

Christine, Jody and Justine

Homemade Taco Seasoning Mix

Taco seasoning mix is a staple in many people’s cupboards.  It adds great flavor to taco meat, beans, soups, and dips. You can buy pre-packaged taco seasoning mix at the store or you can use our homemade version.  To make homemade taco seasoning mix, you simply need to combine minced onion, chili powder, cornstarch, crushed dried red pepper, garlic powder, dried oregano, and ground cumin in a container with a tight fitting lid.  This seasoning mix lasts a year in your cupboard.


This seasoning mix makes the equivalent of six packages of store bought taco seasoning mix.  The homemade seasoning mix costs about the same as store bought. Homemade is $2.46 for six packages and the store brand at my local grocery store is $0.44 for one package, which comes out to $2.64 for six packages.  


The big difference between the two mixes is the sodium content.  One package of store bought taco seasoning mix contains 2,580 mg of sodium, which is 430 mg per serving.   Two tablespoons of our homemade taco seasoning mix (the equivalent of one store bought package) contains 80 mg of sodium, which is about 13 mg per serving.


Use our Taco Seasoning Mix in Lentil Tacos, Slow Cooker Lentils, or in your own favorite taco recipe.

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Slow Cooker Mexican Chicken Soup

Our November recipe of the month is Slow Cooker Mexican Chicken Soup.  It is perfect for a busy day. All the ingredients go into the slow cooker in the morning, cook on low for 8-10 hours, and you have a delicious soup ready to eat in the evening.

There are some wonderful things I love about this recipe.

  • It is easy to put together. There is no cutting up or chopping needed to get this recipe into the slow cooker.  The chicken just needs to be shredded right before serving this soup.
  • It uses dried beans. Dried beans are tasty, inexpensive, and nutritious.  They take a little longer to cook, so they are perfect for the slow cooker.  Fair warning, the dark color of the black beans changes the outer color of the chicken.
  • It freezes well. This recipe is great to measure out into single serving containers and freeze for lunches.  Or, you can eat half of the soup one night and freeze the other half of the soup for another night.
  • It is great for a party. This soup tastes delicious with different toppings – avocado, crushed tortilla chips, sliced jalapenos, plain Greek yogurt, shredded cheese.  You can serve the soup out of the slow cooker and let your guests add any toppings they would like.


Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Spice it up! – Part 2

Last week Jody gave us some helpful tips on using spices in cooking to give food lots of flavor without using too much salt. She also shared which spices we use most in our recipes and how to store them for maximum shelf life. You have probably guessed that we on the Spend Smart. Eat Smart. team really like to cook so experimenting with different flavors and spices is fun for us.

Even though I like to cook and cook at home most of the time, I can still get ahead of myself when it comes to spices. Ground spices (cumin, chili powder, curry powder, etc.) have their maximum flavor for 2-4 years after you open them. Dried herbs (basil, thyme, parsley, etc.) are best used within 1-3 years. Given how quickly some foods perish, this seems like a really long shelf life. Nevertheless, it is easy to have a spice in your cabinet for many years if you only use it on rare occasion. Here are some tips I use to keep my spices in check and avoid wasting money on spices I have to throw out.

  1. I buy spices in the smallest container I can. This saves space in my cabinet, reduces the risk of waste and allows me to try new spices without committing to buying a large container.
  2. I mark each container with the date that I open it, so I do not have to guess how long it has been sitting in my cabinet.
  3. Once a year I go through my spice cabinet and make my own all-purpose seasoning blends with the bits of spices I have left in my cabinet. I like to do this around New Year’s Day when I tend to have a lot of time around the house. I find that I go through the blends faster than individual spices. You can adjust the ratios of these blends based on what you have and what flavors you enjoy most. Some of my favorites include:
    • Taco Seasoning: This works well for any Tex Mex dish I am making. It is delicious in taco meat, beans or even soups with a similar flavor profile.
    • Dried Onion Soup Mix: I have several recipes I make that call for dried onion soup mix and I would rather use up the seasonings I already have than buy a packet at the store.
    • Italian Seasoning Blend: rosemary, thyme, parsley, red pepper flakes, garlic powder, oregano and onion powder. I use this on chicken, steak, vegetables, roasted potatoes and in pasta dishes. It is all of the same ingredients as store-bought Italian seasoning, but it allows me to use what I already have rather than buy another jar.
    • Grill Seasoning: garlic powder, onion powder, black pepper, red pepper flakes and paprika. This is tasty on meats and veggies that I grill or roast.
  4.  If I find a recipe that calls for a spice I do not already have, I look for one or two other recipes that use it before I buy it. This way I know that I have multiple ideas for using that spice and I will make good use of it.

These are some tips that work for me…how do you keep your spice cabinet from getting out of control? Share with us in the comments or on our social media this week. You’ll hear more about the Taco Seasoning and Dried Onion Soup Mix from Justine next month.

Happy Cooking!

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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