Recipes: How to Eat for $60 a Week
A nutrition educator teaches people to spend $60 or less a week on food.
March 11, 2008 — -- The Department of Agriculture's thrifty food plan for 2008 suggests a budget of $77 a week for two people. But nutrition educator Jodi Balis challenges herself to do it for $60 a week or less.
You won't see pricey packaged or processed food in Balis's pantry. "It is ultimately cheaper to cook from scratch, as opposed to buying convenience foods," Balis says.
Below are a few of the recipes Jodi Balis uses to stay within her food budget and still eat delicious, nutritious meals.
Chicken Breast With Citrus Pan Sauce
Courtesy of Epicurious
Serve with: Yellow rice pilaf mixed with baby peas, and buttered steamed spinach
Servings: Makes 4 servings
Ingredients:
Preparation:
Cheesy Fritatta
Ingredients:
2 TBS butter
1 cup corn
½ cup shelled edamame
1/2 tsp salt
½ tsp rosemary
6 eggs, beaten
½ cup shredded cheese
**Other extra ingredients you can add from this week's menu (1/2 cup shredded carrots, ½ cup cabbage)
Directions:
Makes 4 half moon shaped quesadillas or two whole quesadillas
Ingredients:
Directions:
Time Saving Tips
Store cooked quinoa, mashed sweet potatoes, and roasted corn handy in your refrigerator for up to 3 days.
Baking in the oven will save hands on time.
Makes 12 muffins
Ingredients:
Directions:
Jodi's Notes: Time Saving Tips
Ingredient Substitutions and Additions
Nutrition Info & Stretching Ingredients
These muffins are not overly sweet. If you desire a sweeter muffin, add dried fruit.
This is a great way to get a fruit/vegetable serving.
If you have a mini muffin tin, make mini muffins for a small healthy bite.
Butternut squash also used in butternut squash soup.
Carrots- also used in asian noodles and carrot edamame salad.
Dried fruit- also used with hot breakfast cereal.