Chicken and Peaches (with Spinach) over Rice
Adapted from recipe in Houston Chronicle "Chicken with Plum Chutney"
Serves: 4
This one is not as cheap as the others, but is "company worthy" and quite healthy. I love this recipe. It has so many colors and smells so good that I feel better just cooking it. My husband and son like it too, but I think I would cook this even if they hated it because I like it so much. The first time you make it could be fairly expensive because of the seasonings. However, if it becomes a favorite, you will get your money's worth eventually. It should take about 30min to prep and all ingredients get stored in the freezer or pantry, so have a long shelf life. If you don't have a very large skillet or an electric skillet, you should half the recipe.
Ingredients
1 lb. Chicken $2
(I use boneless skinless individually frozen tenders 3lb bag for $6)
1/2 onion (red, white or yellow) $.50 or less
(I buy these cheap, chop them and freeze them raw)
1/2 green bell pepper $.50
(original called for 2 jalapenos, but this suits our family better, I treat these the same as the onion)
1 lb. peaches $3
(I buy a bag of sliced, frozen unsweetened)
1/3 c. brown sugar
2T apple cider vinegar (white vinegar works, but cider is better)
3/4 t. curry powder
1/4 t. ground ginger
(These small amounts of seasonings cost pennies each, but if you don't have them, can add up quickly because the smallest purchasable units cost around $2 or $3 each.)
1/4c. water
OPTIONAL (but tasty and healthy): 1 bag frozen spinach $1
1c. rice to complete the meal
Directions
Spray a large skillet with cooking spray or use 1T cooking oil to coat.
Put in frozen (or fresh) chicken and cook until opaque throughout. (~10 min)
While chicken is cooking start the rice.
(My directions are different from the package. Use what works for you.)
Spray a 2qt sauce pan with cooking spray
Pour in rice, spread it evenly.
Add 3 c. water.
Cook on med-high heat until boiling.
Turn heat to low for rest of cooking time.
If using an electric stove, turn off heat just before all water is absorbed.
This should take about 20 min.
When chicken is cooked, pull it out and put it on a plate.
Add 1T oil if not using non-stick skillet.
Put in onion and pepper, cook until softened and slightly browned.
Add frozen peaches, let thaw slightly.
Add brown sugar, vinegar, curry powder, ginger and water.
Stir well to combine, let simmer 8 min until peaches are softened and liquid is slightly syrupy.
(check the rice, it's probably time to turn it off)
Return chicken to pan, stir to coat,
Add frozen spinach and heat through.
Serve over rice.
Thursday, September 24, 2009
Monday, September 21, 2009
Saving Money on Groceries
These are the things that I find most useful to save money on groceries.
1. Buy generic. Store brand products, especially things like canned or frozen veggies, are identical to the national brands. Many stores now carry their own brands of organic foods. If you don't like the store brand, try another store. I don't like the mini frosted shredded wheat cereal from HEB. I like the one from Kroger.
2. Find the best grocery store for you. Compare the stores near you to find the one that is generally cheaper on what you buy the most. Some ultra-money savers will suggest that you look at all the sale ads and go to one store for milk, one for bread, a third for eggs, etc. to find the best deal on each item. I tried doing this for a while, but I found it cost me too much time to get 5 items from each of 3 different stores. Also, gas was heading to $4/gal, so I decided to make one shopping trip for all groceries. The store I picked was Kroger (see point #1). Turns out, they send "best customer" coupons in the mail when you spend over some magic number at their store.
3. Plan ahead. Make a menu. Plan around long days and evening activities. Use recipe websites or cookbooks from the library to get free ideas. This is really what is most valuable to me. When I come home tired, but I already know what is for dinner, and I know I have all the ingredients available, it is so much easier to find the motivation to cook instead of order in or go out. I highly recommend having the plan in writing. My mom did this and would stick it on the fridge. I used paper for a while, then I switched to a magnetic marker board. I now keep my menu electronically as a note in my email.
Actual past conversation:
Will: What's for dinner?
Me: I don't know. Let me check my email.
4. Use the sale ads. To get the most bang for your buck, plan your menu around what is on sale. Just don't let the sale ad tempt you in to getting more than you need or will use. Lately all the major grocery stores near me have been running sales like "buy any 10 of these 35 items an get an instant $5 rebate" or "get this fantastically low price on a huge package of meat with an additional $10 purchase". These can be great deals but I don't normally buy any of those 35 items (brand name products), and I don't think I have room in my freezer for 10 pounds of meat right now.
5. Use coupons, but only for things you would by anyway. Many times the store brand product is cheaper than the name brand product even with double coupons. There are coupon sources online. I would never pay for coupons, but I do browse some of the free sites to see what is available. Some think that coupons are THE way to save on groceries. Others think they are a complete waste of time. I'm in between. I like it when I find coupons for things I buy all the time, but I don't try to accumulate coupons for name brand products that can be doubled or tripled and combined with a sale.
6. Eat leftovers. Remember that wasted food is wasted money. Use your leftovers. Reheat them for lunch or dinner in a hurry. Use them in different dishes. Take what's left of a baked chicken and make tacos or chicken soup. Be creative. Put leftovers in your menu plan. Remember that reheated leftovers are like take-out from your own kitchen. By reheating leftovers, you can get dinner ready faster than you could get pizza delivered.
1. Buy generic. Store brand products, especially things like canned or frozen veggies, are identical to the national brands. Many stores now carry their own brands of organic foods. If you don't like the store brand, try another store. I don't like the mini frosted shredded wheat cereal from HEB. I like the one from Kroger.
2. Find the best grocery store for you. Compare the stores near you to find the one that is generally cheaper on what you buy the most. Some ultra-money savers will suggest that you look at all the sale ads and go to one store for milk, one for bread, a third for eggs, etc. to find the best deal on each item. I tried doing this for a while, but I found it cost me too much time to get 5 items from each of 3 different stores. Also, gas was heading to $4/gal, so I decided to make one shopping trip for all groceries. The store I picked was Kroger (see point #1). Turns out, they send "best customer" coupons in the mail when you spend over some magic number at their store.
3. Plan ahead. Make a menu. Plan around long days and evening activities. Use recipe websites or cookbooks from the library to get free ideas. This is really what is most valuable to me. When I come home tired, but I already know what is for dinner, and I know I have all the ingredients available, it is so much easier to find the motivation to cook instead of order in or go out. I highly recommend having the plan in writing. My mom did this and would stick it on the fridge. I used paper for a while, then I switched to a magnetic marker board. I now keep my menu electronically as a note in my email.
Actual past conversation:
Will: What's for dinner?
Me: I don't know. Let me check my email.
4. Use the sale ads. To get the most bang for your buck, plan your menu around what is on sale. Just don't let the sale ad tempt you in to getting more than you need or will use. Lately all the major grocery stores near me have been running sales like "buy any 10 of these 35 items an get an instant $5 rebate" or "get this fantastically low price on a huge package of meat with an additional $10 purchase". These can be great deals but I don't normally buy any of those 35 items (brand name products), and I don't think I have room in my freezer for 10 pounds of meat right now.
5. Use coupons, but only for things you would by anyway. Many times the store brand product is cheaper than the name brand product even with double coupons. There are coupon sources online. I would never pay for coupons, but I do browse some of the free sites to see what is available. Some think that coupons are THE way to save on groceries. Others think they are a complete waste of time. I'm in between. I like it when I find coupons for things I buy all the time, but I don't try to accumulate coupons for name brand products that can be doubled or tripled and combined with a sale.
6. Eat leftovers. Remember that wasted food is wasted money. Use your leftovers. Reheat them for lunch or dinner in a hurry. Use them in different dishes. Take what's left of a baked chicken and make tacos or chicken soup. Be creative. Put leftovers in your menu plan. Remember that reheated leftovers are like take-out from your own kitchen. By reheating leftovers, you can get dinner ready faster than you could get pizza delivered.
Tuesday, September 8, 2009
Recipes
Here are two recipes that are cheap, simple, fairly healthy and fast. All of the ingredients are shelf stable in the pantry or the freezer. I consider these things to be staples that I always keep on hand. These aren't the most glamorous dishes, and I don't think I could get appetizing pictures of them. I consider these comfort foods, and like the fact that I can be dishing them up 30 minutes or so after I walk in the door.
If you know anything about cooking, you will wonder why I cook my rice uncovered. It's because my favorite saucepan does have a lid, but it does not fit tightly. When I would cook rice covered like the bag says to do, it would scorch because the water would boil away. So, these directions are what work for me with my cheap apartment appliances and inexpensive stainless steel cookware. The mac & cheese I get is the kind with the complete cheese sauce, no milk or butter needed. The Kroger brand is (imo) one up on the Velveeta because it does not have any food starch, etc., just cheese. I use broccoli, cauliflower and carrots in my tuna casserole because the cauliflower blends right in with the noodles. It doesn't look like there are overwhelming amounts of vegetable in your comfort food. You could use just cauliflower and it would completely blend in, but I like the bits of color from the broccoli and carrots. If I left anything else unexplained, that's what the comments are for.
I have also included prices. These are what I paid for store brand everything at my local Kroger, as best I remember.
Tuna Macaroni with Broccoli, Cauliflower and Carrots
small can of tuna ($.59)
box of mac and cheese sauce ($1.39)
12-16 oz bag of frozen veggies ($.88-$1)
Cost $3
Serves 4
Directions:
Boil water in a large pot.
Add noodles.
Wait until water comes back to boiling, then wait 5 more minutes.
Add bag of veggies, cook until desired softness.
Drain.
Add cheese sauce and undrained can of tuna.
Serve.
Chicken and Rice
Serves:4
1 can chicken $1-$1.5
1 c. white rice $.50 or less
1 small can mushrooms $.59
16 oz. bag of peas and diced carrots $1
Cost: $3-$4
Spray 2qt sauce pan with cooking spray.
Add rice.
Drain chicken and mushrooms into a measuring cup.
Add that liquid to rice plus enough water to equal 2 c.
Cook rice uncovered until most of the water is absorbed.
Add frozen veggies to taste and 1c. water. (Stirring makes the rice more sticky than otherwise.)
Cook until rice is tender, adding more water if needed (using low heat, you won't need it, higher heat your rice will stick to the bottom of the pan and burn. Ask me how I know.)
Stir in mushrooms and chicken, heat through, add salt and pepper to taste.
Serve with grated cheese if desired.
If you know anything about cooking, you will wonder why I cook my rice uncovered. It's because my favorite saucepan does have a lid, but it does not fit tightly. When I would cook rice covered like the bag says to do, it would scorch because the water would boil away. So, these directions are what work for me with my cheap apartment appliances and inexpensive stainless steel cookware. The mac & cheese I get is the kind with the complete cheese sauce, no milk or butter needed. The Kroger brand is (imo) one up on the Velveeta because it does not have any food starch, etc., just cheese. I use broccoli, cauliflower and carrots in my tuna casserole because the cauliflower blends right in with the noodles. It doesn't look like there are overwhelming amounts of vegetable in your comfort food. You could use just cauliflower and it would completely blend in, but I like the bits of color from the broccoli and carrots. If I left anything else unexplained, that's what the comments are for.
I have also included prices. These are what I paid for store brand everything at my local Kroger, as best I remember.
Tuna Macaroni with Broccoli, Cauliflower and Carrots
small can of tuna ($.59)
box of mac and cheese sauce ($1.39)
12-16 oz bag of frozen veggies ($.88-$1)
Cost $3
Serves 4
Directions:
Boil water in a large pot.
Add noodles.
Wait until water comes back to boiling, then wait 5 more minutes.
Add bag of veggies, cook until desired softness.
Drain.
Add cheese sauce and undrained can of tuna.
Serve.
Chicken and Rice
Serves:4
1 can chicken $1-$1.5
1 c. white rice $.50 or less
1 small can mushrooms $.59
16 oz. bag of peas and diced carrots $1
Cost: $3-$4
Spray 2qt sauce pan with cooking spray.
Add rice.
Drain chicken and mushrooms into a measuring cup.
Add that liquid to rice plus enough water to equal 2 c.
Cook rice uncovered until most of the water is absorbed.
Add frozen veggies to taste and 1c. water. (Stirring makes the rice more sticky than otherwise.)
Cook until rice is tender, adding more water if needed (using low heat, you won't need it, higher heat your rice will stick to the bottom of the pan and burn. Ask me how I know.)
Stir in mushrooms and chicken, heat through, add salt and pepper to taste.
Serve with grated cheese if desired.
Sunday, September 6, 2009
What's holding you back?
Information on healthy eating is out there. It's all over the web, but fitting that advice and what everyone knows they should do into everyday life can be difficult.
What I hear from friends and coworkers is: I can't cook, It costs too much, I don't have time.
But I can't cook.
If you can follow the directions on the box of mac and cheese, you can cook. You just need simple recipes and practice to build your confidence and skills.
But it costs too much.
Keep costs down by buying fresh produce in season or buy frozen or canned fruits and veggies. Use the grocery store ads. Plan menus around what's on sale. Buy only what you will eat. Learn to use your leftovers. Wasted food means wasted money.
But I don't have time.
If you don't have time to cook everyday, don't. Cook when you can. Make leftovers intentionally. Freeze them in meal sized portions and thaw them as needed. Just about everything will freeze. Whole potatoes and rice get an off texture when reheated from frozen, but mashed potatoes and noodles freeze just fine. (I recently heard there is a way to properly freeze rice, but I have not tried it.) Get a crock pot and learn to use it.
Frozen vegetables are an answer to each one of these excuses for not eating better. They are cheap and cook quickly in the microwave. You can cook them in any quantity and they have a long shelf life, so there is no wasted, spoiled food.
Cost and time are big factors in food choices for most people. It can be challenging to stick to a tight food budget with a busy schedule. It takes creativity and advance planning to do it without eating the same thing everyday.
My next post(s) will have recipes for meals that I have prepared. Then I'll start compiling lists of meal planning and cost cutting tips.
What I hear from friends and coworkers is: I can't cook, It costs too much, I don't have time.
But I can't cook.
If you can follow the directions on the box of mac and cheese, you can cook. You just need simple recipes and practice to build your confidence and skills.
But it costs too much.
Keep costs down by buying fresh produce in season or buy frozen or canned fruits and veggies. Use the grocery store ads. Plan menus around what's on sale. Buy only what you will eat. Learn to use your leftovers. Wasted food means wasted money.
But I don't have time.
If you don't have time to cook everyday, don't. Cook when you can. Make leftovers intentionally. Freeze them in meal sized portions and thaw them as needed. Just about everything will freeze. Whole potatoes and rice get an off texture when reheated from frozen, but mashed potatoes and noodles freeze just fine. (I recently heard there is a way to properly freeze rice, but I have not tried it.) Get a crock pot and learn to use it.
Frozen vegetables are an answer to each one of these excuses for not eating better. They are cheap and cook quickly in the microwave. You can cook them in any quantity and they have a long shelf life, so there is no wasted, spoiled food.
Cost and time are big factors in food choices for most people. It can be challenging to stick to a tight food budget with a busy schedule. It takes creativity and advance planning to do it without eating the same thing everyday.
My next post(s) will have recipes for meals that I have prepared. Then I'll start compiling lists of meal planning and cost cutting tips.
Saturday, September 5, 2009
Define "Better"
I was telling a friend about my New Year's resolution to "be less tired," and what that meant for me. She sighed and said, "yeah, I should eat better." I asked her a few questions about her habits, and it turns out she wasn't doing as bad as she thought. She knew she was supposed to get "5 a day" of fruits and veggies, but she didn't know how big "1" is. A serving for most fruits and vegetables is 1/2 cup. That means a tennis-ball-sized pile of broccoli or green beans for dinner is TWO servings. A normal sized apple or orange or banana is TWO servings of fruit. So, if you're wanting to eat "better" you have to define what that means.
For the purpose of this blog, "better" will be defined as meals that have higher nutritional value than a chicken nugget value meal from a fast food restaurant. (More nutritional value=fewer calories and more vegetables) Why? First, because that sets the bar pretty low nutritionally speaking, which makes it easier for me to come up with ideas. Second, because that's what I want when I'm not feeling like cooking. My son knew all about 'chichenfenchfies' at 20 months old. My husband's preferred default is pizza, but that's more of a moving target nutritionally speaking. Thin crust with lots of veggies and low-fat, if any, meat is better than deep-dish double pepperoni with extra cheese.
Most people feel they ought to eat "better," but have never defined that very subjective term. If you are someone who has said for a while that you want to "eat better," define what that means. Does that mean eating a fruit or a veggie at every meal? Does that mean replacing afternoon candy bars with an orange at least 3 days a week? For me it meant drinking at least 6 glasses of water every day in addition to any other beverage. Knowing I need to finish my water to meet my goal keeps me from getting as many sugary drinks when I'm thirsty.
As a side note, the "5-A-Day" guideline was meant to be a minimum. They don't use that slogan anymore. Women who are 19-30 should get 5 servings of vegetables and 4 servings of fruit. Men in that age range should get about 11 servings of fruits and vegetables. People who exercise every day should get more than "normal." These stats and more about nutrition, including lots about serving sizes, can be found here.
For the purpose of this blog, "better" will be defined as meals that have higher nutritional value than a chicken nugget value meal from a fast food restaurant. (More nutritional value=fewer calories and more vegetables) Why? First, because that sets the bar pretty low nutritionally speaking, which makes it easier for me to come up with ideas. Second, because that's what I want when I'm not feeling like cooking. My son knew all about 'chichenfenchfies' at 20 months old. My husband's preferred default is pizza, but that's more of a moving target nutritionally speaking. Thin crust with lots of veggies and low-fat, if any, meat is better than deep-dish double pepperoni with extra cheese.
Most people feel they ought to eat "better," but have never defined that very subjective term. If you are someone who has said for a while that you want to "eat better," define what that means. Does that mean eating a fruit or a veggie at every meal? Does that mean replacing afternoon candy bars with an orange at least 3 days a week? For me it meant drinking at least 6 glasses of water every day in addition to any other beverage. Knowing I need to finish my water to meet my goal keeps me from getting as many sugary drinks when I'm thirsty.
As a side note, the "5-A-Day" guideline was meant to be a minimum. They don't use that slogan anymore. Women who are 19-30 should get 5 servings of vegetables and 4 servings of fruit. Men in that age range should get about 11 servings of fruits and vegetables. People who exercise every day should get more than "normal." These stats and more about nutrition, including lots about serving sizes, can be found here.
Friday, September 4, 2009
Turning point
Most of the ideas I present here are mine. I will try to cite sources and give links whenever possible for the things that aren't directly mine. But, even the ideas that are directly mine came from somewhere. They come from my past experiences, starting with growing up. I was 1st of 4 daughters being raised by a pastor and his wife in the parsonage of a small church. My mom taught me how to cook, how to meal plan and how to shop for groceries to get the best deal. When I got married, I refined these skill through practice. Our first year of marriage, my husband had a paid internship that was $900 after taxes, and I was looking for a job for half of that time. When I got a job with a 45min commute one way, I found that many of the ways I had been saving on groceries did not fit very easily into my full schedule. So, I would either buy pre-packaged stuff that didn't seem that healthy, or we would eat out more. Poor diet choices left me with low energy, which meant I didn't feel like cooking, which meant heating up more frozen stuff, which was just a bad cycle. Then I made a New Year's Resolution to "be less tired."
As the saying goes, I was tired of being tired. I could not change that I have a small child who wakes up early. I could not change that I work full time and sometimes work weekends. I could not change my husband's work schedule which is even heavier. So I looked at what was making me tired, and what could I change. What I could do was eat more fruits and vegetables and more varieties of them (more different colors=more different nutrients usually). I could drink more water. I could cut out caffeine, which made my sleep light and easily disturbed. And I could go to bed 8 hours before I knew my son was going to wake up. I also started taking a 'sabbath.' I would try to get all my household chores done on Saturday, so that on Sunday, I could go to church, eat and spend time with my family resting before we start the week. I still try to implement most of these things because they worked so well. I don't do the best job, but I'm trying to do a better job.
Things I learned from "be less tired":
Drink enough water.
This has been what gives the most noticeable and immediate results. When I'm feeling tired and having trouble focusing, many times it comes down to simple dehydration. On the days when I drink a full 2 liters (4 bottles or ~64 oz. ) of water I have much more energy.
Eat more fruits and veggies.
I also noticed an increase in energy when I was eating a wider variety of fruits and veggies. Eating more colors (natural ones, not Fruit Loops) means getting more nutrients.
Plan ahead.
I design menus around predictable things like evening activities or 10h work days I know are coming. If things are really hectic or just unpredictable, I keep a few easy to fix things on hand in the pantry or freezer. I also plan ahead for the 3pm "I'm starving and can't think about anything else." Actually hunger hits me on the ride home, so I pack an extra PBJ, piece of fruit or trail mix for the commute home. That way I can focus on my planned meals instead of wanting to go through a drive through.
Get enough rest.
I go to bed earlier and at a consistent time. I was trying to do all my housekeeping on Saturdays, but now that Robbie is bigger we try to use that time for trips to the library or somewhere else he likes. I now try to follow my grandmother's suggestion of "See how much you can get done in 5 minutes." I do this through the week to lighten the work on Saturday. I try to make lunch in the crock pot on Sundays so I can have at least half a day just relaxing before the next week starts without worrying about what is going undone or coming up the next day.
When I can keep up with these goals, I have more energy, feel more productive, and feel more relaxed.
As the saying goes, I was tired of being tired. I could not change that I have a small child who wakes up early. I could not change that I work full time and sometimes work weekends. I could not change my husband's work schedule which is even heavier. So I looked at what was making me tired, and what could I change. What I could do was eat more fruits and vegetables and more varieties of them (more different colors=more different nutrients usually). I could drink more water. I could cut out caffeine, which made my sleep light and easily disturbed. And I could go to bed 8 hours before I knew my son was going to wake up. I also started taking a 'sabbath.' I would try to get all my household chores done on Saturday, so that on Sunday, I could go to church, eat and spend time with my family resting before we start the week. I still try to implement most of these things because they worked so well. I don't do the best job, but I'm trying to do a better job.
Things I learned from "be less tired":
Drink enough water.
This has been what gives the most noticeable and immediate results. When I'm feeling tired and having trouble focusing, many times it comes down to simple dehydration. On the days when I drink a full 2 liters (4 bottles or ~64 oz. ) of water I have much more energy.
Eat more fruits and veggies.
I also noticed an increase in energy when I was eating a wider variety of fruits and veggies. Eating more colors (natural ones, not Fruit Loops) means getting more nutrients.
Plan ahead.
I design menus around predictable things like evening activities or 10h work days I know are coming. If things are really hectic or just unpredictable, I keep a few easy to fix things on hand in the pantry or freezer. I also plan ahead for the 3pm "I'm starving and can't think about anything else." Actually hunger hits me on the ride home, so I pack an extra PBJ, piece of fruit or trail mix for the commute home. That way I can focus on my planned meals instead of wanting to go through a drive through.
Get enough rest.
I go to bed earlier and at a consistent time. I was trying to do all my housekeeping on Saturdays, but now that Robbie is bigger we try to use that time for trips to the library or somewhere else he likes. I now try to follow my grandmother's suggestion of "See how much you can get done in 5 minutes." I do this through the week to lighten the work on Saturday. I try to make lunch in the crock pot on Sundays so I can have at least half a day just relaxing before the next week starts without worrying about what is going undone or coming up the next day.
When I can keep up with these goals, I have more energy, feel more productive, and feel more relaxed.
Thursday, September 3, 2009
The Beginning
One day I got up early and was doing some chores before getting ready for work. I started folding the load of clothes that I had piled onto the couch. I found a banana. My train of thought at that early hour went: "Why is there a banana in my clean laundry? That would make a good blog title. Will must have left it here last night." So, I put the banana back in the kitchen, folded the clothes, fed the banana to Robbie when he woke up, and filed "Banana in My Laundry" away in my mind for a blog title. At that point I was just starting to get into MckMama and especially her "Not Me Monday" blog carnival. I wanted to start a blog where I could post all the cute, crazy and precocious things my son does. But then I decided that, since my husband posts all the cute pictures to facebook and I frequently call the interested parties (grandparents) when my son displays his genius, my blog should have another purpose.
I decided to build a blog that would include all the money saving, time saving and healthy eating tips I could come up with. Most of the people I know are concerned about at least one of those. Many of them are convinced that you can't have all three at once. Websites and books focused on saving money tell you to never eat out, always buy in bulk and cook from scratch. Websites and cooking shows built around time saving food prep tell you to buy pre-cut, pre-packaged and dress it up a little. Websites focused on healthy living tell you to buy foods whole, fresh and prepare everything yourself. Buying in bulk doesn't work well if you're single, have a small family, and/or live in an apartment. Buying pre-packaged (or eating out) doesn't work well for a tight budget. Cooking everything fresh doesn't work well if you're tight on time. How can you get all three? The way to get all three is balance. Find what works for you.
This blog is dedicated to helping people who know they should eat "better" but....
I decided to build a blog that would include all the money saving, time saving and healthy eating tips I could come up with. Most of the people I know are concerned about at least one of those. Many of them are convinced that you can't have all three at once. Websites and books focused on saving money tell you to never eat out, always buy in bulk and cook from scratch. Websites and cooking shows built around time saving food prep tell you to buy pre-cut, pre-packaged and dress it up a little. Websites focused on healthy living tell you to buy foods whole, fresh and prepare everything yourself. Buying in bulk doesn't work well if you're single, have a small family, and/or live in an apartment. Buying pre-packaged (or eating out) doesn't work well for a tight budget. Cooking everything fresh doesn't work well if you're tight on time. How can you get all three? The way to get all three is balance. Find what works for you.
This blog is dedicated to helping people who know they should eat "better" but....
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