Some people say that eating healthy is way more expensive, which totally seems reasonable when you have only a certain amount of money to shop with to feed your family. Organic is too expensive is something I have also been hearing from people for years. My opinion is this, I would rather spend 50 cents more on something I know is good, and maybe give up something processed , then spend that money in the doctors office later because I am sick. Once again, if you have a plan, it is possible to feed your family for a smaller amount of money and eat better than ever! I usually budget around $250-300 a month to feed the two of us. There are so many websites and blogs with tips and tricks to help organize and save it is overwhelming. Even if you think you don't have the time, find one or two blogs (this one is rather nice) to follow and pick maybe only one thing you can do to help make things easier in your own life. Since I have not been able to work, I especially have to look for ways to make my life easier, especially on the days when I don't feel good. I guess on the other hand I am blessed to have the ability to stay home which does allow me a little more free time, but like I said there are days when I can hardly function or walk so I need to plan ahead in all I do for home stuff including meals.
I have always been a "planner" and a "list maker" so some of this comes naturally for me- for some people it might require a little more discipline. I spend an hour or two at the beginning of the week before I know I have to shop with a notebook, my favorite cookbook and my phone so I can go online to look for new recipes and coupons on my favorite websites. I go somewhere and have a nice coffee or tea, sometimes with the hubby for his input as to what he wants to eat for the week, he has his favorites, or as he likes to say when I try a new recipe "put this into regular rotation" LOL I know the regular things I keep in my pantry as "go-to" items so when I can't cook something more complicated, I can throw some beans and grains together with some tofu or a quick stir fry with some veggies and pasta or rice. Might not be as fancy but it tastes just as good! I look at what I want to cook for the coming week or so, and write them down. Then I go thorugh the ingredients list and see what I have at home already. There are certain things I always have, garlic, olive oil, beans of all kinds, grains of all kinds and frozen veggies make a great meal in a snap. ( Look on the right for my list of pantry basics) Then, I make a list of the ingredients that I know I will need to pick up. I go as far as to organize my shopping list by department at the store- which might be a little much for some people...laughing again!
One of my favorite new websites I visit almost daily is 5dollardinners.com. (there's a link on the left under blogs I follow )She is amazing with recipes, tips and tricks to saving time and money with better shopping and couponing too. If you visit this website you can go to the orintable planners section and print out a grocery list as well as a calendar for putting what meals you want when. I mix and match them not always staying exactly with the calendar, at least you have a general idea of what you want to eat and when. Like when I know we will be gone, I use my slowcooker. So you can plan your work, school, etc calendars with your meal calendars together to make life way more easy.
Okay.... enough for today. I hope this gives you a little help getting started. I am putting the pantry staples list as well as a list for knowing when to buy organic. (look on the links on the right of the page for these)
Also look below for the recipe for the amazing spinach enchiladas we made last week. I got the recipe on the 5 dollar dinner website, it was for chicken/spinach enchiladas but I tweaked it to make it vegan. =)
Blessings for a good week everyone! See you soon!
VEGAN SPINACH ENCHILADAS
Ingredients Needed
8 oz. container vegan sour cream (Sour Supreme is the brand my local store carries, you can use regular if you don't want to use the vegan)10 oz. boxes frozen spinach, cooked and well drained
2 cups vegan cheese (daiya is the brand but you could use regular cheddar too if you want)
2 Tbsp minced onion
2 tsp minced garlic
2 tsp ground cumin
Salt and pepper
8 whole grain tortillas
The original recipe calls for canned enchilada sauce but I didnt like the ingredients so I whipped up my own in my blender using a 28 oz can of diced tomatoes a can of green chiles and added some cumin, garlic, oregano, chile powder & onion powder until it tasted right
2 avocadoes for garnish, or make your own guacamole for a topping
Preparation:
In a large mixing bowl, mix together the sour cream, spinach, 1 cup of the cheese, minced onion and garlic, cumin and some salt and pepper.
Spread about 1/2 cup of the enchilada sauce in the bottom of your baking dish
Spoon the spinachmixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.) Then pour the remaining enchilada sauce over the top of the pan.
Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.
The original recipe came from 5dollardinners.com you can find it if you look up chicken spinach enchiladas makes enough for 2 casseroles so you can freeze one for later- planning ahead haha! I didnt do this but wish I would have, if you want to just double everything, wrap the casserole in plastic wrap and then foil to seal it and pop into your freezer for that quick no cook night when you're tired)
One thing I did like about this recipe was the simplicity of it and the fact it has lots of possibilities: you could add mushrooms, change the cheeses, I thought about adding tofu with the spinach for a creaminess and different texture.
Serve with some a nice salad of mixed greens with a light dressing and avocado and you're all set!
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