This weekend is another one, spanning four days, and
It makes it hard to get newsletters out--but it also
makes it hard
to get decent meals on the table!
Last issue I talked about my personal challenge to do
meals for $5
I got a great response from readers, including some
recipes. Here's one from Amanda LeBlanc in
a pan, brown half a pound of ground beef.
Add 1 chopped onion (or 2 tablespoons dried onion).
Add 2 small cans vegetable soup and 1 cup water.
Add salt and garlic powder to taste.
Add 3 to 4 cut-up potatoes. Cook until potatoes are done,
approximately 20 minutes. Stir occasionally.
(She got this recipe out of "The 4 Ingredient Cookbook" by Shirley
Atwater-McClay and Marilyn Miech.)
Cate's tip: This probably comes in around $5 or
slightly higher. To
reduce the cost, use generic veggie soup and real potatoes. If
in a time crunch, substitute cubed hash brown potatoes.
Since I've been trying to use the $5 meal model, I've
actually lost a
couple pounds. (Of course, eating Kashi bars and
bananas out of
a cooler at dance competitions helps, too.)
Here are some of the $5 meals I've been preparing:
--to save time, I now skip the celery and use canned
My spaghetti sauce with frozen meatballs (recipe in issue
--I now drop the tomato paste and use another can of
Grilled cheese sandwiches and tomato soup
Enchiladas (using one large can of El Paso sauce, tortillas)
If you have a favorite $5 recipe, send it in!
As we get closer to summer, we get closer to swimsuit
Here's a quick way to work on losing the winter
"padding" we all
seem to gain...
Take a look at what you eat and drink most
Rank by total carb and sugar content
Eliminate, reduce portions or substitute for something similar with
lower carb and sugar totals
Choose a high-fiber food you can enjoy eating and try to get a
serving in every single day
This is something easy you can do that still fits into
menus and shopping lists. Only you know which
option is most
realistic for you.
Have a GREAT St. Patrick's Day and a fabulous weekend.