Mix and Match Weekly Menu

13 May 2020 by Ted Escobedo 2 min read

Making your dollar stretch at the grocery store while eating healthy and keeping kitchen time down to a minimum is like stepping to the plate with the bases loaded. Here are some quick tips on how to hit a home run.

Make a grocery list and plan each meal in advance.
You don’t have to go day by day, meal by meal – just plan seven to ten full meals.

The big tip: Plan meals with similar ingredients so that you can stretch the most out of each purchase.

Here’s an example:

A full roasted chicken (or chickens) can anchor your first meal. Later in the week, you can use the left-over meat with prepackaged salad to make lettuce wraps. And, if you can squeeze a third meal, homemade chicken salad makes a great lunch. A medium roast or brisket can feed a small family for a few meals – especially of you get creative with the leftovers. Look up Salpicon recipes online - you will be glad you did!

Smaller portion frozen vegetables can last for months in your freezer and are easy add-ins to rice or pasta. Large bags usually remain in the freezer after the initial opening and then much later just end up in the garbage.

Prepackaged salads are great for Summer dinners. Just add a protein. (Sometimes a hard -boiled egg is enough) There are many varieties so you can have an Asian Chicken Salad one day and a Steakhouse Wedge the next. Again, by having the ingredients all bagged together it saves on time and reduces waste.

Tags:
Food & Nutrition

Healthy Living & Prevention in El Paso

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