How To Eat Healthy on a Tight Budget – The Recipes

Yesterday, Commissioner Adam Putnam released a report based on the findings that it is possible to eat healthy and nutritious meals on a limited budget. Our Chef Justin wrote a menu and purchased groceries with a budget of $140 and a few guidelines. He came in under budget and created 21 meals with a few light snacks.

We received a lot of requests for the actual recipes to the menu, so here they are. Enjoy!

Day 1

B: Cheddar Scramble with Home Fries and Fresh Fruit
L: Zucchini Cakes with Spiced Yogurt
D: Oven Roasted Chicken with Greek Style Green Beans (as well as chicken stock recipe)

Day 2

B: Cereal with Fresh Fruit and Cottage Cheese
L: Creamy Potato Soup and Salad
D: Spaghetti Bolognese with Salad

Day 3

B: Oatmeal with Cottage Cheese and Fresh Fruit
L: Peanut Butter and Jelly Sandwiches with Fruit Salad
D: Soft Tacos with Black Beans and Rice

Day 4

B: Cereal with Fresh Fruit and Yogurt
L: Pasta Bake with Salad*
D: Pan Seared Sirloin with Roasted Potatoes and Stewed Cabbage

Day 5

B: Whole Wheat Pancakes and Fresh Fruit
L: Peanut Butter and Jelly Sandwich with Potato Logs and Fresh Fruit
D: Steak Fajitas with Black Beans and Rice

Day 6

B: Huevos Rancheros with Oven Roasted Potatoes and Fresh Fruit
L: Lentil and Squash Soup with Salad*
D: Cheesy Chicken and Vegetable Bake with Coleslaw*

Day 7

B: Peanut Crusted French Toast with Fresh Fruit and Yogurt
L: Peanut Butter and Honey Sandwiches with Fresh Fruit
D: Corn Crusted Tilapia with Zucchini Sauté and Brown Rice

* Indicates items using left-over dishes or ingredients (i.e., chicken pieces used in Cheesy Chicken and Vegetable Bake, chicken stock used in soup and ground turkey added to Pasta Bake)