Wednesday, October 28, 2009

Saving Money and Eating Good

by Meghann on October 28, 2009

*Sorry for the poor quality of photos. This will be my last post using Blogo. Eww.*

Each week I spend roughly $30 on groceries.

Keep in mind I am only one person and I eat the majority of my meals during the week at home. Still to some this may seem like a little and to some it may be a lot. I grew up in a family of 6 where a weekly trip to the grocery store typically ran about $250 so to me $30 a week is chump change.

I get a lot of e-mails from readers who ask for tips on keeping grocery bills low. I think tonight’s dinner is a good example on how I accomplish this on a weekly basis.

I purchased an Acorn Squash onSunday for $2. That night I cut the squash in three pieces – one half and two quarters – saved two pieces in the fridge and roasted a piece with other veggies for dinner. On Monday those veggies were turned into a pizza that then became lunch for the next twodays. On Tuesday the other quartered piece was sliced then topped with tofu & beets. And finally today the last half was pulled out for a creative stuffed squash.

Basically that $2 acorn squash was stretched through 6 meals!

The trick to keeping grocery bills low when eating fresh, healthy food is to find a few ingredients for the week and then get creative with it. I would have been bored eating just plain acorn squash every night, but since each meal was unique I never got bored of it and enjoyed every bite. 🙂

Stuffed acorn squash is a seasonal favorite of mine I haven’t been able to enjoy since last fall.

For tonight’s version I simply roasted half of an acorn squash at 420 for 25 minutes.

While the squash was baking I worked on the stuffing

  • 1/4 cup Cous Cous
  • 1/4 Honey Crisp Apple
  • 1/2 Chicken Sausage
  • 1 T Pumpkin Butter
  • Cinnamon
  • Pepper

Everything was mixed in a bowl then stuffed in the acorn squash before going back in the oven for another 25 minutes.

The top got nice and crispy – Yum!

It was actually a bit too much food. I saved about 1/4 of the squash for lunch tomorrow which would bring the total number of meals that were created from the squash to 7. 😉

Dessert was a serving of Pumpkin Ice Cream ( Can you believe I’m almost at the bottom of the container?!?!) with Chocolate Teddy Grahams.

I invented the BEST snack this afternoon.

Brown Rice Cake + Barney Butter + Dried Apricot = A-MA-ZING!

I finished reading the Time Traveler’s Wife after work. Such a great book that I highly recommend! I haven’t seen the movie yet, but its saved in my Netflix queue when it gets released on DVD.

Now I am looking for a new book to sink my teeth in to. Any suggestions?

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