Text 35950, 68 rader
Skriven 2010-03-18 21:56:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ETC  00318
==================
 -=> Quoting Jim Weller to Sean Dennis <=-

 SD> I have tried to eat healthier, but on
 SD> my current "budget", it's not very easy to do so.
 JW> 
 JW> Sorry, but I disagree. Real food is usually cheaper than processed
 JW> food and always less than restaurant meals. Pork shoulder and
 JW> chicken drumsticks (keeping the bones for the soup pot), dried
 JW> beans, lentils and peas, bulk rice, potatoes, cabbage and root
 JW> vegetables are all dirt cheap and the taste combinations almost
 JW> endless, especially when you start looking at different ethnic
 JW> recipes for variety.

 JW> Pulses are a greatly overlooked nutritional gold mine these days.
 JW> They are high protein, low fat, zero cholesterol, high fibre, a
 JW> good source of vitamins and a tasty meat extender. I rely on them
 JW> heavily whenever my income takes a dip and I am feeling frugal.

For healthy eating on a budget, look how the people in poor countries
cope.  Strongly flavoured spices extend the small amounts of meats
served with rice - preferably un-polished.  Beans are excellent food
items that can be cooked many ways.  Corn is cheap in America.

But best way of staying healthy cheaply is to eat less!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheap Cheap Chili
 Categories: Low-cal, Tex-mex, Chilies, Turkey
      Yield: 4 Servings
 
           LIZ JONES VXRF36B-----
    3/4 lb Ground raw turkey
      1    Onion -- chopped
      1    Bell pepper -- chopped
      2 c  Red beans; can -- undrained
      6 oz Tomato paste
    1/4 c  Water
           Pepper & salt or garlic
           Salt
      2 ts Or 3 t chili powder
      1    Garlic clove; minced -- opt
           Dried oregano -- opt
           Cumin seed -- opt
 
  Defrost ground turkey, if frozen. Spray a large non-stick skillet with
  cooking spray for no-fat frying. Spread th turkey meat in a shallow
  layer. Brown the meat over moderate heat; break into chunks and turn
  to brown evenly.  Stir in remaining ingredients. Cover and simmer 45
  minutes. Uncover and continue to simmer until thick. The Tampa
  Tribune, Feb. 1993.
  
  Recipe By     :
  
  From: Western Mexican Cookbook
  
  File
  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
  
  From: Sean Dennis                     Date: 08-18-08
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)