Ok. So $80. You think, that does not seem like so much.
But.... Let us take a look at that within the current economic context.
American families today are also feeling the burden of increasing energy prices, housing market uncertainty, and growing health care costs.
And, in an alarming reversal of past progress, real household income for the typical family has declined over the last seven years!
So, how are families able to actually shop healthy but still afford what they are buying for their meals!?
Well, first of all, take a cue from the $5 Dinner Mom, and start cutting coupons, following sale trends at your local grocer, and optimizing savings with her strategic planning techniques.
Then, start making better use of your left-overs by creating new dishes, instead of just reheating the same old thing two days in a row.
Usually when you think about a meal your focus is just on that one meal.
But wouldn't life be so much easier if thinking about one meal.... led to another meal with less work?
Yes - it would!
(Plus, being more creative with the food you already have will most certainly save you more money on groceries.)
So, here is one of my favorite left-over creations: An Enchilada and Baked-Egg Breakfast. It is so simple, and totally satisfying.
Baked-Egg Enchilada Casserole
(Serves 2)First, start with two left-over enchiladas.
(Use my Mostly Mushroom Enchilada recipe or my Black Bean Enchilada recipe as a base.)
Split the servings and layer them over a bed of rice inside two serving-sized baking dishes. Now, using the back of a spoon, make an indent into the center of the enchilada and then crack a single egg into each crevice. Bake at 350 degrees for approximately 20 minutes (or until the egg whites have just set). Serve immediately and enjoy!!
Per serving: approximately 469 calories, 27 g fiber and 23 g protein. Also high in calcium and iron!
Check out our RECIPE ARCHIVES for MORE BREAKFAST IDEAS!
What do you do to make the best use of your leftovers??