This week the loss leader was chicken breast for .99 a pound at Fred Meyers ( Kroger) . I got a half package of ham bits for 2.83 at Winco. We also have sausage, pork chops, 7 percent ground beef that has been defatted. ( if defat-ing takes as much as 17 percent of the away, does that mean that
It's virtually fat free ? --certainly it is a lot less fat.. I still have some frozen chicken, One of the keys is to remember that we only need a sox ounces of protein a DAY including egg.
Meal plans for this week
- Sunday: oven roasted chicken breast with oven roasted vegetables ( carrots, potatoes, zucchini and radishes. (radishes take in a really good sweet roasted taste. )
- Monday: leftover chicken with rice . ( I cooked the rice in vegetable broth and added asparagus, peas, orange pepper, parm, parsley, and salt and pepper.
- Tuesday: pizza
- Wednesday : vegetable bean soup , bread - parm- peppercorn
- Thursday: speghetti and meatballs.
- Friday: salmon
- Saturday breakfast for dinner. ( ham)
That's about it, one less beef dinner, but we have been doing that lately. My matrix is
2 beef, 2 pool or chicken, 2 vegetarian and a fish or shellfish. Eating a variety of meats or proteins, keeps eating less boring and gives you the best of the meat sources . Some meats have more fat and than others. Beef has four more grams of trans fats and cholesterol than a chicken breast ( 3.5 ounce of sirloin. I suspect that if you defat hambirger that is already low on fat, the figures will be closer. None the less, if you limit your protein to six ounces total in a day as recommended and eat a variety of meats, you should be able to be well rounded without eliminating a food from your diet.
Less fat, less sodium , less sugar.
Gone are the days that we would sit down and eat a eight ounce steak. I never did eat the fatty cuts of meat. Things like stew meat don't have the fat and ,at eking, so they are best cooked low and slow and I always cut off the visible fat.
That's about it.
Jane
Groceries on the cheap is looking at the Put Dinner On The Table meal train from a different
pro spective. The emphasis is on purchasing good food( shelf- stable/ freezer staples )at the lowest possible cost and purchasing enough to last you until it goes on sale again -- Keeping a controlled non-perishable stock of the things you use on a regular basis. It means that when you shop, rather than purchasing just what you need for a day or a week, you buy a loss leader protein, produce you will need on sale, a stock item if it's a RBP, and dairy instead. This allows you to put well balanced meals on the table consistently for a four dollar a day budget per person. You spend more time on the planning and shopping end of the meal train and less on the cooking end by cooking efficiently.
Four dollars a day is the target amount for people on snap. My premise is that of you can do it on four dollars a day, spending more isn't hard. You still get more bang for your buck.
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