Frugal Fridays: Matt's Recipe Remix
Posted by Matt Carusona on Friday, May 14, 2010
As part of AmeriCorps Week, May 8-15, Share Our Strength is highlighting stories from our AmeriCorps National Direct program members, volunteers who are integral to running Operation Frontline programs nationwide.
For the last two years I have been serving as an AmeriCorps member—first in Vermont with a youth outreach organization and now at the Inter-Faith Food Shuttle in North Carolina with Operation Frontline.
As AmeriCorps members we learn to live on a limited budget. Sometimes, we face challenges similar to those of our class participants: creating meals that are both tasty and nutritious on a limited budget. Since coming to the Inter-Faith Food Shuttle and working with the Operation Frontline program, I have benefited from having access to the phenomenal recipes in the Operation Frontline curriculum. I love to cook and do so almost every night, so I decided to use these recipes in my daily cooking.
Below is a meal I put together the other night for my monthly “game night,” using variations of the OFL recipes. This menu served me and seven of my friends, less than $20 for a meal for eight. (I had the spices and oil already.)
Note: You do not have to go out and buy spices for these recipes if you don’t have them, I always use what is in my cabinet until it is done. I am a big fan of Jane’s Krazy Mixed-Up Salt.
The weekend is upon us so try this at home and see how easy it is!
Homemade “Faux” Hummus/Bean Dip
Inspired by Operation Frontline’s Eating Right White Bean Dip Recipe
Serves 8, Cost: $3.50-$4.50
2 cans of garbanzo beans (chick peas) ($1.38 )
2 cloves of garlic ($.50 per bulb)
2 tbsp olive oil (small store brand $2.99)
¼ cup of water (substitute non-fat skim milk for creamier dip) (milk $1.09)
2 tbsp lemon juice ($.51)
Fresh or dry parsley
Pinch of black pepper
Pinch of allspice
Pinch of chili powder
Dash of Jane’s Krazy Mixed-up Salt
Directions: Blend all ingredients in a blender and serve, top with parsley for presentation.
Homemade Whole Wheat Flour Chips
Inspired by: Eating Right, Homemade Corn Tortilla Chips
Serves 8-10, Cost: $3-$4
2 packages of store brand tortillas ($1.69/package)
Olive oil or vegetable/olive oil cooking spray
Pinch of salt or Jane’s Krazy Mixed-Up Salt
Directions: Cut tortillas, very lightly spray or coat with oil, sprinkle with salt. Bake at 375 degrees for 8-10 minutes, or until brown and crisp.
Chicken Spinach and Bean Pasta
Inspired by: Eating Right, Pasta with Beans and Collard Greens
Serves 8-12, Cost: $10-$13.50
2 packages of Boneless Chicken Breast or Tenders
($3.01/package-Use whatever is on sale that week. I got mine Buy One/Get One Free.)
2 tbsp olive oil
1 package whole wheat pasta ($1.99)
1 package spinach ($3.49)
1 clove of garlic (already purchased for dip)
2 onions (red, white, or yellow depending on preference and price, $1.29)
1 green pepper ($.50)
1 fresh tomato or 1 can diced tomato ($.75 can w/ coupon)
1 package mushrooms ($1.99)
Fresh or dried basil (picked from my windowsill herb garden)
Dash of salt or crazy salt
1 can beans (white, northern, pinto, or kidney), drained and rinsed ($1.70/can-organic pintos)
1 tbsp of lemon juice* (already purchased for dip)
½ tsp pepper
1 tsp salt
½ cup of water or white cooking wine*
*I already had these ingredients at home.
May 14, 2010 | 0 comment(s) | Tags: AmeriCorps, Cooking Matters, event, healthy recipe, nutrition education, Operation Frontline
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