good food on a budget
A Savory Solution to Stretch Your Grocery Budget
Last Updated on June 5, 2024 by Daily News Staff
(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.
Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way.
Save Money
Stretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.
Savor the Flavor
The savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in recipes like Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto, Creamy Spinach, Mushroom and Lasagna Soup or Blended Pasta Sauce paired with your favorite pasta.
One Carton, Multiple Dishes
Thanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.
Serve Up Nutrition
Low-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.
Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com.
Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto
Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 20 minutes
Cook time: 50 minutes
Servings: 4
Chicken:
- 8 boneless, skinless chicken thighs
- salt, to taste
- pepper, to taste
- 6 tablespoons unsalted butter
- 16 ounces mushrooms, such as white button, crimini or portabella, quartered
- 3 zucchinis, sliced in half moons
- 3 large carrots, thinly sliced
- 4 sprigs fresh rosemary, leaves removed and roughly chopped
- 4 cloves garlic, minced
Orzo:
- 4 cups chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 16 ounces mushrooms, such as white button, crimini or portabella, finely chopped
- 1 cup uncooked orzo pasta
- 1/8 teaspoon black pepper
- 1/3 cup white wine
- 1/3 cup shredded Parmesan cheese
- To make chicken: Preheat oven to 450 F.
- Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until brown on both sides, 4-5 minutes on each side.
- In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
- On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
- Bake 20 minutes until chicken is cooked through and vegetables are tender.
- To make orzo: In small pot over medium-low heat, warm broth.
- Using skillet from chicken over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
- Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
- Add broth to orzo, 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding next. Remove from heat and stir in Parmesan.
- Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.
Blended Pasta Sauce
Recipe courtesy of the Mushroom Council
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound mushrooms (such as white button, crimini or portabella), finely chopped
- 1 pound 80% lean ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 jar (24 ounces) marinara sauce
- cooked pasta
- salt, to taste
- pepper, to taste
- grated Parmesan cheese
- In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.
- Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.
- Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.
- Stir in marinara sauce and reduce heat to low. Cook 10 minutes.
- Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.
Creamy Spinach, Mushroom and Lasagna Soup
Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, small diced
- 8 ounces mushrooms, such as white button, crimini or portabella, sliced
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 bay leaf
- 3 cups vegetable broth
- 6 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 5 ounces fresh baby spinach
- 1 cup whole milk ricotta
- 1/2 cup shredded mozzarella cheese, for topping
- Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
- Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.
- Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.
- Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.
SOURCE:
Mushroom Council
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Food and Beverage
6 Tips to Keep Your Grill Working Like New
With a combination of routine cleaning and long-term maintenance, you can keep your grill ready to entertain guests and feed your family for many cookout seasons to come. Start with these six tips.
(Feature Impact) If the grill is one of the centerpieces of outdoor living in your household, it’s worth investing the effort to keep it looking nice and functioning well.
With a combination of routine cleaning and long-term maintenance, you can keep your grill ready to entertain guests and feed your family for many cookout seasons to come. Start with these six tips.
Quickly Clean After Each Use
Taking a few minutes to tidy up your grill after every session can prevent grease and grime from building up and turning into a much more annoying chore. Scrape away stuck-on food while the grates are still warm, but wait until the grill completely cools to empty and dry the grease drip tray, wipe down splatter and dispose of ashes. Always protect the grill with a weather-proof cover when it’s not in use.
Avoid Wire Brushes
Although many people reach for wire brushes as a go-to grill scraper, there are safer options. Bristles from wire grill brushes can break off, stick to grates, end up in food and potentially injure people. Look for alternative grill cleaning tools like temperature-safe nylon brushes, wood scrapers or pumice stones.
Use Safe, Non-Toxic Cleaners
When stubborn residue and grease call for something stronger, don’t reach for harsh chemicals like bleach or strong solvents. Since you’re cleaning a cooking surface, opt for food-safe, non-toxic cleaners like vinegar-based solutions or mild degreasers.
Catch Issues Early
Being aware of common grill issues can help you notice them before they turn into larger repairs. For instance, if you notice food cooking unevenly, it could be a sign of clogged burners or worn heat diffusers. An ignitor that clicks without lighting could signal blocked gas flow or a loose connection. Grease buildup can start fires and accelerate metal corrosion.
Give Components a Monthly Tune-Up
If you use your grill regularly, set aside time each month for extra maintenance. Check hinges, knobs and other moving parts, inspect burners and tubes for damage or clogs and clean the grill’s heat diffusers and vents.
Do a Seasonal Deep Clean
Before you stow the grill for the winter, give it a thorough inspection and cleaning. Soak removable parts like the grates and heat shields in warm, soapy water or food-safe degreaser. Scrub away carbon buildup from each part, as well as the interior lid and walls of the grill. Finally, polish exterior surfaces so you’ll be greeted by fresh, shiny equipment when the next cookout season rolls around.
Discover more home and outdoor tips at eLivingtoday.com.
Photo courtesy of Unsplash
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good food on a budget
A Leftover Loss: How Americans are Wasting Food and How to Break the Habit
Leftover Loss: Leftovers are getting left behind, even as Americans have good intentions about eating them. In fact, there’s likely a container sitting in your refrigerator right now.
A Leftover Loss: How Americans are Wasting Food and How to Break the Habit
(Feature Impact) Leftovers are getting left behind, even as Americans have good intentions about eating them. In fact, there’s likely a container sitting in your refrigerator right now.
To help families tackle this everyday challenge, Frigidaire’s new AI-powered recipe assistant, Frankie, helps transform ingredients already in your fridge into fresh meal ideas. New research from Frigidaire shows just how widespread the leftovers dilemma has become: While 86% of survey respondents say they like or love leftovers, 74% admit they toss them out at least once a week. It adds up: According to the USDA, the average American family of four wastes roughly $1,500 annually on uneaten food.
Despite having ready-made meals in the fridge, many Americans are opting for convenience. The research found that 90% of Americans admit to having chosen takeout, delivery or a drive-thru, even when they knew a perfectly good meal was waiting in their fridge.
Common Reasons for Wasted Leftovers
More than 50% of respondents said the No. 1 reason they throw out leftovers is simple: They forgot about them. Food gets pushed to the back of the fridge, effectively disappearing until it’s too late, leading to concerns about freshness and food safety.
Waste Feels Personal
Respondents say their intentions are good, with 64% claiming to save leftovers to reduce food waste and 52% aiming to save money. In fact, 40% say finishing leftovers feels more rewarding than cooking a meal from scratch or ordering takeout.
Still, good intentions aren’t good enough. Leftovers are still forgotten and thrown out, often leaving people feeling guilty. With grocery prices and dining costs climbing, 70% say food waste now feels more frustrating or guilt-inducing than it used to.
Make the Most of Leftovers
Visibility plays a key role in reducing waste. More than 37% of respondents say better fridge organization – simply being able to see leftovers – would help them waste less. However, remembering leftovers is only part of the solution.
That’s where Frankie, Frigidaire’s AI-powered recipe assistant, comes in. Designed to help families make the most of what’s already in their refrigerators, the tool generates personalized recipes using ingredients users already have on hand, including leftover meals. Simply enter what you have on hand, along with preferences like cuisine type, number of servings and available cooking time, and it generates step-by-step recipes in seconds. The result is less food waste, more delicious meals and greater value from every grocery trip.
To learn more about AI-powered meal solutions, visit Frigidaire.com.
SOURCE:
Frigidaire
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Recipe of the Week
Pack Pasta Salad in a Jar for a Taste of Summer in School Lunches
When students open up their lunchboxes in the cafeteria, it’s fun to be greeted with something bright, colorful and fresh. Pasta salad is a summer picnic staple, but once the weather starts to cool and kids head back to school, there’s nothing to say you can’t send a taste of summer with them.
Pack Pasta Salad in a Jar for a Taste of Summer in School Lunches
(Feature Impact) When students open up their lunchboxes in the cafeteria, it’s fun to be greeted with something bright, colorful and fresh. Pasta salad is a summer picnic staple, but once the weather starts to cool and kids head back to school, there’s nothing to say you can’t send a taste of summer with them.
The beauty of pasta salad is it’s totally customizable, ideal for eating cold and easy to make ahead of time. That means you can spend the evening before school dishing up jars then pop them in the fridge for a quick morning grab-and-go lunchbox filler. Adults in the household can take one to work while kids have their own at school – and if anyone wants a different dressing or no olives, it’s an easy accommodation.
If you’re making this Pasta Salad in a Jar recipe as the main course instead of a lunchtime side, up the protein by adding beans, chicken or cubed cheese to keep kids energized for the second half of the day. Choose whole-grain or high-protein pasta for an extra nutritional boost, and pack in vitamins and fiber with plenty of crunchy fresh produce, from cucumbers and carrots to tomatoes and olives.
Find more school-day recipes at Culinary.net.
Pasta Salad in a Jar
Recipe adapted from Best of This Life
Prep time: 10 minutes
Servings: 1
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/8 teaspoon dried basil
- 1/8 teaspoon oregano
- 1/8 teaspoon parsley
- salt, to taste
- freshly ground pepper, to taste
- 1/4 cup canned chickpeas, rinsed
- 1/2 cup halved grape tomatoes
- 1/2 cup diced cucumber
- 2 tablespoons sliced Kalamata olives
- 1 cup cooked pasta of choice, cooled
- 1 cup chopped spinach
- To make dressing: In canning jar, combine olive oil, vinegar, basil, oregano, parsley and salt and pepper, to taste. Stir in chickpeas.
- Layer tomatoes, cucumbers, olives, cooked pasta and spinach over dressing.
- Refrigerate until ready to serve. To serve, flip jar over and lightly shake to combine dressing with other ingredients.
Photo courtesy of Unsplash
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