January 27, 2013

What frugal eating looks like: kitchen, sweet kitchen

We enjoyed some home brews as well :)
I hit the kitchen hard yesterday, restocking our fridge with pre-made food for the week. By having a full fridge, I'm keeping us from eating out or making impulse buys for dinner.

I made:
Turkey salad
Lentil and quinoa salad
Turkey soup (last nights dinner)
Almond butter (for future satay marinade)

To make almond butter:
Put some almonds in a food processor and blend:
 It will get crumbly, add in a little honey
 Once it comes together, store in the fridge in an airtight container for up to 2 months. To make a satay marinade: use 1/4 cup almond butter, 3 tbs soy sauce, 2 chopped garlic cloves, red pepper flake. Best on pork or chicken.
Dough going into the oven...

....hot bread coming out!
 Lentil and quinoa salad for lunches this week:
cooked lentils, quinoa, balsamic vinegar, olive oil. Simple, filling, protein powerhouse.

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