Weekly Bits: Budget-Friendly Fare

This week, readers shared some favorite dishes that your wallet and your waistlines will love. Plus, find out one reader's trick for cutting the fat in creamy soups.
Related To:
105816329

105816329

Open kitchen cupboard

Photo by: Margaret Edwards

Margaret Edwards

This week, readers shared some favorite dishes to help keep your wallet -- and your waistline -- healthy. Plus, find out one reader's trick for cutting the fat in creamy soups.

"My kids love when I make them what I call pizza eggs for breakfast. I chop one small tomato and a large handful of spinach. I sprinkle them both with a little salt, pepper and dried oregano. I use a nonstick skillet on medium heat sprayed with cooking spray or small amount of olive oil. After the pan is warmed up, I add the chopped tomato and cook until softened, then add the spinach until it's softened. Then I add 3 or 4 eggs (however many you want) that I whipped up in a bowl to the tomato and spinach mixture. Sprinkle with a little grated Parmesan, and using a spatula, stir all the ingredients around in the heated pan until you have your pizza scrambled eggs. It makes me feel good that my kids are starting their school day with protein and veggies." --Kelly

"I frequently make a 'scramble' with any assortment of leftover or fresh cooked potatoes, veggies and meat and often even add in leftover tortillas, and then add in the eggs last. Always delicious." --Patty

"We eat oatcakes almost every morning. Mix one cup dry oats in a bowl with a tablespoon or two of hot water to make a pasty but firm ball of oatmeal. Then put it between two pieces of plastic wrap, and roll it out thinly with a rolling pin -- the plastic wrap will keep it from sticking. After rolling thin, take it out of the plastic wrap, put in a nonstick pan, and brown. They are delicious plain or with some dried cranberries or nuts mixed in the dough before rolling out; they're also good with cheese on top -- try it, a great alternative to a soggy bowl of oatmeal. Smile. Enjoy." --Darlene

"Take some of those oats with some raisins and nuts and a little honey, bake for about 15 to 20 minutes in low heat, and enjoy your granola." --Judie

"Pinto beans are great cooked with a few sprigs of cilantro, one onion quartered, salt and pepper. When they are tender, take out the cilantro and onion, and enjoy!!" --Diana

"I've also found pureed roasted cauliflower is a good substitute for cream in some soup recipes, like tomato soup. It gives a nice creamy texture and light flavor without overpowering the main ingredients. I think I need to try roasting some cauliflower and potatoes together and making a chowder-y soup soon!" --Julo

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

Keep Reading

Next Up

Weekly Bits: Eat Your Greens

Spring is in full bloom, and grocery stores and farmer's markets are teeming with fresh produce. It's the perfect time to try something new. This week's list of reader comments includes some tasty ideas for an uncommon pick. Plus, a cool yogurt trick.

Weekly Bits: Beefin' Up Mealtime

This week, readers shared their ground beef cooking tips, weighed in on their favorite mock meats and shared ideas for wheat berries.

Weekly Bits: Topping Your Spaghetti

This week on the blog, we covered everything from the classic spaghetti & meatballs to the more adventurous sea greens, and the ideas kept coming. Check out our fave reader submissions from the week -- we might have included yours!

Weekly Bits: Talkin' Tuna

Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.

Weekly Bits: Irish Feasting

St. Patrick's Day might be over for the year, but you don't have to give up your favorite Irish-inspired recipes! Find new ways to enjoy cabbage and potatoes for less fat and calories with ideas from our readers.

Weekly Bits: In Season Now

Every week we post helpful tips from readers about how they've fit healthy eating choices into their lives. On this week's menu: plenty of produce in season now. Plus, the inside scoop on a popular weight-loss plan.

Weekly Bits: Rise and Shine

Breakfast: It's the most important meal of the day, and you all shared some great ideas for starting the day off right. Find out if yours made our weekly tops list.

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.