Weekly Bits: Budget-Friendly Fare
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