We've definitely had our fair share of $100+ trips to Whole Foods, but you don't have to break the bank to eat healthy, delicious meals...
Give these three recipes a shot ... they're easy to make, filling, and all under $2.60 per serving... and that includes a protein with each!
Click below to download a PDF with all three recipes (plus pictures)...
White Bean Tuna Salad - $1.36 per serving
1 15oz can cannellini beans, drained
2 5oz cans tuna in water, drained
2 cups spinach or arugula
½ small red onion thinly sliced
¼ cup fresh flat-leaf Italian parsley, chopped
¼ cup red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon dried leaf oregano, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
In a large bowl combine beans, tuna, arugula, red onion, and parsley.
For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.
Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad..
Black Bean and Beef Chili - $1.36 per serving
12 oz ground beef
1 large onion
1 green pepper, chopped
3 coves garlic minced
2 15 oz cans of black beans, drained
1 28oz can of diced tomatoes
2 tablespoons of hot chili powder
1 tablespoon of ground cumin
1 tablespoon of smoked paprika
In a large skillet ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, chili powder, cumin, and paprika.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Chicken Tomato and Cucumber Salad - $2.57 per serving
5 tablespoons olive oil
1lb chicken breast tenders
¼ cup cider vinegar
1 tablespoons snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
½ cup pitted green olives, halved and/or sliced
4 ounces feta cheese (optional)
In large skillet heat 1 Tbsp. of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.
For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.
On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.
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