As a follow-up to my post on Shock at the Grocery Store, here is an excellent tip I recently received from one of my readers who is a stay-at-home mom with a lot of practice stretching a dollar. In addition to the good economics of her tip, she, like me, is an “almost vegetarian” and struggles with providing acceptable meals to her two young sons and her husband, who like a little meat with their dinner!
I've lately come up with a good idea for when I just can't make different meals for myself and my carnivores. I've been using a can of vegetarian soup as a starter to make myself a quick and healthy soup dinner.
Here are two examples:
Last week I used a can of Campbell's Healthy Selections Southwestern Vegetable soup and added a can each of black beans, kidney beans and diced tomatoes; then I added frozen corn and chopped cabbage and more spices. It made a really tasty southwestern soup that I ate for a few days with no fuss.
Tonight I took a can of Progresso Vegetarian Lentil soup and added a can of diced tomatoes, half a package of sliced mushrooms, and several handfuls of chopped kale and spinach, along with Italian seasonings. Voila! A healthy and yummy soup.
I try and buy the lower sodium variety of soup, and of course vegetable soups are by nature low in fat and calories unless you buy creamed soups, which I don't.
As an added bonus, it's a pretty inexpensive way to go when you're buying your soups the grocery game way.
I'm sure this isn't an original idea, but I'm proud of myself for thinking of it. It beats eating something I'd rather not just for lack of time to fix a proper meal for myself. Also a good lunch option for me since it's easy.
She’s a clever woman and this is a good way to stick by the choices she has made without forcing those choices upon her family.
I've lately come up with a good idea for when I just can't make different meals for myself and my carnivores. I've been using a can of vegetarian soup as a starter to make myself a quick and healthy soup dinner.
Here are two examples:
Last week I used a can of Campbell's Healthy Selections Southwestern Vegetable soup and added a can each of black beans, kidney beans and diced tomatoes; then I added frozen corn and chopped cabbage and more spices. It made a really tasty southwestern soup that I ate for a few days with no fuss.
Tonight I took a can of Progresso Vegetarian Lentil soup and added a can of diced tomatoes, half a package of sliced mushrooms, and several handfuls of chopped kale and spinach, along with Italian seasonings. Voila! A healthy and yummy soup.
I try and buy the lower sodium variety of soup, and of course vegetable soups are by nature low in fat and calories unless you buy creamed soups, which I don't.
As an added bonus, it's a pretty inexpensive way to go when you're buying your soups the grocery game way.
I'm sure this isn't an original idea, but I'm proud of myself for thinking of it. It beats eating something I'd rather not just for lack of time to fix a proper meal for myself. Also a good lunch option for me since it's easy.
She’s a clever woman and this is a good way to stick by the choices she has made without forcing those choices upon her family.
What are your tips?
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