Planned Overs - More Bang for Your Buck!

    The most expensive item in most people's food budget is meat, for those who eat it. This is a good reason for reducing your consumption, which of course also has potential health benefits. We did not consume large quantities of meat in our home when I was growing up - we couldn't afford to - there were always at least six of us at the table. My mother was the queen of stretching a pound of ground beef. We ate a lot of casseroles so I learned early on how to extend a small amount of meat. My mother also taught me to buy the largest roast I could afford when it was on sale, then plan multiple meals around it. She always purchased whole chickens and often cooked two at a time. We were usually allowed one piece of fried or roasted chicken the first night it was served, the remainder went into a casserole during the week and maybe a pot of soup as well. Fast forward to my adult life where I only cook for two on an every day basis.
    I still purchase large roasts and whole chickens, however, as well as extend the meat I do cook using grains, potatoes, vegetables, and pasta. I also have a freezer, which I consider to be indispensable if you are trying to eat cheaply. Meat can be purchased on sale and frozen for later use; leftovers, or planned-overs can also be frozen. Additionally, I buy rice in bulk and keep it in the freezer along with other grains such as corn meal, polenta, and whole wheat flour. My husband and I like lasagna, with or without meat. Obviously a full pan of lasagna is way too much food for two people so I divide it up, wrap in foil, put the packets in freezer bags, label and freeze. The bonus is a ready-to-go meal for a night when I don't feel like cooking or have time. Our local grocery stores, as well as the big box warehouse stores, often sell whole pork loins. Per pound, these are inexpensive, so I purchase a whole loin, cut it into smaller portions, wrap, label, and freeze.
    This past week  I was able to create three dinners from one whole chicken. The first night we enjoyed roast chicken with roasted potatoes and carrots and steamed spinach. Two nights later I made a chicken stew using a portion of the chicken, the leftover potatoes, some carrots, onions, celery, peas and good old Campbell's cream of chicken soup(98% fat free) - this also provided lunch for the two of us the following day. Tonight the remainder of the chicken will be used in a filling for flour tortillas along with some leftover rice, whole pinto beans, salsa, and cheese; served with a nice green salad we have a complete meal.  I was also able to stretch a small London broil for three dinners and two lunches this week. The first night we had it grilled and thinly sliced served along side fresh corn on the cob, sliced garden fresh tomato, and cucumber. The following day it was combined with lettuce, tomato, and cucumber in pita bread sandwiches and last night I added the remainder to an Italian flavored melange of chopped tomatoes, onions, finely chopped carrots and celery, and served this over fresh corn polenta (which also provided lunch for today). I spent a total of $11.11 on meat for the week. During a typical week I do not usually serve this much beef; after the first night the leftovers go in the freezer. This particular cut was a splurge; it was on sale, but antibiotic and hormone free so the price was a dollar more per pound than regular London broil, also on sale. There was, however, a definite difference in the flavor compared to regular beef so I really wanted to use it up instead of freezing it. Iincreasingly, I find myself thinking about reducing my meat consumption further so I could afford to buy organic, natural, free range products all of the time. They do taste better and I know are better for me as well as the environment. As of yet, I just have not been able to bring myself to spend $10 on a chicken, however. 
    We also enjoyed two non-meat dinners this week: eggplant parmigiana served with pasta and steamed broccoli; and little ahi tuna steaks with a mango-curry glaze, pink rice, and a salad comprised of mixed greens, sliced pears, toasted walnuts, a bit of blue cheese, and a pear vinaigrette. 
    It was a very tasty week of cooking! I hope I have been able to give you some ideas on how to stretch your meat budget, whatever type of meat you buy. Happy cooking!