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Subject:  Re: Budget Help Date:  3/28/2014  8:42 PM
Author:  JimKredux Number:  308057 of 312858

Dear yddeyma,

I buy about 10 lbs of fresh veggies per week. A lot of Kale and

zucchini and yellow squash, broccoli etc. I make homemade soups a lot.

Salad and soup are mostly work lunches. Much of the prep work is on

Sunday. I also don't have little children to watch, which will sap

anyones energy. If you can chop and prep veggies all at once they can

be sauteed quickly on a weekday. Two hours on a sunday will prep

for the week, Start soaking beans or peas for soup; the night before.

Rinse and simmer on sunday adding veggies and ham base flavoring. While

the soup is simmering a meatloaf can be put together and cooked. Alarge

whole chicken as well. You are copping veggies in between for salad

additions or to saute with boneless chicken breast for a quick stir fry.

Sounds like a lot, but trying one or two ideas per week or month will

change habits over time. As the kids get older they can help with simple

tasks. There are numerous web helpers available. Try 5 ingeredient

meals or 20 minute dinners. Yellow squash and red pepper is one of my

favorites sauteed lightly with olive oil. The red pepper sweetens the

squash with no need for other ingredients,


I know too scrolly, sorry love to cook
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