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are a nutritious, as well as economical, change of pace. If time always seems to be a problem, plan a simple breakfast which can be “eaten on the run.” A piece of fruit and homemade com muffin can be eaten on the way to the bus stop. Or, pack a “sack breakfast” to take along to school or work.
Lunch choices can be a budgetstretcher’s delight if you plan ahead. On weekends, try to plan one meal around a large roast which is a supermarket special. The “extras” can be used to create nutritious sandwiches, soups, casseroles and salads. If a microwave oven isn’t available at school or the office, pack soups, stews and other hot foods in insulated containers. For a special treat, include a homemade cookie. It doesn’t take any extra time to bake a large pan of butterscotch-oat bars, a nutritious treat which tastes even better the next day. To keep the frosting intact, “sandwich” two bars, frosting sides together, and wrap well.
With music lessons, baseball practice and late business meetings, many families find it difficult to sit down together for dinner. Foods which used to be part of the traditional dinner pattern, however, can become “dinnerson-the-go.” All it takes is a little planning and some imagination.
The meat, starch and vegetable which used to be served separately can be transformed into wonderful casseroles, skillet suppers and main dish salads. A southern-style tuna casserole made with grits instead of noodles, or a hearty Mediterranean barley salad, are flavorful examples of one dish meals which are as budget-wise as they are time and energy saving. Best of all, they are quick to assemble if someone
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