Thrifty Thursday: Cheap & Healthy Meals

Wouldn’t it be nice to eat healthy but not empty out your bank account at the same? Well.. it is actually possible with these healthy meal ideas down below. Have a look at the meal ideas that it affordable and that you can include into your budget.

Tuna Melt & Avo

Ingredients

2 1/2 tablespoons olive oil

2 tablespoons thinly sliced shallots

1 tablespoon Dijon mustard

1/4 teaspoon black pepper

1/8 teaspoon salt

1 (6-ounce) can solid white tuna in water, drained and flaked

1 1/2 tablespoons fresh lemon juice

1 avocado

1 cup cherry tomatoes, quartered

1/3 cup shredded Swiss cheese

2 (6-ounce) pieces French bread, halved lengthwise and toasted

Preparation

1. Preheat broiler to high.

2. Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Egg White Frittata

Ingredients (makes 3 servings of 2 frittatas each)

4 Egg Whites

1 whole egg

Salt and Pepper to taste

½ cup baby spinach

¼ medium size yellow Bell Pepper

½ cup Reduced fat Sharp Cheddar Cheese

1 tbsp Olive Oil

Directions

Pre-heat oven to 350

Beat egg whites and whole egg together

In a skillet, add olive oil and heat for about 3 minutes on medium. Add spinach and cook until wilted (about 5 minutes)

Add the spinach, cheese and bell peppers to the egg mixture

Pour mixture into a greased glass baking dish or into muffin cooks and bake for 30 minutes

Butternut Squash – Chicken Roast

Ingredients

1 (1 1/2 pounds) butternut squash, peeled and cut into 3/4-inch dice

3 Fuji apples, peeled and cut into 3/4-inch dice

1 tablespoon sage, chopped

1/4 cup extra-virgin olive oil

Salt

Freshly ground pepper

6 (3 pounds) whole chicken legs

2 tablespoons unsalted butter, thinly sliced

Preparation

Preheat the oven to 400°. In a large roasting pan, toss the squash, apples and sage with the olive oil and season with salt and pepper. Season the chicken legs and set them on top. Dot with the butter and roast for about 1 hour and 15 minutes, until the squash and apples are tender and the chicken is browned and cooked through.

Transfer the chicken to a plate and keep warm. Place the roasting pan over a burner and boil, stirring, until the pan juices are reduced, about 5 minutes. Return the chicken to the pan and serve.

Courtesy of Click on Detroit

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