September is Back to Savings Month for Meals

by Elise Griffith

Here's a math quiz question — If you purchased a 3.14 pound package of lean ground beef for $4.05 ($1.29 per pound sale price 1 day before the sell by date), along with a 1.35 pound package of Spencer's Own mild Italian sausage for $4.04 ($2.99 per pound as advertised), how many family-sized meals will you be able to make?

Would you believe it's possible to stretch that $8.09 of meat into six healthy, protein rich dinners plus enough leftovers to enjoy as lunches for a few days? And would you believe each of those dinners serves four adults comfortably?

Your grocery budget is the fastest, easiest way to find extra money. Of course, you have to be willing to invest a little time in your kitchen to cook a few things from scratch. Think of it as providing as much as a hundred dollars more in your bank account every month — especially if you're feeding a family.

As a note to singles, every recipe provided this month can be frozen so that you won't be eating the same meats each night for two weeks. In other words, it's a "food bank" for singles.

Hidden Vegetable Italian Style Meatloaf and Burgers

• 2 pounds lean or extra lean ground beef
• 1 Spencer's Own mild Italian sausage link, skin removed
• 1 small white or yellow onion cut into chunks
• ½ large red bell pepper seeded and sliced
• 1 cup thick sliced celery
• 1 large tomato washed, quartered and seeded as much as possible (dry seeds on paper towels for your garden)
• 2 large eggs
• 1 cup homemade bread crumbs
• ¼ cup quick cooking oats
• ¼ cup grated parmesan cheese

In a large bowl break up and layer raw ground beef and sausage. Using a food processor, finely chop onion, pepper, celery and tomato. Add eggs and pulse to combine.

Stir together bread crumbs, oats, and grated cheese. Pour the vegetable-egg mixture over meat, add combined dry ingredients, and, using clean hands, mix together well until all ingredients are evenly distributed. Mixture will be stiff, but not dry.

Using an ice cream scoop as a measure (think large scoop of ice cream) form 6 same-sized burgers. Freeze between squares of waxed paper in a zip top freezer bag that's been labeled and dated. With the remaining meat mixture, form a meatloaf and place in the center of a 9 X 9 square baking dish or casserole dish that's been prepared with canola oil spray.

Italian Style Meatloaf with Roasted Vegetables and Cheese

• Meatloaf from recipe (above)
• 1 (14.5 ounce) can green beans, drained or 2 cups of cooked, fresh or frozen green beans
• 3/4 cup stewed tomatoes
• 3 small red potatoes washed and chopped, skins on
• 1/2 cup chopped white or yellow onion
• 1/2 cup shredded part skim mozzarella cheese (optional)

Preheat oven to 350 degrees. Place meatloaf in oven and roast uncovered for 35 minutes. Meanwhile, combine green beans, tomatoes, potatoes, and onion in a medium bowl. After 35 minutes, remove meatloaf from oven and spoon vegetable mixture around it. Cover baking dish with foil, return to oven and bake an additional 25 minutes. Remove foil, sprinkle meatloaf with cheese (if desired) and bake for 5 more minutes. Remove from oven.

Transfer meatloaf to a platter to cut into slices and spoon vegetables into a serving bowl. Serve with a side of tossed salad (if desired) and bread. The recipe feeds four adults with enough leftovers for 1 or two lunches. My photograph represents "real kitchen" cooking.

Save your frozen burger patties for a super fast, grilled dinner.

The next basic recipe needs to be prepared right after you make the meatloaf and burger mixture for food safety reasons. It's a simple twist on one of my January 2012 recipes that becomes the basis for some surprising meals. I'm offering the recipe in two steps, as required for three separate dinners.

Italian Style Browned Meat and Lentil Base

• 1 to 1 ½ pounds lean or extra lean ground beef
• 2-3 Spencer's Own mild Italian sausage links, skin removed
• 5 cups hot water
• 2 cups dry lentils

In a large pot over medium heat, brown beef and sausage, breaking up into small pieces as the meat browns. Add water and lentils to the pot, bring to a full boil, cover, reduce heat and simmer for 30-40 minutes, stirring occasionally, until the lentils are soft and all of the liquid has been absorbed.

Remove 2 cups of the meat and lentil mixture for a delicious soup recipe (to follow). These 2 cups of mixture can be refrigerated for up to 3 days or frozen for several months in a labeled, dated, zip-top bag.

Italian Style Browned Meat and Lentil Base – Part 2

• Remaining meat and lentil mixture
• 1 (28 ounce) can whole tomatoes, tomatoes broken up in liquid or 3 cups homemade stewed tomatoes
• 1 cup sliced green onion stems

Stir tomatoes and onion into the meat and lentil mixture, combining well. Refrigerate for up to three days. You can also spoon out and freeze the mixture in thirds to be used for the following two recipes.

Better-For-You Lasagna

• Water, 1 teaspoon salt and a little extra virgin olive oil
• 8 dry lasagna noodles from a Dollar Tree package
• 2-3 ripe tomatoes, sliced thin
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano leaves
• 1 large zucchini, sliced thin lengthwise
• 1 ½ cups shredded, part skim mozzarella cheese, divided into thirds
• Tomato, onion, meat and lentil mixture from above recipe
• ½ cup noodle liquid from pot

In a large pot over medium heat, bring water, salt, and a very little amount of olive oil to a boil. Add lasagna noodles and cook for no more than 5 minutes. Turn off burner. While lasagna noodles are cooking, slice your vegetables and reheat meat and lentil mixture from step 2 (above).

Preheat oven to 350 degrees and prepare a 9 x 11 inch baking dish with canola oil spray. Place thin tomato slices in the bottom of the baking dish, drizzle with olive oil and sprinkle with oregano. Using tongs, remove 4 partially cooked lasagna noodles over the tomatoes. Spoon a thin layer of meat and lentil base and spread evenly. Top the meat mixture with 1/3 of the shredded cheese. Arrange zucchini slices over that, sprinkle with another 1/3 of the cheese, add a final layer of noodles, more meat and lentil mixture, and the rest of the cheese. Pour reserved liquid along the sides of your baking dish. Noodles will continue to cook as the lasagna bakes.

Cover baking dish loosely with foil and bake at 350 degrees for 30-35 minutes. Remove foil and bake uncovered for an additional 10-12 minutes. Remove the lasagna from the oven and cool slightly for 10 minutes before cutting and serving. This recipe makes up to twelve servings, is lower in fat than most traditional lasagna recipes, has loads more vegetables, and is even better reheated as leftovers. That's two family meals with lunches!

Italian-Style Sloppy Joe Sub Sandwich

• 1 loaf of bakery fresh French bread, cut in half lengthwise
• 1/3 of the meat and lentil mixture from step 2 (above)
• Canola or olive oil spray
• 2 tablespoons grated parmesan cheese
• ½ teaspoon dry oregano leaves
• ½ cup to 1 cup shredded part skim mozzarella cheese
• Fresh leaf lettuce

Preheat oven to 375 degrees and line a cookie sheet with foil. Place the halved, open French bread loaf on the cookie sheet and spoon bottom half with meat and lentil mixture. Lightly spray top half of open loaf with oil spray, sprinkle with parmesan cheese and oregano. Top the meat mixture with shredded mozzarella cheese and bake uncovered at 375 degrees for 15-20 minutes or until cheese has melted. Remove from oven, top meat and melted cheese with lettuce, close the sandwich and slice to serve. The recipe makes 4-6 very hearty and satisfying servings that are best eaten fresh.

Restaurant-Worthy Italian Meat and Lentil Soup with Kale

• 2 cups of meat and lentil base from step 1 (above), thawed if previously frozen
• 1 cup diced onion
• 3 medium red potatoes, skin on, diced
• 2 cups homemade beef broth
• 5-6 cups water
• 1 teaspoon sea salt
• ½ teaspoon freshly ground pepper
• 2-3 cups chopped, fresh kale

Bring meat and lentil mixture, onion, potatoes, beef broth, and water to a boil in a medium pot. Add salt, reduce heat to low, cover, and simmer for 15 minutes. Stir in chopped kale. Cover and simmer an additional 7 minutes. Serve in bowls with a side salad and fresh bread or whole grain crackers for a light and healthy, chain restaurant "knock off" meal. The recipe makes enough for 4-5 full bowls of soup.

Remember those frozen burger patties from the first recipe? There's another meal to be made! The next recipe is the easiest yet when you fire up your grill.

Grilled Italian Style Burgers and Veggies

• 6 burgers from the first (meatloaf and burger) recipe in this month's column
• ¼ cup butter, melted or ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon honey or agave syrup
• Pinch of dried basil leaves
• Assorted garden fresh vegetables, such as corn, small red potatoes halved, medium to large zucchini halved lengthwise, and bell peppers seeded and sliced, etc.
• 6 hamburger buns with condiments of your choice

Preheat your grill and aim for a medium hot temperature as too hot will burn your food. If you've frozen your burger patties, thaw partially before grilling. Cut vegetables while the grill preheats.

In a small bowl, whisk together melted butter or oil, lemon juice, salt, honey, and basil leaves. Brush over vegetables before and during grilling time. Place potatoes on the grill first, cut side down, and cook for at least 8 minutes, turning once, then arrange on the sides of the grilling surface. Assemble burger patties and other vegetables on the grill and cook for 3-5 minutes before turning. Burgers are done when they're stiff and no juices run when pressed with a spatula. Vegetables are done when tender. Transfer to a platter (or platters) and serve while hot. The recipe makes enough to feed 4-6 people and is ready in 20 minutes.

From Where I Cook: ALL ingredients for the above recipes cost less than $20.00, or an average of $4.00 per family dinner . . .  not including lunches from leftovers. It's not as difficult as it sounds. I've honed habits that are now "normal" in my household. Slightly stale bread is never thrown out, but instead becomes homemade croutons, stuffing base, or toasted breadcrumbs with 5 minutes or less prep time. That few minutes saves at least $186.00 per year on products I don't need to buy. Making my own beef, chicken, ham, or sausage broths for soups and stews saves another $171.00 per year. Your mileage may vary.

Buying only sale priced meats, produce, eggs, cheeses and other staples keeps an average of $120.00 per month in our bank account, and purchasing dry pasta, beans, seasonings, and snacks at Dollar Tree adds another $25.00-$30.00 in savings. Growing our own herbs and vegetables organically means I'm not spending $20.00 or more per month for those. Quick calculation totals an extra $2,337.00 annually...and we still enjoy non-essential treats. My habits may not be for everyone, but if you can stretch your grocery money farther you might save enough to fund next year's summer vacation!

Image on Banner by Nathan Drew