By Deirnesa Jefferson
Are you trying to eat healthy but also keep your grocery bill low? Shopping on a budget can be hard at times especially when you’re trying to shop for healthy items, but it’s possible to find nutritious items that are inexpensive and tasty.
- Brown rice
Brown rice is a great option because it is easy to cook and can be paired with a variety of dishes.
A 1 lb bag is about $1.75
- Whole wheat or whole grain pasta
Pasta is a great meal option for lunch or dinner. You can add chicken or sauté some vegetables with sauce to make a quick meal.
13-16 oz box for about $1.69
- Fresh spinach
Spinach can be cooked as a wholesome side dish or you can add it into different recipes to add some flavor. For example try sautéing spinach with pasta or you can sauté it with garlic and olive oil as a side dish.
9 oz bag for 1.99
- Greek yogurt
Blend greek yogurt into smoothies or use it in a homemade yogurt parfait for a quick healthy snack.
32 oz container for $3.98
- Hummus
Hummus is a good snack option that can be paired with pita chips or vegetables such as carrot sticks.
17 oz container for $3.98
Recipe of the Week
Put your whole grain pasta and fresh spinach to good use with this simple but delicious recipe. Not only is it easy to make but also it is also inexpensive. You can serve four people for about $3.16.
Easy Spinach Ricotta Pasta
Total Cost: $3.16
Serves: 4
Ingredients
- ½ lb. uncooked fettuccine $0.75
- 2 Tbsp olive oil $0.32
- 2 cloves garlic $0.16
- ½ cup milk $0.24
- 1 cup whole milk ricotta $1.22
- ¼ tsp salt $0.02
- Freshly cracked pepper $0.05
- ¼ lb. frozen chopped spinach $0.40
- Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about ½ cup of the pasta cooking water to help loosen the sauce later if needed.
- While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth. Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it’s thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
- Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
- Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.
