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Baker Publishing Group - Jonni McCoy

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242 pages

English

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In this easy-to-use, make-it-from-scratch cookbook, Jonni McCoy, the original Miserly Mom, demonstrates that inexpensive meals can be both nutritious and mouth-watering. She offers proof that living well without spending is doable. Originally published as Miserly Meals, every recipe includes the price per serving and a nutritional analysis. Kitchen tips are an added bonus with every recipe. Simple soups, slow-cook dishes, breakfast ideas, vegetarian options, snacks, gifts from the kitchen, and more will make this the busy mom's most-used cookbook.

Informations

Publié par	Baker Publishing Group
Date de parution	01 septembre 2009
Nombre de lectures	0
EAN13	9781441210876
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0374€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Cover
Title Page
Copyright Page
© 2002, 2009 by Jonni McCoy
Published by Bethany House Publishers 11400 Hampshire Avenue South Bloomington, Minnesota 55438 www.bethanyhouse.com
Bethany House Publishers is a division of Baker Publishing Group, Grand Rapids, Michigan www.bakerpublishinggroup.com
Previously published in 2002 as Miserly Meals.
Miserly Moms™ is a trademark and servicemark of Jonni McCoy.
Ebook edition created 2011
Ebook corrections 04.15.2016 (VBN), 10.18.2017
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—without the prior written permission of the publisher. The only exception is brief quotations in printed reviews.
Library of Congress Cataloging-in-Publication Data is on file at the Library of Congress, Washington, DC.
ISBN 978-1-4412-1087-6
Cover design by Dan Pitts
ACKNOWLEDGMENTS

Special thanks are due to my husband, Beau, for his unwavering faith in my ability to help others through my writing. A special hug goes to my children, Jeremy and Jessica, for their patience, support, and willingness to try new recipes. I owe my mom, Joan Stivers, particular thanks for instilling in me at an early age the delight in cooking.
I want to give a special thanks to my test chefs, who spent numerous hours testing these recipes. Your help made them even better!
Cheryl Coffin, esq.
Melissa Filkins
Mindy Harrington
Vickilynn Haycraft
Maria Irizarry
Kathy Merrill
Kat Osten
Kristen Paris
Donna Salinas
Lori Scott
Julie Shirin
Debbie Steele
Joan Stivers
Michele Woodland
CONTENTS

Cover
Title Page
Copyright Page
Acknowledgments
Introduction: Why This Cookbook Is Different
1. The Miserly Kitchen
2. Appetizers
3. Beverages
4. Soups
5. Vegetables and Side Dishes
6. Main Dishes
7. Vegetarian Main Dishes
8. The Twelve Days of Turkey
9. Slow Cooking
10. Breads and Muffins
11. Sauces and Dressings
12. Mixes
13. Desserts and Snacks
14. Kitchen Helps
About the Author
Books
Back Cover
INTRODUCTION Why This Cookbook Is Different
“YOUR IDEALS ARE WELL WITHIN YOUR REACH.”
—ANCIENT CHINESE PROVERB
W hen I first embarked on my frugal lifestyle, we found most of the extra savings we needed to pay other bills within the grocery budget. We were able to reduce our food bill by more than half! Part of that reduction was through smarter shopping techniques. In my book Miserly Moms , I explain in great detail how to shop differently in order to reduce your grocery spending. I don’t want to repeat those tips here, but rather encourage you to read Miserly Moms to learn to stretch your dollar.
Nevertheless, shopping is only part of the way to save grocery money. The other part is to modify the menu. Both things need to be done in order to accomplish a maximum reduction in grocery spending. After all, how can we save money if we have steak several times per week? We need new recipes that call for simple ingredients but still provide an appealing and healthy meal to the family.
That last part of my goal is what this book is really all about. When people hear that I shop and cook frugally, they often assume that our meals are high in carbohydrates, low in protein, and high in fat. It saddens me that there are such misconceptions out there about inexpensive meals.
I want to report that these assumptions don’t have to be true, and I will provide numerous examples and options to support my position. This book includes over two hundred recipes that offer several features that no other cookbook offers:
• Each recipe costs $1 or less per serving . The cost per serving is indicated on each recipe page.
• Each recipe has been tested by a chef to make sure the recipe is written correctly, the servings are accurate, and the flavor is tasty.
• Each recipe is nutritious (according to RDA standards) and is backed up by a detailed nutritional analysis.
• Each recipe offers a preparation time estimate as well as a cook time estimate .
• Each recipe is easy to make . No tricky maneuvers or tools are needed.
• Each recipe page offers a kitchen tip on varying subjects of interest to a chef.
Chapter 1, “The Miserly Kitchen,” explains these features in greater detail. I have also included some nutritional information that I felt was important to keep your family healthy. Page through the information in “The Miserly Kitchen,” read some of the Kitchen Tips, and take a look at the charts at the end of the book to see how you can make your kitchen a more effective place.
Use these recipes as a springboard for your own creative ideas. Perhaps you can change a few of your family’s favorite meals to make them healthier and cost less. Perhaps you can branch out and add a few vegetarian meals that everyone will love and benefit from, health wise as well as financially. These recipes are our family’s favorites. You may notice the lack of pork recipes. That is because my family doesn’t like the taste of pork, and no other reason. You can substitute pork for the beef or chicken called for in many of the recipes.
Many of us are frugal in our cooking because we need that extra grocery money somewhere else; others have a financial goal they are trying to meet and need every extra dime. Regardless of your reasons for reducing your grocery budget, let my recipes be a tool to saving you money for some other goal. Let your frugal cooking be an enhancement to your family’s budget, not a frustration.
Bon appetit!
CHAPTER 1 The Miserly Kitchen
HOW TO USE THIS BOOK
Cost Per Serving
Each recipe in this book provides a cost per serving; all are $1 or less. I calculated the cost using good sale prices. I did not include any “once in a blue moon” prices, but just average sale prices obtainable at most supermarkets. Of course, if you do not purchase items on sale or if you avoid generic products, your cost per serving will be higher than mine. For example, if you make the spanish rice (see Spanish Rice ) and purchase store-brand tomatoes on sale for 69¢ per can and use generic regular rice (not instant rice), you will be able to achieve the suggested cost per serving. If, however, you purchase name-brand tomatoes at the regular retail price and if you use name-brand rice and/or instant rice, your cost per serving could be double or triple what I suggest. Name brands cost more than off brands, and instant rice costs a great deal more than non-instant rice. So how you shop directly affects the cost per serving of these recipes. Prices also vary in different parts of the country.
In my book Miserly Moms, I explain how to change the way you shop in order to maximize your grocery dollar. Those shopping tips need to be employed in order to achieve the goal of $1 or less per serving. Buying ingredients when they are on sale, buying off brands, buying in bulk, and cooking from scratch are a few of the key principles I recommend in order to reduce grocery spending. For more help on achieving these suggested costs per serving, please consult that book.
Serving Sizes
The serving size suggested in each recipe is more than sufficient for a nutritionally balanced meal. The sizes meet or exceed the RDA (Recommended Dietary Allowances) guidelines provided by the Food and Nutrition Board.
Many people complain that they need more protein than is recommended. The extra protein may be costing us unnecessarily and may actually be harmful. The American diet has always been heavy on the meat and light on the vegetables and grains. We tend to have a lopsided plate. We are one of the few countries in the world that features the main dish and understates the side dishes. Most countries have what we consider the main dish as the side dish, and the produce and grains are the main attraction. To be more in line with the RDAs for protein, we need to reduce the amount of the main dish on the plate and increase the amount of the vegetables, fruit, and grains. This switch will also help us eat our five servings per day of produce that our bodies need.
Since we add side dishes to main dishes, snack during the day, and add protein-filled drinks to some meals (such as a glass of milk or milk in cereal), we are eating more protein than we may be aware of. Most of us don’t realize how much extra protein we add throughout the day with side dishes. For example, the zesty low-fat fries (see Zesty Low-fat Fries ) have 4 grams of protein per serving, the corn soufflé (see Corn Soufflé ) has 8 grams of protein per serving, and 1 cup of steamed broccoli has 5 grams of protein. These three side dishes provide 17 of the 50 grams of protein the average adult needs per day.
Nutritional Analysis
A nutritional analysis is provided for each recipe in order for you to evaluate whether the recipe fits within your dietary boundaries. The nutritional values for calories, fat, cholesterol, carbohydrates, fiber, protein, and sodium are included.
Recommended Dietary Allowances (RDA) have been established for each of those categories. Remember that these guidelines are designed for the average healthy adult and vary based on height, weight, and special health needs:
Calories—2000 Fat—65 grams Cholesterol—300 mg Carbohydrates—300 grams Fiber—25 grams Protein—50 grams Sodium—2400 mg (1 teaspoon of salt has 2100 mg)
Kitchen Tip
I have included some helpful information following each recipe. Most of the tips pertain to the recipe they are with. To find a tip quickly, there is an index for tips along with the recipes at the end of this book.
Blue Ribbon
The Blue Ribbon award is given to the one recipe in each chapter that is the most nutritionally sound as well as the cheapest per serving. Since the focus of this book is to offer cheap but healthy meals, I wanted to point out the best of the best to you.
Abbreviations
The following abbre