Something new!

15 Bean Soup and milk in the oatmeal! Fabulous! Again, it’s the small steps that count when you’re trying to eat healthy on $3 a day!

I’m starting to sense Mark is feeling a bit bored lately by his meals. So, I thought I would toss a couple of new ideas out for him. First off, let’s bring back the kale. Mark seemed to not mind it so much on his first try, so now let’s try it a different way. I recently ran across a great way to cook kale in a soup, and since the recipe calls for sausage (Mark could use his Franks or bratwurst), I thought of Mark!

The recipe is for an estimated 6 servings, so Mark can either make extra for a couple days of the week, or freeze the leftovers for future meals.

Here’s how to make it:

8 oz. fully cooked sausage 1 medium onion 1 tbsp minced garlic (garlic is very inexpensive) 3 potatoes (gold or red with skins, or if too expensive, regular old potatoes – pealed) 6 cups chicken broth (if too expensive, you can always use water, or save the broth from cooked chicken, freeze and use when needed) 12 oz. fresh kale Crushed red pepper (optional for added zing and flavor)

Saute onion, garlic and sausage until browned. Add broth and bring to boil. Stir in potatoes and kale. Simmer, partially covered, 10-12 minutes or until potatoes and kale are tender. Sprinkle crushed pepper on top for flavor as desired.

The second recipe can be used as a breakfast, lunch, or dinner meal and is very affordable to make! It serves 8, so can be modified to serve one or leftovers can be used for later meals.

Here goes:

4 cups milk 1 cup grits 1 can (15 oz) corn (can used frozen as well) 1 cup cheese (shredded) 6 scallions (can use just regular onions as well) 1 egg Salt and pepper to taste

Heat oven to 375. Grease pan. Bring milk to gentle boil stovetop and slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened.

Remove from heat, stir in corn, ½ cup cheese, scallions, egg, salt and pepper. Pour into greased dish. Bake uncovered, 15 minutes. Sprinkle with the remainder of cheese. Bake 15 minutes more until set. Let stand 10 minutes before eating.

This can be baked up to two days ahead and stored in the refrigerator, so Mark could make this on the weekend when he has more time.

Hope you enjoy, Mark!