Plan Menus By Produce

Here is a new way to plan your meals on the go. Start in the produce section and plan meals based on what you see that looks good and is a good price. Base meals more around fruits and vegetables rather than meat. If you think of 5-6 good dinners and make a few in quantity for “planned overs” you will usually have enough food to get through a week. Your wallet, waistline and heart will thank you!Here are some fresh ideas for meals:

• Pasta with fresh broiled vegetables in season. Toss pasta and broiled veggies with herbs, broth and a little oil.
• Find a green veggie to go with baked fish and rice - usually zucchini or green beans
• Vegetable to go with chicken or turkey breast - usually broccoli or zucchini or green beans in a steam bag; can also be winter squash or spaghetti squash
• Ingredients for salsa that can be used to make burritos, tacos, fish, chicken as well as a tasty vegetable-consumption-boosting dip for veggies and tortilla chips.
• Stir fry veggies - consider carrots, mushrooms, spinach or peppers and these can be used for salads and other dishes, too. A stir fry is a great way to use up a lot of leftover veggies at the end of the week, too.
• Salad
• Fruit for breakfast, snacks and desserts
• Cabbage for slaw - and it doubles as a great stir fry ingredient, too.
• Seasonal produce for risotto - risotto is a creamy rice dish made with arborio rice, found in most grocery stores. Arborio rice is a short-grain rice that is very inexpensive and it is easy to cook, too! Use 3 cups water to 1 cup rice and add vegetables and seasonings half way through cooking. Stir well to make creamy and serve hot.