It's been about a year since I started couponing. And it's been a great year! I'm not sure I've actually saved any money, but I definitely have felt good about myself, so that's something.
The goal for this coming year, as I mentioned a few days ago, is to ACTUALLY save money. I know, crazy talk.
A major part of this, I feel, is saving on our groceries by eating low-cost meals. I am trying to serve at least one vegetarian meal a week. I used to think this required either using cheap, highly-processed canned food OR very expensive fresh vegetables and tofu.
Alas, it is not so.
It takes some hard core deliciousness to convince Luke that a meal without meat is good. I don't know how it happened, but he has been super excited about most of the vegetarian meals I've made in the last few weeks.
And if they are THAT awesome, I should share them. So here they are:
Spaghetti Squash Spaghetti
Cheesy Beans and Rice
Butternut Squash Ravioli (from costco... yummy!)
And, a recipe I couldn't find linked but we LOVE:
Black Bean Taco Pizza:
-- tbps cornmeal
-- 1 refrigerated pizza crust (or make your own)
-- 1 bottle taco sacue
--2 medium tomatoes, seeded and chopped
-- 3/4 c. canned black beans
-- 1/2 cup frozen corn
-- 1 can (4 oz) chopped green chilies
-- 2 green onions, chopped
-- 1-1/2 c. (6 oz) shredded reduced-fat Colby-Monterrey Jack Cheese
-- shredded lettuce
-- Reduced fat sour cream
1. Coat a 12-in pan with cooking spray; sprinkle with corn meal. Prepare pizza dough according to package directions. With floured hands, press dough onto pan. Bake at 450 for 7 minutes or until lightly browned.
2. Spread with taco sauce. Top with tomatoes, beans, corn, chilies, onions and cheese. Bake for 10 minutes or until cheese is melted and crust is golden. Serve topped with shredded lettuce and/or sour cream if desired.
This coming week we're going to have more bean recipes because they are on sale at the commissary.
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