When it comes to budget meal planning I believe that most people have it wrong; because I see people out here eating plain and boring meals in the name of saving money on food. BUT you can have tasty meals AND save money while doing it!
A Masterclass on Budget Meal Planning
- First things first, the BEST WAY TO SAVE MONEY ON FOOD is to stop wasting it. Food storage and the lack of proper habits around food storage means that you are likely wasting so much food. We’re all guilty of it but knowing how to store food properly will undoubtedly save you money.
- Know where to spend and splurge. If you are spending the lion’s share of your food budget on fancy add ons, then your budget meal planning efforts will fail. Stock up on dry goods, spices and affordable herbs (grow them if you’re feeling fancy) because this is how you will add interest to your meals without having to gift your first born at the grocery checkout line.
- Purchase foods that do double duty. Tortillas can be wraps or made into chips. Cheese can be used virtually anywhere savoury. And so forth. If you think like this when you are creating your weekly and monthly meals, I can assure you budget meal planning success.
Cooking with Bulk Foods
I recently paid a visit to my favourite TV auntie, Marilyn Denis, to share my hot tips on budget meal planning, including how to store your food, where to invest your money on food and more.
In this video I also share my DELICIOUS and AFFORDABLE burrito recipe, affectionately titled the “I’m Broke Burrito”!
Budget Meal Planning I’m Broke Burrito
- 1 cup long-grain white or brown rice
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Zest of 1 lime
- 1/4 teaspoon each of salt and pepper
- 1/2 cup cooked black beans, soaked and cooked from dry
- 1/4 white onion, finely chopped
- 225 grams ground beef (optional)
- 1 teaspoon vegetable oil
- 2 large flour tortillas
- 1/4 cup grated jack cheese
- 1/2 avocado, sliced
- 1 small tomato, chopped **
- 1 small bunch cilantro, finely chopped (mint and parsley can be substituted)
- 1/4 cup sour cream
Combine the rice with two cups of water, garlic, chili powder, and ¼ tsp each of salt and pepper in a small pot over high heat.
Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes, or until fully cooked. Fluff with a fork and set aside.
Meanwhile, in a saute pan on medium heat, heat the vegetable oil; add the onion, garlic powder, cumin, oregano, a pinch of salt and cook, stirring, for three minutes. Add the ground beef (optional) and cook for one minute; then add the cooked black beans and saute until the ground beef is no longer pink. Check seasoning, stir in lime zest and set aside.
To prepare each burrito, lay a tortilla on a flat surface and add a sprinkle of the cheese.
Top with 1/2 cup cooked rice, 1/2 cup ground beef/black bean mix, a few slices of avocado, and two tablespoons of chopped tomato and sour cream, and garnish liberally with cilantro.
Roll the tortilla tightly, making sure to tuck in the ends first.
Heat a large, dry frying pan over high heat. Cook the rolled burrito for one to two minutes on each side to sear lightly. Cut in half and serve with hot sauce, if desired.
**when tomatoes are out of season, swap for 1/2 cup canned diced tomato, that have been completely drained.