Eating Healthy On A Budget

We are all trying to eat healthier, but fitting better into our clothes -- doesn't mean it fits into our budgets! Check out these money saving recipes (they're delicious too)!

Mini Shepherd's Pies

• 2 teaspoons Giant extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 12 ounces Nature's Promise ground beef
• 2 tablespoons Giant all-purpose flour
• 1 tablespoon tomato paste
• 1 cup Giant reduced-sodium beef broth
• 1/4 teaspoon Giant garlic powder
• 1/4 teaspoon Giant freshly ground black pepper
• 1/4 cup Giant frozen peas
• 2 cups mashed butternut squash

1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion, carrot, celery, and cook stirring, until they begin to soften, about 2 minutes.
4. Reduce heat to medium and stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes.
5. Add broth, garlic powder, pepper and scrape up any browned bits from the pan with a wooden spoon.
6. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in the peas and mix well; remove from the heat.
7. Divide the meat mixture among four 10-ounce broiler-safe dishes or ramekins.
8. Top each with 1/2 cup of the mashed squash.
9. Place the ramekins on a baking sheet.
10. Broil until heated through and bubbling around the edges, about 5 - 8 minutes.

Per serving : 384 calories; 6 g fat; 2 g saturated fat; 24 mg cholesterol; 32 g carbohydrates; 12 g protein; 5 g fiber; 411 mg sodium

Mashed Butternut Squash

Makes 2 Cups.

• 2 1/2 pounds butternut squash or 2 pounds peeled & cubed squash
• 1 tablespoon Giant buttery spread
• 1/4 teaspoon Giant salt
• 1/4 teaspoon Giant freshly ground pepper
• 1/4 cup Giant nonfat milk

1. Preheat oven to 400 degrees.
2. Cut squash in half and roast flesh-side down on a parchment lined sheet pan with sides until fork tender, approximately 30 minutes.
3. Scoop the flesh from the squash and mix with the buttery spread, salt, pepper, and evaporated milk.

Per serving: 106 calories, 2 g fat, 1 g saturated fat, trace cholesterol, 151 mg sodium, 23 g carbohydrate, 3 g fiber, 2 g protein