Tight Economic Times Mean Thrifty, But Nutritious Eating

Tight Economic Times Mean Thrifty, But Nutritious Eating


We live in a society where we’re accustomed to eating well and lots of it. Our portion sizes have been super-sized and meals are fancy, full and calorie laden. This time of year we tend to really pack it on, potato
making January the favorite month to resolve to change our habits by losing weight, a promise that is usually broken by February.

For some families finding nutritious food has become a challenge as the main breadwinner has been laid off from work or other financial pressures has made it difficult to pay bills and eat right. Starvation likely isn’t an issue in our country, but going to bed hungry could be something we’ll hear about on the news in 2009 fairly regularly.

Definitely with an interest to see that people eat more potatoes, the United States Potato Board is reminding shoppers that potatoes are full of essential vitamins and minerals, fiber, and antioxidants and are fat-, sodium- and cholesterol-free. A one serving sized potato is cheap too, costing about twenty-five cents each, well within the budget of all Americans.

“It’s easy to keep this vegetable as healthy as it was when it was pulled from the ground,” says Linda McCashion, vice president of public relations for the United States Potato Board (USPB). “Just keep food ‘partner’ ingredients nutritious, too.”

To that end the potato board recommends ways that potatoes can be roasted, mashed, baked or au gratin costing no more than $1.50 per serving:

  • Top baked potatoes with salsa and low fat sour cream, vegetarian chili or ground turkey mixed with taco seasoning, olives and tomatoes, and topped with low fat shredded cheddar cheese.
  • Cook Once — Eat Twice! The key is to make extra potatoes to carry you over to the next meal. Top a Caesar salad with garlic roasted potatoes instead of croutons for lunch or turn Tuesday’s pork tenderloin and potato dinner into Wednesday’s BBQ pork and potato wrap, complete with shredded cabbage and carrots
  • Use one pan and a microwave to whip up Southwest Potatoes Au Gratin: Cut two potatoes in half lengthwise, then slice across into 1/4-inch-thick half moons. In a 1-quart microwave-safe dish, combine 5-6 raw chicken tenders, a can of diced tomatoes and taco seasoning, mixing well. Arrange potatoes on top in a single layer. Sprinkle low fat shredded cheddar cheese on top. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes.

Visit Mom’s Dinner Helper to find additional potato recipes. Your wallet and your waistline will thank you!

Source: United States Potato Board

Adv. — Are you looking for ways to save on your grocery bill? Let SayLowerBills.com help! Find all the tips you need to reduce your family living expenses including groceries.

Photo Credit: Antonio Jiménez Alonso


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Categories: Consumer Tips

About Author

Matthew C. Keegan

Matt Keegan is a freelance writer and editor as well as publisher of "Matt's Musings", his personal blog. Matt covers campus, consumer, business and financial topics on various websites and blogs, and has been published in the "Houston Chronicle", "Sam's Club Magazine" and "Wisconsin Golfer".