Mother and Child in Kitchen
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We’ve all had to change the way we make food recently. We’re thinking about cooking in terms of longevity of leftovers now. Even though meal quality, nutrition, and taste are still priorities, the length of use is more important now that we’re all trying to conserve our money and make the most out of everything we purchase.

Instead of continually making the same meals and inevitably getting sick of your soon-to-be ex-favorite grilled chicken meal, let’s look at some easy alternatives.

Meal-Making Rebound

This goes without saying, but I’m not telling you to ditch what’s been working for you. I’m just suggesting some fun, easy meals and snacks to switch things up if you’re tired of eating the same or similar things.

Banana Bread Muffins: for more recipe information–www.tastebetterfromscratch.com

  • Ingredients
    • 4 bananas, mashed
    • 1 large egg
    • 1 Tablespoon vanilla extract
    • 3 Tablespoons light brown sugar
    • 2 Tablespoons granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups all-purpose flour (white or whole wheat)
    • 2 Tablespoons unsalted butter, melted
  • Instructions
    • Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.
    • Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
    • In a separate small bowl: stir together flour, baking powder, baking soda, and salt. Add to banana mixture and stir, just to combine.
    • Gently stir in melted butter. Don’t over-mix the batter.
    • Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins
  • Nutrition Facts
    • Calories: 130
    • Carbohydrates: 24g
    • Protein: 2g
    • Fat: 2g
    • Cholesterol: 18mg
    • Sodium: 225mg
    • Potassium: 208mg
    • Fiber: 2g

Tomato Avocado Melt: for more recipe information– www.tastebetterfromscratch.com

  • Ingredients
    • 4 slices bread
    • 1-2 Tablespoons mayonnaise
    • cayenne pepper, to taste
    • 1 small Roma tomato, sliced thin
    • 1/2 avocado, sliced thin
    • 8 slices cheese (your favorite kind)
  • Instructions
    • Spread a thin layer of mayonnaise on each piece of bread.
    • Sprinkle with a pinch of cayenne pepper.
    • Layer bread with tomato and avocado slices and top with cheese.
    • Broil on high for 2-4 minutes, or until bread is toasted and cheese is bubbly!
  • Nutrition Facts
    • 368
    • Carbohydrates: 17g
    • Protein: 17g
    • Fat: 25g
    • Cholesterol: 60mg
    • Sodium: 517mg
    • Potassium: 264mg
    • Fiber: 3g

Snack Rebound

Peach Frozen Yogurt: for more recipe information– www.tastebetterfromscratch.com

  • Ingredients
    • 16-ounce bags frozen peaches (or 4 cups fresh peaches, frozen solid)
    • 3 Tablespoons honey (or agave nectar)
    • 1/2 cup plain Greek yogurt
    • 1 teaspoon vanilla extract
  • Instructions
    • Combine yogurt, honey and vanilla extract in a medium bowl.
    • Freeze for 1 hour.
    • Place frozen peaches in a food processor or blender and blend until they reach very small chunks.
    • Add frozen yogurt to the food processor or blender with the peaches.
    • Pulse a few times more times until the mixture is incorporated.
    • Transfer back to a medium bowl and refreeze for another 1-2 hours, depending on how hard or soft you want your frozen yogurt.
  • Nutrition Facts
    • 109
    • Carbohydrates: 24g
    • Protein: 3g
    • Cholesterol: 1mg
    • Sodium: 9mg
    • Potassium: 250mg
    • Fiber: 1g
    • Sugar: 23g
    • Calcium: 34mg

Written by GUADS staff member Toni