This week, I’m participating in a blogging class held by http://www.blogelina.com/2012/03/100-comments-on-my-blog-event-group-1/ so, if you would like to get help on your blog, head on over and check her out. She really knows her stuff and is packed with a lot of helpful information.
You know, I can count on one hand how often I eat out. Every time I think I want to go out, I think of the cost and say I can cook that myself. My dinners might not be real fancy but, they’re filling and cheap.
If you think about it, going out to eat soup and salad is actually more expensive than we think and not that healthy. Eating a salad out has anywhere from 800-1100 calories and that’s a lot. I might as well, eat me a good steak and at least be happy and satisfied. You can make a salad at home and make your own salad dressing and spend about five dollars. Dressing come real cheap now days at the dollar store. So you do the math, it makes sense to me, that if your on a budget, try your best to stick to it and use different methods to make your food taste great. Great creative, you’ll be surprised what you can come up with. Above, is a Strawberry Margarita Salad that I found in the cooking clubs recipes and guess what, it’s only 145 calories. sounds good to me, what do you think. http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/8955/categoryId/4022/Strawberry-Margarita-Salad It’s already been proven that when you purchase a salad in a restaurant, it’s a lot of calories. The salad was very good, and I added pistachios and parmesan cheese. I love the texture that the nuts gave the salad really awesome. So give it a try, hope you like it as much as I did.
SALAD 9 cups baby spinach (about 9 oz.)
1 1/2 cups strawberries, halved or sliced if large
1 avocado, chopped
2 tablespoons lime juice
1 1/2 teaspoons orange liqueur, such as Triple Sec
or orange juice
1 1/2 teaspoons tequila or margarita mix
1 1/2 teaspoons minced shallots
1 teaspoon white wine vinegar
1/2 teaspoon grated lime peel
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1. Whisk all vinaigrette ingredients except oil in small bowl until combined. Slowly whisk in oil until blended. Let stand 15 minutes. (Vinaigrette can be made 3 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Toss spinach in large bowl with enough vinaigrette to lightly coat. Add strawberries and avocado; toss to coat. Makes about 6 servings.
So you be the judge go out and have soup and salad or stay home in the end, you’re gonna have some extra money in your pocket. And by the way, if you have soup don’t get a cream based soup it’s a lot more calories.
And as always, KEEP IT SIMPLE!