(Continued from Part 1. This concludes the article.)
I learned a long time ago that when the budget was particularly tight around our house if I stressed over it, I would see that stress reflected in my children. I tried, of course, to take the opportunity to display faith and trust in the Lord. There were times, I confess, that I stood firmer on my faith than at others. I remember one night in particular our car had broken down. There, in the freezing cold, on the side of a major highway in New Jersey, my kids and I stood waiting on a tow truck. The kids were 8 or 9 years old at this time and it was the same year that we lost everything. The additional loss of the car felt daunting. I can still hear the anguish in my daughter’s voice and the weariness in my own as she cried, “Now we don’t have a car! What are we going to do now?” and I answered, “I don’t know honey, the Lord will provide.” That was met with a grumbled, “You always say that!” Humph. Well.
As a woman of Italian heritage, raised in part by my immigrant grandmother, what one puts on the table has great significance. Food is how you say, “I love you.” Well-prepared, intentionally presented food says, “welcome to our home.” And good food at dinner time says, “I’ll take care of you.” For Italians, the kitchen is the heartbeat of the home and food is life itself. My goal then became bigger than just low-cost meal preparation. I deeply desired to put a meal in front of my family that made them feel secure and stable. And I honestly believe seeking Him during those times helped me to find some creativity in the kitchen, enabling me to go beyond just feeding my family ‘something’ but gathering them around the table to enjoy a wholesome, tasty and inviting dish that defied its dollar value.
Which brings me to Part 2 of Meal Stretching. As discussed in Part 1, meal stretching is the learned art of taking simple, inexpensive ingredients and turning them into not just one but several meals to satisfy one’s family. The basic premise usually focuses on a low-cost meat option and some accompanying food items, creating a menu for several days. In Part 1, I utilized chicken leg quarters, rice, beans and a few add-ons to make entrees for a family of four for 5 nights with a total cost of less than $18.
The following menus are meant to build on one another so I may utilize some items purchased for Part One’s menu. I have decided to list all of the ngredients needed upfront as a shopping list and then will repeat each one individually as they are utilized in the recipe. Continue reading“The Art of Meal Stretching – Part 2, by Nurse Michele”