A Recipe For Keeping Your Grocery Bill Low

Some of the trimmings to make a haystack

Now that you’re buying more foods that don’t sit on the shelf forever you need to plan a little differently. One way to keep your food costs down is to utilize your leftover vegetables.

Since you have more Full Plate Superfoods (avocados, tomatoes etc.) around the kitchen, you need to use them or you lose them. One way we do this at our house is by having a haystack day. Haystacks are essentially an easy-to-make taco salad. I say easy to make because it’s inconvenient to reproduce the corn tortilla bowl you get in the restaurant.

Building the perfect haystack is more art than science. Like a taco salad, you build a haystack in layers.

Building a haystack

Layer 1: Lay a small bed of chips on your plate.

Layer 2: Pile on some chili beans or beans of your choice. We eat a fair amount of Tex-Mex at our house so we usually have some leftover beans to get things started.

Layer 3: Sprinkle on a little cheese, meat or tofu. None of this has any fiber so I guess it’s a power down. But, it does make it easier to get unsure family members to come along.

Layer 4: Pile on the veggies. Green onions, red pepper, tomatoes, avocado, spinach, grilled veggies, pico-de-gallo, corn and olives are some of my favorites.

Layer 5: I usually top things off with some salsa.

Haystacks are not just a tasty way to use up what’s in the fridge, they’re also a great dish for your family to experiment with the idea of Power Ups.

This week pick a day to be haystack day. If you discover a new favorite I should try, send me a comment.

PS – I won’t try Kalamata olives.



By

Dan Braun

Dan Braun is General Manager at Full Plate Living who isn’t ashamed to admit he takes great pleasure in tricking his kids into eating healthier. In his free time Dan enjoys mountain biking and dunking on the 7 ft rim with his family.

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