That is right! On a budget , but still want you and your family to eat well? YOU TOTALLY CAN ! This journey to health does NOT need to be expensive. Sorry to burst your bubble- but that excuse is OUT THE WINDOW. Here are my TOP 6 easy, cheap meals to prepare for your family, ON A BUDGET, and they are tasty and healthy, and you can feel good about serving!

Eating healthy doesn’t have to be fancy or boring! Shop ON SALE. Get meat that is on sale. You don’t need to get the super expensive chicken breast every time. Get skinless thighs, or take the skin before preparing it! Get some 50 cent apples instead of the $6 basket of berries that aren’t on sale! Bananas are also always a reasonable price! Load up on them, freeze them for later!

I know I may not have to say this, but aside from keeping you on track with your diet, MEAL PLANNING also helps abundantly to save money and reduce cost. Make a menu out on the weekend, and check out your local grocery store circulars and make your list!

I have gathered some of my favorite Beachbody healthy recipes for you that you can make on a budget!

SAVORY SLOW COOKER BEANS WITH RICE

Total Time: 11 hrs. 25 min . Prep Time: 5 min. Cooking Time: 10 hrs. 10 min.

Yield: 6servings, about 1 cup of beans each

Ingredients: 1¼ cups dry red beans (or dry red kidney beans), rinsed

Water 1 medium onion, chopped

2 medium celery stalks, sliced 2 cloves garlic, finely chopped

1 tsp. dried basil, crushed

1 bay leaf

2 cups low-sodium organic vegetable broth

1 cups water 1 (14.5-oz.) can stewed tomatoes

1 (4-oz.) can diced green chiles, undrained

Hot sauce (like Tabasco) (to taste; optional)

3 cups cooked brown rice, warm

Preparation: 1. Place beans in large saucepan. Add enough water to cover beans by two inches. Bring to a boil over medium-high heat. Reduce heat; gently boil for 10 minutes. Remove from heat, cover, and let stand for one hour. 2. Place beans, onion, celery, garlic, basil, bay leaf, broth, water, and tomatoes in 4-quart slow cooker. Cover; cook on low heat for 9 to 10 hours (or on high heat for 4 to 5 hours), or until beans are tender. 3. Remove bay leaf. Add chiles and hot sauce (if desired); cook for an additional 30 minutes. 4. Place ½ cup rice in each of six serving bowls. Top evenly with bean mixture.

BAKED OATMEAL CUPS

Ingredients: Nonstick cooking spray

2 large eggs, lightly beaten

1 tsp. pure vanilla extract

2 large bananas, mashed

1 Tbsp. raw honey

2½ cups old-fashioned rolled oats

1 Tbsp. ground cinnamon

1½ tsp. baking powder

1½ cups unsweetened almond milk

¾ cup chopped raw walnuts

¼ cup raisins

Preparation: 1. Preheat oven to 350° F. 2. Prepare twelve muffin cups by coating with spray. Set aside. 3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside. 4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well. 5. Add oat mixture to egg mixture; mix well. 6. Add almond milk; mix well. 7. Divide oat mixture evenly between prepared muffin cups. 8. Top evenly with walnuts and raisins. 9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Turkey Chili

Total Time: 35 min.  Prep Time: 10 min. Cooking Time: 25 min. Yield: 6 servings

Ingredients:

1 tsp. olive oil

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium yellow (or orange) bell pepper, chopped

1 lb. raw 93% lean ground turkey

1 (28-oz.) can chopped tomatoes

2 cans (15-oz. each) kidney beans, rinsed, drained

1 tsp.chili powder

½ tsp. sea salt

Crushed red peppers (to taste; optional)

12 Italian parsley sprigs, chopped

Preparation: 1. Heat oil in a large saucepan over medium-high heat. 2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft. 3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned 4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes. 5. Divide chili into 6 serving bowls and garnish with parsley if desired.

Spinach Salad with Quinoa and Chick Peas

Total Time: 4 hrs. 26 min.
Prep Time: 10 min.
Cooking Time: 16 min.
Yield: 12 servings, about 1 cup each

Ingredients:
1½ cups dry quinoa
Water
Sea salt (to taste; optional), divided use
¼ cup sherry wine vinegar
2½ tsp. paprika
Ground black pepper (to taste; optional)
2 Tbsp. extra-virgin olive oil
4 cups raw baby spinach leaves, washed, dried
2 (15-oz.) cans chickpeas (garbanzo beans), rinsed, drained
1 medium cucumber, unpeeled, chopped
2½ cups halved cherry (or small heirloom) tomatoes
1 cup fresh mint leaves
1½ cup coarsely crumbled feta cheese, divided use

Preparation:
1. Place quinoa in a large saucepan; add water to cover by 1-inch. Season with salt if desired. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and gently boil for 15 to 16 minutes, or until quinoa is tender. Drain if there is excess liquid. Chill, covered in the refrigerator, for 4 hours or until cool.
2. Combine vinegar, and paprika in a small bowl. Season with salt and pepper if desired; slowly whisk in oil to blend. Set aside.
3. Combine spinach, chickpeas, cucumber, tomatoes, mint, and 1 cup cheese in a large bowl; mix well.
4. Add cooled quinoa to spinach mixture; toss gently to blend.
5. Drizzle dressing over salad; toss gently to blend.
6. Sprinkle remaining ½ cup cheese over salad; serve immediately.

Lentil Soup

Total Time: 46 min.
Prep Time: 10 min.
Cooking Time: 36 min.
Yield: 12 servings, about ¾ cup each

Ingredients:
1 Tbsp. olive oil
3 medium onions, chopped
2 cloves garlic, finely chopped
2 medium carrots, chopped
1 lb. dry lentils, sorted, rinsed
6 cups low-sodium organic vegetable broth (or chicken broth)
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Heat oil in large, saucepan over medium-high heat.
2. Add onions, garlic, and carrots; cook, stirring frequently, for 5 to 6 minutes, or until onions are soft.
3. Add lentils and broth. Bring to a boil. Reduce heat to medium; cook, covered, at a gentle boil for 30 minutes, or until lentils are soft. (Add additional warm water if soup becomes too thick.)
4. Season with salt and pepper if desired

Roasted Chicken and Butternut Squash Soup

THIS IS MY FAVORITE ONE! I LOVE HOW THE BUTTERNUT SQUASH GIVES THE SOUP A SWEET TASTE ALL ON IT’S OWN !

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

ENJOY!

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