Losing Weight on a Budget and a Recipe

It's funny that I've chosen this time in my life to start working on losing weight again. Two months ago I quit my job. It was a terrible place to work, mostly because the administration apparently did not understand that treating people with deserved respect is easy. PDub and I are savers, so financially, it wouldn't put us on the street if I quit. Mentally, emotionally, and physically, quitting was the best thing I could ever do. So I did, and I quickly went from buying whatever organic and exotic foods that I desired to eating on a fairly tight budget.

I'm envious of those that blog about organic fresh produce and feta in their turkey burgers.

I grew up in a family with very little money, but with parents that met at cooking school and a stay-at-home mom. We at a lot of the same things, but they were always homemade and always delicious: mounds of spaghetti (sometimes I would have eating contests with my brothers), taco after taco with spanish rice and refried beans, maxine's casserole (pork with rice, celery, and cream soups in a casserole with chinese crispy noodles on top), and arroz con pollo. My parents taught me how to cook these and other great meals, so "eating cheap" has never been a problem. They did not, however, teach me control when it came to dinners or snacks. They limited our intake of sugary cereals, kool-aid, chips, and soda. Little Debbie's treats were reserved for lunches. I don't think these limits were so they didn't have to buy bigger pants; I think it was because they were more expensive and definitely luxuries.

My problems come in when I want to eat healthy, but on a budget. I spend more on whole grain items, more on fresh produce, and more on lean meats. Today while grocery shopping, I was trying not to spend much money, but we needed fruit. I did what my parents always did. I bought bananas. If nothing else, we always had bananas. I've been making foods that are good, and trying to incorporate vegetables, but it's hard when I don't have many on hand. I made bean and bacon soup tonight, partly because I had beans and bacon, partly because PDub LOVES it, and partly because I really didn't know what else to make. I find myself sauteeing the vegetables that I dice and put in my soups or rice (usually a mix of onions, celery, and carrots), mostly because I want to add veggies, but also because it adds more flavor AND I can get in my healthy fats.

So here is the recipe for my bean and bacon soup. I'm not sure why I'm posting it, but I am, anyhow. It was delicious, filling, and PDub loved it.

Bean and Bacon Soup
2 cups white beans (I used navy)
9 slices bacon
1 medium onion
3 medium ribs celery
3 medium carrots
3 cloves garlic
2 tbsp olive oil
3 chicken boullion cubes
2 cups frozen greens (I used collard)
3 small white potatoes

Soak your beans in a pot with at least 2-3 inches of water above the top of the beans for 8 hours or overnight.
Bring the pot to a full boil then reduce to simmer for 1 hour.
Add in greens and simmer for 1 hour more.
Cook bacon until crisp. Drain on paper towels and set aside.
Discard bacon grease from skillet, blotting to remove excess grease. (I like to leave the browned bits in the pan.)
Dice onions and celery.
Heat 2 tbsp olive oil in skillet.
Sautee onions and celery on medium heat, stirring frequently, until transluscent.
Grate carrots.
Peel and dice garlic.
Add grated carrots garlic to onions and celery, sautee for 2-3 more minutes.
Add vegetables to beans.
Add more water if desired.
Dice potatoes, add to pot.
Bring to boil, stirring frequently.
Add in bullion cubes.
Simmer for 10 minutes or until potatoes are tender.
Add salt and pepper to taste.

This made 14 cups. You're may be more or less depending on how much water you add. 1 cup= 3 points. I had two cups for dinner for 6.5 points. Delicious!