News - Lifestyles

Tuesday, Aug. 26, 2008

Back to the meal-making grind as school starts again

School is back in session at last — time for our annual spotlight on quick, weeknight dinners. This year, though, it’s not just less-flexible schedules and fuller calendars that stand between the family cook and the evening meal. It’s the economy.

With double-digit price increases for some staples and vastly higher prices at the gas pump, most of us are feeling a financial pinch as well as a time squeeze. And that limits our options. Frequent trips to the drive-through or phone orders for takeout food that might have been routine a year ago may not seem justifiable any longer. Neither may high-end frozen or store-prepped entrees.

That set me to thinking about one of the all-time great budget stretchers- ground meat. From picadillo to chili-mac, sloppy joes to stuffed cabbage, cooks around the world have long known how to turn a pound of ground meat into a tasty main dish. And by its quick-cooking nature, ground meat is a time-pressed cook’s friend.

But even a “pound of ground” isn’t super-cheap anymore, especially if you choose more healthful low-fat varieties. Ninety-percent lean ground beef (12 fats grams, 200 calories per 4-ounce serving) is $4.49 a pound at my supermarket. Ground chicken breast is $4.89.

Lean ground turkey (8 fat grams, 170 calories) — especially good with Asian flavors — is a relative bargain at $3.35. (Ground pork is versatile, and the price was right at $2.59, but there was no package information about fat content so I passed.)

It’s always a good idea to stock up and freeze extra when your favorite ground meats go on sale. And here’s another winning strategy: stretch a half-pound into a four-serving entree.

It’s easier than you might think, as evidenced by the half-dozen family-pleasing recipes we’ve rounded up. In each case, vegetables, beans or grains make up the difference. It’s an approach you can apply to your own ground-meat favorites. Figure 1/2 cup filler to replace 1/2 pound cooked, crumbled meat. Lentils — quick-cooking and small enough to blend in — are one great choice. So is cooked bulgar or cracked wheat.

The bonus, of course, is that the substitutions make the dishes more nutritious. Most important at my house, the resident carnivores ate them up.

No recipes required

• Bow-Tie Bolognese: Saute 8 ounces lean ground beef or pork with 1 cup finely chopped carrot, 1 cup finely chopped zucchini, 1/2 cup finely chopped onion and 1 minced garlic clove until carrots are soft, about 10 minutes. Combine with 8 ounces cooked bow-tie pasta (or another shape) and 1 (26- to 30-ounce) jar marinara sauce. Heat through, and serve with grated Parmesan on the side. Makes 4 servings. (Adapted from “Better Homes & Gardens’ Healthy Family Cookbook.”)

ª Mexican Pizzas: Heat oven to 400 degrees. Place 12 (6-inch) corn tortillas in a single layer on 2 baking sheets. Brown 8 ounces lean ground beef or pork, stirring to crumble. Add 1 drained (15-ounce) can red or black beans; mash slightly with a fork. Stir in 1 (16-ounce) jar salsa. Spread the mixture over the tortillas, and sprinkle each with a little Cheddar and/or Monterey Jack cheese. Bake until cheese is melted and pizzas are hot, about 10 minutes. Makes 4 servings.

• Taco Mountain: Brown and crumble 8 ounces lean ground turkey or beef; stir in 1/2 to 1 (1-ounce) packet reduced-sodium taco seasoning and 1 drained (15-ounce) can red or black beans. Spread 1 (9-ounce) bag tortilla chips on a large serving platter. Spoon meat mixture evenly over chips. Sprinkle evenly with 1 cup shredded Mexican-style cheese. Pour on 1 (16-ounce) jar salsa. Top with several cups shredded lettuce. Makes 4 to 6 servings.

— Adapted from The Atlanta Journal-Constitution

Playing the grocery game

I was intrigued by an online resource, TheGroceryGame.com, mentioned in a story we ran about saving money at the supermarket. The writer was enthused, so I signed up. Two months later, I’ve more than gotten my money’s worth ($1 for a four-week trial, then $10 every eight weeks).