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From Scratch: Quick & Simple Recipes On a Budget

July 16, 2013 2 min read

A student diet isn't always the healthiest. Kraft Dinner, Minute Rice, hot dogs, and anything that can be microwaved often make up a large portion of our daily nutrition. But it doesn't have to be like that! Tonight I made cilantro-lime chicken on top of a honey-dijion mustard spinach salad. Its far from the typical university student meal but with a few helpful tips and a little extra effort you can easily make simple, affordable and healthy meals! Here are some tips I use to make it through the grocery store without paying an arm and leg! Tip #1: Price Match! Price matching means that when you find a lower price for the same product in a flyer from another store you can pay that price when you present the flyer to the cashier. This is a tad tedious but its a great way to save money and make only one trip to the grocery store - last time I checked busing to more than one grocery store wasn't exactly a good time. Tip #2: Buy what you need not what you want Sure vegetables are more expensive than potato chips but if you cut out buying snacks and foods that are just empty calories you'd be surprised how much money you have to put towards healthy, wholesome foods that support your fitness and nutrition goals. Tip #3: Buying in season When produce is in season it is often on sale or offered at a cheaper price. Tip #4: Get creative Often times we get to the end of the week or month and find we have nothing to create a good meal. If you get resourceful with your meals you will find that what you already have in your fridge and pantry is enough to make a great meal! Cilantro-Lime Chicken & Honey-Dijion Spinach Salad ChickenIngredients:
  • 3 tbsp olive oil
  • 1/2 cup chopped cilantro
  • juice from 1/2 lime
  • 1 tbsp cumin
  • 3 gloves of garlic - 1 diced an 2 crushed
  • 2 green onions
  • dash of salt
  • 5  boneless, skinless chicken breasts
Mix together in a bowl. Take each chicken breast and role in marinade. Place chicken breasts into ziplock bag and pour in remaining marinade, massage into chicken breasts. Let the chicken marinade in refrigerator for 30minutes - 1 hour .Screen Shot 2013-07-14 at 9.06.30 PM Cooking Heat pan over medium-high heat. Add ~1tbsp coconut oil. Place chicken breasts into frying pan and cook on each side for ~7mins. Lower to medium heat and cover, cook for 15 minutes or until thermometer reads 165. Honey-Dijion Dressing
  • 1/4 cup olive oil
  • 1/4 tbsp honey
  • 1/4 tbsp brown sugar
  • 1 tbsp dijion mustar
Whisk ingredients together in a bowl and pour over salad.

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