Eating cheap and healthy: part 1

As a poor college student, and later after graduating college and living on a low budget to pay off the student loans, I didn't have a lot of money, but there was no way I was going to live off cheap ramen, so I had to learn how to cook on the cheap. Here are a few tips and recipes I learned.

One of the first things I had to give up eating on a daily basis was meat. The good stuff is expensive, and the cheap stuff is not worth eating. I came from a big meat and potatoes family, so this was one of the harder things to cut back on. I would live off of eggs, beans and rice, and peanut butter for my protein sources (I can't stand tofu, and I couldn't tell you how much it costs comparatively).

Don't buy frozen dinners or frozen meals. It is almost always cheaper to cook the same thing your self, and pre-made, prepackaged foods usually have excessive amounts of salt.

Do buy frozen fruits and vegetables. Frozen fruits and veggies keep longer, often have more nutrients than their fresh counterparts at the grocery store (because they are picked ripe rather than picked early and allowed to ripen on a shelf or in a box), and are generally cheaper, especially when compared to out-of season produce.

Do stock up when there is a sale or you have coupons (or both). Stock up on basics like beans, rice, pasta, canned tomatoes, peanut butter, eggs, flour, sugar, and frozen and canned foods.

Beans and rice

Meat and tofu are the only single sources of food that will give you all the amino acids (proteins) you need. Beans and rice together will also give you the proper amino acids. This is a very inexpensive and easy recipe that you can flavor any way you want.

1 (14.5 oz) can of beans of your choice (dried beans are cheaper, but they take longer to cook or you have to soak them overnight and I am no good at planning ahead)

1 can diced tomatoes (choose from chili tomatoes or Italian for flavor, or add your own)

3/4 cup of rice (brown rice is healthier)

3/4 cup water

salt and pepper to taste

Drain and rinse the beans. Throw everything together in a pot. Cover and cook at a simmer about 20 min or until rice is tender.