If you are looking for some advice on how to eat healthy on a budget here it is!   1.  Make a Shopping List Rather than aimlessly wandering the supermarket, sit down before you go to think about what you need for the week.  Having a list of the ingredients you'll need will save you time and money.   2.  Eat More Beans and Legumes Beans are a high-quality source of protein and a good dose of heart-healthy dietary fiber.  A typical serving provides 7 grams of fiber, not to mention they are easy to store and inexpensive.  Always rinse well to remove the canning liquid that is high in sodium.   3.  Buy Frozen Frozen fruits and vegetables are just as beneficial for you as fresh, and usually much cheaper.  Often they are already cooked making them quick and easy too!   4.  Make Your Own Ready Meals Rather than buying pre-packaged meals try making your own.  Make large batches of stews, chilis and soups and simply freeze individual or family portions. Pair with a healthy salad or whole grain roll and you have a complete meal. Not to mention frozen soups/chili are always crockpot friendly.

MY GIFT TO YOU!  Fresh Herb and Roasted Tomato Tortellini, Kale and Beans This recipe uses meat as a condiment, meaning, it is a highlight of the dish, versus the main feature.  This style of cooking is better not only for your waistline but for your bottom line too.  Meat is typically the most expensive item per pound in your shopping cart and the highest in calories so it makes sense to limit your intake.  I'm not saying cut it completely, I'm just giving you some options, and this recipe is a great one!   Ingredients: -1 can butter beans, drained and rinsed well -1 small package of fresh tortellini -1 TBSP red pepper flakes (optional) -2 TBSP olive oil -1 head of Kale, stemmed and chopped well -2 to 3 ounces of leftover protein (chicken, ham, steak) -3 TBSP chopped fresh rosemary -3 TBSP basil chiffonade -1 small package of grape or cherry tomatoes, rinsed -Fresh cracked black pepper -Sea salt Directions: Heat oven to 400 degrees.  Place 1 TBSP olive oil in an oven proof skillet or dutch oven.  Add the tomatoes and sprinkle with a dose of sea salt.  Place in the hot oven until they start to crack and wilt, about 15 minutes or less.  Remove from oven, but keep the oven hot.     While the tomatoes are baking, bring a salted pot of water to a boil, add the tortellini and kale and cook for 6 minutes.  Drain and quickly add to the skillet of tomatoes. Toss in rosemary, protein, butter beans and red pepper flakes and stir briefly to combine. Drizzle the top with the remaining 1 TBSP of olive oil and black pepper. Return the skillet to the oven for 10 minutes.  Remove, stir again briefly and top with basil.  Serves four.