Trying to trim your budget but short on time too?

Trimming your budget, quick and easy plus lots of flavor shouldn't be hard to do, right? While it does require a little "tweeking", not only is it possible but once you get used to optimizing your choices, it's a snap to do and can bring you the added benefits of a healthier menu as well.

The economy's downturn has caused many of us to trim the fat off our monthly budgets, lots of people are looking for the "extras" they can do without and it's very evident that one of the most expensive items on your list can be your food budget if you shop without a set list, don't select complementing menus beforehand and impulse buy. Sure, getting organized and sticking to your budget can be a drag and being disciplined can take time and effort, but if you want to streamline it, you can and here's how:

How much can you save? Have you broken down your present spending habits into daily or per serving cost so you know exactly where the major $ goes? How much did you spend and how long did it last? How many meals did you get out of it? Separate dairy, proteins, fruits & vegetables, grocery & pantry items, frozen, cleaning or non-foods, pet products, liquor, etc. and it will give you a good idea of where you stand.

Here's some suggestions for very low per serving dishes (under $3 a person) that can be done in under 30 minutes that will help trim your budget while still giving you tasty meals:

SALMON CAKES OR ROSTI.- Popular in Switzerland, these savory cakes are quick and easy while delivering great nutrition.

2 cans boneless, skinless wild Alaskan salmon, drained
1/2 cup finely chopped red onion
2 eggs, lightly beaten
1 egg white, lightly beaten with eggs
1 tablespoon whole-grain mustard
3 tablespoons chopped fresh dill or 3 teaspoons dried
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups fresh shredded potatoes (can use frozen hash-brown shredded potatoes (about 12 ounces)
2 tablespoons olive oil
1/3 cup sour cream (can use reduced fat is you like)
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice

Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper, and salt in a large bowl. Add potatoes and stir to combine. Preheat oven to 200F.

Heat 1 tablespoon oi in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more.

Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.

Combine sour cream, capers, lemon juice, and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.
NOTE: A lot of these ingredients are available at .99 cent stores which could be an  extra savings. Look for imported sauces, olives, capers, canned fish, fancy rice, nuts, spices and baking items and others too!
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STEAMED MUSSELS.- In Spain, this is a traditional dish that you can make quickly while still giving you a lovely meal.

1 teaspoon extra-virgin olive oil
4 garlic cloves, finely chopped
1 teaspoon red pepper flakes
6 ripe plum tomatoes, cored and coarsely chopped
1 cup dry white wine
3 pounds mussels, scrubbed and de-bearded
2 teaspoons chopped fresh parsley
8 ounces pasta

Cook your pasta according to directions in salted water. Do not overcook. Drain and keep covered.

In a large pot with a tight-fitting lid over med-high heat, bring oil to temperature. Add garlic and red pepper flakes and cook, stirring about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil. Add a little salt and pepper.

 Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Add the pasta to the pan and allow to cook for a minute more, mix well. Serve pasta in bowls, add the mussels and spoon the broth over the mussels, sprinkle with parsley. Serve.
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PORK WITH ALMOND CRUST.- Crispy pork with a tangy dipping sauce will be a family favorite!

1 cup coarse dry breadcrumbs, preferably whole-wheat
1/2 cup sliced almonds
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 egg white, beaten
1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard

 Preheat oven to 425 degrees F. Set a wire rack on a baking sheet and coat it with cooking spray. Place breadcrumbs, almonds, garlic powder, salt, and pepper in a food processor; pulse until almonds are coarsely chopped. Transfer mixture to a shallow dish. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with almond mixture. (Discard any remaining egg white and almond mixture.) Place pork on prepared rack and coat on both sides with cooking spray. Bake pork until golden brown and no longer pink in center, 16 to 18 minutes.

Meanwhile, whisk honey, soy sauce, and mustard in a small bowl. Serve pork with honey-mustard sauce.
NOTE: To make your own breadcrumbs, use or trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250 F until dry and crisp, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs. You know those bread loaf ends you never use? Save them and turn them into great bread crumbs!
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CHICKEN IN ORANGE-HONEY SAUCE.- A lovely dish that's sure to please, serve with rice and you've got a quick dinner.....

2 navel oranges
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 boneless, chicken breasts
1 cup chicken broth
1 tablespoon canola oil
1/2 cup golden raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered almonds, toasted

Zest and juice 1 orange. Remove skin and white pith from other orange, then halve and slice. Reserve zest and juice separately from orange slices.

Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in flour, shaking off any excess. Transfer remaining flour to a small bowl, add broth, and whisk to combine.

Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to pan and cook 1 minute. Add flour-broth mixture, reserved orange zest and juice, raisins, honey, cinnamon stick, and remaining 1/4 teaspoon salt; bring to a boil. Whisk well to avoid lumps.

Reduce heat to a simmer, return chicken and any accumulated juices to pan and cook, turning chicken once or twice, until an instant-read thermometer inserted into thickest part of meat registers 165 F and sauce has thickened, 10 to 12 minutes. Transfer chicken to a serving platter. Discard cinnamon stick. Spoon sauce over chicken and garnish with reserved orange slices and almonds.

NOTE: To toast slivered almonds, cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. ****************************************************

These are just of the many possibilities that can help maintain a low food budget while giving you lovely meal choices. Go through your favorite recipes and see if these can be made lighter, cheaper and faster too. In any case, it always makes sense to tighten things up, right?

Hoping this new month is a good one for everyone.... My best to all!........