Homemade Lunches Save Se­ri­ous Bucks

Stanstead Journal - - FRONT PAGE - ww.calo­live.org.

(NAPSA)-You don’t have to be in grade school to brown-bag it. In fact, pro­vid­ing your own lunch and for­go­ing the ex­pense of eat­ing out is turn­ing out to be a smart thing to do at any age. At $5 a day (which doesn’t buy much more than a fast-food meal), this sav­ings of $100 a month can make a mean­ing­ful dif­fer­ence in your bank ac­count. But if you think pack­ing a lunch box means suf­fer­ing through day af­ter day with the same old sand­wich, think again. All you need to do is plan ahead and shop wisely. There are plenty of de­li­cious, healthy and con­ve­nient foods in the mar­ket that make pre­par­ing lunches a snap. Try pre­par­ing ba­sic pasta sal­ads, soups and other en­trées at the be­gin­ning of the week. Add a va­ri­ety of in­gre­di­ents to your base as the days roll on. Con­sider foods such as Cal­i­for­nia Ripe Olives, roasted bell pep­pers and canned tuna, which will add zip with­out break­ing the bank. For those who want to get all the cook­ing out of the way up front, a quick Olive and Gruyère Quiche is cer­tain to sat­isfy.

Olive and Gruyère Quiche

4 eggs, beaten 1 cup whole milk, heated 8 oz. sliced Yukon Gold pota­toes,

blanched 1 cup Cal­i­for­nia Black Ripe Olives,

halved 1 cup chopped fresh spinach 3/4 cup grated Gruy re cheese 1 1/2 tsp. chopped sage

salt and ground black pep­per to taste 1 (9-inch) pre­pared pie crust


In a large mix­ing bowl, whisk to­gether eggs and milk. Stir in pota­toes, Cal­i­for­nia Black Ripe Olives, spinach, cheese and sage. Sea­son to taste with salt and pep­per and pour into pre­pared pie crust. Bake in a 375û F oven for 40-45 min­utes. Cool on a rack for 5-10 min­utes, then cut into wedges. Serve warm or at room tem­per­a­ture.

Serves 6.

This tasty quiche de­liv­ers ex­tra fla­vor with in­gre­di­ents that in­clude olives, Gruy re cheese, spinach and sliced Yukon Gold pota­toes.

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