Se­crets of suc­cess­ful bud­get­ing

Cecil Whig - - & & -

FRUIT SHAKES. Pour 1 cup juice, 1 cup wa­ter, 1 egg (op­tional), 3/4 tea­spoon vanilla ex­tract, 1/4 cup sugar, 1 cup crushed ice in the blender. Blend un­til smooth. Cus­tom­ize by adding fresh fruit, yo­gurt, pro­tein pow­der, left­over pud­ding, ap­ple­sauce and even left­over Jell-O.

Keep banana slices in plas­tic bags in the freezer. Add them to any fruit shake, or even just plain milk.

MON­KEY MILK: Blend 1 frozen banana, 1 cup of milk and a few drops yel­low food col­or­ing (op­tional).

PUR­PLE COW: Blend grape juice and milk.

FIVE-MINUTE BA­CON AND EGGS. Cook a whole pack­age of ba­con (fry or mi­crowave), drain it well and then put the strips into a zip-close freezer bag. Put the bag in the freezer. In the morn­ing, re­move a few strips (they won’t stick to­gether in one big clump, as you might ex­pect). Mi­crowave for 30 sec­onds, or un­til siz­zling. Put bread in the toaster, and while that’s go­ing scram­ble the eggs.

FRESH-BAKED MUFFINS. On the week­end, make your fa­vorite muf­fin bat­ter. Once you’ve lined the muf­fin tins with paper cups and filled them with bat­ter, in­stead of bak­ing, stick the en­tire pan into the freezer. Once frozen, put the muffins in a zip-close plas­tic bag and store them in the freezer. In the morn­ing, pre­heat the oven while you’re in the shower. Then, put as many frozen muffins as you need back into the muf­fin tins, and bake ac­cord­ing to recipe in­struc­tions, adding about five ex­tra min­utes.

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