The most frequent complaint I hear about eating healthy or even just eating clean is how expensive it can be.  I do a lot of work to make our grocery bill fit within the budget.  I wrote Top 12 Tips for Eating Healthy on a Budget in March to give my readers an insight into how I do it.  But honestly, it takes a lot of planning.  For those of my readers who need, “healthy, yet frugal” meals in one book, Good Cheap Eats is for you.

This book could not have come at a better time for me.  October 1st marked the first day of the “October Unprocessed” Challenge.  If you are unfamiliar with it, click here to read the official guide.  In summary, each person who pledges to go through all of October eating only food with whole ingredients.  If you can’t pronounce it, you don’t eat it.

Each individual can make their own exceptions and rules so they don’t set themselves up for failure.  For instance, last weekend I did a mud run and camped all weekend with 30 other people.  I am made exceptions because of this.  They are my own personal exceptions.  But I am writing them down and making clear rules for myself to abide by.  For you that might look like giving up soda.  Or not eating blue box mac n’ cheese.  For everyone it will be different.

Disclosure:  I was not compensated in any way to review Good Cheap Eats.  I was given the book, that I will happily keep in my cookbook collection.  All opinions and comments are my own.

5.0 from 2 reviews

Skillet Poached Eggs with Spinach

 

Author: Jessica Fisher

Nutrition Information

• Serving size: 4
• Calories: 234

• Fat: 17.1
• Saturated fat: 4
• Unsaturated fat: .7
• Carbohydrates: 7.6
• Sugar: 1.8
• Sodium: 164
• Fiber: 2
• Protein: 13.9
• Cholesterol: 390

Recipe type: Breakfast, Lunch, Dinner

Print

You can adjust the greens to ones that you prefer, and add ingredients like mushrooms and peppers or bacon. Use whatever you have on hand.

Ingredients

• 2 tablespoons olive oil
• 2 leeks, halved lengthwise and thinly sliced crosswise into half-moons
• 5 ounces baby spinach
• 8 large eggs
• Kosher salt and freshly ground pepper

Instructions

1. In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
2. Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
3. Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.

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