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Frugal Recipes To Support Your New Year's Resolutions
By Melissa Bailey on Jan 19 2014, 1:55 PM
A common theme among family and friends this year is a commitment to a healthier lifestyle as we enter 2014. From working out on a regular basis, to eating right, to losing those few unwanted pounds, I imagine there are a lot of us who would like to see some changes in this next year.

Eating healthy doesn't have to break the bank! If you have committed to eating right and staying within budget, then here are a few recipes to help you succeed, along with helpful websites where you can find even more:

Budget-Friendly Kale and Sausage Sauté

1 tablespoon olive oil
3 links Italian style chicken sausage (about 3 ounces each), diced
1 onion, diced
10 ounce bag chopped kale
½ cup low sodium, fat-free chicken broth
1-15.5 ounce can cannellini beans, drained and rinsed
¼ teaspoon crushed red pepper flakes
½ teaspoon salt (optional)
½ teaspoon ground black pepper
Instructions: Add olive oil to a large sauté pan over medium heat.Add diced sausage and onion and sauté until onions begin to turn golden brown.Add the kale and chicken broth and sauté until kale softens.Add remaining ingredients and sauté 3-4 more minutes to heat the beans through. 

(This recipe is from the American Diabetes Association. They have many more budget friendly and healthy recipes that are perfect for any health level! You can also see an estimate of how much the recipe costs to make. The one listed above is less than $10!!!)

As a working mom, I am addicted to my crockpot! If I can find a healthy recipe that is ready to go as soon as I walk in the door, I'm sold! Here's a great take on your traditional chicken and noodle soup:

Slow-Cooker Chicken and Pasta Soup (pictured above)

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
Kosher salt
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
4 cups low-sodium chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, thawed
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese
Lemon wedges and crusty bread, for serving (optional)

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

(For more great recipes like this, visit The Food Network.)

Chicken with Cauliflower and Parsley

4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 head cauliflower (about 1 pound), cut into large florets
1/4 cup fresh parsley leaves, chopped
2 tablespoons sherry vinegar

Preheat oven to 450 degrees. Heat a large ovenproof skillet over medium-high. Season chicken with coarse salt and ground pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes.

Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked through and cauliflower is tender, about 20 minutes. Remove from oven and stir in parsley and vinegar.

(Source: Did you know Martha Stewart offers budget friendly recipes? This is just one of many that is both delicious and nutritious!)
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