Thanks, Coach Denise.
We are not exactly struggling, but we live on a pretty tight budget. And affordable eating and cooking has to account for time and money. For us workable strategies include:
 Big batches, often then divided into single-serving portions. Economy of scale.
 The slow cooker or Dutch oven, good because (a) it doesn't take much time on your part and (b) you can make big batches of things. Part of this: beans; baked beans, soups & stews, overnight slow-cooked oatmeal.
 Dry bulk items. Especially: lentils! (and beans). Lentils: lots of protein and insoluble fiber, and they combine flavor-wise with all sorts of things. Pair them with brown rice, quinoa, barley or the like and serve steamed veggies on the side.
 Eggs and sardines. Complete proteins, versatile, inexpensive.
 Vegetables in season; otherwise frozen veggies. Affordable and packed with nutrition.
 Get things you won't waste. And when things are less-fresh but still usable, make: (a) pizza, (b) soup or stew, or (c) quiche (or as Alton Brown likes to call it: 'refrigerator pie').
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
| current weight: 203.0