Trying to make budget meals exciting can be a challenge these days. I use a three prong approach:
To stretch meals, I use a metal meat tenderizer tool to pound the meat. It tenderizes the cheaper cuts of meat and makes the portions seem larger.
To bring some excitement and color to meals I use diced colored bell peppers, parsley, red onions, canned mushrooms: whatever seems to be on hand and is colorful to bring some sparkle to the dish. These additions also help stretch the dish without too much added cost.
Adding a little extra seasoning helps to fool my tongue into thinking I'm having a larger portion because the taste is intensified. A happy tongue means a happy tummy.
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