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Reply to "Things you add to stretch meals?"
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[quote=Anonymous]We like eating cold cooked vegetables with a little red wine vinegar so leftover broccoli, asparagus, cauliflower etc always turns into a small cold salad for the next night. When I make soup I throw in a cup of pearled couscous to give it more heft. Oyster crackers are cheap and fun to eat so those are served with chili and the next day I use the leftover chili plus a pound of pasta to make chili mac. Sometimes when the meal is skimpy I serve celery with peanut butter before the entree. [/quote]
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