You do the Math

Say you make $16/hr (being generous) $500/wk after taxes, $2000 a month:
Rent -$700
Car -$300
Utilities -$150
Phone -$100
Food -$200
Miscellaneous -$300
Total $1750
—$250 left for the month—

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Italian Style Turkey Meatloaf


cooking spray
1 pound ground turkey
1 egg
1/4 cup Italian seasoned bread crumbs 1 teaspoon Italian seasoning
1/2 clove garlic, minced
1/2 teaspoon ground black pepper, or to taste
1/4 teaspoon salt, or to taste
2 cups tomato sauce, divided

Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray.

Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.

Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Rest meatloaf 5 to 10 minutes before slicing to serve.

While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.

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Healthier Oven Roasted Potatoes

1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley 1/2 teaspoon red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed

Preheat oven to 475 degrees F (245 degrees C).

Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.


Pear and Pomegranate Salad


3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
1/3 cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/2 tablespoon honey
ground black pepper to taste

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.

Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.