169. Breaking Bread, Not the Bank: Preparing Delicious Meals on a Budget

Tuesday, October 29
9:45 AM – 11:15 AM
Location: 113-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149632

Flavor is often sacrificed as a result of cooking on a limited budget. Flavor can make the difference between clients and patients choosing fast food or preparing their own food. However, the best food with the most flavor and nutrients doesn’t have to cost a fortune. Learn the skills, tips and tricks to teach clients and patients how to create delicious, nourishing food without breaking the bank. With an extensive background in cooking, recipe development and food writing, the presenters will use culinary demonstration and cultural know-how to showcase building flavor within a budget. Tips on building flavor–from choosing ingredients to using proper cooking techniques–will be demonstrated. A guide to buying ingredients on a budget will be provided and tricks for knowing when to spend and when to save will be highlighted.

Learning Objectives:

  • Teach clients and patients how to create flavorful, nourishing meals on a budget using the right ingredients and proper cooking techniques.
  • Educate clients and patients on best practices for buying ingredients on a budget.
  • Provide tips to clients and patients on when to spend and when to save money on meal ingredients.

Learning Need Codes:

  • 8060 Culinary skills and techniques
  • 8100 Recipe and food development
  • 2020 Composition of foods, nutrient analysis

Performance Indicator:

  • 13.2.3 Incorporates principles of food science and preparation in recipe development.
  • 13.2.6 Develops tools and measurements to evaluate menu items, quality of products, costs, nutritional values and customer needs.
  • 8.4.3 Uses a variety of cooking techniques, food preparation and production and delivery systems.


  • Breana Killeen, M.P.H., R.D.

    Test Kitchen Manager

    EatingWell Magazine

  • Speaker(s)

  • Bryan Roof, RD

    Executive Food Editor

    Cook’s Country Magazine/America’s Test Kitchen

  • Sara Haas, RDN LDN

    Consultant Culinary Dietitian

    Self Employed