Created this cookbook for Publication Design. All images are taken by me, and I used Adobe Photoshop CC to enhance them. After enhancing the images, I used Adobe InDesign CC to design the entire cookbook. If you want to cook something new or get entertained, feel free to checkout my cookbook and enjoy! :)

1. Eating Healthy on
Budget

3. Table of Contents
Story Behind Cooking............................4
Fish Stew...................................................6
Kale Leaves Soup.....................................7
Nigerian Beans and Stew........................8
Spicy Beans and Vege Soup....................9
Sweet Potato Chips..................................10

4. Eating Healthy on Budget
4
Story Behind Cooking . . .
I thank my parents for teaching me
how to cook because I am temporarily
tight on budget, but finding a way to
survive. I cook with my own twist based on
how my parents cook. I bought majority of
affordable ingredients from HEB, which
cost less than buying a foot long sub from
Subway at times.

5. Eating Healthy on Budget
5
I am glad that I can cook because there
is no way that I can eat out everyday, plus
ordering pizza majority of times. Another
thing is, ever since I cooked healthy meals
every other week, I dropped a few pounds.
My goal is to teach many how to cook
healthy meals on tight budget with my
unique cooking skills.

6. Eating Healthy on Budget
6
Fish Stew
2 chopped onions
1 cup of chopped cilantro
1/8 cup of olive oil
3 tablespoons of cayenne pepper
2 tablespoons of all purpose seasoned salt
3 packs of sardines (6.7 oz each)
3 cans of tomato sauce (8 oz each)
Directions:
1. Pour 1/8 cup of olive oil into the pot and let it warm up for 3-5
minutes on medium heat.
2. Add chopped onions and cilantro into the pot and let them
simmer for 10-15 minutes on medium heat. (Make sure to stir
every 2-3 minutes)
3. Add 3 tablespoons of cayenne pepper and 2 tablespoon of all
purpose seasoned salt for taste while simmering the onions and
cilantro.
4. Add 3 cans of tomato sauce, stir to balance out flavors, and
then let it cook for about 10 more minutes.
5. Add 3 packs of sardines, lightly stir, and cook for 2-3 more
minutes. After, the stew is ready to serve.
Makes: 4-6 servings

7. Eating Healthy on Budget
7
Kale Leaves Soup
2 chopped onions
2 chopped bell pepper (any color)
1 gallon of chopped kale leaves
3 cups of gluten-free shrimp (peeled)
2 tablespoons of all purpose seasoned salt
1.5 tablepoons of cayenne pepper
2 teaspoons of olive oil
Directions:
1. Add 2 teaspoons of olive oil in the pot and let it warm up for
1-2 minutes.
2. Add 3 cups of gluten-free strimp, chopped onions, and bell
pepper and let them simmer for 10-15 minutes or until shrimp is
fully cooked.
3. Add a gallon of kale leaves along with all purpose seasoned
salt and cayenne pepper. After, add a cup of water to balance out
the consistency, and then stir.
4. Let the soup cook for about 12 more minutes, and then it is
ready to serve.
Makes: 5-7 servings consistency

8. Eating Healthy on Budget
8
Beans and Stew
1 pack of black eyed peas (16 oz)
1.5 chopped onions
1.8 cup of olive or canola oil (optional)
2 tablespoons of all purpose seasoned salt
1 teaspoon of cayenne or cameroon pepper
2 small cans of tomato sauce (8 oz each)
Directions:
1. Boil a pot of black eyed peas on medium heat until fully
cooked. Be sure to stir periodically to avoid burning. This will
take at least 45 minutes.
2. After black eyed peas are fully cooked, place another pot on
the stove, and add 1/8 cup of olive oil. Let the oil heat up for 2-4
minutes.
3. Add chopped onions along with all purpose seasoned salt and
cayenne pepper into the pot to let them simmer for 12-15 min-
utes.
4. After, add 2 cans of tomato sauce and be sure to stir every 3-5
minutes while cooking the stew for 15 minutes.
5. Finally, pour the stew into the pot of black eyed peas, stir, and
enjoy!
Makes: 5-7 servings (as a side dish)

9. Eating Healthy on Budget
9
Beans & Vege Soup
1 pack of black eyed peas (16 oz)
2 or 3 cups of frozen vegetables
1 tablespoon of all purpose seasoned salt
Directions:
1. Boil a pot of black eyed peas on medium heat until fully
cooked. Be sure to stir periodically to avoid burning.
2. Add 2-3 cups of frozen vegetables and all purpose seasoned
salt.
3. Cook all ingredients until black eyed peas are soft. This will
take at least 45 minutes.
Makes: 5-8 servings (as a side dish)

10. Eating Healthy on Budget
10
Sweet Potato Chips
2 whole sweet potatos (thin sliced)
half teaspoon of salt (optional)
half teaspoon of olive oil
Directions:
1. Preheat oven to 250 degrees F and position oven rack in the
center of the oven.
2. Rinse and dry sliced sweet potatos and then place them into
a medium sized container along with half teaspoons of salf and
olive oil.
2. Shake the container for about a minute so that the flavors will
lightly coat the sweet potatos, and then place each slice on the
cooking sheet.
3. Bake for around 12-18 minutes or until crisp and golden
brown. Be sure to flip of slice so that both sides will be evenly
cooked.
Makes: 2-4 servings (for healthy snacking)

11. Eating Healthy on Budget
11

12. Made by:
Chika Nwankwo