24 Hours of Savings

If you fork out $8 for a deli sandwich every day…

…bring your lunch.
But don’t haul the same old turkey on wheat day in and day out. Instead, cook up a pound of pasta on Sunday night and you’ll have enough to make a different salad every day of the workweek. Almost any short variety―penne, fusilli, farfalle―will do. Just rinse with cold water after cooking, toss with a touch of olive oil, and refrigerate for later. When ready to use, mix up 11⁄2 cups of cooked pasta with one of the following variations and season with salt and pepper, if desired.

Monday: Mediterranean Pasta
1⁄2 cup chickpeas
1⁄2 cup arugula
1⁄4 cup crumbled Feta
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice

Tuesday: Artichoke, Almond, and Parmesan Pasta
6 jarred artichoke hearts, chopped
2 tablespoons chopped roasted almonds
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

Wednesday: Tuna, Red Onion, and Olive Pasta
1 3-ounce can tuna, drained
1⁄4 cup pitted kalamata olives
2 tablespoons chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar

Thursday: Asian Pasta Salad
1 carrot, sliced
1⁄4 English cucumber, diced
1 tablespoon canola oil
1 tablespoon chopped roasted peanuts
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar

Friday: Chicken and Pesto Pasta
1⁄2 cup shredded rotisserie chicken
1⁄4 cup prepared pesto

If, like clockwork, you crave something sweet…

…mark your calendar for these upcoming sugar fixes.

When: April 21
Where: Ben & Jerry's
What you get: One free cone

When: April 29
Where: Baskin Robbins
What you get: A scoop for 31 cents

When: July 11
Where: 7-Eleven
What you get: A free 7-ounce Slurpee

When: September 24
Where: Coldstone Creamery
What you get: A free* ice cream treat

*A donation to the Make-A-Wish Foundation is encouraged.