Post # 1
My DH and I have decided to help cut back on the grocery bill by making meals with what we currently have in the pantry or fridge. Our goal is not to spend more than $5 a week on groceries until the majority of things have been eaten. Today, we made a soup out of chicken broth, butternut squash, onions, garlic, some beans, sausage, and threw in some spices. It was amazing (if I may say so myself) and really quick.
What’s your best spur-of-the-moment meal thrown together?
Post # 3
I am obsessed with all things squash right now. Cheap, yummy, and healthy! I’m really into making a delicious ragu of canned tomatoe sauce, onions and ground meet and simmering it with the baked flesh of a squash (preferably speghetti). If you want to make it inexpensive just don’t use the meat and maybe add a few more veggies for interest. It’d be great with mushrooms and broccoli in the sauce!
Post # 4
It’s spaghetti for DH and me. Wow I wish that he would actually enjoy a simple bowl of soup or salad for dinner. If its not full of hearty meat and carbs he won’t touch it.
Post # 5
This is my favorite: http://allrecipes.com/recipe/peanut-noodles/detail.aspx.
It is so yummy and I always have pasta, peanut butter, and soy sauce on hand. I improvise if I don’t have any of the other ingredients and it’s always awesome.
Post # 6
I love experimenting with random ingredients in my cupboard! Partially because it means I don’t have to go to the shops. Recently I made a delicious tomato based Indian style curry with cumin, tumeric, garam masala, diced tinned tomatoes and coconut milk. Then I just throw in whatever frozen vege and meat or fish I have in the freezer. Yum!
Post # 7
Chili! A can of tomatoes, a can of red beans, a can of black beans, a can of corn, whatever veggies/grains I need to get rid of (potatoes, onions, broccoli, brown rice, etc), and chili seasoning. Heat it up and voila! If I feel like getting fancy, I’ll add sliced avocado and/or salsa. Add water to the mix if you like your chili to be more soup-like.
Best part is it’s healthy and makes enough for leftovers. I’ll usually use the chili as a topping for mexican salad the next night; spoon it over some shredded romaine or spinach, corn tortilla chips (slice corn tortillas and bake at 400 degrees for 8-10 minutes for a super healthy option), salsa, and guacamole.
Post # 8
I make a take on sambhal all the time. I always have red lentils, onions, garlic, chicken broth, curry spices, frozen peas, and diced tomatoes on hand. It’s super easy, too. Sautee diced onions and garlic in the bottom of a stock pot with a good helping of curry powder, salt and pepper, add ginger if you have it, dump in two cups of lentils and a can of tomatoes with juice, then cover it with enough broth so it looks soupy, and let it all cook together for an hour or so, adding in frozen veg in the last 15 minutes or so. It’s delicious over rice, and takes additions well — any kind of veg, more spices, different spices, anything.
Post # 9
- Wedding: August 2013 - An amazing non-profit retreat
Orzo with feta, antipasto or whatever bruschetta-type sauce is in the fridge, and some mushrooms/tomatoes. It’s good hot or cold 🙂