Forgot to defrost something for dinner?!
Answers: any healthy and easy suggestion of what I can make tonight
Omelette - add what you like, with crusty roll and fruit for pudding - healthy!
spag bol, anything with pasta really pasta bake eg
tuna risotto
boil some basmati rice drain it add in tuna and sweetcorn and mayo mix together serve with garlic bread or anything else of your choice
if i dont defrost anything ,what i usually do is make tuna pasta.
chop an onion and somegarlic and fry together in a drop of oil add other veg you miight have like peppers etcadd a tin of tomatoes and simmer for about ten mins cooksome pasta and when its ready add a tin of drained tuna to tha tomato sauce,serve on top of the pasta with a little grated cheese.i sometimes add a tin of sweetcorn to it!!hope it helps
The best thing about frozen vegetables is that they don't need defrosting; simmer some up, then whip up one of those sachets of 'instant sauce' that have been languishing at the back of the cupboard, and serve beside a tasty minute-steak or a couple of burgers.
Or just have fish finger sandwiches ;) All the main foodgroups (when served with ketchup).
Baked beans on toast. lots of goodness. Beef stew with carrots and onion, you can get some lovely curries from the tin these days, steak and kidney pie, with all the trimmings, from your local butcher, or may be a ready cooked chicken from the super market. good luck. happy eating.
I have only just finished my shreddies! we are having fish for tea monday night is fish night so it will be with mash and green beans and some kind of sauce dont know which one yet as my husband gets to choose.
try this one;grill 6 or 8 decent sausages,and chop into four pieces each,add a tin of tomatoes,sliced onion,500g of mushrooms,and one of those packet mixes-Colmans,Schwarz,etc, for sausage casserole(could even add penne pasta too!!) Cook for 45 mins at gas mark 4-dunno what the electric setting is-and serve with crusty bread.Have an apple and some cheese after.Bon appetit!!
You could fix breakfast for dinner
Mix up some pancakes, cook some bacon or sausage and fried eggs or an omelet
Do you have a can of hash, make poached eggs on corn beef hash with toast
Tuna noodle casserole with peas, harvard beets and a green vegetable
Spagetti with meat sauce. Take a packet of frozen hamburger out of the freezer and place in deep sauce pot.
Turn the stove on to medium low and begin to brown the meat slowly. As it browns scrape off the cooked parts and allow the next layer to begin to cook. You can place a cover on the pot and the trapped steam will help to defrost the meat. Cook until all the meat is crumbled and there is no pink remaining. Add your canned spagetti sauce and let simmer for about 30 minutes. You can also use just tomato sauce and add the approprate seasonings.
Make a salmon or tuna loaf and serve with mashed potatoes
and a salad
Macaroni and cheese
Have you got any fresh vegies?
What I do is I stir fry whatever vegies I have, boil some two minute noodles and then mix some sweet chilli and soy sauce into it. It tastes so good. And it's quick and healthy if you don't use too much oil.
Besides ordering pizza? You could buy ready made foods at the local store's deli. ( ie: Chinese, cooked chicken etc)
Perfect for those moving trips and no leftovers!
Peanut butter (without added sugar or other sweetener) & jelly sandwiches (on whole wheat bread)
Come on, admit it - Hasn't it been too long since you've had a PB&J?
Pasta is always a good standby:
Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
Ingredients
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
Method
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
Or this is an old favourite of mine (I have posted it a couple of times, so apologies if anyone's read it before):
Ridiculously Hearty Everything-in Italian Tomato Soup
Serves at least 4, I reckon
Ingredients
2 onions, diced
Several cloves garlic, minced
Splash of olive oil
1 deseeded and sliced red chilli, or squeeze of bottled chilli, or 1tsp chilli powder - whatever you have!
Whatever veg you have - peppers, zucchini, eggplant, carrot, celery...
Tablespoon dried basil (essential) and sprinkles of any other Italian herbs you have, eg. oregano
2 bayleaves
Small tablespoon sugar, preferably raw/demerara/whatever the delicious big brown crystals are (this makes the tomatoes taste like fresh ones)
2 tins tomatoes, chopped or whole
1/2 teaspoon cinnamon
Water or stock - vegetable, chicken, beef, doesn't matter
Salt and pepper
Method
Saute the onion, garlic and chilli in olive oil over a low heat until onion is transparent. Add veggies, dried herbs and sugar and stir-fry for a couple of minutes. Add tinned tomatoes and mash to break up. Cook for a few minutes until everything is nicely combined. Add as much water or stock as you want, but gradually, until it's as thick or liquid as you want. A splash of wine, red or white, doesn't hurt the flavour either. Bring to the boil, stirring, and simmer until it tastes lovely. Add salt and pepper to taste (less salt if you've used stock), and more herbs if you think it's necessary.
I usually mash it as it's cooking to break up the veggies a bit - you can also put it through the blender if you want a smooth soup, but I think it's nice when the veggies still have some texture.
This is the vegan version but sauteing the onion in butter adds good flavour (and more fat oops) too, and if you want it a bit creamier, add some milk (or cream) before bringing to boil. Could also add soy milk to the vegan version for the same effect.
Alternative flavours: Use a fair lump of butter to saute the onions. Keep the chilli and cinnamon in but take the herbs out, and instead add 1 teaspoon each cumin of ground coriander, and 1 heaped tablespoon garam masala. Add a few spoonsful of yoghurt before bringing to the boil - I used to call this my Butter Chicken Soup because I based it on a fab butter chicken recipe I had, but it's really just sort of curry flavoured, not butter chickeny. Is good though. If you’re doing it this way, do chuck it through the blender, I think the flavours work better in a smooth soup.
Serve with crusty bread (and salad in summer!) for a very filling, delicious and cheap meal.
These are super-quick and delicious:
Kelly’s Dinner Rolls
Serves 8
Ingredients
1 1/4 C warm water
3 Tbsp sugar
1 Tbsp yeast
1 Tbsp oil
1 tsp salt
3 C flour
1/2 tsp baking powder
Directions
Dissolve sugar in water, sprinkle in the yeast. Add oil, stir, and leave to froth. Add to other ingredients (I sometimes put a few herbs in for flavour) and stir until dough starts forming a ball. With oiled hands flatten dough (for a pizza) or cut and roll into rolls (I think I used to make about 8, depends how big you want them) Bake at 230 degrees C for 12 - 15 mins.
Or use the above recipe to make pizza bases & get everyone to choose their own toppings - always a winner!
defrost whatever you were going to have in the microwave
EASY SHEPHERD PIE RECIPE
Serves 4 Soften a chopped onion and 2 crushed cloves of garlic in a little oil over a gentle heat. Meanwhile, remove fat from meat as described above. Add the meat to the onion and garlic, and stir well. Add 1 can chopped tomatoes, 100ml (scant ? cup) red wine, good dash of Worcester sauce, a generous pinch of dried mixed herbs or a 1 tsp fresh thyme leaves and 2tbsp tomato puree. Stir well, bring to a gentle simmer and cook, uncovered, for 1hr. You can reduce the cooking time if you ‘re in a hurry, but long slow cooking gives a deeper flavour.
While the meat is cooking, prepare and cook enough potatoes to give approximately 500g (5 ? cups) mashed potato. Mash with a little low fat spread and skimmed milk.
Preheat the oven to 350F/180C/gas 4. Place the meat in an oven proof dish and spread the mashed potato over, roughing up the surface with a fork. Bake for 30 minutes, until the potato is browned.
Variations
Reduce the amount of meat, and add drained, canned beans (flageolet, kidney beans, borlotti), chick peas or even baked beans (choose the low sugar/low salt type).
Add cooked peas, or diced cooked carrot to the meat mixture.
Try a topping of sliced potatoes for a change – this recipe for Spring Shepherd’s Pie shows you how.
Serve this easy shepherd pie recipe with two portions of vegetables, for a really filling meal. Try broccoli and carrots, peas and zuccini, or roast some sliced peppers and onions alongside, for a piquant variation
People like you annoy me. How about meeting us half way if you want help. Tell us what you doo have in your fridge/cupboards etc. We are not mindreaders!
You can always find rotisserie chickens all ready in the grocery. Pick up a fresh leafy salad and a loaf of crusty bread.