End of the month and need ideas?!
Answers: Its the end of the mnth and I need some idea that is cheap and easy to make. I have ground beef, chicken, veggies, rice and fruit what can I make.
meatloaf
baked chicken
stirfry
rice w/ veggies
spaggetti w/ meatballs
shephards pie
hamburgers
steamed veggies
cook the ground beef...and then the veggies and mix together and have the fruit ont he side. if you have some mustard and ketchup mix in the meat.
Chicken or beef stir fry!
make a stir fry...and have the fruit on the side.....
I've been making a lot of great soups lately. They are not hard, they last a couple days and they use up most of my leftover chicken and veggies. Go to epicurious.com and search soup recipes with some of the ingredients you have left in your frig or freezer. I just made a pot of turkey noodle soup today with veggies, left over roasted turkey breast, rice and a couple boxes of chicken stock...Oh throw in fresh herbs right before your serve your soup, such as parsley or dill. It makes it taste fresh and like everything was from scratch.
CHEESEBURGER PIE
Makes: 6 servings
1 pound lean ground beef
1 medium chopped onion
1/2 teaspoon salt
1 cup (4 oz) shredded light cheddar cheese
1/2 cup reduced-fat baking mix
1 cup 1 percent milk
2 eggs, slightly beaten
Heat oven to 400oF. Coat a 9-inch pie plate with cooking spray. Heat a large nonstick skillet on medium. Cook beef and onion 6 minutes or until meat is no longer pink and onion is softened; drain. Stir in salt. Spread mixture in pie plate; sprinkle with cheese. In a medium bowl, with a fork, stir baking mix, milk and eggs together until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cut into wedges and serve.
Per serving: 270 calories, 25g protein, 14g fat, 5.6g sat fat, 12g carbs, 126 mg cholesterol, 524 mg sodium, 1 g fiber.
--7 Day Menu Planner
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CREAMY CHICKEN & NOODLES
Prep: 10 min., Cook: 15 min.
1 (0.6-oz.) envelope Italian dressing mix
1 (8-oz.) package wide egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2. Cook noodles according to package directions; drain well, and return noodles to pan.
3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: 6 servings
VARIATIONS:
1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.
2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1?2 cup (2 oz.) shredded Mexican four-cheese blend.
3. Italian Style: Add 1?4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.
--Southern Living
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350oF for 25-30 minutes or until heated through.
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Conniosseur's Casserole
1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper
Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds
Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.
(I have subbed water chestnuts chopped for the celery and it is very good.)
--Tea Time At the Master’s cookbook
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ELEGANT SCALLOPED CORN
17 oz. can cream style corn
1 c. cracker crumbs
1 c. diced celery
1/4 c. diced onion
3/4 c. American cheese, cut into small pieces (velveeta)
1 tsp. salt
2 eggs, well - beaten
1/2 cup melted butter
1 c. milk (or half and half)
Parsley
1/4 tsp. paprika
Combine corn, cracker crumbs, celery, onion, cheese, salt, eggs, melted butter and milk. Pour into greased 2 quart dish and bake at 350 degrees for 50 minutes. Garnish with parsley, sprinkle paprika on top.
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Taco Soup
1-1? lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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Caramelized Baked Chicken
Yield: 6 servings
3 pounds chicken pieces
2 Tbsp. olive oil
? cup soy sauce
2 Tbsp. ketchup
1 cup honey
1 tsp. cayenne pepper
1 tsp Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 400o F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.
6 oz. cooked diced chicken
1/4 c. low sodium chicken broth or bouillon
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger root
Pinch white pepper
2 tsp. vegetable oil
2 lg. eggs, lightly beaten
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas
In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large non stick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.
stir fry the vegetables
boil the vegetables and add a can of cream of whatever on it and broil it for a while if you have an oven
marinate the beef and put it on top of the rice while the rice is half cook in the cooker
or stir fry the beef with then add it to the rice with some diced up vegetables to make fried rice
you can also dice up or shred the chicken to do the same with the rice
or slice the chicken and pan fry it and add it to your veges to make salad
or you can make vegetable soup with some chicken broth or buy a can of chicken noodles or vegetable soup and just add your veges to make a chunky kinda soup... very filling :'D
for the fruit... you can always just eat them.. oh i love fruit
I've always turned to tacos in the clutch.
you need one taco package, one head of lettuce, tomatoes, and onion.
you have the meat already and you may have some of the vegetables from above.
In your case, you could make one batch of beef and one batch of chicken for the tacos. if you run out of seasoning for the meat, just add salt. Most of the seasoning is salt anyway.
for a twist, add a little sour cream.
if you have meat left over, you can cook some of the rice and put the meat and vegetables over the rice for the next day's lunch.
GROUND BEEF:
Just brown the ground beef (with lots of different seasonings) and put in tupperware.
It can be used in everything:
- In salads for "taco salad"
- mix in with your rice & steamed veggies
CHICKEN:
(same as above) - and I toss into my omelettes, too.
FRUIT: cut it all up and place in tupperware for "fruit salad"
....or depending on what type of fruit you have, you can mash up strawberries, blueberries or any type of "berries" and place on your toast/waffles/pancakes instead of using butter.
Chinease chicken
chicken quarters
cover each chicken piece with garlic powder
then shake soy sauce on top just enough to cover the bottom of pan. Bake @ 350 until done(about 30-45 min) Keep juices and add to white rice and mix. This is so good, filling and cheap.
Spanish Rice
1-2 lb ground beef
2 (6oz) tomato paste plus 4 can of water
1 green pepper(cut into desired pieces)
1 choped onion
2 c cooked rice (more if needed)
salt and pepper to taste
Brown beef, drain add tomato paste plus 4 small cans of water. Add green pepper and onions salt and pepper. Simmer about 20-30 mins after simmering add cooked rice mix well and enjoy.