Challenge: Cheap, Lazy, Healthyish Meals

[Janelle]

Chicken and I Don't Know Whatever Veggies You Have in the Freezer or Some Shit

I love this line, and it has absolutely been my approach to cheap and lazy cooking lately. On Sundays, I'll cook a big batch of a grain and a legume (beans/rice, lentils/couscous, garbanzos/noodles whatever). Then throughout the week, I'll add whatever veggies I had in the fridge and mix them into whatever seems fun at the time. Soups, burritos, stir fry can all be done with these weekly base foods and it cuts the weekday cooking time down by a bunch.

My favorite stir fry sauce:
Put rice in the pan, add leftover meat if you have it, add frozen or fresh veggies (if fresh, microwave for about 3 min to cut cooking time), add a couple eggs and let it cook. Then add the sauce ingredients directly to the pan - soy sauce, brown sugar, peanut butter, lime juice. Top with a few peanuts or cashews if you have them.

[dodojojo]

This is a pretty hardy meal made quick--leeks/Italian sausage pasta.

For the longer version, I buy pork, ground it up in my food processor  and add my own seasonings to make  loose Italian sausage.  For the quicker version, just buy it packaged.

Add loose sausage to warm pan. As sausage browns and fat coats the pan, add finely chopped leeks (you can add the greener, tougher bits first as they take longer to cook).  Saute until leeks are cooked.  Boil pasta.  Add pasta to leeks and sausage.  Mix well and serve.

Leeks are so flavorful and slightly pungent so you can skip the garlic/onion mix.  And of course the sausage meat has fat and salt for flavoring.  Don't use too much pasta and overwhelm the leeks/meat.

For an even faster version, use frozen chopped leeks from Trader Joe's. Though if you can-let it defrost and drip dry in a sieve as too much moisture renders the sauteing moot.

[tmac]

Tonight I dumped a can of beans and a can of diced tomatoes in a pot to simmer and then tossed some vaguely Mexican spices in. You can stop there and just put it on a tortilla with salsa, cheese, and sour cream.

But I'm adding some sauteed sliced peppers and onions, and a can of refried beans because the kids love it.

[daymare]

Ok, so I just ended up eating this as an early dinner and it was delicious enough that I might make this a go-to.  I'm definitely someone who knows how to cook and feed myself, but doesn't really enjoy it.

So if you have a Trader Joe's by you - make tri-color quinoa, buy the cucumber tatziki sauce and combine the two. (I had it cold and enjoyed it).  Good texture & feels filling.  If you're someone like me who is ok with some monotony in meals as long as you like the food -- could be a really good fallback for a few relatively healthy meals during a busy week.

[Credaholic]

Super Lazy Curried Rice & Shrimp

1-Cook rice in microwave (you don't own any uni-taskers like rice cookers!)
2-Thaw frozen shrimp in a bowl of water (the bag says never to do this, but you're a rebel and you didn't plan ahead and your shrimp have never tasted soggy as a result. You're pretty sure shrimp come out of water in the first place.)
3-Boil peas.
4-While peas boil, melt butter in a cast iron pan (cuz you don't even wash that thing afterwards, you just sort of wipe it down...maybe.) Toss in defrosted shrimp, squirt lemon or lime juice from a plastic bottle (you don't have time to juice limes!) over the shrimp liberally, and flip after a couple of minutes.
5-Remove shrimp, drain peas, and toss peas in the delicious buttery shrimps juices in your cast iron pan for a few minutes.
6-Pour curry sauce (I like Trader Joe's Thai Curry) out of a bottle onto your rice, add peas, and mix it all up.
7-Serve rice and place delicious shrimp on top. Takes about 12 minutes from the time you decided you needed to get your ass in gear for dinner to fork in mouth, and you probably spent half that time surfing the web on your phone waiting for the rice to cook.

[Franklin]

Not sure if anyone has done this, but it happened to me by mistake.  I added brown rice to a pot of water but never turned on the heat because I had to run out.  A few hours later I noticed that the rice had absorbed all of the water.  So I do that all of the time now, and nuke it as needed with leftover veggies.  The retained water makes it come out piping hot.  It's also good cold because of the moisture.  None of that next-day-rice-brick.

[rocksinmyhead]

Not sure if anyone has done this, but it happened to me by mistake.  I added brown rice to a pot of water but never turned on the heat because I had to run out.  A few hours later I noticed that the rice had absorbed all of the water.  So I do that all of the time now, and nuke it as needed with leftover veggies.  The retained water makes it come out piping hot.  It's also good cold because of the moisture.  None of that next-day-rice-brick.

that is fascinating. so it's basically, like, "cold brew" rice? and then you can just microwave it? mind blown.

[trailrated]

Best Salad Ever

Cut up some Broccoli
Dice half a red onion
Dice two heirloom tomatoes
Chop up some Cilantro
Shredded cheese
2 Avacados
A tiny bit of ranch dressing

Mix and eat

SO FUCKING GOOD

[NCGal]

Here's the Sausage & Egg Casserole, it's from the Doubleday Inn Bed & Breakfast
6 eggs
2 cups shredded cheese (I use cheddar)
2 cups milk
8 thick slices Italian bread (I use 10 regular slices of any bread)
16 oz sausage
1 tsp salt
1 tsp dry mustard
Brown sausage and drain. Beat eggs, cube bread, add all ingredients. Mix well with sausage. Pour everything into a greased or sprayed 9x13 glass baking dish. Cover and let sit in refrigerator overnight.
In the morning bake at 350 uncovered for 45 minutes to an hour. Serves 8

[lifejoy]

I am struck by how lazy I am compared to some of you! The second I have to cut or grate things, I'm like... Meh.

Also, where do you guys live that cheese is cheap?! Maybe it's a Costco thing, but where I live (sans Costco card), cheese is $$$.

Edited to add: these recipes are freakin' AWESOME and I can't wait to go through them, one by one :)

[MrsPotts]

Chickpea chicken

Heat olive oil in pan.  Add chopped onion and garlic.  When onion is soft, add can of chickpeas, can of diced tomatos, and some shredded left over costco rotisserie chicken and whatever spices you want.  Serve over couscous ( which takes 5 mins to cook.). I have timed this...it takes 10 mins. 

[BlueHouse]

"Quinoa casserole, Tex Mex variation". - cook one cup quinoa.  Combine cooked quinoa with a can of black beans, a cup or so of salsa, and an egg.  Transfer to a casserole dish or large cast iron pan.  Top with shredded cheese.  Bake at 350 for 25-30 minutes.  Makes 6-8 servings.

Can be modified with different beans, cheeses and veggies for variety.

I just made this and its in the oven now.  Hoping for the best because I used leftover mango salsa and sometimes that can really screw up the flavors of other ingredients. 

edit:  this was fantastic. Yum yum .
Second edit:  I made it again, this time in a muffin pan.  It was a favorite at the potluck!

[BlueHouse]

I buy boneless skinless chicken breasts or thighs, throw them in a crockpot, then throw a jar of salsa on top.   Cook on low 4-8 hours.  (It doesn't seem to matter how long, it always comes out tasting the same to me).  Strain out the chicken.  You can then either shred it with a fork or eat it whole.  I make enough for a week and use it for lunches and dinners.  Great on salads, in tacos, or anyway you like it.
If I feel like playing with the food before I cook it, I'll put a bunch of spices on it.  cumin makes the chicken look like you browned it before the crockpot.  Hot pepper flakes and some pepper, chipotle seasoning if I'm going to make tacos out of it.

I like to buy the pre-made fresh salsa from the deli section.  It's no more expensive than mass-produced salsa and has really fresh ingredients with no preservatives. 
The first 50 times I made it I loved it, but I have to admit it, I need a few more recipes.  So glad you started this thread!  I am THE laziest cook ever.  I hate it and I hate prepping and I hate cleaning.  I cannot stand being in the kitchen. 

[MBot]

Another one I remembered and made today

Super lazy "shepherds pie"
- either microwave a couple potatoes or boil water and make instant mashed potatoes
- open a can of "chunky" beef vegetable or chicken vegetable soup (they go on sale for $1 from time to time), heat it up
- pour the hot soup over potatoes like a gravy
- if you want to get fancy or make it even tastier... Add some cheese on top.
Makes about 2 big servings for $1.25-$1.50 total

[lifejoy]

You guys are the best!!! I am loving these :)

Cheap and easy but no so healthy:
Ramen noodles
Frozen veges
Poor boiling water overtop. Wait.

Probably costs $0.50 and is super easy.

[lifejoy]

.

My favorite stir fry sauce:
Put rice in the pan, add leftover meat if you have it, add frozen or fresh veggies (if fresh, microwave for about 3 min to cut cooking time), add a couple eggs and let it cook. Then add the sauce ingredients directly to the pan - soy sauce, brown sugar, peanut butter, lime juice. Top with a few peanuts or cashews if you have them.

I love the sound of this! Thanks a bunch :) Sometimes I use only half the noodles in my ramen package, and this sauce sounds kick-ass!

[alsoknownasDean]

I have to admit I'm about to make a chicken pasta bake.

A jar of pasta sauce (in this case homemade, but storebought is fine too), some pasta and shredded BBQ/rotisserie chicken. Chuck it in the oven for a bit.

Not exactly healthy though. Probably not too bad if you're putting lots of vegetables in the pasta sauce.

Once I finish my cup of tea I'll ride off to the supermarket to get the chicken. :)

Also, the slow cooker/crockpot is awesome and super easy. Best $34 I ever spent buying mine.

[rocksinmyhead]

I am struck by how lazy I am compared to some of you! The second I have to cut or grate things, I'm like... Meh.

Also, where do you guys live that cheese is cheap?! Maybe it's a Costco thing, but where I live (sans Costco card), cheese is $$$.

Edited to add: these recipes are freakin' AWESOME and I can't wait to go through them, one by one :)

I agree that cheese is expensive. we don't have a Costco here (yet) but the cheapest place by far is Sams Club... but again, the membership thing. it's lame!

also, this recipe may SOUND over your effort threshold, but I swear it is so damn easy. only downside is you have to think in advance, but that's not that hard. I like to start brining the chicken the night before. you might have to mince garlic (I bought peeled garlic in a bag a few months ago, minced it in my food processor and froze it in little chunks, it came out cheaper than buying fresh and was super easy) but other than that it's just mixing stuff together, dumping it on some chicken, and putting the chicken in the oven. I recommend using chicken thighs (cheap and delicious). literally this is the best chicken I've ever had in my life... we just ate it again last night. I like to boil some green beans and add butter and lemon juice as an easy side, but you could microwave frozen veggies or whatever you want to make it even easier.

the recipe is from smitten kitchen (http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/) but I will summarize it here:

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (HIGHLY recommend smoked paprika, insanely delicious and good to have on hand for just about anything, you could put it on ramen and it would probably taste incredible)
Lots of freshly ground black pepper
2 1/2 to 3 pounds bone-in skin-on chicken parts (I recommend thighs)
Drizzle of olive oil

whisk the first 6 ingredients together in a bowl (or in the glass measuring cup you measured out the buttermilk in if you are lazy like me and want fewer dishes). put chicken in gallon ziploc bag and pour buttermilk mixture over top. put in your fridge for a while. I usually brine the night before and cook for dinner the next day.

preheat oven to 425F, line a glass baking dish with foil, arrange the chicken in it (skin side up), drizzle with olive oil (I forgot this part last night but I didn't notice a difference), pop it in the oven. deb from smitten kitchen says 30 minutes for legs, longer for breasts, I find that thighs for me take about 40-45 minutes. also I have to rotate the pan halfway through since my oven bakes super unevenly. to check for doneness, take them out and poke a big piece in the middle with a knife, make sure the juices are clear and not pink. the skin should be golden with some dark brown spots.

so easy, and so so so good. I mean I would literally serve this chicken for a special occasion.

**mustachian buttermilk tip, if you won't use up the whole container of buttermilk before it expires, measure 1/4 c portions into a muffin tin, freeze them, pop them out and store them in a baggie. you can defrost them in the microwave, it separates a little bit but is totally fine for cooking and baking. I do this with coconut milk too.

[lifejoy]

Not sure if anyone has done this, but it happened to me by mistake.  I added brown rice to a pot of water but never turned on the heat because I had to run out.  A few hours later I noticed that the rice had absorbed all of the water.  So I do that all of the time now, and nuke it as needed with leftover veggies.  The retained water makes it come out piping hot.  It's also good cold because of the moisture.  None of that next-day-rice-brick.

that is fascinating. so it's basically, like, "cold brew" rice? and then you can just microwave it? mind blown.

Tried "cold brew rice". It didn't work for me.

[LadyStache]

I am struck by how lazy I am compared to some of you! The second I have to cut or grate things, I'm like... Meh.

I get that way too sometimes. Here are a couple substitutes I use in a lot of recipes:

dehydrated onion
minced garlic from a jar (I've also heard that garlic paste works well but I haven't tried it)

[Franklin]

Not sure if anyone has done this, but it happened to me by mistake.  I added brown rice to a pot of water but never turned on the heat because I had to run out.  A few hours later I noticed that the rice had absorbed all of the water.  So I do that all of the time now, and nuke it as needed with leftover veggies.  The retained water makes it come out piping hot.  It's also good cold because of the moisture.  None of that next-day-rice-brick.

that is fascinating. so it's basically, like, "cold brew" rice? and then you can just microwave it? mind blown.

Tried "cold brew rice". It didn't work for me.

What a shame!  I can't imagine there are many differences between brown rices, as long as they are whole grain.  But my current batch is made from Uncle Ben's Natural Whole Grain Brown Rice.  Works every time.

[Rezdent]

Not sure if anyone has done this, but it happened to me by mistake.  I added brown rice to a pot of water but never turned on the heat because I had to run out.  A few hours later I noticed that the rice had absorbed all of the water.  So I do that all of the time now, and nuke it as needed with leftover veggies.  The retained water makes it come out piping hot.  It's also good cold because of the moisture.  None of that next-day-rice-brick.

that is fascinating. so it's basically, like, "cold brew" rice? and then you can just microwave it? mind blown.

Tried "cold brew rice". It didn't work for me.

What a shame!  I can't imagine there are many differences between brown rices, as long as they are whole grain.  But my current batch is made from Uncle Ben's Natural Whole Grain Brown Rice.  Works every time.

I believe that Uncle Ben's Natural Whole Grain Brown Rice may be "parboiled" - AKA as in pre-cooked?

[lifejoy]

Snacks:

Avocado with salt. Cut an avocado in half. Eat with spoon and seasoning of your choice.
Yogurt parfait. Yogurt, berries, nuts, granola, flax seed, chia seeds, whatever. Yum!

[Trudie]

Eggs are the perfect cheap protein.  My local lawnmower repair shop sells local, free range eggs for $1.50/dozen.  (I'd tell you where this place is, but then I'd have to kill you.)

They're my "go-to" on nights when I don't want to spend time in the kitchen and haven't prepped ahead.  My favorite way to cook them up this time of year is to whip up different crustless frittata recipes... whip up 6-8 eggs, throw in whatever veg and bits of cheese are in the fridge, bake at 350 degrees until they set up... Easy peasy.  Also good with leftover roasted potatoes, or fried potatoes.... even good with rice.

Breakfast for dinner is very economical, in general.  Tonight I'm making eggs which I am going to serve with waffles and homemade freezer jam.

BTW, I must laugh at the huge packages of pre-made pancakes and waffles I see in my freezer section at the store.  I can't think of many things that are easier to make.

[Trudie]

This is a pretty hardy meal made quick--leeks/Italian sausage pasta.

For the longer version, I buy pork, ground it up in my food processor  and add my own seasonings to make  loose Italian sausage.  For the quicker version, just buy it packaged.

Add loose sausage to warm pan. As sausage browns and fat coats the pan, add finely chopped leeks (you can add the greener, tougher bits first as they take longer to cook).  Saute until leeks are cooked.  Boil pasta.  Add pasta to leeks and sausage.  Mix well and serve.

Leeks are so flavorful and slightly pungent so you can skip the garlic/onion mix.  And of course the sausage meat has fat and salt for flavoring.  Don't use too much pasta and overwhelm the leeks/meat.

For an even faster version, use frozen chopped leeks from Trader Joe's. Though if you can-let it defrost and drip dry in a sieve as too much moisture renders the sauteing moot.

This is a good one.  I noticed at my meat counter last night that Italian sausage was 1/2 the price per pound as hamburger.  So, I stocked up.

[Trudie]

Re. "How to cook rice" - I searched for the audio file online, but couldn't find a story I recently heard on NPR about a food/science writer who set out to discover how to cook rice so that it turned out just right each time.  If anyone can find this, please post.

But, here's what I remember:  the writer said that while boiling the water to cook the rice she was often in the habit of soaking her rice for about 10 minutes in water (regular temp).  She would then transfer the rice over to the hot water and proceed as usual.

I have not yet tried this, but it seems to be a combination of the cold cooking method and the regular cooking method above.  I imagine the soaking helps soften the outer shell and improves water retention.

[Franklin]

Re. "How to cook rice" - I searched for the audio file online, but couldn't find a story I recently heard on NPR about a food/science writer who set out to discover how to cook rice so that it turned out just right each time.  If anyone can find this, please post.

But, here's what I remember:  the writer said that while boiling the water to cook the rice she was often in the habit of soaking her rice for about 10 minutes in water (regular temp).  She would then transfer the rice over to the hot water and proceed as usual.

I have not yet tried this, but it seems to be a combination of the cold cooking method and the regular cooking method above.  I imagine the soaking helps soften the outer shell and improves water retention.

Very interesting.  I'll have to try it.  I have confirmed that my rice is parboiled.  It comes hard and grainy like any other rice but there is something about parboiling that makes it receptive to "cold brew". 

[rocksinmyhead]

Re. "How to cook rice" - I searched for the audio file online, but couldn't find a story I recently heard on NPR about a food/science writer who set out to discover how to cook rice so that it turned out just right each time.  If anyone can find this, please post.

But, here's what I remember:  the writer said that while boiling the water to cook the rice she was often in the habit of soaking her rice for about 10 minutes in water (regular temp).  She would then transfer the rice over to the hot water and proceed as usual.

I have not yet tried this, but it seems to be a combination of the cold cooking method and the regular cooking method above.  I imagine the soaking helps soften the outer shell and improves water retention.

Very interesting.  I'll have to try it.  I have confirmed that my rice is parboiled.  It comes hard and grainy like any other rice but there is something about parboiling that makes it receptive to "cold brew".

very interesting and good to know! I want to try this!

[LennStar]

Re. "How to cook rice" - I searched for the audio file online, but couldn't find a story I recently heard on NPR about a food/science writer who set out to discover how to cook rice so that it turned out just right each time.  If anyone can find this, please post.

But, here's what I remember:  the writer said that while boiling the water to cook the rice she was often in the habit of soaking her rice for about 10 minutes in water (regular temp).  She would then transfer the rice over to the hot water and proceed as usual.

I have not yet tried this, but it seems to be a combination of the cold cooking method and the regular cooking method above.  I imagine the soaking helps soften the outer shell and improves water retention.

There is a long-going, strong battle between rice cooks what is better: wash the rice, or not, let it "soak" a bit or not...
In a rice cooker you basically have it first cold and then hot. And with a moderately good rice cooker it is near impossible to make not-great rice if you have a decent sort. Even my 17€ mini rice cooker makes cheap rice good (I just has to remember that my specific cooker is a bit lazy, I have to switch it off 30secs - 1 minute before it shuts off alone, or it will get a little bit burned (but that is more a cheap rice problem, lots of part-grains, and I am too lazy to wash, too)


@parboiled: That is basically the best option you have if you are not living in a rice country. Parboiled means the rice got steamed, making a lot of the good things go from the outer parts (which are peeled then) into the inner rice grain. In white (peeled) rice most of the micronutrients (right word?) are lost. It also has more flavor, but you don't argue about flavor ;)

[merci001]

I've been trying to create weekly menus to plan my shopping and make things a little simpler when I get home from work and have to start preparing dinner. I really like to cook but after working all day I want dinner to be quick and easy, no more than 30 min from prep to plate. My menu this week is as follows, many of these are less than 30 min to prepare.

Monday:  frittata-eggs, cheese and whatever you want to add-this weak I used left over baked potato, green olives, roasted red pepper (From a jar) and onion. It was yummy!
Tuesday: Tacos-ground turkey, packaged or home made taco seasoning, chopped cilantro, shredded cheese, salsa or hot sauce, avacado, black lives, lettuce
Wednesday-home made pizza (I use a slow rise recipe for the dough that can stay in fridge for days before use-infact, the longer it's in the fridge the better!) Then just take it out when ready to use, add your toppings and throw in oven
Thursday:  BLTs-I place paper towel on rimmed baking sheet, place bacon strips, then toss in oven at about 350 until desired crispness.
Friday: Pan seared Tilapia- I use a rub of cumin, salt and pepper, coat my cast iron fry pan with small amt oil and sear away until done
Sat: Chef salad

Just simple sides of fruit or salad or veggies with any of these and you have nice, well rounded quick and easy meals.  I shop at Aldi's for most of my grocerys, although purchase most of my meats at my local co op.  My Aldi's trip this week for 3 large bags of groceries came to $50! We are a family of three-me and my two kids!

[TrulyStashin]

I heard about this on NPR.  Downloaded it, for free.  Great ideas within.

https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf

[merci001]

" I am struck by how lazy I am compared to some of you! The second I have to cut or grate things, I'm like... Meh."

I chop my cucumbers and store them in mason jar in the fridge-they stay fresh for at least a week.  I chop lettuce (I use romaine) put in spinner, rinse, then toss paper towel into spinner and spin away. Empty water from "bowl" of spinner and store all in fridge. Again, lettuce stays fresh for several day. I will make a batch of brown rice in my rice cooker on the weekend to use throughout the week. Just toss rice and water into my rice cooker and walk away until rice is cooked. Rice will stay quite a while in the fridge and easy to reheat in microwave or on stove.  I make a slow rise pizza dough on the weekend. You let it rise in the fridge for at least 24 hrs, and 2 or 3 day rise is even better. I've even heard of folks letting the dough rise for a week before use.  Then just take it out of fridge when you are ready to use. You can, but don't need to, let it get to room temp before shaping into pizza pan. 

[LadyStache]

Here's a couple of the quickest and easiest dinners I know of:

-Pierogies: My supermarket sells fresh pierogies from a local business. Remove from package, heat on stove for 3 min per side and you're done. Add sour cream or another sauce if you desire.

-Pesto pasta: Cook pasta. Drain. Return to pan. Stir in a package of Buitoni pesto and serve (the pesto is not supposed to be heated, which is great because it's one less step to do)

-Teriyaki chicken - Cut chicken into strips. A Land o Lakes teriyaki saute express to pan. Cook chicken until done.
-Balsamic and garlic roasted potatoes - Wash potatoes. Cut in half. Add to a caserole dish. Add pouch of seasoning sauce -- Red Fork garlic roasted potato seasoning sauce and stir to get potatoes evenly coated. Heat in oven at time/temp indicated on pouch.

[minimustache1985]

Crock pot pulled pork

I layer the bottom with veggies (baby carrots don't require chopping!) but that's optional.  I use onions and carrots, I'd stay away from fast cooking veggies like zucchini.

Season a pork roast (any cut works) with salt, pepper, onion powder, garlic powder, cayenne pepper, paprika, and cinnamon.  Once in the crock pot, add 1/2 cup water to the pot and top the roast with brown sugar.  Cook on low for 8 hours, and shred with forks.  BBQ sauce is good on the side or on a sandwich, but I usually skip it.

Variation: Skip the brown sugar and use as taco meat.  Chicken works well too.

[Emilyngh]

For any plant-based and/or vegans out there, these are our go-tos:

-lentil soup in crock pot-lentils, canned tomatoes, diced peppers and carrots, veggie stock and salt/pepper in crock pot all day)

-taco salad- lettuce and veggies of choice (tomatoes, corn, etc) topped with black beans (canned or crock pot) seasoned with chili powder, cumin, garlic powder, salsa or hot sauce if liked, and a crushed crunchy tortilla shell or couple of chips

-garlic veggie pasta- tomatoes sauteed with lots of garlic and lots of broccoli (with or without olive oil) and tossed with whole wheat pasta

-stirfry- bag of frozen stirfry veggies mixed with broccoli (frozen or fresh) or snow peas (if in season and inexpensive), stirfried with extra firm tofu, ginger, garlic, and soy sauce and served over brown rice

-chickpea salad- chickpeas cooked in crockpot then mixed with diced tomatoes, avocado, garlic, lemon juice, and olive oil (if desired)

Overall, best healthy inexpensive, quick, filling meals for us seem to start with some legumes in the crock pot (no soaking regarded) with some spices, and veggies (garlic, tomatoes, etc) either added before or after cooking

[Lis]

Ugh, it's close to dinner time for me... I was already hungry before I started reading this, but now I'm starving!

My favorite is a Mexican rice dish I've been making since I was young, though I've changed it up a bit since then.

- 2 cups chicken/veggie broth
- 1 small can (8oz) tomato sauce
- Taco Seasoning mix (search for that on allrecipes if you don't have your own!)
Add your rice and throw it in the rice cooker for 25ish minutes.

I heat up frozen corn (bought in bulk) and frozen black beans (originally dried and already cooked and frozen by me) and heat that up while the rice is cooking. If you have the extra time and effort, you could add cooked peppers, fresh (or canned diced) tomatoes. I always add cheese and eat off tortilla chips (usually my splurge, though my grocery store will have them on sale sometimes).

[Annamal]

I make this and it provides me with lunches for 4 days:


1 red cabbage
3 carrots
1 batch  of http://www.budgetbytes.com/2013/11/peanut-lime-dressing/ (I use way less oil and and sugar but the general principle is the same).
bunch of cilantro /coriander

Slice cabbage up thinly, put in a colander and rip and crush it a little with your hands, sprinkle some salt on it and let it sit for an hour or so. Chop up carrots thinly.
Store cabbage and carrots in an air tight container in the fridge.  When ready to serve, rip up some cilantro, add to a bowl of carrots and cabbage and add a dollop of peanut dressing.

[BlueHouse]

I am struck by how lazy I am compared to some of you! The second I have to cut or grate things, I'm like... Meh.

I took a "knife skills" class last night hoping it would make me more efficient so I will chop my own vegetables, but... nah.  I guess I'll get better at the few things I do, but I couldn't wait to get out of that class.  There is absolutely no fun in it for me.  I dread every part of it.  I was the first person to walk out the door (everyone was still asking questions about how to cut this or that). blah blah blah. 

[sobezen]

These are all helpful ideas, thank you everyone!

I enjoy cooking but I find myself overwhelmed since I often take on literally, more than I can chew.  I do my best to pre-plan and cook for the entire week so I can pack up lunch and dinner.  Does anyone else do this as well?  And if you do or do not, have any of you used a crockpot?  Kindly share any simple recipes.  Thank you.

[Lis]

These are all helpful ideas, thank you everyone!

I enjoy cooking but I find myself overwhelmed since I often take on literally, more than I can chew.  I do my best to pre-plan and cook for the entire week so I can pack up lunch and dinner.  Does anyone else do this as well?  And if you do or do not, have any of you used a crockpot?  Kindly share any simple recipes.  Thank you.

I love my crockpot! I've never tried it, but a good friend of mine swears by taking three or four raw chicken breasts, dumping a can of salsa on it, and calling it a day.

I remember my mom slaving away for hours in the kitchen making a pot roast, but I found a simple recipe for the crockpot that comes out really good! Depends on the size of your crockpot, but for my little one, I use...

- 2 1/2 lb hunk of red meat (I've used chuck roast, bottom rump roast... whatever is on sale!)
- Some seasoning of your choice... I usually just stick with salt, pepper, and garlic powder
- 1/2 liquid. I've experimented with different liquids... so far white wine has been the best. Balsamic vinegar made it very very sweet. I want to try a deep red wine next. You could easily do beef broth, or even water (though I'd avoid water)
- veggies. Stick with mainly root veggies in the crock pot and cook other ones separately. I always throw potatoes, carrots, and onions in the crock pot while cooking the meat (I like my onions mushy and falling apart).

The original cook calls that you brown the meat first (you'll need flour and oil for that), but I've skipped this step before and honestly didn't see too much of a difference. I boil some pasta at the end and cook any other veggies I have on hand, and voila! Delicious pot roast with very little work!

[Oldguy]

These are all helpful ideas, thank you everyone!

I enjoy cooking but I find myself overwhelmed since I often take on literally, more than I can chew.  I do my best to pre-plan and cook for the entire week so I can pack up lunch and dinner.  Does anyone else do this as well?  And if you do or do not, have any of you used a crockpot?  Kindly share any simple recipes.  Thank you.

One of my favorite approaches to cooking is making freezer bags of recipes on days off to toss in the slow cooker on the way out the door in the morning.

This is my favorite. A nice simple french taste and doesn't require a search for cheval :)
Coq au Vin
Prep: 20 min

Ingredients
6 chicken thighs
2 cups sliced mushrooms
1 cup frozen small whole sweet onions
1 cup baby carrots, halved lengthwise
1/3 cup dry red wine
1 Tbsp beef bouillon
1 tsp onion powder
1/8 tsp thyme
1/8 tsp marjoram
1/8 tsp savory
1/8 tsp basil
Serve over hot mashed potatoes, sprinkle with basil

Directions
Combine all ingredients in slow cooker or freeze it and toss it in as you head out the door in the morning.
Cook on low for 8+ hours.
Serve over hot mashed potatoes, sprinkle with chopped basil.

Chicken Country Morocco
Prep:15 min

Ingredients
2 pounds chicken thighs
1 medium sweet onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1/2 cup pitted, dried, dates halved
1/2 cup pitted, dried, apricots halved
1 14 ounce can diced tomatoes, drained
1/3 cup fruity white wine (muscato)
2 Tbsp cornstarch
2 tsp curry powder
1/2 tsp salt
1/2 tsp ground mace
1/4 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp ground cumin

Directions
Combine ingredients in slow cooker.
Cook 8+ hours on low.
Serve over 3 cups hot cooked basmati rice

Chicken Curry
Prep: 5 min

Ingredients
2 lbs chicken thighs
1 cup sweet potato cubed
1/2 cup dried sliced plums / dates / apricots
1/4 cup water
1 tsp salt
1 tsp black pepper
1 can condensed cream of potato soup
2 tsp curry powder with cinnamon
1/8 tsp chicken bouillon

Directions
Combine ingredients in slow cooker.
Cook low for 8+ hours.
Serve over 3 cups cooked basmati rice

Chicken Morocco
Prep: 5 min

Ingredients
2 lbs chicken thighs
1/2 cup onion chopped
1 cup baby carrots halved lengthwise
1/2 cup of dried plums
8 ounce water
1/3 cup dry red wine
2 tsp chicken bouillon
1 1/4 tsp curry powder
1/2 tsp salt
1/2 tsp ground cinnamon
Serve over 3 cups cooked basmati rice

Directions
Combine ingredients in slow cooker.
Cook on low for 8+ hours.
Serve over 3 cups cooked basmati rice

Italian Sausage and Peppers
Prep: 15 Minutes

Ingredients:
2 pounds Italian sausage, cut into 1-inch pieces
3 cups sliced bell peppers
1 30 ounce bottle spaghetti sauce
2 (6 ounce) cans tomato paste

Directions:
Combine ingredients in slow cooker.
Cook 8+ hours on low.
Serve in sandwich rolls.

Jambalaya
Prep 10 min

Ingredients
1 lb sausage in 1/4 inch slices
1 lb chicken thighs
1 1/2 cups green bell pepper chopped
2 celery ribs sliced thin
1 14 ounce can whole tomatoes
1/3 cup tomato paste
10 1/2 ounces water
1 Tbsp Parsley
1 1/2 tsp beef bullion
1 1/2 tsp basil
1 tsp Tabasco sauce
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp salt

Directions
Combine ingredients in slow cooker.
Cook 8+ hours on low.
Serve over 3 cups cooked basmati rice

Substitute shrimp or fish; add last 20 minutes of cooking

Hummus
Prep 10 min

Ingredients
1 clove garlic chopped
1 (10 ounce) can garbanzo beans, including liquid
4 Tbsp lemon juice
2 Tbsp tahini
1 tsp salt
1/8 tsp black pepper
2 Tbsp olive oil

Directions
Combine all ingredients in blender. Blend until creamy.

In the spirit of the original post, we eat mostly quick, easy, low prep meals. A typical weeks menu goes along the following lines and runs around $250 per month for 2 big eaters and 1 normal person. The cost per serving is close for me, but you may not be able to get my cost for fish or shrimp:

2 boiled eggs, oatmeal .42

Peanut Butter, vegetable sticks 1.60

Egg salad 1.60
Chicken salad 1.80
Omelet 4 egg, cheese, vegetable 2.00
Stir Fry chicken, vegetable 2.00
Picnic salad 2.30
Tuna salad 2.30
Cheese salad 2.50
Vegetable salad 2.60
Crab (pollock) salad 3.00
Lengua, vegetable steamed 3.30
Fish/shrimp, vegetable salad 3.30
Fish/shrimp, vegetable steamed 3.30
Miso and salad 3.30
Fish/shrimp, vegetable tempura 4.00
Maki and salad 5.10
Sashimi and salad 2.37+

Meals are 8 ounces meat, 16 ounces vegetables
Vegetables include fruit, nuts, seeds, spices, etc…
Protein powder
Milk
Apple juice for hooch
Oatmeal, peanut butter bars
Extra virgin olive oil

[OSUBearCub]

I heard about this on NPR.  Downloaded it, for free.  Great ideas within.

https://8b862ca0073972f0472b704e2c0c21d0480f50d3.googledrive.com/host/0Bxd6wdCBD_2tdUdtM0d4WTJmclU/good-and-cheap.pdf

Wow!  This is a fantastic cookbook both for new cooks and budget cooks!  I love that it's not overly heavy on dairy or meat and that it emphasizes a wide variety of spice profiles.  Good find!  Thanks for sharing. :-)

[Chuck]

This thread is totally relevant to my interests.

Yummy Sauce that Makes All The Things Yummy:
2 cups honey
2 cups soy sauce
2 cloves garlic (or three pinches of garlic powder)
1 tablespoon olive oil

Make a large quantity. Pour on to veggies/chicken/fish/beef while they cook on stove/grill. Takes a few minutes to prep the sauce, but then you're good for weeks worth of instant Asian-like food.

[TrulyStashin]

Potato Leek Soup

Dice up a leek or two (or celery but leeks are better)
Cut up mushrooms of your choice
Saute leeks/ shrooms in a stock pan
Add chicken broth (vary the amount depending on how many people you're feeding -- 2 c, 4 c -- whatever)
Sprinkle in dried potato flakes until you have a soup-like consistency
Salt and pepper to taste
Edited to add optional ingredient:  red pepper flakes to taste

Add chicken breast too if you have it handy.

[NewMustachian]

I second the slow cooker love - I just recently discovered it and am so thankful - it's now my job to cook most nights and I too hate cooking and cleaning.  This has really helped me put some decent meals on the table.  Not sure if anyone has mentioned Budget Bytes yet, but I love this recipe for slow cooker taco chicken bowls - http://www.budgetbytes.com/2011/07/taco-chicken-bowls/.  Also the quick ramen bowl is good for when you have random veggies in the fridge that you want to use up - http://www.budgetbytes.com/2010/03/quick-ramen-bowl.  And thanks OP for compiling the recipes here!

[jeastith]

It has been a while since I grocery shopped, but I just made a scrounge meal with stuff I found in the cabinets.  It was angel hair pasta with a little butter and garlic salt.  Added some shelled edemame from the fridge and a rinsed can of white beans.  Then some basil from our garden.  It was delish and pretty cheap!

[jeastith]

"Quinoa casserole, Tex Mex variation". - cook one cup quinoa.  Combine cooked quinoa with a can of black beans, a cup or so of salsa, and an egg.  Transfer to a casserole dish or large cast iron pan.  Top with shredded cheese.  Bake at 350 for 25-30 minutes.  Makes 6-8 servings.

Can be modified with different beans, cheeses and veggies for variety.

That does sound good!  I'm gonna try it, thanks!

[SingleMomDebt]

Just made scrambled eggs in a mug via the microwave. Threw some 'fully-cooked' sausage, cheese, onion, and S&P. Glad I finally tried it, now I have a quick meal solution in the morning before work. Threw in some homegrown cherry tomatoes for an extra yum.

2 eggs, scrambled
dash salt & pepper
dash of milk
shredded cheese

add first 3 ingredients to mug. beat. microwave 30-45 seconds. stir. add cheese. microwave 30-45 seconds or until done.

[4alpacas]

I second the slow cooker love - I just recently discovered it and am so thankful - it's now my job to cook most nights and I too hate cooking and cleaning.  This has really helped me put some decent meals on the table.  Not sure if anyone has mentioned Budget Bytes yet, but I love this recipe for slow cooker taco chicken bowls - http://www.budgetbytes.com/2011/07/taco-chicken-bowls/.  Also the quick ramen bowl is good for when you have random veggies in the fridge that you want to use up - http://www.budgetbytes.com/2010/03/quick-ramen-bowl.  And thanks OP for compiling the recipes here!

I'm also a fan of the chicken taco bowl recipe.  I double the recipe (except the chicken) to get the price/serving down.  I cook it in bulk and freeze it.  If I'm feeling lazy (and craving Chipotle), I will have it with chips.  Not super healthy, but SO good!

[Druid]

I am adding my lard recipe mainly because I want to keep the cheap eats thread going. I need to get my food expenses under control.

Anyway, I find that lard can be a cheap oil. Some butchers might offer the fat for free! You can buy a fatty pork butt for cheap and cut the fat off for lard and use the rest as a cheap protein.

Lard recipe:

You need: 1)Pork fat 2)tablespoons of water 3)tagine or slowcooker

I personally use a tagine. To make lard you just add a small amount of water and the pork fat to the tagine. The trick to odorless pork fat is to cook the fat at very very low heat. The very slow method will result in a perfectly white fat. By adding the tablespoon of water you will prevent the initial burn of the fat, but if you are able to start and end with very low heat the water may not be needed. As it heats you simply spoon out the liquid oil and add it to your storage container. Since it wont have preservatives you should put it in the fridge and it will solidify.

If you want the lard to have a bacon taste to it you cook the fat at a higher heat allowing the fat to actually burn resulting in a yellow pork flavored lard. It should be noted that the white lard has a very neutral taste to it so it can be used for most oil needs. The flavored lard would be great for cooking meats and using in refried beans.