My family has come across several points in time where we just didn’t have a whole lot to spend on food. However, we also have never wanted to sacrifice health or extra time to be able to eat for a cheaper price, either. Over the past few years, I’ve collected a few recipes to help maintain a balance between eating right, preparing low-cost snacks and meals that go a long way, and saving time.
Quick, Throw-Together Meals
If you’re running late, can’t find the time to cook, or are just too tired to, here are some ideas for last-minute meals. A lot of the ingredients mentioned are ones I’ve listed in my other article, Kitchen Timesavers, as great food and preparation ideas to keep in stock. Of course anything can be substituted (i.e. turkey instead of chicken), left out, or added to your liking.
Chicken Salad
Great either as a personal dish or in several servings for the whole family, just toss up a salad as you normally like it. Then add some cooked chicken slices and hard-boiled eggs on top of it. Both of these add great flavor to a salad, and convenience as well if you’re like me and keep these things in stock.
Chicken Burritos
Just roll up some chicken slices, a little salsa, and some shredded cheese in a tortilla and microwave as desired. For extra health, make it a whole-wheat tortilla. This quick meal is also great to have with a side dish or rice and/or refried beans.
Yummy Nachos
Spread some tortilla chips (round work best for this, in my opinion) on a microwave-safe plate. Top with refried beans, sour cream, guacamole, diced tomatoes, olives, cheese and anything else you want to add. Microwave until cheese is melted.
Reheat some cooked rice (or make a new batch) and mix with shredded cheddar cheese, cooked diced ham and broccoli florets.
Prepare-Ahead Meals
Chicken Quesadillas
– 1 boneless, skinless chicken breast, diced into small pieces
– 1 TBSP garlic powder
– 1 can diced tomatoes with the juice
– 1 small onion, diced
– 2 TBSP jarred garlic
– 8 tortillas
– Shredded cheese of choice
1. Fully cook chicken with garlic powder in a frying pan. Set aside.
2. In a medium saucepan, simmer tomatoes, onion and garlic until all the liquid is absorbed. Set aside.
3. Top 4 of the tortillas with some cheese. Divide chicken evenly between them. Spread some of the tomato mixture on top, and then some more cheese on top of that. Top with remaining tortillas and place in individual freezer bags.
4. When ready to cook, preheat the oven to 375. Place quesadillas on a baking sheet and bake for at least 15 minutes, or until cheese is melted. Cut into wedges and serve with condiments of choice – salsa, sour cream, etc.
These make excellent meals when served with rice and refried beans.
– Eat breakfast for dinner occassionally.
Broccoli and Cheese Casserole
– 1 can of Cream of Mushroom soup
– 1 CUP mayo
– 1 egg, beaten
– 1 small onion, chopped
– 3 10-oz. packages of frozen, chopped broccoli
– Shredded cheddar
1. In a bowl, mix together the soup, mayo, egg and onions.
2. In a larger bowl, break the frozen broccoli into smaller pieces, if you can. Pour the soup mixture on top and mix well. Sprinkle the cheese on top and mix again.
3. Line a casserole dish with heavy duty foil. Fill the dish with the soup/broccoli mixture, then place in freezer until frozen. Remove foil-wrapped food and seal in a freezer bag. Can be kept for up to a month.
4. When ready to cook, preheat oven to 350 and place the casserole back into a dish. Bake about 50 minutes.
– 1 and a 1/2 CUPS pancake mix
– 1 LB. lean ground beef
– 1 CUP sour cream
– 1 CUP mayonnaise
– Cheddar, shredded
– 2 TBSP ketchup or to taste
– 1 TBSP garlic powder
1. Preheat oven to 350 F.
2. Mix pancake mix with water to normal pancake-like consistency. Spread over the bottom and sides of a casserole dish.
3. Season meat with garlic powder. Cook in a skillet until brown. Drain. Spread over bottom of casserole dish, and top with ketchup.
4. Mix sour cream, mayo, and some of the cheese. Spread over meat and cover with the rest of the cheese.
5. Bake at 350 for 30-45 minutes, or until crust is a light golden-brown.
Pizza Pitas
– A package of whole-wheat pita shells
– 1 LB. ground beef
– Pizza or tomato sauce
– Cheese of choice, shredded
1. Brown beef in a skillet. Drain. Put equal amounts of meat in each pita shell.
2. Add sauce and cheese.
3. Place pitas on a cookie sheet. Bake at 300 F until cheese is melted.
