Cheap Meal Ideas

[suevee]

Just found this thread so here is my contribution.

Make a white sauce of flour, butter, milk with salt and pepper to taste. Add tuna or chicken and frozen peas. Then serve over toast. My mom made this for us as kids and we loved it. Good for leftover chicken or turkey. Can also use chipped beef.

Another is cheap stroganoff - 1 lb hamburger browned with onions, celery, and garlic. Drain then add 1 can mushroom soup, 1 can celery soup, 1 can milk. Stir then right before serving add 1 cup sour cream and paprika. Serve over noodles.

 

[rcpae]

Just subscribing!

 

[jeancbpugh]

I was curious after reading this thread so I searched on TVP:

Textured vegetable protein
From Wikipedia, the free encyclopedia.

Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as a supplement to bulk out a meat dish.Textured vegetable protein, also known as textured soy protein, is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.

Textured vegetable protein comes as small dry chunks or flakes when bought in bulk. It has little flavor of its own and needs to be rehydrated and flavored (both can be accomplished in the same step), then added to cooking.

Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever meat it is substituting for. Using textured vegetable protein, one can make vegetarian or vegan versions of popular dishes like chili, sloppy joes, tacos, burgers, et cetera.

Textured vegetable protein can be found in natural food stores and larger supermarkets, usually in the bulk section.

Textured vegetable protein was patented in three parts; a process patent, a product patent and a use patent. Archer Daniels Midland (ADM) held the product patent and trademarked the trade name TVP. The trade name TSP for textured soy protein is trademarked and held by Legacy Foods, LLC. ADM's ownership came from work by William Thomas Atkinson. A.E. Staley corporation held the use patent and Ralston Purina corporation held the process patent. All of these patents have expired or have been held inapplicable to current use.

Several manufacturers world wide now manufacture and sell extruded "textured" soy protein marketed under a wide array of trade names.

 

[staci]

.

Textured vegetable protein was patented in three parts; a process patent, a product patent and a use patent. Archer Daniels Midland (ADM) held the product patent and trademarked the trade name TVP. The trade name TSP for textured soy protein is trademarked and held by Legacy Foods, LLC. ADM's ownership came from work by William Thomas Atkinson. A.E. Staley corporation held the use patent and Ralston Purina corporation held the process patent. All of these patents have expired or have been held inapplicable to current use.

Several manufacturers world wide now manufacture and sell extruded "textured" soy protein marketed under a wide array of trade names.

Wow, I had never even heard of TVP before this thread, and my dad has worked for ADM for 30 years!

 

[ladysoleil]

rjthkids

Depending on how seriously into natural foods you are, I much prefer Red Star yeast to Fleischman's. We mill our own flour, and if you make 100% whole wheat recipes, the gluten level of the grain is much lower than processed and refined flour. Fleischman's does pretty well on proccessed flours, but not so great on anything else. I find if I only have Fleischman's handy, I have to add gluten in order to get my breads to properly rise. When I use Red Star, I never have to add extra gluten.

You're right, for some reason the Red Star has a bit of extra oomph. Not sure why. Generally, I use unbleached white all purpose and the Fleischman's works fine though. It may just be my area but Red Star is harder to find.

Also, for those looking to start trying homemade bread and pizza dough, check your local BJ's- I found a two pack (two pounds!) of Fleischman's instant yeast for only $3.68!

At that price, share with a friend or a few friends. Store it in an an air-tight, non-transparent container, (a yogurt or ricotta container is what I use) and you've got enough yeast to last you for months of baking for pennies a serving. This is much cheaper than buying the individual packets or even the small glass jars.

 

[ladysoleil]

rjthkids

Depending on how seriously into natural foods you are, I much prefer Red Star yeast to Fleischman's. We mill our own flour, and if you make 100% whole wheat recipes, the gluten level of the grain is much lower than processed and refined flour. Fleischman's does pretty well on proccessed flours, but not so great on anything else. I find if I only have Fleischman's handy, I have to add gluten in order to get my breads to properly rise. When I use Red Star, I never have to add extra gluten.

You're right, for some reason the Red Star has a bit of extra oomph. Not sure why. Generally, I use unbleached white all purpose and the Fleischman's works fine though. It may just be my area but Red Star is harder to find.

Also, for those looking to start trying homemade bread and pizza dough, check your local BJ's- I found a two pack (two pounds!) of Fleischman's instant yeast for only $3.68!

At that price, share with a friend or a few friends. Store it in an an air-tight, non-transparent container, (a yogurt or ricotta container is what I use) and you've got enough yeast to last you for months of baking for pennies a serving. This is much cheaper than buying the individual packets or even the small glass jars.

 

[gemjoy]

Rjthkids,
I don't know if anyone else asked you this, I haven't read the entire thread, but have you thought of writing a cookbook? I think you have a lot of wonderful recipes, real recipes that someone like me could make for my family.

I second this....
Rjthkids ~ you have some really great cooking tips and recipes!
Keep em' coming.........

 

[jcsbama]

Does anybody have a really easy and inexpensive chicken & dumplings recipe?

In a big pot, boil the chicken adding any additional seasonings you may want to add. When chicken is done, remove from pan, cool and debone. I use the typical pie dough recipe of water, shortening and flour. I roll the dough out very thin and then cut into strips about 1/2 inch wide, 2-3 inches long. Line a pan with wax paper and put the dough strips on the wax paper. Put the pan of dough strips in the freezer for about 20-30 minutes or so. As someone said before, bring the broth to a rolling boil. I usually add an add'l can of chicken broth just to add to the flavor. Remove dough from freezer and drop into boiling broth, trying not to lay dough on top of each other. When dough is almost done, add the chicken. Dumplings will be thicker, tender and usually sticky when done. For the cost of a whole chicken, we have dinner for a couple of nights. We just start adding vegetables as the amount of chicken decreases.

Another idea along the same lines...homemade chicken pot pie. Add potatoes, celery, carrots, onions, peas, whatever you like to about half of the broth. Boil until vegetables become tender. Add Chicken. Remove a part of the broth and mix with cornstarch to make a paste. Add back to vegetables. You don't want the liquid too thick, but you don't want it too thin and watery. Season with salt and pepper, we like a lot of pepper. Pour the chicken and vegetables into a deep casserole dish. The broth should just cover the vegetables. Make a top crust using a simple pie dough recipe. Bake in the oven til crust browns. It is delish. I will say that history has proven there is never any left over for the next night.

 

[gdulaney]

Thank you for the chicken & dumplings receipe...it sounds yummy!!

Ginny

 

[wandap1016]

Great ideas, thanks to everyone who has contributed! Can someone recommend the "basic" pantry supplies everyone sould have handy? I love to cook at home but I never seem to have any of the basics on hand.

Thanks in advance

 

[Emme]

This is a pretty good "starting" point. You can adjust it according to your familys needs. Hope it helps!!

all purpose flour (lives up to its name)
baking soda (has 101 uses beyond baking)
baking powder
granulated sugar
brown sugar
honey
salt
black pepper
yeast
oils (canola for frying, olive for dressings, peanut to add great flavor to dishes)
vegetable shortening
vinegar (balsamic is great for both cooking and dressings)
dried pasta
canned tomatoes
canned vegetables
canned and/or dried beans and peas
stocks (get high quality, unsalted stocks, or better yet make your own and freeze it)
peanut butter
dried herbs
spices (cinnamon, cumin, chili powder, mustard, allspice, get what you like)
dried chilli peppers
fresh garlic
nuts (walnuts, pecans, peanuts for snacking or baking)
bread
crackers
coffee, tea, hot cocoa
powdered milk
potatoes
onions
cold cereal
oatmeal
maple syrup

 

[frannn]

...and also subscribe to this thread! I take any kind of beef (either leftover or fresh), and chop it into cubes. I throw it into a pot of jarred spaghetti sauce, with either two cans of mixed veggies and a can of potatoes, or a can of peas, can of carrots, and a can of potatoes. You could really substitute any kind of veggies, even leftover. You cook and this mixture, stirring every so often, and it turns into a wonderful, hearty stew. You could add buscuits if you want, to sop up the "gravy". Also, you could make a mock, easy stuffed cabbage meal by making meatballs (with or without rice), and throwing them into a pot with spaghetti sauce, one can of cranberry sauce, and some shredded green cabbage. Just mix it all together, cover, stir frequently. Simmer until meatballs are done. Serve over noodles, etc. Tastes like sweet & sour meatballs.

 

[wandap1016]

Thanks Emme that's perfect! Have a great day

 

[OceanAnnie]

I made a really inexpensive quiche the other day. (Just threw it together so the measurements are approximate.)

Broccoli Cheese & Ham Quiche

1 Lg bunch of broccoli
1 1/2 c. Italian blend cheese (6 cheeses)
about 1 cup or more of cubed ham
4 eggs
1 small square butter
about 1/3 cup milk
dash of salt & pepper
1 premade & prebaked pie crust

Steam the bunch of broccoli (florets) until tender with a little butter. (I did this in the microwave.) After broccoli is steamed, add cheese (set aside 1/2 cup of the cheese), ham, eggs, milk, and salt and pepper. Mix well. Pour into prebaked pie crust. Top with remaining 1/2 of cheese. I had a ripe tomato that I diced and added to the top with the cheese. Cook at 350 for approx. 30 min. (Keep an eye on the crust -- don't want it to burn! Mine didn't.) It was sooo goood!!

* I had loads of broccoli in the quiche. You could scale back and add more eggs and it would still be great. We liked it just fine.

 

[JDarling]

My easiest recipie is healthy too!
Step one: Make a salad from whatever veggies you have on hand (the more the merrier!).
Step 2: Heat up a hot dog or veggie dog (as a side dish)
Step 3: Slice cheese and put on the salad.

Tada! Done and it's waistline-friendly.

 

[summerrluvv]

My easiest recipie is healthy too!
Step one: Make a salad from whatever veggies you have on hand (the more the merrier!).
Step 2: Heat up a hot dog or veggie dog (as a side dish)
Step 3: Slice cheese and put on the salad.

Tada! Done and it's waistline-friendly.

I don't think that would be too friendly on my waist. Hot dogs are not healthy at all (veggie dogs are okay though) and cheese has quite a bit of fat unless you are buying low fat/fat free. Not to mention that a salad and a hot dog together doesn't sound very appealing. No offense intended.

ETA, maybe this is an Atkins/low carb thing....

 

[TiggerDaisy]

I found this great spaghetti sauce recipe on a can of tomatoes, which is not only cheap, but is easy and delicious. There is only three ingredients to the sauce and you can cook it with any kind of pasta that you like. It takes about 25 minutes from start to finish. I work full time so this is perfect after a long day at work.

Ingredients:

1 8 oz can of tomato paste (costs around .50)
1 can of Del Monte's Basil, Garlic, and Oregano diced tomatoes (around $1)
1 lb. ground beef (you can also use ground turkey)
Pasta (I like use different shaped macaroni. My favorite is Barilla's Fiori. It looks like flowers.)

Brown the ground beef. Drain the ground beef and add the tomato paste and tomatoes. Simmer for 15 minutes. Voila! It is done. Serve over pasta.

 

[mrsbornkuntry]

Bumping for more ideas and more Diser's to read!

 

[juliette]

 

[juliette]