Jump to content
Sign in to follow this  
psicon

The Great Menu Swap

Recommended Posts

I am desperate to stop eating out, not only to save money, but to lose a few pounds as well.

What I am asking for some help with is this. Give me some of you favorite affordable menu ideas. I find its easier to not eat out if I plan a weeks worth of meals and go buy groceries for that week, plus a few healthy snacks for in between. Problem is, we cook roughly the same stuff all the time. When I use to work in a factory, I had friends make menus for me to add some variety, so that's what I;m asking for..

 

Gimme some ideas and help expand the Robinson family's menu.

 

Thanks,

-myk

Share this post


Link to post
Share on other sites

White Chili

2- chicken :filtered: (b.r.e.a.s.t.s.)...darn word filter

2-cans of northern beans

1/2 lb- pepperjack cheese

1/2- jar salsa

1-tsp cumin

 

slice/chunk up the chicken :filtered: (b.r.e.a.s.t.s.).and cook in skillet --heat up the drained beans in a sauce pan, add salsa, cumin, chicken, allow to heat. Slice the pepper jack cheese and slowly add in and heat till the cheese is thoroughly melted. Salt/pepper to taste and eat

Edited by Joe C

Share this post


Link to post
Share on other sites

I can give you a couple of cheap recipes also considered winter time comfort foods.

 

But you from the south......you should know this.

 

Need a good size stew pot, can make more then 1 good meal.

 

1-lb. good hamburger meat

2 cans veg-all

1 can whole kernel corn

1 can (your favorite kind of) green beans

1 can diced tomatoes <--optional

1/4 cup of ketchup, can add a tiddle bit of favorite steak sauce to.

salt-pepper to taste

 

Brown meat off, then drain

Add back to the Pot.

Start adding in canned items....watch the liquids if you like yours thick..

 

Simmer for a good 20 - 30 minutes.

 

Now for the corn bread.....Use your own recipe or follow mine

 

Corn Bread

Heat oven (400 degrees - bottom rack) or stove top

Place a good cast iron skillet in oven to pre-warm same for on top

 

In mixing bowl combine

1 cup of corn meal

1/2 cup self rising flour

1 egg

3/4 to 1 cup of milk

 

Mix well

If cooking in the oven make sure the skillet is good and hot. Same goes for stove top for frying it in a skillet

 

Sprinkle in a couple of tablespoons of loose corn meal

Pour in corn bread mix

watch it cook, gonna say take 20 to 30 minutes.

 

Your house gonna smell pretty dang good now.

 

 

Want a fast and easy chicken and dressing recipe?

Share this post


Link to post
Share on other sites

simple italian recipe, feeds five very hungry people.

 

things you need.

 

 

2 boxes of spaghetti.

 

2 cans diced tomatoes << to make more chunky' replace one can of sauce with diced tomatoes.

 

2 cans tomato sauce << nothing special, non seasoned....

 

fresh garlic chopped << several pieces.

 

1 small onion chopped.

 

red pepper flakes << a sprinkle, gives a little heat, harmless but tasty especially fused in the oil.

 

italian seasoning << 1 teaspoon.

 

parmesan cheese << optional.

 

course ground black pepper << no measurement for salt or pepper, season to taste.

 

salt.

 

olive oil preferred, could use any oil << several tablespoons.

 

timing is key, you want to start boiling the pasta ten minutes before sauce is complete.

 

directions.

 

heat sauce pan with oil close to smoking point and add onions, stir onions around for about two minutes.

 

add the pepper flakes, garlic, and italian seasoning, stir around for a minute.

 

add tomatoes and season with season to taste w- salt and black pepper.

 

let sauce simmer medium to medium high for 15-20 minutes, stir occasionally, sauce will turn color from dual red to dark red.

 

start spaghetti, let boil till done' about 7 to nine minutes << if spaghetti is finished before sauce' drizzle a little oil on the spaghetti and mix, this will prevent sticking.

 

when both are done' plate spaghetti and spoon sauce on top, sprinkle parmesan cheese and serve.

 

note: you can dump sauce in pot with spaghetti and cut to the chase.

 

 

 

fusing the seasoning in the hot oil extracts more flavor thus eliminates blandness found in jarred sauces, but you can add to the sauce, add some more soul if you will, but please fill me in on the changes ;)

 

if you get this rite' you will never buy sauce in a jar ever again, guaranteed :tup:

 

steps to making spanish rice & beans later on.

Share this post


Link to post
Share on other sites

Butter one side of two slices of bread

Place on hot pan with cheese in the middle

Flip once

 

There you have it, grilled cheese!

 

(That's about all I can cook, sorry)

Share this post


Link to post
Share on other sites

Sir T,

 

I read that recipe.

It calls for cooking the meat at 190° for 50 minutes

And then again at 200° for 50 minutes.

 

Not being experienced with that recipe and those ingredients, the temperatures seem rather low, even with the 1 hour and 40 minute cooking time.

 

What say you?

Share this post


Link to post
Share on other sites

Jose Cuervo Christmas Cookies

 

1 cup of water

1 tsp baking soda

1 cup of sugar

1 tsp salt

1 cup or brown sugar

4 large eggs

1 cup nuts

2 cups of dried fruit

1 bottle Jose Cuervo Tequila

 

 

Sample the Cuervo to check quality. Take a large bowl,

check the Cuervo again, to be sure it is of the highest quality,

pour one level cup and drink.

 

Turn on the electric mixer. Beat one cup of butter

in a large fluffy bowl.

 

 

Add one peastoon of sugar. Beat again. At this point

it's best to make sure the Cuervo is still ok, try another

cup just in case.

 

Turn off the mixerer thingy.

 

Break 2 leggs and add to the bowl and chuck in the cup

of dried fruit.

 

Pick the frigging fruit off the floor.

 

Mix on the turner.

 

 

If the fried druit gets stuck in the beaters just pry

it loose with a drewscriver.

 

Sample the Cuervo to check for tonsisticity.

 

Next, sift two cups of salt, or something. Who geeves a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.

 

Add one table.

 

Add a spoon of sugar, or somefink. Whatever you can

find.

 

Greash the oven.

 

Turn the cake tin 360 degrees and try not to fall

over.

 

Don't forget to beat off the turner.

 

 

Finally, throw the bowl through the window, finish the

Cose Juervo and make sure to put the stove in the wishdasher.

 

Cherry Mistmas !

Share this post


Link to post
Share on other sites

Sir T,

 

I read that recipe.

It calls for cooking the meat at 190° for 50 minutes

And then again at 200° for 50 minutes.

 

Not being experienced with that recipe and those ingredients, the temperatures seem rather low, even with the 1 hour and 40 minute cooking time.

 

What say you?

 

 

The first cooking stage is uncovered and the 90 minutes overall is more than adequate as the meat is diced into small pieces. :tup:

Edited by Sir T Fireball

Share this post


Link to post
Share on other sites

Thanks Sir T,

The small chunk sizes, I suppose, allow for full cooking at the lower temperature.

I was thinking in terms of roasts or full birds, which would require a higher oven temperature.

 

Thanks for the additional information.

Edited by Doug

Share this post


Link to post
Share on other sites

2- chicken :filtered: (b.r.e.a.s.t.s.)...darn word filter

 

2- chicken "mammary glands", "Fun Bags", "Breasties", etc. etc. :rofl2:

Share this post


Link to post
Share on other sites

Jose Cuervo Christmas Cookies

 

1 cup of water

1 tsp baking soda

1 cup of sugar

1 tsp salt

1 cup or brown sugar

4 large eggs

1 cup nuts

2 cups of dried fruit

1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality. Take a large bowl,

check the Cuervo again, to be sure it is of the highest quality,

pour one level cup and drink.

 

Turn on the electric mixer. Beat one cup of butter

in a large fluffy bowl.

Add one peastoon of sugar. Beat again. At this point

it's best to make sure the Cuervo is still ok, try another

cup just in case.

 

Turn off the mixerer thingy.

 

Break 2 leggs and add to the bowl and chuck in the cup

of dried fruit.

 

Pick the frigging fruit off the floor.

 

Mix on the turner.

If the fried druit gets stuck in the beaters just pry

it loose with a drewscriver.

 

Sample the Cuervo to check for tonsisticity.

 

Next, sift two cups of salt, or something. Who geeves a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.

 

Add one table.

 

Add a spoon of sugar, or somefink. Whatever you can

find.

 

Greash the oven.

 

Turn the cake tin 360 degrees and try not to fall

over.

 

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the

Cose Juervo and make sure to put the stove in the wishdasher.

 

Cherry Mistmas !

 

:funny:

 

 

:rofl2:

Share this post


Link to post
Share on other sites

Good for yesterday or todays weather...

 

4 lb. ground beef browned
2 lb. homemade Italian Sausage - browned - recipe follows
1 1/2 lb. ground Venison - browned
1 head garlic cloves minced
1 Cup Williams Foods Chili Seasoning
1 qt homemade salsa - recipe follows
2 10 oz. cans diced tomatoes and green
chiles (or just use salsa)
1 15 oz. can Fire roasted tomatoes diced or any chopped tomatoes (or just use salsa)
3 4 oz cans mushroom stems and pieces
1 1/2 qt. water
1 Tablespoon salt
2 Tablespoons onion powder
3 Tablespoons apple cider vinegar
8 Tablespoons ketchup
1 Tablespoon cayenne pepper

4 oz. sliced jalapeno's (optional) I sometimes add a couple of habanero's

Combine all in large pot and simmer
for about 6 hours. Adjust seasonings.

I sometimes use ground bison and/or regular sausage (Oldhams or Williams or Jimmy Dean)...and I've been known to substitute my homemade salsa for the tomatoes.

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

Ya know... a good "healthy" meal is a salmon bowl.

 

I can buy frozen skinless salmon filets at walmart for under $10. It's 2lbs = 5 filets. Fresh salmon is exponentially better, but this is really good (and cheap if you don't have time to catch your own).

 

Thaw them out. Preheat oven to 350.

 

Coat the skin side with a thin layer of whole grain mustard. Place mustard side down on some tinfoil. Season the top of the filet with some garlic granules, salt, pepper, and dill weed. Place a small pat of butter on top. Now fold the tinfoil over the fillet and roll and double fold the three open sides making a tinfoil packet around the fillet. You will have 5 packets, one for each fillet.

 

Put the packets in the oven for 12 minutes.

 

Fill a bowl 1/2 to 2/3 full of your favorite rice. Cooked of course. I usually just use plain white rice. Carefully open a tinfoil packet The contents will be quite hot. Pour the contents over the rice. Salmon, and liquids and all.

 

Bon appetit!

Share this post


Link to post
Share on other sites

The texans here might disagree with my title... but here is my typica chili.

 

1.5 to 2 lbs of course ground meat. It can be virtually anything. Even store bought hamburger. Typically I like to use venison. Either deer or elk. I will typically use the tougher cuts (like the lower leg muscles) and cut into 3/4 to 1 inch squares. Then throw in the food processor and pulse a few time until it us somewhere between typical hamburger and pulled pork.

 

Dice at least two large unions. Dice one green and one red bell pepper. Mince 5 or 6 (or more) cloves of garlic.

 

You will need at least two cans of tomatoes. It can be whole stewed tomatoes, but I like to use the canned diced tomatoes with oregano and basil. You will also need 4 cans of beans. I typically use two cans of kidney beans and two cans of black beans.

 

In a large stock pot, put a couple of tablespoons of a oil in the bottom (a little more if you are using something as lean as venison, maybe only one tablespoon if you are using hamburger) and brown the meat. When it is nearly browned, throw in the onions and begin them sweating. As they approach translucent, add the minced garlic and the bell peppers. Once the onions are translucent and the peppers just start to soften, add 4 heaping tablespoons of chili powder, a teaspoon or so each of cumin, coriander, oregano, and salt. 1/2 teaspoon of smoked paprika and black ground pepper. A pinch of red pepper flakes. Stir well and let the spices get warm so they start to release their oils. Now add the canned tomatoes, juice and all. Bring to a boil. Once the ingredients start to get happy playing together, add the 4 cans of bean. Bring to a boil and then reduce to simmer. Things will be fairly wet. Let it simmer for several hours so it reduces and the "gravy" begins to thicken. I usually cover for the first hour and then simmer with out the lid for a coupe while it reduces. You'll want to stir it every so often to keep from burning on the bottom and to keep the liquid mixed up - rather than just letting them boil on the top. When it looks about the consistency that you like it, taste. Adjust salt and pepper as necessary. If you want something a little different... you can add a couple drops of liquid smoke. If you like things a little sweeter... throw in a handful of brown sugar.

 

I like to crush saltine crackers over the top. My wife likes it with corn bread. My father tops with raw diced union. My son likes it on a bun, over a weiner, as a chili dog.

Share this post


Link to post
Share on other sites

Another pretty healthy one.

 

Spinach salad with warm bacon dressing

 

Get a bag of fresh spinach. I think they are like 10 oz or so.

 

Render 6 to 8 strips of bacon. Reserve the fat. Thinly slice a medium union. Add a tablespoon of bacon fat back to the fry pan and sweat the onion. But the spinach in a large bowl. Add the cooked onions a mix well. Return three (or four tablespoons of bacon fat back into the frypan and add 4 tablespoons red wine or apple cider vinegar, 1 tablespoon sugar, a teaspoon Dijon mustard. Heat until sugar and mustard are dissolved. Just short of boiling. Pour hot dressing over spinach and onions. Mix well to distribute. Divide into 4 portions and top each with some sliced hard boiled eggs.

Share this post


Link to post
Share on other sites

Good one!

 

p.s. wish I could get my hands on some elk...

 

 

 

 

:geezer:

Well... there are three hanging in the barn that need cut up. Not a big deal as they are solidly frozen (it was -9 yesterday morning and we haven't been above freezing for a week or so.) Several members of my family had late season tags. I believe one was taken thanksgiving day and the other two the day after. :)

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×
×
  • Create New...