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  1. #1
    Deal GURU
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    Default I need meal plan help! Please!

    Okey dokey ladies. I need some serious help! Hubbie & I are low on money these next few weeks. (I'm sure you ladies can understand. ) Anyway, we can't really afford to go buy a lot of groceries for the next 2 weeks, so I have to work with just what is in the pantry. I have a ton of stuff in the house, I'm just not very good & just looking at what I have & getting creative with it, so I was hoping some of you ladies could check over my list & give me some recipes or ideas. Here's my list:

    Freezer:
    leftover cornbread
    chicken legs
    boneless chicken breasts
    honey bbq chicken wings
    Italian cheese chicken nuggets
    ground beef
    steak strips
    broccoli
    mixed veggies
    honey glazed carrots
    green bell pepper
    red bell pepper
    Italian blend veggies
    empanada rounds
    cheese sticks

    Fridge:
    1 apple
    celery
    mustard
    brown mustard
    chili sauce
    mayo
    ketchup
    salsa
    lemon juice
    lime juice
    hawaiian marinade
    teriyaki marinade
    Italian dressing
    red wine vinegar
    BBQ sauce
    milk
    ranch dip
    french onion dip
    canned biscuits
    canned croissants

    Fresh Produce:
    white onions

    Cabinets:
    soft taco kit
    hard taco kit
    Spanish rice
    orzo
    penne
    spaghetti
    gnocchi
    egg noodles
    bread crumbs
    mushroom spaghetti sauce
    low sodium spaghetti sauce
    pearled barley
    couscous
    bulger
    wheat germ
    evaporated milk
    sugar
    splenda
    brown sugar
    flour
    yellow cornmeal
    egg noodles
    beef fried rice
    fried rice
    chicken teriyaki rice
    Italian cheese & herb rice
    white rice
    brown rice
    mushroom rice
    yellow rice
    lentil rice pilaf blend
    dry lima beans
    dry pinto beans
    16 bean soup blend
    dry white beans
    dry black-eyed peas
    dry red beans
    dry navy beans

    dry lentils
    rolled oats
    worcestershire sauce
    white wine (cooking wine)
    burgundy (cooking wine)
    olive oil
    canola oil

    Canned Foods:
    crushed pineapple
    mandarin oranges
    peaches
    pears
    pumpkin
    cream of potato soup
    cream of chicken soup
    french onion soup
    enchilada sauce
    corn
    mexicorn
    lima beans
    mixed veggies
    green beans
    kidney beans
    black beans
    chicken broth
    vegetable broth
    diced tomatoes
    tomato sauce
    tomato paste
    mushrooms

    As you can see, I have a lot of stuff to use, but I don't have a lot of great ideas. Could anyone help? I'm hoping if several people post recipes, there might be some new ideas in here for me - and others who read this too! Thanks so much in advance!

  2. The Following 7 Users Say Thank You to rtebalt For This Useful Post:


  3. #2
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    Default Re: I need meal plan help! Please!

    Oh, I forgot. I also have some diced ham.

  4. #3
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    Default Re: I need meal plan help! Please!

    I was looking for recipes myself & found this one, so I thought I'd post it myself

    HONEY BBQ CHICKEN
    3 to 4 pounds bone-in chicken pieces
    1 cup CATTLEMEN'S® Golden Honey Barbecue Sauce or CATTLEMEN'S® Award Winning Classic Barbecue Sauce


    Steps:
    Grill chicken over medium direct heat for 45 minutes (or in a 375°F oven).
    Baste with barbecue sauce. Cook 15 minutes longer until no longer pink near bone. Serve with additional sauce on the side.
    Tips:
    More great recipe ideas: <br>Golden Honey Ranch Sandwich Sauce: Combine 1/2 cup each Cattlemen's Golden Honey Barbecue Sauce and ranch dressing. Spread on burgers and sandwiches.
    Orange BBQ Glaze: Combine 1/2 cup each Cattlemen's Golden Honey Barbecue Sauce and orange marmalade. Great on ribs.

    SMOKY RED CHILI
    Ingredients:
    4 tablespoons vegetable oil, divided
    2 large onions, chopped
    1 tablespoon minced garlic
    2 pounds boneless round or sirloin steak, cut into 1/2-inch cubes
    1 pound ground beef
    1 (28 ounce) can whole tomatoes in purée
    1 (15 to 19 ounce) can red kidney beans, undrained
    1 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
    1/3 cup chili powder


    Steps:
    Heat 1 Tbsp. oil in 5-quart pot or Dutch oven. Sauté onion and garlic 5 minutes until tender. Transfer to small bowl.
    Heat remaining 3 Tbsp. oil in pot. Cook steak and ground beef in batches about 15 minutes or until well browned. Drain fat.
    Stir in remaining ingredients. Return onions and garlic to saucepan. Heat to boiling. Reduce heat and simmer, partially covered, 1 hour or until meat is tender. Garnish as desired.

    SOUTHERN BBQ SKILLET CHICKEN

    Ingredients:
    1 tbsp. vegetable oil
    6 boneless skinless chicken breast halves
    1 large onion, sliced
    1 (10 oz.) pkg. mushrooms, sliced
    1 cup CATTLEMEN'S® Award Winning Classic Barbecue Sauce
    1/4 cup FRENCH'S® Worcestershire Sauce


    Steps:
    HEAT oil in large nonstick skillet over high heat. Cook chicken 5 min. until browned on both sides. Remove chicken to plate.
    ADD onion and mushrooms to same skillet. Cook, stirring, 3 min. until tender.
    STIR in barbecue sauce and Worcestershire. Heat to boiling. Return chicken to skillet. Simmer, covered, 5 min. until no longer pink in center.
    Tips:
    Tip: You may substitute boneless pork chops.

    BBQ GLAZED HONEY PECAN CHICKEN
    4 boneless skinless chicken breast halves (about 1 lb.)
    Salt and pepper
    1 tablespoon vegetable oil
    1 cup CATTLEMEN'S® Golden Honey Barbecue Sauce or CATTLEMEN'S® Award Winning Classic Barbecue Sauce
    1/3 cup chicken broth or water
    1/4 teaspoon ground cinnamon
    3/4 cup pecan halves, toasted and coarsely chopped


    Steps:
    Season chicken with salt and pepper to taste. Heat oil in nonstick skillet. Sauté chicken 5 minutes until golden on both sides.
    Add barbecue sauce, broth and cinnamon. Heat to a boil. Reduce heat; simmer about 5 minutes until chicken is cooked through. Stir in pecans.
    Spoon sauce on chicken. If desired, serve over rice with steamed vegetables.

    SLOW COOKER BBQ CHICKEN
    8 (5 to 6 ounces each) chicken thighs, skin and fat removed
    1 1/2 cups CATTLEMEN'S® Golden Honey Barbecue Sauce
    2 tablespoons French's® Classic Yellow® Mustard
    2 tablespoons Frank's® REDHOT® Cayenne Pepper Sauce
    2 tablespoons French's® Worcestershire Sauce


    Steps:
    Place chicken thighs into bottom of slow cooker.
    Mix remaining ingredients. Pour over chicken, stir to coat.
    Cover and cook on HIGH setting for 2 1/2 to 3 hours or until chicken is no longer pink near bone. Serve chicken and sauce with rice if desired.
    Tips:
    Tip: You may substitute one 3 lb. cut-up chicken with skin removed for the chicken thighs.


    PINEAPPLE CHICKEN STIR-FRY
    1 tablespoon vegetable oil
    1 pound boneless skinless chicken, cut into 1-inch cubes
    1 large red or green bell pepper, cut into 1-inch squares
    1 (8 ounce) can pineapple chunks, undrained
    1/3 cup French's® Honey Dijon Mustard or French's® Honey Mustard
    1/3 cup CATTLEMEN'S® Golden Honey Barbecue Sauce


    Steps:
    Heat oil in large nonstick skillet or wok. Stir-fry chicken about 10 minutes until chicken is browned and no longer pink in center.
    Add bell pepper. Stir-fry 3 minutes until crisp-tender.
    Stir in pineapple with juice, mustard and barbecue sauce. Heat to a boil. Reduce heat. Simmer, uncovered, 2 minutes until sauce thickens slightly.

    ARROZ CON VEG-ALL
    1 1/2 tsp. olive oil
    1/2 cup (2.5 oz.) diced onions
    1/2 tsp. minced garlic
    1/2 cup (2 oz.) minced green chili peppers
    10 oz. chicken breast meat, cut in 1-inch chunks
    1 1/2 cups uncooked long-grain white rice
    2 tsp. chili powder
    1/2 cup (4 oz.) diced tomatoes, fresh or canned
    3 cups chicken broth
    1/2 cup (3 oz.) Allens Black Beans, rinsed and drained
    1/4 tsp salt (optional)
    1 can (15 oz.) Veg-All Original Mixed Vegetables, drained



    In a large, heavy skillet, heat the oil over medium heat. Add the onions and stir until transparent but not brown. Add the garlic, chili peppers, and chicken; stir until chicken is no longer pink on the outside. Add rice and chili powder and stir well; then add tomatoes, chicken broth and black beans. If using unsalted broth, add the salt. Bring to a boil, stir in the Veg-All, and reduce heat to a simmer. Cook covered over low heat for 10 minutes, then uncover the pan and cook 10 minutes more.

    Makes 6 servings

    CLASSIC VEG-ALL CHICKEN STIR FRY
    3 Tbsp. soy sauce
    2 tsp. cornstarch
    1 clove garlic, cubed
    1/4 tsp. ginger
    1 lb. boneless skinless chicken breasts, cubed
    2 Tbsp. vegetable oil
    1 can (15 oz.) Veg-All Original Mixed Vegetables, drained
    1/2 cup frozen broccoli florets
    1/2 cup peanuts
    Hot cooked rice

    In large mixing bowl, combine soy sauce, cornstarch, garlic, and ginger.
    Add chicken; marinate 20 minutes at room temperature or overnight in refrigerator.
    Heat oil in large skillet; add chicken and marinade.
    Stir fry chicken for 6-8 minutes.
    Add Veg-All, broccoli, and peanuts.
    Stir fry for 2-4 minutes, reduce heat and continue cooking 2-3 minutes.
    Serve over cooked rice.

    Makes 4 servings


    SOUTHWEST VEG-ALL SKILLET POT PIE
    1 lb. ground beef
    1/2 medium onion, chopped
    2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
    1 can (15.5 oz.) Allens Black Beans, drained & rinsed
    1 can (4 oz.) diced jalapeno peppers, drained
    3/4 cup water
    1 package (1 1/4 oz.) taco seasoning mix
    Salsa
    Sour cream

    Crust:
    3/4 cup all-purpose flour
    1/2 cup yellow corn meal
    2 Tbsp. sugar
    1 tsp. baking powder
    1/4 tsp. salt
    1/2 cup milk
    1 egg
    1 can (4 oz.) chopped green chilies
    2 Tbsp. vegetable oil

    In 10- inch skillet, brown and cook ground beef; drain thoroughly.
    Add onion, return to heat, and cook until tender.
    Add Veg-All, beans, jalapeno peppers, water, and taco seasoning.
    Cook over medium-high heat until most of the liquid is gone.
    To make crust: In medium bowl, combine flour, corn meal, sugar, baking powder, and salt. Add milk, egg, chilies, and oil; stir until flour is moistened.
    Spread evenly over top of meat mixture in skillet.
    Cook, covered over low heat for 30 to 35 minutes or until toothpick inserted comes out clean.
    Serve hot with chunky salsa and sour cream on the side.

    Try it in the oven! Using an oven-proof skillet, bake at 375 F for 30 to 35 minutes, or until crust is lightly browned.

    Makes 4 to 6 servings

    One-Dish Rosemary Chicken and White Beans
    2 teaspoons olive oil
    1-1/2 teaspoons dried rosemary
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    8 skinless and boneless chicken thighs (about 1 pound)
    1 (14.5-ounce) can stewed tomatoes, undrained
    1 (15-ounce) can navy beans, rinsed and drained
    1/4 cup pitted kalamata olives, chopped
    Heat olive oil in a large skillet over medium-high heat.

    Combine rosemary, salt and pepper; sprinkle over one side of chicken.

    Place chicken in pan with seasoned side down, cook 3 minutes.

    Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done.

    Stir in olives.
    Nutrition Facts. Serving Size: 2 thighs and 3/4 cup bean mixture. Amount per serving: calories, 316; calories from fat, 23; total fat, 8.1 g; cholesterol, 94 mg; sodium, 978 mg; total carbohydrate, 30.2 g; dietary Fiber, 6.8 g; sugars, not applicable; protein, 31.2 g

    Serves 4

    Mexican Skillet Rice
    1 pound lean ground beef or turkey
    1 medium onion, chopped
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    3 cups cooked brown rice
    1 16-ounce can pinto beans, drained
    2 4-ounce cans diced green chiles
    1 medium fresh tomato, seeded and chopped (optional)
    Fresh cilantro for garnish (optional)
    In large skillet over medium-high heat, cook meat until brown, stirring to crumble; drain. Return meat to skillet.

    Add onion, chili powder, cumin and salt; cook until onion is tender.

    Stir in rice, beans and chiles; thoroughly heat.

    Top with tomato and garnish with cilantro if desired. Serve immediately.
    Nutrition Facts per serving: Calories, 313; Total Fat, 9g; Cholesterol, 29 mg; Sodium, 340 mg; Total Carbohydrate, 43 g; Dietary Fiber, 6 g; Protein ,17 g

    Serves 6

    Lentil And Rice Casserole Recipe
    4 tablespoons chopped onions
    2 tablespoons vegetable oil
    2/3 cup lentils
    1/2 cup rice, uncooked
    salt and pepper to taste
    2 1/2 cups liquid bouillon, tomato juice, soup stock


    Heat oil in small skillet and saute the onion until lightly browned.

    Stir in lentils and rice; continue stirring until rice and lentils are well coated with oil.

    Season with salt and pepper and fry gently for about one minute.

    Put mixture in small casserole, pour liquid over rice. Bake at 350 degrees covered for 45 minutes, or until all the liquid is absorbed.

    Hint: This recipe can be dressed up by topping it with grated cheese or thinly sliced tomatoes or green peppers. You can also add some curry powder to the seasonings.


    Lentils Italiano Recipe


    3/4 cup chopped onion
    1 clove garlic, minced
    1 tablespoon olive oil
    2 cups vegetable broth
    3/4 cup dried lentils, washed
    1 can (16-ounce size) diced tomatoes with juice
    1/2 teaspoon crushed red pepper flakes
    1/2 teaspoon salt
    1 tablespoon chopped fresh basil
    OR
    1 teaspoon dried basil
    1 tablespoon chopped fresh oregano
    OR
    1 teaspoon dried oregano
    1/4 teaspoon freshly ground pepper


    Turn this recipe into a puzzle! [click]


    Directions:

    In a heavy saucepan, saute the onion and garlic in the olive oil for 5 minutes, until the onion is tender. Add the broth and lentils. Cover and simmer for 30 minutes.

    Add the tomatoes with their liquid, 1/2 cup water, and the remaining ingredients; simmer over low heat, uncovered, for about 45 minutes, stirring occasionally. Add water if the mixture becomes too dry.

    Serves 6


    Salsa Lentils Recipe
    2 cups uncooked green lentils
    2 tablespoons olive oil
    2 cups chopped red onions
    1/4 cup garlic cloves, finely chopped
    2 cups chunky salsa
    1 can (4.5-oz. size) chopped green chilies
    1 package (1.25-oz. size) taco seasoning mix
    1 teaspoon salt
    1 cup chopped fresh cilantro

    In large saucepan, bring 6 cups water to a boil over high heat. Add lentils; boil 10 minutes or until tender, stirring occasionally. Drain.

    Heat oil in large saucepan over medium heat until hot. Add onions and garlic; cook and stir until tender. Add lentils and all remaining ingredients except cilantro; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until thoroughly heated, stirring occasionally.

    Add cilantro; mix well. Remove from heat. If desired, serve with hot cooked brown or white rice.


    This recipe from CDKitchen for Salsa Lentils serves/makes 8

    Black Eyed Peas With Ham Recipe
    3 1/2 cups fresh black eyed peas
    3 cups chicken stock
    4 ounces ham, finely chopped
    1 small yellow onion, chopped
    2 tablespoons balsamic vinegar or red wine vinegar
    3 cloves garlic, minced
    1 bay leaf
    1/2 teaspoon dried thyme, crumbled
    1/4 teaspoon dried crushed red pepper


    Directions:

    Bring all ingredients to boil in heavy large saucepan. Boil for 2 minutes. Transfer to crockpot and cover; simmer on low about 8 hours until peas are tender, stirring occasionally. Season to taste with salt and pepper.

    Serves 4


    Black Eyed Peas Recipe
    16 ounces dried black-eyed peas, rinsed and sorted
    1 medium onion, diced
    1/2 cup diced ham
    1 1/2 tablespoon minced garlic
    1 teaspoon seasoning salt
    black pepper to taste

    Directions:

    Presoak peas as directed. Drain the water from the peas and place peas in a crockpot. Add all other ingredients, plus enough water to cover. Stir well to mix. Cover and cook on LOW setting for 8-10 hours.


    Black Eyed Peas & Rice Casserole Recipe
    4 cups rice, cooked
    1 cup black-eyed peas, cooked
    1 cup ground sausage
    1/4 cup chopped celery
    1/4 cup chopped onion
    3 tablespoons chopped green pepper
    1/4 teaspoon garlic salt

    Cook rice and black-eye peas separately and at the same time. Pan-fry remaining ingredients until brown.

    Blend all ingredients together in a casserole with cover. Place in 350ºF. oven. Bake 15 minutes.

    Serves 8

    NEW ORLEANS RED BEANS
    Source: Produce for Better Health

    Our Advice: Journal as 3/4 cup starchy food or legumes without added fat.

    1 lb dry red beans
    2 quarts water
    1 1/2 cups chopped onion
    1 cup chopped celery
    4 bay leaves
    1 cup chopped sweet green pepper
    3 tablespoons chopped garlic
    3 tablespoons chopped parsley
    2 teaspoons dried thyme, crushed
    1 teaspoon salt
    1 teaspoon black pepper

    Pick through beans to remove bad beans; rinse thoroughly
    In a 5-quart pot, combine beans, water, onion, celery, and bay leaves. Bring to boiling; reduce heat.
    Cover and cook over low heat for about 1 1/2 hours or until beans are tender.
    Stir and mash beans against side of pan.
    Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat until creamy, about 30 minutes.
    Remove bay leaves. Serve over hot, cooked brown rice, if desired (not included in nutritional analysis).
    Yield: 8 servings

    Louisiana Red Beans
    Preparing Red beans is simple...

    1 lb dried or 6 - 15oz. cans of Red Beans
    1 medium onion chopped
    1/2 bell pepper, diced
    3 stalks celery diced
    3 cloves garlic diced
    1 tbs. dried parsley
    1/4 cup green onions chopped
    1 - 2"X2" piece of Salt Meat or a few ham hocks
    2 links of your favorite smoked sausage
    1 - 8 oz. can tomato sauce
    Pinch of Thyme
    Pinch of sugar
    2 bay leaves
    1/2 tsp Worcestershire sauce
    Creole seasoning
    Salt and black pepper to taste


    Wash the dried beans well and pick beans for bad ones and rocks. (If you're using the canned beans skip all of this) Soak beans in cold water until plump (softened). Drain water, and in a pot cover beans 1/2" over the top with water and cook at a slow rolling boil for an hour. Add water as you need to keep the beans covered. Do the following as soon as you get the beans on.

    In another pan, sauté, on a med-low fire, the onions and salt meat or ham hocks until light browning occurs on the edges of the onions. Add bell pepper, green onions, garlic and celery and cook another 5 minutes. Add the tomato sauce and continue to cook until the sauce slightly scorches (not burns). Stir often.

    Turn the fire off under the beans and drain them. Refill the pot with the beans and fresh water to cover and put them back to boil.

    If you're using the canned beans open them and put them in the pot.

    Add all the sautéed ingredients to the beans, deglaze the pan you sautéed the veggies and meat in and add that to the bean pot. Now add all the seasonings except the salt and parsley.

    Slice the sausage in bite sized pieces and add to the beans.

    Add seasonings except salt and continue to cook on a med-low fire until beans are tender, don't let them dry out; add water as needed and stir occasionally (they will burn).

    When the shells of the beans just start to split they're done. Take a spoon and mash some of the beans a few times on the side of the pot, this will make them a little creamy. Add salt, allow to dissolve a few minutes and start tasting. Add other seasoning to taste.

    Serve on hot rice


    Louisiana Red Beans and Rice

    Ingredients:
    two 9.5-ounce packages dried red kidney beans or dried small red beans, rinsed and picked over
    1 tablespoon olive oil
    1 large onion, coarsely chopped
    1 stalk celery, chopped
    2 garlic cloves, minced
    4 scallions, chopped
    1 meaty ham bone or smoked ham hock, split (about 2 pounds)
    2 bay leaves
    1 teaspoon dried thyme leaves
    1 teaspoon ground red pepper, or more
    to taste
    1 teaspoon Worcestershire sauce
    2 quarts cold water
    salt to taste
    4 cups cooked long-grain white rice for serving
    1/2 cup finely chopped fresh flat-leaf parsley plus additional for garnish
    hot red pepper sauce as an accompaniment


    Directions:
    1. Soak the red kidney beans overnight in cold water to cover by 2 inches. Or quick-soak beans by bringing them and enough cold water to cover by 2 inches to a boil over moderately high heat in a large kettle; boil the beans for 2 minutes, remove the pan from heat, cover, and let stand for 1 hour. Drain the beans in a colander.
    2. Heat the oil over moderate heat in a large Dutch oven and add the onion, celery, garlic, and scallions. Cook, stirring, for 10 minutes.
    3. Add the soaked beans, ham bone, bay leaves, thyme, red pepper, Worcestershire sauce, and 2 quarts cold water. Bring to a boil and simmer over very low heat for 3 1/2hours, adding a little more water if necessary, until the mixture is thick and the beans are very tender. Season to taste with salt. Remove the bay leaf.
    4. Remove the ham bone, shred the meat still on the bone, and add it to the beans. Discard the bone. Mash some of the beans together until the entire mixture is creamy. For each serving, spoon 1 cup of beans over 1/2cup of rice. Sprinkle parsley on top, and serve hot red pepper sauce on the side.


    A plate of red beans and rice, garnished with ham hocks, is the traditional Monday lunch in New Orleans after the Sunday ham dinner. But we think this recipe's too good to be thought of as a solution for leftovers. Serve it anytime! Furthermore, the creamy ooze of red beans that this recipe will yield needs no upstaging from a whole ham hock. Simply mix the shredded ham into the beans, and let the beans take their well deserved star turn. Serves 8 as a main course


    Texas Chili Beans Recipe
    1 pound pinto beans
    1 gallon cold water
    1 cup yellow onion -- diced
    1 clove garlic -- minced
    4 Jalapeno peppers -- chopped
    1/4 cup chili sauce
    4 tablespoons chili powder
    1 teaspoon white pepper
    1 teaspoon cumin
    1 teaspoon cayenne pepper
    1 tablespoon A-1 Habanero sauce
    1 tablespoon salt
    sliced onions -- for garnish

    Clean and rinse pinto beans. Soak overnight in cold water to cover well.

    Drain beans and place all ingredients into 4-quart pot and bring to a boil.

    Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender.

    Garnish with sliced onion.
    Last edited by rtebalt; 02-03-2009 at 06:47 PM.

  5. #4
    Budget101 Done Digging
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    Default Re: I need meal plan help! Please!

    you're giving us a challenge, can't wait to see what everybody comes up with. This is going to be interesting.

    Here's a few things I would do

    black bean soup w/leftover cornbread
    1 T olive oil (other oil if you don't have any)
    1 lg onion, chopped
    1 med stalk celery, chopped
    2 med carrots, chopped (leave out since you don't have any)
    4 cloves garlic, chopped (use minced or garlic powder, whatever you have on hand)
    2 T chili powder
    1 T ground cumin
    1/4 tsp pepper
    3 cans 14 oz each Chicken broth(if not enough on hand use bullion)
    4 cans black beans (if you don't have that many, use 3, or throw in a can of kidneys)(drained and rinsed)
    1 can whole kernel corn
    1 16 oz jar salsa
    in dutch oven heat oil over med-hi,cook onion, celery, carrots and garlic for about 5 min
    add chili powder, cumin and pepper cook 1 min and stir in broth, 2 cans black beans and corn. Heat to boiling, stir occasionally.
    Meanwhile place remaining 2 cans black beans and salsa in blender or food processor, blend until smooth, stir into boiling soup mixture, reduce heat and simmer about 15 min.
    makes 6 servings

    Baked ziti
    cook the penne, mix with italian blend veggies and spaghetti sauce, top with moz cheese ( or sprinkle on some parmesan if you have any) cover with foil and bake

    chicken pot pie

    the mixed veggies, chicken legs, cream of chicken soup and canned biscuits would make a pot pie, if you have baking mix make your own topping and use the biscuits to make calzones

    stretch boneless chicken breast with red and green bell pepper and spanish rice and make mini fajitas out of soft taco shell kit (use their sauce or MYO fajita seasoning)

    make hard shell tacos - stretch the hamburger meat with rice or kidney beans so you can use part for another meal

    16 bean soup blend - makes great soup, if you have any ham flavoring on hand just throw some of that in (goya ham flavoring is cheap, usually found in the mexican section of the grocery store)- you have cornmeal - if no eggs on hand just add some salt and pepper and milk or water, get it to pancake consistancy and fry in pan with a little oil, (fried cornbread- goes great with lots of soups)

    looks to me like you do still have a lot of food on hand, maybe just need to stretch out your meats to make them last.

    are you trying to avoid any trips to the store in the next few weeks.??
    Niddi

  6. #5
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    Default Re: I need meal plan help! Please!

    rtebalt,

    Looks like while you were searching for recipes you found very good ideas for your up and coming week. The recipes look very good also.
    JoAnn
    "Joy is not in things. It is within us"

  7. #6
    Deal GURU
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    Default Re: I need meal plan help! Please!

    Thanks! I did find some good recipes, but I'm still looking for some different ones if anyone has any ideas.

  8. #7
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    Default Re: I need meal plan help! Please!

    I would make some mixed bean soup with the dried beans, onion, and diced ham. AFter the beans are tender, add a can of tomatoes if you have them.

    Yummy
    Shelly

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    Default Re: I need meal plan help! Please!

    Oh how we know! Don't forget these sites someone listed a few weeks ago!

    Supercook: Find recipes that use ingredients you have at home
    CookingByNumbers.com

    There might of been others but I bookmarked these just in case I needed them!

    Sounds like your at least stocked up pretty good so you'll make it!

 

 
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