I want to cook for my fiance and I more to save money but, I also want to eat healthier and loose weight. I only know how to cook a few easy meals. Help?
What are some good meals to make that are fast, easy, cheap and really healthy?
Tuesday, August 31st, 2010 at
02:26 am
6 Responses to “What are some good meals to make that are fast, easy, cheap and really healthy?”
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Budget Minded Recipes
(Healthy – you decide)
COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot
sauce….presto "Hot
Wings"!
I have used Ribs, just as good.
I tried this recipe with ‘meatballs’….was equally
as good…served over rice.
I found another variation…..omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ’3′ ingredients couldn’t be
messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed
Salsa & Catsup (before I realized I was supposed to leave out
the catsup) & Cola……..still turned out really tasty (to me)…might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).
Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.
Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.
Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.
How about using the little cocktail wieners/sausages?
Gonna try some butterfly cut pork chops….boneless pork chops…..pork steak.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.
Serve over noodles or rice or dressing….or???
CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2" size) spread over buns.
Spoon/spread chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs & chilli, don’t add extra buns.)
"Canned Soup".
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot…..along with all the juices in the cans.
Cook on stove top or Crock pot.
Enjoy!
Canned:
corn
peas
carrots
gr.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced…or both whatever you like)
You get the idea….lol.
Also add a package of shredded cabbage (cole slaw mix).
You can even add a package of onion soup mix.
If it gets to dry and needs more liquids….add tomato juice…V-8…etc.
(I’ve not made this one yet)
EASY BEEF STROGANOFF
Ingredients:
3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste
Instructions:
In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.
Preparation Time: 1-15 minutes
Cook Time: 25+ minutes
"Corny Beanie Weenies."
(from a country preacher in Mississippi…wife & 2 teenage sons)
Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon).
There are several kinds of good baked beans.
and a package of Oscar Meier Weiners (all sliced up).
with a can of whole kernel corn (drained)
Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted ?) and a glass of milk.
It doesn’t get any easier than this, and is suprisingly good!
P.S…..Might put ingredients in a casserole dish and top with corn muffin mix.
POT ROAST
Your choice of beef or pork (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
potatoes and carrots…but never got around to it.
Mock Ice Cream Bar
2 whole graham crackers
Cool Whip
Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.
Make several at a time.
Melt some chocolate and drizzle over top before freezing.
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER …….JUST 1 12oz.SODA AND MIX.
WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX…….CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I’ve made this without the flavoring & nuts….I want to try
rolling
into balls and dipping in a chocolate coating….sounds good to
me.)
I’ve doubled all the above recipes. The Marshmallow Nougat
recipe…doubled and added a container of white frosting (had an
extra one….so thought….why not!)
I use a double boiler..(prefer the double
boiler)…add chips in first …then rest of
ingredients…..saving
nuts and flavorings for last.
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
If you like these recipes……
Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out.
Pat in Indiana….
pmsbar2@att.net
do you like fish…? a salmon fillet in oven for 20 mins with a mustard and dill sauce on top(tesco), served with baby pots and whatever veg-its lovely!x
Chicken Skillet Dinner
1 lb shredded chicken
1 onion, chopped
2 cans crushed tomatoes
2 cups uncooked elbow macaroni
1 green pepper, chopped
1 small (8 oz.) can tomato sauce
½ cup water
2 tsp. chili powder or cumin
1.In a large skillet brown onions.
2.Add shredded chicken, crushed tomatoes, macaroni, green pepper, tomato sauce, water and chili powder.
3.Bring mixture to a boil
4.Reduce heat; cover and simmer for 20 minutes or until macaroni is tender.
Cajun Chicken Breasts
4 boneless and skinless chicken breasts
1 clove of garlic, cut in half
1 Tbsp. paprika
1 tsp. seasoned salt
½ tsp. ground sage
½ tsp cayenne or red pepper
½ tsp. black pepper
2 Tbsp. butter or margarine
1.Rub garlic clove half onto each side of chicken breast.
2.Combine all other seasonings using a fork or wire whisk to stir.
3.Rub chicken with combined seasoning
4.Melt butter in a large skillet over medium/high heat until it turns golden brown.
5.Add chicken, reduce heat to medium and cook until deeply browned on both sides and white throughout.
Italian Chicken Bake
2 to 3 lbs. whole chicken, cut into parts
1 can diced or stewed tomatoes
4 potatoes, peeled and quartered
1 onion, quartered
1 small can mushrooms, drained
2 cups sliced zucchini
1/8 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. salt or less
1.Preheat oven to 350 degrees F.
2.Wash and cut up chicken.
3.Place chicken into a small roasting pan or Dutch oven.
4.Add potatoes, onions, mushrooms, zucchini, tomatoes and seasoning.
5.Cover and bake for 45 to 55 minutes or until chicken is done.
6.Serve with Italian green beans if desired.
Creole Sausage and Rice Skillet
1 Tbsp. bacon fat or vegetable oil
½ lb. smoked sausage, cut into 1" slices
1 bunch green onions, chopped with tops
1 Tbsp. Cajun seasoning
1 can diced tomatoes
2 cups cooked rice
1 tsp. dried basil
1.Melt bacon fat in a large skillet over medium heat.
2.Add sausage, green onions and Cajun seasoning
3.Sauté all until sausages are browned and green onions
are softened; stirring often.
4.Add tomatoes, cooked rice and basil.
5.Cover, reduce heat and simmer for 5 minutes or until
thoroughly heated.
Makes 4 servings
Creole Sausage and Rice Skillet
1 Tbsp. bacon fat or vegetable oil
½ lb. smoked sausage, cut into 1" slices
1 bunch green onions, chopped with tops
1 Tbsp. Cajun seasoning
1 can diced tomatoes
2 cups cooked rice
1 tsp. dried basil
1.Melt bacon fat in a large skillet over medium heat.
2.Add sausage, green onions and Cajun seasoning
3.Sauté all until sausages are browned and green onions
are softened; stirring often.
4.Add tomatoes, cooked rice and basil.
5.Cover, reduce heat and simmer for 5 minutes or until
thoroughly heated.
Makes 4 servings
Chicken yellow rice!*
Seared Salmon with Wilted Citrus Spinach
1 grapefruit and zest, divided
2 oranges and zest, divided
1 cup slivered almonds, toasted
4 to 5 tablespoons extra-virgin olive oil (EVOO), divided
4 salmon filets (about 6 ounces each)
1 red onion, thinly sliced
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
Salt and black pepper
1 bag of spinach
After zesting the grapefruit and oranges, slice the peel and pith off, cut fruit into slices and reserve.
Preheat a small skillet over medium heat to toast the slivered almonds.
Preheat a large skillet over medium-high heat with a few turns of the pan of EVOO, about 3 tablespoons. Season the fish filets with salt and pepper, and transfer to the hot skillet. Cook for 4-5 minutes on each side or until cooked to desired doneness.
Meanwhile, preheat another large skillet with two turns of the pan of EVOO, about 2 tablespoons, over medium heat. Add the red onion, the orange and grapefruit zest, mustard and white wine vinegar. Season with some salt and pepper. Just before you are ready to plate, add in the spinach and toss.
Divide the citrus spinach between your serving plates, top with the seared salmon and sprinkle with the toasted almonds. Garnish with grapefruit and orange slices.
Yields 4 servings
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