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Old 11-22-13, 12:18 PM   #1
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Healthy/Good Tasting/Cheap Recipes

Go!

I went through my bank statement for last month and realized that I spent $1,200 on food/dining out for 4 full time, 1 part time (his son) people.

That's ridiculous!
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Old 11-22-13, 12:19 PM   #2
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So this doesn't have anything to do with your scientific research on going #2 ?
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Old 11-22-13, 12:34 PM   #3
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Red beans and Rice....it don't get much cheaper....and it's tasty!
http://allrecipes.com/recipe/authent...eans-and-rice/
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Old 11-22-13, 12:50 PM   #4
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Home made soup recipe. Take a large pot, add water, empty fridge of left overs, throw in anything else you think off, bring to boil, add seasoning to taste good, simmer for a while then enjoy.
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Old 11-22-13, 12:53 PM   #5
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Home made soup recipe. Take a large pot, add water, empty fridge of left overs, throw in anything else you think off, bring to boil, add seasoning to taste good, simmer for a while then enjoy.
+1 to soup. Mine usually ends up being Kitchen Sink soup...er..stew. Loves me some Beef Barely Vegetable.
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Old 11-22-13, 01:01 PM   #6
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Ramen.

That is both a suggestion and a recipe.
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Old 11-22-13, 01:22 PM   #7
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The soup is a good idea, but remember I have to feed 4 MEN and me....they like meat.
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Old 11-22-13, 01:50 PM   #8
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+1 to soup. Mine usually ends up being Kitchen Sink soup...er..stew. Loves me some Beef Barely Vegetable.
Yep, just made a pot of beef barley with onions,carrots,mushrooms,parsnips and even threw in some spinach just because. MMM...MMM...GOOD
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Old 11-22-13, 01:54 PM   #9
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Grilled cheese is pretty easy to make.
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Old 11-22-13, 01:58 PM   #10
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....if you're serving large potions of meat on a regular basis, you'll always be spending
more money than people who eat less of it. I have a number of soup recipes I trot
out this time of year. One of my favorites is a pasta y faggioli made with cranberry
beans and ditalini pasta, flavored with bacon at the beginning. There are a million
variations on what is, essentially, a very thick bean and pasta combination.

I got it from a book called "La Terra Fortunata" by Fred Plotkin on the cuisine around Trieste.


Authentic Italian food is generally pretty economical, and while using meat,
it does so in much smaller quantities, because it comes out of a tradition of
economic hardship and necessity. But if your guys are used to tucking into
ribeyes and roast beef, it will be difficult to change their habits.


Food and eating habits are one of the most difficult things to alter, IME.
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Old 11-22-13, 02:15 PM   #11
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I'm tightening the national budget due to having to pay the plumbers for a new gas line. I stopped going out and am putting my wok to good use. Stir fried rice and stir fried vegetables and noodles. Stock up on rice and noodles as a staple since they're cheap.
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Old 11-22-13, 02:37 PM   #12
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Yeah, I was thinking that pasta and liquids were going to be my friend. Since they are filling. I would be fine with less meat but they wouldn't be. So I'll try to serve smaller portions of the meat and buy when it's on sale.
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Old 11-22-13, 02:41 PM   #13
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The soup is a good idea, but remember I have to feed 4 MEN and me....they like meat.
Meat? Buy bigger, tougher cuts; cook longer, at lower temps. Beef chuck or top/bottom round roasts. Top is tender enough to cook with dry heat and turns into deli roast beef, just take the deli hint and slice very thin. Otherwise, slow cook with moist heat -- dutch oven, half a can of beer, 250deg, many hours. With tougher, cheaper steaks, tenderize or marinade.

And as always, meatloaf with starchy extender is always a good bet.

Boiled dinner, based around brisket. BBQ smoked brisket *drool*.

Pork shoulder and hams; lamb legs; whole roaster chickens. Turkey is often overlooked as a cheaper protein source outside of holidays, but no reason you couldn't do one every couple months. Couple dinners and leftovers out of each one.
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Old 11-22-13, 02:43 PM   #14
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Yeah, I was thinking that pasta and liquids were going to be my friend. Since they are filling. I would be fine with less meat but they wouldn't be. So I'll try to serve smaller portions of the meat and buy when it's on sale.
you could take up hunting....squirrel meat is cheap.
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Old 11-22-13, 02:50 PM   #15
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Alright century riders.....Here are some of Allen Lim's Rice Cakes for early in a century ride that I've been using on the early part of longer rides. I like them with re-grilled Canadian bacon bits or strictly lean pieces of regular bacon and heavy on the soy sauce. Takes awhile to digest protein and that's why I like them early in the ride if not before.

He also has a great boiled potato recipe that's great for late in a long ride. Those leak olive oil so I'd carry them in a plastic bag. Both are easy on my acid reflux.
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Old 11-22-13, 02:57 PM   #16
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Meat? Buy bigger, tougher cuts; cook longer, at lower temps. Beef chuck or top/bottom round roasts. Top is tender enough to cook with dry heat and turns into deli roast beef, just take the deli hint and slice very thin. Otherwise, slow cook with moist heat -- dutch oven, half a can of beer, 250deg, many hours. With tougher, cheaper steaks, tenderize or marinade.

+1000

Buy the beef roasts mconlox mentions or a pork shoulder. Trim it, put it in a crockpot, and pour a bottle of BBQ sauce or a couple of cans of tomatoes (Italian or Mexican seasoned) over the top. Cook on low for 8-10 hours.

I usually get the meat ready the night before and leave the crockpot insert in the refrigerator overnight. Before I go to work I put it in the crockpot; when I come home the house smells great and dinner is cooked.

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Yeah, I was thinking that pasta and liquids were going to be my friend. Since they are filling. I would be fine with less meat but they wouldn't be. So I'll try to serve smaller portions of the meat and buy when it's on sale.
You can also do loaded baked potatoes using meat as a condiment on top.
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Old 11-22-13, 03:03 PM   #17
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you could take up hunting....squirrel meat is cheap.
We have an urban deer season here... you can bow-and-arrow or crossbow them right off of your porch until February.
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Old 11-22-13, 03:33 PM   #18
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Here are 3 easy recipes that I always have ingredients on hand for and are easy to make.
They make a lot so there are plenty on leftovers.



Senegalese Peanut Soup

Here is the the recipe but I don't usually follow it exactly. (My changes are noted).

2/3 cup chopped peanuts & 2 tbsp peanut butter (I use two big "glops" of chunky peanut butter)
2 tbsp oil (I use olive or canola oil, I just pour some in)
2 cups chopped onions (I just chop two small to med onions)
6 cups sweet potato (If I only had 1 sweet potato, I added a few russet potatoes)
2 cans cooked garbanzo beans (I used 3 cups garbanzo beans and snuck in 1 cup of pinto beans also, I've also put in some kidney beans)
2 cans veggie or chicken broth (I added water as needed and chicken bullion stock)
2 med chopped tomatoes (I used 1 qt of diced tomatoes from my freezer)
1 tbsp cumin (I used more than this)
1 tsp paprika (optional)
salt & pepper to taste

I toss all ingredients into pot and cook til done. When potatoes are soft I stab around in there with a potato masher to thicken the soup.

I added shredded chicken to one batch, it was great! You can make other substitutions and additions.

This is amazingly good soup! It freezes well too.

******************************

Thai Peanut Chicken Noodle Salad

1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Directions

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.


*****************************


One pot pasta dish

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Penne)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
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Old 11-22-13, 04:00 PM   #19
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We have an urban deer season here... you can bow-and-arrow or crossbow them right off of your porch until February.
Deer luv apples. Got an apple tree ? And they sometimes head into town during hunting season. Of course someone might hafta get that .22 rifle out for a head-shot in town Got a horse trough and a salt block on your country property ? If you ever plan to get a horse those come in handy.

Elk like to come back down below the frost line right after hunting season. Of course I would never outright suggest poaching......Just sayin.

I do love me some Elk Chili though. Venison I mix with beef for chili. I'll post a recipe when I get off of work tonight or tomorrow.
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Old 11-22-13, 04:37 PM   #20
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Rice, Ground Beef, Lentils, Chopped Veggies, adjust the proportions to suit yourself. But if you want it in recipe format,

1 cup brown rice
1/4 cup lentils
1 lb ground beef
1 stick zuchini or substitute other squash, say about 1 cup diced
1/2 cup diced celery
2 or 3 carrots
1 bell pepper
1 or 2 jalapenos
1 large yellow onion
Whatever veggies you might like
Cheese, whatever you prefer

Add 2.5 cups water to pot. Add lentils, lentils are good for you so if you find you like them add a little more. While heating chop, dice and add veggies. Add salt and other spices, I usually add red pepper, curry and oregano.

When water is boiling turn down to simmer and add rice, stir and cover. My rice directions say 45 min. About 30 min into the simmering, I brown the ground beef and add it to the rice. Let simmer until done. Taste it during the last few minutes and add salt and/or other spices as you see fit. Grate cheese on it when served.

This is never the same for me as it depends on what's in the fridge at the time. But the above is typical.
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Old 11-22-13, 04:48 PM   #21
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Deer luv apples. Got an apple tree ? And they sometimes head into town during hunting season. Of course someone might hafta get that .22 rifle out for a head-shot in town Got a horse trough and a salt block on your country property ? If you ever plan to get a horse those come in handy.

Elk like to come back down below the frost line right after hunting season. Of course I would never outright suggest poaching......Just sayin.

I do love me some Elk Chili though. Venison I mix with beef for chili. I'll post a recipe when I get off of work tonight or tomorrow.
...what's the bag limit there, whatever fits in the freezer ?
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Old 11-22-13, 04:50 PM   #22
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We have an urban deer season here... you can bow-and-arrow or crossbow them right off of your porch until February.
Deer in the crock pot is very tasty, just ad some of the fixins the others have mentioned and you've got some good meals there.
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Old 11-22-13, 04:53 PM   #23
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you could take up hunting....squirrel meat is cheap.
...........and quite tasty, with a long open season most places.
It used to be a lot cheaper before all the preppers started stockpiling .22's.

I have this mental image of Mango Pumpkin tiptoeing through the woods,
wearing an Elmer Fudd hunting cap and saying to the camera, "Shhhhhh ! Wabbit hunting."
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Old 11-22-13, 04:54 PM   #24
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Originally Posted by locolobo13 View Post
Rice, Ground Beef, Lentils, Chopped Veggies, adjust the proportions to suit yourself. But if you want it in recipe format,

1 cup brown rice
1/4 cup lentils
1 lb ground beef
1 stick zuchini or substitute other squash, say about 1 cup diced
1/2 cup diced celery
2 or 3 carrots
1 bell pepper
1 or 2 jalapenos
1 large yellow onion
Whatever veggies you might like
Cheese, whatever you prefer

Add 2.5 cups water to pot. Add lentils, lentils are good for you so if you find you like them add a little more. While heating chop, dice and add veggies. Add salt and other spices, I usually add red pepper, curry and oregano.

When water is boiling turn down to simmer and add rice, stir and cover. My rice directions say 45 min. About 30 min into the simmering, I brown the ground beef and add it to the rice. Let simmer until done. Taste it during the last few minutes and add salt and/or other spices as you see fit. Grate cheese on it when served.

This is never the same for me as it depends on what's in the fridge at the time. But the above is typical.
I made my GF dinner like that once after we started dating, and had to try and remember exactly how I'd made it when she asked me to "make me dinner like you made me dinner before". She looked pretty underwhelmed when I did this, and then mentioned she wanted me to cook something different for her this time, not make what I'd made for her earlier.
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Old 11-22-13, 05:02 PM   #25
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lentils, brown rice, chili paste!
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