Description
Delicious and cost-effective meals perfect for tight budgets, designed to be easy to prepare with accessible ingredients.
Ingredients
- Pasta of choice
- Canned tomatoes
- Garlic
- Onion
- Olive oil
- Italian seasoning
- Salt and pepper
- Cooked rice
- Mixed vegetables (frozen or fresh)
- Soy sauce
- Egg (optional)
- Green onion
- Canned chickpeas
- Cucumber
- Tomato
- Lemon juice
- Dried lentils
- Carrot
- Celery
- Vegetable broth
- Canned beans (black or pinto)
- Cheese
- Salsa
- Potatoes
- Butter
- Broccoli
- Sour cream (optional)
- Cabbage
- Eggs
- Spinach
- Flour
- Milk
- Baking powder
- Sugar
- Pizza dough
- Tomato sauce
- Toppings of choice (pepperoni, veggies)
- Coconut milk
- Curry powder
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Cook until soft. Add canned tomatoes, pasta, water, and seasonings. Stir well. Cook until pasta is al dente, usually about 10-12 minutes.
- Heat oil in a pan. Add garlic and mixed vegetables. Stir-fry for a few minutes. Add cooked rice and soy sauce. Mix well. If using, push rice to the side, scramble an egg in the pan, and mix it all together.
- In a large bowl, combine drained chickpeas, diced cucumber, and tomato. Drizzle with lemon juice and olive oil. Mix well. Season with salt and pepper.
- Rinse lentils. In a pot, heat oil and add chopped onion, carrot, and celery. Add lentils and vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender.
- Heat a skillet over medium heat. Place a tortilla in it. Spread beans and cheese on half of the tortilla. Fold the tortilla over and cook until golden brown on each side.
- Preheat the oven to 400°F (200°C). Poke holes in potatoes with a fork. Bake for 45 minutes. When done, slice open and top with butter, cheese, and other toppings.
- Heat oil in a pan. Add chopped onion and garlic. Add shredded cabbage and carrot. Stir-fry until tender. Add soy sauce and cook for another minute.
- Scramble eggs in a skillet. Add spinach until wilted. Place egg and spinach mixture onto a tortilla. Add cheese and salsa, then wrap and serve.
- Heat oil in a pot. Sauté onions and garlic until soft. Add canned tomatoes and vegetable broth. Simmer for 15 minutes. Blend until smooth and season with basil.
- In a pot, heat oil. Sauté garlic and onion. Add canned beans and cooked rice. Season with cumin and heat through.
- Cook pasta according to the package directions. Drain and cool. In a large bowl, combine pasta, mixed vegetables and dressing. Add cheese if desired.
- Cut tops off bell peppers and remove seeds. In a bowl, mix cooked rice, canned tomatoes, and optional ground meat. Stuff mixture into peppers and bake at 375°F (190°C) for 30 minutes.
- Cook noodles according to package. Drain and return to pot. Melt butter and mix with minced garlic, pour over noodles. Toss with parsley and optional parmesan.
- In a bowl, combine drained tuna, mayonnaise, diced celery, onion, and pickles. Mix well. Serve on bread or with crackers.
- Preheat oven to 475°F (245°C). Roll out dough on a pizza stone or baking sheet. Spread sauce, add cheese and toppings. Bake for 12-15 minutes.
- In a pot, combine mixed vegetables and curry powder. Add coconut milk and simmer for 20 minutes. Serve over rice.
- In a bowl, beat eggs and season. Pour into a heated skillet. Cook until bottom is set. Add cheese and veggies, fold, and serve.
- In a bowl, mix flour, baking powder, sugar, milk, and eggs. Heat a skillet and pour batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
Notes
Feel free to substitute ingredients based on what you have available. These recipes are very flexible.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Various
- Cuisine: Mixed
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg