Recipes

[ScrapHappy]

What I make for dinner has to be easy.  Not a lot of ingredients and no hard to find ingredients.  What I make the most of:

Spaghetti and meatballs (I make my own meatballs)/ Spaghetti with meat sauce

(I like to use the left over meatballs for meatball parm subs)

Chicken pam.

Chicken noodle soup

Chicken tortilla soup in crockpot (probably the easiest/fastest recipe I have)

Artichoke Chicken

Tik Tok Pasta

Sloppy Joes

Baked Cod (I use the Poor Mans Lobster Recipe)  Husband loves it

Hamburgers/Hot dogs

Chili

Oven baked fajitas

On weekends on try to make something more "special", still easy but usually has more steps...lasagna, stuffed shells, chicken pot pie.

[Sooner]

We keep lots of washed salad greens, and toppings like onions, peppers, celery, and maybe some feta cheese.  We top with: taco spiced ground beef and or turkey, chicken, or shredded cheese, plus beans for the taco one.

Another favorite topping is good tuna and chopped apples, or canned salmon (we like the King Oscar in the small tins).

We have ground all white turkey a lot--just flatten it a little as it comes from the pack, cook, add spices or just salt and pepper and cut in quarters for burgers or smaller for square turkey meatballs to use with a good low sodium sauce.

We do stir frys a lot with chicken or shrimp, sometimes we use frozen stir fry mix, which works great.

We do at least one pot of beans or peas a week with broth and added onions, peppers, celery, etc.  We often have brown rice with this, and use brown rice as a base for a grain salad--rice, chopped veggies, tuna or meat, etc.

Also spaghetti topped with sauce and cottage cheese. Soups out of leftovers, etc.

[JeanLouiseFinch]

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@Effie54 wrote:

@JeanLouiseFinch  I try to cook (and eat) like you. Here's my problem, I don't like and I can't eat salad. I really wish I could, but it's just not something I can get down. I agree about the carbs, processed food, and excessive salt out of our diet. Unfortunately, I'm a picky eater, so it makes it hard to be creative. I like your ideas though. Good incentives! 

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If you don't like salad, @Effie54, what about a raw veggies and no lettuce?  

[Effie54]

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@JeanLouiseFinch wrote:

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@Effie54 wrote:

@JeanLouiseFinch  I try to cook (and eat) like you. Here's my problem, I don't like and I can't eat salad. I really wish I could, but it's just not something I can get down. I agree about the carbs, processed food, and excessive salt out of our diet. Unfortunately, I'm a picky eater, so it makes it hard to be creative. I like your ideas though. Good incentives! 

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If you don't like salad, @Effie54, what about a raw veggies and no lettuce?  

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@JeanLouiseFinch  Unfortunately I'm not a veggie person at all. For me, it's hard to digest raw vegetables. I do like fruit though. 

[Flatbush]

When I buy a BarBQued chicken and I have leftovers I make:

Chicken and potato casserole 

and/or

Chicken and rice burritos

Both freeze very well.

[Sooner]

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@Effie54 wrote:

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@JeanLouiseFinch wrote:

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@Effie54 wrote:

@JeanLouiseFinch  I try to cook (and eat) like you. Here's my problem, I don't like and I can't eat salad. I really wish I could, but it's just not something I can get down. I agree about the carbs, processed food, and excessive salt out of our diet. Unfortunately, I'm a picky eater, so it makes it hard to be creative. I like your ideas though. Good incentives! 

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If you don't like salad, @Effie54, what about a raw veggies and no lettuce?  

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@JeanLouiseFinch  Unfortunately I'm not a veggie person at all. For me, it's hard to digest raw vegetables. I do like fruit though. 

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@Effie54 How about roasted vegetables?  We love cauliflower, brussels sprouts, carrots and potatoes.  We put them on a parchment covered baking sheet and roasting them at 350 or 375 until they are soft and a little browned.

We use a little bit of olive or avocado brushed on the parchment sheet, swipe the veggies lightly in it or brush them, and roast oiled side up.  We sometimes spriinkle them with a favorite herb or herb and salt mix.  

We also like green beans steamed 7 minutes until the "squeak" is out of them.  We eat them with sandwiches like they were french frys!  

[Effie54]

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@Sooner wrote:

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@Effie54 wrote:

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@JeanLouiseFinch wrote:

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@Effie54 wrote:

@JeanLouiseFinch  I try to cook (and eat) like you. Here's my problem, I don't like and I can't eat salad. I really wish I could, but it's just not something I can get down. I agree about the carbs, processed food, and excessive salt out of our diet. Unfortunately, I'm a picky eater, so it makes it hard to be creative. I like your ideas though. Good incentives! 

---

If you don't like salad, @Effie54, what about a raw veggies and no lettuce?  

---

@JeanLouiseFinch  Unfortunately I'm not a veggie person at all. For me, it's hard to digest raw vegetables. I do like fruit though. 

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@Effie54 How about roasted vegetables?  We love cauliflower, brussels sprouts, carrots and potatoes.  We put them on a parchment covered baking sheet and roasting them at 350 or 375 until they are soft and a little browned.

We use a little bit of olive or avocado brushed on the parchment sheet, swipe the veggies lightly in it or brush them, and roast oiled side up.  We sometimes spriinkle them with a favorite herb or herb and salt mix.  

We also like green beans steamed 7 minutes until the "squeak" is out of them.  We eat them with sandwiches like they were french frys!  

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@Sooner  Yes! I can do that. I love that idea. How long do you oven roast them? I have the parchment paper and plenty of pans, plus a decent supply of avocado and olive oils. I also have sea salt as well as lovely spices. I do also love green beans. Yup, jackpot! Thank you, thank you, thank you. 💕

[Zhills]

I keep roasted veggies in the fridge.

When you roast veggies and they cook in their own 'juice', they taste soooooo different!  I remember boiled broccoli and there is no comparison to baked with EVOO, salt, garlic pepper and thyme!

I do broccoli, cauliflower, carrots, yellow squash, zuchinni and, of course, I bake potatoes & sweet potatoes.

Spead on a sheet lined with Parchment for easy cleanup.

Put all veggies, EVOO, s&p and whatever spices you like in a bag and "mush" 'til all are coated.  Spread on pan.

Bake at 400-425 degrees until as done as you like them.  

Since you can eat them raw, they are done when you like them that way...tender to crisp!  Try 20-25 minutes.