With a few basics always in your pantry, fridge and freezer you have the ability to make quick easy meals without the daily trek to the stores. You can save money but not ordering out or buying prepared food, control the salt and sugar and "feed your family well". I will be posting recipes that you can make by using what you have in your pantry.
- Canned tomatoes, diced, crushed, fire roasted, seasoned
- Canned beans, Red Kidney, White Kidney, Chick Peas, Re-Fried
- Canned tuna
- Chicken Broth (carton or canned, carton preferred)
- Chicken Bullion (cubes or powder)
- Rice
- Potatoes
- Onions
- Garlic
- Vegetable Oil
- Olive Oil
- Balsamic Vinegar
- Spices, Basil, Oregano, Cumin, Granulated Garlic, Smoked Paprika (sweet and hot if you like a little heat), Red Pepper Flakes, Kosher Salt, Regular Salt, Pepper, Ginger, Mustard Powder.
- Salsa
- Flour
- Sugar, Brown and White
- Various Pastas, Spaghetti, Penne, Ditali...or what ever shape your family likes
- Frozen mixed vegetables - California, Italian, Oriental
- Boneless skinless chicken breast - buy on sale package and freeze for your family i.e. 4 people, 4 breasts to a package.
- Lean Ground Beef and or Ground Chicken and or Ground Turkey
- Italian Sausage - my favorite is Prime Hot Italian Turkey Sausage, if you don't like hot sausage then buy mild sausage - again package and freeze
- Cooked and/or raw Shrimp
- Cheddar Cheese (long shelf life so you can buy a few when they go on sale)
- Mozzarella Cheese
- Parmesan Cheese - buy the best, I buy it at Costco every few months. Freeze the rinds to use in soup.
- Hellman's Real Mayonnaise
- Butter
- Eggs
- Milk
These are things you can keep for a long time in your pantry, fridge or freezer and will give you the ability whip up a quick meal anytime.
- Buy basics on sale and stock up.
- Buy meat on sale and or when reduced 30%. (package and freeze if not using that day - I have never had a problem)
- Buy reduced vegetables (peppers, mushrooms etc.) to use in soup, stews or pastas.
Today I promised my older daughter her favorite:
Baked Burritos
I like to make extras for lunches or to freeze for quick meal.
You can make this hours before (or the night before) and put in the fridge and bake when needed. This didn't work out tonight as my husband at four at dinner!!
Lightly grease a 9 x 12 Pyrex baking dish (spray with non stick coating)
8 large whole wheat tortillas
8 large whole wheat tortillas
1 pound lean ground beef, chicken or turkey or if you are kosher or vegetarian 1 can re-fried beans - disregard the instructions for cooking the meat use the beans instead.
1/2 cup water
1/2 cup water
2 teaspoons granulated garlic
2 teaspoons cumin
2 teaspoons smoked paprika (either hot or mild or regular paprika)
salt to taste
3 cups shredded sharp cheddar cheese
salt to taste
3 cups shredded sharp cheddar cheese
2/3 cup sour cream (I use light sour cream)
1 cup salsa (hot, medium or mild)
In a non stick skillet on high heat cook ground meat, breaking it up as it cooks.
Drain meat in strainer and put back into pan. Add 1/2 cup water, garlic, cumin, paprika and salt. Cook on medium until water has evaporated, taste to adjust seasoning if necessary. You want this mixture to be very strong flavoured.
Remove one cup of cheese and set aside.
Preheat the oven to 350
Place a tortilla on a cutting board and put 1/8th of the meat, salsa, sour cream, and remaining cheese one inch in from the edge of the in a vertical line. Fold the "inch" into the filling and roll the tortilla, place in baking dish.
Bake for 40 minutes, remove from oven and sprinkle remaining cheese on top. Return to oven to bake 5 minutes more or until cheese melts.
If you are short on time microwave the burritos for 10 minutes while you preheat your oven to 375. Take the burritos from the microwave and put them in the oven for 10 minutes. Take the burritos out of the oven and sprinkle with the remaining cheese. Put back in the oven until the cheese melts - about 5 minutes.
At this time of year I like to use Spinach for salads as much as I can. I buy the big plastic container of Baby Spinach which is already washed. Spinach keeps well and it is very reasonably priced. If you can't use it all in salads then you can always throw it into pasta or soup.
Spinach Salad
Brighten your salad and and boost the nutrition and taste by adding fruits and nuts as well as vegetables.
4 cups baby Spinach
1/2 cup pomegranate seeds (about 1/4 pomegranate)
1 clementine - sections cut in half
1/4 cup chopped toasted nuts (almonds or pecans)
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons Balsamic Vinegar
1 small clove garlic chopped.
Place in bowl and toss
In a non stick skillet on high heat cook ground meat, breaking it up as it cooks.
Drain meat in strainer and put back into pan. Add 1/2 cup water, garlic, cumin, paprika and salt. Cook on medium until water has evaporated, taste to adjust seasoning if necessary. You want this mixture to be very strong flavoured.
Remove one cup of cheese and set aside.
Preheat the oven to 350
Place a tortilla on a cutting board and put 1/8th of the meat, salsa, sour cream, and remaining cheese one inch in from the edge of the in a vertical line. Fold the "inch" into the filling and roll the tortilla, place in baking dish.
Bake for 40 minutes, remove from oven and sprinkle remaining cheese on top. Return to oven to bake 5 minutes more or until cheese melts.
If you are short on time microwave the burritos for 10 minutes while you preheat your oven to 375. Take the burritos from the microwave and put them in the oven for 10 minutes. Take the burritos out of the oven and sprinkle with the remaining cheese. Put back in the oven until the cheese melts - about 5 minutes.
At this time of year I like to use Spinach for salads as much as I can. I buy the big plastic container of Baby Spinach which is already washed. Spinach keeps well and it is very reasonably priced. If you can't use it all in salads then you can always throw it into pasta or soup.
Spinach Salad
Brighten your salad and and boost the nutrition and taste by adding fruits and nuts as well as vegetables.4 cups baby Spinach
1/2 cup pomegranate seeds (about 1/4 pomegranate)
1 clementine - sections cut in half
1/4 cup chopped toasted nuts (almonds or pecans)
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons Balsamic Vinegar
1 small clove garlic chopped.
Place in bowl and toss
Hi,
ReplyDeleteFor a Kosher or Vegi alternative, we use the tofu chicken for Mexican dishes!