Weekends are the best time to be around my kitchen. I revel in the time available
for preparing satisfying and well-balanced meals. Weekdays can be a problem
though - I don't get home until after six and my housemate's schedules
are pretty erratic. Add one housemate's vegetarianism and a tight grocery
budget to the mix and easy to prepare healthy meals can be quite a challenge!
With a bit of thought I've developed a repertoire that we all can enjoy
and that only takes a few minutes to prepare.
Here are three of those recipes for you to try next time you have a late
nightand don't want to eat frozen pizza!
Vegetable and Rice Stovetop Casserole
Approximate Cost: $5.00
Preparation Time: 20 minutes
Serves: 2-3
Serve with: Green Salad
1 package Cheddar Broccoli Rice Mix
1/2 cup grated cheddar cheese
1 12-ounce can of diced tomatoes, drained
1 1/2 cups of frozen corn
pepper, oregano, and paprika to taste
Prepare Rice according to package directions. Ten minutes before it is finished
cooking, add remaining ingredients to pot. When ten minutes are up, remove
lid and stir contents of pot, continue to cook on medium-low heat until nearly
all of the liquid from the tomatoes has been absorbed. Season to taste
and serve immediately.
This recipe can also be prepared using leftover rice. Simply combine
the ingredients and bake in a 350 F oven for 20 - 30 minutes. Meat eaters
can add strips ofchicken breast or frozen or fresh scallops to the dish as
well.
Cream of Potato Soup
Approximate Cost: $4.50
Preparation Time: 30 minutes
Serves: 2-3
Serve With: Bread or Muffins
3 large potatoes, peeled and sliced
1 medium onion, sliced
2 T of olive oil
3 T butter
1 cup of milk
1/2 cup of flour
pepper, salt, oregano, thyme to taste
Lightly saute onions and potatoes in olive oil in a large pot until onions
are slightly browned. Add enough water to cover them and boil for about 15
minutes or until potatoes are nearly soft. In a small saucepan over low heat,
melt the butter and whisk in the flour until all of the butter is absorbed.
Then whisk in milk by the quarter cupful until you have a thick paste. Pour
this paste into the soup pot and stir. Add seasonings to taste. Let
the soup simmer for another 15 minutes. Serve.
I sometimes add grated cheese to this just before serving. You could also
sprinkle with bacon bits, chopped chives, or whatever suits your tastes!
Spinach Broccoli Pasta
Approximate Cost: $4.00
Preparation Time: 15 minutes
Serves: 2-3
Serve With: canned or fresh fruit.
1 8-ounce bag of egg noodles
1 cup of frozen chopped spinach
1 cup of frozen chopped broccoli
Grated cheese
Cook pasta according to package directions. When it is half cooked add the
spinach and broccoli to the pot. When pasta has reached the desired softness,
drain into a colander. Place pasta vegetable mixture in a bowl and toss with
the grated cheese of your choice. You could also add - pieces of leftover
chicken, pre-cooked shrimp or additional vegetables.