It has been the number one topic discussed among the military community in the last few weeks….the possibility of our very own government shutting down, leaving thousands of families to fend for themselves financially. By the time this article is published, a decision will have been made in terms of which direction this issue will take.
Government shut down or not, this article will not solve everyone’s financial crisis as much as I would love it to. However, as a one income family (shush with the stereotyping please), I can share a few tricks of the trade when it comes to making cheap meals on the fly, saving you at least 15-20 dollars per month. Meals that will make everyone think you are the next Rachael Ray when all you did was put x, y, and z together in a pot and call it a night.
Before I get to some of the recipes I have chosen to share with all of you, I wanted to jot down a list of versatile foods that have endless culinary possibilities. These foods are items you may already have in your pantry and can serve you well in your quest for cooking cheap meals.
Eggs: Boil them and place them in salads, in sandwiches, or eat them plain. Scramble them up for breakfast or make an omlet. You have your breakfast and lunch all rolled into one little round white ball.
Chicken: Boil, shred, and freeze them. They are good in the freezer for 2 months. Use them to top salads, mix with other ingredients to make sandwiches, combine with rice and cream of celery/chicken, or use them inside tortillas to make quesadillas. To save on time, use the already made rotisserie chickens that are displayed in grocery stores.
Beans: Dry or canned, these little gems are so versatile. Use them in soups and stews. Combine with chicken and enchilada sauce to make chicken and bean enchiladas or to make burritos. Use kidney beans to top salads.
Tortillas: Use them to make burritos, quesadillas, or enchiladas. Cut them into small pieces, spread with butter, cinnamon and sugar and bake for a nice snack. Cut them into little strips and bake. Place on top of salads or in soups to give it that nice bread-like texture.
Potatoes: Use them in soups and stews. Bake them and top them with toppings of your choice. Slice them up, season, and bake to make homemade fries or crispy potato chips. Shred them to make hash browns or use them to make mashed potatoes.
Rice: Combine with beans and presto, you have beans and rice. Make fried rice out of the left overs you already have on hand (veggies, meat, eggs, etc..). Take cooked rice and eat with butter and a tad bit of sugar for a little snack.
Now that we have covered some of the staple pantry foods that can be regenerated into one meal, I’m going to share with all of you a few family recipes that I have been known to make. These recipes, just like the foods listed above, can be revamped into multiple meals as well.
Homemade Chili
~Combine with melted cheese and layer on top of fries to make chili cheese fries. ~Combine with macaroni and cheese to make chili-mac.
~Use chili as a topping for baked potatoes.
~Combine with shredded cheese and enchilada sauce, then wrap into tortillas. Top tortillas with more sauce and cheese. Bake in the oven at 350 until cheese melts.
~Use chili as a dip with crackers.
~Top cornbread with chili and shredded cheese.
Serves 8-10
Ingredients:
1 lb. ground beef, cooked and drained
2 tsp. Goya Recaito Cilantro Cooking Base
3 cans of chili beans, undrained
1 can of kidney beans, drained
1 can of black beans, drained
1 can of white beans, drained
2 cans of Ro-Tel diced tomatoes with green chiles, undrained
1 and 1/2 tbsp. of All Purpose Seasoning
1 tbsp. of chili powder
Directions:
1. In a large stock pot over medium high heat, mix together the cooked ground beef, Goya Cilantro Base, all purpose seasoning, and chili powder. Stir until well combined.
2. Add all of the beans and the two cans of Ro-Tel tomatoes.
3. Bring to a boil. Then lower the heat, cover with a lid, and let simmer for 20 minutes.
4. Serve with toppings of your choice (sour cream, shredded cheddar cheese, chopped white onions, and chopped green onions are in the pictures above).
Slow Cooker Pulled Barbecue
~Combine with melted cheese and layer on top of fries.
~Use as a topping for baked potatoes.
~Combine with shredded cheese and enchilada sauce, then wrap into tortillas. Top tortillas with more sauce and cheese. Bake in the oven at 350 until cheese melts.
~Top cornbread with chili and shredded cheese.
~Use as a filling while making omlets or breakfast burritos
Serves 8-10
Ingredients:
1 tbsp. dried thyme leaves
1 tbsp. dried paprika
2 tsp. freshly ground black pepper
2 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
3 lbs. beef brisket OR 3 lbs. pork butt
1 tsp. liquid smoke flavoring
2 tbsp. Worcestershire sauce
1 and 1/2 cups barbecue sauce (any flavor, we used Jack Daniels Honey Smokehouse)
Directions:
1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, and cayenne in a small bowl. Set aside.
2. Rub brisket or pork butt all over with liquid smoke, then rub with the spice mixture.
3. Pour Worcestershire and barbecue sauces into a slow cooker and place the meat on top.
4. Cover and cook on low 8 to 10 hours if using brisket….if using pork butt…cook on high 8 to 10 hours…until fork tender.
….and this is how you turn cooking on a budget into cooking like a rockstar. What are some of the budget friendly tips and tricks you have learned food-wise over the years?