BoniChak Posted February 2014
What's for dinner?
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Cornbread in a cast iron skillet! Over a campfire in the Yosemite forest with bacon sizzling first, hobo coffee was great.
Refresh a Tuna Casserole by using plain Greek Yogurt instead of Sour Cream.
Add dried French Onions on top.
Or change it by adding cheese on top.
Makes me think of Cornbread Pancakes for breakfast. But changed my mind to have French Toast with honey butter. We don't eat that usually.
Getting confused here on a rainy Saturday morning. And there are so many birthdays of friends and family in November that I lost track because keeping the dates in my head is no longer working.
Happy Birthday to ALL members with November Birthdays!
'No Oven Skillet Cornbread'. I haven't thought about that in years. That's cowboy cornbread. It can even be made over a campfire and it's really good too.
I have a small helping of leftover tuna casserole I'll finish for lunch, maybe meatloaf should be next on my menu plan.
Adding more beans on day three was a very good lunch over tamales.
Still, there are tubs in the freezer.
Made a breakfast with tamale topped with chili and scrambled egg.
Froze lots so we won't have to eat just chili for a week.
Wanting some good cornbread but I can't make it, my oven is broken.
Much to my surprise, I lost about 4 lbs on holidays. We snacked as we drove rather than stopping much for meals, though I had a good breakfast when I could. R brought a cooler full of food and fruit so we were well supplied as well as grocery shopping a couple of places.. Trying to keep it off now, though following the snacking regime might not give me a well balanced diet.
Thinking my mother used Bechamel sauce.
Thanks for that plan CWillie. Checked the current price of Kirkland albacore is @ $2.45 or 8 cans @ 19.64. No one but me would notice if I used one can of tuna.
I can master feeding four folks if you give me a container of Trader Joe's Lobster Bisque (3-something), their petite peas, and shell pasta, 1.29 on sale at whole foods this week. Cook that up using the lobster sauce as pasta sauce and it is DELICIOUS. If you want to serve later, get casserole ready, throw in a few buratta cheese rounds on top, a sprig of basil or two, and it is both beautiful and delicious, will feed four EASY with a salad, and comes in at an amazingly low cost.
By the way I SWEAR by Trader Joe which allows me to carry out 5 to 3 bags from anywhere else at same cost, and has more than a few clever ways to save.
one can mushroom soup $2.00
one onion, one stick celery, 6 mushrooms, one red pepper, 1 cup frozen peas (for you Send)- $3.00 ish?
pasta, about 1/2 package $1.00
Enough for one family meal or several meals for singles. Serve with cheese on the side if desired and a salad.
With 2 cans of (brand name) mushroom soup, two cans of Kirkland white albacore tuna packed in water, a bit of mild shredded cheddar, a can of condensed milk, noodles or extra large macaroni, frozen peas, topped with French Onions.
It is how I like it. Others can make it much less expensive.
So I can no longer afford to make it. Lol.
Same with Mac n' Cheese.
Does anyone still make scalloped potatoes from scratch?
Saving some money and time, I use a pkg. of frozen Michelina's eggplant parmesan, just one, and throw that on top of plain linguine for two. Done.
It is good because there is not too much tomato sauce.
Frugal is a good thing!
We like to microwave a sweet potato for dinner. The best thing is that dH does that menu all by himself.
I've read all those articles about stretching your food dollars too, I always roll my eyes because that's always been everyday life for a heck of a lot of people (me included). Of course I have the benefit of being able to splurge when I choose, and many others don't.
Favorite "don't cook tonight" meatloaf comes from costco, readymade, fresh, not frozen, with mashed potatoes. It is worth it because you get so many meals.
The luxury of delivery is sometimes a necessity around our house.
I think some stores sell meatloaf in a frozen dinner.
Definitely comfort food. I was watching some videos about what foods were common back in the olden days, and how home cooks stretched their dollars and made food serve a huge family. Like meatloaf, Mac n' Cheese, Potato soup, Tuna and noodle casserole, etc.
Cwillie, You could make a faux meatloaf as a thick hamburger and get the same flavor.
cw - I cook for one often -different things for him and me and just for me if he is out at the farm, then we eat leftovers. Must do a meatloaf. It's that kind of weather, or hamburger soup. I'm really into soup these days.
It is disconcerting to find that my days feel like a comedy of errors, almost laughable, but not when things fly out of your hands when cooking.
So, taking it easy, taking a break.
We have cooked meatloaf for sandwiches I love on sourdough bread.
More like Nurse Ratchett than parental.
Ordered pumpkin pie, easy to serve.
Always hoping this is temporary, comes and goes.
It was a good meal with seconds.
A single serving was saved into the freezer.
After the clean-up:
Asked twice, "did you put the food away?"
Answered: "Yes".
This morning, a half full pan of soup, left out over-night was on the stove.
It has been a volunteer position, about to expire. No one else has stepped up.
It is a distraction from my own problems and on occasion, I do better walking and getting out. Maybe it is a frustrating way to give my life meaning.
I have heard from others that there is much peace when one can let these things go, no longer being able to physically do the same as we age.
We ate late at a healthy food place last night, I had Ahi Tuna grilled on a salad.
Husband found his way to the kitchen and burned some popcorn. More than that, the charcoal lump was still smoking after 10 minutes, could have set something on fire. He was trying to eat the rest as it was smoking....
It is amazing living with someone who is both very intelligent, competent, kind and helpful. And on the other hand, without some kind of supervision, can be the opposite-even a danger to himself or others on a minor scale-yes, it is getting worse.
I have to adjust my food to my restrictions, but often make food just for R, Seems easier. We usually each make our own breakfast and lunch - then I do supper - some days.
cw - love what you did with your soup/stew!!! I call that creative cooking. Never would have thought of chipotle sauce. I have used a whole large tin of tomato juice to "water" down a stew to make soup. It works well with added spices.
My next soup will be chicken from left over rotisserie chicken carcasses, with cabbage and tomatoes and whatever else I fancy.
I am impressed!
Thanks for posting your dinners, soups, and recipes everyone!
I need them, you know someone is reading to find ideas.
It is challenging to cook for both of us the same, so now I have returned to trying to cook for him first, me later. This just seems beyond what should be required of me
when I can hardly stand, walk, or even sit at times.
I can try a soup and freeze it! Yes, will try that. Soon.
Yet, not giving up hope. My husband will often come through with a salad or microwaved sweet potato delivered to me late at night, after the regular dinner hours.
Neither of us are consistent on a regular basis, easily distracted and in pain.
Yesterday, cooked breakfast at 2:00 p.m., a flour tortilla in the pan, egg mixture, add cheese. It took husband another half-hour to sit and eat it because we were busy helping our neighbors. BTW, the neighbors had gone on to their lives, leaving the problems for us. We see that, we understand it, the problem is us.
Sautee one medium minced onion until light brown in one tablespoon olive oil. Add a yellow squash cut into bite sized chunks. A large clove of minced garlic. Let this brown a bit. Add one tomato chopped. Season to taste with salt, pepper, thyme, oregano. Stir. Add a splash of water if this seems dry-about a quarter cup or less. Cover. Low heat for about 20 minutes. Add cooked pasta. Heat through. My husband with dementia liked this a lot.
Cascia -sounds really good! Spinach works well in many dishes I find.
Wade - I'm sure your dinner was delicious. If your dad's memory us not that good does he remember what he had a few days ago? Is he OK with having a favourite fairly often? I know I am.
Making butter chicken for R tonight. I may have some fish.
As I mentioned in an earlier post, I like to cook for the freezer and also buy prepared foods so I don’t have to “cook” every day, but we still have nutritious homemade food.
I also keep a “menu” in my computer showing the various meals that are available. I note how many of each I have, and mark them off as they are eaten so I know exactly what I have and what I need.
I post the list on the front of the fridge… We call it Diane’s Diner Menu and Pat loves it because I hand him the list and he gets to pick out what he wants!
Vegetable Beef Soup
In a very large pot, brown ground beef beef (about 2 pounds) with frozen onions and peppers (about 2-3 cups), drain, then add:
2 large cans of Campbells tomato soup & 2 soup cans of water
2 large cans of diced tomatoes (I like the Italian flavored ones)
Vegetables of your choice (I like: red kidney beans (4 cans); hominy (3 cans); and a package of frozen gumbo mix vegetables)
Add whatever seasonings you like (I use dry minced garlic, Lowry’s seasoning salt, pepper, and Italian seasoning.
Cook for only about 10-15 minutes (the vegetables will cook more after they are reheated, so you don’t want to overcook).
Put in individual containers and freeze.
To reheat, can thaw on the counter, or zap in the microwave.
Great with Ritz Crackers.
(BTW, I really don’t like boiled okra, so I always scoop those out as I’m reheating and give them to Pat… he loves them.)
Hints
I wouldn’t suggest using potatoes in the soup because they are too mushy when frozen and reheated.
You can also use leftover vegetables you have on hand, but cut cooking time since you don’t want to overcook
Yield varies depending on size of container, but I get enough for about 14 individual meals!