tranum

Weather has turned cold here so big kettle of soup is comfort food. Usually I freeze half. DH learned how to make bread in bread machine today. I’ve been over my head sorting old inherited pictures.

Iceblossom

Going back to what to buy/have on hand and sauces, I buy the things I like when they are on sale. There is a jerk sauce I like, forgetting the brand but I use that with pork a lot. Teriyaki sauce another pork choice.

Canned soups for the win! You can use Cream of Mushroom soup plus liquid to simmer the pork, then add an extra can of mushrooms. I love frozen peas myself and would add them there (and in mac and cheese). Can serve over rice or other base. All of the Cream of type soups have their uses, if nothing else spiff up some hamburger patties by saucing them with one of them or cheese soups. Campbell's always has some great recipes, either on the cans or the website.

Called "funeral potatoes" in the heartland, I found here on the west coast they were more eagerly greeted as "Souper Potatoes". You can dress them up or down, add extras like bacon or cheese or whatever you like. I use one can Cream of Potato and one anything else from asparagus to chicken to mushroom, depending on whatever is going with it. Yeah, easiest using frozen potatoes but you can use fresh or dried too so long as you have some soup on hand. Best with the sour cream but you can thin the soup with some extra milk if none of that.
https://www.cooks.com/recipe/ns9b325...-potatoes.html

Rhonda K

We used to make a dish with hamburger and noodles. Cook the hamburger. Cook the noodles and drain.

Add one can cream of celery soup and one can of cream of mushroom soup. Stir all together and serve. Easy to make and easy to heat up for any late dinner stragglers.

pennycandy

Making bone broth would add one more meal from the bones we often throw away.

tranum

When camping, I make 2 boxes macaroni & cheese then add 1# browned hamburger. Usually I brown my hamburger at home.

tranum

We have some young married people without jobs right now so to show them we care, we mailed them grocery gift cards. One called today to say thanks & then we talked about making grocery dollars go farther. I mentioned now is the time if something she uses often is a good sale price then buy a whole flat (12 cans corn for example). I think she was actually listening !!! This whole Virus thing is awful but getting back to basics isn’t a bad thing.

tropit

I've been a lazy bones and watching "The Office," reruns...all 9 seasons of them. (It keeps me in a happy place during this lockdown.) I've come up with some pretty creative and quick recipes to make between episodes. Yesterday, I took saltine crackers, put them on a baking sheet, cut up some vegan cheese and put on top of each cracker, sprinkled with salt and chili powder and toasted them all in the oven. The dogs and I loved them and I'm sure that "Dwight" would have approved.

~ C

tranum

Made these for the kids (and friends) years ago. Good treat in hot weather.

Instant chocolate pudding 1 box
Cold milk 1.5 cups
Creamy peanut butter 1.5 cups
Graham cracker squares
Mix milk & peanut butter on low speed until smooth then add pudding. Beat on low for 1-2 minutes then let stand 5 minutes. Spread thickly on graham squares, wrap in clear wrap or wax paper & freeze.

Iceblossom

Today for lunch I took some of my own advice. We have a special Keto bread that is low enough carbs for me to have on a daily basis if I wish. So I had a loaf of that which had already been frozen, still fine quality but not the best but perfect for grilling or french toast. I love toast but the one of the downside of low carb is that carbs are what makes toast! Carbonization... Using the toaster I just get a pale hard cracker or something that is crunchy and not toast. But add some sort of spread or fat and grill and it turns out nicely. I had eggs and one slice each ham and cheese to use up, so made it all into a french toast sandwich that was delicious. Covering your pan to keep the heat in helps cheese melt before bread burns.

Weird hint but true: Mayo spread lightly on the outside of your bread makes it grill/color nicely.

My other option was a grilled peanut butter and banana sandwich. That's a bit high carb for me, but half a banana is a better switch for jam and there is something so wonderful about hot melted peanut butter. Yes, if you have bacon, it is right at home crumbled up in there too.

mindless

Tropit, I love wicked healthy recipes by the Sarnos....yum!

I recently came across some quick and easy recipes to make in your cast iron skillet. From tasteofhome.com and bonappetit.com

This rhubarb crisp one from tasteofhome.com is incredibly yummy, and the rhubarb in the garden is already ripe. I used apples, but strawberries are yummy too.

Skillet Rhubarb Crisp

Ingredients
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Directions

~In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or
strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof
skillet.
~In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the
mixture resembles coarse crumbs. Sprinkle over fruit.
~Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
In my oven, I let it bake for about 1 hour.