Favorite Fast Food meal?
7 years ago
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Meal planning, food freshness etc...long :)
Comments (9)This is the meal plan I've followed for years and perhaps it and the others I've posted will help you out a bit to build one for yourself. I like it because I can switch days or leave them out completely if necessary. Many of the basic foods are prepared in advance and portioned in the freezer in serving sizes (2 people for us). That would include spaghetti sauce, freezer mashed potatoes, soup/stew/chili, taco meat, etc. You could easily rearrange the choices to work best for you. I don't like to work out a "perfect" menu, but I like the guidelines I've set out for myself. I know if I have a few simple ingredients on hand - shredded cheese, lettuce and other fresh veggies, and a well-stocked freezer, no meal is very far away. MONDAY: Big Meal Includes a large cut of meat that will also serve as leftovers, possibly sandwich meat, base for stir fry; and served with all the "normal" side dishes that go along with that type of meat. Usually there is enough leftover to freeze a portion to use later. Baked chicken or roast beef also get used to make soup. Occasionally when I don't have time to make the whole meal from scratch I'll use whatever has been waiting the freezer (leftover roast turkey or beef, etc.) TUESDAY: Leftovers It may take on a completely different look than what was served on Monday - your choice. If you don't like leftovers the next day, use them on Wednesday instead. WEDNESDAY: Stir-fry If you prepared vegetables on Monday or Tuesday that can be prepared in advance to include in this meal you'll save time by chopping enough on the previous days. Use a combination of fresh and frozen veggies. Almost any kind of meat can be used for stir-fry - both raw or pre-cooked. Serve with a side of rice and fresh fruit for dessert. I might take a large amount of meat (chicken or steak for instance) and cook it and portion it for the freezer and used later for more stir-fry meals, or used as the meat topping on a dinner salad, or used in a wrap on sandwich day. THURSDAY: International Usually something Italian or Mexican using spaghetti sauce and some kind of pasta or taco meat (which are already portioned in the freezer). Both meat bases can be used in a plethora of things. FRIDAY: Vegetarian A great way to save on our most expensive food item - meat. If you don't have time for a traditional breakfast, it could be a good time for pancakes or crepes. Something egg, cheese or bean based. SATURDAY: Soup and/or Sandwich We're always busy on Saturday, so instead of eating out, having the freezer stocked with homemade soup and fixings for sandwiches on hand (as well as wraps and other sandwich-type things) saves time and money. SUNDAY: Homemade Pizza or a Dinner Salad Homemade pizza is a good way to use up small amounts of leftover meat and clean the vegetable bin. When the weather is too hot for baking pizza, or the garden is in full swing, those same meat and vegetable ingredients make a great dinner salad. All meals include nature's "FAST FOOD" which are fresh vegetables of some kind and fresh or canned fruit for dessert. The freezer is stocked with homemade tortillas, homemade burger and hot dog buns, homemade dinner rolls, cornbread (all wrapped in foil in servings for one or two) ready to reheat. ------------------------------------------------------ Here's another eating plan I jotted down from a book I read years ago: -Meat on Sunday and Wednesday -Casseroles/Leftovers Monday and Thursday -Pasta - Tuesday -Fish, eggs, cheese - Friday -Soup and or Sandwich - Saturday -------------------------------------------- This one I read on-line: Monday - Pasta Tuesday - Soup, salad, and/or sandwiches Wednesday - Stir-fry Thursday - Crock-pot Friday - Pizza Saturday - Something new Sunday - Something easy -Grainlady...See MoreSalt! and Grease! They're not just for fast food any more!
Comments (35)Brining has become an issue here as well. I won't order a meat dish that has been brined & I don't trust the menu descriptions so I always ask before ordering. Even as recently as fall '08 it wasn't a problem. Then, as if struck by the same salt lightening bolt chefs all started brining. A waiter once told me, "Oh, the brine doesn't make the meat too salty. It just makes it tender." I said, "Hmmm, if the salt doesn't penetrate the meat how is the brine tenderizing the meat? The salt has to start breaking down the meat for it to seem more tender, right?" End of our conversation. Ya know, I live at the coast in New England, land of salt cod (basically descicated fish). Everything here is coated in sea salt. If I'm outside for more than 10 minutes I can taste it on my tongue. I can smell it as soon as I open a window or go out the door. A day in the garden means a salt encrusted face. I see every day what it does...rust & corrosion on our boat's SS is only one example. It's even hard on our home's siding/roofing. Many plants won't grow here...they lay down and croak 'cause of the salt. Soooo, I figure it's corroding my inside as well! rofl Back in my early 30s when I was bodybuilding my trainer insisted I cut sodium out of my diet. It changed my palette forever. I don't do the "salt each layer as you cook" thing. I rarely add salt at all to anything. I've been accused here of having "bland food" because I don't even use salt in my CCCs. Oh, the horror. :) Truthfully, salt is a conditioned taste. I can't eat baked goods with salt. Salt does not enhance the flavor of chocolate, to me. It covers the taste of chocolate. Oh, I also don't add a handful of salt to pasta water. When I eat a salty food it's likely the only salt, other than naturally occuring, I've eaten the entire day & I can still feel it's effects in my mouth for hours. I even limit the amount of oysters & clams I eat because they are salty...hard because they are so readily available here. Reducing salt was the primary reason we've started making homemade bacon. For fine dining, I've learned sauces & gravies can be counted on to be too salty for my tastes. I always ask they be either on the side or not served at all. I use oil/vinegar for salads. Since the brining thing became the rage eating out is becoming a challenge. /tricia...See MoreFavorite cook for one meals/food shopping tips?
Comments (13)I agree its not only hard cooking for one its hard to eat healthy and not waste money and food especially on fresh fruits and veggies. I think it takes some thought and (my pitfall) a lot of planning since often when you buy something its more than you can eat and doesn't always freeze well by itself. So if you buy a big stalk of broccoli, separate some for eating and make a casserole for freezing, or certainly try to figure which is cheaper, frozen or fresh?. A bag of applies for fresh fruit may be a better deal than single applies but can't eat the whole bag before mushy? Make pie for freezing. Eggs on sale? Again, eat some fresh then make something freezable (is quiche freezable?) A couple of thoughts, Rachael Ray always mentions when using frozen spinach what a good deal it is since you get so much packed in the box for the price. Its good for you so you could google casseroles with spinach (I had a friend in college with no money, he ate one meal a day, spaghetti and spinach). Also lentils, and beans are high in protein and all sorts of good for you things. Back in the day people only ate meat a couple of times a week and ate things like lentils flavored with a chunk of salt pork or soup bone. Dr. Oz on Oprah was just talking about this very thing, cut back on meat and eat more lentils and beans (actually I think his wife is a vegetarian) You can search these forums, I'd search the cooking forum and even ask this question there for favorite recipes (actually I think there was a recent thread on depression food). You can check your library for older cookbooks, the kind that don't use a bunch of expensive ingredients. I imagine there are books on eating on a budget too. You might also keep your eyes out for someone in a similar situation - perhaps you can buy some things in bulk and split them. Last, you might look at the rest of your budget, how much do you spend on cleaning supplies when baking soda and vinegar would work? Do you have an Aldi's near you?...See MoreYour favorite meal
Comments (20)Gabrielesgarden, I tend to be creative with recipes so bear with me. I began with this recipe from the Barefoot Contessa and added 2 layers of fresh wilted spinach mixed with sauteed (in butter) minced shallots and garlic. I also added 2 layers of ricotta, egg, and grated provolone. Portobella Lasagna kosher salt olive oil 3/4 lb dried lasagna noodles 4 cups whole milk 12 tablespoons unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon fresh ground black pepper 1 teaspoon ground nutmeg 1 1/2 lbs portabella mushrooms 1 cup freshly grated parmesan cheese Preheat oven to 375 degrees. Bring a large pot of water to a boil with 1 T salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan; set aside. Melt 8 T (1 stick) of the butter in large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. My additions: Two bunches of fresh spinach, washed, stems removed, wilted in the microwave. 1 medium shallot, minced 1 large clove garlic, minced 1 pint ricotta (I used part skim) 4 ounces provolone, grated 1 egg 1 tablespoon sherry (added to the bechamel) Mix sauteed shallots and garlic to spinach. Combine ricotta with egg and grated provolone. See above instructions for layering and after each mushroom/noodle layer, add spinach layer, then ricotta mix layer, top with noodle layer, and proceed. End as above. I made my own fresh lasagna noodles so I skipped the noodle boiling part above. My only recommendation is to make more bechamel if you use no boil or fresh noodles. Mine was a little dry. Clear as mud?...See More- 7 years ago
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