what is your favorite, cheap and healthy recipe?

3 Responses to what is your favorite, cheap and healthy recipe?

1. Copper Forest

   November 29, 2011 at 4:46 am

   If you’re not vegetarian, chicken noodle soup & chili both come to mind. Ham & beans with cornbread. Lentil soup with brown (rye or pumpernickel) bread – my husband & I can go the better part of a week on any one of these. But what do you mean by “healthy”? Those are all low-fat, high-fiber, high-protein, and relatively low-carb – but frankly, you need those carbs! If you’re leaning towards vegetarian or vegan, stir-fry tofu with oriental vegetable medley & peanut butter & soy sauce. Or ratatouille over brown rice or rice noodles.
2. smdiner

   November 29, 2011 at 5:21 am

   Make simple meatloaf or baked chicken and add these healthy yet cheap sides

   Cold-Fashioned Potato Salad

   2 1/2 pounds red potatoes, large diced
   3 tablespoons cider vinegar
   3/4 cup mayonnaise (homemade if possible)
   1 teaspoon mustard powder
   1/4 cup chopped parsley
   1 tablespoon chopped fresh tarragon
   1/2 tablespoon very thinly sliced garlic
   3 tablespoons fine chopped cornichons
   1/2 cup small dice red onion
   1/2 cup thinly sliced celery
   1 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper

   Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
   In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
   —
   GREEN BEANS WITH BACON AND ONIONS

   2 pounds fresh green beans, trimmed
   2 teaspoons salt
   4 slices thick-cut bacon (or substitute ham seasoning and Hormel bacon pieces)
   1 small onion, chopped

   Blanch the beans: Prepare and ice bath. Bring a large saucepan of water to a boil. Add the beans and 2 teaspoons salt, and cook just until the beans turn bright green. Drain the beans and plunge them into the ice bath until they’re cool. Remove the beans and drain on a towel.

   Cook the bacon in a large skillet until crisp. Chop into small pieces. Drain most of the bacon fat from the pan.

   Add the beans, onion, bacon pieces and remaining 1/4 teaspoon salt in the large skillet with the bacon fat. Cook until the beans are warmed through and the onion pieces have softened.
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3. Rozzy

   November 29, 2011 at 5:31 am

   Green Salad with steak slices:
   The majority of this can come straight from the summer garden to the sieve.
   I grow many mixed variety of lettuce and salad greens (endive, rocket, chickory, mizuna, italian parsley, silverbeet – all colours) I pick just the leaves I need on the night. FRESH
   Add chunks of cucumber, 1/4 tomatoes, olives, crumbed feta and top with sprinkling of cashews or almonds or shoots.
   Quick fry a couple of small pieces of steak, medium-rare.
   Slice meat finely and lay on top of the bed of salad.
   (If you use more silverbeet, adding segments of orange, sliced into cubes adds a lift to colour and taste.)
   You can add lots of other bits for variety, on other nights!!

   Not so healthy BUT also 1/4 of an hour to the plate…

   Put Fettuccini in water, whilst coming to boil,
   Fry chicken pieces (bite sized)
   Add diced onion and garlic, to your taste.
   Stir in tiny florrets of broccoli.
   Add small pottle of $ our cream ( or lite)
   Stir through pasta…serve with $ lithers of almond.