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post #1 of 17 Old 06-01-2018, 04:31 PM Thread Starter
TSEJEEPERS
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Cheap meals

I know this is not BBQ & Grilling.
These are cheap meals that can be made on a budget. I wish I would have known these in my younger days.
This is one of my favorites.
First of all go get a big jar of this.

This stuff is awesome! Screw peeling and chopping garlic.
Now then since that is out of the way.
Pork Chops. Get the big package, you know the one that has a bunch of "chops" in one package. I guess you could call it pork steak too.
Shake and Bake for pork. Yep some of you younger folks probably have no clue. It comes with two envelopes of seasoning and two plastic bags. Plan on using both envelopes. It is in the baking isle in my local grocery store.
Your favorite rub.
Potatoes.
Cheese, Velveeta works best, along with what ever is in your fridge.
Milk.
Butter.
Frozen vegetables, what ever you like works. Me I like peas.
Ok time to put it all together.
Peel and chop the potatoes. Put them in water and boil until they are fork tender.
While the potatoes are cooking get the chops and Shake and Bake out. Put the seasoning in the bag and add your favorite rub.
Make according to directions in the oven.
When potatoes are tender, drain, smash, add butter and milk till smooth. Add garlic, taste, add cheese.
Make the vegetables per instructions.
Anyone else have some favorite cheap recipes?


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post #2 of 17 Old 06-04-2018, 05:21 PM
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Garage
Not really a recipe but a method. When chicken is on sale I buy a couple large family packs of parts. Grill or bake with a variety of seasonings and then freeze two pieces per bag. Just grab one to go for work and it's thawed by lunch time. I find it's a much better result to freeze after cooking.


As for a recipe. I like to make a paste with miracle whip, crushed garlic and other seasoning to taste and brush it on chicken or pork chops before baking. It makes a nice crunchy crust; Does not work with mayo though; only miracle whip.
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post #3 of 17 Old 07-16-2018, 06:57 PM
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Garage
  • 1 container (16 oz.s ea.), Ground Sirloin 96/4
  • 16 ounce, White Button Mushrooms (Sliced)
  • 2 raw, Raw Onion - Medium Diced
  • 1-2 Cloves Garlic, Minced
  • 0.50 tsp, Pure Ground Black Pepper
  • 1 container (16 oz ea.), Penne Rigate
  • 1 tsp, Italian Seasoning Flakes
  • 1 tbsp - Basil, fresh is better add at the end. 10-12 leaves.
  • 2 container 28 oz Canned Diced Tomatoes


Lately I've been adding a pound of Italian sausage, also you
can omit the mushrooms, add bell pepper, play with it. Lately
I've been adding hot paprika as well.



Brown the meat, set aside.
Sweat the veggies, then add the meat, tomatoes, and spices. etc..

Put a lid on, and keep it at a very low simmer (med-low heat)


Now is when I put on a the water, and bring it up to a boil.
Stir the "sauce" while the pasta cooks to your liking.

Drain pasta, combine, and eat.



It's cheap, and makes a lot.


My take on goulash.

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post #4 of 17 Old 07-16-2018, 10:20 PM
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An old favorite...Baked Mac & Cheese
1/2 Cup Diced Onion
1 Tbs Butter
1/2 tsp Salt
1/4 tsp Dry Mustard
1/4 tsp White Pepper
1/4 Cup Flour
3-1/4 Cups Milk
2 Cups Macaroni Noodles
10 oz Cheddar Cheese, cut in 1/2" cubes, plus a handful shredded
Paprika

Start the water heating for the pasta first . Cook the pasta al dente while you're making the sauce. Don't over cook, it will absorb more moisture from the sauce.
Melt the butter in a skillet, then throw in the onions and sauté until transparent.
Add the salt, dry mustard, &white pepper & mix. Add the flour. Mix so the flour absorbs all the butter, then let it cook for a minute but do not brown.
Start the oven preheating to 400 now.
Add the milk and stir often, scraping the bottom as it thickens until it starts to bubble.
Add cooked macaroni, cheese, and sauce in a casserole dish and mix. Sprinkle paprika on top.
Bake uncovered for 30 minutes and serve hot.
Variations: add chunks of leftover ham, bbq pork or beef, chilies, or use your imagination.
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post #5 of 17 Old 07-17-2018, 09:47 PM
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Garage
So we're 2 days away from payday, guess what's for dinner! LOL
I'm out $9 for the ground sirloin, and Italian sausage. I skipped
the mushrooms this time, and I have everything else I need in
the (always) well stocked pantry! Basil I can walk out back, and
snip some off.


Weighing in at 9.6 lbs. (added a 3rd 28oz can of mashed plum tomatoes)
we will have dinner for the family, plus a lot of left overs! I added more
meat, and wanted to balance it out some.








Not bad for under $10 if you keep basic staples in the pantry!




***Next day, lunch is served with a lot leftover!***


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post #6 of 17 Old 03-24-2020, 02:49 AM
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These recipes might come in handy, especially now.
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post #7 of 17 Old 09-17-2021, 09:51 AM
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Quote:
Originally Posted by Nathan Hill View Post
These recipes might come in handy, especially now.

more now than ever.. this economy
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post #8 of 17 Old 09-24-2021, 08:12 PM
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If you can catch rainbow trout, you can go a few days with just butter and lemon juice.

Oatmeal and coffee is an underrated breakfast out on the trail, IMO. Small and easy to pack, just boil water.... Nothing could be easier. But if you have a cooler, bacon and eggs in the wilderness early in the morning is the best. Wake up with the sunrise, boil the coffee, fry the bacon in butter, fry the eggs in the bacon grease, toast some bread. Hard to beat that.

I just realized this thread isn't about cheap meals in the outdoors, but I'd been thinking it was. In town, nothing's cheaper than rice and beans. Beans can taste great with just bacon, salt, and something like ketchup. It's funny to think how cheap food can be if you have time to cook it yourself.
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post #9 of 17 Old 09-24-2021, 08:41 PM
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Quote:
Originally Posted by XJ99 View Post
So we're 2 days away from payday, guess what's for dinner! LOL
I'm out $9 for the ground sirloin, and Italian sausage. I skipped
the mushrooms this time, and I have everything else I need in
the (always) well stocked pantry! Basil I can walk out back, and
snip some off.


Weighing in at 9.6 lbs. (added a 3rd 28oz can of mashed plum tomatoes)
we will have dinner for the family, plus a lot of left overs! I added more
meat, and wanted to balance it out some.







Not bad for under $10 if you keep basic staples in the pantry!




***Next day, lunch is served with a lot leftover!***


this is a new England thing, American chop suey

https://homecookbasics.com/american-chop-suey-recipe/

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post #10 of 17 Old 09-25-2021, 09:42 AM
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Originally Posted by jbolty View Post
this is a new England thing, American chop suey

https://homecookbasics.com/american-chop-suey-recipe/



Huh.... Wild I grew up in Washington state no where near New England.
My mom and grandma used to make it all the time. I changed it up a bit
by adding Italian sausage, and use canned diced tomatoes instead of
tomato sauce/crushed. It is very similar to what I make! Feeds a lot of
people for not much money...

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post #11 of 17 Old 09-28-2021, 01:17 PM
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Originally Posted by XJ99 View Post
Huh.... Wild I grew up in Washington state no where near New England.
My mom and grandma used to make it all the time. I changed it up a bit
by adding Italian sausage, and use canned diced tomatoes instead of
tomato sauce/crushed. It is very similar to what I make! Feeds a lot of
people for not much money...
LOL Just the name, American Chop Suey, is a NE thing. No matter though, it's good, filling, cheap and easy to make
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post #12 of 17 Old 10-13-2021, 05:22 PM
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One can Chili (your choice)
One lunch box size bag (small) Fritos.

Cook Chili.
Open bag of Fritos.
Spoon in desired amount of chile into bag.
Enjoy!!!
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post #13 of 17 Old 10-13-2021, 07:23 PM
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Quote:
Originally Posted by SDDAVE View Post
One can Chili (your choice)
One lunch box size bag (small) Fritos.

Cook Chili.
Open bag of Fritos.
Spoon in desired amount of chile into bag.
Enjoy!!!

When I make chili, it's about 5 gallons. Kinda expensive at first,
but the frozen leftovers last forever! Same with spaghetti sauce!
Fresh spaghetti sauce, or chili on demand! Well, after it defrosts...
Works out to less than $10 a gallon... The Fritos, cheese, and sour
cream on the chili are an extra bonus for sure! Pasta I only buy on sale
for about 0.99 cents a pound for linguine with the homemade bolognese...




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post #14 of 17 Old 10-14-2021, 08:42 AM
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Originally Posted by XJ99 View Post
When I make chili, it's about 5 gallons. Kinda expensive at first,
but the frozen leftovers last forever! Same with spaghetti sauce!
Fresh spaghetti sauce, or chili on demand! Well, after it defrosts...
Works out to less than $10 a gallon... The Fritos, cheese, and sour
cream on the chili are an extra bonus for sure! Pasta I only buy on sale
for about 0.99 cents a pound for linguine with the homemade bolognese...



Sounds good to me.

Best part about my recepie is little or no clean up. You can cook the chili in the can its in. Use a plastic spoon, disposable. Or if you have to have stainless flat ware, just lick the spoon clean, and put it back in your pocket. See, simple.
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post #15 of 17 Old 10-14-2021, 11:15 AM
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