Episode 6 of ‘Cheap Easy Cooking with Matt’ and today i made Sausage Tomato Pasta Sauce. Cheap Easy Cooking with Matt Playlist: http://www.youtube.com/playli…
Question by .: Meal ideas for a college student on a budget?
I have an apartment with a kitchen. I go to the grocery store every few weeks. I’m a decent cook – I do tomato sauce, pasta dishes, homemade soup, veggies, meats and fish, etc.. I just want some new ideas for lunch and dinner – a little more variety would be nice. Thanks!
Best answer:
Answer by Elle Mills
Noodle stir frys , curries , jacket potatoes ,peri peri chicken , burgers just think simple
Add your own answer in the comments!
YAY! Thank you Matty, you are the only man or me. =) x
it actually does sound like rain!!
Try breakfast for dinner. Pancakes or cereal are always good.
Good luck on your quest for food ideas.
Simple Apricot Pie
Ingredients:
• 2 medium eggs, beaten.
• 2 cups of dried apricots.
• 3/4 cup of sugar.
• 1/4 cup of butter.
• 2 tablespoons of cream.
• Baked pastry shell.
Preparation:
Wash the apricots, then cover with water and simmer for 40 minutes or until tender.
Beat the apricots until smooth; then allow to cool.
Cream the butter and sugar.
Add the beaten egg yolks, cream, and apricots.
Fold in the beaten egg whites.
Pour into the baked pastry shell.
Bake at 400°F (205°C) until done.
For more ideas search the Platinum Recipes Collection
http://www.platinumrecipescollection.com
Pancakes, eggs, fry some potatoes and mix them with eggs and fry them together. It is good and filling.
Make a big pot of chile or make some bean soup with cornbread.
Loaded baked potatoes. You can put a lot of things on a baked patoto…chili and cheese, bacon, broccoli, cheese sauce, green onion, chicken, salsa, sour cream, pot roast and gravy….
Ham steaks and keilbasa’s are good to have on hand. They can be used in soups, casseroles and skillets. Like..keilbasa/onion/potato/cabbage skillet, ham/mac&cheese/broccoli casserole, potato soup, potato/egg/ham skillet, keilbasa/rice/cheese/veggie casserole
Chili is always good. You can make a large batch and have it on hand any time…you can also freeze portions. It’s good on hot dogs, with corn bread, over potatoes, with cheese and sour cream, with frito chips…
Pulled pork is also good to make and have on hand for sandwiches. It’s also good in omelettes or mixed in to rice.
stir fry left over salads with left over rice.
Justbe, do you like a nice glass of red wine to drink? That pasta sauce you make add a glass of red wine after you saute the onions and brown the ground beef if your using it. Same with a good beef stew, once you add your meat back into the pot after browning and mix with the onions, add a glass of two of that wine. No, your not going to get drunk. That fillet of fish that is starring at me in your question, when you fry it, use a little garlic butter, of if your going to bake a whole snapper or trout, again use some garlic butter. The homemade soup next to the veggies, if you make a pumpkin soup, roast or bake the pumpkin and onions then blend it with some vegetable stock. To save money, freeze some in individual containers to serve one or one and a half. Lunch if your taking to college, forget the sandwich all the time. You can make up a sandwich box with diced ham, diced Jarlsberg cheese, diced tomato, cucumber, maybe you would like some diced beets, shredded lettuce etc etc, add some mayo. If you have one of those hot and cold Thermos, take soup in occasionally or stew.
club sandwiches, baked beans and toast, sausage bap (grilled sausage in a floury roll/bap with ketchup), cheese and bacon omelette, chicken and noodles.
Buy one of those 1/2-inch-thick boneless ham slices. Quarter it and freeze the pieces.
Use 1 pcs finely chopped and mixed with sweet pickle and mayo for chopped ham sandwiches.
Another to fry up for breakfast or dinner.
Chop and mix with pineapple and throw on a good frozen pizza for a Hawaiian pizza
Make pasta, add a simple white sauce…maybe with Parmesan if you’re feeling rich. Add in chunks of ham and a drained can of peas.
Also, I like to buy cheap cuts of beef, such as a flat 7-bone roast. Cook in a baking bag (I LOVE baking bags…have apt size oven and roasts just splatter grease all over and usually end up with a smoke-filled kitchen) with potatos and carrots or other root vegetables. When done, drain bag and make gravy. Have a full meal that night and leftovers after…or use any meat left for sandwiches, stews. Mix all with gravy and have over pasta.
I also have a lot of “bases” in my freezer…stewed beef just waiting for the addition of potatoes and carrots (if I’m lazy..these are canned). American chop suey base – canned tomatoes, fried or stewed hamburger, sauteed red and green chopped peppers..then you just have to boil up some pasta. Best the second day.
Make a meat loaf….slice and freeze for future dinners/sandwiches.
english muffin pizzas-
Ingredients
4 English muffins, split
1/2 cup canned pizza sauce
2 cups shredded mozzarella cheese
16 slices pepperoni sausage
Directions
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
3.Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.
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chicken noodle casserole-
Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
Directions
1.Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2.In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3.Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4.Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
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chicken parmesan-
Ingredients
4 skinless, boneless chicken breasts
2 cups Prego® Traditional Italian Sauce*
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
4 cups hot, cooked spaghetti
Directions
1.Place chicken in 2-quart shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.
2.Bake at 400 degrees F for 25 minutes or until done. Serve with spaghetti.
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meatloaf-
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
3.In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4.Bake at 350 degrees F (175 degrees C) for 1 hour.
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grilled chicken salad sandwich-
Ingredients
1 cup mayonnaise
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon celery salt
4 cups chopped leftover grilled chicken
2 celery stalks, sliced
1/2 cup sweetened dried cranberries
2/3 cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4 large red leaf lettuce leaves
1 ripe tomato, sliced
Directions
1.Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
2.Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
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These recipes are low budget and delicious