You’re welcome! Slow cookers are usually pretty good for easy, low prep work when you find recipes that don’t require pre-cooking of ingredients. Having a few basic canned foods on hand can also help, as they can serve as bases for other foods.
What do you normally use as a packaged base? I wonder if I could offer some simple tips on having bases that aren’t necessarily packaged but are easy enough.
I wasn’t the best cook either for a while, but I’ve become more comfortable in the kitchen in the last several years, and I’d love to offer any help I can
I usually use precooked chicken (breasts that I’ve cut into bite sized pieces, cooked with salt & pepper, and frozen for later), so I only need to cut up the red bell pepper & any fresh veggies I want to serve it with (broccoli or broccoli & carrots). The thawed chicken gets dumped in after the cashews & peppers have cooked for a minute or so.
I serve it with rice and roasted or steamed veggies (fresh or frozen work).
Most days, I have no motivation to cook. But, if I have something I can basically just reheat, I’m good. So, when I feel up to it, I make a big batch of something easy…
sweet potatoes: wash, trim the ends, throw them in a lined casserole dish, roast for 90+ minutes at 350-ish, scoop into Tupperware and freeze until I want them
chicken: toss in olive oil, salt, pepper, garlic powder and roast, portion and freeze
Then, I just reheat them with some frozen veggies, and it’s an easy and healthy meal that takes five minutes to prep.
I was a latchkey kid, so I would usually have to make myself something to eat. Potato soup, plus frozen veggies and some sausage, simmered until everything is hot was one of my favorites (I sometimes still make this with leftover mashed potatoes, meat, veggies, and broth).
Midsummer is one of the main Swedish holidays. Traditional food is pickled herring with boiled potatoes. Chives, sour cream, mosquitos… Maybe grilled something or other. We didn’t feel like traditional this year.
1 4 oz can chopped green chilies (can be left out)
1.5 c shredded cheddar cheese
Brown & drain beef. Add taco seasoning, tomato sauce, green chilies. Stir in macaroni.
Place in 9x13 pan, top with cheese. Bake 30 minutes or until heated through.
I usually skip baking it & adding cheese. I just make sure it’s heated through & let people add however much cheese they want to their bowls. You can probably cook the pasta with the rest like you do for hamburger helper - I’d add it with some broth and/or water after mixing in the seasoning/sauce/chilies.
30 minute chili (from Taste of Home: Simple & Delicious)
1 lb pork sausage
1 large onion, chopped (I just use frozen chopped onion)
2 cans (16 oz each) chili beans, undrained
1 28 oz can crushed tomatoes
3 cups water (I leave this out for a thicker chili)
@Animegirlie - if you like eggs, they’re another low-prep meal. I just fry up some frozen fajita veggies in butter/olive oil, dump in some scrambled eggs, and serve with toast or with cheese on a bagel.
Slow Cooker Mongolian Chicken - I don’t usually make it in the slow cooker. I just mix up the sauce, add some chicken broth & cornstarch, and heat it up on the stove. Then I add in precooked chicken breasts or shredded chicken (from chicken I cooked & froze or just a rotisserie chicken) & cook until the chicken is heated through.
Korean Beef & Rice - I usually use garlic powder instead of minced garlic cloves & leave out the sesame oil and the green onions.
1 lb ground beef
1/4 cup (1 packet) taco seasoning
bag of salad mix, 18 oz?
whatever veggies you want (I usually leave them out or just add some cherry tomatoes)
shredded cheese (taco/fiesta/cheddar/etc)
tortilla chips or doritos
Cook ground beef. Drain & add taco seasoning.
In large bowl, mix salad mix, veggies, shredded cheese. Add salsa and taco meat & mix together.
Crush chips & mix into salad.
I usually make this for lunches - just leave out the chips until you’re ready to eat if you want them to be crunchy.
tortillas (I usually use burrito size)
shredded chicken (you can also use leftover taco meat)
shredded cheese (taco/fiesta/cheddar/etc)
taco seasoning (optional)
taco sauce and/or salsa
(optional) Heat up chicken with taco seasoning & some water.
Heat large nonstick pan over medium or med/low heat (I don’t remember which, low enough that you can heat the quesadilla for a few minutes without burning it).
Add tortilla to pan. Sprinkle half with cheese, add chicken, add more cheese. Fold other half over cheese. Heat until bottom layer of cheese has started to melt. Flip & heat until cheese is melted & heated through. You can heat it covered, but I usually don’t bother.
I usually make these with Mexican Rice (leaving out the cilantro & using garlic powder instead of minced garlic). If I use a large can of tomato sauce, I’ll freeze the leftovers by the tablespoon in ice cube trays to use next time I make this rice. (1/2 cup = 8 T)
This one is a bit more work if you don’t buy the veggies shredded, so I don’t make it too often, but it’s not too hard.
Chicken Yakisoba (another Crunchy Creamy Sweet recipe - I’ve liked most of them I’ve tried)
I usually use precooked chicken and frozen mushrooms, so I just have to cut up the red pepper (& cabbage & carrots if I don’t buy them shredded). I think I added the chicken & mushrooms with the pepper & carrots.
This time for the beans, I only somewhat softened them. Hopefully they’ll soak up all the liquid from the fruit.
What I’ll do, I’ll cook the fruit down over low heat (with two tablespoons of butter for the extra moisture). Then when I add the beans to the fruit, then I’ll add the sugar. Also, I think I’ll only add a little ginger, so it doesn’t over power the strawberries. At least, that’s the hope. Have to wait and see.
Nope! Didn’t work. Even added some corn starch and some corn flour trying to thicken it up. Crud! Well, the only thing to do is chill and see what happens.
There are several flavors; our faves are red and yellow. Best is to saute the paste, but still good if you skip that. Basic recipe on the label.
Chop up your favorite veggies.
Watery veg like cabbage and zukes make the sauce thinner, but still tasty. Can cook separately, drain, and add if you don’t mind the extra work.
Pumpkin, butternut squash, carrots, celery, water chestnuts, onion, garlic are all good. I hate bell peppers, but maybe you like them.
Add the curry paste, veggies, meat if desired (I like chicken; shrimp should be added at the very end).
Pour a can of coconut milk over, then slow cook or simmer until veggies are tender and meat cooked.
Serve over rice.
First bite tends to be quite spicy, but not tastebud destroying.
A couple days back, I had the idea to make some mushroom rice…I had most the stuff, and could fake it for other things…and here I’m saying too much…JUST GET TO THE POINT, DAG NABBIT…
Ok, Ok! I began toying with boiling sunflower greens. So far, made a stock with them, and today added them to a basic lentil to get a sense of the flavor…My word, they’re actually not bad at all. Sort of a cross between a basic green flavor mixed with a hint of sunflower seed flavor. (Note: Yesterday I ate some Arby’s with Horsey Sauce and couldn’t taste the horseraddish…So I do question if my tastes have been majorly dulled…I am almost half a century, after all, heh).
Next trial, I’m going to make a sunflower leaf tea with peppermint. (We’ve been extremely wet, more so than anyone up to 70 has ever seen before), so my peppermint is growing quite nicely. So are the volunteer sunflowers, heh.
Just made a tea with sunflower leaves and peppermint leaves. Not too bad. I could see myself drinking this.
Oooooooh! I bet this could make a twist on the gorditas…Mental note to self…Try that. I got some black beans to make a black refried bean to fill the next batch I make.