Inexpensive Recipes

jdelisle

Could you please post your favorite inexpensive recipe ideas?

Thank-you!


Mine is:

Carrot Soup

Estimated Time:
Preparation: 15 minutes
Cooking Time: 45 minutes

Makes 4 bowls (1/2 this recipe filled both my husband and myself up)

INGREDIENTS:

3 tbsp butter
1 1/2 cups chopped onion
3 garlic cloves, chopped
2 pounds carrots (baby or cut in slices)
4 cups water
4 tsp Chicken flavor instant bouillon
Salt & Pepper to taste


DIRECTIONS:

Melt butter in large pot over medium high heat. Add onion, garlic, salt & pepper; cook, stirring occasionally for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium low. Cover; cook for 35 minutes until carrots are very tender. Remove from heat.

Place 2 cups soup mixture in blender; cover. Blend until smooth. Continute to blend in small batches. Pour into large serving bowl or individual bowls.

NUTRITIONAL INFORMATION:

Calories 130
Fat: 5
Saturated: 3
Monosaturated: 1
Cholesterol: 12
Sodium: 333
Potassium: 123
Carbs: 5
Fibre: 1
Sugars: 3
Protein: 1
Vitamin A: 76%
Vitamin C: 5%
Calcium: 2%
Iron: 1%

jdelisle

Could you please post your favorite inexpensive recipe ideas?

Thank-you!


Mine is:

Carrot Soup

Estimated Time:
Preparation: 15 minutes
Cooking Time: 45 minutes

Makes 4 bowls (1/2 this recipe filled both my husband and myself up)

INGREDIENTS:

3 tbsp butter
1 1/2 cups chopped onion
3 garlic cloves, chopped
2 pounds carrots (baby or cut in slices)
4 cups water
4 tsp Chicken flavor instant bouillon
Salt & Pepper to taste


DIRECTIONS:

Melt butter in large pot over medium high heat. Add onion, garlic, salt & pepper; cook, stirring occasionally for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium low. Cover; cook for 35 minutes until carrots are very tender. Remove from heat.

Place 2 cups soup mixture in blender; cover. Blend until smooth. Continute to blend in small batches. Pour into large serving bowl or individual bowls.

NUTRITIONAL INFORMATION:

Calories 130
Fat: 5
Saturated: 3
Monosaturated: 1
Cholesterol: 12
Sodium: 333
Potassium: 123
Carbs: 5
Fibre: 1
Sugars: 3
Protein: 1
Vitamin A: 76%
Vitamin C: 5%
Calcium: 2%
Iron: 1%

Eve23

It depends on what you consider inexpensive. However I have a few standbys I use when things are tight.

Split Pea Soup - you can buy the dried beans and cook them in a broth or water. You can add carrots, potatoes even ham or bacon if you like. Easy to make in a crock pot or on the stove.

Any sort of bean soup is good.

Good luck.

traska

Hi, I'm new here. I have never tried Carrot soup, sounds good, think I will try it tomorrow in my crock pot. Thank you. I am always looking for inexpensive recipes and I mean dirt cheap

lulubar

Mexi "can" soup

1 can black beans
1 can pinto beans
1 can stewed tomatos
1 can green chilis
1/2 packet taco seasoning
2 cups water

(optional to add can of green beans or corn, not included in counts below)

makes approx. 10 cups
serving = 1 cup

per serving approx:
calories 79
carbs 17
fat 0
protien 5
fiber 5
calcium 5
cholesterol 0
sugar 3
sodium 960

serve with low-fat cheese sprinkled on top, and with baked tortilla chips (not included in counts)

hearty and filling... Delicious. I keep these ingredients on hand at all times - great for a tight spot and will last us over two, sometimes three meals.:bigsmile:

jdelisle

Hi, I'm new here. I have never tried Carrot soup, sounds good, think I will try it tomorrow in my crock pot. Thank you. I am always looking for inexpensive recipes and I mean dirt cheap

Me too, I try to be thrify when I can. You can pretty much make any soup this way, substituting the carrot for any vegetable or even adding milk to the water.

cusarahbeth

Green pea and lettuce soup

sounds like it would be bland but it is very delicious and low calorie. I usually swirl a spoon full of fat free yogurt in the individual bowls before serving. Using frozen peas, you can make this soup in less than 1/2 an hour especially if you have a hand held blender.

2 teaspons olive oil
1 medium onion, finely chopped
1 can(s) (14 1/2 ounces) chicken broth - low sodium
1 package(s) (10 ounces) frozen peas
1 head(s) (about 10 ounces) green leaf lettuce, coarsely chopped (not iceburg)
3/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1/8 teaspoon(s) dried thyme leaves
1/2 cup(s) fat-free (skim) milk
1 tablespoon(s) fresh lemon juice
Chives, for garnish

DIRECTIONSIn 4-quart saucepan, melt margarine or butter over medium heat. Add onion, and cook, stirring occasionally, 5 minutes or until tender. Stir in chicken broth, frozen peas, lettuce, salt, pepper, thyme, and 1 cup water; heat to boiling over high heat. Reduce heat to low; simmer 5 minutes. Stir in milk.
In blender at low speed, with center part of cover removed to allow steam to escape, blend pea mixture in small batches until smooth. Pour soup into large bowl after each batch. Return soup to same saucepan. Heat through. Stir in lemon juice, and remove from heat. Transfer soup to serving bowl; garnish with chives.

vonzo

Not a recipe as such, but, if you buy a whole chicken and some seasonal veg you can get about a weeks worth of food from it for a family of 2 adults and 1 toddler. Obviously you don't want to eat chicken all week :sick: but it can be frozen.

This week I made roast chicken with, roast sweet potatoes and veg (1 serving for 3 of us)
Chicken and veg soup (6 servings)
Chicken salad (2 servings)
Chicken casserole (will feed the 3 of us for 2 nights)

CrystalOKeefe

Head of cabbage
2 cans stewed tomatoes
1 pound 96% ground beef
1/2 cup barley

Yummy quick cheap cabbage soup with few calories