need something that will last a few days?

Question

I have a husband with a very healthy appetite and two teenage boys. All they do is eat! The more I buy the more they eat. Not just junk food... any food. I need something different that I can cook and it will last at least two meals and is cheap. Help... going broke!

all of the are very helpful... cant decide best answer but will use all of them! Thanks!

Answer 1

Loosemeat or also called taverns. Brown as much ground beef as you want. Drain. And the fun part is you can play around and spice as you want. I use salt, pepper, brown sugar, ketchup, mustard, worcheistier sauce until I get the taste we like. You can make them as saucy or dry as you choose and its the ketchup that will make them saucey. Serve on buns. These are so easy to heat up as leftovers and you can eat with chips, salad or whatever.

Answer 2

This is not all that expensive.
If you have a really big pot, you can double the recipe.


This is a recipe that I worked on for years, to size it down and make it fit for family consumption. Prepared the originial recipe for fishing and hunting trips. Never had anybody not come back for seconds, even kids.

This is an edible recipe, if you want it hotter, just increase the Chili Power, or the Cayenne Pepper, or both.

Won't change the flavor, just heats up your internal plumbing!


David's Chili Con Carne Y Frijolies
2 Cups Small Red Beans (Washed and Picked Over)

2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

1 Lbs. Lean Ground Pork

1 Whole Green Bell Pepper

1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

2 Large Peeled White or Cooking Onions (Coarsely Chopped)

3 Tbls. Chili Powder

2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 tsp. Paprika

1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/2 tsp. Ground Cloves

1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1 tsp. Is A Good Starting Point)

1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

1 1/2 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 8 to 10 People

Answer 3

Not sure if this is different enough, but it's been a big hit when I serve it. Doubles & triples easily to serve a crowd. Freezes well.

Chicken Enchiladas

1 lb chicken, white or dark or both
cut into strips and saute in 4 minced garlic cloves and olive oil
season with salt and pepper

while chicken is cooking, mix together:
8 oz. shredded Monterrey jack
8 oz. cream cheese
1/2 c. onion, chopped fine
1/2 c. fresh cilantro, minced
1/4 c. jalapenos chopped
1/4 c. black olives, sliced
salt & pepper
add chicken to mixture when cooled

prep a 9x13 pan with non-stick spray
2 to 3 cans enchilada sauce
1 doz. Small flour tortillas

Pour 1 can enchilada sauce into flat pan; use 2 if needed.
Dip both sides of flour tortillas in enchilada sauce, then fill with a few tablespoons of chicken filling. Roll firmly and place in baking pan, seam side down. (This part is messy but worth it.) Repeat till pan is full. Pour 1 can of enchilada sauce over all. Top with grated cheddar cheese and sliced jalapenos.

Bake 45 min. @ 350 degrees
Freezes well.

Answer 4

Well, there is always the solution of cooking a big pot of chili or some other kind of soup or stew. Even though it is summertime, I have turkey at least once a month at my house. Here's a tip. Cook your turkey on your grill on low heat in one of those disposable roaster pans so you don't heat up your house. Then, with the leftover turkey, you can make turkey salad sandwiches, casseroles, etc. Also, for snacking and quick lunches, make up some egg salad, ham salad, etc. for sandwiches. This keeps well in the fridge, and at my house it doesn't have to stay long if you know what I mean.

Something else before I go. Make a big lasagna. Lasagna heats up well, and I think it gets better the longer it sits (up to a point, at least).

Answer 5

two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.

8 boneless chicken breasts
12 tablespoons melted margarine
4 tablespoons grated onions
4 cloves garlic, pressed
4 teaspoons thyme
2 teaspoons salt
2 teaspoons pepper
2 teaspoons rosemary
1 teaspoon sage
1/2 teaspoon marjoram

4 leftover cooked chicken breasts, chopped
1/2 cup mayonnaise (or more to taste to desired consistency)
1 teaspoon dill
1 teaspoon onions
1/2 cup chopped black olives

Answer 6

1. Big pot of chilli. On the second day if they want it a little different, add macaroni for chilli mac.

2. Large batch of spaghetti.

3. Roast a turkey and after a meal, they can eat sandwhiches from the left over turkey the next day or so.

Answer 7

A curry gonna be prefect! Be it beef or chicken. You can easily keep it for 3 days. Add sum potatoes, carrots, tomatoes N string beans n you ve a big pot of curry to feast on! Plus, they can eat it with bread and rice....Btw, Egg curry is yummy 2. Just use hard boiled eggs in place of E meat or if they finished up all E meat, just add E eggs next day! ;)

Answer 8

pasta! you can make tons for just pennies. You can use a different shaped pasta and different sauces to vary...marinara, oil and garlic, puttanesca, pesto, chicken cacciatori, bologenese, veal ragu, even chinese-style sesame noodles! The possibilities are endless.

Answer 9

Make a big pot of goulash, 2 lbs burger, 2 lbs of macaroni, 1lg can tomato juice and 1 Lg can tomato soup.

Answer 10

This website has recipies for quantity cooking. There are a lot of good ideas on here.

http://www.razzledazzlerecipes.com/quantity/