Something healthy and cheap for dinner tonight?

Question

I'm feeling lazy and can't think of anything.... anyone have any ideas for something yummy, vegetarian and healthy? I have hunted through the sites and nothing is standing out to me..... it would also be nice if there were few ingredients ...... help me out!

Answer 1

Saag Choley
Spinach and Chick-pea Curry
4-6 servings
50 min 15 min prep
3 tablespoons vegetable oil
2 garlic cloves
1 onion, roughly chopped
2 tablespoons medium indian curry paste
1 tablespoon black mustard seeds (good, but optional)
1 lb potatoes, cut into small cubes
1 lb frozen leaf spinach, thawed
1 (14 ounce) can chickpeas, drained
8 ounces paneer cheese, cubed (optional, can substitute halloumi cheese)
1 tablespoon lime juice
salt and pepper
fresh cilantro, to garnish

In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
Add the chick-peas and spinach to the potato mixture.
Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
It may be necessary to add a splash more water, but take care the mixture does not become too wet.
Stir in the paneer cheese and lime juice, and heat through gently.
Season with salt and pepper to taste, and serve garnished with chopped cilantro.

Or

Beans & Greens with polenta or cornbread
Beans ‘n Greens, Italian Style

1 tablespoon extra virgin olive oil
1 medium onion, about 8 ounces
3 cloves garlic
1 bunch fresh broccoli raab or kale, about 1 pound
One 14.5-ounce can fat-free, reduced sodium vegetable broth
Two 14.5-ounce cans cannellini beans
Salt and freshly ground black pepper
Hot pepper flakes

Put the oil in a 12-inch sauté pan or Dutch oven over medium heat. Peel and quarter the onion and peel the garlic. Put the onion and garlic in a food processor and pulse until chopped. (Or chop by hand.) Add the onion and garlic to the skillet, stir, and increase the heat to medium high.

While the garlic and onion cook, cut off 1 inch from the bottom of the bunch of broccoli raab and remove any withered or yellowed leaves. Then lay the bunch on its side on a cutting board. Cut the bunch crosswise beginning at the top. The leafy tops should be cut into ribbons about 3/4-inch-wide. The stem portions should be no more than 3/8-inch wide. Put the broccoli raab into the sauté pan with the onion and garlic. Add the stock, stir, cover, and increase the heat to high.

4)Empty the cans of beans into a colander and rinse. When the broccoli raab mixture comes to a boil, add the beans, salt and pepper to taste, and hot pepper flakes, if desired. Stir well, cover, and reduce the heat to medium high.
stir well and cover. Cook about 4 minutes or until the greens are just tender. Serve with polenta or cornbread

Serves 4

Answer 2

This is a vegetarian rice recipe that I found. Definitely a way to make it more exciting.


Ingredients

* 1/2 c. Rice
* 3 c. Water
* 1 tsp salt per cup of rice
* 1/8 tsp Mexican saffron
* 2 tbs oil or ghee
* 1 tbs raisins


Instructions

Boil the water.
In the meantime, wash the rice (3 times if possible). In a frying pan, heat the oil, salt, and rice.

Sauteeing the uncooked rice will bring it to the same temperature as the water, so boiling will not stop once the rice is added.

Once water is boiling, add saffron and raisins. Let the raisins boil so that they get plump and juicy.

Add the rice. If you've done things right, the water should keep boiling. Continue to boil it for a while; let it steam until the rice begins to come to the top. Then turn the flame low and let it cook for 12 minutes.

** Note Mexican saffron is somehow different from regular saffron, so make sure you use the right kind.

Answer 3

When my kids were little, and cooking was a major challenge with two little boys under 4 right in the kitchen too, I use to make some not too complicated, easy meals that I knew they would eat, my husband, with a "little more sophisticated taste would like, .and that were not too expensive to put together. Many included pasta of one kind or another. One I still use is to make boxed Macaroni and cheese (1-2 depending how many servings I needed), add frozen mixed vegetables(8-16 oz) that I cooked up in the microwave while making the package(s) of macaroni and cheese to it, and some chicken (usually canned, but I've also used the deli sections baked chickens cut up). I put that in a baking dish add some shredded cheddar or mixed shredded cheese over the top and bake it for about 20 minutes to just melt the cheese and slightly brown it. I then served this with a side salad, or sliced tomatoes or other vegetables that were in season and could be easily cut up and did not require any cooking. It was one of the boys favorite meals, and still is -even though they are adults now with families of their own. They even prepare it themselves for their families.

Answer 4

Cheese quesdaillas....just chop a few of your fave veggies and some tortillas. You're ready to go!
You could also do a quick veggie stir-fry. BirdsEye has some cool Asian- style frozen veggies in a pouch that you put in the microwave for like 5 mins. Cook some instant rice. Throw them both together in a pan for a few mins w/ some soy sauce and you have veggie stiry fry in less than 10!

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Cheap dinner...and good for you....

Go to the store get a pack or 2 of frozen veggies...any kind you like. I use Brocolli, Cauli flower mix veggies.

get a jar or 2 of alfredo sauce. I like Ragu....it comes in regular or garlic/paremesan

A package of paremesean cheese

1 -1pound package of pasta(lingiuni or fettacine).

Steam the frozen veggies until thawed.
Cook up the pasta and drain
Mix veggies with alfredo sauce. toss in pasta and mix together.
Season(pepper, or i like chili powder for kick) to taste.
Top with paremesean cheese and serve with a salad and garlic toast.

Get some fruit for dessert...Dice up some fruit(apples,pineapple,bananas,kiwi,etc) and mix it together for a healthy dessert.

Another recipe
Tossed veggie and noodles





1 12-ounce package whole wheat fettucine
3/4 cup onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp oregano, crumbled
1/2 tsp dried rosemary, crumbled
1/2 cup vegetable broth, divided
3 cups broccoli florets, chopped
3 cups sliced zucchini
2 cups sliced carrots
2 cups sliced mushrooms
2 cups thinly sliced red bell peppers




1. Cook the pasta according to the package directions to desired consistancy and drain well.

2. While the pasta is cooking, saute the onion, garlic, and spices in 3 tablespoons vegetable stock until soft in a large dutch oven.

3. Add the remaining stock and the vegetables. Cover and simmer for 5 minutes until the vegetables are bright with color, but still crisp.

5. Toss with the pasta and serve immediately.

Substitution Tip: Spaghetti squash, plain fettucini, or any other pasta also works well in this recipe.

Answer 7

Beans and rice.

Cook rice.
Saute some veggies if you want, add beans and spices.
Combine

Pasta and veggies

Cook some pasta.
Saute some veggies (you can add beans or tofu here, too)
Combine

My favorite lazy dinners. That and quinoa, seaweed, and veggies, which I'm going to go make now....

Answer 8

Ok, well this is more lunch but I made this the other day because I had nothing else and it was amazing...Egg salad ! LOL..no really, substitute tofu for eggs...and vegenaise or something like it for mayo (purely vegan) its fast, its easy and its cheap. Add whatever you want to it., all I add is onion mustard relish and vegenaise...Mm ill go make now!

Answer 9

No yolk Pasta Salad!!! Add your fav veggies...cucmber, carrots, zuchinni, squash, cherry tomatoes, olives and drizzle italian dressing on top!!! yum....let chill about 1 hour in fridge before serving!!!

Answer 10

Macaroni and cheese or.............Take some cucumbers,tomatoes, AND STUFF and make some salad.