How to pack a frugal lunch everyday!
Posted by: TheresaI like to bring all my meals to work with me. It saves me lots of money, saves time and is much more nutritious then then what the hospital food court has available. During the winter months soup is one of my favorite lunches. On days off or evenings I will cook a pot of soup and freeze in lunch size servings. I try and have at least 4 different kinds in the freezer for variety. The soups are always made with leftovers and pantry/freezer ingredients.
Here are some of my favorites:
Cabbage soup Recipe
2¼ hours | 15 min prep
SERVES 8 -10 , 1 cup
- 6 cups chopped cabbage
- 6 cups water
- 5 chicken bouillon cubes
- 1 jalapeno pepper, chopped
- 10 mushrooms, sliced
- 1 cup chopped carrot
- 3 stalks celery, chopped
- 1/2 cup chopped green pepper
- 1 teaspoon Mrs. Dash seasoning mix
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup cauliflower, chopped
- Throw it all in a big pot and simmer for 2 hours.
Hamburger SoupIngredients:
1 1/2 lbs. ground beef
1 medium onion,finely chopped
1 - 28 oz. can tomatoes
2 cups water 500 mL
3 - 10 oz. cans consomme
1 - 10 oz. can tomato soup
4 carrots, finely chopped
1 bay leaf
3 sticks celery, finely chopped parsley
pepper to taste
1/2 cup pot barley 125 mL
Ingredients:1 1/2 lbs. ground beef1 medium onion,finely chopped1 - 28 oz. can tomatoes2 cups water 500 mL3 - 10 oz. cans consomme1 - 10 oz. can tomato 4 carrots, finely chopped1 bay leaf3 sticks celery, finely chopped parsleypepper to taste1/2 cup pot barley 125 mLInstructions:
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 Tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes(1-3/4 pounds)
1/4 cup all-purpose flour
8 ounces process American cheese, cubed(2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt saucepan, brown beef; drain and set aside. In the same sauce
pan, saute onion, carrots, celery, basil and parsley in 1 Tablespoon
butter until vegetables are tender, about 10 minutes. Add broth,
potatoes and beef; bring to a boil. Reduce heat; cover and simmer
10-12 minutes or until potatoes are tender. Meanwhile, in small
skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes
or until bubbly. Add to soup; Bring to a boil. Cook and stir 2 minutes.
Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir
until cheese melts. Remove from heat; blend in sour cream.
Yield 8 servings(2-1/4 quarts)
Vegetarian Black Bean Chili Recipe #203877
This is such a good vegetarian chili recipe. It goes well with cornbread.
by SweetySJD
7 servings
40 min 20 min prep
2 cups sweet onions, chopped
2 tablespoons canola oil
1/2 lb mushrooms, sliced
1 large green pepper, chopped
1 large yellow pepper, chopped
1 large red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
In a large pot, saute onions in oil for 5 minutes.
Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.
Curried Zucchini Soup
Serves 4; prep time: 25 minutes; total time: 40 minutes
A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.
1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish
1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
3. In batches, purée soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
TGIFriday’s Black Bean Soup Recipe #102274
I got this off of Top Secret Recipe’s.I love Friday’s Black bean soup because of its spiciness and I was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or in the crockpot.I brought this soup to a boil on the stove and then put it in the crockpost and let it simmer on low for 2-3 hours. If you like Black Bean Soup your gonna love this!
by Little Bee
1¼ hours | 15 min prep
SERVES 6
2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Garnish
shredded monterey jack and cheddar cheese blend, blend
chopped green onion, sour cream
Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or”sweat” as it’s called), for 15 minutes or until the onions are practically clear.
Keep the heat low enough that the veggies don’t brown and be careful not to burn the garlic or it will be bitter.
While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
Puree on high speed until smooth.
When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
Curried Carrot soup
1 tbsp olive oil
2/3 cup diced onion
1/2 cup diced celery
1 tsp curry powder (I used more)
3 cups thinly sliced carrots (I used frozen ones from last year’s garden)
1 1/2 cups diced peeled potato
2 cans chicken broth (I used homemade frozen broth)
1 cup water
1/4 tsp salt (I added a bit more since my broth wasn’t canned)
1/8 tsp pepper
1 tbsp brown sugar
In saucepan, heat oil and saute onion and celery until softened, about 4 minutes.
Sprinkle with curry powder and cook 1 minute.
Add averything except sugar, bring to a boil, cover and simmer 30 minutes, until veggies are tender.
Puree, I used my hand held blender, add sugar.
Serve with a dollop of yogurt.