I love these type of posts; where a cook gives a list of ingredients and asks for a week’s worth of recipes. The list is taken from an LJ post on cooking. Here’s what I did with it.
- canned green beans
- 1 tin of corned beef hash (may be questionable expirey date)
- chicken broth
- chicken noodle soup
- tomato soup
- veggie soup
- 3 boxes of whole wheat speghetti
- Rice krispies
- 15 boxes of white cheddar mac and cheese
- large box of minute rice
- 2 white potato
- half a jar of primavera sauce
- 10 chicken thighs (frozen in 2 sections of 3, 1 with 4)
- 10 tilapia filets
- garlic salt
- sugar (brown and white)
- grated cheddar with herbs and garlic in it.
- frozen pastry (one sheet)
Sunday: Crunchy Tilapia with green beans and baked potatoes.
Grind up about a cup of rice crispies until you almost have a powder. Sprinkle the tilapia with salt and pepper, then dip in water. Coat with the rice crispies and fry it in a non-stick frying pan. Deglaze the pan with water, and save it. Drain, rinse, then heat the green beans. Bake two potatoes.
Leftovers of the crunchy Tilapia and green beans make a great hot lunch.
Desert: Roll out the frozen sheet of pastry. Make a mix of cinnamon, some of the ginger, and sugar. Sprinkle liberally all over the sheet. Roll it tightly, then cut it evenly into rounds as thick as two thumbs. Bake the slices in a 350 degree oven until golden brown.
Monday: Chicken pasta primavera
Cut the chicken thighs into bite-sized pieces. Brown in a non-stick skillet. Add the tomato soup to the chicken, cover and simmer. Spice to taste. Cook up the pasta aldente, drain well, then add the primavera sauce to the pasta. Toss. Add the chicken and tomato soup – toss again. Serve with a bit of the grated cheese with herbs.
Add the tuna to the leftover pasta and take it as lunch. Can be eaten cold or hot.
Tuesday: Chicken and rice. Make double the required amount. Season the chicken well with garlic and ginger, salt & pepper. Cook them in the oven (375-400 – 15 min or until their internal temperature reaches 160d F). Cook up the rice with the chicken stock in place of water. If you need more liquid, use the vegetable soup. Store half, serve the rest.
Leftover chicken and rice. Pack with a bit of extra liquid for reheating.
Wednesday: Take the remaining vegetable soup and an equal amount of water. Combine. Toast the rice in a non-stick skillet. Heat the soup. Add a ladle of hot soup to the rice. Stir. Repeat the process until the rice is aldente and the liquid is completely incorporated. Stir in the grated cheese with herbs. Serve topped with leftover cooked chicken, cut-up.
Leftover rice-risotto with a bit of cheese makes a great hot lunch.
Thursday: Lightly season the tilapia (salt, pepper, ginger) and cook it in a non-stick skillet. Cook up some spaghetti and drain well. Deglaze the pan with the broth from the chicken noodle soup. Use the deglazing liqud (new & that from Monday) as sauce for your spaghetti and serve it with the cooked tilapia.
Leftover tilapia and spaghetti for lunch.
Friday: Mac and cheese. Make according to the package instructions.
I didn’t use the mac and cheese often, but it could just as easily have been used instead of the spaghetti. The sauce would be a bit thin if using water instead of butter/milk – but if cooked separately and allowed to thicken naturally, it should be ok.
I also didn’t use the slightly iffy corn beef hash; but if it was usable, it would go great on leftover spaghetti or rice for lunch. Exact measurements aren’t used because I have no idea if the original poster is cooking for 1 or 6.
So, what would you recommend to the poster?