Ignorant Historian

In a follow up to Thursday’s post, here is the practical application of my commitment to not eat out.

One major thing that has helped me is that I’ve been making all my breakfasts and lunches for the week over the weekend.  I can make a half-recipe of a breakfast casserole and a recipe of something that makes good leftovers, and portion each of those out into 5 ready-to-heat-and-eat containers (I use disposable Ziploc or Gladware ones).  Each week I change out the recipes I’m using so that I don’t get bored.

Here are the recipes that make great leftovers and I enjoy.  I did not create these recipes, but have modified them. Hope you find them helpful!

Easy Chicken Soup Casserole – Follow the link to see this one.  It’s great because it makes a perfectly manageable amount of leftovers (makes 4 portions) and I absolutely love it.  I’ve served it to many other people who have also said the same thing.

Taco Soup – Vegetarian

I know I got this from someone’s blog a long time ago. The great thing about this one is that it is really flexible. It makes 6-8 servings, and is great when served over rice.

3 cans of beans (I usually use 1 each of black, kidney, and pinto)
3 cans of veggies (I usually use carrots, green beans, and either tomatoes or corn)
1 packet Ranch seasoning
1 packet Taco seasoning

Dump this all in a pot or stockpot and heat until warm.

Enchilada Casserole

I got this recipe from a college friend, Anna.  It’s another recipe that is a hit with everyone I’ve served it to. It can be quite spicy if you choose the spicier ingredient options.

1 pound lean ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce (I prefer mild)
1 can green chiles (and this is why I prefer mild enchilada sauce)
Monterrey Jack or Pepper Jack cheese (up to 1 pound)
Tortilla chips (or tostada shells for a healthier option)

Crush chips into small pieces (don’t have to be tiny, you just don’t want whole chips) and layer enough to cover the bottom of a greased 9 x 13 casserole dish. Cook and drain ground beef and mix in soups, enchilada sauce, and chiles. Cover chips with mixture. Crumble cheese on top. Bake for 15-20 minutes at 350, until cheese is melted and bubbly.

Light Chicken Enchiladas

Found this in the First Place Bible study. Makes 6 servings.

8 oz light sour cream
4 oz can green chiles
1 can chicken (or some leftover cooked chicken)
1 cup reduced-fat cheddar cheese
1 can cream of chicken soup
12 6-inch tortillas
8 oz plain nonfat yogurt
1/4 cup sliced green onions

Preheat oven to 350 degrees. Combine sour cream, yogurt, soup, chiles, 3/4 cheese, chicken, and onion. Place a couple spoonfuls of the mixture in each tortilla, wrap, and place in a greased casserole dish. Spoon remaining mixture on top. Cover with foil, bake 25-30 minutes. Sprinkle remaining cheese and bake uncovered for 5 minutes.

Mercetti

This recipe I got from a college roommate, Brittany. Makes 6-8 servings.

7 ounces of egg noodles
1 pound lean ground beef
1 can tomatoes (I like diced)
1 can cream of mushroom soup
1 green bell pepper, diced
1/2 large onion, diced
1 1/2 tablespoons Worcestershire sauce
8 ounces shredded cheddar cheese (I prefer lower fat option)

Cook and drain beef, onions and pepper while cooking egg noodles according to package. Mix noodles, beef, tomatoes, soup, pepper, and onion in greased 9 x 13 casserole dish. Top with cheese. Bake at 350 degrees for 30 minutes.

Tunafish Casserole

This was my favorite thing to both eat and make growing up. This recipe makes more than I can eat in a week, so I half-it.

12 oz elbow macaroni (I prefer whole wheat)
1/2 cup mayonnaise
2 cans tuna
1 can cream of chicken soup
1/2 cup milk
1/2 cup chopped onion
Velveeta

Cook pasta according to package. Mix all but Velveeta in a covered casserole dish. Top with sliced Velveeta (as much or little as you want).  Bake at 375 degrees for 15-20 minutes.

Black Bean Chili

This is an adapted recipe from my friend Laurie’s kitchen. I LOVE eating it with cornbread.

1 pound lean ground beef
2 cans black beans, rinsed and drained
16 oz tomato sauce
12 oz chunky-style salsa
1 c shredded cheese (I prefer a Mexican blend)

Brown beef in a stockpot. Stir in beans, tomato sauce, and salsa. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, top with cheese, and serve.

Italian Veggies and Rice

This recipe is a modification of “Italian Chicken and Rice” that I got from Kraft. I don’t like the texture of leftover chicken, so I’ve removed it and boosted the veggies.

4 cups chopped veggies (zucchini, carrots, onion, and bell peppers are all excellent)
1 tablespoon oil
2 cups Instant brown rice
2 Chicken bouillon cubes
1 1/4 cup water
1/4 cup light Italian dressing

Brown veggies in oil in large skillet.  Add water, Italian dressing, and bouillon and bring to a boil.  Add rice, cover, and turn heat to low.  Cook for 5 minutes.  Stir, remove from heat, and let sit for 5 more minutes covered.