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| noodle bowls from Friday |
Tuesday
Tuna casserole (I used 2 parts cooked brown rice to 1 part cooked noodles, as I had leftover rice to use)
Wednesday
overnight French toast casserole (I used the last of a bunch of fry bread, the last of the jam-flavored cream cheese, some jam, and instead of syrup I melted some jelly for a topping -- very delicious. The bread was hard so allowing to stand in the egg/milk overnight really helped.)
turkey bacon
tangerines
Thursday
baked beans (from the freezer) topped with hot dogs
corn bread stuffing (using a leftover piece of cornbread combined with some packaged cornbread stuffing mix, along with onions and celery sauteed in the fat from Wednesday's bacon. I kept the sauteed veggies in a container in the fridge overnight.)
sliced cucumber topped with ranch dressing
assortment of pickles
Friday
chicken and vegetable soup (from the freezer) to which I added leftover cooked rice, tofu, garlic, chives and sesame oil
oyster crackers
Saturday (birthday celebration dinner at home)
fajitas
tortilla chips and guacamole/salsa
carrot and celery sticks and 1000 Island dip
birthday cake and ice cream
sparkling apple cider
Sunday
sausage and vegetable soup
biscuits
leftover cake
Monday
leftover soup
cheese and crackers
Tuesday
tuna sandwiches
leftover soup
Wednesday
toast
boiled eggs
applesauce
Thursday
chicken and dumplings (from the freezer)
sliced cucumber salad
Friday
meatball noodle bowls
Easy all the way this past week and a half. Do you make noodle bowls? These are so easy, take about 15 minutes tops, and rather cheap. They require a skillet and a small saucepan. For 2 servings, I used 1 package of ramen soup, 8 frozen cooked meatballs, some cabbage, onion, and green peppers. I seasoned the noodles with about 1/4 of the seasoning packet that came with the ramen, and the veggies with some garlic powder, ginger powder, splash of soy sauce, and 2 teaspoons of plum jam (going for the plum sauce taste).
I used the frozen meatballs because I had them, and they're quick to cook. But you could also use potstickers, chunks of rope sausage, any leftover meat, or tofu added to the veggies, or a fresh egg topping each bowl or sandwiched between the noodles and veggies. Any veggies that you would normally use in a stir-fry will work. I used the cabbage, green pepper, and onion because that is what I had.
Here's how it all went down.
In the saucepan, I used just a portion of the water called for with the noodles, about 3/4 cup of water (a packet of ramen soup calls for 2 cups of water). I brought the water to a boil, then added the package of noodles and 1/4 packet of the seasoning.
While the water was coming to a boil, I sauteed the onion, pepper, and meatballs in a little bit of oil in the skillet. When the meatballs were heated through (these were previously cooked and frozen) I added the garlic and ginger powders, splashes of soy sauce, and plum jam, stirring all together. When mixed in, I added the sliced cabbage, and cooked until just tender.
When the noodles were cooked (about 3 minutes of boiling), I scooped them and their liquid into individual bowls. I topped the bowls of noodles with the cooked veggies and meatballs. I like a noodle bowl that is not so soupy. If you prefer more liquid, then use 1 to 1 1/2 cups of water, and about 1/2 of the seasoning packet.
I had made one of these for my late lunch on Friday. I thought it was good enough to make for my husband and one daughter for dinner that night. Both of them thought it was delicious, too. Something that is cheap and easy, using supplies from an end-of-the-month pantry and fridge.
