This got me thinking, what ELSE can I make that is low budget and relatively "healthy" besides salad? Well, here's what currently in our freezer:
- potato kreplach
- Chinese stir fry veggie mix
- Cauliflower
- A mix of cauliflower, broccoli, onion, and carrot
- Chopped onion
- Malawach
- Cubed pumpkin
With my frozen stock, tonight I've decided to make pan seared potato kreplach and roasted mixed veggies.
Here's how I'm gonna do it:
Pan Seared Potato Kreplach
Since the kreppels (that's what we call it in my family) are small, the serving size is around 5 pieces per person. If you're my husband, it's around 10 (he might be thin but he can eat!)...
Take out around 20 pieces of kreppels and put them into a pot of boiling water. Let them cook until they float to the surface.
Drain the kreppels and lay them out on a plate to "dry". Do not over lap them - it's best to do this before they cool off. You want the kreppels to dry as much as possible because you don't want to throw wet pasta into boiling oil.
While your kreppels are drying, lightly grease a non-stick pan with olive oil - do not over saturate with oil! While the pan is warming, lightly dust the kreplach with salt and pepper. When the pan is hot, add your kreplach to the pan. Depending on the size of your pan, I would recommend no more than five per pan. You do not want to over crowd the pan.
Flip the kreplach to the other side once the first side has browned a bit. When the second side browns, place them on a plate lined with paper towel (to catch any leftover oil). Add your next batch and repeat! It's really just that easy!
Roasted Mixed Veggies
Since I already have a bag of mixed veggies, I'm going to defrost them a bit by steaming the vegetables over hot water. Preheat the oven to 250 degrees and line a baking pan with parchment paper.
Once they are steamed (not cooked), I will put them in a large mixing bowl, add garlic, salt, pepper, and paprika to taste. Mix the veggies and add 2 tablespoons of olive oil. Mix again. Place the vegetables on the lined baking pan and put it in the oven.
Let the veggies roast until they are browned (or a bit burnt on the edges) then turn them as much as you can. This will take around 20 minutes to cook in total but the time varies depending on your oven size.
There you have it! My easy dinner for tonight. I may add some rice for a bit of flavor but I don't want to over do it on the carbs.
Do you have any great ideas for low-cost, meatless dinners? I'd LOVE to hear your recipes!
2 comments:
Stuffed Bell Peppers!
Take any color bell pepper you like, slice the top off and hollow out the pepper. (Keep the top!)
Boil/ steam some rice, adding some salt, pepper, and paprika to taste.
Pick your favorite cheese (I like using pepper jack) and slice 1/8" or thinner slices.
Line your bell pepper with the slices of cheese. Stuff the pepper with the rice, adding more cheese as you go (depending on how much you like cheese). Place a slice of cheese at the opening of the pepper and place the top of the pepper back on the pepper.
Place your stuffed bell pepper on a foil lined baking sheet and place int he oven at 325 degrees for about 40 minutes or until the bell pepper starts to get some brown cooked spots on it.
Partner this with some fresh fruit and voila! A delicious and simple meal!
I love it!! That sounds fantastic! I think we'll have to try that during our NO SPEND month!!
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