I began to write a list of everything I could make for lunch and dinner meals without having to buy anything other than dairy and produce. I realized I had at least one month’s worth of food in the house.

Some of the recipes I’ve used are already posted (broccoli cheese soup), some are easy to find online (Irish stew) and others need no recipe (pasta salad with ranch dressing and fresh veg). I’ll share some of my successful new recipes (butternut squash and carrot soup) as well as detail some failures or “things that didn’t go as planned so I have to think of different ways to use them” (homemade wheat hot dog buns).

Some of the meals I’ve prepared from the fridge, freezer and cupboards so far include:

Brats and grilled potatoes, carrots and onions
Pita pizzas
Grilled pork steaks, potato salad and tomatoes with fresh mozzarella
Chicken fingers and pasta salad
Irish beef stew and biscuits
BBQ pork steaks with tomato sauce rice
Broccoli cheese soup
Butternut squash and carrot soup
Cream of cauliflower soup (see broccoli cheese soup recipe)
Eggs and toast
Turkey noodle soup
Baked chicken and roasted potatoes
Fajita steak and rice bowl

I don’t expect that everyone has the stockpile to make all their meals, but even making a couple of casseroles or soups for meals or to freeze for lunches will go a long way towards stretching your budget and eating healthy.

This tastes just as rich and decadent as Panera’s famous version, but with less fat and calories. And it doesn’t cost almost $5 a bowl!

1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, chopped
1 medium onion, chopped
1 clove garlic, finely minced
salt and pepper, to taste
4 ounces grated sharp cheddar cheese

In a large pot, cook melted butter and flour over medium heat for 3-5 minutes whisking constantly (this is called making a roux). Keep whisking and slowly add the milk. Add the chicken stock, and keep on whisking . Simmer on low heat for 20 minutes, stirring every few minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree or puree with an immersion blender. Return to pot over low heat and add the grated cheese, a little at a time, stir until well blended.

Servings: 4 to 6

Tips: You can customize this recipe to your taste: use cauliflower instead of broccoli, add cubed potatoes, or chunks of ham or chicken.

This tender, moist bread has the texture of a good buttermilk biscuit. And the ingredients will set you back less than a buck per loaf!

2 1/2 cups self rising flour

1/2 cup all purpose flour

1/8 cup brown sugar

1/2 teaspoon salt

1 (12 ounce) can beer

1/4 cup butter or margarine, melted

Preheat oven to 375*. Grease a 9×5 loaf pan with butter or cooking spray.

In large bowl mix the flours, brown sugar and salt. Pour in the beer and mix until just moistened. Pour into the prepared loaf pan. Smooth the top with your spoon. Pour the melted butter over the top.

Bake for 45 to 55 minutes or until lightly golden and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Servings: 12

Tips: You can replace the 1/2 cup all purpose flour with wheat, oat or rye flour.

After topping the bread with melted butter, you can sprinkle on sesame seeds, poppy seeds, garlic powder, coarse sea salt, etc.

This layered casserole combines the decadence of lasagna with the spice of tacos. It is easy to prepare and makes great leftovers. Package and freeze for a quick lunch or dinner.

7 eight-inch tortillas (Use high quality tortillas from a bakery or farmer’s market. Or make your own using Homesick Texan’s recipe.) Cut 1 tortilla into 6 wedges

1/2 pound ground beef

1 tablespoon all natural taco seasoning (Make your own here.)

1 can (14 ounce) black, kidney or white beans, rinsed and drained

1 1/2  cups spaghetti sauce (Use all natural “original” or “traditional” with garlic, onion, oregano, basil flavors.)

1 1/2 cups chunky salsa (Use just the chunky vegetables, not the watery juice. Drain with a slotted spoon or in a colander.)

8 ounces of your favorite shredded cheese (Cheddar, co-jack and taco blends are good choices.)

Preheat your oven to 350*.

Over medium high heat, brown the ground beef in a skillet and season with taco seasoning.

In a large mixing bowl, combine the spaghetti sauce and salsa.

Spread 2 tablespoons salsa mixture in the bottom of an 8″x11″ glass casserole dish. Place 2 tortillas in the bottom and fill the side gaps with 2 tortilla wedges. Top with 1/3 of the salsa mixture, half of the ground beef, half of the beans, 1/3 of the cheese. Repeat layers.

Top with the last 2 tortillas, filling gaps with wedges. Top with last 1/3 of salsa and 1/3 of cheese. Bake for 20 – 25 minutes or until bubbly.

Servings: 6 – 8 depending on how you cut it.

Tips: Omit the beef to make this recipe vegetarian.

Top with lettuce, tomato, salsa, sour cream, guacamole, sliced black olives, etc.

Fresh Tomato Soup

For this recipe, you will need to search out the very best tomatoes you can find. Go to a local farmer’s market, sign up for a co-op or grow your own. In a pinch, use very high quality canned tomatoes, but it won’t be quite the same. If you use the rock hard, flavorless tomatoes from the convenient Mega Mart, you will be gravely disappointed. This recipe can be halved, but why would you? After the first taste, you will never buy canned tomato soup again. Freeze the leftovers (if there are any) in individual or meal sized portions.

5 pounds fresh tomatoes (or equivalent in canned)

1 tablespoon olive oil

1 large onion, peeled and diced

1 large potato, peeled and diced

1 large carrot, peeled and diced

1 – 2 cups all natural vegetable or chicken stock OR all natural bouillon

2 cloves garlic, peeled and minced

1 – 2 teaspoons of sugar

salt and pepper to taste

First, peel your tomatoes. [To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom (blossom) end. Using a slotted spoon, plunge the tomato into boiling water for a few seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin.] Seed them if desired, then chop.

In a large pot, over medium heat saute the onion, potato and carrot in the olive oil for 10 minutes, stirring occasionally.

Add the tomatoes and simmer another 10 minutes. Then add the garlic and sugar. If the mixture isn’t very juicy, add the broth. If it’s already pretty juicy, just add a teaspoon or two of bouillon. Simmer for 10 more minutes.

Season with salt and pepper to taste. Adjust sugar as needed.

Let cool slightly and blend until smooth using a blender, food processor or immersion blender. If serving immediately, reheat gently. If not, cool, pack and refrigerate or freeze.

Servings: It’s hard to count because I could drink half the batch with a straw, but this recipe does make about 12 cups of soup or the equivalent of 5 cans of soup.

Tips: You can add a touch of cream or butter for richness. Basil and/or oregano add an herbal flair.

Serve with artisan bread and sweet cream butter or a grilled cheese sandwich made on wheat bread with sharp cheddar cheese for a complete meal.

2 cups all purpose flour, plus more for dusting

3/4 cup whole wheat or oatmeal flour*

1/4 cup cornmeal

1/2 teaspoon instant yeast

1 1/4 teaspoons salt

wheat bran, cornmeal or flour, for coating crust

1 5/8 to 2 cups water, as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended. Add water a little bit at a time if needed. Dough should be sticky. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours, at warm room temperature, about 70 degrees.

The dough is ready when surface is bubbled. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking, gently and quickly shape dough into a ball. Generously coat plastic wrap (or waxed paper) with wheat bran, cornmeal or flour; put dough seam side down on plastic wrap and dust with more wheat bran, cornmeal or flour. Cover with a clean cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not spring back when poked.

Thirty minutes before dough is ready, heat oven to 450°F. Put a 6- to 8-quart heavy covered pot, bowl or round casserole (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under plastic wrap and turn dough over into pot, seam side up. Jiggle the pot or bowl to try to even it out. Any imperfections will make the bread look more rustic. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown and delicious. A finished loaf sounds hollow when you tap on it. Place on a cooling rack.

Yield: one 1 1/2 pound loaf

Tips: *To make oatmeal flour, grind quick cooking oatmeal in a food processor until it becomes a rough powder.

If white bread is desired, use 3 cups all purpose flour.

This bread should be eaten within a few days. If there’s any left over, slice, place in airtight zip bags or a storage container and freeze for up to three months.

Ingredients:

2 pounds of fresh beets, peeled and diced

1 cup diced celery

1 medium onion, peeled and diced

1 pound red skin potatoes, diced

1 pound cabbage, diced

1 1/2 pounds stew beef

8 cups all natural chicken broth (or water)

1 tablespoon minced garlic

2 bay leaves

salt, pepper, and all natural chicken bouillon, to taste

After prepping all the vegetables, they should look like this:

You can roast the beef on a sheet pan with a little oil for about 20 minutes at 400* or pressure cook the beef with 1/4 cup water for 12 minutes. Once the beef is cooked, add all ingredients to a large pot or pressure cooker. Simmer for 30 minutes, or until beets are tender. If using pressure cooker, cook for 7 minutes. Remove bay leaves and adjust seasoning to suit your taste.

Servings: 8-12

Tips: This soup freezes well. Recipe can be halved or doubled!

If you don’t care for beets, substitute parsnips or turnips.

If using Russet potatoes, peel before dicing.

For a vegetarian delight, omit beef and use vegetable broth.

This soup is hearty and full of healthy vegetables, but not too filling for summer. It makes great use of leftover chicken and vegetables withering away in your crisper drawer. I made this in a pressure cooker for ease of preparation, but you could cook this in a soup pot, as well.

8 cups chicken broth

2 cups cooked, shredded chicken

1/2 cup dry navy beans

3/4 cup dry great Northern beans

3-4 small potatoes, peeled and cut in 1/2 inch dice

10 baby carrots or 2 small carrots, cut into 1/4 inch thick coins

1/4 cup diced red onion

1 cup diced celery

2 cups shredded zucchini

2 bay leaves

1 teaspoon pepper

1 teaspoon Mrs Dash Original Blend

1 teaspoon parsley

all natural chicken soup base or bouillon, as needed

Combine all ingredients in a 6 quart pressure cooker. Cover and bring to a boil. After regulator begins rocking, cook for 6 minutes. Cool immediately. Remove bay leaves and check seasoning before serving.

Servings: 6-8

Tips: There is no need to soak these beans when using a pressure cooker. If cooking on stove top, follow package directions for soaking and precooking beans. If you insist, use one 14-16 ounce can of each kind of bean, thoroughly rinsed and drained.

For preparation in a regular soup pot, cover and simmer soup for 30-40 minutes or until beans and vegetables are tender.

I prefer homemade broth, but if you don’t have any, use four 14-16 ounce cans of all natural, low sodium broth.

Freeze in individual portions for up to 3 months.

Since all three recipes bake for the same amount of time at the same temperature, make all of them for a fun and easy dinner. Cheaper than going out to eat and tastier, too.

Stuffed Mushrooms
12 crimini or button mushrooms, stems removed
1/4 pound apple sausage, cooked, crumbled
2 tablespoons shredded cheddar cheese
1 teaspoon finely chopped onion
4 mushroom stems, finely chopped
1/2 teaspoon seasoned salt and pepper blend
nonstick cooking spray
Preheat oven to 400*.
Prep a baking sheet with cooking spray.
Mix sausage, cheese, onion, stems, and seasonings in a small bowl. Using a teaspoon, stuff mushrooms with filling. Press filling in with spoon, if necessary.
Place mushrooms on baking sheet. Cook for 25-30 minutes, or until mushrooms are tender.
Servings: 2-4
Tips: Try Italian or chicken sausage, chorizo, ground beef, etc for different variations. Use Swiss, mozzarella, provolone, or co-jack instead of cheddar.

Oven Fried Zucchini Sticks
1 medium sized zucchini or yellow squash
1 cup Italian seasoned panko bread crumbs
2 tablespoons flour
1 egg
1 teaspoon water
nonstick cooking spray
Preheat oven to 400*.
Cut zucchini in half lengthwise, then in half width wise. Quarter each of the four pieces. (You should have 16 pieces.)
Prep a baking sheet with cooking spray.
Combine panko and flour in a shallow bowl. Beat egg with water in another shallow bowl.
Dip zucchini sticks first in egg, then in panko. Place on baking sheet and bake for 25-30 minutes or until golden brown and crispy.
Serves: 2-4
Tips: Serve with ranch dressing or warmed marinara sauce for dipping.

Loaded Potato Skins
3-4 small potatoes (4 inches long)
1 teaspoon butter
2 teaspoons sour cream
1 slice bacon, cooked and crumbled
4 teaspoons shredded cheddar cheese
salt and pepper to taste
Poke several holes in each potato with a fork. Microwave on high for 2-3 minutes or until tender. Halve each potato lengthwise. Carefully scoop out potato, leaving skin intact.
In a small bowl, combine potato, butter, sour cream, and bacon. Refill skins with potato mixture. Place on baking sheet and bake for 20-25 minutes. Top with cheese and bake 5 more minutes. Season with salt and pepper.
Serves: 2-4
Tips: Serve with ranch dressing for dipping.

Last week’s trip to the Farmer’s Market netted this veritable cornucopia of produce. I paid $8.00. At Walmart, the four bell peppers alone would have set me back  $7.44! Thank you  to Johnson’s Produce for their discount box.

This week’s overflowing pile of vegetables was a whopping $9.70. That’s a lot of money to me, but not really too bad for 29 items. And the cost of 11 bell peppers at Walmart would be $24.80! I’d much rather pay 33c each.

Stuffed pepper party at my house!