What's For Dinner, or Lunch, or Breakfast.. aka Whatcha eating?
- Thread starter Just Kevin
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I usually love cooking considering my heritage gives me a lot of food to work with. I usually cook pretty often, unless someone else in my house is willing to. Today's a lazy day so I had noodles for lunch (stereotypical amirite), but I'll probably have something more diverse for dinner.
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Some homemade sauced chicken tenders, green beans, and a side salad is what I'll be having in an hour or so.
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LMAO it's so funny we talked about having a recipe thread (and one is buried somewhere but you were the one who finally put it up. Thanks @WeWantanAttitudeEra
Here is my dish i made tonight, it turned out fucking amazing, and im not tooting my own horn, i honestly expected mediocre.
Ingredients
2 cans of sauce (i will have to edit to change size when i buy more, the others are in recycling) regular size you get from the store - mine were on sale for .50 each.
1 can pureed tomatoes (can make it two, im not a huge fan of tomatoes)
3/4ths can progresso starters - basil (easy to find, wait to find it cheap)
1lb ground chicken
1lb ground pork (can be seasoned, i didnt get it as i season myself)
1 white onion diced small
4-8 cloves garlic (i went 6) diced small
enough spinach to cover the inside, about 2 salad bowls worth (sorry)
1 thing of light ricotta (same as fat free, literally)
1 egg
2-3 handfuls of Parmesan cheese
1 bag kraft mozzarella (again will check size and edit)
2 bags kraft pizza blend (can sub for colby if you want)
1.25 boxes lasagna (snag a few when you get them on sale, i got 3 for 3$ the other day)
It ended up being about 12$ total.
You can add tomato paste if you want, i just cooked it over the course of 3.5 hours before hand to let it simmer down and cook down to a thicker portion.
Spices: Cracked black pepper - probably about a half-2/3rd tablespoon.
Seasalt - just add about 4-5 turns of it, if using regular salt 2 pinches should do.
Italian general spice (easy to find and cheap)
Dried Parsley, 2 pinches
Sriracha sauce, add enough to smell as you cook the pork, about 3-4 tablespoons
Red pepper flakes - add to taste, i did about 8 shakes, which was probably 2 tablespoons.
To cook:
1. Start by heating the pan, get it nice and hot before turning it down from high to about a 7, adding onions and garlic, and cook until the onions start to juice.
2. add your pork first, breaking it down and adding your sriracha, cooking until it starts to brown, one side is fine.
3. add ground chicken, and break it down while adding the other spices to begin with (pepper, salt, red pepper, italian, but NOT PARSLEY YET)
4. Wait about 3 minutes or so, until the chicken starts to brown and you can smell the seasonings. Then, add your tomatoes.
5. Let cook 5-8 mins, stirring regularly and combining the ingredients, breaking down the meat into smaller portions (dont have to break them down too much, i used a potato smasher later on, it worked great)
6. add one can of the tomato sauce, and about half of your progresso basil starter. It is a whiter colour, which will give you more of an orange than red when finished.
7. turn it up to high, and let simmer for 5 minutes, before adding your next can of tomato sauce, let cook while stirring for a few minutes, before adding your parsley.
8. turn down to a simmer, and stick around for about 10 minutes while you stir and make sure the boil goes down to a mild boil (meaning only parts will be bubbling still)
9. When it gets down to a mild boil, dip out and return every 15-20 mins, stirring and tasting (add ingredients a small amount at a time, tasting each time you stir)
10. Let it go for a solid 2 hours or so.
11. When you hit the 2 hour mark, turn it up to a 3-4 heat, and put your lasagna noodles in luke warm water, dont boil the shit.
12. for the next half hour, stir every 10 minutes tasting and also moving your noodles around in the water to make sure they dont stick, putting the ones on the top down to the bottom to make sure they all spend time submerged.
13. Turn it back down to a simmer for about 45 minutes, and hopefully by now you have a reasonable tasting sauce (dont expect gold, it should be decent with nothing overpowering anything else) Preheat oven to 375
14. When that is all done, in a bowl crack and egg, putting your ricotta on top, and mixing it all together until there are no giant yellow spots.
15. After that is finished, wash your spinach, take out any huge stems (the small you wont notice) and begin to assemble.
16. put your meat sauce on the bottom, then noodles, meatsauce, cheese, noodles, spinach, ricotta (it wont go on easy, just get it as even as possible) a little meatsauce, then again....noodles meatsauce and cheese for the top.
17. Cover the bitch in aluminum foil, and throw it in the oven covered for 25 minutes.
18. (optional) snag your french bread you either got frozen (thaw for a day) or fresh on sale at the place, and cut it up nice, putting your extra cheese or some butter and a SMALL amount of garlic salt on them, i did half and half.
19. When you hit 25 minutes, take the lasagna, and cook for another 25-35 minutes (make sure it doesnt burn the cheese on top, but isnt soupy) and then pull it out and let it sit for 10-15 minutes before serving...the reason for that is to let the stuff settle to the point you can get portions together without it being gooey and all over the place.
I know that looks like a grip of work, but i had my laptop 5 feet away, got 3 apps put in, watched some tv and did some IWT shit here while all the lasagna did the work for itself. The best part is that your 12-15$ will net you a solid 8 portions, and leftover lasagna is >>>>>>> anything the next day, as the ingredients do a great job of blending.
Honestly I didnt tell anyone i rocked out ground chicken (3$ a lb as opposed to 4, and got the ground pork when it was on sale and froze it until yesterday morning, letting thaw) and no one had a damn clue. It was healthy, and the spinach wasnt crunchy or anything, it honestly didnt even taste spinachy in any way.
You can sub the basil stuff out if you want, but after trying it i'm for sure doing it again. I got them for cheap as dented cans from the store, and after putting that in for 10-15 mins during the first part it smelled so damn good.
@Majour hopefully this isnt too in the way, ill be posting this to allrecipes.com in the next few days and will make a more legible version, so i can share then, but this is honestly an extremely easy meal, especially when you consider you can cook for yourself in the microwave (although i would suggest the oven always) or have people over for an easy awesome meal that really only requires a simple side (I got blackberries for 1.60 for a container and strawberries for 2$ and used half of each one with a tiny amount of sugar) and milk or whatever you want to drink with it. You can add those in and the half gallon of milk i got and im still barely over 15$ for mine, 20$ max if you dont plan it ahead.
Here is my dish i made tonight, it turned out fucking amazing, and im not tooting my own horn, i honestly expected mediocre.
Ingredients
2 cans of sauce (i will have to edit to change size when i buy more, the others are in recycling) regular size you get from the store - mine were on sale for .50 each.
1 can pureed tomatoes (can make it two, im not a huge fan of tomatoes)
3/4ths can progresso starters - basil (easy to find, wait to find it cheap)
1lb ground chicken
1lb ground pork (can be seasoned, i didnt get it as i season myself)
1 white onion diced small
4-8 cloves garlic (i went 6) diced small
enough spinach to cover the inside, about 2 salad bowls worth (sorry)
1 thing of light ricotta (same as fat free, literally)
1 egg
2-3 handfuls of Parmesan cheese
1 bag kraft mozzarella (again will check size and edit)
2 bags kraft pizza blend (can sub for colby if you want)
1.25 boxes lasagna (snag a few when you get them on sale, i got 3 for 3$ the other day)
It ended up being about 12$ total.
You can add tomato paste if you want, i just cooked it over the course of 3.5 hours before hand to let it simmer down and cook down to a thicker portion.
Spices: Cracked black pepper - probably about a half-2/3rd tablespoon.
Seasalt - just add about 4-5 turns of it, if using regular salt 2 pinches should do.
Italian general spice (easy to find and cheap)
Dried Parsley, 2 pinches
Sriracha sauce, add enough to smell as you cook the pork, about 3-4 tablespoons
Red pepper flakes - add to taste, i did about 8 shakes, which was probably 2 tablespoons.
To cook:
1. Start by heating the pan, get it nice and hot before turning it down from high to about a 7, adding onions and garlic, and cook until the onions start to juice.
2. add your pork first, breaking it down and adding your sriracha, cooking until it starts to brown, one side is fine.
3. add ground chicken, and break it down while adding the other spices to begin with (pepper, salt, red pepper, italian, but NOT PARSLEY YET)
4. Wait about 3 minutes or so, until the chicken starts to brown and you can smell the seasonings. Then, add your tomatoes.
5. Let cook 5-8 mins, stirring regularly and combining the ingredients, breaking down the meat into smaller portions (dont have to break them down too much, i used a potato smasher later on, it worked great)
6. add one can of the tomato sauce, and about half of your progresso basil starter. It is a whiter colour, which will give you more of an orange than red when finished.
7. turn it up to high, and let simmer for 5 minutes, before adding your next can of tomato sauce, let cook while stirring for a few minutes, before adding your parsley.
8. turn down to a simmer, and stick around for about 10 minutes while you stir and make sure the boil goes down to a mild boil (meaning only parts will be bubbling still)
9. When it gets down to a mild boil, dip out and return every 15-20 mins, stirring and tasting (add ingredients a small amount at a time, tasting each time you stir)
10. Let it go for a solid 2 hours or so.
11. When you hit the 2 hour mark, turn it up to a 3-4 heat, and put your lasagna noodles in luke warm water, dont boil the shit.
12. for the next half hour, stir every 10 minutes tasting and also moving your noodles around in the water to make sure they dont stick, putting the ones on the top down to the bottom to make sure they all spend time submerged.
13. Turn it back down to a simmer for about 45 minutes, and hopefully by now you have a reasonable tasting sauce (dont expect gold, it should be decent with nothing overpowering anything else) Preheat oven to 375
14. When that is all done, in a bowl crack and egg, putting your ricotta on top, and mixing it all together until there are no giant yellow spots.
15. After that is finished, wash your spinach, take out any huge stems (the small you wont notice) and begin to assemble.
16. put your meat sauce on the bottom, then noodles, meatsauce, cheese, noodles, spinach, ricotta (it wont go on easy, just get it as even as possible) a little meatsauce, then again....noodles meatsauce and cheese for the top.
17. Cover the bitch in aluminum foil, and throw it in the oven covered for 25 minutes.
18. (optional) snag your french bread you either got frozen (thaw for a day) or fresh on sale at the place, and cut it up nice, putting your extra cheese or some butter and a SMALL amount of garlic salt on them, i did half and half.
19. When you hit 25 minutes, take the lasagna, and cook for another 25-35 minutes (make sure it doesnt burn the cheese on top, but isnt soupy) and then pull it out and let it sit for 10-15 minutes before serving...the reason for that is to let the stuff settle to the point you can get portions together without it being gooey and all over the place.
I know that looks like a grip of work, but i had my laptop 5 feet away, got 3 apps put in, watched some tv and did some IWT shit here while all the lasagna did the work for itself. The best part is that your 12-15$ will net you a solid 8 portions, and leftover lasagna is >>>>>>> anything the next day, as the ingredients do a great job of blending.
Honestly I didnt tell anyone i rocked out ground chicken (3$ a lb as opposed to 4, and got the ground pork when it was on sale and froze it until yesterday morning, letting thaw) and no one had a damn clue. It was healthy, and the spinach wasnt crunchy or anything, it honestly didnt even taste spinachy in any way.
You can sub the basil stuff out if you want, but after trying it i'm for sure doing it again. I got them for cheap as dented cans from the store, and after putting that in for 10-15 mins during the first part it smelled so damn good.
@Majour hopefully this isnt too in the way, ill be posting this to allrecipes.com in the next few days and will make a more legible version, so i can share then, but this is honestly an extremely easy meal, especially when you consider you can cook for yourself in the microwave (although i would suggest the oven always) or have people over for an easy awesome meal that really only requires a simple side (I got blackberries for 1.60 for a container and strawberries for 2$ and used half of each one with a tiny amount of sugar) and milk or whatever you want to drink with it. You can add those in and the half gallon of milk i got and im still barely over 15$ for mine, 20$ max if you dont plan it ahead.
- Joined
- Jan 25, 2014
- Messages
- 22,799
- Reaction score
- 6,026
- Points
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- Age
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- Location
- North Carolina, United States
Thank you... I will try this ASAP and let you know how mine came out.
like i said in the post man, snag it over time or (really now is the time) just make sure you hit up some good deals for it. I got a lot of it for dirt cheap by hitting up the grocery store with a buddy and getting the items i wanted two of (shit is always limit 1) that way.
Either way, looking forward to it. Just dont let the color worry you, it's all about taste.
Yeah now hit me with some dank authentic southern recipes bby, I love me some southern cooking....and ladies :stopspot:Who knew Aids was such a good cook.:
Who wouldn't? :ksi: When you going to come cook for me?