Well, what have I been cooking lately? A lot, lol. I have my IVIG infusion tomorrow and since lately it knocks me on my hiney for a good 3-4 days at least, I have made a lot of stuff for easy cooking. Unfortunately my spouse is out of work at the moment so I wanted to save money over the few convenience foods I can eat. I baked and froze up two loaves of bread. I use the King Arthur Flour gluten-free bread mix, it is better than anything you can buy and makes more slices. Thawed out from the freezer it doesn't need toasting. I love it. I made a big batch of refried beans in the crock pot. Basically you cook a pound of pinto beans with 5 and a half cups of water, a half jalapeno(seeded), cumin/salt/pepper/garlic/onion powder on low for 8 hours then mash. Save some of the liquid out and add back in as needed. If you use chicken broth for some of the liquid it is really good. That made five meal's worth for us two. I grilled up chicken and froze a few whole cooked chicken breasts to toss into pasta. Froze some cooked taco meat. So, I have a freezer full of stuff that my husband will be able to easily put together, since he is home to take care of me. I guess that is one good thing out of our circumstances.
If anyone has recommendations on cheap cuts of meat and how to cook them, I am all ears. I have been buying ground turkey for half the price per pound of ground beef, for use in stuff where it blends in well. Speaking of ground turkey, I had a friend raving about how wonderful tater tot casserole is. So I tried it, and it is good. Not up my alley with all that fat but was tasty.
gluten-free Tater Tot Casserole:
1 lb ground turkey, cooked (i used 3/4 lb)
2/3 bag Ore Ida tater tots
1 can progresso creamy mushroom soup
2/3 cup low fat sharp cheddar, shredded
Salt and pepper to taste
Combine it all in a 8x8 pan and bake at 350 for one hour. Makes 6 servings.