Meals with What You Have

Like many others, I am trying to serve others by sticking close to home these days. It is amazing to realize how many times I run to the store in a week!

In hopes of minimizing my own trips to the store, I'm brainstorming a list of easy, flexible meals that work with what you have on hand.

In case it's helpful:

• One of my favorite sites has a "Fridge Forage" post. Excellent ideas! 
• Scrambled eggs (or fried eggs, for half my family)
• French toast
• Simplest version: any kind of sliced bread, dip in a mixture of beaten eggs and milk (with cinnamon and vanilla is best). Grill until golden, flip and finish on the other side. Top as desired.
• PB&J
• Ever a classic (Try grilling it for a gooey twist. Or sub honey for jelly.)
• Pizza tortillas 
• Simplest version: tortillas with cheese and pepperoni ... if desired, add marinara sauce, other veggies/pizza toppings. Microwave or heat in a skillet.
• Ants on a log
• Simplest version: Celery with peanut butter  ... sub any other veggies, hummus, other nut butter or substitutes, make your own peanut butter, add raisins or craisins
• Yogurt (try homemade) 
• Soup
• Simplest version: saute carrots, onion, celery, and garlic (or whatever you have) in a little oil, add water and bouillon, any meats, veggies, pastas, rice, beans, etc. Tasty with 1 teaspoon oregano and basil.
• Supper on a slice
• Simplest version: slice a loaf of French bread in half, top with 1-1.5 pounds ground meat (beef, chicken, turkey, etc). Bake at 350 for 40 minutes. Top with shredded cheese and bake 5 min more. (Slightly dressed up version.) 
• Quesadillas
• Simplest version: tortillas with any kind of meat and cheese inside. Make them crispy in the oven with this recipe.  
• Fried rice
• Simplest: use cooked, cooled rice and add frozen veggies, meat, a bit of soy sauce, garlic powder ... if desired, add ginger, scramble in an egg, etc
• Stromboli
• Simplest version, make a simple pizza dough, fold it around meat and cheese. (Like this.)
• Beans and rice
• Try something like this. 
• Rice and Cheese Souffle
• Surprisingly easy, filling, and good. 
• Smoothies
• Simplest version: frozen bananas (or other fruit) with milk, juice, water, etc.
• If the only fruit you have is bananas, this or this is still really delicious.
• Pasta
• Simplest version: cook noodles per box. 
• Toppings: marinara sauce, olive oil or butter and garlic powder with Parmesan cheese, add meats, veggies, cheeses.

Easiest-Ever Homemade Ice Cream

I have decided that food is one of my love languages.  So it was just delightful to have the South Campus staff and their families over for a "taco bar" picnic in the park yesterday. The Lord was so kind that the deluge of rain didn't break forth until Ben was backing the van-full of picnic supplies back to our garage to unload!

Homemade ice cream was on the menu for dessert, and at the request of a friend, here is the recipe!  (Well, actually 4 recipes.)


No-churn ice cream. No ice cream maker required.  Two basic ingredients make the base. And then just imagine the possibilities from there ...


From my heart to yours, here they are:

Strawberry Cheesecake No-Churn Ice Cream

1 c. graham cracker crumbs
2 T. butter, melted
1 can sweetened condensed milk
6 oz. cream cheese, softened
1 pint heavy whipping cream
1 c. strawberries, mashed
2 pieces cheesecake, in bite-size pieces (optional)

In a small bowl, combine graham cracker crumbs and butter until well-mixed. Let cool to room temperature.

In large bowl, beat together the sweetened condensed milk and cream cheese, until creamy and smooth. Add cream and beat on medium-high for 5 minutes, or until stiff peaks form.  Fold in cheesecake pieces, if desired.

In a freezer-safe container, pour half the milk/cream mixture.  Swirl half the mashed strawberries on top. Sprinkle half the graham cracker crumbs on top.  Repeat layers.  Freeze at least 6 hours.

Serves 10-12


Mint Chocolate Chip No-Churn Ice Cream

1 can sweetened condensed milk
1 t. mint extract
11 drops green food coloring
1 pint heavy whipping cream
1 c. semi-sweet chocolate chips


In large bowl, beat together the sweetened condensed milk, mint extract, and food coloring.  Add heavy whipping cream, and mix on medium-high for 5-7 minutes, or until stiff peaks form. Fold in chocolate chips.

Pour into a freezer-safe container.  Freeze at least 6 hours.

Serves 10-12

Coffee Toffee Caramel No-Churn Ice Cream

1 can sweetened condensed milk
2 T. instant coffee granules

1 pint heavy whipping cream
1/2 c. toffee pieces
3/4 c. caramel ice cream topping, just warm enough to drizzle

In a small bowl, combine sweetened condensed milk and coffee. Microwave at 30 second increments until the coffee dissolves. Refrigerate for 30 min or until cool.

In large bowl, beat together the sweetened condensed milk mixture and heavy whipping cream on medium-high for 5-7 minutes, or until stiff peaks form. 

In a freezer-safe container, pour half the milk/cream mixture.  Swirl half the caramel on top. Sprinkle half the toffee on top.  Repeat layers.  Freeze at least 6 hours.

Serves 10-12


And this one does use an ice cream maker, but it's still super easy ... and a treat for the dairy-free among us.

Chocolate Chocolate Chunk Dairy-Free Ice Cream 

3 c. almond milk, divided
1/4 c. cocoa
1/4 c. sugar
4 bananas
1 c. semi-sweet chocolate chunks

In a small bowl, microwave cocoa, sugar, and 1 c. almond milk for 40 seconds.  Pour into a blender.  Add 2 c. almond milk and bananas.

Blend until smooth.

Pour into ice cream maker, and churn until thick and frozen (20-30 minutes for ours).  Add chocolate chunks for the last 5 minutes of churning, or sprinkle on top.  Serve immediately or pour into a freezer-safe container and freeze.

Serves 10-12

Note: The inspiration for these no-churn ice cream recipes came largely from here.

Favorite Recipe: What's New

I fight food boredom.  Meaning, after cooking the same dish for a while, I just get an itch to make something new.

So, here are two new recipes tried out this week, both considered winners (as ranked by the Head Judge of our household, the fastidious and selective Mr. Ben.  Who likes all food except chewy granola bars.).

Category: New Meals

Winner #1: Chorizo Lentil Stew

• 1 pound Chorizo Sausage
• 1 teaspoon Vegetable Oil
• 1 can (15 Oz. Size) Cannellini Beans, Drained
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• 1 cup Dried Lentils
• 2 cups Chicken Stock
• 6 cups Fresh Chopped Spinach  

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt.

Note: I made this with Polish sausage (since it's what we had) and used dry garbanzo beans, which I just boiled until they were revitalized and ready to include.  And I just used regular old crushed tomatoes, not "fire roasted."  Tasty!

Winner #2: Slow Cooker Honey Sesame Chicken 



4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Note: I put together all the chicken and sauce ingredients and threw it in the freezer for a couple weeks, then thawed overnight and cooked it up this afternoon.  Nice and easy.