Recipes for Poor Single People(guys) (Post them here!)

[mdwildcat04]

Little Ceasar's $5 hot & ready. that should be 2 meals for a single guy.

I know a single guy, who would only consider that a snack. What is worse, he is built like a stick!

 

[rhart]

Get a crock pot. Join Crockpot girls on FB. Get other recipes on Foodtv.com. Rachael Ray does her 30 minute meal show with lots of simple stuff that easy and healthy.
If you cook chicken breast in the CP all day, you can do lots with it when you get home.
Examples: Chiken BBQ, chicken and dumplins, chicken enchiladas, chicken soup.
Also, catch whole pork loin on sale. Put it in the crock pot also for BBQ or loin with carrots, onion and celery. Same with a beef roast.
Manwhich is your friend, so is hamburger helper. Tacos, tuna helper, pasta.

 

[steve666]

Cube Steak Casserole​

Ingredients:
6 cube steaks
1 packet dry onion soup mix
1 can cream of mushroom soup
1 can water
2 – 8 oz. cans mushroom stems & pieces
1 c. Minute Rice (brown or white, I prefer brown)
flour
Directions:
Dredge cube steaks through flour. Brown cube steaks on both sides in a skillet of hot oil. Transfer cube steaks to a 9 x 13 baking dish. Mix soups, mushrooms w/liquid, & water together. Pour over cube steaks. Sprinkle rice over all (aiming most to be in the liquid portion). Cover with foil & bake at 350o for 1 hour.

 

[cbseniour]

Quick, easy and good Chili

1 lb ground beef
1. large onion
1 green bell pepper
2 14 oz cans petite diced tomatoes
2 cans of you favorite chili beans ( I use brooks hot)
Chili powder, ground cumin, oregano, to taste,
salt 7 pepper.

Brown the meat, onions and pepper in a medium dutch oven or similar container, add the other ingredients and let it work for 1/2 hour.

This is the start only, add or subtract, experiment make it your own. I started with this recipe years ago and still get requests for it all the time.

Remember, no rules.

 

[steve666]

Easy, Cheap, and Yummy Casserole
INGREDIENTS:

1 (28 ounce) can baked beans
2 (16 ounce) packages hot dogs, sliced 1/2" thick
1 (7½ ounce) package Jiffy corn bread mix


DIRECTIONS:

• Preheat the oven to 400o.
• Pour the can of beans into a 9x13 inch greased baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer.
• Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean.

Note: I like to stir a couple of tablespoons of brown sugar into my beans before I put them into the dish.

 

[indytechnerd]

1/3 box spaghetti (or other pasta)
1 big can Progresso New England Clam Chowder instead of pasta sauce.

That feeds me and 2 kids (8 and 10) and we get plenty full. Pasta and Clam Chowder is a favorite of the kids.

 

[tgallmey]

bring 2 cups of water to a boil

add Ramon noodles

simmer till not burnt

add provided salt package

stir and attempt to enjoy

 

[PistolBob]

1/2 box of elbow macaroni
1 jar of cheap spaghetti sauce
1 sm pack of shredded mozarella
1 can of mushroom pieces and stems
1 diced onion

Cook macaroni, rinse and drain, dump into a cake pan. Stir in the other stuff. Sprinkle with grated cheese if you have any...otherwise don't. Bake in the oven on 325 for about 30 minutes.

It's even better if you add 1/2 lb of ground any kid of meat. I call this poor man lasagne.

 

[steve666]

30+ Easy Ways to Upgrade Your Ramen Noodles
Mix-ins:
The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. I'm talking simple sauces and condiments like:
· Miso paste
· Chili bean sauce
· Thai curry paste
· Japanese curry powder
· Fish sauce
· Harrisa
· Vinegar
· Ponzu
The key is not to go overboard with too many different competing flavors. Keep it simple. Bear in mind that if you're using a salty condiment, you should omit some of the seasoning packet. You can also add:
· Spices like white pepper, Szechuan pepper, or chili flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!)
· Fats like toasted sesame oil, chili oil, or an animal fat (pork, chicken, or duck are all awesome)
· Citrus juices—a quick squeeze of lemon or lime right before serving can go a long way to brightening flavors.
Vegetation:
Let's face it: Ramen ain't health food. But it's pretty simple to add a bit of roughage to your starch.

• Quick cooking vegetables like baby spinach, romaine lettuce, bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving. They should wilt in a matter of seconds.
• Longer cooking vegetables like broccoli, cauliflower, snap peas, snow peas, shredded carrots, and whatever else your heart fancies can be added to the noodles as they're cooking. It may take a bit of finagling to get the timing just right, but I have faith in you, young grasshopper.
• Frozen vegetables can work great—corn and peas in particular fare well frozen (often being significantly better than their fresh counterparts!). I like to thaw them out by running them under hot water straight out of the tap for 30 seconds or so. They can then be drained and added directly to the hot soup just before serving.

Eggs:
Ramen are pretty much all starch and fat (with most inexpensive ramen brands, the noodles are dehydrated by deep-frying them!). What about adding some extra protein? Eggs are cheap, delicious, and in most cases, can be cooked directly in the same pot with the noodles or the broth. Here are a few simple ways to do it.
· Hard boiled eggs are the easiest - just add the eggs to a pot of cold water, bring it to a boil, then drop in your noodles. The egg should be pretty perfectly hard boiled in just about the same time that it takes to cook the ramen through.
· Soft boiled eggs are a tad trickier, because they involve a time. Drop them into the pot after it's come to a full boil, start a timer, and pull them out after 3 minutes for super-soft, or 5 for a fully-set white and semi-liquid yolk. I like to cut the eggs open and stir the yolk into the broth as I eat it.
· The egg-drop method creates small curds of egg blossoms that float in the broth and coat your noodles. Lightly beat an egg in a small bowl. Once your noodles are cooked, swirl the noodles and hot broth gently around the pot. While the broth is moving, slowly drizzle in the beaten egg. It should set into fine ribbons.
· Poached eggs will never come out perfectly shaped, but who really cares? Just cook the noodles until they've just started to separate from each other (about halfway through their total cooking time), pull the pot off the heat, break a raw egg into the center, place the lid on the pot, and let the whole thing sit for a couple minutes until both the noodles and eggs are cooked.
· Fried Eggs require the use of an auxiliary pan and heat source.
Simple Simmered Meat:
Thinly sliced meats can be cooked in a matter of seconds directly in the pot. Chicken breast, pork tenderloin, or flank steak are all great candidates. I like to pick the pieces up one at a time and swish them back and forth in the hot broth until cooked while the noodles are simmering, then set the cooked meat aside and put it back on top right before serving. Cured meats like ham or bacon are great as well, as are cooked meats like leftover chicken or steak, or hot dogs. Want something really interesting? Add a bit of shredded up beef jerky as your noodles cook. It lends a nice smoky saltiness to the broth, and achieves a really delightful tender-chewy texture.
And that's about it for the basics of ramen cookery. Once you've mastered all of the simple methods, upgrading your noodles is simply a matter of combining various techniques to achieve delicious end results. The most obvious ones are simplified, ramenified-versions of classic East Asian dishes. A dash of fish sauce and lime juice along with some beef and herbs quickly converts a bowl of noodles into a delicious Faux Pho. Add some shrimp and coconut milk, and you've got yourself a quickie-version of Thai style Tom Kha Goong.
With care, you can even make drier stir-fried or cold noodle dishes. The key here is to stop cooking the ramen just before it's completely done, then drain it. It'll continue to soften a bit from the residual heat, as well as cooking further when you stir-fry it or add a hot sauce. As with all stir-fries, the goal is to have your pan hot enough before adding ingredients that you get a nice quick sear before anything can overcook or turn to mush. When stir-frying ramen, I like to use part of the seasoning packet as a marinade for my meat. Cook the meat and vegetables in a hot skillet with oil before adding then noodles and whatever sauce you'd like (plain old oyster sauce with a touch of sesame oil is an easy crowd-pleaser). I like the simple combo of flank steak with snap peas.
Fake ramen-based Pad Thai also makes use of this technique, adding fish sauce, peanuts, vegetables, and a touch of lime and tamarind paste (if you've got it) for a quick, easy stir-fry that's actually better than most of the over-sweetened, gloppy stuff you get from second-rate Thai restaurants. Do things right, and nobody will recognize your ramen when it's wearing its new Thai hat.
Aloha Ramen! combines Spam, pineapple, and a fried egg for some authentic, hyper-traditional Polynesian island flavor. Instant luau - just add hot water! Peanut butter and coconut make for a great chilled ramen salad, and you can get in touch with your inner Chinese-American steam table by throwing together a simple ketchup and pineapple-based sweet & sour sauce (Sriracha optional).
Of course, there's no reason to stay in Asia here. Ramen takes well to Western flavors as well. How about some cheesy chili ramen or a poutine-like dish of toasted raw ramen with gravy and mozzarella? Stir together cooked ramen with a simple gooey cheese sauce, or if you'd prefer, just a block of microwaved Velveeta thinned out with a bit of water, then pop the whole thing in the toaster oven for a Ramac & Cheese with a melty center and nice golden-brown crust.
Remember when Spaghetti Tacos were a thing? Well, here come Ramen tacos to take their place. Adding a pack of crunched up ramen noodles to the beef filling in a standard American taco kit add bulk, texture, and a whole boatload of fun! Go Go Ramacos!
Canned soups can be bulked up nicely with instant ramen. Cream of mushroom, onion, whatever you'd like will work, but my favorite is to add a can of creamed corn, some sliced bacon, and perhaps a shot of heavy cream or milk to a pot of simmering ramen for an instant sweet and smoky corn chowder. A sprinkle of freshly sliced scallions completes this elegant soup, from a more civilized age.
But for the ultimate in fusion-comfort food, Ramen-topped shepherd's or cottage pie is the way to go. Mashed potatoes can be a pain in the butt to make for such a simple dish. Why not just boil some noodles, and use them as your pie crust instead? The top of the noodles dry out and become super-crisp under the broiler, while the noodles underneath remain tender. It's a uniquely delicious textural contrast, and one that I believe can help bring the world together.
Of course, we're barely scratching the surface here. Ramen may be one of the cheapest foods in the supermarket, but with imagination and a bit of cross-cultural, cross-class love, it can be one of the most versatile staples in your pantry.

 

[Roadie]

Quick, easy and good Chili

1 lb ground beef
1. large onion
1 green bell pepper
2 14 oz cans petite diced tomatoes
2 cans of you favorite chili beans ( I use brooks hot)
Chili powder, ground cumin, oregano, to taste,
salt 7 pepper.

Brown the meat, onions and pepper in a medium dutch oven or similar container, add the other ingredients and let it work for 1/2 hour.

This is the start only, add or subtract, experiment make it your own. I started with this recipe years ago and still get requests for it all the time.

Remember, no rules.

A great way to make this even easier is to get the pre-cut onions and peppers from the frozen section. If you are poor that week, beans are cheaper than meat and can stretch it.

If you are really poor, most stores have frozen ground turkey in a "tube" around $1.50lb, sometimes on sale for a dollar or less. It comes in a tact flavor that works good in chili.
If you have some beef bullion you can stir it into the turkey when cooking it to give it more of a hamburger flavor.

 

[Ogre]

A cup of hot water and two Taco Bell sauce packets make an excellent soup...

 

[Dyerbill]

I'm single and this is one of my favorite meals.....


Boneless skinless chicken breast on real wood charcoal, direct heat, baste with garlic butter and seasoning of your choice......
Baked potato in the mic for 6 to 8 minutes and 3 or 4 on the grill......bag salad from the store and a cool adult beverage.................aah

 

[itstheKman]

Two of my favorites:

1) Mix up some mac and cheese (or shells and cheese, which I prefer) and add in some grilled or microwaved cut up sausage links/hot dogs.

2) Throw a couple of chicken breasts in a crock pot with enough water to cover the breasts, and add a package of taco seasoning and let cook for approximately 3-4 hours on high. Makes for easy chicken fajitas.