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Question

I looking for some good CHEAP recipes for dinners for my family, here are my requirements (Cheap is the key word, as we are totally broke right now) (I don't need links to recipe sites, I want tried and true recipes): - there are only three of us (actually 2 1/2)

- Vegetarian (and low in fat)

- No tofu, fake meat or anything too "weird" (my hubby won't touch the stuff)

- No mushrooms

- Something a 3-year-old wouldn't be too scared to try...

- No eggs

- The fewer the ingredients the better (cheap)

Answer 1

lentil soup or any bean soups are good - you can make a simple meal of beans and vegetables

White Bean and Vegetable Soup Recipe

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Ingredients

2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained

1 Tbsp olive oil

1/2 large yellow onion, chopped

1 Tbsp chopped fresh thyme

2 garlic cloves, minced

1/8 head of green cabbage, cut into 1/2 inch pieces

1 cups chopped fresh tomatoes

2 celery stalks, cut into 1/2 inch pieces

1 1/2 carrots, cut into 1/2 inch pieces

5 cups (or more) vegetable stock or canned vegetable broth

1 medium potato, cut into 1/2 inch pieces

1/4 cup chopped fresh basil

1/4 head of red cabbage, cut into 1/2 inch pieces

2 zucchini or summer squash, cut into 1/2 inch pieces

2 teaspoons salt

1/2 cup grated Parmesan cheese

Tabasco sauce (optional)

Method

1 Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.

2 Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.

3 Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.

Serve with ground pepper and bread. Serves 4-6.

Brown lentil and vegetable soup

Ingredients (serves 4)

1 tablespoon olive oil

2 carrots, peeled, diced

2 zucchini, diced

2 sticks celery, diced

1 brown onion, finely chopped

400g can diced tomatoes

2 cups salt-reduced vegetable stock

400g can brown lentils, rinsed, drained

1/2 cup flat-leaf parsley leaves, chopped

1 lemon, quartered

4 crusty wholegrain rolls, to serve

Method

Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.

Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft.

Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper. Serve with lemon wedges and bread rolls.

Lentil and Vegetable Soup With Dumplings

Soup

1-1/4 cups dry lentils

8 cups water (2 quarts)

4 carrots, peeled and sliced

3 or 4 celery stalks, peeled and sliced

1 large onion, peeled and sliced

4 bouillon cubes or 1 teaspoon salt

1 teaspoon garlic powder

1/4 teaspoon black pepper

Dumplings

2 tablespoons vegetable oil

1 egg or 3 tablespoons more milk (see note below)

1/2 cup milk

1-1/2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon each salt & sugar

Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with 2-quarts of water. Bring the mixture to a boil and allow it to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon, garlic and black pepper. Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils will both be tender. Taste and add salt if you think it needs it.

Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils it will disintegrate the dumplings instead of cooking them up into fluffy, glimmering jewels.

While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.



When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling soup and partly from the steam. The steam is what makes them fluffy, and the simmering broth is what cooks them all the way through. If you peak while the dumplings are cooking then they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.

Makes between 4 and 6 servings.

Baked Potato & Leek Soup with Cheddar & Bacon Recipe

Think of a loaded baked potato with butter, sour cream, onion, cheese, and baon. Now picture it as a creamy bowl of delicious soup. Yum! Potatos are used skin and all so be sure to scrub them well.

INGREDIENTS:

2 medium russet potatoes (about 1/2 pound each)

4 Tablespoons unsalted butter

2 medium leeks (white and light green parts), sliced and rinsed well

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

2 cups homemade or low-salt canned chicken broth

4 thick slices bacon, cut into 1/2-inch dice

1/2 cup milk

1/2 cup sour cream

1 cup (about 1/4 pound) grated sharp Cheddar (see Cook's Note)

2 Tablespoons thinly sliced scallion greens or chives

PREPARATION:

Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.

I hope these help

Another recipe which is really good is vegan pancakes made with no dairy or eggs

Yes, it's true, you can make perfectly good pancakes without eggs or even milk! This vegan pancake recipe uses soy milk as a substitute and the result is perfect light and fluffy pancakes. You might also want to try this recipe for vegan blueberry pancakes or a sweet vegan pancake recipe with strawberries. If you're in the mood to try something different, here's a great recipe for vegan apple pecan pancakes. Enjoy!

INGREDIENTS:

1 cup flour

1 tbsp sugar

2 tbsp baking powder

1/8 tsp salt

1 cup soy milk

2 tbsp vegetable oil

PREPARATION:

Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.

Mix in the soy milk and oil and beat together until batter is smooth.

Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat.

When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!

Answer 2

I would try a veggie lasagna. It's pretty simple and shouldn't be too expensive to make. If you're okay with dairy, you could mix ricotta cheese with de-frosted frozen spinach and layer that with noodles and a tomato sauce mixed with your favourite vegetables. Start with salad and bread on the side and you've got yourself a meal.

Answer 3

Do a stir fry with veggies, carrots, celery, peppers. Easy,add some soy sauce or they have stri fry packets for 99c in the asian aisle at the store. I also loved mashed cauliflower, you can use any cheese you want that you have laying around.

1 large head cauliflower, cut into florets

3 cups chicken stock

4 tablespoons butter, cut into pieces

1 cup shredded white extra-sharp Vermont Cheddar

1/4 cup grated Parmigiano

Coarse black pepper and salt

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt

What about extra big baked potates. Put some broccoli and cheese on with sour cream and you have a very satisfying meal. Or Rice and Beans, which is SUPER inexpensive

1 cup quick-cooking rice

1 (15-ounce) can pink beans, rinsed and drained

1 teaspoon chili powder

Salt and ground black pepper

Cook rice according to package directions, adding beans and chili powder at the same time as the rice is added. Season, to taste, with salt and black pepper.

Answer 4

hamburgers