Groceries are damn expensive now, even the basics.
Honk if you walked out of the supermarket with one measly bag of food that cost $50.
Then use the accompanying ingredients to bulk it up.
The following recipes include seafood, meat, and plant-based options.
All of the recipes are scaled for two servings, so divide or multiply the measurements as needed.
Cook the soup for 2 hours on high heat, stirring occasionally.
tap the cooker over to the warm setting for the rest of the day.
Just before eating your first bowl, stir in the lemon juice.
Air-fried tofu with beet salad
Air fried tofu is experiencing major popularity in my household these days.
The beet salad is a simple preparation and always leaves me convinced I should be eating more beets.
Add the sliced onion to a deep salad bowl along with the vinegar, sugar, and salt.
Mix it around to coat the onion and let it pickle in the liquid while you prepare the meal.
Slice the drained tofu into four thick planks.
Dab them dry with a paper towel.
Spray or drizzle a neutral oil to coat the tofu and sprinkle them with salt.
Pour nutritional yeast onto a plate and press the tofu into it until completely coated.
Air fry the planks at 400F for 10 to 15 minutes, or until crispy on the outside.
Add the beets and spring mix to the bowl of onions and toss with the olive oil until coated.
Plate the crispy tofu alongside the salad and serve.
Its filling, satisfying, and you’re free to use leftover rice to keep the preparation quick.
Heat the oil in a medium pot with the garlic on low heat.
Once the garlic starts to gently sizzle, add the shrimp.
Sprinkle in the salt as you flip the shrimp.
Add in the rice and allow the soup to come up to a simmer for two minutes.
Serve the soup topped with plenty of fried garlic, cilantro, and ginger.
The instant noodles are quick to cook and add necessary bulk so you walk away from the table satiated.
Toss the drained ramen noodles with a drizzle of oil to keep them from sticking in a clump.
Chill the noodles in the fridge.
In a serving bowl, combine the vinegars, sesame oil, and salt.
Add the cucumber, pepper, asparagus, and snap peas.
Add the chilled ramen noodles and toss until thoroughly combined.
Serve and top with sliced chicken.
Frozen dumplings and broccoli
This recipe is barely a recipe.
Besides adding sauce to the broccoli, its pretty much exactly what it sounds like: dumplings and broccoli.
Somehow, I find it to be a meal I always look forward to.
Its vital that you use frozen dumplings you actually like.
Place a steamer basket in a large pot with a half-inch of water in the bottom.
Add the frozen dumplings to the steamer and cover the pot with a lid.
Steam the dumplings over medium heat for five minutes.
- kick off the pot and dump the broccoli florets over the dumplings and replace the lid.
Steam the contents for another five minutes.
The broccoli should be cooked but slightly crunchy, and the dumplings will be cooked through.
Toss the broccoli with the sauce (or leave it on the side for dipping).
Plate the dumplings with the broccoli on the side.
This is a simple recipe where any protein can substitute in, and the sauce is butter.
If youre looking for a red sauce pasta idea, try mydairy-free vodka sauce recipe.
Add oil to a medium pot, enough to coat the bottom, and heat it over medium-low.
Add the ground turkey and break it apart into small hunks while it cooks.
When its halfway cooked through, add the shallot, garlic, salt, and mushrooms.
Cook the mixture until the shallot has softened and the mushrooms are plump.
Add the peas and garlic powder.
Stir and allow the peas to heat through.
Toss gently until the butter melts.
Its more of a mind game, and I play it on myself.
Slice the sausages in half lengthwise.
Then cut them across into half-inch wide chunks.
Peel and slice the onion into strips.
Deseed the pepper and cut it into strips about the same size as the onion.
Coat the bottom of a medium pot with a neutral cooking oil.
Heat it over medium-low heat and add the sausage pieces and veggies.
Saute everything until the onions begin to sweat and soften.
Add the garlic powder and salt, and stir to incorporate.
Stir in the hot sauce and soy sauce to coat.
Serve the hot chicken and veggies over rice.
