When the weather turns cold, Mom declares it to be “Soup Day”.
The date of Soup Day is not only dependent on the temperature but also on her mood so I keep the Homemade Soup from a Can & Real Southern Cornbread ingredients on hand from early fall. One batch of soup can last all winter long because we store leftovers in the freezer, making fresh cornbread every 2-3 meals.
I consider the soup “homemade” because you can customize it to your liking. The cornbread is “Southern” because it is salty, not sweet like Northern (Yankee) Cornbread.
You can cook up a restaurant favorite in less than 10 minutes for less than $2.50 ea.
Quick, easy, cheap, and tasty! What’s not to love?
Back when I was a kid, my single mom got some meal plans from the US government for cooking healthy meals on a budget. I’m pretty sure this Meatloaf Burgers recipe was one of them.
It’s important to understand why meatloaf was invented. The eggs and crackers helped stretch the ground beef, a practice that was crucial during hard times. Though beef isn’t such a luxury these days, we can still benefit from reducing the amount of red meat in our diet.
But I love these meatloaf burgers because of the taste — They’re flavorful, super-juicy burgers with all the onions and Worcestershire sauce built-in.
Plus, I can make a huge batch and pull them from the freezer for easy meals later.
I make a taco salad pasta dish I affectionately call Mexican Mess or Micro Taco Salad. I have no idea where the recipe came from.
The taco pasta is sort of like a Mexican-spiced Spaghetti with Meat Sauce … but once you add all the toppings, the similarity fades.
Stretching meat with pasta (or beans or tofu) has long been a strategy for poor folk (myself included) but it is also healthy by cutting red meat consumption. And using whole wheat or fiber-fortified pasta makes the dish even more nutritious.