One thing I’ve been trying to do lately with cooking is to use less processed foods. Everything I read tells me that all those unpronounceable ingredients are not very healthy. And when I read labels, most every packaged food product contains tons of salt and hydrogenated oils. So, I have stopped buying Hamburger Helper – even though it was easy to make and everyone liked it 🙂
Although I confess I don’t like the extra work and do feel a bit Amish at times, that’s what leads me to try keeping our food as close to its natural state as possible. Do you have some items that you make instead of buying them? If so, please share. I’d love to know blog posts where you list your recipe, too.
Here’s the week’s plan:
Monday: Chicken Nachos – I have made nachos, but this is a new recipe to me. I like the idea of the celery (it’s a vegetable!), although no one really enjoys celery. So I guess either they’ll get a little of it, or I’ll end up with a big plate of nachos all to myself 🙂
Tuesday: Tater Tot Casserole – a la the Duggars of “19 Kids and Counting.” I know it’s not the healthiest thing in the world, but I improve it by adding much less meat and I’m toying with the idea of making my own cream soup … that way I can use skim milk and leave out the preservatives. Cream soups are so expensive anyway (I always buy the lower-fat type which never go on sale). Anyone make their own cream soups? Was it successful?
Wednesday: Fish night – Van Kamp’s fish filets (yeah, I know – so much for the non-processed foods …) with rice and a veggie
Thursday: Tortilla Soup – a family favorite
16 oz. refried beans – None in the pantry, so I’m going to try making my own
14.5 oz. chicken broth
5 oz. chunk chicken (I usually just cook 1 chicken breast)
15.5 oz. black beans, rinsed
3/4 cup salsa
Combine all ingredients. Bring to a boil, then reduce heat and simmer 10 min.
Crumble a few tortilla chips in the bottom of each bowl.
Ladle soup over chips and sprinkle with cheddar cheese.
Friday: Stir fry: in a skillet, I cook chicken breast pieces, bean sprouts, snap peas, carrots, and soy sauce. Serve over rice.