25 ingredients, 15 meals

p1020435We started our video, How to Stock Your Kitchen for Fast and Easy Meals, by showing what to buy and keep on hand for each MyPyramid food group - and then realized - we are going to lose our audience because it is too overwhelming to show so many foods - although we had a lot of fun listing the best items from each food group and we are probably going to make a fun handout using our list.So after watching our first take, my assistant and I decided that we have to come up with a master list of around 20 foods to buy and then show  at least 12 different fast meals you can make from these ingredients! That is a challenge!! I do admit to stretching the list to 25 items, but then I did come up with 15 different items you can make with those that everyone will like that are easy to prepare - we make them over and over here and my son can even make some of them.Here is our list of foods starting with whole grains, lean protein, fruits and vegetables and dairy (mostly fat-free except for Parmesan cheese which is used sparingly):

  1. Pasta, whole grain penne
  2. Brown rice
  3. Tortillas, whole wheat
  4. Lentils
  5. Chicken, whole
  6. Fish
  7. Walnuts
  8. Salad mix
  9. Fresh spinach
  10. Tomatoes, plum
  11. Baby carrots
  12. Broccoli
  13. Butternut squash
  14. Zucchini
  15. Onions
  16. Canned diced tomatoes, no added salt
  17. Strawberries
  18. Blueberries
  19. Celery
  20. Apples
  21. Potatoes
  22. No Salt Added Tomato Sauce
  23. Fat-free sour cream
  24. Yogurt – light vanilla
  25. Parmesan cheese

The cost for all of those ingredients was just $63!! (This assumes you have staple cooking items like oregano, black pepper, cumin, coriander, ginger, garlic, bay leaves, thyme, vinegar, oil, soy sauce and sesame oil on hand. )And our list of meals - including 1 snack and 2 desserts:

  1. Lentils and rice – plain, winter squash, onions
  2. Lentils and rice – burrito or wrap
  3. Whole chicken - Roasted with potatoes/onions, carrots, salad
  4. Chicken salad – with chicken, potatoes, salad
  5. Chicken - pasta, broth, veggies
  6. Chicken with rice – arroz con pollo
  7. Chicken stir fry – spinach, celery, broccoli, onions, carrots
  8. Chicken rice veggie soup
  9. Fish – microwave with zucchini and rice
  10. Tortilla Pizza
  11. Potato Pizza – potatoes with plum tomatoes, spinach, onions, parmesan cheese
  12. Baked stuffed potato – potato with broccoli, ff sour cream, parmesan
  13. Snack platter with apples, carrots, celery
  14. Dessert with berries and yogurt
  15. Apple sauce with vanilla yogurt

We feel this teaches many lessons -

  • Making balanced low-fat, high-fiber meals that are based on grains, fruits and vegetables with minimal amounts of animal protein and fat - helps you get to requirements of MyPyramid and the Dietary Guidelines
  • Buying more fruits and veggies is a great idea to add variety and color for all of your meals - note how we just have a few grains and lean protein items on our list
  • You can save money, time and calories by cooking yourself versus going out to eat.
  • You save a lot of money by buying less-processed food and it really doesn't take that much more time or effort to cook yourself - with our easy ways of course!
  • Stocking your kitchen for fast healthy meals that save significant time, money and calories from eating out
  • How to use planned overs
  • Meal planning and list making
  • Time saving tips
  • Cooking tips

Stay tuned!

Print Friendly and PDF
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous
Previous

100 Calorie Snacks - in Pictures

Next
Next

Stock Your Kitchen For Fast Healthy Meals