I'd love some meal suggestions (I don't cook)?

I'd love some meal suggestions (I don't cook)? Topic: I'd love some meal suggestions (I don't cook)?
June 19, 2019 / By Cath
Question: Well, I don't exactly make it easy :S I'd love if someone could give me some suggestions. I'm a vegetarian, so no meat or fish. I'm also on a very tight college students budget, so it has to be decently priced. I try to eat organic whenever possible, and I can't cook to save my life (Chopping up a pepper to munch on is about as good as it gets with me). I avoid canned food, boxed food, anything procesed. I also have a metabolic condition, so I generally have a lower then average carb intake (I try to avoid starchy vegetables, bread, etc..). Lately I live off the same three food items and I'm starting to feel icky because of it. Mind you I'm so picky, I don't leave myself many options! I'd love if anyone had suggestions for me. For all three meals, plus snacks (and lunches I can bring to school). Thanks so much for reading!
Best Answer

Best Answers: I'd love some meal suggestions (I don't cook)?

Annabelle Annabelle | 7 days ago
Wow now this one is a challenge for sure. Im not sure what to tell you but if it were myself i would visit some kind of health food store. Try goggling organic foods for one thing. Not sure how tofu will play into this but i do know it takes on the flavors of items it is cooked with. I do know most grocery stores have fresh items in the deli sections that have no meats and are not to pricey. Im not a doctor so all i can do is give you my best guess. Fruits in the morning are good like bananas or pineapple. as for lunch maybe try a veggie soup spice with sea-salt,pepper and maybe a little soy-sauce. for dinner try this but leave out bread and wrap in lettuce. im sorry i don't have more advice for you. this recipe is from the food network. maybe try going to a book store and see if they have a book that could help or ask your doctor,or maybe the campus health adviser. 1 tablespoon Dijon mustard 1 teaspoon Chipotle nonfat sour cream 1 roasted red bell pepper, seeded and sliced 4 oyster mushrooms, marinated and cooked (Sauteed) 1 handful lightly sauteed spinach 2 teaspoons nicoise olives, pitted and thinly sliced 4 thin slices low-fat white cheddar cheese 1 dill pickle thinly sliced lengthwise into long, fat (broad) slices Directions Heat a griddle (or use a sandwich press) or cast-iron skillet to very hot. Spread the mustard and sour cream on the top halves. On the bottom halves layer the roasted pepper, mushrooms, spinach, olives, cheese and pickle. Cover with the top halves, and wrap each sandwich tightly in aluminum foil. Place these sandwiches on the griddle or skillet, and then place a heavy skillet on top; try to distribute the weight evenly over the sandwiches. (You can even use a brick to do this!) Cook 3 to 5 minutes, pressing down occasionally to flatten the sandwiches. Serve immediately
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Annabelle Originally Answered: I have 7 people to cook for, including 5 children. I would love healthy meal ideas.?
Roasting a large piece of meat for a Sunday dinner leaves leftovers that can be used all week long. Roast a ham and serve with scalloped potatoes and a vegetable. This leaves ham for sandwiches, omelets, breakfast biscuits and a ham bone to make pea or bean soup. The same for turkey, sandwiches, casseroles and soup. Roasting 4 chickens and using 2 for dinner leaves leftovers for casseroles and chicken salad. Utilizing leftovers is how I planned meals for my family of 6 for many years. Chicken enchiladas are great meal to use leftover chicken, served with some rice and beans a salad on the side, very economical. They freeze well also. Freezing meals or parts of meals is a huge time saver. You do have to invest the time to prepare things to freeze but the rewards of a well stocked freezer is a huge payoff. Buying pantry items on sale like canned vegetables, tomato sauce, fruit and pasta gives you a head start on meals. When ground beef is on sale plan on making up several quart size freezer bags of spaghetti sauce, chili and foil pans of cheesey beefy macaroni casseroles to freeze. Same for pies, cakes, brownies and cookies. I have an ice cream maker and when the kids were younger i used it on a regular basis, making up a couple batches during the week and filling freezer containers to have ice cream on the weekends. Using up what you have, cutting waste is a big money saver. End pieces of bread, rolls and just bread that gets stale, process into breadcrumbs and freeze for meatloaf and to top casseroles. Use stale bread to make bread pudding, a nice treat for everyone warm or cold. Most foods we make ourselves are far healthier than store bought. The ice cream might be indulgent, fat wise, but no artificial color, flavor or preservatives. Same goes for almost everything we make ourselves from bread to salad dressing, fried chicken to brownies. Planning and preparing good meals for a family your size is an art, one that is rarely recognized these days, except for those that miss it when it's gone. You are doing a fine and wonderful thing for your family.
Annabelle Originally Answered: I have 7 people to cook for, including 5 children. I would love healthy meal ideas.?
Im certanily not a parent but i do have a rather large family. on a typical night its my parents, me , and my 2 younger brothers. my mom comes up with some awsome stuff that you could never think someone could make that fast. for a larger family, i would suggest homemade pizza, let the kids get involved use lots of colorful veggies and diffrent colors of cheese. also lasanga or spaghetti is great too, with a small salad and garlic bread. also a good meal for a large family is Chicken in a Bush, a southern faveorite, its got tons of flavor but also veggies.

Winthrop Winthrop
i am guessing your handiest choices could make your possess fruit bowls in your liking, retailer them in packing containers within the refrigerator and revel in while you desire. as for snacks you do not rlly have so much choices for the reason that 'vegan snack units' are generally processed in a manufacturing unit of a few kind to cause them to extra easy to convey with you however no longer all processed meals are full of junk :) simply learn the labels, the field/can with a million-four elements that do not supply you a few phrase that you have by no means heard earlier than is not honestly ''processed'' it was once simply packaged in your comfort .
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Shamus Shamus
a good snack wud be....................... tortilla chips sprinkle cheese or shredded which ever way u say it and salsa put as many chips as u want on a plate but make sure u layer them with cheese in the middle of every layer of chips put it in the microwave for about 10 seconds or util cheese is melted to ur liking then pour salsa into a seperate bowl and dip the cheesy chips in the salsa hope i helped
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Shamus Originally Answered: Any suggestions on healthy meals to cook?
Bruschetta Brown Rice INGREDIENTS: 1 (14.5 ounce) can diced tomatoes 1 clove garlic, minced 1/2 cup chopped sweet onion 2 cups cooked short-grain brown rice 2 teaspoons olive oil 2 tablespoons chopped fresh basil leaves Olive-oil cooking spray DIRECTIONS: Pour the tomatoes into a fine strainer. Stir to drain well. Spray a large nonstick frying pan with olive oil spray. Place over medium heat. Add the garlic and onion and cook, stirring until they are sweating and tender but not browning. Add tomatoes. Cook until excess liquid is removed and tomatoes are hot. Stir in olive oil, then hot rice. Stir in the basil. Season with salt and pepper. Serve immediately === Roasted Asparagus with Fresh Mozzarella 8 oz. fresh mozzarella 1 lb. asparagus trimmed 1 tbsp. olive oil pinch of salt freshly ground black pepper to taste 2 tbsp.grated parmesan cheese pre heat oven to 400 Toss asparagus in oil,salt and pepper. Place in a baking dish facing in the same direction. Roast in oven 10 minutes. Remove from oven and and arrange mozzarella slices over the asparagus. Sprinkle with parmesan and return to oven for 2 minutes or until cheese melts. Serve immediately. == Tangy Meat and Rice Loaf Recipe Ingredients 1 pound lean ground beef 1 cup cooked rice 1 egg 3/4 cup plain yogurt 1/2 cup finely chopped onion 1/2 cup finely chopped green bell pepper 1 (4-ounce) can sliced mushrooms, drained 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon ground black pepper Tomato and onion slices (optional) Instructions Combine beef, rice, egg, yogurt, onion, green bell pepper, mushrooms, Worcestershire sauce, salt and pepper. Shape into a round loaf; place on rack in shallow pan. Bake at 350 degrees for 55 minutes. Top with tomato and onion slices. Bake 5 minutes longer. --- this is an easy rice recipe.. 2 cups of rice 4 pork chops bone in is fine 2 cans of stewed tomatoes 1/2 chopped onion jar of salsa in a large measuring cup put tomatoes and salsa together add enough liquid to make 4 cups.. put rice and pork chops in pan sprinkle with seasonings.. add tomato salsa and water mixture and onions cover with foil bake at 350 for about an hour until rice and chops are tender.. uncover bake at 400 for 15 minutes to brown the top.. serve with sour cream shredded cheese and a crusty bread... --- Skillet Chicken and Rice Recipe 1 tablespoon oil 1/4 cup chopped green onions 1 medium clove garlic, finely minced 6 to 8 ounces sliced mushrooms 4 boneless chicken breast halves 1 can condensed cream of mushroom soup (10 1/2 ounces) 1 1/2 cups milk 1/4 teaspoon black pepper 1 1/4 cups instant rice Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer. Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides. Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low. Cover and cook until rice is done, stirring occasionally. Garnish with additional chopped green onions, if desired --- QUICK AND EASY VEGETABLES.... CHICKEN TERIYAKI OVER STIR-FRY VEGETABLES Makes 6 servings. 1/3 c. chopped onion 1 clove garlic, crushed 1/3 c. soy sauce 2 tbsp. salad oil 2 tbsp. white cooking wine 1 tbsp. honey 3 chicken breasts split Combine onion, garlic, soy sauce, oil, wine, and honey; mix well. Arrange chicken in shallow baking dish; pour sauce over. Marinate at room temperature 30 minutes, turning several times. Broil or grill while brushing with sauce until tender. Cook stir-fry vegetables and place on platter. Arrange chicken breasts over top. STIR-FRY VEGETABLES 1 tbsp. butter 1 tbsp. salad oil 2 c. sliced carrots 1 c. sliced onion 2 c. green beans or broccoli 2 c. cauliflower or cabbage 2 tbsp. lemon juice 1/2 tsp. salt (optional) dash pepper 2 tbsp. chopped parsley In wok or large heavy skillet, heat butter and oil. Add carrot and onion; stir- fry 3-4 minutes. Stir in other vegetables and stir-fry 2 minutes or cook until they way you like them. Add other ingredients and stir. Sprinkle chopped parsley over. STIR - FRIED SHRIMP WITH VEGETABLES Makes 5 servings. 3/4 lb. fresh or frozen shrimp (in shell) 1/2 tsp. cornstarch 1/2 tsp. soy sauce 1/4 tsp. salt 1/8 tsp. sesame oil Dash of white pepper 8 oz. bok choy (about 4 large stalks) 4 oz. Chinese pea pods 1 tbsp. cornstarch 1 tbsp. cold water 2 tbsp. vegetable oil 1 clove garlic, finely chopped 1 tsp. finely chopped ginger root 1/4 c. vegetable oil 4 oz. mushrooms, cut into 1/2-inch slices 2 tbsp. oyster sauce or 1 tbsp. soy sauce 1 tsp. salt 1/4 c. chicken broth 2 green onions (with tops), cut into 2-inch pieces Peel shrimp (if shrimp is frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp

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