r/EatCheapAndHealthy

I am looking for recipes that allow me to adjust the calories for individual servings. My oldest doesn't feel hunger signals, and rarely eats and needs something nutrient and calorie heavy. My youngest is fine with normal meals, and I need to lose weight. I can't really do separate meals for each of us, so I am looking for ideas on how to customize the same meal within each plate, if that makes any sense. When my oldest does eat, it's not big portions, so saying to eat more isn't going to help. Already having him drink nutritional shakes and add half and half to his cereal. Thanks for any ideas.

Hiya just need some advice with making lunches for work. Couple of things to note. I cannot use kettle or microwave at work. Currently I rotate between a wrap that has salami/quorn pieces (cooked night before), with cheese and peppers, or crackers with salami/chorizo and cheese.

I’m pretty bad with raw veg (and fruit) it makes me feel sick sometimes but I’m slowly getting better at eating it hence the peppers. I’ve tried a lot with pasta salad but I just can’t find the right sauce and I’m just not enjoying it so whatever, same with salad I’ll eat it but end up leaving like 50% of the leaves and then it feels like a waste!!

I don’t like fish of any kind either

Appreciate any suggestions :)

I guess we all know the drill, cut a cabbage into wedges, season it with salt, black pepper, and oil, then roast it at 425–450F for 30–60 minutes, depending on your liking. That's our base recipe.

I'm curious, how do you modify this base? What spices, finishing sauces, oils, or vinegars do you use?

For example, you could use smoked paprika and cumin for a Mexican style, or caraway and fennel seeds for European style version.

You could finish it with tahini or sesame oil for a Middle Eastern profile, or with a good quality olive oil for a European style.

What are your favorite flavor combinations for roasted cabbage?

I used to get granola to have with milk in bulk but something changed with production and it is no longer chunky at all. I cannot stand thin granola that turns to sludge. Best brands?

Since this new office job I been trying to cook more and eat healthy and when it comes to chicken I mainly do a curry/tomato sauce combo and I also buy the chipotle Costco chicken. I’m trying to do a few other marinade recipes and wanted to see what are some good ones that you guys really like. Was considering doing a honey chipotle in a slow cooker which I never used before as I mainly just roast em in my oven/airfryer but wanted to see how else you guys like to cook your chicken. I been looking into Arash Hashemi (Shredhappens) recipes they seem easy and good.
Thank you

Hi! I’m 20 and enjoy cooking a lot but whenever I buy groceries I never seem to use all of them. If I make a soup I make a lot and eat that for a bit and forget about the other ingredients.

I dislike meal prepping I feel full meals start tasting gross after a few days. I’ve heard people say meal prep ingredients and put them in the freezer which I might start doing. Overall I want to start eating more consistently (I forget to eat a lot. I have adhd) and lessen my food waste whether ingredients or full meals.

Any advice would be greatly appreciated!

From the researches I've been doing it's mixed some say that tuna contains alot of mercury others says proportionally it's a bigger fish so it as the same amount of mercury as in other fishes , according to ai I'm eating over 1000% times the recommended Mercury a week

I'm eating so much tuna because it's has so much protein (70 grams)for so little amount of calorie(339 calories ) it's very cheap ($6) little amount of sodium (100mg -200 mg ) and it takes less than 5 minutes to prepare it basically a super food for me

Hi all, im kinda been in a episode for a while now and im struggling to find appetite, cooking foods and eating anything. I find it such a chore having to sit down 3 times a day to eat. I also dont feel hunger, so I have to force feed me everytime.

I also dont weigh my self or track any of my food cause of previous eating disorders. I do visit my doctor every two weeks which weigh me, im 45kg (with hoodie and sweatpants on), 171cm, male since he weighed me last week

I typically eat oatmeal with fruit 2 times a day and have a baked potato with mixed veggies and a can of tuna/a block of tofu for dinner each day.

Also I hit the gym for 1 hour each day, and gets around 7-10k steps a day.

I eat about 70g oats, 200g of mixed berries, 2 whey scoops, 300 kcal of potato, a can of tuna and like 200g og lixed veggies each day. Should i eat more?

Hello hello! I need your help.

I bought 8 lbs of Amaranth flour by mistake! I got a refund, but couldn't return it. Now I'm left with 8lb of Amaranth flour in my kitchen. What recipes do you recommend with it?

Thank you! Awaiting your responses!

So im trying to eat out less, and usually i do that at work. A couple problems are, idk if im bad at cooking but usually when i bring something to reheat at work its just a miserable experience to eat, woth rhe exception of a few rare things like a pot roast. Ive had the best consistency with just like a sandwich and something else like fruit or vege straws. But i cant do that every single day lol.

Building a list of cheap meals that dont feel like I am sitting directly on the povoline, like I really need to save bucks but don't want to eat gruel. The bar is roughly under $8 and still something youre actually happy to eat. What have you got?

Edit: Thank you everyone for sharing your recipes, i think i have enough now to last me a lifetime lol

Comparing the Oatmilk I recently purchased to some Half & Half - it has more fat, but less cholesterol. I didn't really like the taste of Almond Milk (and don't have the carton anymore to check) but I'm wondering if making the switch will actually be healthier? I have high cholesterol so I feel like it should - and yeah I know I should probably switch to just drinking my coffee black, but I've already cut sugar from my coffee, I don't know if I can go all the way and leave creamer out too.

A take on an Italian "bread salad," with ingredients that are currently in season/in the garden. I wanted to see if I could make chicken in my crock pot and use the meat, stock, and fat in one dish.

Serves 4 as a main course.

For the chicken:

* 2# Bone-in, skin on chicken

* 1 Yellow onion chopped

* 1 Carrot chopped (I don't even peel it)

* 2 Cups chicken stock or water

* 1 Tablespoon coriander seed

* Italian seasoning to taste

* Kosher salt to taste

1. Throw all this in a Crock pot and cook 6 hours. Skim and retain chicken fat that renders from the skin.

2. Cool sufficiently to remove the flesh from the skin and bones. Once you've refrigerated the strained stock, peeling of the fat is way easier as it's all on top.

I'll use the onion and carrots from this for other stuff for an extra veggie kick.

Garlic & Parm dressing:

* 1 Clove garlic, microplaned or minced

* 1/4 Cup white wine vinegar

* 1/2 Cup reserved stock from cooking chicken

* 1 Tablespoon "shaky parm"

* 1 Tablespoon smooth Dijon mustard

* Kosher salt and fresh ground black pepper to taste

* 1 Cup olive oil

1. Blend all but the oil until well combined, then slowly drizzle the oil until well incorporated and doesn't separate

Croutons:

* 4 Pieces thick Italian bread or similar, cubed into 1/2 " pieces. I'm too frugal to cut the crusts off. The staler, the better

* 1 Cup rendered chicken fat

* 1/4 Cup shaky parm (optional)

1. Melt the fat in a large pan, toss the bread a single layer at a time, toast. You can also do this in an oven, but it's too hot for me to run my oven here.

2. Toss on shaky parm, if using, cool completely, then store with a paper towel.

At last, the salad!

* 1 Cup shredded chicken

* 1 Zucchini, sliced thin

* 1 Summer Squash, sliced thin

* 1 Carrot, sliced thin

* 1 Cup grape tomatoes or similar, halved

* Sprinkle of Kosher salt

* 1 Handful basil leaves, torn or sliced

* 1/2 Cup fresh mozzarella (I used torn ciliegine sized balls) (optional)

* Dressing and bread from previous step

1. In a large bowl, combine veggies and gently toss with salt, set aside for 20 minutes. Drain any liquid.

2. Combine with remaining ingredients and toss lightly. Adjust seasoning and dressing level as needed.

Genuinely it's a cut I rarely hear about and it is by far the best bang for your buck cut of pork out there when it comes to slow cooking. I have made it like a ragu, carnitas, and as if I was cooking ribs and it comes out so good every time!!! It works in a pot, a crockpot, or a casserole dish, so long as you can let it go low and slow for about 3 to 5 hours (depending on the size of the cuts) it will come out beautifully. Not only will you get silky and tender pork you will also get a collagen rich sauce as well. It's not that hard to find marked down either, with regular price being about $1.99/lb and a tray being about 3 to 4 lbs, being marked down to under $4 for the whole tray.

The recipe that got me in to cooking with them is based on Coco Larkin's pork neck ragu. I don't know the exact measurements behind the original recipe as it's behind a paywall so I guessed and not only does it make a delicious and rich pasta but it also makes enough to feed an army (I get about 8-10 servings out of this)

You need a 28 oz can of crushed tomatoes + the same can's amount of water

A can of the italian seasoned tomatoes

As many minced garlic cloves as your heart desires (I do 4)

Tray of pork necks

1 good sized bay leaf

1 cup celery chopped

1 cup carrots chopped

1 cup onion chopped

1 tbsp tomato paste

1 tbsp Oregano

1 tbsp Basil

1/2 tbsp Rosemary (crushed and rolled between the fingers)

1 box of pasta

Pepper to taste

1/2 tbsp salt + salt to taste

Your preferred form of parmesan

I typically use my biggest pan for this recipe which is nonstick so I don't use any oil but if you're using a stainless steel pot then you will need it.

Pat the pork dry and use the 1/2 tbsp of salt to salt the pieces. Get the pan up to medium heat and brown the pork on all sides. Remove the pork and put aside, then fry up the onion, carrots, and celery in the pork fat all at once. Once softened add in the garlic and herbs and then once fragrant add in the tomato paste. Stir til homogenized and the tomato paste has darkened. If it sticks at any point during this stage, add a splash of water to deglaze. Add the crushed tomatoes, the seasoned tomatoes, and the extra can of water. Taste for salt and adjust. Add the pork back in, put the lid on and bring to a simmer. After about 2 to 3 hours they should be completely soft. Fish the pork back out, shred what still needs shredding, and get all of the bones out. Add the pork back in and the box of pasta, cook per box instructions, adding water if need be. When the pasta is done, stir in however much parmesan as your heart desires and serve!

Hopefully this inspires you to try something new!

I eat 1 or 2 servings of fruit daily and it still doesn't help.I still feel like I need a cake , cookie or candy bar every day multiple times a day. I have withdrawal symptoms if I don't eat junk, like my stomach will feel funny like I gotta throw up. I waste a lot of money on junk food every week...like probably 70 dollars or more. I don't want to end up with some disease from sugar.

Since rice and beans are probably on the list of everyone, what are your other four ?

Looking for easy, fast, cheap, healthy and tasty meals.

Hi! I’m disabled and have chronic pain and NEED to start eating better. I want to cook meals for myself but struggle with using knives (joint pain) and standing by the stove. I’m heading to Aldi today and have zero ideas for things I can make for dinner. Looking for veggie loaded options to help my gut. If you have ideas I’d be very grateful as I’m so exhausted and cannot think of anything. Much love 🧡

ETA: THANK YOU SO MUCH FOR ALL YOUR AMAZING REPLIES. I appreciate you all so so much ☺️☺️☺️☺️☺️🩵