I was going to share with you what I did for dinner on Thursday and Friday. I like to do what I call bouncing meals. That is, out of one meal I can create another. On Thursday we had chicken fried rice and on Friday we had chicken, broccoli, and cheese casserole. When I cooked the rice for the fried rice, I made extra for the casserole.
I have a rice cooker and this is with three cups of brown rice. I buy it in bulk from Sams and store it in a food grade container. I used 2/3 of this for our fried rice and the rest for the casserole.
I then cooked enough chicken for both recipes.
I just cooked it in a cast iron skillet with onions until it is done. I used half for the fried rice and half for the casserole.
For fried rice you can used whatever veggies you have on hand. I used carrots, onion, frozen peas, peppers, zucchini, and broccoli. When I prepared the broccoli I cooked enough for both recipes.
I then cooked my veggies in a big pot with olive oil and soy sauce. When the veggies started to get crisp I added the rice and more soy sauce. I also added two eggs and cooked them in the middle until done. I didn't get any other pictures of the rice, but here is one in the container when we were putting away leftovers.
For the casserole I mixed the rice, chicken, and broccoli with a cup of mayo, a cup of sour cream, cheese, and a can of cream of chicken soup. Spread it in a baking dish and top with Ritz crackers and a little butter. I baked some homemade wheat bread to go with it.
Here is my bread and some apple muffins I made. They are whole wheat and sugar free. The kids gave them a thumbs up.
These are both low cost meals that are easy to prepare and healthy. The casserole could be made healthier, but this is what my family likes.