new recipe ideas for a huge family

[many houseapes]

I was wondering if any of my frugally gifted friends here could come up with some extremely cheap(but nutritious) meals for my family of 12. Although we have a variety of different recipies that we use, we like to try different things.
The recipe challenge calls for meals that will cost $2-$4 a meal for a family of 12. I have been able to get our grocery bill down to $350 a month, I'm curious to see if I can get it any lower without skimping on nutrition.
Thanks so much for your help

[marie_squared]

tostadas!!

for the actual tostadas you'll need....

corn or vegetable oil
tortillas (you can buy the tortillas already fried though)
beans
lettuce
tomato
cheese (optional)

lay the tortillas flat over an open surface
warm half a cup of oil in pan/med-high heat
fry one tortilla at a time
let fry on one side for about fifteen seconds
flip and do the other side
allow to dry over a napkin (you might want to put foil underneath the napkin so that it doesnt make a mess on your countertop)

you can buy a can of refried beans or you can fry them yourself. if youd like to know how to fry them yourself, pm me and i'll write it out for you.

then just spread out the beans over the fried tortillas. sprinkle with lettuce, tomato and cheese.

add rice (spanish or any kind you like) and youre ready to go.

you can also add meat to the tostado (on top of the bean layer) but i was trying to keep it low cost.

[Sari]

I haven't actually figured out the cost, but chicken adobo (a Filipino dish) is pretty cheap to make. Make a huge pot of rice (I get 25 pounds of jasmine rice for under $10.00), then for the chicken part use chicken thighs (you can get them on sale sometimes for less than $0.99 per pound, and I use the ones with bones and skin). The other ingredients are soy sauce, white vinegar, pepper, a bay leaf (optional), and if you want to make it sweeter, add pineapple juice. Let me know if you would like the actual recipe, but this is a favorite of ours. Oh, and you can add whatever vegetable on the side - I usually shread a head of cabbage and saute that with a little of the juice from the chicken pot.

[FrugalMomof3]

No recipes here but how do you manage to keep your sanity with a family of 12? lol Gosh I go nuts with out family of 5.

[AmyMCGS]

For that many people, soup is the cheapest option I can think of.

Here are two of my own recipes:
Potato Soup: http://www.recipezaar.com/83666 (This is the cheapest recipe I know! I once figured it out at around $.74 for a meal for us, but this recipe makes a few meals for my family.)
Vegetable Soup: http://www.recipezaar.com/56765

And here are some others we like:
Ramen Chicken/Broccoli Soup: http://www.recipezaar.com/88037
Six Can Tortilla Soup- just use bigger cans! : http://www.recipezaar.com/59779 (I use a can of cream of mushroom soup in place of the beans.)

Cheddar Bay Biscuits go well with soups and are cheap to make: http://www.recipezaar.com/9494

Or how about a big pot of pulled pork? I made two crockpots of this last Christmas for a big party and it was easy and not too expensive. http://www.recipezaar.com/131018

For me, cooking for three adults and one toddler, these recipes usually make several meals. For your crowd they'd probably make one meal.

[sunshine]

Bread Line Stew

1 lb. ground beef
3 large carrots
2 large onions, sliced
2 large green peppers, sliced
1 large head cabbage

Brown ground beef; drain fat. Add sliced onions and green pepper. With vegetable peeler, shave cleaned carrots into the mixture. Slice cabbage thin and add to pot. Cook over medium heat until vegetables are done. Serve with applesauce and crusty bread.

[sunshine]

You would need to double this recipe.

Chicken and Stuffing Casserole

1/3 cup butter or margarine
1 small onion, chopped
2 celery stalks, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cup water or chicken broth
4 to 5 boneless skinless chicken breast halves, cut into 1-inch chunks
1 (10 3/4-ounce)can condensed cream of mushroom soup
1/3 cup sour cream or milk

Melt butter a medium saucepan and saute onion and celery until softened,
about 5 minutes. Remove from heat and stir in stuffing mix (and seasoning
packet, if included), coating well. Add the water or broth and stir to
combine. Set aside to allow liquid to be absorbed. Prepare chicken and
spread evenly in the bottom of a greased 13 x 9 x 2-inch baking pan.
Combine soup with the sour cream or milk. Spoon evenly over chicken.
Sprinkle stuffing mixture evenly over all. Bake, uncovered, in a 375*F
(190*C) oven for 35 minutes or until chicken in cooked through. Makes 4 to
6 servings.

[sunshine]

Thrifty Sloppy Joes

1 cheap tough roast
1 can Coke
1 small bottle cheap catsup
Minced garlic and diced onion are optional depending on your family's
tastes.

Trim big chunks of fat off of roast. Place in slow cooker, pour coke over
roast, then bottle of catsup. Cook on low all day. Serve over rice, buns,
potatoes or noodles.

[sunshine]

Thrifty Taco Soup
- cheaper than chili, a super make-ahead and freeze.

To make this even cheaper, use dry beans you cook ahead on an earlier night.
One night when you make a dish with ground beef, cook extra for this recipe.
Then mix this soup up and let it simmer while you finish dinner and eat -
then put in containers and freeze, you'll have instant dinner one night.
Serve with grilled cheese-on-tortillas sandwiches or just tortilla chips and
a salad. For young children, omit the hot peppers and cayenne and chili
powder, package theirs, then add the peppers and spice to yours and cook at
least 15 minutes. Be sure to mark the packaged appropriately.

1 lb. ground beef (you can get by on less, particularly if you use more
beans)
1 chopped onion
4 garlic cloves
2 15-oz. cans corn or equivalent frozen
2 15-oz. cans kidney and/or pinto beans
1 can chopped green chiles (can be omitted, but they do add lots of flavor)
Jalapeno slices (from jars or cans) to taste
1 46-oz. can V-8 juice (or any generic brand)
Favorite home-made taco seasoning (cheaper than packaged seasoning)
(I use salt, chili powder, cumin, cilantro, and cayenne, all to taste)

Brown ground beef in a soup pot. Drain. Saute onion and garlic till
softened. Add rest of ingredients (minus hot stuff for kids) and bring to a
simmer. With lid on, simmer from 15 minutes to 1 hour. (Separate kids
portions and add hot stuff for the adults.) Serve. This is excellent for
freezing. Cook ahead and freeze. To use, just heat up. Garnish with
shredded cheddar or Monterey jack cheese. Although cheese adds cost, as a
garnish you only need about a tablespoon per serving and it adds lots of
flavor.

[PrairieRose]

As usual Denise always has lots of great recipes and frugal ideas

We love chili. We always made it with beans (con carne) and had it with chips and salad, if you add salsa and cheese you've got a mexican type meal.

Chicken tetrazini was always a big hit and an easy meal to stretch the meat with (when my 3 were at home we always had extras to feed). Add as much spaghetti as you'd like, a can of off brand c/o/mushroom soup, some milk (can use powdered) and a little cheese (we used off brand velveeta). Served with salad and garlic toast YUM.

[mylittle4]

I think this website might give you some ideas. You could cut the smaller recipe in half and still have plenty of leftovers
http://www.nfsmi.org/Information/sch...dex_alpha.html

[my4littlebuffaloes]

How about a baked potato bar with corn muffins? Potatoes are cheap right now and as for the stuff on it - whatever is cheapest - how about leftover chilli from the chilli recipe above? A little bit of grated cheese, onions, broccoli, diced ham after making a ham for dinner, etc. My kids love potatoes. And every time we have them they think we are eating like Laura ate in The Long Winter when they has potatoes and wheat bread meal after meal for months. I always remind them though, that Laura didn't have cheese or sour cream on her potatoes and we are just eating them for 1 meal LOL

[peanut]

Try these. I'll post more later. I seem to have lost the first part of my post!

Chili
Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, lean
1 pound tvp
4 tablespoons olive oil
2 medium onion -- chopped
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons Worcestershire sauce
4 cups mushrooms -- sliced (opt.)
56 ounces tomatoes
2 cloves garlic -- minced
2 teaspoons salt
2 teaspoons oregano
4 cups kidney beans, cooked
1 cup celery (opt.)

Reconstitute tvp. Brown meat and tvp in 2 tbsp. olive oil. You can replace tvp with an equal amount of beef, but it will change the nutrition counts.

Add rest of ingredients. Cook for 3 hours on stove on med., or for 6 hrs. on high in crockpot.

Description: "A full bodied chili. Not your typical chili."
Cuisine: "Mexican"
Source: "original"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 263 Calories; 13g Fat (44.3% calories from fat); 14g Protein; 24g Carbohydrate; 6g Dietary Fiber; 28mg Cholesterol; 425mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with Ceasar salad and white rice.
~~~~~
Another cheap dessert was baked apples. Also blanc mange (cornstarch pudding) with canned fruit. If it was a really special night, we'd have pies, but that didn't happen often! I remember huge 9x13 pans of apple crisp. Also lots of cookies and loaf type cakes. We didn't have dessert a lot though. Certainly not every night.

Fish chowder, corn chowder, pea soup, chicken noodle soup, were all staples. A lot of meatloaf too, which seems weird, cause it uses a lot of meat. But I recall we ate more of the mashed potatoes that went with it than the actual meatloaf itself. And some vegies on the side.

Mom and Dad used to buy meat on sale and freeze it until we were ready to eat it. I remember them buying turkeys that way. A turkey would last us one meal as the main course, and then a couple meals afterwards if they put it in soup or pot pies.

Another thing we ate was Shepherd's Pie. I make mine with half the beef called for and the other half in cooked lentils. That cuts the cost considerably. I add the tomatoes and spices for the meat layer. Then throw some frozen mixed vegetables on top. Then throw on lots of mashed potatoes. If I feel decadent, I top with grated cheese (we don't always do this).

Shepherd's Pie
Recipe By :Sandra Woodruff
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground beef, lean
1 1/2 c tomato sauce, unsalted
2 tsps chili powder
1/2 tsp dried oregano
1 tsp beef bouillon
10 ozs frozen mixed vegetables
1 1/2 lbs baking potato
1/2 c nonfat sour cream
1/4 tsp salt
1/8 tsp white pepper
1 c cheddar cheese, lowfat -- grated

Boil peeled, cubed potatoes till soft (approximately 10 minutes). Reserve cooking liquid. Drain all but 2 Tbsp. of water.

Add sour cream or yogurt, salt and pepper. Mash potatoes till smooth. If too stiff, add some of reserved liquid. Set aside.

Brown meat. Stir in tomato sauce, chili powder, oregano and bouillon. Cook and stir till heated through.

Coat 2 1/2 qt. casserole with nonstick cooking spray. Spoon beef mixture in. Arrange mixed vegetables on top. Spread mashed potatoes over all. FREEZE.

Thaw and bake uncovered at 350 F for 25 minutes, or until edges are bubbly.

Top with grated cheese. Bake 5 minutes, or till cheese is melted.

Let sit 5 minutes before serving.

Description: "A yummy low fat shepherd's pie. Everyone likes this."
Source: ""Secrets of Fat-free Cooking""

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 368 Calories; 17g Fat (42.5% calories from fat); 23g Protein; 30g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

Another cheap meal is homemade macaroni and cheese. We used to make something called Shipwreck that was macaroni and tomato based. It had less cheese in it and was therefore less expensive. As far as I can gather, it was basically leftovers thrown together with a tomato sauce and cooked macaroni. Dad has a jazzed up version...let me see if I can find it...

Shipwreck
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, lean
2 cups macaroni
1 large onion -- diced
1/2 cup sweet green pepper -- diced
1 can tomato sauce
1/4 c ketchup
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 cup cheddar cheese -- grated
2 cups soft bread crumbs or crackers
2 teaspoons Worcestershire sauce

Cook macaroni in large pot of water, drain, set aside.

Fry hamburger, onion, green pepper and Worcestershire.

In large casserole pot or Dutch oven, mix macaroni and hamburger mixture. Add tomato soup, ketchup, water, pepper and salt. Mix.

Pat down top and sprinkle with bread crumbs.

Bake at 350F for 30 minutes. Sprinkle with cheese. Bake a further 10 minutes.

Description: "A hamburger/macaroni goulash."
Source: "Original"

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Per Serving (excluding unknown items): 660 Calories; 34g Fat (46.6% calories from fat); 35g Protein; 52g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 1366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

NOTES : "This recipe is very approximate and ingredients may be added, omitted or increased or reduced, according to taste or what is available in the larder."

~~~~~
Another cheap dessert was homemade pudding.

Chocolate Pudding
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c sugar
1/3 c cocoa
3 tbsps cornstarch
1/4 tsp salt
2 1/2 c milk
1 tsp vanilla

Mix sugar, cocoa, cornstarch, and salt in top of double boiler.

Add milk slowly; stir till smooth. Cook and stir until mixture thickens. Cook and stir 3 minutes longer.

Add vanilla; stir. Chill before serving.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.1% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Serve with whipped topping and toasted slivered almonds, if desired. This can also be used in trifles, layered with stale chocolate cake, cherry pie filling and whipped cream or topping.

NOTES : A pretty standard homemade chocolate pudding recipe. Tastes a lot better than storebought puddings.

[peanut]

More...

The part I lost was about Pigs-in-a-blanket...pork breakfast sausages wrapped in homemade biscuit dough and baked at 400 F for 20-30 minutes (until not pink anymore) on a couple of cookie sheets. Mom served them with hotdog condiments and vegetables. We'd crack them open and pour on the ketchup, etc. and eat them. We'd go through 3 or 4 of the beggars with the vegetables.

We also had Cream Peas on Toast. Gram baked bread a couple times a week. We'd use that for the toast. Mom would make a cream sauce, toss in some frozen peas and heat them through. Then we'd ladle it over the toast and eat. Dh's family tossed in canned tuna. Since I found that out, I add tuna to it or, if I have it, salmon.

Another cheap meal is Tuna Stew. Watch the cheese component though. A pound of Monterey Jack is $5cdn. here. I often triple this recipe for freezer cooking.

Tuna Stew
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tuna in water, canned
12 fluid ounces tomatoes, stewed
1 cup potatoes -- diced
1/4 cup celery -- chopped
1 cup onion -- chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/2 teaspoon thyme -- dry
1/4 teaspoon dill -- dry
3 cups milk
2 tablespoons flour
1 cup Monterey jack cheese -- grated


Saute celery and onions in oil.

Add potatoes and cook 10 minutes, till soft.

Add pepper, thyme, dill and flour. Cook for 2 minutes.

Add tomatoes and tuna and simmer 15 minutes. If freezing, do so at this point.

Add 3 c. milk and heat to simmer.

Remove from heat and add grated cheese.

Serve immediately, garnished with parsley.

Source: "Frugal Living Board at ivillage"
Yield: "1 cup"
Start to Finish Time: "0:45"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 418 Calories; 22g Fat (46.9% calories from fat); 27g Protein; 30g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 420mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Non-Fat Milk; 3 1/2 Fat.

Serving Ideas : Serve with homemade bread and salad.

~~~~~
Another cheap meal is Golden Lentil Soup.

Golden Lentil Soup
Serving Size : 3
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg onion -- peeled and chopped
1 tbsp canola oil
1/2 lb dry red split lentils
1 qt vegetable stock
2 tsps lemon juice
salt and pepper

Saute chopped onion in butter in saucepan.

Add lentils and stir 1 to 2 minutes.

Add stock or water. Bring to boil and let simmer 20 minutes, covered.

Beat soup or puree in blender. Add lemon juice, salt and pepper to taste.

Description: "A simple, cheap, flavourful soup when made with vegetable OXO cubes."
Cuisine: "low fat"
Source: ""The Complete Vegetarian Cuisine""
Yield: "6 c"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 571 Calories; 10g Fat (15.1% calories from fat); 30g Protein; 93g Carbohydrate; 23g Dietary Fiber; 3mg Cholesterol; 2199mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.

Serving Ideas : Serve with crusty whole wheat rolls or garlic bread. Or with baking powder biscuits.

NOTES : Double this recipe for one multiple for our family (4-6 adults).

~~~~~
Potato Soup

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c potato -- diced
1 stalk celery -- chopped fine
1 tbsp chives
OR
1 tbsp onion
1 tbsp butter
OR
1 tbsp oil
3 c stock
salt and pepper -- to taste
1 med carrot -- diced
3 c milk

Saute onion and celery in butter or oil.

Add diced carrots and potatoes, and stock (can be made from OXO cubes and water). Simmer for about 20 minutes, until carrots and potatoes are cooked.

Add milk, salt, pepper and chives (if using them instead of onions).

Description: "A favourite comfort food."
Source: "Original"

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Per Serving (excluding unknown items): 314 Calories; 10g Fat (27.5% calories from fat); 11g Protein; 48g Carbohydrate; 4g Dietary Fiber; 25mg Cholesterol; 117mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Non-Fat Milk; 2 Fat.

Serving Ideas : Serve with homemade baking powder biscuits.
~~~~~
Thyme Carrot Soup
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c chicken broth
1 1/2 lbs carrots -- cut in 1" pieces
1 onion -- minced
6 tbsps unsalted butter
1/2 c evaporated skim milk
1 1/2 tbsps fresh thyme -- minced
1 1/2 tbsps nutmeg -- grated
salt and pepper

Bring chicken stock to boil and boil carrots 20 min. or till tender. Puree.

Saute onion in oil.

Add puree and onion to milk, nutmeg, thyme, salt and pepper. Bring to boil. Simmer 5 minutes.

Let stand 5 minutes to allow flavours to blend. Ladle into bowls and garnish with minced fresh thyme.

Description: "A gorgeous orange soup that tastes wonderful when made with fresh garden carrots."
Cuisine: "low fat"
Source: ""Gourmet" magazine (modified)"
Yield: "8 c"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 21g Fat (56.2% calories from fat); 12g Protein; 24g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol; 1238mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

Serving Ideas : Serve with biscuits and a green salad.

NOTES : The original recipe called for the onion being sauteed in 6 tbsp. of unsalted butter, and for 1/2 c. of heavy cream. While this makes a delightful soup, it ups the fat content considerably! I've sauteed in less oil with good success, but it just isn't the same...

~~~~~
Old-Fashioned Quebec Pea Soup

Recipe By :Anne Lindsay
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c split peas
10 c water
1 ham bone
5 med onion -- chopped
3 med carrot -- peeled and chopped
2 stalk celery -- chopped
1 tsp savory
1 bay leaf
1/4 lb ham

Rinse peas. In stock pot, combine peas, water, ham/ham bone, onions, celery, carrots, savory and bay leaf. Bring to boil, skim off scum. Cover and cook for 3 hours. Season to taste with salt and pepper. Discard bay leaf and ham bone. Puree.

Description: "A thick soup that tastes best with extra ham added."
Cuisine: "low fat"
Source: ""Lighthearted Everyday Cooking""

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 312 Calories; 3g Fat (8.4% calories from fat); 21g Protein; 52g Carbohydrate; 20g Dietary Fiber; 11mg Cholesterol; 298mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.

NOTES : Modified

~~~~~
Barley, Tomato and Green Pepper Casserole

Recipe By :Ann Lindsay
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup barley
3 cups chicken stock
1 green pepper -- chopped
2 large tomatoes -- chopped
1 teaspoon oregano
salt and pepper
2 cups grated cheddar cheese

Combine barley, stock, onions, green pepper, oregano, salt and pepper in 8 x 8" pan (or smaller, 4 1/2 x 9" minimum). Stir.

Cover and bake at 350 F for 45 minutes.

Stir in cheese and bake, uncovered, for 25 minutes longer, or till barly is tender and most of liquid absorbed.

Cuisine:"low fat"
Source:"Lighthearted Cookbook""

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 430 Calories; 20g Fat (42.6% calories from fat); 21g Protein; 40g Carbohydrate; 8g Dietary Fiber; 59mg Cholesterol; 1974mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Serving Ideas : Serve with green salad.

NOTES: Easily doubled or tripled.
~~~~~
Mama Mia Meatloaf

Recipe By :Sandra Woodruff
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground beef, lean
3/4 pound tvp, granular
1/4 cup green pepper -- finely chopped
1 1/2 teaspoons fresh garlic -- crushed
2 tablespoons fresh parsley -- minced
3/4 cup quick cooking oats
1/4 cup tomato sauce
3 egg whites
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt
3/4 cup tomato sauce
1 teaspoon sugar
1/2 teaspoon dried Italian seasoning

Reconstitute tvp. Combine tvp, beef, onion, green pepper, garlic, parsley, oats, 1/4 c. tomato sauce, egg whites, 1 1/2 tsp. Italian seasoning, black pepper and salt. Mix well and put in loaf pan coated with nonstick spray

Bake uncovered at 350F for 35 min. FREEZE.

If eating right away, add topping. Combine 3/4 c. tomato sauce, sugar and 1/2 tsp. Italian seasoning. Pour over loaf and bake another 30 min.

Let sit 10 min. before slicing and serving.

Source: ""Secrets of Fat-free Cooking""
Yield: "1 loaf"

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Per Serving (excluding unknown items): 162 Calories; 9g Fat (52.2% calories from fat); 11g Protein; 9g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 370mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with mashed or whipped potatoes and a vegetable.

NOTES : Original calls for no salt added tomato sauce. You can replace the tvp with an equal amount of ground beef.

This freezes wonderfully without the topping on it. Might be an idea to divide it into small portions, freeze and then reheat as needed. I add the topping before reheating.

For desserts Mom would have variations of Jello, fruit salad (homemade) and Dream Whip. Also baked apples, apple crisps, and, on special days, pie. She sometimes made up huge batches of doughnuts too. We didn't often have cake, except birthdays. We had a lot of puddings and cookies. Some lemon loaf.

She did pretty good for feeding 9 people 3 meals a day. It was a lot of work, and I can remember the pile of dishes at the end of the day! We all took turns with those.

Anyways, hope that helps some.

Jean

[pip]

How about egg drop soup and vegetable fried rice? You could also serve buttered toast on the side to fill up people even more.
Another might be chipped beef on toast. That is SO yummy and it goes a long way. You don't have to add much meat. Chili served over rice or baked potatoes. Bean or split pea or vegetable soup. Breakfast for supper....scrambled eggs with cheese and toast or french toast. Pasta salad?