Tonight I’m probably making spaghetti sauce for the millionth time, because it is so cheap and good, and feeds me for days. Sorry I don’t have a recipe to link, as the recipe exists only in my head, developed it over the years . I also make goulash and chili mac quite often, for the same reasons.
My chili recipe also only exists in my head, but I copied and pasted my goulash recipe below. You could add onions to it; I don’t have any onions in there, because I can’t stand them.
1-1.5 lbs ground beef
1 T minced garlic
2 C beef broth
2-3 T olive oil
2 lbs Romas, 1 lb blended in food processor and 1 lb diced
½ T Italian seasoning
½ T Adobo seasoning
1-2 bay leaves
½ T seasoned salt
1 t black pepper
1.5 C elbow mac, uncooked
1 C finely shredded mozz
½-1 C shredded cheddar
Frank’s Xtra Hot to taste
Cook ground beef until mostly cooked, drain, then add olive oil and garlic and cook 1-2 min more.
Add remaining ingredients, except for Frank’s, elbows and cheeses, simmer 30 min.
Add elbows, simmer for 10-15 min, or until elbows are cooked.
Add Frank’s to taste. Mix in ½-1 C cheddar, top with 1 C mozz, allow cheese a few min to melt, as goulash cools slightly.
Edit: you certainly don’t need to use a full teaspoon of black pepper like I do; I just like black pepper. This whole thing is a modified version of something I found online; I changed it to suit my tastes (such as the black pepper, or adding hot sauce to it). To find Adobo seasoning, you may need to look in the Mexican section of the ethnic food aisle, that’s where I find it where I shop.
I eat a lot of macaroni and cheese from the Dollar Tree. They used to have very good and cheap, powdered mac and cheese dinners at the grocery store, but they have gone downhill. They cost more now, and they aren’t as good. They don’t have a lot of vitamins, but they do have protean.
I make vegetarian stewing seitan (sort of like stewing beef, but with vegetables and seitan instead):
Makes food for about 4 adults.
1 onion diced,
4 cloves garlic minced,
1 red bell pepper sliced or diced,
2 green bell pepper sliced or diced,
3 carrots sliced,
8oz seitan diced,
2 tablespoons tomato paste,
1 veggie bouillon cube,
3-4 tablespoons corn starch,
1 teaspoon sage,
1 teaspoon thyme,
about 1 tablespoon soy sauce,
about 1 tablespoon Worcestershire sauce,
salt and pepper to taste.
put the olive oil in a deep pot and fry onions, mushrooms, and garlic till soft. Add carrots, bell peppers, bouillon and 1 cup water. put cover on and simmer until carrots and peppers are soft. Add soy sauce, Worcestershire sauce, thyme, sage, and tomato paste. Stir together. Mix corn starch in a separate cup with cold water (~1/2 cup) until it dissolves. Add the corn starch solution to the pot and mix well - it will thicken it into a sauce. Note, you might need some more water if the sauce is too thick. Add more water as needed. Add about 1/2 cup milk and mix again. Add seitan. Bring to a boil again. Add salt and pepper to taste. Now it is ready to serve.
I used to do more more bachelor things too like open a can of black beans, add two scoops salsa add a couple of slices of pepperjack cheese and microwave it and eat it. It was good too and pretty affordable.
My ex-gf once made ham with northern white beans, and it was very good and very cheap. I’ve though about making it for myself, but I don’t know what kind of seasonings she put in it. Honestly, I don’t think it required a whole lot of seasoning. Just had to buy a cheap chunk of ham and big jar of beans.
My vegetarian chili recipe is super easy and cheap.
1 can of corn, drained
1 can of black beans, drained
1 can of kidney beans, drained
1 can of seasoned chili beans with juices
1 32oz (double size) can of tomato purée
Throw it all in a pot, add cumin, garlic, onion powder/diced onion, chili powder, and salt to taste. If you over-spice it, you can cut up a potato into chunks and stick it in for ten minutes to absorb the extra spices, then throw the chunks out.
Bring it to a boil, then reduce to low until it’s at the thickness level you like. Stir every 5-10 minutes so the bottom doesn’t burn. Or, if you have a crock pot, cook it on high and leave the lid off so the moisture boils off. Serve over rice or on its own. I also add cheddar cheese to the top of mine, but you don’t have to.
A favorite of mine is chili and eggs. For on person just whip three eggs and put then in a heated greased frying pan. When they aren’t runny anymore add a can of chili and combine the two in the pan, stirring with a wooden spoon. Cook until it’s just right.
If you want to feed more than one person simply more eggs or more chili.