(Read comments) - (Post a new comment)

	evening_rose 2009-03-05 03:50 am UTC (link)
	College student with a full-time job, three studio art classes, and a mortgage. Campbell's is a godsend sometimes. :D (Reply to this)(Parent)(Thread)

	brennalarose 2009-03-05 07:22 am UTC (link)
	Broke-ass newlywed with a mother-in-law roomie and minimal crockpot-fu. Canned soups are a sign that, even if God hates us, he won't make us starve. (Reply to this)(Parent)(Thread)

	evening_rose 2009-03-05 07:27 am UTC (link)
	That and not-really-but-seems-like endless recipes for eggs? Yeah. :D (Reply to this)(Parent)(Thread)

	brennalarose 2009-03-06 05:03 pm UTC (link)
	And frozen everything. I make a mean chicken nuggets parmesian. (Reply to this)(Parent)

jkefka
2009-03-05 06:12 pm UTC (link)

Or you could make my mother's patented "Medical Student Special" Chili. She used to make it on her one night off during residency and it would feed her for the rest of the week:

1 large can whole tomatoes
1 large can tomato puree or 12 oz tomato sauce (puree is better)
1 6 oz can tomato paste
1 lb more or less hamburger
1-2 onions
garlic cloves to taste
chili powder
salt, pepper, sugar
1 large can red kidney beans (or two small)drained of liquid

Brown chopped onions and chopped garlic with small amount meat (which provides the fat) move the onions and garlic and small amount browned meat to cast iron or other thick large pot
Brown rest of meat with salt and pepper to taste in the fat which is now flavored with garlic and and onion
use slotted spoon to transfer to cast iron pot so you don't transfer the fat
Add all the canned stuff to the meat in the cast iron or otherwise thick pot and stir
Some people like a pinch of sugar to kill the sourness of tomatoes -- just a pinch if you do
Add 1 TBSP regular chili powder or less of super chili powder (or more if you want spicier)
Stir over low heat
Simmer until beans heated through -taste add more salt or chili powder if needed --
Eat (or put in fridge when cool and let sit over night --even better the next day) and freeze the rest in serving size take out dishes or ziplock bags.

Good with sliced cucumbers and other crudities to provide mouth cooling contrast, and corn chips or corn bread. Can also serve over brown rice.

My only addition to this recipe is that you can very easily double it or even triple it provided you have a sufficiently large pot and enough time to let it simmer. Never really goes bad if you freeze it, either.

(Reply to this)(Parent)(Thread)

	brennalarose 2009-03-06 05:09 pm UTC (link)
	Hot damn! Pot size shouldn't be an issue, my 21st birthday gift was the 3-in-1 crockpot. The 6 qt. feeds an army. (Reply to this)(Parent)

	aliaras 2009-03-06 10:55 pm UTC (link)
	This is amazing, thank you. I can put this on (microwave) baked potatoes with (store brand) cheddar cheese for delicious delicious dinner. Cheap. (Reply to this)(Parent)

	snarkhunter 2009-03-07 04:13 pm UTC (link)
	Add green (or red, or yellow) peppers for EXTRA AWESOME. (Reply to this)(Parent)

	wtf 2009-03-05 06:33 pm UTC (link)
	Three studio classes and a full-time job? O_O I've had one or the other but never both. ships you a truckload of Cream of Mushroom (Reply to this)(Parent)(Thread)

	evening_rose 2009-03-06 03:02 am UTC (link)
	OMG you have no idea. o.o I srsly don't know how I'm passing any, much less ALL, of the classes. But, hey, aren't artists usually insane to one degree or another? ^_~ Also, souuuuup! I can make enough casseroles to last to graduation! (Reply to this)(Parent)

(Read comments) -