Tag Archives: tasty

Dinner for One

This weekend I had planned to travel with the boyfriend to visit his parents in Lynchburg, Virginia. However, our cat had other plans. Poor little Pigeon got sick about an hour before we were scheduled to leave, and it did not seem wise to put her into her cat carrier and drive her around for three and a half hours, so I decided to stay here and tend to her. She is fine now, but I have got a serious case of the Lonelies. To cheer myself up a bit, I went to the Chinese takeout place down the street and picked up some chicken with broccoli.

Chinese Takeout: Chicken with Broccoli and Steamed White Rice

Chicken with Broccoli and Steamed Rice

This meal was definitely very tasty and comforting, and Chinese-American takeout is one of my favorite things to eat. The sauce had a savory, soy-saucy taste, the rice was soft and sticky, and the chicken was tender.  It was decidedly cheap – a pint with rice costs $5.35, and what you see on my plate was only half of the food I got. This was enough for two meals for me, which is great, because – call me strange if you want – I love having leftover takeout for breakfast the next day! Maybe you are wondering whether this meal really qualifies as “healthy.” Although chicken with broccoli might not be the healthiest thing in the world, you could do a whole lot worse at a Chinese restaurant. According to this website, one cup of chicken with broccoli has about 280 calories, and one cup of white rice has 150 calories, while a single eggroll has 300-350 calories. I suspect that if I ask for “half sauce” next time, it will be just as tasty and a little healthier.

Green Bean and Mushroom Stroganoff

I was a vegan for several years, and during that time I picked up a lot of recipes. Although I now happily eat meat (how did I survive so long without bacon?!), I still enjoy many delicious vegetarian meals.

A couple of nights ago I made an old vegetarian standby: Green Bean and Mushroom Stroganoff with Whole Wheat Egg Noodles. Green beans are one of my favorite vegetables, and I love how they taste with the rich flavor of the mushrooms and the tangy, creamy sour cream. I usually eat green bean stroganoff with whole wheat egg noodles, but it is also very good with hot cooked brown rice. This is a favorite meal of my boyfriend, Aaron.

This dish is bursting with color from the red onions and green beans, which are delicious and nutritious veggies that I enjoy often. Nutritiondata.com says of frozen, cooked green beans: “This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Folate and Manganese.” Sounds good to me! Using reduced-fat sour cream saves some saturated fat, but I would not use fat-free sour cream – I don’t think it tastes very sour-creamy at all. Using whole wheat egg noodles or brown rice in this recipes means that you are eating whole grains, which of course have lots of good-for-you fiber.

This meal is also very affordable – it ended up costing me about $2.50 per serving.

Green Bean and Mushroom Stroganoff with Whole Wheat Egg Noodles

Recipe (makes about four servings):

You will need:

  • one package frozen french-cut green beans
  • 1/2 large red onion, thinly sliced
  • 1 cup baby portabella mushrooms, sliced
  • 1/2 cup white wine (nothing fancy is necessary, just something you enjoy drinking)
  • 1 tsp. dried basil
  • 3 cloves of garlic, finely chopped
  • 1 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1/2 cup reduced-fat sour cream
  • 2 Tbsp. chopped fresh parsley
  • salt and pepper, to taste

How to make it:

  1. Heat the olive oil in a large skillet. Add the onions and saute on medium heat until translucent and carmelized, 5-10 minutes. Add the mushrooms and saute for another 3 minutes. Add the garlic and dried basil and saute for another 30 seconds.
  2. Add the white wine, soy sauce, and frozen green beans. Cover and simmer until the green beans are tender. Season to taste with salt and pepper.
  3. Remove the skillet from the heat and stir in the sour cream and fresh parsley. Serve the stroganoff over hot cooked whole wheat egg noodles or brown rice.

Welcome!

Welcome to Healthy Tasty Cheap!

While I work on figuring out this whole blogging thing, please allow me to give you a taste of what you can expect from future blog posts here – namely, lots and lots of tasty, healthy, and cheap food!

Tofurky with Roasted Vegetables and Collard Greens

Tofurky with roasted potatoes, sweet potatoes, and sauteed collard greens.

Tomatoes Stuffed with Brown Rice, Pine Nuts, and Basil

Stuffed tomatoes with brown rice, pine nuts, and basil.

Homemade Sushi with Sauteed Tofu, Avocado, Carrots, and Green Onion

Homemade sushi with sauteed tofu, avocado, carrots, and green onions.

Tofu and Vegetable Stir-Fry

Tofu and vegetable stir-fry.

My Cat, Pigeon

And my cat, Pigeon. Just because.