Throw It Together

By Hklbrries

The nutritionists at the Washington State University Cooperative Extension office point to a skillet meal plan they use to teach low-income residents how to stretch their food budgets by making use of what's in the house.

"People rave about the taste and the food disappears and it's nutritious." (According to someone named Sanders at the office).

Here's how it works to make four to six servings:

Take 1 cup of a grain product such as rice, spaghetti, noodles or bulgur. Mix it with 1 cup of soup plus 1 1/2 cans of water. Good soup choices include cream of potato, cream of chicken, cream of celery, cream of mushroom, tomato or onion. Add 1 pound or 1 1/2 cups cooked meat, poultry, fish or beans (leftovers work great here) and toss in 1 to 2 cups of canned, cooked or raw vegetables.

Season with salt, pepper, soy sauce, onion flakes or garlic powder and bring the mixture to a boil. Reduce heat to the lowest setting and simmer for a half hour or until the rice or pasta is cooked. These meals also can be baked in a covered casserole dish at 350 F for an hour.

Ingredients

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Preparation

Step 1

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