All you need is a few minutes of start-up time to make this stock because the stove does the rest. And those few minutes will be more than worth it because, as Patricia Becher of Richmond, B.C., says, "I used to think that making soup was difficult but I have discovered that a good stock is the whole trick."
Serve this stew with creamy mashed potatoes or crusty Italian bread. The beef stock gives a rich meaty flavour to the oyster mushrooms and the sauce.
Besides looking lovely on the buffet table, these potatoes are make ahead.
Using just one pot and one skillet pan, you can have a deconstructed shepherd's pie piping hot on your plate in less than 30 minutes. Economical ground beef makes this a winning family recipe for rushed weeknights, and leftovers make a great lunch to reheat the next day.
This traditional Indonesian dish is perfect to reheat in the oven at the event. Be sure to use a shallow serving dish to shorten the reheating time.
Per serving
Restaurant cost $9.50
To make $4.40
Savings $5.10
Healthy Lunch Tip: Making your own salad dressing helps control the type of fat added. Vegetable oil contains no saturated fat. Nuts, such as almonds, add a dose of healthy fats.
Parboiled brown rice can be prepared in less than 30 minutes, so it's easy to make on a busy weeknight. A generous pinch of orange saffron threads is all you need for added richness in both taste and colour.
Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.
Cost: $2.30/serving