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Simple roast and vegetables (23$ 6 servings)

Though I’m not as big of a fan of this as I am beef and noodles, it’s still a nice way to get in those veggie servings, and is Lower calorie.

Ingredients-

-1 two to four pound roast
-1 bag of small golden potatoes
-1 bunch of celery
-4 carrots
-2 sweet onions
-2 boxes of beef broth

This is very simple. Peel potatoes and carrots, cut all veggies. Put roast in crock pot, then add veggies and broth.

Let simmer on high for 6 hours or low for 8.

This recipe doesn’t conserve as well as the beef and noodles, expect this to last 5-6 days.

I made a 3 pound roast with onions, potatoes and carrots. Cost me like $15

@NITRODUBS Thanks for all that!

@everyone Let's breath a little life into this server. ** What is your favorite meal to make and why?**

For me, it would have to be savory German Style Crepes. They are a bit thicker than French style crepes which are thinner and generally filled with sweet things (jams, jellies, nutella, powdered sugar on top). I have heard them referred to as "German Omelets" before as well. Typically I fill them with onions and cheese, sometimes mushrooms, sometimes even ham.

I like them because they are easy to make, they require only eggs, milk, water, flour salt and butter plus fillings, I almost always have the ingredients on hand (especially if I used powdered milk) and because they remind me of my childhood. Both my German Grandmother and my mother used to make them following a recipe similar to this one.

Probably British bangers and mash

I usually cook real simple, but I have a mean recipe for goulash. I'll post it later on.

http://www.wickedstuffed.com/keto-recipes/keto-meatloaf-stuffed-w-goat-cheese-spinach/

Steak. One ingredient.

Beef stews are a favorite of mine

epic, but WHY do yall like making this stuff? Convenience, taste, memories, the challenge, something else?

For power.

I was told once not to use any seasonings on steak until it was off the grill, for fear that it would dry the meat. Thoughts?

I haven’t heard that. I usually coat it with salt and pepper and lime juice 30 ish minutes before I cook and it doesn’t get dry

I've seen many cooking vids that say salt and seasoning help with water retention

Bro

I’ve got the pizza and hot sauce game on lock down.

Dead serious.

I can make pizza crust that rivals these best.

Get that oven to 500 degrees and I’ll blow your mind.

Chili + spaghetti for childhood nostalgia reasons.

I don't cook much, but I quite enjoy making borsch. It takes awhile so its kinda relaxing, plus I usually have friends or family over whenever I make it.

Pierogies are also great because they take less than 10 minutes to cook and taste incredible.

@Mojave Paisan - NV Never had a good pierogi until this year. Now I understand why people like them.

I go back n forth between steaks,chicken,fish when able. Yes the key to alot that makes it so tasty is seasonings,I always enjoy using various spices. And of coarse veggies too.

When in a hurry,don't have time to chop onions,etc throw some spices in,be creative,play with it,see what works,what sounds good. Also i always put a lil water in my pyrex dish when cooking chicken so its doesn't dry out. 350° 1hr,30min. Thow together some veggies,your good😉

Also after putting on foil,sometimes poke holes to help vent it properly.

my autism gets triggered when people use "pierogi" as singular

it's plural niBBas

I’ve got a super easy go-to meal for the slow cooker, easily made /fit/ friendly as well

Slow Cooker Salsa Chicken
2 lb boneless skinless chicken (breast or thigh)
2 jars salsa
1 can black beans
1 can yellow corn
1 brick cream cheese, (non fat, 1/2 fat or full) doesn’t matter.

Put chicken in slow cooker, cover with salsa, beans and corn. Cook on high for 3-4 hours or low for 4-5. About 30 mins before done, pull chicken out and shred, return to slow cooker and add cream cheese. Once cheese is melted, stir thoroughly and enjoy.

Protip- take the cream cheese out of fridge to soften for an hour or 2 before shredding the chicken, it’ll melt a lot faster and mix more easily.

I have eat at least one pierogi with every meal

triggered

@Jacob We've appropriated your culture into English.
But seriously, it just feels to say pierogi in English when referring to multiple of them.

nice to see this server/channel being utilized more.
i'd love to break in the new kitchen with some suggestions from everyone

I’ve always enjoyed making meatballs, standard ground beef, spices, etc. but when forming them I take bits of mozzarella and place them in the centers. Bake in a Pyrex dish with foil on the bottom to keep all that delicious fat and cheese in. Goes well with any pasta