During my one-year internship, when I lived alone in an apartment, I invented a recipe that was cheap, easy to make, satisfying, and easy to rewarm as leftovers. Somehow, this recipe became a default family lunch for snow days. Even if I had to walk a mile in the snow to the grocery store for two or three ingredients, I did so willingly because we all like this lunch.
Here are the ingredients for my recipe: One box of macaroni and cheese (which will require some butter and milk), one pound of cooked meat, half an onion chopped, half a bell green pepper chopped, two cloves of garlic diced, one can of diced tomatoes (14 ½ ounces), one small can of mushroom pieces, two teaspoons chili powder, 1 ½ teaspoons Italian seasoning (or half a teaspoon each of oregano, parsley, and thyme), and half a teaspoon of cinnamon.
Prepare the macaroni and cheese according to the instructions on the package. While waiting for the water to come to a boil, chop the vegetables and cook them in the skillet in two teaspoons of vegetable oil or melted butter. Add the tomatoes, mushrooms, meat, and spices. Stir occasionally. When the macaroni and cheese is prepared, add it to the skillet. Stir and bring to the table.
My usual meat for this recipe is diced summer sausage. We receive summer sausages in gift baskets every Christmas, and summer sausage on crackers is appealing for only a few consecutive evenings. Many other meat choices are possible: cooked chicken, diced; cooked ham, diced; ground beef; hotdogs or bratwurst, sliced; or just about any other leftover meat found in the refrigerator. Fish (at least canned tuna) does not go well into this recipe. A meatless version could easily be made with a cup of beans or corn in place of the meat.
This is a hearty meal that is easy to prepare. I’ve doubled it when my children had friends over to play in the snow. The leftovers store well and are easily warmed for a meal later in the week. J.