Recipe for sludge: Combine a can of Chunky or Progressive Soup with 1/2 soup can of water. Heat. Add a four serving envelope of instant mashed potatoes, stir and eat.
Gotta agree with the grilled cheese, and the hash (oy!).
I always like some egg over potatoes. Just dice a yellow potato or two (depending on size, skin on) and saute with a little fresh onion in canola oil. Salt and pepper to taste. Remove from pan, then fry an egg or two in butter and place on top of the taters. A shake of hot sauce, burst the yokes, et voila!
Chili on a baked potato Is always fast and easy.
Microwave the tater. Use Wendy’s Chili or canned. A dab of sour cream if you have it. Yum
***I often zap several new potatoes, slice and add the chili
Over easy eggs on hash browns, bacon on the side.
Ribeye on the grill, fresh minced garlic and salt/pepper. Big Ass baked potato with about a half stick of butter and sour cream. Maybe some escargot in the broiler.
Can anyone recommend a comfort food that I can prepare in such a way that I could prepare a week’s supply and then I could just heat and serve? I’m asking because I really don’t like to spend 30-60 minutes preparing a meal and then spend 10 minutes eating it.
I’d really like to spend maybe 15-30 minutes preparing a week’s (maybe more?) supply of meals and then either freeze them or just store them in the fridge and then heat and serve when it’s dinner time. I didn’t think it would be worth starting a new thread for this and so I asked for “comfort food” meals but I’m really not picky what kind of food it is as I will eat most anything.
I always liked the idea of corned beef hash, but the reality is way too much like canned dog food for me. Do you hash lovers do anything special to prepare it, or do you just eat it the way it comes out of the can? Suggestions appreciated.
Same but Wheat Chex and canned peaches.
This is my old “bachelor chow” recipe:
1 lb of pasta (works better with cut pasta rather than long noodles; I usually used penne but it doesn’t really matter)
1 large jar of chunky pasta sauce (I used Prego Chunky Garden Combo but again, use whatever you like best)
1 lb of sausage meat or ground beef
Boil the pasta
Brown the meat
Add sauce to the meat
Drain and add pasta to the sauce and meat
If you want to get “fancy” you could pour it all into a casserole, cover it with cheese and bake it for 20 minutes or so, but it’s not necessary.
This would feed me for about a week, usually eating 1 large meal at home a day, but of course YMMV. Easily customizable to include anything you like.
Runny poached eggs on hot buttered toast, with a light sprinkling of salt on top. You have to puncture the yolks and spread them around to let the golden deliciousness get absorbed into the toast.
If you have any of the Kroger family of supermarkets in your area (here it’s King Soopers), they have a premium store brand called Private Selection that makes an excellent (IMO) Cookies & Cream ice cream.
Put a package of Uncle Ben’s instant rice in the microwave (10 minutes)
Cook chicken breast strips in chicken broth on the stove (about 15 minutes, at the same time as the rice)
Heat up some Campbell’s Cream of Mushroom soup (with maybe 1/5 can of water added) and mix in some sliced canned mushrooms. (4 minutes)
Dump chicken and soup/mushrooms over rice.
Been eating this ever since college. It’s simple and not at all sophisticated, but the spouse and I love it.
My stand-by, as posted previously over the years:
Russet potato(es), cut into chunks
Smoked sausage (kielbasa or other), cut into chunks
Onion, chopped
Peppers, chopped (optional)
Salt/pepper
oil
Sweat the veggies in the oil in an appropriately sized pan. Remove. Season and add the potatoes and fry at med-high until browned. Add the sausage and continue browning. Return the veggies to the pan and mix it all together till heated through.
Scrambled eggs with Smoked salmon and a little dollop of cream cheese, and butted toast
“Four Fried Chickens, and a Coke.”
I empty one of the small cans of corned beef hash into a frying pan. Fry until toasty and very crispy. Turn over and do the same. When almost to the desired level of crispness, make a well in the center and break in an egg. Cover and cook until egg is how you like it-- preferably with quite a runny yolk.
Someone mentioned creamed chipped beef: Stouffer’s has an excellent frozen one.
Mom, is that you?? 
Actually, I think she and my dad used to put only a yolk in the well, then cover to let it cook a little, then spatula the whole thing onto a plate in one go.
Lox on bagel with cream cheese and topped with tomatoes, onions, and capers.
Another one: omelet filled with cut-up bacon served on freshly baked buttered bread.
Thanks, and I also agree about Stouffer’s creamed chipped beef.
For reasons that escape me, creamed chipped beef is not a thing here in Oklahoma. Is the cream essentially gravy? Does it have a beefy taste?