Frozen vegetables are key when you are trying to make a cheap and easy recipe. You can get a 16 oz. bag of veggies at most grocery stores for a dollar or less and have a longer shelf life because, well, they're frozen!
Fried rice is a quick way to whip up something easy and delicious. You can use any frozen veggies for this recipe, but I like to use a mix of corn, carrots and peas in this dish. Cook your rice according to the directions. You can use brown, white or basmati rice. Whatever you have on hand.
Next, heat a pan with olive oil and add your rice and frozen veggies. There's no need to thaw them, just add them to the pan and cover. The steam will break your veggies up and mix in with the rice. Add soy sauce, sesame oil or teriyaki to give it an Asian kick. Continue to cook until veggies are warmed through, about 15 minutes.
Now, here you can just add salt and pepper and have as is, but if you want to kick it up a notch, add an egg or two to the pan. Just crack the egg onto the rice and vegetable mixture. Wait about two minutes before mixing. This will give your dish a good source or protein and added flavor. Once the egg is cooked and not runny, turn off the stove and serve up! Enjoy this quick and easy recipe as a side or main dish with fried chicken cutlets or steak.
Another cheap and easy classic in my home is a cheddar vegetable frittata. The only ingredients are eggs, milk, your favorite frozen vegetables, your favorite shredded cheese and salt and pepper. You can use any combination of vegetables and cheese. If you only have frozen broccoli and mozzarella cheese? No problem. Other combinations such as peppers and Colby Jack cheese, canned tomatoes and parmesan, are great paired together as well! You can't go wrong with this cheap and easy recipe, anything will work! Just use your best judgment and you'll be satisfied with your delicious creation.
First, set your oven to 400 degrees Fahrenheit. Then put your veggies in a nonstick oven-proof pan and heat through on medium heat for about five minutes. Add olive oil or any other cooking oil if needed. While your veggies are warming up, combine your milk, egg, cheese and salt and pepper until everything is incorporated. You can add other spices like oregano, basil, or parsley if you have it in your spice rack. Pour egg mixture over your veggies and DO NOT mix. Let the egg become solid at the bottom of the pan. After one or two minutes add more cheese to the top of your frittata and place in the oven for 10 to 15 minutes.
When you poke a tooth pick into the center, the toothpick should come out clean, with no raw egg on it. You can serve this up for brunch on the weekends or make ahead and store in the fridge for a quick meal on busy days.