I can personally vouch for every single one of these.
just to make a few measly servings.
With food costs being what they are these days, I know firsthand that these situations oftendofeel pretty dire.
I can personally vouch for every single one of these.
To me, a proper emergency meal needs to meet three very important criteria.
First, it must be easy enough to make on a chaotic weeknight.
Second, it’s got to be cost-effective duh.
If the definition of emergency meal still isn’t clear enough, behold this completely unnecessary flowchart.
So, what ingredients am I even suggesting you keep around to make these meals possible?
If it sounds too good to be true, believe me, it’s not!
1.Crispy Gnocchi & Edamame If you ever need a high-protein dinner, aGrace Elkusrecipe will always deliver.
It’s a one skillet wonder.
you might find the recipe for crispy gnocchi & edamamehere.
Honestly, it’s already a true “emergency meal” no ingredient swaps necessary!
Like, having the time or forethought to marinate a protein inherently contradicts the nature of an emergency!
Preheat oven to 400oF.
Patchickendry and season all over withsaltandpepper.
Place a large ovenproof skillet over medium-high heat.
Turn the chicken over so they’re skin-side up, and turn off the heat.
Pour the mixture into the skillet all around the chicken thighs.
Bake for 1315 minutes or until the meat is cooked through.
Serve each piece of chicken with LOTS of miso butter sauce.
To keep this dish “emergency-approved,” serve alongside some steamed frozen veggies for an extremely low-effort meal.
Drain your block oftofuand pat dry.
Slice into large cubes (about 1" in size, but it’s not an exact science).
Toss the tofu in the sauce and allow to sit for a few minutes.
If you’re makingricefresh, do that now!
Otherwise, microwave some leftover rice until warm.
Serve the saucy, cold tofu over the warm rice and spoon any extra sauce overtop.
Frankly, this recipe consists ofallpantry staples except one: the kale.
You likely won’t get the same vibrantly green result, but it’ll still taste lip-smackingly delicious.
kale (or swap in frozen)
1.
Bring a large pot of salted water to a boil.
Perhaps even a little drizzle of olive oil!
Garnish as you choose.
Return the skillet to medium-high heat.
Once dry, add someoiland crumble thetofuinto small pieces.
Saute the tofu in the oil until it turns golden, around 56 minutes.
In the last 2 minutes of cooking, add theshredded carrot.
Meanwhile, reheat thegarlicky cabbagein your microwave according to package instructions.
Stir everything together until the sauce is thickened, around 34 minutes.
Preheat oven to 425oF and combinechickpeasandcauliflowerwith 2 tablespoonsolive oiland thegarlic powder,paprika, andsaltandpepperto taste.
Roast until they’re golden brown and the chickpeas are crisp, around 2030 minutes.
Fold in the roasted chickpeas and cauliflower until nicely coated.
Wrap everything up and devour!
4 Trader Joe’s frozen breaded cod fillets (or: fish sticks!)
Green cabbage
Mayo
Hot sauce of choice (preferably chipotle-based)
Corn or flour tortillas
23 limes
1.
Pop yourfrozen breaded cod filletsinto the air fryer or oven and cook according to package instructions.
Once the fish is cooked through, remove it from your oven or air fryer and sprinkle withsalt.
Serve withlime wedgesfor squeezing.
[Serves 1, but doubles or quadruples easily!]
Melt 1 tablespoonbutterin a small saucepan and addorzo.
Toast the orzo over medium-high heat, stirring frequently, until it begins to brown and smell nutty.
Add thechicken stockandspinachand reduce heat to low to bring the mixture to a gentle simmer.
Then, stir in the gratedparmesan.
Taste for seasoning and add somesaltandpepperif you’d like.
Spoon into a bowl and top with moreparmesanif your heart desires.
Place over medium-high heat.
Off the heat, stir in theheavy creamorGreek yogurt.
To serve, spoon into bowls alongsidesteamed rice.
