The Perfect Meal

LunchThe Perfect Meal



My one complaint about the food is that it’s not instant enough. Once I decide what I want, I wish it could just materialize. Unfortunately, it doesn’t work that way.

For lunch, I always feel to prepare some quick eased the recipes in the different approach of recipes meals in my workplace that will work for my hunger and nutritional demands with the excellent appetite. Here I have shared the recipes for you with different styles and approaches which is very easy to make and also you can make it quickly. – Crock-pot cooking easy lunch ideas lunch recipes sausage and sauerkraut vegetable stew – – -Crackpots are beautiful things. I’m here to share with you some delicious Crock-pot recipes that your family is sure to love.
One of the first things I learned to cook in my Crock-pot was bean soup. Bean soup was one of my favorite meals growing up, and it’s such an inexpensive and filling meal, I love to have it.

Navy Bean Soup – Ingredients

  • 1 pound navy beans
  • One ham hock (optional)
  • salt and pepper to taste
  • water


  1. Soak navy beans in water overnight. In the morning, rinse them and put the seeds in the crock. Add ham hock and cover all with fresh water (should be 2 to 2 1/2 inches of rain covering beans and ham). Cook on high until soup boils then reduce heat to low. Cook on LOW until ready to serve. Stir occasionally (stirring thickens the soup). If you aren’t home, you can cook them on LOW all day and skip the cooking on high until they boil. Either way works, I just prefer it the way I do it when I can be home with it!
  2. Break meat apart and remove the bone and serve chicken in the soup. When helping, I like to add Tabasco sauce to my soup. My father-in-law adds ketchup to his. Salt and pepper to taste. A great side dish to make with this is cheesy cornbread. Only make a box of Jiffy Mix cornbread and mix 1 cup of shredded cheddar cheese in the batter. Let rise for the 5 minutes and then bake according to the box directions or until cooked through. My kids LOVE this cheesy bread!

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 4

You may want to watch your water level the first time you make this. Depending on if you like a thicker soup or thinner soup, you will need to adjust the amount of water used. Also, if you use too little water, the beans could soak it all up and dry out.
Quick Soaking Beans: It’s best to soak beans overnight, but if you’ve forgotten or don’t have time, here’s a rapid method. Cover beans with cold water, bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat; let stand, covered, about 1 hour. Preprocessed beans do not need soaking, but the processing robs them of some nutrients.

Nan’s Sloppy Joes

Sloppy Joes were never my favorite food, but I have found a Crockpot Sloppy Joe recipe that I just love!

1 pound ground beef
One onion, chopped (I use onion powder)
3/4 cup ketchup
2 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 Tbsp. vinegar
1 Tbsp. sugar
Whole wheat buns
1. Brown beef and onion in saucepan. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on LOW 4-5 hours.
4. Serve on buns. I prefer to use whole wheat buns.
This recipe is from the “Fix-It and Forget-It Cookbook.” Provided by Nan Decker, Albuquerque, NM Makes 4-6 servings.

Cola Roast

You’ve probably figured out by now that I am a somewhat picky eater. That’s why it comes as such a surprise that I like the following recipe. I do not like stews for the most part, but this method is excellent, and many people I have met online have either heard of this recipe or use a version of it themselves, so it is a somewhat famous recipe.

3 pounds beef roast
One envelope dry onion soup mix
Two cans of cola
1. Place roast in slow cooker. Sprinkle with soup mix. Pour soda over all.
2. Cover. Cook on LOW 7-8 hours.
Diet Cola does not work with this recipe. This recipe is from the “Fix-It and Forget-It Cookbook.” Provided by Janice Yoskovich, Carmichaels, PA. Makes 8-10 servings

Grandma Millie’s Sausage and Sauerkraut

3-lbs. Smoked Sausage
2-lbs. Italian Sausage Links
2-lbs. Cooked Meatballs (use your favorite recipe, or you can purchase precooked meatballs)
2-lbs. Red New Potatoes
2-Qts. Sauerkraut (drained and rinsed)
1-Large Head Green Cabbage
1-Large Head Red Cabbage
1-Vidalia Onion
2-16 oz. Cans of Diced Tomato
1-64 oz. Container of V-8

Cook the Italian Sausage by boiling in water until thoroughly cooked, about 20-25 minutes. Drain well. Cut sausages into 1-1 ½ inch chunks. Wash and cut up cabbage. Wash and quarter the potatoes. Slice onion into rings. In a large roasting pan (or two) layer the ingredients in the following order.

A layer of green and red cabbage, sauerkraut, potatoes, sausages and meatballs, and onion rings. Repeat this process until the ingredients are gone. Spread the diced tomatoes over the top and add the V-8. Bake, tightly covered, until the cabbage and potatoes are tender. Approximately 2 to 3 hours since oven temperatures vary. Check the progress after one hour. Be careful as the dish will be very hot and steamy.

This serves approximately 10-15 adults. To help a smaller group, use half of the ingredients except for the V-8. – -4-5 medium potatoes, sliced 2 medium parsnips, sliced (or carrots or both) 2 medium leeks 1 cup soy milk (not vanilla!) 1 small cabbage or kale 1/2 tsp mace (or curry powder) 2 large cloves garlic, minced 1 tsp salt 1/2 tsp pepper 2 Tbsp olive oil 1 bunch of fresh parsley

Cook the potatoes and parsnips in water until tender. Chop and then boil the cabbage or kale until very tender. While these are cooking, chop leeks (including greens) and simmer in the soy milk until soft. Add the garlic and spices. Drain the potatoes and mash by hand. Stir in the milk and leeks. Blend in the drained cabbage and olive oil. Garnish heavily (can be stirred in) with parsley.

The carrots I added was lovely in this dish. I like the color. It made me think that with parsnips alone it wouldn’t be as good-looking. It might be nice to use a couple of each, say two smaller parsnips and two smaller or 1 medium carrot. I think the flavor of the parsnips would be very, very good.

I had cabbage on hand, so I chose it over the kale. The cabbage had a very delicate flavor. It was not skunky as some of the more massive sprouts can get. If your cabbage is healthy, change the water once or twice while you are boiling it.

I didn’t have mace, but I thought that it might be one of the ingredients in curry powder. I checked and was correct. What the heck, I thought, I will substitute it. The flavor of the curry powder was good….I liked it. Also, it added a slightly golden yellow color to the stew. Very appetizing.

This is a flavorful, good-looking dish. I will repeat it. I ate it with whole wheat bread – a sweet variety with molasses in it.


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The Perfect Meal



Since soy flour is now readily available in most areas, we thought it would be fun to explore the possibilities and limits (if any) of baking with soy. Your soy choices today include more than just soy flour, too-like soy grits and nuts, not to mention the assortment of milks and curds. While many of these are simple substitutes for their non-soy counterparts, it’s best to be mindful of soy flour’s unique properties in order to prepare baked goods with the best taste, consistency, and texture.

Because regular soy flour has a much higher fat content than virtually fat-free flours like wheat, I did initially conceded that baking a lean, crusty, French-type loaf, was simply not possible. Also, the lack of gluten in soy flour would require an addition of wheat gluten for best results. With that in mind, we concluded that the types of recipes most compatible with the natural qualities of soy flour would be the sweeter, richer baked goods, like rolls, soft yeast loaves, cookies, and quick breads.

I have proceeded with these assumptions and were not surprised by the outcome, except when it came to taste. For all the press about the ‘strong’ flavor of soy, our tasters found that even the recipes highest in soy were tasty, if not downright delicious. I have stopped testing the limits of soy at a 50 percent ratio only because soy-rich dough seems to brown earlier with every increase in soy.

Soy Grits And Green Chile Bread

A hearty quick bread with a texture similar to a moist, spicy cornbread.


  • 1 onion, chopped
  • 1 teaspoon peanut oil
  • 1 4-ounce can diced green chiles
  • 1 cup unbleached white flour
  • 1/2 cup soy flour
  • 1/2 cup soy grits
  • 1 tablespoon baking powder
  • 1/2 teaspoon each, soda and salt
  • 1-1/2 cups soy milk
  • Cooking spray or oil


  1. Preheat oven to 400° and lightly spray or oil an 8-inch square baking dish. In a skillet, sauté onion in oil over medium heat until browned and limp, 12 to 15 minutes. Stir in chiles and chili powder and set aside to cool.
  2. In a mixing bowl, combine white flour, soy flour, grits, baking powder, soda, and salt. Make a well in the center and pour milk into it. Stir quickly, just to moisten dry ingredients. Don’t overmix. Fold in onion mixture and spread batter into prepared pan. Bake for 20 to 25 minutes, or until browned and center tests done with a toothpick. Cool in pan and cut into squares.
Nutrition Facts
Serving size: 16
Calories 81
Calories from Fat 0
% Daily Value *
Fat 0 g
Saturated fat 1 g 5%
Carbohydrates 11 g 4%
Fiber 2 g 8%
Protein 6 g 12%
Cholesterol 0 mg
Sodium 189 mg 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cook Time

Prep time: 12 hours 15 min
Cook time: 20 hours 25 min
Ready in: 32 hours 40 min
Yields: 16
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SoupThe Perfect Meal



Winter vegetable soup

The following recipes begin with basic winter supplies, then with the addition of a little coconut milk here, some peanut butter there, they are magically transformed into an international array of chunky soups. There is no better greeting on a cold winter eve than the mouth-watering aroma of freshly made soup. Put on a pot and invite the neighbors, there’s plenty to go around.

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SoupThe Perfect Meal


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Orzo is a tiny, riced-shaped pasta especially suitable for soups. You can use white rice instead of orzo if you prefer just increase the final cooking time from 10 to 20 minutes.


  • 1 cup finely chopped red onion
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1 tablespoon honey
  • 3 cups tomatoes, peeled, seeded, and finely chopped
  • 3 cups canned vegetable broth
  • Juice and grated zest of two oranges
  • 1/2 cup orzo pasta
  • Yogurt or sour cream to garnish (optional)


  1. In a large pot over medium heat, saute onion in oil until golden, about 7 minutes. Add garlic, cinnamon, and allspice and cook, stirring, for 2 minutes more.
  2. Add honey, tomatoes, stock, juice and zest. Bring to a boil, reduce heat and simmer for 15 minutes. Add orzo and simmer for 10 minutes more. Garnish with sour cream, if desired.

122 CAL (22% from fat)

Nutrition Facts
Serving size: Makes 6 servings.
Calories 122
Calories from Fat 198
% Daily Value *
Fat 22 g 34%
Unsaturated fat 3 g
Carbohydrates 21 g 7%
Fiber 3 g 12%
Protein 2 g 4%
Cholesterol 0 mg
Sodium 60 mg 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Makes 6 servings.


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The Perfect Meal

ABC Lentils


A simple main dish your whole family will love.

3/4 cup dry lentils, sorted and rinsed
1/2 cup minced onion
1/2 cup finely diced carrot
1/2 cup finely chopped fresh mushrooms
1 cup tomato sauce
2 1/2 cups vegetable broth
1/2 cup dry alphabet pasta
Salt and black pepper to taste


In a saucepan, combine lentils, minced onion, diced carrot, chopped mushrooms, tomato sauce and broth. Cover, and simmer for about 45 minutes, or until lentils are tender. Add the dry pasta. Cover, and simmer for 10 minutes, or until the pasta is tender, stirring occasionally. Season with salt and pepper to taste.


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