I hit a home run with dinner tonight.  I made an Instant Pot recipe that was, if I happen to say so myself, delicious.  Here’s the recipe (https://lifemadesweeter.com/instant-pot-lemon-garlic-chicken/)

I received accolades and rave reviews from my dinner companions and had to chuckle to myself because I remember the road I travelled to get here.  I’ve even blogged a little about it in the past. But here’s a specific that came to mind as I accepted the culinary compliments.

When I was in college and on a tight budget, I had to figure out a way to feed myself with limited funds. My solution was to invent a meal that I could stretch to last me an entire week.  To my deepest embarrassment, here’s what I made.  Mind you, this recipe was entirely my doing. And I ate it more times that I can count.

Take a pound of ground beef (or ground chuck, whichever is cheaper) , brown it in a skillet with salt, pepper and a diced onion. Set aside.

Make a box of Kraft Macaroni and Cheese. Add the ground chuck mixture to it.

Open a can of Campbell Cream of Mushroom soup. Do not add water.  Just dump the contents into the pot.

By now the concoction will have begun to take on the consistency of spackle. Add a can of corn.  Just because. All balanced meals have vegetables, right?

If you have followed the directions, the mixture will be nearly impossible to stir. I’ve broken many a wooden spoon trying to.  Here’s the secret. Pour a cup or three of red wine into the mess. That will loosen things up so you can stir and serve.  If wine is not available, a can of beer works just as well.

Trust me, you can improvise on this recipe nine ways till Sunday – nothing is going to “ruin” it.  And believe me, it did the job.  I made this on a Monday and by Friday, I was still eating it. Spreading the cost over the span of a week, I figured I was eating on about 70 cents a day. Got me through my senior year in college.  Haven’t dared make it since. I’m afraid to subject my colon to it in my advanced years.

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