chicken fried rice. Chicken and rice dishes are extremely easy to make good. As long as you don't pulverize the rice or burn the chicken you'll have a good meal

This video I found because the guy at v thread said that buying whole spices are better and you can control how much each spices go in each food.

Here's an easy Mac & Cheese. It takes one pot and can be made for a few dollars per pot. You will need >Block of cheese. Better if it melts well. If you insist on cheddar, go mild. >Stick of butter >Milk. I like to use cans of evaporated milk. 12 fl oz. >2 lb dried pasta This scales up pretty well, so you can just double or triple the ingredients and it should work, as long as your pot is big enough. Keep in mind the pasta will expand. Dump your pasta in a large pot. Fill with water until just above the pasta. Add salt, turn burner to maximum. Start grating your cheese. You can get away with half a pound of cheese per pound of pasta to keep things cheap. If you desire more cheese, feel free, but scale up milk accordingly. The ratio of milk to cheese will determine thickness of the final sauce. Once your cheese is grated, the pasta should be hitting the stage where a thick foam appears on top. Be sure to stir it, and scrape down the bottom edges of the pot to ensure nothing is sticking. Wait for almost all of the water to be evaporated. Turn the heat down to a simmer. Add stick of butter and incorporate. Then add milk. Once that's been mixed in, drop the shredded cheese in, one handful at a time, and stir until it melts in. The sauce will gradually thicken and change color as you saturate the milk and butter with the cheese. I also like to add garlic (fresh or powdered), some onion powder, a ton of fresh ground black pepper, some red pepper flakes, some thyme, and a dollop of my favorite hot sauce. If you don't have or want hot sauce, you should probably add a bit of vinegar or lemon juice to help add some acidity. But I think garlic and black pepper is necessary. Taste for seasoning (and salt) and adjust until you're satisfied. Really cheap side and it keeps dishes to a minimum. Like all mac & cheese, it's a good base to add anything you want. Bacon? Chicken? Lobster? Go nuts.

>>1445 just google something like meals my kid can make while i'm at work and all the chicken and rice ad infinite comes up

Most fish is very easy to make so long as you season it and don't overcook whatever you've got. Salt, pepper, old bay or garlic and herb and baking is really all there is to it. A couple sides that are really easy to make for pretty cheap: >Any roasted vegetable Preferably something green, like green beans, broccoli, okra, or Brussels sprouts (these take a little longer). Wash, dry, and toss on a well-oiled baking pan, coating evenly with more oil, salt, pepper, and any spices you want. Bake at 375 F until the lovely smell of roast veggies fills your house, or if you're like me until they start crisping for a crunchy texture. In that case you'll want to flip them around halfway through cooking. Most veggies only take about 15-20 minutes. >Cheap garlic bread Purchase a cheap baguette or loaf of Italian bread at your local grocer. Slice lengthwise in half, or into little hockey puck sizes. Coat the top with either a thin spread of butter or drizzle with olive oil, sprinkle with salt, pepper, parsley, and garlic powder. Bake in the oven for about 10 minutes at 400 F and optionally turn on the broiler for a minute near the end to give the top a nice bit of darker color.

>>1494 Shit, forgot to mention a balsamic glaze works as a good topping for most roasted vegetables, and you can use it for fish like salmon or salads too, and that you can add some sprinkled Parmesan cheese to the bread too.

Easy recipes are the only ones I can make.

>>1445 >>1446 Pro tip: use thighs they are much more forgiving and cheaper. I recommend squishing them flat before you put them on the pan.

I love chicken and chicken fried rice, but doesn't cooked rice not keep very well in the fridge?

>>1543 So I've heard. I wouldn't keep it more than a few days. Actually, don't some Asian cuisines ferment cooked rice for a few days? Without meat, of course.

Would you look at that, this channel just posted a little video on fermented rice: https://inv.tux.pizza/watch?v=RBSOvSMWE3o

>>1545 How convenient, guess I'll give it a watch.