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[quote=Anonymous]Vegitarian chili: 1 can corn, 1 can diced tomatoes, 1 can black beans, 1 can kidney beans, 1 can garbanzo beans: drain (except for tomatoes) mix, heat and season with chili powder, cumin, salt, pepper and anything else that looks good.  Serve with cheese (tip: I keep a bag of shredded cheddar in the freezer.  It can thaw a few minutes while you get wverything else ready and it will melt onto a hot dish pretty easily) and sour cream if you have it, and a box of jiffy corn muffins.

Ouevos rancheros: 2 large cans diced tomatoes, cilantro (dry isn't great, so I use freeze-dried or the paste they sell in the refridgerated section of the produce aisle), salt and minced garlic (can be kept forever, or buy jar of pre-minced), some onion (I keep pearl onions on hand because I only need to cut enough for that night's dinner, but you can also chop like 5 big onions and freeze in ziplocs for future use).  Pour a little oil into a pot, cook onions and garlic, add tomatoes and cilantro, bring to a simmer and poach 1-2 eggs per person in the salsa, serve with tortilla chips and sour cream and cheese.

Kale chip soup (I made this one up): whenever I have kale that is starting to wilt, I chop it finely and freeze covered in some water.  Then I make this soup:
1 cup stock or broth, 2 large cans tomatoes, freeze-dried basil, salt: puree, then add frozen block of kale, bring to a simmer and simmer kale 20 minutes, then add frozen gnocchi and boil 10 min with lid on. Kids love it!

Also, never underestimate the power of brinner.  ;)[/quote]

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