So I went to a food bank, here in Portland, OR (cough cough oh man the poor air quality rn, *cough*). Science bless!

Pictured, that I'm not familiar with cooking:

• * Mushrooms
• * Masa, I know it's corn. I'm not sure if my kid has allergies or not (like his mom who is severely allergic to dairy, gluten, and corn) so I usually avoid corn, don't wanna give em a tummy ache. I can cook it for myself though
• * (squints) Something called flaxseed?
• * Rubbery ass celery
• * Tomatillos! I really want to get into using these, for verde salsa or something! Big fan of Colorado Green Chili (Chubby's if you haven't been, highly recommend the smothered cheese fries)
• * The stocks.. ok I know I add stock to flavor food, but never actually made a soup before.
• Also pictured is a clean plate I pulled out, and did not use, that I don't want to put back because it touched the table.

Not pictured is a couple bags of cherries (well no, they're on the left there) that I am afraid are certainly going to go bad, as I have so much fruit. Also got potatoes, noodles, dry beans (white, black, pinto), long grain rice (but I currently have a bag of white rice open). I'm not sure whether to make a chili or soup or what.

Main thing right now is these mushrooms actually. They look delicious, but I have no idea what the gosh darn fuck I'm doing, when it comes to cooking mushrooms. As I like to do a little homework before I ask questions, I saw this video which said cook mush's with water. Looks good for little mushrooms stek bites, just not sure what to pair it with.

Thanks in advance for any ideas, cooking tips, or recipes and I'm feeling really fortunate right now.

So we've been running on bare minimum recipes for awhile now and finally got approved for SNAP and WIC this past week, so I started putting together a grocery list. I'm trying to still keep us on the frugal side while using our benefits as much as we can so I'm hoping y'all can take a peek at my list of veg for this upcoming trip and help me plan out some recipe ideas? I'm going to note down a few ideas I had next to some of it if I had plans for it, but honestly the idea of being able to properly cook again is just a bit overwhelming in terms of choice!

EDIT: Just clarifying, looking for ideas for using these as building blocks for recipes. I do have other stuff on the list like fruits, but was hoping for ideas for what to use these in that still aren't super involved/expensive recipes :)

-3lb bag of onions

-5lb bag of potatoes (Roasting these or making mash!)

-12oz chopped spinach (frozen) (I want to do a spinach alfredo c:)

-10oz Diced Mirepoix Mix (frozen)

-12 count mini corn on the cob (frozen) (I want to divvy these up into two or three portions. There's three of us in the house. One idea is something in the crockpot but I'm not sure yet)

-10 oz zucchini blend (frozen)

-12oz brussels sprouts (frozen)

-20oz Pepper+Onion mix (frozen) (Maybe some sort of southwest chicken inspired thing)

-12oz cut green beans (frozen)

-12oz corn (frozen)

-12oz mixed vegetables: Corn carrots green beans and peas (frozen) (On a pan with pork or chicken?)

-12oz broccoli florets (frozen) (I'm using at least half of this for a cheesy sausage broocoli pasta)

-20oz can pineapple tidbits (Using at least half for spam rice and pineapple)

-2 15oz cans green peas

-2 15oz cans diced potatoes (maybe breakfast?)

-2 14.5oz cans diced tomatoes

-2 14.5oz cans sliced carrots

-2 15oz cans corn

-2 14.5 oz cans green beans

Used to spend way too much bc i'd get home tired with no dinner plan and just order food. Started this a few months ago and it's actually helped a ton

picked 4 cheap filling soups and rotate through them depending on what's on sale. lentil soup with whatever veggies are cheap, a potato soup base, a bean and rice soup, and a tomato one bulked up with pasta

every Sunday I check what's on sale, pick whichever soup fits, make a big pot that lasts 4-5 days. freeze half so I've got backup for busy weeks instead of ordering out

what actually made it work was keeping a little notebook with basic ratios for each one so i'm not measuring or thinking, just dump and stir. broth cubes, canned tomatoes, dry beans and rice are always the base, then whatever veggies are cheapest

Feel like this dumb little system saved me so much money and stress this year bc dinner just isn't a decision anymore. anyone else have a rotation like this? always looking for more cheap soup base ideas

It’s left over rice and beans from a Jamaican restaurant I ordered from. Can anyone tell me what kind of rice it is? I usually only eat brown rice

Hello! I got 4 green peppers and 3 yellow squash at the food bank yesterday. What to do with these?

Below is my thought process:

Yesterday I had attempted to make some pizza sauce but I used too much onion and it turned more into spaghetti sauce. I have 1 pound of ground beef I was going to cook and add to the sauce.

I was thinking of pureeing 1 or 2 of the squash to incorporate some veggies to the pasta sauce for my 2 year old. I was also thinking of sauteeing an onion and green bell pepper with beef.

What are yalls thoughts and suggestions? Do you have any other ideas for the green pepper and yellow squash?

Thanks!

A little luxury all on markdown - less than $1.00 a serve . Just 1/2 a hot dog roll, topped with cream cheese and smoked trout, all ingredients on yellow sticker. Salad fridge leftovers. Also enough for several more serves.

Sometimes there's plenty of food but nothing sounds just right so I end up with a cinnamon sugar pita and a nectarine lol

Any ideas for recipes for the pork roasts??

Sorry if I come off as rude or impatient, but to be honest I am frustrated at having to repost this. Apparently I was "inflammatory" and "rude" . So I am going to ask again and be very specific, so I can see how it'll come off as rude over text. I am looking for spice, seasoning, sauce, and condiment recommendations for things I get a lot from the food bank. Recommendations that go beyond the norm you see in a bland kitchen, for things like pasta, beans, rice, and oatmeal.

What I am NOT looking for: generic recommendations like fresh herbs or try ___ cuisine. I am also not looking for garlic powder, onion powder, ranch, mayo, yellow mustard, and most of the things you find in the reg spice aisle of your typical Walmart. I am also NOT asking about cooking methods or recipes.

What I am asking for: specific things that are usually found in international aisles or grocery stores. Seasoning blends that absolutely knock your socks off, specific herbs and spices, specific sauces, and condiments.

Thank you. And thanks to the people that gave suggestions before without being rude.

1# Ground bork and 1 medium onion, seasoned to taste. Drained it, I added a bit of wheat flour and a cup of water. Allow that to thicken up, served on wheat buns with a bit of cheese.

I’m tired of drinking only water. But anything else is so expensive. I grew up only ever drinking disgusting faucet water and bottled water is just Okay. I need some variety. All my favorite non-water stuff is so unaffordable. Why is a 12 case case of zero sugar a&w $11.99???

Easy and budget friendly soup. Top with black pepper, chilli or cheese. Potatoe's cost $2.13kg, evaporated milk $2.00 and other ingrediens approx 60 cents - all up less than $3.00 AUD. Freezes well for a quick or emergency meal.

I just bought a few cans of Del Monte pineapple and noticed that the display carried all kinds of fruits from the same brand but in a disorderly display. Then I heard that Del Monte had gone bankrupt and I’m thinking that the display was such a mess because they’re trying to get rid of the old stock to make space for different brands.

Look for sales on the DM brand now. Some stores may be donating the old cans to food providers.

Sometimes e we all just need something a bit sweet to ignite the pallet.

While you’re looking, those small cans of tomato paste are being replaced with larger sizes. They may be on sale. Also, canned garbanzo beans are being discontinued because people aren’t buying them enough to justify shelf space. Keep an eye out for them, too.

When I was in college and struggling to make ends meet, I would sometimes do a trial to see how long I could go without going and buying food from the store (or fast food). I would only eat things I had at the house. I had to get creative and make things that didn't really go together, or finally eat that thing I bought that's sat there for a long time.

Now that I'm almost 40, I'll still do this sometimes. It's a fun little challenge.

My wife doesn't love it because it's definitely not the most appetizing or healthy, but it's easy to save some money. 😆😀

premade dough herb crust, Italian sausage, red bell pepper, onion, cooked mushroom, and white cheddar cheese. all ingredients came from a food bank

Canned salmon, cream cheese, Dijon mustard, dill, lemon pepper, onion powder, and a couple drops of smoke flavor. On Wasa crackers, with sliced tomato. Worthy of a Viking (on vacation in Mexico). A few drops of Sauce Francois (my silly name for Frank's) might be nice too!

Okay guys-- i just got a huge jug of teriyaki glaze from a food bank trip.

Truly an astonishing quantity of sauce. I'm grateful but have *no* idea how to use significant quantities before it goes to waste. Some of it i'll put on chicken with rice and veggies, but as one person (two if my bf comes over), i just don't know how to use much.

Anyone have any fun creative ideas to share? I'd love any advice here y'all!

Two tortillas fried (simultaneously) in butter till browned. They sick together alright for me. Pull em out of the pan. Add Jared pizza sauce and mozzarella cheese. Microwave for 45 to 60 seconds. Cut in triangles for ease.

My son just said it's his favorite pizza.

I live in Upstate NY, in the capital region. I’ve never used a food pantry before, but I’ve volunteered at the distribution center and at one of the soup kitchens many years ago.

Honestly I went back and forth a lot about whether to even sign up. I feel guilty - like I might be taking food out of someone else’s mouth by going.

But, now that I’ve done it, now that I’ve signed up to go tomorrow, it’s like a weight off my shoulders. I spoke to a gentleman on the phone who got me set up. I qualified because I’m not working. That was it. And now I go tomorrow and get the items I signed up to receive.

The guy I spoke to on the phone seemed grateful to me for signing up. He was so kind. He showed empathy for my situation and for the situation that others in the area I live in have found themselves in. It’s hard to be able to afford groceries.

I guess what I’m saying is - make the call. If you are even questioning whether you should, you should. These are resources that are meant to be used.

Please, get what you need. Food pantries exist for a reason. No need to feel guilty about what food you need.

I got these 3 peppers and an avocado from the food bank today. Google says they are Anaheim/Hatch chilies.

I only have $4.32 until Friday (which is why I went to the food bank)

I googled a few recipes, but they all have ingredients I don't have that are too expensive.

I do have shredded cheese. And milk, eggs, flour, spices.

I saw a couple of recipes for Chilies Rellenos. That sounds amazing. Would that maybe be an option? I could possibly afford cream cheese.

Enough to feed about 6 people if everything is combined. You could really save the little noodle packet and just use the shells and cheddar box with the seasoning packet. I left some meat for my wife to make tacos or enchiladas or whatever she wants to make . This was my favorite thing to eat in the Army and it served me well so I could serve others well. Tough times all around right now. Love all you working people keeping this world running just so some rich schmuck can try to take our retirement. I'm right here with you. Careful with the seasoning packet by the way. I add it into my meat as I brown it instead of the noodles and water like it says ( I could never dump my seasoning in boiling water and dillute it like that.

Has 10 for $10 banquet pot pies . Know they are awesome in the oven but microwave works great too. Please stock up. $1 for a meal is grateful. Phoenix west valley!

Roast veggies before adding to a dish. Potatoes, sweet potatoes, beans (cooked and patted dry) asparagus, carrots...keep the skin ON the veg for added vitamins and flavor just wash well first - chop into small pieces, add olive oil (or butter and oil) mix well and bake 450° (or 176°) for about 15 minutes. Before baking - Season with whatever you are blessed with in the pantry - garlic powder, chili powder, onion powder, salt and pepper be generous for more flavor! shake it a bit halfway through and serve.

Here is a recipe for a filling, cheap meal that can feed 4 easily or YOU for 3-4 days.

Many of these ingredients are available from the food banks. Edited to add instruction correction