Do you ever find yourself staring at your almost empty fridge or pantry trying to figure out what's for supper! Maybe you just haven’t gotten to the grocery store (for whatever reason—weather, time, sickness, etc.), or maybe you’re broke ‘til payday. This is when you need an ace up your sleeve, dinner-wise. That ace is the habit of having a few versatile handy-dandy items always on hand.

Here are a few “ACE” suggestions on what to keep in stock, and some ideas on ways to take things you may have on hand and put a decent meal on the table. (Note the word “decent”. We’re not suggesting this is company fare or anything that will razzle-dazzle the family—but these ideas do fill the bill—they make a meal that will tide you over until better is available.)

Meal-Time “Aces”

Staples: oil, sugar or other sweeteners, cornstarch, spices, herbs, butter, flour (biscuits and gravies are good meal fillers)

Bread: especially good as toast.

Baked beans on toast.




Boiled egg on toast.



Creamed tuna on toast.





Variations on French toast.






Toasted cheese sandwich







Eggs: can be boiled, and mashed with mayo and a dab of mustard mixed in. This is good stuffed in hollowed-out tomatoes, on toast, even atop salad. And of course, who doesn’t like an omelet or scrambled eggs for dinner once in a while?


Ramen Noodles: endless possibilities here. Try this: boil as usual, drain off the water, add a little olive oil (or whatever oil you have) and the seasoning packet (beef is best). Then toss in whatever is leftover in the fridge...veggies, bits of chicken or other meat. If you have a little soy or Worchester sauce to add, it blends the flavors even better.

Hot dogs: besides the obvious, they can be fancied up for company (well, let’s say really good friends) by adding chili, cheese, or chopped green onion. One of our favorite meals (I hate to admit this) is what we dubbed “Weiner Baskets”. We sliced wieners lengthwise and filled them with mashed potatoes, topped with grated cheese and popped them in the oven for maybe 15 or 20 minutes. My children would choose these over steak any day. Of course, there’s always pigs ‘n blankets (weenies wrapped in biscuits then baked) or if they can be thinly sliced and added to soup, mac & cheese, chili, etc.

Tortillas: can you say “quesdadillas?” Add cheese and fry. Add a bit of leftover meat, some spices or hot sauce and you have a fajita. You can also spread them with sandwich spreads, roll up and slice into little pinwheels. They’re also good with smashed leftover avocado (add a dash of garlic) and any leftover salad rolled into them. The ideas are endless here.

Hamburger: books and books have been written on the many lives of hamburger. But here’s a few ideas: Add a tomato product (soup, ketchup, tomato sauce or paste) and you have the foundation for Sloppy Joes. Add cream of mushroom soup and some Ranch dressing or sour cream and you have a beef stroganoff that is good atop rice, spuds, or noodles. It can really expand and bulk up a can of vegetable soup as well.

Apples: here’s a surprise: You can bake them and top them with cinnamon sugared biscuits. Also, don’t forget Waldorf salad—with sliced apples, and mayo and some combination of celery raisins, nuts, carrots, or whatever, it can become a filling and healthy meal. (Use a little lemon juice or sprite to keep the apples from turning.)

Rice or Pasta: besides tossing meats or leftover veggies with them, you can melt cheese in them or add a white sauce. If tomatoes are in season, you can just add chopped tomatoes to pasta for a new slant on tomato sauce. And remember the olive oil and basil—pesto sauce comes in handy also.

Boxed Entrees: (cheesy potatoes au gratin, Rice a Roni, etc.) make a great start to a meal. Keep leftover ham, chicken, steak, cubed in the freezer, and add it to the mix. Bake with a little more cheese on top, if you have it.




Information Courtesy eHow and BarbieCrafts

---