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No. of Recommendations: 2

Prepare a large amount of food that can be frozen and taken to work for lunch. Food must be cost-effective, high in calories, easy enough for a neophyte cook to prepare, and tasty enough to maintain the eater's interest.

Materials and Methods:

3 lbs Ground Turkey - $8.91
Brown Rice Medely - $1.99
1.5 heads garlic - on hand
half as much volume ginger - on hand
1 Vadalia onion - $0.82
24 oz Sliced White Mushrooms - $3.38
1 jar Pitted Moroccan Olives (dry) - $1.99
1 jar Sun Dried Tomatoes - $3.29
3 cans Garbanzo beans (chick peas) - $2.07
1 container (10 oz) Feta Cheese - $4.99
2 packages Harvest Hodgepodge veggies - $3.58
1 box Chicken Stock - $3.39

All food items were purchased at the Union Square Trader Joe's in NYC, except for the Feta cheese, onion, and chicken stock (Steve's C-town).

Cooking was accomplished with common kitchen items and utensils.


Rice was prepared according to directions, using chicken stock as liquid.

Whole onion was diced, combined with peeled and halved garlic cloves, and sauteed with olive oil in large pot. Ginger was added to pot after 5 minutes. Mushrooms were added as onion began to brown. Mixture was cooked on high heat until majority of mushroom liquid boiled off. Olives and sun-dried tomatoes were added to mixture upon removal from heat.

Turkey was browned in skillet and combined with onion mixture. Feta cheese was crumbled into pot and combined with mixture. Garbanzo beans were drained and rinsed and added. Rice was added. Harvest Hodgepodge was added last and entire mixture was worked until all ingredients were distributed evenly. Servings were packed into take-out containers and frozen.


Total cost of ingredients: $34.41
Total meals prepared: 6
Cost/meal: $5.74

Total calories prepared: 7,734
Cal/meal: 1,289

Observations / Discussion:

Finished product is tasty. More feta cheese should be used next time. Additional salt was not necessary, probably because of the olives, sun-dried tomatoes, and chicken stock (salted). Entire process took 2 hours including clean-up. 1300 calories sounds like enough but field statistics will be necessary to determine future serving size. Protein:Carb:Fat ratios were not calculated.
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