I’m usually pretty good about planning ahead for feeding Andrew during the school breaks. This year, though, we are between houses and staying with my mom for a couple months. Unfortunately, so is my brother and his four kids and it makes for quite the crowd right now.
We’re a week and a half into Christmas break with another FULL WEEK to go. Food is getting short and so is money. I went through the cupboards and came up with a few meals to last us until Mom gets paid on Monday.
I’ve been blessed that Andrew isn’t too picky, but most of the rest of the kids are super picky. So finding something they’ll all eat with minimum complaining is a feat in itself. I kind of made this up after doing a quick Pinterest and Google search, and for the most part it was kid approved!
Tonight I made rice and gravy using a can of roast beef gravy, a can of cream of mushroom soup, and a can of peas. I made a pound of rice and mixed it all together casserole style. With this crowd the gravy never lasts otherwise.
- 1 pound of rice
- 1 can peas
- 1 can roast beef with gravy
- 1 can cream of mushroom soup
- 1 T onion powder
- salt & pepper to taste
- Cook rice according to package directions.
- Mix rest of ingredients in soup pan or microwave safe bowl.
- Cook until warmed through.
- Fluff rice with fork.
- Pour gravy/soup mix into rice.
- Mix gently.