Rainbow Stew (Hobo Stew, but I hate that name)

Ingredients:

optional- broth of any kind
3/4 lb beef (732)
1/2 -1 cup frozen peas (60-120)
2 carrots (80)
1 small onion (44)
2 ribs celery
corn (133)
1 can petit diced tomatoes 105
2 cans tomato sauce 220
1 russet potato (170)
optional- 1/2 - 1 cup shredded cheese
garlic salt
black pepper
smoked paprika
optional- chili flakes

Pre-note: You want all the vegetables to be about the same size. So chop the carrots, celery, onion, and potato to about the size of corn kernels.

1) If you're using broth, set in a soup pot to boil. Water works just fine though, and if you're using that, add 3ish cups to the pot to boil and add a couple shakes of garlic salt.

2) Finely chop the carrots and celery. Add them, the can of petit diced tomatoes, and the 2 cans of tomato sauce and bring to a boil.

3) While the soup is boiling, brown the meat in a separate pan. Sprinkle liberally with pepper and garlic salt. Set aside once cooked.

4) Finely chop the onion and add to the soup. Let boil for five-ish minutes.

5) Chop the potato and add to the soup. Add the peas and corn.

6) Once the soup comes back to a boil, add about 6 good shakes of the smoked paprika, and add lots of black pepper. Let boil until the potatoes are soft (you can easily cut them with your soup spoon).

7) Once the potatoes are done cooking, add the meat and cheese. Add the chili flakes if you want it spicier. Let boil for a couple more minutes to allow everything to cook together.

8) Taste test! This soup should be smokey and spicy. If you want more of either of those, add the paprika, pepper, or chili a couple shakes at a time. Add garlic salt to taste.

easy pot roast dinner, plus calories

Ingredients:
Hormel beef roast au jus (630)
1 Onion (45)
4 mushrooms (it could use more mushrooms) (30)
Most of a bag of baby spinach (it could use a whole bag of baby spinach) (20)
At least three tablespoons of sour cream (75)

I love Hormel beef entrees. It's really quality beef and it tastes delicious, and you can mix it with literally anything. I use it in my beef stroganov and it makes fucking fantastic stroganov in like 10 minutes. Last night I wanted something a little different, so here we are:

Heat the pot roast in a deep pan according to the package instructions. While that's heating, thinly slice the onion. Add the onion to the pan. Slice the mushrooms, and a couple minutes before the beef should be done, add it and the spinach to the pan and stir. Once the meat finishes its cooking time, turn off the heat and add the sour cream. Stir everything together and let cool for a couple minutes.

I like to eat it over a baked potato. 1/3rd of the meat dish is a serving, and funnily enough it goes perfectly over 1/3rd a baked potato. Bake the potato in the microwave. Once it's done cut it into three pieces, then roughly chop the piece you're going to eat. Top with 1/3 of the roast and veggie dish.

Calories
Meat and Veggies - 800 / 3 =  267
1/3 potato = 57
Per meal = 324

Breakfast in a muffin

Ingredients:

Hash browns- 1/4 cup per muffin (30)
Fresh Spinach- 3-4 leaves per muffin (virtually 0)
Egg - 1 per muffin (80)
Salt and Pepper
Giant muffin tin
Optional: Grated cheese (virtually 0)

The type of hash browns that you want are the plain grated potatoes, found in the frozen section. Make sure to take them out to thaw before you start this recipe!
Grease the muffin tin and fill each with a layer of hash browns (1/4th cup) and add salt and pepper. Bake for 15 minutes at 375. Pull out of the oven and sprinkle on a little bit of cheese if you want it, just enough to give it some flavor. Then layer with a couple leaves of spinach, break an egg over the spinach, and then sprinkle again with salt and pepper. Bake at 325 for 15-20 minutes.

Calorie per muffin- 120