A grocery list. Different flavors. A week of different dishes.
This time, ground meat is one of our shortcuts. See Ground Meat Is a Cheat Code for the easiest ways to cook, portion and freeze it.
Shopping List
Protein
- Ground meat — beef, turkey, chicken, pork or lamb; choose what you like
- Lentils — canned or dry green/brown lentils
- Shredded cheese
Starches
- Rice
- Tortillas — any kind you like
- Bread
Vegetables
- Onion
- Bell peppers
- Carrots — or baby carrots as a shortcut
- Frozen mixed vegetables
- Fresh tomato — optional
Flavor
- Tomato sauce
- Taco seasoning
- Curry powder
- Soy sauce
- Italian vinaigrette, or balsamic vinegar to make your own dressing
Pantry Basics
- Cooking oil
- Salt
- Pepper
Nice to Have
- Tomato paste
- Broth/stock or bouillon cube — optional
How Much Food Do I Need?
Ground meat: 1 lb (454 g) ≈ 3 meals as a starting point.
Lentils: Start with about 1 cup cooked per meal. 1 cup dry makes about 2–2½ cups cooked. If using dry lentils, cook a big pot.
Rice: 1 cup dry makes about 3 cups cooked. Cook extra for fried rice.
These are starting points, not serving rules. Eat the amount that works for you.
What Can I Make?
| Dish | Combo | Serve With / Tips |
| Armenian Pizza | Ground meat + tortilla + tomato sauce + onion/peppers | Spread the meat mixture very thin so the tortilla gets crisp. |
| Tacos | Ground meat + taco seasoning + tortillas | Tomato paste, cheese, bell pepper and fresh tomato are optional. |
| Fried Rice | Ground meat + onion + rice + frozen vegetables + soy sauce | Leftover rice works great. |
| Easy Ground Meat + Lentil Stew | Ground meat + lentils + onion + carrots | Serve with rice or bread. Tomato paste and broth/stock add flavor. |
| Easy Curry | Lentils or ground meat + onion + carrots + curry powder | Serve with rice. Tomato paste is optional. |
| Lentil Salad | Lentils + onion + bell pepper | Serve with bread. Italian vinaigrette is the easiest dressing. |
| Lentil Soup/Stew | Lentils + onion + carrots | Serve with bread or rice. Broth/stock or bouillon adds flavor. |
| Roasted Vegetables | Carrots, bell peppers and/or onions | Add to any meal. Balsamic makes them even better. |
Food Safety
The basic food-safety rules from First Time Feeding Yourself? Start Here still apply.
One new thing for ground meat: cook ground beef, pork and lamb to 160°F, and ground chicken or turkey to 165°F.
See Minimum Ground Meat Safety for thawing, storing and freezing ground meat.
Step-by-Step Instructions
These are starting amounts. Most recipes make enough for more than one meal, depending on your appetite.
Eat what you want today and refrigerate the rest. You don’t have to eat the same thing at every meal — cooked ground meat, lentils, rice and roasted vegetables can become building blocks for something different tomorrow.
ACCORDION: Tacos
Start with:
- 1 lb ground meat
- 1 onion, chopped — optional
- 1 packet taco seasoning
- Tortillas
- 1–2 tablespoons tomato paste — optional
- Shredded cheese — optional
- Bell pepper or fresh tomato — optional
Cook the ground meat with the onion, if using, breaking the meat apart as it cooks.
Add the taco seasoning and prepare according to the package directions. Add tomato paste if you want.
Take out as much taco meat as you want today and refrigerate the rest. Assemble only the tacos you’re eating now.
ACCORDION: Fried Rice
Start with:
- 1 lb ground meat
- 3 cups cold cooked rice
- 1 onion, chopped
- 2 cups frozen mixed vegetables
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
Cook the ground meat, breaking it apart as it cooks. Remove it from the pan.
Heat the oil and cook the onion until it starts to soften.
Add the rice and frozen vegetables. Cook until everything is hot, then return the ground meat to the pan.
Add 2 tablespoons soy sauce, mix well and taste. Add more if you want.
Refrigerate whatever you don’t eat today.
ACCORDION: Easy Ground Meat + Lentil Stew
Start with:
- ½ lb ground meat
- 2 cups cooked lentils
- 1 onion, chopped
- 1½ cups chopped carrots
- 2 cups broth/stock or water, plus more as needed
- 1–2 tablespoons tomato paste — optional
- 1 tablespoon cooking oil
- Rice or bread, for serving
Heat the oil and cook the ground meat with the onion, breaking the meat apart as it cooks.
Add the lentils, carrots and 2 cups broth/stock or water. Add tomato paste if using.
Simmer until the carrots are tender. If it gets thicker than you want, add more liquid.
Taste and adjust the seasoning as needed.
Serve with rice or bread. Refrigerate the rest.
ACCORDION: Easy Curry
Choose ground meat or lentils.
Ground Meat
Start with:
- ½ lb ground meat
- ½ onion, chopped
- 1 cup chopped carrots
- 2 teaspoons curry powder
- ½–¾ cup water, plus more as needed
- 1 tablespoon tomato paste — optional
- 1 teaspoon cooking oil
- Rice, for serving
Heat the oil and cook the ground meat with the onion, breaking the meat apart as it cooks.
Add the carrots and 2 teaspoons curry powder. Stir for about 30 seconds.
Add the water and tomato paste, if using. Simmer until the carrots are tender.
Taste. Add more curry powder if you want more flavor, or more water if you want more sauce.
Serve with rice.
Lentils
Start with:
- 2 cups cooked lentils
- ½ onion, chopped
- 1 cup chopped carrots
- 2 teaspoons curry powder
- About 1 cup water, plus more as needed
- 1 tablespoon tomato paste — optional
- 1 teaspoon cooking oil
- Rice, for serving
Heat the oil and cook the onion and carrots until they start to soften.
Add 2 teaspoons curry powder and stir for about 30 seconds.
Add the lentils, water and tomato paste, if using. Simmer until the carrots are tender.
Taste. Add more curry powder if you want more flavor, or more water if you want more sauce.
Serve with rice.
ACCORDION: Lentil Salad
Start with:
- 2 cups cooked lentils
- ¼–½ onion, chopped
- ½–1 bell pepper, chopped
- Fresh tomato — optional
- Italian vinaigrette
Mix the lentils, onion and bell pepper. Add tomato if using.
Start with 2 tablespoons Italian vinaigrette. Toss and taste. Add more if you want.
Or make a quick dressing: Start with 1 tablespoon olive oil + 1 tablespoon balsamic vinegar, plus a little salt and pepper. Toss, taste and adjust.
Serve with bread.
ACCORDION: Lentil Soup/Stew
Start with:
- 2 cups cooked lentils
- ½–1 onion, chopped
- 1 cup chopped carrots
- 2 cups broth/stock or water, plus more as needed
- Up to 2 cups frozen mixed vegetables — optional
- 1 tablespoon cooking oil
- Bread or rice, for serving
Heat the oil and cook the onion and carrots for a few minutes.
Add the lentils and 2 cups broth/stock or water. Add frozen vegetables if using.
Simmer until the carrots are tender.
Want soup? Add more liquid. Want it thick and stew-like? Stop there.
Taste and adjust the seasoning as needed.
Serve with bread or rice.
ACCORDION: Roasted Vegetables
Use carrots, bell peppers, onions — one vegetable or any combination.
Start with:
- About 4 cups chopped vegetables
- 1 tablespoon cooking oil
- ½ teaspoon salt
- Balsamic vinegar — optional, but highly recommended
Toss the vegetables with the oil and salt.
Roast at 425°F. Check at about 18 minutes. Stir, then add a few more minutes if the vegetables aren’t browned and tender yet.
Have balsamic vinegar? While the vegetables are still hot, start with about 1 teaspoon balsamic per cup of roasted vegetables.
Toss and taste. Add more if you want.
The sweet-tangy balsamic makes roasted vegetables so much better. Definitely try it if you have some.
Refrigerate the extras and add them to other meals.