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dntbgmeb4cofe
* ~ Budget Cooking: Feed 4 for $10 ~ *
April 5, 2011 at 5:47 PM

    

Feed 4 for $10.00

 

You'll feel good about feeding your family these creatively delectable recipes.


Replies

  • dntbgmeb4cofe
    April 5, 2011 at 5:49 PM

    Roast Chicken with Potatoes and Butternut Squash

    Price: $1.62 per serving

    Pantry Checklist:

    • Minced garlic
    • Dried rubbed sage
    • 1 (3½-pound) roasting chicken
    • Red potatoes (12 ounces)
    • Butternut squash
    • Butter

     

    Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

    Roast Chicken with Potatoes and Butternut Squash


    Yield:  4 servings (serving size: about 3 ounces chicken and about 3/4 cup vegetables)


    2 tablespoons minced garlic, divided
    1 teaspoon salt, divided
    3/4 teaspoon freshly ground black pepper, divided
    1/2 teaspoon dried rubbed sage
    1 (3 1/2-pound) roasting chicken
    Cooking spray
    12 ounces red potatoes, cut into wedges
    1 1/2 cups cubed peeled butternut squash (about 8 ounces)
    2 tablespoons butter, melted

    1. Preheat oven to 400°.

    2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

    3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

    Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. Sara Schneider



    CALORIES 399 ; FAT 12.1g (sat 5g,mono 3.2g,poly 1.7g); CHOLESTEROL 147mg; CALCIUM 77mg; CARBOHYDRATE 25.9g; SODIUM 791mg; PROTEIN 43.8g; FIBER 3.4g; IRON 3.5mg
  • dntbgmeb4cofe
    April 5, 2011 at 5:51 PM

    Shrimp Fra Diavolo

       

    Price: $2.47 per serving

    Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.

    Pantry Checklist:

    • Linguine
    • Extra-virgin olive oil
    • Minced garlic
    • Medium shrimp (1 pound, peeled and deveined)
    • Diced onion
    • Crushed red pepper
    • Dried basil
    • Dried oregano
    • Tomato paste
    • Fresh lemon juice
    • Canned crushed tomatoes
    • Diced tomatoes (1 can)

    Shrimp Fra Diavolo


    Shrimp Fra Diavolo recipes are can often be very hot but you can add or take away the spice by adding more or less red pepper depending on your personal preference. Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.



    Yield:  4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)


    8 ounces uncooked linguine
    2 tablespoons extra-virgin olive oil, divided
    1 1/2 tablespoons minced garlic, divided
    1 pound medium shrimp, peeled and deveined
    3/4 cup diced onion
    1 teaspoon crushed red pepper
    1/2 teaspoon dried basil
    1/2 teaspoon dried oregano
    2 tablespoons tomato paste
    1 tablespoon fresh lemon juice
    1 3/4 cups canned crushed tomatoes
    1/4 teaspoon salt
    1 (14.5-ounce) can diced tomatoes, drained

    1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

    2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

    3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.



    CALORIES 477 ; FAT 10.7g (sat 1.4g,mono 5.3g,poly 1.7g); CHOLESTEROL 172mg; CALCIUM 121mg; CARBOHYDRATE 59.4g; SODIUM 552mg; PROTEIN 33g; FIBER 5.4g; IRON 5.4mg 
  • dntbgmeb4cofe
    April 5, 2011 at 5:53 PM

    Budget Recipes: Grown-Up Grilled Cheese Sandwiches
     A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider. 

    Price: $2.14 per serving

    A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.

    Pantry Checklist:

    • Red onion
    • Garlic clove
    • Shredded reduced-fat sharp white cheddar cheese
    • White bread
    • Fresh spinach leaves
    • Tomato
    • Center-cut bacon

    A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.

    Yield: 4 servings (serving size: 1 sandwich)

    Ingredients

    • Cooking spray
    • 1  cup  vertically sliced red onion
    • 1  large garlic clove, minced
    • 1  cup  (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
    • 8  (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
    • 2  cups  fresh spinach leaves
    • 8  (1/4-inch-thick) slices tomato
    • 6  slices center-cut bacon, cooked

    Preparation

    1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.

    2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.

    3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

    Nutritional Information

    Calories:
    376
    Fat:
    11g (sat 5.3g,mono 4.8g,poly 0.6g)
    Protein:
    20.2g
    Carbohydrate:
    50.3g
    Fiber:
    3.3g
    Cholesterol:
    24mg
    Iron:
    2.9mg
    Sodium:
    876mg
    Calcium:
    308mg


  • dntbgmeb4cofe
    April 5, 2011 at 5:56 PM

    Stewed Pork and Squash

    Stewed Pork and Squash

    Price: $2.12 per serving

    Serve with simple pantry-friendly corn muffins to complete the meal.

    Pantry Checklist: 

    • Onion
    • Garlic clove
    • Boneless pork shoulder (1 lb.)
    • Chili powder
    • Ground cumin
    • Ground red pepper
    • Chicken broth (fat-free, less-sodium)
    • Stewed tomatoes (15-oz. can)
    • Butternut squash

    Total: 2 hours, 21 minutes
    Yield: 4 servings (serving size: 1 1/2 cups)

    Ingredients

    • 1  tablespoon  canola oil
    • 3/4  cup  chopped onion
    • 1  medium garlic clove, minced
    • 1  pound  boneless pork shoulder, cut into 1/2-inch pieces
    • 1 1/2  tablespoons  chili powder
    • 1  teaspoon  ground cumin
    • 1/8  teaspoon  salt
    • 1/4  teaspoon  ground red pepper
    • 1 1/2  cups  fat-free, lower-sodium chicken broth
    • 1  (15-ounce) can stewed tomatoes, undrained
    • 4  cups  cubed peeled butternut squash (about 1 1/2 pounds)

    Preparation

    1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes, stirring frequently. Add pork; cook 5 minutes, browning on all sides. Stir in chili powder, cumin, salt, and red pepper; cook 30 seconds, stirring constantly. Stir in broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until pork is almost tender, stirring occasionally. Stir in butternut squash; simmer 30 minutes or until pork and squash are tender.

    Nutritional Information

    Calories:
    393
    Fat:
    16g (sat 4.6g,mono 7.5g,poly 2.2g)
    Protein:
    28g
    Carbohydrate:
    37.9g
    Fiber:
    6.6g
    Cholesterol:
    89mg
    Iron:
    4.9mg
    Sodium:
    546mg
    Calcium:
    186mg
  • dntbgmeb4cofe
    April 5, 2011 at 5:57 PM

    Fettucine with Olive Oil, Garlic, and Red Pepper

    Fettucine with Olive Oil, Garlic, and Red Pepper Budget Cooking

    Serve this simple pasta with zucchini sautéed in 1 tablespoon olive oil.

    Price: $1.40 per serving

    Serve this simple pasta with zucchini sautéed in 1 tablespoon olive oil.

     

    Total: 28 minutes
    Yield: 4 servings
    Cost per Serving: $1.40

    Ingredients

    • 1/4  cup  olive oil, divided
    • 3  garlic cloves, minced
    • 1/2  teaspoon  crushed red pepper
    • 6  quarts water
    • 3 1/4  teaspoons  kosher salt, divided
    • 8  ounces  uncooked fettuccine
    • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
    • 1/3  cup  coarsely chopped fresh flat-leaf parsley

    Preparation

    1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.

    2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.

    Nutritional Information

    Calories:
    397
    Fat:
    19g (sat 4.6g,mono 11.3g,poly 2.5g)
    Protein:
    13.2g
    Carbohydrate:
    44g
    Fiber:
    2.1g
    Cholesterol:
    12mg
    Iron:
    2.4mg
    Sodium:
    559mg
    Calcium:
    180mg
  • dntbgmeb4cofe
    April 5, 2011 at 5:59 PM

    Spring Risotto

    Fresh asparagus is most economical in the spring when it's in season.

    Price: $2.40 per serving

    Spring Risotto Budget Cooking

    Fresh asparagus is most economical in the spring when it's in season.

     

    Total: 30 minutes
    Yield: 4 servings
    Cost per Serving: $2.40

    Ingredients

    • 1  pound  asparagus, trimmed and cut into 3/4-inch pieces
    • 1 3/4  cups  fat-free, lower-sodium chicken broth
    • 2  tablespoons  olive oil
    • 1 1/2  cups  chopped onion
    • 2  garlic cloves, minced
    • 1  cup  uncooked Arborio rice
    • 1  cup  frozen shelled edamame
    • 3/4  teaspoon  kosher salt
    • 1/4  cup  1/3-less-fat cream cheese
    • 1/2  teaspoon  freshly ground black pepper
    • 1  ounce  shaved Parmesan cheese
    • 2  tablespoons  chopped fresh thyme

    Preparation

    1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

    2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

    3. Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

    Nutritional Information

    Calories:
    398
    Fat:
    14.2g (sat 4.3g,mono 5.6g,poly 0.8g)
    Protein:
    17g
    Carbohydrate:
    53.2g
    Fiber:
    7.6g
    Cholesterol:
    15mg
    Iron:
    4.4mg
    Sodium:
    748mg
    Calcium:
    169mg
  • dntbgmeb4cofe
    April 5, 2011 at 6:00 PM

    Onion Tart

    Onion Tart Recipe Budget Cooking

    The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad. With that in mind, we suggest serving with our Arugula and Walnut Salad.

    Price: $2.45 per serving

    The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.


    Total: 1 hour, 10 minutes
    Yield: 4 servings (serving size: 1 wedge)
    Cost per Serving: $2.45

    Ingredients

    • 1  tablespoon  olive oil
    • 2 1/2  pounds  onion, sliced
    • 2  tablespoons  chopped fresh thyme
    • 3/4  teaspoon  kosher salt
    • 1/4  teaspoon  black pepper
    • 1/2  (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
    • 1/4  cup  (1 ounce) crumbled reduced-fat feta cheese
    • 1/4  cup  (1 ounce) shredded reduced-fat Swiss cheese
    • 1  large egg, lightly beaten

    Preparation

    1. Preheat oven to 425°.

    2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

    3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

    Nutritional Information

    Calories:
    402
    Fat:
    18.9g (sat 6.7g,mono 6.8g,poly 3.7g)
    Protein:
    7.6g
    Carbohydrate:
    51.4g
    Fiber:
    5g
    Cholesterol:
    13mg
    Iron:
    0.8mg
    Sodium:
    676mg
    Calcium:
    146mg
  • dntbgmeb4cofe
    April 5, 2011 at 6:02 PM

    Smoky Potato Pancakes

    Looking for the perfect accompaniment that won't overpower these delightfully delicious potato cakes? Try spinach salad with red onion and tangy vinaigrette.

    Price: $1.85  per serving

    Smoky Potato Pancakes Recipe

    Spinach salad with red onion and tangy vinaigrette is a lovely companion to these potato cakes.

     

    Total: 45 minutes
    Yield: 4 servings (serving size: 2 potato patties, 1 tablespoon sour cream, and 1/2 bacon slice)

    Ingredients

    • 2  center-cut hickory-smoked bacon slices
    • 2  cups  chopped onion
    • 1  cup  thinly sliced leek
    • 3  garlic cloves, chopped
    • 1 1/2  pounds  shredded peeled baking potato (about 2 large)
    • 1/3  cup  (1 1/2 ounces) shredded sharp cheddar cheese
    • 3/4  teaspoon  salt
    • 1/2  teaspoon  freshly ground black pepper
    • 2  large eggs
    • Cooking spray
    • 1/4  cup  reduced-fat sour cream

    Preparation

    1. Preheat oven to 425°.

    2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.

    3. Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Coat patties lightly with cooking spray. Bake at 425° for 25 minutes or until golden and set. Top with crumbled bacon and sour cream.

    Nutritional Information

    Calories:
    309
    Fat:
    9.1g (sat 4.5g,mono 3.2g,poly 0.9g)
    Protein:
    11.4g
    Carbohydrate:
    46.6g
    Fiber:
    4.9g
    Cholesterol:
    125mg
    Iron:
    1.7mg
    Sodium:
    610mg
    Calcium:
    150mg
  • KaylaMillar
    April 5, 2011 at 6:03 PM

     The chicken with potatoes and squash looks really good! 

  • dntbgmeb4cofe
    April 5, 2011 at 6:04 PM

    Green Chile Chili

    Serve this tangy chili with corn bread or corn muffins. Don't forget to garnish with sharp cheddar and sliced green onion for a winning presentation.

    Price: $2.49  per serving

    Green Chile Chili Recipe

    Serve this tangy chili with corn bread or corn muffins.

     

    Total: 1 hour, 5 minutes
    Yield: 4 servings

    Ingredients

    • 1  tablespoon  canola oil
    • 12  ounces  ground sirloin
    • 1 1/2  cups  chopped onion
    • 1  tablespoon  chili powder
    • 1  teaspoon  hot paprika
    • 5  garlic cloves, minced
    • 1  (12-ounce) bottle dark beer
    • 1/2  cup  salsa verde
    • 1  (4-ounce) can diced green chiles, undrained
    • 1  (15-ounce) can no-salt-added tomatoes, undrained and crushed
    • 1  (15-ounce) can organic kidney beans, rinsed and drained
    • 1/4  cup  (1 ounce) shredded sharp cheddar cheese
    • 1  green onion, sliced

    Preparation

    1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.

    2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.

    Nutritional Information

    Calories:
    310
    Fat:
    10.6g (sat 3.3g,mono 1.5g,poly 4.4g)
    Protein:
    24.1g
    Carbohydrate:
    25.1g
    Fiber:
    4.3g
    Cholesterol:
    52mg
    Iron:
    4.8mg
    Sodium:
    575mg
    Calcium:
    95mg
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