Tag Archives: budget-friendly

Budget-Friendly One-Pot Recipes

Budget-Friendly One-Pot Recipes

Looking for easy meals that won’t break the bank? These budget-friendly one-pot recipes make it simple to serve delicious, satisfying dishes while keeping cooking time, grocery costs, and dirty dishes to a minimum. From hearty pasta and casseroles to comforting soups, vegetarian favorites, and even dessert, these recipes prove that affordable cooking can still be seriously delicious.

Cream of Broccoli Soup

This easy-to-prepare soup recipe offers fresh broccoli paired with indulgent heavy cream.

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 7 cups large broccoli florets
  • 3 cups low-sodium vegetable broth
  • ⅓ cup frozen spinach, thawed
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried basil
  • Salt and black pepper, to taste
  • 1 ½ cups heavy cream

Directions

  1. Heat oil in a large, non-stick pot or Dutch oven.
  2. Add the onion and broccoli. Sauté for 5 minutes or until softened.
  3. Add the garlic. Cook for 30 seconds or until aromatic.
  4. Add the broth, mustard, spinach, and thyme. Season with salt and pepper.
  5. Lower the heat to medium. Cook until all the vegetables are tender, about 15 minutes.
  6. Use an immersion blender to purée the soup.
  7. Slowly add the heavy cream, stirring to combine.
  8. Serve warm.

Nutrition per serving

Calories 317, fat 25 g, carbs 16 g, Protein 9 g, sodium 688 mg

 

 

One-Pot Ground Turkey Spaghetti

Spaghetti is always a crowd-pleasing dish. You’ll love it even more when making this simple one-pot recipe.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 3 cloves garlic, minced
  • ½ cup onion, diced
  • Salt and black pepper, to taste
  • 3 cups marinara sauce
  • 2 ½ cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Italian seasoning
  • 12 ounces dried spaghetti
  • Grated parmesan cheese, for serving

Directions

  1. Heat olive oil a large Dutch oven or pot over medium heat.
  2. Add the turkey meat. Season with salt and pepper, and use a wooden spoon to break the meat apart. Cook for 7-10 minutes or until the meat is no longer pink.
  3. Add the garlic and onion. Cook for 1 minute or until aromatic.
  4. Add the marinara sauce, broth, vinegar, and Italian seasoning. Stir to combine.
  5. Break the spaghetti in half and add to the pot. Bring to a boil.
  6. Cover and lower heat to a simmer. Cook for 13-15 minutes or until pasta is tender.
  7. Turn off the heat and let the pasta rest for 2-3 minutes to absorb more of the sauce. Serve warm with parmesan cheese, if desired.

Nutrition per serving

Calories 603, fat 20 g, carbs 67 g, Protein 37 g, sodium 1353 mg

 

 

Mom’s Super Easy Shepherd’s Pie

This shepherd pie is super easy to make in one pot Dutch oven and will soon become a family favorite.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound ground beef
  • 1 cup onion, diced
  • 1 teaspoon garlic powder
  • 2 tablespoons ketchup, plus more for serving
  • 1 tablespoon Worcestershire sauce
  • 3 cups canned corn or frozen corn, thawed and drained
  • 3 cups mashed potatoes

Directions

  1. In a Dutch oven or cast-iron skillet, brown the ground beef and onion over medium-high heat. Drain off any excess fat. Reduce heat to medium and stir in the garlic powder and continue cooking for 1 minute. Add the ketchup and Worcestershire sauce. Stir to combine well and remove from heat.
  2. Top the beef with an even layer of corn followed by a layer of mashed potatoes.
  3. Place the lid on the Dutch oven (or cover with foil for the skillet) and bake for about 25 minutes or until warmed through and bubbly.
  4. Remove lid and broil for a few minutes to color the mashed potatoes.
  5. Serve warm with extra ketchup if desired.

Nutrition (per serving)

Calories 367, fat 17 g, carbs 35 g, Protein 18 g, sodium 222 mg

 

 

Pork Chops with Apples

This classic pork chop recipe is livened up with a tiny amount of bourbon.

Serves 4 | Prep. time 15 minutes | Cooking time 35 minutes

Ingredients

  • 4 (6-8-ounce) bone-in pork rib chops
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges
  • 1 yellow onion, thinly sliced with root end intact
  • ⅓ cup low-sodium chicken broth
  • 1 cup half and half
  • ¼ cup Dijon mustard
  • 2 tablespoons bourbon
  • 8 small fresh thyme sprigs

Directions

  1. Preheat oven to 450°F (232°C). Season the pork with salt and pepper.
  2. In a 12-inch cast-iron skillet, heat oil over medium heat.
  3. Brown the pork for 6 minutes on each side. Once done, transfer the pork to a plate lined with paper towel.
  4. To the same skillet, add the apples and onions. Cook, stirring often, for 4-5 minutes until browned. When done, transfer them to a plate lined with paper towel.
  5. Add the broth into the same skillet. Cook for 2 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon.
  6. Meanwhile, whisk together half and half and mustard in a small mixing bowl. Add the mixture to the skillet. Cook, stirring constantly, for 1-2 minutes or until bubbly.
  7. Take the skillet off the heat. Stir in the bourbon.
  8. Return the pork to the skillet, coating it well with the sauce.
  9. Arrange the apples, onions, and thyme over the pork.
  10. Transfer the skillet to the oven. Bake for 10 minutes or until liquid is starting to bubble.
  11. Let the pork rest for 5 minutes in the skillet before serving.

Nutrition per serving

Calories 519, fat 32 g, carbs 19 g, Protein 36 g, sodium 346 mg

 

 

Vegetarian Lasagna

This vegetarian lasagna will satisfy even the most die-hard carnivores. This version is also easier on the budget versus its meat-based counterpart.

Serves 2 | Prep. time 10 minutes | Cooking time 50-60 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon garlic, crushed
  • 1 cup zucchinis, cubed
  • 2 carrots, peeled and diced
  • 1 red bell pepper, cored, seeded, and diced
  • ¾ cup mushrooms, diced
  • 1 (14-ounce) can diced tomatoes with their juices
  • 1 cup water or vegetable stock
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano
  • ½ cup cream cheese
  • 6 ounces dried lasagna sheets, broken into 2 or 3 pieces
  • 1 ½ cups mozzarella, sliced

Directions

  1. Preheat oven to 350°F (177°C).
  2. Heat the oil in a large ovenproof pot or Dutch oven over medium heat.
  3. Add the onion. Sauté until translucent, about 4-5 minutes.
  4. Add the garlic, carrots, zucchini, mushrooms, and bell pepper. Cook for 10 minutes or until vegetables are tender.
  5. Add the water, diced tomatoes, oregano, salt, and pepper. Bring to a simmer. Cook for 10 minutes or until the sauce thickens.
  6. Add the spinach and cream cheese, stirring to incorporate.
  7. Add the lasagna pieces, submerging them in the sauce.
  8. Arrange the sliced mozzarella on top on the mixture.
  9. Transfer the pot to the preheated oven. Bake without a lid for 20 minutes.
  10. Increase the temperature to 400°F (204°C). Cook for another 10 minutes or until the cheese has browned.
  11. Serve warm.

Nutrition per serving

Calories 775, fat 40 g, carbs 86 g, Protein 21 g, sodium 341 mg

 

 

Chocolate Pudding

This creamy, rich chocolate pudding is the ultimate indulgence, especially during summer when you’re craving cool treats!

Serves 2 | Prep. time 10 minutes | Refrigerating time 4 hours | Cooking time 10 minutes

Ingredients

  • ¼ cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 ½ cups whole milk, divided
  • 1 large egg yolk
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • ¼ cup semi-sweet chocolate chips

Directions

  1. Add the cocoa powder, sugar, and cornstarch to a 1-quart saucepan. Stir to combine well.
  2. Add ½ cup of milk, whisking until smooth.
  3. Add remaining milk and egg yolk, whisking constantly to combine.
  4. Bring to a simmer for 5 minutes over medium heat, stirring often. Once the mixture simmers, stir constantly for 2 minutes or until it starts to thicken.
  5. Reduce heat to low. Cook, stirring constantly for 2 minutes.
  6. Remove from heat. Stir in the butter, vanilla, and chocolate chips.
  7. Transfer to 2 serving bowls and seal the bowls with plastic wrap.
  8. Refrigerate for at least 4 hours before serving.

Nutrition per serving

Calories 433, fat 18 g, carbs 61 g, Protein 8 g, sodium 83 mg

 

 

 

**These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Budget-Friendly One-Pot Meal Recipes. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Quick and Easy Budget-Friendly Recipes for the Holidays

Quick and Easy Budget-Friendly Recipes for the Holidays

Butternut Squash Ravioli with Sage and Pecan Butter Sauce

This butternut squash pasta dish combined with the deliciousness of a sage and pecan butter sauce with homemade ravioli. It takes some work but is so worth it! It’s a perfect holiday dish that can be made ahead of time for the raviolis. The sauce should be made just before serving.

Serves 8 | Prep. time 1 hour | Cooking time 45 minutes

Ingredients

For the ravioli dough

  • 1 ½ cups semolina
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 tablespoons olive oil
  • Water as needed

For the butternut squash filling

  • 2½ pounds butternut squash, peeled and roughly chopped
  • 8 cloves garlic
  • ¼ cup olive oil
  • ½ cup parmesan cheese
  • ½ teaspoon dried sage
  • Salt and pepper, to taste

Sauce and garnish

  • 4 tablespoons butter
  • 10 whole fresh sage leaves
  • ¼ cup toasted pecans
  • Freshly grated parmesan cheese

Directions

To make the filling

  1. Preheat the oven to 400°F (204°C).
  2. In a bowl, mix squash, garlic, and olive oil. Arrange on a baking sheet and bake for 45 minutes or until soft.
  3. Once done, transfer to a food processor and process until smooth.
  4. Add parmesan, sage, salt, and pepper. Set aside.

To make the dough

  1. Make a mound with the flour on a clean work surface and form a well in the center.
  2. Add the salt, eggs, and oil to the well.
  3. Using a fork, stir the center and slowly incorporate the sides of the dough and then the bottom.
  4. When the dough has formed a mass, use a scraper to fold the sides over the center to incorporate any loose bits, and then sprinkle the work surface with more flour. Knead the dough by hand until it is smooth and elastic. Spritz it with clean water from a spray bottle as necessary.
  5. Divide the dough in two and cover one with a damp towel. Roll the other piece out very thin, either by hand with a rolling pin or using a pasta maker. Form a long rectangle and lay it on a lightly floured surface. Cut it into two even pieces.
  6. Brush the surfaces with egg wash and lay 12 tablespoons of the filling out on one piece of the dough, evenly spaced.
  7. Lay the other half of the dough on top (egg wash side down) and press gently to remove any air bubbles.
  8. Repeat with the remaining dough and filling.
  9. In a pot with boiling water with salt, boil the ravioli until done. Once the ravioli are floating, they’re done.
  10. Strain and serve with the butter. Top with Parmesan cheese.

To make the sauce

  1. While the water to cook the ravioli is boiling, prepare the sauce. In a saucepan, over medium-low heat, melt the butter and add the sage leaves. Stir continuously to prevent the sauce from burning. When the sage leaves are crispy, the sauce is ready.

Nutrition (per serving)

Calories 420, fat 24 g, carbs 39 g, sugar 8 g, Protein 12 g, sodium 319 mg

 

 

Caramelized Onion Dip

One of the best things you can serve on your Christmas table as an appetizer is a delicious dip. Not just any kind of dip, but a rich and flavorful caramelized onion dip best served with some chips.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 4 medium sweet onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons brown sugar
  • Salt and black pepper, to taste
  • 1 (8-ounce) block cream cheese, room temperature
  • 8 ounces sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup chives, diced

Directions

  1. In a large skillet, heat the olive oil and melt the butter on medium to low heat.
  2. Add the sliced onions and stir in the sugar. Cook for about 30-40 minutes until the onions are tender and brown in color.
  3. In medium mixing bowl, stir in the cream cheese with sour cream until smooth. Season with onion powder, garlic powder, chives, and salt and pepper to taste.
  4. Stir in the caramelized onions and mix until combined.
  5. Serve with chips of your choice.

Nutrition (per serving)

Calories 242, fat 22 g, carbs 8 g, sugar 3 g, Protein 3 g, sodium 122 mg

 

 

Creamy Tomato Soup

The end of the tomato season is in the fall. So, let’s celebrate it with this creamy tomato soup recipe that’s perfect for entertaining.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 cups homemade or store-bought chicken broth
  • 3½ cups diced tomatoes
  • 1 cup heavy cream
  • ¼ cup fresh basil leaves, for garnish

Directions

  1. In a large pot over medium heat, melt the butter and add the onion. Cook for about 2 minutes.
  2. Stir in the carrots and garlic. Cook for about 2 minutes.
  3. Season with the oregano and salt and pepper to taste, then stir in the tomatoes.
  4. Stir in the flour and mix until well combined.
  5. Add the chicken broth and stir until the mixture starts to thicken.
  6. Using an immersion blender or regular blender, purée everything into a creamy soup.
  7. Stir in the heavy cream and cook for 5 more minutes.
  8. Divide into plates, garnish with the fresh basil leaves, and serve.

Nutrition (per serving)

Calories 350, fat 26 g, carbs 20 g, sugar 7 g, Protein 10 g, sodium 950 mg

 

 

Maple-Glazed Ham

Another ham recipe that bursts with flavor is this maple glazed ham. The orange juice in the glaze gives a sweet, refreshing touch to every bite.

Serves 8 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • 1 (10-pound) leg ham, bone-in, skin-on
  • 1 cup water

For the glaze

  • ¾ cup maple syrup
  • ¾ cup brown sugar
  • Juice of 1 orange
  • 3 tablespoons Dijon mustard
  • Salt and black pepper, to taste

Directions

  1. Preheat oven to 325°F (163°C).
  2. Remove the skin of the ham, then cut it in a zig-zag pattern, making small diamond shapes.
  3. In small mixing bowl, combine the maple syrup, brown sugar, orange juice, Dijon mustard, and salt and pepper.
  4. Place the ham leg with the water in a roasting dish. Bake for about 20 minutes.
  5. Cover the bone with a piece of aluminum foil and brush the whole ham with the glaze.
  6. Bake for another 70 minutes, reglazing with the orange and maple glaze every 20 minutes.
  7. Remove the foil from the bone and bake for 10-15 more minutes.
  8. When ready to serve, glaze the ham one more time.

Nutrition (per serving)

Calories 1329, fat 53 g, carbs 33 g, sugar 30 g, Protein 167 g, sodium 456 mg

 

 

Scalloped Potatoes

Impress your guests with a different way of cooking potatoes. These creamy scalloped potatoes are flavored with garlic and parmesan cheese. They are great side dishes for countless dinners, especially holiday dinners.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 50 minutes

Ingredients

  • ¼ cup butter
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 2 pounds Russet potatoes, thinly sliced
  • ½ cup parmesan cheese, grated

Directions

  1. Preheat oven to 350°F (177°C). Grease a baking dish with some butter.
  2. Melt the butter in a large pan or skillet. Add the onion and garlic. Season with salt and pepper and cook for about 10 minutes.
  3. Sprinkle with the flour and cook for about 1 minute.
  4. Stir in the whole milk and chicken broth.
  5. Cook for about 5 minutes and whisk until a smooth sauce is formed.
  6. Lay half of the sliced potatoes in the prepared baking dish. Pour half of the sauce into the baking dish, then add half the parmesan cheese.
  7. Repeat the layers by arranging the second half of sliced potatoes, sauce, and parmesan cheese.
  8. Cover with aluminum foil and cook for 1 hour.
  9. Remove the foil and cook for 30 more minutes.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 224, fat 12 g, carbs 20 g, sugar 5 g, Protein 8 g, sodium 308 mg

 

 

Gingerbread Bundt Cake

Bundt cakes are a holiday classic. If you are wondering what flavor is also popular, gingerbread is the answer.

Serves 12 | Prep. time 10 minutes | Cooking time 50-55 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup molasses
  • 1 cup Greek yogurt
  • ½ cup whole milk

Directions

  1. Preheat oven to 350°F (177°C). Grease a Bundt cake pan with butter or cooking spray.
  2. In a large mixing bowl, beat the butter with the brown sugar, eggs, vanilla extract, and molasses.
  3. Stir in the Greek yogurt and whole milk. Mix until everything is combined.
  4. Stir in the flour, baking powder, baking soda, ground cinnamon, ground ginger, all-spice and salt. Mix until just combined.
  5. Transfer the batter into the prepared Bundt cake pan. Bake for about 50-55 minutes.
  6. Let it cool slightly and serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 281, fat 9 g, carbs 43 g, sugar 20 g, Protein 5 g, sodium 216 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Budget-Friendly Holiday Cookbook: Quick and Easy Recipes for the Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.