Tag Archives: everyday meals

Easy 30-Minute Recipes

Easy 30-Minute Recipes

Cooking on a budget doesn’t mean sacrificing flavor! Discover easy, budget-friendly recipes that are quick to make, full of flavor, and perfect for busy weeknights. With simple ingredients and bold taste, these 30-minute meals prove that cheap can still be downright delicious.

Creamy Potato Soup

This recipe is a cozy, decadent dinner for cooking on a budget.

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

Ingredients

  • ¼ cup unsalted butter
  • 2 yellow onions, diced
  • 2 garlic cloves, minced
  • 1 ½ pounds white potatoes, peeled and diced into cubes
  • 4 cups water
  • 2 tablespoons chopped flat-leaf parsley
  • ½ cup heavy cream
  • Salt and pepper, to taste

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Add the onions and sauté for 2-3 minutes or until soft.
  3. Add the garlic and potatoes. Cook for 5 minutes.
  4. Add the water and stir to combine. Cook for 20 minutes or until the potatoes are fork-tender.
  5. Purée the soup with a hand blender.
  6. Stir in the heavy cream.
  7. Season with salt and pepper before serving.

Nutrition (per serving)

Calories 296, fat 17 g, carbs 32 g, sugar 4.4 g, Protein 4 g, sodium 108 mg

 

 

Cacio e Pepe

Craving a simple yet very satisfying pasta? Whip up this cheesy recipe!

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

  • 7 ounces spaghetti
  • 1 tablespoon unsalted butter
  • 2 teaspoons freshly ground black pepper
  • ½ cup grated parmesan cheese

Directions

  1. Cook the spaghetti in a pot filled with salted boiling water for 7 minutes. Reserve ¼ cup of the pasta water before draining.
  2. Toast the pepper in a large, deep skillet over medium heat for 2-3 minutes.
  3. Transfer the pepper to a medium mixing bowl. Whisk it with the parmesan cheese and pasta water until well combined.
  4. Transfer the drained spaghetti to the skillet. Stir in the black pepper sauce and mix vigorously until creamy.
  5. Serve warm.

Nutrition (per serving)

Calories 194, fat 6 g, carbs 28 g, sugar 0 g, Protein 8 g, sodium 99 mg

 

 

Swedish Meatballs

These meatballs are similar to the ones you can get at IKEA—but they’re so easy (and dare we say, fun?) to make at home. We usually have this over mashed potato, but if you have sub or sausage buns to use up, they’re good as a meatball sub, too!

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

Ingredients

  • 1 tablespoon vegetable oil
  • 1 egg
  • 1½ pounds lean ground beef
  • 1 medium yellow onion, diced
  • ½ teaspoon ground nutmeg
  • 1 (12-ounce) can low-fat evaporated milk
  • Salt, pepper, and more nutmeg to taste
  • Mashed potatoes, for serving

Directions

  1. In a large mixing bowl, lightly beat the egg.
  2. Add the ground beef, onion, and nutmeg. Season with salt and pepper.
  3. Using gloved hands, gently knead the mixture until it comes together. Do not overmix.
  4. Form about 15 meatballs.
  5. Place a Dutch oven or heavy pan (you will need a lid) over medium-high heat and add the oil. Brown the meatballs on all sides, remove them to a plate, and cover them to keep warm.
  6. Do not drain the pan, but you can spoon out some of the oil if it is too much.
  7. Add the evaporated milk and deglaze the pan. Season with salt and pepper and add a bit of nutmeg if desired. Bring the gravy to a simmer and add the meatballs back in.
  8. Cover, and cook on medium-low for 15 minutes, until cooked through.
  9. Serve hot over mashed potatoes with a portion of the gravy.

Nutrition (per serving)

Calories 415, fat 33 g, carbs 5 g, sugar 3 g, Protein 43 g, sodium 712 mg

 

 

Tuna Fritters

Not only this recipe is budget-friendly, but it’s also satisfying and quick to put together.

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

Ingredients

  • 8 ounces canned tuna, drained
  • Salt and pepper, to taste
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried dill
  • ¼ cup cornmeal
  • 2 tablespoons breadcrumbs
  • Oil, for frying

Directions

  1. In a large bowl, flake the tuna with a fork. Season it with salt and pepper.
  2. Add the mayonnaise, dried dill, cornmeal, and breadcrumbs. Mix until well combined.
  3. Using your hands, form small patties from the mixture.
  4. Heat the oil in a large frying pan or skillet over high heat.
  5. Working in batches, fry the tuna patties for 2-3 minutes on each side. Drain over a plate lined with a paper towel.
  6. Serve with Greek yogurt or a salad.

Nutrition (per serving)

Calories 176, fat 7 g, carbs 10 g, sugar 0.2 g, Protein 16 g, sodium 109 mg

 

Cauliflower Rice

This dish is simplicity itself and can be served as a side or a main dish.

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

Ingredients

  • 1 medium head cauliflower
  • ½ cup almonds, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon and herb dry dip mix (or an herb mixture of your choice)
  • Salt and pepper, to taste

Directions

  1. Remove the core from the cauliflower head and separate the florets into chunks. Working in batches, place the cauliflower in a food processor until it is broken down into bits that resemble rice.
  2. In a large skillet over medium heat, toast the almonds. Stir the almonds in the pan for 3 minutes, or until fragrant and lightly roasted. Set aside.
  3. Return the skillet to the stovetop and melt the butter. Stir in the garlic and cook until it is aromatic about 30 seconds.
  4. Add the cauliflower rice, salt, and black pepper to taste. Cook, stirring occasionally, for 7 to 10 minutes, or until the cauliflower rice is crisp-tender and beginning to turn light brown in spots.
  5. Remove the skillet from the heat and add the lemon juice, seasoning mix or fresh herbs, and toasted almonds. Adjust with more salt, pepper, or lemon juice to taste.

Nutrition (per serving)

Calories 188, fat 13 g, carbs 16 g, sugar 4 g, Protein 7 g, sodium 45 mg

 

 

Banana Foster

Amazingly delicious, this banana foster is super easy to put together and ready in just no time.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 4 bananas
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup light cream
  • 4 scoops vanilla ice-cream

Directions

  1. In a non-stick frying pan, add the sugar and vanilla extract. Let it melt over -medium-low heat and pour in the cream.
  2. Mix until a light caramel develops and add the halved bananas to the mixture.
  3. Cook for 5 minutes and serve with vanilla ice cream.
  4. Serve and enjoy.

Nutrition (per serving)

Calories 377, fat 8 g, carbs 73 g, sugar 59 g, Protein 3 g, sodium 37 mg

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good!: 30-Minute Budget-Friendly Recipes for Everyday Meals. To get your own recipes, click on the cover below or click here.

To download or print the featured recipes, click here.

5-Ingredient Budget-Friendly Everyday Recipes

5-Ingredient Budget-Friendly Everyday Recipes

Looking for easy, delicious meals that won’t break the bank? These 5-ingredient recipes are perfect for budget-friendly weeknight cooking. From cheesy baked chicken and banana vanilla pancakes to bacon potato soup and blueberry cobbler, these simple, satisfying dishes are proof that great food doesn’t need a long grocery list.

Banana Vanilla Pancakes

Serves 4–5 | Prep. time 5 minutes | Cooking time 12 minutes | $

Ingredients

  • 2 cups almond milk or whole milk
  • 2 tablespoons raw sugar
  • 3 cups all-purpose flour
  • 2 ripe bananas, peeled and mashed
  • ½ teaspoon vanilla extract
  • Cooking oil

Directions

  1. Combine all the ingredients in a blender or food processor.
  2. Blend until smooth.
  3. Add the oil to a skillet or saucepan and heat it over medium heat.
  4. Add ⅓ cup of the mixture and cook for 2–4 minutes per side until evenly brown.
  5. Repeat the process with the remaining batter and serve the pancakes warm.

Nutrition (per serving)

Calories 346, fat 4g, carbs 23g, protein 14g, sodium 106mg

 

 

Bacon Potato Soup

Serves 6 | Prep. time 5 minutes | Cooking time 30 minutes | $$

Ingredients

  • 1 medium yellow onion, peeled and diced
  • 5 medium russet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 quart low-sodium chicken broth
  • ½ cup heavy cream
  • Salt and black pepper
  • Bacon, cooked and crumbled (to garnish)

Directions

  1. To a skillet or saucepan, add the butter and heat it over high heat.
  2. Add the onion and stir-cook to sauté for about 5 minutes or until softened.
  3. Add the chicken broth and potatoes.
  4. Reduce the heat to medium-low and simmer the mixture. Cover it with a lid and cook for 20–22 minutes, until the potatoes are soft.
  5. Add the cream and stir gently.
  6. Blend the soup mixture in a blender until creamy and smooth.
  7. Return the soup mixture to the pot. Season with black pepper and salt to taste.
  8. Serve warm with crumbled bacon on top.

Nutrition (per serving)

Calories 365, fat 12g, carbs 46g, protein 10 g, sodium 217mg

 

 

Cheesy Baked Chicken

Serves 6 | Prep. time 5 minutes | Cooking time 45 minutes | $$

Ingredients

  • 1 cup breadcrumbs
  • ½ cup milk
  • 6 chicken breast halves
  • 1 cup Monterrey Jack cheese, shredded
  • 1 ounce powdered ranch dressing mix
  • Black pepper and salt to taste

Directions

  1. Season the chicken with some black pepper and salt.
  2. Preheat the oven to 350°F or 175°C. Grease a baking dish with melted butter.
  3. Mix the dressing mix with cheese and breadcrumbs in a mixing bowl. Season with a pinch of black pepper and salt.
  4. Coat the chicken breasts in the milk in another bowl. Then coat them with the crumb mixture.
  5. Arrange over a greased baking dish.
  6. Bake for 40–45 minutes. Serve warm.

Nutrition (per serving)

Calories 208, fat 6g, carbs 7g, protein 27g, sodium 264mg

 

 

Rosemary Lamb Chops

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes | $$

Ingredients

  • 8 lamb loin chops, about 2 pounds
  • 1 teaspoon dried rosemary
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 1–2 tablespoons butter, melted

Directions

  1. Season the lamb chops with the salt, black pepper and rosemary.
  2. Add the oil to a skillet or saucepan and heat it over medium heat.
  3. Add the lamb chops; stir-cook for 4–5 minutes on each side or until cooked well. Transfer to a container and cover with aluminum foil.
  4. Add the vinegar and honey to the skillet or saucepan; stir the mixture.
  5. Cook for 3–5 minutes on low heat to thicken the sauce.
  6. Stir in the butter and mix well.
  7. Return the lamb chops to the saucepan and combine well.
  8. Serve warm.

Nutrition (per serving)

Calories 415, fat 18g, carbs 16g, protein 45g, sodium 421mg

 

 

Classic Cheese Pizza

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

Ingredients

  • ½ cup tomato sauce
  • 1 store-bought pizza dough
  • 2 cloves garlic, crushed
  • ¾ cup herbed goat cheese, crumbled
  • 1 cup Mozzarella cheese, chopped

Directions

  1. Preheat the oven to 450°F or 230°C.
  2. Roll the dough out onto a floured surface to make a 12-inch round shape.
  3. Place it on a parchment-lined baking sheet or a pizza stone.
  4. Top it with the tomato sauce, garlic, and both the cheeses.
  5. Bake for 25–30 minutes or until the crust is golden brown.
  6. Slice and serve the pizza warm.

Nutrition (per serving)

Calories 428, fat 16g, carbs 8g, protein 15g, sodium 547mg

 

 

Blueberry Cobbler Delight

Serves 8 | Prep. time 5–8 minutes | Cooking time 60 minutes | $

Ingredients

  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 quart blueberries
  • 1 cup white sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, melted

Directions

  1. Preheat the oven to 350°F or 175°C. Grease a baking dish with melted butter.
  2. In a mixing bowl, combine the flour, salt and baking powder.
  3. Add the milk and sugar to the bowl and combine until smooth.
  4. Add the blueberries.
  5. Pour the batter into the greased baking dish.
  6. Bake the cobbler for 60 minutes or until the top is golden brown.
  7. Cool down for a while, slice and serve.

Nutrition (per serving)

Calories 315, fat 15g, carbs 35g, protein 7g, sodium 246mg

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Vol. 2: 5-Ingredient Budget-Friendly Recipes for Everyday Meals. To get your copy, click on the cover below or click here.

To download and print the featured recipes, click here.

Quick and Easy Everyday One-Pan Meals

Quick and Easy Everyday One-Pan Meals

Try out these quick and easy-to-prepare baking sheet recipes for everyday cooking.

Prosciutto Chicken with Baby Tomatoes

Serves: 4 | Preparation Time: 10 minutes plus 1 hour marinating time | Cooking Time: 40 minutes

Ingredients

  • 4 chicken breast halves, skinless and boneless
  • 4 cherry tomato vines (about 2 cups cherry tomatoes)
  • 1 cup pearl onions, trimmed
  • 1 lemon, zested
  • 4 prosciutto slices

For marinade

  • ½ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, or more to taste, minced
  • Salt and pepper, to taste

Directions

  1. Combine marinade ingredients and marinate chicken, refrigerated, for 1 to 4 hours. Bring to room temperature before cooking.
  2. Preheat oven to 400°F. Line a sheet pan.
  3. Wrap a slice of prosciutto around each chicken bread. Secure with kitchen thread or toothpick if needed.
  4. Add leftover marinade to the bottom of the sheet pan. Arrange chicken in a single layer, and add pearl onions around the chicken. Sprinkle with the lemon zest on top and bake for 20 minutes.
  5. Add tomatoes and bake until chicken is done and tomatoes start to open up, for about 10-15 minutes.

Nutrition (per serving)

Calories 356, Carbs 10.1 g, Fat 10.4 g, Protein 47.9 g, Sodium 290 mg

 

 

Sheet Pan Philly Cheese Steak

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 23–25 minutes

Ingredients

  • 1–1½ pounds flank steak
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 1–2 tablespoons olive oil, divided
  • 2 tablespoons Worcestershire sauce, divided
  • 1 Spanish onion, sliced
  • 1 medium green bell pepper
  • 8 slices white American or provolone cheese
  • 4 hoagie buns
  • Butter at room temperature

Directions

  1. Preheat oven to 350°F. Line and grease a sheet pan.
  2. Place onion and bell pepper on sheet pan. Drizzle and coat with about half the olive oil and about half the Worcestershire sauce. Season with salt, pepper. Push vegetables toward the edges to make space for the flank steak.
  3. Position the flank steak on the sheet pan. Rub the remaining oil and Worcestershire sauce all over its surface. Season with salt and pepper.
  4. Bake for 15 minutes and then transfer to top rack and broil to brown (about 3–5 minutes).
  5. Remove from oven. Let rest briefly and then slice into thin strips. Put oven at off.
  6. Put the beef strips with the vegetables and place them back in the oven to keep warm.
  7. Butter the inside of the buns and place on a baking sheet. Add 2 provolone slices to each of the hoagies.
  8. Crank the oven back to broil. Let the bread toast for about 1 to 2 minutes, or until the cheese has melt.
  9. Remove from the oven and assemble the sandwiches by adding a generous amount of the steak and vegetables to each bun. Serve warm.

Nutrition (per serving)

Calories 493, Carbs 6.6 g, Fat 31.7 g, Protein 43.5 g, Sodium 651 mg

 

 

Shrimp-Asparagus Roast

Serves: 3–4 | Preparation Time: 5 minutes | Cooking Time: 15–20 minutes

Ingredients

  • ¼ cup parmesan cheese, grated

For asparagus

  • 1 pound asparagus, woody ends trimmed off
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For shrimp

  • 1 pound raw shrimp, shelled
  • 1 tablespoon olive oil
  • Zest of one lemon
  • 1–2 teaspoons red pepper flakes, or to taste
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 425°F. Line and grease a sheet pan.
  2. In a bowl, combine the ingredients for shrimp. Set aside
  3. Lay asparagus on a baking sheet and drizzle or brush with olive oil.
  4. Season with salt and pepper.
  5. Place in oven and let bake for 10 to 15 minutes.
  6. Place the shrimp in the sheet pan with the asparagus.
  7. Cook until shrimp are pink and opaque (about 5 minutes).
  8. Sprinkle with grated parmesan and serve.

Nutrition (per serving)

Calories 280, Carbs 9.4 g, Fat 10 g, Protein 38.4 g, Sodium 836 mg

 

 

Salmon with Chili and Lime

Serves: 4 | Preparation Time: 10 minutes| Cooking Time: 15–20 minutes

Ingredients

  • 4 6-ounce salmon steaks
  • 12 mini bell peppers (preferably in assorted colors)
  • 1 large onion, cut into wedges
  • 1 lime, sliced

For marinade

  • Juice of 2 limes
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon cumin
  • 1½ teaspoons salt
  • 1 tablespoon honey

Directions

  1. Preheat oven to 375°F. Line and grease a sheet pan.
  2. Arrange salmon steaks in center of sheet pan.
  3. In a bowl, whisk marinade ingredients together well.
  4. Drizzle about ¾ of the marinade over the salmon, coating well.
  5. Drop the bell pepper and onion into the remaining marinade and toss to coat.
  6. Surround salmon with marinated peppers and onion.
  7. Bake until salmon flakes easily (about 15–20 minutes). If desired, remove salmon from oven to rest. Transfer sheet pan with peppers and onion to top rack and let broil until the edges of the vegetables begin to caramelize or char a little.
  8. Serve with lime wedges.

Nutrition (per serving)

Calories 459, Carbs 17.8 g, Fat 29.3 g, Protein 36.1 g, Sodium 958 mg

 

 

Simple Savory Pork Roast

Serves: 6 | Preparation Time: 10 minutes| Cooking Time: 1 hour

Ingredients

  • 3-4 pounds pork shoulder roast
  • 4 cloves garlic, halved and crushed
  • 3 tablespoons olive oil, divided
  • 2 pounds vegetables of choice (like broccoli florets, cherry tomatoes, carrot, onion, diced sweet potato, trimmed green beans or asparagus, potato wedges, Brussels sprout wedges, etc.)

For spice rub

  • 1 tablespoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 punch red pepper flakes
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

Directions

  1. Preheat oven to 350°F. Line and grease sheet pan.
  2. Cut slits on the pork loin and insert the garlic halves.
  3. Rub 1½ tablespoons of olive oil over pork loin.
  4. Combine spice rub ingredients and spread evenly over pork loin.
  5. Place on sheet pan and cover with a sheet of foil.
  6. Bake for 30 minutes.
  7. Meanwhile, put remaining oil in a large bowl. Add vegetables and toss to coat. Sprinkle vegetables liberally with salt and pepper, tossing gently.
  8. Remove the sheet pan from the oven. Take foil cover off and surround pork loin with the vegetables.
  9. Bake until pork loin reaches internal temperature of 145°F and vegetables are tender (about 30 minutes). If vegetables are not done, transfer pork loin to a rack or chopping board and bake vegetables a little longer.
  10. Tent the pork loin with foil and let sit for 10 minutes before slicing.
  11. Serve sliced pork loin with vegetables. Drizzle with any pan juices, if desired.

Nutrition (per serving)

Calories 386, Carbs 10.4 g, Fat 19.7 g, Protein 36.5 g, Sodium 684 mg

 

 

Ratatouille with Goat Cheese

Serves: 3–4 | Preparation Time: 20 minutes | Cooking Time: 30–40 minutes

Ingredients

  • 1 12-ounce can tomato puree
  • 3 cloves garlic, chopped finely
  • 1 small onion, chopped finely
  • 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter, diced
  • 1 large zucchini, sliced into thin rounds
  • 1 large yellow squash, sliced into thin rounds
  • 1 large eggplant, sliced into thin rounds
  • 1 large red bell pepper, seeded, quartered and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 4 ounces soft goat cheese, crumbled

Directions

  1. Preheat the oven to 375°F.
  2. Spread tomato puree evenly over sheet pan.
  3. Sprinkle with next 6 ingredients (through butter).
  4. Arrange the vegetable rounds, alternately overlapping each other in rows, over the tomato mixture, tucking the bell pepper slices in between.
  5. Drizzle or brush with olive oil
  6. Sprinkle with thyme, salt and pepper.
  7. Bake until tomato mixture begins to bubble and vegetables are tender (about 30 minutes).
  8. Sprinkle crumbled cheese on top and transfer to top rack.
  9. Broil to melt cheese (about 1 minute).
  10. Garnish with chopped parsley.
  11. Serve.

Nutrition (per serving)

Calories 288, Carbs 23.5 g, Fat 20.2 g, Protein 9.3 g, Sodium 780 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Sheet Pan Cooking: From Oven to Table, Quick & Easy, Everyday, One-Pan Meal Recipes. To get your copy, click on the cover below or click here.

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

Delicious Budget-Friendly Recipes for Everyday Meals

Delicious Budget-Friendly Recipes for Everyday Meals

Eating on a budget doesn’t mean you have to sacrifice flavor or nutrition! Check out these tasty 5-ingredient budget recipes for everyday meals.

Egg and Spinach Stuffed Tomatoes

These stuffed tomatoes are a tasty breakfast treat that also creates a visually enticing picture. At about five dollars for the entire recipe, they will fit your budget, too!

Serves 4 | Prep. time 10 minutes | Cook time 15 minutes

Ingredients

  • 4 medium tomatoes
  • 1 medium avocado, sliced
  • 4 eggs
  • 1 cup fresh baby spinach
  • ½ cup cheddar cheese

Directions

  1. Preheat the oven to 400°F.
  2. Core the tomatoes, being careful not to break through the sides or bottom. Place them in a baking dish.
  3. Stuff each tomato with ¼ cup of spinach, then sprinkle cheddar over the spinach.
  4. Crack an egg into each tomato and bake for 15 minutes or until the egg is done.
  5. Garnish with sliced avocado and serve with salt and pepper to taste.

 

 

Roasted Tomato Soup

Roasting the tomatoes for this soup may take a little longer, but the robust flavor they add to the soup is totally worth it. This soup is budget-friendly at less than six dollars for the pot.

Serves 4 | Prep. time 35 minutes | Cooking time 2 hours

Ingredients

  • 2 pounds Roma tomatoes, quartered
  • 4–6 garlic cloves, peeled
  • 1 onion, chopped
  • 2 cups low-sodium broth (vegetable or chicken)
  • 2 teaspoons dry basil
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 425°F.
  2. Line a baking sheet with aluminum foil. Lay the tomatoes’ skin side down on the baking sheet with the garlic and onions. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Place in the oven to roast for 40 minutes.
  4. Once roasted, transfer to a slow cooker along with the broth and basil. Cook on low for 2 hours.
  5. Blend the soup with an immersion blender or transfer it to a blender and puree until smooth.

 

 

Fiery “Fried” Chicken

This chicken with a bit of a kick will satisfy your cravings for fried chicken without compromising your health. At a cost of about two dollars a serving, it’s also budget-friendly.

Serves 4 | Prep. time 10 minutes | Cook time 15 minutes

Ingredients

  • 1 tablespoon chili garlic sauce
  • 3 tablespoons pineapple juice
  • 4 boneless, skinless chicken breasts
  • ¾ cup panko breadcrumbs
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450°F.
  2. In a large bowl, mix together the chili sauce, pineapple juice, and chicken. Toss to cover the chicken.
  3. In a shallow dish, combine the bread crumbs, olive oil, salt, and pepper.
  4. Dip each breast in the crumb mixture and place on a nonstick baking sheet.
  5. Bake for 15 minutes or until breasts is cooked through.

 

 

Rigatoni with Turkey Meatballs

This recipe uses ground turkey for the meatballs, a healthy alternative to beef and about the same price-wise. This meal can be prepared for under two dollars a serving.

Serves 4–6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound ground turkey (or frozen Italian-flavored meatballs)
  • 2 tablespoons olive oil
  • 8 ounces rigatoni, cooked
  • ¼ cup fresh basil, chopped and divided
  • 26 ounces tomato sauce
  • 1½ cups mozzarella cheese, shredded

Directions

  1. Preheat oven to 350°F.
  2. Shape the ground turkey into meatballs (you can use any meatball recipe if you want to add spice, but just some salt and pepper will do).
  3. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and brown on all sides.
  4. To a greased baking dish, add the cooked pasta, tomato sauce, cooked meatballs, mozzarella cheese, and fresh basil.
  5. Bake for 20 minutes or until hot and bubbly.

 

 

Black Bean Enchiladas

These super-tasty enchiladas are full of protein as well as flavor. Less than five dollars for the meal makes it a wonderful dinner for a family on a budget.

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • 10 corn tortillas
  • 1 (15-ounce) can black beans
  • 8 ounces shredded cheddar cheese
  • 1 avocado
  • 1 cup salsa verde or green enchilada sauce
  • Salsa, sour cream, or cilantro (optional)

Directions

  1. Preheat the oven to 400°F.
  2. Remove the tortillas from the wrapper, place them between two paper towels, and microwave them for about 30 seconds.
  3. Fill each tortilla with some black beans and cheese. Don’t overfill or they will break when you try to roll them up.
  4. Roll the tortillas and place them in a nonstick baking dish.
  5. Pour the salsa verde or enchilada sauce over the tortillas, then top with the cheddar cheese.
  6. Bake for 15 minutes or until the cheese is hot and bubbly.
  7. Garnish with avocado and serve.

 

 

Lemon Bars

These lemon bars are inexpensive and delicious. The entire family will love them. Enjoy!

Yields 16 bars | Prep. time 5 minutes | Cooking time 45 minutes

Ingredients

  • 1½ cups plus 6 tablespoons sugar, divided
  • 1½ cups plus ¼ cup flour, divided
  • 4 eggs
  • ¾ cup lemon juice
  • 1 tablespoon lemon zest
  • ¾ cup cold butter, cut into pieces
  • Powdered sugar for dusting, optional

Directions

  1. Preheat oven to 350°F.
  2. Make the crust by mixing together 1½ cups of flour, 6 tablespoons of sugar, and the butter pieces. You can do this in a food processor or by cutting the butter into the flour and sugar with two forks until a dough forms. When done, press into a greased 8×8 baking pan. Bake for 20 minutes.
  3. In a large mixing bowl, combine the remaining ingredients and beat well to incorporate.
  4. Let the filling sit while the crust is cooking. When the crust is done, pour the filling on top and bake for an additional 30 minutes or until the top is set and the edges start to brown just a bit.
  5. Dust with powdered sugar before serving, if desired.

 

 

 

***These recipes and more can be found in Louise Davidson’s Cheap and Wicked Good! 5-Ingredient Budget-Friendly Recipes for Everyday Meals. To get your copy, click on the cover or click here.

5 Ingredient Slow Cooker

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