THE BARRETT Cookbook Let’s Get Cooking
Welcome to my collection of favorite recipes! I have curated this list over the past decade and these are the ones we consistently come back to as our favorites. I love these recipes because they help me cook efficiently and affordably, while keeping my family healthy and satisfied. While I absolutely love to cook, I don't love doing it every day. These recipes are great because most of them make enough for 2-3 nights for a family. This allows me to enjoy cooking a few nights a week and get some time off from the kitchen the remainder of the week.
Cooking at home allows us to eat healthier, save money (how can you beat $2 per person per meal for dinner!), enjoy time together at home as a family, and on busy nights, pull leftovers out of the refrigerator when we are all going in different directions.
Enjoy! TOP 50 Laur Barret Table of Contents 01 10
Quick Rotisserie Chicken Gumbo Spicy Chicken-Tortilla Chip Casserole
02 11
Chicken Paprikash Oven-Roasted Chicken Shawarma
03 12
Cauliflower, Tomatoes, and Pepperoni Pasta Chimichurri Beef And Rice
04 13
Peanut Chicken Lettuce Wraps with Ginger Garlic Sauce Elbow Macaroni With Crispy Breadcrumbs And Broccoli
05 14
Italian Wedding Soup Rigatoni With Red Pepper, Almonds, And Bread Crumbs
06 15
Creamy Chicken and Wild Rice Soup Pork And Peanut Dragon Noodles
07 16
Shredded Chicken Stew Pesto Pasta With Chicken
08 17
Lemon Chicken Foil Packet Chicken & Rainbow Veggies
09 18
Sheet Pan Meatballs with Crispy Turmeric Chickpeas White Chicken Chili Table of Contents 19 27
Steak and Tomato Fried Rice Indian Butter Chickpeas
20 28
Tofu & Summer Vegetable Curry Korean Beef Rice Bowls
21 29
Creamy Chicken Marsala Chicken Tetrazzini
22 30
Stuffed Shells Bolognese Turkey Meatball Vindaloo
23 Like this compilation? Help us make the next one! Sheet Pan Chicken Meatballs & Charred Broccoli If you like this recipe compilation, and want more, please support us at no cost to you just by using the following affiliate links: 24 GROCERY DELIVERY: Slow Cooked Pulled Barbecue Chicken Shipt Postmates (use "GETFOOD" to get $100 in delivery fee credits) FreshDirect 25 Instacart ALTERNATIVES Bacon-Wrapped Cream Cheese Chicken (not under $2 per person per meal, but offer options):
GrubHub (use promo PlateJoy Hello Fresh 26 code "AFFFREEDEL" for free delivery) eMeals Wine Insiders Easy Mix & Match Stir Fry Door Dash Quick Rotisserie Chicken Gumbo Active: 30 min | Total: 60 min | Yield: 8 servings
The original recipe is from the October 2017 issue of Food Network Magazine. This is one of our absolute favorite dinners. I make it if we have a few friends over or I make the whole batch and freeze the leftovers. It’s easy and delicious and makes a ton – WINNER! Image from foodnetwork.com
Ingredients: Directions:
1 lb sausage (polish kielbasa or andouille, or ½ lb of each), cut 1. Cook the sausages in a large nonstick skillet over medium heat into ¼ inch thick slices until browned, about 8 minutes. Remove the sausages from ½ cup peanut oil (or other oil if you don’t have peanut oil) the pan and drain on paper towels. ½ cup flour
1 cup chopped yellow onion 2. Heat the oil in a large Dutch oven over medium-high heat;
1 cup chopped bell pepper gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7-10 minutes. 1 cup chopped celery
2 garlic cloves, minced 3. Reduce the heat to medium. Stir in the onion, pepper, celery, 1 ½ tsp Creole seasoning garlic, Creole seasoning and cayenne pepper; cook, stirring ¼ tsp cayenne pepper occasionally, about 5 minutes. Gradually stir in the broth; add 5-6 cups chicken broth the chicken, tomatoes Worcestershire sauce and sausage.
4 cups shredded rotisserie chicken (most of a rotisserie chicken) 4. Increase the heat to medium high and bring the mixture to a One 14.5 oz can diced tomatoes boil. Reduce the heat to low and simmer, stirring occasionally, 2 tsp Worcestershire sauce until all the vegetables are tender and the broth has thickened
5 cups hot cooked white rice slightly, about 20-30 minutes.
5. Serve the gumbo over the hot cooked rice and enjoy!
TOTAL COST OF MEAL: 1 lb sausage = $3 Rotisserie chicken = $5 Onion, celery, pepper, garlic, spices = $2 Diced tomatoes = $0.75 5 cups cooked rice (for serving) = $1.75 Total cost of meal = $11.25 ($1.56 per 1 person for 8 main dish servings) GrubHub (use promo PlateJoy Hello Fresh code "AFFFREEDEL" for free delivery) eMeals Wine Insiders
Door Dash
Chicken Paprikash Active: 45 min | Total: 2 hours | Yield: 8 servings
The original recipe is from the Richmond Times Dispatch and is one of our absolute favorite dinners. It’s easy, delicious, makes a ton, and freezes well. Image from the New York Times.
Ingredients: Directions:
3 lb boneless skinless chicken thighs 1. Season the chicken with salt and pepper. In a very large, deep, heavy saute pan over medium-high heat, heat the oil. When the oil is hot, add Salt & pepper the chicken and cook for 3-5 minutes. Flip the chicken and cook for 1 TBS oil another 3-5 minutes; it will not be cooked through. Transfer the 2 large yellow onions, quartered length-wise and thinly sliced chicken to a plate. It’s fine if there are bits stuck to the pan. crosswise
2 garlic cloves, finely minced 2. Return the pan to medium heat and add the onions. Saute for 5 2 TBS flour minutes, or until softened and starting to brown. Stir in the garlic and
2 TBS paprika saute for one minute more. Stir in the flour and spices, stirring for 1 minute, or until well mixed. Add the crushed tomatoes and broth. 1 tsp hot paprika (or additional regular paprika) Bring to a simmer, stirring occasionally and scraping the bottom to ¼ tsp cayenne pepper (if you didn’t add hot paprika above, loosen any stuck bits. optional – if you like a bit of spice)
One 14 oz can crushed tomatoes 3. Return the chicken to the pan, along with any juices on the plate. Bring 2 cups chicken broth to a boil and then simmer on low for about 90 minutes, until the
¾ cup sour cream chicken easily shreds apart with a fork. Meanwhile, bring a large pot of
One 16 oz bag egg noodles or bow tie pasta water to a boil and cook the egg noodles according to package directions.
4. Remove pan from heat and stir in sour cream. Serve over egg noodles. Enjoy!
TOTAL COST OF MEAL: Chicken thighs = $6 Crushed tomatoes = $0.75 Sour cream = $0.50 1 large bag egg noodles or 16 oz bowtie pasta = $1.50 Onions, broth, flour, spices = $1.25 Total cost of meal = $10.00 ($1.25 per 2 person for 8 main dish servings) 1 lb sausage (polish kielbasa or andouille, or ½ lb of each), cut into ¼ inch thick slices
½ cup peanut oil (or other oil if you don’t have peanut oil)
½ cup flour
1 cup chopped yellow onion
1 cup chopped bell pepper
1 cup chopped celery
2 garlic cloves, minced
1 ½ tsp Creole seasoning
¼ tsp cayenne pepper
5-6 cups chicken broth
4 cups shredded rotisserie chicken (most of a rotisserie chicken)
One 14.5 oz can diced tomatoes
2 tsp Worcestershire sauce
5 cups hot cooked white rice
Cauliflower, Tomatoes, and Pepperoni Pasta Active: 10 min | Total: 50 min | Yield: 5 servings
The original recipe is from the January 2013 issue of Woman’s Day magazine. It’s a unique pasta dish and is one of Brad’s favorite meals. Image from womansday.com.
Note: the original recipe calls for 1 pint of grape tomatoes. We don’t love those roasted, so we substituted one large onion instead. If you like roasted tomatoes, I highly suggest trying them in this dish.
Ingredients: Directions:
1 head cauliflower (cored and sliced into small florets) 1. Heat oven to 425 degrees. On a large rimmed baking sheet, toss the cauliflower, oil, ½ tsp salt and ¼ tsp pepper. Roast for 2 TBS oil 15 minutes. Salt & pepper
12 oz medium size pasta 2. Meanwhile, cook the pasta according to package directions. 1 large onion, sliced into one inch pieces (or 1 pint grape Drain the pasta and return to the pot. tomatoes)
6 oz pepperoni, thinly sliced 3. Add the onions (or tomatoes) to the cauliflower, toss to combine and roast for 6-8 minutes more. Scatter the peppero- ni over the vegetables and roast until the cauliflower is golden brown and tender, 6-8 more minutes. Toss the cauliflower mixture with the pasta. Serve and enjoy!
TOTAL COST OF MEAL:
12 oz pasta = $0.75 6 oz bag pepperoni = $2.25 Cauliflower = $2.50 Onion = $0.75 Total cost of meal = $6.25 ($1.25 per 3 person for 5 main dish servings) Peanut Chicken Lettuce Wraps with Ginger Garlic Sauce
Active: 15 min | Total: 25 min | Yield: 4 servings
The original recipe is from the Pinch of Yum food blog. It’s a great website with fantastic recipes. Image from Pinch of Yum.
Ingredients: Directions:
For The Sauce 1. Whisk all the sauce ingredients together in a small bowl. Pour
4 TBS soy sauce about ¾ of the sauce into a bowl with the ground turkey and
3 TBS oyster sauce peanuts. Stir to combine – marinate for 15 minutes.
3 TBS water 2. 1 TBS chili paste Meanwhile, cook the pasta until just al dente. Drain, cool and cut into small pieces. 1 TBS honey
1 TBS fresh ginger, grated 3. In a large skillet, heat the sesame oil over medium heat. Add Juice of 2 limes (about 2-3 TBS) the meat and peanut mixture and saute for 10 minutes or until 2 garlic cloves, minced cooked through. Add the noodles and stir fry for another 5 4 scallions, minced minutes, adding a splash of water or soy sauce to moisten the 1 TBS rice vinegar, optional (makes it more tangy) pan as you see fit. 1 tsp cornstarch, optional (helps the sauce thicken)
For the Lettuce Wraps: 4. Remove from heat, scoop mixture into lettuce leaves; top with
2 TBS sesame oil extra scallions and the reserved sauce.
1 ½ lbs ground turkey
½ cup peanuts, chopped
6 oz angel hair pasta, broken up into small pieces
12 leaves of lettuce
TOTAL COST OF MEAL: 1 ½ lb ground turkey = $4 Lettuce = $1 Ginger & scallions = $1 6 oz pasta = $0.30 Small amounts of honey, soy sauce, chili pasta, lime juice, etc. = $1.50 Total cost of meal = $7.80 ($1.95 per 4 person for 4 main dish servings) 1 head cauliflower (cored and sliced into small florets)
2 TBS oil
Salt & pepper
12 oz medium size pasta
1 large onion, sliced into one inch pieces (or 1 pint grape tomatoes)
6 oz pepperoni, thinly sliced
Italian Wedding Soup
Active: 40 min | Total: 40 min | Yield: 6 servings
The original recipe is from the December 2015 issue of Food Network Magazine. It freezes really well and is delicious! Image from foodnetwork.com.
Ingredients: Directions:
2 lb ground turkey 1. Preheat the broiler. Line a rimmed baking sheet with foil.
1/3 cup ricotta cheese Combine the ground turkey, ricotta, pesto, parmesan ½ tsp salt and a few grinds of pepper in a large bowl. Mix with your 1/3 cup pesto hands until just combined. Form into 30-40 small meatballs 1/3 cup parmesan cheese, plus more for topping (about 1 tablespoon each); transfer to the prepared baking
Salt & pepper sheet. Broil until lightly browned, 5-7 minutes.
2 TBS olive oil 2. Meanwhile, heat the olive oil in a medium Dutch oven or pot 1 onion, chopped over medium-high heat. Add the onion, garlic, Italian 2 cloves garlic, minced seasoning and ½ tsp salt. Cook, stirring, until the onion is
1/2 tsp dried Italian seasoning softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the spinach and pasta. Cover and bring to a boil, then 5 cups chicken broth partially uncover and reduce the heat to maintain a gentle 8 oz bag spinach simmer. Cook until pasta is al dente, about 10 minutes.
4 oz ditalini pasta (about ¾ cup) 3. Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper.
4. Serve in soup bowls, top with parmesan cheese, if desired, and enjoy!
TOTAL COST OF MEAL: 2 lb ground turkey = $6 Ricotta cheese = $0.75 Store bought pesto = $1 8 oz bag spinach = $2 Pasta = $0.40 Onion, garlic, parmesan cheese = $1 Total cost of meal = $11.65 ($1.94 per person 5 for 6 main dish servings) Creamy Chicken and Wild Rice Soup
Active: 35 min | Total: 35 min | Yield: 6 servings
The original recipe is from the October 2017 issue of Cooking Light magazine. We love this recipe! Serve it with some crusty bread and a salad on the side and it’s a fantastic meal. Image from cookinglight.com.
Ingredients: Directions:
5 slices bacon, chopped 1. Heat a Dutch oven over medium-high heat. Add bacon to pan;
1 cup chopped onion cook 5-8 minutes or until crisp. Remove bacon from pan with slotted spoon, reserving 2 TBS drippings. Add onion, carrot, 1 cup thinly sliced carrot and celery to drippings in pan; saute 3 minutes. Add garlic and ½ cup thinly sliced celery saute 5 more minutes. Add broth and 1 cup water; bring to a 4 garlic cloves, minced boil. Reduce heat, and simmer 8 minutes or until vegetables
4 cups chicken broth are tender. Add spinach, salt & pepper; cook 3 minutes. Stir in
1 cup water chicken & rice.
8 oz bag spinach 2. Combine half & half and flour in bowl, stirring with a whisk. Stir 1 tsp salt into soup; cook 2-4 minutes or until thickened. Serve and top ½ tsp pepper each bowl with bacon. Enjoy!
1 ½ cups shredded rotisserie chicken
1 – 1 ½ cups cooked rice
1 cup half & half
1/3 cup flour
TOTAL COST OF MEAL: Rotisserie chicken = $2.50 Bacon (about 1/3 lb) = $1.50 Half & Half = $1 8 oz bag spinach = $2 Rice = $0.50 Onion, carrot, celery, broth, garlic = $1.75 Total cost of meal = $9 ($1.50 per person for 6 6 main dish servings) Shredded Chicken Stew Active: 25 min | Total: 2.5 hours | Yield: 6 servings
My dad found this recipe in a magazine years ago. It originally called for rabbit meat but we changed it to chicken and it’s absolutely delicious! Photo by Joe Lingeman.
Ingredients: Directions:
2 lb boneless, skinless chicken thighs 1. Pat the chicken pieces dry and season with salt & pepper. In a Dutch
¼ cup olive oil oven over medium high heat, add the oil and brown the chicken, working in batches if needed to avoid crowding. Transfer to a plate. 1 onion, diced
1 carrot, diced 2. Reduce the heat to medium. Add the onion, carrots and celery, stirring 1 stalk celery, diced until soft, about 5 minutes. Then add the red pepper flakes and garlic and
Pinch of red pepper flakes stir for another minute. Deglaze the pan with the wine, turn the heat to
1 TBS minced garlic high and boil to burn off the alcohol for about 4 minutes. Addthe crushed tomatoes and broth. Return the chicken to the pot, spacing 1 cup red wine them evenly so they are partly covered by the liquid. Add a little extra 1 cup crushed tomatoes broth if needed. Bring to a boil and then reduce the heat and simmer, 1 cup chicken broth covered, until the chicken is falling apart, about 2 hours. Turn the chicken
2 TBS butter, cut into pieces pieces at least once, halfway through.
3 cups cooked white rice, for serving (or 12 oz pappardelle noodles) 3. Turn off the heat. Remove the chicken from the sauce and let cool; then shred the meat. Return the meat to the pot and simmer on low until sauce is thickened, 10-15 minutes. Stir in the butter, piece by piece. Season to taste with salt and pepper. Serve over cooked rice or cooked pappardelle pasta (cook both according to package directions). Enjoy!!
TOTAL COST OF MEAL: Chicken thighs = $4 Red wine = $2 Crushed tomatoes = $1 Onion, carrot, celery, broth = $1 Rice = $1 Photo Credit: Joe Lingeman Total cost of meal = $9 ($1.50 per person 7 for 6 main dish servings) Lemon Chicken Active: 30 min | Total: 30 min | Yield: 4 servings
This is my mom’s recipe that she’s been making for decades. I think it’s something she got from someone in her family so there is no one specifically who gets credit for this recipe. It’s simple and easy and doesn’t require many ingredients.
Ingredients: Directions:
1 ½ lb boneless, skinless chicken breast 1. Mix flour and pepper together. Cut chicken into one inch pieces and
1 tsp pepper coat in flour mixture.
½ cup flour 2. Melt butter in large skillet over medium high heat. Once it is melted, 1 stick butter add chicken pieces to the pan. Cook on one side until chicken is golden 2 cups chicken broth brown. Then flip each piece over to brown the other side. 1/3 cup white wine 3. 2-4 TBS lemon juice, depending on your personal After chicken is browned, add broth. Cook 5 minutes preference
2-3 cups cooked white rice, for serving 4. Add wine & 2 TBS lemon juice and cook another 5-10 minutes. Taste sauce and decide if you want to add extra lemon juice.
5. Serve over cooked rice and enjoy!
TOTAL COST OF MEAL: Chicken breast = $3 Wine, lemon juice, broth = $1 Butter, flour = $0.75 Rice = $1 Total cost of meal = $5.75 ($1.44 per 8 person for 4 main dish servings) Chicken thighs = $4 Red wine = $2 Crushed tomatoes = $1 Onion, carrot, celery, broth = $1 Rice = $1 Total cost of meal = $9 ($1.50 per person for 6 main dish servings)
Sheet Pan Meatballs with Crispy Turmeric Chickpeas
Active: 15 min | Total: 45 min | Yield: 5 servings
This recipe is from the Smitten Kitchen website, one of my favorite food blogs. This meal is delicious, truly one of our favorites! The meatballs are so light and fluffy and we love the Middle Eastern flavors. We served everything on one plate: meatballs, chickpeas, sliced onions, yogurt sauce and naan bread. Yum!! Image from Smitten Kitchen.
Ingredients: Directions:
Meatballs 1. Make the pickled onions: toss thin onion slices with lemon 20 oz ground turkey juice and season with salt & pepper. Set aside while you make
½ cup panko breadcrumbs the rest of the meal.
¼ cup plain yogurt 2. 2 TBS water Heat oven to 400 degrees. Combine chickpeas, cumin, turmeric, and red onion slices on rimmed baking sheet. Drizzle 1 tsp salt with olive oil, season with salt & pepper and toss to coat. 1 large egg Roast for 35-40 minutes. 2 garlic cloves, minced
½ tsp coriander 3. Meanwhile, make meatball mixture. Mix all meatball ½ tsp cumin ingredients in a large bowl. Form into 1.75 inch meatballs. ½ tsp turmeric Spray a second baking sheet with oil, then arrange meatballs ¼ tsp cayenne pepper on the baking sheet. Bake for last 15 minutes the chickpeas are Chickpeas baking. 3-4 15 oz cans of chickpeas, drained and rinsed
2 tsp cumin 4. Make the yogurt sauce: combine yogurt with lemon juice and
2 tsp turmeric season with salt & pepper. Set aside.
1 large red onion, thinly sliced
2 TBS olive oil 5. Heat naan or pita bread for a few minutes. Cut into smaller
Salt & pepper pieces and serve everything together. Enjoy!! Pickled Red Onion TOTAL COST OF MEAL: 1 large red onion, thinly sliced Ground turkey = $3.50 4 TBS lemon juice 4 cans chickpeas = $2.50 Salt & pepper 2 large red onions = $2.50 Yogurt Sauce Yogurt = $0.75 1 ½ cup plain yogurt 2 pieces naan/pita bread = $1 2 TBS lemon juice Spices, lemon juice, bread crumbs, garlic, Salt & pepper egg, etc. = $1 1-2 pieces naan/pita bread to cut up and serve with meal Total cost of meal = $11.25 ($2.25 per 9 person for 5 main dish servings) Spicy Chicken-Tortilla Chip Casserole
Active: 20 min | Total: 60 min | Yield: 5 servings
This recipe is from Food Network Magazine a few years back and it reminded me of white chicken chili with nachos, but all mixed together into a casserole. Different and quite tasty! Image from foodnetwork.com.
Note: You can make your own shredded chicken, instead of using Rotisserie chicken, which would probably cost you about $2.50 instead of $5. See below.
Ingredients: Directions:
2 TBS butter, plus more for greasing the baking dish 1. Position a rack in the upper third of the oven; preheat to 400
1 bunch scallions, chopped degrees. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 2 cloves garlic, chopped minutes. Sprinkle in the flour, cumin, oregano and cayenne and 2 TBS flour stir until coated. Add the chicken broth and heavy cream and 1 tsp ground cumin bring to a simmer. Cook until slightly thickened, about 2
½ tsp oregano minutes. Stir in the salsa and remove from the heat. Stir in the
¼ tsp cayenne pepper chicken, white beans and 1 cup cilantro.
1 ½ cups chicken broth 2. Butter a 3 quart baking dish. Spread 1/3 of the crushed tortilla 1 cup heavy cream chips in the bottom. Top with half of the chicken mixture. 1 ½ cups salsa verde Spread another layer of tortilla chips (another 1/3 of the chips)
3 cups cubed rotisserie chicken, skin removed on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover One 15 oz can white beans, drained and rinsed with foil and bake 30 minutes. Uncover and bake until lightly 1 cup fresh cilantro, plus more for topping browned and bubbling, about 10 minutes. Top with more One 8 oz bag tortilla chips, coarsely crushed (about 4 cups) cilantro. 2 cups shredded mild cheddar cheese (about 8 oz) TOTAL COST OF MEAL:
Note: Rotisserie chicken = $5 To make your own shredded chicken Heavy cream = $1.50 Slow cook about 1.5 pounds boneless skinless chicken breast in chicken broth. You can do this by either putting the chicken & broth in your slow cooker on low for 4-6 hours, or bake in a covered pyrex dish in a 325 degree oven for 2-3 hours. Beans = $0.50 Tortilla chips = $1 Salsa verde = $2 Cilantro = $1 Cheddar cheese (8 oz block) = $1.50 Scallions = $0.75 Garlic, flour, spices, broth = $0.65 Total cost of meal = $14.50 ($2.90 per 10 person for 5 main dish servings) Meatballs
20 oz ground turkey
½ cup panko breadcrumbs
¼ cup plain yogurt
2 TBS water
1 tsp salt
1 large egg
2 garlic cloves, minced
½ tsp coriander
½ tsp cumin
½ tsp turmeric
¼ tsp cayenne pepper
Chickpeas
3-4 15 oz cans of chickpeas, drained and rinsed
2 tsp cumin
2 tsp turmeric
1 large red onion, thinly sliced
2 TBS olive oil
Salt & pepper
Pickled Red Onion
1 large red onion, thinly sliced
4 TBS lemon juice
Salt & pepper
Yogurt Sauce
1 ½ cup plain yogurt
2 TBS lemon juice
Salt & pepper
1-2 pieces naan/pita bread to cut up and serve with meal
Oven-Roasted Chicken Shawarma
Active: 10 min | Total: 50 min | Yield: 7 servings
This is one of our all-time favorite recipes. It is from the New York Times website in March 2015. It serves between 6-8 people, so I calculated the cost based on 7 servings. Image from New York Times.
Ingredients: Directions:
Chicken: 1. Prepare a marinade for the chicken. Combine the lemon juice,
3 lemons juice (about 3/4 cup lemon juice) olive oil, garlic, salt, pepper, cumin, paprika, turmeric,
3/4 cup olive oil cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover and 9 cloves garlic, minced store in the refrigerator for at least 1 hour and up to 12 hours. 1 ½ tsp salt
3 tsp pepper 2. When ready to cook, preheat oven to 425 degrees. Grease a 3 tsp cumin baking sheet with oil, spray or butter. Remove the chicken 3 tsp paprika from the marinade, and spread out on the pan.
3/4 tsp turmeric 3. Pinch of ground cinnamon Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Red pepper flakes, to taste During the last 5 minutes, heat the naan or pita bread, as 3 lb boneless, skinless chicken thighs desired. Remove from the oven, allow to rest 2 minutes, then Homemade tzatziki sauce: slice very thin or into bits. Spread some tzatziki sauce in the 2 cups plain Greek yogurt middle of a piece of naan bread. Top with chicken, tomatoes, 2 clove garlic, minced red onion, some additional tzatziki sauce, salt, pepper, and a 1 cucumber, seeded and diced few dashes of hot sauce, if desired. Enjoy!
2 TBS olive oil
1 TBS red wine vinegar
Salt, to taste
Serving:
7 pieces naan bread (or pita) TOTAL COST OF MEAL:
2 tomatoes, diced Chicken thighs = $6
1 red onion, thinly sliced 7 pieces naan bread = $3.50 Greek yogurt = $2 Hot sauce, optional Cucumber, tomato, red onion = $2 Oil, spices, lemon juice, etc. = $1.50 Total cost of meal = $15 ($2.14 per person 11 for 7 main dish servings) Chimichurri Beef And Rice
Active Time: 20 min | Total: 30 min | Yield: 3 servings
This recipe is from the food blog, www.cookingclassy.com. If you like chimichurri sauce, you’ll enjoy this recipe! I love the combination of parsley, cilantro, and oregano. This recipe uses instant rice so it cooks quickly. Photo from www.cookingclassy.com
Ingredients: Directions:
1 TBS olive oil 1. Heat a 12 inch non-stick skillet over medium-high heat. Add
1 cup chopped red or yellow onion onion and saute 2 minutes.
1 lb ground beef 2 Crumble in beef and add bell pepper. Cook and let brown, 1 cup chopped red pepper stirring occasionally and breaking up the beef, until cooked Salt & pepper through, about 7-9 minutes, while adding in garlic during the
4 cloves garlic, minced last 2 minutes.
2 cups chicken broth 3. Drain excess fat if needed. Stir in chicken broth, paprika, ½ tsp paprika oregano, cumin and red pepper flakes and bring mixture to a ½ tsp oregano simmer. ½ tsp cumin
¼ tsp crushed red pepper flakes, optional 4. Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes. 1 ½ cups uncooked instant white rice
½ cup chopped fresh parsley 5. Toss in parsley, cilantro and lime juice. Serve and enjoy! ½ cup chopped fresh cilantro
1 TBS lime juice
TOTAL COST OF MEAL: Ground beef = $2.50 Red pepper = $1 Onion, garlic, broth, spices, lime juice = $1.25 Cilantro & parsley = $1.25 Total cost of meal = $7.50 ($2.50 per person 12 for 3 main dish servings) Elbow Macaroni With Crispy Breadcrumbs And Broccoli
Active Time: 25 min | Total: 25 min | Yield: 3 servings
This recipe is from the November 2014 issue of Food Network Magazine. We absolutely loved this and it’s great for a meat-less meal. The breadcrumbs are just delicious with the pasta & broccoli and it’s just the right amount of lemon zest. Image from foodnetwork.com.
Ingredients: Directions:
6 TBS olive oil 1. In a large skillet over medium heat, add 2 TBS olive oil. Add the
½ cup panko breadcrumbs breadcrumbs and toast, stirring frequently, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Finely grated zest of 1 lemon Scrape into a small bowl, toss with the lemon zest and then 12 oz elbow macaroni season with salt. 1 head broccoli, cut into small florets (about 4 cups)
1 clove garlic, finely minced 2. Cook the macaroni until al dente. While cooking, wipe out the
¼ tsp red pepper flakes skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 TBS olive oil and, 1 cup chicken broth when the oil is hot, add the broccoli and toss to coat. Saute 1 cup grated parmesan cheese until it turns bright green, 2-3 minutes, then add the garlic and
pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the broth. Until the broccoli is tender, 5-6 minutes.
3. When the pasta is done, reserve some pasta water and then drain the pasta. Add the pasta directly to the sauce/broccoli mixture in the skillet. Simmer for a minute or two just to blend the pasta with the sauce/broccoli.
4. If the sauce seems dry, add up to ½ cup pasta water. Off the TOTAL COST OF MEAL: heat, stir in the cheese. Serve in bowls and sprinkle with the breadcrumb mixture. Broccoli = $2.50 Macaroni = $0.75 Parmesan cheese = $2.50 Lemon, garlic, broth = $1 Total cost of meal = $6.25 ($2.08 per person 13 for 3 main dish servings) Rigatoni With Red Pepper, Almonds, And Bread Crumbs
Active Time: 10 min | Total: 25 min | Yield: 4 servings
This is one of Giada de Laurentiis’ recipes; I found it on the Foot Network website back in July 2009! So this is an oldie but a goodie. Another great meat-less meal. As a main dish, this makes about 4 servings. If I make some sort of meat and serve this as a side dish, it would make 6-8 side dish servings. I’m calculating here for 4 main dish servings.
Ingredients: Directions:
1 lb rigatoni pasta 1. Cook the pasta until al dente. Drain and put into a large bowl.
3 cups store bought garlic-flavored croutons 2. Put almonds on a small baking sheet and bake at 350 degrees ¼ cup slivered almonds, toasted for 6-8 minutes or until you can smell them. 1 cup julienned roasted red bell peppers
¾ cup olive oil 3. Place the croutons and almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the roasted red peppers and the olive oil. Toss to combine and serve.
TOTAL COST OF MEAL: Roasted red peppers = $1.75 Pasta = $1 Croutons = $1.25 Almonds = $1 Total cost of meal = $5 ($1.25 per person for 4 14 main dish servings) Pork And Peanut Dragon Noodles
Active Time: 25 min | Total: 25 min | Yield: 4 servings
This recipe is from the food blog, www.budgetbytes.com. We absolutely love this spicy Asian noodle dish. Bonus that it is so quick easy to make. Image from budgetbytes.com
Ingredients: Directions:
2 TBS chili garlic sauce (add more if you like it very spicy; this 1. Combine the chili garlic sauce, soy sauce, and brown sugar in a amount is pretty spicy) bowl. ½ cup soy sauce
½ cup brown sugar 2. Add the ground pork to a skillet and cook over medium heat
1 lb ground pork until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and 4 packages ramen noodles (12 oz) - flavor packets discarded peanuts to simmer in the sauce for another 5 minutes, or until 6 scallions, sliced the sauce has reduced by half. ½ cup peanuts, chopped
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
TOTAL COST OF MEAL: Ground pork = $4.75 12 oz Ramen noodles (4 packages) = $1 Scallions = $0.75 Soy sauce, brown sugar, chili garlic sauce, peanuts = $1.50 Total cost of meal = $8 ($2 per person for 4 15 main dish servings) Pesto Pasta With Chicken
Active Time: 10 min | Total: 25 min | Yield: 4 servings
This recipe for pesto sauce was passed down to me from a friend’s mother years ago and we love it. This meal is incredibly easy, especially if you use rotisserie chicken! Serve it with a salad or vegetable on the side and you’ve got an easy delicious dinner without much effort.
Note: the pesto sauce also freezes well so if you have a lot of basil to use up, make some extra pesto sauce and throw it in the freezer for another time.
Ingredients: Directions:
3 cups fresh basil (about 30-40 leaves) 1. Combine first 7 ingredients in a food processor to make your
2/3 cup romano or parmesan cheese pesto sauce. Set aside.
½ cup walnuts 2. Cook pasta as directed. When finished cooking, reserve 1 cup ½ cup olive oil pasta water. You probably won’t need it all, but it can’t hurt to 2 garlic cloves have it set aside. Drain pasta, return to pot, stir in chicken and
¼ tsp salt about 1 cup pesto sauce (not an exact amount – see how much
¼ tsp pepper you think you need). Add in some pasta water to loosen a little. Add more pesto sauce or pasta water as needed after Approx 2 cups cooked chicken, shredded (or from a rotisserie chicken) mixing for a minute. Serve & enjoy!
12 oz pasta – I’ve used bowtie pasta but anything will do
TOTAL COST OF MEAL: 2 cups shredded cooked chicken or rotisserie chicken = $3 12 oz pasta = $0.75 Basil = $2 Parmesan cheese, walnuts, garlic = $2.50 16 Total cost of meal = $8.25 ($2.06 per person for 4 main dish servings) Ground pork = $4.75 12 oz Ramen noodles (4 packages) = $1 Scallions = $0.75 Soy sauce, brown sugar, chili garlic sauce, peanuts = $1.50 Total cost of meal = $8 ($2 per person for 4 main dish servings)
Foil Packet Chicken & Rainbow Veggies
Active Time: 15 min | Total: 55 min | Yield: 4 servings
I originally found this recipe in Food Network magazine; it calls for a rainbow of vegetables (red pepper, carrots, yellow pepper, broccoli and red onion), but sub in whatever vegetables you prefer. We usually sub cauliflower in for the peppers, but I wrote the recipe up with the peppers since that is how it was intended. Image from foodnetwork.com.
Ingredients: Directions:
1 and ½ lb boneless skinless chicken breast – sliced thin and 1. Preheat oven to 400 degrees. pounded
1 red and 1 yellow bell pepper – cut into one inch pieces 2. Lay out veggies on a baking sheet. Sprinkle liberally with salt
1 cup baby carrots and pepper and drizzle with olive oil. Roast in oven for 40 minutes. 1 head broccoli – cut into small florets
1 large red onion – cut into one inch chunks 3. Sprinkle both sides of each piece of chicken with salt, pepper Olive oil and paprika. Get 4 pieces of foil about 12 inches x 12 inches. Lay Salt, pepper, paprika ¼ of the chicken (a piece or two, depending on how small/thin you cut the chicken) in the center of the foil. Drizzle with olive oil. Fold up the foil packet so that it is loose on top (some space between the foil packet & the chicken). Repeat for all of the chicken so that you have 4 foil packets. Put the foil packets on a baking sheet and bake in the oven for 20 minutes (put in when vegetables are halfway through their 40 minutes).
4. Serve one foil packet of chicken to each person (be sure to include some of the juice from the foil packet) and there’s plenty of veggies for everyone!
TOTAL COST OF MEAL: Chicken = $3 1 red & 1 yellow bell pepper = $2 1 head broccoli, 1 cup baby carrots, 1 red onion = $2.50 Oil, spices, aluminum foil = $0.50 17 Total cost of meal = $8 ($2 per person for 4 main dish servings) 2 cups shredded cooked chicken or rotisserie chicken = $3 12 oz pasta = $0.75 Basil = $2 Parmesan cheese, walnuts, garlic = $2.50 Total cost of meal = $8.25 ($2.06 per person for 4 main dish servings)
White Chicken Chili
Active Time: 20 min | Total: 45 min | Yield: 6 servings
I’ve made a couple different white chicken chili recipes and this one from Food Network’s Down Home with the Neely’s is definitely my favorite. It was incredibly easy since it uses rotisserie chicken and I loved the consistency of the chili with half of the beans being mashed up instead of left whole. Image from foodnetwork.com
Ingredients: Directions:
Two 14.5 oz cans white beans 1. Drain and rinse the canned white beans. In a medium bowl,
1 TBS oil mash half of the beans with a potato masher until chunky. Reserve the beans until needed. 1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped 2. Add the oil to a large Dutch oven and heat it over 1 large onion, chopped medium-high heat. Add the peppers, onions, and garlic and
4 garlic cloves, minced saute until soft and fragrant, about 5 minutes. Season the
Salt & pepper vegetables with salt and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more 1 TBS cumin minute to toast the spices. Stir in the chicken stock, and lime 1 ½ tsp coriander juice and bring to a simmer. Add the beans and continue to 1 tsp chili powder simmer for 20 more minutes.
4 cups chicken broth 3. After 20 minutes of simmering, taste for seasoning, and adjust 2 limes, juiced (approx. 2-3 TBS lime juice) if necessary. Stir in the shredded rotisserie chicken and cilantro 1 rotisserie chicken, skin removed and meat shredded and simmer until heated through, about 5 more minutes. Serve ¼ cup chopped cilantro leaves the chili in individual bowl topped with a dollop of sour cream Sour cream, for topping and crushed tortilla chips.
Tortilla chips, coarsely crushed, for topping
TOTAL COST OF MEAL: Rotisserie chicken = $5 2 cans beans = $1.25 Peppers, onion, garlic = $1.50 Cilantro, sour cream, tortilla chips = $1.50 Other: lime juice, spices, broth = $0.75 Total cost of meal = $10 ($1.67 per person for 6 18 main dish servings) Chicken = $3 1 red & 1 yellow bell pepper = $2 1 head broccoli, 1 cup baby carrots, 1 red onion = $2.50 Oil, spices, aluminum foil = $0.50 Total cost of meal = $8 ($2 per person for 4 main dish servings)
Steak & Tomato Fried Rice
Active Time: 25 min | Total: 25 min | Yield: 4 servings
This original recipe is from the September 2019 issue of Bon Appetit Magazine. I adapted it to add meat. We like to add leftover steak from when we grill a London broil, but you can add any cooked meat you have, sliced up into little pieces (chicken, pork, etc.). Image from Bon Appetit.
Ingredients: Directions:
4 scallions 1. Scramble eggs in a small pan until just set. Set aside to add to
1 lb cherry tomatoes recipe later.
Salt 2. Trim dark green tops from scallions and thinly slide; set aside. 2 TBS sesame oil Thinly slice white and pale green parts; set aside separately. 3 garlic cloves, finely grated Quarter any larger tomatoes and halve any small ones. Place
1 ½ tsp finely grated peeled ginger about ¼ of tomatoes in a small bowl; season generously with
½ jalapeno, finely minced salt and toss to combine. Set aside.
2 ½ cups cooked rice 3. Heat sesame oil in a large skillet over medium-high heat. Add 3 large eggs, beaten to blend reserved white and pale green scallion parts and remaining ¾ 1-2 cups leftover steak (or other meat) of tomatoes and cook, stirring occasionally, until softened and
1 TBS soy sauce any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic, ginger & jalapeno; cook, stirring constantly, until Olive oil fragrant, about 30 second. Add rice and stir to separate grains. ½ lemon Cook just to heat rice through, about 3 minutes.
4. Add steak and soy sauce (add a little extra soy sauce if you think it’s needed). Stir until well combined.
5. For serving, transfer to a large serving bowl or platter. Drain TOTAL COST OF MEAL: salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and finely grate lemon Leftover steak = $1.50 zest over the rice. Serve and enjoy! Tomatoes = $3 Rice = $1
Lemon = $0.50 Eggs = $0.50 Scallions, ginger, garlic, soy sauce, jalapeno = $1.25 Total cost of meal = $7.75 ($1.94 per person for 19 6 main dish servings) Rotisserie chicken = $5 2 cans beans = $1.25 Peppers, onion, garlic = $1.50 Cilantro, sour cream, tortilla chips = $1.50 Other: lime juice, spices, broth = $0.75 Total cost of meal = $10 ($1.67 per person for 6 main dish servings)
Tofu & Summer Vegetable Curry
Active Time: 25 min | Total: 30 min | Yield: 4 servings
This recipe is from the September 2019 issue of Bon Appetit Magazine. We recently discovered how much we love tofu so I tried it and it was a winner! Image from Bon Appetit.
Ingredients: Directions:
4 TBS olive oil, divided 1. Heat 2 TBS oil in a large skillet, preferably nonstick, over
One 14 oz pack extra firm tofu, patted dry, cut into ½ inch cubes medium-high heat. Add tofu in a single layer and cook, turning (see note below) over once, until cooked sides are golden brown, about 4
Salt minutes. Transfer to paper towels to drain. Season with salt.
2 medium onions, coarsely chopped 2. Heat remaining 2 TBS oil in the skillet. Add onions and a 1/3 cup red curry paste (this was pretty spicy so you might want generous pinch of salt and stir to coat. Cook, stirring often, to cut back on the amount here) until softened, about 4 minutes. Stir in curry paste and cook, 3 large zucchini, cut into ½ inch pieces stirring often, until darkened in color, about 2 minutes. Add
8 oz green beans, trimmed, cut into 1” pieces zucchini and green beans and cook, tossing to coat until vegetables are softened and starting to brown in spots, 5-7 One 13.5 oz can unsweetened coconut milk minutes. Pour in coconut milk and ½ cup water and bring to a 2 cups cooked rice simmer. Cilantro, peanuts for serving
3. Add tofu to skillet and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
4. Serve curry over rice. Top with cilantro and peanuts. Enjoy!
Note: To make sure you get enough water out of the tofu before cubing and cooking it. Place a paper towel on plate and put tofu on top. Place another paper towel on top of tofu and another plate on top of the paper towel. Now put a couple cans of food, or something heavy, on top of the plate to put weight on the tofu. The paper towels may absorb a TOTAL COST OF MEAL: lot of liquid, so you may want to change out for new paper towels after 5-10 minutes and repeat. Now you’re ready to cube and cook your tofu. Tofu = $1.80 Coconut milk & curry paste = $3 Onions, 3 large zucchini, green beans = $4 Cilantro, peanuts, rice = $1.20 Total cost of meal = $10 ($2.50 per person for 4 20 main dish servings) Creamy Chicken Marsala
Active Time: 45 min | Total: 45 min | Yield: 8 servings
I was looking for a good chicken marsala recipe for a long time and fell in love with this one from cafedelites.com. I doubled the original recipe so it ended up making 8 servings. Four servings for us one night and one meal into the freezer. You can cut everything in half below if you want to make just one night of dinner.
Note that below I put 2 boxes of pasta in the ingredients, but this is for 2 nights of dinner for our family. Cook up the 2nd box fresh on the night you’re eating it. I put the pasta into a pan with enough of the chicken & sauce for that night and mix it up over low heat for a minute or two so that the pasta & sauce combine thoroughly. Delicious! Image from cafedelites.com
Ingredients: Directions:
For the Chicken 1. Mix the flour, salt, garlic powder and pepper in a shallow bowl.
1 cup all-purpose flour Dredge the chicken in this mixture and shake off the excess. 2. Heat 2 tablespoons oil and 4 tablespoons butter in a 12-inch 2 teaspoons kosher salt pan or skillet over medium-high heat until shimmering. Fry 1/2 4 cloves garlic, minced of the chicken breasts until golden-brown on both sides 1 teaspoon pepper (about 3-4 minutes per side). Transfer to warm plate, tent with
2.5 lbs boneless chicken breast, sliced very thin and pounded foil to keep warm. Repeat for all remaining chicken breasts,
4 tablespoons olive oil, divided adding more oil and butter, as needed. 3. In the same pan with remaining pan grease leftover from the 8 tablespoons unsalted butter, divided chicken, melt 2 tablespoons of butter. Add the mushrooms For the Marsala Sauce and shallots and cook for 2-3 minutes until browned, scraping 2 tablespoon unsalted butter as needed away at any of the leftover chicken bits off the bottom of the
16 ounces (250g) brown or Cremini mushrooms, sliced pan. 4. Add the garlic and cook until fragrant, about 1 minute 2 shallots, sliced very thin 5. Pour in the Marsala wine and the broth and simmer until 2 cloves garlic, minced reduced by half and starting to thicken, about 10-15 minutes. 2.5 cups low-sodium chicken broth TOTAL COST OF MEAL: 6. Pour in the cream and return the chicken back into the sauce. 1.5 cup cup heavy cream Cook until the sauce thickens (about 3 minutes). Two boxes bowtie pasta: $1.60
1.5 cups Marsala wine 7. Boil pasta. I make this to use 4 servings one night, so I only 2.5 lb chicken breast = $5 make one box of pasta. The second box of pasta is for the 1.5 cups marsala wine (real wine, not cooking leftovers. When you are done with step 6, remove half of the wine) = $3 chicken & sauce from the pan to freeze for another night. Add 1.5 cups heavy cream = $1.50 the pasta you are using tonight into the pan so that everything Mushrooms, shallots, garlic = $2.50 can mix together and cook for one more minute. Serve Other: Four, spices, broth = $0.50 immediately. The sauce will continue to thicken off the heat. Total cost of meal = $14.10 ($1.76 per person 21 for 8 main dish servings) Tofu = $1.80 Coconut milk & curry paste = $3 Onions, 3 large zucchini, green beans = $4 Cilantro, peanuts, rice = $1.20 Total cost of meal = $10 ($2.50 per person for 4 main dish servings)
Stuffed Shells Bolognese
Active Time: 40 min | Total: 40 min | Yield: 4 servings
This recipe is from a 2018 issue of Food Network magazine. My daughter asked if we could make this and it was a big hit! I rarely make stuffed pastas but I really do enjoy them and the Bolognese sauce was delicious! Image from foodnetwork.com
Ingredients: Directions:
16-20 jumbo pasta shells (6-8 oz) 1. Bring a large pot of water to a boil. Add the pasta shells and
2 tsp olive oil cook as the label directs. Reserve 1 & ½ cups cooking water, then drain the pasta and rinse under cold water; set aside. 8 oz ground beef
3 cloves garlic, chopped 2. Meanwhile, heat the oil in a large skillet over medium-high 2 cups canned crushed tomatoes heat. Add the beef and cook, breaking up the meat, until
3 TBS tomato paste browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the
1 ½ cups ricotta cheese heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved pasta water and ½ tsp salt. Let simmer 1 egg while you stuff the shells (see step 4), about 5 minutes, adding ½ cup shredded mozzarella cheese more pasta water if the sauce gets too thick. Pepper
3. Preheat the broiler.
4. Mix the ricotta, egg, ¼ cup shredded cheese, ½ tsp salt and a few dashes of pepper in a bowl. Stuff 1 TBS of the mixture into each shell; arrange seam-side up in the skillet, if using an oven proof skillet. If you don’t have an oven proof skillet, spoon half the sauce into the bottom of a 13x9 baking dish, place the shells in the baking dish, then spoon the extra sauce around the shells. Top with the remaining ¼ cup shredded cheese; broil until bubbling, 5 minutes, watching carefully since the broiler can go very quickly! Remove from oven and enjoy! TOTAL COST OF MEAL:
½ lb ground beef = $1.50 Pasta shells = $1.50 Crushed tomatoes & paste, egg, garlic = $1.75 Ricotta cheese & shredded cheese = $2.75 Total cost of meal = $7.50 ($1.88 per person 22 for 4 main dish servings) 1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in this mixture and shake off the excess. 2. Heat 2 tablespoons oil and 4 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 1/2 of the chicken breasts until golden-brown on both sides (about 3-4 minutes per side). Transfer to warm plate, tent with foil to keep warm. Repeat for all remaining chicken breasts, adding more oil and butter, as needed. 3. In the same pan with remaining pan grease leftover from the chicken, melt 2 tablespoons of butter. Add the mushrooms and shallots and cook for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan. 4. Add the garlic and cook until fragrant, about 1 minute 5. Pour in the Marsala wine and the broth and simmer until reduced by half and starting to thicken, about 10-15 minutes. 6. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
7. Boil pasta. I make this to use 4 servings one night, so I only make one box of pasta. The second box of pasta is for the leftovers. When you are done with step 6, remove half of the chicken & sauce from the pan to freeze for another night. Add the pasta you are using tonight into the pan so that everything can mix together and cook for one more minute. Serve immediately. The sauce will continue to thicken off the heat.
Sheet Pan Chicken Meatballs & Charred Broccoli
Active Time: 20 min | Total: 40 min | Yield: 4 servings
This recipe is from the March 2019 issue of Bon Appetit magazine. We found this to be really tasty – a great flavor to the meatballs and they paired really well with the broccoli. When served with rice, you have a complete meal here and don’t need a separate veggie side since you already have broccoli. Image from Bon Appetit.
Ingredients: Directions:
For the sauce: 1. Sauce: Mix ketchup, Worcestershire sauce, wine (if using, or
2/3 cup ketchup water), honey, soy sauce, ginger and pepper in a small saucepan. Measure out ¼ cup mixture into small bowl; set ¼ cup Worcestershire sauce aside for glazing meatballs later. Bring remaining mixture to a 2 TBS rice cooking wine or water simmer over medium-high heat, stirring occasionally and 2 TBS honey reducing heat if needed, until sauce thickens, about 5 minutes.
4 tsp honey Transfer sauce to small bowl. 2. One 1/2 inch piece ginger, peeled, finely grated Place a rack in upper third of oven; preheat to 450 degrees. Line a rimmed baking sheet with foil. Trim broccoli stems and ½ tsp freshly ground black pepper remove from crown. Cut florets into 2” pieces. Toss on For the Meatballs & assembly: prepared baking sheet with 1 TBS oil, 1 tsp salt and a few 2 heads broccoli pinches of red pepper flakes (if using). Push to the edges of
2 TBS oil, divided baking sheet to create space for meatballs. Brush space with remaining 1 TBS oil. 2 ½ tsp salt, divided 3. Mix chicken/turkey, egg, scallions, garlic, ginger, panko, Crushed red pepper flakes (optional) sesame oil, pepper, remaining 1 ½ tsp salt and ¼ cup water in 1 lb ground chicken/turkey a medium bowl. Using wet hands, form into twelve 1 1/2 inch 1 large egg, beaten to blend diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. 4 scallions, thinly sliced TOTAL COST OF MEAL: 4. Bake until meatballs are cooked through, 14-18 minutes. 2 garlic cloves, finely grated Remove from oven; heat broiler. Brush meatballs with Ground turkey = $3.50 One 2 inch piece ginger, peeled, finely grated remaining glazing mixture; broil until broccoli is charred and Broccoli = $2.25 1/3 cup panko breadcrumbs meatballs are browned in spots, about 2-5 minutes. Rice = $0.75
1 TBS sesame oil 5. Spoon meatballs and broccoli over rice in bowl. Drizzle with Scallions, ginger, garlic = $0.75 sauce and enjoy! Spices, egg, breadcrumbs = $0.75 ¼ tsp freshly ground black pepper Ketchup, Worcestershire sauce, vinegar, Cooked rice, for serving honey, soy sauce = $1 Total cost of meal = $9 ($2.25 per person for 23 4 main dish servings) Slow Cooked Pulled Barbecue Chicken
Active Time: 5 min | Total: 6 hours | Yield: 4 servings
This recipe is from the book, ‘Not Your Mother’s Slow Cooker Recipes for Two.’ It makes a delicious pulled chicken! I’ve doubled the recipe so that the recipe below serves 4. You can easily double this on your own to serve 8, if you’d like. The leftovers are delicious! We usually serve this on a sandwich bun with cole slaw on top. We’ve also used the leftovers to make homemade BBQ chicken pizza or nachos, which were both also delicious.
Ingredients: Directions:
1 large onion, chopped 1. Sprinkle the onion and garlic over the bottom of the slow
2 cloves garlic, minced cooker and arrange the chicken thighs on top.
8 boneless, skinless chicken thighs 2. In a small bowl, stir together the ketchup, cider vinegar, brown 1 cup ketchup sugar, oil, Worcestershire sauce, chili powder and salt; pour 4 TBS apple cider vinegar over the thighs. Cover and cook on low in a slow cooker for 6
4 TBS brown sugar hours, until the chicken is fork-tender and pulls apart easily.
2 TBS olive oil 3. Remove the chicken from the slow cooker. With two forks, pull 3 tsp Worcestershire sauce apart the meat into shredded chunks; return to the slow 1 ½ tsp chili powder cooker and stir to combine. Cover and leave on the WARM 1/2 tsp salt setting until ready to eat. Serve spooned onto warmed
4 hamburger rolls hamburger buns and top with cole slaw, if desired.
TOTAL COST OF MEAL: 8 chicken thighs (approx. 2 lb) = $4 4 rolls = $1 Onion, garlic = $0.50 Cole slaw to top the sandwiches = $1 Spices, ketchup, vinegar, brown sugar = $1.25 Total cost of meal = $7.75 ($1.94 per person 24 for 4 main dish servings) 1.
2.
3.
4.
5.
Bacon-Wrapped Cream Cheese Chicken
Active Time: 10 min | Total: 45 min | Yield: 4 servings
This recipe is from the Six Ingredients with Six Sisters’ Stuff cookbook. It was something different so we gave it a try and really liked it. You can serve this with anything you want on the side: rice, noodles, veggies, a big salad, etc. Image from sixsistersstuff.com
Ingredients: Directions:
1.5 lb boneless chicken breasts, sliced so that you have 6 very thin 1. Preheat the oven to 400 degrees. Coat a broiler-safe 9x13-inch pieces, pounded baking dish with nonstick cooking spray. Salt and pepper, to taste
One, 7.5 oz carton chive & onion cream cheese spread 2. Prepare your chicken breasts. Slice so that they are ¼ inch thick and then pound them. Season with salt and pepper. 6 slices bacon Spread 1-2 tablespoons cream cheese spread over each chicken breast.
3. Roll up each chicken breast and then wrap or roll a piece of bacon around it. Secure with a toothpick, if necessary, and lay seam-side down in prepared pan.
4. Bake 30 minutes, turning chicken over after 20 minutes. Adjust oven temperature and broil on high 2-5 minutes on each side until bacon becomes crisp. Be careful when broiling, as things can burn very quickly! Enjoy!
TOTAL COST OF MEAL: 1.5 lb chicken breast = $3 Cream cheese = $1.30 6 slices bacon = $2 Total cost of meal = $6.30 ($1.58 per person 25 for 4 main dish servings) 8 chicken thighs (approx. 2 lb) = $4 4 rolls = $1 Onion, garlic = $0.50 Cole slaw to top the sandwiches = $1 Spices, ketchup, vinegar, brown sugar = $1.25 Total cost of meal = $7.75 ($1.94 per person for 4 main dish servings)
Easy Mix & Match Stir Fry
Active Time: 15 min | Total: 35 min | Yield: 3 servings
I am not sure where I got this recipe. It is from an online recipe blog, but I printed it quickly and the blog name didn’t print on the side of the page. We absolutely love this and usually make it once a week. You pick your protein, veggies and stir fry sauce and serve over rice, so this dish can be different every time. We usually make it with tofu, broccoli, onions and the lemon sesame stir fry sauce. I consider this an all-in-one meal since you have protein and veggies all together, so I don’t make anything on the side with it.
Ingredients: Directions:
14 oz block tofu (or 1 lb chicken breast, 1 lb thinly sliced steak – 1. Whisk together all sauce ingredients. whatever protein you desire) 2. Prepare your tofu. Drain on paper towels with something 1 yellow onion, chopped into big one inch pieces heavy on top to release the moisture, then cut into 1-inch
1 broccoli crown – cut into one inch florets cubes. Season with salt & pepper. 3. Heat 1 TBS oil in a non-stick pan or wok. Add 4-6 cups of your 2 cups cooked white rice veggies (broccoli & onion, in this case). Cook for 5 minutes or For the sauce: so, until tender but crisp. Remove from pan and set aside.
½ cup chicken broth 4. Add another 1 TBS oil to the pan. Cook tofu for 6-8 minutes, 1 TBS lemon juice turning over once halfway through. 5. 4 TBS brown sugar Add the entire batch of stir fry sauce. Cook for 2 minutes until heated through and sauce has thickened a bit. 3 TBS soy sauce 6. Return the veggies to the pan and toss everything to coat in 1 tsp cornstarch the sauce. Serve over rice and enjoy! 2 tsp sesame seeds
The original recipe also included recipes for some other sauces that you might want try:
Hoisin Peanut stir fry sauce: Coconut Sweet Chili Stir Fry Sauce: ¼ cup creamy peanut butter ½ can coconut milk 3 TBS hoisin sauce ¼ cup sweet chili sauce 2 TBS water 2 TBS soy sauce 2 tsp lime juice 2 tsp lime juice ½ tsp red pepper flakes ½ tsp red pepper flakes TOTAL COST OF MEAL: 14 oz block tofu = $1.80 Thai Lime & Basil Stir Fry Sauce: Maple Ginger Stir Fry Sauce: 1 yellow onion & 1 head broccoli = $2 2 TBS soy sauce 3 TBS soy sauce Sauce ingredients (soy sauce, lemon juice, 1 TBS fish sauce 5 TBS maple syrup brown sugar, etc) = $1 3 TBS brown sugar 1 tsp sesame oil 2 cups cooked white rice = $0.50 3 TBS lime juice ¼ - ½ tsp red pepper flakes Total cost of meal = $5.30 ($1.77 per person 1 tsp cornstarch 2 TBS finely grated ginger for 3 main dish servings) 26 1 bunch fresh basil leaves 1 tsp cornstarch Indian Butter Chickpeas
Active Time: 20 min | Total: 60 min | Yield: 4 servings
I got this recipe from the Richmond Times Dispatch Sunday newspaper on January 8, 2020. We love Indian flavors and wanted to try this meatless meal! If you like chickpeas, you will love this. We didn’t love them served over rice, but we made this again and substituted tofu for the chickpeas, which was tasty.
If using tofu instead of chickpeas: Before you start cooking, prepare your tofu. Drain on paper towels with something heavy on top to release the moisture, then cut into 1-inch cubes. Season with salt & pepper. Cook separately in a pan in olive oil on medium high heat. After 5-7 minutes, flip the tofu cubes to brown the other side. Add into dish during step 4 in place of chickpeas. Image from the NY Times.
Ingredients: Directions:
4 TBS butter 1. Melt butter in a large, heavy bottomed pot or Dutch oven over
1 large onion, minced medium heat. Stir in onion and ½ tsp salt. Cook until golden and brown around the edges, stirring occasionally, about 20 1 ½ tsp salt, divided, plus more to taste minutes. (Don’t be tempted to turn the heat up higher than 4 cloves garlic, minced medium. Keeping it on medium ensures even browning 1 TBS grated fresh ginger without burning the butter).
2 tsp EACH: ground cumin, paprika, garam masala 2. One, 28 oz can whole peeled tomatoes Stir in garlic and ginger and cook one minute. Stir in cumin, paprika, garam masala and cook 30 seconds more. One, 15 oz can coconut milk
Two, 15 oz can chickpeas 3. Add tomatoes with their juices. Using a large spoon or flat Ground cayenne, optional spatula, break up or smash the tomatoes in the pot. Stir in the
Cooked white rice, for serving coconut milk and the remaining 1 tsp salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes, if necessary to help them break down.
4. Stir in chickpeas and pinch of cayenne, if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for 15 TOTAL COST OF MEAL: minutes more. Taste and add more salt, if necessary. Serve over rice and enjoy! 2 cans chickpeas = $1.25 Can of tomatoes = $1 Coconut milk = $1.50 Onion, garlic, ginger, spices = $1 2 cups cooked white rice = $0.75 Total cost of meal = $5.50 ($1.82 per person 27 for 4 main dish servings) Korean Beef Rice Bowls
Active Time: 25 min | Total: 25 min | Yield: 4 servings
This recipe is from the May 2017 issue of Parents Magazine. It was really easy and different and we definitely enjoyed it! Image from parentsmagazine.com
Ingredients: Directions:
1/4 cup soy sauce 1. In a small bowl, combine soy sauce, brown sugar, vinegar, and
5 tsp packed brown sugar pepper.
1.5 tsp rice vinegar 2. In a large skillet, heat oil over medium-high heat. Add garlic 1/4 tsp pepper and ginger. Cook and stir for 30 seconds. Add beef and cook 2 tsp sesame oil until no pink remains, stirring to break up the meat as it cooks.
3 cloves garlic, minced Stir in the soy sauce mixture and white part of the green
1.5 tsp minced fresh ginger onions. Heat through.
1 lb ground beef 3. Serve beef over rice. Top with carrots, remaining green onions, 4 green onions, thinly sliced and sesame seeds. 2 cups cooked rice
1 tsp toasted sesame seeds
TOTAL COST OF MEAL: Ground beef = $3 Scallions, ginger, garlic, shredded carrots = $1.25 Rice = $0.75 Spices, soy sauce, vinegar, brown sugar, seeds = $1 28 Total cost of meal = $6 ($1.50 per person for 4 main dish servings) Chicken Tetrazzini
Active Time: 15 min | Total: 45 min | Yield: 4 servings
The original recipe is from a good friend’s mother and we’ve made it for years!
Ingredients: Directions:
8 oz uncooked linguine 1. Heat oven to 350 degrees. Spray 13x9 inch glass baking dish
3 TBS butter with cooking spray. Cook linguine as directed on package.
3 TBS flour 2. Meanwhile, in medium saucepan, melt 3 TBS butter over ½ tsp lemon-pepper seasoning medium heat. Stir in flour and lemon-pepper seasoning. Stir in One 14 oz can chicken broth (or almost 2 cups homemade/ broth; heat the boiling, stirring. Stir in half & half, sherry (if bouillon broth) using), chicken & peas. ½ cup half & half
2 TBS dry sherry, optional (if you have it on hand, go for it; if not, 3. Drain linguine; place in 13x9 baking dish. Pour sauce / chicken probably not worth buying just for this) mixture over linguine; toss to mix. 2 cups cooked chicken
1 cup frozen peas, thawed 4. In small bowl, mix 2 TBS melted butter and the bread crumbs. Sprinkle over top of the tetrazzini. Sprinkle with parmesan For the topping: cheese. 2 TBS butter
1/3 cup bread crumbs 5. Bake about 30 minutes or until mixture is hot and toping is 2 TBS grated parmesan golden brown.
TOTAL COST OF MEAL: Linguine = $0.50 Half & half = $0.50 Chicken = $1.50 Frozen peas = $0.50 Bread crumbs, parmesan cheese = $0.75 Butter, flour, broth, spices = $1 Total cost of meal = $4.75 ($1.19 per person 29 for 4 main dish servings) Turkey Meatball Vindaloo
Active Time: 30 min | Total: 45 min | Yield: 4 servings
This recipe is from the May 2016 issue of Food Network Magazine. We found this to be really tasty – a nice Indian-fla- vored twist on a meatball dish. Photo from Foodnetwork.com
Ingredients: Directions:
1 1/4 lb ground turkey 1. Preheat the broiler and line a baking sheet with foil. Combine
1/4 cup breadcrumbs the turkey, breadcrumbs, egg, ½ cup cilantro, grated onion, 2 tsp ginger and ½ tsp salt in a large bowl. Mix with your hands 1 egg until just combined. Form into 20 meatballs (about 1 ½ inches 3/4 chopped fresh cilantro each); transfer to the prepared baking sheet. Set aside. 1 onion (1/4 of it grated, ¾ of it chopped)
1 TBS grated ginger, divided 2. Heat the oil in a large skillet over medium-high heat. Add the
Salt chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and 2 TBS oil tender, about 5 minutes. Add the remaining 1 tsp ginger and 1 red bell pepper, chopped the curry powder. Cook, stirring to coat, for 1 minute. Add the 2.5 tsp curry powder tomatoes, 1 ½ cups water and ¼ tsp salt; bring to a simmer.
1/4 tsp cayenne Reduce the heat to low and cook until slightly thickened, about 3-5 minutes. 1 can (15 oz) diced tomatoes
3 cups cooked white rice 3. Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Watch them carefully as things can burn very quickly under the broiler! Nestle the meatballs in the sauce. Cover and simmer on low for about 15-20 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro. Enjoy!
TOTAL COST OF MEAL: Ground turkey = $3.50 Pepper, onion, ginger = $2 Rice = $0.75 Can of diced tomatoes = $0.75 Spices, egg, breadcrumbs, cilantro = $1 Total cost of meal = $8 ($2 per person for 4 30 main dish servings)