* ~ Budget Cooking: Feed 4 for $10 ~ *

[dntbgmeb4cofe]

    

Feed 4 for $10.00

 

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

[dntbgmeb4cofe]

Garbanzo Beans and Greens

Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.

Price: $1.79  per serving

Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.

 

Total: 45 minutes
Yield: 4 servings

Ingredients

• 2  center-cut bacon slices
• 1  cup  chopped carrot
• 1/2  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  paprika
• 1/4  teaspoon  kosher salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  crushed red pepper
• 2 1/2  cups  fat-free, lower-sodium chicken broth
• 1  cup  water
• 2  (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 4  cups  chopped fresh kale
• 1/2  cup  plain 2% reduced-fat Greek yogurt
• 4  lemon wedges (optional)

Preparation

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.

Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $8) has black cherries, oak, and a nice, smooth taste to counterbalance the meaty bacon and beans and earthy greens in this hearty dish. --Gretchen Roberts

Nutritional Information

Calories:

216

Fat:

4.2g (sat 0.9g,mono 0.2g,poly 0.1g)

Protein:

15.1g

Carbohydrate:

33.7g

Fiber:

6g

Cholesterol:

4mg

Iron:

4mg

Sodium:

595mg

Calcium:

197mg

[dntbgmeb4cofe]

 

Roast Lamb with Pomegranate Sauce

Although it's budget-friendly, this dish is elegant enough for company. Serve with steamed fresh green beans.

Price: $2.44  per serving

Although it's budget-friendly, this dish is elegant enough for company. Serve with steamed fresh green beans.

 

Yield: 4 servings (serving size: 3 ounces lamb and about 3 tablespoons sauce)
Cost per Serving: $2.44

Ingredients

• 2  teaspoons  olive oil
• 1  (1-pound) boneless leg of lamb, trimmed
• 3/4  teaspoon  kosher salt, divided
• 1/2  teaspoon  black pepper
• 3/4  cup  chopped onion
• 2  garlic cloves, crushed
• 1/3  cup  red wine
• 1 1/2  cups  fat-free, lower-sodium chicken broth, divided
• 1/4  cup  pomegranate juice
• 2  teaspoons  sugar
• 2  teaspoons  all-purpose flour

Preparation

1. Preheat oven to 375°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

3. Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Nutritional Information

Calories:

317

Fat:

18.8g (sat 7.4g,mono 8.4g,poly 1.6g)

Protein:

22.5g

Carbohydrate:

9.6g

Fiber:

1g

Cholesterol:

77mg

Iron:

2.4mg

Sodium:

574mg

Calcium:

29mg

[dntbgmeb4cofe]

 Mushroom and Barley Risotto

Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

Price: $2.27  per serving

Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

 

Yield: 4 servings (serving size: 1 2/3 cups)
Cost per Serving: $2.27

Ingredients

• 2  cups  boiling water
• 1/2  ounce  dried porcini mushrooms
• 2  tablespoons  olive oil
• 1 1/2  cups  chopped onion
• 1  (8-ounce) package cremini mushrooms, sliced
• 5  garlic cloves, minced
• 2  cups  uncooked pearl barley
• 3  tablespoons  brandy
• 1 3/4  cups  water
• 1  cup  fat-free, lower-sodium chicken broth
• 2  ounces  fresh pecorino Romano cheese, divided
• 1/2  teaspoon  kosher salt
• 1/4  cup  chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

2. Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

3. Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.

Nutritional Information

Calories:

487

Fat:

8.1g (sat 1.2g,mono 5.1g,poly 1.3g)

Protein:

14.2g

Carbohydrate:

88.4g

Fiber:

18.6g

Cholesterol:

0.0mg

Iron:

4.1mg

Sodium:

654mg

Calcium:

61mg

[dntbgmeb4cofe]

Pork and Sweet Potato Hash

Sweet potatoes and sliced mushrooms add an interesting twist to this familiar comfort food. Although the pork takes a while to cook, the simmering is hands off.

Price: $2.16  per serving

Sweet potatoes and sliced mushrooms add an interesting twist to this familiar comfort food. Although the pork takes a while to cook, the simmering is hands off.

 

Yield: 4 servings (serving size: 1 1/4 cups)
Cost per Serving: $2.16

Ingredients

• 1  pound  boneless pork shoulder (Boston butt), trimmed
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  black pepper
• Cooking spray
• 3 1/2  cups  fat-free, lower-sodium chicken broth
• 6  garlic cloves, crushed
• 1  tablespoon  olive oil
• 4  cups  (1/2-inch) cubed peeled sweet potato (about 1 pound)
• 1  cup  chopped onion
• 1/4  teaspoon  ground red pepper
• 1  (8-ounce) package cremini mushrooms, quartered
• 3  tablespoons  sliced green onions

Preparation

1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and sauté for 8 minutes, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; sauté for 6 minutes or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 minute or until thoroughly heated. Sprinkle with green onions.

Nutritional Information

Calories:

340

Fat:

11.8g (sat 3.4g,mono 6.2g,poly 1.3g)

Protein:

28.3g

Carbohydrate:

29g

Fiber:

5.7g

Cholesterol:

76mg

Iron:

2.9mg

Sodium:

732mg

Calcium:

78mg

[dntbgmeb4cofe]

Crab and Vegetable Gumbo

The gumbo-blend vegetables contain chopped celery, onion, bell pepper, corn, and okra. If you can't find this particular blend, substitute a mixture of frozen okra and corn.

Price: $2.49  per serving

The gumbo-blend vegetables contain chopped celery, onion, bell pepper, corn, and okra. If you can't find this particular blend, substitute a mixture of frozen okra and corn.

 

Yield: 4 servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)
Cost per Serving: $2.49

Ingredients

• 3  tablespoons  butter
• 1  cup  chopped onion
• 1/3  cup  chopped carrot
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground red pepper
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  garlic powder
• 1  celery stalk, sliced
• 2  cups  fat-free, lower-sodium chicken broth
• 1  (16-ounce) package frozen gumbo-blend vegetables
• 1  cup  water
• 2  tablespoons  all-purpose flour
• 1  (8-ounce) container crab claw meat, shell pieces removed
• 2  cups  hot cooked long-grain white rice

Preparation

1. Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned. Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.

2. Increase heat to medium-high. Add chicken broth and vegetable blend. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat, and simmer for 18 minutes. Add crab, and simmer for 2 minutes. Serve over rice.

Nutritional Information

Calories:

323

Fat:

10.3g (sat 5.8g,mono 2.6g,poly 0.9g)

Protein:

17.2g

Carbohydrate:

41.3g

Fiber:

5.2g

Cholesterol:

67mg

Iron:

3.1mg

Sodium:

702mg

Calcium:

151mg

[dntbgmeb4cofe]

Bacon Pierogi Bake

Pierogies are yummy potato-filled dumplings you can purchase from the freezer section of most major supermarkets. Using this convenience item to jump-start dinner is not just economical, but it'll save you lots of time in the kitchen, as well. Bake in gratin dishes for fun individual "casseroles," and serve with a green salad.

Price: $1.84  per serving

Total: 38 minutes
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)

Ingredients

• 1  (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
• Cooking spray
• 2  center-cut bacon slices, chopped
• 2  garlic cloves, minced
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese
• 1/2  cup  fat-free, lower-sodium chicken broth
• 1/2  cup  (2 ounces) shredded sharp cheddar cheese
• 1/4  cup  thinly diagonally sliced green onions
• 1/4  cup  chopped seeded plum tomato
• 1/2  teaspoon  freshly ground black pepper

Preparation

1. Preheat oven to 400°.

2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Nutritional Information

Calories:

303

Fat:

12.8g (sat 6g,mono 4.3g,poly 0.4g)

Protein:

12.1g

Carbohydrate:

36.4g

Fiber:

2.2g

Cholesterol:

38mg

Iron:

0.4mg

Sodium:

646mg

Calcium:

141mg

[dntbgmeb4cofe]

Sausage and Caramelized Onion Bread Pudding

Price: $1.60 per serving

If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

Yield: 4 servings (serving size: 1 piece)

Ingredients

• 1 1/3  cups  1% low-fat milk
• 1/4  teaspoon  dry mustard
• 1/8  teaspoon  salt
• 2  large eggs
• 1  large egg white
• 8  (1-ounce) slices day-old French bread, cut into 1-inch cubes
• Cooking spray
• 2  cups  chopped yellow onion
• 1/4  cup  apple juice
• 4  ounces  turkey Italian sausage
• 3/4  cup  (3 ounces) shredded sharp cheddar cheese, divided

Preparation

1. Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.

2. Preheat oven to 350°.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.

4. Add sausage mixture and cheese to bread mixture; stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.

Nutritional Information

Calories:

419

Fat:

14.6g (sat 7g,mono 4.9g,poly 1.3g)

Protein:

25.6g

Carbohydrate:

46.4g

Fiber:

2.7g

Cholesterol:

156mg

Iron:

3.5mg

Sodium:

892mg

Calcium:

311mg

[dntbgmeb4cofe]

Pork-Potato Hash with Eggs

Price: $1.81 per serving

Pork sold as "country-style ribs" is not always from the rib section; it can be cut from a pork shoulder roast, too. Either way, it's economical and generally cut into individual "ribs," making it easy for you to ask your butcher for just the number you need.

Pork sold as "country-style ribs" is not always from the rib section; it can be cut from a pork shoulder roast, too. Either way, it's economical and generally cut into individual "ribs," making it easy for you to ask your butcher for just the number you need.

 

Yield: 4 servings (serving size: 1 egg and about 1 1/2 cups hash)

Ingredients

• 12  ounces  pork country-style ribs (about 2 ribs)
• 1 1/4  teaspoons  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 2 1/2  cups  water
• 6  garlic cloves, crushed
• 1  tablespoon  olive oil
• 4  cups  (1/2-inch) cubed red potatoes (about 1 1/2 pounds)
• 1  cup  chopped onion
• 4  large eggs
• 1/4  teaspoon  ground red pepper
• 3  tablespoons  thinly diagonally sliced green onions

Preparation

1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.

2. Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt. Working with one egg at a time, carefully crack eggs over potato mixture, about 1 inch apart in pan. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce heat, and cook for 3 minutes or until desired degree of doneness. Sprinkle with green onions.

Nutritional Information

Calories:

334

Fat:

13.8g (sat 4g,mono 6.6g,poly 1.6g)

Protein:

20.2g

Carbohydrate:

33.2g

Fiber:

3.9g

Cholesterol:

244mg

Iron:

3mg

Sodium:

845mg

Calcium:

75mg

[dntbgmeb4cofe]

 

Rotini and Cheese

This hearty one-dish meal combines smoky bacon with tangy cheddar for a family-friendly midweek meal that comes together in a flash.

Price: $1.01 per serving

This hearty one-dish meal combines smoky bacon with tangy cheddar for a family-friendly midweek meal that comes together in a flash.

 

Yield: 4 servings (serving size: about 1 1/2 cups)
Cost per Serving: $1.01

Ingredients

• 2  bacon slices
• 1  tablespoon  butter
• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 2  garlic cloves, minced
• 1 1/2  teaspoons  all-purpose flour
• 2  teaspoons  Dijon mustard
• 1  cup  1% low-fat milk
• 3/4  cup  (3 ounces) shredded sharp cheddar cheese
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 5  cups  hot cooked rotini (about 8 ounces uncooked pasta)
• 3/4  cup  frozen green peas, thawed

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; sauté for 5 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour, and sauté 1 minute, stirring frequently. Stir in mustard. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Add cheese, salt, and pepper, stirring with a whisk until smooth.

2. Place pan over low heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

Nutritional Information

Calories:

470

Fat:

19.9g (sat 9.1g,mono 7.7g,poly 1.3g)

Protein:

18.4g

Carbohydrate:

54.8g

Fiber:

3.7g

Cholesterol:

40mg

Iron:

2.7mg

Sodium:

667mg

Calcium:

258mg

[dntbgmeb4cofe]

Pan-Fried Pork Chops and Homemade Applesauce

Price: $2.43 per serving

Granny Smith or Braeburn apples work well in the sauce. Or try a combination. Serve with green beans.

Total: 1 hour
Yield: 4 servings (serving size: 1 pork chop and 1/4 cup applesauce)

Ingredients

• Applesauce:
• 1  tablespoon  butter
• 3  apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
• 1/2  cup  water
• 3  tablespoons  sugar
• 2  tablespoons  fresh lemon juice
• 1/8  teaspoon  salt
• Pork:
• 1/2  cup  all-purpose flour
• 4  (5-ounce) bone-in center-cut pork chops
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2  tablespoons  canola oil

Preparation

1. To prepare applesauce, melt butter in a medium saucepan over medium heat. Add apples to pan; cook 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally. Cover and cook 25 minutes or until apples are tender. Mash gently with the back of a spoon.

2. To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 1/2 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness. Serve with applesauce.

Nutritional Information

Calories:

402

Fat:

17.6g (sat 4.8g,mono 8.5g,poly 3.6g)

Protein:

32.6g

Carbohydrate:

28.4g

Fiber:

1.6g

Cholesterol:

95mg

Iron:

0.5mg

Sodium:

483mg

Calcium:

8mg