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

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Feed 4 for $10.00

 

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



                     

                                                   Barb

by on Apr. 5, 2011 at 5:47 PM
Replies (21-30):
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:22 PM

Pork and Herbed White Beans

Although this dish takes a while to cook, the majority is hands off. You can easily prepare it over the weekend and reheat during the week. Garnish with small sage leaves, if desired.

Price: $2.37 per serving

Pork and Herbed White Beans Recipes

Although this dish takes a while to cook, the majority is hands off. You can easily prepare it over the weekend and reheat during the week. Garnish with small sage leaves, if desired.

 

Yield: 4 servings (serving size: 1 1/4 cups)
Cost per Serving: $2.37

Ingredients

  • 1  cup  dried white beans
  • 6  cups  boiling water
  • 1 1/2  tablespoons  olive oil, divided
  • 1  (1-pound) boneless pork picnic roast, cut into 1/2-inch pieces
  • 1/2  teaspoon  salt, divided
  • 1/2  teaspoon  black pepper
  • 2  cups  fat-free, lower-sodium chicken broth
  • 1/2  cup  water
  • 2  fresh thyme sprigs
  • 1  fresh sage sprig
  • 2  cups  coarsely chopped onion
  • 1/2  cup  coarsely chopped carrot
  • 6  garlic cloves, coarsely chopped

Preparation

1. Place beans in a Dutch oven; cover with 6 cups boiling water. Let stand for 1 hour; drain.

2. Preheat oven to 325°.

3. Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and pepper. Add pork to pan; sauté for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, and next 3 ingredients (through sage); bring to a boil. Cover and bake at 325° for 1 hour.

4. Heat a skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir onion mixture into bean mixture; bake at 325° an additional 1 1/2 hours or until beans are tender. Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim fat from top of liquid; discard fat. Stir cooking liquid back into pork mixture.

Nutritional Information

Calories:
559
Fat:
19.6g (sat 5.6g,mono 10.4g,poly 2.1g)
Protein:
51.7g
Carbohydrate:
43.5g
Fiber:
10.6g
Cholesterol:
129mg
Iron:
7.6mg
Sodium:
631mg
Calcium:
164mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:23 PM

Quick Meat Loaf

Preparing a free-form loaf and cooking it on a broiler pan cuts cook time, compared to standard recipes. Serve with smashed red-skinned potatoes and simple steamed broccoli.

Price: $2.36 per serving

Quick Meat Loaf

Total: 41 minutes
Yield: 4 servings (serving size: 2 slices)

Ingredients

  • 1/3  cup  chopped green onions
  • 3  tablespoons  dry breadcrumbs
  • 2  teaspoons  minced garlic
  • 1/8  teaspoon  salt
  • 1/2  teaspoon  dry mustard
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  crushed red pepper
  • 1  pound  ground sirloin
  • 1  large egg, lightly beaten
  • 6  tablespoons  ketchup, divided
  • Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.

Wine note: A value-priced cabernet or merlot, like Crane Lake Cabernet Sauvignon 2005 ($4), tends to be straightforward, lighter-bodied, and lower in tannins, ideal with the lean ground beef in this traditional baked meat loaf. --Jeffery Lindenmuth

Nutritional Information

Calories:
267
Fat:
13.1g (sat 5.1g,mono 5.5g,poly 0.7g)
Protein:
25.6g
Carbohydrate:
10.8g
Fiber:
0.7g
Cholesterol:
127mg
Iron:
3.4mg
Sodium:
457mg
Calcium:
44mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:25 PM

Balsamic-Glazed Pork Chops and Polenta

Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

Price: $2.34 per serving

Balsamic-Glazed Pork Chops and Polenta Recipes

Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

 

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup polenta)
Cost per Serving: $2.34

Ingredients

  • 2  cups  whole milk
  • 1  cup  fat-free, lower-sodium chicken broth
  • 3/4  cup  uncooked polenta
  • 3  ounces  1/3-less-fat cream cheese, softened
  • 6  tablespoons  balsamic vinegar
  • 1 1/2  teaspoons  chopped fresh rosemary
  • 1/4  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2  large garlic cloves, minced
  • 4  (4-ounce) boneless center-cut pork chops, trimmed

Preparation

1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.

2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).

3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.

Nutritional Information

Calories:
408
Fat:
16.1g (sat 7.7g,mono 4.6g,poly 1.2g)
Protein:
29.7g
Carbohydrate:
34.2g
Fiber:
2.4g
Cholesterol:
84mg
Iron:
3.2mg
Sodium:
685mg
Calcium:
218mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:26 PM

Butternut Squash Soup

Price: $2.08 per serving

Serve this creamy soup with a spinach salad and slices of French bread toasted with thinly sliced Swiss cheese.

Butternut Squash Soup

Dress the side salad with lemony vinaigrette.

$2.08 per serving

 

Yield: 4 servings (serving size: about 1 cup soup and 1 toast)

Ingredients

  • Soup:
  • 1  tablespoon  butter
  • 3 1/2  cups  cubed peeled butternut squash (about 1 1/2 pounds)
  • 3/4  cup  chopped carrot
  • 1/2  cup  chopped sweet onion
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 1/4  cup  half-and-half
  • 1/8  teaspoon  salt
  • Toasts:
  • 4  (1-ounce) slices French bread
  • 3  ounces  thinly sliced Swiss cheese

Preparation

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

2. Preheat broiler.

3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

4. To prepare toasts, arrange French bread on a baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup.

Nutritional Information

Calories:
297
Fat:
10.7g (sat 6.7g,mono 2.3g,poly 0.4g)
Protein:
11.8g
Carbohydrate:
42.4g
Fiber:
4.9g
Cholesterol:
33mg
Iron:
2.3mg
Sodium:
645mg
Calcium:
315mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:27 PM

Curried Potatoes and Squash

This recipe can be made into a delicious vegetarian soup, if your family prefers. Simply substitute vegetable broth for chicken. Serve with warm flatbread to soak up the flavorful juices.

Price: $2.42 per serving

Curried Potatoes and SquashRecipes

Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices.

 

Yield: 4 servings (serving size: 1 3/4 cups)
Cost per Serving: $2.42

Ingredients

  • 2  tablespoons  butter
  • 1  cup  chopped onion
  • 1 1/2  tablespoons  grated peeled fresh ginger
  • 4  garlic cloves, minced
  • 3  cups  (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
  • 3  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  ground red pepper
  • 1  (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1  (14-ounce) can fat-free, lower-sodium chicken broth
  • 3/4  cup  light coconut milk
  • 1  cup  frozen green peas, thawed
  • 1/2  cup  thinly diagonally sliced green onions (about 4 medium)

Preparation

1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

Nutritional Information

Calories:
356
Fat:
8.8g (sat 5.9g,mono 1.6g,poly 0.5g)
Protein:
10.5g
Carbohydrate:
66g
Fiber:
9.3g
Cholesterol:
15mg
Iron:
4.9mg
Sodium:
668mg
Calcium:
166mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:29 PM

Chicken and Dumplings

Price: $2.43 per serving

Chicken and Dumplings

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.

 

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.

$2.43 per serving

 

Yield: 4 servings (serving size: about 2 cups)

Ingredients

  • Broth:
  • 12  cups  cold water
  • 1  tablespoon  whole black peppercorns
  • 4  chicken leg quarters, skinned
  • 3  celery stalks, sliced
  • 2  medium carrots, peeled and sliced
  • 2  bay leaves
  • 1  large onion, peeled and cut into 8 wedges
  • Dumplings:
  • 4.5  ounces  all-purpose flour (about 1 cup), divided
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  cup  chilled butter, cut into small pieces
  • 3  tablespoons  buttermilk
  • Remaining ingredients:
  • Cooking spray
  • 1 1/2  cups  chopped onion
  • 1  cup  thinly sliced celery
  • 3/4  cup  (1/4-inch-thick) slices carrot
  • 3/4  teaspoon  salt
  • 1  tablespoon  all-purpose flour
  • 2  tablespoons  finely chopped fresh chives

Preparation

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

Nutritional Information

Calories:
457
Fat:
19.7g (sat 9.6g,mono 5.7g,poly 2.4g)
Protein:
31.8g
Carbohydrate:
37.1g
Fiber:
3.5g
Cholesterol:
129mg
Iron:
3.5mg
Sodium:
906mg
Calcium:
142mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:30 PM

Braised Short Ribs with Egg Noodles

Price: $2.47 per serving

The key to getting incredibly rich flavor in a sauce made from water is to create tasty browned bits on the bottom of the pan. To ensure you create those bits, use a stainless steel skillet―not a nonstick pan.

Healthy Budget Recipes: Braised Short Ribs with Egg Noodles

The key to getting incredibly rich flavor in a sauce made from water is to create tasty browned bits on the bottom of the pan. To ensure you create those bits, use a stainless steel skillet—not a nonstick pan.

 

Yield: 4 servings (serving size: 1 1/4 cups noodles, 1 rib, and 3/4 cup sauce)
Cost per Serving: $2.47

Ingredients

  • 1 1/2  pounds  beef short ribs, trimmed (4 ribs)
  • 3 3/4  teaspoons  salt, divided
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  cup  all-purpose flour
  • 2  tablespoons  olive oil, divided
  • 2 1/2  cups  water
  • 3/4  cup  chopped carrot (about 1 large)
  • 1/2  cup  chopped onion
  • 1  (8-ounce) package cremini mushrooms, sliced
  • 3  garlic cloves, minced
  • 1  tablespoon  tomato paste
  • 3  quarts water
  • 8  ounces  uncooked medium egg noodles

Preparation

1. Sprinkle beef evenly with 1/4 teaspoon salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef to pan; cook 4 minutes or until browned, turning occasionally. Add 2 1/2 cups water, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until fork-tender. Remove beef from pan; cover and keep warm. Remove cooking liquid from pan; reserve cooking liquid.

2. Heat skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot and onion; cook 4 minutes, stirring occasionally. Add mushrooms and 1/2 teaspoon salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add tomato paste, and cook for 30 seconds, stirring frequently. Stir in reserved cooking liquid; bring to a boil. Reduce heat, and simmer for 6 minutes or until slightly thickened.

3. Bring 3 quarts water and remaining 1 tablespoon salt to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain; serve noodles with ribs and sauce.

Nutritional Information

Calories:
488
Fat:
18.2g (sat 5.4g,mono 8.5g,poly 1.1g)
Protein:
25.2g
Carbohydrate:
56.3g
Fiber:
4.3g
Cholesterol:
107mg
Iron:
4.4mg
Sodium:
684mg
Calcium:
46mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:32 PM

Roast Leg of Lamb with Chile-Garlic Sauce

Price: $2.49 per serving

The base of the sauce, a simplified version of harissa, is sambal oelek―a fiery Asian condiment you’ll find on the ethnic aisle at major supermarkets or at Asian markets. The green bean and potato side dishes complete the meal and fall within budget.

Healthy Budget Recipes: Roast Leg of Lamb with Chile-Garlic Sauce

Total: 45 minutes
Yield: 4 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)

Ingredients

  • Lamb:
  • 1  (1-pound) boneless leg of lamb, trimmed
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • Cooking spray
  • Sauce:
  • 1  tablespoon  sambal oelek (ground fresh chile paste)
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  ground coriander
  • 1/8  teaspoon  salt
  • 3  garlic cloves, minced
  • 2  tablespoons  olive oil

Preparation

1. Preheat oven to 425°.

2. To prepare lamb, sprinkle lamb evenly with 3/4 teaspoon salt and pepper. Place lamb on a broiler pan coated with cooking spray. Bake at 425° for 21 minutes or until a thermometer inserted in thickest part of roast registers 120°. Place lamb on a cutting board; let stand at room temperature 10 minutes before slicing.

3. To prepare sauce, combine sambal oelek and next 4 ingredients (through garlic) with a mortar and pestle; grind into a fine paste. Slowly drizzle oil into sambal mixture, stirring until thoroughly combined. Serve sauce with lamb.

Nutritional Information

Calories:
265
Fat:
18.5g (sat 6.3g,mono 9.7g,poly 1.2g)
Protein:
21.7g
Carbohydrate:
1.8g
Fiber:
0.2g
Cholesterol:
71mg
Iron:
2mg
Sodium:
574mg
Calcium:
17mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:33 PM

Bacon and Butternut Pasta

Price: $2.49 per serving

Try this spinach salad as a side dish: Combine 1½ tablespoons lemon juice, 1 tablespoon olive oil, 1½ teaspoons honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper; whisk. Toss with 5 cups fresh spinach. Top with 1 cored and thinly sliced Braeburn apple.

Healthy Budget Recipes: Bacon and Butternut Pasta

Yield: 4 servings (serving size: 1 cup)
Cost per Serving: $2.07

Ingredients

  • 3 1/4  teaspoons  salt, divided
  • 8  ounces  uncooked fettuccine
  • 2  bacon slices
  • 2  tablespoons  butter
  • 3  cups  (1/2-inch) cubed peeled butternut squash
  • 2  garlic cloves, minced
  • 1/2  cup  (2 ounces) crumbled blue cheese
  • 1/2  cup  sliced green onions

Preparation

1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.

Nutritional Information

Calories:
385
Fat:
14.1g (sat 7.8g,mono 4.1g,poly 0.8g)
Protein:
13.1g
Carbohydrate:
53.4g
Fiber:
4.7g
Cholesterol:
31mg
Iron:
2.7mg
Sodium:
701mg
Calcium:
135mg
dntbgmeb4cofe
by on Apr. 5, 2011 at 6:35 PM

Chicken Curry

Price: $2.39 per serving

Healthy Budget Recipes: Chicken Curry

Yield: 4 servings (serving size: 3/4 cup chicken mixture and 3/4 cup rice)
Cost per Serving: $2.39

Ingredients

  • 1  tablespoon  canola oil
  • 3  (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/2  teaspoon  salt
  • 2  cups  green bell pepper strips (about 1 large)
  • 2  tablespoons  fresh lime juice
  • 2  tablespoons  less-sodium soy sauce
  • 2  tablespoons  red curry paste
  • 1  teaspoon  sugar
  • 1  (14-ounce) can light coconut milk
  • 3  cups  hot cooked long-grain rice
  • Lime wedges (optional)

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.

Nutritional Information

Calories:
402
Fat:
10.2g (sat 5.2g,mono 2.6g,poly 1.5g)
Protein:
34.7g
Carbohydrate:
42.4g
Fiber:
1.4g
Cholesterol:
74mg
Iron:
3.1mg
Sodium:
806mg
Calcium:
33mg
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