* ~ 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.

[dntbgmeb4cofe]

Peppery Pasta with Arugula and Shrimp

Price: $2.15 per serving

Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.

Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.

 

Yield: 4 servings
Cost per Serving: $2.15

Ingredients

• 1  tablespoon  minced fresh garlic, divided
• 1 1/4  teaspoons  black pepper, divided
• 1/2  teaspoon  salt, divided
• 1  (5-ounce) package fresh baby arugula
• 4  quarts water
• 8  ounces  uncooked linguine
• 1  tablespoon  olive oil
• 1/2  pound  peeled and deveined medium shrimp, cut in half horizontally
• 2  tablespoons  minced shallots
• 3/4  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  butter
• 1/2  cup  (2 ounces) shaved fresh Romano cheese

Preparation

1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.

3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.

4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

Nutritional Information

Calories:

409

Fat:

12.5g (sat 5g,mono 4.5g,poly 1.1g)

Protein:

26.1g

Carbohydrate:

46g

Fiber:

2.1g

Cholesterol:

107mg

Iron:

3.3mg

Sodium:

671mg

Calcium:

231mg

[dntbgmeb4cofe]

Pork Tenderloin, Pear, and Cranberry Salad

Price: $2.38 per serving

Eating inexpensively doesn’t mean being deprived. Here crisp pears, ruby-hued cranberries, and pork top spinach in a pretty, filling salad.

Yield: 4 servings
Cost per Serving: $2.38

Ingredients

• 1  tablespoon  cider vinegar
• 1  teaspoon  Dijon mustard
• 3/4  teaspoon  brown sugar
• 1 1/2  teaspoons  minced fresh garlic, divided
• 1 1/4  teaspoons  dried thyme, divided
• 1  pound  pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
• 3/4  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 2  tablespoons  all-purpose flour
• 1/4  cup  olive oil, divided
• 1/4  cup  sliced shallots
• 1/4  cup  dried cranberries
• 1/4  cup  cranberry juice cocktail
• 6  cups  baby spinach leaves
• 1  ripe red Anjou pear, thinly sliced

Preparation

1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.

2. Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.

3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.

5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.

Nutritional Information

Calories:

360

Fat:

17.7g (sat 3.3g,mono 11.6g,poly 1.9g)

Protein:

25.8g

Carbohydrate:

25.6g

Fiber:

4.4g

Cholesterol:

74mg

Iron:

3.3mg

Sodium:

593mg

Calcium:

71mg

[dntbgmeb4cofe]

Mushroom-Stuffed Chicken

Price: $2.49 per serving

Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.

Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.

 

Yield: 4 servings (serving size: 1 stuffed breast half)
Cost per Serving: $2.49

Ingredients

• 2  (1-ounce) slices white bread, torn
• Cooking spray
• 1/4  cup  chopped green onions
• 8  ounces  presliced mushrooms
• 1/2  teaspoon  dried thyme
• 1  garlic clove, minced
• 1/2  cup  (2 ounces) shredded part-skim mozzarella cheese
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  cup  all-purpose flour
• 2  large eggs, lightly beaten
• 1  tablespoon  olive oil

Preparation

1. Preheat oven to 350°.

2. Pulse bread in a food processor to form fine crumbs. Place in a dish.

3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.

5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.

Nutritional Information

Calories:

376

Fat:

13.4g (sat 4.3g,mono 5.7g,poly 1.9g)

Protein:

44.9g

Carbohydrate:

17.4g

Fiber:

1.4g

Cholesterol:

207mg

Iron:

3mg

Sodium:

717mg

Calcium:

170mg

[dntbgmeb4cofe]

Chicken with Lemon and Olives

Price: $2.39 per serving

Yield: 4 servings (serving size: 1 leg quarter and 2 tablespoons sauce)
Cost per Serving: $2.39

Ingredients

• 1/4  cup  fresh orange juice
• 1/4  cup  fresh lemon juice
• 3  tablespoons  olive oil
• 2  tablespoons  honey
• 3/4  teaspoon  ground cumin
• 6  garlic cloves, coarsely chopped
• 4  chicken leg quarters, skinned
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 16  pimiento-stuffed green olives, halved
• 1  lemon, thinly sliced
• 1/4  cup  fresh flat-leaf parsley leaves

Preparation

1. Preheat oven to 400°.

2. Combine first 7 ingredients; marinate at room temperature 30 minutes.

3. Pour marinade into a 13 x 9-inch baking dish. Heat a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Arrange chicken in dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400° for 40 minutes or until a thermometer registers 165°.

4. Remove chicken from dish; keep warm. Strain sauce over a saucepan, reserving solids. Bring sauce to a boil; cook 3 minutes or until slightly thick. Stir in olives and garlic; serve with chicken and lemons. Top with parsley.

Wine note: Finding an inexpensive wine that's complex enough to shine with a briny dish like this is a wine lover's coup. Discover Barefoot Wine's California Pinot Grigio ($6). With green apple, lemon, and jasmine opening to apricot and orange zest, it's a little sweet and briny like the chicken—and tastes like it costs way more than it does. —Sara Schneider

Nutritional Information

Calories:

343

Fat:

19.2g (sat 2.7g,mono 11.9g,poly 3.3g)

Protein:

27.2g

Carbohydrate:

18.4g

Fiber:

1.7g

Cholesterol:

105mg

Iron:

2mg

Sodium:

852mg

Calcium:

46mg

[dntbgmeb4cofe]

Zucchini, Cherry Tomato, and Fresh Ricotta Pasta

Price: $1.62 per serving

Our quick ricotta method is inexpensive and easy, and truly makes this weeknight pasta dish shine.

 

Yield: 4 servings (serving size: 1 1/2 cups)
Cost per Serving: $1.62

Ingredients

• 3  cups  whole milk
• 1/2  cup  buttermilk
• 3 1/2  teaspoons  salt, divided
• 6  quarts water
• 8  ounces  uncooked fettuccine
• 1  tablespoon  olive oil
• 2  medium zucchini, halved lengthwise and sliced crosswise
• 1/4  teaspoon  freshly ground black pepper
• 1  teaspoon  minced garlic
• 1 1/2  cups  cherry tomatoes, halved
• 2  tablespoons  small mint leaves

Preparation

1. Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; drain. Place milk solids in a small bowl; sprinkle with 1/8 teaspoon salt. Toss gently to combine.

2. Bring 6 quarts water to a boil in a large Dutch oven. Stir in 1 tablespoon salt and pasta; cook 7 minutes or until al dente. Drain.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; sauté 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 teaspoon salt, pasta, and tomato mixture in a large bowl; toss. Top with ricotta and mint.

Nutritional Information

Calories:

380

Fat:

11.4g (sat 4.8g,mono 4g,poly 0.8g)

Protein:

14.5g

Carbohydrate:

56.5g

Fiber:

3.2g

Cholesterol:

23mg

Iron:

2.3mg

Sodium:

593mg

Calcium:

235mg

[dntbgmeb4cofe]

Chicken Enchiladas

Price: $2.46 per serving

This dish offers make-ahead options: You can assemble the enchiladas up to two days ahead, cover, refrigerate, and bake them before serving. And if your family eats in shifts, just make individual servings, as we did in the photo on the left.

 

Yield: 4 servings (serving size: 2 enchiladas)
Cost per Serving: $2.46

Ingredients

• 2  tablespoons  olive oil, divided
• 4  (8-ounce) bone-in chicken thighs, skinned
• 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 2  tablespoons  chopped cilantro
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  cups  chopped onion
• 3  garlic cloves, minced
• 1  teaspoon  chili powder
• 1/2  teaspoon  ground red pepper
• 1/4  teaspoon  ground cumin
• 1  cup  fat-free, less-sodium chicken broth
• 3/4  cup  water
• 1  (14.5-ounce) can diced tomatoes
• 9  (6-inch) corn tortillas, divided
• Cooking spray
• 1/4  cup  (1 ounce) shredded cheddar cheese
• 2  green onions, thinly sliced

Preparation

1. Preheat oven to 375°.

2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

3. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.

4. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Bake at 375° for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions.

Wine note: These Chicken Enchiladas use thigh meat and spices for big flavor. In this case, using a light-bodied red blend like Goats do Roam Wine Company Red 2008 ($9) fits perfectly with the fiesta. —Jeffery Lindenmuth

Nutritional Information

Calories:

496

Fat:

23.4g (sat 7.3g,mono 10.5g,poly 3.7g)

Protein:

30.9g

Carbohydrate:

42g

Fiber:

6.4g

Cholesterol:

99mg

Iron:

2.8mg

Sodium:

711mg

Calcium:

221mg

[dntbgmeb4cofe]

Spring Vegetable Carbonara

Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly dish. If you can't find it, substitute fusilli.

Price: $1.93 per serving

Cavatappi, spiral-shaped pasta, adds an element of whimsy to this budget-friendly dish. If you can't find it, substitute fusilli.

 

Yield: 4 servings (serving size: 1 3/4 cups)
Cost per Serving: $1.93

Ingredients

• 1/2  cup  frozen green peas, thawed
• 12  ounces  asparagus, trimmed and cut into 1-inch pieces
• 8  ounces  uncooked cavatappi pasta
• 1/2  cup  (2 ounces) grated pecorino Romano cheese
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3  large eggs, lightly beaten
• 4  slices center-cut bacon, chopped
• 1  cup  chopped seeded red bell pepper

Preparation

1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine pasta and vegetables.

2. Combine cheese and the next 3 ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated. Remove pan from heat, and stir in egg mixture. Return pan to low heat; cook for 2 minutes or until sauce thickens slightly, stirring constantly.

Nutritional Information

Calories:

425

Fat:

14.4g (sat 5.9g,mono 5.3g,poly 1.6g)

Protein:

22.2g

Carbohydrate:

52g

Fiber:

5.4g

Cholesterol:

183mg

Iron:

3.6mg

Sodium:

614mg

Calcium:

210mg

[dntbgmeb4cofe]

Korean-Style Beef Skewers with Rice Noodles

Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.

Price: $2.49 per serving

Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.

 

Total: 45 minutes
Yield: 4 servings (serving size: 2 skewers and 1/2 cup noodles)

Ingredients

• 5  tablespoons  lower-sodium soy sauce
• 1/3  cup  sugar
• 1 1/2  tablespoons  sambal oelek (chile paste, such as Huy Fong)
• 1  tablespoon  canola oil
• 1  tablespoon  fresh lime juice
• 4  garlic cloves, minced
• 1  (1-pound) top sirloin steak, sliced against the grain into thin strips
• 1/2  cup  water
• 8  ounces  wide rice sticks
• 3  tablespoons  thinly sliced green onions

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.

3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

Nutritional Information

Calories:

303

Fat:

8g (sat 2g,mono 3.8g,poly 1.2g)

Protein:

23.9g

Carbohydrate:

33.3g

Fiber:

0.5g

Cholesterol:

42mg

Iron:

2.3mg

Sodium:

706mg

Calcium:

34mg

[dntbgmeb4cofe]

Penne with Pistachio Pesto and White Beans

Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical than shelled nuts.

Price: $1.85 per serving

Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical than shelled nuts.

 

Yield: 4 servings
Cost per Serving: $1.85

Ingredients

• 8  ounces  uncooked penne pasta
• 1  cup  packed fresh basil leaves
• 1/4  cup  roasted shelled pistachios
• 6  garlic cloves
• 2  tablespoons  olive oil
• 1 1/2  cups  chopped seeded peeled tomato
• 1  teaspoon  freshly ground black pepper
• 3/4  teaspoon  kosher salt
• 1  (15-ounce) can cannellini beans, rinsed and drained
• 1  (5-ounce) package arugula
• 1/4  cup  (1 ounce) shredded fresh pecorino Romano cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.

2. Combine basil, nuts, and garlic in a food processor; process until finely chopped. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.

Nutritional Information

Calories:

423

Fat:

13.7g (sat 2.9g,mono 7.4g,poly 2.3g)

Protein:

16.4g

Carbohydrate:

60.2g

Fiber:

7.2g

Cholesterol:

7mg

Iron:

4.4mg

Sodium:

613mg

Calcium:

204mg

[dntbgmeb4cofe]

Braised Chicken Thighs with Plums

Serve this dish over couscous tossed with grated lemon rind.

Price: $2.50 per serving

Total: 45 minutes
Yield: 4 servings (serving size: 2 chicken thighs and about 1/2 cup plum mixture)

Ingredients

• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 1/8  teaspoon  ground allspice
• 8  bone-in chicken thighs, skinned
• 2  tablespoons  butter
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1/4  cup  brandy
• 3/4  cup  fat-free, lower-sodium chicken broth
• 1  teaspoon  dried rubbed sage
• 3  pitted plums, cut into wedges
• 1  tablespoon  fresh lemon juice

Preparation

1. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken.

2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute, stirring frequently. Stir in brandy; cook 30 seconds or until liquid evaporates. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and sage; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer for 12 minutes. Arrange plums in pan; cook for 8 minutes or until chicken is done. Drizzle with juice.

Nutritional Information

Calories:

357

Fat:

16.9g (sat 6.6g,mono 5.8g,poly 2.8g)

Protein:

29g

Carbohydrate:

11.5g

Fiber:

1.8g

Cholesterol:

114mg

Iron:

1.8mg

Sodium:

492mg

Calcium:

33mg