Recipes *~*meal for $10

[Brookesmommy525]

 

Though traditionally served as an appetizer, these inexpensive sausage-stuffed mushrooms can be served as a "tapas" style main course, alongside, say, tossed salad and some other small sandwiches. Plus, the ingredients for this recipe don't cost more than $10 -- this is one great cheap eat!

 

Ingredients

• 1/2 of a 12-ounce package pound frozen bulk sausage, thawed
• 2 (8-ounce) packages fresh large whole mushrooms
• 1 egg, lightly beaten
• 1 slice whole wheat bread, pureed in the food processor into crumbs (about 1/2 cup of crumbs)
• 1/2 cup grated Parmesan, Romano or Locatelli cheese
• 1/3 cup chopped fresh parsley
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• Pinch of freshly ground black pepper
• 2 tablespoons canola oil

Cooking Instructions

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. In a skillet, fry the sausage for about 8 to 10 minutes, or until it is well browned, breaking it up with a spoon into small pieces as it cooks. Set the sausage aside to cool.
3. Gently wash the mushrooms. Dry them well. Cut off the stems but be sure to leave the caps whole. Set the caps aside.
4. Chop up the mushroom stems and place them into a medium mixing bowl. Add the egg, bread crumbs, grated cheese, crumbled sausage, parsley, garlic, salt and pepper. Stir in the oil and mix well.
5. Fill the mushrooms with the stuffing.
6. Arrange the mushrooms in a single layer on the prepared baking sheet. Bake them for 20 minutes, or until they are very hot and the stuffing is golden brown on top.
7. Serve immediately or allow to cool for about 15 minutes before serving.

Substitution(s)

To reduce the cost per serving, substitute medium mushrooms for the large mushrooms.

For vegetarians, omit the sausage or consider using one of the many meatless sausages on the market.

Make-Ahead

You can make the stuffing up to 12 hours ahead of time and store it, tightly covered, in the refrigerator.

Tips & Tricks

Add extra spices to the stuffing mixture if you like: a little dried oregano or a bit of cayenne pepper can really liven up the flavor of the stuffing.

 

For picky eaters, leave the parsley out of some of the stuffing as you prepare it, and stuff a few extra mushrooms with the "green-free" stuffing.  You could also offer catsup as a dipping sauce to go with the baked stuffed mushrooms.

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Ready In:

35 minutes

Servings:

4-6

How kids can help

Kids can help make this dish by measuring the ingredients, by chopping the mushroom stems with a small plastic knife, and by cracking and beating the egg

 

[Brookesmommy525]

Parmesan chicken   This one may take a few mins more but it looks so good.  I am going to try it this weekend!!!       Prep Time:                                              15m
Ready in:	15m
Yield:	4 servings

Ingredients
	4 (4 ounce) boneless, skinless chicken breast halves 1/2 cup seasoned bread crumbs 1/4 cup grated Parmesan cheese 1/2 teaspoon dried basil 1 egg 1 tablespoon butter or margarine 1 tablespoon vegetable oil

Directions

1. Flatten chicken to 1/4-in. thickness.
2. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
3. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
4. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Serve with the side of your choice.  I think green beans and garlic bread sound perfect for it!!

[Brookesmommy525]

barbecued pork sandwiches

Heads Up:
Heads Up - You will have a considerable amount of buttermilk left over if you have had to buy it in a quart container. It is sometimes sold in pints, but may be difficult to find. Use what's left over as a substitute for regular milk in baking or for drinking.
Makes 4 Servings

Menu Gameplan:
Step 1: cook the barbecued pork sandwiches
Step 2: make the potato and green bean salad with buttermilk dressing
Step 3: serve

Here's How to Make It in 20 Minutes:

Step 1: cook the barbecued pork sandwiches

1 pound pork tenderloin
1 cup ketchup
2 tablespoons spicy brown mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
2 hard rolls, such as kaiser rolls

1. Cut the pork tenderloin in half lengthwise and place 1/2 on your work surface; place a piece of plastic wrap over the top. With the bottom of a heavy skillet, lightly pound the tenderloin until 1/2 inch thick. Repeat with the remaining half, then cut the tenderloins crosswise into 1/2-inch-wide strips.
2. In a medium skillet, combine the ketchup, mustard, molasses, Worcestershire sauce, garlic powder, onion powder, and ginger and bring to a boil over medium-high heat. Immediately reduce the heat and simmer for 5 minutes.
3. Add the pork strips to the skillet and cook, stirring occasionally, for 10 minutes.
4. Meanwhile, split the 2 hard rolls in half horizontally. Place the halves in a toaster oven and toast until lightly colored.

Step 2: make the potato and green bean salad with buttermilk dressing

1 bag (16 ounces) precut potatoes
1/4 pound pre-trimmed fresh green beans
1/2 cup red onion slices
1/4 cup low-fat buttermilk
2 tablespoons light mayonnaise
1 to 2 tablespoons red wine vinegar
1 1/2 teaspoons caraway seeds
1/2 teaspoon ground cumin

1. Place the potatoes in a large saucepan, add enough cold water to cover them by 1 inch, and bring to a boil over high heat. Boil until tender when tested with a fork, 8 to 10 minutes.
2. Add the green beans to the pan for the last 2 minutes of cooking time. Drain immediately. Transfer the vegetables to a medium shallow salad bowl and add the onion slices.
3. While the potatoes are cooking, whisk together the buttermilk, mayonnaise, vinegar, caraway seeds, and cumin until combined. Pour the dressing over the still-warm vegetables and toss gently to combine. Let stand at room temperature.

Step 3: serve

1. Place a kaiser roll half on each of 4 dinner plates. Spoon pork and barbecue sauce over each halved roll, and serve immediately with the potato and green bean salad.
2. When ready for dessert, divide 1/2 cup applesauce into each dessert bowl and garnish each with an oatmeal raisin cookie.

Ingredients Shopping List:
Pork tenderloin
Hard rolls, such as kaiser
Precut potatoes
Pre-trimmed green beans
Red onion slices (from the salad bar)
Low-fat buttermilk
Caraway seeds
Applesauce (no sugar added, 16-ounce jar)
Oatmeal raisin cookies, such as Archway brand (1 per person)


Ingredients From Your Pantry:
Ketchup
Spicy brown mustard
Molasses
Worcestershire sauce
Garlic powder
Onion powder
Ground ginger
Light mayonnaise
Red wine vinegar
Ground cumin
Light brown sugar
Ground cinnamon

F.Y.I:
"Go ahead, enjoy the potato salad. We've combined buttermilk with light mayonnaise for a wonderful low-cal "take" on mayo."
- minutemeals' Chef Marge

Nutrition Information Per Serving:
Barbecued Pork Sandwiches Menu
Single serving is 1/4 of the total menu, including dessert
CALORIES 515; PROTEIN 33g; CARBS 77g; TOTAL FAT 9g; SAT FAT 2g; CHOLESTEROL 70g; SODIUM 1182mg; FIBER 7g
16% of calories from fat

[Brookesmommy525]

beef and vegetable soup

Heads Up:
Lucky for You - Prewashed salad greens are available in all kinds of different combinations. If the baby greens don't look fresh to you, choose a European or Italian blend. Don't buy a head of lettuce - you won't have the time to prepare it in 20 minutes.
4 Servings

Menu Gameplan:
Step 1: make the beef and vegetable soup
Step 2: while the soup is simmering, assemble the mixed greens with pears and walnuts
Step 3: heat the warm sourdough rolls
Step 4: serve

Here's How to Make It in 20 Minutes:

Before You Start:

Preheat the oven to 350F to toast the walnuts and heat the rolls. Place the jar of fudge sauce in a pan of very hot water and let stand while you have dinner.

Step 1: make the beef and vegetable soup

2 tablespoons butter
1 cup chopped onion
1 box (8 ounces) sliced mushrooms
1 can (141/2 ounces) reduced-sodium beef broth
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup low-fat (2%) milk
1 tablespoon cornstarch
1 package (10 ounces) frozen mixed vegetables
6 ounces rare roast beef, sliced 1/4 inch thick
1 tablespoon dry sherry (optional)

1. In a 3-quart saucepan, melt the butter over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the beef broth, thyme, and salt and pepper and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
2. Meanwhile, stir the milk into the cornstarch until well blended.
3. Stir the milk mixture into the soup and simmer, stirring, for 3 minutes. Add the mixed vegetables and cook another 3 minutes.
4. Stir in the roast beef and cook until heated through. Stir in the sherry, if desired, and season with salt and pepper. Remove the pan from the heat.

Step 2: while the soup is simmering, assemble the mixed greens with pears and walnuts

1/2 cup walnut pieces
1 ripe large pear, such as Bartlett or Bosc
1 bag (5 ounces) mixed baby or spring greens
1/4 cup vinaigrette dressing, store-bought or homemade
Freshly ground black pepper to taste

1. Preheat the oven to 350F. Spread the walnuts on a small baking sheet. Toast until lightly colored and fragrant, 6 to 8 minutes. Remove and let cool.
2. Rinse the pear, halve and core it. Cut into 1/2-inch pieces.
3. In a large salad bowl, combine the salad greens with the dressing. Add the walnuts and pear and toss. Divide the salad among 4 salad plates and grind fresh pepper over each. Place on the table.

Step 3: heat the warm sourdough rolls

4 sourdough rolls

Place the rolls on a small baking sheet and heat in the already heated oven for 5 minutes, or until warmed through.

Step 4: serve

1. Ladle the soup into 4 bowls and serve.
2. When ready for dessert, scoop vanilla ice cream into 4 sundae glasses. Spoon some of the hot fudge sauce over each and top with whipped cream. Serve, with additional fudge sauce, if desired.

Ingredients Shopping List:
Chopped onion (frozen or from the salad bar)
Sliced mushrooms (from the produce department)
Frozen mixed vegetables
Rare roast beef, sliced (from the deli counter)
Walnut pieces
Ripe Bartlett or Bosc pear
Mixed baby or spring greens
Sourdough rolls
Vanilla ice cream
Hot fudge sauce
Whipped cream


Ingredients From Your Pantry:
Butter
Reduced-sodium beef broth
Dried thyme
Salt and pepper
Low-fat (2%) milk
Cornstarch
Dry sherry (optional)
Vinaigrette dressing, store-bought or homemade

F.Y.I:
"Not inclined to buy rare roast beef? This soup will be better if you do - the beef cooks when it's added to the soup."
- minutemeals Chef Miriam

Nutrition Information Per Serving:
Beef and Vegetable Soup
Single serving is 1/4 of the total recipe
CALORIES 314; PROTEIN 20g; CARBS 19g; TOTAL FAT 17g; SAT FAT 4g; CHOLESTEROL 67mg; SODIUM 252mg; FIBER 4g

[Brookesmommy525]

carrot and potato soup

Heads Up:
The soup recipe calls for the type of frozen mashed potatoes that are labeled “just add milk.” If you have another type of prepared mashed potatoes (frozen or leftover homemade), you can substitute 1 cup for the 1 1/2 cups called for in the recipe.

Menu Gameplan:
Step 1: meanwhile, make the toasted cheese and red pepper sandwiches
Step 2: serve

Here's How to Make It in 20 Minutes:

Before You Start:

3 tablespoons butter
1 1/2 cups chopped scallions
1 bag (10 ounces, about 4 cups) pre-shredded carrots
2 cans (14 1/2 ounces each) vegetable broth (about 4 cups)
1 1/2 cups “just add milk” frozen mashed potatoes
1/2 cup light cream or half-and-half
Salt and pepper to taste

1. Melt the butter in a 3-quart nonstick saucepan over medium heat. Add 1 cup of the scallions and cook, stirring, until nearly tender, about 2 minutes.
2. Add the carrots and broth. Cover, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender.
3. Stir in the potatoes, cover, and cook for 5 minutes.

Step 1: meanwhile, make the toasted cheese and red pepper sandwiches

1 jar (7 ounces) roasted red peppers
8 slices whole-wheat or rye bread
3 tablespoons softened butter
8 ounces thinly sliced Swiss, Havarti, or other favorite cheese

1. Drain the red peppers well and cut into thin strips.
2. Spread 1 side of each bread slice lightly with butter. Top unbuttered sides of 4 of the bread slices with cheese and pepper strips; cover with a bread slice, buttered side up.
3. Heat a large range-top grill pan or griddle or nonstick skillet over medium-high heat. Place the sandwiches on the grill, in batches if necessary, and toast until both sides are evenly golden brown and the cheese is melted, pressing down lightly with spatula. Transfer to a cutting board.

Step 2: serve

1. While the sandwiches are grilling, transfer the soup mixture to a blender or food processor and puree until smooth, working in batches if necessary. Return the soup to the saucepan and stir in the light cream or half-and-half. Season with salt and pepper. Heat until steaming.
2. Ladle the soup into soup bowls and garnish each with some of the remaining [1/2] cup chopped scallions. Serve.
3. Cut the sandwiches in half or quarters and serve on small plates with the soup.
4. When ready for dessert, divide the cut-up melon among 4 dessert bowls. Place the lemon bars on a serving plate and pass at the table.

Ingredients Shopping List:
Pre-shredded carrots (bagged, from the produce department)
“Just add milk” frozen mashed potatoes
Light cream or half-and-half
Roasted red peppers
Swiss, Havarti, or other favorite cheese, thinly sliced
Lemon bars
From the Salad Bar
Chopped scallions
Cut-up assorted melon, such as honeydew, cantaloupe, and watermelon


Ingredients From Your Pantry:
Butter
Vegetable broth
Salt and pepper
Sliced whole-wheat or rye bread

F.Y.I:
“Company coming? Jazz up the soup garnish by offering small bowls of raisins, toasted nuts such as pecans or pine nuts, and toasted coconut.”
minutemeals’ Chef Ruth

Nutrition Information Per Serving:
Carrot and Potato Soup
Serves 4
Single serving is 1/4 of the total recipe
Calories 245
Protein 5g
Carbs 34g
Total Fat 11g
Sat Fat 7g
Cholesterol 31mg
Sodium 124mg
Fiber 5g

[MOMofTwo_99_00]

That sounds soooo yummy! I love Potato soup. So I bet this is really good with the carrots in it. And that Grilled Cheese with roasted red peppers, That sounds like a great sandwitch to even have with a bowl of hot tomato soup. I love these kind of dinners in the winter, They warm the soul. Thank you for adding this. Cant wait to try it, I may even add some bacon to mine....

Patty M.

[ShesGodsGift90]

easy easy dinner.. all you need is chicken.. and zesty Italian dressing.

how ever much chicken you need for your family

put in baking dish pre heat oven to 300

pour zesty itlaian dressing over the chicken. add a little water like maybe a teaspoon.

bake till chicken is cooked..

serve with mashed potatoes and corn yummmy!

[Brookesmommy525]

Rummy Baked Bananas

Heads Up:

one-dish dessert; 5 ingredients keep preparation time low

lowfat ice cream instead of regular will save you 5 grams total fat and 3 grams saturated fat (see Nutritional Analysis)

ultra-simple kid-friendly variation (see F.Y.I.)

serves 4 to 6


Menu Gameplan:

Here's How to Make It in 20 Minutes:

Before You Start:

Rummy Baked Bananas

4 to 6 ripe bananas3 to 4 tablespoons brown sugar or maple syrup

3 tablespoons butter, cut into small bits

2 tablespoons dark rum or 1 teaspoon rum flavoring

1 pint good-quality vanilla ice cream

1. Preheat the oven to 400 degrees F.
2. Peel the bananas. With a sharp knife, slice them lengthwise in half. Place the halves in a small baking dish just large enough to hold them in one layer.
3. Sprinkle the bananas with the 3 to 4 tablespoons brown sugar or maple syrup and the lemon juice, dot them with the 2 to 3 tablespoons butter, and drizzle the dark rum or rum flavoring on top. Bake the bananas until they are soft and the topping is bubbly, about 10 minutes.
4. Serve the bananas hot from the oven, on individual plates, with a scoop of vanilla ice cream on top.

Ingredients Shopping List:
4 to 6 ripe bananas
Lemon (1)
Dark rum (1 to 2 tablespoons, or use rum extract)
Vanilla ice cream


Ingredients From Your Pantry:
Brown sugar (or use maple syrup)
Butter

F.Y.I:
Ripe bananas will have brown speckles on the peels. They should not, however, be mushy or super-soft to the touch, which indicates that the fruit may very well be bruised beneath the skin. Aside from the need for ripe bananas here, everything else about about this dish is straightforward. Use light or dark brown sugar, unsalted or salted butter, dark rum or rum flavoring. A good-quality ice cream, one that is high in butterfat, will provide the maximum in smoothness, texture, and flavor.

Tips:
This dessert can easily be made nonalcoholic. And simpler, too. Slice the bananas as directed, put them in a bowl--no baking step--and pour chocolate syrup over the top. Don't forget the ice cream. Kids love this version.

Nutrition Information Per Serving:
Calories: 342
Total Fat: 14g
Saturated Fat: 8g
Protein: 4g
Carbohydrates: 54g
Cholesterol: 45mg
Fiber: 3g
Sodium: mg

Nutrition analysis for 4 servings. Substituting low-fat ice cream for regular will save you about 5 grams of total fat and 3 grams of saturated fat

[Brookesmommy525]

Stir-fried beef with snow peas in a light gingery sauce.

Prep Time:	5m
Cook Time:	10m
Ready in:	15m
Yield:	4 servings

Ingredients
	3 tablespoons soy sauce 2 tablespoons rice wine 1 tablespoon brown sugar 1/2 teaspoon cornstarch 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 pound beef round steak, cut into thin strips 8 ounces snow peas

Directions

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Nutrition Information Servings Per Recipe: 4
	Amount Per Serving
	Calories:	203 cal		Total Fat:	10  g		Cholesterol:	39  mg
	Sodium:	721 mg		Carbohydrates:	9.7  g		Fiber:	1.5  g
	Protein:	15.9 g

[MOMofTwo_99_00]

I love Stir fry, And me and the kids LOve banana's. So I cant wait. These sound soooo yummy. Great job . You always bring us some great food ideas. And I cant wait to cook these up.

Patty M

 

[Brookesmommy525]

Yield:

10 servings

Ingredients
	2 green bell peppers, sliced 1 red bell pepper, sliced 1 onion, thinly sliced 1 cup fresh sliced mushrooms 2 cups diced, cooked chicken meat 1 (.7 ounce) package dry Italian-style salad dressing mix 10 (12 inch) flour tortillas

Directions

1. Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
2. Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
3. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

Nutrition Information Servings Per Recipe: 10
	Amount Per Serving
	Calories:	443 cal		Total Fat:	9.6  g		Cholesterol:	21  mg
	Sodium:	829 mg		Carbohydrates:	69.4  g		Fiber:	4.8  g
	Protein:	18.4 g