CHEAP AND EASY DINNER RECIPES

So you’re getting sick of Pop-Tarts for breakfast and Ramen Noodles for dinner, but you know you’re no Emeril Lagasse. And also, you have a budget of $5.00 a meal?  Well I’ve got some good news for you.  Cooking does not have to be an expensive, mysterious process.  Check out the cheap dinner recipes below! Most of these are easily kept in the fridge or freezer to last you the week or more. 

MACARONI & CHEESE: 

1 Box of elbow macaroni

8 Ounces of cheese ( I like a cheddar blend)

1 Cup of milk

4 Tablespoons of butter

Salt/Pepper to taste

Heat oven to 350 degrees. Cook the macaroni, but undercook it a little (pasta should still be firm). Drain macaroni. Spray or grease a cooking pan. Place ½ the macaroni in the pan. Sprinkle salt and pepper to taste, and top with ½ the cheese. Repeat the layering process. Chop the butter and dot the top with it. Pour the milk over the whole thing and bake for 30 minutes or until mixture is creamy. 

You can mix in chopped hot dogs or a can of tuna for a more filling meal.  Or add diced tomatoes, spinach, or broccoli for a healthier meal. For a "home-style" mac and cheese, sprinkle breadcrumbs on the top before baking. 

CHICKEN POT PIE: 

1 Can of cream of chicken soup

1 Bag of frozen mixed vegetables

1 Cup of milk

1 Egg

1 Cup of biscuit baking mix (like Bisquick)

Shredded or cubed chicken (leftovers work well!)

Heat oven to 400° F

Mix soup, ½ cup milk, vegetables, and chicken together and pour into a pie tin. Combine the other ½ cup milk, egg, and baking mix in separate bowl. Spread that batter over the chicken mixture. Bake 30 min or until golden brown and cooked through. 

SLOW COOKER CHILI:

1 Lb ground meat (I use lean turkey)

1 Can stewed tomatoes

1 Small can  tomato paste

1 Can kidney beans (drain)

1 Can chili beans (do not drain)

1 Can black beans (drain)

½ Onion (chopped)

1 Clove of garlic (chopped)

Spices:

1 Teaspoon red pepper flakes

2 Tablespoons chili powder

Brown turkey in a pan. Put in slow cooker and add all other ingredients. Cook 4 hours on medium. This is a very basic recipe to keep it cheap. You can also add extras. My favorite additions are some chopped bell peppers, ½ a bottle of beer, and Sriracha sauce.If you make a whole batch it is easy to reheat for a quick dinner during the week. I like mine served over white rice with some Greek yogurt on top.

6 MEAL WHOLE CHICKEN:

Meal #1: Roasted chicken with potatoes

Whole chicken (4-6lbs)

Potatoes (any sort, I prefer red)

This could not be easier. Brush on oil or butter, season to your liking, and pop it in the oven. Cook according to the package. Chicken is safely cooked at 165°. For roasted potatoes, just chop them into cubes, put them in a bowl, coat them in olive oil and bake at 375° until golden brown. You can season them with Italian seasoning, onion & garlic powder, or rosemary, but they taste great with just salt and pepper. 

After you’ve enjoyed your roasted chicken, remove all the meat from the bones and store it in a Tupperware container in the fridge for leftover meals. Your first step should be to make chicken stock out of the carcass. This can be used for a variety of recipes in the future.

How to do it:

Put chicken carcass in a large pot (bones, skin, the whole thing)

Cover with cold water

Add chopped celery, carrot, onion (the amount will vary depending on how large the chicken was and how much you have left. Use your judgement, and don’t worry, you can’t really ruin it)

Season with salt, pepper, and Italian seasoning mix

Bring to a boil. Reduce heat and simmer for 4 hours. Skim off any foam from the surface.

Strain stock. If you'll be using it within the week, you can keep it in the fridge. If not, freeze it. 

Meal #2: Curry Chicken

leftover chicken (chicken breast and thighs work best)

1 onion (chopped)

2 carrots (chopped)

1 potato (peeled and cubed)

1-4 cubes of curry mix (to taste) 

 

I like Medium Hot style Golden Curry brand. $2.50 when on sale at H-Mart.

Sauté onions in a large pot. Add leftover chicken, potato, and carrots. Fill pot with water until it just covers the ingredients. Bring to a boil then reduce heat to simmer for 30 minutes. Add curry cubes 1 cube at a time, and wait 1 minute for each cube to thicken the mixture (I usually use 3 cubes total). Serve over white rice.

Meal #3: Chicken Salad

I don’t eat mayonnaise, so I make my chicken salad with Greek yogurt, lemon juice, and celery, or with Dijon mustard. For extra flavor I’ll add a chopped apple or grapes if I have them. Of course, you can always do it the traditional way with mayo. This is great on a sandwich or as a salad topper for lunch.

Meal #4: Shredded Chicken Quesodillas

Leftover chicken

Can or jar of salsa 

Shredded cheese (cheddar mix or Mexican mix work best)

Shred some leftover chicken using a fork.  Mix shredded chicken with salsa. Spray a pan with cooking spray and lay a tortilla in pan. Place chicken and salsa mixture on tortilla and top with cheese. Place another tortilla on top. Cook on medium heat for 2 minutes or until golden brown. Flip and cook on the other side for 2 minutes. Cut like a pizza and serve. 

Meal #5: Chicken Noodle Soup

Leftover chicken (chop whatever is left into bite sized pieces)

Chicken stock (see above)

½ Onion chopped

2 Stalks of celery chopped

1 Bag of frozen mixed vegetables

1 Box of noodles (I like bowtie)

Cook chopped onion and celery in butter until tender. Pour in as much chicken stock as you want to make. Add vegetables, chicken, and noodles.  Keep at a light boil until pasta is fully cooked. 

PUMPKIN SPICE PANCAKES (OR WAFFLES)

Get out two large bowls. In one bowl, mix together:

1-1/4 cups flour

2 tablespoons sugar

2 tablespoons baking powder

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

(if you have allspice, you can add 1 teaspoon of it and skip the last two)

½ teaspoon salt

In another bowl, mix:

 1 cup of milk

½ can of canned pumpkin puree

2 tablespoons melted butter

1 egg

Combine the two and cook on a greased skillet for pancakes or in a greased waffle press for waffles.  You can also use Bisquick or any brand bakers mix. Follow the regular recipe but add ½ can of pumpkin puree and the spices. You may need to add a little more milk or mix to get the consistency right.

 

FRITTATAS:

Whisk 8 eggs and a splash of milk together in a bowl.  Chop any desired fillings & add to mix

Southwestern frittata: Bell peppers, onions, cheddar cheese

Italian frittata: Spinach, tomato, mozzarella cheese

Meat lover: Bacon & ham

Garden frittata: Chopped zucchini, squash, & tomatoes

Heat oven to 375 degrees and bake for approximately 25 minutes, or until eggs are firm.You can make them in a pie pan and cut them into wedges or bake them in a muffin pan for a good portable breakfast. Make sure you grease the pans so the eggs don't stick.