Dinner on the Cheap

Taking a Break.

admin — Mon, 26 Apr 2010 13:21:08 +0000

I will be taking this week off from my normal shopping list and recipe posts. I wanted to give you a couple of links to check out if you are looking for some dinner recipe inspiration. And, of course, I have collected about 165 recipes so far, so check out the search bar to look for a recipe by ingredient!

Some of my favorite recipe sites for inspiration:

Nook & Pantry
kevinandamanda.co
epicurious.com
leitesculinaria.com
Cooking With Monkey
SimplyRecipes.com
SmittenKitten.com

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5 Recipes for $50

admin — Mon, 19 Apr 2010 15:04:30 +0000

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

Shopping List for Week of April 19th


Fruits/Vegetables
9 cloves garlic,0.35
3 onions,1.5
1 potato,0.25
3 carrots,0.15
1 sweet potato (1 lb),0.79
1 bunch broccoli (1/2 lb),0.75
2 zucchini,1.5
3 celery stalks,0.33
8 oz. fresh bean sprouts,1.75
1 lb spinach,4.99
1 bunch green onions,1.39
1 TB ginger,0.35
2 TB fresh cilantro,0.56

Canned Goods
1 (14 oz.) can tomato sauce,1.45
1 (14 oz) can chopped tomatoes,1.45
1 can (14 oz) vegetable broth/stock,1.75
1 (15 oz.) can red kidney beans,1.79
1 (15 oz.) can white beans,1.79
1 (15 oz.) can black beans,1.45
1 (15 oz.) can pork and beans,1.79

Oils/Condiments/Spices
1 TB oregano,0.05
1 TB thyme,0.05
5 TB olive oil,0.72
1/2 TB fresh sage,0.55
1/2 TB fresh rosemary,0.55
1 TB paprika,0.05
1/2 ts chili powder,0.05
1 TB balsamic vinegar,0.15
1/4 cup ketchup,0.15
1/4 cup BBQ sauce,0.15
1 TB mustard,0.05
1 TB molasses,0.15
1 TB rice vinegar,0.15
1 TB sesame oil,0.15
2 TB soy sauce,0.08
1 TB corn starch,0.05
1/2 TB Chinese five spice,0.05
1 dried red chili pepper,0.05
1 TB ground coriander,0.08
1 1/2 ts ground cumin,0.08
1 ts ground tumeric,0.05
1/2 ts ground cinnamon,0.05
1/4 ts cayenne pepper,0.03

Dairy
2 cups shredded mozzarella cheese,3.85
2 TB butter,0.21
1/4 cup milk,0.06
2 TB sour cream,0.22
1 cup whole milk yogurt,0.96

Grains/Pasta
4 English Muffins,2.66
1 cup flour,0.45
4 servings chow mein noodles,0.9

Frozen Foods
1 bag (16 oz.) frozen green beans,3.99

Meat
10 slices bacon,3.29
24 chicken wings,5.25

Other
2 TB brown sugar,0.1


TOTAL,51.56

CLICK HERE for a PDF version of this shopping list

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Tandoori Style Chicken Wings with a Yogurt Sauce

admin — Mon, 19 Apr 2010 14:52:55 +0000

I decided today that I could probably eat Indian food everyday for the rest of my life and not get bored. Here’s a bit of a twist on tandoori chicken (as I do not have Tandoori oven in my house).

Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients:

1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
salt
cayenne pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

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Slow Cooked Bacon and Beans with Corn Bread

admin — Mon, 19 Apr 2010 14:52:11 +0000

Bacon goes well with just about anything.

Slow Cooked Bacon and Beans with Corn Bread
Slow Cooker Time: LOW 5 to 6 hours
Serves 4

Ingredients:
10 slices bacon, chopped
1 onion, chopped
2 TB brown sugar
1/4 cup ketchup
1/4 cup BBQ sauce
1 TB mustard
1 TB molasses
1/4 ts salt
1/2 ts chili powder
1/2 ts black pepper
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pork and beans

1 box of corn bread ready mix

Directions:
1. Cook bacon in skillet; when cooked moved with slotted spoon to slow cooker. Add onion to the rest of the bacon grease and cook for 3 minutes.
2. Add onions and bacon grease to slow cooker.
3. Add remaining ingredients to slow cooker. Mix well.
4. Cook on LOW for 5 to 6 hours.
5. Just before your bacon and beans are ready, make your corn bread according to the boxes directions.

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Bean Sprout and Spinach Stir Fry-Vegan

admin — Mon, 19 Apr 2010 14:51:35 +0000

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
*Vegan*
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:

2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

Sauce:
1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

Directions:
1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!

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English Muffin Pizza with Garlic Green Beans

admin — Mon, 19 Apr 2010 14:50:34 +0000

Save this recipe for a night when you really DO NOT want to cook. It is made up of ingredients I usually have on hand anyway.

English Muffin Pizza
Prep. Time: 5 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
4 English Muffins
1 (14 oz.) can tomato sauce
1 TB thyme
1 TB oregano
2 cups shredded mozzarella cheese
2 TB olive oil
1 bag (16 oz.) frozen green beans
3 cloves garlic, minced
1 ts salt
1/2 ts black pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Break your 4 english muffins in half and place them on baking sheet.
3. Top each muffin with tomato sauce, then cheese.
4. Bake in oven for 15 minutes.
5. While you pizza bakes, microwave your green beans in a bowl (w/ a little bit of water) for 3 minutes. Drain.
6. Heat skillet with 2 TB olive oil. Add green beans, stir and cook for 5 minutes. Add garlic and cook 2 minutes.

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Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings – Vegetarian

admin — Mon, 19 Apr 2010 14:49:13 +0000

The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
*Vegetarian*
Prep. Time: 15 minutes
Cooking Time: 50 minutes
Serves 6

Ingredients:
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream

Dumplings:
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk

Directions:
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.

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5 Recipes for $58

admin — Mon, 12 Apr 2010 16:40:14 +0000

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

Shopping List for Week of April 12th


Shopping List for Week of April 12

Fruit/Vegetable
2 onions,0.35
6 Roma tomatoes,1.99
1 potato,0.15
4 cups (about 1 lb) spring mix salad,4.99
1/2 cup dried cranberries,1.45
1 pound cherry or grape tomatoes,2.99
7 garlic cloves,0.45
1/4 cup mint (1/2 bunch),0.55
2 shallots,0.35
2 carrots,0.07
1 rib of celery,0.07
1 lemon,0.25

Meat
1 1/2 pounds ground beef,2.68
4 chicken breasts,9.98

Oils/Condiments/Spices
2 TB taco seasoning,0.75
2 TB cumin,0.5
2 TB tumeric,0.5
1 TB ground coriander,0.15
2 ts thyme,0.05
1 bay leaf,0.05
1/4 ts nutmeg,0.05
3 TB olive oil,1.26
1 ts garlic powder,0.09
1/2 ts mustard powder,0.09
1 TB apple cider vinegar,0.09
1/2 ts hot sauce,0.09

Canned Foods
1 can diced chilis,1.09
4 cups chicken stock,3.52
1/4 cup kalamata olives, chopped,0.95

Frozen Food
1 16 oz. bag frozen collard greens,1.79

Dairy
4 cups shredded sharp cheddar cheese,5.99
1/2 cup feta cheese,2.5
1 cup sour cream,1.09
8 TB unsalted butter,0.75
2 cups shredded smoked fontina cheese,2.35
4 cups milk,0.32

Grains/Pastas
3 cups couscous,2.5
1 pound macaroni pasta,0.99
6 TB all purpose flour,0.12
4 slices bread,0.4

Other
1/2 bag tortilla chips,1.25
1/2 cup chopped walnuts,1.07
2 1/2 cups bread crumbs,1.99



TOTAL,58.66

For a pdf version of this shopping list, CLICK HERE.

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Tortilla Chip Salad

admin — Mon, 12 Apr 2010 16:33:56 +0000

The recipe sits on the line between a Taco Salad and Nachos. It is really easy to make and tastes great!

Tortilla Chip Salad
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1/2 onion, chopped
1 1/2 pounds ground beef
1/2 bag tortilla chips
1 potato, peeled and grated
2 TB taco seasoning
1 can diced chilis
1 cup sharp cheddar cheese
2 Roma tomatoes, chopped
1 cup sour cream

Directions:
1. Heat skillet over high heat. Add ground beef and cook. Add potato, diced chilies, taco seasoning. Cover and cook on low until potatoes are cooked.
2. Arrange chips on a plate. Sprinkle meat on top, then cheese, tomatoes. Top with sour cream.

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Cranberry and Walnut Spring Salad

admin — Mon, 12 Apr 2010 16:32:38 +0000

Spring is here! Time to start making salads and homemade dressing.

Cranberry and Walnut Spring Salad
Total Time: 15 minutes
Serves 4

Ingredients:
4 cups spring mix salad
1/2 cup chopped walnuts, chopped
1/2 cup dried cranberries
1/2 cup feta cheese
1/2 pound cherry tomatoes, halved

Dressing:
1/2 cup olive oil
3 TB red wine vinegar
1 TB lemon juice
1 TB honey
1/2 ts salt
1/4 ts pepper
1 shallot, minced

Directions:
1. Combine spring mix, walnuts, dried cranberries and feta, and tomato in large bowl.
2. Make the dressing by combining all of the ingredients and stir well with a whisk.
3. Pour the dressing over the salad and serve.

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