Tight budget recipes

Chris - posted on 04/23/2010

Jennifer,

I have found one of the biggest issuses with eating on a budget is planning. Check your local adds, then plan your meals around the sales. I am also amazed at how well a lot of items freeze. I always, buy my meat in bulk, but also breads, cheeses, lunch meats like ham and bologna.

Here's a Pampered Chef favorite in our house. . .I totally cheap out and only use milk instead of cream. . .

Zesty Ravioli Skillet

1/3 cup (75 mL) heavy whipping cream
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Kristen - posted on 04/19/2010

Take Chicken breast either bone in or out (whatever amount you want to cook) put it in a oven pan. add 3 chicken bouillon cubes and add enough water to cover the top of the chicken. Add a chopped red and green bell pepper (1 of each), and a chopped onion (Or substitute for a bag of red bell pepper, green bell pepper, and onion frozen veggie mix bag). Sprinkle garlic powder over the top once all ingredants have been added to the pan. Cover with aluminum foil, and back on 350 degrees for about 3 hours. I made this recipe up for my family, and it goes wonderful over white rice.





We are on a tight budget as well, and I have many things I cook. If you would like more you can send me a private message.

Chris - posted on 04/19/2010

Like I suggested in another post, Hamberger/ ground beef can be made into lots of things. Add to mac & cheese, sloppy joe, or make a soup. I use approxmitly a pound to pound and half ground beef, 1 can tomato juice, box of macaroni (cooked) can of diced or crushed tomatos, & add frozen vegies. Its very inexpensive & filling & will easily feed a family of 6 for at least 1 meal & will cost well under $10.00

Jeniffer - posted on 04/18/2010

thank you so much I will give them a try

Tara - posted on 04/18/2010

Here are a few recipes that are very simple and cost effective for a large family:



Mexican Corn Pizza

Servings: 8-10



*1 pkg. Jiffy Corn Muffin Mix

*1/4 cup flour

*1 egg

*1/4 cup milk

*2 Tbsp chili powder

*1 tsp parsley flakes

*1 can chili (any kind, with or without beans)

*2 cups shredded cheddar cheese



Preheat oven to 400. Grease a 9x13 pan.

Combine corn muffin mix, flour, egg, milk, chili powder and parsley flakes together, blending well. Using floured hands or the back of a floured spoon, press evenly onto bottom of prepared pan. Spread chili over crust and sprinkle with cheese. Bake for 15 to 20 min. Let set a few minutes and then cut into squares. Serve warm and garnish with sour cream.



Chicken Crescent Wreath

Servings: 6-8



2 (8oz) tubes of refrigerated crescent rolls

1 cup (4 oz) shredded Co-Jack cheese (or any you like)

1 can condensed cream of chicken soup

1/2 cup chopped fresh broccoli

1/2 cup chopped sweet red pepper

3/4 cup cubed cooked chicken (or turkey)

2 Tbl. chopped onion



Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping in the center. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible) Bake at 375 for 20-25 minutes or until golden brown.



Chicken & Corn Chili (Crock Pot Recipe)



This is a very good simple recipe. It calls for chicken breasts but I'm sure you could use other cuts of chicken, or other meats as well



* 4 skinless, boneless chicken breast halves

* 1 (16 ounce) jar salsa

* 2 teaspoons garlic powder

* 1 teaspoon ground cumin

* 1 teaspoon chili powder

* salt to taste

* ground black pepper to taste

* 1 (11 ounce) can Mexican-style corn (drained), or I like to use frozen bagged corn with peppers and onions.

* 1 (15 ounce) can pinto or black beans



1. Place chicken, salsa, garlic powder, cumin, chili powder, salt, and pepper in slow cooker. Cook 5 to 6 hours on low setting. If using frozen chicken cook 7 to 8 hours on low.

2. About 1/2 hour to 1 hour before serving, take chicken out and shred using 2 forks. Place back into slow cooker.

3. Stir the corn and the beans into the slow cooker. Simmer until ready to serve.

4. Garnish with cheese of your choice and sour cream, if desired! Great with corn bread.