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10 Healthy Meals For Under 10 Dollars

10 Healthy Meals For Under 10 Dollars

Bacon and Broccoli Rice Bowl

 

 

 

Total:
40 min

Active:
10 min

Yield:
4 servings

Level:
Easy

Ingredients
• 4 large eggs
• 4 strips bacon
• 1 cup low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon light brown sugar
• Kosher salt and freshly ground black pepper
• 5 cups cooked brown rice
• 4 cups small broccoli florets
• 2 scallions, sliced, white and green parts separated
• 1 medium carrot, shredded
• 2 teaspoons toasted sesame oil

Directions
Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each.
Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces.
Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and scallion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes.
Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil.

Lemon and Herb Roast Chicken and Vegetables

Total:
1 hr

Active:
15 min

Yield:
4 servings

Level:
Easy

Ingredients
• 1 pound small red-skinned potatoes, quartered
• 2 medium carrots, cut into 1-inch pieces
• 2 stalks celery, peeled and cut into 1-inch pieces
• 1 medium red onion, cut into 1/2-inch wedges
• 2 teaspoons olive oil
• Kosher salt and freshly ground black pepper
• 3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
• 1 teaspoon poultry seasoning
• 1 lemon, halved
• 1/4 cup chopped fresh parsley

Directions
Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

Antipasti Penne

Total:
35 min

Active:
10 min

Yield:
4 servings

Level:
Easy

Ingredients
• 12 ounces whole-grain penne
• 1 tablespoon olive oil
• 3 ounces soppressata or salami, cut into 1/2-inch chunks
• One 14-ounce can artichoke hearts, strained and quartered
• 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine
• One 14-ounce can no-salt-added diced tomatoes
• 4 to 5 fresh basil leaves, plus more for garnish
• 1/2 cup of 1/2-inch chunks fresh mozzarella

Directions
Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.

Vegetarian Tortilla Cassarole

Total:
55 min

Active:
20 min

Yield:
4 servings

Level:
Easy

Ingredients
• 1 medium yellow squash, sliced into 1/4-inch-thick rounds
• Kosher salt
• 1 cup shredded part-skim mozzarella
• 1/4 cup grated Parmesan
• Cooking spray
• Twelve 6-inch corn tortillas
• 4 scallions, sliced
• 1 cup salsa verde
• 1 large ripe tomato, sliced 1/4 inch thick
• One thawed 9-ounce package frozen chopped spinach, squeezed dry

Directions
Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

Breaded Pork Chops with Warm Apple-Cabbage Slaw

Total:
50 min

Active:
15 min

Yield:
4 servings

Level:
Easy

Ingredients
• 1/2 large head green cabbage, cored and cut into 2-inch chunks
• 1 large McIntosh or Red Delicious apple, cut into 1/2-inch chunks
• 2 tablespoons plus 1 teaspoon apple cider vinegar
• 1 tablespoon olive oil
• 3 teaspoons light brown sugar
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh dill (about 1/2 bunch), optional
• 4 thin boneless pork chops (about 1 pound)
• 3 tablespoons sour cream
• 2 teaspoons Dijon mustard
• 1 cup panko bread crumbs
• Cooking spray

Directions
Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.

Beefy Stuffed Sweet Potato

Total:
40 min

Active:
20 min

Yield:
4 servings

Level:
Easy

Ingredients
• 4 small sweet potatoes, scrubbed and washed
• 4 medium carrots, 2 roughly chopped and 2 shredded
• 1/2 medium onion, roughly chopped
• 1 plum tomato, chopped
• 2 cloves garlic
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 1 teaspoon ground cumin
• Kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 2 tablespoons olive oil
• 3/4 pound lean ground beef
• 1/4 cup chopped fresh cilantro

Directions
Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

Bean, Kale and Egg Stew

Total:
35 min

Active:
10 min

Yield:
4 servings

Level:
Easy

Ingredients
• 2 tablespoons olive oil
• 1/2 small red onion, chopped
• Two 15-ounce cans kidney or pinto beans, one can drained and rinsed, one can liquid reserved
• 1 1/2 cups low-sodium chicken or vegetable broth
• 2 teaspoons low-sodium soy sauce
• Kosher salt and freshly ground black pepper
• 1 bunch kale, stemmed and torn into 2-inch pieces (about 10 cups)
• 4 large eggs
• 4 slices whole-grain bread
• 2 ounces sharp Cheddar, grated (about 1/3 cup)
• Your favorite hot sauce, for serving

Directions
Preheat broiler. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover and keep warm.
Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes. Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
Top each slice of bread with cheese and broil until melted. Cut each slice in quarters.
Divide the stew among four bowls, top each with an egg and serve with a piece of cheese toast. Serve with hot sauce.

Chicken, Pepper and Corn Stir-Fry

Total:
30 min

Active:
15 min

Yield:
4 servings

Level:
Intermediate

Ingredients
• 3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces
• 1 large egg white
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon plus 2 teaspoons cornstarch
• 5 teaspoons low-sodium soy sauce
• Kosher salt
• 1 tablespoon sugar
• Freshly ground black pepper
• 4 tablespoons peanut or vegetable oil
• 2-inch piece ginger, sliced paper thin
• 5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated
• 2 red bell peppers, sliced
• 1 cup frozen corn kernels
• Cooked brown rice, for serving

Directions
Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn’t clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

Spicy Fish and Olive Spaghetti

Total:
50 min

Active:
10 min

Yield:
4 servings

Level:
Easy

Ingredients
• 10 ounces whole-grain spaghetti (about 3/4 of a box)
• 2 tablespoons extra-virgin olive oil, plus more for tossing
• 2 cloves garlic, thinly sliced
• Kosher salt
• Pinch crushed red pepper
• One 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
• 1/2 teaspoon dried oregano
• 1 large (8-ounce) tilapia fillet, cut into 3/4-inch pieces
• 10 kalamata olives, quartered
• 1/2 cup loosely packed chopped parsley (about 1/2 bunch)

Directions
Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

Quinoa with Chicken and Lentils

Total:
40 min

Active:
15 min

Yield:
4 servings

Level:
Easy

Ingredients
• 1 cup quinoa
• 1 15-ounce can lentils, strained and rinsed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Zest and juice of 1/2 lemon
• Kosher salt and freshly ground black pepper
• 1 cup shredded rotisserie chicken, white meat with skin removed
• 2 cups whole frozen green beans
• 2 tablespoons toasted, sliced almonds
• 1/4 cup 2-percent Greek yogurt

Directions
Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute. Add 1/2 cup water and scrape up any brown bits. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.
Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes
Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt.

Recipes courtesy of Food Network Kitchen http://www.foodnetwork.com/recipes/food-network-kitchen

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