Dinner for Four Under $20.
Feeding a family of four with less than $20 is not impossible and for most these days it's a necessity.
Here are some ideas to help stretch every dollar when cooking dinner at home.
Focus on purchasing generic store brands to cut grocery costs. These brands have virtually the same tastes and ingredients and can be a little as half the cost of generic brands.
Another tip, stock up on meats during sales and freeze until you need them, as frozen meat can last for months.
Butternut Squash Ravioli
This recipe can be made for about $10 and is sure to impress even discerning palates.
What you'll need:
• 3 tablespoons extra virgin olive oil (this often pricey item is a perfect candidate for a store brand purchase)
• 1 butternut squash, cubed
• 1 finely chopped onion
• Fresh sage leaves – about 10
• Salt and pepper to taste
• 1 package store brand frozen cheese ravioli
• 1 tablespoon margarine
• 1 can or cup vegetable broth
• 1 cup shredded Parmesan cheese
Instructions:
• Heat oven to 400°F.
• Mix together in a medium bowl olive oil, cubed squash, chopped onion and a couple of the sage until everything is equally coated in oil. Add a dash of salt and pepper.
• Roast for 20 to 25 minutes in medium roasting pan, only turning once. Squash should be tender.
• Boil ravioli following package directions exactly; drain with a colander and reserve.
• Over medium heat, sauté butter in a skillet; add sage leaves and fry for a couple of minutes until leaves are crisp. Remove leaves and set aside. Drain skillet but do not wipe.
• Adjust stove heat to low and add vegetable broth; heat broth to a simmer.
• Add reserved pasta and squash mix, and toss everything together with fried sage and parmesan cheese.
• Add more salt and pepper to taste.
Quick and Easy King Ranch Chicken
This recipe is a cheaper, simpler variation on the traditional southern favorite, King Ranch Chicken Casserole, and is great for a quick comfort food fix. Buy the boneless skinless chicken breasts in bulk and freeze anything you don't need for extra savings.
What you'll need:
• 4 boneless skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• Salt and pepper
• 3 to 4 flour tortillas
• 16 oz jar of hot or medium salsa (store brand or canned)
• 10 oz can cream of mushroom soup
• 10 oz can cream of chicken soup
• 1 bag Mexican blend shredded cheese
Instructions:
• Preheat the oven to 350°F.
• Pan fry chicken breasts in olive oil with preferred amounts of salt and pepper. Tear into small pieces. Set aside.
• In large bowl, mix together both cans of condensed soup and salsa. Reserve.
• Shred flour tortillas. Completely cover the bottom of a medium sized casserole dish with shredded tortillas.
• Cover tortillas with a layer of half the salsa and soup mixture.
• The next layer should consist of the reserved shredded chicken.
• Add another layer of the remaining salsa and soup mix.
• Sprinkle Mexican blend cheese over the top.
• Bake for 20 minutes.
