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Topic: Five-Dollar-Dinner Cookalong?  (Read 19306 times)
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Gomerriffic
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« Reply #130 on: January 19, 2012 10:24:54 AM »

Here is the chili recipe I used more or less. It also has the added benefit of being healthy. Smiley

Veggie Chili

2 cloves garlic
1/2 cup of chopped onion (I use more I love onion) as well as red and green bell pepper
1 cup of chicken stock (or veg if you're looking for totally meat free)
1 cup each of sliced zucchini and yellow squash
1 can of pinto and kidney beans drained. (I used red and black I liked it better)
1 can of tomatoes
(these are 15 oz cans btw)
12 oz dark beer ( like I said a real stout one like Guinness or Old Rasputin works great)
cumin, chili powder,paprika and dried oregano to taste, start with a tsp of cumin and 1/3 of the others and work from there
you can throw in some cayenne if you want some heat
2 TBS balsamic vinegar
salt as needed
1/4 cup chopped fresh cilantro

Saute the peppers and onions with pam or something if you're trying to go lighter on med heat.

Add everything to the pot once the onions and peppers are softened EXCEPT the cilantro, salt and vinegar. Cook for like 30 min and then add the last of the stuff and you're done!
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« Reply #131 on: January 21, 2012 04:00:48 PM »

Squash and Rice Casserole (from Cooking Light so I don't want to repost their recipe here)  I didn't make the full recipe since I only had 3 smallish squashes, but I've still got 5 servings!  YUM!

1 Egg - .30
Sour cream - .50
zucchini/yellow squash - $2.97 ($.99 each for 3)
chicken broth (1/2 c.) - $.30  (you could def. substitute vegetable if you want it vegetarian)
cheddar cheese - $.20
Parmesan cheese - $.10
rice - $.50
breadcrumbs - $.20
1/4 onion - $.20 (leftover from another recipe)

total = about $5.27  
« Last Edit: January 21, 2012 04:02:15 PM by kaz814 » THIS ROCKS   Logged

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« Reply #132 on: January 22, 2012 06:48:00 AM »

kaz814- I think we were kinda on the same wavelength tonight!

Decided to bust out the slow cooker this morning and put together a Southwestern chicken stew and my awesome (if I do say so myself) buttery sweet cornbread. I made enough for tonight's meal as well as another meal to toss in the freezer for a lazy day. So this is for 2 meals (for a family of 5)

The stew
2 large chicken breasts- $1.50
2 cups rice- $.30
1 can black beans (also should have used my dried beans, but it was spur of the moment and I like to soak them overnight)- $.99
1 can corn- $.80
1 can black olives- $1.10
1 onion- $.60
3 cans chicken broth- $2.70
Ro-Tel- $.69
cumin, garlic salt, onion powder, black pepper- $.10 (if even)



So for 2 meals that comes out to...I don't even know. I'm bad at math. I know it's a lot less than $5 per meal, though.

How long did you cook it for, and at which temp setting?  That looks DELISH!
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« Reply #133 on: January 22, 2012 12:29:12 PM »

It does look delish!
« Last Edit: January 22, 2012 12:29:40 PM by kaz814 » THIS ROCKS   Logged

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« Reply #134 on: January 28, 2012 09:44:01 PM »

FINALLY have a post for this! I was super stoked making dinner knowing it was under $5
I made tilapia fillets and used a side of veggies green giants steamers.

7 tilapia fillets - $2.33 (bought at albertson's during buy 1 get 2 free sale)
6 tbsp lemon juice - i had a liter bottle on hand already but guessing it was about 10cents or so
2 tbsp butter - again, had on hand also but about 10 cents
2 cloves garlic - maybe 5cents,  had this at home too
2 tsp oregano - had on hand, maybe 2 cents or so
a few shakes of pepper
1 bag veggie medley green giant steamers - $1.50

total $4.10

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« Reply #135 on: January 29, 2012 09:44:29 AM »

Teriyaki Salmon with Rice, Egg Rolls, & Steamed Broccoli

2 Salmon filets  $2.00
Teriyaki Marinade $.25 (Bought a bottle at Aldi for $.80 and used less than 1/3)
1 cup white rice  $.25
2 Egg Rolls $1.00 (Bought a large box at Aldi)
1 Broccoli crown $.75

TOTAL $4.25
This made a very filling meal for the two of us, and I was able to use half of the rice and some of the broccoli in our lunches for the next day!
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« Reply #136 on: March 27, 2012 06:33:47 AM »

Hi Friends!  I've been making some tasty $5 Dinners, but haven't been writing them down as much lately.  Bad Jennie!   Angry    But last nights was DELICIOUS, and super cheap, and it just so happened to be Lactose/Dairy-Free, Vegetarian, and nearly Vegan for those of you who are interested.  But you don't have to tell anyone that.  DH is wary of all things Veggie/Vegan, but he loved dinner anyways.

(DH and I are trying to add some more Vegetarian dishes into our cooking rotation, but since I've become lactose-intolerant, that rules out any Vegetarian dishes that include cheese or milk.  Hence the Vegan twist.)

Potato Corn Chowder & Confetti Corn Bread (Vegetarian/Vegan & Dairy Free!)

1/2 small onion, diced  .20
1/4 small green pepper, diced  .20
2 small ribs of celery  .25
1 veggie bullion cube  .36
2-3 cups water
1/4 bag frozen corn kernels  .25
1 can whole new potatoes, diced  .59
2 cups rice milk (or almond, soy, or real milk) .65
1 dash hot sauce .01
1 T. sherry  .05
1/2 cup instant mashed potato flakes (optional) .10

TOTAL $2.66 (Serves 4)

Dice the onion, green pepper & celery.  Saute in a dash of olive oil over medium heat for about 5 minutes.  (While that is sauteing, prep the corn bread & pop it in the oven.)  

Add the veggie bullion cube & 2 cups of water.  Add the diced potatoes, corn, hot sauce & rice milk.  Bring to a boil, then reduce the heat to a simmer.  When the cornbread comes out of the oven, add in the optional mashed potato flakes.  Stir, and allow to thicken for 1-2 minutes.  Serve hot with big chunks of cornbread to dip!

Confetti Cornbread
1 box Jiffy Cornbread Mix (would be cheaper from scratch, I know)  .40
1 egg  .10
1/3 cup rice milk (or almond, soy, regular, etc.) .13
1/4 cup cheddar style vegan cheese (or real cheese) .40
2 scallions, chopped  .15
1/4 cup frozen corn .10

TOTAL $1.28

Mix up the cornbread as directed on the box.  Stir in the additional cheese, scallions & frozen corn.  Bake in a greased 8" x 8" pan for 20-25 minutes.

For a DIY version of the Jiffy Cornbread Mix (at about .30 each), check out this site:  Fake-It Frugal

DINNER TOTAL $3.94!  This serves 4 people well, or 2 people with leftovers for the next day.  I'm fairly sure you could increase the ingredients and serve 6-8 people at just about the $5 range.
« Last Edit: March 29, 2012 06:20:32 AM by jennieingram » THIS ROCKS   Logged

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« Reply #137 on: March 29, 2012 06:19:28 AM »

This was last night's $5 Dinner AND today's lunch!  I had been to Panera the day before and while looking at the menu remembered how much I love their Roasted Turkey Fuji Apple & Asian Sesame Chicken salads, so this a combination of the two.

Asian Sesame Chicken & Apple Salad with Honey Dijon Dressing

3-4 cups (loose packed) Mixed greens  .40
1 cup (loose packed) Spinach  .25
1/3 medium Orange Bell Pepper, chopped  .25
3"-4" of an English Cucumber, chopped  .15
1/4 cup dried apples, chopped .25
3 large Chicken Tenders, baked as directed  2.00
4 T. Slivered Almonds  .35
4 T. Tortilla Strips  .20
2 tsp. Toasted Sesame Seeds .05  (I buy these in large packs cheap at the Asian grocery store)
TOTAL  3.85

Place the chicken tenders in the oven according to the package directions.  Bake, then allow to cool slightly so they won't wilt the lettuce.  While they are cooking, divide the mixed greens & spinach between 4 bowls.  (I did 2 bowls & two of my lunch containers.)  Top with bell pepper & English Cucumber. Make the dressing (recipe below).  When the tenders are cool, chop them into bite sized bits and divide between the 4 bowls.  Top with slivered almonds, tortilla strips & sesame seeds.  Add the dressing on top right before serving.


Dressing
2 T. Dijon Mustard  .10
2 T. Honey  .20
1 T. Rice Vinegar  .05
Dash of Lime Juice  .01
1 tsp. Soy Sauce  .05
1 T. Olive Oil  .10
TOTAL .51

I served the huge salads with crescent rolls ($.99 at Aldi) and it was awesome.  Filling and tasty.  Plus the dressing tasted so light and fresh.  Not loaded with salt and fat.  With the crescents it came to just over $5, but since ordering two of those salads at Panera comes to over $15, I think it's well worth it.

TOTAL for dinner $5.35
« Last Edit: March 29, 2012 06:21:33 AM by jennieingram » THIS ROCKS   Logged

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« Reply #138 on: March 29, 2012 06:36:18 AM »

Here's tonight's dinner!  Since I've been making lots of vegetarian foods lately, I decided to make a meaty chicken soup for my husband tonight.  I also had lots of veggies I wanted to use up before they went bad.  (I usually buy bags of whole carrots and large packages of celery and onions, then chop them all and freeze them in bags to be the base of a soup.  This was one of those times.  But you could definitely omit something if don't have it on hand or to save money.  You could also skip the chicken and chicken bullion in favor of vegetable bullion for a vegetarian version of this dish, that would come in around $4.

Crock Pot Chicken, Tortilla & Vegetable Soup

1 large frozen chicken breast  $1.00
1 small onion, chopped  .30
1 can diced tomatoes  .50
1 can tomato sauce .25
1 can black beans  .59
1 can diced green chilies  .59
2 carrots, chopped  .15
2 ribs celery, chopped  .20
1 cup red, yellow & orange bell pepper, chopped  .75
1 cup frozen corn .25
1 tsp. cumin .05
1 tsp. dried cilantro  .05
pinch of chili powder & garlic powder
2-3 stale corn tortillas, ripped into small pieces  .20
2 chicken bullion cubes  .10

Place the chopped onion on the bottom of the crock pot, and put the chicken breast on top of it.  Add the bullion cubes, the diced tomatoes, tomato sauce, black beans, green chilies, carrots, celery, bell pepper, torn tortillas and spices.  Pour on 4 cups of water.  Cook on low for 8 hours.  About 30-40 minutes before serving, pour in the corn kernels. 

TOTAL  $4.98 for a whole crock pot full of soup.  Easily enough to feed 4 people for dinner with leftovers for the next day.
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« Reply #139 on: March 29, 2012 06:38:43 AM »

Oooh that soup looks delicious, jennieingram!
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