Listen we know: Feeding the family can cost an arm and a (chicken) leg. That’s why we developed these easy and affordable recipes-all $3 or less a serving!
Fresh Vegetable Lasagna: $3 per serving Ingredients 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.) 1 (8-oz.) package sliced fresh mushrooms 2 garlic cloves, minced Vegetable cooking spray 1 medium-size red bell pepper, chopped 1 medium-size yellow bell pepper, chopped 1 yellow onion chopped 1/2 tsp. salt 1 1/2 cups fat-free ricotta cheese 1 large egg 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese, divided 5 cups Basic Marinara Sauce (use our recipe or premade sauce) 1 (8-oz.) package no-boil lasagna noodles
Basic Marinara Sauce Sauté 3 cups chopped yellow onions in 3 Tbsp. hot olive oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add 1 Tbsp. sugar, 3 minced garlic cloves, 5 tsp. freshly ground Italian seasoning, and 2 tsp. salt; sauté 1 minute. Stir in 2 Tbsp. balsamic vinegar; cook 30 seconds. Add 2 cups low-sodium fat-free vegetable broth and 3 (28-oz.) cans no-salt-added crushed tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.
Preparation Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetable are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.
Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cups grated Parmesan cheese.
Spread 1 cup Basic Marinara Sauce in a 13- a 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third ricotta mixture, and one-third vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
Hearty Italian Soup: $2.50 per serving Ingredients 1 (16-oz.) package mild Italian sausage 2 tsp. olive oil 1 large onion, diced 2 garlic cloves, minced 1 (48-oz.) container chicken broth 2 (15-oz.) cans cannellini beans, drained and rinsed 2 (14.5-oz.) cans diced tomatoes 1 tsp. dried Italian seasoning 1 (5-oz.) package baby spinach 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil Freshly shaved Parmesan cheese
Preparation Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sauce from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
Kentucky Hot Browns: $3 per serving Ingredients 4 thick white bread slices 3/4 lb. roasted turkey Mornay Sauce 1 cup (4-oz.) shredded Parmesan cheese 3 plum tomatoes, sliced 8 bacon slices, cooked
Mornay Sauce Melt 1/2 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in 1/3 cup all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in 3 1/2 cups milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in 1/2 cup (2-oz.) shredded Parmesan cheese, 1/4 tsp. salt, and 1/4 tsp. pepper.
Preparation Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
Related: Simple Slow-Cooker Suppers
Chicken-and-Brisket Brunswick Stew: $2.75 per serving Ingredients 2 large onions, chopped 2 garlic cloves, minced 1 tsp. vegetable oil 1 1/2 Tbsp. jarred beef soup base 2 lb. skinned and boned chicken breasts 1 (28-oz.) can fire-roasted crushed tomatoes 1 (12-oz.) package frozen white shoepeg or whole kernel corn 1 (10-oz.) package frozen cream-style corn, thawed 1 (9-oz.) package frozen lima beans 1 (12-oz.) bottle chili sauce 1 Tbsp. brown sugar 1 Tbsp. yellow mustard 1 Tbsp. Worcestershire sauce 1/2 tsp. coarsely ground pepper 1 lb. chopped barbecued beef brisket (without sauce) 1 Tbsp. freshly lemon juice Hot sauce (optional)
Preparation Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
Related: 20 Comfort Food Classics
Stovetop Chicken Pie: $3 per serving Ingredients 8 frozen buttermilk biscuits 1 small sweet onion, diced 1 Tbsp. canola oil 1 (8-oz.) package sliced fresh mushrooms 4 cups chopped cooked chicken 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup 1 cup low-sodium chicken broth 1/2 cup dry white wine 1/2 (8-oz.) package 1/3-less at cream cheese, cubed 1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.) 1 cup frozen baby peas, thawed
Preparation Bake biscuits according to package directions.
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.
- As promised: Spinach Lasagna (kosherblogger.wordpress.com)