By Ann Martin
With the cost of food consistently rising, all of us are looking for ways to keep those grocery bills low. One easy way is to grow your fresh produce. Even if you don’t have a large area for a garden, start small and grow a few tomatoes, strawberries, and herbs right from small containers. Buying fresh produce certainly makes your grocery bill high. We all want to trim the bill, but still want to have our families eating healthy meals. Also, try and go meatless with your meals a few nights a week and your will notice your grocery bill being lower at checkout as well. Here are a few recipes from Cookinglight.com that can get your grocery budget back on track. The recipes below feed a family of four for under $10.00 and you never know, you may even have leftovers for tomorrow’s lunch.
Shrimp Fra Diavolo
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons minced garlic, divided
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup diced onion
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 1 3/4 cups canned crushed tomatoes
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes, drained
- Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
- While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saut? or 3 minutes or until shrimp are done. Remove from pan; keep warm.
- Add remaining 1 tablespoon oil and onion to pan; saut? 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly.
- Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened.
- Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.
- Serves 4.
- 2 tablespoons olive oil, divided
- 4 (8-ounce) bone-in chicken thighs, skinned
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 cup fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 (14.5-ounce) can diced tomatoes
- 9 (6-inch) corn tortillas, divided
- Cooking spray
- 1/4 cup (1 ounce) shredded cheddar cheese
- 2 green onions, thinly sliced
- Preheat oven to 375°.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; saut? 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done.
- Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones.
- Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and saut? for 5 minutes or until tender, stirring occasionally. Add garlic; saut? for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; saut? 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil.
- Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
- Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish lightly coated with cooking spray.
- Warm remaining 8 tortillas according to package directions.
- Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas.
- Sprinkle filled tortillas with cheddar cheese.
- Bake at 375° for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions.
- Serves 4.
Korean-Style Beef Skewers with Rice Noodles
- 6 tablespoons less-sodium soy sauce
- 1/3 cup sugar
- 1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
- 1 tablespoon canola oil
- 1 tablespoon fresh lime juice
- 4 garlic cloves, minced
- 1 (1-pound) top sirloin steak, sliced against the grain into thin strips
- 1/2 cup water
- 8 ounces wide rice sticks
- 3 tablespoons thinly sliced green onions
- Prepare grill to medium-high heat.
- Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade.
- Thread steak evenly onto 8 (8-inch) skewers.
- Grill 2 minutes on each side or until desired degree of doneness.
- Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
- Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.
- Serves 4.
Ann Martin is a writer for dinnerware center, an online tableware store. Dinnerware Center specializes in tableware sets from major brands, including the Oneida Michelangelo and Noritake stoneware dinnerware sets. Not only is she a writer, but a creative mom who enjoys experimenting in the kitchen and seeking out money-saving ways to do that.
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