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Delicious Dinners on a Dime

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Arugula Salad With Pork Chops
Baked Chicken Alla Milanese
Oven-Fried Chicken
Family-Sized Soft Tacos

(Family Features) - Everybody's looking for ways to save money. When it comes to food, cutting costs doesn't have to mean cutting great taste. A little creativity goes a long way, and delish.com has resourceful tips and recipes that will leave your finances intact.

Five-Ingredient Feast

Less is more! Fewer ingredients doesn't have to mean tasteless food. With only five ingredients, along with pantry staples such as salt, pepper and oil, you can serve gourmet meals any night of the week.

Grocery Gourmet

Grocery-brand items are just as good as gourmet but a whole lot cheaper. By buying flavorful, low-cost brands, you'll be able to make your investments in quality meats and produce.  

Saved by the Slow Cooker

There's a reason one-pot meals are so popular: not only do they cut down on cleanup, but with everything in one pot, you don't have to make a side dish. A great way to save both time and money!

Clip and Save

Check the local paper for coupons; there's an average of $350 in savings each week. Better yet, for more savings, search online for printable coupons at sites such as delish.com. You'll get even more savings when you combine coupons with store sales.

Arm Your Pantry

Buying long-lasting pantry items in bulk is a smart investment. These ingredients are inexpensive, are extremely useful in the kitchen and will stay fresh for long periods of time.

Breadcrumbs: Shelf life, up to four months
Both versatile and utilitarian, breadcrumbs can stretch expensive ingredients, create a crispy coating, and make countless varieties of savory stuffings.

Chicken stock: Shelf life, one year
Chicken stock is essential for making flavorful soups and stews, but it also plays a starring role in many low-fat sauces and side dishes.

Rice: Shelf life, two years
Enjoyed the world over, rice is economical and stays fresh for a very long time. Keep a well-sealed package of rice on hand for quick main dishes, sides and low-fat stuffing.

Cook Once, Dine Twice

Look for large quantity recipes, such as Family-Sized Soft Tacos featured here. Make the whole recipe and save leftovers for a meal later in the week. Or double a recipe like Arugula Salad With Pork Chops, Baked Chicken Alla Milanese or Oven-Fried Chicken and enjoy a hearty lunch the next day.

For more money-saving tips, recipes and how-to videos, visit delish.com.

Arugula Salad With Pork Chops

Ingredients
  • 5 tablespoons olive oil
  • 4 bone-in pork rib chops, 8-ounces each
  • 6 cups loosely packed baby arugula
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 4 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper to taste
  • 1 block (4 ounces) Parmesan cheese

Preparation
    1. Place 1 tablespoon olive oil in a large resalable plastic bag and shake. Put 1 pork chop in the bag and seal; pound the meat with a mallet or heavy skillet, avoiding the bone, until it's about 1/4 inch thick all over. Remove pork chop and repeat the process with the rest of the chops (no need to add more oil).
    2. Combine arugula, cherry tomatoes and onion in a large bowl. Drizzle with vinegar and 4 tablespoons oil and toss well. Season with salt and pepper.
    3. Oil grill grates and preheat grill to high. Season chops with salt and pepper, place on hot grill rack and cook 2 to 3 minutes on each side, until well browned.
    4. Serve chops with salad piled on top. Use a vegetable peeler to shave thin slices of Parmesan over salad.

Preparation Time
10 minutes

Cook Time
6 minutes

Serves
Serves 4

Notes, Tips & Suggestions
From Quick & Simple

Cost per serving: $5.00

Baked Chicken Alla Milanese

Ingredients
  • 1 cloves garlic
  • 1 cup parsley leaves
  • 1/2 cup seasoned breadcrumbs
  • Zest of 1/2 lemon
  • Salt and pepper
  • 2 boned chicken thighs, rinsed and patted dry
  • 4 tablespoons olive oil
  • 2 lemon wedges

Preparation
    1. Preheat oven to 400°F.
    2. Chop garlic together with parsley and place in a small bowl. Add breadcrumbs, lemon zest, salt and pepper. Moisten mixture with 2 tablespoons oil.
    3. Lay boned thighs in a heavy baking pan and coat the top of the chicken with breadcrumb mixture. Drizzle chicken with remaining olive oil and bake for 25 minutes, or until browned. Serve with lemon wedges.

Preparation Time
10 minutes

Cook Time
25 minutes

Serves
Serves 2

Notes, Tips & Suggestions
Cost per serving: $6.50

Oven-Fried Chicken

Ingredients
  • 1 large egg white
  • 2 tablespoons nonfat milk
  • 1 teaspoons lemon pepper herb blend
  • 1/2 cup dry bread crumbs
  • 1/4 teaspoon paprika
  • 4 4-ounce boneless, skinless, chicken breasts

Preparation
    1. Preheat oven to 400°F. Mist a shallow baking pan with nonstick cooking spray.
    2. In a small bowl, beat egg white with a whisk until frothy; whisk in milk. In another bowl, combine herb blend, bread crumbs and paprika, mixing well.
    3. Dip chicken in egg white-milk mixture and then coat with seasoned bread crumbs; transfer to prepared pan. Bake for 30 minutes, or until chicken is golden brown and juices run clear when thickest part of meat is pierced with a fork.

Preparation Time
10 minutes

Preparation Time
30 minutes

Serves
Serves 4

Notes, Tips & Suggestions
From Quick & Simple

Cost per serving: $3.00

Family-Sized Soft Tacos

Ingredients
  • 1 pound boneless beef top sirloin steak, visible fat trimmed away
  • 1 pound boneless pork tenderloin
  • 1 pound boneless, skinless chicken breasts
  • 2 New Mexico chili pods or other dried chili peppers
  • 2 tablespoons chili powder
  • 3 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 cube beef bouillon
  • 1 cube chicken bouillon
  • 5 cups water
  • 1/4 cup cornstarch
  • 24 corn tortillas, 6-inch
  • 1 head iceberg lettuce
  • 1 pound reduced-fat feta cheese, crumbled
  • 2 avocados, diced
  • 1 bunch cilantro

Preparation
    1. Combine first 10 ingredients in large stockpot; cover with 5 cups water. Set pot over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer 30 minutes, or until meat is cooked through.
    2. Remove meat, chop into small pieces and set aside. Strain broth to discard chilies and return to pot. In a small bowl, whisk together cornstarch and 1 cup broth until smooth. Bring remaining broth to a boil; whisk in cornstarch mixture until broth is thickened.
    3. Return meat to broth and toss to coat evenly.
    4. Place a large skillet over medium-high heat and coat with nonstick cooking spray. Add tortillas (1 or 2 at a time) and toast briefly, 1 to 2 minutes per side. To assemble, place 2 tortillas on each plate. Spoon meat mixture onto center of each. Top with lettuce, cheese and avocado. Garnish tops with sprigs of fresh cilantro.

Preparation Time
5 minutes

Cook Time
35 minutes

Serves
Serves 12

Notes, Tips & Suggestions
From Quick & Simple

Cost per serving: $2.08

SOURCE: delish.com


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