Budget Friendly Meals

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 Come join us for dinner! 

Welcome to my Budget Friendly Meal page. Making ends meet can be difficult, cutting back on your grocery bill can be easy, if you have some yummy meals that are Budget Friendly!

~Mostacolli  – $7.44 to feed 5 and leftovers for 3 lunches

 ~Bubble Pizza - $4.82

 ~Chili $4.74

 ~Tostadas  $4.84

 ~Roasting Chicken, Mashed Potatoes and Veggie  $5.00

 ~Taco Soup  $4.25

 ~Tuna Casserole  $3.91

 

 ~Homemade McGriddles around $5 depending on how much meat you serve

~ Mexican Fiesta Dinner ~ Southwestern Vegetarian Bake, Salad and Apple Enchiladas ~ Full Meal for less than $5 

~Cheeseburger Mac ~ Served with Homemade Bread for less than $5

~Breakfast Tacos with Fruit Smoothies

~Chicken Mexican Soup ($4.22)

~Meatballs in Gravy, Mashed Potato Casserole ~this recipe makes about 75-85 meatballs, depending on the size, enough for 2 or 3 meals

This week for Menu Plan Monday, I shared a week’s worth of Make Ahead Meals. The plan, the grocery list and a very special giveaway. I decided it would be easier if I posted the recipes here, so that the post wouldn’t be so long.

Update: Here’s is the Make Ahead Meal Cooking Day

Baked Chicken Chimichangas

• 3 tablespoons oil, divided
• 1 1/2 lbs. chicken breast, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup onions, diced
• 1/2 cup green bell pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup salsa, thick & chunky (mild or medium)
• 8 (8 inch) flour tortillas
• 2 cups Mexican Cheese, shredded

Directions:

In a large skillet with 2 tablespoon oil, brown the chicken until no longer pink. Season the chicken with salt and pepper. Place the cooked chicken in a bowl. Reduce the heat, add remaining oil. Saute onion, green pepper, cumin, cayenne pepper and oregano until tender. Add the chicken back to the pan and cook until heated through, stirring often. Stir in the salsa and heat for one minute. Set the pan aside. Preheat the oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray, set aside. Heat the stack of tortillas between 2 damp paper towels in the microwave for 20 – 40 seconds. For each chimichanga, place 1/2 cup of chicken mixture in the center of the tortilla. Sprinkle with 1/4 cup cheese. Fold in the opposite sides of the tortilla over the chicken mixture. Roll up tortilla, enclosing the mixture and place seam-side down on the sheet pan. Roll up remaining chimichangas. Spray the tops of them with nonstick spray, bake for 10 minutes. Serve with sour cream.

Cheesy Pasta, Ham and Peas

• 4 cups large elbow pasta, uncooked
• 5 cups milk
• 1/2 cup butter
• 1/2 cup flour
• 1/2 cup Cheeze Whiz Original Cheese Dip
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups ham, cubed
• 1 1/2 cups frozen peas

Directions:

Spray 13×9 pan with nonstick spray, set aside. Cook the pasta according to directions on the box, drain and set aside. Warm the milk in the microwave for about 2 minutes, set aside. In a large skillet, melt the butter, add the flour and whisk for one minute. Slowly add the milk, whisk constantly. Turn the heat up to medium and stir until thickened. Remove from heat, add the Cheeze Whiz and stir until melted. Season the sauce with salt and pepper. Stir in ham, peas and pasta, mix well. Transfer to baking dish and spread evenly. Allow to cool before covering with foil. Refrigerate until time to reheat.

Cooking Directions:

Take the dish from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees. Bake, covered for 30 – 45 minutes or until bubbly.

Mini Meatloaves

• 2 lbs. ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried minced onion
• 1 clove of garlic, minced
• 1/2 cup Italian-style or garlic & herb bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 cup ketchup
• 1 large egg

Optional Sauce:

• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon dry mustard

Directions:

In a large mixing bowl, combine all ingredients for meatloaves, mix well, divide evenly into four mini loaf foil pans. Cover and refrigerate.

Cooking Directions:

Remove the meatloaves from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees, bake uncovered for 45 minutes. Combine sauce ingredients and brush on top, if desired. Bake for 10 more minutes.

Freezer Directions:

Wrap the uncooked meatloaves (without sauce) in plastic wrap and place in label freezer bags. Freeze up to 3 months.

Thaw in the frig 24 hours before cooking.

Mashed Potato Casserole

• 8 oz. cream cheese, softened
• 1 cup French onion dip (refrigerated)
• 2 eggs, beaten
• 1 cup milk
• 2 cups water
• 1/2 cup margarine
• 3 cups instant mashed potato flakes

Directions:

Spray 13×9 pan with nonstick spray, set aside. In a large bowl, beat the cream cheese, onion dip, eggs and milk until smooth. In a medium saucepan, combine the water and margarine, bring to boil and remove from heat. Add the instant potato flakes, mix well. Pour the potatoes into the cream cheese mixture. Beat until smooth. Pour into the baking dish evenly. Cool, cover and refrigerate.

Cooking Directions:

Remove the casserole from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees, uncover and bake for 30 – 40 minutes.

Chicken Tortellini Tetrazzini

• 20 oz. herb chicken tortellini or other tortellini if you can’t find it
• 1/4 cup butter
• 1 to 2 cloves garlic, minced
• 1/4 cup flour
• 1 cup chicken broth
• 1 cup light cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 rotisserie chicken, cooked, all meat removed and shredded
• 1 1/2 cups frozen peas
• 1 cup Parmesan cheese, grated
• salt & pepper, to taste
• Addtional freshly grated Parmesan cheese for serving

Directions:

Cook the tortellini one minute less than directed on package. Drain and set aside. In a large skillet, melt the butter over medium-low heat, add the garlic and stir for 30 seconds. Add the flour and whisk for 1 minute. Turn the heat up to medium. Stir in the chicken broth and cream. Season with salt and pepper. Bring to boil and add the chicken, peas and pasta. (add more broth if you think it is too dry) Add the Parmesan cheese and mix well. Season lightly with salt and pepper. Pour into 13×9 baking dish. Cool, cover and refrigerate.

Cooking Directions:

Remove the dish from the refrigerator 30 mintues before cooking, preheat oven to 350 degrees. Cover and bake for 30 – 45 minutes or until bubbly.

Note: For the Make-Ahead Meal plan, we will be roasting a chicken to put in this dish.

Sloppy Joes

• 2 lbs. ground beef
• 2 celery ribs, finely diced
• 2/3 cup onion, finely diced
• 2/3 cup green bell pepper, finely diced
• 1/2 cup ketchup
• 1/2 cup Barbecue Sauce (Bull’s Eye or your favorite)
• 16 oz tomato sauce
• 2 tablespoons brown sugar, packed
• 2 teaspoon dry mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• salt and pepper, to taste
• 8 hamburger buns

Directions:

In a large skillet, cook the ground beef, celery, onion and green pepper, until beef is cooked through. Drain the fat. Add the remaining ingredients, except hamburger buns (of course). Cover and simmer for 15 minutes, stirring occasionally. Transfer the mixture to a bowl to cool. Cover and refrigerate until ready to reheat or freeze in labeled freezer bags, freeze flat.

Cooking Directions:

Reheat in microwave. Serve on buns.

Macaroni and Cheese

• 16 oz elbow macaroni pasta
• 6 cups milk
• 1/2 cup butter
• 2 tablespoons instant chicken bouillon powder
• 1/2 cup flour
• 1 1/4 cups sharp cheddar cheese, shredded
• 1 1/4 cups American cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated

Directions:

Spray a 13×9 pan with nonstick spray, set aside. Cook the pasta as directed on the box, drain and set aside. Warm the milk in the microwave to room temperature, set aside. Melt the butter in a large skillet over medium heat, add the bouillon and flour and whisk for one minute. Slowly whisk in the milk and continue stirring, until all lumps are gone and the sauce is thickened. Stir in cheeses and remove from heat. Continue stirring until the cheese has melted. Stir in the cooked pasta until well combined. Pour into baking dish, spread evenly. Sprinkle the top with Parmesan cheese. Cool for 15 minutes, cover with foil and refrigerate.

Cooking Directions:

Remove the dish from the refrigerator 30 minutes before cooking, preheat the oven to 350 degrees. Bake, covered for 30 minutes. Remove the foil and bake another 10 – 15 minutes until bubbly.

Teriyaki Chicken

• 1 tablespoon cornstarch
• 2 teaspoons water
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 1/2 cup soy sauce (less sodium is fine)
• 1/4 cup cider vinegar
• 1/4 cup fresh orange juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 8-10 skinless, boneless chicken thighs or 1 – 2 lbs. chicken breast

Directions:

In a gallon freezer bag, combine all ingredients except the chicken. Mix thoroughly. Add the chicken and seal. Refrigerate up to 24 hours before cooking or freeze in a labeled freezer bag for up to 3 months.

Cooking Directions:

Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees. Place the chicken and all of the liquid in a 13×9 pan, uncovered and bake for 30 minutes, turn the pieces over and bake for 30 minutes more.

This chicken can also be grilled for about 12 – 14 minutes on each side. It is done when the juice runs clear. Serve with white rice.

Spaghetti and Meatballs

Sauce:

• 2 tablespoons oil
• 2/3 cup onion, diced
• 4-5 cloves garlic, minced
• 2 (28 oz) cans ground peeled tomatoes
• 2 (12 oz) cans tomato paste
• 2 3/4 cups water
• 2 teaspoons dried oregano
• 1/2 teaspoon ground black pepper
• 2 tablespoon sugar
• 1/8 teaspoon crushed red pepper flakes (optional)
• 6-8 sweet Italian sausages

Meatballs:

• 1 1/2 lbs ground beef
• 2 eggs
• 1/4 cup milk
• 1/2 cup Italian bread crumbs
• 1/3 cup Parmesan cheese, grated
• 1 tablespoon dried minced onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions for meatballs:

Preheat oven to 350 degrees. In a large bowl, mix all ingredients together. Use 1/4 cup of the meatball mixture to form a meatball. Place all the meatballs and the sausages on a sheet pan and bake for 25 minutes.

Directions for Sauce:

In a large Dutch oven, heat oil, add the onion and stir occasionally until translucent. Add the garlic and stir for one more minute. Turn the heat down and add remaining ingredients, except sausage. Stir well until smooth. Add the cooked meatballs and sausages to the sauce and simmer for 1 1/2 hours. Lower the heat if the sauce sticks, stir occasionally.

Cover and refrigerate the sauce, after it’s cooled, reheat in microwave.

Freezing Directions:

The sauce freezes very well for up to 3 months. Place in labeled plastic container that seal well. Defrost in microwave.