Budget Friendly Recipes
Delight your family with these light and simple dishes that are budget friendly and easy to prepare.
Crispy Potatoes with Green Beans poached eggs
This dish offers a healthy combination that’s good for breakfast, lunch or dinner.
- 1 cup fresh or cooked green beans cut into 1-inch pieces
- 2 Tbs extra-virgin olive oil
- 5 cups cubed boiled potatoes
- 2 cloves garlic, minced
- 1/8 tsp crushed red pepper
- 1/2 tsp salt
- Freshly ground pepper, to taste
- 4 large eggs
- Pinch of paprika, (optional)
If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 8 minutes. Drain and refresh under cold running water.
Heat oil in a large non-stick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, around 10 to 12 minutes. Stir in the green beans, garlic, crushed red pepper, salt and pepper to taste. Allow to cook until potatoes are almost tender.
Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
Alternatively whisk eggs with 2 tablespoons water and pour over vegetables for a delicious omelet.
Preparation 20 minutes
This Italian inspired recipe is light and delicious. What could be better on a cold fall night when you are looking to save time? Italian Seasoning is a blend of ground spices used in many parts of Italy to flavor many local dishes. The main ingredients are basil, oregano, rosemary, and thyme. Common additions to taste also include garlic powder, sage, and cilantro! Feel free to use the spices you have on hand.
- 4 large eggs
- 1 tsp Italian seasoning
- ¼ tsp salt
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 2 oz (1 packed c) spinach leaves, chopped
- ¾ c (3 oz) shredded low-fat mozzarella cheese
Whisk together the eggs, Italian seasoning, salt, and 3 tablespoons water in a medium bowl.
COAT a large non-stick skillet with non-stick spray. Set over medium-high heat. Add the mushrooms, onion, bell pepper, and garlic. Cook, stirring often, for 4 to 5 minutes, or until the bell pepper starts to soften. Add the spinach. Cook for 1 minute, or until the spinach wilts. Transfer to a small bowl and cover.
Wipe the skillet with a paper towel. Coat with non-stick spray. Set over medium heat. Pour in half of the egg mixture. Cook for 2 minutes, or until the bottom begins to set. Using a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Cook for 2 minutes, or until set. Sprinkle with half of the reserved vegetable mixture and half of the mozzarella. Cover and cook for 2 minutes, or until the cheese melts. Using a spatula, fold the egg mixture in half. Invert onto a serving plate.
Repeat with the remaining eggs vegetable mixture, and mozzarella to cook another omelette. To serve, cut each omelette in half.
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
Potato, Zucchini and Greens Frittata
This hearty frittata sneaks in ¾ cup of dark leafy greens and super healthy zucchini, which is downright fitness promoting. Hold the crust and create a healthier version with the caramelized onions.
- 1½ Tbs olive oil
- 2 large sweet onions, thickly sliced
- 2 zucchini cut in rounds
- 1 tsp coarse salt
- ¼ tsp pepper
- 2 tsp balsamic vinegar
- 1¼ c cubed (½ inch) cooked potatoes
- ¾ c cooked greens, such as mustard greens or kale chopped or your favorite greens
- 4 Zoglos vegan hot dogs cut in slices (optional)
- 8 large eggs, beaten
Preheat the oven to 350°F.
Heat the oil over medium heat in a 10-inch ovenproof skillet. Add the onion slices, ½ teaspoon of the salt, and ? teaspoon of the pepper. Cook turning with tongs, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 minute longer,
Add the potatoes, greens, vegan hot dogs (if using), and remaining ½ teaspoon salt and ? teaspoon pepper. Pour the eggs over the vegetables and stir to blend. Cook over medium heat until the mixture begins to set, about 3 minutes. Pour mixture into a skillet and place the skillet in the oven and bake for 15 minutes, or until set. Let stand 5 minutes, then invert onto a platter. Cut into wedges to serve.
PREP TIME: 5 minutes
TOTAL TIME: 40 minutes
Minestrone with Butternut Squash Soup
This clean eating minestrone soup is based on the idea of throwing pantry and freezer staples together to make a wholesome and filling vegetarian meal. It does have one ingredient that makes it extra special – butternut squash! The butternut squash in this soup really kicks it up a notch and adds an extra layer of flavor that you’ll really enjoy.
If you haven’t worked with butternut squash before, there are two different ways to purchase it: whole or pre-cut. If you decide to purchase the butternut squash whole (which is the most frugal option), you will need to slice off the top and bottom using a sharp knife, peel, and seed the squash prior to cutting it into cubes.
You can serve this soup alone or serve with a toasted slice of garlic bread for dipping in the soup. We love homemade garlic pita chips served with any soup or dip.
- 2 Tbs olive oil
- 1 yellow onion, chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 4 cups water
- 1 (8 oz) can tomato paste
- 2 1/2 cups peeled and cubed baking potato
- 1 cup green beans cut into 1 inch pieces
- 2 cups frozen chopped spinach
- 2 1/2 cups peeled and cubed butternut squash
- 1 (16 oz.) can cannellini beans, drained and rinsed
- 1 cup whole wheat orzo pasta
Heat the olive oil over medium-high heat in a large pot. Add the onion and carrots and stir until they begin to soften – about 3 minutes.
Mix in the garlic and continue to cook for another minute.
Stir in the vegetable broth, water, and tomato paste. Mix until the tomato paste is fully combined.
Add the green beans, potato, and spinach.
Bring to a boil and then cover and simmer for 15 minutes. Stir occasionally.
Add the butternut squash and cannellini beans. Continue to simmer for 10 more minutes.
Mix in the orzo pasta. Simmer for 1 more minute and then turn off the heat.
Ladle the soup into bowls and top with a spoonful of sliced scallions
Note: If you plan on freezing part or all of this soup, omit the orzo and add it as you reheat the soup. It just takes a few minutes to cook and the texture will make a difference!
Preparation 15 minutes
Number of servings (yield): Approximately 15 cups
Nutritious Slow Cooker Lentil Stew
I like this recipe simply for its ease. And it’s nutritious and delicious.
- 2 cups dry lentils
- 8 cups vegetable stock, no sugar added, low sodium is best
- 1 lb. bag baby carrots
- 1 1/2 cups sliced celery
- 1 tbsp. onion powder
- 1/4 cup balsamic vinegar
- Salt to taste after cooking
Soak lentils for four hours to bring out their full strength. Rinse off and combine all ingredients in your slow cooker and cook for 8-10 hours on low, or until the lentils are fully cooked.
(Makes approximately 9 cups)
Apple Pie for dessert
This dessert is most definitely a winner.
- 2 pie crust (If you want a crust on top and bottom)
- Apples cut and seeded – Enough to fill the pie tin. (About 2-3 cups)
- 2 tsp ground cinnamon
- 1/4 cup honey
- 1 Tbs cornstarch or tapioca starch
- 2 Tbs lemon juice
Preheat oven to 350 degrees F. Prepare bottom pie crust.
In a large mixing bowl, combine your apples, cinnamon, honey, cornstarch and lemon juice. Stir well to coat the apples thoroughly.
Pour the apples into your pie crust
Top the pie with the second crust and pinch all around the edge to seal it.
Cut leaf shapes in the top of the crust to create a vent so steam can escape and transfer the entire pie to the oven.
Bake for approximately 1 hour. It’s done when the juices start to bubble up through the vents you cut in the top. Enjoy!
Makes one 8 or 9 inch pie