FEED 4 FOR UNDER $10

Markus Seiler

FEED 4 FOR UNDER $10

LOW BUDGET COOKING

Dieses ebook wurde erstellt bei

Inhaltsverzeichnis

Titel

Inhalt

Shrimp Fra Diavolo

Roast Chicken with Potatoes and Butternut Squash

Grown-Up Grilled Cheese Sandwiches

Stewed Pork and Squash

Sausage Ragù over Creamy Polenta

Chicken and Rice with Mushrooms

Mini Bacon and Egg Tarts

Lamb and Sausage Cassoulet

Healthy Wheat-Cracker "Nachos"

Black-Eyed Peas and Greens

Shrimp, Avocado, and Grapefruit Salad

Turkey Sausage, Mushroom, and Potato Gratin

Ham and Pineapple Pizza Subs

Baked Italian-Style Cauliflower

Savory Baked Apples

Garlicky Spinach-Sausage Gratin

Blue Cheese-Stuffed Pork Chops with Pears

Indian-Spiced Lentils and Lamb

Potato-Crusted Chicken Fingers

Buffalo Chicken Thighs

Cheese Ravioli with Pesto

Stir-Fried Chinese Egg Noodles

Summer Veggie Pizza

Linguine with Quick Lemon Ricotta

Kid-tastic Pizzadillas

Maple-Brined Pork

Tomato Soup with Roasted Chickpeas

Pork Chops with Cherry Couscous

Tomato Soup with Roasted Chickpeas

Pork Chops with Cherry Couscous

Chicken Satay

Grilled Steak with Onions and Scallions

Black Beans and Yellow Rice

Tuna Melts with Avocado

Impressum neobooks

Inhalt

Shrimp Fra Diavolo

Price: $2.47 per serving

Ingredients

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

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 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.

Roast Chicken with Potatoes and Butternut Squash

Price: $1.62 per serving

Ingredients

2 tablespoons minced garlic, divided

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

1/2 teaspoon dried rubbed sage

1 (3 1/2-pound) roasting chicken

Cooking spray

12 ounces red potatoes, cut into wedges

1 1/2 cups cubed peeled butternut squash (about 8 ounces)

2 tablespoons butter, melted

Preparation

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash.

Grown-Up Grilled Cheese Sandwiches

Price: $2.14 per serving

Ingredients

Cooking spray

1 cup vertically sliced red onion

1 large garlic clove, minced

1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)

8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)

2 cups fresh spinach leaves

8 (1/4-inch-thick) slices tomato

6 slices center-cut bacon, cooked

Preparation

1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.

2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.

3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.