Under $20
Since I’m a little behind, I’m giving you two under $20 dinner ideas for this week – yay! As a reminder, this is local bargain shopping. Aldi’s is my general go-to, but check those circulars from your local stores because they can have some great deals! These both feed my family of 6 (including two teenage boys!) with some leftovers.
Cheese Quesadilla Dinner
All that is required is a couple of non stick pans. This meal is super quick and easy – stove to table in under 30 min! Just place the flour tortilla on the warm pan, sprinkle the shredded cheese onto half of the tortilla, fold the “empty” half over to cover the cheese and brown both sides as desired. Yum! I included the toppings we like (sour cream, guacamole and salsa), but feel free to modify.
Flour Tortilla Shells (10 pk) x 2: $2.15 x 2 = $4.30
Shredded Mexican Cheese x 2: $2.89 x 2 = $5.78
1 Jar of salsa = $2.45
1 Container Guacamole: $2.99
1 Container Sour Cream: $1.45
TOTAL: $15.52
Crockpot Chili
This is my go-to meal when we get a snowstorm and we’re outside shoveling all day. I quickly get everything into the crockpot and let it cook away. When we’re done outside I can sit down and relax knowing that we are in for a nice hearty meal that is already put together.
Simply brown the ground beef and cook according to the taco seasoning packet instructions. Add it to the crockpot with all the other ingredients except your toppings/sides (sour cream, tortilla chips, shredded cheese). Turn on your Crockpot and dinner’s away!
2 cans Red Kidney Beans, drained and rinsed: $0.85 x 2 = $1.70
2 cans White Northern Beans, drained and rinsed: $0.85 x 2 = $1.70
2 cans Black Beans, drained and rinsed: $0.85 x 2 = $1.70
1 can Whole Kernel Sweet Corn, drained: $0.64
1 can Fire Roasted Tomatoes: $1.15
1 jar Salsa (only put in ~1/3 jar): $2.45 (divide by 3 if using 1/3 jar) = $0.82
Taco Seasoning Packet: $0.49
1 pound 80% Ground Beef: ~$3.99
Tortilla Chips: $1.95
Sour Cream: $1.45
Shredded Cheese: $2.89
TOTAL: $18.48
Under $15 Spaghetti Dinner
Note: The prices are based on my location (Philly suburb) and I am shopping at Aldi. I am buying to feed my family of 6, which consists of my husband and I, two teenage boys, a teenage girl and a 2 1/2 year old. You can tailor this as you like – for example, instead of buying a salad kit (more expensive), buy lettuce and just use any dressing you have at home. Also, some of your larger store chains will have sales where some of these items will be cheaper and you can stock up, saving even more. Last week Giant brand pasta was on sale for under $1 (I think it was $0.69), so two of their boxes of spaghetti would have been cheaper than Aldi. Also, please note the size of the packaging – Aldi spaghetti pasta is 32 oz, while Giant would be 16 oz, so two Giant pasta boxes would be needed to equal what you get at Aldi.
32 oz box of spaghetti noodles: $2.09
1 jar of spaghetti sauce: $1.65
loaf of garlic bread: $3.19
bag of salad mix kit: $3.29
TOTAL COST: $10.22
Lipton Noodle Surprise Soup
This is a quick, easy, and customize-able soup recipe that is one of my “go-to’s” when illness strikes. The great thing about this recipe is that you can tailor it to your family’s tastes…it can be a hearty chicken noodle soup, taco soup, or even a beef stew. The possibilities are almost endless!
Option 1:
1 package of Lipton Noodle Soup (follow instructions for amount of liquid to add)
1/2 chicken breast, cubed
1/2 tsp salt
dash of pepper (omit if you’re really not feeling well)
1/2 package frozen mixed vegetables (carrots, corn, peas mix)
Step 1: Cook cubed chicken with a little oil or butter, salt, and pepper.
Step 2: Prepare the Lipton soup packet as instructed with the frozen mixed vegetables.
Step 3: Add the cooked chicken to the soup, heat through.
Enjoy!
Option 2:
1 Lipton Soup packet
1 pound ground beef
taco seasoning
1 can fire roasted tomatoes or tomatoes with green chilies (depending on if you like spicy)
1 can whole kernel sweet corn, drained
step 1: Brown the ground beef, drain, and cook with taco seasoning as directed on the seasoning container
Step 2: Prepare Lipton soup packet as directed with the can of tomatoes and corn
Step 3: Add the ground beef to the soup and heat through.
NOTES: You can also add a can of black beans, rinsed and drained, at step 2; substitute the ground beef for ground or shredded chicken or turkey; add a dollup of sour cream and a sprinkle of fresh chives for a topping; sprinkle some shredded cheese on top. You can even top with some tortilla strips!
Enjoy!
Option 3:
1 Lipton Soup packet
1 pound stew beef, marinated*
1 can fire roasted tomatoes
1 can whole kernel sweet corn, drained
step 1: Marinate the beef overnight. See below for the marinade
Step 2: Prepare Lipton soup packet as directed with the can of tomatoes and corn
Step 3: Add the beef, along with any marinade juices, to the soup and heat until the meat is cooked thoroughly. Great served with some sliced white or Italian bakery bread.
Marinade (also used for my Beef Barley Stew):
1/2 c red wine
2 large garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 TBS Italian Seasoning
Enjoy!
Turkey Leftover Recipes – Volume 1
Lemon Pepper Turkey – for this, just follow the same recipe for Lemon Pepper Chicken I previously posted, but with one minor change. Dice up some of the leftover cooked turkey and add it in at the end so that you are just heating it through. You don’t want to overcook the meat – you’re just reheating it.
Pulled BBQ Turkey
- Place large pieces of leftover turkey in a pot with about 1/4 c to 1/2 c water and steam for several minutes to heat and loosen the muscle fibers of the meat.
- Drain and shred the turkey.
- Add the turkey back into the pot with your favorite BBQ sauce and heat through – adding as much BBQ sauce as you like. Since my husband loves BBQ sauce, I pretty much add almost a whole container….plus I’m cooking for 6!
- Serve on sub rolls with a side of fries and a salad, or make a succotash with some of the leftover corn and carrots from Thanksgiving dinner.
- Succotash: peas, carrots, corn, potato chunks (use some of the Thanksgiving veggie leftovers) – saute in a pan until heated through and season with Lawry’s Seasoned Salt. You can even add or substitute potato chunks with some leftover stuffing!
Turkey Leftover Recipes – Volume 2
Turkey Pot Pie
2 to 3 TBS butter
1 medium onion, diced (can coarsely chop pearl onions, keeping the cream sauce they are in, if those are one of your Turkey-Day side dishes)
3 large garlic cloves, minced
1 14 oz bag of peas, carrots, corn, and beans mix (can also use your leftovers)
2 cups diced turkey (from leftovers)
1 cup diced red potatoes (if using fresh, microwave for approx. 3 minutes to soften them)
1/3 cup of flour
1 cup leftover gravy + 1 cup chicken stock (can use 1 cup water and bouillon) OR use all gravy – use more liquid if you prefer a thinner filling, less if you prefer thicker
1/2 tsp Browning sauce
Salt and pepper, to taste
2 pie shells or biscuits (Bisquik biscuits)
NOTE: Any leftovers you use in the filling (onions, veggies, etc), be careful to only heat them through because they have already been cooked and you don’t want mushy food.
Step 1: Prepare pie dish or 9 x 13 baking pan (if using biscuits) and preheat oven to 350 degrees.
Step 2: In a large pan, melt butter, then add garlic and onions and saute them together until fragrant and translucent OR until just heated through.
Step 3: Add veggies (peas, corn, carrots, beans and potatoes) and cook until just heated through.
Step 4: Add flour and stir, coating the vegetables.
Step 5: Very slowly add the gravy, water/stock, cream from creamed onions (if using), etc while stirring constantly with a whisk to keep flour from clumping. Heat through and until thickened.
Step 6: Add browning sauce. Add salt and pepper, to taste.
Step 7: Add turkey
Step 8: Pour into prepared pie dish or baking pan. If making a pie, top with second pie shell, cut slits in top, seal edges and cover edges with foil so they don’t burn. If making with biscuits, add uncooked Bisquik biscuit dough by dropfuls over the top of the mixture.
Step 9: Bake at 350 degrees:
Pie: If using fresh vegetables, bake for 45 minutes to an hour. If using leftovers, bake for 30 minutes. 5 to 10 minutes before the end of baking, remove foil from around edges.
Biscuits: If using fresh vegetables, bake 45 minutes to an hour. If using leftovers, bake until biscuits are golden brown.
Enjoy!
Turkey Leftovers – Volume 3
Turkey Bolognese
2 cups leftover turkey, diced or shredded
2 medium carrots, diced
2 celery stalks, diced (chop leaves to add for flavor later)
1 can diced tomatoes with green chilies
1 can condensed tomato soup
4 garlic cloves, minced
1 tsp dried parsley
1 tsp dried basil
salt and pepper to taste
1. In a large pan, saute vegetables and garlic in olive oil until tender.
2. Add seasonings (parsley, basil, celery leaves).
3. Add tomatoes with green chilies and tomato soup, heat to a simmer.
4. Add turkey, salt and pepper (to taste) and heat until the turkey is just heated through.
Serve with your favorite cooked pasta, but I usually use egg noodles.
Turkey Leftovers – Volume 4
Turkey Chili
1 1/2 – 2 cups leftover turkey, diced or shredded
1 can each of dark red kidney beans, black beans, and canellini beans (or great northern beans)
1 can mexicorn (don’t drain) or whole kernel sweet corn (drained)
1 can diced tomatoes (options: fire roasted, with green chilies, or plain – but DO NOT DRAIN)
jar of favorite salsa
Toppings/sides: sour cream and shredded cheese (can also use guacamole) and tortilla chips
2 packets of taco seasoning
1. Add diced tomatoes, corn, drained beans and up to 1/2 jar of salsa to a large pot or crock pot. Cook for and hour and ahlf on low, stirring occasionally, or set the crock pot for the desired time. NOTE: cans that don’t get drained, add even the “juice” to the pot.
2. About 10 to 15 minutes before the end of cooking, toss the diced or shredded turkey with the taco seasoning and add to the pot, cooking until the turkey is heated through.
3. Serve in bowls topped with sour cream and cheese, or other desired toppings, and crumbled tortilla chips (or use scoops and use them to scoop to eat).
This is super easy to make and very versatile to adjust to your desired tastes. If you like hot salsa, add some chopped up jalapenos or habaneros or use a spicy salsa. If you want, you can make this with ground beef – just cook it as if you were preparing taco meat according to the taco seasoning packet instructions and put the ground beef in the pot with the rest of the ingredients. Enjoy!
Turkey Leftovers – Volume 5
Turkey Noodle and Vegetable Soup
1 to 2 cups turkey, diced
1 medium onion, diced
1 to 2 cloves garlic, minced
1 celery stalk, diced (also chop the leaves)
1 package frozen mixed vegetables
6 cups chicken stock (or 6 cups water and 6 bouillon cubes)
1/4 package orzo (or other noodle, such as wide egg noodles)
salt and pepper, to taste
- In a large stock pot, saute onion, garlic and celery (not the leaves) in a little vegetable or olive oil, sprinkle a little salt and pepper and cook until tender.
- Add the frozen mixed vegetables and cook until thawed.
- Add the chicken stock (or water/bouillon mixture), celery leaves and noodles and cook until the noodles are al dente.
- Add the turkey and continue cooking until the noodles are done and the turkey is heated through.
- Finish with salt and pepper, to taste.
Turkey Leftovers – Volume 6
Turkey Stir Fry
2 cups white rice, cooked according to package
1 cup turkey, diced
1 medium onion, diced
2 large cloves of garlic, minced
1 1/2 tsp grated fresh ginger root or 1 tsp dried, ground ginger (you can omit this if you don’t have it)
1 package of broccoli, cauliflower and carrot frozen vegetable mix (or stir fry veggie medley)
jar of your favorite Asian sauce (we love the General Tso’s sauce from BJ’s)
- In a large pan or wok, saute the onion and garlic in a little bit of olive oil. I’ve also used Japanese Sesame oil if I have it – adds a great flavor!
- Add the ginger and toss, sauteing until aromatic.
- Add the frozen vegetables and saute until heated through.
- Add in the diced turkey and as much of the jar of your favorite Asian sauce as you like (my husband likes a lot of sauce…) and cook until the turkey is just heated through.
- Serve hot over some white rice.
Turkey Leftovers – ack!
No worries, here is a list of some ideas you can use to help reinvent those leftovers without leaving you sick of them. My trick is putting them into dishes that have different flavor profiles (e.g.: BBQ or Asian Stir Fry). Check back often as I add recipes for these ideas!
Ideas:
Turkey Pot Pie
Turkey Chili
BBQ Pulled Turkey
Turkey Noodle and Vegetable Soup
Turkey, Cranberry and Stuffing Sandwich
Turkey Stir Fry
Turkey Casserole
Alfredo Turkey and Noodles
Turkey Bolognese
Roast Beef Sandwich
2 pounds deli sliced roast beef
1 can beef gravy or aus jus sauce
1 TBS flour
1/4 c cold water
6 – 12 pack Amoroso Rolls
You can do this on the stove top in a pot or in your crockpot.
Combine roast beef and gravy or aus jus sauce in a pot and begin heating on low-med heat.
Put cold water and flour into a plastic container with a tight lid, close, and shake well until the flour is combined with the water.
Add flour/water mixture to the pot with the beef and gravy/sauce and continue to heat, stirring periodically, until heated through and liquid begins to thicken.
Serve on rolls.
Sides: mashed potatoes and salad, succotash and rice, couscous and peas/carrots mix.
South of the Border Stuffed Peppers
1 pound ground beef
1 1/2 cups cooked rice
5 Bell peppers
Taco seasoning
1 pkg shredded cheese (cheddar, taco blend – your preference)
Jar of salsa (optional)
Sour cream (optional)
Cook and drain the ground beef, then prepare per taco seasoning package instructions. Mix with the rice.
Cut the tops off of the peppers, clean out the inside of seeds, and level as needed by slicing just the tip of the base (careful not to cut through the pepper).
Stuff the peppers with the taco meat/rice mixture and place onto foil-lined baking sheet. Top with shredded cheese (as much or little as you would like).
Bake at 350 degrees for 15 minutes or until cheese is melted.
Top with some salsa, dollop of sour cream, serve with a side salad and enjoy!
Picnic Perfect Pasta Salad
2 Boxes pasta, cooked and drained (I usually use tri-color spiral, but any will work)
1 pound bacon, cooked and crumbled
1 medium onion chopped (red or yellow onion)
15 basil leaves, finely chopped
1 pkg cherry tomatoes, cut in half
1 container crumbled feta cheese (I usually get a large container and put in about half)
1 jar Zesty Italian Dressing
Add all ingredients to a large bowl and toss together, coating everything with the Italian Dressing. Serve cool.
Great additions are chopped bell peppers, olives (I personally don’t like olives, but that’s just me), diced cucumbers or broccoli.
Lipton Noodle Beef Soup
I know, it’s still summer and no one wants to think about soup. But, truth-be-told, kids are bringing home lots of germs this time of year. Pair not feeling well with back-to-school chaos and, well, dinner is the last thing you want to think about. Below is my one-pot wonder soup (if you brown the beef in the pot, drain it, and use the same pot to make the rest of the soup). It is really easy to make and is nice and hearty when you’re feeling run down. Enjoy!
1 pound ground beef, browned and drained
1 to 2 pkgs Lipton Noodle Soup (any flavor will work), depending on the number of people
1 can diced tomatoes (I love using Fire Roasted Tomatoes in this recipe) – DO NOT DRAIN
1/2 pkg frozen mixed veggies (carrots, peas, corn mix), optional
Prepare the Lipton Noodle soup as directed on the package(s). Add in the cooked ground beef, can of tomatoes (whole thing!), and frozen veggies, if using. Heat through and serve. Pairs well with some fresh bread.
When you double the Lipton Noodle Soup packages, you don’t need to double the beef, tomatoes or veggies in the recipe unless you want to (doubling everything will keep it a thicker soup). This soup is very versatile and you can make it thicker/more stew-like or thinner/soup-like based on your preferences.
Sausage, Pepper and Potato Quick Fry
Here ya go – a hugely budget friendly one-pan complete meal! It is super easy, quick to whip up and all of these items are on sale this week!
16 oz pkg of sausage (or Hot Dogs)
2-3 medium potatoes, sliced a little thin
1 large yellow onion, sliced
1 garlic clove, minced
2 bell peppers, use only 1/2 of each, sliced (mix colors for a variety of nutrients in your meal – I usually use red and green)
~1/2 TBS of olive oil (just to coat the pan)
salt and pepper to taste
sprinkle paprika
Heat oil in large pan or skillet on medium heat, then add sausage and potatoes, turning to cook each side. Sprinkle a little salt on the potatoes.
Add garlic and onions, stir, and cook until aromatic (just a couple of minutes).
Add sliced peppers and cook until desired doneness. I prefer my peppers al dente, so I always add them towards the end and just heat them up, not actually cooking them through.
Season with a little salt and pepper to taste. Remember, the sausage or hot dogs add salt, so check before you add additional salt. Add a sprinkle of paprika on top and serve.
Pair with a side salad or cucumber salad and voila! Bon apetite!
Buffalo Chicken Wrap
1 pound deli sliced chicken breast, chopped (can also use 16 oz of canned chicken breast – in water, not oil)
1 celery rib, diced
1/3 to 1/2 Lettuce head chopped (Romaine or Butter lettuce are my favorites)
1 tomato, cut into bite sized pieces
8 oz pkg of shredded cheese (cheddar, pepperjack, etc…). You will only use about half the bag.
1 small red onion, sliced (optional)
1 bottle of your favorite Buffalo sauce (e.g.: Rays or Franks)
Wraps of your choice, just make sure they are large
Combine the chicken, celery, lettuce, tomato, cheese and onion in a bowl.
Add in about 1/3 of the bottle of Buffalo sauce to the bowl and toss to coat.
Place a couple spoonfuls of the mixture onto a wrap. Fold opposite ends up and over the mixture. Then fold the other opposite ends, overlapping them, until the wrap completely encloses the Buffalo chicken filling. Slice in half and enjoy.
NOTE: This recipe can be altered very easily to fit your tastes, so feel free to be creative with different amounts, types of cheese (try a Feta, Bleu or Goat cheese) and even the type of onions you use can have a wonderful impact on the flavor profile. Pair this with some chips or cucumber salad and you have a complete, no-cook! lunch or weeknight meal that just takes a few minutes to make. Bon apetite!
Lemon Pepper Chicken
1 box pasta of your choice, cooked and drained per package instructions (I prefer penne, but you can use anything)
1 large chicken breast, cut into bite sized pieces
1/2 package vegetable, fresh or frozen (suggestions: broccoli, cauliflower, peas)
2 TBS olive oil
Lemon juice
Lemon pepper seasoning
Grated parmesan cheese, optional (can also use Romano or Asiago)
In a large pan or skillet, sauté chicken in olive oil over medium heat, turning the pieces so they cook and turn white on each side.
Add your vegetable, sprinkle with lemon pepper seasoning and cook through. I prefer my broccoli or cauliflower a little al dente.
Add your cooked and drained pasta, sprinkle with a little lemon juice, and stir all the ingredients together. You can add a little more lemon pepper seasoning, to taste.
Remove from heat, sprinkle with grated cheese and serve.
Sauteed Corn
3 to 4 ears of corn, kernels removed (keep kernels, discard cobs)
1/2 med onion, diced
3 garlic cloves, minced
2 to 3 TBS olive oil
Salt and Pepper to taste
Heat olive oil over medium heat, then add onions and saute them until they begin to become translucent.
Add garlic, sprinkle with a little salt and pepper, and saute both until tender.
Add corn kernels, sprinkle with salt and pepper. Cook, allowing some browning to occur to the mixture.
Serve hot.
Cucumber Salad
2 to 3 medium cucumbers, sweated*
1/2 onion (red, yellow, or white), diced
2 tsp dried dill or 1 TBS fresh
1/2 c mayonnaise
2 1/2 TBS vinegar (white, apple or infused)
3 cloves of garlic, minced
fresh ground black pepper to taste
Combine all ingredients in a bowl. Serve immediately or refrigerate overnight.
*To sweat cucumbers, sprinkle sliced cucumbers with salt and allow to sit for 20 to 30 minutes (you will see liquid forming). After 20 to 30 minutes, rinse thoroughly with water. They are now ready to use.