Meals Under $10.00

[BC Coupon Pixie]

Monday - Pasta Night

Basic ingredients:
Rigatoni or penne pasta ( box from Barilla): .25
Lean ground beef (1 pound):.99
can of tomatoes: .50
Onion: .99 cents
Garlic (for the entire head): 25 cents
Total: $3.00-5.00

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble.
Drain well. Combine beef, cooked rigatoni, tomatoes, and onion and garlic to taste.
Bake at 350° for 20 minutes or until thoroughly heated.
If you have some around the house, you can add mozzarella or parmesan cheese on top.





Tuesday - Stuffed Chicken Breast & Coleslaw
1 apple, cored and finely diced .33
1/2 cup(s) shredded Cheddar 2.99
2 tablespoon(s) seasoned dried bread crumbs
1 1/2 teaspoon(s) chopped fresh thyme,
plus 3 large sprigs
1 tablespoon(s) lemon juice .99
1/2 teaspoon(s) each salt and freshly ground pepper,
mixed 4 (about 6 oz each) skinless, boneless chicken breast halves 2.22
1/4 cup(s) all-purpose flour, for dredging 1.00
2 teaspoon(s) canola oil
3/4 cup(s) apple cider
1/2 cup(s) chicken broth .25
2 teaspoon(s) mustard .25

Directions
You'll need 12 wooden toothpicks coated with non stick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture.

On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast).

Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)

Heat oil in a large non stick pan over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1⁄2 cup of the apple cider and the broth into pan; add thyme sprigs.

Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165ºF on an instant-read thermometer.

Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1⁄4 cup cider into juices in pan; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.


Wednesday - Honey BBQ Pork Chops &Baked beans
2 tablespoons canola oil
8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
1/2 cup packed brown sugar (redpath .99)
1/2 cup chopped sweet onion
1/2 cup each ketchup,
barbecue sauce, (sale last summer .25)
French salad dressing and honey
In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.
In a small bowl, mix remaining ingredients; pour over chops.

Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°.
Let stand 5 minutes before serving. Yield: 8 servings.




Thursday - Rouladen
1/4 cup Dijon mustard
8 slices beef top round steak, (1/4 inch thick and about 2 pounds)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water Chopped fresh parsley, optional

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.


Friday - Black Bean Chilli
Basic ingredients:

Onion: 99 cents
Garlic (for the entire head): 75 cents
Bell pepper: $1.64
15.5-ounce can low-sodium black beans: $1.09
14.5-ounce can chicken broth: $1.09
14.5-ounce can stewed tomatoes: $1.49
Ground turkey (1/2 pound): $2.40
Total: $9.45

Heat a large saucepan over medium heat. Add first 3 ingredients and turkey; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Rinse and drain the canned beans. Stir in beans, tomatoes, and half of the can of chicken broth; bring to a boil. Reduce heat and simmer 30 minutes


Saturday - Potato and Broccoli Casserole
Basic ingredients:
Red potatoes (1 pound): .99
Frozen broccoli : $1.59
Low-fat milk ($2.99 for 1/2 gallon): $2.39
Shredded cheddar $2.79
15-ounce can bread crumbs: $2.19
Total: $10.25

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Steam 1 cup of broccoli, according to packaging instructions. Add broccoli and milk to pan; stir well. Spoon potato mixture into an 11x7 baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese and bread crumbs; bake an additional 5 minutes or until cheese melts.


Sunday - Vegetarian Tacco's
Basic ingredients:
15.5-ounce can low-sodium kidney beans: $1.09
Taco shells: FPC
Salsa (12 ounces): $1.25
Romaine lettuce (1 head): $.99
Shredded Mexican blend cheese: $2.79
Total: $9.75

You don't really need a recipe for this one. Just rinse the beans and heat them in a pan with a few shakes of ground chipotle pepper. Heat the taco shells in the oven, then fill with the beans, salsa, lettuce, and cheese.

[Solil Thyme]

Great meal ideas on a budget!