Donation Information
Please donate recipe ingredients from the list below or click on the donate button to the right and we will do the shopping for you!
Your donation also allows us to provide perishable ingredients.
THANK YOU!!
PLEASE DONATE INGREDIENTS:
- Egg noodles -Canned Tomatoes
- Assorted pasta -Chili powder
- Rice -Garlic salt
- Cloves -Olive oil
- Cayenne pepper -Tomato paste
- Turmeric powder -Ground cumin
- Soy sauce -Ground black pepper
- Asafetida (spice) -Italian seasoning
- Canned pumpkin -Paprika
- Coriander -Cajun seasoning
- Oregano (dried) -Dried marjoram
- Bay leaves, -Vegetable oil
- Thyme (dried) -Cooking spray
- Tomato sauce
Please leave food donations in the collection box by the exit at the Pennington Market
Please donate recipe ingredients from the list below or click on the donate button to the right and we will do the shopping for you!
Your donation also allows us to provide perishable ingredients.
THANK YOU!!
PLEASE DONATE INGREDIENTS:
- Egg noodles -Canned Tomatoes
- Assorted pasta -Chili powder
- Rice -Garlic salt
- Cloves -Olive oil
- Cayenne pepper -Tomato paste
- Turmeric powder -Ground cumin
- Soy sauce -Ground black pepper
- Asafetida (spice) -Italian seasoning
- Canned pumpkin -Paprika
- Coriander -Cajun seasoning
- Oregano (dried) -Dried marjoram
- Bay leaves, -Vegetable oil
- Thyme (dried) -Cooking spray
- Tomato sauce
Please leave food donations in the collection box by the exit at the Pennington Market
Cookbook
Fajita-Style Quesadillas
Better Homes and Gardens
$.43 per serving
Prep:20 mins
Cook:8 mins to 10 mins
makes 2 servings
Ingredients:
½ medium red or green sweet pepper, seeded and cut into bite-size strips
½ medium onion, halved and thinly sliced
2 teaspoons vegetable oil
4 6-inch white corn tortillas
Nonstick cooking spray
½ cup shredded Monterey Jack cheese (2 ounces)
2 thin slices tomato
1 Tablespoons snipped fresh cilantro
Light dairy sour cream
Directions
1 In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
2 Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
3 Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
Chili-Pasta Skillet
Better Homes and Gardens
$1.61 per serving
makes 6 servings
prep:10 min
cook:25 min
Ingredients
1 lb lean ground beef
¾ cup chopped onion
1 can red kidney beans or black beans rinsed and drained
1 can diced tomatoes, undrained
1 can tomato sauce
½ cup dried elbow macaroni (2 ounces)
1 (4 ounce) can diced green chile peppers, drained
2 teaspoons chili powder
½ teaspoon garlic salt
½ cup shredded Monterey Jack or cheddar cheese (2 ounces)
Directions
1 In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2 Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
Spaghetti with Tomatoes & Shrimp
Better Homes and Gardens
$2.58 per serving
makes 4 servings
takes 35 min
Ingredients
8 oz dried whole wheat or 50 percent whole wheat spaghetti
1 Tablespoon olive oil
12 oz medium (peeled and deveined) shrimp
3 cloves garlic, minced
2 cans whole tomatoes with juice, chopped
3 Tablespoons tomato paste
1 Tablespoons chopped fresh basil or 1 teaspoon dried basil
1 Tablespoons chopped fresh oregano or 1 teaspoon dried oregano
1 Tablespoons drained capers
¼ tsp red pepper flakes
Chopped fresh basil (optional)
Directions
1 In a medium saucepan cook pasta according to package directions. Drain.
2 Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
3 Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Serve over pasta.
RECIPE 4:
http://www.bhg.com/recipe/easy-pasta-primavera-1/
$1.15 per serving
makes 4 servings (1 cup per serving)
takes 20 min
Easy Pasta Primavera
Ingredients
8 oz
dried wagon wheel pasta
1
16 ounce package desired frozen mixed vegetables
1/2
of an 8-ounce tub cream cheese spread with chive and onion
¼ cup
milk
Salt and ground black pepper
Finely shredded Parmesan cheese
Directions
1 In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.
2 Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.
Chicken with Parmesan Noodles
$2.10 per serving
takes 20 min
makes 6 servings
http://www.bhg.com/recipe/chicken/chicken-with-parmesan-noodles/
Ingredients
1 9-ounce package refrigerated angel hair pasta
4 large carrots, thinly sliced
2 Tbs butter
1 ½ lbs skinless, boneless chicken breast halves
6 Tbs purchased basil pesto
¼ cup finely shredded Parmesan cheese
Directions
1 Cook pasta according to package directions.
2 Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
3 Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
Fish Tostadas with Chili Lime Cream
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=7
$2.82 per serving
makes 4 servings
takes 20 min
Ingredients:
1 lb fresh tilapia or cod fillets
½ tsp chili powder
1 lime, halved
½ cup sour cream
½ tsp garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Directions
1 Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
2 Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.
Beef and Black Bean Chili
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=8
$1.36 per serving
makes 8 servings
prep: 25 min
Cook:8 hrs to 10 hrs (low) or 4 to 5 hours (high)
Ingredients
12 oz ground beef
1 large onion, chopped
1 green sweet pepper, chopped
3 cloves garlic, minced
2 15-ounce can black beans, rinsed and drained
1 28-ounce can diced tomatoes
¾ cup beef broth
2 Tbs unsweetened cocoa powder
2 Tbs hot chili powder
1 Tbs ground cumin
1 Tbs smoked paprika
Directions
1 In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, beans, broth, cocoa powder, chili powder, cumin, and paprika.
2 Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.
Italian-Style French Dips
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=9
$1.26 per serving
4 servings (4 sandwiches)
takes 25 min
Ingredients:
2 Tbs butter, margarine, or vegetable oil
1 large green sweet pepper, cut into thin strips (1 cup)
1 medium onion, cut into thin wedges
2 cups shredded cooked leftover beef or pork
1 14-ounce can beef broth
1 ½ tsp dried Italian seasoning, crushed
¼ tsp ground black pepper
4 French rolls, split and toasted
Directions
1 In a large saucepan, melt butter over medium heat. Add sweet pepper and onion; cook and stir about 10 minutes or until tender. Stir in beef, broth, Italian seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
2 Using a slotted spoon, divide meat and vegetables among French rolls. If desired, top with cheese. Skim fat from cooking liquid. Serve sandwiches with bowls of cooking liquid for dipping. Makes 4 sandwiches.
Crispy Fish and Peppers
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=10
$2.18 per serving
makes 4 servings
20 min
Ingredients
1 lbs fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia)
¾ cup buttermilk
1 egg
1 tps Cajun seasoning
1 cup all-purpose flour
3 Tbs vegetable oil
1 cup sliced and/or chopped miniature sweet peppers
1 lemon, cut up
Directions
1 Rinse fish and pat dry with paper towels.
2 In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice.
3 Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels.
4 Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.
5 Serve fish with peppers and lemon. Makes 4 servings.
Vegetarian Gumbo
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=11
$1.50 per serving
makes 6 servings
prep: 10 min
cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
Ingredients
2 15-ounce cans black beans, rinsed and drained
1 28-ounce can diced tomatoes, undrained
1 16-ounce package frozen sweet pepper and onion stir-fry vegetables
2 cups frozen cut okra
2 tsp Cajun seasoning
3 cups hot cooked white or brown rice
Directions
1 In a 3 1/2- to 4 1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, frozen okra, and Cajun seasoning.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Ladle gumbo into shallow bowls over hot cooked rice. If desired, sprinkle with green onions.
Fall Vegetable Fajitas
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=12
$1.25 per serving
Serving Size:1 soft shell fajita tacos
Prep:20 mins
Marinate:2 hrs
Grill:8 mins to 10 mins
Ingredients
3 Tbs chili-lime hot sauce
2 tsp vegetable oil
1tsp dried marjoram, crushed
1 green sweet peppers, cut into strips
½ large red onion, sliced
1 medium-size zucchini, halved lengthwise and sliced
8 ounces boneless beef chuck eye steak, cut into very thin slices
⅛ tsp black pepper
6 8-inch flour tortillas
2 Tbs cilantro snipped
Directions
1 In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
2 Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
3 Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.
Lentil and Vegetable Khichdi
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients:
1/2 cup uncooked whole or split lentils 2 cups yogurt
1/2 cup uncooked rice
1 tbsp butter
1/2 tsp cumin seeds
2 whole cloves
25 mm (1") stick cinnamon
1 bay leaf
1/2 cup cauliflower florets
1/2 cup chopped eggplant
1/2 cup peeled and chopped potatoes
1/2 cup chopped onions
1/4 cup chopped green beans
1/4 cup green peas
1/2 tsp turmeric powder
1 tsp cayenne powder
salt to taste
Method:
1. Clean, wash and soak the lentils and rice for 10 to 15 minutes in enough water to cover. Drain and set aside.
2. Heat the butter and add the cumin seeds, cloves, cinnamon and bay leaf.
3. When the cumin seeds crackle, add all the vegetables, turmeric powder, and cayenne powder and sauté on a medium flame for 3 to 4 minutes.
4. Add the rice, lentils and salt and sauté on a medium flame for another 2 minutes.
5. Add 4 cups of hot water, mix well and cook tightly covered for 20-30 minutes, until mushy but still moist.
6. Mix well and serve with yogurt on the side.
Slow Cooker Sesame Broccoli and Mushrooms
Ingredients:
3 cups broccoli florets, fresh or frozen and thawed
250 gr (about 2-3 cups) of white mushrooms, whole or quartered
1/4 cup good soy sauce
2 Tbs olive oil
1 Tbsp pure maple syrup or honey
1 tsp sesame oil
1 Tbsp crushed garlic or garlic paste
1tsp ginger paste
Sesame seeds for serving
Preparation:
1. Rinse broccoli (if fresh) and place with the mushrooms in the bottom of the slow cooker.
2. Mix together the sauce ingredients and pour on top of veggies. Mix well.
3. Close the lid and cook on HIGH for two hours.
4. Sprinkle with sesame seeds and serve, on top of rice or noodles.
Tomato and Potato Rasa
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients:
3 – 4 medium tomatoes
3 – 4 medium potatoes
½ tsp turmeric
pinch of asafetida (hing)
salt to taste
Method:
1. Clean, wash and dice the tomatoes and potatoes. Transfer into covered pot, including all juices.
2. Stir in the turmeric, asafetida and salt.
3. Add 2 cups of hot water, mix well and cook on medium for 40 minutes.
4. Mix well and serve with rice.
Afghan Kadu Bouranee
Ingrediants:
2 pound pumpkin, gutted, peeled and cut into cubes (butternut squash can be used if pumpkin is out of season)
3 garlic cloves, finely minced
1/2 teaspoon fresh ginger root, finely minced
1 teaspoon ground coriander seed
1/4 cup olive oil
Sea salt to taste
2 Tbsp tomato paste
1/3 cup sugar
1 cup water
Yogurt Sauce
1 cup plain yogurt
2 garlic cloves, finely minced
2-3 fresh mint leaves, finely chopped
1/4 teaspoon sea salt
Directions:
1. Heat olive oil in a large skillet over a medium-high heat. When hot, add cubed pumpkin (should sizzle) and cook for 5-7 minutes, tossing pumpkin cubes every minute or so.
2. Once pumpkin is lightly browned on the edges, add 1/2 teaspoon of ground coriander seed. Turn heat to low.
3. In a medium bowl, mix together tomato paste, sugar, 1/2 teaspoon ground coriander seed, 1 teaspoon sea salt, 2 cloves of minced garlic and 1/2 teaspoon of minced ginger. Then stir in one cup of water.
4. Stir this sweet tomato sauce into the cooked pumpkin, and simmer over low heat until all the liquid has cooked up – approximately 20 minutes.
Yogurt Sauce Directions:
1. In a medium bowl, beat yogurt with a fork until creamy, then stir in the minced garlic and sea salt.
2. Drizzle yogurt over cooked pumpkin. Sprinkle the chopped mint leaves on top
Chopped Greek salad with pita chips
Ingredients:
2 pitas
4 Tbs olive oil
2 Tbs red wine vinegar
½ tsp dried oregano
Kosher salt and black pepper
1 small head of iceberg lettuce, chopped (about 8 cups)
1 pint grape tomatoes, halved
1 green ball pepper, cut into bite-sized pieces
½ English cucumber, sliced
½ red onion, chopped
1 15.5-ounce can chickpeas, rinsed and coarsely chopped
4 oz Feta, crumbled (1 cup)
Directions:
• Heat oven to 350 degrees F. Place the pita halves cut-side up on a baking sheet, brush with 1 Tbs of the oil, and bake until golden crisp, 4 to 6 minutes. Let cool, then break into pieces.
• In a large bowl, whisk together the vinegar, oregano, the remaining 3 Tbs of oil, ½ tsp salt, and ¼ tsp black pepper. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if desired, and toss to combine.
Chicken nicoise salad
Ingredients:
½ lbs green beans, trimmed
½ lbs baby potatoes (about 8), halved
4 large eggs
6 cups mixed greens
1 ½ cups shredded rotisserie chicken
½ small red onion, sliced
½ cup cured black olives
3 Tbs red wine vinaigrette
Directions:
• Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes; run under cold water to cool
• stream the potatoes until tender, 10 to 12 minutes
• meanwhile, place the eggs in a large saucepan and add enough cold water to cover by 1 inch; bring to a boil. Remove the saucepan from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool. Peel and halve the eggs.
• Divide the greens among plates and top with the beans, potatoes, eggs, chicken, onion, and olives. Drizzle with the vinaigrette.
Corn Soup:
$1.25 per serving
serves four-six
Ingredients:
4 cups corn, canned or frozen
1 Tbs butter
1 onion, finely chopped
2 sticks celery, finely chopped
1 green or red bell pepper, finely chopped
1 small potato, diced
4 cloves garlic, finely chopped
1 Tbs cornmeal or flour
Broth:
5 cups of vegetable broth or chicken stock
Directions:
Melt the butter in a large pot on medium heat. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes.
Take the lid off the pot and add garlic. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot.
Let the vegetables cook, stirring occasionally, for about 5 minutes. they should be lightly browned and soft, although the potatoes will not be fully cooked yet.
Add the corn and cornmeal or flour to the pot and stir. Cover with about 5 cups of broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes.
Pasta with Eggplant and Tomato
$2.50 per serving
2 servings
Ingredients:
1 ½ lb pasta
2 Tbs olive oil
1 large eggplant, cubed
4 cloves garlic, finely chopped
½ tsp chili flakes
2 cups canned tomatoes, finely diced
¼ cup Romano or Parmesan, freshly grated
salt and pepper
Directions:
Put a pot of water on high heat and add a good shake of salt. Bring to a boil and cook the pasta according to package instructions.
While the waters coming to a boil, slash the olive oil into a wide pan on medium high heat. Let it get hot. Add the eggplant cubes and sprinkle them with salt, then cook for about five minutes. If the eggplant starts to look to dry, add a bit of water.
Once the cubes are a little brown on all sides, add the garlic and chili flakes and stir. Add the tomatoes and cook for about 15 minutes, stirring occasionally. Again, if it looks too dry, add a bit of water. Everything will shrink up and become a sort of loose, thick sauce. Add half the cheese.
Once the pasta is cooked, drain it and add it to the saucepan. toss everything together, then turn off the heat. Add salt and pepper to taste.
Vegetable Jambalaya
$0.65 per serving
serves six
Ingredients:
2 Tbs vegetable oil
2 Tbs medium onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
½ small green chili, finely chopped
2 large tomatoes, chopped
2 bay leaves
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
½ tsp dried thyme
½ tsp dried oregano
1 tsp salt
1 tsp pepper
1 tsp soy sauce
¾ cup long grain rice
3 cups vegetable broth or chicken stock
Directions:
Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juice release.
Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes.
Vegetable Quiche, Hold the Crust
$1.50 per serving
serves 4
Ingredients:
1 tbsp butter
1 large onion, sliced into half moons
3-4 cups chopped vegetables
8 eggs
1 cup milk
1 cup cheddar or other cheese, grated
1 tsp salt
½ tsp black pepper
Directions:
Set the oven to 400 °F.
There are two ways to make this quiche. If you have a cast-iron or other ovenproof skillet, you can make the quiche right in the skillet. This cuts down on dishes. Otherwise, start with a regular skillet and later transfer everything to a pie plate to bake.
Melt the butter in a skillet over medium heat. Add your onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, simply remove it from the heat and spread the onions evenly across the bottom. Otherwise, butter a pie plate and scoop the onions into it, creating an even layer on the bottom. The onions add a crust-like texture and a bit of crunch.
A note on vegetables: For things like broccoli, cauliflower or winter squash, I suggest steaming or cooking them before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, zucchini, spinach or any other quick-cooking vegetable, just use them fresh.
Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full.
In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the free spaces.
Bake the quiche in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked.
Let the quiche cool for about 20 minutes, then slice into wedges and serve with a side salad.
Better Homes and Gardens
$.43 per serving
Prep:20 mins
Cook:8 mins to 10 mins
makes 2 servings
Ingredients:
½ medium red or green sweet pepper, seeded and cut into bite-size strips
½ medium onion, halved and thinly sliced
2 teaspoons vegetable oil
4 6-inch white corn tortillas
Nonstick cooking spray
½ cup shredded Monterey Jack cheese (2 ounces)
2 thin slices tomato
1 Tablespoons snipped fresh cilantro
Light dairy sour cream
Directions
1 In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
2 Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
3 Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
Chili-Pasta Skillet
Better Homes and Gardens
$1.61 per serving
makes 6 servings
prep:10 min
cook:25 min
Ingredients
1 lb lean ground beef
¾ cup chopped onion
1 can red kidney beans or black beans rinsed and drained
1 can diced tomatoes, undrained
1 can tomato sauce
½ cup dried elbow macaroni (2 ounces)
1 (4 ounce) can diced green chile peppers, drained
2 teaspoons chili powder
½ teaspoon garlic salt
½ cup shredded Monterey Jack or cheddar cheese (2 ounces)
Directions
1 In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2 Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chile peppers, chili powder, and garlic salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
Spaghetti with Tomatoes & Shrimp
Better Homes and Gardens
$2.58 per serving
makes 4 servings
takes 35 min
Ingredients
8 oz dried whole wheat or 50 percent whole wheat spaghetti
1 Tablespoon olive oil
12 oz medium (peeled and deveined) shrimp
3 cloves garlic, minced
2 cans whole tomatoes with juice, chopped
3 Tablespoons tomato paste
1 Tablespoons chopped fresh basil or 1 teaspoon dried basil
1 Tablespoons chopped fresh oregano or 1 teaspoon dried oregano
1 Tablespoons drained capers
¼ tsp red pepper flakes
Chopped fresh basil (optional)
Directions
1 In a medium saucepan cook pasta according to package directions. Drain.
2 Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.
3 Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. Serve over pasta.
RECIPE 4:
http://www.bhg.com/recipe/easy-pasta-primavera-1/
$1.15 per serving
makes 4 servings (1 cup per serving)
takes 20 min
Easy Pasta Primavera
Ingredients
8 oz
dried wagon wheel pasta
1
16 ounce package desired frozen mixed vegetables
1/2
of an 8-ounce tub cream cheese spread with chive and onion
¼ cup
milk
Salt and ground black pepper
Finely shredded Parmesan cheese
Directions
1 In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.
2 Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.
Chicken with Parmesan Noodles
$2.10 per serving
takes 20 min
makes 6 servings
http://www.bhg.com/recipe/chicken/chicken-with-parmesan-noodles/
Ingredients
1 9-ounce package refrigerated angel hair pasta
4 large carrots, thinly sliced
2 Tbs butter
1 ½ lbs skinless, boneless chicken breast halves
6 Tbs purchased basil pesto
¼ cup finely shredded Parmesan cheese
Directions
1 Cook pasta according to package directions.
2 Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
3 Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
Fish Tostadas with Chili Lime Cream
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=7
$2.82 per serving
makes 4 servings
takes 20 min
Ingredients:
1 lb fresh tilapia or cod fillets
½ tsp chili powder
1 lime, halved
½ cup sour cream
½ tsp garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Directions
1 Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
2 Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.
Beef and Black Bean Chili
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=8
$1.36 per serving
makes 8 servings
prep: 25 min
Cook:8 hrs to 10 hrs (low) or 4 to 5 hours (high)
Ingredients
12 oz ground beef
1 large onion, chopped
1 green sweet pepper, chopped
3 cloves garlic, minced
2 15-ounce can black beans, rinsed and drained
1 28-ounce can diced tomatoes
¾ cup beef broth
2 Tbs unsweetened cocoa powder
2 Tbs hot chili powder
1 Tbs ground cumin
1 Tbs smoked paprika
Directions
1 In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, beans, broth, cocoa powder, chili powder, cumin, and paprika.
2 Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.
Italian-Style French Dips
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=9
$1.26 per serving
4 servings (4 sandwiches)
takes 25 min
Ingredients:
2 Tbs butter, margarine, or vegetable oil
1 large green sweet pepper, cut into thin strips (1 cup)
1 medium onion, cut into thin wedges
2 cups shredded cooked leftover beef or pork
1 14-ounce can beef broth
1 ½ tsp dried Italian seasoning, crushed
¼ tsp ground black pepper
4 French rolls, split and toasted
Directions
1 In a large saucepan, melt butter over medium heat. Add sweet pepper and onion; cook and stir about 10 minutes or until tender. Stir in beef, broth, Italian seasoning, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
2 Using a slotted spoon, divide meat and vegetables among French rolls. If desired, top with cheese. Skim fat from cooking liquid. Serve sandwiches with bowls of cooking liquid for dipping. Makes 4 sandwiches.
Crispy Fish and Peppers
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=10
$2.18 per serving
makes 4 servings
20 min
Ingredients
1 lbs fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia)
¾ cup buttermilk
1 egg
1 tps Cajun seasoning
1 cup all-purpose flour
3 Tbs vegetable oil
1 cup sliced and/or chopped miniature sweet peppers
1 lemon, cut up
Directions
1 Rinse fish and pat dry with paper towels.
2 In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice.
3 Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels.
4 Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.
5 Serve fish with peppers and lemon. Makes 4 servings.
Vegetarian Gumbo
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=11
$1.50 per serving
makes 6 servings
prep: 10 min
cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
Ingredients
2 15-ounce cans black beans, rinsed and drained
1 28-ounce can diced tomatoes, undrained
1 16-ounce package frozen sweet pepper and onion stir-fry vegetables
2 cups frozen cut okra
2 tsp Cajun seasoning
3 cups hot cooked white or brown rice
Directions
1 In a 3 1/2- to 4 1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, frozen okra, and Cajun seasoning.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Ladle gumbo into shallow bowls over hot cooked rice. If desired, sprinkle with green onions.
Fall Vegetable Fajitas
http://www.bhg.com/recipes/healthy/dinner/cheap-heart-healthy-dinner-ideas/#page=12
$1.25 per serving
Serving Size:1 soft shell fajita tacos
Prep:20 mins
Marinate:2 hrs
Grill:8 mins to 10 mins
Ingredients
3 Tbs chili-lime hot sauce
2 tsp vegetable oil
1tsp dried marjoram, crushed
1 green sweet peppers, cut into strips
½ large red onion, sliced
1 medium-size zucchini, halved lengthwise and sliced
8 ounces boneless beef chuck eye steak, cut into very thin slices
⅛ tsp black pepper
6 8-inch flour tortillas
2 Tbs cilantro snipped
Directions
1 In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
2 Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
3 Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.
Lentil and Vegetable Khichdi
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients:
1/2 cup uncooked whole or split lentils 2 cups yogurt
1/2 cup uncooked rice
1 tbsp butter
1/2 tsp cumin seeds
2 whole cloves
25 mm (1") stick cinnamon
1 bay leaf
1/2 cup cauliflower florets
1/2 cup chopped eggplant
1/2 cup peeled and chopped potatoes
1/2 cup chopped onions
1/4 cup chopped green beans
1/4 cup green peas
1/2 tsp turmeric powder
1 tsp cayenne powder
salt to taste
Method:
1. Clean, wash and soak the lentils and rice for 10 to 15 minutes in enough water to cover. Drain and set aside.
2. Heat the butter and add the cumin seeds, cloves, cinnamon and bay leaf.
3. When the cumin seeds crackle, add all the vegetables, turmeric powder, and cayenne powder and sauté on a medium flame for 3 to 4 minutes.
4. Add the rice, lentils and salt and sauté on a medium flame for another 2 minutes.
5. Add 4 cups of hot water, mix well and cook tightly covered for 20-30 minutes, until mushy but still moist.
6. Mix well and serve with yogurt on the side.
Slow Cooker Sesame Broccoli and Mushrooms
Ingredients:
3 cups broccoli florets, fresh or frozen and thawed
250 gr (about 2-3 cups) of white mushrooms, whole or quartered
1/4 cup good soy sauce
2 Tbs olive oil
1 Tbsp pure maple syrup or honey
1 tsp sesame oil
1 Tbsp crushed garlic or garlic paste
1tsp ginger paste
Sesame seeds for serving
Preparation:
1. Rinse broccoli (if fresh) and place with the mushrooms in the bottom of the slow cooker.
2. Mix together the sauce ingredients and pour on top of veggies. Mix well.
3. Close the lid and cook on HIGH for two hours.
4. Sprinkle with sesame seeds and serve, on top of rice or noodles.
Tomato and Potato Rasa
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients:
3 – 4 medium tomatoes
3 – 4 medium potatoes
½ tsp turmeric
pinch of asafetida (hing)
salt to taste
Method:
1. Clean, wash and dice the tomatoes and potatoes. Transfer into covered pot, including all juices.
2. Stir in the turmeric, asafetida and salt.
3. Add 2 cups of hot water, mix well and cook on medium for 40 minutes.
4. Mix well and serve with rice.
Afghan Kadu Bouranee
Ingrediants:
2 pound pumpkin, gutted, peeled and cut into cubes (butternut squash can be used if pumpkin is out of season)
3 garlic cloves, finely minced
1/2 teaspoon fresh ginger root, finely minced
1 teaspoon ground coriander seed
1/4 cup olive oil
Sea salt to taste
2 Tbsp tomato paste
1/3 cup sugar
1 cup water
Yogurt Sauce
1 cup plain yogurt
2 garlic cloves, finely minced
2-3 fresh mint leaves, finely chopped
1/4 teaspoon sea salt
Directions:
1. Heat olive oil in a large skillet over a medium-high heat. When hot, add cubed pumpkin (should sizzle) and cook for 5-7 minutes, tossing pumpkin cubes every minute or so.
2. Once pumpkin is lightly browned on the edges, add 1/2 teaspoon of ground coriander seed. Turn heat to low.
3. In a medium bowl, mix together tomato paste, sugar, 1/2 teaspoon ground coriander seed, 1 teaspoon sea salt, 2 cloves of minced garlic and 1/2 teaspoon of minced ginger. Then stir in one cup of water.
4. Stir this sweet tomato sauce into the cooked pumpkin, and simmer over low heat until all the liquid has cooked up – approximately 20 minutes.
Yogurt Sauce Directions:
1. In a medium bowl, beat yogurt with a fork until creamy, then stir in the minced garlic and sea salt.
2. Drizzle yogurt over cooked pumpkin. Sprinkle the chopped mint leaves on top
Chopped Greek salad with pita chips
Ingredients:
2 pitas
4 Tbs olive oil
2 Tbs red wine vinegar
½ tsp dried oregano
Kosher salt and black pepper
1 small head of iceberg lettuce, chopped (about 8 cups)
1 pint grape tomatoes, halved
1 green ball pepper, cut into bite-sized pieces
½ English cucumber, sliced
½ red onion, chopped
1 15.5-ounce can chickpeas, rinsed and coarsely chopped
4 oz Feta, crumbled (1 cup)
Directions:
• Heat oven to 350 degrees F. Place the pita halves cut-side up on a baking sheet, brush with 1 Tbs of the oil, and bake until golden crisp, 4 to 6 minutes. Let cool, then break into pieces.
• In a large bowl, whisk together the vinegar, oregano, the remaining 3 Tbs of oil, ½ tsp salt, and ¼ tsp black pepper. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if desired, and toss to combine.
Chicken nicoise salad
Ingredients:
½ lbs green beans, trimmed
½ lbs baby potatoes (about 8), halved
4 large eggs
6 cups mixed greens
1 ½ cups shredded rotisserie chicken
½ small red onion, sliced
½ cup cured black olives
3 Tbs red wine vinaigrette
Directions:
• Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes; run under cold water to cool
• stream the potatoes until tender, 10 to 12 minutes
• meanwhile, place the eggs in a large saucepan and add enough cold water to cover by 1 inch; bring to a boil. Remove the saucepan from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool. Peel and halve the eggs.
• Divide the greens among plates and top with the beans, potatoes, eggs, chicken, onion, and olives. Drizzle with the vinaigrette.
Corn Soup:
$1.25 per serving
serves four-six
Ingredients:
4 cups corn, canned or frozen
1 Tbs butter
1 onion, finely chopped
2 sticks celery, finely chopped
1 green or red bell pepper, finely chopped
1 small potato, diced
4 cloves garlic, finely chopped
1 Tbs cornmeal or flour
Broth:
5 cups of vegetable broth or chicken stock
Directions:
Melt the butter in a large pot on medium heat. Add onion, celery, bell pepper, and potato, then stir. Cover the pot and let everything fry and steam for about 5 minutes.
Take the lid off the pot and add garlic. Stir the vegetables, using a splash of water or broth to free any that get stuck to the bottom of the pot.
Let the vegetables cook, stirring occasionally, for about 5 minutes. they should be lightly browned and soft, although the potatoes will not be fully cooked yet.
Add the corn and cornmeal or flour to the pot and stir. Cover with about 5 cups of broth and bring to a boil, then turn the heat down to low and simmer for about 30 minutes.
Pasta with Eggplant and Tomato
$2.50 per serving
2 servings
Ingredients:
1 ½ lb pasta
2 Tbs olive oil
1 large eggplant, cubed
4 cloves garlic, finely chopped
½ tsp chili flakes
2 cups canned tomatoes, finely diced
¼ cup Romano or Parmesan, freshly grated
salt and pepper
Directions:
Put a pot of water on high heat and add a good shake of salt. Bring to a boil and cook the pasta according to package instructions.
While the waters coming to a boil, slash the olive oil into a wide pan on medium high heat. Let it get hot. Add the eggplant cubes and sprinkle them with salt, then cook for about five minutes. If the eggplant starts to look to dry, add a bit of water.
Once the cubes are a little brown on all sides, add the garlic and chili flakes and stir. Add the tomatoes and cook for about 15 minutes, stirring occasionally. Again, if it looks too dry, add a bit of water. Everything will shrink up and become a sort of loose, thick sauce. Add half the cheese.
Once the pasta is cooked, drain it and add it to the saucepan. toss everything together, then turn off the heat. Add salt and pepper to taste.
Vegetable Jambalaya
$0.65 per serving
serves six
Ingredients:
2 Tbs vegetable oil
2 Tbs medium onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
½ small green chili, finely chopped
2 large tomatoes, chopped
2 bay leaves
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
½ tsp dried thyme
½ tsp dried oregano
1 tsp salt
1 tsp pepper
1 tsp soy sauce
¾ cup long grain rice
3 cups vegetable broth or chicken stock
Directions:
Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown.
Add the rest of the ingredients except for the rice and broth. Let everything cook for about 1 minute to let some of the tomato juice release.
Add the rice and slowly pour in the broth. Reduce the heat to medium and let the dish cook until the rice absorbs all the liquid. It should take about 20 to 25 minutes.
Vegetable Quiche, Hold the Crust
$1.50 per serving
serves 4
Ingredients:
1 tbsp butter
1 large onion, sliced into half moons
3-4 cups chopped vegetables
8 eggs
1 cup milk
1 cup cheddar or other cheese, grated
1 tsp salt
½ tsp black pepper
Directions:
Set the oven to 400 °F.
There are two ways to make this quiche. If you have a cast-iron or other ovenproof skillet, you can make the quiche right in the skillet. This cuts down on dishes. Otherwise, start with a regular skillet and later transfer everything to a pie plate to bake.
Melt the butter in a skillet over medium heat. Add your onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, simply remove it from the heat and spread the onions evenly across the bottom. Otherwise, butter a pie plate and scoop the onions into it, creating an even layer on the bottom. The onions add a crust-like texture and a bit of crunch.
A note on vegetables: For things like broccoli, cauliflower or winter squash, I suggest steaming or cooking them before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, zucchini, spinach or any other quick-cooking vegetable, just use them fresh.
Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full.
In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the free spaces.
Bake the quiche in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked.
Let the quiche cool for about 20 minutes, then slice into wedges and serve with a side salad.