10 easy cheap recipes

Did you just find out that you have friends over for dinner? You are running out of time, but you don’t want to spend too much on the ingredients. These 10 recipes are life savers.

Servings: 4 – for all the recipes

 

  1. PENNE PASTA WITH VEGETABLES

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Ingredients:

  • ounces penne pasta, dry
  • cups broccoli florets
  • tablespoons olive oil
  • cloves garlic, finely chopped
  • small red onion, sliced thin
  • cups sliced fresh mushrooms
  • cups sliced zucchini
  • 1cup chicken broth
  • teaspoon dried oregano
  • 1teaspoon hot red pepper flakes
  • medium tomatoes, chopped
  • cups fresh spinach, chopped small
  • 1teaspoon grated fresh lemon rind
  • 1teaspoon salt
  • 1teaspoon black pepper
  • 1cup grated Parmesan cheese

 

  1. Cook pasta according to package instructions.
  2. Add broccoli for the last 2 minutes of cooking pasta.
  3. Drain well and transfer to a large bowl.
  4. Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute’ for about 2 minutes, stirring occasionally.
  5. Now add sliced zucchini and continue to saute’ for another 2 minutes, stirring occasionally.
  6. Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
  7. Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
  8. Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
  9. When done, add cooked mixture to pasta/broccoli and toss to coat well.
  10. Season to taste with salt and pepper.
  11. Sprinkle with Parmesan cheese.

Source / Photo

 

2. CHICKEN AND BROCCOLI

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INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • sauce (see below)
  • 1 bunch broccoli, chopped into small florets, stem discarded
  • 1 teaspoon toasted sesame oil
  • 1/2 cup thinly sliced green onions
  • 1 teaspoon toasted sesame seeds

Sauce Ingredients:

  • 2/3 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground ginger
  1. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
  2. While the chicken is cooking, make your sauce. (See below.)
  3. Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened.  Remove from heat and stir in the sesame oil until combined.
  4. Serve warm, garnished with green onions and toasted sesame seeds.  Or transfer to a sealed container and refrigerate for up to 3 days.

THE SAUCE: Whisk all ingredients together in a small bowl until combined.

Source / Photo

 

3. Frittata with Potato

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Ingredients:

  • 1 onion, diced
  • 3-4 small red potatoes (1 to 1 1/2 pounds), diced
  • 1 medium red bell pepper, diced
  • 1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
  • 8 large eggs, whisked until frothy
  • 3 ounces Gouda, cut into cubes
  1. Preheat the oven to 400°F.
  2. Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.
  3. Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.
  4. Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.
  5. Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.

Source / Photo

 

4. Tuna Salad

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Ingredients:

  •  1 baby cos lettuce, leaves torn
  • 200g red grape tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 1 Lebanese cucumber, cut into 2cm cubes
  • 1 green capsicum, cut into 2cm cubes
  •  2/3 cup feta
  •  2/3 cup pitted kalamata olives
  •  2 tablespoons chopped fresh oregano
  •  2 x 185g cans tuna in oil
  •  1/4 cup red wine vinegar
  •  crusty bread, to serve
  1. Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl.
  2. Step 2
    Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine.

Source  / Photo

 

5. Madam Croque

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Ingredients:

  • 2 slices of crusty bread
  • 2 slices of higher-welfare ham
  • 2 slices og cheese , such as Gruyère
  • 1 large free-range egg

BECHAMEL SAUCE

  • 25 g butter
  • 1 tablespoon plain flour
  • 125 ml milk
  • 1 teaspoon Dijon mustard
  • 1 pinch of ground nutmeg

 

  1. For the béchamel, melt half the butter in a small pan. Add the flour and stir over a medium heat until blended.
  2. Gradually add the milk, whisking continuously into a smooth sauce, then simmer gently for 2 to 3 minutes, or until the sauce has thickened.
  3. Add the mustard, nutmeg and sea salt and black pepper to taste. Set aside.
  4. Preheat the grill to high. Lightly toast the bread on both sides under the grill.
  5. Arrange slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese.
  6. Meanwhile, melt the remaining butter in a frying pan over a low heat. Crack in the egg and fry till the white is cooked but the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.

 

6.Noodles

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  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2½ cm piece fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot, cut into matchsticks
  • 1 yellow pepper, deseeded and thinly sliced
  • 100g mangetout, sugarsnaps or frozen peas
  • 2 spring onions, finely chopped
  • 85g beansprout
  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar

 

  1. Cook the noodles according to pack instructions.
  2. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  3. Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  4. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Source / Photo

 

7. Quesadilla de pollo

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Ingredients:

  • 500 gr chicken breast – preferably, choose one that doesn’t expire the next day
  • tortilla
  • tomatoes
  • corn
  • 200 – 250 gr, or as much as you can,Cheddar cheese
  • 2 onions
  • 1 red pepper
  • olive oil
  • pepper powder
  • salt
  • pepper
  • oregano
  • tomatoes sausage with garlic or any sausage you might prefer instead

Cut the chicken breast intro cubes and put them into a skillet with the pepper powder or chili powder, oregano, salt, pepper and anything else that you like. Cut also the tomatoes, the red pepper and the onions, prepare the corn and put the tomato sausage on one half of the tortilla. Put the rest of the ingredients on top of it and don’t forget to shave the cheese on top of everything. Fold the tortilla and let it inside the oven for a few minutes, or put it back in the skillet with some olive oil, on both sides, until heated through. Eat everything!

Photo

 

8. Pork chops

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Ingredients:
  • 4 boneless pork chops, 1 inch thick
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder

 

  1. Preheat an oven to 400 degrees F. Lightly grease a baking sheet.
  2. Rub each pork chop with olive oil.
  3. In a small bowl mix together salt, pepper, paprika, and onion powder. Season all sides of the pork chop with this mix. Place seasoned pork chops onto the prepared baking sheet.
  4. Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees F (which will depend on how thick the pork chops are).Serve hot.

Source / Photo 

 

9. Chicken Livers

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Ingredients:

  • cup flour
  • 1teaspoon red chili pepper flakes
  • 2tablespoons olive oil
  • 1lb chicken liver, cleaned and cut in half
  • 2tablespoons balsamic vinegar
  • 2ounces butter
  • salt and pepper

 

  1. Combine the flour with the chili flakes in a resealable plastic bag.
  2. A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
  3. Repeat with remaining livers.
  4. Heat the oil in a large frying pan.
  5. Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
  6. Remove the livers from the frying pan.
  7. Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
  8. Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
  9. Add the butter, and continue to mix well.
  10. Return the livers to the pan, coating them with the sauce and warming them through.

Source / Photo

 

10. Cheese and Bacon Potatoes

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Ingredients
  • 1/2 pound bacon
  • 3 extra large russet potatoes peeled and chopped into 1/2″-3/4″ pieces, about 6 cups worth
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  • 3 green onions sliced thin

 

  1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it’s a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

Source / Photo

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