Answers to Everyday Questions : What are the best foods to cook on a low budget?

What are the best foods to cook on a low budget?

7 Responses to “What are the best foods to cook on a low budget?”

1. PoohBearPenguin said :
   May 9th, 2011 at 7:41 pm

   Stews, soups. casseroles, anything you can put in a slow cooker or crock pot (get one of these – $30 at Walmart.)

   Anything that uses cheaper, tough pieces of meat is great because you can put them in the slow cooker with some large chunks of raw vegetables, and in 8 hours, the meat will be incredibly tender and tasty. This can be done while you’re at work as well so that by the time you come home, dinner is ready.

   Also, check out beans. Cheap, tasty, filling, healthy, and cheap. Oh and they work well in the slow cooker.
2. Ann said :
   May 9th, 2011 at 8:28 pm

   chili
   chicken and dumplings
   hamburger casseroles
   casseroles with rice
   tuna casseroles
   chicken stir fry
   biscuits and gravy
   potato soup
3. jenb0488 said :
   May 9th, 2011 at 8:44 pm

   try different casseroles…

   frozen vegetables such as corn, carrots, peas, etc. are actually pretty cheap… and they are fresher than canned and lower in calories as well

   you mentioned pasta and hamburger helper is cheap and theres so many different kinds you could change it up a lot

   or you could bake stuff… bake your own healthy or favorite muffins, granola bars, fruit bars, whatever…

   make chicken salad and eat it as that or as a sandwich throughout the week?
4. pojme said :
   May 9th, 2011 at 8:51 pm

   Tacos are great and the leftover make a great salad and nachos for snacks.

   Roast chicken is great because you can turn the leftovers into salad, sandwiches and/or add it to pasta or rice for a new dish.
5. saj said :
   May 9th, 2011 at 9:35 pm

   mhm i think u r in grt budget problem………………

   okay her is some of the recpes which will help u to use the left overs…..

   sandwiches..stuffed roti….masala bread n masala roti..r some gud recpe to use ur left over side dish

   curd rice…egg rice…….lemon rice………..tamarind rice……..tomato rice n cocnut rice/…..etcs r thre to use ur left over rice
6. smdiner said :
   May 9th, 2011 at 9:52 pm

   Cheeseburger Macaroni —

   1 lb. ground beef
   1/4 onion, minced
   1 cloves garlic, minced
   14 1/2 oz. can diced tomatoes
   2 cups raw macaroni, (cook according to package directions and drain)
   1 can Campbells Cheddar cheese soup
   salt & pepper to taste

   Saute the onion and garlic in a little olive oil. Add the ground beef and brown. Add the diced tomatoes, including the liquid in the can. Simmer until the liquid is mostly reduced…5 to 10 minutes. Stir in the macaroni and Cheddar cheese soup. Heat through.

   You can always add more cooked macaroni if you need to stretch the dish a bit.
   —–
   Spaghetti Pizza:
   A Kid Favorite:
   1 pound box spaghetti noodles
   1/2 cup milk
   1 large egg
   1 Jar Marinara Sauce
   1 pound lean ground beef
   2 cups shredded mozzarella cheese
   13 x 9 glass baking dish

   In a large stock pot boil water to cook spaghetti, follow package directions. Drain. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well.

   While spaghetti is cooking brown lean ground beef in large saute pan. Drain excess fat, return to pan and add the marinara sauce. Simmer on low.

   Lightly grease a 13 x 9 glass baking dish. Pour spaghetti into dish, top with meat mixture and spread cheese on top. Bake for 20-25 minutes uncovered or until cheese has melted.

   You could use a mild sausage or turkey sausage for a different twist.

   —–

   Italian Appetizer Bites

   2 packages (8 oz each) refrigerated crescent rolls
   ½ pound sliced deli salami
   ½ pound sliced deli ham
   ½ pound slide deli provolone cheese
   7 eggs
   1 cup parmesan cheese
   2 jars (12 ounces each) roasted red peppers, drained

   MAKES: 32 pieces. PREP: 15 minutes.
   BAKE: at 350° for 60 minutes.

   Heat oven to 350°. Coat 13x9x2” glass pan with nonstick cooking spray. Unroll 1 package of the crescent rolls and line the bottom of the pan. Pinch seams together.

   Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 eggs and the parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture & peppers. Top with remaining package of crescent rolls.

   Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350° for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares & serve.

   —–

   Bread Dip

   1/2 cup mayo
   2 cups sour cream
   1 lbs corned beef, chopped fine
   2 tsp beau monde spice
   2 tsp dill weed
   2 tbls chopped onion
   2 tbls dried parsley

   Mix all together and refrigerate at least 2 hours.

   I loaf of round, pumpernickel bread. Hollow out the bread into a bowl, cutting the pieces into dipping size. Put the dip into the hollowed out bowl.
   —

   *Grilled Camembert Cheese with Peach hors devours

   2 lbs. fresh diced peaches
   1/2 cup diced onion
   1/2 cup Red Bell Pepper
   1/4 cup raisins
   1 jalapeno pepper (diced and seeded)
   2 slices fresh or candied ginger
   2 Tbsp. seeded, diced lemon including the rind
   3 Tbsp. cider vinegar (to taste)
   3 Tbsp. Brown sugar (or more to taste)
   1/2 tsp cinnamon
   1/8 tsp allspice
   1/8 tsp cloves

   Simmer until peaches are soft 10-15 minutes. Refrigerate.
   Cut off top rind of the cheese.
   Spread the cheese with 1/4 cup chopped nuts.
   Grill the cheese over a cedar plank 12 -20 minutes.
   Top with the peach chutney.Serve with your favorite crackers or bread chunks.
   —–
   White cheese chicken lasagna – It has a white cheese sauce that’s wonderful!

   INGREDIENTS

   9 lasagna noodles
   1/2 cup butter
   1 onion, chopped
   1 clove garlic, minced
   1/2 cup all-purpose flour
   1 teaspoon salt
   2 cups chicken broth
   1 1/2 cups milk
   4 cups shredded mozzarella cheese, divided
   1 cup grated Parmesan cheese, divided
   1 teaspoon dried basil
   1 teaspoon dried oregano
   1/2 teaspoon ground black pepper
   2 cups ricotta cheese
   2 cups cubed, cooked chicken meat
   2 (10 ounce) packages frozen chopped spinach, thawed and drained
   1 tablespoon chopped fresh parsley
   1/4 cup grated Parmesan cheese for topping

   DIRECTIONS

   Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

   Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.

   Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

   Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arr
7. Chetak. said :
   May 9th, 2011 at 10:40 pm

   Rice dishes.