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    Taste of Home Affordable Eats: 237 All Time Favorites that Won't Break the Bank
    Taste of Home Affordable Eats: 237 All Time Favorites that Won't Break the Bank
    Taste of Home Affordable Eats: 237 All Time Favorites that Won't Break the Bank
    Ebook336 pages1 hour

    Taste of Home Affordable Eats: 237 All Time Favorites that Won't Break the Bank

    By Taste of Home

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    About this ebook

    Taste of Home Affordable Eats 
    237 All Time Favorites that Won't Break the Bank!

    Save money, beat the clock and fill up on all the foods you crave with Affordable Eats! Think it can’t be done? This new Taste of Home book shows you how to eat right when cash is tight. Chicken Enchiladas, Pizza Casserole, Creamy Fettuccine, Peanut Butter Dump Cake…whip them up with a few bills and some change. You’ll even find bargain breakfasts and inexpensive lunch ideas that cash in on flavor without breaking the bank. 

    Grab a copy of Affordable Eats and start saving today!
    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateFeb 12, 2019
    ISBN9781617657917
    Taste of Home Affordable Eats: 237 All Time Favorites that Won't Break the Bank

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      Book preview

      Taste of Home Affordable Eats - Taste of Home

      MEALS FOR $10

      These budget-friendly meals will feed your family without busting your wallet. Not including basic pantry staples you already have in your arsenal, each dish comes to about $10!

      SLOW COOKER

      THAI COCONUT BEEF

      My husband and I love Thai food, but going out on weeknights can be challenging with our busy schedules. I created this Thai-inspired dinner that can double as a quick and easy lunch for the next day. The beef in this recipe is fantastic, but chicken or pork would be equally good.

      —Ashley Lecker, Green Bay, WI

      PREP: 30 min. • COOK: 7 3/4 hours • MAKES: 10 servings

      1 boneless beef chuck roast (3 lbs.), halved

      1 tsp. salt

      1 tsp. pepper

      1 large sweet red pepper, sliced

      1 can (13.66 oz.) coconut milk

      3/4 cup beef stock

      1/2 cup creamy peanut butter

      1/4 cup red curry paste

      2 Tbsp. soy sauce

      2 Tbsp. honey

      2 tsp. minced fresh gingerroot

      1/2 lb. fresh sugar snap peas, trimmed

      1/4 cup minced fresh cilantro

      Hot cooked brown or white rice

      Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

      1. Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender.

      2. Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with two forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.

      FREEZE OPTION: Place cooled meat mixture in freezer containers and freeze. To use, partially thaw in the refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

      1 CUP: 421 cal., 28g fat (14g sat. fat), 88mg chol., 731mg sod., 12g carb. (7g sugars, 2g fiber), 32g pro.

      OUR TWO CENT$

      Red curry paste, a combination of Asian spices (lemongrass, lime leaves, etc.), can add an amazing flavor punch to your dishes. Look for it in the ethnic aisle of your grocery store.

      FAST FIX

      CHICKEN CORDON BLEU SKILLET

      Here’s a speedy stovetop version of classic chicken cordon bleu. I often toss in sliced mushrooms if I have them on hand. Cooked veggies like broccoli or cauliflower are delicious additions, too.

      —Sandy Harz, Spring Lake, MI

      TAKES: 25 min. • MAKES: 4 servings

      8 oz. uncooked medium egg noodles (about 5 cups)

      1 lb. boneless skinless chicken breasts, cut in 1-in. pieces

      1/2 tsp. pepper

      1 Tbsp. butter

      1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

      1/2 cup shredded Swiss cheese

      1/2 cup cubed fully cooked ham

      1/4 cup water

      Minced fresh parsley

      1. Cook egg noodles according to package directions; drain.

      2. Meanwhile, sprinkle chicken with pepper. In a large skillet, heat butter over medium-high heat; saute the chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in the noodles. Sprinkle with parsley.

      1 1/2 CUPS: 516 cal., 18g fat (8g sat. fat), 147mg chol., 878mg sod., 47g carb. (2g sugars, 3g fiber), 40g pro.

      OUR TWO CENT$

      To make cubed cooked chicken for recipes, simmer some boneless chicken breasts in a little water seasoned with salt, pepper and your favorite herbs. Cool and dice; keep the chicken pieces in the freezer to pull out when needed.

      FAST FIX

      SALMON WITH HORSERADISH PISTACHIO CRUST

      Impress everyone at your table with this elegant but easy salmon. Feel free to switch up the ingredients to suit your tastes. You can substitute scallions for the shallot or try almonds or pecans instead of pistachios. The nutty coating also plays well with chicken and pork.

      —Linda Press Wolfe, Cross River, NY

      TAKES: 30 min. • MAKES: 6 servings

      6 salmon fillets (4 oz. each)

      1/3 cup sour cream

      2/3 cup dry bread crumbs

      2/3 cup chopped pistachios

      1 shallot, minced (about 1/2 cup)

      2 Tbsp. olive oil

      1 to 2 Tbsp. prepared horseradish

      1 Tbsp. snipped fresh dill or 1 tsp. dill weed

      1/2 tsp. grated lemon or orange zest

      1/4 tsp. crushed red pepper flakes

      1 garlic clove, minced

      Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

      1 SALMON FILLET: 376 cal., 25g fat (5g sat. fat), 60mg chol., 219mg sod., 15g carb. (3g sugars, 2g fiber), 24g pro. DIABETIC EXCHANGES: 3 lean meat, 2 fat.

      OUR TWO CENT$

      For best results, be sure to use plain horseradish, not horseradish sauce or creamed horseradish in this recipe. Try 1 Tbsp. horseradish for a nice mild flavor. For a little more bite, increase to 2 or 3 Tbsp.

      PRESSURE COOKER BEEF TIPS

      These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes.

      —Amy Lents, Grand Forks, ND

      PREP: 20 min. • COOK: 15 min. • MAKES: 4 servings

      3 tsp. olive oil

      1 beef top sirloin steak (1 lb.),

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