Cooking on a Budget: Whip Up These 10 Family Friendly Meals, All Under $10!

Tomato Soup With Roasted Chickpeas

The chickpeas topping this hearty soup add plenty of filling protein to the meal.

Ingredients
1 red bell pepper, halved lengthwise, stem and seeds removed
3 tbsp olive oil, divided
8 garlic cloves, divided

1/4 cup heavy whipping cream
1 28-oz can no-salt-added whole peeled tomatoes, crushed
1/2 tsp smoked paprika
3/8 tsp salt, divided

1/4 tsp ground red pepper
2 oz country ham, finely chopped

1 15.5-oz can organic chickpeas, rinsed and drained
1/4 tsp ground cumin 

1/4 cup chopped fresh flat-leaf parsley 

2 tbsp sliced almonds, toasted and chopped

Instructions
1. Preheat broiler.

2. Place bell pepper halves, skin side up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a zip-top bag; let stand 10 minutes. Remove charred skin.


3. Reduce oven to 450 degrees.

4. Heat 1 tbsp oil in a saucepan over medium heat. Add 3 garlic cloves; cook
1 minute. Add cream and tomatoes; bring to a simmer. Add paprika, 1/4 tsp each salt and red pepper; simmer 20 minutes, stirring occasionally. Cool 10 minutes. Using a blender, puree tomato mixture and roasted bell pepper.


5. Place remaining 5 garlic cloves, ham and chickpeas in a roasting pan; drizzle with
2 tbsp oil, cumin and 1/8 tsp salt. Toss. Roast 12 minutes, stirring once. Ladle 3⁄4 cup soup into each of 4 bowls; top evenly with chickpea mixture, parsley and almonds.

Serves 4 at $2.15 per serving.

Pork & Sweet Potato Hash

Sweet potatoes and mushrooms give traditional hash a totally new take.

Ingredients
1 lb boneless pork shoulder, trimmed
1/2 tsp kosher salt 

1/2 tsp black pepper

Cooking spray 

3 1/2 cups fat-free, low-sodium chicken broth

6 cloves garlic, crushed
1 tbsp olive oil

4 cups peeled, cubed sweet potatoes (about 1 lb)

1 cup chopped onion
1/4 tsp ground red pepper

1 8-oz package cremini mushrooms, quartered

3 tbsp sliced scallions

Instructions
1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan and cook 8 minutes, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low and simmer 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with 2 forks.

2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add potatoes and onion; cook 6 minutes or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook 3 minutes. Add reserved cooking liquid and garlic; bring to a boil. Reduce heat to medium and cook, uncovered, 20 minutes, until liquid nearly evaporates, stirring occasionally. Stir in shredded pork and cook until heated through. Sprinkle with scallions.

Serves 4 at $2.16 per serving.

Cheese Ravioli With Pesto

This stuffed pasta packs a flavor punch; it will have the whole family shouting “Mamma mia!”

Ingredients
1 9-oz package fresh 3-cheese ravioli
1 1/3 cups fresh baby spinach
2/3 cup fresh basil leaves
1/2 tsp salt 

1/4 tsp crushed red pepper 

2 cloves garlic

2 tbsp fat-free, low-sodium chicken broth

2 tbsp olive oil
1 tbsp fresh lemon juice
1 plum tomato, diced

1/2 cup shaved fresh Parmesan cheese
1/3 cup pine nuts, toasted
Fresh basil leaves, for garnish

Instructions
1. Cook ravioli according to package directions and drain.

2. Make pesto: Pulse together spinach, basil, salt, red pepper and garlic in a food processor. With processor running, add broth, olive oil and lemon juice through chute until mixture is smooth.

3. Combine ravioli, pesto and tomato in medium saucepan over medium-high heat; cook 1 minute or until warmed through. Spoon 3⁄4 cup into each of
 4 bowls; sprinkle each with 2 tbsp cheese and about 4 tsp nuts. Garnish with basil leaves, if desired.

Serves 4 at $2.43 per serving.

Mushroom-Stuffed Chicken

Impress family and friends with this simple yet savory mushroom-stuffed chicken.

Ingredients
2 slices day-old white bread, torn
2 large eggs, lightly beaten
1⁄4 cup all-purpose flour
Cooking spray
1⁄4 cup chopped scallions
8 oz mushrooms, sliced
1⁄2 tsp dried thyme
1 clove garlic, minced
1⁄2 cup shredded part-skim mozzarella cheese
3⁄4 tsp salt, divided
1⁄2 tsp black pepper, divided
4 6-oz skinless, boneless chicken breast halves
1 tbsp olive oil

Instructions
1. Preheat oven to 350 degrees.

2. Pulse bread in a food processor to form fine crumbs. Place in a shallow dish. Place eggs in a second shallow dish and flour in a third shallow dish.

3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add scallions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1⁄4 tsp salt and 1⁄4 tsp pepper.

4. Cut a slit in thickest portion of each breast half to form a pocket. Stuff each with 1⁄4 cup mushroom mixture. Sprinkle chicken with remaining 1⁄2 tsp salt and1⁄4 tsp pepper. Dredge chicken in flour. Dip in eggs; dredge in bread crumbs.

5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake 15 minutes or until a thermometer registers 165 degrees.

Serves 4 at $2.49 per serving.

Potato Chip-Crusted Chicken Fingers

Fun for kids — and kids at heart — this chicken is extra-crunchy, thanks to the chips.

Ingredients
6 oz baked potato chips

3⁄4 cup all-purpose flour

1/2 cup 2 percent reduced-fat milk
1 large egg, lightly beaten

4 6-oz skinless, boneless chicken breast halves, cut into strips
1/2 tsp salt
3 tbsp canola oil, divided

Instructions
1. Grind chips in a food processor and place in a shallow dish. Place flour in a shallow dish. Combine the milk and egg in a third shallow dish. Sprinkle chicken with salt; dredge in flour. Dip chicken in egg mixture; dredge in ground chips.

2. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add half the chicken strips; cook 2 minutes per side or until done. Repeat with remaining oil and chicken.

Serves 4 at $2.35 per serving.

Shrimp, Avocado & Grapefruit Salad

Light but filling, this summery seafood salad has a citrusy twist and doesn’t require dressing.

Ingredients
2 1/2 tbsp olive oil, divided

12 oz peeled and deveined medium shrimp
1/2 tsp salt, divided 

1/4 tsp black pepper, divided 

1 grapefruit 

2 tbsp chopped fresh tarragon 

2 tsp brown sugar
1 tsp minced shallots

8 cups chopped romaine lettuce
1 avocado, cut into 12 wedges

Instructions
1. Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan; swirl to coat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. Add shrimp to pan; cook 3 minutes until shrimp are pink, stirring frequently. Remove from pan; keep warm.

2. Peel and section grapefruit over a bowl, reserving 3 tbsp juice. In a large bowl, whisk together grapefruit juice, remaining 2 tbsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, tarragon, brown sugar and shallots. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly.

Serves 4 at $2.48 per serving.

Sesame Soy Meatballs

When loved ones are in the mood for Asian food for lunch, these garlic- and spice-infused meatballs hit the spot.

Ingredients
1/3 cup minced scallions
2 tbsp brown sugar 

3 tbsp lower-sodium soy sauce 

2 tbsp dark sesame oil
1 tbsp chili paste (such as sambal oelek)
1/4 tsp salt
1 lb ground sirloin
Cooking spray

Instructions
1. Preheat oven to 400 degrees.

2. Combine scallions, brown sugar, soy sauce, sesame oil, chili paste, salt and garlic in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into twenty 11/2-inch meatballs.

3. Heat a large cast-iron skillet over medium-high heat. Add half the meatballs to pan; cook 4 minutes, turning to brown on all sides. Arrange browned meatballs in a single layer on a baking sheet coated with cooking spray. Repeat procedure with remaining meatballs. Bake 7 minutes, until meatballs are cooked through.

Serves 4 at $2.50 per serving.

Chicken Satay

These Indonesian-style kebabs are usually served as an appetizer, but they also make a hearty and fun lunch.

Ingredients
For Chicken
12 chicken breast tenders (about 1 1/2 lb)
3 tbsp fresh lime juice
1 tbsp low-sodium soy sauce 

2 tsp fish sauce 

2 cloves garlic, minced
1/2 tsp crushed red pepper
1 tbsp canola oil

For Sauce
3 tbsp low-sodium soy sauce
3 tbsp fresh lime juice

2 tbsp creamy peanut butter
1 tbsp honey

1 tsp grated peeled fresh ginger
1 garlic clove, minced
Cooking spray
Scallions, to serve

Instructions
1. Soak twelve 6-inch wooden skewers in water 30 minutes.


2. While skewers soak, make chicken: Place chicken, lime juice, soy sauce, fish sauce, garlic, pepper and oil in a large zip-top plastic bag; seal and gently shake bag to coat chicken. Marinate in refrigerator 15 minutes.

3. Make sauce: Whisk together soy sauce, lime juice, peanut butter, honey, ginger and garlic in a small bowl. Set aside.


4. Heat a grill or grill pan over medium heat.

5. Remove chicken from bag; discard marinade. Thread each chicken tender onto a skewer. Place chicken on grill coated with cooking spray. Cover and cook until done, 3 minutes a side. Serve with peanut sauce and garnish with scallions, if desired.

Serves 4 at $2.45 per serving.

French Toast PB&J

Can’t choose between peanut butter and jelly or French toast for lunch? Why not combine both for a sweet treat!

Ingredients
2/3 cup 2 percent reduced-fat milk
1 large egg, lightly beaten
1/2 tsp baking powder 

1/2 tsp vanilla extract 

1/8 tsp salt
8 slices whole-wheat sandwich bread
1/2 cup strawberry preserves
6 tbsp creamy peanut butter
1 sliced banana (optional)

1 tbsp canola oil, divided

Instructions
1. In a medium shallow dish, whisk together milk, egg, baking powder, vanilla and salt. Place bread slices on a flat surface. Spread 2 tbsp preserves over each of 4 bread slices and 1 1/2 tbsp peanut butter over each of the remaining 4 bread slices. Assemble sandwiches, adding banana, if using. Carefully dip 2 sandwiches in milk mixture, turning to coat.

2. Heat a large skillet over medium-high heat. Add 1 1/2 tsp canola oil to pan; swirl to coat. Place 2 milk-coated sandwiches in pan; cook until toasted, about 2 minutes per side. Remove from pan. Repeat procedure with remaining oil, remaining 2 sandwiches and milk mixture. Cut each in half diagonally.

Serves 4 at $1.64 per serving.

Grown-Up Grilled Cheese

This veggie-stuffed version of the favorite lunch staple will be a hit with both kids and adults.

Ingredients
Cooking spray
1 cup sliced red onion
1 large clove garlic, minced
1 cup shredded reduced-fat sharp white cheddar cheese
8 slices hearty white bread
2 cups fresh spinach leaves
8 slices tomato
6 slices center-cut bacon, cooked

1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add onion and garlic; cook 10 minutes or until tender and golden brown, stirring occasionally.

2. Sprinkle 2 tbsp cheese over each of
,4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tbsp onion mixture and 11/2 slices bacon. Top each with 2 tbsp cheese; cover with the remaining 4 bread slices.

3. Wipe skillet and return to medium heat. Coat pan with cooking spray. Place sandwiches in pan and cook 3 minutes per side, until bread is golden brown and cheese is melted.

Serves 4 at $2.50 per serving.

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