Budget Menu & Dirt Cheap Recipes General Recipes 15 meals under $5

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    • #270376

      My Mother in law sent this website to me I thought others might find it useful.

      15 Dishes Under $5 – Relish

    • #414058

      What an interesting site, thank you and your mother in law for sharing 🙂

    • #414059

      this is a nice site….thanks!!! and thank MIL!!

    • #414140

      Thanks for sharing! 🙂

    • #414143

      Some very good sounding recipes. Thank you.

    • #414160

      there were a few on there I want to make! Thanks!

    • #414191

      Thanks, this is a great way to cut back and the recipes sound awesome.

    • #414195

      thank-you lady for sharing the web site. sounds like your mil is a sweetie too.

    • #414249
      Avatar for fosterfamily5Lyndie

      There are a couple of recipes there I can’t wait to try. Thanks for sharing!

    • #414256

      I have already forwarded these to 13yo who is learning to make dinner for the family. Some great economical and easy ideas for meal time. Thanks.

    • #414258
      Avatar for fosterfamily5mos

      thanks for sharing, gal! added it to favorites to test those recipes;-)

    • #414268

      Thanks! I’m always looking for cheap recipes!!! 🙂

    • #414321

      Thanks so much for this. I am not a cook and my partner either. So trying to come up with meals is very hard for me.

      This helped so much.

    • #417011

      Thank you for this site. A lot of good meal ideas.

    • #423291

      I do like this site, very much. Always wonderful
      to find new ways to eat well and save money.
      Thank you.

    • #430374

      It just took me to the main website relish. Any help on finding the 15 meals under 15$? Thanks

    • #430381

      It looks as though the article has been taken down. Fortunately I used the free azz program that liss posted ages ago and have them all saved, here they are:

      Articles | Relish.com

      Chipotle Sloppy Joes with Crunchy Coleslaw
      Cool crunchy coleslaw teams with the smoky flavor of chipotle beef to create a taste sensation you’ll never forget.

      Crunchy Coleslaw:
      1/4 cup plain nonfat yogurt
      1 tablespoon light mayonnaise
      2 teaspoons cider vinegar
      1/4 teaspoon hot pepper sauce
      1/8 teaspoon salt
      1 1/2 cups packaged coleslaw mix
      1/2 red bell pepper, cut into 1/8-inch thick strips
      Black pepper

      1 pound ground beef (95% lean)
      1/4 cup chopped onion
      3/4 cup ketchup
      1/2 cup frozen corn
      1/2 cup canned black beans, rinsed, drained
      1/2 cup tomato sauce
      1 to 2 teaspoons minced chipotle peppers in adobo sauce
      1/2 teaspoon ground cumin
      1/4 cup chopped fresh cilantro
      1/4 teaspoon salt
      1/4 teaspoon black pepper
      4 whole wheat hamburger buns, split
      1. To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
      2. Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.
      3. Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches. Serves 4.

      Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006). “Relish the Healthy Table,” July 2006.

      Pasta “Fazool”
      Italian comfort food at its best, this is an easy dinner to make with the kids. My children call this “fazool,” my family’s southern Italian dialect for fagiole (beans). For nutrition and color, we’ve added spinach to our simple family recipe.

      2 tablespoons olive oil
      2 garlic cloves, chopped
      1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
      1 (48-ounce) can fat-free chicken broth
      1 cup ditalini or alphabet pasta
      1 (15 1/2-ounce) can garbanzo beans, drained
      4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
      1/4 cup grated Parmesan cheese
      1. Heat oil in a large saucepan; add garlic, sauté 2 minutes. Add tomatoes, chicken broth, pasta and beans and stir. Simmer, covered, for 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Add spinach and continue cooking, covered, until leaves are tender, about 5 minutes.
      2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) Serves 6 to 8.

      By Joan Cirillo, “Cooking with Kids”
      Nutritional Information
      Per serving: 254 calories, 7g fat, 15g prot., 33g carbs., 5g fiber, 707mg sodium.


      Chunky Black Bean Soup
      Serve the classic soup with crumbled tortilla chips on top.

      1 tablespoon extra-virgin olive oil
      1 medium onion, diced (about 1 cup)
      1 celery rib, diced (about 1/2 cup)
      3 (15 1/2-ounce) cans black beans, rinsed and drained
      1 (14 1/2-ounce) can diced tomatoes with garlic and onion
      1 teaspoon chili powder
      1 teaspoon ground cumin
      1/2 teaspoon kosher salt
      1/4 teaspoon coarse ground black pepper
      3 cups water
      1 tablespoon balsamic vinegar
      1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
      2. Transfer 3 cups beans and liquid to a processor and process to a coarse puree. Return puree to pot, stir in vinegar and heat thoroughly. Serves 6.

      By Jean Kressy, “Good Food Fast,” February 2006


      Black Bean and Rice Burritos

      3/4 cup instant whole grain brown rice
      1 cup water
      1 (15 1/2-ounce) can black beans, rinsed and drained
      2/3 cup plus 6 tablespoons salsa, divided
      3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided
      6 (10-inch) flour tortillas, heated
      6 tablespoons sour cream
      1. In a large saucepan, combine rice, water and beans. Cover and bring to a boil, reduce heat and simmer 10 minutes or until rice is tender. Stir in 2/3 cup salsa.
      2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients. Serves 6.

      By Jean Kressy, “Good Food Fast,” February 2006
      Nutritional Information
      Per serving: 430 calories, 12g fat, 16g prot., 56 carbs., 10g fiber, 981mg sodium.


      Spinach Omelet with Cream Cheese and Feta
      Serve this omelet with fresh tomatoes or sliced red bell peppers.

      1 (10-ounce) package frozen chopped spinach
      3 tablespoons Neufchatel cream cheese, softened
      3 tablespoons 2% low-fat milk
      3 tablespoons crumbled feta
      8 large eggs
      3 tablespoons water
      1/4 teaspoon dried oregano
      1/4 teaspoon kosher salt
      1/8 teaspoon coarse ground black pepper
      1 tablespoon butter, divided
      1 ounce Parmesan cheese, grated
      1. Cook spinach according to package directions; drain well and place in processor. Add cream cheese, milk and feta; process to combine or stir with a spoon.
      2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
      3. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate. Serves 4.

      By Jean Kressy, “Good Food Fast,” February 2006


      Dressed-Up Tomato Soup

      We all know it’s accessories that count. Here, canned tomato soup is outfitted with cheese, sweet grape tomatoes and crispy bacon, taking it from simple to spectacular. It also adds a calcium boost of 600 milligrams—as much as is in 2 cups of milk. Serve with toasted bagels.

      1 (10 1/2-ouce) can condensed tomato soup
      1 can 2% low-fat milk
      10 grape tomatoes, halved
      2 strips bacon, cooked and crumbled
      1 (1-ounce) mozzarella cheese stick, cut into 6 pieces
      1 cup fresh spinach, chopped
      2 ounces grated Parmigiano Reggiano cheese
      1. Place soup in saucepan. Add milk; whisk well. Add tomatoes, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and add bacon, mozzarella cheese and spinach. Ladle into bowl and sprinkle with grated Parmigiano Reggiano. Serves 2.

      Nutritional Information
      Per serving: 387 calories; 15g fat; 23g prot., 39g carbs., 2.5g fiber, 1692mg sodium.


      Mini Stuffed Meatloafs

      1/2 pound lean ground beef
      1/2 teaspoon salt
      1/2 teaspoon garlic powder
      1/2 teaspoon pepper
      1 slice deli ham (1 ounce)
      1 slice mozzarella cheese
      1/4 cup tomato sauce
      1. Preheat oven to 350F.
      2. Combine meat with salt, garlic powder and pepper. Shape to size of a 5-by-3-inch loaf pan.
      2. Make a well down the middle of the meat. Place ham slice in well. Place cheese slice on top of ham. Close ham over cheese. Shape meat over ham. Place in pan and pour tomato sauce over top. Bake 30 minutes. Serves 2.

      Recipe by Linda Franzo, “Relish Cooking with Kids,” May 2007.


      Spanish Tortilla
      Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with prepared salsa.

      2 tablespoons olive oil, divided
      1 small baking potato, peeled
      and thinly sliced
      ½ small yellow onion, thinly sliced
      4 eggs
      ½ teaspoon kosher salt
      Coarsely ground black pepper

      1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
      2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
      3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
      4. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa. Serves 4.

      Recipe by Monica Bhide, Relish Cooking with Kids, “Around the World in 80 plates,” August 2007.
      Nutritional Information
      Per serving: 180 calories, 12g fat, 7g prot., 10g carbs., 1g fiber, 310mg sodium.

      Nutritional Information
      Per serving: 180 calories, 7g fat, 28g prot., 3g carbs., 0g fiber, 1060mg sodium.


      Chicken Fettuccine with Herb Cheese
      2 (14-ounce) cans lower-sodium chicken broth
      8 ounces frozen boneless, skinless chicken breasts
      8 ounces uncooked fettucine noodles, broken in half
      1 (16-ounce bag) frozen broccoli and cauliflower florets
      1 (6- ounce) package garlic and herb cream cheese (such as Rondele)
      1/2 teaspoon salt
      2 tablespoons grated Parmesan cheese
      2 tablespoons finely chopped green onions
      Coarsely ground black pepper
      1. In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
      2. Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred.
      3. Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
      4. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper. Serves 4.

      Recipe by Nancy Hughes, “Relish Good Food Fast,” May 2006.
      Nutritional Information
      Per serving: 490 calories, 21g fat, 27g prot., 51g carbs., 2g fiber, 1180mg sodium.


      Jon’s Simple Penne with Sausage Ragout

      1 tablespoon vegetable oil
      ½ cup chopped red onion
      8 ounces chicken sun-dried tomato sausage, chopped
      5 roma tomatoes
      12 ounces whole wheat penne, cooked
      ½ cup grated Parmigiano-Reggiano cheese

      1. Heat oil in a nonstick skillet; add onion and sauté 2 minutes. Add sausage; cook 5 minutes. Add tomatoes; sauté 5 minutes. Serve over pasta. Top with cheese. Serves 4.

      Note: If you’d like a juicier ragout, add 1/4 cup tomato juice and 1/2 cup chicken broth.

      Angel Harvest Vegetable and Potato Soup

      Perfect for cold, dreary nights or as a nourishing antidote to rich holiday foods.

      4 cups cubed potatoes (do not peel)
      1½ cups coarsely chopped carrots
      1 cup coarsely chopped celery
      ½ cup string beans
      1 green, red or yellow bell pepper,
      coarsely chopped
      1 cup sweet peas
      1 large onion, peeled and coarsely chopped
      1 (10-ounce) bag spinach
      6 cups water
      ¼ cup butter
      1½ teaspoons salt
      1 teaspoon black pepper
      1½ teaspoons dried sage
      1 tablespoon dried basil
      ¼ cup chopped fresh parsley

      1. Place vegetables in a Dutch oven. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes. Serves 10.

      Recipe by Helen verDuin Palit, Relish Helping Hands, “Touched by an Angel,” December 2007.
      Nutritional Information
      Per (1 1⁄2-cup serving): 130 calories, 5g fat, 4g prot., 19g carbs., 4g fiber, 105mg sodium.

      American Chop Suey

      1 pound ground lean beef
      1 medium onion, chopped (about 1 cup)
      2 celery ribs, chopped (about 1 cup)
      1 (14 1/2-ounce) can diced tomatoes
      1 1/2 cups jarred tomato-based pasta sauce
      1/2 cup water
      1 tablespoon tomato paste
      1/2 teaspoon kosher salt
      1/8 teaspoon coarsely ground black pepper
      8 ounces (2 cups) uncooked elbow macaroni
      1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
      2. Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6 (about 10 cups total).

      Recipe by Jean Kressy, “Relish the American Table,” Dec. 17, 2006.

      Nutritional Information
      Per serving: 270 calories, 4g fat, 21g prot., 38g carbs., 3g fiber, 580mg sodium.


      Great Northerns with Leeks and Bacon
      Low in fat, and high in protein, dried beans are nearly a perfect food.

      2 cups dried Great Northern beans
      4 slices thick-sliced bacon, diced
      2 tablespoons extra-virgin olive oil
      6 leeks, thinly sliced, white and tender green parts
      2 garlic cloves, minced
      1 teaspoon salt
      Coarsely ground black pepper
      1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
      2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; sauté 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot. Serves 6.

      Recipe by Nancy Krcek Allen, “Bean Counters,” Feb. 2009.
      Nutritional Information
      Per serving: 350 calories, 10g fat, 5mg chol., 17g prot., 51g carbs., 14g fiber, 580mg sodium.


      Bean Soup

      Add 4 cups raw kale, spinach or other leafy green to this fiber-rich soup just before serving for a dose of magnesium and vitamins A and C.

      1 pound dried navy beans, rinsed and picked over
      1 smoked ham hock (about 3/4 pound)
      2 1/2 quarts water
      1 tablespoon butter
      1 small onion, chopped
      1 teaspoon salt
      1/4 teaspoon coarsely ground pepper
      1. Soak beans overnight in water.
      2. Rinse and drain beans. Combine them in a large pot, ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary.
      3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
      4. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Serves 6.

      Recipe by Jean Kressy.
      Nutritional Information
      Per serving: 340 calories, 7g fat, 23g prot., 48g carbs, 19g fiber, 420mg sodium.


      Articles | Relish.com

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Budget Menu & Dirt Cheap Recipes General Recipes 15 meals under $5