Beef and Cabbage Stir Fry

Beef & Cabbage Stir Fry

    Ingredients
  • 1 cup frozen mixed vegetables ($0.47)
  • 1.5 cups water ($0.00)
  • 1 3oz. package instant ramen ($0.25)
  • 1/2 cup full fat coconut milk* ($0.52)
  • 1 tsp curry powder ($0.10)

Instructions
Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2–3 minutes, or until the noodles are soft. Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine. Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

Bowties and Broccoli

Bowties and Broccoli

    Ingredients
  • 12 oz. pasta ($1.00)
  • 1 lb. frozen broccoli florets ($1.69)
  • 3 Tbsp butter ($0.30)
  • 3 Tbsp grated Parmesan ($0.31)
  • Salt to taste ($0.05)
  • Freshly cracked pepper to taste ($0.10)
  • 1 pinch crushed red pepper (optional) ($0.05)

Instructions
Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander. Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

Cheesy Pinto Beans Bowl

Cheesy Pinto Beans Bowl

    Ingredients
  • 2 cloves garlic ($0.08)
  • 1 jalapeño (optional) ($0.24)
  • 1 Tbsp cooking oil ($0.04)
  • 2 15oz. cans pinto beans* ($1.88)
  • 1/4 tsp smoked paprika ($0.03)
  • 1/4 tsp ground cumin ($0.03)
  • 1/8 tsp freshly cracked black pepper ($0.02)
  • 2 dashes hot sauce ($0.10)
  • 1/2 cup shredded cheddar cheese ($0.50)

Instructions
Mince the garlic and finely dice the jalapeño (remove the stem and seeds). Add the garlic, jalapeño, and cooking oil to a pot. Sauté the garlic and jalapeño over medium heat for about one minute, or just until the garlic is very fragrant. Add one can of pinto beans to a blender, with the liquid in the can, and purée until smooth. Add the puréed beans and the second can of beans (drained) to the saucepot with the garlic and jalapeño. Stir to combine. Season the beans with the smoked paprika, cumin, pepper, and hot sauce. Stir to combine, then heat through over medium, stirring occasionally. Finally, add the shredded cheddar and stir until it has melted smoothly into the beans. Taste the beans and adjust the seasoning to your liking. Serve over rice or with your favorite meal.

Coconut Curry Ramen

Coconut Curry Ramen

    Ingredients
  • 1 cup frozen mixed vegetables ($0.47)
  • 1.5 cups water ($0.00)
  • 1 3oz. package instant ramen ($0.25)
  • 1/2 cup full fat coconut milk* ($0.52)
  • 1 tsp curry powder ($0.10)

Instructions
Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft. Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine. Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

Curried Chickpeas with Spinach

Curried Chickpeas

    Ingredients
  • 2 Tbsp olive oil ($0.44)
  • 1 yellow onion ($0.70)
  • 2 cloves garlic ($0.08)
  • 1 inch fresh ginger ($0.16)
  • 1 1/2 Tbsp curry powder ($0.45)
  • 8 oz. spinach (fresh or frozen, $1.04)
  • 1 15 oz. can tomato sauce ($1.06)
  • 2 15 oz. cans chickpeas ($1.88)

Instructions
Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes). Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach). Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.

Dumpling Soup Garnished

Dumpling Soup

    Ingredients
  • 2 cups vegetable broth ($0.18)
  • 1 Tbsp soy sauce ($0.06)
  • 1 tsp toasted sesame oil ($0.08)
  • 1/4 tsp fish sauce, optional ($0.04)
  • 1 green onion, thinly sliced, white and green parts separated ($0.09)
  • 10 frozen dumplings ($3.00)
  • 1/2 cup fresh spinach ($0.91)
  • Garnishes, optional
  • 1/2 tsp sesame seeds ($0.07)
  • 1 Tbsp Sichuan Chili Crisp ($0.88)

Instructions
Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.) Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings. Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.) Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach. Split the soup into 2 serving bowls and top with any desired condiments.

Pesto Mac with Spinach

Pesto Mac and Cheese

    Ingredients
  • 2 cups uncooked macaroni ($0.50)
  • 2 Tbsp butter ($0.22)
  • 2 Tbsp all-purpose flour ($0.02)
  • 2 cups whole milk ($0.60)
  • 1/2 cup grated Parmesan ($0.53)
  • 1/4 cup basil pesto ($0.55)
  • 1/2 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)
  • 1/2 lb. frozen spinach ($0.80)

Instructions
Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat. Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

Pizza Melt Stack

Pizza Melts

    Ingredients
  • 1 Tbsp butter, room temperature ($0.11)
  • 1 Tbsp grated Parmesan ($0.11)
  • 1/2 tsp Italian seasoning ($0.05)
  • 2 slices hearty bread ($0.44)
  • 1/3 cup shredded mozzarella ($0.19)
  • 1 Tbsp pizza sauce ($0.06)
  • 6 slices pepperoni ($0.15)

Instructions
Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined. Spread the Parmesan butter over one side of each slice of bread. Flip the bread over so the un-buttered side is facing up. Place half of the shredded mozzarella on one slice of bread. Next, add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese. Place the second slice of bread on top to close the sandwich, butter side facing out. Place the sandwich in a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside. Cut the sandwich in half and serve!

Poor Mans Burrito Bowls

Poor mans Burrito Bowls

    Ingredients
  • 2 cups uncooked long grain white rice ($1.32)
  • 1/2 tsp salt ($0.02)
  • 2 15oz. cans black beans ($0.98)
  • 1/2 tsp ground cumin ($0.05)
  • 1/4 tsp garlic powder ($0.02)
  • 1 16oz. jar salsa ($2.37)
  • 6 oz. shredded cheese* ($1.27)
  • 1 bunch green onions ($0.89)
  • 1 jalapeño (optional) ($0.15)

Instructions
Add the rice, salt, and 3 cups water to a medium sauce pot. Place a lid on top, turn the heat on to high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, with the lid in place, for an additional five minutes. Fluff just before serving. While the rice is cooking, make the beans. Add both cans of black beans (undrained) to a small sauce pot, along with the cumin, and garlic powder. Heat over medium, stirring often, until heated through. Slice the green onions and jalapeño (if using). Once the rice is cooked, build the bowls. Add one cup cooked rice, 1/2 cup warm black beans, 1/3 cup salsa, and 1 oz. shredded cheese (about 1/4 cup) to each bowl. Top with a few sliced green onions and jalapeños, then serve.

Spicy Noodle skillet

Spicy Noodles

    Ingredients
  • 4 oz. lo mein noodles ($1.30)
  • 2 Tbsp butter ($0.20)
  • 1/4 tsp crushed red pepper ($0.02)
  • 2 large eggs ($0.42)
  • 1 Tbsp brown sugar ($0.08)
  • 1 Tbsp soy sauce ($0.06)
  • 2 Tbsp sriracha ($0.22)
  • 1 handful fresh cilantro (optional, $0.10)
  • 1 green onion, sliced ($0.10)

Instructions
Prepare the sauce for the noodles. In a small bowl, stir together the brown sugar, soy sauce, and sriracha. Set the sauce aside. Bring a pot of water to a boil for the noodles. Once boiling, add the noodles and boil until tender. Drain the noodles in a colander. While waiting for the water to boil, crack two eggs into a bowl then whisk lightly. Heat the butter in a skillet over medium heat, then add the eggs and crushed pepper and lightly scramble the eggs. Avoid over cooking the eggs. Once the noodles have drained, add them to the skillet with the eggs, then drizzle the sauce over top. Toss the noodles and eggs to coat in the sauce. Top the noodles with fresh cilantro and sliced green onion, then serve.