When it comes to making lunch for a little, check out these great meals for a dollar or less per serving. They prove that you can be both frugal and satisfy your hunger cravings. They do a double duty – help you make your goals, economically and nourish you physically, so that you can have your cake and eat it too. Try one today.
Stew
Easy, One Pot Tex-Mex Stew
Ingredients:
2 pounds beef tips, cut into 1-inch cubes
1 (10 oz.) package frozen whole-kernel corn, thawed
1 (14.5 oz.) can Tex-Mex stewed tomatoes
1 (8 oz.) jar mild picante sauce
1 (10.5 oz.) can beef broth, undiluted
3 carrots, cut into ½-inch-thick pieces
1 onion, cut into thin wedges
2 garlic cloves, pressed
½ teaspoon ground cumin
½ teaspoon salt
½ cup water
¼ cup flour
Combine all ingredients into a slow – cooking pot and let it cook on medium for about two hours or until the meat is soft and tender. To thicken the stew, make a roux of flour and lukewarm water, mix well, and cook an hour more. Cost per serving – $.80
Salads
Vegetable Salad with Broccoli
Ingredients:
8 slices bacon
1 large bunch of broccoli
1 small red onion, minced (1/2 cup)
1/3 cup white raisins
2 tablespoons honey
1/3 cup mayonnaise
3 tablespoons white balsamic vinegar
Salt
Freshly ground pepper
Fry bacon until crispy, drain on paper and crumble into cubes. Clean and trim broccoli into tiny flower pieces and slices, toss in large salad bowl with raisins and minced red onion. Combine the honey, mayonnaise, vinegar and seasonings to make a wonderful tangy dressing, with a squirt of lemon if desired. Crumble the bacon on top and enjoy! Cost per serving – $0.90
Chicken
Chicken Drumsticks with Lime and Chili
16 chicken drumsticks
Salt and pepper
4 tablespoons unsalted butter, melted and cooled
1/4 cup fresh lime juice
1 tablespoon chili powder
1 clove garlic, chopped
1 teaspoon sugar
Prepare drumsticks for cooking and season with salt and pepper.
Combine the remaining ingredients, marinate and cook in a 400 degree oven, removing foil after 15 minutes and continuing until baked through, approximately 35 minutes. Cool, then refrigerate and serve. Cost per serving – $1.00
Pastas
Tuna Macaroni Salad
Salt and pepper
1 pound elbow macaroni or your pasta of choice
3 ribs of celery, chopped finely
1/2 cup finely diced red onion
1 carrot, grated
1/2 cup finely chopped fresh parsley
1 12-oz. can tuna in water, drained well
2/3 cup mayonnaise (regular or low fat)
1/4 cup plain low-fat yogurt
1-1/2 Tablespoons apple cider vinegar
Cook macaroni according to the directions, drain and cool. Combine the vegetables and tuna, mix well. Then add the cooled macaroni. In a separate bowl, whisk together the dressing ingredients, mix well and serve. Cost per serving – $.80
Dessert
Key Lime Pie
8 ounces cream cheese, softened
2/3 cup granulated sugar
2 large eggs, at room temperature
1 (12 oz.) can evaporated milk
5 tablespoons bottled unsweetened Key lime juice
1 extra-large (9 in.) packaged graham cracker crust
Topping:
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. In an electric mixer, beat softened cream cheese and granulated sugar at high speed until fluffy, about 3 minutes. Add eggs and beat until blended, about 1 minute. Add evaporated milk and lime juice, then mix at low speed until blended. Pour batter into crust and bake until set in center, 35 to 40 minutes. Let cool on rack for 20 minutes, then chill until cold, about 1 hour.
Beat cream, confectioners’ sugar and vanilla extract in an electric mixer, then serve cream on top of pie. Cost per serving – $0.83