$10 buck dinners!

Do you like corn tortillas? Maybe you just don’t have time to roll flour enchiladas. Or, maybe you just want to try something new and fun. Here’s a great tasting casserole dish made with torn corn tortillas, chicken, cheese, onions and sauce. So simple, yet so delicious. A Southwestern Tex Mex meal that everyone will love!

Red Chile Enchilada Sauce (Chile Colorado):

4 Tablespoons Lard or Shortening – $.50
2 Tablespoons flour – $.10
1/4 cup New Mexico Red Chile Powder – $.45
1 1/2 tsp salt – pantry
1 tsp garlic powder – pantry
water

COST: $1.05

Melt lard or shortening over medium heat in a saucepan. Add flour and stir until well blended. Cook 1 min. Quickly add powdered chile and mix well. Cook 1 more min. Stir or whisk in 1 1/2 cups water (you may need a little more, so keep additional water on hand). Bring to boil.

Once to boil, reduce to simmer. As sauce thickens, add water as necessary. You want a consistency of tomato soup. While cooking sauce, add salt and garlic. Continue cooking and stirring occasionally for 20 minutes. Once cooked, set aside to cool. If it gets thick again, add a little water to bring back to consistency.

NOTE: Varied amounts of water and chile will determine consistency and hotness. If you prefer more mild, try using California red powdered chile.

Chicken Enchilada Casserole (filling and process):

10-12 corn tortillas, torn in 1/2 and then 1/2 again (set pieces aside) – $.79
1 1/2 to 2 lbs boneless chicken thighs or tenders, cut in 1 inch cubes – $5.09
1/2 chopped onion – $.15
2 cups shredded cheddar cheese – $1.79
1 tsp salt – pantry
1 tsp pepper – pantry
1 Tbsp canola oil – pantry

COST: $7.82

In a fry pan, season chicken with salt and pepper and cook in 1 Tbsp oil. When completely cooked, drain of excess oil and set aside to prepare to assemble enchiladas.

You will need a deep baking glass pan. Square or round is fine. Oh, and make sure your oven is preheated before you start assembling. Set oven to 350 degrees.

Divide tortillas and shredded cheese into 3 equal piles. Divide chicken into 2 equal piles.

To assemble, add some sauce to the bottom of glass dish. Next, layer first pile of corn tortillas over sauce and add 1 pile of chicken spread over tortillas, sprinkle with a little diced onion and cheese and add a little more sauce. Next layer, repeat. Corn tortillas, chicken, onions, cheese and sauce. Top with layer of corn tortillas, cheese and remaining sauce and sprinkle with diced onion.

Cover casserole with tin foil and place in preheated oven. Cook for 20 mins. Remove and let stand for 5 mins before serving.

This simple casserole is so easy, however the sauce may take a few tries. Don’t freak out! It’s so inexpensive and versatile, you can make the sauce once a week and use for many dishes. And don’t forget, this casserole can also be made with ground beef, pork or even go meatless and add more cheese. That’s the way my Dad likes it. And with extra onions. Oh so yummy!

Serve with beans or rice. I cooked some pinto beans and paid .89 cents a lb, so let’s add $.89 to the total.

A whole meal for the entire family for less than one entree at any Mexican restaurant. Not to mention, much more healthy and fresh. Can beat that!

GRAND TOTAL: $9.76

On my drive through Escondido, after picking up my daughter from Wild Animal Park camp, I spotted one of those deals that requires the squeal of the brakes! ERRRRT!!! Avocado, 15 for $2 bucks! Of course they weren’t ready yet, but 3 days later, the Bacon, Chicken, Avocado Club, came to life. It didn’t live long. We killed it! Every last morsel. And it was good! Very, very good.

Bacon, Chicken, Avocado Club:

1/2 loaf sliced bread – $.75
1/2 lb bacon ends – $1.50
8 chicken tenders (2 lbs) – $5.24
1/2 head romaine or iceberg lettuce, cleaned and leafed – $.49
2 medium tomato, sliced – $.60
2 large ripe avocado or 3 small, peeled and sliced – $.40 (on sale)
1/2 lemon, juiced – $.30
1 tsp salt – pantry
Pepper to taste – pantry
1 tsp garlic powder – pantry
2 tsp dried parsley – pantry
*optional: mayo or chili sauce as your condiment – it’s your choice!!!

COST: $9.28

In a small amount of oil, heat pan and season chicken tenders with salt, pepper, garlic, lemon and parsley. Once pan is medium temp, add chicken and fry for 4-5 minutes per side. Be careful to not over cook or tenders get dry. While you’re chicken is cooking, you can also start your bacon.

In a separate pan, cook bacon to desired crispness. Bacon ends are cheap, but thicker than regular bacon, so allow time and cooking love to get it right. You want crispy, not burned.

While bacon and chicken are cooking, you can prepare your lettuce and tomato. Do NOT cut your avocado till the last minute.

When meats are done, place on paper towel to drain oil and begin toasting your bread and peel and slice your avocado.

Now for assembly. The order doesn’t really matter. I like my chicken on bottom, then avo, then bacon and topped with tomato. Oh, that brings me to the tomato. Please season the tomato. Nothing like bland tomato on a sandwich.

So there you go. A Bacon, chicken, avocado club. Awesome!

GRAND TOTAL: $9.28

A nicely priced steak or roast is wonderful for steak sandwiches! You don’t have to have the best cut or the most leanest of meats, you just have to give it a nice dry rub, broil and slice on the bias. Add some wonderful summer veggies, a few onions and some melted cheese and KAPOW! A steak sandwich nobody can match!

Open Face Steak Sandwich:

2 lb roast or flank steak – $5.98
1 loaf fresh french bread (deli section) – $1.49
1 white onion, sliced – $.20
1 red pepper, sliced – $.88
1 green pepper, sliced – $.50
1/2 cup Cheddar cheese, shredded – $.50
2 Tbsp Season Salt – pantry
2 Tbsp Paprika – pantry
2 tsp fresh ground pepper – pantry
1/2 tsp salt – pantry
1 Tbsp Olive oil – pantry

COST: $9.55

Using season salt, paprika and 1 1/2 tsp pepper, dry rub steak or roast. On a very hot BBQ or an oven set to high broil, cook steak or roast till crisp on the outside and medium rare on the inside, When cooking is complete, let stand while you prepare peppers. Make sure to set BBQ or oven to broil or medium high heat as the prepared sandwiches will return for toasting.

In a medium hot fry pan, add oil, toss in sliced peppers and onions and saute for 3-4 mins. Make sure to salt and pepper as you cook. Once peppers are cooked, but still slightly firm and browned, remove from heat and prepare bread for sandwich.

I like to cut the loaf in half and then slice. So you have 2 large sandwiches that you will later cut in two’s to make 4 very nice size steak sandwiches.

Rub your olive oil on the outside of your bread, then place meat on one side and peppers and onions on the other. Sprinkle with cheese and place in the oven on broil or 450 for 3-4 mins. Watch carefully!!!

Once cheese is melted, you can fold over and broil again, if you like your bread toasted. Again, watch to make sure it doesn’t burn. I burned ours. Very sad. Thankfully, the pictures don’t show that part. But we still ate it. And it was still yummy!

Anyway, after you’re satisfied with doneness, remove sandwich, slice and serve hot with chips, mac salad or whatever you choose. For us, the sandwich was perfect all by itself. I think we had some chips, but really, it’s all about the sandwich, so the chips were forgotten. Oh, if you have some spicy mustard or horseradish, bust it out! That was the perfect compliment to the already perfect steak sandwich.

GRAND TOTAL: $9.55

The weekend is here.  Life is crazy. Seriously, our weekends are more hectic than the weekdays. Admit it, so are yours, right? And, of course, just when you’re in the middle of a project, the kids start screamin’, “We’re hungry!” Before you cave in and rush to McDonalds, stop! Open the cupbard and whip out some Ramen.  But, take it a step farther than soup and fry it up in the wok.

This recipe is so easy and the kids will love it. Don’t be afraid to modify either. If you don’t have fresh veggies (I happened to have leftovers), just use frozen or can. It’s still a fast and fun meal that really does taste great and is about as easy on the budget as you can get. Oh, and if you don’t like spam, don’t worry, leave it out. It’s still yummy! Promise.

Fried Ramen Noodles:

2 packages Ramen Noodles (Chicken or Oriental Flavor) – $.40
1 can Spam, cubed – $2.79
1-2 Tbsp Soy Sauce – pantry
3 Eggs, beaten – $.66
3 Carrots, blanched and sliced (you can use can or frozen) – $.50
2 ears Fresh Corn, Steamed or boiled (frozen is fine) – $.30
4 tsps Canola Oil – pantry
1 tsp pepper – pantry
1 tsp parsley – pantry

COST: $4.65

Boil the ramen till al dente, not fully cooked. Save the seasoning, do NOT add to boiled noodles. Once noodles are cooked, rinse and set aside.

In a wok or fry pan, add 1 tsp oil and bring to medium high heat. Add eggs, season with a little salt and pepper and scramble. Once cooked, set aside. Add 2 tsps more oil to hot pan and toss in Spam and veggies. Fry for a few minutes, just until items are hot and slightly browned. Add soy sauce and toss.

Last, add the last tsp oil and toss in ramen. Sprinkle the Ramen seasoning and toss well while frying. After a few minutes, toss scrambled egg back in and sprinkle with pepper and parsley. You can add a little more soy at this point or even some chili pepper flakes too.

If your kids don’t eat this, I’ll buy them a case of ramen myself and they can go back to eating soup.

GRAND TOTAL: $4.65

Jambalaya! Who doesn’t love, jambalaya? There are so many varieties, it would be hard not to find one to your liking.  Maybe even impossible. I mean, the possibilities are endless. For me, simple is best! It’s also inexpensive and easy and that’s what I like most. But that doesn’t mean it doesn’t have to taste great! With this jambalaya recipe, you can easily feed 8 and not break your bank doing so. Give it a try and tell me what you think!

Chicken Jambalaya with Andouille:

1 1/2 lbs bone in chicken thigh (3-4 in package) – $2.87
1 package (1 lb or so) Andouille sausage, cut into 1-inch pieces – $2.99
2 Tbsp lard – pantry
1 medium yellow onion, chopped – $.45
1 Large green bell pepper, chopped – $.77
3 cups uncooked white, long grain rice – $.50
2 tsps cayenne (or substitute with 1 Tbsp Soul or Cajun seasoning, but eliminate salt) – pantry
2 tsp Salt – pantry
1 tsp freshly ground black pepper – pantry
3 bay leaves – pantry
1 tsp fresh thyme – pantry
6 cups chicken stock, or water (I add bouillon, it’s cheaper) – pantry
1/4 cup diced green onion (optional) – $.20

COST: $7.58

Before you start, you can cut some pieces off the chicken thighs and cube them. Just make sure and keep the bones. It all gets cooked up!

Now, heat lard in a large, deep pot over medium heat. Add onion, bell pepper, 1/2 of your Cajun Seasoning or 1 tsp of salt and 1 tsp of cayenne. Cook down veggies for 10 to 15 minutes. Make sure to scrape  and loosen all the yummy brown bits on the bottom of the pan.

Once veggies are cooked, add Andouille and continue cooking on medium heat, stirring often for 10 minutes or so. After Andouille is cooked, add chicken and season with remaining Cajun spice or the rest of salt, cayenne and pepper. Cook for 10 to 15 more minutes or until bones look cooked and chicken is browned.

Now it’s time to add the rice. Stir and add broth, bay leaves and thyme. Stir again, until all ingredients are combined and cover. Cook on a strong simmer for  25 to 30 minutes. Do not lift lid and do NOT stir.

Once time is up, remove pot from heat and let sit for 5 mins, still covered.  After 5 minutes, you’re ready to lift that lid and chow down!

Remember to remove the bay leaves before serving and also add your finely diced green onion as garnish, if you choose. We leave them on the side as the kids don’t like green onion, but Mom and Dad love ‘em!  A little hot sauce is great too, if you like it spicy!

Simple Summer Salad:

Mixed greens, whatever’s on sale – $.99
1 Large Roma Tomato – $.15
1 red Pepper – $.77
1 Cucumber, sliced and peeled – $.50
Salt and Pepper to taste – pantry

COST: $2.41

GRAND TOTAL: $9.99 (if you can spare the change, buy one of those $1.49 loaves of fresh french bread.  Most stores carry these in their deli departments. Any fresh bread would go perfect with this meal!)