$10 buck dinners!

Well balanced meals for a family of 4. $10 or less!

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Chicken Flautas with Calabacitas

This simple flauta recipe will be a favorite for your family, just you watch! My kids devour these and hubby swears he won’t go back for seconds, but he always does. If I’m lucky, I have one leftover for my lunch. I’m usually not that lucky. It’s ok. I’d rather save my luck for Vegas or the Lotto anyways.

Chicken Flautas:

1 pkg flour tortillas (store bought is best for this recipe) – $1.75
1/2 cup Canola Oil – $1.00
1 1/2 to 2 lbs chicken tenders or thighs (sliced into 3″ strips for easy frying) – $3.90
1/2 onion, chopped – $.25
1 Serrano Pepper, chopped – $.10
1 can diced tomato, drained well – $.60
1 tsp red chili powder – pantry
1 tsp garlic powder – pantry
1/2 tsp each of salt and pepper – pantry
1 cup shredded cheese (I like colby jack) – $1.00

COST: $7.60

Heat 1 Tbsp oil in frying pan, season chicken with salt, pepper, garlic powder and chili powder. Fry chicken till nice and brown, but do not over cook. Remove from heat and let cool. In same pan, toss in onions and serrano pepper. Saute for a few minutes, then add 1 can, drained diced tomato. Chop cooled chicken and return to pan. Mix all ingredients and simmer till all liquid is reduced, about 8-10 mins. Set aside.

Now, in deep fry pan, heat 1/2 cup oil to medium heat. Lay out flour tortilla on cutting board. Place one heaping tablespoon of the chicken mixture in middle of tortilla and sprinkle with shredded cheese. Roll tightly and place flauta in hot oil, carefully. Make sure you place the flauta in the pan, directly on the seam first. This will form a seal of your flauta.

Let tortilla cook till brown and roll 1/4 turn. Cook, turn, cook, turn, cook, turn. Once whole flauta is brown and crispy, remove and place on paper towels to soak up excess oil.

Serve hot with sour cream and guacamole. Or, for a healthy version, we served with calabacitas ($2.39). So tasty!

NOTE: If this recipe is too spicy for you, just leave out the serrano or substitute with red or green bell pepper.

GRAND TOTAL: $9.99 (Wow! Tight. I know, but I made it!)

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Country Ribs with Fresh Steamed Corn

One of the most versatile meats you can purchase is pork. You know, the other white meat. There are so many cuts, prices, etc., just look for deals. This week, I picked up a package of 8 country ribs for $5.65. That’s awesome, right? But then…I round the corner and fresh corn is on sale, $.15 cents a piece! But that’s not all. I round the next corner and Red Stripe is on sale for $6.99.Shoot. I felt like I just won the lotto!  Turn on that oven and start a seasonin’.  I’m gonna sit on the patio, watch the girls run and play and enjoy me an ice cold Stripe!

Pork Country Ribs, slow roasted with Corn, Carrots and Potatoes:

Country Ribs, Pork (2.5 lbs) – $5.65
6 ears of corn – $.90
4 stalks of fresh Carrots – $.75
2 large Russet or White Potatoes – $.50
2 Tbsps Olive Oil – pantry
2 tsp Salt (Sea Salt, preferably and 1 tsp fresh ground Pepper) – pantry
1 Tbsp liquid smoke – pantry
1/2 cup beef or chicken broth (you can use water)

COST: $7.80

Rub ribs with 1 Tbsp salt, 1/2 tsp pepper, 1 Tbsp oil and liquid smoke (save the other salt, pepper and oil for veggies). Once meat is seasoned, place into large roasting pan, cover pan tightly with tin foil and roast for 2 hours at 275 degrees.

After 2 hours, open up pan, but save your foil. Cube potatoes into large pieces, cut up carrots into 2-3 inch pieces and halve your fresh, clean corn. Place all the veggies on the sides of meat and season with remaining salt, pepper and olive oil. Recover with tin foil and turn oven up to 400. Cook for 1 to 1 1/2 hours, or until potatoes are soft.

Serve corn with butter and enjoy. Outside of time, this recipe is easy and delicious!


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