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A frittata is a great way to get tasty veggies into a dish that even the kids will love. You can use so many different kind of veggies, from spinach to bell pepper to mushrooms. Same with the cheese. From cheddar to parm to gruyere. Get as fancy or as simple as you like. Frittatas are a simple yet satisfying dish. Easy to modify and always delicious!

Veggie Frittata:

8 eggs – $1.50
1/4 to 1/2 medium white onion, finely diced – $.15
1 red bell pepper, diced – $.33 (on sale)
1 cup chopped cooked brocoli – $.50
1/2 cup milk or half and half – $.25
1/2 cup finely shredded white cheddar – $1.00 (I added a little extra)
1 tsp crushed or minced garlic – pantry
2 Tbsp butter or olive oil – pantry
Salt and pepper to taste

COST: $3.73

Coat pie pan with butter and set aside. Preheat oven to 350 degrees.

Place the diced onion and peppers in a large saute pan and drizzle with olive oil. Sprinkle with a little and pepper and saute till soft. Add garlic just before veggies are done and cook a minute longer. Next, add the chopped brocoli and give a toss.

In a large bowl, whisk together the eggs, half-and-half or milk, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a little butter to the veggies, then pour the egg mixture over veggies and into saute pan. Cook for 2 minutes over medium-low heat, stirring only once.

Transfer the partially cooked egg mixture to your buttered pie pan. Carefully place pie pan in the  oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Cut into 6 or 8 wedges and serve hot.

We served with Corned Beef hash. I used some leftover corned beef that I had made the night before. It was a pre-seasoned beef, which I get at Grocery Outlet for only about $7 per beef.  Great deal!  Each beef feeds us two meals and we love it. I will try some time to make my own, but the spice costs can add up. So, if you figure $2.50 for the beef leftover and $2 for hashbrowns, that’s a total of $4.50 for the side dish.

GRAND TOTAL: $8.23


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Pork Machaca with Egg, Served with Beans

Years ago, I went to lunch nearly every day with my good friend, Danny. We tried as much as possible to leave the office for lunch, just to get a break from our crazy and hectic jobs. Plus, we also enjoyed some general banter and a good meal. Especially a meal from Tio Leo’s!

15 years later, I’m still great friends with Danny and every time I see Machaca, I think of him. It was the dish he always got when we went out for Mex. I always got the smothered mixed burrito. After making my own machaca, I can see why Danny ordered it so much. Man alive! Way better than a plain old burrito. What was I thinking all those years?!

Pork Machaca:

2 lbs pork butt or 4-5 boneless pork ribs or shoulder (I used shoulder)- $4.77
1/2 large white onion, sliced – $.20
1 can diced tomatoes (I used 3 fresh tomato and boiled them to remove skins and soften) – $1.00
3-4 Anaheim Chiles, Roasted and peeled (free from my SIL’s garden. You can sub with diced canned green chile) – $.00
2 Tbsp chicken bouillon powder (or sub water with chicken broth) – pantry
1 Tbsp minced garlic – pantry
1 tsp dried Oregano – pantry
1 tsp fresh ground pepper – pantry
1 Qrt water (enough to just fall below covering meat by about an inch)
2 serrano or jalapeno chiles (Optional)
1 red pepper, sliced – $.88
1 green pepper, sliced – $.50
4 large eggs – $.60

COST: $7.95

Combine all ingredients (except eggs and peppers) in a large pot and simmer for 2 1/2 to 3 hours. Meat should be tender and easily shred. The more meat you use, the longer you might need to cook. The key is to keep it on simmer, not boil.

When tender, remove from heat and set aside.

With a little oil in a non stick, large frying pan, begin to saute the peppers. In another non stick pan, scramble the eggs, but do not combine (yet). Once eggs are cooked, remove from heat and set aside.

In the peppers pan, add meat (shredded, without broth) and continue frying on medium. You will want to add some broth as you cook the peppers and meat. It’s your preference. I like my machaca moist, but not soupy, so I add a little liquid at a time. Once you’re satisfied with meat mixture and consistency, add in the scrambled egg and toss.

Serve with beans and tortillas or make some spectacular breakfast burritos. So yummy!

Note: This dish can also be made with beef. Use bottom round or chuck roast. Actually, pretty much any beef roast will work. Just get what’s on sale. If it’s really big, you might want to cut in half before simmering.

GRAND TOTAL: $9.84 (includes $1.09 for pkg of pinto beans + $.80 for tortillas)


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