These budget friendly meals are filled with great taste and nutrition. Using just a few ingredients from any supermarket, these simple meals are quick, delicious, and easy on the budget. Dress them up with simple side dishes to make meals in minutes.
Each recipe makes 2 to 3 servings
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- Creamy Pasta with Fresh Basil: Place 2 cups of cooked, drained, and warm, long thin pasta noodles (spaghetti, linguine, fettuccini, soba or udon noodles) in a bowl. Add a smooth and creamy sauce like plain yogurt mixed with some mayonnaise, lemon juice and zest, torn fresh basil leaves, and salt and pepper to taste. Toss sauce together with the cooked pasta and serve with fresh Italian bread and a simple salad of canned and drained chickpeas, chopped tomatoes, diced cucumber and some fresh or dried mint.
- Lemon Mint Quinoa: Place all ingredients in a bowl and combine well, adjusting the pepper to taste. Serve quinoa at room temperature or chill in the refrigerator for an hour or so and serve: 2 cups cooked quinoa, 1 cup canned garbanzo beans (rinsed and drained), 2/3 cup frozen peas (thawed and drained), 1/4 cup chopped scallions, 1 tbsp chopped fresh mint, 1 tbsp fresh lemon juice, 2 tbsp olive oil, and fresh ground black pepper to taste. Serve this easy pasta dish along with a side dish of baby spinach leaves, cherry tomatoes, and capers tossed in a little olive oil, salt, and pepper. Ingredient Exchange: Use 1 cup cubed cooked ham instead of the garbanzo beans.
- Quinoa Salmon Salad: In a bowl, combine 3 cups of salad greens, 1/2 cup each of (green beans, peeled and cubed jicama, and sliced mushrooms), 1 cup canned salmon (drained and flaked), 1/2 cup cooked quinoa, and 1 apple (cored and diced). Toss with a bottled Italian dressing to taste. When serving each salad top with sliced almonds. Serve salad with warm rolls and whipped cream cheese.
- Tofu and Vegetables: Steam 2 cups of broccoli tops, 1 cup diced sweet red peppers, 1/2 cup sliced mushrooms, and 1/4 cup sliced water chestnuts until crisp-tender. Place vegetables in a bowl with 8 ounces of extra-firm tofu (drained and diced) and toss gently with bottled peanut sauce to taste. Serve tofu and vegetables over a bed of warm, cooked brown rice, pasta, or baked potatoes and top each serving with chopped peanuts, chopped fresh cilantro, and fresh squeezed lime juice. Ingredient Exchange: Use 4 ounces of cooked steak (cut into cubes) instead of the tofu.
Each recipe makes 2 to 3 servings
__________________________________________________
- Creamy Pasta with Fresh Basil: Place 2 cups of cooked, drained, and warm, long thin pasta noodles (spaghetti, linguine, fettuccini, soba or udon noodles) in a bowl. Add a smooth and creamy sauce like plain yogurt mixed with some mayonnaise, lemon juice and zest, torn fresh basil leaves, and salt and pepper to taste. Toss sauce together with the cooked pasta and serve with fresh Italian bread and a simple salad of canned and drained chickpeas, chopped tomatoes, diced cucumber and some fresh or dried mint.
- Lemon Mint Quinoa: Place all ingredients in a bowl and combine well, adjusting the pepper to taste. Serve quinoa at room temperature or chill in the refrigerator for an hour or so and serve: 2 cups cooked quinoa, 1 cup canned garbanzo beans (rinsed and drained), 2/3 cup frozen peas (thawed and drained), 1/4 cup chopped scallions, 1 tbsp chopped fresh mint, 1 tbsp fresh lemon juice, 2 tbsp olive oil, and fresh ground black pepper to taste. Serve this easy pasta dish along with a side dish of baby spinach leaves, cherry tomatoes, and capers tossed in a little olive oil, salt, and pepper. Ingredient Exchange: Use 1 cup cubed cooked ham instead of the garbanzo beans.
- Quinoa Salmon Salad: In a bowl, combine 3 cups of salad greens, 1/2 cup each of (green beans, peeled and cubed jicama, and sliced mushrooms), 1 cup canned salmon (drained and flaked), 1/2 cup cooked quinoa, and 1 apple (cored and diced). Toss with a bottled Italian dressing to taste. When serving each salad top with sliced almonds. Serve salad with warm rolls and whipped cream cheese.
- Tofu and Vegetables: Steam 2 cups of broccoli tops, 1 cup diced sweet red peppers, 1/2 cup sliced mushrooms, and 1/4 cup sliced water chestnuts until crisp-tender. Place vegetables in a bowl with 8 ounces of extra-firm tofu (drained and diced) and toss gently with bottled peanut sauce to taste. Serve tofu and vegetables over a bed of warm, cooked brown rice, pasta, or baked potatoes and top each serving with chopped peanuts, chopped fresh cilantro, and fresh squeezed lime juice. Ingredient Exchange: Use 4 ounces of cooked steak (cut into cubes) instead of the tofu.
About the Author:
For healthy, flavorful, and uncomplicated recipes, like these budget meals, visit www.quick-salad-recipes.com. This free recipe site is packed with easy solutions for everyday meal planning from breakfast to dessert. Enjoy budget friendly meal ideas created with quick recipes that use natural food, short lists of ingredients, and simple preparation.
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