Season potatoes with salt, pepper and chilli powder. Then coat in the starch. Then add the oil and toss the potatoes until no more starch is visible. As the sweet potato bakes, heat oil in a large skillet or sauté pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the corn kernels and season with salt and pepper. Char the corn for about 8 minutes, stirring occasionally, until nicely browned and starting to pop. Slice your avocado in half.

Scoop the flesh out of the half without the pit and add it to a blender or food processor. Add the sour cream, lime juice, and sprinkle of salt and blend until smooth. Once the corn is charred, add the beans and minced chilli pepper, cook for another 3 minutes or so to heat the beans through.

Add the orange zest and splash of orange juice if using. Stir for another minute and then remove from the heat and keep warm until ready to serve.

Remove the pit from the remaining half of the avocado by gently squeezing the sides of the avocado to loosen the pit OR carefully striking the pit with the blade of your knife strike it with the whole flat edge, not the tip and twist to pull the pit loose. Carefully use the tip of your knife to score the flesh of the avocado into cubes.

Then guide a spoon around the edges of the avocado to scoop out the flesh it will come out nicely cubed instead of struggling to slice the slippery avocado outside the skin. Spoon 1—2 tablespoons of your crema on the warmed tortillas, top with the spicy citrus corn and beans, then the roasted sweet potato.

Garnish with cubed avocado, cilantro, and more drizzled crema you can add a bit more water to thin out some crema and make more of a drizzle for the top.

Enjoy warm! Recipe serves 2—3. Slice the zucchini in half and using a teaspoon, scoop out the center, about an inch deep. Place them on the lined baking sheet and brush the four zucchini halves with 1 tablespoon of olive oil.

Put the sheet in the oven and roast for 15—20 minutes. This will depend on the size of your zucchini. You want them to be tender, but not mushy. Use a fork to see how easily you can pierce the side and do a little touch test. Look for them to begin browning slightly on the sides.

Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice. Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese. Meanwhile, place walnuts and spices in your food processor and pulse until crumbled.

My favorite way to enjoy this is on sourdough toast, topped with arugula or microgreens. Mash the chickpeas with a fork, or pulse in a food processor until chunky recommended method if you have one available.

Combine all ingredients together in a medium mixing bowl, season with salt and pepper, mix until fully combined. Store in an airtight container in the fridge for up to 5 days. Use as a sandwich filling, serve on toast, or with crackers. You could sub the carrots with potato to make it more filling and sub the cannellini beans with whatever tinned legume you have on hand!

See here for the recipe with process pics and nutritional values! Heat the olive oil in a large pot over medium. Add the onion and cook, stirring occasionally, until lightly caramelized, about 5 minutes. Season with salt and pepper. Stir in carrots.

Add the beans and soy sauce, stirring to coat evenly. Add water and bring to a boil, then reduce heat and simmer until carrots are tender and broth has thickened, about 15 minutes.

Original recipe here. The pre-shredded mixes make this recipe easier, but you can save money but shredding the veggies yourself!

Peel the shallot and thinly slice it across the short end, creating rings. Separate the rings with your hands. Warm 1 tbsp of oil in a large skillet over medium heat. Once hot, add the shallots and cook, stirring frequently, for two minutes. Add the garlic, coleslaw mix, and broccoli slaw mix and cook, stirring frequently, for another minute, then add the soy sauce and cook for one more minute.

Remove mixture from heat and transfer to a plate or bowl to cool. Once the mixture has cooled, make each spring roll one at a time. Prepare a wide bowl of water, large enough to dip the rice paper.

Briefly dip the rice paper, turning it so every part touches the water. Place the rice paper on a clean, smooth surface and fill with ¼ cup of filling. Roll the spring roll if you're unfamiliar with this technique, see the video on the website or google how to roll a spring roll.

If it feels rigid, wait a minute and try again. Once the rolls are prepped, prepare the sauce. Combine the cornstarch with ¼ cup warm water and mix until dissolved.

Combine this and all the sauce ingredients in a small saucepan and place over low heat as you pan fry the spring rolls, mixing occasionally.

If needed, add a splash of water to the sauce to maintain a silky consistency as it simmers. Warm 2 tbsp of oil over medium-high heat in a large skillet. Pan fry the rolls, turning occasionally, until the outside is crispy, about 3 minutes.

Remove to a paper-towel-lined plate and repeat with the next 5 rolls, adding a little more oil if needed. Serve immediately with peanut sauce on the side.

Fillet the chicken breast and pound the pieces to an even thickness. Dust the baking soda lightly over both sides of the fillets. Let sit for 15 minutes, then rinse off all the baking soda and pat dry with paper towels. Begin boiling a large pot of salted water for the pasta as you prep other ingredients.

Boil pasta per package instructions for al dente, then drain a set aside, keep covered. I typically add the pasta to the water during step 5.

Heat the oil in a skillet over medium-high heat. Sauté the chicken until each side has some browning and the chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side. Remove chicken to a cutting board. Carefully wipe the skillet clean of excess oil, then add the coconut milk mixture.

Once the sauce is ready, remove from heat and reserve about 2 tbsp for topping the chicken. Toss the pasta in the remainder of the sauce.

Plate the pasta, and top with the chicken sliced into bite sized pieces. Top the chicken with the remaining sauce and garnish the whole dish with the cilantro. Gently press the tofu with paper towels to remove excess moisture. If desired, press the tofu in a tofu press or place between paper towels under a heavy object for a few minutes to remove even more moisture.

Dust the tofu with about 2 tbsp of cornstarch and toss to fully coat. Remove the tops from the Chinese eggplants then quarter them longwise creating 4 long strips per eggplant.

Cut the strips into ½ inch pieces to create many small chunks. Dust the eggplant with about 2 tbsp of cornstarch and toss to fully coat. Heat a swirl of veggie oil over medium-high heat in a wok or large skillet. Add the eggplant chunks and cook, stirring occasionally, until the eggplant is crispy in some places and soft all the way through, about 5—7 minutes.

Try to position the eggplant so the cut sides are in contact with the pan. Once cooked, remove to a plate and tent with foil to keep warm. To the skillet, add another generous swirl of veggie oil. Once warm, add the cubed tofu pieces. Cook, stirring occasionally, until the tofu is golden and crispy on most sides, about 10 minutes.

Once cooked, remove to a plate. Note, using a spatula to flip the pieces is much easier than using tongs. Add a little more oil to the skillet, once warm add the garlic and the whites of the green onion.

Cook until fragrant, about 1 minute, stirring constantly. Add the sauce and mix everything together, then add the tofu and eggplant back to the skillet. Remove from heat and mix everything together. Top with the green onion greens and sesame seeds, serve immediately with white rice. You only need a few ingredients to make this tasty and healthy recipe such as yogurt and garlic.

You can either grill it on the BBQ or make it in a pan as I do in this recipe. I've also added in the notes below how to grill or bake the chicken skewers. Original recipe posted here: Shish Tawook. Marinate for at least 30 minutes or up to 24 hours. While the chicken marinates, you can soak the wooden skewers in water.

Thread the chicken pieces onto the skewers. My skewers were medium-sized, so I threaded about 4 to 5 pieces on each. Place the skewered chicken and cook on each side for 3—4 minutes or until the chicken is golden brown and cooked through.

I do this in batches of 4 skewers so as to not crowd the pan. Serve with a fresh squeeze of lemon juice. I love serving it with pita, Lebanese rice, and a side of fresh salad and sumac onions. Chicken: Traditionally chicken breasts cut into cubes are used for this recipe.

But boneless, skinless chicken thighs are also a great option here. Yogurt: I use plain yogurt but you can also use greek yogurt. Low fat or skim is also fine. Lemon juice: Always use freshly squeezed lemon juice. Sumac: This is a Turkish spice.

It's dark red and has lemony flavor. If you don't have it you can use paprika powder. Tomato paste: Some recipes don't call for tomato paste, but I like to add it for color and extra flavor.

Best Skewers for Grilled Chicken: The most common skewers are the long round wooden skewers. I don't personally prefer these as the chicken pieces move around too much and don't cook evenly.

I recommend using flat wooden skewers or flat metal skewers. Grill: Sheesh Tawook is usually made on large grills, and you can also use your BBQ grill for it.

Just cook for 3—4 minutes on each side. Bake: You can also bake the marinated chicken in the oven, but there are more chances of the chicken drying out.

I suggest using chicken thighs for this method as it doesn't dry out easily. Pour the balsamic vinegar in a small bowl.

Add the agave or honey or the sweetener of your choice. Add the olive oil and the crushed garlic. Add the salt and black pepper. Add the chopped parsley and mix. Time: 15 mins Original Recipe Here.

Please keep in mind that extreme calorie restriction is dangerous, and this recipe is meant to be paired with other hearty meals throughout the day. Separate the leaves of the baby bok choy and thoroughly clean. Chop into bit sized pieces, separating the white and green portions.

Thinly slice the green onion, separating the whites and greens again. Set a pan over medium heat. Drain the shirataki noodles into a mesh strainer or colander and thoroughly rinse under cool water. Add the noodles directly to the empty pan and cook, tossing occasionally, until all the water has evaporated, about 5 minutes.

Push the noodles to one side of the pan, and in the other side add the sesame oil, garlic, and the whites of the green onions. Cook, stirring frequently, until fragrant, about 1—2 minutes. To the pan add the whites of the baby bok choy, soy sauce, brown sugar, and rice vinegar.

Mix everything together and cook, stirring frequently, until most of the liquid has evaporated, about 3 minutes. Season with MSG if desired. Add the greens of the baby bok choy to the pan and cook for one more minute until they are just starting to wilt.

Remove from heat and transfer to a plate or bowl. Top with sesame seeds and the green onion greens. Bring a large pot of salted water to a boil and cook pasta noodles according to the package directions.

Once it is cooked, drain and rinse the pasta and spread it on a baking sheet to cool. Place all of the salad ingredients into a large mixing bowl. Shake the dressing again and pour over the salad ingredients.

Stir really well to coat everything with the dressing. Please note, there are multiple methods for "velveting" chicken, which tenderizes the meat. This method uses baking soda. This process is optional but recommended.

Dust with 1 tsp of baking soda, then flip all the pieces and dust with the other 1 tsp of baking soda.

Let sit for 15 minutes. After 15 minutes, rinse the baking soda off of the chicken with water then thoroughly pat dry This is what tenderizes the chicken and gives it the unique texture. Season the chicken all over with salt and pepper.

While waiting on the chicken, mix together the chicken stock and cornstarch in small bowl, then add in the other sauce ingredients and mix well.

Once the chicken is prepared, heat the olive oil in a large skillet over medium heat. Add the chicken and try to arrange it such that the pieces lay flat in the pan. Cook until golden on one side 2—3 minutes , then mix the chicken around in the pan and cook until cooked through another ~90 seconds.

Push the chicken to the sides of the pan and add the broccoli to the center. Cook for about one minute, then add the water chestnuts and cook for another minute. Add more oil to the pan if needed.

Next, lower the heat slightly and add the sauce. Cook everything together for another ~2 minutes until the sauce has reduced and evenly coated everything. Remove from heat and add in the chopped green onion, serve immediately over a bed of white rice. Food · Posted on Jun 4, by Megan Liscomb Personal Finance Editor.

Lay the mushrooms in a shallow dish and combine the remaining ingredients for the marinade. Veggies: While the mushrooms marinate, heat a large non-stick skillet over medium heat. Grill the mushrooms on each side for 3—5 minutes until nicely charred and softened.

Toast the couscous: Add the pearl couscous and cook for 3 minutes more until it begins to toast and turn golden brown. Add the chickpeas and season all over with salt and pepper. Prepare the miso: Add the water to a large glass measuring cup.

Simmer the chickpeas: Pour the miso water into the pot and stir to combine. To serve: Ladle the chickpeas and pearl couscous into bowls. Add collard greens and tomatoes. Stir in to wilt the greens, about 4 minutes.

Lemon Asparagus Soup serves 4 or 6 as an appetizer Ingredients: 1 bunch asparagus about 1. Add the ginger-garlic paste and cook for 3—4 minutes until fragrant. Add lemon juice and butter, and mix.

Serve with rice, paratha or naan. Ingredient Notes: Yogurt: Use full-fat plain yogurt for the best results. Nutrition: Calories: kcal Carbohydrates: 10g Protein: 28g Fat: 19g Saturated Fat: 3g Polyunsaturated Fat: 5g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 78mg Sodium: mg Potassium: mg Fiber: 5g Sugar: 3g Vitamin A: IU Vitamin C: 30mg Calcium: mg Iron: 3mg.

Ingredients 1 lb tri-tip steaks, or similar ½ cup white onion diced ~¼ large onion extra small flour or corn tortillas I use flour ¼ cup fresh cilantro 1 lime sliced into wedges, for serving For Marinade: ¼ cup lime juice ¼ cup olive oil 1 tbsp Worcestershire sauce 2 tsp salt 2 tsp onion powder 2 tsp paprika 1 tsp chili powder 1 tsp garlic powder 1 tsp cumin 1 tsp black pepper Instructions Combine all ingredients of the marinade.

Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn't noticeable after slicing Let the steak rest for a few minutes, then slice into small pieces as pictured. To prepare in bulk for freezer: Trim steaks and prepare appropriate quantity of marinade.

Place marinated steak packs in the freezer directly after preparing. To prepare from frozen: Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. Follow the rest of the recipe as written, preparing the topping ingredients fresh.

Sweet Potato Black Bean Tacos makes 6 tacos FOR THE SWEET POTATOES: 4 cups diced sweet potato 2—3 depending on size, roughly 1lb ¼ tsp sea salt Pinch of black pepper 1—2 teaspoon chilli powder or seasoning of choice 1 tbsp arrowroot starch or cornstarch, optional for extra crispiness 1 tbsp olive oil FOR THE AVOCADO LIME CREMA: ½ large avocado ¼ cup sour cream 1 lime, juiced about 2 tbsp Sprinkle of salt 2—3 tablespoon cold water to thin add more or less as desired FOR ALL THE REST: 1 tbsp olive oil 1 garlic clove, minced 1 cup corn kernels can use frozen 1 ½ cups black beans can use frozen 1 hot chilli pepper, deseeded and minced 1 tsp orange zest can use frozen Splash of orange juice, optional ½ avocado, diced Fresh cilantro to garnish 6 corn or flour tortillas METHOD: Preheat your oven to degrees F and line a baking sheet with parchment paper or a silicone mat.

Bake at for 25—30 minutes, tossing and rotating the pan halfway. When your sweet potato is close to done, heat your tortillas as directed on your package. Broil for 2—3 minutes or until the cheese has browned and is crispy on top. Serve immediately. Add the crumbles to the sauce and stir well.

As if we needed another reason to love this woman! Learn how to make this quick and authentic Vietnamese sando and save some serious dough while eating plenty of it, too! No more mushy rice and veggies, just straight fresh, delicious, cost-effective goodness.

Bonus: This recipe makes great leftovers, too. Once you nail this recipe, switch up your veggies and meat for a new flavor every time you make it. Um, nobody! Have a simple meal of deliciousness when you combo this recipe with your favorite Riesling. Truly, a match made in culinary heaven.

This one-pot wonder pressure-cooks the pasta in a combo of milk and chicken stock. The result is a creamy and flavorful dish that you won't be able to stop talking about.

Ditch the dairy and try a silky, nut-based sauce instead! Cashew is oh-so-creamy and the perfect stand-in for cheese and we LOVE cheese. Your skin and your stomach will thank you.

This classic Korean recipe works perfectly as shish kebabs, sliders, or playful finger food. Choose your favorite, or make a buffet of options for the whole family. Top with delicious crusty bread and dill.

The crispy, golden mashed potato crust is the star of this dish. Since the ham and potatoes are already cooked, half the work is done for you. Enjoy with a ton of cracked black pepper and strips of parsley. A warm slice of pizza is the ultimate in comfort food.

Perfect for using up the extra produce hanging out in your fridge, this pizza can easily be customized to your liking. Skip the bacon and add crispy roasted chickpeas for a vegetarian twist.

via Half Baked Harvest. With pasta, ground beef, cheese, garlic , and tomatoes just to name a few , this is one cheap dinner idea that everyone is sure to love. via Culinary Hill.

via Diethood. The thick fool-proof sausage gravy acts like a warm blanket on the flaky buttermilk biscuits. via Love Grows Wild.

A rotisserie chicken is an economical shortcut in this recipe. Shred the chicken skin and all and broil it for a quick 10 minutes, then pile it in a warm tortilla.

Taco Tuesday will never be the same. via The Endless Meal. Roasting a whole chicken is not as scary as it seems. Make sure to let the chicken rest on your counter after baking to give it time to reabsorb all the juices. Use the meat in your salads, quesadillas , and sandwiches for the next week.

via The Whimsical Wife. Every element of this dish, from the chicken to the whole wheat pasta, is perfectly seasoned since it all cooks together in the same pan. via The Garlic Diaries. Seasonal without tasting like a pumpkin spice candle, this twist on traditional stuffed shells will have you hoarding cans of pumpkin puree.

via Love and Olive Oil. The crunchy walnuts and olive oil dressing take this spaghetti to the next level. A sprinkle of parmesan cheese is the bow that ties it all together.

via Well Plated. A food processor makes this soup come together in no time, but it can also be done with an immersion blender. Top the soup the same way you would a taco, with guacamole, sour cream, and cilantro. Crush a few tortillas chips and sprinkle over your soup for a crunchy alternative to crackers.

via Something New for Dinner. This recipe makes enough to feed a group of your hungriest friends, or you can make it for yourself and have enough left to last you the rest of the week. Using leftover rotisserie chicken and a bag of frozen veggies means you can have a meal that tastes like it took all day to make when really you were done in under 45 minutes.

via Spicy Southern Kitchen. This kid-friendly recipe will please the pickiest eaters and skinniest of wallets! Coat the chicken in corn flakes to get a super crispy crust without frying. Serve alongside your favorite dipping sauces — honey mustard and peppercorn ranch would be delish!

via Damn Delicious. This savory pumpkin pasta is just the kind of comforting meal you need after a long day. The creamy sauce completely engulfs whichever type of pasta you use basically whatever is hanging out in your pantry.

Just make sure you use canned pumpkin puree and not spiced pumpkin pie filling. Transfer three cups of chili to your food processor and blend until smooth, then pour the pureed chili back into the original pot. This helps thicken up your chili without having to add cornstarch or flour, which can sometimes affect the taste.

via Little Broken. Go with boneless, skinless chicken thighs, as opposed to the breast, for this recipe. via The Clever Carrot. Take leftover turkey and turn it to a steaming pot of comfort food at its finest. This basic recipe is like a magic cure-all elixir and will be one of your go-tos for years to come.

via I Heart Naptime. This lentil and chickpea sloppy joes are packed with protein and are a great meatless Monday recipe. Make your own barbecue sauce or grab a bottle of your favorite one from the store.

via She Likes Food. Here's another one-pot recipe you can whip up in 15 minutes or less! via Takes Two Eggs.

We know pizza is a simple dish to indulge in but did you know you could make pizza stuffed bell peppers? Try making this cheap dinner recipe tonight!

via Kathryn's Kitchen Blog. This is yet another cheap dinner idea you can cook using your crockpot! Check out our online cooking classes and check out our email newsletter for all the newest healthy and cheap dinner ideas!

This post has been updated with additional reporting by Jasmine Williams. OMG Chrissy Teigen's pork Bánh is incredible, I saw her make it on the show but I can't believe how good it was, must try. I'm really picky about pumpkin recipes so I love that that pumpkin pasta is a bit more low-key.

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Budget healthy recipes · Budget porridge · Super smoky bacon & tomato spaghetti · Kidney bean curry · Feta & kale loaded sweet potato · Miso 72 Quick & Healthy Meals That'll Also Save You Money · Chicken Stir-Fry · Egg Roll Bowls · One-Pan Chicken & Quinoa · Stuffed Butternut Squash Healthy Recipes That Will Save You Money · White Chili · Penne With Roasted Tomatoes, Garlic, and White Beans · Chicken Enchilada Rice Bake · Do Not

Cheap and nutritious meal ideas - Find healthy, delicious budget dinner ideas, from the food and nutrition experts at EatingWell Budget healthy recipes · Budget porridge · Super smoky bacon & tomato spaghetti · Kidney bean curry · Feta & kale loaded sweet potato · Miso 72 Quick & Healthy Meals That'll Also Save You Money · Chicken Stir-Fry · Egg Roll Bowls · One-Pan Chicken & Quinoa · Stuffed Butternut Squash Healthy Recipes That Will Save You Money · White Chili · Penne With Roasted Tomatoes, Garlic, and White Beans · Chicken Enchilada Rice Bake · Do Not

If transferring to your blender you may have to blend in two batches. If you used a stand up blender, return the soup to the pot and bring back to a simmer for about 5 minutes to combine all the flavors. Taste and adjust seasonings as desired, adding more salt or pepper, lemon, or nutritional yeast to deepen the flavor.

It's ready in 30 minutes! Recipe originally posted here: Hariyali Chicken. Place the yogurt, coriander, mint, and chillies into a hand blender or a regular blender and blend until smooth. Heat oil in a large pot or skillet, and add the chicken.

Sauté for 4—5 minutes or until the chicken changes color. Now add the green yogurt masala and 1—2 tablespoons of water. Lower the heat and cover the pot with a lid. Cook for 5—7 minutes, while stirring in between, until the chicken is cooked through.

Remove the lid, and increase the heat. Cook the hariyali chicken on high heat, while stirring continuously, until you see the oil separating from the curry and the gravy has thickened slightly.

Yogurt: Use full-fat plain yogurt for the best results. I do not recommend using greek yogurt as it would alter the taste a bit, but can be used in a pinch.

Green chillies: You can skip them altogether if you don't want the recipe to be spicy. Thai green chillies or jalapeno are recommended. Ginger garlic paste: Use homemade or store-bought. You can also use freshly chopped garlic and ginger.

Chicken: I use chicken breast for this recipe as it cooks fast, but you can also use bone-in chicken or boneless chicken thighs. However, the cooking time will increase by 10—15 minutes. Make-Ahead: You can also make the green masala ahead of time, and store it in the fridge for 3—4 days.

Calories: kcal Carbohydrates: 10g Protein: 28g Fat: 19g Saturated Fat: 3g Polyunsaturated Fat: 5g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 78mg Sodium: mg Potassium: mg Fiber: 5g Sugar: 3g Vitamin A: IU Vitamin C: 30mg Calcium: mg Iron: 3mg. Original Recipe here. This recipe can be easily prepped in the freezer.

When tri-tip is on sale I will buy 4—5 lbs and prepare freezer packs for later easy meals. It only takes about 15 minutes to prepare once the steak is marinated. Freezer instructions included below. Combine all ingredients of the marinade. Trim excess fat from the steaks and place in a zip bag with the marinade.

Marinate in fridge for at least 6 hours before cooking preferably overnight. When ready to cook, remove the steak from the bag and discard the rest of the marinade shake off excess but do not pat the steaks dry.

Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of °F, about 8—10 minutes.

Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn't noticeable after slicing.

Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting. Warm tortillas for a few seconds in the microwave. Divide the steak evenly between the tortillas, then top with onion, cilantro, and a squeeze of lime to taste. Trim steaks and prepare appropriate quantity of marinade.

Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time I do 1 lb.

Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before. Preheat your oven to degrees F and line a baking sheet with parchment paper or a silicone mat.

Wash, dry, and dice sweet potatoes I like to leave the skin on. Season potatoes with salt, pepper and chilli powder. Then coat in the starch. Then add the oil and toss the potatoes until no more starch is visible. As the sweet potato bakes, heat oil in a large skillet or sauté pan over medium heat.

Add the minced garlic and cook for 1 minute until fragrant. Add the corn kernels and season with salt and pepper. Char the corn for about 8 minutes, stirring occasionally, until nicely browned and starting to pop. Slice your avocado in half. Scoop the flesh out of the half without the pit and add it to a blender or food processor.

Add the sour cream, lime juice, and sprinkle of salt and blend until smooth. Once the corn is charred, add the beans and minced chilli pepper, cook for another 3 minutes or so to heat the beans through.

Add the orange zest and splash of orange juice if using. Stir for another minute and then remove from the heat and keep warm until ready to serve. Remove the pit from the remaining half of the avocado by gently squeezing the sides of the avocado to loosen the pit OR carefully striking the pit with the blade of your knife strike it with the whole flat edge, not the tip and twist to pull the pit loose.

Carefully use the tip of your knife to score the flesh of the avocado into cubes. Then guide a spoon around the edges of the avocado to scoop out the flesh it will come out nicely cubed instead of struggling to slice the slippery avocado outside the skin.

Spoon 1—2 tablespoons of your crema on the warmed tortillas, top with the spicy citrus corn and beans, then the roasted sweet potato. Garnish with cubed avocado, cilantro, and more drizzled crema you can add a bit more water to thin out some crema and make more of a drizzle for the top.

Enjoy warm! Recipe serves 2—3. Slice the zucchini in half and using a teaspoon, scoop out the center, about an inch deep. Place them on the lined baking sheet and brush the four zucchini halves with 1 tablespoon of olive oil. Put the sheet in the oven and roast for 15—20 minutes. This will depend on the size of your zucchini.

You want them to be tender, but not mushy. Use a fork to see how easily you can pierce the side and do a little touch test. Look for them to begin browning slightly on the sides. Meanwhile, mix together the tuna, celery, onion, and dill with the other tablespoon of olive oil and the lemon juice.

Once the zucchini is done, take it out of the oven and turn on the broiler. Fill your canoes with the tuna mixture and top with the cheese. Meanwhile, place walnuts and spices in your food processor and pulse until crumbled. My favorite way to enjoy this is on sourdough toast, topped with arugula or microgreens.

Mash the chickpeas with a fork, or pulse in a food processor until chunky recommended method if you have one available. Combine all ingredients together in a medium mixing bowl, season with salt and pepper, mix until fully combined.

Store in an airtight container in the fridge for up to 5 days. Use as a sandwich filling, serve on toast, or with crackers. You could sub the carrots with potato to make it more filling and sub the cannellini beans with whatever tinned legume you have on hand! See here for the recipe with process pics and nutritional values!

Heat the olive oil in a large pot over medium. Add the onion and cook, stirring occasionally, until lightly caramelized, about 5 minutes. Season with salt and pepper.

Stir in carrots. Add the beans and soy sauce, stirring to coat evenly. Add water and bring to a boil, then reduce heat and simmer until carrots are tender and broth has thickened, about 15 minutes. Original recipe here. The pre-shredded mixes make this recipe easier, but you can save money but shredding the veggies yourself!

Peel the shallot and thinly slice it across the short end, creating rings. Separate the rings with your hands. Warm 1 tbsp of oil in a large skillet over medium heat. Once hot, add the shallots and cook, stirring frequently, for two minutes. Add the garlic, coleslaw mix, and broccoli slaw mix and cook, stirring frequently, for another minute, then add the soy sauce and cook for one more minute.

Remove mixture from heat and transfer to a plate or bowl to cool. Once the mixture has cooled, make each spring roll one at a time. Prepare a wide bowl of water, large enough to dip the rice paper.

Briefly dip the rice paper, turning it so every part touches the water. Place the rice paper on a clean, smooth surface and fill with ¼ cup of filling. Roll the spring roll if you're unfamiliar with this technique, see the video on the website or google how to roll a spring roll.

If it feels rigid, wait a minute and try again. Once the rolls are prepped, prepare the sauce. Combine the cornstarch with ¼ cup warm water and mix until dissolved. Combine this and all the sauce ingredients in a small saucepan and place over low heat as you pan fry the spring rolls, mixing occasionally.

If needed, add a splash of water to the sauce to maintain a silky consistency as it simmers. Warm 2 tbsp of oil over medium-high heat in a large skillet. Pan fry the rolls, turning occasionally, until the outside is crispy, about 3 minutes.

Remove to a paper-towel-lined plate and repeat with the next 5 rolls, adding a little more oil if needed. Serve immediately with peanut sauce on the side. Fillet the chicken breast and pound the pieces to an even thickness.

Dust the baking soda lightly over both sides of the fillets. Let sit for 15 minutes, then rinse off all the baking soda and pat dry with paper towels.

Begin boiling a large pot of salted water for the pasta as you prep other ingredients. Boil pasta per package instructions for al dente, then drain a set aside, keep covered. I typically add the pasta to the water during step 5. Heat the oil in a skillet over medium-high heat.

Sauté the chicken until each side has some browning and the chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.

Remove chicken to a cutting board. Carefully wipe the skillet clean of excess oil, then add the coconut milk mixture. Once the sauce is ready, remove from heat and reserve about 2 tbsp for topping the chicken. Toss the pasta in the remainder of the sauce.

Plate the pasta, and top with the chicken sliced into bite sized pieces. Top the chicken with the remaining sauce and garnish the whole dish with the cilantro. Gently press the tofu with paper towels to remove excess moisture. If desired, press the tofu in a tofu press or place between paper towels under a heavy object for a few minutes to remove even more moisture.

Dust the tofu with about 2 tbsp of cornstarch and toss to fully coat. Remove the tops from the Chinese eggplants then quarter them longwise creating 4 long strips per eggplant.

Cut the strips into ½ inch pieces to create many small chunks. Dust the eggplant with about 2 tbsp of cornstarch and toss to fully coat. Heat a swirl of veggie oil over medium-high heat in a wok or large skillet. Add the eggplant chunks and cook, stirring occasionally, until the eggplant is crispy in some places and soft all the way through, about 5—7 minutes.

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Back to Reviews Valentine's gifts Best cookbooks to buy. Home Recipes Collection Budget healthy recipes. Budget healthy recipes. Showing items 1 to 24 of Budget porridge. Kidney bean curry.

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Carrot pilaf with coriander chutney. Sardine tomato pasta with gremolata. Easy turkey burgers. Teriyaki tofu. A nourishing spring salad, ready in minutes. Veggie olive wraps with mustard vinaigrette. Not to be confused with zoodles , this zucchini linguine features both linguine pasta and shredded zucchini tossed in Cheddar cheese and nonfat yogurt.

Reviewer calykatz says, "I've made this twice so far and it's been a hit at my house and a great way to use up a lot of zucchini without really realizing that it's in there. This Mediterranean-inspired dish couldn't be easier to whip up with canned tomatoes and cannellini beans, as well as fresh spinach, penne pasta, and feta cheese.

A healthy and satisfying dinner is on the table in just 25 minutes, start to finish. Celebrate Taco Tuesday with these vegetarian tacos loaded with fresh vegetables and zesty lime juice. Utilize your slow cooker to make a meal that manages to be easy, affordable, and healthy all at the same time, not to mention delicious!

Creole-style seasoning and fresh jalapeño peppers bring the heat to this succulent dish. Chicken and green beans are tossed in a sweet and spicy peanut sauce and served over rice in this simple stir-fry. You can substitute low-fat peanut butter to make it a little lighter.

Flounder is an affordable, low-fat, and nutrient-rich protein source. Here it's baked in simple form with a little butter, salt, pepper, lemon juice, tomato, basil, and garlic powder.

It checks off all the boxes: Simple, healthy, and cheap. Serve it with steamed vegetables like broccoli. Another budget-friendly white fish makes its way into our meal plan. It may sound like an odd combination, but cod's mild flavor lends itself so well to spicy salsa.

Pour it over the fish and bake, and you have yourself a super simple, low-carb dinner. This is one you'll want in your regular rotation. Serve over rice. Here's a healthier take on chicken tacos that features chicken, bell peppers, red onion, jalapeño peppers, and cilantro.

You can serve on multi-grain tortillas as suggested, or use the leftover corn tortillas from Week 3. Take your midweek meal outside with these easy chicken kabobs, no marinating required!

Chicken, bell peppers, and onions are brushed in barbeque sauce and cooked on the grill. This is an easily customizable recipe that can be changed based on what fresh produce you have on hand.

Flank steak is one of the most affordable cuts of steak, and it's paired here with onions, mushrooms, bell peppers, tomatoes, and packaged gnocchi for a dish that's sure to impress. You've made it to the end of the month!

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