The Hungry Housewife &#187; $10 meals

Crusted Pork Tenderloin ($10 Meal)

Author: Leslie Green – The Hungry Housewife

Recipe type: Main, dinner

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Moist and tender crusted pork tenderloin served with sautéed spinach and sweet baby carrots

Ingredients

For Pork

1 lb pork tenderloin
½ cup Italian Style Bread Crumbs
⅛ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried rosemary
½ teaspoon garlic powder
1 egg, beaten
1 tablespoon mustard (preferably Dijon)
Non-Stick cooking spray

For Spinach

1 bunch fresh spinach
2 tablespoons butter
⅛ teaspoon salt
½ teaspoon pepper

For Carrots

16 oz pre peeled baby carrots
4 tablespoons butter
¼ cup brown sugar
3 tablespoons water

Instructions

To Make the Pork
Preheat the oven to 350.
Line a baking sheet with parchment paper or foil.
In a shallow dish, like a pie plate, mix together the bread crumbs, salt,pepper, dried rosemary and garlic powder.
In another shallow dish, mix together the egg and the mustard.
Coat the pork with the egg mixture then coat with bread crumbs
Place the pork on the prepared baking sheet and spray the top with non-stick cooking spray.
Bake for 35 minutes or until the internal temperature reaches 145.
To make the Spinach
Wash and dry the spinach and remove the long stems.
In a large skillet over medium heat melt the butter.
Add the spinach, salt and pepper, cook for 3 minutes or until spinach is wilted.
To make the Carrots
Place the carrots in a pot, cover with water, cover with a lid and boil for 8-10 minutes. Drain.
In the pan that you cooked the carrots, melt the butter and add the brown sugar and
water.
Add the carrots back in and cook for an additional 4-5 minutes.

Notes

*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.* Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife. Photo by Leslie Green – The Hungry Housewife

Beefy Skillet Lasagna ($10 Meal)

The Hungry Housewife — Tue, 27 Mar 2012 11:50:41 +0000

I just love when I get the steam coming of a dish when I snap a shot!

So, what is your go to meal when you are in a rush? In my opinion, there is nothing easier than a nice pasta and sauce dish. I usually make my own sauce, but when you are knee deep in baseball, blogging, science projects and deadlines, you tend to reach for the convenience foods. I always have a jar of pasta sauce on my shelf. You can take a few extra yet simple steps to make it your own. Add some spices, meat and cheese. You can instantly make it taste homemade. And they best part is you don’t have to simmer your sauce for hours.

Yep, this is another $10 EASY family friendly meal!
It’s basically a deconstructed lasagna. It’s quite delicious I tell ya.

5.0 from 2 reviews

Beefy Skillet Lasagna

Author: Leslie Green – The Hungry Housewife

Recipe type: Main

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4-6

An easy deconstructed lasagna

Ingredients

1 pound Ground Beef
8 oz. Hannaford Rotini Pasta (1/2 box), cooked to package directions
1 jar (24 oz.) Hannaford 3 Cheese Pasta Sauce ( or your favorite brand)
¼ teaspoon Salt
½ teaspoon Pepper
½ tablespoon Italian Seasoning
1 cup Hannaford Ricotta Cheese ( or your favorite brand)
1 cup My Essentials Shredded Mozzarella Cheese ( or your favorite brand)
1 Tube Hannaford Refrigerated Croissant Rolls, cooked to package directions (or your favorite brand)

Instructions

Preheat the oven to 350.
In a medium, oven proof skillet, over medium heat, cook ground beef until no longer pink in the middle, drain and return to the skillet.
To the skillet, add the cooked pasta, pasta sauce, salt, pepper,Italian Seasoning and ricotta cheese, mix until and incorporated and heated through.
Sprinkle with mozzarella cheese and place in oven until the cheese has melted, about 5 minutes
Serve with breadsticks

Notes

Beef Lettuce Wraps with Fried Rice ($10 Meal)

The Hungry Housewife — Tue, 20 Mar 2012 12:35:12 +0000

Don’t you just love lettuce wraps?
You can eat a plethora of them and not feel guilty or feel like you need to go purge.
I honestly don’t remember the first place I had them, put I remember the coolness of the crispy lettuce against the piping hot filling. It was pure heaven. And very low in carbs. Yeah, I could probably live on lettuce wraps for the rest of my life. And the fact that this meal serves a family of four for $10 means my grocery bill would be pretty cheap for dinner for the remainder of my years. However, I am sure my offspring might object on the lettuce wraps for the rest of their lives.

This is another easy and family friendly meal I created for Sweetbay Supermarket’s $10 meal Challenge. Do you think you have a great $10 meal that feeds a family of 4? You can click here to submit your recipe!!!

Beef Lettuce Wraps with Fried Rice

Author: Leslie Green – The Hungry Housewife

Recipe type: main,dinner,appetizer

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4

Beef Lettuce wraps served with fried rice for $10

Ingredients

1½ teaspoon oil, divided
8 oz. portobello mushrooms, chopped
1 pound ground beef
1 (1 oz.) package Mongolian Beef Seasoning Mix
¼ cup carrot (1/2 large carrot), chopped
1 head Boston bibb lettuce
2 scallions, chopped, divided
½ cup crispy chow mein noodles (wide style)
1 cup Hannaford white rice, cooked to package directions
¾ cup Hannaford Frozen Peas and Carrots (from 16 oz. package), thawed
2 eggs, whisked
3 tablespoons Soy Sauce
Salt and Pepper

Instructions

Mix the Mongolian Beef Seasoning and ¼ cup water together in a small bowl and
set aside.
Over medium heat, add ½ teaspoon oil to a medium skillet
Add the mushrooms and carrots and cook for 3 minutes. Remove and set aside
In the same skillet, cook for meat until no longer pink, about 5 minutes. Drain
Place the meat back into the skillet and add the mushrooms, carrots and Mongolian beef seasoning. Stir to incorporate and cook until heated through.
Separate the lettuce into 8 “cups”.
Divide the filling into each cup. About ⅓ cup per piece of lettuce.
Sprinkle with 1 scallions and crispy chow mein noodles.

Rice Preparation

In a medium skillet, over medium heat add 1 teaspoon oil.
Add the thawed peas and carrots and cook for about 3-5 minutes or until carrots are softened
Add the eggs and quickly stir until cooked.
Add the cooked rice and stir to combine.
Stir in the soy sauce and 1 scallion.
Season to your liking with salt and pepper

Notes

Chicken and Zucchini Roll-Ups ($10 Meal)

The Hungry Housewife — Tue, 13 Mar 2012 12:52:41 +0000

We are a chicken house. We eat it A LOT. So you have to have a huge chicken recipe arsenal. I love this cheesy chicken and so did everyone else in the house..even the kids..shocking, I know.
For my $10 meals, I served it with green beans and pre-packaged rice and vermicelli mix. Its a nice balanced, quick and easy meal!

5.0 from 2 reviews

Chicken and Zucchini Roll-Ups ($10 Meal)

Author: Leslie Green – The Hungry Housewife

Recipe type: Main,chicken

Prep time: 5 mins

Cook time: 60 mins

Total time: 1 hour 5 mins

Serves: 4

Chicken stuffed with zucchini and cheese makes a delicious $10 meal.

Ingredients

1 zucchini, finely chopped
2 cloves garlic, minced
⅛ teaspoon salt
¼ teaspoon pepper
1 pound boneless skinless chicken breasts, 3 breasts
2½ tablespoons oil, divided
1 cup My Essentials 4 Cheese Italian Blend Shredded Cheese
½ cup Bread Crumbs
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
1 Egg
1 box Hannaford Rice & Vermicelli Mix Chicken Flavored, cooked to package directions
1 bag (16 oz.) My Essentials Frozen Green Beans, cooked to package directions

Instructions

Preheat oven to 350.
In a medium skillet over medium heat, add ½ tablespoon oil.
Add the zucchini, salt and pepper and cook for 5 minutes.
Stir in the garlic and cook for an additional minute.
Remove the zucchini mixture and allow to cool while you prep the chicken.
Place the chicken in-between 2 pieces of plastic and pound the chicken to ¼” thickness.
Mix together the bread crumbs, onion powder and garlic powder in a shallow plate.
In another shallow plate whisk the egg.
Add the cheese to the cooled zucchini, mix and evenly divide over the chicken breasts.
Roll the chicken breast up into a roll and secure with toothpicks.
Roll the chicken into the egg and allow excess to drip off.
Roll in the bread crumbs.
In a medium oven proof skillet, heat 2 tablespoons oil over medium heat.
Add the chicken and cook for 4 minutes per side.
Place the chicken in the oven and cook for 35 minutes.
Slice the chicken into coin shaped and serve with the rice and green beans.

Notes

Beefy Baked Potatoes

The Hungry Housewife — Tue, 06 Mar 2012 13:26:24 +0000

When I was developing my $10 meal recipes for Sweetbay Supermarket, they gave me the idea of developing a different type of Shepherds Pie. While my Guinness Shepherds Pie is wildly popular, I didn’t want to use beer in their recipe and wanted to take the step of making mashed potatoes out of the equation. So I made an easy Shepherd Pie Filling and put it over baked potatoes and topped it with cheese! YUM!

I love serving “different” meals to my family. And yep, it’s only $10 to make this dinner.
It might come in under if you run to Sweetbay Supermarket this week because 80% lean ground chuck is $2.79 lb.

5.0 from 1 reviews

Beefy Baked Potatoes

Author: Leslie Green – The Hungry Housewife

Recipe type: Main

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

A deconstructed Shepherds Pie

Ingredients

4 Medium Russet Potatoes
1 pound Ground Beef
½ teaspoon oil
⅓ cup Hannaford Frozen Peas, thawed
⅓ cup Hannaford Frozen Carrots, thawed
½ cup Hannaford Frozen Corn, thawed
1 packet (.87 oz.) Hannaford Brown Gravy Mix, cooked to package directions
1 cup My Essentials Shredded Sharp Cheddar Cheese

Instructions

Wash and prick the top potatoes with a fork about 5 times.
Cook the potatoes in the microwave on high for 25 minutes or until fork tender
In a medium skillet cook the ground beef until no longer pink in the middle, drain.
In the same skillet, over medium heat, add the oil, peas,carrots and corn. Cook for 5 minutes or until the carrots are tender.
Return the beef to the skillet with the vegetables. Add the gravy and cook for about 5 minutes or until heated through.
Partially open the potatoes and evenly divide the beef mixture over each potato, top each potato with ¼ cheese.

Notes