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Cheap dinner recipes that still taste great

Budget-friendly dinners built on inexpensive pantry staples, from Morfi's library of 14,000+ recipes.

How to cook cheap dinners without eating boring food

The cheapest dinner is almost always the one made from food you already bought. The second cheapest is one built on low-cost staples: dried or canned beans, lentils, rice, potatoes, pasta, and eggs. These ingredients are filling, keep for a long time, and soak up whatever flavor you give them. That's why the recipes on this page are organized around them — each section starts with a staple that stretches a small amount of meat, cheese, or produce into a full meal.

A few habits make a big difference: plan meals around what's on sale, cook once and eat twice, and use up what's in the fridge before buying more. Grocery prices also vary more between stores than most people realize, so knowing where your usual items are cheapest adds up quickly.

How Morfi keeps dinner on budget

Morfi is a free app, starring a thrifty raccoon chef, built to help households decide what to eat and spend less doing it. Snap a photo of your fridge, pantry, or cabinets and Morfi identifies what you have, then ranks recipes from a library of 14,000+ by how much of each you can already make. Cooking from what's on hand means less food waste and fewer impulse grocery runs.

  • Receipt tracking. Photograph grocery receipts and Morfi logs every item and price, so you can see what you actually spend on food.
  • Store price comparison. Morfi compares prices between the stores you shop at and tells you where this week's list is cheaper.
  • Weekly meal planning. Plan the week's dinners, and Morfi builds a shopping list with only what you're missing.
  • Less waste. Your pantry list helps you use ingredients before they spoil — the easiest money you'll ever save.

Everything adapts to your household's dietary needs, allergies, and dislikes, so a budget meal is never a meal nobody will eat.

How to use this page

Scroll down for 30 budget-friendly dinner recipes from Morfi's shared library, grouped by staple ingredient. Tap any recipe to see its ingredients and step-by-step instructions — free, no account required. To get cheap dinner ideas from your own pantry and see what your groceries really cost, try Morfi free.

Beans & lentils

The cheapest protein in the store.

Vegan Chickpea Picatta

60 minServes 4
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This recipe is from Isa Chandra (post punk kitchen). It's easy, elegant and lemony. Pure Bliss! I tend to double the sauce, just because it is that good. Serve over mashed potatoes.

Ingredients

  • olive oil
  • shallot, thinly sliced
  • arlic cloves, thinly sliced
  • breadcrumbs
  • vegetable broth
  • /3 cup dry white wine
  • black pepper, to taste
  • dried thyme
  • (16 ounce) can chickpeas, drained and rinsed
  • /4 cup capers, plus a little brine
  • fresh lemon juice
  • arugula

Instructions

  1. Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
  2. Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
  3. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
  4. If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

Hamburger Beans

60 minServes 12
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When I grew up my father was the one who cooked dinner on weeknights. He enjoyed "inventing" dishes from what was on hand. This is my tweaked version of his creation. Delicious, quick to make and easy on the budget. My kids always used to fight over the leftovers, if there *were* any. Wonderful served with a fresh salad, apple sauce and bread & butter. Servings is a guess-timate, but it makes eno

Ingredients

  • (28 ounce) cans baked beans (Bush's Best Original works best, *NOT* BBQ varieties)
  • ground beef (I prefer meatloaf mix)
  • small onions, chopped (use Vidalia Sweet Onions if available)
  • arlic cloves, crushed (or more if you like!)
  • butter

Instructions

  1. In a large frying pan, cook hamburger until no longer pink, 10-15 minutes.
  2. Break into small pieces with a spatula and drain off grease.
  3. While ground beef is cooking, chop onions and peel garlic cloves & crush.
  4. Melt butter in bottom of a large cooking pot on medium heat; saute the onions 5 minutes.
  5. Add garlic to the onions and continue to saute until onions are translucent, another 2-3 minutes.
  6. Add beans, ground beef and brown sugar to pot and stir well.
  7. Heat on medium-low heat and simmer for 20-30 minutes, stirring occasionally.

Hot Three-bean Casserole

60 minServes 12
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I came across this receipe in the Potluck Cookbook. It sounds really good and I can't wait to make it.

Ingredients

  • olive oil
  • chopped onion
  • celery, chopped
  • arlic cloves, minced
  • (15 ounce) can garbanzo beans, rinsed and drained
  • (15 ounce) can kidney beans, rinsed and drained
  • chopped tomato
  • (8 ounce) can tomato sauce
  • water
  • jalapeno pepper, minced
  • chili powder
  • sugar
  • ground cumin
  • salt
  • dried oregano leaves

Instructions

  1. Heat olive oil in large skillet over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until onions are translucent.
  2. Add remaining ingredients except green beans. Simmer, uncovered, 10 minutes or until green beans are just tender.

Chilli Beans On Toast

15 minServes 4
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Great for a midweek easy meal. Easy to half or double to feed unexpected guests.

Ingredients

  • (400 g) cans mixed beans, drained
  • chili flakes
  • arlic clove, chopped
  • chopped tomatoes
  • light muscovado sugar
  • balsamic vinegar
  • /2 French baguette, sliced on the diagonal
  • /2 cup grated cheese

Instructions

  1. Put the first 6 ingredients in a pan, bring to the boil and turn down the heat to simmer for 5 minutes.
  2. Meanwhile spread baguettes over a baking sheet,
  3. toast one side under a hot grill.
  4. Turn over and top with some of the cheese,
  5. grill until golden and bubbly.
  6. Put beans on toast - scoff.

Lentils With Panch Phoran (Dal)

60 minServes 4
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This dish is good served with rice and vegetable curries. Panch phoran can be made from my recipe #482606. You can find all of these ingredients in an Indian spice shop or deli. If you double the recipe, cook time will need to be doubled also.

Ingredients

  • /2 cup red lentil
  • /2 cup mung beans (moong dal, dehulled)
  • /4 teaspoon salt
  • cold water
  • vegetable oil
  • asafoetida powder
  • /2 teaspoon panch phoron (try <a href="https://www.geniuskitchen.com/recipe/panch-phoran-482606">Panch Phoran</a>)

Instructions

  1. In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
  2. Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
  3. Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
  4. Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
  5. Serve.

Green Chile Bean Tostada Pie

60 minServes 4
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Taco meat layered on crispy corn tortillas with green chile bean sauce and cheese

Ingredients

  • whole green chilies, with seeds (I used fresh and broiled and removed the skins)
  • (8 ounce) can white kidney beans (pinto beans, pink beans, canelli beans)
  • 2 tablespoon 1% low-fat milk, for thinning (cream, half and half)
  • ground turkey (or beef)
  • (1 1/4 ounce) packet taco seasoning
  • /2 cup grated cheddar cheese
  • grated monterey jack cheese
  • corn tortillas (or more depending on dish and amount of layers)
  • oil for lightly frying tortilla
  • Worcestershire sauce (optional- I just like it on all my meat lol)

Instructions

  1. For the Green Chile Bean Sauce.
  2. Place the chilies in a blender and add the can of beans.
  3. Add salt to taste and 1 tablespoon of milk and blend on high.
  4. The sauce should be creamy but still a little thick. Add more milk if needed for thinning.
  5. For the Tostadas:
  6. Light fry up the tortillas in a little bit of oil until they are sightly crunchy.
  7. Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired.
  8. Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
  9. Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
  10. Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
  11. Layer some meat to cover up the corn tortillas.
  12. Sprinkle some Monterey jack cheese on top.
  13. Add another layer of tortillas.
  14. Then add another coating of Green Bean Chile sauce.
  15. Add the remaining cheese and dot the rest of the meat on top.
  16. Bake at 375°F for 15 minutes til bubbly.
  17. Allow to cool
  18. Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
  19. Enjoy.

Rice dinners

Stretch a little into a lot.

Tuna Cheddar And Rice Slice

60 minServes 6
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An easy recipe for the Tuna lovers of this world. A old and trusted favourite in our family.

Ingredients

  • rice
  • eggs
  • canned tuna
  • flour
  • dry mustard
  • cheddar cheese
  • chopped parsley
  • finely chopped small onion
  • butter
  • butter (extra)
  • milk
  • paprika

Instructions

  1. Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
  2. Press rice mixture over base and side of greased 18 x 28cm lamington tin.
  3. Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
  4. Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
  5. Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
  6. Bake uncovered in moderate oven for approx 40 minutes or until firm on top.

Faster Fried Rice And Egg Drop Soup

30 minServes 4
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When making fried rice, it's best to allow the cooked rice to cool completely before proceeding with the rest of the recipe.

Ingredients

  • vegetable oil
  • (10 ounce) package frozen stir fry vegetables (snap-peas, onion, broccoli, carrots)
  • 5 (16 ounce) package firm tofu, removed from packing liquid
  • eggs
  • cooked rice (preferably cooled)
  • /4 cup soy sauce
  • /4 cup oyster sauce
  • (15 ounce) cans chicken broth

Instructions

  1. Heat the oil in a wok or large skillet over medium-high heat.
  2. Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
  3. Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
  4. Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
  5. Add rice; stiry fry until heated through, about 2 minutes.
  6. Stir together all ingredients; toss with soy sauce and oyster sauce.
  7. For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.

Sausage, Pea And Pumpkin Risotto Style Rice

60 minServes 6
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I made this at work today, the original recipe I was given uses an Italian style smoked sausage, I used kransky which was great. It suggested to cook the pumpkin in the rice, I chose to oven bake it until tender, them ix it gently through at the end.

Ingredients

  • sausages
  • pumpkin, diced
  • oil
  • oil (extra)
  • onion, chopped
  • arlic cloves, crushed
  • arborio rice
  • /2 cup white wine
  • chicken stock, boiling
  • frozen peas, defrosted under running water
  • grated parmesan cheese
  • cream

Instructions

  1. Cook sausages in pan or on grill, cool a little, then slice.
  2. Preheat oven to moderate.
  3. Rub diced pumpkin in a little oil, then bake until tender.
  4. Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
  5. Add the rice and stir until all the rice grains are coated with the oil.
  6. Add the wind and cook, stirring until all the wine has been absorbed.
  7. Add all the stock, stir well and place into a baking dish.
  8. Cover with aluminum foil and place in the oven.
  9. Bake for 20 minutes, then remove from oven.
  10. Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
  11. Add the cooked pumpkin and mix through very gently.
  12. Cover and return to the oven for a further 5 minutes.
  13. Serve.

Spicy Potato Rice

30 minServes 2
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A hot and spicy one dish meal. My daughter's favourite.

Ingredients

  • basmati rice
  • /4 cup sliced onion
  • potato, cut into 1/2 inch cubes
  • yoghurt
  • /2 cup tomatoes, chopped
  • cumin seed
  • cardamom pods
  • 3 cloves
  • /2 inch cinnamon stick, a thin 1/2inch piece sticks
  • /2 teaspoon garam masala
  • turmeric powder
  • /4 teaspoon chili powder
  • butter
  • vegetable oil

Instructions

  1. Wash the rice and strain.
  2. In a pan melt butter. Add one by one the following: cumin seeds cardamom cloves and cinnamon.
  3. Next add 1/2 of the sliced onions and saut0233 for 3 minutes.
  4. Add rice and fry for another 2 minutes.
  5. Add 2cups of water and one teaspoon of salt and bring to a boil.
  6. When it starts to boil reduce to low heat cover and cook for 10 minutes.
  7. In the meantime in another pan, heat the oil and add the rest of the onions and fry.
  8. When the onions are soft add the tomatoes and yoghurt.
  9. Fry till the tomatoes are soft.
  10. Add potatoes and all the spice powders one by one.
  11. Add enough salt and fry the potatoes till lightly brown.
  12. Sprinkle a few drops of water cover and cook till the potatoes are done.
  13. When the rice is done fluff it lightly and allow to cool.
  14. Let the potatoes cool too.
  15. When cool, mix the potatoes and rice nicely coating the rice grains with the spices from the potatoes.
  16. Garnish with coriander leaves and serve.

Easy And Fast Bacon Fried Rice

30 minServes 4
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This recipe came from a family friend and has been a "go to" weeknight meal since my husband and I were first married. Now our kids love it! I usually serve this with some fresh fruit and muffins.

Ingredients

  • cooked white rice, cold
  • bunch green onion, sliced thinly
  • thick bacon, cut into bite sized pieces
  • eggs, lightly beaten

Instructions

  1. In a large wok or high sided skillet, cook bacon over medium high heat until done.
  2. Remove bacon from pan with a slotted spoon and set aside to drain on paper towels.
  3. Add green onion to bacon grease and cook until tender and slightly translucent.
  4. Add rice to pan and cook until rice is very lightly brown and cooked throughout.
  5. Push rice to the sides and add egg into center of pan.
  6. Quickly scramble cook eggs.
  7. Push rice back into center of pan and mix all thoroughly.
  8. Season with soy sauce to taste.

Cinnamon Rice Meatballs

60 minServes 4
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Another recipe snagged on cafemom.com.This is great for kids with allergies.

Ingredients

  • small onion
  • lean ground beef
  • /2 cup uncooked rice
  • /2 cup cups water
  • /2 cup water
  • /4 teaspoon celery salt
  • /4 teaspoon salt
  • /4 teaspoon pepper
  • /4 teaspoon garlic powder

Instructions

  1. 1. Preheat oven to 350 degrees. Spray an 8 x 12 inch baking pan with nonstick spray.
  2. 2. Peel off the outer skin of the onion, and chop the rest into very small pieces.
  3. 3. In a medium bowl, mix the onion, ground beef, rice 1/2 cup of water, celery salt, salt, pepper, garlic powder, mint and parsley. Mix by hands.
  4. 4. With your hands, shape the meat mixture into Ping-Pong sized balls.
  5. 5. Place the meatballs in the baking pan.
  6. 6. In a small bowl, stir together the cinnamon, 1/2 cup of water, and the tomato sauce. Spool this sauce over the meatballs.
  7. 7. Cover the baking pan with foil. Bake for 45 minutes. Uncover the pan and bake 15 minutes longer.

Potato dinners

Filling, cheap and endlessly flexible.

Chargrilled Steak With Drunken Potatoes

30 minServes 2
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A filet mignon steak , chargrilled and served with garlic, white wine potatoes. Great for either weekday or entertaining.

Ingredients

  • filet mignon steaks
  • olive oil
  • black peppercorns, crushed
  • olive oil
  • potatoes, cut into thick chips
  • sprigs fresh thyme, leaves picked
  • arlic cloves, chopped
  • white wine
  • salt and pepper

Instructions

  1. For the steak, brush the steak with olive oil and then roll it in the black peppercorns.
  2. Heat a griddle pan until smoking hot.
  3. Add the steak and fry for 3-4 minutes each side or until cooked through. Set aside to rest.
  4. For the drunken potatoes, heat the oil in a sauté pan. Add the potatoes and cook for three minutes or until browned slightly on all sides over a medium heat.
  5. Add the thyme and garlic to the potatoes and cook for one minute.
  6. Increase the heat of the pan and add the wine.
  7. Bring to a simmer, cover with a lid and cook for 12 minutes or until the potatoes are cooked.
  8. To serve, place the potatoes on a plate and place the steak on top.

Quick 'N Crunchy Potato Chip Chicken

30 minServes 4
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Use your favorite flavor of potato chips, such as Cheddar or barbecue, to coat the chicken in this recipe. You can even use the crumbs in the bottom of the bag! A quick crushing tip: Place potato chips in a tightly sealed plastic bag, and crush with rolling pin. Source: Betty Crocker

Ingredients

  • sour cream and onion potato chips, crushed (1 cup)
  • parsley flakes
  • egg
  • Worcestershire sauce
  • vegetable oil

Instructions

  1. Mix crushed potato chips and parsley in shallow bowl.
  2. Beat egg and Worcestershire sauce in another shallow bowl.
  3. Heat oil in 10-inch nonstick skillet over medium-low heat.
  4. Dip chicken into egg mixture, then coat with potato chip mixture.
  5. Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.

Mouthwatering Potato Pancakes With Dill

30 minServes 3
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Goes so well with cheese dips, sourcream or sauce! Try replacing dill with dried basil, thyme or fenugreek leaves for variation of hearty aromas!

Ingredients

  • potatoes, peeled and grated
  • eggs
  • cracker meal
  • onion, grated

Instructions

  1. Mix together the eggs, cracker meal, onion, salt, and dill.
  2. Set aside.
  3. Squeeze the grated potatoes in a clean towel.
  4. until dry.
  5. Add to the mixture.
  6. Heat a light coating of oil in a heavy flat bottomed pan or griddle.
  7. Pour 2-ounce ladles of the mixture to the hot oil and flatten a bit.
  8. Brown on both sides (about 2-3 per side).
  9. Serve warm.

African Sweet Potato And Peanut Stew

60 minServes 6
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If you've never had a dish that combined sweet potatoes and peanuts, you're in for a treat. Even people who claim not to like sweet potatoes enjoy this stew. Serve over rice or couscous.

Ingredients

  • olive oil
  • medium yellow onion, chopped
  • medium green bell pepper, seeded and chopped
  • arge garlic clove, minced
  • light brown sugar
  • fresh ginger (peeled and grated)
  • /2 teaspoon ground cumin
  • /2 teaspoon ground cinnamon
  • /4 teaspoon cayenne
  • sweet potatoes, peeled and cut into 1/2 inch dice
  • crushed tomatoes
  • vegetable stock
  • salt
  • dark red kidney beans, drained and rinsed
  • smooth peanut butter

Instructions

  1. 1. Heat olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
  2. 2. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.
  3. 3. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into pot.
  4. 4. Taste and adjust seasonings. Sprinkle with chopped peanuts and serve.

Potato Curry

60 minServes 4
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Soft and satisfyingly flavorful. You can adjust the level of spiciness to taste.

Ingredients

  • medium russet potatoes
  • oil
  • salt
  • /2 teaspoon cumin seed
  • /2 teaspoon black mustard seeds
  • turmeric powder
  • ground coriander

Instructions

  1. Peel and dice potatoes.
  2. Heat oil and add spices.
  3. Simmer for 2-3 minutes.
  4. Add potatoes.
  5. Immediately stir around until evenly coated.
  6. Continue for 5-10 minutes until some cubes are a little crisped.
  7. Add the water and lower the heat.
  8. Simmer for 1/2 hour, stirring occasionally.
  9. Add peas and simmer for an additional 5 minutes.
  10. Serve hot.

Winters Day Mashed Potatoes

60 minServes 4
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Now that it is snowy and cold, there is nothing nicer than coming home from school to a hot bowl of something good to eat. My son loves mashed potatoes so I made these for him. Believe me, this is also wonderful infant and toddler food – I stirred in some boiled mixed vegetables and watched my little girl eat a huge amount of her own and still want more from her brother!

Ingredients

  • potatoes, peeled and cubed
  • onion, peeled and chopped
  • garlic
  • salt, to taste
  • boiling water

Instructions

  1. Boil potatoes, onions and garlic for 30 minutes until very tender.
  2. Do not discard water and mash the potatoes until very smooth and creamy.
  3. Spoon mashed potatoes into individual bowls and top with cheese and garlic salt.
  4. Stir to melt cheese into mashed potatoes.

Budget pasta

A box of pasta goes a long way.

Fettuccine Alla Carbonara

30 minServes 4
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A 25 year old tasty Italian recipe. Serves 4-6

Ingredients

  • (12 ounce) package fettuccine
  • /2 cup heavy cream
  • egg yolks
  • /2 cup grated parmesan cheese
  • 1 1/2 lb ham, cut in julienne strips

Instructions

  1. Boil &amp; drain noodles.
  2. Mix cream, egg yolks, &amp; cheese in small bowl.
  3. Saute ham in butter.
  4. Add noodles to ham &amp; blend well.
  5. Remove from heat.
  6. Add cream mixture &amp; stir well.

Red Clam Sauce For Pasta

30 minServes 3
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.

Ingredients

  • /4 cup olive oil
  • garlic, minced
  • minced celery
  • reen bell pepper, seeded and minced
  • onion, minced
  • (5 ounce) cans baby clams, drained and chopped
  • tomato-based pasta sauce (homemade or your favourite from a jar)

Instructions

  1. In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
  2. Stir in clams and tomato sauce, and bring to a boil.
  3. Reduce heat and simmer, for only a few minutes, just to let flavours blend.
  4. Serve over hot pasta; linguine is recommended.

Mild And Creamy Macaroni And Cheese

30 minServes 4
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A nice, mild mac 'n cheese, no sharp flavors here. Very creamy with the addition of baked tomato slices on top.

Ingredients

  • elbow macaroni
  • /4 cup butter
  • /4 cup flour
  • salt

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook macaroni and drain.
  3. Melt butter in pan.
  4. Remove from heat and stir in salt, pepper and flour until smooth, making a light roux.
  5. Gradually stir in milk.
  6. Return to heat and bring to a boil, stirring constantly.
  7. Reduce heat and stir in 1 1/2 cups cheese.
  8. Add macaroni.
  9. Pour into 1 1/2 quart casserole.
  10. Arrange tomato slices on top, and sprinkle with remaining cheese.
  11. Bake for 15-20 minutes, until hot and bubbly.

Fettuccine With Portobello Mushroom Alfredo Sauce

30 minServes 6
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Add portobello mushrooms to alfredo sauce to give the illusion of a meaty sauce

Ingredients

  • (12 ounce) package fettuccine
  • (6 ounce) package portabella mushrooms
  • heavy whipping cream
  • milk
  • /2 cup butter
  • parmesan cheese
  • fresh coarse ground black pepper
  • /2 teaspoon salt

Instructions

  1. Cook pasta according to package directions; drain; set aside.
  2. Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
  3. Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.

Gremolata Crusted Salmon Pasta Bake

30 minServes 4
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Italian gramolata is an aromatic mixture of parsley, lemon zest and garlic.

Ingredients

  • dried pasta shapes
  • milk
  • salmon fillet, skinned
  • cheese sauce, bought
  • capers, drained and rinsed
  • arlic cloves, chopped
  • emon, zest of, Finely grated
  • flat leaf parsley, chopped

Instructions

  1. Method.
  2. Preheat the broiler to medium. Cook the pasta according to pack instructions.
  3. Heat the milk in a frying pan until bubbling, add the salmon and a little seasoning, and cover with a lid.
  4. Cook gently for 6-7 minutes or until just cooked through. Using a slotted spoon, transfer to a plate and keep warm, reserving the milk in the pan.
  5. Pour the cheese sauce into the frying pan and add the capers. Cook gently, stirring until very hot.
  6. Drain the pasta and add to the pan. Flake the fish into the pan.
  7. Toss the ingredients together until combined then tip into a shallow, heatproof dish.
  8. Mix together the garlic, lemon zest and parsley, and add the breadcrumbs.
  9. Scatter over the pasta bake and broil for 1-2 minutes until the breadcrumbs begin to colour. Serve with steamed green beans.

Creamy Smoked Salmon Pasta

30 minServes 4
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I found this recipe on the internet - if I am not mistaken it was iGOURMET.Have tweaked it a bit but it is wonderful as is! Fantastic! :)

Ingredients

  • butter
  • /2 onion, finely chopped
  • all-purpose flour
  • roasted garlic
  • salt, to taste
  • es crushed red pepper flakes, ot to taste
  • skim milk
  • /2 cup grated pecorino romano cheese, plus some for serving
  • frozen green pea, thawed and drained
  • /2 cup mushroom (any kind, we used button mushrooms)

Instructions

  1. Bring a large pot of lightly salted water to boil.
  2. Add pasta and cook for 8-10 minutes or until al dente; drain.
  3. Melt butter in a large non-stick skillet over medium heat.
  4. Stir in crushed red pepper, allow it to season the butter.
  5. Saute onion in butter until tender, about 8 minutes.
  6. Add garlic in the last 2 minutes.
  7. Then, stir in flour; gradually stir in milk; whisking all the while.
  8. Check for seasoning.
  9. Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
  10. Stir in peas and mushrooms; cook over low heat for 4 minutes.
  11. Toss in smoked salmon and cook for 2 more minutes.
  12. Serve over pasta, a salad of greens, French bread and a bottle of wine.
  13. E N J O Y!

Egg dinners

Breakfast-for-dinner counts.

Scrambled Egg And Tomato

30 minServes 2
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Breakfast favourite with a twist

Ingredients

  • plum tomato, peeled and chopped
  • fresh basil, chopped or 1/4 teaspoon dried basil
  • eggs or 2 egg substitute
  • water
  • garlic, minced
  • olive oil or 2 teaspoons canola oil

Instructions

  1. Combine the tomato and basil and set aside.
  2. Beat the egg, water and garlic together.
  3. Heat oil (or use non-stick cooking spray), add the egg mixture.
  4. Cook and stir gently until the egg is nearly set.
  5. Sprinkle with paprika.
  6. Add the tomato mixture and the pepper.
  7. Cook and stir until the egg is completely set and the tomatoes are heated through.
  8. Serve with toast or English muffin.

Eggcellent Pita

30 minServes 2
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I make this on those nights when I want something yummy and wholesome but not time consuming. Although it is in a pita, it's not a good hand-held food. I usually resort to using a knife and fork because it can get pretty messy and hot if it falls apart. I would also like to try this in a tortilla. If you do please tell me how it is!

Ingredients

  • arge eggs
  • cottage cheese
  • milk
  • /2 cup shredded cheddar cheese
  • small onion, diced
  • medium red pepper, cubed
  • red potatoes, baked, cut into cubes
  • ketchup
  • margarine
  • hot sauce

Instructions

  1. Heat 1 tbsp margarine in non-stick pan over medium heat and add onions. Cook until shiny and slightly soft.
  2. Add cubes of potato and stir gently to combine. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Continue cooking until potatoes appear golden.
  3. Now add the peppers and cook for 2-3 more minutes until heated through. Add hot sauce and ketchup, mix and let cook on low heat.
  4. Cook bacon as to your liking (I put frozen turkey bacon in the microwave for 2 minutes and then finish it off in a frying pan to crisp it up). Let bacon drain on paper towel.
  5. In bowl whisk eggs, milk and salt and pepper. Add cottage cheese at end and mix together. In frying pan heat remaining margarine and add egg mixture. Let cook for a few minutes, until it starts to stick together. Mix it around and add veggie mixture. Continue to cook for 2-3 minutes, checking for salt and pepper. At very end, add half the cheese and gently combine.
  6. Open one pita and put half the egg mixture inside, topping with some extra shredded cheese and two slices of bacon.
  7. Repeat above step with remaining egg mixture, bacon and cheese.

Sauteed Crookneck Squash And Egg Noodles

30 minServes 4
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A combination Crookneck Squash, Sweet Onions, Serrano Peppers, Garlic and Fresh Baby Spinach served over Egg noodles.

Ingredients

  • extra virgin olive oil
  • maui onion (Sliced Thin)
  • serrano peppers (Small Diced)
  • crookneck yellow squash (Sliced-Half Moon)
  • /4 cup Chardonnay wine (Barefoot Celllars)
  • minced garlic cloves (Split)
  • Baby Spinach
  • emon (4-Wedges)
  • /2 teaspoon fine sea salt
  • /2 teaspoon black pepper (Fine)
  • egg noodles (Blanched)
  • /2 cup Italian parsley (Chopped)
  • /2 cup small caper (Drained)

Instructions

  1. Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
  2. Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
  3. Place egg noodles is salted water and finish cooking.
  4. Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.
  5. Garnish with fresh Italian Parsley.

Sunflower-veggie Tofu Burgers

30 minServes 6
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a delicious, easy veggie burger. the colour is lovely, and the flavour and texture satisfies both the omnivore and the vegetarian!adapted from a shoppers drug mart promo magazine from a few years back...(which says it adapted it from anne lindsay's "new light cooking").although quick enough prepared with a box grater, the prep is especially easy when grated through a food processor!

Ingredients

  • vegetable oil
  • /2 cup brown rice
  • water
  • arlic cloves, minced fine
  • firm tofu, drained and grated (about 1/2 block)
  • /4 cup grated raw beet (about 1 two-inch diameter beet)
  • /4 cup grated raw carrot (about 1 medium)
  • /2 cup fine dry breadcrumb
  • /2 cup cheddar cheese (any age works well...i usually use medium)
  • /4 cup corn kernel
  • /4 cup light soy sauce
  • /4 cup chopped sunflower seeds

Instructions

  1. in a small saucepan, bring the rice and water to a boil. reduce to a simmer and cook rice until tender, but not mushy. (about 20 minutes) when rice is cooked, remove from heat and stir in the minced garlic.
  2. while rice cooks, prepare and combine the remaining ingredients in a large bowl. add the cooked rice and garlic mixture to the bowl, and mash everything together well.
  3. pressing firmly, form mixture into 6 patties.
  4. heat the oil on a well seasoned griddle or non-stick pan, and cook the burgers over medium heat until lightly browned. (about 6 minutes per side).

Eggs Butcher Style (Beef Tenderloin)

30 minServes 6
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a great beef tenderloin recipe for that steak and egg breakfast.http://www.recipezaar.com/79662this is a good way to poach the eggs for this dish and http://www.recipezaar.com/70198this is a great demi-glace if you don't have any stored some where

Ingredients

  • beef tenderloin
  • eggs
  • salt
  • sugar
  • basil
  • oregano
  • thyme
  • chili powder
  • /2 teaspoon paprika or 1/2 teaspoon coriander seed
  • /4 teaspoon black pepper or 1/4 teaspoon cayenne pepper
  • extra virgin olive oil

Instructions

  1. trim and slice the tenderloin into very thin slices.
  2. blend the herbs and spices to make a rub.
  3. sprinkle on beef heat oil in a very hot skillet fast fry the tenderloin remove and reserve hot.
  4. add mushrooms to the skillet along with butter saute till tender add green onions, demi glaze, sherry and cream reduce heat and simmer 5 minutes.
  5. while sauce simmers poach eggs. place the tenderloin on serving plates. top with an egg smother with sauce. serve very hot.

More-vegetable-than-egg Frittata (Mark Bittman)

30 minServes 4
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This is a healthy frittata from Mark Bittman's New York Time's column) with more vegetables than eggs. You can use whatever veggies you like or have on hand. If you use asparagus or broccoli, parboil them first; spinach works well, chop and cook it until dry. As in a conventional frittata, cook the eggs slowly, so they stay tender. If the top remains runny, run it under the broiler. Serves 2 to

Ingredients

  • olive oil or 2 tablespoons butter
  • /2 onion, sliced
  • salt & fresh ground pepper
  • 6 cups of any raw vegetables or 4 -6 cups barely cooked vegetables, chopped or sliced
  • mint leaves or 1 teaspoon any other herbs
  • 3 eggs

Instructions

  1. Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.).
  2. When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
  3. Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.