by RYAN MILEJCZAK
It’s true what they say: The holidays truly are the most wonderful time of year. But they’re also the most expensive time of year, and when January rolls around, many of us need to rein in the spending.
Fortunately, you can still make delicious, nutritious, filling meals, even when money is tight. By using cheaper ingredients like chicken thighs, ham, and potatoes, you can put dinner on the table for less.
Here are a few of our favorite budget recipes to help get you started.
Caesar Chicken Smash Tacos
Adapted from Allrecipes
Ingredients
- 1 lb ground chicken
- 6 six-inch flour tortillas
- 1 package caesar salad mix
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
Begin by spreading ground chicken (still uncooked!) in a thin layer over each tortilla, ensuring meat is spread to the edges. Sprinkle it with garlic powder, onion powder, salt, and pepper.
Chop lettuce into small pieces and toss with dressing and cheese. Slightly crush croutons and set aside.
Next, heat a griddle or nonstick skillet over medium high heat. Add half your olive oil to the pan and cook meat side down until meat is cooked through, about 3 minutes. Flip and cook for another minute before removing from heat.
Top tacos with caesar salad mix and sprinkle croutons over top. Fold in half and enjoy.
Slow Cooker Cacciatore
Adapted from From Valerie’s Kitchen
Ingredients
- 2 tbsp olive oil
- 1 carrot, diced
- Half an onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp italian seasoning
- 1 28oz can crushed tomato
- ¼ cup white vinegar
- 6 bone-in skin-on chicken thighs
- Salt and pepper to taste
Instructions
Heat a large skillet over medium heat and add your olive oil. Add the carrot and onion and saute for 4-5 minutes. Add garlic and saute another 30 seconds before adding your tomato paste, italian seasoning, salt, and pepper. Simmer for 1-2 minutes, then add vinegar and bring to a simmer.
Add chicken thighs to your slow cooker and pour your sauce mixture over top, then add in crushed tomatoes and mix together. Cover and cook on low for 4-5 hours until the chicken is tender. Serve hot over pasta.
Ham and Potato Casserole
Adapted from Budget Bytes
Ingredients
- 2 lbs yukon gold potatoes, peeled and diced.
- 1 8oz ham steak, cubed
- 1 tbsp canola oil
- 2 tbsp butter
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 3 tbsp all-purpose flour
- ½ cup chicken broth (make your own to make the recipe even cheaper)
- 1 ½ cup whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp oregano
- Salt and pepper to taste
- 1 cup shredded cheddar or monterey jack
Instructions
Begin by preheating your oven to 375 F. While it heats, add potatoes to a large pot and cover with water, then add 1 tsp salt and bring to a boil before reducing heat to medium-high and letting potatoes par-boil for 4-5 minutes.
Drain parboiled potatoes in a colander and let them drain before transferring them to a buttered 9×13 baking dish.
In a large skillet over medium, add oil and diced ham steak and cook until browned. Remove ham and transfer to a baking dish with potatoes.
In the same pan (don’t clean it!) add butter, diced onion, and minced garlic. Sautee, scraping up any bits of ham in the pan and incorporating them into the liquid. Cook 2-3 minutes, until onions are translucent.
Sprinkle flour into the skillet and let cook for about 2 minutes before stirring in chicken broth and milk, then adding in your seasonings. Stir well to dissolve everything and bring to a simmer; the sauce will begin to thicken.
Add ¼ cup of cheese to the skillet and stir until melted, then pour sauce mixture over the ham and potatoes. Carefully mix everything together before sprinkling the remaining cheese on top. Bake in the oven until the cheese is melted and the casserole is bubbling at the edges, 25-30 minutes. Let cool slightly and enjoy.