Clean Dinners Under $12 - Spanish Rice

 

 

Spanish Rice

 

image courtesy of www.tasteofhome.com

 

We've been having Spanish Rice for as long as I can remember.  Our version is fairly plain so it is highly flexible and super cheap.  Use any leftovers for a second meal stuffing burritos, a side dish to tacos, or a layer for nachos.

Spanish Rice

WARNING: Serves 10-12, this recipe can be halved

1 TBSP olive oil
1 large yellow onion, diced ($.25)
1 green capsicum, diced or 1 cup frozen ($.75 frozen price)
1/2 kg beef mince ($6)
4 cups cooking tomato sauce (we use Benedict's Passata cooking sauce, 2 -680g jars) ($4)
5-6 cups beef bouillon or water to cut costs
5 cups long grain white rice ($1)
Tabasco sauce or similar, to taste
salt, pepper, cayenne to taste

Optional add ins: 
chopped garlic
sliced olives, green or black
pinto, red, or black beans
canned corn
canned tomatoes
canned diced chillies
shredded cheese
1 cup salsa
fresh chopped cilantro
sour cream

In a huge stock pot with a lid, heat the olive oil on medium high heat.  Add onions and capsicum and sauté until soft, about 4 minutes.  Remove the onions and capsicum and set aside.

Add the beef mince to the pot and brown, about 5 minutes.  Return the onions and capsicum to the pot.  Now add the cooking tomato sauce, the beef bouillon, the seasonings, and bring to a boil.  Once its boiling, stir in the 5 cups of rice.  Reduce the heat to medium low and put a cover on the pot. 

Let the liquid simmer with the rice for approximately 20 - 25 minutes.  Stir occasionally to make sure the bottom of the pot is not burning, and reduce the heat further if necessary to avoid it.  You may have to go the other direction and increase the heat if there's still a lot of liquid and crunchy rice.  With every stove we have and every brand of rice, the cooking time and liquid to rice ratio is slightly different, so be patient, adding liquid and heat if necessary.

Once the rice is soft and liquid fully absorbed, keep the lid on but remove the pot from the heat and let sit for 5 minutes before serving. 

Clean Dinners Under $12 - Roasted Kielbasa and Rosemary Potatoes

 

 

Roasted Kielbasa and Rosemary Potatoes

 

image courtesy of www.cooking-in-college.com

 

 

I hesitate to call this recipe clean, since sausage by definition is processed.  However, meat processing varies, and there are some fantastic, high quality sausages on our grocery shelves.  With the right brand selection, this meal can be a healthy option for the family.

 

We have been off this recipe for a while because we were having it too frequently.  I don't know if it was the chilly winter rains or the fact that red potatoes are really cheap right now, but it's made a come back.  We love the heartiness, full flavour, and ease of this dish.

 

Roasted Kielbasa and Rosemary Potatoes

 

WARNING: Serves 10-12, recipe can be halved

 

1 kielbasa, sliced into coins (variations:  3-4 chorizo or pre-cooked sausage links) ($5)

10 fist sized red potatoes, chopped into large dices unpeeled ($2.50)

1/2 cup olive oil ($.50 for this and remaining items)

1/4 cup fresh or dried parsley

1 TBSP dried rosemary, chopped

salt, pepper, and cayenne to taste

 

Preheat the oven to 220 C or 375 F. 

 

Line a very large roasting pan with aluminium foil.  I use the broiler pan from my oven because it is the largest thing I can find.  Toss all the ingredients together and stir until the oil and seasonings are evenly distributed.  Try your best to create a single layer. 

 

Bake for 45-55 minutes, stirring twice during baking.  Your meal is done when the potatoes and sausages are crispy and brown but soft all the way through. 

 

Serve with beautiful vegetables you find at the market (brussel sprouts and carrot medley $2) and a baguette of crusty bread. ($2)

 





Clean Dinners Under $12 - Hawaiian Haystacks

Hawaiian Haystacks

Toppings

1/2 package raw spinach, chopped  ($2)
1/2 a celery head, diced ($1.50)
2 cups shredded carrot (.50)
1 cup sliced black olives (.75)
1 can diced pineapple (.85)
1 diced tomato ($1)
Crispy Chinese Noodles ($1.25)
shredded coconut, optional
slivered almonds, optional

Other topping ideas....kidney or garbanzo beans, bean sprouts, mushrooms, broccoli, daikon, corn, shredded cheese, maraschino cherries, and mandarin oranges.  I like to use what is on hand.  Arrange toppings in a buffet style so everyone can build their own haystacks.

 

 

For the Chicken and Sauce 
(Teriyaki sauce instead of a white sauce is good, too)

1 chicken breast, cut into small dices ($3)
4 tbsp. butter ($1.15 for the remaining items)
1 cup flour
3 cups chicken broth
1 + cup milk
salt, pepper, cayenne, and parsley flakes, to taste

In a hot skillet, melt a small pat of butter.  Add the diced chicken and sauté until brown on the outside and no longer pink in the middle, about 7 minutes.  Remove from the skillet.  Melt the remaining butter in the skillet, and add the flour and mix until combined.  Cook for 1 minute until the raw flour taste is gone.  Add hot chicken broth and simmer, stirring constantly until its a consistency of thick gravy.  Add the milk and seasonings, stirring until smooth.  Add more milk until you find the desired thickness.  Return the cooked chicken to the sauce, and remove from heat.

For the Rice

5 cups short or medium grain rice ($1)
7 cups water

Wash the rice thoroughly.  Add rice and water to the rice cooker and press cook.  Let sit for 5 minutes after it's done, then fluff with a fork.


Start each plate with a cup of rice and create a well in the centre for catching sauce, then allow everyone to build their own haystack. 

Enjoy!

Large Family Logistics - Clean Dinners Under $12 - Garlic Hummus Appetizer or Side Dish

Hummus is a great way to eat whole foods and take in more veggies.  Serve as a side dish, first course to dinner, or a substitution for meat in sandwiches and wraps.

The 8 oz. containers of store bought hummus are not even close to satisfying 12 people, relatively expensive, and in my opinion, have a plastic taste.  Like many things, you haven't really tried hummus until you've made it yourself.

Homemade hummus is so easy and costs about $2.50 for a huge bowlful.  If you were to reconstitute dried chickpeas, it would cost you only a fraction of that.  Here is an Anderson version of hummus that is fresh and loaded with nutrition.

Garlic Hummus Dip

2 cans chickpeas/garbanzo beans, or dried chickpeas, reconstituted
2 cloves fresh garlic
the juice of 1 lemon
2-4 TBSP flax oil, melted coconut oil, or olive oil
1 pinch cumin powder
1 pinch Himalayan salt


Put all the ingredients into a food processor or blender and pulse until smooth.  Serve with sliced carrot, celery, and cucumber.

Store remaining hummus in an airtight container in the refrigerator for up to 1 week.

Enjoy!

Large Family Logistics - Clean Dinners under $12 - Curried Lentil Soup

Curried Lentil Soup has been an Anderson favourite for almost a decade now.  When I tried it the first time, I was actually just making it for myself, I didn't think anyone in the family would eat it.  I ended up not getting any because they loved it so much and this recipe is THAT good.

Now we serve it with Naan flatbread, or serve it over jasmine rice on Day 2 when it has thickened up. 

This is one of the least expensive meals I make, often costing less than $5 if the pantry is well-stocked.  Not pictured, garlic, bell pepper, and stock.

You can use the crockpot for this recipe.  High for 4 hours, Low for 6 hours.  Stop peeking!  Its not done yet.

Curried Lentil Soup

WARNING:  Serves 10-12, recipe can be halved

1 yellow onion, chopped

 3 cloves garlic, minced

1 bell pepper (any color), chopped

1 cup celery, chopped

1 cup carrots, sliced

1 jalepeno, diced OPTIONAL

2 large potatoes, diced

12 cups water

12 chicken or vegetable stock

2 1/2 cups brown or red lentils

1 teaspoon garam masala

2 tablespoon curry powder (or turmeric)

1 teaspoon powdered ginger

1 1/2 teaspoons ground cardamom OPTIONAL

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1 tablespoon olive oil

 salt and pepper to taste

1. In large pot, sauté the onions, peppers, celery, and carrots in a little olive oil for about 5 minutes. Add garlic, sauté 30 seconds.
2. Add the rest of the ingredients. Bring to a boil for a few minutes then simmer until the lentils and potatoes are soft.  (My lentils have never taken longer than 20 minutes to cook)
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy! 

Large Family Logistics - Clean Dinners under $12 - Crock Pot Beef Vegetable Stew

 

NZ Beef is $16.99/kg, not the most frugal thing on the planet.  Beef Stew is a great way to use beef and stick to my goal of $12 per dinner or $1 per person.  I split this beautiful pack and froze half for another meal, so I only spent $5 on beef in this recipe.  That left $2 for the tomato sauce/juice, and $5 for the vegetables.

 

 

Crock Pot Beef Vegetable Stew

WARNING:  Serves 10-12, recipe can be halved

2 medium onions, diced
4 garlic cloves, minced
2 cups celery, sliced
2 cups carrots, sliced
2 cups sweet potato, diced
1 cup green beans, cut into 1 inch pieces
1 cup frozen corn
.3 to .5 kg beef, diced (about 1 1/2 cups)
1/2 cup fresh parsley, minced
2 cups pasta cooking sauce or tomato puree or tomato juice
4 cups beef stock
Salt, pepper, cayenne, to taste

Place all items into a large crock pot/slow cooker.  You may need to add extra beef stock if the liquid doesn't fully cover the vegetables.  Set crock pot to Low for 8 hours, or High for 5 hours.

Large Family Logistics - Clean Dinners under $12 - Wisconsin Corn Sausage Chowder

When I lived in Wisconsin I waited tables at a restaurant called Shulz's on Second.  They were best known for their Friday Night Fish Fry and Corn Sausage Chowder.  I served myself a cup of this soup during my shift when/if I could catch a free moment.  I would have liked to have introduced my family to meet the Shulzs' after all these years, but I was sad to hear that Shulz's On Second is no longer in business. 


Having a part-time job in high school was really good for me, I think it is good for all teens. I learned a lot about cooking, being smart with money, and multi-tasking.  Experience at the restaurant definitely prepared me for real life as a mom to a large family.  Sherry Shulz was a strong mentor to me.


Though I never had a copy of the original recipe, I was able to recreate what I consider to be a fine replica.  I am convinced this chowder is the reason my marriage has lasted 20 years and why my sons will always have a place in their hearts for their mother.  This soup is THAT GOOD.  Not only is it full of flavor, its completely low cost (Less than $12 for 24 servings, even at New Zealand prices).  I promise it will be a soup you will never forget! 

For Clean Eating, omit the flour.  Your batch will be thinner, but still amazing.

"Corn Sausage Chowder is pretty darn good."  - Duncan, 17
"Its pretty darn good." - Gavin, 8
"Its pretty darn good to me." - Talon, 12
"Its pretty, its darn, and its good." - Simon, 7

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image source:  http://www.poorgirleatswell.com/


Wisconsin Corn Sausage Chowder


WARNING:   Serves 10-12, recipe can be halved

Ingredients :

• 2 fresh, local German bratwurst, uncooked (substitutions would be pork sausage of some kind like English Bangers, French Toulouse, even an Italian sausage)
• 2 red or green bell peppers, diced
• 2 small yellow onions, diced
• 1/4 c real butter
• 2 cups flour (omit for clean diet)
• 12 - 14 cups chicken broth (depending on your desired thickness)
• 12 small to medium potatoes, diced
• 2 cans creamed corn
• 2 cups cream (omit for clean diet)
• salt, pepper, cayenne

Start by removing the bratwurst from its casings and brown the meat on medium high heat in a large stock pot.  Remove bratwurst from the pot and set aside in a small bowl for later on.

While you are browning the bratwurst, prepare the onions and bell peppers by dicing into small pieces.

Using the rendered drippings from the sausage instead of oil, add your onions and peppers to the pot and sauté the vegetables until translucent.

While the vegetables are sautéing, prepare the potatoes.  I have chosen a white potato that I am familiar with and I know we like the peelings so I'm leaving them on.  Otherwise, peel the potatoes before dicing.  Isn't this a handy tool?  We call it a Sliceomatic.  I have no idea what its real name is.

 

Hopefully this is what your potato dices look like.



Once your onions and peppers are soft, add the butter.  When its completely melted, add the flour and stir until all the flour is moistened.  Cook for 1-2 minutes to remove any raw flour taste that may result.  Slowly add the chicken broth.  Bring the chicken broth to a boil (increase the heat if you have to) and keep stirring while it thickens to create a smooth and rich gravy - like sauce. 

Next, add your potatoes and cooked bratwurst.

Now you can add the creamed corn.  Allow the pot to come to a good boil, then reduce the heat to medium low.

The chowder should be on medium low for at least 30 minutes, or until the potatoes have softened.  Lastly, turn off the stove and add the cream.  Stir thoroughly and adjust the seasonings to your liking.

 The chowder goes best with:

 

• Cheese scones/biscuits
• Spinach Apple Salad with Almonds and Cranberries
• Ginger Beer

Enjoy!

Large Family Logistics - Clean Dinners under $12 - Arizona Chili

Arizona Chili - Serves 12

WARNING:  Serves 10-12, recipe can be halved

2 TBSP real butter
4 garlic cloves, minced
2 yellow onions, diced
2 capsicum any color, diced
2-3 serranos or jalepenos, diced
600g fresh, local ground beef mince
4 cups dried red/black/ or pinto beans, reconstituted overnight OR 8 cans of red beans
680g tomato sauce (I use Bella Napoli) PLUS an equal amount of water or beef stock
2 TBSP chili powder
Salt, black pepper, cayenne pepper to taste

In a large stock/soup pot, heat oil on medium/high heat and add the onions, garlic, and peppers and capsicum.  Saute until golden brown.  Add mince and cook until brown.  Add the beans, tomato sauce, water, and spices.  Heat to a boil, then reduce heat to low and simmer for 30 - 40 minutes.

Serve with shredded cheese and corn chips OR corn bread OR baked potatoes.