Food & Drink

Dinners Are Served: Ten Meals for Less than $50

Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl
Dinners Are Served: Ten Meals for Less than $50 #theeverygirl

For all the nights you’ve stood at the fridge thinking What's for dinner? For the times a trip to the grocery store has all but emptied your bank account. And for all the moments you’ve given up altogether and reached for the takeout menu instead—The Everygirl has your answer.

Here we present five tried and true recipes—quick, satisfying meals that combined, cost less than $50. No matter your level of cooking skill, these versatile and hearty dishes are easy to master and offer up leftovers or a dinner for two. They’re fast, filling and fit for cooking after a long day at work or school. So next week, let your takeout menus collect some dust and give your wallet a rest while you commit to a little time in the kitchen. Head out just once with our shopping list this weekend and stock up on everything you’ll need for your week of simple and delicious eating. Bon Appetit!

Monday

Chicken Lettuce Wraps & Peanut Sesame Noodles

Chicken Ingredients:
1 head iceberg or bib lettuce
1 boneless skinless chicken breast cut into small pieces
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 red pepper, chopped
1 large carrot, peeled and shredded
1/2 teaspoon salt
1/4 teaspoon pepper
½ tablespoon vegetable oil

Directions:
Carefully break off 8 lettuce leaves, leaving them whole. Set aside. Season chicken pieces with salt and pepper. Heat vegetable oil in saucepan over medium high heat and add in chicken pieces. After about 5 minutes, add in chopped red pepper and carrot and cook for an additional 2-3 minutes until chicken is cooked through. Reduce heat to low and add in soy sauce, sesame oil, and rice wine vinegar. Stir to coat chicken and vegetables. Pile chicken mixture into lettuce cups (about ¼ cup in each lettuce cup) and serve.

Noodle Ingredients:
½ lb. Spaghetti
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 clove garlic, minced
1 tablespoon sugar
1/2 teaspoon red pepper flakes
Scallions and/or sesame seeds for garnish

Directions:
Cook spaghetti according to directions on box. While spaghetti cooks, add peanut butter, soy sauce, sesame oil, rice wine vinegar, garlic, sugar, and pepper flakes to a saucepan over medium heat. Whisk until everything is combined and peanut sauce begins to simmer. Remove from heat. Drain pasta and return to pot. Pour peanut sauce over noodles and use tongs to coat spaghetti. Serve in a large bowl with chopped green onions or sesame seeds as a garnish.

This recipe is available in The Handbook to be downloaded and printed.

Danielle Moss
Alaina Kaczmarski
Elizabeth Duszynski
Lara Matos

Tuesday

Bowtie Pasta with Roasted Tomatoes and Zucchini & Goat Cheese Sauce

Ingredients:
½ lb bowtie pasta
1/2 container of cherry tomatoes (about 15 cherry tomatoes)
1 medium zucchini
4 ounces goat cheese
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1 glove garlic, minced
¼ cup reserved pasta water

Directions:
Heat oven to 375 degrees. Slice each tomato in half and chop zucchini. Place tomatoes and zucchini onto a baking sheet and toss with olive oil, garlic, salt, and pepper. Bake for 25 minutes or until vegetables are soft. While vegetables are roasting, cook pasta according to the directions on the box. When pasta is done, drain and return to pot. Add roasted vegetables (and their juices) and goat cheese. Over low heat, slowly add reserved pasta water one tablespoon at a time, until the cheese melts into a sauce like consistency. You may serve with shredded parmesan cheese.

This recipe is available in The Handbook to be downloaded and printed.

Wednesday

Mediterranean Orzo Salad with Mini Feta Meatballs

Ingredients:
½ box orzo pasta
1/3 cup feta cheese
½ small red onion, chopped
1/3 cup kalamata olives, sliced in half
½ container cherry tomatoes, sliced in half
½ pound ground turkey
1 Egg
1 clove garlic, minced
1 1/2 teaspoon salt
¾ teaspoon pepper
1 tablespoons olive oil
1/3 cup breadcrumbs
1 ½ teaspoons oregano
Juice of half a lemon

Directions:
For the meatballs: Preheat oven to 350 degrees. Mix ground turkey, feta cheese, egg, garlic, breadcrumbs, 1 tablespoon of oregano, 1 teaspoon salt and ½ teaspoon pepper in bowl and mix with hands. Form into small meatballs, about an inch in diameter. Heat 1 tablespoon of olive oil in skillet over medium high heat and cook the meatballs on all sides until brown (turning about every 2-3 minutes). Transfer meatballs to baking sheet or baking dish and finish in oven for about 20 minutes to cook through.

For the orzo: While the meatballs are cooking in the oven, cook orzo according to directions on box. In a bowl, mix sliced tomatoes, sliced olives and chopped red onion. In another bowl, whisk together remaining tablespoon of olive oil, lemon juice, remaining ½ tablespoon of oregano, ½ teaspoon salt and ¼ teaspoon pepper. Add the dressing to the orzo and stir to combine. Serve in a bowl with feta meatballs on top. Optional garnish: fresh parsley.

This recipe is available in The Handbook to be downloaded and printed.

Thursday

Chicken and Veggie Flatbread

Ingredients:
1 store bought pizza dough
1 breast chicken, cut into small pieces
3 ounces goat cheese
½ red pepper, chopped
1/2 jar of roasted red peppers
½ red onion, chopped
1 can artichoke hearts, chopped
1 teaspoon oregano
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat oven to 450 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium high heat and add chicken. Cook for 7-8 minutes or until chicken is cooked through. Set aside. Roll out pizza dough on baking sheet or pizza stone and brush with remaining tablespoon of olive oil. Cook for about 8 minutes, or until dough begins to turn slightly brown. While pizza is cooking, blend roasted red pepper in blender or food processor to form roasted red pepper sauce. Take heated dough out of the oven and spread roasted red pepper sauce over pizza. Top with chicken pieces, chopped red pepper, and chopped artichokes. Crumble goat cheese on top and sprinkle oregano over pizza. Bake for an additional 10 minutes until cheese is soft and veggies are heated through.

This recipe is available in The Handbook to be downloaded and printed.

Friday

Panini with Fresh Eggplant, Roasted Peppers, Arugula and Balsamic Drizzle

Ingredients:
1 small baguette
1 small eggplant
1/2 jar of roasted red peppers, cut into strips
2 cups of arugula
3 tablespoons balsamic vinegar
1 ½ tablespoons sugar
1 tablespoon olive oil
½ tablespoon salt
¼ tablespoon pepper

Directions:
Preheat oven to 375. Peel skin off of eggplant leaving strips of skin remaining and slice into ¼ inch slices. Brush eggplant with 1 tablespoon olive oil and sprinkle salt and pepper over eggplant. Place eggplant slices on baking sheet and bake for about 15-20 minutes. Turn once, half way through baking time.
While eggplant is cooking, heat balsamic vinegar and sugar in saucepan over medium high heat and whisk together. Bring to a boil and allow mixture to reduce to about half. Slice baguette and cut to form two sandwich size pieces. Layer eggplant slices on bread and top with roasted red pepper strips, arugula and then drizzle with balsamic reduction.

This recipe is available in The Handbook to be downloaded and printed.

Credits

Danielle Moss #theeverygirl

Danielle Moss

co-founder and editor
Alaina Kaczmarski #theeverygirl

Alaina Kaczmarski

co-founder and editor