5 Recipes From $5 Dinner Mom Erin Chase

Grocery Shopping Hacks: How to Buy and Cook Meals Smarter
ABCNews.com

Erin Chase, the founder of 5DollarDinners.com and author of The $5 Dinner Mom Cookbook series, has made it her mission to help families cook delicious dinners for as little money as possible.

In an segment for "Nightline," Chase spent the day with a family in Eastchester, N.Y., to give them a food makeover, showing them how to get all of their groceries for five days’ worth of family dinners in one shopping trip for as little as a few bucks per person.

READ: 5 Money-Saving Tips From $5 Dinner Mom

Chase also shared some of her favorite recipes that are only easy to make, but easy on the wallet. Click through the slides to see a few of Chase' "$5 Dollar Dinner" recipes.

PHOTO: Pizza Penne Bake
Erin Chase, $5 Dinner Mom
Pizza Penne Bake

Ingredients:

1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle

3/4 cup pizza sauce

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

About 30 pepperonis, cut in half

1/4 cup Parmesan cheese

About 1 cup pizza blend shredded cheese

Salt and pepper to taste

Directions:

Preheat oven to 350.

Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven. Save 1/4 cup of the cooking liquid and then drain.

To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together. Then stir in the chopped peppers and halved pepperonis. Cook for 2 to 3 minutes, then add the drained pasta noodles. Toss together.

Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.

Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.

Season with salt and pepper to taste.

Serve Pizza Penne Bake and kill that pizza craving!

PHOTO: Grilled Citrus Salmon Packets
Erin Chase, $5 Dinner Mom
Grilled Citrus Salmon Packets

Ingredients:

4 salmon fillets, 1/4 lb. each

Dill weed

Salt and pepper

1 lemon, thinly sliced

1 lime, thinly sliced

1 orange, thinly sliced

Directions:

Place each salmon fillet in a piece of foil that is about 10 to 12 inches long or large enough to wrap around the salmon and make a “packet.”

Generously season the salmon with dill weed, salt and pepper. Top each fillet with a slice of lemon, lime and orange. Wrap the foil, creating a packet, and place on the grill.

Grill for 12 to 15 minutes or until salmon has cooked through. Cooking time will vary on thickness of the fillet and heat of the grill.

Serve Citrus Salmon Fillets with a side dish, such as fresh veggies, brown rice or grilled garlic bread.

PHOTO: Salsa Verde Shredded Beef Tacos Recipe
Erin Chase, $5 Dinner Mom
Salsa Verde Beef Street Tacos, with Cilantro Slaw

Ingredients:

2-ish lb. chuck roast

1 tsp ground cumin

Salt and pepper

1 to 1 1/2 cups salsa verde

12 oz. bag shredded cabbage or cole slaw mix

Small bunch of cilantro leaves, chopped

3-4 Tbsp homemade or store bought vinaigrette

Goat cheese or cotija cheese, for topping

Other topping idea: sliced or diced avocado

Directions:

Place the beef in the base of the slow cooker and season with the ground cumin, salt and pepper. Pour the salsa verde over the beef.

Set the slow cooker on low and cook for 8 hours.

Before serving, prepare the slaw in a mixing bowl by tossing together the slaw mix, chopped cilantro and vinaigrette.

Assemble tacos by placing some shredded beef in the middle of the tortilla, and top with the slaw and some cheese.

Serve Salsa Verde Beef Street Tacos with Cilantro Slaw and side of fresh fruit or veggies.

PHOTO: Grilled Chicken Spinach Pesto
Erin Chase, $5 Dinner Mom
Grilled Chicken Spinach Pesto Pasta

Ingredients

2 chicken breasts

1 tsp olive oil

Salt and pepper

1 box penne pasta

About 1/2 cup homemade spinach pesto from the garden

2 cups frozen carrots or other veggie side dish.

Directions

Place chicken breasts in shallow dish and drizzle olive oil over top and sprinkle with salt and pepper.

Let sit for 30 minutes.

Grill until cooked through. Dice.

Cook pasta as directed on package instructions. Drain and rinse.

Toss pasta with pesto and grilled chicken.

Cook carrots as directed on package.

Serve Grilled Chicken Spinach Pesto Pasta with Carrots.

PHOTO: Seven Layer Tostadas
Erin Chase, $5 Dinner Mom
Seven Layer Tostadas

Ingredients:

8 tostada shells

1 can refried beans (or 2 cups homemade refried beans)

1 chicken breast, shredded, or about 2 cups

2 avocados, mashed

1/2 tsp ground cumin

2 Tbsp lime or lemon juice

Salt and pepper

Chopped peppers

Canned, or cooked black beans, about 1 cup

About 1/2 cup salsa

8 pinchfuls of shredded cheese

Directions:

Prepare the chicken if need be. Or pull it from the freezer.

Spread the refried beans on the tostada shells.

Prepare guacamole by mashing avocado with the ground cumin and lime juice, season to taste with salt and pepper.

Continue to add toppings, as you wish.

Serve Seven Layer Tostadas.

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