25 EMERGENCY BUDGET MEALS UNDER $10 | Quick & EASY Cheap Dinner Ideas | Julia Pacheco

I’VE COOKED HUNDREDS OF ULTRA-BUDGET MEALS—THESE 25 SAVED US THE MOST MONEY AND STILL TASTE AMAZING
PEEK at the full printable recipes → https://www.juliapacheco.com/25-ultra-budget-recipes/

Grocery prices are out of control right now—even basics like eggs and milk feel like luxury items. That’s why I pulled together 25 of my absolute favorite ultra-budget cheap dinners ideas. These meals are made with real, simple ingredients, packed with protein and nutrients, and cost under $10—sometimes just a couple dollars each. Best of all, they’re meals your family will actually want to eat. I hope these recipes help you stretch your grocery budget and make dinner time a little easier. Thanks so much for being here and for all your support 🌼♥️

I Ate Only DOLLAR TREE Food for 7 Days — Here’s What Happened https://youtu.be/1vF2b5ISrUM

What You’ll Find in This Video:
👉 Full written recipes here: https://www.juliapacheco.com/25-ultra-budget-recipes/
0:00 Welcome 💙 Cheap $10 Dinners
0:39 Green Chile Chicken and Potatoes
3:00 One Pot Sausage and Rice
4:46 Crescent Roll Sausage Egg Casserole
7:40 Kings Hawaiian Hamburger Sliders (10 Minute Dinner)
9:35 Italian Shells with Sausage
11:43 Black Bean Enchilada Casserole
14:10 Easy French Dip Sandwiches
16:05 Ham Broccoli and Rice Casserole
18:06 Slow Cooker Enchilada Quinoa
19:46 Tostadas (10 Minute Dinner)
21:40 Mediterranean Quesadillas
23:23 Chicken Mozzarella Pasta
25:04 Ham Chicken Rice Casserole
26:59 French Bread Pizzas
29:20 Chicken Noodle Casserole
31:10 Chicken Taco Soup (10 Minute Dinner)
33:07 Sausage and Potato Skillet
34:44 Butter Chicken Casserole
36:22 Mini Taco Cups (10 Minute Dinner)
38:23 Tomato Bacon Pasta
40:31 Cheesy Beef Enchiladas
42:41 Lemon Butter Chicken with Pasta
45:19 One Pot Ground Turkey Pasta
47:42 White Bean and Spinach Soup
50:18 Italian Sausage Rice Dinner

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[Music] every time I walk into the grocery store I am shocked with the prices our go-to cheap items like eggs and milk are unrealistically priced these days so today I will be sharing 25 of our all-time favorite extreme grocery budget dinners these dinners are made on a very tight budget some of these dinners just a couple dollars each but yet these dinners I’m making sure that they are high in protein high in nutrients and most importantly delicious you’re going to be wanting to eat these dinners so I’m really hoping these dinners help you stick to your monthly grocery budget let’s get to the kitchen now and let’s get to cooking my husband could probably eat this green chili chicken with potatoes every single day this year and just not get tired of it he likes it that much i’m starting out by cutting my four medium-sized golden potatoes into smaller pieces along with one yellow onion and one pablano pepper i’ll set these veggies to the side over to the pan on my stove I’m adding in a tablespoon of olive oil along with one lb of chicken breast that I cubed i’m going to season the chicken with about a half a teaspoon of chili powder onion powder cumin and oregano then a little dash of salt and pepper i’m going to give this a stir to coat the chicken in the seasonings then I’ll cook the chicken through at this point [Music] now that my chicken is cooked through I’m going to remove it to this plate and I’ll set this plate to the side into the same pan I’m going to add about a tablespoon of olive oil for my veggies then I’m going to add my vegetables right in there and then I’m going to season them just simply with a little dash of salt and pepper then give this a stir and cook your potatoes through while I was stirring this up I decided to add in about 1/3 of cup of water this will help soften the potatoes and then I did cook this covered for about 10 minutes to soften the potatoes but now that my potatoes are cooked through and fork tender I’m going to add in about a 4 oz can of diced green chilies along with a half a cup of green enchilada sauce this is the can I used it’ll give this recipe a lot of flavor then add back in the cooked chicken along with a half a cup of Mexicanstyle cheese let the cheese melt down then you will be able to serve this gorgeous meal up we like to top this with our favorite kind of like taco toppings or enchilada topping so we topped ours today with a little bit more cheese cilantro sour cream and sliced avocado like I said before my husband could eat this every single day he just loves it that much i really love it too now we’re getting started on this sausage and rice so over to my cutting board I’m going to cut 14 oz of smoked sausage into half moons you could use any smoked sausage you like or like chicken sausage over to the pot on my stove I added in 2 tablespoons of olive oil then I added in the sausage along with one green bell pepper i just tossed it in there sear the sausage and the pepper on a higher heat for about 3 to 5 minutes until it is like golden brown and gorgeous on the outside now add in 6 oz of tomato paste i’m just using this can and if you open up the top of the can of tomato paste and take it off and then just push the bottom through it works wonderfully but stir that tomato paste in this will enhance the flavor now add in 2 and 1/3 cup of chicken broth along with 1 cup of uncooked white rice or jasmine rice for the seasonings I added in a teaspoon of salt teaspoon of pepper teaspoon of garlic powder and onion powder then two teaspoons of Italian seasoning give this a stir and scrape those flavorful bits off the bottom of your pot and let this simmer on your stove covered for about 20 to 25 minutes you do want to stir this occasionally while it’s simmering and if the liquid line gets too low feel free to add in about a/3 a cup more water at a time until your rice is tender [Music] once your rice is nice and fluffy you could serve this dinner up i sprinkled the top of my plate with a little bit of Parmesan cheese but this dinner is super rich delicious and flavorful you could always make it your own by adding ingredients or subtracting ingredients you can make it with ground beef instead of sausage or really anything you’d like now we’re making this magnificent sausage and egg casserole so the first thing we’re going to be grabbing might seem a little odd and silly but just trust this recipe trust this process it’s going to turn out great i first grabbed a can of crescent rolls then I headed over to the meat area and I grabbed some sausage you could buy the ground sausage like this but we personally like the sausage links for this recipe they’re a little bit more expensive but we really like them for this specific recipe then I headed over to the egg area and I was just completely shocked about those egg prices so I just grabbed these dozen eggs for $4.89 it was a little bit cheaper here at this Kroger store so I was happy to see that now let’s head back to my house and get started the first thing we’re going to begin on is cooking up our sausage i’m only using half of this package of sausage just go ahead and brown that sausage up right now while our sausage is cooking away we are going to crack our eggs into this bowl so in this bowl I cracked six eggs the nice thing about this recipe is you only need six eggs so that does make it a little bit more budget friendly i whisked those eggs up breaking the yolks and then I added in my seasonings a half a teaspoon of onion powder garlic powder paprika pepper and salt just whisk those seasonings in [Music] you will need a 9 by13 baking dish for this recipe so I grabbed my baking dish i sprayed it with non-stick spray just because you don’t want the egg to stick to the baking dish then I grabbed my crescent and I am going to unroll them and place them onto the bottom of the baking dish [Music] i’ll set this to the side now that we have our sausage cooked through I am going to slice it into discs and then kind of chop it into smaller pieces you could really cut your sausage into however big or however small pieces you’d like and then after I was finished with that I grabbed my baking dish and I’m going to place the sausage over the top of the crescent after you’re finished with that and kind of spreading that sausage out pour the egg mixture over the top and bake this in a preheated oven to 350° for about 22 to 28 minutes or until the egg has set [Music] this makes the most delicious breakfast for dinner or of course you can make this for regular breakfast we had some tomatoes on hand so I topped it with tomatoes and I served this with salsa this recipe is amazing because you could really make it your own by adding veggies to this recipe or cheese or different meats it’s so good now we’re making these scrumptious hamburger sliders so on my cutting board right here I’m going to dice one yellow onion into smaller pieces over to the pan on my stove I’m going to add one pound of ground beef in there or you could use any type of ground meat or meat substitute that you like add the diced onion in there and break the ground beef up cook the ground beef through and once it’s cooked through just remove any excess grease from the pan then add in a tablespoon of dill pickle relish a tablespoon of yellow mustard tablespoon of mayonnaise then 2 tablespoons of ketchup give this a stir to combine the ingredients and then take it off the heat now over to my sheetpan i have a package of dinner rolls right here you could use any dinner rolls that you like slice the dinner rolls in half then place slices of cheddar cheese on the top or you could use any type of cheese that you enjoy pepper jack would be good or Swiss really anything would work now place the hamburger mixture on one side of the dinner rolls then place the other side of the dinner rolls on top [Music] i’ll set these to the side we’re going to work on this sesame seed mixture now this is optional but I do like adding it i have 3 tablespoons of melted butter and to the butter I added a tablespoon of sesame seeds give it a stir and then brush it on top of the dinner rolls just like this bake this in a preheated oven to 400° for about 5 to 7 minutes or until the cheese is melty and the top of the dinner rolls are golden brown [Music] you need to make these hamburger sliders they are fantastic now we’re making these Italian shells with sausage so to my large pot on the stove I’m going to add in one pound of Italian sausage i’m just using sausage links so I’m just removing the casing on the outside of the sausage then I just tossed it in there after I added all of my sausage in I just kind of broke up the sausage a little bit with my meat masher now I’m going to add in one yellow onion that I diced and I’m going to cook the sausage through at this point [Music] once your sausage is cooked through you do want to remove any excess grease in your pot just because you just don’t want a lot of grease in there from the sausage and sausage tends to produce a lot of grease now I’m going to stir in a tablespoon of minced garlic once that garlic is fragrant should only take about 30 seconds add in four cups of chicken broth then you’re going to toss in a teaspoon of salt about a half a teaspoon of pepper and then 24 oz of marinara sauce give this a really good stir and scrape all the flavorful bits off the bottom of your pot [Music] now for the pasta you do want to use uncooked pasta i’m using 16 oz of small shell pasta add it right in there and give it a stir cover this with a lid and let this simmer for about 15 minutes while it’s simmering you do want to stir it often or else the pasta will burn to the bottom of your pot but now that my pasta is cooked through and tender I am going to add in about a half a cup of heavy cream right now and a half a cup of Parmesan cheese if you don’t want to add the cream or parmesan in you certainly don’t have to it just adds a little bit extra rich flavor but here’s my plate of food we topped ours with a little bit more Parmesan cheese this meal is very simple to throw together it has simple ingredients but yet it really is scrumptious and we devour this entire thing now we’re making this enchilada casserole i first grabbed a can of pinto beans next I grabbed a can of black beans both of those cans are under a dollar each now I’m grabbing a can of corn i know a lot of different foods have really gone up in price but here in Utah corn has really stayed the same price over time now I’m grabbing a can of enchilada sauce the last thing I’m grabbing is a bag of corn tortillas i definitely suggest you grabbing corn tortillas over flour tortillas just because corn tortillas hold up best when baking let’s head back to my house and get started to this mediumsized bowl I’m adding in a tablespoon of minced garlic next add in our drained can of corn then add in our pinto beans i did drain and rinse these pinto beans and our can of black beans as well then we’re going to add in our seasonings this is what’s really going to give this flavor a teaspoon of cumin teaspoon of onion and garlic powder and then a half a teaspoon of pepper give this a really good stir [Music] i have my 9 by13 baking dish right here i’m spraying it with plenty of non-stick spray then I’m adding in half of our can of enchilada sauce spread that out just so it’s covering the bottom of the pan then you’re going to add about six corn tortillas down at the bottom of your pan over the corn tortillas go ahead and add about half of that bean mixture that we made up over the bean mixture you are going to add about six more corn tortillas you could always add more or less corn tortillas depending on if you like a lot or a little bit of them then over the top add the remaining bean mixture and the rest of the can of enchilada sauce this is completely optional but I did have a little bit of some Mexicanstyle cheese on hand that I wanted to use so I sprinkled that over the top but if you don’t have cheese you don’t have to add it this baked on 350° for about 30 minutes [Music] top this with your favorite toppings we topped ours with avocado sour cream and tomatoes but if you don’t have any toppings on hand I totally understand this casserole is also good alone you don’t have to top it with anything it’s super full of flavor and like I said my family loves it making these French dip sandwiches so over to this pot on my stove i’m adding in three cups of water next add in one packet of au gravy mix just dump that packet in there it can’t get any easier than this next give it a whisk and bring this up to a boil then drop it down to a simmer and let this simmer on your stove for about 3 minutes or until it slightly starts to thicken up now add in one packet of thin sliced roast beef you could use any roast beef that you like or can find at the store let this cook in the sauce for about 3 minutes after that time is up just remove the meat with a slotted spoon to a bowl and then set this bowl to the side [Music] over to my sheetpan lined with parchment paper i have my hogi rolls you could use however many hogi rolls you’d like for this recipe this recipe is so easy to double or you could even half it now I have my sliced proolone cheese place a couple slices in each hogi roll if you’re not a proolone cheese fan you could of course use other cheese that you do like and then just bake this in your oven on the broil setting for about 2 minutes or until it is nice and golden brown like this now place the slices of roast beef in the hogi rolls and then you could serve this up this dinner was so good it is so perfect at this time of year because it absolutely is so easy to make we dipped it in the au sauce and it just made it so rich and perfect i did serve this with some cut up pineapple on the side i also served it with some Brussels sprouts i kept it simple with the Brussels sprouts i just used one of these like frozen bags that you get from the grocery store and I just popped it in my microwave for a few minutes we’re making this ham and broccoli rice casserole so I have a 9 by13 baking dish right here i did spray it with non-stick spray then I added in 2 cups of chicken broth next add in a 10 oz can of cream of chicken soup or if you have my cookbook you can make the homemade version of cream of chicken soup it is on page 230 if you would prefer to do that but now I’m going to add in a teaspoon of salt a teaspoon of pepper and then a teaspoon of onion powder garlic powder and paprika but you could use any seasonings that you would like if you don’t want to use these ones i’m going to give this a really good whisk to combine the cream of soup and the broth now that this is well combined I’m going to add in one cup of uncooked jasmine rice or you could use regular white rice next add in half a cup of shredded cheddar cheese or any cheese you like and if you’re not a cheese fan you could leave the cheese out then I added in a 12 oz frozen bag of broccoli next 16 oz of diced ham or you could use a pound of cubed chicken breast if you’d rather kind of make this like a chicken casserole but I’m going to give this a stir now and then cover this tightly with foil bake this in a preheated oven to 375° for about 55 minutes or until the rice is tender at that point just remove the foil and give this a stir now sprinkle one cup more shredded cheddar cheese on the top and then bake this for an additional 10 minutes until the cheese is to the meltiness that you like it to be and then you could serve this beautiful casserole up [Music] we are huge fans of this casserole in my house i love it because you have your grains your protein and your veggie allin one so you just seriously throw everything together it really is easy to make this dinner and then like I said before if you don’t want to use ham you could always use chicken as a substitute this is so good now we’re making this enchilada quinoa and this one is for all of my meatless meal friends so into your slow cooker add in a cup and a half of uncooked quinoa this is the brand I used and then after you add that in there go ahead and add in a 15 oz can of drained black beans next add in one diced jalapeno if you’re not a jalapeno fan you certainly don’t have to add that in also my jalapeno was fresh but you could use like jarred or canned jalapeno then I added in a diced yellow onion followed by a 14oz can of diced tomatoes then I’m adding in a 10 oz can of red enchilada sauce if you’re not a red enchilada sauce fan you could always use green enchilada sauce as a substitute then I’m adding in a 12 oz bag of frozen corn followed by a tablespoon of minced garlic a cup of water then add in a tablespoon and a half of taco seasoning this recipe is amazing because you could add so many different other veggies to it you could take veggies away you could add different beans you don’t have to add the corn in you could really do whatever you like to this recipe and it will turn out so yummy in the end let this cook on low for about 6 hours or until that quinoa is beautifully fluffy in the end then give it another good stir to kind of fluff up that quinoa and mix the ingredients all together one last time [Music] and then you could serve this up you could top yours with anything that you love we just topped ours with a little bit of shredded cheese guacamole and sliced green onions this is so good this is also a great meal if you want to meal prep it for lunches or dinners for the week it is absolutely so flavorsome and so so yummy now we’re making these tostadas and to get this recipe started we like to serve them with Spanish rice my store was all out of the 7 minute Spanish style rice that I normally buy so I opted for this rice it did take longer to cook but I do suggest you using like the instant Spanish rice just to make it a little quicker but this rice was good so I just cooked it according to the package instructions but while this was cooking away I did start on my taco meat mixture so over to the pan on my stove I’m adding in one pound of ground turkey or you could use ground beef ground chicken or any meat substitute break the ground turkey up and cook it through now that it’s cooked through I’m adding in a tablespoon of taco seasoning along with 1/3 cup of water give this a stir and just coat the meat with the taco seasoning and the water now that the turkey is well coated I’m going to take it off of the heat and I’m going to go over to my countertop and I have a sheetpan lined with parchment paper on my countertop and I have a bag of tostadas right here if you’ve never tried tostadas they’re kind of like large corn tortilla chips they’re really good i place them on my sheetpan now I’m going to spread reffried beans over the top or you could use any beans or anything that you like place the taco meat on top of that and bake this in a preheated oven to 400° for about 5 to 7 minutes once it’s out of the oven you could top your tostadas with anything that you like i’m topping mine today with shredded cheese shredded lettuce diced onion fresh tomatoes and cilantro but seriously just top yours with anything you have on hand or feel free to not top it with anything at all i also topped mine with sour cream and served it alongside of the Spanish rice i absolutely love tostadas my mom used to make them when I was growing up sometimes and they’re just a great affordable delicious dinner i always love trying different styles of quesadillas so now we’re making these Mediterranean quesadillas to begin we’re going to shred up our cheese and this is my cheese shredder I have been using for years i’ve tried so many different cheese shredders over the years and I found that this one’s my favorite so I’ll have it linked in the description box below this video for you but after we shredded up our mozzarella cheese I am going to cut up our veggies now so I diced one purple onion or red onion whatever you like to call it next our cherry tomatoes and some fresh spinach [Music] now we’re going to begin to assemble our quesadillas so I have my flour tortilla right here on the tortilla I added a little bit of our mozzarella cheese next a little bit of feta cheese and you see my daughter Brinley she stole some of that cheese and then over the cheese I added our spinach along with our tomatoes and then our onion over the onion I added a little bit more mozzarella cheese because why not cheese is yummy and then I topped it with another tortilla of course and then I brought it over to my stove i have a tablespoon of butter that I melted down on the pan in my stove i added our tortilla and I cooked it for a couple of minutes on each side or until the tortilla was crispy and the cheese was melty on the inside [Music] here’s the finished product like I said previously I really do love trying new quesadilla styles out my entire family loved these Mediterranean quesadillas and they are so simple to throw together and if you have a large family you could also make a bunch of these quesadillas on a griddle at one time now we’re making this mozzarella chicken with pasta so to begin to the pan on my stove I’m adding a tablespoon of butter and a tablespoon of olive oil once my butter is melty and the oil is hot I added in about two large chicken breasts i did slice the chicken breasts in half horizontally so they kind of appear as four chicken breasts this will make your chicken thinner so it will cook quicker and become super tender in the end now I made sure to season the chicken on both sides with a dash of dried oregano dried basil onion powder garlic powder and then a little dash of salt and pepper i cooked the chicken on each side for about 5 to 6 minutes or until the chicken was cooked through and I did make sure to only fill up the chicken once while it was cooking this way the chicken will form a really nice crust on the outside but now I added in a 24 oz jar of marinara sauce i’m going to let this simmer covered for about 8 to 10 minutes while it was simmering away I added about 3/4 of a pound of pasta to this pot of boiling water you could use any type of pasta you like just cook it according to the box instructions back over to my chicken i’m just adding some slices of mozzarella cheese on the top i’m going to place the lid on and let the cheese melt down [Music] this is such a fun twist on regular boring pasta night this meal comes together in no time at all it has such few simple ingredients we absolutely love it and I love making it now we’re getting started on this ham chicken and rice one pan meal to the pan on my stove I have a tablespoon of butter that I melted down and a tablespoon of hot olive oil to the oil and the butter I added a pound of cubed chicken breast and I seasoned it with a dash of pepper and salt i browned this chicken on both sides i pretty much cooked it through but it wasn’t completely cooked through but anyways while that chicken was cooking away I diced up our ham this is just smoked ham i’ve been really liking ham recently but I added that ham right in there with the chicken and I am going to brown this ham up it only took about two to three minutes I’d say but now that our ham is browned on both sides I added in a diced up white onion along with a tablespoon of minced garlic and I gave this a stir [Music] now that our onions are starting to get soft I tossed in our 14 oz can of petite diced tomatoes along with two cups of chicken broth one cup of uncooked rinsed jasmine rice and then for the seasonings a teaspoon of paprika half a teaspoon of dried thyme and then a teaspoon of salt and a half a teaspoon of pepper lastly I tossed in one cup of frozen peas or you could add in any frozen veggie that you like i gave this a stir and I let this simmer covered on my stove for about 18 to 22 minutes or until the rice was tender i of course did stir this frequently just so the rice didn’t stick but here’s what it looks like after the rice is tender it is time to enjoy it at this point i really do think this one will impress you and I do want to give you a little tip that ham is very affordable at the grocery store and it has a ton of flavor and protein in it so if you’re on a budget go ahead and grab ham it is a great budget friendly option now we are making these personal pizzas and they are so good i have my sheetpan right here and on my sheetpan I’m just slicing one loaf of French bread in half now in this little bowl I have 5 tablespoon of melted butter add in a half a teaspoon of Italian seasoning onion powder and garlic powder this is going to give it so much great flavor give it a little whisk and then brush this on top of the French bread then you are going to bake this in a preheated oven to 425° for about 5 minutes or until the edges are golden brown this is going to help it so the bread doesn’t get soggy once you add your pizza toppings on but here’s what it looks like out of the oven so beautiful and golden now to top these French bread pizzas I’m starting out with an 8 oz can of tomato sauce tomato sauce is typically a lot more inexpensive than like jars of pizza sauce at the store and this can of tomato sauce had basil garlic and oregano in it so it was pretty flavorful next I’m going to be sprinkling on some mozzarella cheese i do want to let you know you can make these French bread pizzas however you choose to do so you could use like pesto as a base you could use Alfredo sauce but to this side of the French bread pizzas I’m just adding a little bit of pineapple ham and then to this side I’m doing ham and a little bit of bell peppers like I said make it your own that’s what’s nice about these French bread pizzas is you could kind of make a section for anybody in your party or your family this is going to bake in a preheated oven to 425° for about 5 more minutes i did sprinkle on a little bit more Italian seasoning just to give it added flavor on the top and now that it is out of the oven you could enjoy it this recipe is on page 169 in my cookbook it’s in the super quick dinner section and I have some cookbooks available right now if you don’t have one yet but you could serve this pizza up we served our French bread pizzas with a side salad with iceberg lettuce tomato onion avocado a little bit of salad topper and ranch dressing for the dressing if you haven’t tried these French bread pizzas yet you need to i’ve also been wanting to try them with like buffalo chicken flavors or barbecue chicken flavors that would be so good now we’re making this chicken noodle casserole so to a pot of boiling water add in 8 oz of egg noodles or you could use any type of noodle that you like cook it according to the package instructions and then strain it and set these noodles to the side we’re going to work on the cheddar breadcrumb topping now so into this bowl I added a half a cup of shredded cheddar cheese a half a cup of Italian style panko breadrumbs and 2 tablespoon of melted butter stir this to coat everything in the butter and then you are going to set this topping to the side i pulled out a 9 by13 baking dish and you want to spray it with non-stick spray add the cooked egg noodles right in there next add in one can of cream of chicken soup then you’re going to add in one cup of frozen peas or you could add in any type of frozen vegetable that you like or skip the veggies if you’d like then a 12 oz can of drained chicken a half a cup of milk and then a teaspoon of pepper a teaspoon of onion powder garlic powder paprika and oregano give this a stir and just spread this out and then over the top you’re going to sprinkle that panko cheddar mixture on bake this in a preheated oven to 350 degrees for about 25 to 30 minutes or until the top is golden brown [Music] i could pretty much eat all of the cheddar panko topping on the top of this casserole in one sitting it really is that good and the little crunch that it gives is so perfect i’m sure you’re going to love this casserole as much as we do and those egg noodles in it just are like the perfect noodle for it you will be having seconds or even thirds like me of this chicken taco soup it is that good into the pot on my stove I’m adding one drained can of chicken or you could use any cooked shredded chicken you like i just like how affordable canned chicken is then add in a drained can of corn followed by a drain and rinsed can of black beans a drained can of great northern beans a can of petite diced tomatoes then add in a 4 oz can of diced green chilies that will add a lot of flavor next 3 and 1/2 cups of chicken broth then a tablespoon and a half of taco seasoning and a tablespoon and a half of ranch seasoning it is that simple give this a stir and let this boil on your stove for about 5 to 10 minutes or until everything is heated through i did serve this alongside of my favorite corn muffins i like to make these just alongside of dinner sometimes so into this bowl I added in a box of Jiffy corn muffin mix with 1/3 cup of milk and one egg i’m also adding in a half a cup of Mexicanstyle cheese that’s my little secret to make them super good i’ve also added in like cooked bacon sausage or even peppers in the past and that really elevates just regular corn muffin mix but I have my silicone muffin pan right here this is my mini muffin pan so these corn muffins just won’t take super long at all to bake in the oven these will bake in a preheated oven to 400° for about 5 to 8 minutes or until they’re done cooking here’s what the soup looks like once it’s through boiling you could serve your dinner up now [Music] i topped my soup with shredded cheese fresh tomatoes sour cream and cilantro but top your soup with anything you have on hand or you like this soup is so filling and delicious i could go back for seconds or thirds every time it really is that good and those corn muffins are delicious with that added cheese now we’re getting started on the sausage and potato skillet so I have a 14 oz package of smoked sausage right here i’m just going to open that package up and I’ll slice it into half moons over to this pan on my stove I added in a tablespoon of olive oil next I’m adding in the sausage that we just cut up now add in a 12 oz frozen bag of green beans or any veggies that you would like i have a 32 oz bag of frozen diced hash browns right here i’m just using about 16 ounces of that so about half the bag for the seasonings I’m adding in a teaspoon of salt pepper onion powder and then two teaspoons of paprika a four a teaspoon of cayenne pepper but if you don’t like things spicy don’t add the cayenne in a half a teaspoon of dried thyme and then a tablespoon of minced garlic give this a stir and let this cook for about 8 minutes on your stove on a higher heat stirring occasionally at the 8 minute mark just add in a tablespoon of butter let the butter melt down for about a minute and then you are going to add in a half a cup of shredded Mexicanstyle cheese if you’re not a cheese fan don’t add the cheese in or you could use other cheeses that you would like once the cheese melts down you could serve this up this dinner is absolutely fantastically amazing just because everything cooks in just one pan on the stove you literally throw the ingredients into the pan it is that simple it just cooks all together in absolutely no time at all you will love this one then you could also make it your own by adding ingredients or subtracting ingredients now we are making this butter chicken and rice so over to my greased 9 by13 baking dish add in 1 cup of uncooked jasmine rice now add in 3 tablespoon of melted butter next a cup and a half of chicken broth now I’m going to add in a tablespoon of minced garlic this is fresh minced garlic if you also have fresh minced ginger add in a tablespoon of that but I just didn’t have fresh minced ginger on hand so that’s why I didn’t add it in next I added in a 14 oz can of fire roasted diced tomatoes followed by a pound and a half of chicken thighs that I cubed now season this with a teaspoon of salt half a teaspoon of pepper then 2 tsp of graham masala seasoning and then 1 teaspoon of ground ginger if you add the fresh ginger you don’t have to use the ground ginger give this a stir and I do want to let you know if you don’t want to use chicken thighs you could use chicken breast as a substitute i just like the chicken thighs because they’re a little bit more juicy for this recipe cover this tightly with foil and bake this in a preheated oven to 350° for 45 minutes after 45 minutes give this a stir then bake this for an additional 15 minutes or until the rice is fluffy tender oh man if you’re a fan of butter chicken you really need to try this butter chicken casserole we love to squeeze ours with a little bit of fresh lime juice and fresh cilantro over the top it gives it added flavor and then we always like to serve it with naan bread i just found these little naan bread pieces at my store but this is so flavorful and good now we are getting started on these mini taco cups so over to this pan on my stove I added in a half a pound of ground beef just break that ground beef up and cook it through once the ground beef is cooked through add in a 15oz can of drained and rinsed pinto beans or any beans that you like then 1/4 a cup of salsa 1/4 a cup of water then 1 tbsp of taco seasoning give this a really good stir to kind of like combine the ingredients now it’s time to assemble the taco cups so over to my cutting board I have large burrito sized tortillas right here you’re going to want to cut circles in them so you could use like a cookie cutter or any type of like large cutter you have or if you’re like me and don’t have a large cookie cutter you could use kitchen scissors just like this you’ll need about 12 round tortilla circles and then if you’re wondering what to do with like the excess tortilla you can make them into like tortilla strips they’re super good you could like add them to burrito bowls for that you know excess tortilla but just spray your muffin pan with non-stick spray then add the tortilla circles right into the muffin pan just like this [Music] fill the tortillas with a ground beef mixture now and then you will top with a little bit of cheese bake this in a preheated oven to 425° for about 4 to 5 minutes or until the cheese is melty and the tortillas are like golden brown [Music] [Applause] [Music] you could fill your taco cups with anything that you’d like we topped ours with a little bit of shredded lettuce more salsa cilantro and sour cream but guacamole would be amazing in this you could use hot sauce seriously these are so good they’re so much fun to make and such a perfect twist on regular boring taco night now we’re making this tomato bacon alfredo and the first thing we’re going to be grabbing from the store is about a pound of pasta and I don’t know what your shelves look like at your store for pasta but I don’t typically have a ton of selection so I was going to buy a pound of fetuccini pasta but they only had this linguini so I just got that instead next I grabbed a can of petite diced tomatoes this is a petite diced tomatoes with olive oil and garlic so it’s going to give this dish a lot of flavor now we’re going to be grabbing a jar of Alfredo sauce and then grab one of these packages of real bacon bits it’s about $1.70 total so it is a pretty good price the first thing I’m doing is boiling up our pasta in this pot of water i’m just boiling it according to the box instructions nothing special but while that pasta is cooking away I am starting on the sauce so to this large pan I added my jar of Alfredo right in there and there’s always so much sauce left over in these jars so I don’t always show this on camera but I typically like to add some water to my jar give it a shake and then add the excess sauce right into the pan then I added in my can of petite diced tomatoes i did partially drain that can last thing I did was add most of those bacon bits into the pan i gave this a stir and I let this simmer covered for about 5 minutes i did stir it often while it was simmering but after that simmering time was up my house was smelling so so good i can’t even explain it to you it really was smelling good but then I added in my drained pasta i gave this a stir and then it was time to serve it up [Music] here’s what dinner looks like and if you know me you probably know by now how much I love pasta dishes one thing I love about this pasta dish is it almost has kind of like a smoky flavor about it from the bacon it is just super duper good you got to give this one a try i’m sure you’re going to love it now we’re getting started on these ground beef enchiladas and my husband could eat the whole pan they really are that good to this pan on my stove I added in a pound of ground beef or you could use any type of ground meat or any meat substitute that you would like cook that ground beef through then add in a half a cup of shredded cheddar cheese then a half a cup of red enchilada sauce we’re using 20 ounces of red enchilada sauce total but then add in for the seasonings a half a teaspoon of onion powder garlic powder and chili powder give this a really good stir once that cheese is melty just go ahead and take it off of the heat now over to this plate we are going to heat up our corn tortillas so add a damp paper towel onto the plate then you’re going to add the corn tortillas and wrap the corn tortillas in the paper towel microwave it for about 2 minutes and this is going to help the corn tortillas so they don’t break into 100 different pieces while you’re trying to roll them up for the enchiladas I have a 9 by13 baking dish right here i sprayed with non-stick spray now add in the remaining enchilada sauce from that 1 10 oz can just pour it to the bottom of the baking dish now fill those corn tortillas with that ground beef mixture you want to be careful don’t overfill your corn tortillas just fill them just so they’re able to roll [Music] now over the top of the enchiladas I’m pouring my second 10 oz can of red enchilada sauce i’m brushing the enchilada sauce over the tortillas just so the tortillas are coated then I’m sprinkling a cup of shredded cheddar cheese over the top of the enchiladas this baked in a preheated oven to 350° for about 20 minutes and my little ones were getting into a little bit of trouble on that night and I totally forgot the enchiladas in the oven so they baked closer to like 35 minutes which it was okay the cheese just got a little crispy and so did the tortillas but I also topped this with pinto beans sour cream and avocado this is such a delicious easy dinner we loved it even though I left it in the oven longer than I should this one has to be one of my favorites at this time of year this lemon butter chicken with pasta is so amazing to a pot of boiling water add in 16 oz of rotini pasta cook it according to the package instructions and while it’s cooking away I’m just going to cube up my one zucchini and my one yellow squash into smaller pieces i’ll set the squash and the zucchini to the side now that my pasta is cooked through I’m going to remove about a third of cup of the water that the pasta is cooking in this is going to help make our sauce here in a moment but I’m just going to strain the pasta and set the pasta to the side into the same pot that we cooked the pasta in add in a tablespoon of olive oil and a tablespoon of butter once the butter is nice and melty add in a pound of cubed chicken breast then season it with a dash of pepper salt onion powder garlic powder and Italian seasoning those are my favorite seasonings for this recipe go ahead and cook the chicken through at this point [Music] now that my chicken is cooked through I’m going to remove it to a plate and I’m going to set this plate to the side into the same pot that we cooked the chicken in add in about a tablespoon of olive oil and then just add in the zucchini and squash from earlier now you’re going to want to season this up with a dash of salt pepper about a teaspoon of onion powder a teaspoon of garlic powder and oregano stir this all together and let this cook for about 3 to 4 minutes after you’re through cooking this together for that time you’re going to want to add in about four tablespoons of butter next add in the juice from one lemon add that right in there i’m just using my lemon squeezer now I’m tossing in a tablespoon of minced garlic and the reserved pasta water give this a stir and let the butter melt down once the butter has disappeared and it is nice and melty add back in the cooked chicken along with the cooked pasta give this a stir and then once you have this well combined add in a cup of Parmesan cheese i know it might sound like a lot of Parmesan cheese but this is kind of like the sauce we’re making so it really does help with the flavor once the Parmesan melts down you could serve this up if you are a lemon fan you will absolutely love this dinner it kind of has like a light fresh taste about it it really is so good and it really is perfect for this time of year now we’re making this ultra fun taco pasta i have my cutting board right here we’re going to start by cutting up our one onion and one red bell pepper into smaller pieces now over to my large pot i added in about a tablespoon of olive oil next once the oil is hot you’re going to toss in a pound of ground turkey or you could use ground chicken or ground beef then toss in those veggies break the turkey up and cook the turkey through at this point [Music] once the turkey is cooked through to ensure this has plenty of flavor I added in the seasonings a dash of salt and pepper half a teaspoon of cumin two teaspoons of chili powder half a teaspoon of paprika and then a tablespoon of minced garlic give this a stir let the garlic become fragrant it should only take about 15 to 20 seconds and then you are going to be adding in your 15 oz can of tomato sauce along with 1 and 1/4 cup of chicken broth or you could use veggie broth or beef broth and then 8 oz of penny pasta or you could use any type of shaped pasta you like give this a stir and let this simmer covered for about 14 to 18 minutes or until the pasta is tender if the liquid line does get too low while this is simmering add in about a half a cup of water at a time until your pasta is tender this goes for any of the recipes we’re making today if the liquid line gets too low just add in some water but now that our pasta is tender I gave this a stir and then I added in our sour cream and cheese so about a4 a cup of sour cream and a half a cup of Mexicanstyle cheese give this a stir once the cheese is melty and the sour cream’s incorporated you could serve this up [Music] we love topping ours with our favorite taco topping so today I topped mine with a little bit more cheese sour cream tomatoes and sliced avocado this recipe is a little bit more unique but it’s so much fun to make and it is delicious now we’re making this white bean and spinach soup so while I’m at the store the first thing I’m going to grab is an onion and typically yellow onions are the least expensive onion at the store but today I looked over at the white onions and they were actually the same price as the yellow onions and I just grabbed a white onion we like how the white onion has a little bit sweeter flavor it’s high in fiber and super anti-inflammatory so I put that in my cart the next thing I’m going to be grabbing is a can of cantalini beans after I put those cantalini beans in my cart I grabbed a can of petite diced tomatoes this is a big can of diced tomatoes it’s about 28 oz and the last thing we are going to be grabbing is a bag of frozen spinach this frozen spinach has 12 oz of spinach in it there’s a ton of spinach in this bag for only 112 so it really is a really great value so back over to my house I’m just going to dice up our onion and over to my pot on the stove I’m adding in about a tablespoon of olive oil once my oil’s hot I added the onion right in there i’m going to cook the onion for a couple of minutes just to soften it once the onion gets nice and soft I added in about a tablespoon of minced garlic give this a stir let the garlic become fragrant it only takes about 10 seconds now add in a teaspoon of salt half a teaspoon of pepper a teaspoon of oregano and then one of these bullion cubes i like to keep these on hand and they go really far in recipes like I’m just using one for this specific recipe it’s kind of like a substitute for chicken broth then I added in six cups of water along with our cantellini beans and our big can of petite diced tomatoes the last thing I’m adding in is our bag of frozen spinach and if you’re not the biggest fan of spinach in the world you don’t have to add this big bag in you could use half the bag or a quarter of this bag but we really like spinach and spinach is super high in iron i’m going to let this simmer for about 15 minutes on low after that cooking time is up this is ready to serve here’s what my bowl of soup looks like i topped mine with some of that mozzarella cheese I had on hand but you don’t have to if you don’t want to this soup is extremely delicious those beans are high in fiber and protein the spinach is great for your immune system and those diced tomatoes are surprisingly great for your skin now we’re making this one pan Italian sausage and rice dinner to the pan on my stove I have a couple tablespoons of hot olive oil in there then I added in one pound of ground Italian sausage you could use any type of Italian sausage you like i also tossed in one white onion that I diced and a tablespoon of minced garlic i broke that sausage up and I cooked it through [Music] now that we have our sausage cooked through we’re going to remove it to a bowl lined with paper towels and the reason why I lined our bowl with paper towels is just to absorb any excess grease from the sausage now to the same pan that we cooked our sausage in we are going to be adding our one bag of Nor creamy chicken flavor rice i just tossed it right in there and then you’re also going to be adding in two cups of water give this a really good stir and bring this up to a simmer and let it simmer for about 7 minutes or until the rice is tender [Music] now we’re going to be tossing our cooked sausage back into that pan with the rice along with a 14oz can of Italianstyle petite diced tomatoes give this a really good stir let the tomatoes warm through and then you are going to add your cheese in at the very end so I’m adding in a half a cup of mozzarella cheese and 1/4 a cup of Parmesan cheese but you know if you’re not a cheese person just don’t add the cheese in give this a stir let the cheese melt down and then it’s ready to serve here’s my plate of food this has amazing rich bold flavor this also is a great meal if you want to meal prep it and it also makes for great leftovers i served it alongside of a salad it’s actually this creamy dill pickle chop salad kit i found it at Costco and my husband and I we actually were surprised we did like it and we’ll be buying it again so I do suggest it make sure you’re subscribed down below the video so you don’t miss the next video like this i’ll see you there bye for now