A recent study found that 93 percent of shoppers are worried about rising food prices. Here’s the good news: A little creativity and a few fresh ideas can make family favorites nutritious and delicious without breaking the bank or sacrificing quality.
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1 envelope onion soup mix
4 medium potatoes, cut into large chunks
1/3 cup vegetable oil
Heat oven to 425°F.
Combine all ingredients in a 9-by-13-inch baking dish or roasting pan. Bake for 35 minutes, or until potatoes are tender and golden brown, stirring occasionally. Yields 4 servings.
Editor’s note: If preferred, substitute 2 sweet potatoes for 2 potatoes, or stir in 1 teaspoon each of garlic powder and soy sauce for variety.
Pasta ‘n Vegetables Dinner
1 pound ground beef
1 small onion, chopped
1 small tomato, chopped
1¾ cups water
½ cup milk
1 tablespoon margarine or butter
1 package cheddar cheese pasta
with broccoli and carrots
In a 12-inch nonstick skillet, brown ground beef with onion over medium-high heat; drain. Remove beef mixture and set aside.
In the same skillet, combine tomato, water, milk and margarine; bring to a boil over high heat. Stir in pasta and vegetables; continue boiling over medium heat, stirring occasionally, for 9 minutes, or until pasta is tender. Stir in beef mixture and
heat through. Yields 4 servings.
2 pounds chicken
legs and thighs
1 jar (26 oz.) chunky
In a 12-inch skillet, heat oil over medium-high heat; brown chicken. Stir in pasta sauce. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 45 minutes, or until chicken is cooked through. Yields 6 servings.
Chicken Vegetable Rollatini
1 package cheddar rice with broccoli
2 large red bell peppers, chopped
5 boneless, skinless chicken breast halves,
pounded ¼-inch thick (about 1½ pounds)
¼ cup Japanese-style panko bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 small yellow onion, chopped
1 clove garlic, chopped
1 box (10 oz.) frozen chopped spinach,
thawed and squeezed dry
Heat oven to 375ºF.
Prepare rice package according to directions, omitting butter. Stir in half the red pepper; let cool for about 10 minutes.
Top each chicken breast with ¼ cup rice mixture; reserve remaining rice mixture. Roll up chicken pieces and secure with wooden toothpicks.
In a shallow dish, combine bread crumbs with cheese. Roll chicken in mixture to coat.
In a large nonstick skillet, heat olive oil over medium-high heat; brown chicken. Arrange chicken in a glass baking dish and bake for 20 minutes, or until chicken is cooked through.
Meanwhile, in the same skillet, cook remaining red peppers and onion with 2 tablespoons water, covered, over medium heat, for 5 minutes, or until vegetables are tender, stirring occasionally. Add garlic and cook for an additional 30 seconds. Add spinach and reserved rice mixture; cook for 3 minutes, or until heated through, stirring frequently. Remove toothpicks; serve sliced chicken over rice mixture.
with Parmesan Gremolata
2 teaspoons finely chopped fresh parsley
2 teaspoons grated Parmesan cheese
¼ teaspoon grated lemon peel
¾ pound asparagus, trimmed
2 large shallots, cut into thin wedges
or 1/3 cup thinly sliced onion
1 tablespoon buttery substitute, melted
Freshly ground black pepper, optional
Heat oven to 425°F.
In a small bowl, combine parsley, cheese and lemon peel; set aside.
Toss asparagus, shallots and buttery spread in a 9-by-13-inch roasting pan. Roast for 15 minutes, or until vegetables are tender. Place vegetables on a platter; top with cheese mixture. Season with pepper, if desired. Yields 2 servings.