A Week of Wallet-Friendly Meals

Take charge of your weeknights with meal solutions that save you money and time. Each of these five meals and a midweek dessert are around $12. That’s four to six servings with a tasty price tag.

Ravioli Florentine
Makes 4 to 6 servings
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 tablespoons olive oil
  2. 1 (8-ounce) package fresh
  3. mushrooms, thinly sliced
  4. 3⁄4 cup finely chopped onion
  5. 1 tablespoon minced garlic
  6. 1 (16-ounce) package frozen
  7. chopped spinach, thawed and squeezed dry
  8. 2 cups water
  9. 1 (14.5-ounce) can diced tomatoes with Italian seasoning
  10. 1 (8.1-ounce) jar sun-dried tomato pesto
  11. 1 (25-ounce) package frozen 5-cheese ravioli, thawed
  12. 1⁄2 teaspoon salt
  13. Dinner rolls, warmed
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add mushrooms, onion, and garlic; cook, stirring frequently, for 6 to 8 minutes or until mushrooms are tender. Stir in spinach, 2 cups water, tomatoes, and pesto; cook, stirring frequently, for 5 minutes.
  2. Reduce heat to medium, and stir in ravioli. Cover, and cook for 8 to 10 minutes or until heated through. Stir in salt. Serve with heated dinner rolls.
Notes
  1. All meal costs are based on the generic brand of products and can vary in price 5 percent or more, depending on your location. We do not include pantry staple items in our costs.
Celebrate Magazine http://www.celebratemag.com/
Cents-ible Tip: Buying frozen chopped spinach is a less expensive alternative to fresh. But you can substitute 2 (9-ounce) bags of fresh spinach for the frozen spinach in this recipe.

Per serving: 612 calories, 32 G fat (8 G saturated fat), 63 MG cholesterol, 951 MG sodium, 22 G protein, 61 G carbs, 8 G fiber.

Mediterranean Chicken
Makes 4 to 6 servings
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 2 pounds boneless skinless chicken breasts, halved crosswise
  2. 1⁄4 cup all-purpose flour
  3. 1⁄2 teaspoon ground black pepper
  4. 1⁄4 teaspoon salt
  5. 3 tablespoons olive oil
  6. 1 (15-ounce) can chicken broth
  7. 1 (14-ounce) can quartered artichoke hearts, drained
  8. 1 (8-ounce) can tomato sauce
  9. 1 (4-ounce) can sliced blackolives
  10. Lemon Couscous (recipe follows)
  11. 1 (12-ounce) package frozen steam-in-bag green beans, prepared according to package directions
Instructions
  1. Pound chicken to 1⁄2-inch thickness.
  2. In a resealable plastic bag, combine flour, pepper, and salt. Add chicken; seal bag, and shake to coat.
  3. In a large skillet, heat olive oil over medium-high heat. Add chicken, and cook for 3 to 4 minutes per side or until browned. Remove from pan, and keep warm.
  4. Stir in broth, artichokes, tomato sauce, and olives. Return chicken to pan; bring to a boil, reduce heat, and simmer for 20 minutes or until slightly thickened and chicken is cooked through. Serve over Lemon Couscous with green beans.
Celebrate Magazine http://www.celebratemag.com/
Lemon Couscous
Makes 4 to 6 servings
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 (10-ounce) box plain couscous
  2. 1 teaspoon lemon zest
  3. 1 teaspoon fresh lemon juice
  4. 1⁄4 teaspoon ground black pepper
Instructions
  1. Prepare couscous according to package directions. Stir in lemon zest, juice, and pepper. Serve immediately.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible TipServe rice instead of couscous. It’s about a third of the cost.Per serving: 615 calories, 17 G fat ( 2 G saturated fat), 118 MG cholesterol, 1325 MG sodium, 50 G protein, 62 G carbs, 6 G fiber.
Beef and Romaine Stir-Fry
Makes 4 to 6 servings
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 1 (6-ounce) package rice stick noodles
  2. 2 tablespoons cornstarch
  3. 1 teaspoon salt
  4. 1 teaspoon ground black pepper
  5. 1 pound beef, cut for stir-fry
  6. 2 tablespoons vegetable oil
  7. 1⁄2 cup water
  8. 6 tablespoons soy sauce 2 tablespoons garlic-chile sauce*
  9. 1 teaspoon sugar
  10. 1 romaine lettuce heart, cut into 1⁄2-inch strips
  11. 1 red bell pepper, thinly sliced
  12. 2 tablespoons minced garlic
  13. 1 (12-ounce) package frozen egg rolls, prepared according to package directions
Instructions
  1. Place noodles in a large bowl; cover with warm water, and soak for 10 minutes. Drain well.
  2. In a medium bowl, combine cornstarch, salt, and pepper. Add steak, tossing to coat.
  3. In a large skillet, heat oil over medium-high heat. Add beef, and cook, stirring frequently, for 2 minutes.
  4. In a small bowl, combine 1⁄2 cup water, soy sauce, garlic- chile sauce, and sugar. Add to beef mixture and cook for 2 minutes or until sauce begins to thicken. Add romaine, bell pepper, and garlic; cook for 3 minutes or until romaine is wilted. Serve over noodles. Serve with egg rolls.
Notes
  1. *We used Hokan Chili Sauce with Garlic.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible Tip: Purchase beef precut for stir- frying. This will cut down on your preparation time.Per serving: 465 calories, 12 G fat (2 G saturated fat), 67 MG cholesterol, 2072 MG sodium, 30 G protein, 58 G carbs, 4 G fiber.
Caesar Salad Pitas
Makes 4 to 6 servings
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 (12-ounce) package pita bread
  2. 1 tablespoon plus 1 teaspoon olive oil, divided
  3. 1⁄8 teaspoon garlic salt
  4. 11⁄2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  5. 1⁄2 teaspoon salt
  6. 1⁄2 teaspoon ground black pepper
  7. 1 (8-ounce) package shredded mozzarella cheese
  8. 1 (11.5-ounce) package Caesar salad kit
  9. 1 tomato, chopped
  10. 1 (16-ounce) container fresh strawberries
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Place pita bread on prepared pan. Brush with 1 teaspoon oil, and sprinkle with garlic salt. Bake for 6 minutes or until lightly toasted.
  3. Sprinkle chicken with salt and pepper. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken, and cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through.
  4. Sprinkle each pita with 2 tablespoons cheese. Top with chicken and remaining cheese. Bake for 8 to 10 minutes or until cheese is melted.
  5. Assemble salad according to package directions, reserving croutons for another use. Top
  6. each pita with salad; sprinkle with chopped tomato. Serve immediately, with strawberries if desired.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible Tip: Buy heads of lettuce. Wash and store them in paper towel-lined resealable bags. It will stay fresh for about 1 week and is about half the cost of buying bagged salads.Per serving: 645 calories, 28 G fat (9 G saturated fat), 118 MG cholesterol, 1263 MG sodium, 46 G protein, 52 G carbs, 5 G fiber.
Buffalo Turkey Burgers
Makes 4 to 6 servings
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 teaspoon butter
  2. 3⁄4 cup finely chopped onion
  3. 3⁄4 cup finely chopped celery
  4. 1 (1.25-pound) package ground turkey
  5. 1 1⁄2 cups fine, dry bread crumbs
  6. 1⁄2 cup hot wing sauce, divided
  7. 1⁄4 teaspoon salt
  8. 6 hamburger buns, halved and toasted
  9. Blue Cheese Spread (recipe follows)
  10. 2 tomatoes, thinly sliced
  11. Potato chips
  12. Celery sticks
Instructions
  1. In a small skillet, melt butter over medium heat. Add onion and celery, and cook for 6 to 8 minutes or until tender. Remove from heat, and let cool for 15 minutes.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium- high heat (350° to 400°).
  3. In a large bowl, combine turkey, onion mixture, bread crumbs, 1⁄4 cup wing sauce, and salt. Divide mixture into 6 equal portions, and shape into 6 patties. Grill, covered with grill lid, for 6 to 8 minutes per side or until a thermometer inserted in thickest portion registers 165°.
  4. Brush patties with remaining 1⁄4 cup wing sauce. Spread Blue Cheese Spread over bottom halves of toasted buns. Top each with a patty and sliced tomato. Cover with bun tops.
  5. Serve with potato chips, celery sticks, and remaining Blue Cheese Spread.
Celebrate Magazine http://www.celebratemag.com/
Blue Cheese Spread
Makes about 1 cup
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1⁄2 cup mayonnaise
  2. 1⁄4 cup sour cream
  3. 2 teaspoons distilled white vinegar
  4. 1⁄2 teaspoon Worcestershire sauce
  5. 2 ounces crumbled blue cheese
Instructions
  1. In a small bowl, stir together mayonnaise, sour cream, vinegar, and Worcestershire until combined. Stir in blue cheese. Store covered, in refrigerator for up to 3 days.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible Tip: Buying a combination of dark and white ground turkey meat is less expensive than buying only ground white turkey meat. It also has a lot more flavor!Per serving: 571 calories, 30 G fat (8 G saturated fat), 82 MG cholesterol, 1311 MG sodium, 29 G protein, 45 G carbs, 3G fiber.
Bananas Foster Sundae
Makes 4 to 6 servings
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Prep Time
5 min
Cook Time
7 min
Prep Time
5 min
Cook Time
7 min
Ingredients
  1. 4 cup butter
  2. 1⁄2 cup firmly packed brown sugar
  3. 1⁄4 cup water
  4. 1⁄4 teaspoon ground cinnamon
  5. 4 large bananas, sliced 1⁄4-inch thick
  6. Vanilla Ice Cream
Instructions
  1. ONE In a large skillet, melt butter over medium heat. Add brown sugar, stirring until combined. Stir in water and cinnamon; cook, stirring constantly, until sugar is melted. Add banana slices, and cook 1 minute. Serve over ice cream.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible Tip: Freeze ice cream in individual scoops on a rimmed baking sheet. When ready to serve, use a spatula to remove scoops and place them into serving dishes

Per serving of Bananas Foster Sauce: 263 calories, 10 G fat ( 6 G saturated fat), 24 MG cholesterol, 88 MG sodium, 1 G protein, 47 G carbs, 3 G fiber.