Easy Calzone Rolls -- $1.10 (two slices)

An easy and economical alternative to take-out pizza, this dish is cheap, yummy and fun to make with kids. Skip the grated cheese and buy a less expensive block. The kids can do the grating while you slice up the meats.

By Anne Coleman

 

 

Here's a kid-pleasing favorite that's not too hard on the budget. Even with less meat than a traditional calzone, there's still plenty of flavor and all for about $1.10 per serving (2 slices).

Ingredients

• 2 loafs frozen bread dough, thawed
• 1/2 pound sliced ham
• 1/2 pound sliced hard salami
• 2 cups shredded mozzarella cheese
• 1 cup jarred marinara sauce

Directions

1. Roll each loaf of dough into a rectangle about 8 inches by 12 inches.
2. Layer ham and salami down the center of each rolled loaf lengthwise.
3. Top meats with 1 cup shredded mozzarella for each roll.
4. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
5. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.
6. Cut each roll into 8 slices and serve with marinara for dipping.

Kids' Pasta and Cheese -- $.85 per serving

By Anne Coleman

Ingredients

1 cup acini di pepe pasta
1 cup frozen peas
2 turkey or chicken hot dogs - sliced thinly
4 ounces (about 1 cup) shredded melting cheese such as American, cheddar or gruyere
1/4 cup milk
salt and pepper as desired

Directions

1. Cook pasta according to package directions until just before desired doneness is reached.
2. Two minutes before pasta is done, add peas and hot dogs to cooking water and cook until heated through.
3. Drain water from pasta, hot dogs and peas.
4. Put back into pot and add milk and cheese. Heat over a very low flame, stirring constantly until cheese is melted and pasta is coated well.
5. Season with salt and pepper before serving.

This is a fast favorite for lunches in our house. Acini di pepe is most often used in Italian Wedding Soup, but the kids like the small shape and it's easy for little ones to spoon up. Change up the cheese and veggies here to whatever your particular tastes are.
Hands-On Time: 5 minutes
Ready In: 20 minutes
Yield: 4 servings

Chicken BBQ Cheddar Pita-- $1.10 per serving

By Anne Coleman

Ingredients

• 6 pitas, 6-inch size, I use whole wheat
• 1 pound shredded chicken
• 1 cup shredded cheddar cheese
• 3/4 to 1 cup barbecue sauce
• 1/4 cup sliced green onion*

Directions

1. Preheat oven to 400 degrees F.
2. Using kitchen shears, cut pitas clear around the edge, making two pita halves.
3. Top each pita half with chicken, barbecue sauce, cheese and green onion.
4. Set pitas on a cookie sheet and bake for 8 to 10 minutes or until cheese is melted and bubbly.
   Note
   The green onions can be omitted for those who aren't fans

Top pita halves with chicken, barbecue sauce and cheddar cheese for a quick busy-night dinner that will satisfy everyone. Add vegetable dippers and you're good to go with minimal fuss. The cost per serving (about $1.20) makes this easy on the wallet as well.

Hands-On Time: 5min

Cook Time: 15min

Ready In: 20min

Yield: 6, two pita halves per person

 

Tortellini with Edamame and Smoked Sausage--$0.85 per serving

By Anne Coleman

My kids love edamame straight from the shell, and they especially like them for dinner paired with two of their other favorites: smoked sausage and tortellini.

 

 

 

 

 

 

 

 

 

 

 

 

 

Hands-On Time: 30 minutes
Ready In: 30 minutes
Yield: 6 servings
Ingredients

1 pound frozen cheese tortellini
1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing

Directions

1. Set 6 quarts of salted water to boil in a large pot.
2. Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
3. Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
4. Add tortellini to boiling water and cook for 5 minutes.
5. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
6. Toss everything together with the Italian dressing and heat through one final time.

*Ingredient Tips
Edamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious.

Italian Turkey Sliders with Honey Dijon Mayo-- $0.45 per slider

By Anne Coleman

Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.

 

 

 

 

 

 

 

 

 

Ingredients

• 20 ounces lean ground turkey
• 2 tablespoons Parmesan cheese, grated
• 1 clove garlic - minced
• 1/2 teaspoon basil,, dried
• 1/2 teaspoon oregano,, dried
• 1 teaspoon salt
• freshly ground black pepper
• 16 dinner or slider rolls
• 1/3 cup mayonnaise
• 1 tablespoon honey Dijon mustard

Directions

1. Combine ground turkey, cheese and all seasonings. Mix together well.
2. Shape turkey into 16 small patties.
3. Place patties on a greased baking sheet.
4. Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
5. Combine mayonnaise with honey Dijon mustard and stir until well blended.
6. Place on rolls and top with honey Dijon mayo.

Creamy Chicken and Rotini Primavera

By Anne Coleman

This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.

Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 4 servings








Ingredients

1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces Neufchatel cheese (reduced fat cream cheese)
1/2 cup lite Italian dressing
1/2 cup 2% fat milk

Directions

1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

Easy Chicken Lo Mein -- $1.20 per serving

By Anne Coleman 

Just like every other parent, I need quick and delicious. Under 30 minutes is optimum, especially if you work outside the home or have kids in various extracurricular activities.Try this easy chicken recipe the next time you're in a bind to get dinner on the table quickly.
Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings








Ingredients

1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables
1/4 cup water

Directions

1. Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
2. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
3. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
4. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.