3 Budget Friendly Recipes

 

Three Easy and Budget Friendly Recipes

The first dish is a sesame chicken recipe that doesn't take alot of prep time and can easily be placed in the oven to bake while you cook the rest of your dinner. I find these dishes helpful so I don't have to cook everything on the stove. 

The second dish is a twice baked potato and since most of us keep potatoes on hand it will be a simple side to whip up. 

The third dish is a black bean salad and this is for those of you who don't want to have carbs in your diet or prefer to eat vegetarian and need the protein from the beans. You could always do a regular salad or add a vegetable instead of the beans as well.

Enjoy!

 Sesame Chicken

INGREDIENTS:

• 2 1/2 pounds meaty chicken pieces
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tablespoons olive oil
• 2 tablespoons Asian sesame oil
• 2 tablespoons honey
• 2 tablespoons crushed sesame seeds
• 2 green onions, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh ginger

DIRECTIONS:

1. RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.


2. HEAT oven to 350ºF. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.


3. BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165ºF.
    
   Cheesy Twice Baked Potatoes 
   
   Ingredient:

• 4 medium baking potatoes
• Cooking Spray
• 1 tablespoon olive Oil
• 1/4 cup chopped onion
• 1 cup shredded Cheddar cheese
• 1/2 cup sour cream
• 1/3 cup milk
• 1/2 cup green onions, thinly sliced
• 4 slices bacon, crisply cooked and crumbled (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Paprika

PREPARATION DIRECTIONS:

1. SCRUB and prick potatoes with a fork. Microwave on HIGH (100% power) 8 to 12 minutes, or until potato is soft and yields to gentle pressure. Cool slightly. Heat oven to 350ºF.


2. CUT thin slice from top of each potato. Scoop out inside, leaving a thin shell. Place cooked potato in medium bowl. Coat 8 x 8-inch baking pan with no-stick cooking spray and place potato shells inside.


3. HEAT oil in small skillet. Add onion. Cook and stir over medium heat until tender. Add to potato mixture in bowl.


4. ADD cheese, sour cream and milk. Beat at medium speed of electric mixer until light and fluffy, adding more milk if necessary to reach desired consistency. Stir in green onions, bacon, salt and pepper.Spoon potato mixture back into shells. Sprinkle with paprika.


5. BAKE 20 to 25 minutes or until golden brown.
    
   Black Bean Salad
   
   
   
    Ingredient:
    
   • SALAD
   • 2 (15 oz.) cans black beans, rinsed and drained
   • 1/2 large sweet onion (such as Vidalia), chopped fine
   • 2 tomatoes, seeded and chopped
   • 1/2 cup (about 8 oz.) chopped fresh mushrooms (or chopped peppers, or whatever you have on hand that is crunchy)
   • 1 fresh jalapeno pepper, seeded and minced
   • DRESSING
   • 1/2 cup Vegetable Oil-or sunflower oil (or something of that type it you don't care to use veg oil)
   • 1 teaspoon chili powder
   • 1 clove garlic, minced
   • 1/2 teaspoon salt
   • Juice from 1 lime
   • Cilantro (optional)

   PREPARATION DIRECTIONS:

   1. COMBINE salad ingredients in medium bowl. Whisk together dressing ingredients in small bowl. Pour dressing over bean mixture; toss well.
   
   
   2. SERVE at room temperature or chilled. Garnish with cilantro sprigs, if desired.