Dinner on the cheap

The following was found in the August 2008 issue of Woman’s Day magazine. These are not only economical, but healthy as they contain lots of vegetables. If you have a garden with zucchini or someone gives you zucchini, here are some good ways to cook it. Enjoy.

12 Recipes that give a bang for your buck

1. Huevos Burritos – Saute sliced onions and peppers in a little oil until tender. Remove; scramble eggs in the same skillet. Spoon eggs, onions and peppers with salsa into warm flour tortilla, tuck in sides and roll up.

2. Italian egg and potato skillet – Saute diced potato and chopped onion in a little oil until almost tender. Add diced zucchini; cook until tender. Make 4 indentations in mixture; break an egg into each. Cover and cook until eggs are cooked through.

3. Simple stir-fry – Brown a little ground beef or turkey with chopped garlic. Add shredded cabbage, bagged frozen stir-fry vegetables, some water and a pinch of ground ginger; cover and cook until vegetables are heated. Drizzle with soy sauce and serve over brown rice.

4. Tuna and white bean salad – Toss drained canned tuna, salad greens, drained white beans, sliced jarred roasted peppers and thick-sliced cucumber with oil and vinegar dressing. Serve with crusty Italian bread.

5. Pasta puttanesca – Heat jarred marinara sauce with sliced pimiento-stuffed olives. Toss with drained tuna and cooked pasta.

6. Pierogi skillet dinner. Brown frozen mini-pierogies as package directs; remove. Saute sliced kielbasa, sliced onions and frozen peas in a little oil until vegetables are tender. Stir in pierogies, toss and serve with sour cream.

7. Southwestern mac and cheese – Stir salsa, corn kernels, sliced scallions and a little ground cumin into prepared boxed macaroni and cheese; heat through.

8. Grilled zucchini parmesan heros – Grill thick lengthwise slices of zucchini until tender. Spread marinara sauce on split hero rolls, add zucchini and top with some sauce and shredded mozzarella. Wrap in foil; place on grill until cheese is melted.

9. Pasta and salmon salad – Toss cooked pasta with mayonnaise, a bit of cider vinegar and a little dried dill. Add drained canned salmon, thawed frozen peas and sliced cucumbers; toss.

10. Spinach and ham risotto – Brown a little diced ham, and add boxed risotto mix; prepare as package directs. Five minutes before it’s done, stir in bagged frozen leaf spinach. Cover; cook until rice is tender.

11. Curried egg salad – Mix coarsely chopped hard-cooked eggs with equal parts plain yogurt and mayonnaise. Add curry powder to taste. Stir in diced celery, red onion and apple.

12. Moroccan vegetables – Saute chunks of zucchini and yellow squash with sliced onions in a little oil until tender. Add a can each of diced tomatoes and drained chickpeas, a pinch of ground cinnamon and cumin; simmer until heated through. Serve over couscous.Image

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