Easy, Cheap and Delicious Dinner Recipes

If you are looking for some easy and tasty recipe that won’t cost you a lot, we have the best recipe list for you. We choose the best recipes and we don’t doubt you gonna like the. Read bellow and find the best recipe for you!

1.Barbecue Pulled Pork Shepherd’s Pie

INGREDIENTS:

  • FOR THE RANCH MASHED POTATOES

2 lb. red potatoes

1/2 packet ranch seasoning mix

2/3 c. sour cream

  • FOR THE FILLING

1 lb. pulled pork

1 bottle barbecue sauce

1 can corn, juices drained

1 c. shredded Cheddar cheese

1 bunch scallions, diced

DIRECTIONS:

1.Preheat oven to 400°.

2.Make the ranch mashed potatoes: Peel potatoes and cut into 1″ pieces, then place pieces in a large saucepan and cover with water. Bring water to boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain and place in a large bowl.

3.Add ranch seasoning and sour cream and mash potatoes until the mixture is thoroughly combined and most of the lumps are gone. Set aside.

4.Make the rest of the dish: Toss pulled pork with barbecue sauce (as much or as little as you’d like to use). Add it to a large casserole dish, smoothing it to create one even layer. Top with corn, then add a layer of mashed potatoes. Cover with shredded cheese and scallions.

5.Bake in the oven for 14 to 16 minutes, or until cheese has melted.

2.Spicy Shrimp with Creamy Polenta

INGREDIENTS:

Kosher salt

1 c. polenta or yellow cornmeal

2 tbsp. butter

1/3 c. freshly grated Parmesan

1/3 c. freshly grated Asiago

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1/2 tsp. crushed red pepper flakes, plus more for garnish

3 green onions, thinly sliced, whites and greens separated

1 pt. grape tomatoes, halved

1 lb. medium shrimp, peeled and deveined (tails left on, if desired)

2 tsp. fresh thyme leaves

1/2 c. dry white wine

1/2 c. chicken stock

2 tbsp. heavy cream

DIRECTIONS:

1.In a medium, heavy-bottomed saucepan, bring salt and 4 cups water to a boil. Add polenta in a slow, steady stream, whisking constantly. Continue to whisk 2 minutes more, then reduce heat and simmer, covered, 20 minutes, whisking occasionally. Remove from heat and whisk in butter and cheese, then season with salt.

2.In a large skillet over medium-high heat, heat oil. Add garlic, red pepper flakes, and green onion whites and cook, stirring occasionally, until fragrant, 2 minutes. Add tomatoes and cook until soft, stirring, 4 minutes.

3.Add shrimp and thyme and cook until shrimp are completely pink, stirring, 4 minutes, then season with salt and pepper. Add wine and chicken stock and bring to a boil, then reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in cream and simmer 2 minutes more.

4.Serve shrimp over polenta and garnish with remaining green onion greens.

3.Bacon, Gruyere, and Butternut Squash Frittata

INGREDIENTS:

6 slices bacon, finely chopped

1/2 small butternut squash, cut into 1/2″ chunks

1 small onion, minced

1 1/2 tbsp. minced rosemary, plus more for garnish

6 large eggs

1 1/2 c. whole milk

3 oz. Gruyere, grated and divided

kosher salt

Freshly ground black pepper

DIRECTIONS:

1.Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, cook bacon until beginning to soften, 2 minutes. Add butternut squash, onion, and rosemary and cook until softened, stirring frequently, 8 minutes.

2.Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture, and cook over medium heat until edges of eggs begin to set, 5 minutes.

3.Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.

4.Meatball Sub Soup

INGREDIENTS:

  • FOR THE MEATBALLS

1 lb. ground beef

1/2 c. Italian bread crumbs

2 cloves garlic, minced

1/4 c. fresh Italian parsley, chopped

1 tsp. crushed red pepper flakes

kosher salt

Freshly ground black pepper

  • FOR THE SOUP

2 tbsp. extra-virgin olive oil

1 large onion, diced

1 large clove garlic, minced

2 tbsp. tomato paste

1 28-oz. can crushed tomatoes

3 c. low-sodium beef broth

1 c. skim milk

3 c. shredded mozzarella

1/2 c. freshly grated Parmesan

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

Baguette slices, for serving

DIRECTIONS:

1.Make the meatballs: Preheat oven to 350º and line two baking sheets with parchment paper. In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.

2.Roll into meatballs and transfer to one prepared baking sheet.

3.Bake until browned and cooked through, 15 minutes, then heat broiler.

4.Make the soup: In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined.

5.Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season it with oregano, salt, and pepper.

6.Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.

5.Spicy Shrimp Tacos with Creamy Slaw

INGREDIENTS:

1 lb. medium shrimp, peeled and deveined

1/4 c. hot sauce, like Cholula

Juice of 2 limes, plus wedges for serving

1/2 head cabbage, shredded

1/4 c. sour cream

1 tbsp. vegetable oil

8 corn tortillas

DIRECTIONS:

1.In a baking dish, combine shrimp, hot sauce, and the juice of 1 lime. Let marinate in the refrigerator, 20 minutes.

2.Meanwhile, make the slaw: In a large bowl, combine shredded cabbage, sour cream, remaining lime juice, and cilantro.

3.Heat oil in a large skillet over medium-high heat. Cook marinated shrimp until opaque, 4 to 6 minutes.

4.Toast tortillas over a burner until charred. Fill with slaw and shrimp, garnish with cilantro, and serve.

Source: Delish

Leave a Reply

Your email address will not be published. Required fields are marked *