Dirt Cheap EASY Healthy Family Dinners | Emergency Grocery Budget-Friendly Meal Plan | Julia Pacheco
Recipes in this Video
Pinto beans are a staple in Mexican cuisine, often served as a side dish or used in various traditional recipes. They are celebrated for their creamy texture and rich flavor, making them a favorite in many households. Today, pinto beans are enjoyed worldwide, often featured in vegetarian dishes and as a protein source in various cuisines.
Ingredients
- ●pinto beans
- ●water
- ●onion
- ●garlic
- ●cumin
- ●salt
- ●black pepper
- ●olive oil
- ●bay leaves
- ●jalapeño
- ●cilantro
- ●lime juice
Instructions
- 1Rinse pinto beans under cold water and remove any debris.
- 2Soak the beans in water overnight or for at least 6 hours.
- 3Drain and rinse the soaked beans.
- 4In a large pot, heat olive oil over medium heat until shimmering.
- 5Add chopped onion and sauté until translucent, about 5 minutes.
- 6Stir in minced garlic and cook until fragrant, about 1 minute.
- 7Add soaked beans, water, cumin, bay leaves, and jalapeño to the pot.
- 8Bring to a boil, then reduce heat to low and cover.
- 9Simmer for 1.5 to 2 hours, or until beans are tender.
- 10Check occasionally and add more water if needed to keep beans submerged.
- 11Once cooked, season with salt and black pepper to taste.
- 12Stir in chopped cilantro and lime juice before serving.
Ingredients
- ●1 lb ground turkey
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (28 oz) crushed tomatoes
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup chicken broth
- ●1 tbsp olive oil
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add ground turkey to the pot, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- 5Stir in chili powder, cumin, paprika, salt, and black pepper, cooking for another minute to toast the spices.
- 6Add crushed tomatoes, kidney beans, black beans, and chicken broth to the pot, stirring to combine.
- 7Bring the mixture to a boil, then reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- 8Taste and adjust seasoning if necessary before serving.
Equipment
Vegetable soup is a versatile dish found in many cultures, often made with seasonal vegetables. It serves as a nutritious and comforting meal, adaptable to various dietary preferences. Traditionally, it can be a way to use leftover vegetables, making it both economical and sustainable.
Ingredients
- ●mixed vegetables
- ●vegetable broth
- ●onion
- ●garlic
- ●olive oil
- ●salt
- ●pepper
- ●herbs
Instructions
- 1Chop the mixed vegetables into bite-sized pieces.
- 2In a large pot, heat olive oil over medium heat.
- 3Add chopped onion and garlic, sauté until translucent.
- 4Add the mixed vegetables and stir for a few minutes.
- 5Pour in the vegetable broth and bring to a boil.
- 6Reduce heat and let it simmer for 20-30 minutes.
- 7Season with salt, pepper, and herbs to taste.
- 8Serve hot, optionally with bread.
Ingredient Alternatives
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth can be more nutritious, while water is budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is often less expensive.
Techniques
Equipment
Also Known As
Chili is a staple dish in American cuisine, particularly associated with Tex-Mex and Southwestern cooking. It has roots in the early 20th century and is often served at gatherings, competitions, and as comfort food. Variations abound, with some regions favoring beans while others do not, leading to spirited debates about the 'true' chili recipe.
Ingredients
- ●ground beef
- ●kidney beans
- ●black beans
- ●tomato sauce
- ●onion
- ●garlic
- ●chili powder
- ●cumin
- ●salt
- ●pepper
Instructions
- 1Brown the ground beef in a large pot over medium heat.
- 2Add chopped onions and minced garlic; sauté until softened.
- 3Stir in chili powder and cumin; cook for a minute to release flavors.
- 4Add tomato sauce, kidney beans, and black beans; mix well.
- 5Season with salt and pepper to taste.
- 6Bring to a simmer and cook for at least 30 minutes, stirring occasionally.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is lower in fat, while ground pork is often cheaper.
kidney beans
Healthier: black beans
Cheaper: pinto beans
Black beans are more nutritious, while pinto beans are usually less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz penne pasta
- ●2 cups broccoli florets
- ●1/2 cup ranch dressing
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup grated Parmesan cheese
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1/4 cup chopped fresh parsley (optional)
Instructions
- 1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2In a large pot, bring water to a boil and add the broccoli florets. Blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3In a large mixing bowl, combine the cooked pasta, blanched broccoli, ranch dressing, cherry tomatoes, Parmesan cheese, black pepper, garlic powder, and onion powder. Toss until well combined.
- 4Taste and adjust seasoning if necessary, adding more ranch dressing or spices as desired.
- 5If serving immediately, transfer to a serving dish and garnish with chopped parsley if using.
- 6If preparing in advance, cover and refrigerate until ready to serve. Serve chilled or at room temperature.
- 7For a warm version, you can gently reheat the pasta mixture in a pan over low heat before serving.
Equipment
Potato stew has its roots in various cuisines, particularly in Uganda where it is a staple comfort food. Traditionally, it brings families together, often served during gatherings or as a hearty meal after a long day of work. In modern times, variations of potato stew can be found globally, adapting local ingredients and spices, making it a versatile dish enjoyed by many.
Ingredients
- ●potatoes
- ●carrots
- ●onions
- ●garlic
- ●vegetable broth
- ●tomatoes
- ●bell peppers
- ●green beans
- ●bay leaves
- ●thyme
- ●black pepper
- ●olive oil
- ●salt
- ●parsley
- ●lemon juice
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and garlic; sauté until translucent, about 3-4 minutes.
- 3Stir in diced potatoes, carrots, and bell peppers; cook for 5 minutes.
- 4Add diced tomatoes and vegetable broth; bring to a boil.
- 5Reduce heat to low and add bay leaves, thyme, and black pepper.
- 6Cover and simmer for 25-30 minutes, or until potatoes are tender.
- 7Stir in green beans and cook for an additional 5-7 minutes.
- 8Season with salt and lemon juice to taste.
- 9Remove bay leaves before serving.
- 10Garnish with chopped parsley before serving.
Ingredient Alternatives
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasoning
Homemade stock enhances flavor without additives.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers a higher smoke point and healthy fats.
green beans
Healthier: zucchini
Cheaper: frozen peas
Zucchini is a low-calorie alternative, while peas are often less expensive.
bay leaves
Cheaper: dried basil
Dried basil can mimic some of the aromatic qualities.
Techniques
Equipment
Also Known As
Rice and beans is a staple dish in Brazil, often enjoyed as a comforting meal that reflects the country's diverse culinary heritage. Traditionally served alongside meats or as a vegetarian option, it embodies the spirit of Brazilian home cooking. Today, variations exist across Latin America, with each region adding its unique twist, making it a beloved dish worldwide.
Ingredients
- ●rice
- ●black beans
- ●onion
- ●garlic
- ●bell pepper
- ●olive oil
- ●bay leaves
- ●cumin
- ●salt
- ●black pepper
- ●cilantro
- ●lime
- ●water
- ●vegetable broth
- ●tomato
- ●green onions
Instructions
- 1Rinse black beans under cold water and soak overnight in water.
- 2Drain soaked beans and place them in a pot with fresh water and bay leaves.
- 3Bring beans to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4In a separate pot, heat olive oil over medium heat until shimmering.
- 5Add chopped onion, bell pepper, and garlic, sautéing until softened, about 5-7 minutes.
- 6Stir in cumin, salt, and black pepper, cooking for another minute until fragrant.
- 7Add diced tomatoes and cook for 3-4 minutes until they begin to break down.
- 8In a separate pot, bring vegetable broth and water to a boil.
- 9Add rice to the boiling liquid, reduce heat to low, cover, and cook for 18-20 minutes until rice is tender.
- 10Once beans are tender, drain and remove bay leaves, then add beans to the sautéed vegetable mixture.
- 11Stir to combine and cook for an additional 5 minutes to meld flavors.
- 12Fluff cooked rice with a fork and serve topped with the rice and beans mixture.
- 13Garnish with chopped cilantro and sliced green onions.
- 14Squeeze fresh lime juice over the dish before serving.
Ingredients
- ●4 large russet potatoes
- ●1 cup cooked chili (beef or vegetarian)
- ●1 cup shredded cheddar cheese
- ●1/2 cup sour cream
- ●1/4 cup chopped green onions
- ●1/4 cup cooked bacon bits (optional)
- ●1 tsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Wash and scrub the russet potatoes under cold water. Pat them dry with a towel.
- 3Prick each potato several times with a fork to allow steam to escape during baking.
- 4Rub the potatoes with olive oil, salt, and black pepper.
- 5Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- 6While the potatoes are baking, prepare the chili if not already cooked.
- 7Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- 8Cut a slit down the center of each potato and gently squeeze the ends to open them up.
- 9Spoon the cooked chili into each potato, followed by a generous amount of shredded cheddar cheese.
- 10Top with sour cream, chopped green onions, and bacon bits if using.
Equipment
Taco salad is a popular dish in the United States, often served at casual gatherings and parties. It combines elements of traditional Mexican cuisine with American flavors, making it a versatile and appealing option for many. The dish allows for customization based on personal preferences and dietary restrictions, contributing to its widespread popularity.
Ingredients
- ●taco shells
- ●ground beef
- ●lettuce
- ●tomatoes
- ●cheddar cheese
- ●sour cream
- ●salsa
- ●avocado
Instructions
- 1Prepare taco shells according to package instructions.
- 2Cook ground beef in a skillet until browned, seasoning as desired.
- 3Chop lettuce, tomatoes, and avocado into bite-sized pieces.
- 4In a large bowl, layer lettuce, cooked beef, tomatoes, and cheese.
- 5Top with salsa and a dollop of sour cream or Greek yogurt.
- 6Serve immediately in taco shells or as a bowl.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is lower in fat, while ground pork is often less expensive.
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt is higher in protein and lower in fat.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese has fewer calories, while processed cheese can be more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup pinto beans, cooked and drained
- ●1/2 cup cooked rice
- ●1/2 cup shredded cheese (cheddar or Mexican blend)
- ●1/4 cup salsa
- ●1/4 cup sour cream
- ●4 large flour tortillas
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt and pepper to taste
Instructions
- 1In a mixing bowl, combine the cooked pinto beans, cooked rice, shredded cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.
- 2Lay out the flour tortillas on a clean surface.
- 3Spoon an equal amount of the bean mixture onto the center of each tortilla.
- 4Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top to form a burrito.
- 5Preheat a skillet over medium heat.
- 6Place the burritos seam-side down in the skillet and cook for about 2-3 minutes until golden brown.
- 7Carefully flip the burritos and cook the other side for another 2-3 minutes until golden and crispy.
- 8Remove the burritos from the skillet and let them cool slightly before serving.
- 9Serve with additional salsa and sour cream on the side.
Equipment
Ingredients
- ●2 cups pasta (spaghetti or linguine)
- ●2 tablespoons olive oil
- ●3 cloves garlic, minced
- ●1 can (28 oz) crushed tomatoes
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh basil leaves for garnish (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4Pour in the crushed tomatoes and stir to combine with the garlic.
- 5Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well.
- 6Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
- 7Once the sauce has thickened slightly, add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce.
- 8Cook for an additional 2-3 minutes to heat through.
- 9Serve hot, garnished with fresh basil leaves if desired.
Equipment