Recipes: Great Meals Under $10

May 8, 2011

Today’s recipes — French Onion Burgers and One Dish Chicken And Rice –  are all about feeding your family good food on a small budget.

(Make sure your scroll all the way down the page to see all of today’s recipes.)

On your next trip to the store, pick up a few extra items and have them ready for the Stamp Out Hunger food drive on May 14. Our local letter carriers will collect food donations left at the mailboxes of generous North Escambia area residents and deliver them to regional food banks and local hunger relief organizations. The timing is important, because many organizations would otherwise face depleted food stocks during the summer months, which is when demand increases to meet the needs of children no longer being served breakfast and lunch by school programs.

Here are some creative ways to cook a good meal, save money and get the whole family involved.

  • Double dinners: If you have time on the weekend, prepare a double batch of the family’s favorite dinner with your kids. It’s a great way for them to learn to cook, and even young ones can help. Set enough aside to serve that night and freeze additional batches for days when dinner has to happen in a hurry. Classics like lasagna and chili are perfect for making and freezing.
  • Kids’ night in the kitchen: If your kids are old enough (around 10 or 12), assign them a night for creating the family’s dinner. Simple casseroles or skillets are easy for young chefs to assemble on their own and are inexpensive options.
  • Interactive menu ideas: How about a fajita, taco, pasta or baked potato bar for dinner? All the ingredients are inexpensive, but the best part is that everybody has a good time building their own dinners.


Ingredients

  • 1 pound ground beef
  • 1 can (10 1/2 ounces) Campbell’s Condensed French Onion Soup
  • 4 slices cheese
  • 4 Pepperidge Farm Classic Sandwich Buns with Sesame Seeds, split

Preparation

  1. Shape beef into 4 (1/2-inch-thick) burgers.
  2. Heat 10-inch skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off any fat.
  3. Stir soup into skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook for 5 minutes or until burgers are cooked through. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.

Serves
Serves 4

Notes, Tips & Suggestions
Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

Preparation Time:
5 minutes

Cook Time:
20 minutes

Ingredients

  • 1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 cup water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds skinless, boneless chicken breast halves

Preparation

  1. Stir soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with chicken. Season with additional paprika and black pepper. Cover baking dish.
  2. Bake at 375°F for 45 minutes or until chicken is cooked through and the rice is tender.

Serves
Serves 4

Preparation Time:
5 minutes

Bake Time:
45 minutes

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Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News