Quick And Easy And Cheap Dinner Ideas
Quick And Easy And Cheap Dinner Ideas
Spinach-Stuffed Chicken Breasts
Chicken breasts are an easy and budget-friendly dinner option that can be cooked in a variety of ways. This version, stuffed with spinach and cheese, is an especially flavorful and nutritious choice. The spinach and cheese addition adds a number of important vitamins and minerals, including fiber, iron, and calcium. Plus, the stuffing helps to keep the chicken breasts moist and tender while they bake in the oven. This recipe takes just a few minutes of prep time and only 25 minutes to cook.
Ingredients:
- 2 large chicken breasts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked spinach, squeezed dry
- 1/4 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice each chicken breast in half, horizontally, to make 4 thin cutlets.
- In a medium bowl, combine Parmesan cheese, mozzarella cheese, spinach, bread crumbs, garlic powder, oregano, salt, and pepper.
- Divide the cheese mixture into 4 equal parts. Place one part of the cheese mixture in the center of each chicken cutlet.
- Fold each chicken cutlet in half, covering the cheese mixture, and secure with toothpicks.
- Brush the tops of the chicken cutlets with olive oil.
- Place chicken cutlets in a baking dish.
- Bake in preheated oven for 25 minutes, or until chicken is cooked through and cheese is melted.
Nutrition:
This Spinach-Stuffed Chicken Breast recipe is low in fat and calories, but high in protein and fiber. It provides a good source of iron and calcium. Each serving contains approximately 200 calories, 8 grams of fat, 24 grams of protein, and 5 grams of fiber.
Vegetable Fried Rice
This Vegetable Fried Rice is a delicious and easy dish that can be made in less than 30 minutes. This version is vegetarian, so it’s great for meatless Mondays, or a light lunch or dinner option. It’s also extremely versatile and can be customized with any vegetables you have on hand. This dish is also a great way to use up leftover cooked rice. Fried rice is economical, as it uses only a few ingredients and is quick to prepare.
Ingredients:
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 cups cooked white rice
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions:
- Heat vegetable oil in a large skillet over medium-high heat.
- Add onion, carrots, bell peppers, peas, and garlic to the skillet. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Add cooked rice to the skillet, and stir to combine. Cook for an additional 2 minutes.
- Add soy sauce, sesame oil, and parsley to the skillet. Stir to combine.
- Season with salt and pepper to taste. Cook, stirring occasionally, until heated through, about 5 minutes.
- Serve hot.
Nutrition:
This Vegetable Fried Rice is a great source of vitamins, minerals, and fiber. Each serving contains approximately 250 calories, 10 grams of fat, 6 grams of protein, and 4 grams of fiber.
Taco Salad
Taco salad is a classic favorite that’s great for a quick and easy meal. This version is made with lean ground beef and fresh vegetables, and is a great way to get in a number of important nutrients. The combination of lettuce, tomatoes, and avocado provides a good source of fiber and vitamins, while the ground beef and cheese add protein and calcium. This recipe takes only 15 minutes to prepare and is sure to be a hit with the whole family.
Ingredients:
- 1 pound lean ground beef
- 1/2 cup taco seasoning
- 1 head iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions:
- Heat a large skillet over medium-high heat. Add ground beef and taco seasoning and cook, stirring occasionally, until beef is cooked through, about 10 minutes.
- Meanwhile, in a large bowl, combine lettuce, tomatoes, onion, bell pepper, avocado, and cheese. Add cooked beef to the bowl and toss to combine.
- Serve the salad with sour cream and salsa.
Nutrition:
This Taco Salad is a great source of lean protein, fiber, and vitamins. Each serving contains approximately 250 calories, 11 grams of fat, 24 grams of protein, and 5 grams of fiber.
