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5 Cheap, Easy, and Healthy Family Dinners for $5. What’s for dinner? The answer is simple. It’s got to be quick, easy, delicious, and affordable. It’s also got to be healthy. To help you in your quest to prepare frugal, easy, and healthy dinners I’ve put together a visual guide to five family meals for $5 bucks. I’ve also included ingredient lists, recipes, preparation instructions, and total cost. At $5 bucks for a family of 3 to 4 members you won’t be eating fillet mignon. 1. Get wrapped in whole wheat goodness with these easy to make and quick to serve vegetarian sandwich wraps or pita pockets. Recipe Ingredients: 4 whole wheat wraps or pita pockets 1 cup (250 mL) of dried beans (mung beans, chickpeas, or kidney beans)1 head lettuce, shredded2 tomatoes, diced3 tbsp (45 mL) mustard or Italian salad dressingsalt and pepper Total Cost: $4.92 Preparation: Soak and cook 1 cup of dried beans.

Embellish It: Add some cottage cheese or mozzarella. 2. Whole wheat rotini pasta bought in bulk is an affordable, tasty, and delectable dish. 3. 4. 5. Healthy Recipe Essentials: Pizza. Making your own pizza is easy -- here are the basics. This week we’re celebrating Italian food on Healthy Eats! See all our Italian food coverage here. This budget-friendly dish can make a perfectly-balanced, healthy meal if you skip the takeout and make your own pie. Don’t worry, it’s easy! Once you’re in the pizza-making groove, it becomes a culinary adventure to try new flavor combinations. Here are the basic steps to get started. Pizza BasicsWe’re talking about homemade pizza, baby! If the dough is frozen, make sure to place in fridge the night before. The CheeseIf you’ve never made pizza before, start with shredded part-skim mozzarella. The Veggies (or Fruit!) The SauceJarred sauces typically contain a laundry list of additives, but healthier choices exist.

The ExtrasHere’s where you really need to pay attention. Suggested Flavor CombinationsIf you’ve done the basic Margherita (mozzarella cheese, tomatoes, basil), here are some other combos to try: Recipes to Try: More Pizza Ideas: Cornbread Salad with Black Beans, Red Bell Peppers and Cherry Tomatoes. When Italians have leftover bread, they make panzanella. When Southerners have leftover cornbread, we make Cornbread Salad. Because a good pan of cornbread is a terrible thing to waste. If we were stalking cornbread salads in the wild, I’d take you to a church potluck or family reunion and tell you to keep an eye out for a trifle bowl with Ranch dressing on top. Because that’s how most cornbread salads are presented, with very defined layers of cornbread, beans, corn, onion, bell pepper, tomato, bacon, cheese and the contents of an entire bottle of Ranch dressing.

This recipe is different. There’s no Ranch. No trifle bowl. Nothing to distract you from the simple goodness of what’s in that bowl. Like most bread salads, this version uses one- or two-day-old bread as its base instead of lettuce or greens. Most cornbread salads are pretty heavy, but this Deen Brothers’ recipe is really summery and satisfying. Not their mama’s anyway. Robin Miller's Lighter Quick Breads. Robin's favorite quick breads: Banana Bread, Corn Bread and Zucchini-Lemon Bread How could I not like quick breads when “quick” is the first word? Sweet or savory, quick breads are awesome because they basically require one prep bowl, one loaf pan and an oven.

Dump, stir, bake — it’s that easy. But it’s also easy to overload on fat and sugar, because that’s what keeps quick breads moist and flavorful. I took my basic, family-favorite banana bread recipe and tweaked it to make zucchini-lemon and corn quick breads. Basic Recipe: Banana BreadYield: 10 servings Ingredients: Cooking spray 2 cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 medium ripe bananas 1/4 cup low-fat (1 percent) milk 1 egg, lightly beaten 1 tablespoon vegetable oil 1 1/2 teaspoons vanilla extract Directions: Preheat oven to 350 degrees F.

For the Zucchini-Lemon Bread: Substitute 3 medium zucchini (grated) for the bananas. Janet's Rich Banana Bread Recipe. Sally lunn bread + honeyed brown butter spread. Four and a half years ago, I shared a recipe for white batter bread which I like to joke was the original no-knead bread for its lazy approach to assembly. I learned about this particular batter bread when I took a multi-weekend bread baking class (cue sigh over pre-baby levels of free time) and even though it was the least hearty, stretchy, hollow-sounding, craggy-crusted or rustic of the breads we made, it was unforgettable because it reminded me of a cross between a cake and a bread. [Also, it was unbearably delicious when sliced warm and slathered with salted butter. Don’t trust me on this, go find out for yourself.] Well, it was mostly unforgettable.

Cooking-wise, I’m in what I consider the dregs of March, this itchy time before anything is growing in the ground where if I see another potato, strand of pasta or soup I might toss it out the window in contempt. Nevertheless, this is some fine, fine bread. Sally Lunn Bread Adapted from Maida Heatter’s Cakes. Sweet corn spoonbread. What an awkward time for me to admit this, as no doubt these will grace some tables this week I’ve been gracefully invited to, but I’m not really into, well, mashed things: potatoes, yams, parsnips, root vegetables and other purees that serve as the piles to sop up everything awesome that runs off our main courses before our forks can catch it.

I mean, I won’t pushed mashed potatoes away; it’s not that they actually taste bad. It’s just that I’ve never been convinced that they taste better than the sum of their copious amounts of various combinations of butter, cream, buttermilk, sour cream, crème fraîche, cream and goat cheeses. No, really, I mean copious. Jeffrey Steingarten, a man whose essaycollections you should read if you have not already, found that the magic formula that elevated mashed potatoes to, well, the kind you’ll probably gush about on Thursday night fell somewhere between one and four sticks (a pound) of butter for every two pounds (two to three) of potatoes.

Pumpkin Bread. Corn Spoon Bread. Easy Doughnuts. Drunken Cheesy Bread. Peach French Toast. Cheese, Onion, and Bread Souffle. Grilled BLT Pizza. Banana Nut Bread. Basil Beer Bread. Cheddar and Chive Scones. Potato and Onion Flat Bread.