Going to the grocery store sometimes reminds me of going to a theme park or fancy museum: “Tickets cost HOW much?” And then I experience that same incredulity as I stare down at the meat counter: “Price per pound is HOW much?” Let’s not even mention the cost for organic.
Sometimes, we have to go almost meatless, or at least use cheap meat, in order to fit our life into our budget, and that’s okay. I bet it’s the same for a lot of folks, at certain times. Here, I want to show you what we eat when we have to cut back on expenses for a week or two; these are some of our cheap, easy meals for a family of nine!
(Disclaimer: I didn’t exactly say these were the most pristinely healthy meals you can make, but they certainly are homemade, delicious, and healthy for the most part. As much as I would love to be super organic, sometimes I just have to do what is easiest and cheapest, you know what I mean?) 🙂
Meals made with Chicken:
AZTEC PIE – This is a layered casserole with a Mexican flavor! Here is the order I layer it in a 9×13 casserole dish (or two):
1st layer – Corn tortillas, passed first (for about 30 seconds each side) through hot oil (though you don’t have to do this if you’re pressed for time, it does help by making the tortillas more pliable {which is good for rolling them when making enchiladas or flautas because it keeps them from cracking}; it also keeps them from getting soggy, which is especially helpful in a flat presentation like this meal). I spread out evenly eight tortillas in each casserole dish.
2nd layer – The meat filling. This is a mixture of shredded chicken; sour cream; Rotel (canned tomatoes and chiles), with salt, pepper, and garlic powder. I will sometimes add corn. I tried black olives, but my kids didn’t like them. Really, you can put in whatever you like, but I think it’s the sour cream that makes this meal extra yummy.
3rd layer – Corn Tortillas.
4th layer – Meat filling.
5th layer – Corn Tortillas.
6th layer – Sauce. I’ve tried enchilada sauce from a can, but I usually just use tomato sauce (the one that comes with the added spices).
Last layer – Shredded cheese.
CHICKEN QUESADILLAS – Everybody always loves this! I fry chicken, onion, bell pepper, and garlic together. Once everything is cooked, I remove the pan from the heat and add diced tomato and chopped cilantro, along with salt, pepper, and a squeeze of lime juice. I then heat up the griddle for making the quesadillas. In the meantime, I prepare the flour tortillas by folding them in half, filling them with the chicken mixture and shredded cheese. I cook the quesadillas on both sides until they reach a crispy, brown color.
Meals made with Ground Beef:
SPAGHETTI WITH MEAT SAUCE – I like to use either spaghetti, angel hair, or fideo (broken up vermicelli or angel hair pasta). The sauce includes ground beef; a can of diced tomatoes (or a can of Rotel); a can of tomato sauce (with spices); a can of tomato soup; and a little bit of oregano, plus extra salt and pepper (if needed). It tastes great topped with shredded parmesan cheese (not shown in the picture)!
GROUND BEEF TACOS – I stuff our corn tortillas (not fried, though that would be ideal) with sour cream, ground beef (cooked with onion, garlic, and taco seasoning), cheese, lettuce, tomato, and fresh onion (in that order). Everybody always loves these!
CHILI AND CORNBREAD – First, I brown some ground beef with an onion and 2-3 cloves of garlic. I drain off the extra grease, then transfer the beef to a large pot. I use either cans of beans or dry ones that I’ve already cooked: pinto, red kidney, black, and white northern. If I use the cans, I’ll add a couple of the ones that say “Chili beans,” too. I just use as much as I need to fill a good-sized pot. Then, I mix in a couple cans of tomato sauce (the one with the added spices), a couple cans of tomato soup, some diced tomatoes, salt, pepper, chili powder, cayenne pepper, and cumin. I let this simmer for a while to let the flavors mix.
For cornbread, I usually use the sweet cornbread recipe on the Alber’s box (the one the ground corn flour comes in).
Meals made with Cheap Meats (sausage, chorizo, sliced ham, or tuna):
RICE AND SAUSAGE WITH VEGETABLES – Polish sausage is so cheap, and is great added to a plateful of rice with some sauteed vegetables and soy sauce (if you want).
POTATOES WITH CHORIZO (PÁPAS CON CHORIZO) – Absolutely easy! I fry the potatoes first in vegetable oil, then add the chorizo. Nothing else is needed, except for some warm flour or corn tortillas. If I have it, I like to put some refried pinto beans on the side when I serve each plate.
Another variation is to have fried potatoes with ham or Spam.
TUNA (OR CHOPPED SANDWICH HAM) SALAD – Absolutely easy! After the pasta is cooked (I like shells), I add a few cans of tuna or several pieces of chopped sandwich ham; plus, finely-chopped celery, onion, and carrots. I might also add a can of sweet corn kernels, black olives, or cherry tomatoes: it’s whatever I have on hand. I then stir in mayonaise, salt, pepper, and garlic powder. This tastes best chilled.
Meatless meals:
RICE AND BEANS – I like to use white rice with either pinto or black beans. Keeping it soupy and adding chopped green onions, cilantro, and a splash of lime, if wanted, makes it even tastier. We eat this with corn tortillas warmed up on the griddle.
SOUP WITH PASTA, FROZEN VEGETABLES, & CHEESE CUBES – I boil water, fry the pasta in olive oil before adding it to the water (I think this keeps them from overcooking and getting mushy), add mixed frozen vegetables, toss in some seasonings (such as salt, pepper, oregano, and cumin), and dump in plenty of cubed cheese (a type that doesn’t melt easily, such as queso fresco). Again, we usually eat this with corn tortillas.
CORN SOUP WITH CHEESE – This is a great way to take advantage of all that cheap corn on the cob! I cook the corn, then remove it from the water and cut the kernels off, returning the corn to the water when I’m done. I then add salt, pepper, and butter. I ladle some of this into each person’s bowl, along with some crumbled queso fresco and sour cream or Greek yogurt. Tastes delish!
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These are just a few of the dishes we make when we need something fairly quick, easy, and cheap. Do you have any ideas of your own to share? We’d love to hear them!
~Jessica
Jessica! It’s so good to hear from you. I’ve been thinking about you and was wondering how everyone is doing.
Okay for meals ours are similar to what you do but I’m liking what you do better. We can’t afford to spend alot on food and I’m constantly checking and comparing prices.
So like you my meals aren’t the healthiest but here are a few fast meals I make:
Bear Creek soups. These are the packaged kind in the soup aisle and I will add some kind of meat to it depending on the variety.
Beef or chicken tacos with canned refried beans.
Roast if it’s on sale and it’s made in the crockpot
Speghetti and meat sauce
Waffles and turkey bacon
Pancakes and eggs
I really like homemade black bean burgers but only Tim and I will eat it
Those are just a few I can think of. Thanks for sharing your recipes.
Thanks for adding your very helpful input, Regina!
The Bear Creek soups sound good! I’ve never had black bean burgers; how do you make those?
~Jessica
What I like to do with meat sauce for Spaghetti is grate in a zucchini. That way I don’t need quite as much meat and am able to buy the slightly smaller organic meat package. It’s still enough meat to keep my brother and father satisfied, but there’s the added bonus of some good, easy vitamins 🙂
Erika, that’s a wonderful idea! I’ll have to remember that — thank you!
~Jessica
Hi,Jessica! It is so nice to know your recipe. Spaghetti with meat sauce is popular also in Japan.I remember that my mother often cooked when I was a girl.(She might try to save money,but we liked it so much.) We still eat Spaghetti at mu house.
I like to cook food by recipe from other country.It is a kind of experiencing other cuture. I want to try some of your recipe. Thanks!
Thanks, Sanae! Most people I know enjoy Spaghetti with meat sauce. It’s even better with garlic bread!
How sweet that your mother made this for you when you were a girl and that you continued this same practice in your own home! I do like to eat food from other countries, too; sometimes I wonder if I’m preparing them right, though. In recent years, I’ve developed a taste for Indian food and for Thai food. We have some restaurants in the area that serve this kind of cuisine, and I try and recreate my favorites at home!
~Jessica
Hi Jessica, All those recipes sound yummy! My cooking is a bit bland but here are I few I used when my kids were young.
*Saturday I would usually bake beans & cornbread & that would get us through. If I had extra money I would have hot dogs or sometimes add ground meat and a touch of BBQ sauce to change the flavor.
*Corn chowder was a staple… canned cream style corn, whole corn, evaporated milk, onion & potatoes
*Rice & beans was also a staple
* Baked Mac n cheese the easy way. Deluxe style Mac n cheese, shredded cheese, sour cream, & Ritz or bread crumbs topping. SO good.
Also lentils in place of meat was a saver! Especially good in soft tacos.
Oh and the veggie lasange was good too! Zucchini in place of lasange noodles, ricotta, spaghetti sauce, & cheese.
Just a few ideas that I thought I’d share.
Great post! Thanks 😊
Awesome, Rosemarie! I really like your ideas! Some of them are things I haven’t tried yet, so I plan on coming back to your comment later on and jotting down a few things for myself to try later on. Thank you!
By the way, I just recently deactivated comments on YouTube. I just didn’t have enough time to moderate all of them every day. So, I’ve decided to leave up comments only on the most recent video; when I make a new one, I’ll deactivate comments for the previous one and leave the Comment section open for the new one, etc. I thought I’d let you know, because I noticed not too long ago that you left a comment about different styles of skirts. Your question was about whether it was okay to wear a knee-length skirt to please your husband’s tastes even though you feel immodest in something of that length. I wanted to answer, but we went on a trip to Mexico, and then when we got back, I decided to disenable the comments (my hope is to draw more activity to my blog, which is where my passion really lies: I love to write!). If you still want to discuss that point, I’m open to it. Thanks for all your support and friendship!
~Jessica
Hi Jessica. I’m sorry for the late reply. I use The Pionner Woman recipe which I find very easy. She uses canned black beans but if you cook your own black beans I’m sure it will work.
Here what I do but I’m not giving exact measurements because I’m bad about that.
Dump black beans in a large bowl and mash them up.
Add bread crumbs, seasonings of your choice and one egg. Drizzle some oil in a skillet and heat it up.
Form the beans into patties. Cook about five. minutes per side. I love these burgers! I hope you give it a try. I really recommend The Pioneer Woman recipe.
Thank you, Regina! I really would like to try that recipe out!
~Jessica
I’m a bit late leaving a comment in regards to this topic, but I like grits for a cheap, easy meal. They are so versatile, and you can make them savory or sweet depending what you add to them. We really enjoy cheesey grits with a couple of fried or scrambled eggs for either breakfast or a light supper.
Jessica, all your meal plans sound absolutely delicious, and I especially can’t wait to give the Mexican Chicken casserole a try!
Blessings,
Deborah
Hi, Deborah!
I think I’ve only tried grits once, and it was so long ago I don’t remember if I liked them or not, ha, ha! I think it’s more popular in the South. But, I would gladly give them a try! Thank you for the tip!
I hope the Mexican casserole turns out great for you!
~Jessica
Hi, Jessica!
Thank you for this post! I can tell that it is one to which I will return often. I used your idea of potatoes with chorizo (plus an onion) last Saturday for breakfast, and it was a huge hit. All of my in-laws were visiting and ended up needing breakfast (not planned!), and my thoughts of “oh, no, I made wayyy too much!” turned out into a perfect amount for a large group of people. Thank you!
I have really been wrestling with the grocery issue lately. We recently experienced a sizable reduction in usable income, and it has us scrambling to keep up. Here are my challenges:
(1) organic vs. conventional – If I buy organic, I beat myself up about the price. If I buy conventional, I beat myself up about the health costs. Added into the mix is the fact that my parents, living with us while my dad fights cancer, really need organic for the health issues. So that’s a struggle.
(2) high carb vs. low carb – Carbs are the money savers, but I have learned recently that my own health issues are necessitating lower carb eating.
The obvious answer is to cook two separate things (organic vs. conventional, low-carb vs. high carb), but I have found that in real life, that doesn’t work too well. (I end up too tired to cook the second batch, and then people who shouldn’t end up eating what the family is eating.)
All of that aside, I love your ideas and can’t wait to try more of them out. I was especially interested in what you said about dipping tortillas in hot oil. My mother-in-law did this, and I couldn’t imagine why anyone would do this. Your explanation makes total sense – and it explains why my enchiladas are always soggy and not as good as those in a restaurant!! 🙂
Have a wonderful weekend, my friend!
Diaan
Hello, Diana!
Yes, I can relate to the challenges you shared (except we don’t have a parent living with us; please know that I have been thinking about and praying for you and your family). During my last pregnancy, I had borderline gestational diabetes, so I had to really watch my carbs. Because of this, I did usually make something different for myself than for the rest of the family. It was hard! At other times, I made things that we could all eat. The downside of it was that it took more work (like making noodles out of zucchini for a WHOLE family). But, I found a compromise: if I made something like spaghetti, I would serve myself a little bit of noodles (or make my own out of only 1 zucchini), with LOTS of sauce! If I made chicken stir fry with rice for the family, I would serve myself a tiny bit of rice (if any), with LOTS of veggies and meat.
I’ve faced a similar challenge with natural health products and conventional ones: there is the *ideal*, there is the *cheaper way*, and somewhere in the middle is the *compromise*, where we buy some things that are really high-quality (our Young Living products fall into this category), and other things which are not-so-high quality (from Walmart, for example). It comes down to what I think will impact our health the most, whether negatively or positively. So, I decided to buy our shampoo from Walmart but buy lotion that is all-natural; shampoo does get on the scalp, but it gets washed off, whereas lotion stays on the skin for a longer period of time (and therefore absorbs into it more). Ideal? Not really. But it’s what’s doable for us right now.
I’m glad you enjoyed my post! I hope dipping your tortillas in hot oil helps! I use a wide frying pan and fry four at a time, but only until they bubble.
I hope you have a wonderful weekend, too!
~Jessica
I know this is a couple years after you posted, but I thought of something that I have done that I do not think was mentioned and that is when browning ground beef for empanadas, tacos, chili etc, for every pound of ground beef you use, add about a third cup of oatmeal to it to stretch it. Depending on the dish, you do not notice it. Or shredding cabbage fine and adding it works with certain meals as well.
Hello, Rachel!
Thank you for that advice! I had never actually thought of doing those things, but I will have to remember them for later!
~Jessica