5 Healthy Dinners for About $10

Even on a budget, it’s still possible to put a healthy (and delicious) dinner on the table every night. These 5 dishes from Food Network Kitchens feed a family of four for about $10 per meal. (The least-expensive dinner totals $8.36 and the top-priced one is $11.24; most are in between.) The lineup includes something for everyone: Chicken, pork, beef and seafood are all on the menu, as well as two vegetarian main dishes (one of which is gluten-free). Each dinner includes vegetables, so you can be sure you’re getting a well-rounded meal, and any rice, pasta or bread that’s used is whole-grain.

Lemon and Herb Roast Chicken and Vegetables

Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it’s plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week. …

• Level: Easy
• Total: 1 hr

• Prep: 15 min
• Cook: 45 min

• Yield: 4 servings
• Nutrition Info

Ingredients

1 pound small red-skinned potatoes, quartered

2 medium carrots, cut into 1-inch pieces

2 stalks celery, peeled and cut into 1-inch pieces

1 medium red onion, cut into 1/2-inch wedges

2 teaspoons olive oil

Kosher salt and freshly ground black pepper

3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)

1 teaspoon poultry seasoning

1 lemon, halved

1/4 cup chopped fresh parsley

Directions

1. Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
2. Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
3. Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

Antipasti Penne

• 

This healthy, budget-friendly pasta dinner is inspired by pricey antipasti platters. We love the spicy-garlicky flavor the soppressata brings-lots of bang for your buck!

• Level: Easy
• Total: 35 min

• Prep: 10 min
• Inactive: 10 min
• Cook: 15 min

• Yield: 4 servings

Ingredients

12 ounces whole-grain penne

1 tablespoon olive oil

3 ounces soppressata or salami, cut into 1/2-inch chunks

One 14-ounce can artichoke hearts, strained and quartered

6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine

One 14-ounce can no-salt-added diced tomatoes

4 to 5 fresh basil leaves, plus more for garnish

1/2 cup of 1/2-inch chunks fresh mozzarella

Directions

1. Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
3. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.

Vegetarian Tortilla Casserole

There are so many reasons to love this recipe: It’s budget friendly, quick, healthy and gluten free!

• Level: Easy
• Total: 55 min

• Prep: 20 min
• Cook: 35 min

• Yield: 4 servings

Ingredients

1 medium yellow squash, sliced into 1/4-inch-thick rounds

Kosher salt

1 cup shredded part-skim mozzarella

1/4 cup grated Parmesan

Cooking spray

Twelve 6-inch corn tortillas

4 scallions, sliced

1 cup salsa verde

1 large ripe tomato, sliced 1/4 inch thick

One thawed 9-ounce package frozen chopped spinach, squeezed dry

Directions

1. Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
2. Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

Breaded Pork Chops with Warm Apple-Cabbage Slaw

Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.

• Level: Easy
• Total: 50 min

• Prep: 15 min
• Cook: 35 min

• Yield: 4 servings

Ingredients

1/2 large head green cabbage, cored and cut into 2-inch chunks

1 large McIntosh or Red Delicious apple, cut into 1/2-inch chunks

2 tablespoons plus 1 teaspoon apple cider vinegar

1 tablespoon olive oil

3 teaspoons light brown sugar

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh dill (about 1/2 bunch), optional

4 thin boneless pork chops (about 1 pound)

3 tablespoons sour cream

2 teaspoons Dijon mustard

1 cup panko bread crumbs

Cooking spray

Directions

1. Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
2. Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
3. Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
4. Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
5. Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.

Bacon and Broccoli Rice Bowl

Who says bacon and eggs can’t be healthy? When used sparingly and in the right way, you need only a little. If you’re in the mood for something a little fancier, dress this rice bowl up by poaching the egg instead of hard-cooking it.

• Level: Easy
• Total: 40 min

• Prep: 10 min
• Inactive: 10 min
• Cook: 20 min

• Yield: 4 servings

Ingredients

4 large eggs

4 strips bacon

1 cup low-sodium chicken broth

2 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar

1 tablespoon light brown sugar

Kosher salt and freshly ground black pepper

5 cups cooked brown rice

4 cups small broccoli florets

2 scallions, sliced, white and green parts separated

2 scallions, sliced, white and green parts separated 

1 medium carrot, shredded

2 teaspoons toasted sesame oil

Directions

1. Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each.
2. Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces.
3. Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and scallion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes.
4. Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil.

Source: foodnetwork