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Budget Friendly Recipes

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Budget Friendly Recipes
Many of us are looking at how to cook effective yet economic budget friendly recipes. Budget friendly recipes are easy to prepare and are healthier too.

The global financial crisis has left many at crossroads. Many of us are looking at how to cook effective yet economic budget friendly recipes. Budget friendly recipes are easy to prepare and are healthier too. Listed below are few budget-friendly recipes that help you plan for an economic breakfast, dinner or snack.

Three-bean salad

1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 can (14-1/2 ounces) Green beans, chopped
1 can(14-1/2 ounces) peas, drained
1 can (15 ounces) butter beans, drained
1 cup diced celery
1 cup thinly sliced onions
1/2 cup chopped green pepper

Set a saucepan to heat. Add sugar, vinegar, vegetable oil, and salt and stir until the sugar is dissolved. Add the cut beans, peas, sliced onions, celery, and green pepper to the mix and allow them to cook while stirring gently. Once done, let the salad cool and preserve in a refrigerator for not less than 24 hours. Drain the salad for 30 minutes before serving.

Homemade Donuts

Canned biscuits
Cinnamon (for coating)
Sugar (for coating)
Deep fryer

Mix cinnamon and sugar together; keep them aside for coating the donuts. Use the deep fryer to heat the oil (350-375 degrees). Use a small film container to make a hole inside each biscuit. Press the container into the center of the biscuit and put them into the heated oil. Allow the biscuits to fry until brown on both sides. Once done, remove them from oil and coat in cinnamon sugar.

Peanut sauce chicken and vegetables

1 deli roast chicken
2 bags frozen vegetables
1/2 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon of minced garlic or 1/2 a teaspoon powdered
4 cups cooked rice, warmed

Cut the chicken. Heat vegetables and allow them to cook. While the vegetables are cooking, combine peanut butter, soy sauce, sesame oil and garlic and beat them together to make a peanut sauce. This sauce will be thick while beating but will thin out when heated. Warm pre-cooked rice. Heat the peanut sauce, once it thins out; add the cooked vegetable to form a coat. Add the shredded chicken to the mixture. Stir gently else the chicken and vegetables will break apart and get soggy.

Sugar cookies

1 cup softened butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Beat sugar and butter until light. Add egg to the extract and beat again. Combine flour, soda, and salt in a separate bowl and blend it with the butter mixture to form soft dough. Place the desired amount of dough on a cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes. Once the biscuits are lightly browned, remove and place them on a plate to cool out.

Hamburger rice casserole

1 lb. hamburger meat cooked and drained
1 cup rice, uncooked
1 10 oz. can cream of mushroom soup
1 medium onion, chopped
6 tablespoons soy sauce
2 tablespoons sugar
4 C. boiling water
Salt and pepper to taste

Heat chopped onion and hamburger until they are brown. Ensure that the hamburger is no longer pink. Keep the mix aside. Take a casserole dish with uncooked rice and pour boiling water into it. Add cream of mushroom soup and stir until it dissolves into water and rice. Once the mixture boils, add soy sauce, sugar, and the hamburger meat and the onion mixture. Allow them to bake in 350-degree oven for 1 hour.

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