50 Great Budget Dinners

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Fantastic Vegetarian

10. Grilled Cheese and Tomato
Butter outsides of thick-sliced bread. Sandwich together sliced tomato and plenty of Monterey Jack cheese. Grill on medium-low heat until toasted on both sides and cheese is melted.

11. Curried Carrot Soup
In a pot, saute 1 chopped onion in olive oil until soft. Add 2 pounds peeled, chopped carrots, 3/4 teaspoon salt, 1 tablespoon curry powder, 6 cups vegetable broth, and 3 tablespoons honey. Simmer until carrots are tender. Puree in a blender until smooth. Serve with croutons.

12. Spinach Eggplant Frittata
Saute 1 diced eggplant in olive oil until just golden, 10 minutes. Add 1 cup sliced scallions and one 6-ounce bag fresh spinach; cook until soft. Add eggplant mixture to 8 beaten eggs, 3/4 cup crumbled feta, 1/4 cup chopped dill, and 1/2 teaspoon each salt and pepper. Bake in a buttered 10-inch skillet at 350 degrees F. for 13 to 15 minutes.

13. Spinach and Tofu Quinoa (pictured)
Saute 8 ounces diced, firm tofu, 3 minced scallions, and 3 cups baby spinach in olive oil until wilted. Stir in some red pepper flakes, a handful of golden raisins, 1 teaspoon orange zest, 3 tablespoons chopped parsley, 1/4 cup chopped almonds, and 3 cups cooked quinoa. Season with salt.

14. Curry Chickpea Couscous
Saute 4 chopped scallions and 2 diced zucchini in olive oil until soft. Add 1 1/2 tablespoons curry powder, 1/2 cup frozen peas, one 16-ounce can drained chickpeas, 1 1/2 cups plain couscous, and 2 cups vegetable broth. Boil, then cover and remove from heat; let sit for 5 minutes. Season with salt; sprinkle with parsley.

15. Mushroom Tortellini Soup
In a saucepan, saute 8 ounces sliced shiitake mushrooms and 4 sliced scallions, white and green parts, in olive oil. Add 4 cups vegetable broth, some spinach leaves, and a package of frozen cheese tortellini; heat through. Season with salt and pepper and serve with grated Parmesan.

16. Pierogi with Broccoli
Simmer one 12-ounce box frozen potato pierogi and 3 cups broccoli florets in water until tender; drain. Saute1/2 cup chopped onion in olive oil until soft; add 1/2 cup chopped walnuts, some red pepper flakes, and the pierogi mixture, and heat through. Season with salt and more olive oil.

17. Roasted Veggie Quesadilla
Combine 2 cups each broccoli florets, cauliflower, chopped onion, and sliced bell pepper with a little olive oil and salt. Roast at 400 degrees F. until browned, about 20 minutes. Arrange veggies on large flour tortillas with plenty of shredded cheese and top with tortillas. Spray quesadillas with cooking spray and bake at 350 degrees F. until cheese is melted.

18. Southwest Frittata
Saute 1 sliced bell pepper and 1 sliced red onion in olive oil until just soft. Add to 8 beaten eggs with 1 cup drained canned black beans, 1 cup shredded cheddar, 1/2 teaspoon each cumin and chili powder. Bake in a buttered 10-inch ovenproof skillet at 350 degrees F. for 13 to 15 minutes. Serve with salsa and cilantro.

19. Vegetable Nachos
Saute 8 ounces sliced mushrooms and 1 diced onion in olive oil until soft. Add 1 cup each frozen corn and drained canned black beans; heat through. Toss with one 16-ounce jar salsa and arrange over corn chips with shredded cheese.

Continued on page 3:  Tasty Beef

 

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