10 dinner for under $10

Black Bean and Corn Quesadillas
flour tortillas ($1)
1 can of corn (drained) ($1)
1 can of black beans (drained) ($1)
shredded cheese – your choice ($3)
sour cream ($2)
salsa ($2)

Heat a greased skilled, place a tortilla flat on it once it’s very warm.  Let it get crispy on that side, then flip it.  While the 2nd side of warming up, place a spoonful of black beans and corn on 1 side of the circle.  Sprinkle with cheese.  Then fold over until the inside ingredients are covered.  Flip again if you’d like – but watch carefully.  Don’t let them burn.  Put the folded quesadilla on a plate, and cut into quarters.  Repeat.

Beef Taco Casserole
1 lb ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 cup of chunky salsa
1/2 cup milk
1/2 cup uncooked instant white rice
1/2 cup slightly crushed tortilla chips
1/2 cup shredded cheddar cheese

Cook beef in 10-inch skillet over medium high heat until beef is well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, milk and rice into skillet. Spoon beef mixture into 1 1/2 quart casserole. Cover. Bake at 400F for 25 minutes or until hot. Stir. Arrange chips around edge of casserole. Sprinkle with cheese.

Chili Cheese Dog Pot Pie

2 cups biscuit baking mix
2/3 cup water
3 cups chili with beans
1/2 pound hot dogs, sliced
2 cups shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside. Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam. Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.

Jodi’s Slow Cooked Chicken and Gravy

1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
1 pack of Lipton Onion Soup Mix
1/2 cup water

Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a medium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.

Sam’s Red Beans and Rice
1 lb dry red beans
1 lb smoked sausage or other seasoning meat, chopped  (cubed ham, etc)
1 medium onion, diced
1 bay leaf
1 clove garlic, minced
Spice blend
3-4 dashes Tabasco sauce
1/2 stick margarine

Soak the beans in water in the fridge overnight.  This softens them for cooking. Drain beans and put into large enough pot to hold them with about an inch or 2 of water over the top of the beans.
Add the water, crank it to high heat.  While it’s heating chop your sausage and onions and add them and all the other seasonings to the pot. Stir.  When it comes to a boil cover it and turn down the heat to a simmer.
Let it go for 3-4 hours.  Check and stir occasionally.  Add water if you need to.  After an hour or so smash up some of the beans in the pot with a big spoon.  It helps to thicken it up.  About 15 minutes before serving you can add the margarine.  As it melts, stir it through.

$10 Meat Loaf and Scalloped Potatoes
Meat Loaf: (do half of this recipe for $10)
1 onion, finely chopped
1 Tbsp. olive oil
2 eggs, beaten
8 oz. can tomato sauce
1 cup quick oatmeal
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Lawry’s seasoning

3 lbs. lean ground beef Preheat oven to 350 degrees. Saute onion in olive oil in heavy skillet over medium heat until tender. Place in large bowl and let sit for 10 minutes to cool slightly. Add eggs, tomato sauce, oats, salt, pepper and Lawry’s seasoning and mix well to blend. Let stand 10 minutes. Then add ground beef and mix gently but thoroughly to blend.Form into two loaf shapes on a broiler rack with slits and a bottom section for catching drippings. Bake at 350 degrees for 65-75 minutes, until internal temperature reaches 160 degrees. Let stand 10 minutes before slicing. Serves 10-12

To serve 6, cut the recipe in half and form into only one loaf. Bake for the same amount of time.

Scalloped Potatoes:
2 (4.9-ounce) packages scalloped potato mix
heavy cream
1/4 cup grated Parmesan cheese

Preheat oven according to package directions. In a 3-quart casserole, combine potatoes with the sauce mix and butter according to the directions. Pour over boiling water called for on the package. Be sure to use the correct amount – you’re making two packages. Then, instead of the milk, add heavy cream to the potatoes. Bake according to package instructions. Ten minutes before the potatoes are done, remove from oven and sprinkle with Parmesan cheese. Return to oven and bake until potatoes are tender and top is golden brown.

Breakfast Bake for Dinner!
1 lb. cooked sausage or bacon, crumbled
2 Tbsp. minced onion or a few shakes of onion powder
1 bag frozen hashbrowns, thawed (or 4-5 potatoes cooked and cubed) – brown potatoes or leave as they are
1 dozen eggs
2 c. milk (any fat content is fine)
1 heaping cup of shredded cheese (cheddar, monterey jack, or swiss work great)
1 c. cooked, chopped vegetables (broccoli or asparagus work great)
1/4 tsp. salt
black pepper

Preheat oven to 350 degrees and lightly spray a 13×9″ baking pan with cooking spray.

Cook the sausage or bacon; crumble and add to the baking pan.  If you want to brown your hashbrowns, you can do that with the breakfast meat or separately.  This is also a good place to add the onion or onion powder.  (If you don’t cook the onion with the meat or potatoes, I would opt for using the onion powder.)  Add potatoes and vegetable to the baking pan.

Whisk together eggs, milk, and cheese.  Add salt and few grinds of pepper and a dash of paprika.  Pour egg mixture over meat and potatoes; stir slightly.

Bake, uncovered, for 50-55 minutes or until top is golden brown and eggs are cooked.

Creamy Tuna Casserole
1 large can of tuna (in water-drained) $2
1 can cream of mushroom soup $1.50
3/4 cup milk .50
2 cups shredded cheddar cheese #3
1 bag egg noodles (broad or wide) $1.50
2 pats of butter .25

Cook and drain egg noodles. Return hot drained noodles to pot and stir in butter to melt.Then stir in soup and milk. Stir until well blended and the sauce is distributed evenly in the noodles. Then sprinkle the tuna in and stir. Place it in the oven at 250 for 15 minutes. Take it out and top with cheese then put it back in until cheese melts – about 5 minutes. Very creamy and will give you leftovers.

Mexican Cornbread
1 cup cornmeal
1 1/2 t. baking powder
1 T dried onion
1/2 cup diced green pepper
1/4 cup oil
1 cup milk
2 eggs
1 can creamed corn
2 ounces Monterrey Jack cheese, shredded
salt and pepper – to taste

Mix all dry ingredients first then add rest and mix well. Spoon into a greased 2 quart dish. Bake at 350 degrees for 30-40 minutes.

Quick Shrimp and Corn Soup
2 (15 1/2-ounce) cans cream-style corn
2 cups frozen corn
2 (10-ounce) cans diced tomatoes and green chilies
1 (15-ounce) can tomato sauce
2 pounds medium peeled shrimp
1 bunch green onions, chopped
Makes 12 (1-cup) servings.

In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, and tomato sauce, until heated. Add shrimp and bring to boil. Lower heat and cook until the shrimp are done, about 5–7 minutes. Sprinkle with green onions and serve.

This recipe is from Holly Clegg!

Sam’s Cheap Tuna Pasta

1 bag of shell pasta
2 cans of tuna (in water)
1 can peas
4 tblspns mayo (or more depending upon your taste)
1 tsp salt
1 tsp pepper

Boil pasta al dente. Cook peas till tender. Add tuna, mayo, peas, salt pepper to pasta and mix until combined. Serve warm.

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