Are you stuck in a rut? Try these easy healthy recipes that will save you money so you don’t end up grabbing expensive carry out food for dinner. You’ll love these recipes! Check to see if there are printable coupons available to cut your cost of ingredients at the grocery store.
- Spicy Black Bean and Sweet Potato Bowl Ingredients:
- 1 large sweet potato
- 1 can of black beans
- 1/2 red onion
- 1 red bell pepper
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Olive oil
- Optional toppings: avocado, cilantro, lime juice
Instructions:
- Preheat oven to 425°F.
- Peel and dice the sweet potato and chop the onion and red pepper into small pieces.
- Drain and rinse the black beans.
- In a large bowl, toss the sweet potato, onion, red pepper, cumin, smoked paprika, cayenne pepper, salt, pepper, and a drizzle of olive oil until well coated.
- Spread the mixture onto a baking sheet and bake for 20-25 minutes, or until the sweet potato is tender and lightly browned.
- Serve in bowls with the black beans and optional toppings.
- Chicken and Vegetable Stir Fry Ingredients:
- 1 lb chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tsp ginger
- 1 tsp cornstarch
- Salt and pepper to taste
- Olive oil
- Optional toppings: green onions, sesame seeds
Instructions:
- Cut the chicken into small bite-sized pieces and chop the bell peppers and onion into thin slices.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil and sauté the garlic until fragrant.
- Add the bell peppers and onion and sauté until they start to soften, about 3-4 minutes.
- In a small bowl, whisk together the soy sauce, honey, ginger, cornstarch, salt, and pepper. Add this mixture to the skillet and stir to coat the vegetables.
- Add the chicken back to the skillet and stir until everything is well combined and coated in the sauce.
- Serve over rice or noodles with optional toppings.
- Greek Quinoa Salad Ingredients:
- 1 cup quinoa
- 1 cucumber
- 1 red onion
- 1 red bell pepper
- 1 can chickpeas
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Rinse the quinoa in a fine mesh strainer and place in a pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the quinoa is tender and the water has been absorbed.
- While the quinoa is cooking, chop the cucumber, red onion, and red bell pepper into small pieces.
- Drain and rinse the chickpeas.
- In a large bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Add the cooked quinoa, vegetables, chickpeas, and feta cheese to the bowl and toss until everything is well coated in the dressing.
- Serve chilled or at room temperature.
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