When we were kids, our moms always seemed to know the thrifitest ways to fix delicious meals that everyone loved. Some of those dollar-stretching secrets come in handy today and they were the inspiration for our cookbook, Dinners on a Dime!
In addition to featuring economical main dish, side and dessert recipes, it has chapters for crowd-pleasing dishes, slow-cooker favorites and pantry staples you can make yourself! In our latest Menu of the Week, we'll share 6 recipes from this cookbook that you can mix & match all week long. They're sure to save you at the grocery store, but you'll never sacrifice flavor!
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Sour Cream Chicken Rolls
Joanne Wilson of Roselle Park, New Jersey shared this recipe with us. She writes, "My friend shared this recipe with me many years ago. I still request it whenever she asks me over for dinner. It is simple, yummy and makes a nice presentation. The chicken even makes a delicious cold sandwich the next day...give it a try!"
4 boneless, skinless chicken breasts
16-oz. container sour cream
6-oz. pkg. herb-flavored stuffing mix, crushed
6-oz. pkg. long-grain and wild rice, cooked
Place chicken breasts between 2 pieces of plastic wrap; pound to flatten slightly. Brush sour cream over chicken, coating both sides well. Dip into stuffing mix, coating both sides. Discard any remaining stuffing mix. Roll up chicken; secure each roll with a toothpick. Place in a 9"x9" baking pan that has been sprayed with non-stick vegetable spray; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; bake for another 15 minutes, or until chicken is cooked through. Slice rolls across into spirals. Serve over cooked rice. Makes 4 servings.
Black Bean Soup
Deanna Bridges of West Des Moines, Iowa shared this recipe with us...she recommends garnishing with thin slices of lemon, if you like.
1 T. oil
1 c. onion, chopped
2 cloves garlic, minced
2 15-oz. cans black beans, drained, rinsed and divided
14-oz. can stewed tomatoes, chopped
4-oz. can chopped green chiles
10-1/2 oz. can chicken broth
1/2 c. water
1-1/2 t. ground cumin
1/8 t. cayenne pepper
1 T. lemon juice
Garnish: sour cream
Heat oil in a soup pot over medium heat; sauté onion and garlic until golden. Place one cup beans in a small bowl; mash with a potato masher. Add mashed beans to soup pot along with remaining beans, tomatoes, chiles, broth, water and spices. Stir well and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from heat; stir in lemon juice. Serve bowls of soup topped with dollops of sour cream. Makes 4 to 6 servings.
Spicy Carrot French Fries
Kelly Gray of Weston, West Virginia shared this recipe with us. She writes, "My children didn’t know until they were almost grown that this dish was healthy for you, or even that it was a vegetable! The sweet flavor that comes from roasting root vegetables, mixed with the spicy seasonings, is unusual and delicious."
2 lbs. carrots, peeled and cut into matchsticks
4 T. olive oil, divided
1 T. seasoned salt
2 t. ground cumin
1 t. chili powder
1 t. pepper
Garnish: ranch salad dressing
Place carrots in a plastic zipping bag. Sprinkle with 3 tablespoons oil and seasonings; toss to coat. Drizzle remaining oil over a baking sheet; place carrots in a single layer on sheet. Bake, uncovered, at 425 degrees for 25 to 35 minutes, until carrots are golden. Serve with salad dressing for dipping. Makes 4 to 6 servings.
Cheesy Redskin Potatoes
Lisa Hack Sanders of Shoals, Indiana shared this slow-cooker recipe with us. She recommends turning any leftovers into a yummy soup...just reheat with a little milk!
8 c. redskin potatoes, cubed
1 c. cottage cheese
3/4 c. sour cream
1 T. dried, minced onion
3 cloves garlic, minced
1/2 t. salt
8-oz. pkg. finely shredded Cheddar cheese
Place potatoes in a slow cooker; set aside. Combine cottage cheese, sour cream, onion, garlic and salt in a blender or food processor; process until smooth. Pour over potatoes; top with shredded cheese and stir to mix. Cover and cook on low setting for 5 to 6 hours, until potatoes are tender. Stir again before serving. Serves 8 to 10.
Mom’s BBQ Beef for a Crowd
Laurie Wilson of Fort Wayne, Indiana shared this large-quantity recipe with us. She writes, "My grandparents used to live down the road and my mother would always make these sandwiches when they came to visit. Mom passed away last year, but I have such fond memories when I make this easy and delicious slow-cooker recipe."
1 c. onion, chopped
2 T. butter
4 lbs. ground beef
14-oz. bottle catsup
1 c. water
1/2 c. celery, chopped
1/4 c. lemon juice
2 T. cider vinegar
2 T. brown sugar, packed
1 T. Worcestershire sauce
1 T. salt
1 t. dry mustard
30 to 40 sandwich buns, split
In a skillet, sauté onion in butter. Add beef and cook until browned; drain. Spoon beef mixture into a slow cooker; stir in remaining ingredients except buns. Cover and cook on low setting for 3 to 4 hours. Spoon onto buns to serve. Makes 30 to 40 sandwiches.
Luscious Lemon Bars
Jennifer McChrystal of Seaside, California shared this family recipe with us. She writes, "These are the best lemon bars I’ve ever tasted. They package and ship well too. They are the same lemon bars my great-grandmother used to make for my father when he was in Vietnam. His fellow soldiers memorized her address...they knew whenever they saw that address on a package for my dad that something delicious was inside! Now I send the very same lemon bars to my husband when he is deployed overseas."
2-1/4 c. all-purpose flour, divided
1/2 c. powdered sugar
1 c. butter
4 eggs, beaten
1/4 c. lemon juice
2 c. sugar
1 t. baking powder
Mix 2 cups flour, powdered sugar and butter; press into a greased 13"x9" baking pan. Bake at 350 degrees for 15 minutes; cool. Whisk eggs and lemon juice together. Sift sugar, remaining flour and baking powder; mix with egg mixture. Pour over baked crust and return to oven. Bake for an additional 25 minutes. Cool and cut into squares. Makes 16.
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