Top Dinner Recipes That Are Quick, Healthy, and Cheap

Smoked Oxtails

Ingredients:

Braising Sauce

1 tablespoon olive oil

1/2 cup diced onions

1/2 cup diced celery

1/2 cup diced carrots

4 to 5 cloves garlic, minced

1/4 cup Worcestershire sauce

1/4 cup balsamic vinegar

1 tablespoon tomato paste

1 cup red wine

3 cups beef broth or stock

1 tablespoon beef base

1 teaspoon kosher salt

1 teaspoon ground black pepper

Oxtail

4 to 5 pounds (1.8 to 2.2kg) oxtails (6 to 8 pieces)

1/4 cup Killer Hogs Hot Rub (or your favorite rub)

To Serve

1 cup long grain rice

sliced green onions

Equipment

pecan wood

cast iron pot

aluminum foil

Directions :

Directions:

Braising Sauce

Heat oil during a large pan over medium heat. Add the onions, celery, and carrots, then sauté for two to three minutes.

Add the garlic and still cook for 1 to 2 minutes.

Stir within the Worcestershire, vinegar, ingredient, and wine. Reduce for 3 minutes, then add the meat broth and beef base. Stir and still reduce for 10 minutes. Set aside. Season to taste with salt and pepper.

Oxtail

Prepare a smoker for indirect cooking at 275 degrees F (135 degrees C). Add a little chunk of pecan wood to the recent coals for smoke flavour.

Trim excess fat from the outer edges of the oxtails and season all sides with the rub.

Place the oxtails on a cooling rack and smoke for two hours until the surface may be a dark mahogany colour.

Remove the oxtails from the smoker and arrange it during a large forged iron pot. Pour the braising liquid around the meat and canopy with foil.

Place the pot on the smoker and still cook for two 1/2 hours or until the oxtails are fork-tender.

Remove the pot from the smoker and punctiliously transfer each oxtail to an outsized plate. Strain the braising liquid and skim the fat from the highest.

To Serve

Cook the rice consistent with package directions.

Spoon the rice onto a serving platter, arrange the oxtails over the rice and ladle the sauce over each bit.

Garnish with green onions, then serve.

Golden Fried Catfish

Ingredient

2 pounds catfish fillets, cut into 1 1/2-inch piece

2 tablespoons dried thyme leaves

1 cup spicy brown mustard

1-quart vegetable oil for frying

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon baking soda

Instruction :

Instructions

Step 1

Place the catfish portions into a mixing bowl and sprinkle with thyme leaves. Toss till the catfish is evenly covered with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.

Step 2

Heat oil in a deep-fryer or large saucepan to 350 levels F (175 tiers C). Whisk the flour, salt, black pepper, and baking soda collectively in a mixing bowl.

Step 3

Dip the catfish portions one at a time into the flour combination and shake off the excess. Fry the catfish nuggets in batches till they are no longer translucent in the middle and are golden brown, three to four minutes. Let the oil come returned up to temperature between batches. Drain the nuggets on a paper towel-lined plate earlier than serving.

Cajun Shrimp In Foil

Ingredients:

1 tablespoon Cajun or Creole seasoning

24 (1 pound) cleaned large shrimp

1 1/2 cups corn kernels

1/4 cup chopped fresh Italian parsley leaves

1/4 cup chopped fresh basil leaves

1/4 cup dry white wine, such as Pinot Grigio

3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced

1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds

1 large red bell pepper, seeded and cut into thin strips

2 tbsp olive oil

Instruction :

Cajun Shrimp In Foil

Instruction

In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.

Place 4 large (10 x 18-inch) pieces of industrial quality aluminum foil on a flat surface.

Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables within every center. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley, and 1 tablespoon of the basil. you’ll Like 5 Minute No Bake Hawaiian Pie

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Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each bit of the foil to make a packet, sealing tightly and leaving a touch room inside for air to circulate within the packet. The packets could also be refrigerated (or frozen) at this stage.

To cook:

  1. Preheat the oven to 425F.
  2. Arrange the packets on a baking sheet and cook until the shrimp is cooked through, and therefore the vegetables are crisp-tender, 13 minutes.
  3. Open the packets slowly, being careful of the recent steam.
  4. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

To freeze and heat:

Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-sized bag). Freeze for up to 2 (2) months. There’s no got to thaw before cooking.

Remove the frozen packets from the luggage and place them on a baking tray during a cold oven set to 425F.

Once the oven involves temperature, still cook for 35-40 minutes.

source : alldelish.com

Fried Rice with Shrimp

Ingredients :

2 cups of cooked rice cooled.

1 lb of head peeled but tail-on shrimp.

¼ of a big white chopped onion.

8 cloves of minced garlic.

1 egg.

½ tbsp of soy sauce.

A pinch of sugar.

2 tbsps of oil for frying.

5 chopped chilies.

3 tbsps of fish sauce.

½ of a lime.

1 bunch of chopped green onion.

1 chopped red bell pepper.

½ cup of yellow corn.

½ cup of fresh basil.

Directions :

Fried Rice with Shrimp

Ingredients :

2 cups of cooked rice cooled.

1 lb of head peeled but tail-on shrimp.

¼ of a big white chopped onion.

8 cloves of minced garlic.

1 egg.

½ tbsp of soy sauce.

A pinch of sugar.

2 tbsps of oil for frying.

5 chopped chilies.

3 tbsps of fish sauce.

½ of a lime.

1 bunch of chopped green onion.

1 chopped red bell pepper.

½ cup of yellow corn.

½ cup of fresh basil.

Directions :

In a cup, mix together the soy sauce, fish sauce, lime juice, and sugar and mix well until sugar is dissolved.Over medium-high heat, heat a wok or large frying pan and drizzle with 1 to 2 tbsps of oil then sauté 2 minced garlic cloves and chili for 30 seconds. Add in the shrimp and stir-fry for 2 to 3 minutes.Add in onion, chopped bell pepper, corn and the rest of the garlic and fry for 1 to 2 minutes.Add the rice and the sauce we made and cook for 2 to 3 minutes while stirring.Clear a space in the middle of the pan, place 1 tsp of oil and crack in the egg. Scramble the egg and combine it with the rice gradually.Turn off the heat, and mix in the green onion and basil.Serve warm.

Enjoy

STUFFED BELL PEPPERS

INGREDIENTS:

6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese

DIRECTIONS:

STUFFED BELL PEPPERS

INGREDIENTS:

6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese

DIRECTIONS:

Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.
Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Serve with the tomato sauce.

Source: Allrecipes.com

 Big Mac French Toast

Ingredients

4 eggs

½ cup milk

½ cup cream

½ tsp garlic powder

1 tsp salt

1 tsp black pepper

3 slices bread

1 tsp oil

1 tsp butter

Pinch of sesame seeds

4 slices American style cheese

2 cups burger mince

1 tsp salt

1 tsp black pepper

Instructions :

Big Mac French Toast

Instructions

Whisk the eggs, milk, cream, garlic powder, and seasoning together to make the French toast batter. Dip the pieces of bread in and let them soak.

Heat the butter and fry the three pieces of bread – top one with sesame seeds and the other two with cheese.

Mix the mince with the salt and pepper and fashion into large, square burger patties.

Add a little more oil and fry both at the same time then layer up the Big Mac French toast.

Start with the first piece of French toast then top with sauce, onion, lettuce, and the first burger. Cover with pickles then the second piece of French toast, followed by sauce, onion, lettuce, and pickles. Add the final layer of French toast and eat.

Deluxe Egg Salad

Ingredients

2 Tablespoons butter, room temperature

3 oz cream cheese, room temperature

2 Tablespoons celery, minced

1 Tablespoon Mayo (or more if desired)

1 teaspoon onion, grated

1 teaspoon sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

6 hard boiled eggs, finely chopped or squished with a fork.

Croissants or Bread

Paprika (optional)

Dill Pickle Relish (optional)

Bacon (optional)

Instructions:

Deluxe Egg Salad

Ingredients

2 Tablespoons butter, room temperature

3 oz cream cheese, room temperature

2 Tablespoons celery, minced

1 Tablespoon Mayo (or more if desired)

1 teaspoon onion, grated

1 teaspoon sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

6 hard boiled eggs, finely chopped or squished with a fork.

Croissants or Bread

Paprika (optional)

Dill Pickle Relish (optional)

Bacon (optional)

Instructions

In a medium bowl, cream together butter and cream cheese until smooth.

Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.

Add eggs and mix well.

Cover and chill for 1 hour or longer.

Serve on bread or croissants

 Sprinkle with paprika or add dill pickle relish or bacon if desired.

Lasagna

* Ingredients:

° Ground meat: 500 grams

° Garlic: 2 cloves (crushed)

° Onions: 1 piece (chopped)

° Basil: 1 tablespoon (fresh and chopped)

° Oregano: 1 teaspoon (dried)

° Brown sugar: 1 tablespoon

° Salt: 1 teaspoon

° Tomatoes: can (mashed)

° Tomato paste: 4 tablespoons

° Lasagna dough: 12 slices

° Eggs: 2 pieces (scrambled)

° Ricotta cheese: 2 cups

° Parmesan cheese: 12 cup

° Parsley: 2 tablespoons (chopped)

° Mozzarella cheese: 12 cup (grated)

* How to prepare :

Lasagna

INSTRUCTIONS

1. Put the meat in a skillet over a medium heat and stir until the meat turns brown.

2. Join garlic, onion, & stirring .

3. Add the fresh chopped basil, oregano, brown sugar, salt, mashed tomatoes, and tomato paste, and leave the mixture on the stove until the tomatoes are mixed with the meat for 30 minutes.

4. Preheated oven at 375 degrees .

5. Boil lasagna in salted water for 5 minutes, then drain and set aside.

6. Mix the scrambled eggs, ricotta cheese, Parmesan cheese and parsley

7. Place a layer of the boiled lasagna in an oven dish and spread half the ricotta cheese mixture and half the grated mozzarella cheese.

8. Spread one third of the tomato sauce with the minced meat and spread a pinch of Parmesan cheese.

9. Add another layer of lasagna, then the mixture of ricotta cheese and the rest of the mozzarella cheese and tomato sauce with the meat and the rest of the grated Parmesan cheese.

10. Put the dish in the oven for 30 minutes.

11. Take the plate out of the oven, leave it for 10 minutes, then cut it and serve.

ENJOY  !

ROASTED CAULIFLOWER WITH BUTTER SAUCE

You’ll need:

– Two bay leaves.

– Four CUPS.Of vegetable/chicken stock.

– 80g Of -melted- butter.

– one head of cauliflower, I used a medium one.

– Fresh “cracked-pepper“.

– Fresh thyme.

Directions:

ROASTED CAULIFLOWER WITH BUTTER SAUCE

INSTRUCTIONS:

– Step 1-Set the temperature of your oven to 400℉=200℃. Trim the cauliflower’s bottom and cut both the leaves and the stem, but without separating them. Give it a quick cleaning and pat it dry.

– Step 2-In a jar, put the entire cauliflower, and cover with stock and add fresh thyme and bay leaf. Bring to a boil and cook for 15 minutes to simmer.

– Step 3-Drain and move the head of the cauliflower into an oven-proof pan/cast iron skillet. Sprinkle over the cauliflower with a little of the cooking stock and then drizzle with melted butter on top. Sprinkle with fresh cracked-pepper and fresh thyme.

– Step 4-In the preheated oven, roast for 15 minutes, until golden. Baste from time to time with the cooking juice. If it slides in quickly, check it with a knife, then it is cooked. If you want to give it a little more color, you can broil it for another 3 minutes. (KEEP YOUR EYES ON IT SO IT DOES NOT BURN).

– Step 5-Sprinkle with fresh thyme. Cut, and serve with buttery cooking juices.

Coasted with a herb-butter sauce, this Entire Roasted Cauliflower is. A simple and healthy, gluten-free, dairy-free, vegetarian, and vegan, for low carb or keto diets, it’s the best friendly side dish recipe. Give your dinner table a healthy addition.

Beef and Cheese Chimichanga

Ingredients

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies.
1 can (4 ounces) chopped jalapeno peppers.
Oil for deep-fat frying.
1-1/2 cups shredded cheddar cheese.

Directions

Beef and Cheese Chimichanga

Directions

In a large frying pan, cook the meat over medium heat until the pink color disappears; behavior. Add the beans, onions, and half a cup of tomato sauce, chili powder, garlic, and cumin.

Place about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge closer up and up to cover. Fold in both sides and wrap. Fasten with a toothpick. In a large saucepan, mix the chili, pepper and remaining tomato sauce. Through the heat.

In an electric skillet or deep-fat skillet, heat 1 inch of oil to 375 ° C. Fry chimichangas for 1-1 / 2 to 2 minutes on each side or until browned. Line up the paper towels. Sprinkle with cheese. Serve with chutney

Chili Cheese Dog Bake

Ingredients:

° 8 hot dog buns
° 4 tablespoons of melted butter
° 2 minced garlic cloves
° 2 tablespoons finely chopped fresh parsley, plus more for garnish
° 8 slices of cheddar cheese
° 15 oz of chili, with or without beans (425 g)
° 8 hot dogs

  • How to Make :

Chili Cheese Dog Bake

Preheat the oven to 180 ° C.
Set off them tied, place the 8 hot dog buns in a 9 x 13 baking dish.
Cut a rectangle out of each hot dog bun, making sure to stay within an inch of the edges.
Press down on the bread cutout to press it down firmly to the bottom of each loaf, making sure to press down on the bottom edges as well.
This will help create more space for infills and reduce mess.
Combine the butter, garlic and parsley in a small bowl, then brush the buns and their hollow insides with the garlic butter.
Bake for 5 minutes to toast the buns and help their sides firm up so they don’t collapse under the weight of the toppings.
Place a slice of cheddar cheese inside each bun, then pour a little chili inside.
Slide a hot dog comfortably over the chili in each bun, then add a little more chili.
Bake for 20-25 minutes, until the cheese is golden and the chili has started to brown.
Cover with fresh parsley, then cut the hot dogs to serve.

ENJOY !!

Chicken and Rice soup

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter (or more oil)
  • 2 garlic cloves , minced
  • 1 onion , chopped
  • 3 carrots , halved then cut into 1cm / 2/5″ slices (quarter if really thick)
  • 3 celery ribs , cut into 1 cm / 2/5″ slices
  • 3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme, optional
  • 1/4 tsp black pepper , finely ground
  • 4 cups (1 litre) chicken broth , low sodium
  • 4 cups (1 litre) water
  • 600 g (1.2 lb) bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
  • 1 cup (180g) long grain white rice , uncooked (Note 3)
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley (optional)

Instructions :

Chicken and Rice soup

Instructions :

  • Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
  • Add carrots and celery, stir for 1 minute.
  • Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
  • Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
  • Remove lid, add rice. Stir, cover, simmer 15 minutes.
  • Remove soup from stove.
  • Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
  • Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

source : https://www.recipetineats.com/

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