3 Budget Friendly Healthy Recipes
Stuffed Peppers
🕑 Prep Time: 20 minutes
🕑 Cook Time: 30-32 minutes
🕑 Total Time: 50-52 minutes
🕑 Total Servings: 4
Ingredients:
4 large bell peppers
2 teaspoon extra virgin olive oil
1 lb ground chicken/turkey
2 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon pink himalayan sea salt
1 8oz can diced tomatoes
1 1/2 cup cooked brown rice
1 cup shredded mozzarella cheese
2 tablespoon chopped fresh basil
Directions:
Preheat your oven to 375° Fahrenheit. Lightly coat a 9x13-inch baking dish with a drizzle of olive oil. Slice your bell peppers in half from top to bottom. Remove the seeds and place cut side up in the baking dish.
Cook brown rice in a rice cooker.
Heat the olive oil in a large skillet over medium heat. Add ground chicken (turkey) breaking up into smaller pieces. Once broken up and slightly brown, add your Italian seasoning, garlic powder & salt. Cook until completely browned, about 5-6 additional minutes. Drain off any extra liquid in the skillet. Turn down the heat to low and pour in the can of diced tomatoes. Mix around and let simmer for about 2-3 minutes.
Remove skillet from the heat & stir in rice and 1/2 cup mozzarella cheese. Stuff filling inside the peppers and top with remaining 1/2 cup mozzarella cheese.
Pour enough water into your baking dish to slightly cover the bottom.
Put dish in the oven and bake uncovered for 30-32 minutes or until peppers are tender and the cheese has melted. Top with fresh basil and serve.
Notes:
Make sure to use any leftovers in the fridge within 4 days or freeze for up to 2-3 months.
Budget Breakdown:
Peppers = $0.76/pepper
Organic Ground Chicken/Turkey = $4/lb
Shredded Mozzarella Cheese = $4
Whole Grain Of Choice (Brown Rice) = $0.85/lb
Onion = $0.78/onion
8 oz Can Diced Tomatoes = $1.80/can
Garlic = $0.45/bulb
Organic Italian Seasoning = $0.98/0.6oz
Organic Fresh Basil = $1.98/0.5oz
GRAND TOTAL = $18.66 for 4 servings; $4.66 per serving
Chicken Fried Rice
🕑 Prep Time: 20 minutes
🕑 Cook Time: 30-32 minutes
🕑 Total Time: 50-52 minutes
🕑 Total Servings: 4
Ingredients:
2 tablespoon sesame oil
2 tablespoon olive oil
1 lb organic boneless skinless chicken thigh
1 1/2 cup frozen peas and carrots
3 scallions
3 garlic cloves
3 eggs
2 cup jasmine rice
3 tablespoon low-sodium soy sauce
Salt and pepper to taste
Directions:
Heat a large non-stick pan or wok on medium heat. Add sesame oil and olive oil to the pan. Once the oil is warmed up, add your chicken thighs. Cook chicken for 5-7 minutes on each side (depending on thickness of your chicken). Once finished, remove chicken and set aside on a plate.
Add the peas, carrots, green onions and broccoli to the same pan with the left over oil. Cook until vegetables begin to soften, about 3-5 minutes. Stir occasionally.
Add the garlic and cook for 1-2 minutes.
Cook your rice in a rice cooker with water.
Move vegetables to one side of the pan and add your eggs to the empty side of the pan. Scramble the eggs and let cook.
Once the eggs are finished cooking, add your chicken, rice and pour soy sauce over everything. Cook for about 2-4 minutes or until everything is heated thorough and enjoy!
Notes:
This recipe will last for about 5 days in the fridge and up to 5 months when placed in the freezer.
Budget Breakdown:
Organic Boneless Chicken Thighs = $5.24/lb
Jasmine Rice = $1.12/lb
Organic Free Range Eggs = $4.98/12 ct.
Frozen Broccoli = $1/bag
Frozen Peas & Carrots = $0.58/bag
Scallions = $0.50/bunch
White Onion = $0.78/onion
Garlic = $0.45/1 bulb
Sesame Oil = $2.98/5oz bottle
Low-Sodium Soy Sauce = $1.63/5oz bottle
GRAND TOTAL = $19.26 for 4 servings; $4.81 per serving
Grass-Fed Beef Lettuce Tacos
🕑 Prep Time: 30 minutes
🕑 Cook Time: 10 minutes
🕑 Total Time: 40 minutes
🕑 Total Servings: 4
Ingredients:
1 lb grass-fed ground beef
1 can organic canned black beans
1 head iceberg lettuce
4 roma tomatoes
1/2 red onion
1/2 white onion
1/2 bag frozen corn
4 organic avocados
2 jalapeños
2 tablespoon lime juice
2 tablespoon fresh cilantro
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 teaspoon garlic powder
Directions:
Wash and dry all produce thoroughly. Set aside.
Slice jalapeños thinly and put into a medium bowl. Slice half of the red onion into thin rings and place into the same bowl jalapeños are in. Put your white wine vinegar, lime juice, sugar and salt in the bowl with the onions and jalapeños. Stir until sugar is absorbed and set aside.
Dice tomatoes, the other half of the red onion and the cilantro and place in a bowl together. Mix well and set aside.
Dice avocados and set aside.
Heat a large non-stick pan on medium heat with your olive oil. While your olive oil is warming up, cut your white onion into cubes. Once the oil is warm, place your onion cubes into the pan and sauté. Let your onions cook for 8-10 minutes, stirring occasionally. Once onions are caramelized, add the grass-fed ground beef, garlic powder, salt and pepper. Stir until beef is brown and cooked through, about 5-8 minutes.
Fill a medium pot with water for boiling. Once water is boiling, add corn and cook until soft. Cook beans in a small pot until soft and drain excess water.
Assemble your lettuce tacos with beef, pickled jalapeños, onion and tomato mixture corn and beans and enjoy!
Notes:
The ingredients in this recipe will last for about 4 days in the fridge.
Budget Breakdown:
Iceberg Lettuce = $1.28/bunch
Grass-Fed Ground Beef = $5.78/lb
Roma Tomatoes = $0.98/lb
Frozen Corn = $0.58/bag
Organic Canned Black Beans = $0.92/15oz can
White Onion = $0.78/onion
Red Onion = $1.29/onion
Organic Avocados = $3.76/bag of 3-5
Jalapeños = $0.25/jalapeño
White Wine Vinegar = $1.57/12.6 oz
Olive Oil = $2.53/17 fl oz
Limes = $0.59/lime
Fresh Cilantro = $0.78/bunch
GRAND TOTAL = $21.09 for 4 servings; $5.27 per serving
