We set out to create wholesome meals costing less than $10. The ground rules were that the meals be clean-plate-club delicious and healthful but not boring. Also, wherever we could, we'd buy food that was organically produced. Being on a budget doesn't mean we can't support ethical food production.
One caveat to this 10-buck meal plan: We're assuming you have bare-bones basics of salt, pepper, olive oil, a half-empty jar of mustard, and such.
Approach groceries as you would shoes: You don't need to buy the best in the shop, but you should buy the best you can afford. Believe it or not, you can score some top-shelf eats on a $10 budget.
Our top tip: Find a local grocer with a robust bulk-food aisle, such as Whole Foods or Wild Oats. You can save a lot by buying just what you need.
Example: Six ounces of boxed couscous costs $2.19 to $2.50, while a pound (2 cups) scooped from a bulk bin will set you back $1.50 or less.
Added up over time, you can save two- or threefold on such items, freeing more money to put a higher-grade piece of meat on the menu.
A better bottom line at the grocery takes attention, commitment, and a bit more time, but saving soon becomes a game, one you can win.
Good deals are often right under your nose. Use our $10 dinners as a springboard to create budget meals of your own. Decide what you want to eat. Then find a way to make it happen on the cheap.
For our Roast Chicken With Oranges, Apricots and Moroccan Spices ($10.96), shop around for a deal on chicken.
If you can't find a sale on fresh birds, check out the pre-roasted ones at the grocery late night or early morning. Some markets sell rotisserie chickens as much as half-off at the end of the day.
Roasted Chicken with Oranges, Apricots and Moroccan Spices
Makes 4 to 6 servings
1 large fryer chicken, ideally local, free-range, 3 to 4 pounds, or 2 smaller fryers
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon ground cumin
1 teaspoon ground cinnamon
Salt and pepper
2 medium oranges, each cut into 8 wedges
1 medium yellow onion, cut into 1-inch thick rounds
12 dried apricots, chopped
1. Heat oven to 400 degrees. Truss chicken if desired.
2. Stir together olive oil, spices, salt and pepper, then rub mixture all over chicken, including under the skin. Put one of the cut-up oranges in the cavity.
3. Put onion rounds in an oven-proof skillet, with chicken on top. Scatter remaining fruit around chicken. Add 1 cup water to the pan. Roast until an instant-read thermometer inserted in the inner thigh reaches 175 degrees.
4. Move the chicken to a cutting board to rest. Take the fruit and onions from the pan and chop together. Set aside.
5. On the stove at medium-high heat, reduce drippings to a sauce. Move the chicken to a platter; drizzle with sauce.
6. Serve with chopped apricots, steamed greens (collards, spinach or chard) and red lentils that you've boiled for about 10 minutes and sprinkled with salt and olive oil.
- Recipe from Tucker Shaw
Note: Estimated cost, $10.96, is based on prices in Denver at the time recipes were tested and will vary in other stores and areas.
Per serving (based on 6): 288 calories, 28 grams protein, 25 grams carbohydrates, 13 grams sugar, 9 grams fat, 85 milligrams cholesterol, 100 milligrams sodium, 5 grams dietary fiber.
Chili-Lime Shrimp With Couscous
Makes 4 servings
1 pound farmed shrimp, 31 to 40 count (or larger)
1 tablespoon chili powder
3 tablespoons olive oil, divid-
ed, plus some for drizzling
2 cups couscous (see Note)
About 31/2 cups boiling water
1 (16-ounce) can organic garbanzo beans
1 small carrot, chopped fine
1 small zucchini, chopped fine
10 medium Brussels sprouts, sliced very thin (if you have a mandoline, use it)
1 bunch cilantro, stems removed, chopped
1 lime, cut into wedges
1. Stir the shrimp, chili powder and 1 tablespoon olive oil together. Set aside for 15 minutes to marinate.
2. While the shrimp is marinating, prepare the couscous: Put couscous in a medium saucepan, pour boiling water over top, cover and let sit 5 minutes. Fluff with a fork.
3. Add the garbanzo beans, carrot, zucchini and Brussels sprouts; drizzle with olive oil. Set aside.
4. Cook shrimp in 2 tablespoons oil in a large sauté pan on medium-high heat until opaque and lightly browned, about 3 minutes per side. Scatter shrimp over the couscous. Garnish with cilantro and lime wedges.
- Recipe from Tucker Shaw
Note: Estimated cost, $9.25, is based on prices in Denver when recipes were tested, and includes purchases at stores with bulk food bins, where two cups of couscous (enough for 4 to 6 servings) can cost $1.50 or less. Prices are lower for smaller shrimp but a sale might put a large size within your budget. Cook large shrimp in the shell for maximum flavor; remove shells for easier eating.
Per serving: 749 calories, 46 grams protein, 108 grams carbohydrates, 7 grams sugar, 14 grams fat, 172 milligrams cholesterol, 219 milligrams sodium, 15 grams dietary fiber.
Pork Shoulder Ragu
Makes 4 to 6 servings
11/4 pounds pork shoulder cut in 2-inch cubes
Salt and pepper, to taste
1 medium yellow onion, chopped
1 small carrot, diced
1 (3-ounce) can organic tomato paste
1 (16-ounce) can organic chicken broth
2 dried bay leaves
A few crimini mushrooms, sliced and sauteed in olive oil until soft
1 pound penne noodles, cooked al dente
Dried red peppers, to taste
Fresh oregano and parsley
1. Heat the oven to 300 degrees. In a large Dutch oven, brown the pork cubes on all sides. Work in batches, taking care not to crowd the pan. Set cubes aside.
2. Stir in onion and carrot; saute until soft, 4 minutes.
3. Add tomato paste. Saute until it starts to brown, about 3 minutes. Stir in chicken broth, scraping any brown bits into the liquid. Return pork to pot, add bay leaves, cover and bake until fork-tender, about 2 hours. Use a fork to shred the meat into the sauce.
4. Boil the penne as directed on box. Saute mushrooms. Toss the cooked, drained penne with the pork ragu. If the sauce is too thick, add a spoonful of pasta water to thin it.
5. Add mushrooms, dried peppers and fresh oregano to taste. Serve with romaine leaves and a lemon vinaigrette.
- Recipe from Tucker Shaw
Note: Estimated cost, $10.52, is based on prices in Denver at the time recipes were tested and will vary in other areas and stores. Pork shoulder is an inexpensive cut with which to feed a family on a budget. The recipe adapts easily for a slow cooker and can be varied with other available ingredients, such as garlic, to taste.
Per serving (based on 6): 458 calories, 30 grams protein, 62 grams carbohydrates, 4 grams sugar, 9 grams fat, 64 milligrams cholesterol, 430 milligrams sodium, 4 grams dietary fiber.
