Chef Rock's Recipes

Four tasty meals with a price tag that won't upset your stomach

By Liz Crenshaw
|  Monday, Mar 8, 2010  |  Updated 6:44 PM EDT
View Comments (
)
|
Email
|
Print
Feed Four People For Less Than $10

Photos and Videos

Feed Four People For Less Than $10

When going out starts to cost big bucks, it's easy to satisfy your appetite and your wallet by making these four easy meals.
More Photos and Videos

Black Beans and Rice With Tortillas

  • 2 small cans black beans
  • 1 large onion, diced small
  • 1 package of flour tortillas
  • 5 plum tomatoes, dice large
  • 1 cup white rice, cooked
  • juice of 1 lemon
  • fresh cilantro, to taste
  • 2 green onions, sliced
  • salt
  • pepper
  • additional seasonings you may have on hand-optional

In a small saucepan, combine beans, 1/2 the onion, about a 1/2 cup water and season. Cook over low heat for at least 5 minutes, longer (20 minutes) if you have time.

In a bowl, mix tomatoes, cilantro, remaining half of onion and seasoning.

Serve beans along side, rice and salsa with hot tortillas.

Fusili With Tomatoes and Spinach

  • 1 pound fusili, organic, whole wheat
  • 5 plum tomatoes, dice large
  • 1 bag of spinach
  • fresh basil leaves or dry Italian seasoning
  • oil
  • salt
  • pepper
  • 1 loaf of your favorite bread

Cook pasta according to the package directions, drain and cool under cold water, then drain. Toss with a bit of oil to prevent sticking and set aside.

Heat a large skillet, then add about 2 tablespoons of oil. Add tomatoes, spinach, basil, salt, pepper and sauté for about 3 minutes, until tomatoes are hot. Add pasta and toss until heated. Taste and adjust seasonings.

Serve with warm bread!

Potato and Onion Soup

  • 4 russet potatoes, large cut
  • 1 large onion, slice thin
  • 8 cups chicken broth
  • salt
  • pepper
  • 3 Tablespoons flour
  • 3 Tablespoons oil
  • broccoli (optional)
  • bacon (optional)

In a pot, over medium heat, sauté onions in oil until soft and season with salt and pepper.

Add flour and cook for about 2 minutes. Add broth and potatoes and simmer until potatoes are done. Taste and season.

Serve with crackers and top with  optional garnishes.

Vegetable Pot Pie

  • 1 yellow squash, medium dice
  • 1 zucchini, medium dice
  • 4 button mushrooms, quartered
  • 1 yellow onion, medium dice
  • 1 carrot, peeled and medium dice
  • 1 stalk of celery, medium dice
  • 4 cups of chicken broth
  • salt
  • pepper
  • oil
  • flour
  • additional seasonings
  • 1 prepared pie dough

Sauté vegetables, in oil until soft and season with salt, pepper and seasonings. Add flour and cook until a little brown. Add broth and cook for about 5-10 minutes.

Pour vegetables in a casserole dish and top with pie dough and bake until golden brown. Let stand for about 10 minutes before serving.

Get the latest headlines sent to your inbox!
View Comments (
)
|
Email
|
Print
Leave Comments
NBC4's Camp4Kids
NBC4 launched Camp4Kids in 1993,... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out