Five Cheap and Easy Dinners. Main Dish Family Recipes.
The five easy family recipes on here are fast and easy meals. Our kids always loved them.
If you're working and need a dinner meal these cheap recipes will work. Most are also pretty quick to make.The enchiladas can be made the night before and heated up when you get home.
Kids are starting back to school and meals will need to be made. Some of these you can make right away when you get home. Some can be made ahead and warmed when you come home. Two of these recipes can be made in the slow cooker. A nice green salad with each one will work.
The first recipe is my enchiladas. I have made since our first year of marriage. I can tell you Old El Paso enchilada sauce has gotten thinner through the years. At one time, it was so thick. You can use corn or flour tortilla with the recipe. I have tried making enchilada sauce, but it never taste as good as Old El Paso.
Cook your own chicken or buy rotisserie chicken. You can also use hamburger in this recipe if I do this then I cook the onions with the hamburger.
I sometimes make them half chicken and half hamburger. I have a granddaughter who only wants cheese so I make one for her with just cheese. You can change it around any way you want.
The chicken recipes you can always use leftover turkey from Thanksgiving or Christmas. The recipes are a good way to use up holiday leftovers.
In the summer, we like sweet corn on the cob with just about anything. Here is the recipe I use to make my corn.
Aunt Sharon's Enchiladas
Old El Paso Enchilada Sauce at least three cans 10 oz. size.
21/2 cups chicken or 1 lb. hamburger ( Cooked ) You can use leftover chicken or turkey
1 large bag of grated cheddar cheese
10 count flour or corn tortillas
1 can of olives Large chopped onion
1 can refried beans "optional"
For topping sour cream, lettuce and tomato optional.
We made our enchiladas from our leftover Thanksgiving turkey last night. They were good.
If I use hamburger I fry the onions in with the hamburger.
Have ready a 9 X 13 pan or larger spray it with Pam.
Setup the cheese, onion and meat in a bowls lined up. Remember you have to have enough of each to place in 10 tortillas.
Pour a can of enchilada sauce in a pie plate the largest size plate you have. Then dip a flour tortilla front and back in the sauce lay it in the 9 X 13 pan and add some cheese, some meat and some onions. (About a 1/4 cup of cheese and meat then as much onion as you want) Roll up tight as you can and add a toothpick to hold, continue until all 10 tortillas are used. When the sauce runs out in the pie pan add another can. When all tortillas are rolled up in pan pour any leftover sauce over top of tortillas in a pan. Add at least another can of sauce over the top of the 10 tortillas. Cover with grated cheddar cheese, olives and any leftover meat or onions you might have.
Cook covered in the oven at 425° until all cheese is melted and the enchiladas are heated through about 30 minutes. It will bubble and get brown around the edge. Makes 6 servings.
They can be made ahead and put in a refrigerator and cooked the next day. They're actually better that way the sauce soaks into them.
Macaroni Tomatoes Hamburger Casserole
1 lb. cooked hamburger
I can of diced tomatoes
1 box Kraft macaroni any kind the white or the yellow.
Cook macaroni by box directions.
Fry up hamburger and onion, drain. Add tomatoes and macaroni right into the pan with hamburger and heat through. Makes 4 servings.
1 package of tortillas any size you want
2 1/2 cups cooked chicken
1 can Rotel (mild)
1 can black olives
1/2 jar of large taco sauce (mild)
1 can black beans
1/4 cup oil
salt to taste
Chop up the black olives and the onions. In slow cooker add all ingredients and cook for a few hours. This mixture can be made a day ahead in fact it has more flavor if it is. Heated up later.
Fry the tortillas in a small amount of oil. Place in frying pan fold over fry on one side until browned but not crisp, flip over and fry the other side drain on paper towel. Fill tortillas with mixture, add cheese and sour cream. Makes at least 6 servings.
I have made this with a frozen chicken breast. Place chicken in slow cooker, when chicken is cooked remove and cut up place chicken back in the mixture.
I also use whatever meats I have left over. Chicken, steak or pork. Today I'm making it before the Packer game and I'm using steak and chicken we had on the grill last night and I'm using up some Tyson grilled and ready chicken breast strips I had in the freezer. You can also use rotisserie chicken like I have in the picture.
LatticeTop Chicken Cassrole
1 pkg. California blend vegetables thawed and drained. You can use any vegetable you want, but you need the 16 oz. size. Be sure vegetables are thawed so they cook better in an oven.
2 cups cubed cooked chicken
1 can cream of potato soup
1 cup milk
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1 can (8 ounces) crescent rolls
Roll out your crescent rolls and pinch together like seen in the picture. Take a pizza cutter or knife and cut long strips then cut those strips in half.
Spray 9x13 pan with pam. Mix all ingredients in a bowl and add to pan. Top with lattice.
Bake uncovered at 350° for 30 minutes. If the lattice is getting too dark before finished lay foil over the top.
Makes 6 servings
Ham and Green Bean Dinner
1 5-6 lb. Pork Shoulder Ham
2 cans of drained green beans or fresh green beans.
1 tablespoon of basil leaves
Salt and Pepper to taste
Add ham, green beans, add potatoes on top then add seasoning, salt and pepper cover. Cook on low for as many hours as you need. If it's on low it can cook for 8 hours if need be. You can add the ham in frozen. 6 servings.
Sorry, I forgot to get a picture when I made this. My sons and husband were working on the house and it just went out of my head to take a picture.
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Boiled Chicken for Recipes
1 large frying chicken
Place a large dutch oven on top of the stove with enough water in it to cover chicken. Place chicken in water if you need to add more water. Bring to boil, turn down temperature and simmer for 30 minutes to each pound of chicken. Remove from pan let cool and remove the skin and then remove chicken from the carcass for recipes. Save the water from chicken to make stock.
The carcass can be put back in the water with salt and pepper to taste. You can also add vegetables to the stock, carrots, celery and onions work well in the stock to give more flavor. Cook slowly until all meat comes off the bone. Remove from heat and strain.
You now have chicken stock, put stock in the refrigerator and use for soups. Once in the fridge for a couple hours you can skim the fat off the top and get rid of the fat if you don't want it.
Copyright © 2015 moonlake
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