I love to meal plan and save money any time of the year but right now it is especially important how we are spending our money and how we are fueling our bodies. I have three of my favourite weekly meals that are also very budget-friendly and of course healthy too! All of these recipes are for a family of four (like mine) and may have leftovers if you have smaller appetites. They are all also made for a total of $11.00, which is about $2.50 a serving. In addition, they are all very easy to make and can be made from items you have had stored in your cupboard for a while. I love using the One-Pot Meal to use up veggies that are about to go bad!
So here we go!!
Mexican Lasagna
I N G R E D I E N T S :
- 15-20 CORN TORTILLAS CUT INTO STRIPS
- ENCHILADA SAUCE (WE USE MILD FOR THE KIDS)
- 1 JAR OF SALSA (WE USE MILD FOR THE KIDS)
- 1 CAN OF REFRIED BEANS MIXED WITH A LITTLE BIT OF WATER TO MAKE IT EASIER TO SPREAD
- 2 CUPS OF SHREDDED CHEESE ( I USUALLY USE MOZZARELLA BECAUSE IT MELTS WELL)
D I R E C T I O N S :
- -> PREHEAT OVEN TO 375 DEGREES
1. SPREAD 1 /3 OF ENCHILADA SAUCE ON THE BOTTOM OF A 9X13 PAN
2. PLACE TORTILLA STRIPS TO COVER THE BOTTOM OF THE PAN
3. LAYER ON ALL REFRIED BEANS
4. LAYER IN 1 /3 OF CHEESE
5. LAYER IN 1 /3 OF ENCHILADA SAUCE
6. LAYER OF TORTILLA STRIPS
7. LAYER ON OF THE SALSA
8. LAYER OF 1 /3 OF CHEESE
9. LAYER OF TORTILLA STRIPS
10. LAYER LAST OF ENCHILADA SAUCE
11. TOP WITH REMAINING CHEESE
12. BAKE IN OVEN FOR 30-40 MINUTES OR UNTIL CHEESE IS NICE AND GOLDEN BROWN.
* *THIS IS A GREAT MEAL TO MAKE AHEAD OF TIME AND BAKE JUST BEFORE YOU ARE READY TO EAT!
Veggie Pasta
I N G R E D I E N T S :
- PASTA APPROPRIATE FOR THE AMOUNT OF PEOPLE EATING
- LOTS OF VEGGIES --> OUR FAVOURITES
- PEPPERS
- RED ONION
- CARROTS
- CELERY
- BROCCOLI
- MUSHROOMS
- CAN OF CHIC PEAS (THIS IS AMAZING AND ADDS MORE PROTEIN TO THE DISH)
- 1 JAR OF PASTA SAUCE
- 3 TBSP OF BALSAMIC VINEGAR
- 2 TBSP OF OLIVE OIL
D I R E C T I O N S :
1. IN A LARGE FRYING PAN ADD AND HEAT OLIVE OIL ON MEDIUM
2. ADD IN VEGGIES IN ORDER OF FIRMEST TO SOFTEST
3. DEGLAZE PAN WITH BALSAMIC VINEGAR
4. ADD PASTA SAUCE AND REDUCE HEAT, LET SIMMER
5. COOK PASTA AS PER DIRECTIONS ON CONTAINER
6. DRAIN PASTA AND ADD TO SAUCE
7. MIX PASTA AND SAUCE TOGETHER WELL AND SERVE
One-Pot Meal
I N G R E D I E N T S :
- A VARIETY OF VEGGIES --> OUR FAVOURITES
- POTATOES
- PARSNIPS
- CARROTS
- SWEET POTATOES
- CELERY
- RED ONION
- A VARIETY OF CANNED --> OUR FAVOURITES
- CHICKPEAS
- CORN
- CANNELLINI BEANS
- TOMATOES
- 2 TBSP OF OIL
- 2 CUPS OF STOCK
- SPICES TO TASTE --> OUR FAVOURITES
- ROSEMARY
- BASIL
- PARSLEY
- SALT AND PEPPER TO TASTE
D I R E C T I O N S :
1. IN A DUTCH OVEN OR LARGE POT HEAT 2 TBSP OF OIL
2. ADD ONIONS AND SAUTE UNTIL SOFT
3. ADD VEGGIES FROM FIRMEST TO SOFTEST
4. ADD CANNED VEGGIES
5. ADD STOCK AND SPICES
6. TURN HEAT DOWN TO SIMMER ONE POT MEAL FOR AT LEAST 30 MIN, THE LONGER YOU SIMMER THE SOFTER THE VEGGIES GET
7. SERVE AND ENJOY
I hope that you enjoy these recipes. As always if you have any questions or make the meal please tag me on Instagram! @mountainmamawellness
