How To Cook Large Meals on a Budget

By Brittney Russo

Living on a budget while wanting to go out to eat can be extremely hard, especially during a time when the slumping economy has shrunken disposable incomes. Many people today are avoiding restaurants and cooking more at home, but this can put a damper on your social life, especially if you like entertaining with lots of food. But the Bay Today has the perfect solution for you: delicious appetizers, entrees and desserts that all of your friends will enjoy for under $4 a person per dish. Convince your friends to supply the drinks while you make the meal and you’re sure to have a fun night at minimal cost to you.

Spinach & Artichoke Dip

1/2 onion finely chopped
1/2 stick of butter
1 pkg. frozen spinach thawed & drained
1 jar marinated artichokes, chopped
8 oz. low fat or fat-free cream cheese
1 cup low fat sour cream
3/4 cup shredded Parmesan cheese
1 cup shredded Monterey Jack cheese
crushed red pepper flakes to taste (optional)

Directions:
In a wok or large skillet, sauté onions in butter until soft and translucent. Add spinach and stir well. Add cream cheese and sour cream. Stir to combine. Slowly add Parmesan cheese and jack cheese, stirring constantly until cheeses are melted. Add artichoke hearts and crushed red pepper flakes. Transfer mix to a bowl (or a bread bowl) and serve with bread or chips to dip.

 

Angel Hair Pasta with Sautéed Mushrooms

Use this versatile recipe to please even the pickiest of eaters. This recipe can be changed to chicken, shrimp, or even other vegetables—and all at a fraction of the cost it would be for you to purchase this meal somewhere else.
In this recipe a price breakdown of each item has been included so you can see just how much it would cost you to entertain you and three friends for a night. All of the ingredients can be found at your local grocery store or farmers’ market.
Ingredients: Cost:
1 lb. angel hair pasta, cooked $ 1.29
1 lb. mushrooms, sliced $ 2.00
1 small or 1/2 medium onion, chopped $.75
2 tbsp. butter $2.50 (for 2 sticks)
1 medium tomato $ .75
2 tbsp. parsley, chopped $ .69 (fresh bunch)

Sauce
2 tbsp. flour $ 2.00 (2 lb. bag)
2 tbsp. butter
2 cloves garlic, minced $ .50 (1 head)
1 pint low fat half-and-half* $ 1.50
1/2 cup Parmesan cheese $ 2.49 (container)
1/2 tsp. salt (or to taste)
1/8 tsp. pepper (or to taste)
1/8 tsp. nutmeg (optional but recommended)

Total: $14.50
Directions:
Bring a large pot of water to boil and add pasta. Cook for 5-6 minutes (or until tender). Drain and set aside.
In a large skillet over medium heat melt 2 tbsp. of butter. Add onions and cook until soft and translucent. Add mushrooms and sauté until mushrooms are soft. Remove from skillet and set aside.
Wipe any remaining butter from skillet and return to heat. Over medium heat add 2 tablespoons of butter, flour, and garlic to the pan and whisk together. Let cook for 1-2 minutes. While whisking constantly, slowly add half-and-half. Let mixture come to a boil stirring frequently until mixture starts to thicken. Add Parmesan cheese, salt, pepper, and nutmeg.
Add cooked pasta and mushroom mixture to sauce and gently toss together. Transfer to serving dish and garnish with fresh chopped tomatoes, parsley, and Parmesan cheese.

* You may also use fat free, 2%, or whole milk if you choose. The half-and-half is recommended to make the sauce thicker. If you find that your sauce is too thin whisk in a little more flour.

 

Mexican Chicken Pasta

2 tbsp. of desired oil
1 lb. chicken breast, cubed
3 tbsp. cumin
2 tbsp. chili powder
1/2 tbsp. garlic powder
1 large onion, diced
2 jalapeño peppers, diced
3 cloves garlic, diced
1 tbsp. salt
1/2 tbsp. crushed red pepper
2 15 oz. cans diced tomatoes
1 lb. Rotini Pasta (or any short pasta)
4 oz. cheddar cheese, shredded

Directions

In a large pot, heat oil over medium heat until warm or tiny bubbles begin to form. Carefully add diced chicken, 1 tbsp. cumin, 1 tbsp. chili powder and 1/2 tbsp. garlic powder and cook until chicken is white. Remove chicken from pot and set aside.
In the same oil, add onion, jalapeño, and garlic and sauté until soft. Add the remaining cumin, chili powder, salt, and red pepper. Let mixture cook for 2-3 minutes to let spices combine. Add diced tomatoes and stir well. Add chicken back to pot. Place lid on pot and let simmer together over low heat for 15 minutes.
While it is simmering, bring water for you pasta to a boil and cook pasta until tender. Drain pasta and set aside.
Remove lid and add cooked pasta to tomato mixture, stir and let cook 3 more minutes over low heat with the lid off.
Spoon mixture into bowls and top with cheddar cheese (if desired).

Sour Cream Pumpkin Pound Cake

Cake
3 cups flour
1 ½ tsp. cinnamon
½ tsp. pumpkin pie spice
¼ tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup (2 sticks) softened butter
4 large eggs
1 cup pumpkin, canned
1 cup sour cream
2 tsp. vanilla extract

Streusel
1 cup packed brown sugar
2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/8 tsp. nutmeg
3 to 4 tbsp. butter

Directions:
Preheat oven to 350° F. Grease and flour (or use a cooking spray with flour) an angel food cake pan (or bunt cake pan).
In small bowl combine ingredients for streusel: mix brown sugar, cinnamon, pumpkin pie spice, and nutmeg together. Cut butter into mixture using two knives until the mixture starts to create little balls or crumbles.
In small bowl combine flour, cinnamon, pumpkin pie spice, nutmeg, baking soda and salt. Set aside.
In mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time mixing well in between each addition. Add pumpkin, sour cream, and vanilla and mix well. Gradually add flour mixture to wet ingredients slowly until the flour mixture is only combined, not over-mixed.
Spoon half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the streusel mixture onto batter making sure streusel mixture does not touch sides of baking pan. Add remaining batter to top and spread evenly. Evenly sprinkle batter with remaining streusel mixture.
Bake 60-65 minutes* or until a toothpick inserted into center of the cake comes out clean. Let cool for 1 hour in pan then remove from baking pan leaving center and bottom piece of pan still on cake. Let cool completely before removing centerpiece.

*Baking times may vary by oven, be sure to check if the cake is fully-baked in the center.