Keep dinner simple and affordable with ONLY five ingredients. By using what is in your pantry (and perhaps just a few additional ingredients) you’ll make your weekly meals a little easier.
Chorizo and Potato Frittata
Five super-cheap ingredients, including potatoes, eggs and a spicy Mexican sausage, make this meal substantial enough for even the biggest appetites.
Tip: To cut back on fat and calories, you can substitute chorizo with chicken or turkey.
1/2 c. olive oil
3 medium Yukon gold potatoes (peeled and cut into 1/2-inch cubes)
1 small onion
1 link Mexican chorizo sausage, removed from casing
8 large eggs
salt and pepper
1. Preheat oven to 350 degrees. In an 8-inch ovenproof skillet, warm olive oil over medium-low heat. Add potatoes in a single layer and cook turning once, until just tender and lightly browned (about 10 minutes).
2. Transfer potatotes to a plate with a slotted spoon. Pour off all but 1 Tbsp. of oil, reserving 2 tsp; add onion and chorizo to pan. Raise heat to medium-high and cook, breaking apart the chorizo with a wooden spoon, until onion is translucent and chorizo is cooked through (about 5 minutes). Transfer to the plate with the potatoes. Pour reserved oil back into skillet and swirl to coat.
3. Whisk eggs with salt and pepper until well combined. Stir in potato mixture and pour back into skillet. Reduce heat to medium-low heat and cook until eggs begins to set but top remains soft (about 8 minutes). Transfer pan to oven and cook until top of frittata is set (about 5 – 8 minutes longer). Remove from oven and let stand 5 minutes, then run a knife around edge of pan to loosen. Cut into slices and serve warm or at room temperature. Yield: 6 servings
Ham Steak with Pineapple
This ham steak couldn’t be easier. Not only does it require ONLY five ingredients but you can cook it as the recipe suggests or throw it on the grill.
1 Tbsp. unsalted butter
1 ham steak (about 1 1/4 pounds), cut into 4 portions
1/2 c. orange juice
1 tsp. Dijon mustard
2 c. cubed fresh (or canned) pineapple
1. In a large skillet over medium-high heat melt butter. When foaming subsides, add ham and cook, turning once, until well browned on both sides (about 8 minutes total). Transfer ham to a plate and reduce heat to medium.
2. Pour orange juice into skillet and with a wooden spoon, scrape up any browned bits on bottom of skillet. Stir into mustard and cook until liquid thickens slightly (about 3 minutes). Add pineapple and cook 2 minutes longer, then return ham to skillet and turn to coat ham with the sauce. Yield: 4 servings
Broccoli and Feta Frittata
Don’t have broccoli on hand? This recipe is a great way to use up leftover cooked vegetables. Feta adds a nice salty tang to the frittata; but Swiss, Cheddar, Monterery Jack or goat cheese will also make a great frittata.
1 Tbsp. unsalted butter
1/2 onion, finely diced
2 c. chopped broccoli florets
salt and pepper
7 large eggs
3 ounces feta, crumbled
1. In an 8-inch ovenproof nonstick skillet or a well-seasoned cast iron pan, melt butter over medium heat. Add onion and cook, stirring occassionally, until translucent (about 4 minutes). Add broccoli, sprinkle with salt and pepper; cook, stirring occassionally, until just tender (about 6 minutes longer).
2. Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with salt and pepper. Pour eggs over onion/broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginning to set on top (about 5 minutes). Transfer pan to oven and broil until eggs are set and beginning to brown (2 – 3 minutes). Cut into wedges and serve hot or at room temperature. Yield: 4 servings
Each of these recipes only take five ingredients and most of the ingredients you can find within your own pantry. These recipes can fit even the tightest budget; so enjoy some or all of these recipes.