FEED 4 FOR UNDER $10. Markus Seiler

      Markus Seiler

      FEED 4 FOR UNDER $10

      LOW BUDGET COOKING

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      Inhaltsverzeichnis

       Titel

       Inhalt

       Shrimp Fra Diavolo

       Roast Chicken with Potatoes and Butternut Squash

       Grown-Up Grilled Cheese Sandwiches

       Stewed Pork and Squash

       Sausage Ragù over Creamy Polenta

       Chicken and Rice with Mushrooms

       Mini Bacon and Egg Tarts

       Lamb and Sausage Cassoulet

       Healthy Wheat-Cracker "Nachos"

       Black-Eyed Peas and Greens

       Shrimp, Avocado, and Grapefruit Salad

       Turkey Sausage, Mushroom, and Potato Gratin

       Ham and Pineapple Pizza Subs

       Baked Italian-Style Cauliflower

       Savory Baked Apples

       Garlicky Spinach-Sausage Gratin

       Blue Cheese-Stuffed Pork Chops with Pears

       Indian-Spiced Lentils and Lamb

       Potato-Crusted Chicken Fingers

       Buffalo Chicken Thighs

       Cheese Ravioli with Pesto

       Stir-Fried Chinese Egg Noodles

       Summer Veggie Pizza

       Linguine with Quick Lemon Ricotta

       Kid-tastic Pizzadillas

       Maple-Brined Pork

       Tomato Soup with Roasted Chickpeas

       Pork Chops with Cherry Couscous

       Tomato Soup with Roasted Chickpeas

       Pork Chops with Cherry Couscous

       Chicken Satay

       Grilled Steak with Onions and Scallions

       Black Beans and Yellow Rice

       Tuna Melts with Avocado

       Impressum neobooks

      Shrimp Fra Diavolo

      Price: $2.47 per serving

       Ingredients

      8 ounces uncooked linguine

      2 tablespoons extra-virgin olive oil, divided

      1 1/2 tablespoons minced garlic, divided

      1 pound medium shrimp, peeled and deveined

      3/4 cup diced onion

      1 teaspoon crushed red pepper

      1/2 teaspoon dried basil

      1/2 teaspoon dried oregano

      2 tablespoons tomato paste

      1 tablespoon fresh lemon juice

      1 3/4 cups canned crushed tomatoes

      1/4 teaspoon salt

      1 (14.5-ounce) can diced tomatoes, drained

       Preparation

      1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

      2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

      3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

      Roast Chicken with Potatoes and Butternut Squash

      Price: $1.62 per serving

       Ingredients

      2 tablespoons minced garlic, divided

      1 teaspoon salt, divided

      3/4 teaspoon freshly ground black pepper, divided

      1/2 teaspoon dried rubbed sage

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