Cooking on a low budget does not always mean having to eat same boring noodles every night. You can now save money with the budget-friendly homemade recipes. In this article, you will learn some of the healthy recipes that are low on budget but are full of nutrients and just like the taste you enjoy on meal kits via Dinnerly Coupons.

Let’s begin with the first one on the list…

1. Sweet and Sour Chicken

The Sweet and Sour Chicken recipe is easy to cook dinner, loaded with flavor, and ready to eat in just 30 minutes. Each bite will provide you with tender and juicy chicken.

The Sweet and Sour Chicken recipe is an easy weeknight dinner to serve your family. This chicken recipe is better than any takeout favorite and ready in just 30 minutes.  Once you made this sweet and sour chicken recipe, you will never buy any Chinese takeout again.

Reasons To Love This Easy Recipe:

Healthier Than Takeout: The Sweet and sour chicken is a healthier take on the classic Chinese takeout. The meal is made without breading and frying the chicken.

Easy To Make: The recipe is easy to make after you cook the chicken and veggies.  You just need to add the sweet and sour sauce.

Delicious: Everybody loves the sweet and sour chicken recipe.  It is full of flavor and perfects to serve with rice or quinoa.

INGREDIENTS REQUIRED FOR SWEET AND SOUR CHICKEN:

  • Peanut oil
  • Boneless chicken breasts
  • Red bell pepper
  • Small Yellow onion
  • Garlic cloves
  • Ginger
  • Honey
  • Sodium soya sauce
  • White vinegar
  • Tomato Paste
  • Cornstarch
  • Pineapple
  • Green onion
  • Sesame seeds
  • Cooked Rice (optional)

How To Cook Sweet and Sour Chicken?

  1. Cook the Veggies: Heat half of a tablespoon of oil in a large pan over medium heat. Add veggies and blend fry for 3-4 minutes.
  2. Cook the Chicken: At the same temperature, add garlic, ginger, and fry for one minute. Add the chicken and cook, frequently mix the chicken, until it turned golden and is cooked properly.
  3. Make the Sauce: In a small bowl, mix the soya sauce, honey, vinegar, tomato paste, and corn. Blade well until the corns are fully dissolved.
  4. Combine Chicken and Veggies: Put the cooked veggies back in the pan, together with the pineapple chunks. Flying everything to mix and coat with the sauce.
  5. Serve: Peppering with sesame seeds and green onion and serve over cooked rice, if desired.

Important Notes and Tips:

Veggies: You may add other veggies like carrots, snow peas, mushrooms, or leeks.

Oil: You can use sesame oil if you do not have peanut oil.

Garlic & Ginger: Always use fresh garlic and ginger for maximum flavor.

Honey: You can use brown sugar or coconut sugar.

Chicken: Prefer chicken breast. Other options can be boneless chicken thighs or skip the chick and use shrimp.

Storage: Store the dish in the fridge for 3-4 days. Reheat in the microwave when wish to eat.

2. Sun-Dried Tomato Tart

The dish is an eye-catcher on the table.  The Sun-Dried Tomato Tart takes some effort to make, but the presentation and taste are worth it.

How To Cook Sun-Dried Tomato Tart?

  1. Warm the oven to 390F.
  2. Heat the large pan and add the olive oil.
  3. Add the peas, tomatoes, oregano, parsley, salt, and pepper to the pan and cook for another 2-3 minutes.
  4. Put the contents of the pan into a food processor. Blend this all until it becomes smooth and creamy.
  5. Put the puff pastry dough in the pan and press the pasty down and up along the sides with soft hands.
  6. With the help of a fork to poke holes in the bottom of the dough and shake the remaining breadcrumbs.
  7. Put the ingredients of the food processor into the tart pan, and use the back of a spoon to spread the mixture on the pan.
  8. Through a potato peeler, slice the zucchinis and carrots into long and thin strips.
  9. Gently press the strips into the hummus mixture on the tart. Roll in the overhanging dough to form a decorative crush around the tart.
  10. Put a bit of olive oil on top of the vegetables.
  11. Bake the middle rack of the over for 40-45 minutes until the crust is golden.
  12. Remove the tart from the oven and rest it for at least 10 minutes. The tart will become firmer and easier to cut and extract as one uniform slice if the tart is rested for a longer time.
  13. Garnish with parsley before plating it up, and enjoy.

The tomato tart can be stored in an airtight container in the fridge for 3 days, however, the best way to enjoy your tomato tart is to have it immediately.

3. Green Curry

The Green Curry is spicy, sweet, and fragrant and packs a punch. The green curry recipe features fresh asparagus, carrots, and spinach in a delicious green coconut sauce.  The dish is full of flavor and simple enough for weeknight dinners.

How To Cook Green Curry:

  1. Put new potatoes and cut them in chunks in a pan of boiling water and cook for five minutes.
  2. Add 100 g green beans and cook for a further 3 minutes and both should tender by that time.
  3. In a large frypan, heat one vegetable or sunflower oil until it becomes hot and drop in 1 chopped garlic clove and cook until golden.
  4. Spoon in one rounded tablespoon curry paste and mix it for a few seconds to begin to cook the spices and release all the flavors.
  5. Transfer them in a 400ml can of coconut milk and allow the bubble to come.
  6. Blend two tablespoons of fish sauce and one spoon of sugar, then the chicken pieces. Turn the heat to a smolder and cook for about 8-10 minutes until the chicken is cooked.
  7. Put the potatoes and beans and let them warm in the hot coconut milk, and add 2 finely cut lime leaves.
  8. Add basil leaves, for a brief time on the heat, otherwise, they will lose their brightness.
  9. Distribute with lime to garnish and serve immediately with boiled rice.
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