Taste of Home features economical recipes for chick and biscuits pot pie and an enchilada casserole serving eight. Eating Well has recipes serving four for $5 or less, including a Moroccan salad, and Southern Living features Kentucky hot browns on its list of low-cost dinner ideas.
For the enchilada casserole, cook 1 pound lean ground beef and 1 large chopped onion over medium heat until the meat is well-browned. Drain and stir in 2 cups salsa, a 15-ounce can of rinsed and drained black beans, 1/4 cup Italian salad dressing, 2 tablespoons taco seasoning and 1/4 teaspoon ground cumin. Grease an 11-by-7-inch baking dish with cooking spray and place 3 8-inch flour tortillas inside. Layer on half the meat mixture, 3/8 cup reduced-fat sour cream and 1/2 cup reduced-fat shredded Mexican cheese blend. Repeat layers, starting with 3 more tortillas and ending with cheese. Cover and bake at 400 F for 25 minutes, then uncover and bake 10 additional minutes. Cool slightly and serve topped with shredded lettuce, chopped tomato and minced cilantro.
To make Kentucky hot brown sandwiches, broil 4 slices of thick white bread on a baking sheet for one minute on each side. Arrange bread slices in 4 lightly oiled individual broiler-safe baking dishes. Top with 3/4 pound sliced roasted turkey, and pour heated ready-made Mornay sauce over the turkey. Sprinkle with 1 cup shredded Parmesan cheese, broil three minutes, remove, and top with sliced plum tomatoes and 2 slices cooked bacon per sandwich.