5 Dinners for $5 Each | Healthy & Affordable Meals | Extreme Grocery Budget | Alexis Thompson #3 скачать в хорошем качестве

5 Dinners for $5 Each | Healthy & Affordable Meals | Extreme Grocery Budget | Alexis Thompson #3

RECIPES: Alfredo Pasta Ingredients 1 tablespoon olive oil 3 garlic cloves 1 bag frozen cauliflower 1/2 cup cashews 3 cups vegetable broth (1 tbsp vegetable bouillon + 3 cups water) 1 lb. fettuccine or linguine noodles 1/2 bag frozen green peas Salt & pepper to taste Instructions: Sauté garlic in olive oil for a few minutes Add cashews, frozen cauliflower, and vegetable broth Cook on high for about 15 minutes Transfer to a high-speed blender until a creamy sauce forms Cook noodles according to package instructions Mix the sauce in with the noodles Add 1/2 bag of cooked green peas Add salt & pepper to taste Shepherd's Pie Ingredients: 3 potatoes 1 tablespoon olive oil 1/2 yellow onion 3 garlic cloves 3 cups cooked lentils, drained and rinsed 2 teaspoons dried rosemary 2 teaspoons dried thyme A few shakes black pepper 2 tablespoons Worcestershire sauce 3 tablespoons tomato paste 2 tablespoons all purpose flour 1 1/2 cups vegetable broth 1/2 bag green peas 1 bag frozen corn 1 cup of chopped carrots (3-4 carrots) 1 package baby bella mushrooms Worcestershire sauce: 1 cup apple cider vinegar 1/3 cup soy sauce 6 tbsp brown sugar 1 tsp dijon mustard 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper Instructions: Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot, bring to a boil and cook uncovered for about 15 minutes (or until fork tender) Drain the potatoes in a colander, transfer to a bowl, mash until creamy consistency is achieved Optionally add salt & pepper Preheat the oven to 400℉ In a large pot, warm the olive oil over medium heat, add the onion and sauté until translucent Add the garlic and cook for 3 more minutes Add the rosemary, thyme, tomato paste, black pepper, Worcestershire sauce, and lentils & stir Stir in the broth and flour Then add the mushrooms, peas, carrots, and corn Bring to a boil then reduce to a simmer and cook for 5 minutes Pour the lentil mixture into a 9x13 inch baking dish, spread it into an even layer, then spoon the mashed potatoes on top of the lentils Bake for 30 minutes Quesadilla Ingredients: 1/2 cup cashews 3 tbsp nutritional yeast 1/2 cup water 1/2 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp chili powder 1/4 tsp turmeric 1/2 tsp salt 1/4 cup mild salsa 1 15-oz can black beans, drained and rinsed 2 zucchinis 1/2 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp chili powder 1/2 tsp paprika 5 tortillas In a blender, add all of the cheese sauce ingredients and blend In a pan, add the olive oil and zucchini Cook for about 15 minutes Add the black beans and spices Cook for a few more minutes Layer the tortillas in a baking dish Add the black bean/zucchini mix into the dish Add the cashew cheese sauce on top Place one tortilla on top so there are no gaps Bake in the oven at 350℉ for 10 minutes Stuffed Shells Ingredients 1/2 cup cashews 1/2 of a 14.5 ounce block of tofu (extra firm) 1/4 cup nutritional yeast 2 tbsp fresh lemon juice 1 tsp salt Water as needed 1 box jumbo shells 2 cups marinara sauce Preheat the oven to 350℉ Add the cashews to a food processor and process until fine and crumbly Break the tofu into chunks and add it to the food processor, along with the nutritional yeast, lemon juice, salt, and water Pulse until creamy and smooth Bring a large pot of salted water to a boil Cook the shells for 5 minutes (The noodles will be partially cooked and will cook further in the oven) Drain and rinse with cold water Fill the shells with the cashew mixture Add 1 cup of marinara to a baking dish Line shells in baking dish Add remaining 1 cup of marinara and bake for 30 minutes Optionally add some mozzarella cheese on top Ingredients 1 tbsp oil 1/2 yellow onion 1/2 lb. carrots (3-4) 2 celery stalks 3 garlic cloves 2 15 oz cans chickpeas, drained and rinsed 1 cup breadcrumbs 2 tablespoons ground flaxseed 3 tablespoons nutritional yeast 2 tablespoons Worcestershire sauce 1/4 cup ketchup For the topping: 1/3 cup ketchup 1 teaspoon vegan Worcestershire sauce 3 tbsp brown sugar Instructions Preheat the oven to 375 Sauté the onion, carrots, celery and garlic in the olive oil for 5 min Add drained and rinsed chickpeas to a food processor Add the cooked veggies and all the remaining ingredients to the chickpeas Stir until well combined Press the mixture in a loaf pan Cover with foil and bake for 30 minutes In a bowl, stir together the ketchup, Worcestershire sauce, and brown sugar for the topping After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered Let it cool for at least 15 minutes