Passionate Penny Pincher Recipes

Welcome to our collection of delicious and budget-friendly recipes! We know how important it is to save money, but we also believe that eating well shouldn’t break the bank. That’s why we’ve compiled some of our favorite recipes that are both tasty and affordable. Whether you’re cooking for one or feeding a family, we’ve got you covered. So grab your apron and let’s get cooking!

• Breakfast
• Lunch
• Dinner
• Dessert

Breakfast

Easy Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions:

1. In a jar or container, mix together the oats, milk, yogurt, honey, and vanilla extract.
2. Cover and refrigerate overnight.
3. In the morning, top with your favorite fruits, nuts, or seeds.

Recipes FAQ:

• Q: Can I use regular milk instead of almond milk?

A: Yes, any type of milk will work in this recipe.

• Q: Can I make this recipe ahead of time?

A: Yes, these oats can be made up to 3 days in advance.

• Q: Can I use steel cut oats instead of rolled oats?

A: No, steel cut oats require a longer cooking time and won’t work well in this recipe.

Recipes tips:

If you prefer your oats warm, simply microwave them for 30 seconds or heat them up on the stove. You can also add a pinch of cinnamon or nutmeg for extra flavor.

For a vegan version, use non-dairy milk and yogurt and substitute the honey with maple syrup or agave nectar.

Try experimenting with different toppings, such as sliced bananas, chopped nuts, or shredded coconut.

Lunch

Mason Jar Salad

Ingredients:

• 2 cups mixed greens
• 1/2 cup cherry tomatoes
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, sliced
• 1/4 cup feta cheese
• 2 tablespoons balsamic vinaigrette

Instructions:

1. Add the dressing to the bottom of a mason jar.
2. Layer the vegetables in the jar, starting with the cherry tomatoes and ending with the mixed greens.
3. Seal the jar and refrigerate until ready to eat.
4. When ready to eat, shake the jar to distribute the dressing and enjoy!

Recipes FAQ:

• Q: Can I use a different type of dressing?

A: Yes, any type of dressing will work in this recipe.

• Q: Can I add protein to the salad?

A: Yes, you can add grilled chicken, shrimp, or tofu for extra protein.

• Q: Can I make this recipe ahead of time?

A: Yes, these salads can be made up to 1 day in advance.

Recipes tips:

If you’re using ingredients that tend to get soggy, like cucumbers or tomatoes, place them towards the top of the jar to keep them fresh.

For a heartier salad, add cooked quinoa or brown rice to the bottom of the jar before adding the dressing.

Experiment with different combinations of vegetables and toppings to keep things interesting.

Dinner

One Pan Chicken and Veggies

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F.
2. Place the chicken breasts in the center of a baking sheet.
3. Around the chicken, arrange the broccoli, bell pepper, and onion.
4. Drizzle the vegetables and chicken with olive oil and sprinkle with garlic powder, oregano, salt, and black pepper.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Recipes FAQ:

• Q: Can I use different vegetables?

A: Yes, you can use any vegetables you like. Just make sure they’re cut into similarly sized pieces.

• Q: Can I use bone-in chicken?

A: Yes, bone-in chicken will work in this recipe, but you may need to adjust the cooking time.

• Q: Can I make this recipe ahead of time?

A: This recipe is best served fresh, but you can prep the vegetables and chicken ahead of time and store them separately in the fridge until ready to bake.

Recipes tips:

For extra flavor, marinate the chicken in your favorite marinade for at least 30 minutes before baking.

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