Welcome to our collection of penny pincher recipe cards! We understand the daily struggle of trying to save money while still enjoying delicious meals. That’s why we’ve compiled a list of easy-to-make recipes that won’t break the bank. These recipes are perfect for those on a tight budget or anyone looking to save a few extra dollars. Follow along as we guide you through each recipe step-by-step.
- Beef and Vegetable Stir-Fry
- Creamy Tomato Soup
- One-Pot Spaghetti
- Cheesy Broccoli and Rice Casserole
- Slow Cooker Chili
Beef and Vegetable Stir-Fry
- 1 lb beef, thinly sliced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups mixed vegetables (such as carrots, broccoli, bell peppers)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Heat oil in a large skillet over medium-high heat. Add beef and cook until browned, about 5 minutes. Remove beef and set aside.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Add mixed vegetables and cook until tender, about 5 minutes.
- In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and water. Pour into the skillet and stir until the sauce thickens, about 2 minutes.
- Return beef to the skillet and stir until heated through, about 2 minutes.
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- Q: Can I use a different type of meat in this recipe?
- A: Yes, you can substitute the beef with chicken or tofu.
- Q: Can I use frozen vegetables instead of fresh?
- A: Yes, frozen vegetables will work just as well in this recipe.
- Q: How long will this stir-fry last in the fridge?
- A: This stir-fry will last up to 4 days in the fridge.
- Q: Can I double this recipe?
- A: Yes, you can double this recipe to feed a larger crowd.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can make this recipe ahead of time and reheat when ready to serve.
- Q: Can I add more vegetables to this recipe?
- A: Yes, you can add any vegetables you like to this stir-fry.
- Q: Is this recipe gluten-free?
- A: No, this recipe contains soy sauce which is not gluten-free. You can substitute with a gluten-free soy sauce if needed.
- Q: Can I use a wok instead of a skillet?
- A: Yes, you can use a wok instead of a skillet for this recipe.
- Q: Do I need to marinate the beef?
- A: No, you do not need to marinate the beef for this recipe.
If you’re looking to save even more money, consider purchasing meat in bulk and freezing for later use. You can also buy vegetables in season when they’re at their lowest price and freeze for later use. Don’t be afraid to experiment with different vegetables and meats to make this recipe your own. Serve over rice or noodles for a complete meal.
If you’re short on time, prep the vegetables ahead of time and store in the fridge until ready to use. You can also make a large batch of the stir-fry sauce and store in the fridge for future use. This recipe is perfect for meal prepping and can be easily reheated throughout the week.
For a healthier option, use low-sodium soy sauce and brown rice instead of white rice. You can also add more vegetables and less meat to make this recipe more plant-based. Don’t be afraid to get creative and customize this recipe to fit your dietary needs.