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A Weeks Worth of Lunches for Under 50 Bucks

Chef Kay Carreon from Extended Stay America shows us some easy recipes to make for under $50.

Away From Home Cooking

Sunny Anderson’s Philly Cheesesteak Rice Bowl

 

-          ½ pound stir-fry beef strips

-          1 tablespoon seasoning salt

-          black pepper

-          garlic powder and onion powder (optional)

-          2 tablespoons olive oil

-          ½ cup sliced Vidalia or sweet onion

-          ½ green bell pepper, seeded and chopped

-          1 teaspoon all-purpose flour

-          1 cup heavy cream

-          ½ cup shredded Cheddar-Jack cheese blend

-          1 teaspoon hot sauce

-          1 packet microwavable rice

-          1 Roma or plum tomato, seeded and chopped

 

  1. Season beef with salt, pepper, garlic powder and onion powder, as desired. Stand at room temperature 1 hour. Heat oil in saucepan over medium-high heat. When it begins to swirl, add beef, giving space so it sears instead of steams. Cook beef on one side until golden, about 8 minutes. Flip and cook on other side until cooked through, about 6 minutes more. Remove beef to plate; loosely cover with aluminum foil. Do not clean out the saucepan.
  2. In the same saucepan, add onions, bell pepper and pinch of salt. Cook, over medium-high heat, until tender and slightly golden on edges, about 8 minutes. Remove with slotted spoon or tongs to plate with beef. Do not clean out the saucepan.
  3. In the same saucepan over medium heat, add flour; cook stirring constantly, 1 minute. Add cream; cook until thickened. Add cheese and hot sauce; stirring constantly. Keep warm on low.
  4. Prepare rice according to the package directions. Divide rice into 2 bowls; top evenly with beef, peppers and onions, and drizzle of cheese sauce. Top with chopped tomatoes to serve.

Makes 2 servings

 

Chorizo Sausage Gumbo

-          2/3 cup uncooked rice

-          1 teaspoon vegetable oil

-          4 links chorizo sausage (about 12 ounces)

-          2 green onions, chopped

-          ½ cup chopped celery (about 2 stalks)

-          ½ cup chopped green bell pepper

-          1 teaspoon chili powder

-          salt and black pepper, to taste

-          1 can (about 14 ounces) diced tomatoes, undrained

 

  1. Prepare rice according to package directions. Set aside.
  2. Heat oil in skillet over medium-high heat. Cook sausage until well browned, draining off any excess fat.
  3. Stir in green onions, celery and bell pepper; cook until vegetables are tender-crisp. Add chili powder, salt, black pepper and tomatoes. Reduce heat; cover. Simmer for 20 minutes.
  4. Stir in cooked rice; heat 10 minutes.

 

Makes 4 servings

 

Beef Teriyaki Stir-Fry

 

-          1 cup uncooked rice

-          1 boneless beef top sirloin steak (about 1 pound)

-          ½ cup teriyaki sauce, divided

-          2 tablespoons vegetable oil, divided

-          1 medium onion, halved and sliced

-          2 cups frozen green beans, thawed

 

  1. cook rice according to package directions. Keep warm.
  2. Cut beef lengthwise in half, then crosswise into 1/8-inch slices. Combine beef and ¼ cup teriyaki sauce in medium bowl; set aside.
  3. Heat 1½ teaspoons oil in skillet over medium-high heat. Add onion; stir-fry 3 to 4 minutes or until crisp-tender and heated through. Drain excess liquid. Add beans to onion in bowl.
  4. Heat remaining 1 tablespoon oil in skillet. Drain beef, discarding marinade. Stir-fry half of beef 2 minutes or until barely pink in center. Add to vegetables. Repeat with remaining beef. Return beef mixture to skillet. Stir in remaining ¼ cup teriyaki sauce; cook and stir 1 minute or until heated through. Serve with rice.

 

Makes 4 servings

 

Sunny Anderson’s Easy Curry Chicken Salad Pita

 

-          ¼ cup mayonnaise

-          ¼ cup plain Greek yogurt

-          1 teaspoon mild yellow curry powder

-          ½ teaspoon Hungarian or hot paprika

-          Kosher salt and black pepper

-          2 cups chopped rotisserie chicken breast

-          ¼ cup thinly sliced celery

-          ¼ cup chopped walnuts

-          6 strawberries, hulled and thinly sliced

-          2 pitas, each cut in half to make 2 pockets

-          1 cup loosely packed mixed lettuce

  1. Combine mayonnaise, yogurt, curry powder and paprika in large bowl or saucepan. Season with salt and pepper, to taste.
  2. Fold Chicken, celery and walnuts into dressing. Refrigerate 20 minutes.
  3. Line strawberries in two large layers inside pita pocket. Pack lettuce into each of the 4 pockets over the strawberries. Scoop chicken salad on top to serve.

 

Makes 2 servings