$5 Meals // Julie Pacheco

 

Spanish Rice Soup

INGREDIENTS

  • 1 tbsp olive oil

  • 1 bag frozen “seasoning blend” – onions, celery, red peppers green peppers, and parsley flakes (or just use one fresh onion and one fresh green bell pepper)

  • 1 can black beans, drained and rinsed

  • 1 can corn, drained

  • 1 bag Knorr Spanish rice

  • 1 tbsp taco seasoning

  • 6.5 cups water

  • Toppings (optional)

  • Chopped tomatoes

  • Sour cream

  • Avocado

  • Lime wedges

DIRECTIONS

  • To a large Dutch oven or pot over medium heat, add the oil. Once hot, add in the bag of onions and peppers and sauté for 4-5 minutes to cook out the moisture in the vegetables. Add in the beans, corn, rice bag, seasonings, and water. Bring the mixture to a simmer, stirring occasionally, and let simmer covered for 7-10 minutes, or until the rice is tender. Make sure you stir occasionally while simmering, so the rice doesn’t stick to the bottom of the pot. Ladle into bowls and top with toppings. Enjoy!

Ramen Noodle Stir Fry with Vegetables

INGREDIENTS

  • 1 tbsp olive oil

  • 3 packages chicken flavor ramen

  • 20 oz bag frozen stir fry vegetables

  • 1/4 cup low-sodium soy sauce

  • 4 tbsp water

DIRECTIONS

  • To a large skillet over medium heat, add the oil. Once hot, add the vegetables and cook for 7-8 minutes or until they start to turn golden brown around edges.
  • Bring a medium sized pot of water to boil. Once boiling, add in the ramen noddles. DO NOT ADD IN THE SEASONING PACKETS. Boil for 3-4 minutes, then drain the water out. Add the cooked ramen to the skillet with the vegetables and add in one of the seasoning packets, soy sauce, and water. Stir and let cook together for 3 minutes. Serve and enjoy!

  • Crescent Roll Sausage Egg Casserole

  • INGREDIENTS

    • 8 oz can refrigerated Crescent rolls

    • 1/2 lb breakfast sausage (sausage links or ground sausage will work)

    • 6 eggs

    • 1/2 tsp onion powder

    • 1/2 tsp garlic powder

    • 1/2 tsp paprika

    • 1/2 tsp pepper

    • 1/2 tsp salt

    DIRECTIONS

    • Preheat oven to 350 degrees F.
    • To a large pan over medium heat, add the sausage and cook through (if using sausage links slice the sausage after cooking).
    • Spray a 9×13 baking dish with non-stick spray. Unroll the crescent rolls and place on the bottom of the baking dish, pinching the seams of the rolls together.
    • To a medium-sized bowl, add the eggs and all of the seasonings. Whisk to break the yolks. Sprinkle the sausage over the crescents, then pour the egg over the top of the sausage. Bake for 22-28 minutes or until the egg has set in the middle. Top with your favorite toppings like chopped tomatoes, salsa, or cilantro.

    • Chicken and Rice Casserole with Broccoli

    • INGREDIENTS

      • 5 oz can chicken, drained

      • 4.3 oz box Rice a Roni

      • 10.5 oz can cream of mushroom soup

      • 10.5 oz can cream of chicken soup

      • 1 cup water

      • 12 oz bag frozen broccoli cuts

      • 1 tsp onion powder

      • 1 tsp garlic powder

      • 1 tsp paprika

      • 1/2 tsp salt

      • 1/2 tsp pepper

      DIRECTIONS

      • Preheat oven to 350 degrees F.
      • To a large bowl, add the can of chicken, box of rice, both cans of soup, water, frozen broccoli, and seasonings, and stir well.
      • Spray a 9 x 13 baking dish with nonstick spray. Pour the casserole mixture into the baking dish and cover tightly with aluminum foil. Bake for 50 to 60 minutes or until the rice is tender. Also remember this isn’t a super thick dense casserole! Enjoy.

      Creamy Tomato Bacon Pasta

    • INGREDIENTS

      • 16 oz fettuccine pasta

      • 15 oz Alfredo sauce (I used a jar or you can make your own)

      • 14.5 oz can petite diced tomatoes, drained

      • 2.5 oz bag bacon bits

      • 1 tsp Italian seasoning

      • 1/2 tsp salt

      • 1/2 tsp pepper

      DIRECTIONS

      • Fill a medium-sized pot with water and bring to a boil. Once boiling, add in the pasta and cook according to the box instructions. Drain the pasta and set to the side.
      • To a large deep sauté pan, add the Alfredo sauce, drained diced tomatoes, bacon bits, and seasonings. Bring to a simmer, stirring frequently, for 5 minutes. Stir in the cooked, drained pasta and serve.
      Spaghetti Marinara Sauce 28 oz crushed tomatoes 1 medium onion 1/2 LB pasta 3 cloves Garlic 2 tsp dried basil Olive oil 1/2 tsp sugar Sauté your onion in the olive oil until soft, add your garlic, basil, sugar, and crushed tomatoes. (Add 1/4 cup of water for a thinner sauce) Simmer for at least 20 minutes. Serve with pasta Turkey and Rice 1LB ground Turkey 1 box Spanish Rice a roni 14 oz diced tomatoes 1 tsp Taco seasoning Cook your Turkey then add the 1tsp of taco seasoning along with 3tbs of water scrape the bits off the bottom of the pan. Now add in the diced tomatoes, rice a roni follow the box instructions for water/ cooking time. Cover and cook Chicken Fajitas 1 bell pepper 1 medium onion 1 chicken breast Fajita seasoning or taco seasoning Olive oil Chop your veggies and set aside add 1tbs oil to your pan, add the chicken season on both sides, cook chicken through then set aside. Now add an additional tablespoon of oil to the pan and cook your veggies. Once veggies are cooked add your sliced chicken back in the pan to warm through. Serve on a tortilla with cheese and sour cream! Rice Casserole: 1 cup rice, cooked 1 pound turkey sausage, sliced 1 head broccoli, cut up 1 cup shredded cheddar cheese 1 cup chicken broth Olive oil Brown your sausage in a pan with a tablespoon of olive oil, once browned add a little water and scrape the bottom of the pan. Add the reminder of the ingredients, place into a casserole dish bake on 350 for 20-25 minutes 4 Can Minestrone 14 oz diced tomatoes 15 oz canned corn 15 oz can of ready minestrone soup 15 oz drained and rinsed black beans Frozen bag of mixed vegetables 1/2-2 cups of chicken broth 1tsp Italian seasoning Add all the ingredients into a large pot and simmer for 10-15 minutes. Enjoy!

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