Markus Seiler - FEED 4 FOR UNDER $10

3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Price: $2.12 per serving

Ingredients

1 tablespoon canola oil

3/4 cup chopped onion

1 medium garlic clove, minced

1 pound boneless pork shoulder, cut into 1/2-inch pieces

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

1/4 teaspoon ground red pepper

1 1/2 cups fat-free, lower-sodium chicken broth

1 (15-ounce) can stewed tomatoes, undrained

4 cups cubed peeled butternut squash (about 1 1/2 pounds)

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes, stirring frequently. Add pork; cook 5 minutes, browning on all sides. Stir in chili powder, cumin, salt, and red pepper; cook 30 seconds, stirring constantly. Stir in broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until pork is almost tender, stirring occasionally. Stir in butternut squash; simmer 30 minutes or until pork and squash are tender.

Price: $2.45 per serving

Ingredients

3 (4-ounce) links sweet turkey Italian sausage, casings removed

1 tablespoon olive oil

1 cup finely chopped onion

4 garlic cloves, minced

1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)

2 1/3 cups water, divided

1 cup whole milk

3/4 cup instant polenta

1 ounce fresh pecorino Romano cheese, grated

1/8 teaspoon freshly ground black pepper

1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

1. Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.

2. Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.

Price: $2.31 per serving

Ingredients

2 cups boiling water

1/4 cup dried porcini mushrooms (about 1/4 ounce)

2 tablespoons olive oil, divided

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 teaspoon sweet paprika

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3/4 cup chopped onion

8 ounces cremini mushrooms, sliced

3/4 cup uncooked brown basmati rice

2 cups frozen green peas, thawed

1 tablespoon chopped fresh thyme

Preparation

1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken mixture to pan; sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.

3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; sauté 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.

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