Heavy Meals That Are Light on Your Pockets (Two Great Recipes Included!)
Blog | June 7th, 2012
Nothing is more pleasurable than cooking a complete meal for the family and enjoying the meal together. It can be the single activity that holds a family unit together.
Cooking takes time, effort and money, but it is a gesture that is invaluable. Many people don’t want to take the time and effort, and end up eating out more than they should. By getting in the mindset that eating out is reserved for special occasions, and sacrificing some time and effort, you can save tons of money! You’ll also get to enjoy regular family meals, which is priceless. You can also bond over the act of cooking in itself!
By cooking at home, you can spend less than $5 per meal per person. You can create meals that will be sure to please your family’s personal preferences, too! Looking for some ideas to get started on full meals that you and your family will love? Check out these two unique, heavy and inexpensive recipes!
Apricot Glazed Pork Chops with Lime Cilantro Couscous
2 bone-in pork loin chops (each 8 to 10 oz. and 1⁄2-in. thick), fat trimmed
1/2 Tbl. peeled and finely chopped fresh ginger
1 Tbl. olive oil 1/4 cup apricot marmalade or jam Kosher salt and cracked black pepper 1/2 cup couscous 1 Tbl. chopped fresh cilantro 1/2 tsp. grated lime zest 1 Tbl. fresh lime juice
1. Pre-heat your stove to “Broil” and set the tray four to six inches from heat.
2. On a skillet, warm olive oil over medium heat. Add ginger, cook until golden brown and add jam.
3. Line baking plate with metal aluminum foil. Place pork seasoned with pepper and salt and sweep sides with apricot glaze
4. Broil pork for about eight to 10 minutes
5. While broiling the pork chops, prepare couscous by following directions on the box. After removing couscous from heat, stir in cilantro, lime juice and zest
6. Remove pork chops carefully from the stove and sweep sides again with jam. Rest pork for five minutes before serving with couscous
Tomato Basil Eggplant Parmesan
14 1⁄2 oz. tomato-basil bisque (about 1 can)
1⁄2 large eggplant, sliced 1⁄4 cup grated Parmesan cheese