Welcome Spring Into Your Home With These Affordable Meals!
Blog | March 23rd, 2020
Spring brings many things: new life, longer days, blossoming flowers, refreshing weather, and much more! The meals below reflect the colorful, vibrant nature of spring. We’ve had bowls of comfort to warm us up during cold weather. Now is the time for lighter meals that are perfect for the season! Enjoy!
(Prices are estimated. Many items are staples and only a partial price of those ingredients is included.)
This will make a large bowl of “healthy springtime” that will feed several. The cost will be approximately $15.00.
One 14 oz pack of mixed baby spring greens: including spinach arugula lettuce, chard, and radicchio
8-ounce package of bright red strawberries, thinly sliced
8-ounce package of blackberries
1/2 cup golden raisins
1/2 cup sliced almonds, lightly toasted
1 cup feta cheese, crumbled
3 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
A dash of salt and pepper
In a small mixing bowl, mix olive oil, balsamic vinegar, mustard, salt and pepper. Whisk vigorously until completely combined. Set aside.
In a large mixing bowl, toss mixed greens, strawberries, blackberries, and raisins together.
Toss the dressing and the salad together, alternating with toasted almonds and feta cheese. Mix thoroughly.
Pick up carrots at the store (before the Easter Bunny eats them all!) to make this healthy alternative to french fries. Serve this dish as a side to a tasty burger, or nibble on them for a light snack. Here’s a springtime side that will fit right in with any meal. Costs approximately $4.00!
2 pounds whole carrots scrubbed and peeled
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Instructions Hint: Carrots can be boiled for a few minutes before baking…for extra crispness.
Preheat oven to 425°.
Line a baking sheet with foil or parchment paper and set aside.
Slice carrots into even sized slices.
Toss with olive oil and spices.
Place on baking sheet.
Bake in preheated oven 10 minutes, then carefully stir the carrots and place back in oven, baking another 10 to 15 minutes until roasted to desired consistency.
These fajitas give you everything you LOVE about Mexican food, with an added springtime twist! Serves 4. Cost: $15.00.
1/3 cup pineapple Juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar
2 tablespoons vegetable oil
2 teaspoons cumin
1 teaspoon chili powder
2 tablespoons fresh cilantro
1½ lbs. chicken breast
1 medium red onion sliced
1 medium red bell pepper, seeded and sliced
2 cups pineapple
8 small flour tortillas
Arrange the chicken breasts in a shallow dish.
Whisk all ingredients for the marinade together in a small bowl and pour on top of the chicken.
Cover and let marinate in the refrigerator for 6 hours, or overnight.
Heat a large skillet over high heat and allow the pan to heat for several minutes.
Add 1 teaspoon of oil and place the chicken breast in the skillet, cooking on each side for 3 to 5 minutes.
Before flipping the meat over, pour in the marinade. Cook another 3-5 minutes until done.
Remove chicken and set aside to cool. Slice when slightly cooled.
Scrape the browned bits off the bottom of the pan or clean completely and return to the high heat.
Add an additional teaspoon of oil.
Place the red onion, red bell pepper, and sliced pineapple into the heated skillet and cook for about 3 minutes tossing as necessary. Don't overcook.
In a clean nonstick skillet, while the chicken and veggie mixture is cooking, heat the tortillas on each side over high heat.
Top each warmed tortilla with the chicken fajita mixture and garnish with cilantro and sliced jalapeno. Add desired toppings such as sour cream, guacamole and/or cheese.
Kale and Quinoa Chicken Bowl
Bowls of hearty goodness in wintertime are a staple. Now, the new bowl on the block has arrived in its spring attire! Rather than going out to lunch at a popular restaurant chain, stay in and serve four with this inexpensive option! Cost: $14.00-$15.00.
12-ounce Tyson fully cooked grilled chicken breast strips
1 1/4 cup fat free chicken broth or water
1 bag baby kale, arugula and/or spinach (6 ounces)
1 cup cherry or grape tomatoes, halved
1/2 cup Wish-Bone Italian dressing
1/4 cup pitted ripe olives, sliced
3/4 cup quinoa
1/4 cup crumbled feta cheese
Mix quinoa and chicken broth in a large microwave-safe bowl with cover.
Microwave on high 10 minutes.
Let stand 2 minutes, then stir. Quinoa should be tender.
Set aside to slightly cool.
Toss warm quinoa, kale, tomatoes, Italian dressing and olives in large bowl.
Now for the desserts! A bite of this cake will submerge you into a tropical, springtime experience! Depending on your willpower, it couldserve up to 12. A safer bet would be 8. The cost will run approximately $8.00. You can’t beat a dollar per serving!
One box of Lemon Supreme cake mix WITHOUT pudding.
One 3 1/2 box instant coconut cream pudding mix.
3/4 cup vegetable oil
4 large eggs
One 12 oz can Sprite or 7-Up
One 20-ounce can of crushed pineapple, undrained
1 cup sugar
3 tablespoons cornstarch
1/4 cup butter
16-ounce bag frozen coconut, thawed
Combine first three ingredients, mixing well with mixer.
Add eggs, then Sprite, mixing well after each.
Pour into a greased and floured 9 x 13-inch cake pan.
Bake at 350° for 35-45 minutes or until tests done with a toothpick.
Cool before frosting.
Combine first three ingredients in medium pot.
Bring to boil.
Reduce heat and continue cooking for one minute, stirring constantly and scraping bottom of pot to prevent scorching.
Stir in butter and coconut.
Let cool to room temperature before frosting cake.
French Coconut Pie
A family favorite any time…especially at Easter or any spring get-together! You’ll get six hearty servings for $6.00-$7.00!
1 cup flaked/grated coconut
1/2 cup milk
1/4 cup butter
1 cup sugar
1 teaspoon vanilla
One deep dish unbaked pie crust
In a mixing bowl, pour milk over coconut and let stand for 10 minutes.
Cream sugar and butter with mixer.
Add eggs, coconut, and vanilla, mixing well. Pour into crust and bake at 350°F for 30 minutes or until set.
Cool before serving.
Olive Oil and Orange Muffins
Make ahead for a perfect, grab and go breakfast that tasteslike sunshine! Makes 18 muffins. Cost: Approximately $8.00.
1 1/3 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs, room temperature
3/4 cup extra-virgin olive oil
3/4 cup milk
3 tablespoons orange juice
1 tablespoon orange zest
1 teaspoon orange blossom water
1 small orange, thinly sliced and quartered, for garnish. (Slivered almonds give a great, crunchy garnish as well!)
Preheat the oven to 350°F.
Line or grease 18 muffin tin and set aside.
In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
In a separate bowl, lightly beat the eggs.
Add olive oil, milk, juice, zest, and orange blossom water; whisk to combine.
Pour the wet ingredients into the dry and mix until combined. Be careful not over-mix.
Divide batter into prepared muffin tins, filling each cup about 3/4 full.
Top with orange slices and slivered almonds, if desired.
Bake for 20-25 minutes until slightly golden, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool slightly on a cooling rack before serving.
The Tomato Sandwich…a true classic!
This springtime delicacy is filled with memories of simpler times and a taste you’ll crave for a lifetime.
Ingredients for each sandwich:
2 slices of super soft loaf bread (preferably white)