"Save A Bundle" On Dinners

Everybody knows rice and beans can be a cheap dinner. So can canned soup, scrambled eggs, and spaghetti with marinara sauce.

But who wants to eat like that, day in and day out? You want variety, you want flavor, you want healthy food that won't bust your budget.

And, in The Early Show series "Save a Bundle" Wednesday, Epicurious.com Editor in Chief Tanya Steel presented four meals that would run you less than three dollars per person, and explained how each is possible on a shoestring.

And, if you're willing to spend a little more for convenience, you could try the dinner Steel showed that involves no cooking at all and costs less than $4.25 a serving. If you believe time is money, it may be the meal for you!

MEAL 1: Frittata with Bacon, Fresh Ricotta and Greens; Citrus Salad

PER PERSON COST: $2.91

In general, you want to be on the lookout for inexpensive proteins like eggs and beans. We already established that eggs are an inexpensive dinner option, so get creative with your preparation! Frittatas are quick and easy to make, and you can basically add any ingredients you love to the eggs.

MEAL 2: Orecchiette with Broccoli Rabe and Fried Chickpeas; Lemon Granita

PER PERSON COST: $2.81

Beans and pasta are both cheap pantry staples. Combining the two is common in Italy, but many Americans don't consider doing this. This one-dish meal has your carbs, protein and vegetables all in one bowl which makes it very filling.
Of course eating vegetarian is always going to save you money!

MEAL 3: Garlic-Roasted Pork Shoulder; Roasted Carrots; Cornbread

PER PERSON COST: $2.65

Don't worry, you can eat meat on a budget too, you just need to look for less expensive cuts. Pork Shoulder is around $1.69 per pound - now that's cheap! Pork shoulders are pretty big - around seven pounds - so they'll serve eight people, or provide a family of four with plenty of leftovers.
Many people struggle to eat healthy on a budget - roasted carrots are about as healthy as you can get. Almost any vegetable is delicious if tossed with olive oil, salt and pepper and roasted in the oven. Look for seasonal vegetables to really cut down on costs.
Finally, you gotta love cornbread mix - .89 a pop!

MEAL 4: Moroccan Chickpea Soup; Dinner Rolls

PER PERSON COST: $3.00

This dish calls for dried lentils and chickpeas, which are even less expensive than canned.
Using generic or store-brand canned tomatoes and chicken broth also bring the cost down. Tanya is a big fan of many store-bought items ... Why buy name brand if your family can't tell the difference?
When looking to "spice up" your budget dinner, look to other cultures for flavorful alternatives. This soup calls for tumeric ... Invest in a handful of unusual spices and you'll find a million ways to use them ... Add flavor to roast chicken or pork chops for pennies!

MEAL 5: Rotisserie Chicken; Salad; Angel Food Cake with Blueberries

PER PERSON COST: $4.24

Want to eat on a budget AND don't want to cook? If you're willing to fork over a bit more money you can have your cake and eat it to, so to speak! Time is money after all. Often, it's actually cheaper to buy a rotisserie chicken from the grocery store than to buy a fresh chicken and roast it yourself.
Buying the ingredients for a salad only to have the leftovers rot away in the crisper is not inexpensive ... If you have a small family, you might be better off just grabbing the lettuce or vegetables you need from the salad bar.
It's certainly easier to buy an angel food cake than to bake one; top off with blueberries and you have a complete, satisfying dinner.

FOR RECIPES FOR ALL THOSE MEALS, GO TO PAGE 2.

RECIPES

RECIPE 1: Frittata with Bacon, Fresh Ricotta, and Greens with a side Citrus Salad

Yield: Makes 6 servings

INGREDIENTS:
• 12 ounces bacon, cut into 1/2- to 3/4-inch pieces
• 1 cup sliced shallots
• 12 cups (packed; 12 ounces) assorted coarsely chopped such kale
• 12 large eggs
• 1/2 teaspoon kosher salt
• 1 cup freshly grated Parmesan cheese, divided
• 12 ounces generic ricotta cheese

PREPARATION:
Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of kale and toss until beginning to wilt, about 1 minute. Add remaining kale and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.

Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve alongside segments of grapefruit and orange.

RECIPE 2: Garlic-Roasted Pork Shoulder

Yield: Makes 8 servings
Active Time: 30 min
Total Time: 1 day

INGREDIENTS:
• 1 head garlic, cloves peeled
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 1/2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lemon juice
• 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin

PREPARATION:
Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.

Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.

Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.

Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.

Meanwhile, preheat oven to 350°F with rack in middle.

Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.

Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.

Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin. Garnish with leftover lemon wedges.

RECIPE 3: Roasted Carrots

Yield: Makes 8 servings

INGREDIENTS:
• 3 pounds small carrots (including greens; carrots about 5 inches long), tops trimmed to 1 inch and carrots peeled
• 2 tablespoons olive oil

PREPARATION:
Preheat oven to 500°F with rack in lower third.

Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.

For more recipes, go to Page 3.

RECIPE 4: Cornbread

Make as directed on box.

RECIPE 5: Moroccan Chickpea Soup

Yield: Makes 6 (main course) servings

INGREDIENTS:
• 1 1/2 cups dried or canned chickpeas
• 8 cups water
• 1 (35-oz) can whole tomatoes, drained
• 1 large onion, finely chopped
• 1 small celery rib (including leaves), finely chopped
• 3 tablespoons unsalted butter
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 2/3 cup chopped fresh cilantro
• 4 cups vegetable broth or chicken broth
• 1 cup lentils
• 2 oz dried capellini, broken into 1-inch pieces, or fine egg noodles (3/4 cup)
• 1/2 cup chopped fresh parsley

PREPARATION:
If using dried chickpeas, soak chickpeas in water to cover by 2 inches 8 to 12 hours.

Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).

Coarsely purée tomatoes in a food processor.

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.

Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.

Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

RECIPE 6: Easy Dressing for Lettuce (goes with store-bought meal)

INGREDIENTS:
• 1 1/2 tablespoons lemon juice
• 2 teaspoons white-wine vinegar
• 1/3 cup extra-virgin olive oil

PREPARATION:
In a large bowl whisk together lemon juice, vinegar, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add romaine and toss to combine well.

RECIPE 7: Blueberry Compote (to accompany angel food cake)

INGREDIENTS:
1/2 cup water
1/2 cup sugar
2 (3 inch) strips fresh lemon zest
2 cups blueberries (10 oz)
1 1/2 tablespoons fresh lemon juice

PREPARATION:
Boil water, sugar and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.

RECIPE 8: Orrichette with Broccoli Rabe

Yield: Makes 6 servings

INGREDIENTS:

1 pound orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons (1/4 stick) butter
6 tablespoons olive oil
4 garlic cloves, minced
2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
1/3 cup thinly sliced fresh sage
1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
2/3 cup chicken broth
1 cup (packed) grated Parmesan cheese (about 3 ounces)

PREPARATION:
Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.

Add broccoli rabe, chicken broth, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve

RECIPE 9: Lively Lemon Granita from "Real Food for Healthy Kids" by Tanya Wenman Steel

Yield: Makes 6 servings
Active time: 10 minutes
Freezing: About 4 hours

INGREDIENTS:
• 4 large lemons
• 1 1/3 cups filtered water
• Half cup sugar
• 1/3 cup honey

PREPARATION:
Finely grate the zest from 1 lemon or remove the peel in larges trips with a vegetable peeler (avoiding any bitter white pith) and place in a small saucepan. Add the water and sugar and cook over moderate heat until the sugar is dissolved, 2 to 3 minutes. Remove from the heat, stir in the honey, and let cool to room temperature.

Trim a little off both ends of the remaining 3 lemons (so they will stand upright on either end). Halve the lemons and squeeze out the juice, with a citrus juicer or reamer, keeping the halves intact. Place the hollowed-out lemon cups in a shallow container large enough to hold them and freeze until ready to use.

Stir half cup lemon juice into the cooled syrup. (Cover and chill any additional juice for another use.) Pour the lemon-syrup mixture through a fine-mesh strainer into a 1-quart (8- or 9-inch square) metal baking dish and then place flat in the freezer. After 30 minutes, scrape the frozen lemon misture off the sides of the pan and into the center; repeat every 30 minutes until you have an icy, slushy mixture.

Arrange the frozen lemon halves on each of six small plates. Spoon some of the granite onto each and serve immediately.