The total I spent on these four entrees was $41.24, and I would estimate that I am going to get around 25 meals out of them. (I ran out of individual tupperware, so some of the soups are in bigger containers. I am guessing on how many portions they will give me.) Also, you could probably do it cheaper, but I bought some of the items organic, when it wasn't too unreasonable.
Recipe 1: Krista's Egg Bake
This one is super simple and delicious! I usually make it Christmas morning for my family, but decided it doesn't need to be a special occasion dish.
Shredded hash browns
Package of sausage (you can also use bacon)
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1. Preheat oven to 375.
2. Brown sausage as directed on package. While that's cooking, spread a layer of hash brown potatoes on the bottom of a 9x12 pan.
3. In a separate bowl, beat together eggs, milk, sour cream, and salt and pepper. Pour this mixture over the hash browns.
4. When the sausage is done, slice it and spread it out on top of the eggs. Then sprinkle as much cheese as you like over the top.
5. Bake for approximately 1 hour (check at 45 minutes).
Recipe 2: Shelley's Chicken & White Bean Chili
For the next two recipes, I buy a whole, pre-cooked chicken from the deli department of Ralph's. This runs me about $6.99, but the convenience is worth it, and you can get a lot of chicken if you really tear it apart. :) I pulled all the meat off and then split the chicken between the two recipes. If you would rather, each recipe can also use two chicken breasts, which is how I wrote them below.
2 large chicken breasts
2-3 tbsp. olive oil
1 medium white onion
3-5 cloves of garlic
2 cans chicken broth
1 can diced green chiles
1 packet chili seasoning
1 can pinto beans
1 can great northern beans (or white beans if you can't find them)
1. Cut chicken into cubes (or shred if you are using pre-cooked chicken like I did)
2. In a stock pot, heat olive oil. Add garlic and diced onion. Saute until your whole kitchen smells delicious. Then add the chicken.
3. When chicken is fully-cooked, add green chiles, seasoning, and chicken broth. Bring to a boil and cook on low for 30 minutes, covered.
4. Strain and rinse beans. Add beans to soup and cook 15-30 minutes on low.