Four fabulous, budget-friendly, and easy meals

Times are tough for many of us. Although the economy is improving, many of us still feel the pinch of higher gas prices, higher grocery bills, and lower wages. Many even will be feeling even more of pinch when government instated furloughs occur for many of the men and women in our armed forces. Yet, just because we may not be able to get that filet mignon or lobster on a regular basis these days (yeah, not that I ever could do that), we can still have amazing, delicious, and delectable meals. Eat like a king; pay like a pauper! Here are some of my favorite meals that are full of flavor, easy to make, and easy on the wallet! Now, just stock up on some inexpensive wine and you're set to ride out the tough times in style! Enjoy!

Pasta Primavera with Chicken Tender Skewers
This meal makes ton of leftovers, so even if there's only one or two of you at home, make the full amount. The leftovers are perfect for lunch throughout the week!

Pasta Primavera
1 lb. box whole wheat or multi-grain rotini or penne pasta (I like Barilla best)
1 bag frozen mixed veggies (I like the a blend that includes edamame for protein)
1/2 cup diced red bell pepper
1/2 cup diced green onion
1/4 cup diced iItalian parsley
1 tablespoon dry Italian Seasoning
grated parmesan cheese (served on the side)
1/2 cup Citrus Dressing (recipe is below) or favorite Italian dressing

Chicken Skewers
2 pounds boneless, skinless chicken tenders (or breasts)
8 to 10 wooden skewers
1/2 cup Citrus Dressing or favorite Italian dressing

Citrus Dressing
1 lime or lemon
1 tablespoon honey Dijon mustard
1 tablespoon dry Italian Seasoning
1/2 teaspoon red pepper flakes (optional)
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
1/2 cup extra virgin olive oil

1. Prepare the citrus dressing by squeezing the juice of 1 lemon or lime into a bowl and whisking together the remaining ingredients. Slowly add the olive oil while whisking to incorporate. Set aside.
2. Rinse the chicken breasts and pat dry. In order to prevent the skewers from burning, lay them in water for about an hour before using. If using whole chicken breasts, then slice the breast into even strips, about 1 inch in width.
3. Take half of the dressing and pour over the chicken in a Ziploc bag or bowl. Seal and shake to ensure that the chicken is evenly coated. Set in the fridge and marinate for an hour or until ready to grill.
4. Boil the pasta and cook in lightly salted water (1 teaspoon salt) according to the package directions. It should take about 10 minutes for al dente. About halfway through the cooking time, add the package of frozen veggies to the boiling water. When pasta is done, drain in a colander and transfer the pasta and veggie combo to a serving bowl.
5. Add the remaining ingredients (bell pepper, onion, and seasonings) and toss together. Toss with the remaining dressing. Set aside.
6. Take one wooden skewer and work it length-wise through a chicken tender. Repeat with the rest of the chicken. Place on a grill or grill pan over medium-high heat. Grill, for five minutes, flip chicken over, and grill until done. Serve with pasta and parmesan cheese!

Slow-Cooked Beef Short Ribs in Guinness
Nothing is better at creating great in-expensive meals as a slow-cooker. Slowly braising inexpensive cuts of meat (which are generally tougher cuts), turns them into succulent and juicy masterpieces as they soak up all of that awesome flavor from the liquid. In this case, it's Guinness beer and beef short ribs. And, the aromas are amazing when you walk in the door after a long day at work, and knowing that dinner is already done. Serve with a simple green salad and mashed potatoes and dinner is served.

2 to 3 lbs. bone-in (less expensive) or boneless beef short ribs (allow two ribs per person)
1 tablespoon extra-virgin olive oil
1 cup rough-chopped carrots, or baby carrots
1 onion sliced
1 chili pepper (Anaheim or Poblano) rough chopped
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon Herbs de Provence
1 bottle Guinness or other stout/dark beer
1 cup beef broth
3 to 4 sprigs fresh thyme
2 cloves garlic

1. Heat olive oil in a heavy skillet. Sear the ribs in the oil until brown on both sides. Add to the slow cooker. In the same pan, sauté the carrots, onion, and chili pepper for about 5 minutes to gather up some of the yummy beef bits left in the pan.
2. Transfer vegetables to the slow cooker. Add the remaining ingredients (beer and herbs). Cover and slow-cook for 8 to 10 hours.
3. Serve with mashed potatoes, a green salad, and the rest of the Guinness 4-pack!

Citrus-Herb Roasted Chicken
Chicken can be very expensive, but buying a whole chicken and either roasting it whole or cutting it up in pieces can be very, very, very cheap. So the next time you see a whole chicken on sale, and sometimes it can be as low as $.34 per pound, pick one up and try this very simple roasting recipe (http://www.examiner.com/article/dinner-tonight-crisp-succulent-and-tender-roasted-chicken). This is great to make on a Sunday afternoon, and then use the leftovers throughout the week. Sauté roasted chicken with some peppers and onions, add spaghetti sauce, and you have instant chicken cacciatore over noodles! Or, add taco seasoning and onion, and cheese to the roasted chicken and roll up in corn tortillas; add to a pan; pour over enchilada sauce and bake. Now, you have instant chicken enchiladas! The sky is the limit with this one!

Tilapia en Papillote
I love fish! But, depending on what is in season and what isn't, it can be a bit expensive. Tilapia and Swai fillets are quickly becoming popular offerings at grocery stores everywhere, and they are generally available for only a dollar or two per fillet. As flaky white fish, very mild in flavor, they take on the flavors of whatever you cook with it. White wine, fresh herbs and a grill take these little fillets to the next level. En Papillote simply means in paper, but here, I'm using aluminum foil so they can cook on the grill (and it's easier to make the little packages)! Pair it with some wild rice and steamed green beans, and you have an easy, inexpensive, and elegant meal to serve to your family, or unexpected dinner guests!

4 Tilapia (or other light white fish) fillets
1 lemon, sliced
1 tablespoon extra-virgin olive oil
1/4 cup dry white wine
1 tablespoon fresh tarragon, chopped
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
1/4 teaspoon Herbs de Provence
4 pats of unsalted butter
4 sheets, about 8" x 8", aluminum foil

1. Rinse and pat dry the fillets.
2. Season both sides of the fish with the salt and pepper.
3. Place the four sheets of aluminum foil on the counter. Roll the sides of the foil to create a little package. The purpose here is to just create sides so that the liquid doesn't come out while you are putting the packages together.
4. Place a fillet in each aluminum package. Set up your assembly line. Drizzle with olive oil (about 1/4 teaspoon each fillet).
5. Add a splash of wine to each fillet (and pour a glass for yourself). Sprinkle with tarragon and Herbs de Provence.
6. Lay two slices of lemon on top of each fillet. Top each fillet with a pat of butter.
7. Bring the sides of the foil together and pinch together to seal. The fish will steam in the juices , so you want to get a good seal over it.
8. Place over medium heat on a grill, or in a 350 degree oven. Grill for about 10 minutes and check for doneness. You do not want to overcook the fish! It should be opaque and flaky. Thicker fillets may take a few minutes longer.
9. Serve the fish while still in the packages. Clean-up is snap as you just throw the foil packages away! Enjoy!