Under $10: Meals for 4 with shrimp, tuna or chicken

Cooking on a budget doesn’t mean lackluster meals. Dietitian Frances Largeman-Roth is sharing three hearty recipes from Cooking Light magazine that can be made for less than $10.

Roasted lemon-garlic chicken with potatoes
Servings:

Serves 4

Ingredients

    • 2 lemons
    • 1 tsp kosher salt, divided
    • 1 tsp black pepper
    • 4 garlic cloves, minced and divided
    • 1 3 1/2-pound whole chicken
    • 6 garlic cloves, crushed
    • 1 1/2 pounds red potatoes, quartered
    • 2 tablespoons butter, softened
    • 1 tablespoons fresh thyme leaves, minced

Preparation

Baking Directions:

Pasta with shrimp and tomato-caper sauce
Servings:

Serves 4

Ingredients

    • 8 ounces uncooked linguine
    • 2 1/2 tsps olive oil, divided
    • 12 ounces medium shrimp, peeled and deveined
    • 1 cup chopped zucchini
    • 1/2 cup chopped onion
    • 3 garlic cloves, minced
    • 1/4 tsp kosher salt
    • 1/4 tsp crushed red pepper
    • 1 28-ounce can whole plum tomatoes, rinsed and drained
    • 1/4 cup fat-free, lower-sodium chicken broth
    • 1 tbsp capers, drained and chopped
    • 1/4 cup small fresh basil leaves

Preparation

Baking Directions:

Tuna melts with avocado
Servings:

Serves 4

Ingredients

    • 2 1/2 tbsps olive oil
    • 2 tbsps thinly sliced shallots
    • 1 tbsp Dijon mustard
    • 1/4 tsp black pepper
    • 1/8 tsp salt
    • 1 6-ounce can solid white tuna in water, drained and flaked
    • 1 1/2 tbsps fresh lemon juice
    • 1 avocado
    • 1 cup cherry tomatoes, quartered
    • 1/3 cup shredded Swiss cheese
    • 2 6-ounce pieces French bread, halved lengthwise and toasted

Preparation

Baking Directions:

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