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Video: Pasta and shrimp: Feed family of 4 on $10 or less

  1. Closed captioning of: Pasta and shrimp: Feed family of 4 on $10 or less

    >>> thyme, get the leaves off the thyme properly.

    >> we're very busy over here. how does this sound to you? feed a family of four for less than $10.

    >> and delicious recipes from "cooking light" magazine and a contributor and registered dietitian and mommy to be this summer. good morning. good to see you.

    >> good morning. good to see you guys.

    >> love this.

    >> the idea here is under $10, we're going to use shrimp, tuna, chicken all separately, right?

    >> absolutely. you can have a beautiful meal. you don't have to skimp on the protein or leave the protein out. the trick is to use the proteins judiciously. so then you're combining it with cheaper things like pasta and potatoes and bread to stretch the meal.

    >> already cooking, willie, if you could drain that. and we've got our beautiful shrimp here. shrimp really only took a total of four minutes --

    >> on each side?

    >> two minutes on each side. you want a nice sere on this. take them out of the pan.

    >> cooking them on the commercial break.

    >> they're beautiful. let me dump this out.

    >> what kind of shrimp is this?

    >> this is medium. and we're using frozen shrimp to cut down the cost.

    >> frozen okay?

    >> frozen, it's still a great quality.

    >> nice.

    >> great flavor. and we're wiping out the pan. and adding in our onion --

    >> and these are the key ingredients to keep --

    >> exactly. and this is coming into season. the zucchini. we've got a cup of zucchini there. crushed red pepper and three cloves of garlic we're adding in and capers. capers are going to add a really nice brine --

    >> i now keep capers in my refrigerator. and they stay for a while.

    >> good with bagels, too.

    >> those are canned tomatoes ?

    >> yeah, 20-ounce can of tomatoes. and this is the result here. let's get rid of this ugly piece right here. this is looking great. and willie, if you can pass down the pasta, we'll toss it. and this is 8 ounces of cooked pasta.

    >> nice.

    >> and you're going to toss this and make sure we've got plenty of our beautiful sauce covering that.

    >> and all that together is less than $10.

    >> $2.48 per person. and this is the most expensive one we have today.

    >> okay.

    >> that's beautiful.

    >> nice and filling.

    >> yes.

    >> and makes great leftovers.

    >> you know what, we've got to add the shrimp.

    >> we've got to add the shrimp.

    >> you can do it both ways. not everyone loves shrimp.

    >> yeah.

    >> and a little basil and done and done. and this is our tuna melt . and it's actually really nice because we've already melted the cheese underneath. you get the cheesiness underneath, but the beautiful fresh tuna salad on top. one can of tuna for four people and cherry tomatoes.

    >> and avocado.

    >> and we've got a chicken. you want to go with the whole chicken. the more processed and broken down it is, the more expensive it's going to be. when you start taking the skin off for you, taking the bones out. better off with the whole chicken.

    >> and you can use with other dishes.

    >> you can make soup out of the bones.

    >> what did you do there?

    >> grated the lemons and did a rub under the skin. nice and simple and more zest on to the potatoes. $2.33.

    >> can't go wrong with that.

TODAY recipes
updated 3/28/2014 4:18:46 PM ET 2014-03-28T20:18:46

Recipe: Roasted lemon-garlic chicken with potatoes

  • 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

Grate rind from lemons to measure 2 tablespoons. Reserve lemons. Combine 5 teaspoons rind, 3/4 teaspoon salt, pepper and 2 minced garlic cloves in a small bowl.

Remove and discard chicken giblets and neck. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub rind mixture under loosened skin over flesh. Tuck wing tips under chicken. Place chicken in a shallow dish and refrigerate uncovered for 4 hours or overnight.

Preheat oven to 425 degrees.

Quarter reserved lemons. Place lemon quarters and 6 crushed garlic cloves into chicken cavity. Tie ends of legs together with cord. Place chicken, breast side up, in a roasting pan. Bake for 25 minutes. Reduce oven temperature to 375 degrees and bake for another 40 minutes or until a thermometer inserted into meaty portion of thigh registers 165 degrees. Remove from oven and let stand 15 minutes.

Place potatoes in a saucepan. Cover with cold water. Bring to a boil. Cook 10 minutes or until tender. Drain. Combine potatoes, 1 teaspoon rind, 1/4 teaspoon salt, 2 minced garlic cloves, butter and thyme. Discard chicken skin and carve.

Serving Size

Serves 4

Recipe: Pasta with shrimp and tomato-caper sauce

  • 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

Cook pasta according to package directions, omitting salt and fat. Drain. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and swirl. Add shrimp. Cook 3 minutes or until done. Remove shrimp from pan.

Wipe out pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil. Swirl to coat. Add zucchini and onion. Sauté 3 minutes. Add garlic and sauté for 30 seconds. Add salt, red pepper and tomatoes. Lightly mash tomatoes with a potato masher. Reduce heat to medium and simmer 8 minutes. Stir in broth and return to a simmer. Stir in pasta, shrimp and capers. Toss to coat. Remove pan from heat. Top with basil. Serve immediately.

Serving Size

Serves 4

Recipe: Tuna melts with avocado

  • 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

Preheat broiler to high.

Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed and chop avocado. Add avocado to juice and toss. Add avocado mixture and tomatoes to tuna mixture. Toss well to combine.

Sprinkle cheese evenly over cut sides of bread and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates and divide tuna mixture evenly among bread slices.

Serving Size

Serves 4

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