Inexpensive but tasty dinner suggestions?

[Layla]

We're having another couple friend over on Saturday night and I'm trying to figure out what to make. I don't want to break the bank, but I also want to present a somewhat impressive meal. I'm thinking of putting out some sort of appetizer, along with the main course and a side dish. Ideas?? :confused:

[Miriam]

Okay - so do you want to know what I eat for dinner EVERY NIGHT?!?! Frozen broccoli or mixed veggies added to a can of soup...I sprinkle parmesean cheese on top, too - it's pretty healthy and SUPER CHEAP!! :p

[irish74]

Try Ohana's Chicken pockets. Fabulous, easy, not too expensive and very impressive looking. Then you just need a green salad, apps and dessert.

[Miriam]

The Best Bruschetta:

(Under 10 dollars!)

One crusty bread

Take two cans of pinto (?) beans and puree with a few cloves of garlic and a couple tablespoons of olive oil...

Next, take one red onion and thinly slice - marinate in balsamic vinegar.


Next, lightly toast the bread, coating each slice with a small amount of butter or olive oil.

Next, spread the white bean puree on the bread, then, add the arugala to the balsamic mixture. Next, take one or two arugala leaves and put on top of the bean puree, next add the onion slices on top.

It is great, classy and very cheap!!

Good Luck!!! :p

[looch]

How about a whole roasted chicken? All you have to do is stuff the inside with a quartered lemon and a quartered white onion, season the outside with salt, pepper and olive oil and roast it in the oven.
If you want to get the side dish done at the same time, cut up some carrots, potatoes, parsnips and turnips, place them in the baking dish, and put the chicken on top, roast them together. Yummy!

[Missy2U]

I'll put the appx. costs too for you (since you're trying not to spend too much - keep in mind this is around my neck o'the woods. )

Appetizer

Pigs in Blankets
32 Hillshire Farm Lit'l Smokies - it's one package
1 (8 oz.) can refrigerated crescent dinner rolls

Heat oven to 375°F. Cut each dinner roll in quarters. Wrap each Lit'l Smokie in one quarter roll. Place on ungreased cookie sheets. Bake at 375°F for 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Appx. Cost - Lil Smokies - $4.00 Rolls - $2.00

Main Dish

Chicken Milano

1 3 oz package chipped beef or beef lunch meat (like Buddig)
3 large boned chicken breasts halved (or use 6 chicken thighs if you like dark meat)
9 slices bacon
2 cans cream of mushroom soup
2 cups sour cream

In a 13 x 9 baking dish that has been sprayed with nonstick stuff, arrange beef in six equal piles. On top of each, put a chicken breast half or a chicken thigh (depending on which you use). Top each with 1 and 1/2 slices of bacon. Bake in the oven at 350 for 45 minutes. Drain fat. Combine soup and sour cream in a bowl - pour over chicken. Bake another 35 minutes. Serve over rice.

Appx. Cost - Chicken - $6.00 - Beef Slices - $1.00 - Bacon - $4.00 Soup and Sour Cream - $5.00 Rice - $2.00

Side Dish

Cesear salad.

Appx. Cost - Bag of salad, dressing and croutons - $7.00

Dessert

Orange Cream Liqueur Dessert
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Fast 'n Fancy

1 pint vanilla ice cream
4 ounces orange liqueur, such as Cointreau or Grand Marnier
1 orange, zested
4 thin slices navel orange, for garnish

Scoop vanilla ice cream into dessert cups. Top each cup with 1-ounce orange liqueur. Garnish with orange zest and slices of orange.

Appx. Cost - no clue. I don't do vanilla ice cream, I only drink beer, but I DO know oranges aren't expensive. Or you could always just buy a frozen apple pie or cheesecake for $5.99 :D

[nic]

Here are a few recipes that are yummy, affordable and make for a nice presentation. The first one I got on WC a long time ago, it's so good, you should try it out even if it's another night.

Chicken In Tomato Basil Cream

1 tbs butter or margarine
1/2 C finely chopped onion
1 can (14 oz.) plum tomatoes, coarsely chopped
1/2 C heavy or whipping cream
1/2 C thinly sliced fresh basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
6 boneless skinless chicken breast halves

Heat oven to 450 F.

Heat butter in skillet over medium heat. Add onion and cook until
softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil. Boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.

Arrange chicken in shallow baking dish; pour sauce on top. Bake 20
minutes.

I like serving this with pasta and a salad


Chicken Cordon Blue

· 6 skinless, boneless chicken breast halves
· 6 slices Swiss cheese
· 6 slices ham
· 3 tablespoons all-purpose flour
· 1 teaspoon paprika
· 6 tablespoons butter
· 1/2 cup dry white wine
· 1 teaspoon chicken bouillon granules
· 1 tablespoon cornstarch
· 1 cup heavy whipping cream

DIRECTIONS:
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


Chicken with Penne and Pesto

· 1 (16 ounce) package penne pasta
· 2 tablespoons butter
· 2 tablespoons olive oil
· 4 skinless, boneless chicken breast halves - cut into thin strips
· 2 cloves garlic, minced
· salt and pepper to taste
· 1 1/4 cups heavy cream
· 1/4 cup pesto
· 3 tablespoons grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.


Chicken Marsala

· 1/4 cup all-purpose flour for coating
· 1/2 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1/2 teaspoon dried oregano
· 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
· 4 tablespoons butter
· 4 tablespoons olive oil
· 1 cup sliced mushrooms
· 1/2 cup Marsala wine
· 1/4 cup cooking sherry

DIRECTIONS:
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

[BethElena]

You have to be a fan of eggplant, though:

App: For us, we usually just have a bag-o-salad kit $3.99 at store (not on sale, sometimes you can get B1G1 specials)

Main Course: Eggplant Lasagna
2 medium sized eggplant, peeled (usually $1.49/lb)
1/2 cup parmesan cheese (cost??)
1 15 oz container no fat ricotta cheese ($2.99 Maggio Brand)
3 cups low fat mozzarella cheese ($3.00/bag)
1 tablespoon oregano
1 egg
1 glass container tomato sauce (we prefer chunky vegetable) ($1/bottle on sale)
3/4 lb cooked italian sausage ($3.99/Lb package)

What I did was peel and slice eggplant to form the "noodles." Then I fried them with some veggie oil until light brown.

Fry the sausage until cooked.

In a medium mixing bowl, I combined the egg, ricotta, oregano and parmesan cheese together. I layered the eggplant, ricotta mixture, tomato sauce, sausage and mozzarella like a "real" lasagna.

Desert: Not sure here. We rarely eat desert, even when we have company. :)

[Layla]

Great idea, ladies! Thanks so much. :D