Creamy Mushroom & Tarragon Chicken with Green Beans
Sherry adds a rich nutty note to this mushroom sauce, which we’ve made extra-creamy by stirring in tangy cream cheese. Click here for the recipe.
Cost Per Plate: $3.84
Total Cost: $15.34
Butternut Squash & Barley Risotto with Crispy Sage
Hulled barley is the whole-grain version, meaning it’s minimally processed and has only the inedible outer hull removed. It takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait. Click here for the recipe.
Cost Per Plate: $2.17
Total Cost: $8.66
Many Greens & Quinoa Strudel with Creamy Cucumber Sauce
We’ve used a store-bought phyllo dough for the easiest prep – look for it in the freezer section of your supermarket. To keep the pastry sheets from drying out and make them easier to handle, cover them with a damp towel when not in use. Click here for the recipe.
Cost Per Plate: $2.45
Total Cost: $9.81
Slow-Cooker Beef & Black Bean Chili with Corn Bread
There’s no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you’ll need, but here’s a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day. Get the recipe here.
Cost Per Plate: $2.52
Total Cost: $10.07
Crispy Fish Sticks with Sweet Pea & Potato Mash
These spiced, baked fingers, with their sidekick of fiber-full skin-on mashed potatoes, will satisfy your fish stick cravings without giving you diners’ remorse. Get the recipe here.
Cost Per Plate: $3.11
Total Cost: $12.45