budget friendly 5 ingredient meals
Chicken Sausage with Orzo
Ingredients
- 3 Italian-style chicken sausages, sliced
- 1 cup orzo
- 3 cloves garlic, minced
- 2 cups chicken broth
- 3 oz. fresh spinach
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add sausages and cook for 2 minutes per side until browned.
- Add garlic and orzo and stir for 1-2 minutes until garlic is fragrant.
- Add broth and season with salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for approximately 15 minutes, until liquid has been absorbed and orzo is cooked, stirring every few minutes.
- Turn off heat and toss with spinach.
Coconut Pumpkin Soup
Ingredients
- 2 Tbsp. red curry paste
- 32 oz. vegetable broth
- 2 (15 oz.) cans pumpkin purée
- 13.5 oz. can coconut milk
- 1 large red chili pepper, diced
Instructions
- Over medium heat, cook the curry paste in a large saucepan for 1-2 minutes. Add broth and pumpkin and stir.
- Cook for about 5 minutes, stirring occasionally. Add coconut milk and cook for an additional 3 minutes.
- Ladle into bowls and garnish with red chilis.
Turkey Gnocchi Skillet
Ingredients
- 1 lb. ground turkey
- 16 oz. potato gnocchi
- 5 cups cubed butternut squash
- 2 cups coconut milk
- 1 bunch kale, chopped with ribs removed
Instructions
- Cook the gnocchi according to package instructions.
- Heat skillet over medium heat. Add the butternut squash and half of the coconut milk to the pan and cover. Cook over medium-low heat for about 8-10 minutes, until the butternut squash is cooked, and remove from heat.
- Add butternut squash mixture to a blender and the remaining half of the coconut milk — season with salt and pepper as desired. Blend until creamy, and set aside.
- Add the turkey to the skillet and brown over medium heat. Add gnocchi and kale once browned and sauté together for 4-5 minutes.
- Add the butternut squash mixture. Cook for 1-2 minutes. Remove the skillet from heat and serve.
Tomato Mozzarella Gnocchi Bake
Ingredients
- 10 basil leaves
- 1 jar Rao’s Arrabiata Sauce (or whichever is your favorite!)
- 1 ball fresh mozzarella
- 17 ounces gnocchi
- 1 cup grated parmesan
Instructions
- Preheat the oven to 480°F
- Place your tomato sauce into an oven safe pan large enough to hold all your ingredients.
- Bring a large pot of salted water to a boil. Add the gnocchi, cook for 30 seconds, remove from water and transfer directly to the pan with your tomato sauce.
- Toss the gnocchi into the tomato sauce.
- Mix half the parmesan in with the tomato sauce & gnocchi.
- Top with the rest of the mozzarella and grated Parmigiano.
- Bake for 10-15 minutes, until bubbly and golden brown on top and around the edges.
- Top with a generous handful of fresh basil leaves and enjoy immediately!
Chicken and Mushroom Skillet
Ingredients
- 6 medium button or cremini mushrooms (or whatever you have available!)
- 1 teaspoon onion powder
- 1 lb. chicken
- 1 cup heavy cream
- Olive oil (or whatever you have available!)
Instructions
- Clean the mushrooms and slice into 1/4-inch slices.
- Heat a skillet over medium-high heat with the oil. Add the sliced mushrooms and onion powder.
- Cook, occasionally stirring, until all the liquid has evaporated.
- Add the chicken and the cream. Stir well.
- Cover the skillet with a lid and bring to a boil.
- Reduce the heat to low. Let the chicken simmer until done, i.e., the juices run clear, and the cream is reduced into a thick sauce. Turn the chicken once or twice during cooking.
- If the sauce is too runny, let it boil over high heat without the lid so that the consistency reduces and thickens to your liking.
- Season with salt and pepper to your liking and enjoy!