Hot Outta The Oven: Grocery List For Five Recession Friendly Meals

Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at [email protected].

In preparation for the financial apocalypse, I was challenged by Amelia to come up with five recipes for Frisky readers eatin’ on the cheap. I tried to stick with an “under $10” budget* for each recipe, so set aside $50, head to the store, and let me know if I was wrong. After the jump, the grocery list you’ll need in order to prepare the five recession friendly meals I’ll be revealing this week.

*based on amounts used – this may sound like it’s cheating, but I swear I used up leftovers in the following four recipes, so consider this your budget weekly meal plan. You’re welcome. 2 pounds Yukon gold potatoes, very thinly sliced
1 head cauliflower
1 bunch parsley
1 pint grape tomatoes, thinly sliced
1 onion
1 clove garlic
1 lemon
1 bunch scallions
1 dozen eggs
3 ounces freshly grated parmesan
¾ pound ground beef
1 ¼ pounds skinless, boneless chicken thighs
4 hamburger buns or potato rolls
1 baguette
1½ cups extra-virgin olive oil (12 ounces)
1¼ cups vegetable oil (10 ounces)
One 32-ounce can chicken broth
One 15-ounce can fire-roasted crushed tomatoes
10 ounces kalamata olives
1 pound rotini or other curly pasta
Cooked white rice (order in take-out!)
Ground cumin
Sesame seeds
¼ cup soy sauce (2 ounces)


  • Soy Glazed Chicken