Any of these using ground beef, if you use very lean they should be fairly healthy:

STUFFED GREEN PEPPERS (serves 4)
2 large green peppers
1/2 lb lean ground beef
1/4 cup uncooked instant rice
8 oz can tomato sauce, divided
2 TBL chopped onion
1 egg, beaten
1/2 tsp salt
1 TBL grated Parmesan
1/2 tsp Worcestershire
Dash of pepper
Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350 oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request

BAKED LIME CHICKEN (serves 6)
2-4 limes
3 1/2 lbs broiler-fryer parts or breasts
3 TBL butter
1/4 cup flour
1 1/4 tsp salt
1/2 tsp pepper
2 TBL brown sugar
14 oz can chicken broth
1 TBL grated lime zest

Preheat oven to 400°. Grate lime zest. Squeeze 2 TBL lime juice & toss juice w/chicken pieces. In a 9x13" roasting pan, melt butter in oven. Mix flour, salt & pepper. Dip chicken pieces in flour & then dip in butter. Arrange chicken skin side down in pan.
Mix lime zest & brown sugar & sprinkle over chicken.
Pour broth & remaining lime juice into pan & bake uncovered for 50 minutes, basting occasionally. Use 1/2 can of broth for boneless breasts. Can add more lime juice if desired.~~

LEMON & ROSEMARY CHICKEN (serves 6)
4 boneless, skinless chicken breasts
1 1/2 tsp rosemary leaves, fresh or dried
4 TBL olive oil
1/3 cup dry white wine
2/3 cup lemon juice
1/4 cup bread crumbs
Parsley & lemon slices for garnish

Place chicken breasts between 2 piece of waxed paper. Pound each breast to 1/4" thickness with a mallet (or the bottom of a heavy saucepan.) Cut the flattened pieces into halves or thirds. Coat each piece w/bread crumbs.
Heat the olive oil over medium heat in a 10" fry pan. When oil is hot, place 1/2 of the chicken pieces in oil in the pan & sprinkle 1/2 of the rosemary leaves over the chicken. Brown the chicken until a light golden brown. Remove & drain on a paper towel. Repeat with the other half of the chicken & rosemary leaves.
Pour off excess oil from the pan, being careful not to remove the browned rosemary leaves & chicken left on the bottom of the pan. Return immediately to the heat & add lemon juice & wine to the pan. Stir with a whisk to loosen the leavings on the bottom of the pan. Cook over medium heat until the sauce is reduced by 1/3.
Place the chicken on a platter & pour 1/3 of the sauce over the chicken pieces & serve the remaining in a pitcher on the side. Garnish w/lemon slices & parsley. Good served with rice or pasta.~~Of Tide & Thyme

PORCUPINE MEATBALLS

1 1/2 pounds ground beef
1/2 cup raw rice
1 cup chopped onion
2/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato soup
3/4 cup water

Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.~~

CHICKEN NOODLE SOUP (3 qts)
1 cup sliced carrots
1 cup chopped celery
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried marjoram
3 TBL butter, melted
8 cups chicken broth
2 cups chopped cooked chicken
8 oz pkg small egg noodles
Salt & pepper
1/2 cup milk
1/2 cup flour
Salt & pepper

Saute carrots, celery, onion, garlic & marjoram in butter until vegetables are crisp-tender. Add broth & chicken. Cook over medium heat 20 minutes. Add noodles & cook 10-15 additional minutes. Season to taste. Mix milk & flour in a separate bowl. Add to soup to thicken.\, stirring until well blended.~~Food for Thought

You may want to omit the jalapenos or cut back, depending on how spicy your family likes food:

TEXAS TORTILLA SOUP (serves 6-8 )
One 3 lb chicken
10 cups water
2 onions, cut into halves
6 ribs celery, cut into halves
8 sprigs cilantro
4 chicken bouillon cubes
12 corn tortillas, torn
2 jalapenos, seeded & chopped
2 cloves garlic
Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~
Rinse the chicken, combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilantro. ~~

Buy whole things....a big roast,,,a whole chicken, a 1/2 a ham, bone in can amke you a lot of meals.
A whole chicken will cost about 80 cents a pound...often less. A 5 pound chicken will cost about $4 and you can stew it whole and have leftovers for days or buy 2 cut it up and have boneless breasts filets for the 6 of you and fried boneless thighs, and wings and legs in BBQ sauce for another meal and still have the leftover bits and the carcass for soup or chicken and noodles.
Buy 1/2 a ham...with the bone. I can often buy 1/2 a ham with the bone for under $1.00 a pound. And if it weighs 8 pounds, you have a meal fo hot sliced ham...perhaps 2 meals, sandwiches and leftovers to cook with eggs and eventually the bone and bits of meat for a heavenly soup.
But...fast food is not cheap!
Think big roasts that will last for a lot of meals, think beans...think egg dishes, think veggies from the garden....and best of all, think what's on special!
Linda C

Here are some modest low-budget dishes served in Spain. I made these many times when my girls were small and we were living on a shoestring in Mallorca years ago. Hope you will find something you like here. :-)

Arroz A La Cubana - Cuban Rice (small web photo)

I was never sure if this really originated in Cuba. But it's a very simple dish which I used to see in Mallorca in small family restaurants and still see today on restaurant menus. My girls loved this dish.

For three people:

3 ripe bananas
3 eggs
rice - three servings
tomato sauce or puré - about 1 cup
S & P
oil or butter

1) Boil the rice until tender in salted water. Drain.

2) Split the bananas lengthwise and sauté gently in butter or oil.

3) Heat the tomato sauce.

4) Fry the eggs in butter or oil keeping yolks runny.

5) Arrange the rice in the centre of each plate, with a banana half on each side, cover the rice with an egg and pour sauce over top. Add salt & pepper.

Poached eggs instead of fried are also good.

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Vegetable & Bread Stew from Mallorca - {{gwi:2050384}}

This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably always look forward to having it again, and again. You can prepare this dish and have it ready in less than an hour.

Ingredients for 4 persons:

1/2 lb (200 grams) of thinly shaven slices of country bread (Website showing photos of loaf).
A dense country-style bread is best for this and it should be stale, dry and sliced paper thin. Any other type of dry, stale bread could be substituted however.

1) Put the oil in a shallow flame-proof earthenware or ceramic casserole (eg Corning Ware or similar). When oil is hot, add the onion, green pepper and garlic. Sauté without browning.

2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper.

3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr chicken stock cube, broken up and scattered over top.)

4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth.

5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table.

6) Serve at the table in the same earthenware casserole dish.

NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy.

Yesterday I didn't have any cauliflower so I used a small quantity of diced squash.

There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish.

Photos:

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Spanish Poor Man's Style Potato Casserole -( Patatas a Lo Pobre)
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Serves 5 as a side dish:

2 lbs potatoes
1 onion
1 small green pepper
1 small tomato, sliced
1/3 cup olive oil
2 cloves garlic, chopped
2 TBSP chopped parsley
1 bay leaf
1/4 teasp thyme
1/4 teasp sweet paprika (or saffron)
1/4 cup white wine (optional)
1/4 cup water
salt & pepper

1) Peel potatoes and slice fairly thinly. Peel and slice onions. Cut peppers in strips.

2) Pour a little of the oil into the bottom of a flame-proof earthenware casserole or oven-safe pan. Arrange alternating layers of potatoes, onions, green peppers and tomato slices, sprinkling each layer with some of the chopped garlic and parsley.

3) Break the bay leaf into pieces and tuck them among the potatoes with the thyme. Sprinkle with the paprika and pour over the remaining oil.

4) Place the casserole on a medium heat just until potatoes start to sizzle. Add the wine and water. Season with salt & pepper.

5) When the liquid comes to a boil, cover the casserole and put in a medium oven (350F/180C) until potatoes are tender, about 45 minutes. Let the casserole rest 10 minutes before serving.

Adapted from: 'Tapas and More Great Dishes from Spain' - Janet Mendel
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{{gwi:2050387}}

1/2 lb pork ribs or smoked pork chop
1/2 lb chickpeas
3/4 lb potatoes - quartered or cut in large dice
a piece of frying chorizo, cut into rings
1 large ripe tomato - diced
1 large onion - finely chopped
a bit less than 1/2 lb thick noodles
a bit of paprika and yellow powdered food colouring or saffron
garlic - 2 or 3 cloves

Note: original recipe calls for salt pork ribs which much be soaked overnight to remove salt. I find it much easier to
use a Kassler or other smoked pork chop with bone in. I find the salt pork too salty when I make it.
The chickpeas are also soaked overnight in water with 1 teasp bicarbonate and rinsed well next day.

Rancho Canario started as a humble dish, originally a meal served by the poor. But nowadays it is a popular and tasy dish much appreciated by
tourists and locals alike, when it is well made.

Preparation:

1) If using salt pork ribs, soak then the day before and overnight in several changes of water, the same with the chickpeas if using dried.

2) Next day, put ribs and chickpeas in a large pot, cover with water and put on to boil. Half an hour later add the potatoes.

3) But before adding potatoes make the following 'sofrito': fry together the diced tomato, onion, garlic and chorizo, adding the paprika and saffron or yellow food colouring.
Set aside.

4) Once potatoes have been added and the pot begins to boil again, add the 'sofrito' and stir. When potatoes are nearly done, add the thick noodles and cook for the time noted on the package.

5) Remove from flame, let rest a few minutes and serve.

Some folks like to add cummin, mashed together with the garlic.

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2 cups raw lentils or chickpeas
assorted diced raw vegetables: carrots, cabbage, onion, cauliflower, garlic, green beans, potatoes.
1/2 cup rich tomato puré
1 small peeled tomato
1 chicken stock cube or 1 cup chicken broth
1 piece chorizo or sausage (optional)as in photo
cooking oil
salt & pepper

Soak lentils or chickpeas in water the night before with a teaspoon of baking soda. (Note: small, fine lentils will not need overnight soaking.)
Next day rinse well. Put in large pot (if possible earthenware) and cover with water to cover 2 to 3 inches above lentils.
Boil gently for 1 hour or until tender. Add extra water and stock cube or chicken stock.

Meanwhile sauté all the raw and diced vegetables in oil in a frying pan, adding tomato sauce and diced fresh tomato,
simmering and stirring until all is golden and cooked. When lentils (or chickpeas) are tender, add the vegetables to the lentil pot, along with salt & pepper.
Simmer a few minutes until flavours are blended. Allow to cool, then reheat later for maximum flavour.

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700 grams (1 1/2 lbs) ground veal (I use 1/2 pork & 1/2 veal) - (optional - beef & pork)
3 eggs - beaten
1 medium onion - minced
2 cloves garlic - minced
flat-leaf parsley - lots
2 teasp oregano
2 teasp thyme
2 teasp sweet paprika powder
2 teasp salt
fresh ground black pepper
cooking oil
3 medium very ripe tomatoes - (skinning is optional) chopped
1/2 cup milk & 1/4 cup water
flour
4 - 6 medium potatoes, peeled and cut into chips (french fries)

Utensils needed:
- small frying pan about 6 inches diameter
- medium or large frying pan or chip fryer
- earthenware or ceramic stovetop casserole with lid

1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together.

2. Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown.

3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs.

4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time.

5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat.

6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt.

7. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once.

8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven.

9) Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. .

Source: Adapted from 'Cocina selecta Mallorquin'

SharonCb

Oops - sorry - something happened to the photo of the "Sopas Mallorquinas"...here it is:

SharonCb

MEATBALL STEW

1 egg, beaten
1 cup soft bread crumbs
1/ 4 cup finely chopped onion
3/4 tsp. salt
1/2 tsp. dried marjoram
1/ 4 tsp. dried thyme
1 1/ 2 lbs. ground beef
2 Tbs. vegetable oil
2 cans (14 ½ oz. each) beef broth
2 cans (10 ¾ oz. each) condensed golden mushroom soup
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 small onion, cut in half and slivered
1 16. oz package frozen Fordhook lima beans
1/ 4 cup fresh minced parsley

In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and sliced onions; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add beans and continue to cook until all vegetables are tender, about 10-15 minutes. Sprinkle with parsley before serving. Makes 8 servings.

Notes: Cut green beans can be substituted for the lima beans and mushrooms can be added if desired.

This is my favorite recipe site ever. Monthly meals, budget friendly meals, and healthy recipes.

And some fun yummy good stuff too!

Here's something I found to be very helpful: homemade pancake mix! I have also found that I can use it in almost any recipe that calls for bisquick:

All-Purpose Baking Mix

5 C. AP flour
1 1/4 C. nonfat dry milk
1/4 C. sugar
1/8 C. baking powder
1 T. salt

To Make Pancakes:

2 C. mix
1 C. water
1 egg
2 T. oil (3 for waffles)

Here's a delish recipe you can use the mix for:

Slow-Cooker Chicken & Dumplings
From Campbell's Kitchen

Prep Time: 20 min. - Cook Time: About 8 hr.

Ingredients:
1 1/2 lb. skinless, boneless chicken breasts cut into 1" pieces
2 medium Yukon gold potatoes cut into 1" pieces
2 cups baby whole carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream
of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.

*Or on HIGH 4 to 5 hr.

Here's another one I just thought of. These are way cheaper than store-bought and much healthier!

Baked Tortilla Chips
INGREDIENTS:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist (you can also lightly brush the wedges with a pastry brush if you don't have a mister).
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Be sure to watch these closely. Serve with salsas, garnishes or guacamole.

Jacki, I bet those are really good with the lime juice & those seasonings!

yes they are VERY good and I also very much enjoy not having the sense of guilt that usually comes along with eating store-bought chips. Sometimes I get lazy and just mist them with EVOO and sprinkle them with kosher salt, but they are much better if you do it the right way :)

Many, many thanks to all of you kind cooks who shared so many yummy recipes and ideas.