$10 Spot: Four Dinners for Under $10 Each

From chicken fajita salad to sausage-egg pie to minestroganoff—we’ve got  four dinners for under $10 each. From the apps to the entrée.

Biscuit-Crusted Sausage-Egg Pie

Everyday with Rachael Ray, May 2009

Serves 4; Prep 30 minutes; Bake 25 minutes


1 ½ teaspoons extra-virgin olive oil

½ pound bulk pork breakfast sausage

1 ½ tablespoon chopped fresh oregano

4 pieces refrigerated biscuit dough, such as Pillsbury

1 red onion, thinly sliced

2 ounces crumbled feta cheese

¼ cup kalamata olives, sliced

2 large eggs, plus 2 large egg yolks

½ cup milk

Salt and pepper


1. Preheat the oven to 375*. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage until just browned, about 5 minutes. Drain and let cool.

2. Grease a 9-inch pie pan with the remaining ½ teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.

3. In a large bowl, combine the cooked sausage, onion, feta and olives; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cook for 10 minutes before serving.


Chicken Fajita Salad with Poblano-Buttermilk Dressing

Everyday with Rachael Ray, May 2009

Serves 4; Prep 30 minutes (plus marinating); Cook 30 minutes


Juice of 2 limes

2 skinless, boneless chicken breasts (about 1 pound)

¼ cup plus 2 tablespoons extra-virgin olive oil

Salt and black pepper

2 poblano chiles, halved and seeded

1 sweet onion, thickly sliced

½ up buttermilk

4 medium flour tortillas

¼ teaspoon cayenne pepper

1 large head romaine lettuce, torn into bite-size pieces


  1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add a tablespoon olive oil and turn to cat; season with salt and black pepper.  Cover and let marinate at room temperature for 15 minutes.
  2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, over and let stand for 15 minutes. Meanwhile grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.
  3. Peel the chiles and slice. Using a food processor, puree one-third of the chiles with the buttermilk, 1 tablespoon olive oil and the remaining 2 teaspoons lime juice; season with salt and black pepper. Transfer the remaining chiles to a medium bowl. Coarsely chop the grilled onion and add to the sliced chiles.
  4. Brush the tortillas with the remaining 2 tablespoons olive oil and season with the cayenne, salt and black pepper. Grill, turning once, until crisp, about 2 minutes; cut into wedges.
  5. In a large bowl, toss the romaine lettuce with half of the poblano dressing. Slice the chicken and serve on top of the romaine. Add the chile-onion mixture and the remaining dressing; serve with the grilled tortilla chips.


Roasted Tomatoes with Shrimp-and-Garlic-Bread Stuffing

Everyday with Rachael Ray, May 2009

Serves 4; Prep 15 minutes; Cook 40 minutes


5 ounces frozen garlic bread

8 plum tomatoes, halved lengthwise

¼ cup plus 1 tablespoon extra-virgin olive oil

½ onion, finely chopped

2 cloves garlic, finely chopped

1/3 pound frozen cooked bay shrimp, thawed and coarsely chopped

¼ cup grated asiago cheese


  1. Preheat the oven to 425*. Arrange the garlic bread on a baking sheet and bake until toasted; let cool.
  2. Meanwhile, scoop out the tomato flesh and seeds and coarsely chop; transfer to a small bowl. In a large bowl toss the tomato halves with 3 tablespoons olive oil; season with salt and pepper. Arrange cut side up on a foil-lined baking sheet, sprinkle with 1 tablespoon basil and bake for 3 minutes.
  3. Meanwhile, cut the garlic bread into cubes. Using a food processor, process into crumbles; transfer to a medium bowl.
  4. in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened; season with salt and pepper. Add the tomato flesh and cook until most of the liquid is absorbed, about 3 minutes. Add the shrimp and cook, stirring often, until heated through. Add to the garlic breadcrumbs and stir in the remaining 1 tablespoon basil.
  5. Preheat the broiler. Divide the shrimp mixture among the roasted tomato halves and top with the cheese. Roil until the cheese is melted, about 2 minutes.


Beef-and-Portobello Minestroganoff

Everyday with Rachael Ray, May 2009

Serves 4; Prep 10 minutes; Cook 25 minutes


1 ½ tablespoons extra-virgin olive oil

2 carrots, peeled and chopped

1 small onion, chopped

2 Portobello mushroom caps, gills removed, halved and thickly sliced

½ pound ground beef

Salt and pepper

4 cups chicken broth

One 15-ounce can crushed tomatoes

1 cup tiny pasta, such as ditalini

¼ cup sour cream


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook, stirring occasionally until softened and browned, about 8 minutes. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Transfer the vegetables to a medium bowl. Add the beef to the pot and cook over medium-high heat, breaking it up, until browned, about 3 minutes; season with salt and pepper. Add the vegetable mixture, chicken broth and tomatoes.
  2. Stir on the pasta and bring to a boil, stirring occasionally. Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper. Serve topped with the sour cream.

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