3 meals you can make at home for less than $10

Here are three great recipes you can make to feed your family while staying on budget.

Trying to make tasty meals but tired of spending a fortune? Here are three recipes you can easily make a home. The best part is that each recipe costs less than ten dollars.

1-    Hoisin Sriracha sheet-pan chicken

This chicken is awesome because it is really easy to make and it is delicious. You can change vegetables throughout the year and replace them according to the season.

•    1/3 cup hoisin sauce
•    1/3 cup reduced-sodium soy sauce
•    2 tablespoons maple syrup
•    2 tablespoons Sriracha chili sauce
•    1 tablespoon rice vinegar
•    2 teaspoons sesame oil
•    2 garlic cloves, minced
•    1/2 teaspoon minced fresh ginger root
•    4 bone-in chicken thighs (6 ounces each)
•    1/4 teaspoon salt
•    1/4 teaspoon pepper
•    1 medium sweet potato, cut into 3/4-inch cubes
•    2 tablespoons olive oil, divided
•    4 cups fresh cauliflower
•    1 medium sweet red pepper, cut into 3/4-inch pieces
•    Sesame seeds, optional


Preheat oven to 400°. Whisk together the first 8 ingredients of the list and set aside. Sprinkle both sides of the chicken with salt and pepper. Place the chicken and the sweet potato in a single layer, in a foil-lined baking pan. Drizzle with 1 tbsp. olive oil and a third of the hoisin mixture. Toss to coat.

Bake for 15 minutes and then turn chicken and potatoes. Add the cauliflower and the red pepper, drizzle with another tbsp of olive oil and another third of the hoisin mixture. Bake until a thermometer inserted in the chicken reads 170°-175°, which usually takes around 25 minutes. Drizzle with the remaining sauce and sprinkle with sesame seeds (optional).

2-    Casablanca chicken couscous

Excellent way of updating your typical risotto and adding some north African flavors.


•    1 tablespoon olive oil
•    1 medium onion, chopped
•    1 pound boneless skinless chicken thighs, cut into 1-inch pieces
•    1 package (8.8 ounces) uncooked Israeli couscous
•    1/2 teaspoon salt
•    1/4 teaspoon pepper
•    1/4 teaspoon crushed red pepper flakes
•    2 cans (14-1/2 ounces each) reduced-sodium chicken broth
•    2/3 cup dried tropical fruit
•    1 can (15 to 15-1/2 ounces) chickpeas, rinsed and drained
•    1/2 cup plain yogurt
•    1 small carrot, grated
•    1/4 cup minced fresh parsley
•    1 medium lemon


In a large skillet, heat olive oil over medium-high heat. Add onion and saute until softened. This process usually takes around 4 minutes. Add the chicken, the couscous, salt, pepper, and pepper flakes. Cook and stir until chicken begins to brown, which maybe takes around 5 minutes. Add the broth and the dried fruit and cook, uncovered, until chicken and couscous are tender and the fruit is moist (8-10 minutes).

Add the remaining ingredients, stir and heat through. Remove from heat and let stand, covered, for 10 minutes. In the meantime, zest lemon peels into strips and cut lemon in wedges. Top the couscous with lemon zest and serve with the wedges.

3-    Salmon with horseradish pistachio crust

Get ready to impress everyone with this simple yet delicious recipe!


•    6 salmon fillets (4 ounces each)
•    1/3 cup sour cream
•    2/3 cup dry bread crumbs
•    2/3 cup chopped pistachios
•    1/2 cup minced shallots
��    2 tablespoons olive oil
•    1 to 2 tablespoons prepared horseradish
•    1 tablespoon snipped fresh dill or 1 teaspoon dill weed
•    1/2 teaspoon grated lemon or orange zest
•    1/4 teaspoon crushed red pepper flakes
•    1 garlic clove, minced


Preheat oven to 350°. Place the salmon, skin side down, in an ungreased baking pan. Spread the sour cream over each fillet. Combine the rest of the ingredients. Pat the crumb-nut mixture on top of the fillets, pressing gently to help it adhere. Bake until fish begins to flake easily with a fork, which usually takes around 12-15 minutes.

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