These budget-friendly recipes are perfect for people watching their blood pressure.
We use budget-friendly ingredients like chicken, potatoes and pasta to create a delicious, affordable meal.
This recipe is just as delicious with sweet potatoes in place of russets.
photography / Caitlin bensel, Food Styling / Emily Nabors Hall
Serve with whole-wheat naan to sop it all up.
Toss them into this skillet egg scramble for a quick vegetarian meal.
Add the optional hot sauce if you want to give the filling some kick.
photography / Caitlin bensel, Food Styling / Emily Nabors Hall
This is one quick dinner recipe you’ll be returning to again and again.
It’s comfort food at its best!
The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
it’s possible for you to also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Feel free to swap out the ground beef for ground turkey or tofu crumbles.
Look for Lee Kum Kee Premium oyster-flavored sauce in the Asian-foods aisle of your grocery store.
It has the most concentrated oyster flavor.
This savory pesto sauce coats low-carb zucchini noodles and heart-healthy seared salmon to create an absolutely delicious pasta dinner.
Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly.
A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley.
Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce.
The final result, a superfast hearty casserole, is an easy and fast dinner option.
Ground turkey or even sausage would work nicely in this dish.
Just watch the sodium.
Start roasting it in the oven first while you prep the tomatoes and pork.
With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce.
photography / Caitlin bensel, Food Styling / Emily Nabors Hall
Want to use up your veggie stash in the freezer?
Swap in 8 ounces frozen spinach for fresh.
Source: EatingWell Magazine, March/April 2018
