No kitchen required: Surprising healthy meals you can make for under $5

Mango tacos

Ingredients: whole wheat tortilla wrap + tomato + canned black beans + shredded lettuce + mango


Instructions: Cut up the tomato and mango into small pieces. Lay a tortilla flat and spread each of the other ingredients onto it. Meat is optional.

Avocado supreme sandwich

Ingredients: rye bread + avocado + sliced cheese + tomato + sprouts + carrot + cucumber + red cabbage + balsamic vinaigrette dressing


Instructions: A very simple sandwich: just slice the veggies, put them on the bread and drizzle some balsamic vinaigrette over them before adding the cheese.

Tofu rolls

Ingredients: flour tortilla + raw firm tofu + shredded lettuce + carrot + fish sauce

Instructions: Put the shredded lettuce on the tortilla, then cut up the carrots into small pieces and add them too. Cut the tofu into cubes and add it, then throw on some fish sauce. Roll up the tortilla.

Deviled eggs

Ingredients: hard-boiled eggs + mayonnaise + mustard

Instructions: Cut each egg in half. Pull out all the yolks, and mash them up in a bowl with a fork. Add in mayonnaise and mustard to taste until you get a toothpaste-like consistency. Spoon the yolk mixture back into the egg whites. If you're feeling adventurous, try using hummus in your deviled eggs.

Frill-free guacamole

Ingredients: ripe, mushy avocado + small onion + tomato + lime + salt

Instructions: Cut the avocado in half and remove the pit. Then scoop out all the avocado fruit and mash it up with a fork. Chop the onion and tomato, and add them to the mix. Squeeze some lime in and add salt while continuing to mix. Enjoy with tortilla chips or, if you really want to be healthy, carrots. This stuff'll fill you up pretty quick.


Source: From the Grapevine

Slow Cooker Lasagna Soup with Chicken and Mushrooms

Ingredients:

for the lasagna soup:

• 3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2" to 3" pieces
• 3 c. chopped onions
• 16 oz. sliced mushrooms
• 1 c. chopped sun-dried tomatoes
• 4 large garlic cloves, minced
• 2 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. cayenne
• 2 bay leaves
• 6 c. chicken stock
• 1 28-oz. can diced tomatoes
• 1 28-oz. can tomato sauce
• 2 to 3 T. tomato paste, to taste
• 1 to 3 T. brown sugar, to taste
• kosher salt and black pepper, to taste

to finish the soup:

• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• fresh mozzarella, cut into 1/2" cubes (or substitute "Cheesy Yum" from original Lasagna Soup recipe)
• additional salt and freshly ground black pepper, to taste
• freshly shaved Parmesan, optional

Directions:

* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. This soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.

Source: AFarmGirlsDabbles.com

Lasagna Soup

Ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• additional cheesy yum:
• 2 c. shredded mozzarella cheese

Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Source: AFarmGirlsDabbles.com

Homemade McDonalds BigMac

Ingredients: makes 4 burgers

SAUCE

• 2/3 cup Whole egg mayonnaise
• 1/3 cup sweet pickle relish
• 2 teaspoons yellow mustard
• 3/4 teaspoon white vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 400g Beef mince or 14 Oz Ground Beef
• Salt & Pepper to season
• 4 Sesame seed buns
• 4 teaspoons finely chopped white onion
• 2 cups shredded iceberg lettuce
• 4 slices cheddar cheese
• 12 pickles

Method

1. Mix together the sauce ingredients and set aside. 
2. Mix the salt and pepper into the beef, split the mixture into 4 and roll into balls. 
3. Place baking paper down and place beef on top, using another sheet of paper press down and shape the patty. 
4. Place into a non stick pan with 1 teaspoon oil and cook the beef patties for 3 minutes each side. 
5. Meanwhile, slice the burger buns into 3 and slightly toast them. 
6. To assemble, spread the special sauce over the base and middle bun. 
7. Add onion and lettuce on both buns. 
8. On the bottom bun add cheese and one of the burger patties, on the middle bun add 3 pickles and burger patty. 
9. Life the middle on top of the base and finally add the crown. 
10. Serve immediately and enjoy!

Source: NickosKitchen.com

No-Bake Truffles

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 powdered sugar
• 1/2 cup sweetened condensed milk
• 1/4 melted butter
• 2 cups chocolate chips for the coating

Directions:

1. Mix the coconut, sugar, condensed milk, and melted butter in a bowl.
2. With clean hands, form the coconut mixture into bite-sized balls.
3. Place on a lined baking sheet and freeze for about two hours or until completely hard.
4. In a double-boiler, melt your chocolate chips.
5. Take your coconut balls from the freezer and dip into the chocolate.
6. Place back in the freezer for about 15 minutes or until the chocolate hardens.
7. To be extra fancy, you can drizzle more melted chocolate over the cold truffles.

By Giovanna Boldrini

Homemade Shamrock Shakes

1 pint (2 cups) vanilla ice cream

1 cup milk

1/2 teaspoon pure peppermint extract

1/4 teaspoon green food color

whipped cream

green sprinkles

Signature Secret Ingredient Chili

Ingredients:

• 2 lbs. ground beef
• 1 lg. chopped onion
• 4 tsps. minced garlic
• 1 1/2 tsps. cumin
• 2 tsps. salt
• 2 Tbsps. chili powder
• 2 cans diced tomatoes
• 2 cans kidney beans
• 1 1/2 Tbsps. tomato paste
• 1 jalapeño, halved
• 1 1/2 Hershey bars
• Shredded cheese and sour cream to garnish

Instructions:

1. Begin browning ground meat in large pan.
2. Add onion and garlic, mix well.
3. Continue cooking until all the meat is brown.
4. Add cumin, salt, and chili powder. Mix well.
5. Transfer meat and seasonings to a slow cooker.
6. Add tomatoes and kidney beans, mix well.
7. Top with halved jalapeño peppers.
8. Cook on high setting for 4-5 hours.
9. In the last hour, remove the peppers.
10. Add chocolate. As it melts, mix thoroughly into the chili.
11. Continue cooking for another 30 minutes or so.
12. Garnish with cheese and sour cream, if desired.
13. Serve immediately, and enjoy!

For step-by-step instructions, check out: LittleThings.com