Cheapest dinner for four
Fully priced dinner recipes that serve at least four at Food 4 Less - Hammond Shopping Center. Every ingredient below has a checked store price — incomplete recipes are hidden.
29 dinners fully priced
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#1 Sausage with Peppers and Onions
$11.81
Skillet sausage sautéed with onions and frozen vegetables.
Serves 4 · easy · 30 min · 5 ingredients priced
Ingredients & prices
- sausage — 1 lb Matched: Kroger® Hot Pork Sausage Roll $2.99
- onion — 2 each Matched: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- frozen vegetables — 2 cup Matched: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
- oil — 1 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Sausage with Peppers and Onions is a colorful skillet meal: sliced sausage browned with sweet onion and frozen peppers—a quick dinner over rice or in a hoagie roll. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1 lb sausage
- 2 onion
- 2 cup frozen vegetables
- 1 tsp paprika
- 1 tbsp oil
Step-by-step
1. Slice 1 lb sausage into ½-inch rounds. Slice 2 onion into thin strips.
2. Heat 1 tbsp oil in a large skillet over medium-high.
3. Brown sausage 4–5 minutes, turning once.
4. Add 2 onion; cook 4 minutes until softened.
5. Stir in 2 cup frozen vegetables and 1 tsp paprika.
6. Cook 5–6 minutes until vegetables are heated through and lightly browned at edges.
7. Taste and adjust salt and pepper.
8. Deglaze pan with splash of water if bits stick—that adds flavor.
9. Serve hot from the skillet.
10. Keep warm on low while setting the table.
Serving
Serve over rice, pasta, or in rolls. Refrigerate up to 3 days; reheat in skillet.
Cook tips
- Do not overcrowd pan when browning sausage.
- Frozen peppers release water—cook until liquid evaporates.
- Slice sausage evenly for uniform cooking.
- Paprika adds color and mild flavor.
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#2 Chicken Stir Fry with Rice
$12.58
Quick Asian-style stir fry with chicken and vegetables over rice.
Serves 4 · medium · 35 min · 6 ingredients priced
Ingredients & prices
- chicken — 1 lb Matched: Knorr ® Chicken Bouillon $2.49
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- frozen vegetables — 3 cup Matched: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- soy sauce — 4 tbsp Matched: Kroger® Brewed Soy Sauce BIG DEAL! $3.69
- garlic — 2 clove Matched: Garlic $0.99
- oil — 2 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Chicken Stir Fry with Rice is a quick Asian-style dinner: sliced chicken and vegetables in soy-garlic sauce served over steamed rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1 lb chicken
- 1.5 cup rice
- 3 cup frozen vegetables
- 4 tbsp soy sauce
- 2 clove garlic
- 2 tbsp oil
Step-by-step
1. Cook 1.5 cup rice according to package directions; keep warm.
2. Slice 1 lb chicken into thin strips. Toss with 1 tablespoon 4 tbsp soy sauce.
3. Mince 2 clove garlic. Heat 2 tbsp oil in a wok or large skillet over high heat.
4. Stir-fry chicken 4–5 minutes until cooked through; remove to a plate.
5. Add 3 cup frozen vegetables; cook 3–4 minutes until crisp-tender.
6. Add 2 clove garlic; cook 30 seconds.
7. Return chicken to pan. Add remaining 4 tbsp soy sauce; toss 1–2 minutes.
8. Taste and adjust soy sauce or add splash of water if too salty.
9. Serve immediately over 1.5 cup rice.
10. Garnish with sliced green onion if available.
Serving
Serve in bowls over rice. Leftovers 3 days; reheat in hot skillet.
Cook tips
- High heat gives stir-fry character.
- Slice chicken thin for fast cooking.
- Have everything ready before heating the wok.
- Do not overcrowd the pan when cooking chicken.
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#3 Mediterranean Quinoa Bowl
$12.90
Warm quinoa with spinach, tomato, and lemon dressing.
Serves 4 · easy · 30 min · 6 ingredients priced
Ingredients & prices
- quinoa — 1.5 cup Matched: StarKist Smart Bowls® Latin Citrus Tuna with Quinoa & Beans Pouch $1.25
- broth — 3 cup Matched: Kettle & Fire Beef Broth 32 oz $3.99
- spinach — 3 cup Matched: Spinach $1.49
- tomato — 2 each Matched: Hunt’s Tomato Paste $1.29
- lemon — 1 each Matched: Goya Lemon Juice $3.49
- oil — 2 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Mediterranean Quinoa Bowl combines fluffy quinoa with wilted spinach, fresh tomato, and lemon dressing—a light, bright dinner or lunch. This mediterranean recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1.5 cup quinoa
- 3 cup broth
- 3 cup spinach
- 2 tomato
- 1 lemon
- 2 tbsp oil
Step-by-step
1. Rinse 1.5 cup quinoa if package directs. Cook in 3 cup broth per package until fluffy; fluff with fork.
2. Mince garlic if using. Heat half the 2 tbsp oil in a pan; wilt 3 cup spinach 2 minutes.
3. Dice 2 tomato. Juice 1 lemon.
4. Toss warm 1.5 cup quinoa with spinach and 2 tomato.
5. Whisk remaining 2 tbsp oil with lemon juice, salt, and pepper.
6. Drizzle dressing over quinoa mixture; toss well.
7. Taste and adjust salt and lemon.
8. Serve warm or at room temperature.
9. Top with feta if you have it—optional upgrade.
10. Divide into bowls.
Serving
Serve as a light main or side to grilled chicken. Refrigerate up to 3 days; dress lightly if making ahead.
Cook tips
- Cook quinoa in broth for more flavor than water.
- Wilt spinach just until collapsed.
- Season dressing before tossing—hard to fix after.
- Room-temperature bowls suit this dish in summer.
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#4 Creamy Tomato Pasta
$12.14
Penne in a quick cream and tomato sauce with garlic.
Serves 4 · easy · 28 min · 6 ingredients priced
Ingredients & prices
- pasta — 12 oz Matched: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta $1.99
- pasta sauce — 2 cup Matched: Prego Italian Tomato Pasta Sauce Flavored With Meat, 24 oz Jar $2.49
- cream — 0.5 cup Matched: Tillamook Cream Cheese Brick $3.99
- garlic — 3 clove Matched: Garlic $0.99
- tomato paste — 1 tbsp Matched: Hunt’s Tomato Paste $1.29
- oil — 1 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Creamy Tomato Pasta is penne in a quick garlic tomato cream sauce—a 30-minute Italian-style dinner that feels restaurant-quality at home. This italian recipe serves 4 and is rated easy difficulty. Plan about 8 minutes of prep and 20 minutes of cooking.
What you will need ready
- 12 oz pasta
- 2 cup pasta sauce
- 0.5 cup cream
- 3 clove garlic
- 1 tbsp tomato paste
- 1 tbsp oil
Step-by-step
1. Cook 12 oz pasta until al dente; drain.
2. Mince 3 clove garlic. Heat 1 tbsp oil in a skillet over medium.
3. Sauté 3 clove garlic 1 minute until fragrant.
4. Add 2 cup pasta sauce and 1 tbsp tomato paste; stir 1 minute.
5. Pour in 0.5 cup cream; simmer 5 minutes until silky.
6. Season with {salt} and pepper.
7. Toss 12 oz pasta in sauce until evenly coated.
8. Add splash of pasta water if sauce is too thick.
9. Serve immediately in warm bowls.
10. Finish with extra pepper if desired.
Serving
Serve with garlic bread. Leftovers reheat with splash of cream or milk.
Cook tips
- Cook tomato paste 1 minute to deepen flavor.
- Do not boil cream vigorously.
- Salt tomato sauce carefully—it varies by brand.
- Al dente pasta holds up in creamy sauce.
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#5 Skillet Chicken and Rice
$13.54
One-pan chicken with seasoned rice and tender onions.
Serves 4 · easy · 50 min · 6 ingredients priced
Ingredients & prices
- chicken — 1.5 lb Matched: Knorr ® Chicken Bouillon $2.49
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- broth — 3 cup Matched: Kettle & Fire Beef Broth 32 oz $3.99
- onion — 1 each Matched: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- garlic — 3 clove Matched: Garlic $0.99
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
How to prepare
About this recipe
Skillet Chicken and Rice is a one-pan dinner: browned chicken simmered with seasoned rice, onion, and garlic until fluffy and fragrant. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 1.5 cup rice
- 3 cup broth
- 1 onion
- 3 clove garlic
- 1 tsp paprika
Step-by-step
1. Season 1.5 lb chicken with 1 tsp paprika, salt, and pepper.
2. Heat oil in a large deep skillet over medium-high. Brown chicken on both sides; remove to a plate.
3. Dice 1 onion. Mince 3 clove garlic. Sauté onion in same pan 3–4 minutes until softened.
4. Add 3 clove garlic; cook 30 seconds until fragrant—do not burn.
5. Stir in 1.5 cup rice and toast 1 minute.
6. Pour in 3 cup broth; nestle chicken on top. Bring to a simmer.
7. Cover, reduce heat to low, and cook 18–20 minutes until rice is tender and liquid absorbed.
8. Rest covered 5 minutes off heat.
9. Fluff rice with a fork; check chicken is 165°F.
10. Serve from the skillet or portion into bowls.
Serving
Serve family-style from the pan. Refrigerate leftovers 3 days; reheat with splash of broth.
Cook tips
- Do not lift lid while rice simmers—steam cooks it.
- Burned garlic turns bitter; add it briefly.
- Brown chicken well for flavor in the finished dish.
- Let rest so rice finishes evenly.
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#6 Herb Pork Rice Plate
$13.58
Pan-roasted pork with garlic rice and green beans.
Serves 4 · medium · 42 min · 6 ingredients priced
Ingredients & prices
- pork — 1 lb Matched: Pork Butt $2.49
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- green beans — 1 lb Matched: Kroger® Frozen Green Beans Cut $1.29
- garlic — 2 clove Matched: Garlic $0.99
- broth — 3 cup Matched: Kettle & Fire Beef Broth 32 oz $3.99
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
How to prepare
About this recipe
Herb Pork Rice Plate pairs pan-roasted pork with garlic broth rice and tender green beans—a balanced dinner plate with classic flavors. This american recipe serves 4 and is rated medium difficulty. Plan about 12 minutes of prep and 30 minutes of cooking.
What you will need ready
- 1 lb pork
- 1.5 cup rice
- 1 lb green beans
- 2 clove garlic
- 3 cup broth
- 1 tsp paprika
Step-by-step
1. Season 1 lb pork with 1 tsp paprika, salt, and pepper.
2. Sear 1 lb pork in oil over medium-high until browned and 145°F internal; rest 5 minutes and slice.
3. Mince 2 clove garlic. In a saucepan, sauté garlic in oil 30 seconds.
4. Add 1.5 cup rice and toast 1 minute.
5. Pour in 3 cup broth; bring to a boil, cover, reduce to low.
6. Cook rice 18 minutes until tender; fluff with fork.
7. Simmer 1 lb green beans in salted water or steam 5–7 minutes until tender-crisp.
8. Drain green beans; season lightly.
9. Slice pork and arrange on plates with rice and beans.
10. Spoon any pork juices over the meat.
Serving
Serve on dinner plates. Refrigerate up to 3 days; reheat pork to 145°F.
Cook tips
- Rest pork before slicing for juicier slices.
- Do not lift rice lid while simmering.
- Salt green bean water for flavor.
- Paprika adds color and mild warmth.
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#7 Mushroom Garlic Pasta
$13.74
Earthy mushrooms sautéed with garlic and tossed with pasta.
Serves 4 · easy · 30 min · 6 ingredients priced
Ingredients & prices
- pasta — 12 oz Matched: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta $1.99
- mushrooms — 8 oz Matched: Kroger® Mushrooms Sliced Whole $1.79
- garlic — 4 clove Matched: Garlic $0.99
- oil — 3 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
- butter — 2 tbsp Matched: Kroger® Salted Butter Sticks $3.29
- pepper — 0.5 tsp Matched: Braswell's® Red Pepper Jelly $4.29
How to prepare
About this recipe
Mushroom Garlic Pasta sautéed mushrooms and garlic tossed with butter and pasta—an earthy, vegetarian-friendly dinner ready in under 30 minutes. This italian recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 20 minutes of cooking.
What you will need ready
- 12 oz pasta
- 8 oz mushrooms
- 4 clove garlic
- 3 tbsp oil
- 2 tbsp butter
- 0.5 tsp pepper
Step-by-step
1. Cook 12 oz pasta until al dente; reserve 1 cup pasta water.
2. Slice 8 oz mushrooms. Mince 4 clove garlic.
3. Heat 3 tbsp oil and 2 tbsp butter in a large skillet over medium-high.
4. Sauté 8 oz mushrooms 6–8 minutes until deeply browned—do not stir constantly early on.
5. Add 4 clove garlic; cook 1 minute.
6. Add drained 12 oz pasta and splash of pasta water.
7. Toss 2 minutes until glossy. Season with 0.5 tsp pepper.
8. Add more pasta water if needed.
9. Serve immediately.
10. Finish with extra butter if desired.
Serving
Serve with salad and crusty bread. Leftovers reheat in skillet with splash of water.
Cook tips
- Brown mushrooms well for deep flavor—watery mushrooms taste bland.
- Do not burn garlic.
- Pasta water emulsifies butter into sauce.
- Salt mushrooms after browning—they release moisture first.
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#8 Pork Fried Rice
$14.48
Savory fried rice with pork, egg, and vegetables.
Serves 4 · medium · 35 min · 6 ingredients priced
Ingredients & prices
- rice — 3 cup Matched: Knorr ® Chicken Rice Sides $1.33
- pork — 0.75 lb Matched: Pork Butt $2.49
- eggs — 2 each Matched: Kroger® Grade A Large White Eggs $2.89
- soy sauce — 3 tbsp Matched: Kroger® Brewed Soy Sauce BIG DEAL! $3.69
- frozen vegetables — 1.5 cup Matched: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- oil — 2 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Pork Fried Rice is a savory one-pan meal with diced pork, scrambled egg, vegetables, and soy-seasoned rice—best with day-old chilled rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.
What you will need ready
- 3 cup rice
- 0.75 lb pork
- 2 eggs
- 3 tbsp soy sauce
- 1.5 cup frozen vegetables
- 2 tbsp oil
Step-by-step
1. Cook 3 cup rice ahead and spread on a tray to cool completely, or use leftover chilled rice.
2. Dice 0.75 lb pork into small pieces. Beat 2 eggs in a bowl.
3. Heat 1 tablespoon 2 tbsp oil in a wok or large skillet over high heat.
4. Scramble 2 eggs quickly; break into pieces and remove to a plate.
5. Add remaining 2 tbsp oil. Stir-fry 0.75 lb pork 3–4 minutes until browned and cooked through.
6. Add 1.5 cup frozen vegetables; cook 2 minutes until heated.
7. Add rice, breaking up clumps. Drizzle 3 tbsp soy sauce over; toss 2–3 minutes until heated through.
8. Return eggs to pan; toss to combine.
9. Taste and add more soy sauce if needed.
10. Serve immediately from the hot pan.
Serving
Serve in bowls with extra soy sauce. Refrigerate leftovers 3 days; reheat in hot skillet with splash of oil.
Cook tips
- Cold day-old rice fries best—fresh rice gets mushy.
- High heat gives wok-style flavor.
- Have everything prepped before heating the pan.
- Do not crowd the pan when browning pork.
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#9 Creamy Chicken Pasta
$16.74
Tender chicken in a simple cream sauce over pasta.
Serves 4 · medium · 35 min · 6 ingredients priced
Ingredients & prices
- pasta — 12 oz Matched: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta $1.99
- chicken — 1 lb Matched: Knorr ® Chicken Bouillon $2.49
- cream — 1 cup Matched: Tillamook Cream Cheese Brick $3.99
- butter — 2 tbsp Matched: Kroger® Salted Butter Sticks $3.29
- garlic — 2 clove Matched: Garlic $0.99
- cheese (optional) — 0.5 cup Matched: Tillamook Cream Cheese Brick $3.99
How to prepare
About this recipe
Creamy Chicken Pasta combines tender chicken pieces with a simple garlic cream sauce over pasta—a comforting Italian-American dinner. This italian recipe serves 4 and is rated medium difficulty. Plan about 10 minutes of prep and 25 minutes of cooking.
What you will need ready
- 12 oz pasta
- 1 lb chicken
- 1 cup cream
- 2 tbsp butter
- 2 clove garlic
- 0.5 cup cheese (optional)
Step-by-step
1. Cook 12 oz pasta until al dente; drain and reserve ½ cup pasta water.
2. Cut 1 lb chicken into bite-size pieces. Season with salt and pepper.
3. Melt 2 tbsp butter in a large skillet over medium-high. Cook chicken 6–8 minutes until 165°F; remove to a plate.
4. Mince 2 clove garlic; add to pan; cook 30 seconds.
5. Pour in 1 cup cream; simmer 2–3 minutes until slightly thickened.
6. Return chicken to pan. Add pasta and splash of pasta water.
7. Toss 1–2 minutes until coated. Stir in 0.5 cup cheese if using.
8. Taste and adjust salt and pepper.
9. Serve immediately while sauce is silky.
10. Add pasta water if sauce thickens too much.
Serving
Serve with garlic bread. Refrigerate up to 3 days; reheat gently with cream or milk.
Cook tips
- Do not boil cream hard—it can separate.
- Pasta water loosens thick sauce.
- Cook chicken in batches if pan is crowded.
- Freshly cracked pepper finishes nicely.
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#10 Spaghetti with Meat Sauce
$16.01
Classic spaghetti topped with rich ground beef tomato sauce.
Serves 4 · easy · 40 min · 6 ingredients priced
Ingredients & prices
- pasta — 12 oz Matched: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta $1.99
- ground beef — 1 lb Matched: Ground Beef and Pork Blend, 80% Lean/20% Fat $8.00
- pasta sauce — 24 oz Matched: Prego Italian Tomato Pasta Sauce Flavored With Meat, 24 oz Jar $2.49
- onion — 1 each Matched: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- garlic — 3 clove Matched: Garlic $0.99
- tomato paste (optional) — 2 tbsp Matched: Hunt’s Tomato Paste $1.29
How to prepare
About this recipe
Spaghetti with Meat Sauce is a family dinner staple: rich tomato sauce with browned ground beef and aromatics over al dente spaghetti. This italian recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 30 minutes of cooking.
What you will need ready
- 12 oz pasta
- 1 lb ground beef
- 24 oz pasta sauce
- 1 onion
- 3 clove garlic
- 2 tbsp tomato paste (optional)
Step-by-step
1. Dice 1 onion and mince 3 clove garlic.
2. Brown 1 lb ground beef with onion in a large pot over medium-high, breaking up meat, until no pink remains.
3. Add 3 clove garlic; cook 1 minute.
4. Stir in 24 oz pasta sauce and 2 tbsp tomato paste. Simmer 20 minutes, stirring occasionally.
5. Meanwhile boil 12 oz pasta in salted water until al dente; drain.
6. Taste sauce and adjust salt and pepper.
7. Toss pasta with sauce or serve sauce over pasta.
8. Simmer uncovered if sauce needs thickening.
9. Keep sauce warm on low while pasta cooks.
10. Serve immediately in warm bowls.
Serving
Serve with garlic bread and salad. Sauce freezes well up to 3 months; refrigerate up to 4 days.
Cook tips
- Long simmer melds flavors—do not rush.
- Salt pasta water generously.
- Skim excess fat from beef if needed.
- Tomato paste adds depth—cook it 1 minute before adding sauce.
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#11 Beef and Broccoli Stir Fry
$17.69
Savory beef with broccoli in soy sauce over rice.
Serves 4 · medium · 35 min · 6 ingredients priced
Ingredients & prices
- ground beef — 1 lb Matched: Ground Beef and Pork Blend, 80% Lean/20% Fat $8.00
- broccoli — 3 cup Matched: Broccoli Crown $2.29
- soy sauce — 4 tbsp Matched: Kroger® Brewed Soy Sauce BIG DEAL! $3.69
- garlic — 3 clove Matched: Garlic $0.99
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- oil — 2 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Beef and Broccoli Stir Fry is a takeout-style dinner at home: ground beef and broccoli in savory soy sauce over steamed rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1 lb ground beef
- 3 cup broccoli
- 4 tbsp soy sauce
- 3 clove garlic
- 1.5 cup rice
- 2 tbsp oil
Step-by-step
1. Cook 1.5 cup rice according to package directions.
2. Mince 3 clove garlic. Heat 2 tbsp oil in a wok or large skillet over high heat.
3. Brown 1 lb ground beef, breaking it up, 5–6 minutes until cooked through.
4. Add 3 cup broccoli florets; stir-fry 3–4 minutes until bright green and tender-crisp.
5. Add 3 clove garlic; cook 30 seconds.
6. Pour in 4 tbsp soy sauce and splash of water or broth.
7. Simmer 1–2 minutes until sauce coats beef and broccoli.
8. Taste and adjust soy sauce.
9. Serve immediately over 1.5 cup rice.
10. Garnish with sesame seeds if available.
Serving
Serve in bowls over rice. Leftovers 3 days; reheat in hot skillet.
Cook tips
- High heat keeps broccoli crisp-tender.
- Add splash of water to steam broccoli if pan is dry.
- Do not overcook broccoli to mush.
- Use low-sodium soy if watching salt.
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#12 Sweet Potato Chicken Bowl
$18.14
Roasted sweet potato with seasoned chicken and broccoli.
Serves 4 · medium · 50 min · 6 ingredients priced
Ingredients & prices
- sweet potato — 2 each Matched: Sweet Potato $1.49
- chicken — 1 lb Matched: Knorr ® Chicken Bouillon $2.49
- broccoli — 2 cup Matched: Broccoli Crown $2.29
- oil — 3 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
- salt — 0.5 tsp Matched: Maldon® Sea Salt Flakes $6.99
How to prepare
About this recipe
Sweet Potato Chicken Bowl roasts cubed sweet potato and broccoli with paprika-spiced pan-seared chicken—a colorful, nutrient-dense dinner bowl. This american recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 2 sweet potato
- 1 lb chicken
- 2 cup broccoli
- 3 tbsp oil
- 1 tsp paprika
- 0.5 tsp salt
Step-by-step
1. Preheat oven to 400°F. Peel and cube 2 sweet potato into ¾-inch pieces.
2. Toss sweet potato with 2 tablespoons 3 tbsp oil, 1 tsp paprika, and half the 0.5 tsp salt.
3. Spread on a sheet pan; roast 20 minutes.
4. Add 2 cup broccoli florets to the pan; roast 10 more minutes until tender and caramelized.
5. Season 1 lb chicken with remaining 0.5 tsp salt and pepper.
6. Pan-sear chicken in oil over medium-high 6–7 minutes per side until 165°F.
7. Rest chicken 5 minutes; slice.
8. Divide roasted vegetables among bowls.
9. Top with sliced chicken.
10. Serve immediately.
Serving
Serve as a complete bowl. Meal prep friendly—reheat components separately up to 4 days.
Cook tips
- Uniform sweet potato cubes roast evenly.
- Do not overcrowd the sheet pan.
- Chicken rests juicier when sliced after resting.
- Paprika adds color and mild smoke.
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#13 Stuffed Pepper Rice Bowl
$17.15
Deconstructed stuffed peppers with rice, beef, and tomato.
Serves 4 · medium · 45 min · 6 ingredients priced
Ingredients & prices
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- ground beef — 1 lb Matched: Ground Beef and Pork Blend, 80% Lean/20% Fat $8.00
- tomato — 2 each Matched: Hunt’s Tomato Paste $1.29
- onion — 1 each Matched: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- tomato paste — 2 tbsp Matched: Hunt’s Tomato Paste $1.29
- cheese — 0.5 cup Matched: Tillamook Cream Cheese Brick $3.99
How to prepare
About this recipe
Stuffed Pepper Rice Bowl is a deconstructed stuffed pepper: seasoned ground beef and tomato over fluffy rice with melted cheese— all the flavor without hollowing peppers. This mexican recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 30 minutes of cooking.
What you will need ready
- 1.5 cup rice
- 1 lb ground beef
- 2 tomato
- 1 onion
- 2 tbsp tomato paste
- 0.5 cup cheese
Step-by-step
1. Cook 1.5 cup rice according to package directions; keep warm.
2. Dice 1 onion and 2 tomato. Mince garlic if you have it.
3. Brown 1 lb ground beef with 1 onion in a skillet over medium-high until no pink remains.
4. Stir in 2 tbsp tomato paste and diced 2 tomato.
5. Simmer 10 minutes until thick and rich.
6. Season with salt, pepper, and cumin if desired.
7. Taste and adjust seasoning.
8. Divide 1.5 cup rice among bowls.
9. Spoon beef mixture over rice.
10. Top with 0.5 cup cheese while mixture is hot so it melts.
Serving
Serve in wide bowls. Refrigerate components up to 3 days; reheat beef separately.
Cook tips
- Simmer until tomato mixture is thick, not watery.
- Salt rice lightly—it is the base layer.
- Shredded cheese melts faster on hot beef.
- Leftover rice works if refreshed with splash of water when reheating.
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#14 Chicken Rice Lunch Bowl
$18.38
Seasoned chicken over fluffy rice with steamed vegetables.
Serves 4 · easy · 35 min · 6 ingredients priced
Ingredients & prices
- chicken — 1 lb Matched: Knorr ® Chicken Bouillon $2.49
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- frozen vegetables — 2 cup Matched: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- oil — 2 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
- salt — 0.5 tsp Matched: Maldon® Sea Salt Flakes $6.99
How to prepare
About this recipe
Chicken Rice Lunch Bowl combines seasoned pan-seared chicken, fluffy rice, and tender vegetables—a balanced meal-prep friendly lunch. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 25 minutes of cooking.
What you will need ready
- 1 lb chicken
- 1.5 cup rice
- 2 cup frozen vegetables
- 2 tbsp oil
- 1 tsp paprika
- 0.5 tsp salt
Step-by-step
1. Cook 1.5 cup rice according to package directions; fluff and keep warm.
2. Season 1 lb chicken with 1 tsp paprika, 0.5 tsp salt, and pepper.
3. Heat 2 tbsp oil over medium-high. Cook chicken 6–7 minutes per side until 165°F.
4. Rest chicken 5 minutes; slice into strips.
5. Cook 2 cup frozen vegetables in same pan 4–5 minutes until tender-crisp.
6. Season vegetables lightly if needed.
7. Divide 1.5 cup rice among bowls.
8. Top with chicken and vegetables.
9. Spoon pan juices over bowls.
10. Serve immediately while warm.
Serving
Pack components separately for meal prep. Refrigerate up to 4 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry before searing.
- Rest before slicing.
- Do not overcook frozen vegetables.
- Taste rice before serving.
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#15 Baked Zucchini Parmesan
$18.84
Breaded zucchini baked with marinara and melted cheese.
Serves 4 · medium · 40 min · 6 ingredients priced
Ingredients & prices
- zucchini — 3 each Matched: Zucchini $1.49
- breadcrumbs — 1 cup Matched: Gorton’s Butterfly Shrimp, Breaded with Crunchy Panko Breadcrumbs, Frozen $5.99
- pasta sauce — 2 cup Matched: Prego Italian Tomato Pasta Sauce Flavored With Meat, 24 oz Jar $2.49
- cheese — 1 cup Matched: Tillamook Cream Cheese Brick $3.99
- oil — 2 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
How to prepare
About this recipe
Baked Zucchini Parmesan breaded zucchini rounds baked with marinara and melted cheese—a lighter Italian-style side or vegetarian main. This italian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 25 minutes of cooking.
What you will need ready
- 3 zucchini
- 1 cup breadcrumbs
- 2 cup pasta sauce
- 1 cup cheese
- 2 tbsp oil
- 1 tsp paprika
Step-by-step
1. Preheat oven to 425°F. Slice 3 zucchini into ½-inch rounds.
2. Mix 1 cup breadcrumbs with 1 tsp paprika and pinch of salt on a plate.
3. Brush zucchini lightly with 2 tbsp oil on both sides; press into breadcrumbs to coat.
4. Arrange on a greased sheet pan in a single layer.
5. Bake 15 minutes; flip and bake 10 more until golden.
6. Spoon 2 cup pasta sauce over each round.
7. Top with 1 cup cheese.
8. Bake 5 minutes until cheese melts and bubbles.
9. Rest 2 minutes before serving.
10. Serve hot with extra sauce if desired.
Serving
Serve as a side to pasta or chicken. Best fresh; reheat in oven to re-crisp.
Cook tips
- Single layer prevents steaming instead of browning.
- Pat zucchini dry if very wet.
- Do not skip flipping for even crunch.
- Use parchment for easier cleanup.