Published: May 21, 2010 10:49 AM EDT
Updated: May 21, 2010 10:35 AM EDT

Eating out can be a budget buster.  So we found some common cents recipes from


1 tablespoon vegetable oil

1 (16 ounce) package elbow macaroni

9 tablespoons butter

1/2 cup shredded Muenster cheese

1/2 cup shredded Cheddar cheese

1/2 cup shredded sharp Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 1/2 cups half-and-half 8 ounces cubed processed cheese food

2 eggs, beaten

1/4 teaspoon salt

1/8 teaspoon ground black pepper


Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. Preheat oven to 350 degrees F (175 degrees C). Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.


1 pound ground beef

1 (14.5 ounce) can canned diced tomatoes

1 (15 ounce) can kidney beans, drained

1 (1.25 ounce) package chili seasoning mix


Crumble the beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and mix in the tomatoes, kidney beans and chili seasoning mix. Reduce heat to medium, and simmer for 15 minutes.


tablespoons cornstarch

2 tablespoons sugar

1/2 teaspoon ground ginger

1 cup orange juice

1/4 cup reduced-sodium soy sauce

2 garlic cloves minced

2 large carrots, sliced

2 cups broccoli florets

2 cups cauliflowerets

4 teaspoons olive or canola oil, divided

1 cup quartered fresh mushrooms

1 cup fresh or frozen snow peas 4 cups hot cooked rice


In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.

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