photo by simplyrikkles

Add something new to your meal rotation. The following recipes are flavorful and budget friendly. Having beef, chicken, pork or pasta will solve your what’s for dinner dilemma, and they’re all excellent as leftovers, too. Incorporate a fish, international cuisine, one-dish meal or leftover night and you’re set for a week.

Grilled Flank steak

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1-1/2 pounds flank steak

Using a whisk, combine the soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Place steak in a shallow glass dish or large zipper-top baggie. Pour marinade over steak. Cover and refrigerate for a few hours. Place steaks on the grill and discard marinade. Grill for about 10 minutes on high or until desired doneness.

Southwest Slow Cooker Chicken

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
steamed white rice

Combine all ingredients except rice in slow cooker. Cook on low for 6 to 8 hours. About 30 minutes before serving, take the chicken breasts out and shred it. Return to slow cooker until heated through. Serve over white rice. — Becky, Kansas

Sweet and Sour Pork Chops

1 large can (20 ounces) pineapple chunks
1/4 cup vinegar
2 tablespoons light soy sauce
1-1/2 teaspoons salt
1/4 teaspoon ground ginger
1/2 cup water
2 pounds boneless pork loin, trimmed, cut into 1-inch cubes
1 large onion, cut in chunks
1 medium green bell pepper, cut in chunks
1 medium red bell pepper, cut in chunks
3 tablespoons cornstarch
hot cooked rice

Drain juice from pineapple; pour juice in a Dutch oven. Add vinegar, soy sauce, salt, ginger and 1/2 cup water; stir until smooth. Add pork and bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender. Add onion, green pepper, red pepper and pineapple chunks. Simmer 10 minutes longer, or until onion and peppers are just tender. Put cornstarch in a cup and stir in 3 tablespoons water. Stir into pork and juices; heat to boiling, reduce heat, and simmer the sweet-and-sour pork for 1 minute. Serve sweet and sour pork with rice. — Donna, California

Veggie Stuffed Shells

1 box jumbo pasta shells
1 cup shredded carrots
2 cup shredded zucchini
1 cup chopped cooked spinach
7 or 8 big leaves of fresh basil, chopped
1/4 cup Parmesan cheese, grated
1 16-ounce tub of small curd cottage cheese
1 egg
salt and pepper, to taste
garlic powder, to taste
Italian seasoning, to taste
1 jar of your favorite pasta sauce
4 to 6 ounces shredded mozzarella

Preheat oven to 400 F. Cook the pasta shells until al dente. In a bowl, mix the carrots, zucchini, spinach, basil, Parmesan cheese, cottage cheese, egg and spices. Stir until really mixed together. In a 9-by-13-inch baking dish, pour enough pasta sauce just to lightly cover the bottom. Fill the shells with the veggie mixture and place seam-side down in the baking dish. Repeat until they’re all filled. Pour remaining sauce over the top of the shells evenly. Sprinkle mozzarella cheese on top. Bake at 400 F until bubbly and cheese is melted. — Angela, California

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