1 tablespoon oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
3 cups water
1-1/4 cups dried lentils, (10 oz.) softened and rinsed*
1 (14 oz.) can tomato sauce
1 package (1.25 oz.) taco seasoning mix

Heat oil in 3-qt sauce pan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

Stir in water, lentils, tomato sauce and seasoning mix. Reduce heat to low. Partially cover and simmer 35-40 minutes or until lentils are tender.

Heat oven to 400°F. Grease 2 quart casserole (~8x8) with shortening.

Prepare cornbread topping:
1 pkg. (8.5 oz.) cornbread muffin mix
1 small can (8.5 oz.) cream-style corn
1/2 cup shredded cheddar cheese
1/4 cup milk
1 large egg

Put all ingredients in a mixing bowl, stir until well combined.

Spoon lentil mixture into casserole dish. Spread topping evenly over lentil mixture. Bake uncovered 15-20 minutes until topping is golden brown.

*NOTE: I typically cook the lentils about 2-3 hours before making this recipe. If you prefer your lentils more tender, less crunchy, you should do the same. Just cook them in water - and watch because you will have to add water during the cooking time. You can cook them uncovered or covered. When you think the lentils are tender enough, don't add any more water, but let the water cook into the lentils so it doesn't look soupy. Then omit the 3 cups of water called for in the recipe and simply add the tomato sauce, seasoning, onion, green pepper, etc.

Makes 8-10 servings. Approximate cost per serving - $0.58

Recipe from Mary Sue, Ellisville, MO

This is sooo quick and easy and all will eat it. It usually feeds a family of five with at least one and a half servings left over, depending on how hungry everyone is.

1 onion
2 carrots
2 stalks of celery
optional 1 tomato, sliced and seeded
4 cups water
salt and pepper to taste
1 envelope onion soup mix
2 cups uncooked noodles
1 lb ground beef

First brown beef with onion in large pot. Add water, salt, pepper, carrots, and celery. Cook until vegies are tender, about 10-15 minutes. Add noodles and cook until done. Best if served with some biscuits, on sale of course.

Makes 6 servings. Approximate cost per serving - $0.62

Recipe from Shanna Ripple, shared on www.miserlymoms.com

1/2 cup of raw rice
2 cans of cream of anything soup
8 oz. water
1 whole chicken cut up
Onion to taste
Chopped Celery opt.
salt and pepper
French fried onions

Put raw rice, soup, onion and other ingredients in 9X13 baking dish. Place chicken pieces and top with the French fried onions. Bake at 350°F for 1 hour.

Makes enough to feed 4-6. Approximate cost per serving - $1.23

Frugal Tip - Stock-up on French Fried Onions during and after the holidays. Use coupons offered during the holidays and you can get a large can for as little as $0.75.)

Recipe from Tonya, Marshall, MN

A package of egg noodles
3 tablespoons margarine
1-1/2 cups milk
Seasoning packet from a package of chicken flavored ramen noodles
1/2 cup flour
dash onion powder
dash garlic powder
dash pepper
1/8 tsp salt
1 can of tuna or even two if you have lots

Cook noodles in water until al dente (I test mine by throwing a noodle against the refrigerator. If it sticks, it's done.) While noodles are cooking blend in a small bowl flour and seasonings. Heat 1/2 cup milk in a small sauce pan. Add remaining milk to bowl and blend well. Add the mixture in the bowl to hot milk and blend with a whisk stirring constantly until thick. Add tuna and blend well. When noodles are done, drain and add butter. Add tuna sauce and stir well.

Makes at least 4 servings. Approximate cost per serving - $0.48

Recipe from www.menus4moms.com

1 (8 oz.) pkg wide egg noodles
1-1/2 lb. ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz.) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz. package frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1-1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
1-1/2 cups shredded Parmesan cheese

Cook noodles according to packaged directions; drain and set aside.

Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.

Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13 x 9 inch pan. Cover with meat sauce, top with Parmesan cheese and bake at 350°F for 30 minutes.

Makes 8-10 servings. Approximate cost per serving - $1.32

Recipe from Kathleen, Lawrence, KS

3/4 pound small red potatoes
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/4 cup Basil Pesto, (you can use store-bought pesto, but a recipe follows if you prefer to make your own)
Salt and pepper

Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though but the skins remain intact. Set them aside until they are cool enough to handle.

Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper to taste, and chill.

Yield: 4 servings

Basil Pesto
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

Toast the pine nuts in a dry pan over medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.

In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until blended well. Season with salt and pepper, to taste.

(Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.)

Recipe courtesy of Ellie Krieger, shared on CBS's 'The Early Show' – Healthy Tasty and Inexpensive Meals (4/1/06)

About 35 years ago, when our seven children were living at home, my husband and I took up Chinese cooking because it was inexpensive and healthy. The kids liked this dish so much, I still make it.

Marinade & Stir-fry Sauce:
1/4 cup plus 2 Tbsp lite soy sauce
3 tablespoons cornstarch
1 tablespoon dry sherry or water
1 quarter-size slice fresh ginger
3 teaspoons sugar
1/2 teaspoon salt
1 lb flank steak, thinly sliced across the grain (see Note)
1 small head bok choy
1 each bell pepper and medium onion
3 scallions
2 large tomatoes
2 tablespoon vegetable oil
1 large clove garlic, crushed

Accompaniment:
Hot cooked rice

Note: The meat will be easier to slice if placed in the freezer for about 30 minutes, or until partially frozen.

Marinade: In a medium bowl, whisk 1/4 cup soy sauce, 2 Tbsp cornstarch, the sherry, ginger and 1 tsp sugar until blended. Add flank steak and toss to coat. Refrigerate while preparing Stir-Fry Sauce and vegetables.

Stir-Fry Sauce: In a small bowl, whisk 1/2 cup water, remaining 2 Tbsp soy sauce, 1 Tbsp cornstarch, 2 tsp sugar and the salt until blended.

Cut bok choy crosswise in narrow strips, separating white and green parts. Thinly slice bell pepper, onion and scallions, and cut each tomato in 8 wedges.

Heat 1 Tbsp oil in a 12-in. nonstick skillet over medium-high heat until hot, but not smoking. Add garlic, stir-fry until golden, remove and discard. Add beef to skillet and stir-fry 1 to 11/2 minutes just until tinged brown. Remove to a plate.

Heat remaining 1 Tbsp oil in skillet. Add white part of bok choy, the bell pepper and onion, and stir-fry 2 minutes or until just starting to wilt. Stir in remaining bok choy, the scallions and tomatoes. Stir stir-fry sauce to mix, add to skillet and bring to a boil (sauce will thicken). Boil 1 minute, adding a few Tbsp water to thin sauce, if necessary.

Return beef to skillet and toss with vegetables. Serve immediately with rice.

Makes 6 servings. Approximate cost per serving - $1.44

Recipe featured in Woman's Day.