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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#16 Honey Mustard Baked Chicken
$19.19
Oven-baked chicken glazed with honey and mustard.
Serves 4 · easy · 50 min · 6 ingredients priced
Ingredients & prices
- chicken — 1.5 lb Matched: Knorr ® Chicken Bouillon $2.49
- honey — 3 tbsp Matched: Kroger® Clover Honey Bear $4.00
- mustard — 3 tbsp Matched: Colman's® Mustard Powder $6.49
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
- rice — 1.5 cup Matched: Knorr ® Chicken Rice Sides $1.33
- oil (optional) — 1 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
How to prepare
About this recipe
Honey Mustard Baked Chicken glazes chicken pieces with a sweet-tangy honey mustard sauce and bakes until juicy—serve with rice for a complete meal. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 40 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 3 tbsp honey
- 3 tbsp mustard
- 1 tsp paprika
- 1.5 cup rice
- 1 tbsp oil (optional)
Step-by-step
1. Preheat oven to 375°F. Cook 1.5 cup rice according to package directions.
2. Mix 3 tbsp honey, 3 tbsp mustard, and 1 tsp paprika in a bowl.
3. Pat 1.5 lb chicken dry. Brush with 1 tbsp oil if using; season lightly with salt and pepper.
4. Coat chicken evenly with honey mustard mixture.
5. Place chicken in a baking dish.
6. Bake 35–40 minutes until 165°F internal and juices run clear.
7. Baste with pan juices halfway through if desired.
8. Rest chicken 5 minutes before serving.
9. Spoon pan sauce over chicken when serving.
10. Fluff 1.5 cup rice and serve alongside chicken.
Serving
Plate chicken over or beside rice. Refrigerate leftovers 3 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry so glaze adheres.
- Line baking dish with foil for easy cleanup.
- Baste for shinier glaze.
- Check thickest piece with thermometer.
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#17 Quick Banana Bread
$25.74
Moist banana bread baked with pantry staples.
Serves 8 · medium · 65 min · 6 ingredients priced
Ingredients & prices
- banana — 3 each Matched: Mott’s™ Banana Streusel Soft Baked Bars $2.99
- flour — 2 cup Matched: Kro White Whl Wheat Flour 5 LB $3.49
- sugar — 0.75 cup Matched: Sugar In The Raw® Turbinado Cane Sugar, 2 lb Box $4.79
- eggs — 2 each Matched: Kroger® Grade A Large White Eggs $8.89
- butter — 0.5 cup Matched: Kroger® Salted Butter Sticks $3.29
- baking powder — 2 tsp Matched: Kroger® Baking Powder $2.29
How to prepare
About this recipe
Quick Banana Bread is moist, sweet loaf bread baked with ripe bananas and pantry staples—a snack or breakfast you can bake ahead on the weekend. This american recipe serves 8 and is rated medium difficulty. Plan about 15 minutes of prep and 50 minutes of cooking.
What you will need ready
- 3 banana
- 2 cup flour
- 0.75 cup sugar
- 2 eggs
- 0.5 cup butter
- 2 tsp baking powder
Step-by-step
1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. Mash 3 banana in a large bowl until mostly smooth with a few lumps.
3. Stir in melted 0.5 cup butter, 0.75 cup sugar, and 2 eggs until combined.
4. Whisk 2 cup flour and 2 tsp baking powder together; fold into wet ingredients until just combined—do not overmix.
5. Pour batter into prepared pan and smooth the top.
6. Bake 50–60 minutes until a toothpick in the center comes out clean.
7. If top browns too fast, tent loosely with foil after 40 minutes.
8. Cool in pan 10 minutes, then turn out onto a rack.
9. Cool at least 30 minutes before slicing for clean cuts.
10. Store wrapped at room temperature up to 3 days.
Serving
Slice and serve plain or with butter. Freezes well wrapped up to 3 months.
Cook tips
- Very ripe bananas give best flavor and moisture.
- Do not overmix batter or bread turns tough.
- Test doneness with toothpick, not time alone.
- Cool before slicing to avoid gummy centers.
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#18 Garlic Butter Pasta
$20.24
Silky pasta tossed in garlic butter with optional vegetables.
Serves 4 · easy · 20 min · 6 ingredients priced
Ingredients & prices
- pasta — 12 oz Matched: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta $1.99
- butter — 4 tbsp Matched: Kroger® Salted Butter Sticks $3.29
- garlic — 4 clove Matched: Garlic $0.99
- salt — 1 tsp Matched: Maldon® Sea Salt Flakes $6.99
- frozen vegetables (optional) — 2 cup Matched: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- pepper (optional) — 0.5 tsp Matched: Braswell's® Red Pepper Jelly $4.29
How to prepare
About this recipe
Garlic Butter Pasta is silky noodles tossed in fragrant garlic butter—a weeknight Italian-style side or main that comes together while pasta boils. This italian recipe serves 4 and is rated easy difficulty. Plan about 5 minutes of prep and 15 minutes of cooking.
What you will need ready
- 12 oz pasta
- 4 tbsp butter
- 4 clove garlic
- 1 tsp salt
- 2 cup frozen vegetables (optional)
- 0.5 tsp pepper (optional)
Step-by-step
1. Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente; reserve 1 cup pasta water before draining.
2. Mince 4 clove garlic. Melt 4 tbsp butter in a large skillet over medium-low.
3. Add 4 clove garlic; cook 1–2 minutes until fragrant but not brown.
4. Add drained 12 oz pasta and a splash of pasta water.
5. Toss 1–2 minutes until a light silky sauce coats noodles.
6. Add 2 cup frozen vegetables if using; cook 2 minutes until heated.
7. Season with 1 tsp salt and 0.5 tsp pepper.
8. Add more pasta water if mixture looks dry.
9. Serve immediately in warm bowls.
10. Finish with extra butter or pepper if desired.
Serving
Serve with parmesan if you have it. Leftovers reheat with splash of water in a pan.
Cook tips
- Salt pasta water—it should taste like the sea.
- Low heat for garlic—burnt garlic is bitter.
- Pasta water helps sauce cling.
- Do not rinse pasta after draining.
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#19 Hearty Beef Chili
$22.52
Slow-simmered chili with beans and warm spices.
Serves 6 · medium · 65 min · 6 ingredients priced
Ingredients & prices
- ground beef — 1.5 lb Matched: Ground Beef and Pork Blend, 80% Lean/20% Fat $8.00
- beans — 2 can Matched: Kroger Pinto Beans Each $1.00
- onion — 1 each Matched: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- tomato paste — 3 tbsp Matched: Hunt’s Tomato Paste $2.29
- chili powder — 2 tbsp Matched: Kroger® Chili Powder Shaker $5.99
- cumin — 1 tbsp Matched: Kroger® Ground Cumin Shaker $3.99
How to prepare
About this recipe
Hearty Beef Chili is a slow-simmered pot of ground beef, beans, and warm spices—a filling dinner that tastes even better the next day. This american recipe serves 6 and is rated medium difficulty. Plan about 15 minutes of prep and 50 minutes of cooking.
What you will need ready
- 1.5 lb ground beef
- 2 can beans
- 1 onion
- 3 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp cumin
Step-by-step
1. Dice 1 onion. Brown 1.5 lb ground beef with onion in a Dutch oven over medium-high, breaking up meat.
2. Drain excess fat if needed.
3. Stir in 2 tbsp chili powder and 1 tbsp cumin; cook 1 minute until fragrant.
4. Add 3 tbsp tomato paste; cook 1 minute, stirring.
5. Add 2 can beans with liquid and enough broth or water to reach desired consistency.
6. Simmer partially covered 40–50 minutes, stirring occasionally.
7. Season with salt and pepper. Taste and adjust spices.
8. Skim fat from surface if desired.
9. Simmer longer for thicker chili if needed.
10. Serve hot in bowls.
Serving
Top with cheese and sour cream if available. Freezes up to 3 months; refrigerate up to 4 days.
Cook tips
- Bloom spices in fat for deeper flavor.
- Long simmer tenderizes flavors.
- Salt gradually—beans and tomato paste vary.
- Rest overnight for best flavor if you can wait.
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#20 Bean and Cheese Burrito
$22.55
Hearty flour tortilla filled with seasoned beans and melted cheese.
Serves 4 · easy · 18 min · 6 ingredients priced
Ingredients & prices
- beans — 2 can Matched: Kroger Pinto Beans Each $1.00
- tortillas — 4 each Matched: La Banderita White Corn Tortillas 30 Ct $2.59
- cheese — 1 cup Matched: Tillamook Cream Cheese Brick $3.99
- salsa — 0.5 cup Matched: Guillermo's Salsa Mild $4.99
- cumin — 1 tsp Matched: Kroger® Ground Cumin Shaker $3.99
- chili powder (optional) — 0.5 tsp Matched: Kroger® Chili Powder Shaker $5.99
How to prepare
About this recipe
Bean and Cheese Burrito is a hearty handheld lunch: seasoned warm beans and melted cheese rolled in a soft flour tortilla with salsa. This mexican recipe serves 4 and is rated easy difficulty. Plan about 8 minutes of prep and 10 minutes of cooking.
What you will need ready
- 2 can beans
- 4 tortillas
- 1 cup cheese
- 0.5 cup salsa
- 1 tsp cumin
- 0.5 tsp chili powder (optional)
Step-by-step
1. Warm 2 can beans in a pan over medium with 1 tsp cumin and 0.5 tsp chili powder, stirring 3–4 minutes until fragrant.
2. Mash some beans against the pan for thicker filling; leave some whole.
3. Warm 4 tortillas 15–20 seconds per side until pliable.
4. Spoon beans down the center of each tortilla.
5. Sprinkle 1 cup cheese over hot beans so it begins to melt.
6. Add a spoonful of 0.5 cup salsa on top.
7. Fold sides in, roll tightly from bottom to top.
8. Optional: toast seam-side down in dry pan 1 minute per side.
9. Serve warm while cheese is melty.
10. Wrap extras in foil for lunch.
Serving
Serve with extra salsa. Refrigerate up to 3 days; reheat until hot throughout.
Cook tips
- Warm tortillas roll without cracking.
- Season beans while heating.
- Do not overfill.
- Adjust spices to taste.
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#21 Sausage Biscuit Breakfast
$20.75
Warm biscuits split and filled with savory sausage patties.
Serves 4 · easy · 20 min · 5 ingredients priced
Ingredients & prices
- biscuits — 4 each Matched: Kroger® Buttermilk Biscuits Family Size $5.49
- sausage — 4 each Matched: Kroger® Hot Pork Sausage Roll $2.99
- butter — 2 tbsp Matched: Kroger® Salted Butter Sticks $3.29
- cheese (optional) — 4 slice Matched: Tillamook Cream Cheese Brick $3.99
- ketchup (optional) — 0.25 cup Matched: Heinz Mayo & Ketchup Mayochup Sauce $4.99
How to prepare
About this recipe
Sausage Biscuit Breakfast pairs warm flaky biscuits with savory sausage patties—a hearty Southern-style morning meal ready in under 20 minutes. This breakfast recipe serves 4 and is rated easy difficulty. Plan about 5 minutes of prep and 15 minutes of cooking.
What you will need ready
- 4 biscuits
- 4 sausage
- 2 tbsp butter
- 4 slice cheese (optional)
- 0.25 cup ketchup (optional)
Step-by-step
1. Cook 4 sausage patties in a skillet over medium heat 3–4 minutes per side until browned and cooked through (160°F internal).
2. Transfer sausage to a plate and tent with foil.
3. Split 4 biscuits and place cut-side up on a baking sheet. Warm in a 350°F oven 5–7 minutes, or toast cut-side down in the sausage pan 1 minute.
4. Brush warm biscuit halves lightly with 2 tbsp butter.
5. Place one sausage patty inside each biscuit half. Add 4 slice cheese slice if using while biscuits are hot.
6. Cap with the top half or serve open-face.
7. Serve with 0.25 cup ketchup on the side for dipping.
8. For extra crisp biscuits, broil cut sides 30 seconds after buttering—watch closely.
9. Keep sausage warm while biscuits finish.
10. Assemble just before eating so biscuits stay flaky.
Serving
Serve hot with ketchup and fruit. Leftover cooked sausage refrigerates 3 days; reheat before assembling.
Cook tips
- Do not press sausage patties while cooking—they stay juicier.
- Warm biscuits revive store-bought ones nicely.
- Cheese melts best on the hot patty, not the cold top.
- Cook sausage to 160°F for food safety.
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#22 Classic Hot Dog Lunch
$21.26
Griddled hot dogs in buns with ketchup and mustard.
Serves 4 · easy · 15 min · 4 ingredients priced
Ingredients & prices
- hot dogs — 4 each Matched: Oscar Mayer Classic Wieners Hot Dogs Mega Pack, Box $6.79
- buns — 4 each Matched: Private Selection® Brioche Buns Extra Large $2.99
- ketchup — 0.25 cup Matched: Heinz Mayo & Ketchup Mayochup Sauce $4.99
- mustard — 2 tbsp Matched: Colman's® Mustard Powder $6.49
How to prepare
About this recipe
Classic Hot Dog Lunch griddles hot dogs until snappy and warmed through, tucked in soft buns with ketchup and mustard—a kid-friendly meal ready in minutes. This american recipe serves 4 and is rated easy difficulty. Plan about 5 minutes of prep and 10 minutes of cooking.
What you will need ready
- 4 hot dogs
- 4 buns
- 0.25 cup ketchup
- 2 tbsp mustard
Step-by-step
1. Heat a skillet over medium. Add 4 hot dogs and cook, turning, 6–8 minutes until heated through and lightly browned.
2. If hot dogs split, lower heat slightly.
3. Split 4 buns and warm cut-side down in the pan 30–60 seconds.
4. Place a hot dog in each bun.
5. Squirt 0.25 cup ketchup and 2 tbsp mustard over hot dogs to taste.
6. Serve immediately while hot dogs are warm.
7. For extra flavor, briefly toast the whole assembled bun in the pan.
8. Drain any fat from pan before warming buns if needed.
9. Line plates with paper towels for a casual lunch feel.
10. Offer relish or onions if your family likes them.
Serving
Serve with chips and fruit. Cooked hot dogs refrigerate 3 days; reheat before serving.
Cook tips
- Turn frequently for even heating.
- Warm buns make a big difference.
- Do not boil dry—skillet gives better flavor.
- Adjust condiments per person at the table.
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#23 Fluffy Pancake Stack
$28.55
Light golden pancakes with butter and honey. Perfect for a slow weekend morning.
Serves 4 · easy · 25 min · 6 ingredients priced
Ingredients & prices
- pancake mix — 2 cup Matched: Hungry Jack Complete Buttermilk Pancake Mix and Waffle Mix, 5 Lb Box $6.99
- milk — 1.5 cup Matched: Kroger® Skim Milk Gallon $3.39
- eggs — 2 each Matched: Kroger® Grade A Large White Eggs $8.89
- butter — 2 tbsp Matched: Kroger® Salted Butter Sticks $3.29
- honey (optional) — 2 tbsp Matched: Kroger® Clover Honey Bear $4.00
- cinnamon (optional) — 0.5 tsp Matched: Badia® Cinnamon Powder $1.99
How to prepare
About this recipe
Fluffy Pancake Stack is a weekend breakfast classic—tall, tender rounds with a lightly crisp edge, butter, and honey. The batter rests briefly so the leavening works and the griddle gives even golden color. This breakfast recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 15 minutes of cooking.
What you will need ready
- 2 cup pancake mix
- 1.5 cup milk
- 2 eggs
- 2 tbsp butter
- 2 tbsp honey (optional)
- 0.5 tsp cinnamon (optional)
Step-by-step
1. In a large bowl, whisk 2 cup pancake mix, 1.5 cup milk, 2 eggs, and 0.5 tsp cinnamon until smooth with no dry streaks. Batter should be thick but pourable, like cream.
2. Rest batter 2 minutes while heating a griddle or large nonstick skillet over medium (about 350°F on an electric griddle).
3. Melt 2 tbsp butter and lightly brush the hot surface—a thin film, not a pool. Too much fat makes pancakes fry instead of griddle.
4. Pour scant ¼-cup rounds onto the griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, 2–3 minutes.
5. Flip once when the bottom is golden brown. Cook the second side 1–2 minutes until springy and lightly browned.
6. Transfer finished pancakes to a warm plate and tent loosely with foil while cooking remaining batches.
7. Re-butter the griddle lightly between batches if it looks dry.
8. Stack 2–3 pancakes per serving. Warm 2 tbsp honey if thick, then drizzle generously over the stack.
9. Serve immediately while centers are steamy and soft.
10. If batter thickens while standing, stir in 1–2 tablespoons milk.
11. Use a measuring cup for evenly sized pancakes every time.
12. Keep finished pancakes warm in a 200°F oven on a rack up to 15 minutes if feeding a crowd.
Serving
Plate stacked pancakes with butter and honey on the side. Pair with fresh fruit or scrambled eggs. Cooked pancakes freeze well—reheat in a toaster. Refrigerate unused batter within 2 hours.
Cook tips
- Do not over-mix once wet and dry are combined; a few small lumps keep pancakes tender.
- Wait for bubbles before flipping—flipping too early makes dense, pale centers.
- Medium heat is key; too hot burns the outside before the middle sets.
- Taste one pancake before adding extra salt to the batter.
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#24 Baked Chicken and Potatoes
$22.64
Roasted chicken thighs with seasoned potato wedges.
Serves 4 · easy · 60 min · 6 ingredients priced
Ingredients & prices
- chicken — 1.5 lb Matched: Knorr ® Chicken Bouillon $2.49
- potato — 4 each Matched: Kroger Potato Russet Tray $3.99
- oil — 3 tbsp Matched: Blue Bonnet Vegetable Oil Sticks $1.39
- paprika — 1 tsp Matched: Simple Truth Organic® Paprika Shaker $3.49
- salt — 1 tsp Matched: Maldon® Sea Salt Flakes $6.99
- pepper — 0.5 tsp Matched: Braswell's® Red Pepper Jelly $4.29
How to prepare
About this recipe
Baked Chicken and Potatoes roasts seasoned chicken thighs alongside paprika-spiced potato wedges on one sheet pan—a low-effort dinner with easy cleanup. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 45 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 4 potato
- 3 tbsp oil
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp pepper
Step-by-step
1. Preheat oven to 400°F. Line a large sheet pan with parchment if desired.
2. Cut 4 potato into wedges. Toss with 2 tablespoons 3 tbsp oil, half the 1 tsp paprika, 1 tsp salt, and half the 0.5 tsp pepper.
3. Spread potatoes on the pan in a single layer. Roast 15 minutes.
4. Season 1.5 lb chicken with remaining 1 tsp paprika, 1 tsp salt, and 0.5 tsp pepper.
5. Nestle chicken among potatoes, skin-side up if applicable.
6. Roast 35–40 minutes total until chicken reaches 165°F and potatoes are golden and tender.
7. Turn potatoes once halfway through for even browning.
8. Rest chicken 5 minutes before serving.
9. Spoon any pan juices over chicken and potatoes.
10. Serve hot directly from the sheet pan.
Serving
Serve with a simple salad. Refrigerate leftovers 3 days; reheat in 375°F oven until hot.
Cook tips
- Single layer on the pan ensures browning, not steaming.
- Cut potato wedges similar size for even cooking.
- Use a meat thermometer for chicken.
- Parchment makes cleanup easier.
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#25 Beef Tacos Dinner
$22.81
Seasoned ground beef tacos with fresh toppings.
Serves 4 · easy · 32 min · 6 ingredients priced
Ingredients & prices
- ground beef — 1 lb Matched: Ground Beef and Pork Blend, 80% Lean/20% Fat $8.00
- tortillas — 8 each Matched: La Banderita White Corn Tortillas 30 Ct $2.59
- onion — 1 each Matched: ONION POWDER - SMART WAY - 1.75 OZ $1.25
- cheese — 1 cup Matched: Tillamook Cream Cheese Brick $3.99
- salsa — 0.5 cup Matched: Guillermo's Salsa Mild $4.99
- sour cream (optional) — 0.5 cup Matched: Kroger® Sour Cream with Chives $1.99
How to prepare
About this recipe
Beef Tacos Dinner is seasoned ground beef in warm tortillas with cheese, salsa, and optional sour cream—a customizable family favorite for taco night. This mexican recipe serves 4 and is rated easy difficulty. Plan about 12 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1 lb ground beef
- 8 tortillas
- 1 onion
- 1 cup cheese
- 0.5 cup salsa
- 0.5 cup sour cream (optional)
Step-by-step
1. Dice 1 onion. Cook 1 lb ground beef and onion in a skillet over medium-high, breaking up beef, until no pink remains.
2. Drain excess fat if needed.
3. Stir in chili powder and cumin if not already in your workflow—season to taste with salt.
4. Reduce heat to low; keep beef warm.
5. Warm 8 tortillas in a dry pan 15 seconds per side or wrap in foil in a 350°F oven 5 minutes.
6. Set out toppings: 1 cup cheese, 0.5 cup salsa, 0.5 cup sour cream.
7. Fill each tortilla with beef and toppings.
8. Fold or roll tacos; serve immediately.
9. Offer lime wedges if you have them.
10. Keep extra beef warm on the stove while everyone builds tacos.
Serving
Serve with rice and beans on the side if desired. Refrigerate beef up to 3 days; reheat before assembling.
Cook tips
- Drain fat so tacos are not greasy.
- Warm tortillas are less likely to tear.
- Season beef after browning for best flavor.
- Let each person customize toppings.
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#26 Classic French Toast
$29.05
Thick bread soaked in cinnamon egg milk and pan-fried until crisp outside.
Serves 4 · easy · 22 min · 6 ingredients priced
Ingredients & prices
- bread — 8 slice Matched: King Arthur Bread Flour $7.49
- eggs — 4 each Matched: Kroger® Grade A Large White Eggs $8.89
- milk — 0.75 cup Matched: Kroger® Skim Milk Gallon $3.39
- butter — 3 tbsp Matched: Kroger® Salted Butter Sticks $3.29
- cinnamon — 1 tsp Matched: Badia® Cinnamon Powder $1.99
- honey (optional) — 2 tbsp Matched: Kroger® Clover Honey Bear $4.00
How to prepare
About this recipe
Classic French Toast turns sturdy bread into custardy, cinnamon-scented slices with crisp browned edges. Day-old bread soaks up the egg-milk mixture without falling apart. This breakfast recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 12 minutes of cooking.
What you will need ready
- 8 slice bread
- 4 eggs
- 0.75 cup milk
- 3 tbsp butter
- 1 tsp cinnamon
- 2 tbsp honey (optional)
Step-by-step
1. Whisk 4 eggs, 0.75 cup milk, and 1 tsp cinnamon in a wide shallow dish until fully combined and slightly frothy.
2. Lay out 8 slice bread slices. Day-old or thick-cut bread works best; very fresh bread may get soggy.
3. Dip each slice 3–4 seconds per side—enough to saturate but not so long it breaks apart. Let excess drip back into the dish.
4. Heat a large skillet over medium and melt half of 3 tbsp butter. The pan should sizzle gently when bread hits it.
5. Cook soaked bread in a single layer 2–3 minutes per side until deeply golden and crisp at the edges.
6. Work in batches so the pan is not overcrowded. Add remaining butter between batches as needed.
7. Lower heat slightly if toast browns too fast before the center sets.
8. Press the center lightly with a spatula—it should feel set, not wet and squishy.
9. Transfer finished slices to a warm plate or a 200°F oven while you finish the rest.
10. Drizzle warm 2 tbsp honey over the toast just before serving.
11. Cut diagonally for classic presentation and dust with a pinch of extra cinnamon if desired.
12. Serve hot—the contrast of crisp edges and soft custardy center is best fresh off the pan.
Serving
Serve 2 slices per person with honey, maple syrup, or fresh berries. Great with bacon on the side. Leftovers reheat in a 350°F oven 5–8 minutes; refrigerate within 2 hours.
Cook tips
- Medium heat prevents burnt butter while the custard sets inside.
- Quick dips—not long soaks—give the best texture.
- Thicker bread needs an extra 30 seconds per side.
- A pinch of salt in the custard balances sweetness if your bread is plain.
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#27 Tuna Pasta Salad
$24.54
Chilled pasta tossed with tuna, mayo, and crunchy celery.
Serves 4 · easy · 25 min · 6 ingredients priced
Ingredients & prices
- pasta — 8 oz Matched: Barilla Farfalle Pasta Quality Non-GMO and Kosher Certified Pasta $1.99
- tuna — 2 can Matched: TUNA SOLID WHITE LONG LINE 24/5OZ/CASE-KROGER (EACH) $1.99
- mayo — 0.5 cup Matched: Kroger® Real Mayo BIG DEAL! $5.99
- celery — 2 stalk Matched: Kroger® Celery Hearts $3.29
- salt — 0.5 tsp Matched: Maldon® Sea Salt Flakes $6.99
- pepper (optional) — 0.25 tsp Matched: Braswell's® Red Pepper Jelly $4.29
How to prepare
About this recipe
Tuna Pasta Salad is a chilled picnic-style lunch: al dente pasta tossed with flaky tuna, crunchy celery, and creamy mayo. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 15 minutes of cooking.
What you will need ready
- 8 oz pasta
- 2 can tuna
- 0.5 cup mayo
- 2 stalk celery
- 0.5 tsp salt
- 0.25 tsp pepper (optional)
Step-by-step
1. Boil salted water. Cook 8 oz pasta al dente; drain and rinse briefly under cold water.
2. Spread pasta on a tray to cool completely.
3. Drain 2 can tuna and flake into a large bowl.
4. Dice 2 stalk celery small.
5. Add pasta, celery, 0.5 cup mayo, 0.5 tsp salt, and 0.25 tsp pepper; toss well.
6. Taste and adjust seasoning—cold dishes need a bit more salt.
7. Cover and chill at least 30 minutes.
8. Toss again before serving; add mayo if dry.
9. Serve chilled.
10. Pack in airtight containers for lunches.
Serving
Serve with fruit. Keeps refrigerated up to 3 days.
Cook tips
- Cool pasta completely before mixing.
- Dry celery well.
- Al dente pasta holds up after chilling.
- Lemon brightens flavor if added.
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#28 Tuna Noodle Casserole
$27.94
Baked casserole with tuna, noodles, and creamy sauce.
Serves 4 · easy · 45 min · 6 ingredients priced
Ingredients & prices
- noodles — 12 oz Matched: Paldo Gomtang Korean Noodles With Soup Base $9.99
- tuna — 2 can Matched: TUNA SOLID WHITE LONG LINE 24/5OZ/CASE-KROGER (EACH) $1.99
- cream — 1 cup Matched: Tillamook Cream Cheese Brick $3.99
- frozen vegetables — 1.5 cup Matched: Simple Truth Organic® Frozen Vegetables Mixed $2.69
- breadcrumbs — 0.5 cup Matched: Gorton’s Butterfly Shrimp, Breaded with Crunchy Panko Breadcrumbs, Frozen $5.99
- butter — 2 tbsp Matched: Kroger® Salted Butter Sticks $3.29
How to prepare
About this recipe
Tuna Noodle Casserole is old-fashioned comfort food: egg noodles mixed with tuna, cream, vegetables, and a breadcrumb topping baked until bubbly. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 30 minutes of cooking.
What you will need ready
- 12 oz noodles
- 2 can tuna
- 1 cup cream
- 1.5 cup frozen vegetables
- 0.5 cup breadcrumbs
- 2 tbsp butter
Step-by-step
1. Preheat oven to 350°F. Cook 12 oz noodles until just al dente; drain.
2. Drain 2 can tuna and flake into a large bowl.
3. Mix noodles, tuna, 1 cup cream, and 1.5 cup frozen vegetables in the bowl.
4. Season with salt and pepper.
5. Transfer to a greased baking dish.
6. Toss 0.5 cup breadcrumbs with melted 2 tbsp butter; sprinkle over top.
7. Bake 20–25 minutes until bubbly and topping is golden.
8. Rest 5 minutes before serving.
9. Check center is hot throughout before serving.
10. Serve scooped from the dish.
Serving
Serve with green salad. Refrigerate leftovers 3 days; reheat covered in 350°F oven.
Cook tips
- Slightly undercook noodles—they finish in the oven.
- Drain tuna well.
- Buttered breadcrumbs brown better.
- Let rest so filling sets for cleaner scoops.
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#29 Homestyle Chicken Noodle Soup
$29.04
Comforting broth soup with tender chicken and noodles.
Serves 4 · easy · 35 min · 6 ingredients priced
Ingredients & prices
- broth — 6 cup Matched: Kettle & Fire Beef Broth 32 oz $3.99
- chicken — 1 lb Matched: Knorr ® Chicken Bouillon $2.49
- noodles — 8 oz Matched: Paldo Gomtang Korean Noodles With Soup Base $9.99
- carrots — 2 each Matched: Carrots $1.29
- salt — 1 tsp Matched: Maldon® Sea Salt Flakes $6.99
- pepper (optional) — 0.5 tsp Matched: Braswell's® Red Pepper Jelly $4.29
How to prepare
About this recipe
Homestyle Chicken Noodle Soup is comforting broth with tender chicken, noodles, and carrots—a healing bowl for cold days or easy dinners. 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
- 6 cup broth
- 1 lb chicken
- 8 oz noodles
- 2 carrots
- 1 tsp salt
- 0.5 tsp pepper (optional)
Step-by-step
1. Bring 6 cup broth to a simmer in a large pot over medium-high heat.
2. Cut 1 lb chicken into bite-size pieces. Add to broth; simmer 10–12 minutes until cooked through.
3. Peel and slice 2 carrots into thin coins; add to pot.
4. Stir in 8 oz noodles; simmer 8–10 minutes until tender.
5. Skim foam from the surface if it appears while chicken cooks.
6. Season with 1 tsp salt and 0.5 tsp pepper. Taste and adjust.
7. Simmer gently—do not boil hard or noodles break apart.
8. Chicken should be tender and broth flavorful.
9. Ladle into bowls while steaming hot.
10. Serve with crackers or bread if desired.
Serving
Serve hot in deep bowls. Refrigerate up to 4 days; noodles absorb broth when stored—add splash of broth when reheating.
Cook tips
- Simmer, do not boil, once noodles are in.
- Taste broth before oversalting—broth varies by brand.
- Uniform chicken pieces cook evenly.
- Fresh pepper at the table brightens flavor.