Help!! I need recipes that are simple or complicated, but very easy on the wallet!?!

You can do as i do whe im on a tight budget i just buy a big bag of chicken($6) and make a variety of chicken dinners with sides..the sides are easy as well...

CHICKEN:
fried chicken
bbq chicken
baked chicken
smothered chicken
chicken enchiladas
chicken tacos
chicken flautas
chicken stew
chicken spaghetti

SIDES
mashed potatoes
corn
greenbeans
stffing
rice
macaroni
pork n beans
ranch style beans
carrots
brokly
cabage

(baked chicken) season chicken well,place in bakeing dish,add sliced bellpeppers and onions,place spoon full of butter in as well(3-4 spoons) and add small amount of water ,bake at 350 for (35-45 minutes)..take out and enjoy with sids of choice(mines brokly chedar rice($1)corn
(bbq chicken) do the same as you would for baked chicken but 10 minutes before takeing out brush bbq sauce of choice over chicken...take out and enjoy with sides of choice(mines potatoe salad,beans,cornbread)
(fried chicken) season chicken well,in small bowl add eggs(2-3 ). tad of milk and pepper and wisk well,in another small bowl add flour,seasonings of choice,and crushed french onions(ur desire) and mix well...dip seasoned chicken in eggs then flour mixture and fry..for extra thick crust dip in egg,flour,egg then flour again..serve with side of choice(mines mashed pot. w/gravy,greenbeans and bread)

Bacon meatloaf...

1 12-ounce red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 pounds ground beef (10% fat)
1/2 cup ketchup, divided
2 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces
3 tablespoons chopped fresh parsley
print a shopping list for this recipe

PreparationPreheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.

Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve

baked mac n chz w/bacon topping

1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Directions
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.


Preheat the oven to 400 degrees F.


In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.


While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.


To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful. i also like to sprinkle french onions crumb on top for a extra kick...

this can all be done within you price range..trust i do it myself,my weekly grocerie budget is 60-75 a week and these are meals i make, as well as others to.. tips for staying in budget is can vegtables with butter and salt, and rice packets they have variety of flavors or boxed mashed potatoes,stuffing etc..all those sides are no more then $2..i shop walmart..well hope this helps..

Rice pilaf is very cheap! You can look up a basic recipe on the net and then customise it to your liking. Pretty much you just need rice and some chicken stock (or vege stock) and then add to it whatever you like. I like to add peas, shredded carrot and raisins.

What about egg-noodle omelets? Cook 2-minute noodles, without flavoring and then add them into a bowl and mix in one egg and the flavoring. Then cook in a pan. Looks like a giant noodle pancake but is very yummy.

Home-made burgers! They always go down a treat. Just cook up some patties, cut up some fillings (tomato, onion, lettuce etc.) and then let people make up their burgers how they like.

Pot pie? You pretty much just throw in whatever you like or have lying around.

Stir fry? You'll find most people enjoy a good stir fry and it's quick, easy and cheap. You just put in what you like and there are some pre-made mixes you can buy in the frozen section.

This looks like a good mac and cheese recipe: http://southernfood.about.com/od/macaroniandcheeserecipes/r/bl30131y.htm

And these looks yummy: http://abcnews.go.com/GMA/Recipes/recipe?id=8516509

Pork Chile Verde with Red Chile Salsa
Serves 8

3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Red chile salsa

Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

preparation

Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

go to "recipesource.com"

look up risotto-but NOT "milanese' as it requires saffron which is very, very $$$$$$$$
once you have the basic technique for making risotto, you can make a plethora of variations to suit every-ones taste
look up corn casserole-cheap and very filling
look up any pasta dish-very cheap and, again, you can add whatever you want to make a meal
look up moussaka-again, cheap and filling
look up potato-onion casseroles-again, very cheap and very filling
look up frittata-eggs and "stuff"
look up strata-eggs, bread and "stuff"
or
buy the Boboli crusts and make a simple pizza
use olive oil as a base rather than any tomato sauce:

tuna, onion, olives
bell pepper, onion, artichoke hearts
3 cheese
deli-meats with any of the above

if you make risotto, look up arancini-it's a typical Sicilian way of using up leftovers.

enuf' ?

Go to cooks.com... in the search box type in macaroni and cheese breadcrumb topping there are 96 recipes you can fry and cut up lots of bacon and add to it then type in stuffed chicken breasts they have 101 recipes also stuffed meatloaves for lots of great idea I like to pound my chicken breasts salt & pepper then dip in beaten eggs then a mixture of breadcrumbs garlic powder parmesan cheese and saute in 1/2butter and 1/2 oil then place in baking pan cover with homemade pasta sauce(can use the bought ones if u prefer) ba cover and bake about 20 minutes at 375 degrees take out and sprinkle well with mozzarella cheese put back in oven for cheese to melt i sometimes top my chicken with green peppers onions and mushrooms that have been sauteed before baking Delicious served over pasta especially angel hair Italian stuffed steaks or steak roll ups are also delicious stuffed with spinach and cheese

1.steak and vegetable wraps: for 4 people
2 large cups of striped up steak
1 large striped pepper
teaspoon of oil
4 large wraps
coleslaw
tomato relish
fry the stake and pepper in the oil then add 1/2 cup
of the tomato relish then spoon equal amounts of the mixture onto
the 4 wraps add coleslaw (or u may prefer it on the side)
then role up the wrap and cut in half in a diagonal line. x

2.macaroni cheese: for 4-6 people
1 cup of shredded cheese
1 cup of shredded cheddar
1/2 cup of extra mozzarella
4-5 cups of macaroni (depends on the size of the cup)
1/2 cup of milk (maybe more in the process)
2 teaspoons of flour (optional)
teaspoon of nutmeg (optional)
1-2 cups of bread crumbs (store bought or homemade)
boil the macaroni and add the 2 cups of cheese and milk to the separate pan add
the optional nutmeg and let it melt add the optional flour to thicken then drain the
macaroni and mix together add to the baking dish and sprinkle a lil mozzarella and
then breadcrumbs and bake in the oven till Golden brown.

xxxxx