Shawn Styles: 7 family dinners for less than $70 - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

Shawn Styles: 7 family dinners for less than $70

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By News 8's meteorologist and lifestyle reporter Shawn Styles

Veggie tofu stir fry with rice

12 oz. extra firm Tofu
½ cup vegetable oil
½ cup of, all sliced:
Red bell pepper
Yellow bell pepper
Green onions
2 gloves garlic, minced
Hand full of snow peas, cleaned
4 oz. mushrooms sliced
2 cups bean sprouts
2/3 cup chicken stock
½ cup soy sauce
3 tablespoons corn starch

Cut the tofu into bite size pieces and fry in ¼ cup of oil until slightly golden, remove and set aside. In mixing bowl combine broth, soy sauce and corn starch mixing with a whisk until corn starch is dissolved. In a cast iron skillet or wok on the highest heat possible pour oil into pan and then add all the vegetables accept the bean sprouts. Keep everything moving on a high heat for 2 or 3 minutes, now add in the tofu and glazing sauce and stir for 1 more minute. Pour the entire mixture over the fresh bean spouts, toss and serve with rice.


Pork Milanese

4 pork chops
1 egg
1/3 cup of water
1 cup flour
1 cup Italian bread crumbs
1 cup polenta or fine ground yellow corn meal
3 to 4 cups of chicken stock
3 zucchini sliced
½ an onion sliced
1 roma tomato outside flesh
1 cup oil
salt & pepper

Pound out your pork on both sides using a tenderizing mallet. Season both sides with salt and pepper. In three separate baking pans have flour, egg and water wash and bread crumbs. Place chops on flour, shaking off excess, then dip in egg wash and then into bread crumbs. In large skillet heat oil to medium high heat cooking the chops until golden brown on both sides. The polenta can be made in advance. In 1 quart sauce pot place 2 cups of chicken stock over medium heat, slowly add polenta/corn stirring with a whisk. Keep stirring adding more stock as the polenta thickens, reduce heat to medium low. It should take about 15 minutes for the polenta to start to look creamy. If need be once all the stock is used you can add some water to loosen the polenta. Serve in a bowl with a tablespoon of butter and some parmesan cheese. The zucchini should be sautéed just before serving the meal. Provide sliced lemons for the pork.


Mac'n'Cheese with sausage

3/4 pound shaped pasta
3 tablespoons butter
3 tablespoons flour
1 teaspoon Dijon mustard
3 cups milk
1/2 cup yellow onion, finely diced
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
kosher salt
Fresh black pepper

3 tablespoons butter
1 cup bread crumbs
1 pound of sausage grilled and sliced


Preheat oven to 350 degrees F.

Cook the pasta to firm directions, cool down and set aside.

At a medium heat melt the butter in a sauce pot, sauté onion and then add flour, keep it moving for about 3 to 4 minutes. Stir in milk using a wisk to make sure there are no lumps, add paprika and mustard stir until mixture starts to thicken. Remove a 1/2 cup and let it cool down, blend in egg and then return to sauce. Stir in cheese and season with salt and pepper. Combine pasta and cheese sauce into a 2-quart casserole dish.

For topping melt butter and blend with bread crumbs, sprinkle on top and then bake for 30 minutes. Remove from oven and wait 5 minutes before serving with grilled sausage.


Chicken in a mushroom sauce with rice and candied carrots

4 chicken thighs
4 chicken legs
4 chicken wings
1 can cream of mushroom soup
1 cup milk
1/2 onion diced
1/2 cup flour
6 tablespoons butter
5 carrots peeled and sliced
1 1/2 cups uncooked rice
1 tablespoon brown sugar
salt & pepper

Pre heat oven to 350 degrees. In a roasting pan put 3 tablespoons of butter and onions in the oven for 5 minutes. Next season chicken with salt and pepper and dredge in flour. Remove pan from oven and place chicken in skin side down and return to the oven for 10 minutes, turn chicken over, reduce heat to 325 degrees and cook for 35 more minutes. Cook the rice 25 minutes before the chicken is done. 10 minutes before the chicken finished pour in combined soup and milk and return to oven to finish. In a sauce pot bring 3 cups of water to a boil, salt and cook carrots for 3 - 5 minutes, drain and top with brown sugar and 1 tablespoon of butter.


Spaghetti and Meat Balls w/ Garlic Bread and Salad

2 28oz. jars of marinara sauce
1 pound uncooked Italian chicken sausage
1 cup of bread crumbs
1 egg
1 pound spaghetti
1 head of romaine lettuce
2 roma tomato's
1/2 loaf of crusty bread
4 tablespoons of butter
2 tablespoons Parmesan cheese
1 garlic clove minced
1/2 teaspoon oregano

Take the sausage out of its casing and combine in a bowl with bread crumbs and egg, moisten hands with some water and roll out 8 meat balls. Preheat oven to 350 degrees, oil a skillet and place in the oven with meat balls, cook for 15 minutes. Remove from oven and combine with the marinara sauce in a stock pot and simmer for another 15 minutes. At the same time combine butter, garlic and oregano and spread over one half of a loaf of crusty bread, top with Parmesan cheese and place in 400 degree for abut 4 - 5 minutes, until lightly brown. The pasta should also be cooking now and ready to serve up with the salad when the garlic bread is done.


Beef Bourguignon with scalloped potatoes

2 pounds whole chuck roast bone in
1 cup red wine
2 cups chicken stock
2 whole onions cleaned and quartered
3 carrots sliced
3 stalks of celery sliced
2 roma tomatos quartered
1 bay leaf
5 medium potatoes, peeled an sliced
1/2 onion sliced
1 cup 1/2 & 1/2
1 cup milk
2 tablespoons of parmesan cheese
Salt and pepper

Cut chuck into 2" cubes season with salt and pepper and roll in flour. In large cast iron pot add oil and brown up the beef 6 or 7 pieces at a time setting them aside. Next add all the vegetables and sauté on a high heat for 4 - 5 minutes, again season with salt and pepper. Return beef to pot add wine, bay leaf and chicken stock. Cover with lid, place in 325 degree oven and cook for 2 hours. Check every half hour and give a gentle stir. Also keep an eye on the liquid, you don't want to let it get to low but you do want to have become thicker.

Scallop potatoes are simple. In a baking dish place a layer of potatoes and then a layer of onions, be sure to season with salt and pepper. Once all the ingredients are used pour in your 1/2 & 1/2 and milk and top with cheese. If you want this to be richer you can use whipping cream but it will go over budget. Place in the oven along side the beef Bourg union 1 hour to bake at 325 degrees. Remove both from the oven and allow them to stand for 5 minutes before serving.


Grilled chicken breast with mashed potatoes and roasted broccoli

4 chicken breast
4 medium potatoes, peeled
2 medium head of broccoli
1/2 onion sliced
Milk as needed
2 tablespoons butter
4 tablespoons olive oil
Salt & pepper

Go ahead and fire up the grill while you boil the potatoes  for 15 - 20 minutes  or until tender. Also pre-heat oven to 425 degrees. Slice your broccoli into spears and toss with onion and 2 tablespoons olive oil, season with salt and pepper. Oil and season the chicken and place on the grill skin side down, keep an eye on the chicken so as not to burn the skin but make it crispy. The breasts should take about 12 - 15  minutes. Before the chicken is done place the broccoli in the oven and roast for 4 - 5 minutes. Now  mash your potatoes using the butter and milk. Remember don't put in to much milk... You can always add more but you can't take it out, season with salt and pepper. Remove chicken from grill, let rest for a few minutes before slicing

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