Q Kitchen

 

  Sopa de Fideo — $1.10. Toasted vermicelli in tomato broth. The whole pot. Frijoles Chinos con Tortilla — beans fried in whatever fat you have, wrapped in a tortilla. Under $2. Egg and Potato Scramble — 4 eggs, 2 potatoes, oil and seasoning. Under $2. Rice and Beans — brown rice, pinto beans, bouillon and spices. Under $2. Butter Noodles with Parmesan — pasta, butter, parmesan. Three ingredients. Under $3. Tuna Noodle — one can of tuna, pasta, cream of mushroom soup. Under $3. Potato Soup — potatoes, bouillon, butter, milk. Under $3. Fried Rice — leftover rice, 2 eggs, soy sauce, frozen peas. Under $2. Grilled Cheese and Tomato Soup — bread, cheese, canned tomatoes. Under $3.50. Pinto Bean Tacos — canned beans, corn tortillas, salsa. Under $2.50. These are real meals. Not snacks. Not sides. Dinner for two people for under $3.50. Share this. Someone needs it today.

  Ingredients    1x 2x 3x ? 2 NY strips or steak of your choice 1/4 cup butter 1/4 cup flour 2 1/2 cups whole milk 8 oz shredded sharp cheddar 8 oz shredded smoked cheddar 8 oz shredded colby jack 8 oz cream cheese 15 oz can fire roasted tomatoes 8 oz can diced green chilies Salt pepper garlic I used The Blend 1 diced yellow onion Cilantro as garnish Method   In a large saucepan or skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms. Slowly pour in the milk while whisking continuously to prevent lumps. Continue stirring until the mixture thickens and becomes smooth and bubbly. Reduce the heat slightly and add the cream cheese, sharp cheddar, smoked cheddar, and Colby Jack cheese. Stir until all the cheese is fully melted and the queso is smooth and creamy. Mix in the fire roasted tomatoes and diced green chiles. Stir well to combine, then reduce the heat to low to...

  Homemade Cheez-Its Ingredients * 2⅔ cups extra-sharp cheddar cheese, shredded * 1 cup all-purpose flour * ¼ tsp salt * ¼ cup cold butter, diced * 2 tbsp water * Sea salt for sprinkling Instructions 1. Add cheese, flour, and salt to a food processor. Process for 10–15 seconds. 2. Add butter and pulse until crumbly. Add water and pulse until dough starts coming together. 3. Transfer to a bowl and knead briefly until a dough forms. Cover and refrigerate for 1 hour. 4. Preheat oven to 375°F. Roll dough out on floured parchment paper and cut into squares. 5. Transfer crackers to a baking sheet, spread evenly, and poke a small hole in the center of each. 6. Sprinkle with sea salt and bake for 12–15 minutes, until puffed and golden. 7. Store in an airtight container for up to 1 week.