Real dinners for real budgets. Every meal here uses four ingredients or fewer, feeds a family of four to five, and costs under $20 at Pensacola grocery prices.
Peel and cube butternut squash. Arrange chicken thighs and squash on a baking sheet. Roast in the oven until chicken is cooked through and squash is tender and caramelized.
Prepare cornbread according to package, adding finely chopped celery. Flake half the cornbread and mix with a little water to form a stuffing. Stuff flounder fillets with cornbread mixture, then bake until fish is flaky and stuffing is golden brown.
Dice chicken breast and bell peppers. Sauté chicken until browned, then add bell peppers and cook until slightly softened. Stir in rice and chicken broth, bring to a boil, then cover and simmer until rice is cooked and liquid is absorbed.
Season chicken thighs and sear them in a pan until skin is crispy. Prepare dirty rice according to package directions, adding chopped onion to sauté. Serve chicken over dirty rice.
Cook white rice according to package directions. In a separate pot, combine kidney beans and diced tomatoes with green chilies, simmering until heated through. Serve the bean mixture over the cooked rice.
Brown ground beef and drain excess fat, then mix with canned corn. Spread beef mixture in a baking dish. Prepare cornbread mix according to package directions and pour over the beef layer, then bake until cornbread is golden.
Sear pork chops in a pan until browned on both sides, then finish cooking in the oven until done. In a saucepan, combine whole kernel corn and cream cheese, stirring over low heat until cheese melts and forms a creamy sauce. Serve pork chops with creamed corn.
Slice sweet potatoes and apples. Season pork loin and roast in the oven with sweet potatoes and apples until pork is cooked through and vegetables are tender. Serve sliced pork with the roasted accompaniments.
Dice smoked sausage, potatoes, and onion. Sauté sausage until browned, then add potatoes and onion, cooking until potatoes are tender and browned. Stir occasionally to prevent sticking and ensure even cooking.
Slice cabbage thinly. Sauté shrimp until pink, then add cabbage and stir-fry until tender-crisp. Finish with a drizzle of soy sauce and toss well before serving.
Cook grits according to package directions. Sauté shrimp until pink. Stir cheddar cheese into the cooked grits until melted, then top with the sautéed shrimp and serve immediately.
Slice sausage and okra. Sauté sausage until browned, then add okra and cook until tender-crisp. Stir in diced tomatoes and simmer for 5-7 minutes until heated through.
The cheapest place to fill a cart depends on where you live. Here's the best value stop in each part of town.
Palafox, North Hill, East Hill edge, 32501/32502
Money saver: Buy meat at Publix on BOGO, produce at Palafox Market, staples at Dollar General.
East Hill, Cordova, Scenic Hwy, 32503/32504
Money saver: Aldi for the base cart, Winn-Dixie only for whatever's on the front-page meat ad.
Brownsville, Warrington, Myrtle Grove, Navy Blvd, 32505/32506/32507
Money saver: Split the trip: Walmart for pantry, Bailey's for produce. Ask about meat bundle packs.
Perdido Key Dr, Innerarity Point, Sorrento Rd, 32507
Money saver: Do the big stock-up off the Key; use the Perdido Publix only for top-offs.
Milton, Pace, Jay, Chumuckla
Money saver: Aldi for the staples, then a stand on the way home for vegetables.
Gulf Breeze, Navarre, Midway, Tiger Point
Money saver: Beach-side prices run high — the Gulf Breeze Walmart Neighborhood Market tops off cheaply between big Navarre runs.
Tell the CoPilot what's already in your kitchen and it will build a plan around it.
Prices are estimates and exclude pantry staples like salt, oil and spices.
