Scandal Boggs ┃ Fashion, Beauty & Home

¨Winter brings the perfect opportunity to indulge in heartwarming and comforting dishes that add a touch of coziness to our meals. If you’re seeking affordable and delicious recipes to brighten up your lunch and dinner menus during the chilly season, look no further. From soul-soothing stews to nourishing casseroles and flavorful stir-fries, these 20 budget-friendly winter recipes are sure to fill your home with inviting aromas and satisfy your craving for warmth and flavor.

1. Classic Beef Stew:
   • Ingredients:
     • 2 lbs stewing beef, cubed
     • 3 carrots, sliced
     • 3 potatoes, diced
     • 1 onion, chopped
     • 2 cloves garlic, minced
     • 4 cups beef broth
     • 1 cup red wine
     • 2 tbsp tomato paste
     • 1 tsp thyme
     • Salt and pepper to taste
   • Instructions:
     1. In a large pot, brown the beef over medium heat.
     2. Add onions and garlic, cook until softened.
     3. Stir in tomato paste, thyme, salt, and pepper.
     4. Pour in the wine, scraping up any bits from the bottom.
     5. Add broth, carrots, and potatoes. Bring to a simmer.
     6. Simmer for 2 hours or until beef is tender.
2. Chicken Pot Pie:
   • Ingredients:
     • 2 cups cooked chicken, shredded
     • 1 cup frozen peas
     • 1 cup carrots, diced
     • 1/3 cup butter
     • 1/3 cup all-purpose flour
     • 1/2 tsp salt
     • 1/4 tsp black pepper
     • 1/4 tsp celery seed
     • 1/4 tsp onion powder
     • 1 3/4 cups chicken broth
     • 2/3 cup milk
     • 2 pie crusts (store-bought or homemade)
   • Instructions:
     1. Preheat oven to 425°F (220°C).
     2. In a saucepan, melt butter. Stir in flour, salt, pepper, celery seed, and onion powder until well mixed.
     3. Slowly whisk in chicken broth and milk. Simmer and stir until thickened.
     4. Stir in chicken, peas, and carrots.
     5. Roll out one pie crust and place in a pie dish. Pour in the chicken mixture.
     6. Cover with the second pie crust, seal edges, and cut slits in the top.
     7. Bake for 30-35 minutes or until crust is golden brown.
3. Butternut Squash Soup:
   • Ingredients:
     • 1 medium butternut squash, peeled and diced
     • 1 onion, chopped
     • 2 carrots, chopped
     • 2 cloves garlic, minced
     • 4 cups vegetable broth
     • 1 tsp thyme
     • Salt and pepper to taste
     • 1/2 cup heavy cream (optional)
   • Instructions:
     1. In a large pot, sauté onion and garlic until softened.
     2. Add butternut squash, carrots, thyme, salt, and pepper.
     3. Pour in vegetable broth and bring to a boil. Simmer until vegetables are tender.
     4. Use an immersion blender to puree the soup until smooth.
     5. Stir in heavy cream if desired.
4. Baked Ziti:
   • Ingredients:
     • 1 lb ziti pasta, cooked
     • 2 cups ricotta cheese
     • 1 egg
     • 2 cups mozzarella cheese, shredded
     • 1/2 cup Parmesan cheese, grated
     • 4 cups marinara sauce
     • 1 tsp dried oregano
     • 1 tsp dried basil
   • Instructions:
     1. Preheat oven to 375°F (190°C).
     2. In a bowl, mix ricotta cheese, egg, oregano, and basil.
     3. In a baking dish, layer cooked ziti, ricotta mixture, mozzarella, and marinara sauce.
     4. Repeat layers, finishing with a layer of mozzarella and Parmesan on top.
     5. Bake for 25-30 minutes or until bubbly and golden.
5. Roasted Vegetable Lasagna:
   • Ingredients:
     • 9 lasagna noodles, cooked
     • 3 cups mixed roasted vegetables (zucchini, bell peppers, mushrooms, etc.)
     • 2 cups ricotta cheese
     • 2 cups mozzarella cheese, shredded
     • 1/2 cup Parmesan cheese, grated
     • 4 cups marinara sauce
     • 1 tsp dried oregano
     • 1 tsp dried basil
   • Instructions:
     1. Preheat oven to 375°F (190°C).
     2. In a bowl, mix ricotta cheese with oregano and basil.
     3. In a baking dish, layer marinara sauce, noodles, ricotta mixture, roasted vegetables, and mozzarella.
     4. Repeat layers, finishing with a layer of marinara, mozzarella, and Parmesan on top.
     5. Bake for 30-35 minutes or until cheese is melted and bubbly.
6. Turkey Chili:
   • Ingredients:
     • 1 lb ground turkey
     • 1 onion, chopped
     • 2 cloves garlic, minced
     • 1 bell pepper, diced
     • 1 can (15 oz) black beans, drained and rinsed
     • 1 can (15 oz) kidney beans, drained and rinsed
     • 1 can (28 oz) crushed tomatoes
     • 2 tbsp chili powder
     • 1 tsp cumin
     • Salt and pepper to taste
     • Optional toppings: shredded cheese, sour cream, green onions
   • Instructions:
     1. In a large pot, cook ground turkey until browned. Drain excess fat.
     2. Add onions, garlic, and bell pepper. Cook until vegetables are softened.
     3. Stir in beans, crushed tomatoes, chili powder, cumin, salt, and pepper.
     4. Simmer for 20-30 minutes.
     5. Serve hot with desired toppings.
7. Creamy Mushroom Risotto:
   • Ingredients:
     • 1 1/2 cups Arborio rice
     • 1/2 cup dry white wine
     • 4 cups vegetable or chicken broth, heated
     • 1 cup mushrooms, sliced
     • 1 onion, finely chopped
     • 2 cloves garlic, minced
     • 1/2 cup Parmesan cheese, grated
     • 2 tbsp butter
     • Salt and pepper to taste
     • Fresh parsley for garnish
   • Instructions:
     1. In a large pan, sauté mushrooms, onions, and garlic in butter until softened.
     2. Add Arborio rice and cook until translucent.
     3. Pour in white wine and simmer until mostly evaporated.
     4. Gradually add warm broth, one ladle at a time, stirring until absorbed.
     5. Continue until rice is creamy and cooked al dente.
     6. Stir in Parmesan cheese, salt, and pepper. Garnish with fresh parsley.
8. Beef and Barley Soup:
   • Ingredients:
     • 1 lb stewing beef, cubed
     • 1 cup barley, rinsed
     • 1 onion, chopped
     • 2 carrots, sliced
     • 2 celery stalks, chopped
     • 2 cloves garlic, minced
     • 8 cups beef broth
     • 1 tsp thyme
     • Salt and pepper to taste
   • Instructions:
     1. In a large pot, brown beef over medium heat.
     2. Add onions, garlic, carrots, and celery. Cook until vegetables are softened.
     3. Stir in barley, thyme, salt, and pepper.
     4. Pour in beef broth and bring to a boil. Simmer until beef and barley are tender.
9. Spinach and Feta Stuffed Chicken Breast:
   • Ingredients:
     • 4 boneless, skinless chicken breasts
     • 1 cup spinach, chopped
     • 1/2 cup feta cheese, crumbled
     • 2 cloves garlic, minced
     • 1 tsp dried oregano
     • Salt and pepper to taste
     • Olive oil for drizzling
   • Instructions:
     1. Preheat oven to 375°F (190°C).
     2. In a bowl, mix spinach, feta, garlic, oregano, salt, and pepper.
     3. Cut a pocket into each chicken breast.
     4. Stuff each breast with the spinach-feta mixture.
     5. Drizzle with olive oil and season the outside with salt and pepper.
     6. Bake for 25-30 minutes or until chicken is cooked through.
10. Lentil Soup:
    • Ingredients
      • 1 cup dried green or brown lentils, rinsed
      • 1 onion, chopped
      • 2 carrots, diced
      • 2 celery stalks, chopped
      • 2 cloves garlic, minced
      • 6 cups vegetable broth
      • 1 can (14 oz) diced tomatoes
      • 1 tsp cumin
      • 1 tsp coriander
      • Salt and pepper to taste
      • Fresh lemon wedges for serving
    • Instructions:
      1. In a large pot, sauté onions, carrots, celery, and garlic until softened.
      2. Add lentils, vegetable broth, diced tomatoes, cumin, coriander, salt, and pepper.
      3. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
      4. Serve with a squeeze of fresh lemon juice.
11. Potato Leek Soup:
    • Ingredients:
      • 3 leeks, sliced
      • 3 potatoes, peeled and diced
      • 1 onion, chopped
      • 2 cloves garlic, minced
      • 4 cups vegetable broth
      • 1 cup milk
      • Salt and pepper to taste
      • Chives for garnish
    • Instructions:
      1. In a pot, sauté leeks, potatoes, onions, and garlic until softened.
      2. Add vegetable broth and bring to a boil. Simmer until potatoes are tender.
      3. Use an immersion blender to puree the soup until smooth.
      4. Stir in milk, salt, and pepper. Garnish with chives.
12. Shrimp Scampi:
    • Ingredients:
      • 1 lb large shrimp, peeled and deveined
      • 8 oz linguine or spaghetti
      • 4 tbsp unsalted butter
      • 4 cloves garlic, minced
      • 1/2 cup white wine
      • 1/4 cup chicken broth
      • 2 tbsp fresh lemon juice
      • Salt and red pepper flakes to taste
      • Fresh parsley for garnish
    • Instructions:
      1. Cook pasta according to package instructions.
      2. In a large skillet, melt butter and sauté garlic until fragrant.
      3. Add shrimp and cook until pink.
      4. Pour in white wine, chicken broth, and lemon juice. Simmer for a few minutes.
      5. Season with salt and red pepper flakes. Serve over cooked pasta, garnished with parsley.
13. Shepherd’s Pie:
    • Ingredients:
      • 1 lb ground lamb or beef
      • 1 onion, chopped
      • 2 carrots, diced
      • 1 cup frozen peas
      • 2 cloves garlic, minced
      • 2 tbsp tomato paste
      • 1 cup beef or vegetable broth
      • 4 cups mashed potatoes
      • Salt and pepper to taste
      • Chopped fresh thyme for garnish
    • Instructions:
      1. Preheat oven to 400°F (200°C).
      2. In a skillet, brown meat with onions, carrots, peas, and garlic.
      3. Stir in tomato paste and broth. Simmer until thickened.
      4. Transfer meat mixture to a baking dish. Top with mashed potatoes.
      5. Bake for 20-25 minutes or until potatoes are golden. Garnish with thyme.
14. Sweet Potato Casserole:
    • Ingredients:
      • 4 cups sweet potatoes, mashed
      • 1/2 cup brown sugar
      • 1/4 cup melted butter
      • 1/4 cup milk
      • 2 eggs, beaten
      • 1 tsp vanilla extract
      • 1/2 cup chopped pecans
      • 1/3 cup flour
      • 1/4 cup melted butter
      • 1/2 cup marshmallows (optional)
    • Instructions:
      1. Preheat oven to 350°F (175°C).
      2. In a bowl, mix sweet potatoes, brown sugar, melted butter, milk, eggs, and vanilla.
      3. Transfer mixture to a baking dish.
      4. In a separate bowl, combine pecans, flour, and melted butter. Sprinkle over sweet potato mixture.
      5. Bake for 25-30 minutes. Top with marshmallows if desired and broil until golden.
15. Garlic Parmesan Roasted Brussels Sprouts:
    • Ingredients:
      • 1 lb Brussels sprouts, trimmed and halved
      • 3 tbsp olive oil
      • 3 cloves garlic, minced
      • 1/4 cup grated Parmesan cheese
      • Salt and black pepper to taste
      • Lemon wedges for serving
    • Instructions:
      1. Preheat oven to 400°F (200°C).
      2. Toss Brussels sprouts with olive oil, garlic, Parmesan, salt, and pepper.
      3. Spread on a baking sheet in a single layer.
      4. Roast for 20-25 minutes or until crispy and browned.
      5. Serve with lemon wedges.
16. Chicken and Dumplings:
    • Ingredients:
      • 1 lb boneless, skinless chicken breasts, cubed
      • 1 onion, chopped
      • 2 carrots, sliced
      • 2 celery stalks, chopped
      • 2 cloves garlic, minced
      • 6 cups chicken broth
      • 1 cup frozen peas
      • 1 cup all-purpose flour
      • 2 tsp baking powder
      • 1/2 tsp salt
      • 1/2 cup milk
      • 2 tbsp butter
    • Instructions:
      1. In a pot, cook chicken, onions, carrots, celery, and garlic until chicken is browned.
      2. Add chicken broth and bring to a simmer. Stir in peas.
      3. In a bowl, mix flour, baking powder, salt, milk, and melted butter to form a dough.
      4. Drop spoonfuls of dough into the simmering broth. Cover and simmer for 15 minutes.
17. Creamy Tomato Basil Soup:
    • Ingredients:
      • 1 can (28 oz) crushed tomatoes
      • 1 onion, chopped
      • 2 cloves garlic, minced
      • 4 cups vegetable broth
      • 1 cup heavy cream
      • 1/4 cup fresh basil, chopped
      • Salt and pepper to taste
      • Grated Parmesan cheese for garnish
    • Instructions:
      1. In a pot, sauté onions and garlic until softened.
      2. Add crushed tomatoes and vegetable broth. Simmer for 20 minutes.
      3. Use an immersion blender to puree the soup until smooth.
      4. Stir in heavy cream, basil, salt, and pepper. Simmer for an additional 10 minutes.
      5. Garnish with grated Parmesan before serving.
18. Baked Salmon with Lemon and Dill:
    • Ingredients:
      • 4 salmon fillets
      • 2 tbsp olive oil
      • 2 tbsp fresh lemon juice
      • 2 cloves garlic, minced
      • 1 tsp dried dill
      • Salt and black pepper to taste
      • Lemon slices for garnish
    • Instructions:
      1. Preheat oven to 400°F (200°C).
      2. Place salmon fillets on a baking sheet.
      3. In a bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper.
      4. Brush the mixture over the salmon.
      5. Bake for 15-20 minutes or until salmon is cooked through.
      6. Garnish with lemon slices before serving.
19. Pumpkin Risotto:
    • Ingredients:
      • 1 cup Arborio rice
      • 1/2 cup dry white wine
      • 3 cups vegetable broth, heated
      • 1 cup canned pumpkin puree
      • 1/2 cup Parmesan cheese, grated
      • 2 tbsp butter
      • 1/2 tsp nutmeg
      • Salt and black pepper to taste
      • Fresh sage leaves for garnish
    • Instructions:
      1. In a pan, toast Arborio rice until lightly browned.
      2. Pour in white wine and simmer until mostly evaporated.
      3. Gradually add warm broth, one ladle at a time, stirring until absorbed.
      4. Stir in pumpkin, Parmesan, butter, nutmeg, salt, and pepper.
      5. Garnish with fresh sage leaves before serving.
20. Vegetable Stir-Fry:
    • Ingredients:
      • 2 cups broccoli florets
      • 1 bell pepper, sliced
      • 1 carrot, julienned
      • 1 cup snap peas
      • 1 cup mushrooms, sliced
      • 2 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 1 tbsp sesame oil
      • 2 cloves garlic, minced
      • 1 tsp ginger, grated
      • Cooked rice or noodles for serving
    • Instructions:
      1. In a wok or large skillet, heat sesame oil over high heat.
      2. Add garlic and ginger, stir-frying for 30 seconds.
      3. Add broccoli, bell pepper, carrot, snap peas, and mushrooms. Stir-fry for 3-5 minutes.
      4. Mix in soy sauce and oyster sauce. Stir until vegetables are coated and cooked to your liking.
      5. Serve over cooked rice or noodles.