Ep 3. Budget Minded

In season 7 episode 3 of Rachael Ray's Week in A Day, titled "Budget Minded," Rachael shares her favorite wallet-friendly meals that can feed a crowd without breaking the bank. With her clever tips and tricks, Rachael shows that being budget conscious doesn't mean sacrificing flavor.

The episode begins with Rachael preparing a comforting and hearty chicken pot pie. She transforms leftover roasted chicken and frozen veggies into a savory filling, while using store-bought pie crusts to keep the cost low. She also shares her secret ingredient, a can of creamed corn, that adds a delicious creaminess to the filling. Rachael turns the recipe into a freezer-friendly meal so that it can be enjoyed throughout the week.

Next up, Rachael whips up a one-pan wonder that utilizes canned beans and fresh veggies to create a delicious vegetarian chili. She also shows how easy it is to make homemade cornbread to serve alongside the chili. With this meal, she encourages viewers to take advantage of the versatility of canned beans, as they are not only budget-friendly but also a great source of protein.

The third recipe is a twist on a classic Italian dish, spaghetti and meatballs. Rachael demonstrates how to make meatballs using ground turkey, which is a lean protein alternative to ground beef. She also shares her trick for making a big batch of sauce that can be used for other meals throughout the week. By freezing leftover sauce, Rachael shows how cost-effective it is to make this dish.

For the fourth recipe, Rachael makes a satisfying and filling vegetable stew that is perfect for any time of the year. She uses canned tomatoes and a variety of veggies, such as carrots and potatoes, to create a hearty and flavorful base. For added protein, she also includes kidney beans. This budget-friendly recipe can be made in a slow cooker, making it perfect for busy weeknights.

Lastly, Rachael pulls together a Mexican-inspired spread that is perfect for entertaining friends and family. She shows how to make a flavorful and juicy pork carnitas that can be served in tacos or over rice. She also demonstrates how to make an easy salsa using canned tomatoes and jalapenos. To round out the meal, she suggests serving a side of refried beans and a refreshing glass of limeade.

Throughout the episode, Rachael provides viewers with helpful tips for making the most of their groceries, such as utilizing freezer bags and buying veggies in bulk. She also emphasizes the importance of utilizing canned goods, and how they can be a quick and affordable way to add flavor and protein to meals.

Overall, "Budget Minded" is a practical and informative episode of Rachael Ray's Week in A Day. Rachael showcases that cooking on a budget doesn't mean sacrificing flavor or eating boring meals. With her clever and delicious recipes, she inspires viewers to get creative in the kitchen, and make the most of their grocery budget.