Dinners for a Deal: Eat Like a Chef! - Rachael Ray Every Day

Dinners for a Deal: Eat Like a Chef!

We issued this challenge to eight great chefs: put your money where your mouth is! Their delicious, budget-conscious recipes -- all under $3 per serving -- and clever money-saving tips will change the way you cook.
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Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad

"Parmesan rinds have lots of uses. I save them in my freezer and use them to thicken risotto, and you can dice and microwave them to turn them into croutons, like in this recipe." -- Jonathon Sawyer, chef of the Greenhouse Tavern, Trentina and Noodlecat in Cleveland

Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad

Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad

Josef Centeno's Shrimp & "Grits" with Red-Eye Gravy

"Don't toss your leftover brewed coffee! Use it to deepen the flavor of rich sauces." -- Josef Centeno, chef-owner of Bar Am? and Baco Mercat in Los Angeles

Josef Centeno's Shrimp & "Grits" with Red-Eye Gravy

Josef Centeno's Shrimp & "Grits" with Red-Eye Gravy

Tyler Kord's BLP (Bacon, Lettuce & Pineapple) Sandwich

"All fat is good fat, so hang on to that flavor-packed grease and the fat that renders out of your roasted chicken and use it instead of oil." -- Tyler Kord, chef-owner of No. 7 restaurants, NYC, and author of the upcoming A Super Upsetting Cookbook About Sandwiches

Tyler Kord's BLP (Bacon, Lettuce & Pineapple) Sandwich

Tyler Kord's BLP (Bacon, Lettuce & Pineapple) Sandwich

Amanda Freitag's Italian Sausage Chili

"Dried or canned, beans are a frugal way to enrich any meal. Add them to salads, soups or vegetable ragouts or just serve them on their own with your favorite seasonings." -- Amanda Freitag, NYC-based chef, cohost of American Diner Revival and a judge on Chopped

Amanda Freitag's Italian Sausage Chili

Amanda Freitag's Italian Sausage Chili

Rick Bayless' Greens & Beans Tacos

"Canned chipotle chiles are my ace in the hole when I cook at home. They add smoke and heat to just about anything. And it's easy and economical to stock up. You can find them in almost any supermarket for a buck or two." -- Rick Bayless, chef, restaurateur, cookbook author and host of Mexico -- One Plate at a Time

Rick Bayless' Greens & Beans Tacos

Rick Bayless' Greens & Beans Tacos

Richard Blais' Lemon Curd Roast Chicken & Carrots

"Check the global aisles of your grocery store, where you can usually find pantry items like spices, dried herbs and vinegars at lower prices." -- Richard Blais, chef, restaurateur and Top Chef All-Stars winner

Richard Blais' Lemon Curd Roast Chicken & Carrots

Richard Blais' Lemon Curd Roast Chicken & Carrots

Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower

"Anchovy paste is a great, inexpensive ingredient that adds a ton of flavor. You can throw it in dishes for extra complexity without added chopping or prep time." -- Missy Robbins, chef-owner of Lilia restaurant, NYC

Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower

Missy Robbins' Linguine with Anchovies & Caramelized Cauliflower

Amanda Cohen's Grilled Tofu & Onion Salad with Sesame-Lime Vinaigrette

"If you have any leftover parsley or basil-- or any other green herbs! -- puree them in your blender, then freeze the mixture in an ice cube tray. Toss the herb cubes into pasta or rice for extra flavor." -- Amanda Cohen, chef-owner of Dirt Candy in NYC and coauthor of Dirt Candy: A Cookbook

Amanda Cohen's Grilled Tofu & Onion Salad with Sesame-Lime Vinaigrette