When our editor asked the Foods staff to come up with five meals that would serve four people for less than $25, we wondered if such a challenge was even possible. At $1.25 a serving, the prospects seemed slim-but with a little planning and some smart shopping, we surprised everyone with family-pleasing favorites such as baked chicken and pan-fried pork chops.

Of course, supermarket specials change regularly. To read more about our cost-cutting secrets, turn to "From Our Kitchen" on page 138.

BUDGET-FRIENDLY MENUS

Serves 4

1 Meatloaf With Green Chile-Tomato Gravy

Garlic Mashed Potatoes

Sauteed Squash and Carrots

2 Cornmeal-Crusted Catfish Nuggets

Oven-Roasted Potatoes

Lemon-Apple Coleslaw

3 Lemon-Garlic Roast Chicken With Sauteed Green Beans

Cornmeal Pudding

4 Baked Chicken Breasts

Pasta Pancakes and Gravy steamed fresh broccoli

5 Pan-fried Pork Chops With Onions

Fresh Spinach-and-Apple Salad With Cinnamon Vinaigrette

Cheddar Cheese Grits

MEATLOAF WITH GREEN CHILE-TOMATO GRAVY

MAKES 4 SERVINGS

PREP: 15 MIN., BAKE: 45 MIN.

1

½ cup soft breadcrumbs

1 small onion, minced

¼ cup ketchup

1 large egg, lightly beaten

2 tablespoons Worcestershire sauce

1½ teaspoons salt

½ teaspoon pepper

Green Chile-Tomato Gravy

STIR together first 8 ingredients in a large bowl just until combined. Shape into 4 (4-inch) loaves, and place in a lightly greased 13- χ 9-inch baking dish.

BAKE at 350° for 45 minutes or until meat is no longer pink in center. Serve with Green Chile-Tomato Gravy.

Green Chile-Tomato Gravy:

MAKES ABOUT 2 CUPS

PREP: 5 MIN., COOK: 6 MIN

MELT 2 tablespoons butter or margarine in a large saucepan over medium heat; add 2 tablespoons flour, stirring until smooth. Cook, stirring constantly, 1 minute. Add 1 (14½-ounce) can diced tomatoes with green chiles, ½ cup ketchup, and ½ cup water; cook, stirring often, 3 to 5 minutes or until thickened.

GARLIC MASHED POTATOES

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 20 MIN.

COOK 3 pounds baking potatoes, peeled and quartered, and 1 teaspoon salt in boiling water to cover 20 minutes or until potato is tender; drain. Coarsely mash potatoes with 1/3 cup butter, softened; ½ cup milk; 2 garlic cloves, pressed; and ½ teaspoon each of salt and pepper. Transfer potatoes to a serving bowl, and sprinkle with ½ cup shredded sharp Cheddar cheese.

SAUTÉED SQUASH AND CARROTS

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

2 tablespoons butter or margarine

½ pound zucchini, sliced

½ pound yellow squash, sliced

4 carrots, sliced

½ teaspoon seasoned salt

¼ teaspoon pepper

¼ cup chopped fresh parsley

MELT butter in a large skillet over medium-high heat; add zucchini and next 4 ingredients, and sauté 8 to 10 minutes or until tender. Stir in parsley.

CORNMEAL-CRUSTED CATFISH NUGGETS

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

STIR together ¾ cup cornmeal mix, 2 tablespoons paprika, 1 ½ teaspoons seasoned salt, and 1 teaspoon pepper in a large shallow dish. Dredge 2 pounds catfish nuggets in cornmeal mixture; coat lightly with vegetable cooking spray. Cook catfish nuggets, in batches, in a hot nonstick skillet over medium heat 2 to 3 minutes or until golden, gently turning to brown each side.

OVEN-ROASTED POTATOES

MAKES 4 SERVINGS

PREP: 10 MIN., BAKE: 30 MIN.

CUT 4 medium baking potatoes lengthwise into 8 wedges. Drizzle with 2 tablespoons olive oil, and sprinkle with 1 large garlic clove, minced; 1 ½ teaspoons Italian seasoning; ¾ teaspoon salt; and ½ teaspoon pepper. Toss to coat. Arrange potato wedges in a single layer on a lightly greased baking sheet, and bake at 450° for 30 minutes or until wedges are golden brown and tender.

LEMON-APPLE COLESLAW

MAKES 4 SERVINGS

PREP: 15 MIN., CHILL: 1 HR.

1 small cabbage, shredded (8 cups)

2 apples, chopped

2 carrots, shredded

1/3 cup mayonnaise

1 tablespoon sugar

2 tablespoons minced onion

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

¼ teaspoon salt

¼ teaspoon pepper

COMBINE cabbage, apples, and carrots in a large bowl.

WHISK together mayonnaise and next 6 ingredients; toss with cabbage mixture. Cover and chill 1 hour.

LEMON-GARLIC ROAST CHICKEN WITH SAUTÉED GREEN BEANS

MAKES 4 SERVINGS

PREP: 10 MIN.; BAKE: 1 HR., 15 MlN.; STAND: IO MIN.; COOK: 7 MIN.

3 tablespoons chopped fresh parsley

2 tablespoons butter or margarine, softened

2 tablespoons olive oil

2 teaspoons grated lemon rind

2 garlic cloves, pressed

1 teaspoon salt

½ teaspoon pepper

1 (4-pound) whole chicken

1 (16-ounce) package frozen whole green beans

Salt and pepper to taste

STIR together first 7 ingredients. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not completely detach skin.) Rub half of butter mixture evenly under skin.

TIE ends of legs together with string; tuck wing tips under. Spread remaining half of butter mixture over chicken. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.

BAKE at 450° for 30 minutes.

REDUCE heat to 350°, and bake 45 minutes or until meat thermometer inserted into thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove chicken to a serving platter, reserving drippings in pan. Cover chicken with foil, and let stand 10 minutes before slicing.

BRING pan juices to a boil in a large skillet; add green beans, and cook 5 to 7 minutes or to desired degree of tenderness. Season with salt and pepper to taste.

CORNMEAL PUDDING

MAKES 4 SERVINGS

PREP: 5 MIN., BAKE: 45 MIN.

WHISK together 1 (20-ounce) tube frozen cream-style corn, thawed; 2 large eggs; 1/3 cup cornmeal mix; ½ teaspoon seasoned salt; and ¼ teaspoon pepper. Pour mixture into a lightly greased 1 ½-quart baking dish. Bake at 350° for 45 minutes or until golden brown and set.

BAKED CHICKEN BREASTS

MAKES 4 SERVINGS

PREP: 5 MIN., BAKE: 35 MlN.

SPRINKLE 4 bone-in chicken breasts with seasoned salt and pepper to taste. Place in a lightly greased 11- x 7-inch baking dish. Bake at 375° for 35 minutes or until done.

PASTA PANCAKES AND GRAVY

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 10 MlN.

2 (3-ounce) packages chicken ramen noodle soup mix

¼ cup vegetable oil, divided

2 tablespoons all-purpose flour

3 large eggs, lightly beaten

1 small onion, diced

½ cup chopped fresh parsley

2 tablespoons soy sauce

1 garlic clove, pressed

COOK soup according to package directions; drain noodles, and set aside, reserving broth.

WHISK together 2 tablespoons oil and flour in a saucepan over medium-high heat; cook, stirring constantly, 1 minute. Add reserved broth, and cook, stirring constantly, 2 to 3 minutes or until thickened. Set gravy aside, and keep warm.

STIR together cooked noodles, eggs, and next 4 ingredients. Heat 1 tablespoon oil in a large skillet over mediumhigh heat. Spoon noodle mixture by ½ cupfuls into hot skillet, and cook, in batches, 1 to 2 minutes each side or until golden brown, adding remaining 1 tablespoon oil as needed. Serve with warm gravy.

PAN-FRIED PORK CHOPS WITH ONIONS

MAKES 4 SERVINGS

PREP: 10 MlN., COOK: 20 MIN.

4 (6-ounce) bone-in pork chops

2 teaspoons Creole seasoning

¼ cup all-purpose flour

2 tablespoons vegetable oil

3 medium onions, sliced

½ cup water

SPRINKLE pork chops evenly with Creole seasoning; dredge in flour, shaking off excess.

COOK pork chops in hot vegetable oil in a heavy skillet over medium-high heat 1 to 2 minutes each side or until golden brown. Remove from skillet, and keep warm.

ADD onions and ½ cup water to skillet, stirring to loosen particles from bottom of skillet; sauté 10 minutes or until golden brown. Return pork chops to skillet; reduce heat to low, cover, and simmer 5 minutes.

FRESH SPINACH-AND-APPLE SALAD WITH CINNAMON VINAIGRETTE

MAKES 4 SERVINGS

PREP: 10 MIN.

2 medium apples, thinly sliced

6 cups torn fresh spinach

¼ cup honey

3 tablespoons vegetable oil

2 tablespoons cider vinegar

½ teaspoon dry mustard

¼ teaspoon ground cinnamon

1 garlic clove, pressed

1/8 teaspoon salt

COMBINE apples and spinach in a serving bowl. Whisk together honey and next 6 ingredients until well blended. Pour mixture over salad, tossing gently. Serve immediately.

CHEDDAR CHEESE GRITS

MAKES 4 SERVINGS

PREP: 5 MIN., COOK: 15 MlN.

BRING 2 cups milk and 2 cups water to a boil in a 3-quart saucepan over medium-high heat. Gradually whisk in 1 cup uncooked quick-cooking grits and 1 teaspoon seasoned salt. Cover, reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Add 1 ½ cups shredded sharp Cheddar cheese, 2 teaspoons Worcestershire sauce, and ½ teaspoon ground red pepper, whisking until cheese melts.

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