$10 Dinners or Less! A new Hearst Special – Plus Recipes For Creamy Dijon Drumsticks and Baked Cavatelli With Sausage & Broccoli Rabe

10 Dinners or Less!

A new Hearst Special, now on newsstands nationwide

Spend less, eat better!

Who isn’t looking to save money these days? Now you can feed your family without blowing your budget with these cost-conscious recipes from the editors of Good Housekeeping, Redbook, and Country Living. Enjoy all your favorites—pasta, beef stew, meatloaf, roast chicken, even homemade versions of Chinese take-out and pizza, all for just $2.50 or less per person. Plus, you’ll find:

*Expert tips on dollar-smart supermarket shopping, department-by-department

*Strategies for getting the most out of coupons, including buying on sale and in bulk

*Surprising ways to make your food go further than you ever thought possible

Bottom line? With low-cost recipes and excellent advice, you can enjoy healthy, delicious dinners – and major savings – at the supermarket.

GET THIS SPECIAL EDITION FOR ONLY $6.99

Available at your local supermarket or bookstore today, or as a digital version at Zinio.com or Nook.bn.com.

Here are two recipes, courtesy of the publisher.

Creamy Dijon Drumsticks, $1.69 per serving

• 1 ½ lb. small red potatoes, each cut in half (or quarters, if larger)
• Salt and pepper
• 8 Medium chicken drumsticks (2 ¼ lb. total), skin removed
• 3 tbsp. plus ¼ cup Dijonnaise (creamy mustard)
• 2/3 cup panko (Japanese-style bread crumbs)
• 2 Medium celery sticks, thinly sliced

1) Preheat oven to 450◦ F. In 4-quart saucepan, place potatoes, enough water to cover, and ¼ teaspoon salt; heat to boiling on high. Reduce heat to medium-low; cover saucepan and simmer potatoes 10 to 12 minutes, or until just fork-tender.

2) Meanwhile, line 15” by 10” jelly-roll pan with nonstick foil. Brush chicken drumsticks with 3 tablespoons Dijonnaise and coat with panko, pressing to adhere. Place chicken on prepared pan and bake 25 minutes, or until crumbs are golden and juices run clear when thickest part of chicken is pierced with top of knife.

3) Drain potatoes well and place in medium bowl. Add celery, ¼ teaspoon freshly ground pepper, and remaining ¼ cup Dijonnaise; stir to coat vegetables. Makes 5 cups potato salad. Serve salad with chicken.

Baked Cavatelli with Sausage & Broccoli Rabe, $2.08 per serving

• 1 bunch broccoli rabe (about 1 lb.)
• 1 lb. cavatelli or orecchiette
• ¾ lb. hot Italian-sausage links, casings removed
• 2 tsp. olive oil
• 2 garlic cloves, thinly sliced
• 1/8 tsp. crushed red pepper flakes
• 1 pint grape or cherry tomatoes
• 2 Tbsp. cornstarch
• 1½ cups reduced-fat (2%) milk
• 1 can (8 oz.) tomato sauce or 1 cup tomato-basil sauce
• 4 oz. Fontina cheese, cut into ¼ inch cubes
• ¾ cup freshly grated Romano cheese

1. Preheat oven to 400◦F. Heat large covered saucepot of salted water to boiling on high. Meanwhile, trim stems from broccoli rabe; discard. Coarsely chop remaining broccoli rabe; set aside.

2. Add pasta to boiling water, and cook 2 minutes less than label directs. Drain pasta; return to saucepot.

3. Meanwhile, in nonstick 12-inch skillet on medium-high, cook sausage 5 minutes, or until browned, breaking up sausage with side of spoon. Discard fat. Add oil, garlic, and crushed red pepper flakes. Reduce heat to medium; cook 2 minutes, or until garlic is golden.

4. Stir in broccoli rabe; cover and cook 2 minutes, or until broccoli rabe begins to wilt, stirring. Add tomatoes and cook 5 minutes, or until tomatoes split.

5. In 2-cup liquid measuring cup, whisk cornstarch into milk. Stir milk mixture into sausage mixture in skillet; heat to boiling, stirring frequently. Boil 1 minute to thicken slightly.

6. Add sausage mixture, tomato sauce, Fontina, and ½ cup Romano to pasta in saucepot; toss to combine. Transfer pasta mixture to 8 individual 1 ½ -cup ramekins; sprinkle with remaining ¼ cup Romano. Place ramekins on large baking sheet or jelly-roll pan for easier handling. Bake 15 minutes, or until center is hot and top is golden.