Money is tighter than ever before for most Americans, and the family budget is wearing thin. Here's a look at several recipes you can make at home for less than $15 for a family of four.

Chicken Pot Pie (prep-cook time 40 minutes)

Ingredients:
1 prepared Publix Pie Crust
1 (10oz) can Publix Chunk Chicken Breast (drained)
2(10.5 oz) cans Publix Condensed Cream of Chicken Soup
1 (16oz) bag frozen Publix Mixed Vegetables
1 teaspoon Amazing Taste poultry Seasoning (or seasoned salt)

Prep and Cook:
1. Preheat oven to 350 f. Remove pie crust from package and let stand at room temperature to soften.
Combine in medium bowl, chicken (break chunks apart with a fork), soup, vegetables, and seasoning; transfer to a 2-quart baking dish.
2. Unroll pie crust over chicken mixture; trim any overhanging dough then pierce several times with fork to vent
Bake 25-30 minutes or until golden and filling bubbles around the edges. Serve.

Beef-Stir Fry and Rice (prep-cook time 25 minutes)

Ingredients:
1 lb Publix Beef Flank Steak
3/4 cup Publix Premium Roasted Asian Sesame Salad Dressing, divided.
2 cups Publix Instant White Rice
1 (16oz) bag frozen Publix Japanese Blend Vegetables
2 tablespoons Kikkoman Soy Sauce

Prep and Cook:
1. Cut steak into 3-inch sections and then cut across the grain into 1/4 inch thick slices.
Place steak in a large zip-top bag with 1/2 cup of the dressing. Seal bag tightly and let stand
10 minutes to marinate. Meanwhile, cook rice following package instructions. (use 1/4 cup less water for improved results)
2. Preheat large sauté' pan ( or wok) on high 2-3 minutes. Add meat; cook 3 minutes, turning to brown as needed.
3. Add vegetables; cook and stir 4 more minutes or until vegetables begin to soften. Stir in soy sauce and remaining 1/4 cup dressing. Serve over rice.

Smothered Chicken and Rice

Ingredients:
1 bag Publix Boil-in-Bag White Rice
2 tablespoons Publix Vegetable Oil Spread (or vegetable oil)
8 frozen Publix Chicken Breast Tenderloins
1 (16-oz) bag frozen Publix Pole Green Beans
1 (12-oz) jar Heinz Classic Chicken Gravy
4 (3.5-oz) Hunt’s Chocolate Mud Pie Pudding Snacks

Prep and Cook: 25 minutes (Makes 4 servings.)
1. Begin to prepare rice on stovetop following package instructions.
Preheat large sauté pan on medium-high 2–3 minutes. Place
vegetable spread in pan; swirl to coat. Add chicken tenders; cover and
cook 5–7 minutes or until chicken begins to brown on bottom.
2. Meanwhile, begin to prepare pole beans in microwave following
package instructions.
3. Turn chicken tenders; cover and cook 4–5 more minutes or until
well browned and thoroughly cooked. Pour gravy over chicken
tenders; cover and reduce heat to medium. Bring gravy to a boil;
stir occasionally to evenly coat chicken. Serve chicken and gravy
over the rice.
Serving suggestion: Fresh baked biscuits would really complement this
meal.

Red Beans and Rice Dinner

Ingredients:
1 (14-oz) Hillshire Farm Smoked Sausage Link
1 (8-oz) package Zatarain’s Red Beans and Rice
3 1/2 cups water
4 ears fresh yellow corn
2 (15-oz) cans Glory Foods Pre-Seasoned Turnip Greens
2 cups fresh strawberries or other berries (rinsed)
Publix Whipped Topping

Prep and Cook: 35 minutes (Makes 4 servings.)
1. Preheat medium saucepan on medium-high 2–3 minutes.
Cut sausage into bite-size pieces and place in pan (wash hands).
Cook 3–4 minutes or until sausage begins to brown.
2. Stir in water and rice (from packet) and continue to cook following
package instructions. Meanwhile, fill large saucepan half full of water.
Cover and bring to a boil for corn.
3. Place corn in boiling water. Boil 12 minutes or until tender. About five
minutes before serving, prepare turnip greens in microwave following
package instructions. Serve rice dish with corn and greens. For
dessert, serve whole or sliced berries topped with whipped topping.
Serving suggestion: Prepare corn muffins to serve with this meal. Using a mix makes it quick and inexpensive.

Taco Sliders
Prep and Cook Time: 25 minutes Serves: 4 Cost: $13.65/3.42 per person

Ingredients
1 1/2 lb Publix Ground Chuck
1 sweet onion (rinsed)
1 (1.25-oz) packet Publix Taco Seasoning Mix
1 tablespoon canola oil
1 fresh tomato (rinsed)
1 avocado (rinsed)
1/4 cup Taco Bell Mild Salsa Con Queso Cheese Dip
1 (15-oz) package Pepperidge Farm Classic Sliders Mini Sandwich Buns
12 Publix Bakery Dinner Rolls (sliced for buns)

Prep and Cook:
1. Place ground beef in medium bowl. Remove ends and skin from onion and grate one-half of the onion directly over beef. Add taco seasoning and mix until evenly blended (do not over-mix). Divide mixture evenly (into 12 golf ball-size rounds ) and then flatten into 1/2-inch-thick patties (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add patties (wash hands); cook 3–4 minutes on first side. Turn patties over; cover and cook 5–7 more minutes or until internal temperature reaches 160°F or desired doneness.
3. Meanwhile, slice tomatoes and avocado thinly. Place 1 teaspoon of the cheese dip on each of the bottom halves of rolls. Add burgers, then top with tomato and avocado slices. Add top halves of rolls and serve.

Serving Suggestion:
Top sandwiches with shredded lettuce for that complete taco experience! Serve with tortilla chips and the remaining cheese dip.

Potato Soup with Sausage and Spinach
Prep and Cook Time: 35 minutes Serves: 4 Cost: $14.99/3.75 per person

Ingredients:
1/2 lb Publix Mild Italian Sausage (2 links)
1 small white onion (rinsed)
3/4 lb Publix White Potatoes (about 4; rinsed)
4 cups water
1 chicken bouillon cube (or packet)
1/2 teaspoon dried Publix Italian Seasoning
4–5 oz fresh Publix Spinach Leaves
1/4 cup Publix Heavy Whipping Cream

Prep and Cook:
1. Preheat large saucepan on medium 2–3 minutes. Remove casing from sausage and place sausage in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, or until no pink remains. While sausage cooks, slice onion thinly. Cut potatoes into quarters, then slice thinly.
2. Stir onions into sausage; cook 1–2 minutes or until onions are softened. Stir in potatoes, water, bouillon, and Italian seasoning. Cook 12–15 minutes, stirring occasionally, or until potatoes are tender.
3. Puree soup lightly using stick blender (or potato masher) until desired smoothness. Stir in spinach and cream; serve.

Serving Suggestion:
You can use regular pork or turkey Italian sausage. If your family likes more spiciness, use hot Italian sausage! Add a loaf of crusty Publix Bakery bread in order to enjoy every drop of the soup.

Potato-Crusted Fish Dinner
Prep and Cook Time: 25 minutes
Serves: 4 Cost: $14.90/3.73 pp

Ingredients:
1/2 cup Marburger Gourmet Buttermilk
1/4 teaspoon salt, optional
1/4 teaspoon pepper, optional
1 1/4 lb Publix Tilapia Fillets
1 (16-oz) pkg frozen Publix Cut Corn
1 (2-oz) pkg Idahoan Potato Flakes (1/2 cup)
3 tablespoons Kerrygold Herb Garlic Butter, divided

Prep and Cook:
1. Combine in shallow dish, buttermilk, salt, and pepper, if using. Place fish in buttermilk mixture, turning to coat; let stand 3–4 minutes (wash hands). Prepare corn following microwave package instructions.
2. Meanwhile, preheat large sauté pan on medium-high 3–4 minutes. Place potato flakes on plate (may be paper). Coat both sides of fish with potato flakes; press with finger tips to coat heavily. Place 2 tablespoons of the herb garlic butter in pan; swirl to coat. Add fish (wash hands); cook 4 minutes. (Do not turn fish.)
3. Place remaining 1 tablespoon butter in center of pan. Turn fish, using spatula, and distributing butter under each fillet. Cook 3 more minutes or until golden and fish flakes easily. Drain corn and serve.

SERVING SUGGESTION: Just before serving, toss your corn with some of the herb garlic butter to add a touch of bold flavor. Complete your meal with lightly steamed, fresh broccoli florets or green beans.