Please share! I am returning to work, and my husband and I are trying to eat healthier and save some money on groceries. I'd love to hear about your recipes that fit these descriptions!

Tofu salad is delectable and also healthy.

Chicken is very versatile. You can cook some ahead and use it later…shred it to top a salad (dressings can be very high calorie), shred it and simmer with fresh salsa and black beans for burritos, tacos or quesadillas, slice it and make fajita's, mix it in to some homemade mac and cheese with some taco seasoning, toss it in a rice/broccoli/cheese casserole, stir fry it up with some veggies and serve over rice…

eatingwell.com has a ton of healthy inexpensive recipes! I've made many of them and they all turned out great.

Here are a few healthy recipes
SALT AND PEPPER SHRIMP
Ingredients
•2 tablespoons lime juice
•2 teaspoons reduced-sodium soy sauce
•1 1/2 teaspoons toasted sesame oil
•1/2 teaspoon sugar
•3 cups thinly sliced cabbage, (1/4 head)
•1 small red or orange bell pepper, very thinly sliced
•2 tablespoons rice flour or cornstarch
•1/4 teaspoon kosher salt
•1/2 teaspoon freshly ground pepper
H•1/2 teaspoon five-spice powder, (see Note)
•10 ounces raw shrimp, (21-25 per pound), peeled and deveined
•1/2 tablespoon canola oil
•1 jalapeno or serrano pepper, seeded and minced

Preparation
1.Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine. Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3-4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp. 2 servings

SHRIMP VERACRUZANA
Ingredients
•2 teaspoons canola oil
•1 bay leaf
•1 medium onion, halved and thinly sliced
•2 jalapeño peppers, seeded and very thinly sliced, or to taste
•4 cloves garlic, minced
•1 pound peeled and deveined raw shrimp, (16-20 per pound)
•3 medium tomatoes, diced
•1/4 cup thinly sliced pitted green olives
•1 lime, cut into 4 wedges

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
2. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Chicken recipes:
ROAST CHICKEN WITH BASLAMIC BELL PEPPERS
Ingredients
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

Preparation
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

PEPPER JACK, CHICKEN AND PEACH QUESADILLAS
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

Preparation
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Hope you like them

Who has yummy recipes that are also inexpensive, easy to make and healthy?

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