Lynne Under Pressure: $5 Pantry Chili That Feeds Life When Money Is Tight

Some days you don’t need another recipe.

You need something that is
cheap,
hot,
filling,
forgiving,
and actually possible.

This is one of those meals.

Not fancy.
Not Pinterest pretty.
Just… food.

And in hard seasons, food is survival.

---

🍲 $5 Pantry Chili (The Real-Life Version)

This chili is built from whatever you already have — not from a grocery fantasy list.

It is not a meal prep miracle.
It is a make-it-work pot.

---

Ingredients

• 1 lb ground meat (beef, turkey, chicken—or skip for meatless)
• 1 can of beans (pinto, kidney, black—whatever you have)
• 1 can diced tomatoes
• 1 small onion (or onion powder)
• 1–2 teaspoons chili powder
• Salt & pepper

Optional if you have it:

• Garlic powder
• Paprika
• Frozen corn
• A spoon of ketchup
• A splash of vinegar
• A pinch of sugar (if acidic)

You are not cooking for a magazine.
You are cooking for real life.

---

🔥 Directions (No Stress Edition)

1. Brown your meat if using.
2. Add beans (liquid and all), tomatoes, and seasonings.
3. Stir.
4. Simmer 15–25 minutes.
5. Taste.
6. Adjust.
7. Eat.

That’s it.
No masterpiece required.

---

🧮 How Far Does This Actually Go?

Let’s be honest.

• 2–3 servings as-is
• 1 person = leftovers
• 2 people = full dinner
• Family = stretch it (see below)

Honesty matters.
No exaggeration.
No pretending.

---

🧱 Make It Feed More People (Stretch It When You Need To)

Add cheap volume to make it go further:

• Cooked rice
• Macaroni
• Lentils
• Frozen vegetables
• Crushed crackers
• Dry beans
• Cornmeal
• Tortillas

Each addition stretches servings, creates leftovers, and protects tomorrow.

---

🍞 What to Serve It With (Cheap & Filling)

• Rice
• Toast
• Cornbread
• Crackers
• Tortillas
• Potatoes
• A fried egg on top
• Day-old bread

Carbs = comfort
Comfort = sanity

---

❤️ From Lynne’s Kitchen

If you fed your body today, you’re doing something right.

If your meal was simple but warm, you are winning.

Dinner doesn’t have to look like someone else’s life to be good enough for yours.

---

``` --- --- \ --- .

 

 I Made a Full Christmas Dinner for $20 at Dollar Tree – It Tasted Like a $150 Holiday Spread (2025)

 

Yes, really. 

Tender chicken swimming in creamy gravy, buttery stuffing that smells like your grandma’s house, warm cookies cooling on the counter, and a cake that makes people ask for seconds — all for about $20 total using ONLY Dollar Tree ingredients.

 

Keep scrolling for the exact recipes, beginner-friendly steps, and the free printable shopping list.

(Grab the free printable shopping list + all 4 recipes in one PDF right here — never forget an ingredient again!  Attached below)

 

THE EXACT $20 DOLLAR TREE CHRISTMAS MENU

1. Christmas Chicken with the creamiest holiday gravy 

2. Buttery mashed potatoes that taste like pure comfort 

3. Stuffing with crispy edges and soft middle (hotel-buffet level) 

4. Warm frosted Christmas cookies + bonus glow-up cake 

 

Total cost at Dollar Tree right now (Dec 2025 prices): $19–$23 depending on your store.

 

RECIPE #1 – CHRISTMAS CHICKEN WITH CREAMY HOLIDAY GRAVY 

(Even total beginners nail this on the first try)

 

What you need (all at Dollar Tree): 

- 1 pack chicken thighs or drumsticks (usually 4–6 pieces, $3–$4) 

- 2 cans cream of chicken soup ($1 each) 

- 1 packet chicken gravy mix OR 2 chicken bouillon cubes ($1) 

- Seasonings you already have or grab: garlic powder, paprika, black pepper, Italian seasoning or poultry seasoning ($1 each) 

- Optional: 1 small onion ($0.50–$1)

 

Step-by-step (so easy a 12-year-old can do it): 

1. Heat your oven to 350°F (look for the middle number on the dial). 

2. Put the chicken in any baking dish or even a foil lasagna pan from Dollar Tree. 

3. Open the 2 cans of cream of chicken soup and dump them into a bowl. 

4. Add the gravy packet (or crush 2 bouillon cubes) + ½ cup water. Whisk with a fork until smooth (30 seconds). 

5. Pour this thick, creamy sauce all over the chicken. 

6. Sprinkle generously with garlic powder, paprika, pepper, and Italian/poultry seasoning — don’t be shy, this is your flavor! 

7. Slice an onion into rings and lay on top if you have it (totally optional). 

8. Cover tightly with foil (or another pan turned upside down). 

9. Bake 1 hour. 

10. Remove foil, bake 25–30 more minutes until the top is golden. 

 

Slow-cooker version (even easier): 

Dump everything in, cook on LOW 5–6 hours or HIGH 3–4 hours. Done.

 

How to serve: Spoon thick gravy over mashed potatoes, rice, noodles, or even toasted bread. It tastes like you spent all day cooking.

 

 RECIPE #2 – BUTTERY MASHED POTATOES THAT TASTE LIKE HEAVEN 

(Grandma-approved, 10-minute version)

 

What you need: 

- 5-lb bag of potatoes ($3–$4 at Dollar Tree right now) 

- Butter or margarine ($1) 

- Milk (or the little water left from boiling) 

- Salt & pepper

 

Steps even if you’ve never mashed a potato in your life: 

1. Wash 6–8 potatoes. Peel if you want (I leave skins on half the time). 

2. Cut into golf-ball-sized chunks. 

3. Put in a big pot, cover with water, add 1 teaspoon salt. 

4. Boil 15–20 minutes (poke with a fork — if it slides in easy, they’re done). 

5. Drain the water. 

6. Add 3–4 tablespoons butter + ½ cup milk. Mash with a fork or potato masher. 

7. Taste it. Add more butter and salt until you go “oh wow.” That’s the Christmas rule.

 

RECIPE #3 – STUFFING THAT TASTES LIKE A FANCY HOTEL 

(No sad dry cubes here)

 

What you need: 

- 1–2 loaves of cheap white bread or hot dog buns 

- Butter or cooking oil 

- 1 small onion or celery (optional) 

- Chicken bouillon or broth (from the gravy packet leftovers) 

- Poultry seasoning or Italian seasoning + garlic powder + pepper

 

Steps: 

1. Let bread sit out overnight OR toast in oven 10 minutes (makes it crispy). 

2. Tear or cut into bite-sized cubes into a big bowl. 

3. Melt 4 tablespoons butter in microwave (30 seconds). Pour over bread and toss. 

4. Dice onion/celery tiny and mix in. 

5. Sprinkle 1–2 teaspoons poultry seasoning + garlic powder + pepper. Toss again. 

6. Add chicken broth ¼ cup at a time until moist but not soggy (usually 1–1.5 cups). 

7. Put in a greased pan, bake at 350°F for 25–30 minutes until the top is golden and crispy.

 

RECIPE #4 – BAKERY-STYLE CHRISTMAS COOKIES FROM A $1 MIX 

(Everyone will think you’re a pro)

 

What you need: 

- 1 box cake mix OR cookie mix ($1) 

- 1 tub frosting ($1) 

- Sprinkles ($1) 

- Optional: chocolate chips ($1)

 

The secret upgrade: 

- Use 2 eggs instead of 1 

- Add 1 tablespoon melted butter 

- Add 1 teaspoon vanilla extract (or imitation vanilla) 

- Stir in chocolate chips

 

Bake according to box (usually 350°F for 9–12 minutes). Frost while warm. Add sprinkles. Done.

 

Bonus: Glow-Up Cake 

Bake any $1 cake mix in a 9×13 pan. Poke holes with a fork while hot. Warm the frosting 20 seconds in microwave and pour over. Sprinkle with cinnamon-sugar from the packets. People lose their minds.

 

Turn Your Tiny Kitchen Into Pure Christmas Magic 

While something is in the oven: 

- Play Michael Bublé or old Christmas movies on your phone 

- Light the $1 candle you bought 

- Wear your favorite old sweater 

- Sip hot chocolate (packet + hot water = $0.25 luxury) 

- Let the house fill with butter + onion + cookie smells 

 

That’s Christmas. Not the price tag.

 

You did it. 

You made a full, warm, delicious Christmas dinner that tastes like love and smells like memories — for twenty bucks.

 

Grab your free printable shopping list + all recipes on one page here (no email needed this time — just helping you out).

 

Merry Christmas, friend. 

You’ve got this. 🎄❤️

 

P.S. People are pinning this like crazy on Pinterest — save it now so you have it next year too!

—————————————————————— 

$20 DOLLAR TREE CHRISTMAS DINNER 

Full Menu + Printable Shopping List & Recipes 

(Everything really is $1–$1.25 at Dollar Tree – December 2025)

 

SHOPPING LIST (check off as you grab!)

 

Produce 

□ 5-lb bag russet potatoes 

□ 1 small yellow onion (optional but recommended)

 

Meat 

□ 1 pack chicken thighs or drumsticks (4–6 pieces)

 

Canned Goods 

□ 2 cans cream of chicken soup 

□ 1 packet chicken gravy mix OR 2 chicken bouillon cubes

 

Bakery 

□ 1–2 loaves white bread OR hot dog/hamburger buns (for stuffing)

 

Baking 

□ 1 box yellow or white cake mix (for cookies OR bonus cake) 

□ 1 tub vanilla frosting 

□ 1 bottle sprinkles (red/green) 

□ Chocolate chips (optional but SO good)

 

Dairy/Fridge 

□ Stick of butter or margarine 

□ Dozen eggs 

□ Small bottle milk (or use water in a pinch)

 

Seasonings (only buy what you don’t already have) 

□ Garlic powder 

□ Paprika 

□ Black pepper 

□ Italian seasoning OR poultry seasoning 

□ Vanilla extract (optional – makes cookies taste bakery-level) 

□ Cinnamon-sugar packets (for bonus cake)

 

Total at Dollar Tree: $19–$23

 

RECIPES (All on one page so you don’t lose anything)

 

1. CHRISTMAS CHICKEN WITH CREAMY GRAVY 

Oven: 350°F | Total time: 1 hr 30 min 

- Put chicken in a baking dish 

- Mix 2 cans cream of chicken + gravy packet (or 2 crushed bouillon cubes) + ½ cup water 

- Pour over chicken 

- Season heavily with garlic powder, paprika, pepper, Italian/poultry seasoning 

- Optional: top with sliced onion 

- Cover with foil → bake 1 hour 

- Uncover → bake 25–30 min more until golden 

Slow cooker: LOW 5–6 hrs or HIGH 3–4 hrs

 

2. BUTTERY MASHED POTATOES 

- Peel (or don’t) and chunk 6–8 potatoes 

- Boil in salted water 15–20 min until fork-tender 

- Drain, add 3–4 Tbsp butter + ½ cup milk + salt/pepper 

- Mash and taste → keep adding butter until you smile

 

3. CRISPY-EDGE HOLIDAY STUFFING 

- Toast or dry out bread, cut/tear into cubes 

- Toss with 4 Tbsp melted butter 

- Add diced onion (optional) + 1–2 tsp poultry seasoning + garlic powder + pepper 

- Slowly add chicken broth/bouillon water until moist 

- Bake 350°F, 25–30 min until top is golden

 

4. BAKERY-STYLE CHRISTMAS COOKIES 

- 1 box cake/cookie mix + 2 eggs + 1 Tbsp melted butter + 1 tsp vanilla 

- Add chocolate chips if you bought them 

- Drop onto cookie sheet → 350°F, 9–12 min 

- Frost warm cookies + add sprinkles

 

BONUS GLOW-UP CAKE (crowd favorite) 

- Bake any $1 cake mix in 9×13 pan 

- Poke holes with fork while hot 

- Microwave frosting 20 sec and pour over 

- Sprinkle with cinnamon-sugar packets

 

You just made a full Christmas dinner that smells and tastes like pure magic — for twenty bucks. 

Merry Christmas — you’ve got this! 🎄❤️

 

——————————————————————

 

 

Creamy Garlic Chicken and Spinach Skillet.

 Creamy Garlic Chicken and Spinach Skillet. 

Ingredients:

• 2 cups cooked chicken breast (shredded or diced)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream (or half and half)
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: red pepper flakes for heat
• Cooked pasta, rice, or crusty bread (for serving)

Instructions:

1. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.

2. Add Broth and Cream: Pour in the chicken broth and stir. Then add the heavy cream, Parmesan cheese, and Italian seasoning. Stir until the sauce is smooth and begins to thicken slightly.

3. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

4. Incorporate Chicken: Add the pre-cooked chicken breast into the skillet. Stir to coat the chicken in the sauce and heat it through for 3-4 minutes.

5. Season and Serve: Season with salt, pepper, and optional red pepper flakes to taste. Serve over pasta, rice, or alongside crusty bread for a complete meal.

Chicken Quesadilla with Cheddar and Veggies.

 Chicken Quesadilla with Cheddar and Veggies.

Ingredients:

• 2 cups cooked chicken breast (shredded or diced)
• 1 tablespoon olive oil
• 1/2 cup bell pepper (any color), sliced
• 1/2 cup onion, sliced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 large flour tortillas
• 1 1/2 cups shredded cheddar cheese (or a cheese blend)
• 1/4 cup salsa (optional)
• Sour cream, guacamole, or extra salsa for serving

Instructions:

1. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced bell pepper and onion. Cook for about 5 minutes until softened.

2. Season Chicken: Stir in the cooked chicken breast, cumin, and chili powder. Cook for another 2-3 minutes, ensuring the chicken is warmed and coated with seasoning. Remove from the heat.

3. Assemble Quesadillas: Lay one tortilla on a flat surface. Sprinkle a layer of shredded cheese on half of the tortilla. Add some of the chicken and veggie mixture on top, then sprinkle with more cheese. Fold the tortilla in half.

4. Cook Quesadillas: Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for about 2-3 minutes per side, until golden brown and the cheese is melted. Repeat for the remaining tortillas.

5. Serve: Slice the quesadillas into wedges and serve with salsa, sour cream, or guacamole on the side.

Chicken and Rice Stir-Fry

 Chicken and Rice Stir-Fry 

using pre-cooked chicken breast and cooked rice:

Ingredients:

• 2 cups cooked chicken breast (shredded or diced)
• 3 cups cooked rice (white, brown, or jasmine)
• 1 tablespoon vegetable oil (or sesame oil for extra flavor)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup onion, chopped
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame seeds (optional)
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Stir-Fry Base: Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, and chopped onion. Stir-fry for 2-3 minutes until fragrant and the onions are soft.

2. Cook the Vegetables: Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, until they are tender but still crisp.

3. Add Chicken: Stir in the cooked chicken and cook for another 2 minutes, just enough to heat it through.

4. Stir in the Rice: Add the cooked rice to the skillet, breaking up any clumps with a spoon. Stir well to combine everything.

5. Add Sauce and Seasoning: Pour in the soy sauce and oyster sauce (if using), stirring to coat the chicken, rice, and vegetables. Cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

6. Garnish and Serve: Sprinkle with sesame seeds and green onions for garnish. Serve hot.

This Chicken and Rice Stir-Fry is quick, delicious, and perfect for using up leftover rice and chicken

Four Ingredient Chocolate Mousse

 Four Ingredient Chocolate Mousse 

• 1 cup heavy whipping cream
• 1/2 cup semi-sweet or dark chocolate chips
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar (optional, for sweetness)

Directions:

1. Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between until smooth. Let it cool slightly.
2. Whip the cream: In a separate bowl, whisk the heavy cream and vanilla extract (and powdered sugar, if using) until soft peaks form.
3. Combine: Fold the cooled melted chocolate into the whipped cream gently, making sure not to deflate the cream too much.
4. Chill and serve: Spoon the mixture into serving cups, refrigerate for at least 1 hour to set, and serve cold.

Optional toppings could include whipped cream, shaved chocolate, or fresh berries.

This mousse is quick, easy, and delicious, making it a perfect dessert for chocolate lovers!

Honey Mustard Potato Salad

Ingredients:

• 2 lbs baby potatoes (red or yellow)
• 2 hard-boiled eggs, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh parsley, chopped (optional)
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes: Boil the baby potatoes in salted water for 10-15 minutes, or until fork-tender. Drain and let them cool slightly. Cut into halves or quarters, depending on size.

2. Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, salt, and pepper.

3. Combine the Ingredients: In a large bowl, combine the potatoes, hard-boiled eggs, red onion, and celery. Pour the honey mustard dressing over the top and toss until everything is well coated.

4. Chill and Serve: Refrigerate the potato salad for at least 30 minutes to let the flavors meld. Garnish with fresh parsley before serving.

Optional Twist:

• For added crunch, mix in 1/4 cup of crumbled bacon or sunflower seeds.

This recipe adds a sweet and tangy twist to traditional potato salad with the honey mustard dressing!