With inflation increasing prices at the grocery store and gas prices averaging over $4 per gallon in the U.S., many people are finding less money in the food budget.

Here are some recipes for main dishes from budgetbytes.com to help stretch those dollars.

*Note: Any mix of vegetables may be used. Once chopped, vegetables should equal 8 cups.

Make the stir fry sauce by combining soy sauce, water, brown sugar, sesame oil, garlic, ginger and cornstarch in a small bowl. Set aside.

Chop vegetables. Add cooking oil to a large skillet or wok and heat over medium-high. When the pan and oil are very hot (but not smoking), add carrots and broccoli. Cook and stir for about a minute. Next, add the mushrooms and sugar snap peas. Continue to cook and stir for a minute or two more until the mushrooms begin to soften.

Add bell pepper and onion. Continue to cook and stir until the onion begins to soften.

Pour stir fry sauce over the vegetables and continue to cook and stir until the sauce begins to simmer. Top with sesame seeds.

1/8 tsp. freshly cracked black pepper

1.3 lbs. boneless, skinless chicken breast

In a small bowl, combine the olive oil, red wine vinegar, minced garlic, 1/2 teaspoon dried basil, salt and pepper.

Use a sharp knife to filet each chicken breast into two thinner pieces. Place chicken breast pieces in a shallow dish and pour marinade over top. Flip chicken pieces to make sure all surfaces are coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated), flipping once or twice.

Heat a large skillet to medium heat. Transfer chicken pieces to the skillet. There should be enough oil from the marinade to prevent sticking. Cook for about five minutes on each side, or until golden brown and cooked through, then remove it to a clean plate.

Add the tomato paste, chicken broth, remaining dried basil and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet. Let the sauce simmer over medium-low heat for about five minutes, or until slightly thickened. Return the chicken to the skillet and spoon sauce on top.

2 lbs. russet potatoes, peeled & diced

1/2 tsp. salt (or to taste)

Cook bacon in a soup pot over medium heat until brown and crispy. Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot.

Add onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent.

Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.

Add the chicken broth and milk and whisk to dissolve all of the flour and butter. Add the diced potatoes, cover, and turn the heat up to medium-high to bring to a boil. Once boiling, turn heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender and easily pierced with a fork.

Use a potato masher or immersion blender to mash the potatoes until the soup is the desired thickness.

Season the soup with paprika, cayenne, salt, and pepper. Stir in the sour cream and top each bowl with crumbled bacon, sliced green onions, and cheddar cheese.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.