3 Meals To Cook for Fourth of July To Avoid High Costs of Eating Out

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If you’re looking for ways to cut back this Fourth of July and save some money, don’t eat out.

As food prices continue to remain high, so does the cost of eating out. According to the U.S. Department of Agriculture, the price of going to a restaurant is predicted to increase by 4%, so instead of shelling out too much money for a meal, fire up the grill and cook at home instead.

While the holiday weekend is quickly approaching, there’s still time to perfect your menu and serve cost-effective yet delicious dishes that will impress your family and friends. Here are three budget-friendly meals that will help keep more money in your wallet, but without compromising on favor.

Hawaiian Macaroni Salad

People love a good, luxe main dish, but the sides are equally as important. You can easily pick up tubs of premade salads for your backyard get together, but you can also make your own for cheap.

For $10 or less you can make TV personality Chef Brian Theis Hawaiian Macaroni Salad that will feed eight people or more.

“Though it may sound exotic, it comes together quickly using common ingredients most folks have in their pantry,” Chef Brian said. “It’s definitely one of my recipes that I hear friends and followers serving most often during the hot summer months and it’s even a bit lighter calorie-wise than some other pasta salads.”

Here’s how to make it:

• 2 cups elbow macaroni, cooked following package instructions
• 1/4 cup apple cider vinegar
• 2/3 cup mayonnaise
• 1/4 cup whole milk
• 1 tablespoon brown sugar
• 1 teaspoon soy sauce
• 3 or 4 scallions, white and green parts, thinly sliced
• 2 or 3 medium carrots, grated (using box grater)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Use a large mixing bowl, add hot macaroni, pour vinegar over, stir. Add mayo, milk, sugar, soy sauce and combine thoroughly.

Reserve a few teaspoons of onions and carrots for garnish, add the rest to the mac mixture, stir. Mix in salt and pepper. Cover and refrigerate at least an hour or overnight before enjoying. The entire meal approximately costs under $20, well below what you’d spend if you dined out.

Lemony-Pickle Potato Salad

Another popular (and budget-conscious) side to serve is potato salad and Chef Brian has a recipe that’s also around $10 and feeds six to eight people. It’s a flavorful side that pairs well with beef, chicken, sausage or fish and doesn’t require mayonnaise, sour cream or yogurt.

“My Lemony-Pickle Potato Salad is vegan and has a harder-to-find but not expensive ingredient: fresh dill,” Chef Brian said. “But, don’t skip the fresh dill, it’s a flavor high note in this recipe — and be sure to get your potatoes right.”

Here’s how to make it:

• 2 large russet potatoes
• 3/4 cup dill relish
• 1 red onion, sliced in thin rings, cut in quarters
• 4 green onions, thinly sliced, white and green parts
• 1/4 cup chopped fresh dill
• Zest of one lemon
• 2 tablespoons apple cider vinegar
• 1 heaping tablespoon Dijon mustard
• Juice of 1 lemon
• 1/2 teaspoon each salt and freshly ground black pepper

In a medium pot cover potatoes with cold water, bring to boil. Reduce heat, simmer uncovered 40 to 50 minutes, depending on size of potatoes. Cook until the potatoes are still firm but the skin and part of the exterior is falling off and a knife inserted in the potato goes through easily (this is important). Drain in colander, set under cold running water for two minutes.

Completely peel potatoes, cut into 1/2-inch or bite-sized cubes. In a large bowl, combine potatoes, relish, red onion, green onion, dill, zest. Stir gently to combine. Add vinegar, mustard, lemon juice, salt, pepper. Taste and adjust seasonings as needed.

Refrigerate in a sealed container three hours or overnight so flavors can blend. This entire meal approximately costs just over $15, which definitely offers some holiday savings.

Grilled Bone-In Chicken Thighs

Chicken thighs are ideal for grilling because they stay juicy and flavorful with the bone in, plus they’re effortless to make.

“No marinade needed — just salt, pepper and time,” explained Marissa Stevens, recipe developer and founder of Pinch and Swirl.

And the dish is inexpensive to make. According to Stevens, you can serve four to six people for about  $9 to $12, depending on local chicken prices. The best part is you only need three ingredients.

1. Bone-in chicken thighs
2. Fresh ground pepper
3. Kosher salt

To make bone-in chicken thighs, season bone-in, skin-on chicken thighs with salt and pepper. Grill over indirect heat at 425 F for 45 minutes, lid closed. The result is crispy skin, tender meat and literally zero fuss.

Cooking at home is a smart and economical choice compared to dining out. You can throw an unforgettable Fourth of July bash without breaking the bank by whipping up cheap tasty meals that rival restaurants’ overpriced meals.

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