Here are 10 cheap dinner recipes to get dinner on the table fast! Grocery prices are on the rise but that doesn’t mean you can’t still have have an inexpensive but nutritious and tasty home cooked dinner in just minutes! All of these recipes cost less than $5.00 for the entire thing! Yep, I do feed my entire family of 7 using these recipes for less than $5.00 with these recipes from volume 1 of our cookbook.
10 Dinners For $5 – Cheap Dinner Recipes And Ideas
These cheap dinner recipes make it easy to feed your family without spending too much! You can make each recipe for under $5.00, some for significantly under $5.00. Of course, if you want to feed a lot of people or if your family are big eaters, you might want to double or triple these recipes.
One easy way to save money on your food bill is to have a small collection of meals your family likes that you can make over and over again and then occasionally add in something different if you feel extra adventurous. Families actually like the same predictable recipes most of the time so save yourself the trouble and keep a list of your family’s favorites so you don’t have to give it too much thought before getting dinner on the table.
These cheap dinner recipes are family favorites that most families love, so if you’re not sure what your family likes the best, try these out on them and make note of which ones they seem to like best!
You can make this Honey Baked Chicken Recipe in less than 5 minutes for less than $3 for the entire family! This is our family’s favorite and it’s easy to make! It is also one of our readers’ favorite recipes and viewers of our YouTube show are constantly raving about how good it is!
Honey-Baked Chicken Recipe
- Yield: 4-6 servings
6 chicken fryer pieces
1/3 cup margarine, melted
1/3 cup honey
2 Tbsp. prepared mustard
1 tsp. salt
- Preheat oven to 350°.
- Arrange chicken in a baking dish with the skin side up.
- Combine the rest of the ingredients.
- Pour over chicken.
- Bake for 1 hour and 15 minutes, basting every 15 minutes (until chicken is tender and brown).
- Serve with rice. Serves 4-6.
Oven Fried Chicken Recipe with Biscuits
This easy oven fried chicken recipe with biscuits is a super easy way to make yummy fried chicken your family will love! It’s a cheap and easy meal and my teenagers love it so much, they always ask for more!
This recipe is from our Dining On A Dime Cookbook, Volume 2.
4 –5 Tbsp. margarine (not butter)
1/2 cup baking mix
4–6 pieces of chicken
Salt and pepper
1 can refrigerator biscuits
- Preheat oven to 375°.
- Melt margarine in a 9×13 inch pan.
- Pour baking mix on a plate or in a plastic bag.
- Roll chicken in the margarine, then into the baking mix.
- Place back into the pan.
- Salt and pepper to taste.
- Bake for about 45 minutes, until the juices run clear.
- About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay biscuits into the pan on the opposite side.
- Finish baking until the biscuits are brown.
It’s okay to lay the biscuits in the margarine and all in the bottom of the pan. That makes the biscuits margarine soaked and crispy. Oh, yum!
Homemade Pizza Recipe
Why spend too much buying pizza out when you can make easy and delicious pizza at home? This homemade pizza recipe is an easy recipe you can make with 5-10 minutes work that your family will love!
- Yield: 2 medium pizzas
1 cup warm water (about 120°)
1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil (olive oil is best, but you can use vegetable oil)
2 1/2 – 3 cups flour
- Dissolve yeast in a bowl with warm water.
- Add sugar, salt, oil and spices (see below).
- Mix well.
- Gradually add flour to form stiff dough.
- Knead on a floured surface until smooth.
- Place in a greased bowl.
- Turn dough over to grease both sides.
- Cover and let rise until doubled. Makes 2 medium pizzas.
- Preheat oven to 400°.
- Add desired toppings to the pizza crust.
- Top with mozzarella cheese or the cheese of your choice.
- Bake for 15 minutes or until crust is brown.
Optional Spices to add to dough:
2 tsp. garlic, crushed
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
For more easy pizza ideas, including ways to make the dough faster, lists of suggested toppings and delicious recipe variations, check out our Homemade Pizza recipe post here.
For more cheap dinner recipes your family is sure to love, check out our cookbooks!
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
Maple Glazed Chicken Recipe
1/4 cup maple syrup
4 tsp. lemon juice
1 Tbsp. butter or margarine
Salt and pepper (to taste)
4 pieces chicken
- Preheat oven to 450°.
- Mix maple syrup, lemon juice and butter together in a small saucepan.
- Simmer 5 minutes.
- Spray a baking dish.
- Place chicken in the dish.
- Add salt and pepper to the chicken.
- Bake 10 minutes.
- Remove chicken from oven and pour on glaze.
- Bake 15 minutes more or until juices run clear.
Sour Cream Enchiladas Recipe
- Yield: 4 servings
1 can enchilada sauce
8 oz. sour cream
8 oz. shredded cheddar cheese
12 corn tortillas
- Spray a 9×13 pan (or one slightly smaller) with cooking spray.
- Place a tablespoon of sour cream and a tablespoon of cheese in the center of each tortilla.
- Roll up each one and place in the pan.
- Pour enchilada sauce over it all.
- Spread remaining sour cream and cheese on top.
- Cover and bake at 350° for 20-30 minutes or 250° for 45-60 minutes.
This recipe serves about 4. If you have hearty eaters, you may want to double it.
You can make this in the morning and let it sit until you are ready to cook it. Some people like to include cooked hamburger, onions, chicken or green chiles along with the sour cream and cheese.
Easy Beef Stroganoff Recipe
- Yield: 4 servings
1/2–1 lb. round steak or leftover roast chopped
1/2 tsp. garlic powder
1 cup sour cream or yogurt
1 Tbsp. Worcestershire sauce
1 (10 3/4 oz.) can cream of mushroom soup
2–3 cups rice or egg noodles, cooked
1 Tbsp. catsup
1 tsp. onion salt
1 cup mushrooms, sliced (optional)
- Cut round steak into small bite-sized pieces.
- Brown on medium-high in a large skillet for 5-10 minutes (until cooked through).
- Add the rest of the ingredients.
- Blend well.
- Cook only until heated through.
- Serve over rice or egg noodles.
If you are a chili connoisseur this quick and easy chili recipe may not be for you but if you have picky eaters or children this chili recipe may be be a life saver. You can adjust the amounts of the ingredients to the size of your family without doing much harm. This is also a perfect recipe to make the day before and just warm up when you need it.Print
Quick And Easy Chili Recipe
3 small cans tomato soup*
3 soup cans of water
1/2 to 1 lb. cooked hamburger
Chili powder, to taste
Garlic powder and onion powder, to taste
Salt and pepper, to taste
- Put everything into a large pan.
- Simmer at least 2 hours. It’s better to let it simmer all day if possible.
I usually use at least 2 teaspoons each of chili powder and garlic powder. You can also use onions.
You can add almost anything you want to this basic recipe. Beans work well or I like to crumble in some fried sausage for extra flavor.
*I have also replaced the soup with a large can (32-36 oz.) of tomato juice and it is good, too!
Chicken Supreme Casserole Recipe
This easy chicken supreme casserole recipe is a super delicious casserole your family will love! It only takes 5 minutes to prepare and is perfect for families and get-togethers. It’s a perfect way to use leftover chicken or turkey!
1 cup boxed stuffing (uncooked)
1 (16 oz.) pkg. frozen green beans, thawed
1/4 cup slivered almonds
2 cups chicken or turkey, cooked and cubed
1 can cream of mushroom soup
1 cup milk
1 cup stuffing mix (uncooked)
1/4 cup water
2 Tbsp. butter, melted
- Preheat oven to 400°.
- In a greased 2 quart baking dish, layer all of the casserole ingredients in the order given.
- Mix the topping ingredients and pour over the top.
- Bake for 30 minutes.
Sheala’s Easy Ham and Noodles Recipe
This easy ham and noodles casserole recipe is quick and easy and kids love it! Just 5 minutes preparation to a tasty meal without a lot of work!
1 (8 oz.) pkg. egg noodles or pasta, cooked
1/2 lb. ham, chopped
1(10 3/4 oz.) can cream of chicken soup
1 cup Cheddar cheese, grated
- Preheat oven to 350°.
- Mix the first three ingredients together in a casserole dish.
- Bake for 20 minutes, until warmed.
- Top with cheese.
- Bake an additional 5 minutes or until the cheese melts.
Hamburger Casserole Recipe
- Yield: 4 servings
1/2 lb. ground beef, browned
6 cups macaroni, cooked
2 cups American cheese
1/2 tsp. garlic powder
salt (to taste)
1/2 tsp. onion powder
1 (15 oz.) can tomato sauce
- In a casserole dish, mix browned ground beef with macaroni, tomato sauce and seasonings.
- Add cheese.
- Heat in oven* at 350° for 20 minutes. Serves 4.
*When I am in a hurry, I drain the macaroni. Then I add the rest of the ingredients and cheese into the same pan I cooked the macaroni in. I then stir until the cheese is melted.
From A Reader:
Here is an easy adaptation of your Hamburger Casserole recipe:
Brown 1 lb. hamburger, drain grease
Prepare 1 box mac n’ cheese
When mac n’ cheese is done, add the browned hamburger, a can of drained corn, and a can of tomato sauce. Yummy, kids LOVE it, and so do husbands!! :)
Enjoy your day, Jen V. in Wisconsin
For more easy and cheap dinner recipes, check out some of these favorite posts:
7 Dinners That Take 10 Minutes – Easy Dinner Recipes For Family Meals
5 Easy Chicken Recipes And Meal Plans For $5 Or LESS!
Hamburger Casserole Recipes For Quick And Easy Meals!
10 Easy Crockpot Recipes and Tips
Leftover Rotisserie Chicken Recipes – 4 Meals From 1 Chicken!
No it isn’t. Sometimes like in cookies if you use butter instead of margarine or shortening it will cause the cookies to spread or flatten. As butter burns easier than margarine so sometimes if you use butter in frying or in the oven when it isn’t mixed with something else it will cause the dish to burn.
As far as having negative consequences on your health I sort of hesitate. I remember about 40 years ago everyone changed over from using butter to margarine because butter was considered very bad for your health at that same time about they said everyone needed to stop eating eggs too. Fast forward 40 years and once again butter is better for you and eggs are ok to eat. The moral of the story is if you eat most things in moderation you will probably be ok. I have to laugh because my parents are now 88yrs. old and get around better than I do. They were raised on margarine, eggs, sausage gravy, hamburger gravy, sugar and lots of white processed foods and they are considered the toughest generation living. I worry about the generations after them because they spend so much time worrying whether or not this or that food is healthy for them and I am afraid they will make themselves sick or they will have a heart attack from worrying so much over their food. That is why I say relax and eat everything with moderation.
Amen sister! Say it again. Too much worrying about food these days. :)
That’s great advice & easy too-everything in moderation!
I totally agree with you. My mother is 72 and I am moving her from Germany to Arkansas. She laughs when people talk about the new way to grow foods is organic. She said they always grew organic foods. There was no other way to grow food. It is not new we are just going back to the old ways to grow food. During the pandemic we started a garden (we have 3 acres why not) and we eat more natural and fresh foods but that is due to trying to save money not so much about processed foods. LOL
I’m so excited for these recipes! I just got chicken leg quarters for 39 cents a pound and I want to try the chicken recipes. Thanks for sharing!
Its just my husband and I no kids there all grown and they don’t go to school no more they all graduated so I need help making dinners for 2 adults
Stacey I cook for one and it is really not too much different than from cooking for a family. All you do is cut down your recipes. One thing that really helped me was I bought a small sauce pan and small frying pan. That visually helped me to get a better idea of how much to fix. For example in my sauce pan I just put in 2 potatoes for mashed potatoes, I only make the amount of rice that will fit in that small sauce pan, 2 pork chops or burgers will easily fit in my frying pan. All my casserole recipes I cut in half or quarter (depending on if I want leftovers). For things like making cakes – I just measure the cake mix and pour 1/2 of it back in the pkg. and half the rest of the ingredients.
A majority of recipes can easily be halved. If a recipe calls for 1 egg well 1/2 egg is equal to 2-3 Tbsps. depending on the size of egg. Add the other 1/2 of it to scrambled eggs. It really isn’t that hard but the little really helps to adjust your mind to cooking less.
You can make the full recipes, then put half of it in the freezer for a quick “heat and eat” meal on another day. Or some recipes can be easily turned to a very different meal the next day. For example, if you are making a batch of chicken, you can shred the leftover chicken, add some barbeque sauce, and have hot chicken BBQ sandwiches, served on buns, with a side of coleslaw and potato salad or macaroni salad the next night. Or pull the leftover chicken off the bone off the bone, dice it, make it into chicken salad for lunch, or slice it, then heat it, and serve it on top of a green salad, or add it to pasta, rice, or soup, or use in a chicken chili. Or use it in tacos, enchiladas, or in empanadas, or in wonton wrappers with cream cheese and scallions, or in a stir fry with a frozen Chinese vegetable mix, and soy sauce, maybe some cashews, over rice…lots of possibilities, so you are eating a “new meal”, not “leftovers”- like the beef stroganoff recipe shown here used some leftover beef from a pot roast as a main ingredient, but gives it a different flavor, texture, and appearance.
Hi Jill: I love that the hamburger recipe takes the place of boxed hamburger helper, this way you know what’s in it. Also, the chicken and stuffing recipe, I’ve done in both the oven and the crockpot, smells great in either. It was a big seller when I had a bigger family to cook for…and since everyone ate at different times due to their work schedules, it stayed warm for a long time
Hope you are all well where you are, we’ve finally recovered from that horrible Boston winter and the weather here has been glorius. I think we New Englanders have paid our dues this year!
A great summer to you, so far, I’ve got cherry tomatoes, a ton of basil, sage, and small green beans, all in pots outside.
In these recipes adding an extra piece of chicken won’t make much difference to the rest of the ingredients. The one using the margarine and Bisquick when I made I never even used measurements. I melted a chunk of margarine, dumped some Bisquick on a plate and rolled each piece of chicken in it. Salt and peppered. If I needed more margarine I would melt a little more or add a little more Bisquick to the plate.
If you have a recipe like the honey chicken there is probably enough of the honey mix for you to just add an extra piece of chicken or half the recipe and make 1 and a half recipes of it.
Jill, I love your common sense. And your recipes and tips, too!!
I think Shelley’s point is what I wondered too.. You start by staying you are feeding a family of 7, but then the recipe says 4-6 pieces which leads us to wonder how you are feeding 7 or why you mention 7 people if the recipe is serves 4-6. Surely you can see what we are saying.
Lori these recipes are for an average size family plus you can’t always go by the number of pieces. I would fix 3 pieces of chicken for the 4 of us because my kids usually pulled the big chunks of meat off the bone and leave the rest and I would eat the rest of the left over meat on their bones for my serving. Another things often if you have to very young children they don’t usually need a whole big piece of chicken breast to themselves but can split one. We serve our families way to big of portions.
Don’t get hung up on the numbers they are just guide lines to go by – sometimes one member doesn’t like that meat or someone isn’t home – so many factors.
Hi Jill, Great recipes thanks. John will be giving them a go over the next few weeks. One thing has us stumped over here in the UK-What is a 1 can refrigerator biscuits? Sorry not heard of refrigerator biscuits.
Stay Well Stay Happy
Andrea and John
Love you question John. I have a pen pal friend in England and I am for ever asking her questions too about what is golden syrup. Anyway can refrigerator biscuits are biscuits ( not cookies but dough like your scones) that are the dough already cut out and put in a cardboard tube. We can just take them out, lay on a pan and bake so they are like homemade and fresh but you don’t have to go through the trouble of mixing them, rolling them out and cutting them. A normal can size is 8 biscuits.
They say a picture is worth a thousand words so this link might give you a really good idea https://bit.ly/3kacdC7
Tiarra L Nelson
I lived in australia and when i came back i had to have golden syrup. its a mixture of sugar and water that’s caramelized with half a lemon floating in it. great for pancakes, cakes, and is add’d as an ingredient in some baking. definitely can be a maple syrup substitute.
I am sorry but when we get a comment like this I can’t resist being a little sarcastic and say something like – no we don’t believe in feeding our kids until they are full because it is more important for us to save money and be frugal. Of course I am being smart when I say this but we will still probably get some comment on it too.
Of course no one leaves the table hungry. If you could see pictures of my family you could see they are very well feed. You don’t need to spend a lot of money to fill your family up but also it doesn’t take as much as you think make that food healthy either. It is so sad how we have been so brain washed by ads and the media that if we don’t eat expensive exotic foods we are doing great harm to our kids and we will all die at an early age. They play so much on people’s fear of things.
The ages have varied over the years but these recipes are for a family of 4 with older kids.You will then of course adjust it to your size of family and the age of your children. If you will notice there are 4-6 chicken recipes. That is one piece of chicken per person with 2 extra for a husband and teen boy to have an extra piece.
Thanks Jill for great recipes. I agree with your assessment of moderation in all things. Many recipes call for exotic items and spices that are the cause of higher grocery costs. And, heaven help us if we use a can of cream soup in a recipe now and then. I, too, thought we obsess too much over whether a recipe has milk, eggs, butter, cheese or whatever the latest out of fashion food might be.
I use crust from my bread loaves, dried on counter or in a open container, put through blender and add seasoning for chicken coating. I would just take the chicken piece and coat, no margarine or anything it just sticks. then bake as you did in your coated recipe, would make it even cheaper! I grew up in a single income home where my mother taught me to be frugal! Now here I am in 2016, living on a single income. So thankful for all she taught me.
My grandmother used to make something like a meat loaf, every Saturday. She used all the left over from the week. I watched her make it but I can’t for the life of me make it taste as good as she did. I made it once right after I first got married and my husband got up from the table and went and made a Peanut butter and jelly sandwich, so I tried it and asked him to make me one. Our dog won’t even eat it. I think that is the only thing that I made in the 47 years of marriage that my husband didn’t eat. So cook what you know and if you know that someone in your family doesn’t like things like onions, I put the onion in a blender and make it really small and they don’t know it in the food. Some times it just in their mind that they don’t like it.
LOL Elizabeth yes some can’t tell if the onion is in it but I have always been able to tell. It use to drive me crazy as some one who doesn’t like onions when people would grind them up real small thinking they could hide them. I could tell. When we were done eating they would always say “Oh I put onions in that and you couldn’t even tell.” I could tell I was just polite enough not to say anything. I prefer them large that way I could discreetly pick them out. Plus I can taste the taste of the onions (even when it is almost juiced) very easily. There is a difference in the taste of onion powder and onions. I use onion powder all the time. I do know what you are saying though because one of my pet peeves is people who say they can’t eat this or that and more times than not it is all in their heads.
I like your site, specially I liked, when you showed that cardboard house for kids! it was my childhood and my boys liked that too, when they were little!
I like some of your recipes too, some are new to me /I am from Czech republic/ I like to ask, why you don’t use more potatoes ? I love them, we have 100 potatoes recipes and believe me , they are very important in money saving families.
Keep up, you are doing nice job!!!
We do use a lot of potatoes and have recipes in the book and on the website using potatoes. I love potatoes myself and use them way more than rice or noodles. Here is a link if you are interested in more of our potato recipes. Hope this helps.
Ahhh the great margarine and butter debate. After years of people going back and forth on butter and margarine or most foods I have now learned that the main thing is to use all foods in moderation. I have now lived so many decades I have been through all the “no no” food debates and have studied all the studies on them. I remember about 5 decades ago everyone was mostly using butter and then “they” came out with studies that butter was bad for you so everyone jumped on the bandwagon not to use butter but margarine. I remember one woman (who was always big into eating healthy even growing her own alfalfa sprouts and things like that) really being upset because I still used both she insisted that I should use margarine because studies showed it was better for you than butter. She also said it was shown that margarine would help you loose weight. Since she was about 50 lbs.over weight than me I had to bite my tongue and kept eating both. My folks and many other family members have eaten both all their lives and they are almost in their 90’s and some lived to be almost 100. I am thinking it is not the food we eat but our genes and if we buy expensive food for our families that we can’t afford the stress from debt is liable to kill us first.
I completely agree with you, Jill! For ex: there are studies that show how great kale is for you and there are studies that show it is not. Not everything that works for one person will necessarily work for another. Everything has a pro and a con. As long as you eat things with moderation and not worry so much, you’ll be fine. Of course always consult your doctor because not every “diet” will work for you. By diet I mean eating habits. Thank you Jill! These are great recipes!
The thing about butter or margarine. My father lived on a farm and always used fresh butter. He told me a story that when the idea of margarine came out his mother tried it because they were telling everyone that it was better for them. Well when it first came out it was white (looked like lard) and you had to add a packet of yellow food coloring to make it look like butter. I don’t remember my dad ever using margarine when he cooked, and he lived the be 92 years old, and only passed away because he got pneumonia. I am 70 years old and the only time I use margarine is maybe in cakes and piecrust, cookies, things that you don’t need to tastes of the butter. When I used margarine in thing that called for butter, they didn’t come out as well as they should have, the taste was different. I every tried “I can’t believe it’s not butter” but I knew I would. I put it on toast and I had to put on jelly or peanut butter, so I could eat it.
I love that these recipes are kid friendly! My greatest hurdle is finding recipes my little ones will eat (and love). We will definitely be giving these recipes a try. Thank you!
You could use olive oil although the flavor will be a little different like you said but I would be careful with the coconut oil. I have not jumped on the coconut oil band wagon because I am not sure people realize that it has way more calories than olive oil and now they are finally realizing that it isn’t as good for you as they thought.
The enchiladas picture looks like flour tortillas not corn like recipe calls for. I used corn and they would not roll without breaking and then kept coming apart in the pan. And I did not overfill them. Not at all.
You can use either corn or flour tortillas but I prefer corn tortillas for this recipe myself. I have had that happen too and found that certain brands of corn tortillas just weren’t very good and crumbled all the time. I changed brands and that helped a lot. It is also important if you’re going to roll them that you use very fresh and flexible tortillas. Sometimes placing them in a damp towel and microwaving them for about 30 sec – 1 min. will soften them a bit more as well.
If you like, you can also layer the tortillas in the pan. Just spread them over the bottom of the pan, add a dollop of sour cream on each, sprinkle cheese on each then lay another layer on top of that and repeat. Pour the enchilada sauce over all of it and you’re good to go. They taste the same and if you struggle with rolling them it’s a good option!
With corn shells – warm up a little oil over the stove and dip them in for a few seconds. Keeps them from breaking… anndddd if you cook too long, or darn now you have a chip ;)
To me butter is better for you then margarine, i have to watch what i eat i use olive oil a lot but not when it calls for butter.
I have to chuckle a little because about 30 yrs ago people use to get upset with me if a recipe had butter instead of margarine in it because it was believed that margarine was better than butter for you. I say the best thing for everyone is to use small amounts of most things. Where we get into trouble is if something is labeled “healthy” or better for you we tend to eat a bunch of it not realizing that too much of even a good thing is not very good for you. There are many recipes that you have to be careful with because butter just won’t work with them and you need to use some other type of oil or just don’t make that recipe. So I would say use butter as much as you can and don’t worry about the rest because the stress of worrying about what you are eating all the time will do more harm than the item you are worrying about eating.
You know Ann I am not too fussy about my cookware or kitchen tools. Since I have to hand wash my dishes the main thing for me is ease of maintenance and cost. I have been given some very very expensive cookware that were some of the best you could buy at the time and they burnt everything I cooked. Even with my stove on the lowest setting everything burnt. I know it was the pans because I would cook the same thing in my old pans with no problem at all. So it is really hard to say. I usually stick with a medium to lower price not stick pan. Right now I am using a set called Technique that are made of anodized metal and they work just fine so far.
If you are retired I would suggest though unless you do a lot of cooking for large crowds just buying one or two small pans to try. So many who retire stick with their huge chicken fryers and larger sauce pans they used when cooking meals for their families and wonder why they are having so much trouble being able to cook for just one or two. Starting to use very small pans will seem strange at first but will really go a long way in learning to cook smaller batches of things.
As far as kitchen tools go I say the less you have the easier your life will be. I have no large kitchen aid mixer just a small hand mixer – I save so much time in clean up and getting the thing out plus I don’t have to use a huge section of cabinet or counter top to store them on. I don’t use a crock pot or insta pot because I can pretty much do the same thing on low in my oven as I can with them and the flavor in the oven seems so much better. Once again it is easy to use a pan I already have than to have to find yet more cupboard or counter top space to store yet another kitchen tool. I don’t own even a chopper of any sort although I would not mind one but at this point I can cut most salads and things as fast using my knife as I can getting a chopper out, put together and then washing the pieces – compared to just rinsing my knife and putting it in the drainer.
Margarine Is One Molecule Away From Plastic, And Other Butter vs. Margarine Myths https://bit.ly/2YhXv4p
Thank you so much for this Judy. This could apply to so many things and the false info that everyone seems ready to fall for.