Dinner on the Cheap » chicken

5 Recipes for $50

admin — Mon, 19 Apr 2010 15:04:30 +0000

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

Shopping List for Week of April 19th


Fruits/Vegetables
9 cloves garlic,0.35
3 onions,1.5
1 potato,0.25
3 carrots,0.15
1 sweet potato (1 lb),0.79
1 bunch broccoli (1/2 lb),0.75
2 zucchini,1.5
3 celery stalks,0.33
8 oz. fresh bean sprouts,1.75
1 lb spinach,4.99
1 bunch green onions,1.39
1 TB ginger,0.35
2 TB fresh cilantro,0.56

Canned Goods
1 (14 oz.) can tomato sauce,1.45
1 (14 oz) can chopped tomatoes,1.45
1 can (14 oz) vegetable broth/stock,1.75
1 (15 oz.) can red kidney beans,1.79
1 (15 oz.) can white beans,1.79
1 (15 oz.) can black beans,1.45
1 (15 oz.) can pork and beans,1.79

Oils/Condiments/Spices
1 TB oregano,0.05
1 TB thyme,0.05
5 TB olive oil,0.72
1/2 TB fresh sage,0.55
1/2 TB fresh rosemary,0.55
1 TB paprika,0.05
1/2 ts chili powder,0.05
1 TB balsamic vinegar,0.15
1/4 cup ketchup,0.15
1/4 cup BBQ sauce,0.15
1 TB mustard,0.05
1 TB molasses,0.15
1 TB rice vinegar,0.15
1 TB sesame oil,0.15
2 TB soy sauce,0.08
1 TB corn starch,0.05
1/2 TB Chinese five spice,0.05
1 dried red chili pepper,0.05
1 TB ground coriander,0.08
1 1/2 ts ground cumin,0.08
1 ts ground tumeric,0.05
1/2 ts ground cinnamon,0.05
1/4 ts cayenne pepper,0.03

Dairy
2 cups shredded mozzarella cheese,3.85
2 TB butter,0.21
1/4 cup milk,0.06
2 TB sour cream,0.22
1 cup whole milk yogurt,0.96

Grains/Pasta
4 English Muffins,2.66
1 cup flour,0.45
4 servings chow mein noodles,0.9

Frozen Foods
1 bag (16 oz.) frozen green beans,3.99

Meat
10 slices bacon,3.29
24 chicken wings,5.25

Other
2 TB brown sugar,0.1


TOTAL,51.56

CLICK HERE for a PDF version of this shopping list

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Tandoori Style Chicken Wings with a Yogurt Sauce

admin — Mon, 19 Apr 2010 14:52:55 +0000

I decided today that I could probably eat Indian food everyday for the rest of my life and not get bored. Here’s a bit of a twist on tandoori chicken (as I do not have Tandoori oven in my house).

Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients:

1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
salt
cayenne pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

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5 Recipes for $58

admin — Mon, 12 Apr 2010 16:40:14 +0000

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

Shopping List for Week of April 12th


Shopping List for Week of April 12

Fruit/Vegetable
2 onions,0.35
6 Roma tomatoes,1.99
1 potato,0.15
4 cups (about 1 lb) spring mix salad,4.99
1/2 cup dried cranberries,1.45
1 pound cherry or grape tomatoes,2.99
7 garlic cloves,0.45
1/4 cup mint (1/2 bunch),0.55
2 shallots,0.35
2 carrots,0.07
1 rib of celery,0.07
1 lemon,0.25

Meat
1 1/2 pounds ground beef,2.68
4 chicken breasts,9.98

Oils/Condiments/Spices
2 TB taco seasoning,0.75
2 TB cumin,0.5
2 TB tumeric,0.5
1 TB ground coriander,0.15
2 ts thyme,0.05
1 bay leaf,0.05
1/4 ts nutmeg,0.05
3 TB olive oil,1.26
1 ts garlic powder,0.09
1/2 ts mustard powder,0.09
1 TB apple cider vinegar,0.09
1/2 ts hot sauce,0.09

Canned Foods
1 can diced chilis,1.09
4 cups chicken stock,3.52
1/4 cup kalamata olives, chopped,0.95

Frozen Food
1 16 oz. bag frozen collard greens,1.79

Dairy
4 cups shredded sharp cheddar cheese,5.99
1/2 cup feta cheese,2.5
1 cup sour cream,1.09
8 TB unsalted butter,0.75
2 cups shredded smoked fontina cheese,2.35
4 cups milk,0.32

Grains/Pastas
3 cups couscous,2.5
1 pound macaroni pasta,0.99
6 TB all purpose flour,0.12
4 slices bread,0.4

Other
1/2 bag tortilla chips,1.25
1/2 cup chopped walnuts,1.07
2 1/2 cups bread crumbs,1.99



TOTAL,58.66

For a pdf version of this shopping list, CLICK HERE.

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Mint and Olive Chicken over Couscous

admin — Mon, 12 Apr 2010 16:31:51 +0000

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

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5 Recipes for $38

admin — Mon, 05 Apr 2010 14:30:34 +0000

I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.

Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa ***This weeks favorite***

Shopping List for week of April 5th

Shopping List Week of April 5

Vegetables

7 carrots,0.75

2 limes,0.5

2 potatoes,0.3

2 zucchini,0.79

3 leeks,1.25

12 cloves garlic,0.55

1 lb orange sweet potato,1.45

3 bunches basil,3

1 onion, chopped,0.32

1 bunch green onions,0.35

Canned Goods

2 1/2 cups chicken broth/stock,2.85

Dairy

1 cup grated Parmesan Cheese,2.79

4 TB butter,0.95

8 eggs,1.33

1 cup ricotta cheese,1.25

1 cup heavy cream,1.64

1/2 cup yogurt,0.43

1/4 cup shredded cheese,0.88

Meat

2 chicken breasts,4.5

Grains

8 oz. pasta of your choice,0.65

4 TB all purpose flour,0.08

Condiments/Oils/Spices

2 cups olive oil,6.72

2 TB oregano,1.26

Frozen

8 oz. fresh or frozen green beans,0.62

Other

1/2 cup walnuts,1.19

1 9 oz. package won ton wrappers,2.49

TOTAL,38.89

Click HERE for a pdf version of this week’s shopping list.

Have a great week!
Happy eating, cooking, and saving!

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Shopping List Week of April 5
Vegetables

7 carrots,0.75
2 limes,0.5
2 potatoes,0.3
2 zucchini,0.79
3 leeks,1.25
12 cloves garlic,0.55
1 lb orange sweet potato,1.45
3 bunches basil,3
1 onion, chopped,0.32
1 bunch green onions,0.35

Canned Goods
2 1/2 cups chicken broth/stock,2.85



Dairy
1 cup grated Parmesan Cheese,2.79
4 TB butter,0.95
8 eggs,1.33
1 cup ricotta cheese,1.25
1 cup heavy cream,1.64
1/2 cup yogurt,0.43
1/4 cup shredded cheese,0.88

Meat
2 chicken breasts,4.5

Grains
8 oz. pasta of your choice,0.65
4 TB all purpose flour,0.08

Condiments/Oils/Spices
2 cups olive oil,6.72
2 TB oregano,1.26

Frozen

8 oz. fresh or frozen green beans,0.62

Other
1/2 cup walnuts,1.19
1 9 oz. package won ton wrappers,2.49


TOTAL,38.89

Chicken in Leek Lime Sauce with Carrots and Quinoa

admin — Mon, 05 Apr 2010 14:08:47 +0000

I re-discovered the deliciousness of leeks this week. This recipe is a wonderful combination of a variety of flavors. I don’t really know how to classify it; it has a sort of Mediterranean taste to it.

Chicken in Leek Lime Sauce with Carrot Rice

Total time: 30 minutes
Serves 4

Ingredients:
4 TB olive oil
3 carrots, peeled and grated
salt
black pepper
1 cup quinoa
3 cups chicken stock
1 ts dried thyme
zest and juice of 2 limes
2 chicken breasts, sliced
3 garlic cloves, chopped
1/2 ts red pepper flakes
1 ts ground coriander
2 leeks, sliced
2 TB butter

Directions:
1. Heat medium skillet over high heat. When pan is hot add olive oil. Add carrots, salt and pepper. Stir and cook 1 minutes.
2. Add quinoa to skillet and mix well. Add 2 1/2 cups chicken stock. Bring stock to a boil, cover, reduce heat and cook 10 minutes.
3. Combine 2 TB olive oil, thyme, lime zest, salt and pepper. Coat chicken with mixture.
4. Heat large skillet over high heat. Add chicken and cook 5 minutes on each side. Transfer to plate and cover with aluminum foil to keep warm.
5. Using same skillet, heat up 2 TB olive oil. Add garlic, red pepper flakes and coriander. Cook and stir 1 minute. Add leeks and cook 1 minute. Add lime juice and 1/2 cup chicken stock; cook 2 more minutes.
6. Turn off heat and add butter.
7. Divide carrot rice among 4 plates. Place sliced chicken on top of rice. Top chicken with Leek Lime Sauce.

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5 Recipes for $56

admin — Sun, 28 Mar 2010 21:12:15 +0000

Sorry, went a little bit over the normal rate of $50 this week. It is because two of the recipes use meat. I couldn’t resist, they are so delicious. Another little twist to this week is that I found most of my recipes online. I usually make up my own recipes or use one of my books, but I wanted a change of pace this week so I decided to find some new recipe sites and showcase them this week. Thanks to all you food bloggers out there for providing the world with awesome meal ideas. Here are a few that I found tasty.

Vegetarian Broccoli Souffle
Vegetarian Egg and Potato Skillet
Lemon Chicken
Tortilla Soup
Vegetarian Cream of Spinach Pasta

Shopping List for Week of March 29th

Fruit/Vegetables

1 potato,0.25

4 onions,1.85

1 zucchini,0.79

1 pound fresh broccoli,0.87

2 lemons,0.5

5 cloves garlic,0.35

1 avocado,0.98

Dairy

7 eggs,1.95

8 TB butter,0.75

2 cups milk,0.32

2 oz. Roquefort Cheese,1.66

1 cup sour cream,1.49

1 1/2 cups grated Parmesan Cheese,6.25

Grains/Flours

3 tablespoons flour,0.15

1/2 cup dry bread crumbs,0.15

2 TBS masa harina (fine cornmeal),0.15

1 lb. pasta of your choice,1.25

Meat

3-4 pounds chicken parts (thighs and legs),12.98

2 Chicken breasts,5

Herbs/Spices

2 TB dried thyme,0.35

1 ts dried rosemary,0.15

1/2 teaspoon Tabasco sauce,0.25

Oils/Condiments

2 TBS olive oil,1.16

Canned Goods

2 1/2 quarts chicken stock,4.25

1 (28-ounce) can tomato sauce,1.99

1 can (15 oz) black beans,1.79

Frozen Section

2 cups frozen corn,1.75

1 lb. frozen spinach,2.99

Other

1bag tortilla chips,4.35

Total,56.72

As always, Click here for a PDF version of this shopping list. Happy eating!

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Lemon Chicken

admin — Sun, 28 Mar 2010 21:03:36 +0000

I was craving some lemon chicken, but could not find a recipe in any of my books so I went to my trusty Internet friends and found the perfect recipe. yum yum yum.

Thank you Simply Recipes for providing such a delicious recipe. Now, this isn’t the quickest recipe, but the deliciousness in the end makes up for it.

Lemon Chicken

Serves 4

Prep Time: 5 minutes PLUS 2 hours marinating

Cooking Time: 1 hour 10 minutes

Ingredients

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish

Directions

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425 degrees F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

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5 Recipes for $45

admin — Mon, 15 Mar 2010 04:34:03 +0000

This week’s recipes is heavy on the canned goods.Â I’m a fan of using canned and frozen goods as often as possible.Â That means less trips to the grocery store for me and more money in my pocket at the end of the week!

Vegetarian Simple and Fast Beans and Rice Tacos

Vegetarian Chickpea and Tomato Soup with Dumplings

Vegan Quinoa with Collard Greens and Bacon

Chicken Tikka Masala with Rice

Vegan Lentil Burgers with Samosa Stuffing

Shopping List Week of March 15th

,

Shopping List March 15,

,

,

Fruit/Vegetables/Fresh Herbs,

4 onions,2

2 potatoes, chopped,0.8

2 garlic cloves, minced,0.6

1 ts lemon juice,0.25

2 TB chives,0.35

2 TB chopped herbs (your choice),0.45

,

Frozen Vegetables,

1/2 cup frozen corn,0.56

1 cup frozen peas,2

2 cups frozen collard greens,1.92

,

Dairy,

1 egg,0.33

1 TB butter,0.19

2 TB parmesan cheese,1.34

1/2 cup milk,0.25

1 cup shredded cheese,1.75

,

Oils/Dressings/Condiments,

4 TB olive oil,2.12

,

Grains,

16 corn tortillas,1.6

1 cup breadcrumbs,3.36

1 cup uncooked quinoa,1.95

1 cup all purpose flour,0.24

1 cup lentils,0.5

4 cups rice,0.8

,

Canned Goods,

1 can (15 oz) kidney beans,1.36

2 cups chicken stock,1.76

2 cans (15 oz. each) chickpeas (garbanzo beans),3.2

2 cups vegetable stock,0.8

2 15 oz. cans tomato sauce,2.78

1 15 oz. can chopped tomatoes,2.4

1/2 cup (12 oz. can) condensed milk,0.44

,

Meat,

4 slices bacon, sliced and diced in 1/4-inch pieces,0.85

2 chicken breasts, chopped,4.99

,

Spices,

1 TB sage,0.67

1 1/2 ts chili powder,0.19

1 TB garam masala,0.65

1 ts cumin,0.31

2 1/2 ts tumeric,0.31

1 ts cardamom,0.21

1 ts coriander,0.23

1/4 ts fennel seed,0.1

1/4 ts ginger powder,0.1

1/2 ts peppercorn,0.18

1/2 ts garlic powder,0.1

1 dried red chili pepper, minced,0.18

,

,

TOTAL,45.17

For a PDF version of this shopping list CLICK HERE.

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Chicken Tikka Masala with Rice

admin — Mon, 15 Mar 2010 04:03:40 +0000

My husband gave me a night off this week and made one of my favorite dishes.Â His goal has been to learn how to make Chicken Tikka Masala using asÂ many canned goods as possible (so that he can make it on a whim when he feels like it).Â Well, he did it and it is fabulous!

So, here’s his recipe:

Chicken Tikka Masala with Rice

Serves 4

Prep. Time:Â 5 minutes

Cooking Time: 25 minutes

Ingredients:
2 TB Olive oil
1/2 ts of the following spices:
Cumin
Cardamom
Turmeric
Peppercorn
Coriander
Garlic powder
1 dried red chili pepper, minced
1 onion, diced
2 chicken breasts, chopped
1 can tomato sauce
1/3 can condensed milk
1 ts tomato paste
2 cups rice
1/2 ts tumeric

Directions:
1. Cook your rice in a rice cooker. Add tumeric to the water.
2. Heat olive oil in deep dish skillet. Add all of your spices. Cook 30 seconds.
3. Add your onions and stir. Cook 3 minutes until translucent.
4. Add chicken breasts to skillet. Let cook 5 minutes; stirring occasionally.
5. Add tomato sauce; stir frequently. When the sauce begins to boil, add evaporated milk.
6. Continue stirring the sauce until sauce boils again.
7. Add tomato paste and stir until your sauce reaches the desired consistency.
8. Taste the sauce and adjust the seasoning to your taste.
9. Serve Tikka Masala over tumeric rice.

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