UPCOMING: I don't know if you've every tried peameal bacon but it's quite good. I find that Lou's brand peameal bacon is a little less salty than some of the others and Freshco has it on sale this week for $3 /lb. The smallest piece I could get was $4.32 but I won't use all of it to make Spaghetti with Peas and Peameal. What's left over will make warm, delicious sandwiches.
Week of July 31, 2016
Spaghetti with Peas and Peameal Bacon - serves 4
adapted from www.presidentschoice.ca
1/2 cup fresh parsley or 1 tbsp. dry parsley ($.32)
1 box of spaghetti pasta ($1.25)
1/4 cup grated Parmesan cheese ($.43)
1 medium onion, thinly sliced and soaked in cold water ($.17)
4 slices of peameal bacon, cut 1/4" thick and then into 1/4" strips (at $3/lb. 4 slices are $.29 each = $1.16)
1 cup frozen peas, thawed ($.70)
1 cup 10% cream (Half & Half) ($1.35)
1 tbsp. olive oil
Do all of the prep so that everything is ready to throw into the pan, especially soaking the onion slices in cold water to take the bite out the onion. Bring a large pot of salted water to a boil, add pasta and cook 10-12 minutes or until done to your liking.
Heat olive oil in a large skillet over medium heat. Drain onions and dry with a paper towel. Add the onions to the pan and cook for about 5 minutes, until soft and golden. Stir in bacon and cook for 4-5 minutes. Stir in peas and cream. Bring to a boil, then set aside.
When pasta is cooked, drain it well and add the pasta, parsley, and parmesan to the cream mixture. Toss to coat and serve.
TOTAL: $5.48, $1.37 per person for 4 servings.
MY RESULTS: There was a lot of 'adapting' for this recipe. The original tasted like it wanted to be an Alfredo but couldn't just quite get there. it was a little dry. So I have adjusted the amounts to make it creamier and I think this will work just fine. The peameal bacon was really nice with the pasta and if you're not accustomed to that product, I think you'll be pleasantly surprised. The piece of bacon I bought measured 3 3/4" for $4.32. That will give me 15 slices so I priced each slice at $.29. The rest of the bacon will be wonderful sandwiches or served with eggs. Just don't overcook it which was one of the problems with the original recipe. They wanted you to cook those little strips for 8-10 minutes! Way too long. This recipe was certainly easy and quick. Enjoy!
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UPCOMING: I'm sorry but there will be no recipe for the week of August 7th. We are moving and will be eating/using up whatever I can find in the fridge or freezer. Wish us luck!!
UPCOMING: Whew! What a week! We are living with our daughter and her family for the next two and a half months so cooking will be very different. Here we have a mixture of carnivores, almost vegetarians and picky eaters. This is going to be fun and we'll get lots of time with our grandchildren. I think this week's recipe will be 30 Minute Black Beans and Lime Rice. It's a well balanced meal and the flavours should all go together well.
Week of August 14, 2016
30-Minute Black Beans & Lime Rice - Serves 6
adapted from www.whereyougetyourprotein.com
Beans:
2 - 19 oz. cans black beans, drained and rinsed ($1.19 x 2 = $2.38)
1 small red onion (or a piece of a large one), chopped ($.20)
2 cups vegetable broth (free if homemade or $1)
2/3 cup water
1 tsp. salt ($.01)
1 tsp. Italian seasoning ($.07)
1/2 tsp. cumin ($.03)
1/4 tsp. paprika ($.03)
1/4 tsp. onion powder ($.01)
1/4 tsp. garlic powder ($.01)
2/3 cup corn ($.46)
Optional: cayenne pepper to taste
Rice:
2 cups uncooked long grain brown rice ($1.34)
Juice from 3 limes ($.90)
Garnish: fresh cilantro, chopped ($.49 for half a bunch)
lime wedges
Tortilla chips (Foodland has Tostitos on for $2.25 a bag so $1.15)
Cook the rice according to the package (or put rice in a large saucepan with 4 1/2 cups of water. Bring to a boil, reduce to a simmer and cook 30 minutes. Test for doneness).
In a large saucepan, bring broth, water, diced onion and spices to a simmer and cook the onion 7-8 minutes. Add beans. Turn heat to low, cover and simmer 5-10 minutes. Add corn and simmer 5 more minutes. If needed, adjust seasonings to taste.
Once rice is done, squeeze in the juice from 2-3 limes.
To Serve: Add 1 cup of cooked rice to your bowl. With a slotted spoon, add about a cup of beans and corn mixture to the rice and mix. Serve with extra lime wedges, cilantro and tortilla chips (optional). A little cayenne can be mixed into the individual bowls before serving if you have spicy and non-spicy eaters. Also, pour the stock from the saucepan into a small pitcher and let people drizzle it over the rice if they wish.
TOTAL: $8.08, $1.35 per person for 6 servings
30-Minute Black Beans & Lime Rice - Serves 6
adapted from www.whereyougetyourprotein.com
Beans:
2 - 19 oz. cans black beans, drained and rinsed ($1.19 x 2 = $2.38)
1 small red onion (or a piece of a large one), chopped ($.20)
2 cups vegetable broth (free if homemade or $1)
2/3 cup water
1 tsp. salt ($.01)
1 tsp. Italian seasoning ($.07)
1/2 tsp. cumin ($.03)
1/4 tsp. paprika ($.03)
1/4 tsp. onion powder ($.01)
1/4 tsp. garlic powder ($.01)
2/3 cup corn ($.46)
Optional: cayenne pepper to taste
Rice:
2 cups uncooked long grain brown rice ($1.34)
Juice from 3 limes ($.90)
Garnish: fresh cilantro, chopped ($.49 for half a bunch)
lime wedges
Tortilla chips (Foodland has Tostitos on for $2.25 a bag so $1.15)
Cook the rice according to the package (or put rice in a large saucepan with 4 1/2 cups of water. Bring to a boil, reduce to a simmer and cook 30 minutes. Test for doneness).
In a large saucepan, bring broth, water, diced onion and spices to a simmer and cook the onion 7-8 minutes. Add beans. Turn heat to low, cover and simmer 5-10 minutes. Add corn and simmer 5 more minutes. If needed, adjust seasonings to taste.
Once rice is done, squeeze in the juice from 2-3 limes.
To Serve: Add 1 cup of cooked rice to your bowl. With a slotted spoon, add about a cup of beans and corn mixture to the rice and mix. Serve with extra lime wedges, cilantro and tortilla chips (optional). A little cayenne can be mixed into the individual bowls before serving if you have spicy and non-spicy eaters. Also, pour the stock from the saucepan into a small pitcher and let people drizzle it over the rice if they wish.
TOTAL: $8.08, $1.35 per person for 6 servings
MY RESULTS: Oh, I'm so full! This is an easy, tasty meal in a bowl and the Tortilla chips go really well with it. And, I love cilantro! This meal is packed with nutrition. I added the part about passing a pitcher with the stock because the rice was a little dry but that may have been because I cooked it ahead of everything else. I suspect it's best when you start the recipe and finish it all in one go. Because my stock is homemade it probably doesn't taste like the store-bought product so if yours is also homemade, your finished dish will be a little different from everyone else's. It depends what vegetables you used to make your stock. I still think it's worth the small amount of effort to make your own.
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UPCOMING: I've had my eye on a recipe called Wheat Berry and Swiss Chard with Pomegranate Molasses for quite some time. This week I have the opportunity to make it for one of my vegetarians (and everybody else at the table, too). I'm not positive it will come out to $2 per person but it should be close. The recipe is from a beautiful cookbook called Jerusalem which is full of Middle-Eastern recipes, both Israeli and Palestinian, highlighting how very much those cultures have in common at the dinner table. Makes you think that cooking together and sharing a meal could solve a lot of problems between people.
By the way, I don't know what's happening in the marketing departments of various stores but the Superstore had Feta on sale, I think, if you could calculate the 27% off the 400g size and compare it to 35% off the 1 kg size and compare that to the 2 - 150 g size for $6. For pete's sake, just tell us the price!!! Rexall has been doing that with some of their OTC medications, advertising them at 30% off but not telling us what the end price is. I know the game is to get you into the store to see what the sale price will actually work out to be but it's a pain in the neck and I hope it's a fad not a trend!
By the way, I don't know what's happening in the marketing departments of various stores but the Superstore had Feta on sale, I think, if you could calculate the 27% off the 400g size and compare it to 35% off the 1 kg size and compare that to the 2 - 150 g size for $6. For pete's sake, just tell us the price!!! Rexall has been doing that with some of their OTC medications, advertising them at 30% off but not telling us what the end price is. I know the game is to get you into the store to see what the sale price will actually work out to be but it's a pain in the neck and I hope it's a fad not a trend!
Week of August 21, 2016
Wheat Berries & Swiss Chard with Pomegranate Molasses - serves 6 as a side dish
adapted from "Jerusalem" by Yotam Ottolenghi and Sami Tomimi
1 bunch Swiss chard or rainbow chard ($2.49)
2 tbsp olive oil ($.18)
1 tbsp. butter ($.09)
2 large leeks, white and pale green parts, thinly sliced (3 cups in total) ($2.00 from a $2.99 bunch of 3 leeks)
2 tbsp. brown sugar ($.06)
3 tbsp. pomegranate molasses ($.59 ($3.99/300 ml)
scant 1 1/4 cup hulled or unhulled wheat berries ($.75) ($3.50/kg.)
2 cups chicken stock ($1.00 or free if homemade)
3/4 tsp. salt ($.01)
Pepper
Greek yogurt, to serve ($.99 for Balkan Style - Greek doesn't come in a single serving)
Clean leek by cutting off the dark part of the stems and slitting them lengthwise in half. Leeks can often hold dirt in between the layers so rinse them thoroughly and lay them cut side down to drain.
Slice the chard's white stalks from the leaves. Slice the stocks into 1/2" pieces and the leaves into 3/4" slices.
Heat oil and butter in a large pan for which you have a lid. Add the leeks and cook, stirring, for 3-4 minutes. Add chopped stalks and cook for an additional 3 minutes, then add the leaves and cook 3 minutes more.
Add sugar, molasses and wheat berries. Mix well. Add stock, salt and pepper. Bring to a gentle simmer and cook over low heat, covered, for 60-70 minutes. The wheat should be al dente at this point. Remove the lid and, if needed, increase heat and allow any remaining liquid to evaporate. The base of the pan should be dry.
Before serving, taste and add more molasses, salt and pepper if needed; you want it sharp and sweet so don't be shy with your molasses. Serve warm with a dollop of Greek yogurt.
TOTAL: $8.15, $1.36 per person as a side dish
Wheat Berries & Swiss Chard with Pomegranate Molasses - serves 6 as a side dish
adapted from "Jerusalem" by Yotam Ottolenghi and Sami Tomimi
1 bunch Swiss chard or rainbow chard ($2.49)
2 tbsp olive oil ($.18)
1 tbsp. butter ($.09)
2 large leeks, white and pale green parts, thinly sliced (3 cups in total) ($2.00 from a $2.99 bunch of 3 leeks)
2 tbsp. brown sugar ($.06)
3 tbsp. pomegranate molasses ($.59 ($3.99/300 ml)
scant 1 1/4 cup hulled or unhulled wheat berries ($.75) ($3.50/kg.)
2 cups chicken stock ($1.00 or free if homemade)
3/4 tsp. salt ($.01)
Pepper
Greek yogurt, to serve ($.99 for Balkan Style - Greek doesn't come in a single serving)
Clean leek by cutting off the dark part of the stems and slitting them lengthwise in half. Leeks can often hold dirt in between the layers so rinse them thoroughly and lay them cut side down to drain.
Slice the chard's white stalks from the leaves. Slice the stocks into 1/2" pieces and the leaves into 3/4" slices.
Heat oil and butter in a large pan for which you have a lid. Add the leeks and cook, stirring, for 3-4 minutes. Add chopped stalks and cook for an additional 3 minutes, then add the leaves and cook 3 minutes more.
Add sugar, molasses and wheat berries. Mix well. Add stock, salt and pepper. Bring to a gentle simmer and cook over low heat, covered, for 60-70 minutes. The wheat should be al dente at this point. Remove the lid and, if needed, increase heat and allow any remaining liquid to evaporate. The base of the pan should be dry.
Before serving, taste and add more molasses, salt and pepper if needed; you want it sharp and sweet so don't be shy with your molasses. Serve warm with a dollop of Greek yogurt.
TOTAL: $8.15, $1.36 per person as a side dish
MY RESULTS: Well, not every recipe can be a winner. This recipe was described as a light dinner but, honestly, there wasn't enough food to be dinner for four. There was enough for it to be a side dish for six people, if you can get them to eat it. I'm not familiar with wheat berries but my daughter makes a wheat berry salad and she assured me that the 'berries' were cooked. They were the consistency of under-cooked barley - kind of firm and chewy. The flavour of the pomegranate molasses is wonderful. It's sharp, tangy and very pomegranate. A 300 ml bottle was $3.99 in the Middle-Eastern food stores on Wyandotte Street. I once had a salad with a dressing that used pomegranate molasses as the base and it was delicious, so if you decide to try this recipe, the rest of the bottle won't be a waste. However, $1.36 is too much for a side-dish regardless of the nutrient power.
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UPCOMING: Freshco has Prime whole chickens on sale this week for $1.97/lb. Let's cut one into pieces and make Buttermilk Ranch Roasted Chicken with Potatoes! It's a one pan dinner and all we'll need to complete the meal is a vegetable or a salad.
Week of August 28, 2016
Buttermilk Ranch Roasted Chicken with Potatoes - serves 5
adapted from www.southyourmouth.com
1 whole chicken, cut into pieces, skin on, bone in ($7.15 on sale @ $1.97/lb at Freshco) Or 10 thighs and/or drumsticks - whichever is less $$
1 tbsp. olive oil ($.10)
1 tsp. salt ($.01)
1 tsp. garlic powder ($.06)
1 tsp. onion powder ($.06)
1/2 tsp. white pepper (optional)
generous 1/2 tsp. black pepper ($.10)
3 lb. potatoes ($1.20)
1/2 cup buttermilk ranch dressing (make sure you buy actual buttermilk ranch dressing. Buttermilk should be in the first 3 ingredients. Do not buy light or fat free dressing. PC brand was the closest I could get (buttermilk was the 6th ingredient but at least it was there - on sale $2/475ml = $.53 for 1/2 cup)
Preheat oven to 325F. Put chicken pieces, olive oil and spices into a large bowl and massage spices into the meat. Spray 1 large baking pan (18" x 13") or two smaller pans (13" x 9") with cooking spray or rub with a little olive oil. Arrange chicken pieces, skin side up, leaving room for the potatoes. Bake at 325F for 45 minutes.
Meanwhile clean potatoes and cut if necessary. You don't want pieces larger than about 2". Add potatoes to the pan and continue cooking 30 minutes.
Remove pan(s) from the oven and baste liberally with ranch dressing and sprinkle a little salt on the potatoes (opt.) Bake an additional 30 minutes. Do not turn the potatoes.
Remove pan(s) again from the oven and baste everything with the dressing. Don't turn the potatoes. Increase oven to 375F and return pan(s) to the oven for 20-30 minutes more or until chicken is golden brown. Serve with a vegetable.
This isn't as complicated as it sounds but the recipe author, Mandy Rivers, provides a useful summary:
325F - chicken only - bake 45 minutes
325F - add potatoes - bake 30 minutes
325F - baste everything, salt potatoes - bake 30 minutes
375F - baste everything - bake 20 to 30 minutes
Total cooking time: 2 hours and 15 minutes
TOTAL: $9.21 plus vegetable ($.88 for peas for 5 people) = $10.09, $2.02 per person for 5 servings.
Buttermilk Ranch Roasted Chicken with Potatoes - serves 5
adapted from www.southyourmouth.com
1 whole chicken, cut into pieces, skin on, bone in ($7.15 on sale @ $1.97/lb at Freshco) Or 10 thighs and/or drumsticks - whichever is less $$
1 tbsp. olive oil ($.10)
1 tsp. salt ($.01)
1 tsp. garlic powder ($.06)
1 tsp. onion powder ($.06)
1/2 tsp. white pepper (optional)
generous 1/2 tsp. black pepper ($.10)
3 lb. potatoes ($1.20)
1/2 cup buttermilk ranch dressing (make sure you buy actual buttermilk ranch dressing. Buttermilk should be in the first 3 ingredients. Do not buy light or fat free dressing. PC brand was the closest I could get (buttermilk was the 6th ingredient but at least it was there - on sale $2/475ml = $.53 for 1/2 cup)
Preheat oven to 325F. Put chicken pieces, olive oil and spices into a large bowl and massage spices into the meat. Spray 1 large baking pan (18" x 13") or two smaller pans (13" x 9") with cooking spray or rub with a little olive oil. Arrange chicken pieces, skin side up, leaving room for the potatoes. Bake at 325F for 45 minutes.
Meanwhile clean potatoes and cut if necessary. You don't want pieces larger than about 2". Add potatoes to the pan and continue cooking 30 minutes.
Remove pan(s) from the oven and baste liberally with ranch dressing and sprinkle a little salt on the potatoes (opt.) Bake an additional 30 minutes. Do not turn the potatoes.
Remove pan(s) again from the oven and baste everything with the dressing. Don't turn the potatoes. Increase oven to 375F and return pan(s) to the oven for 20-30 minutes more or until chicken is golden brown. Serve with a vegetable.
This isn't as complicated as it sounds but the recipe author, Mandy Rivers, provides a useful summary:
325F - chicken only - bake 45 minutes
325F - add potatoes - bake 30 minutes
325F - baste everything, salt potatoes - bake 30 minutes
375F - baste everything - bake 20 to 30 minutes
Total cooking time: 2 hours and 15 minutes
TOTAL: $9.21 plus vegetable ($.88 for peas for 5 people) = $10.09, $2.02 per person for 5 servings.
MY RESULTS: Okay, now I'm back on more familiar turf. This is delicious. No kidding. It's easy, and takes minimal effort if you're going to be home for the afternoon. Mandy Rivers decided to try the buttermilk ranch dressing because it combined the science of a cream based glaze (creme fraiche) and a mayo based BBQ sauce (white BBQ sauce). It works beautifully. The chickens I bought at Freshco had quite large breasts and could easily be cut into two pieces each for serving. There were smaller/less expensive birds available too. We ate really late Monday night, when I made this for dinner, because of soccer practice and we were so hungry I forgot to take a picture until there were only bits left in the pan. Sorry.....
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UPCOMING: This week Freshco has chicken thighs and drumsticks on for $1.88/lb. The packages aren't huge - about 10 drumsticks per flat so the cash outlay isn't huge either. I found a recipe called Japanese Mum's Chicken and the website author says they have/had a Japanese student living with them and she called home to her mother to get the recipe for her favourite chicken dish, hence the name. The flavour base is balsamic vinegar and soy sauce which sounds really good.
Week of September 4, 2016
Japanese Mum's Chicken - serves 4
adapted from food.101taste.com
8-9 chicken drumsticks (skin on for flavour) ($4.21 @ $1.88/lb.)
1/2 cup water
1/3 cup balsamic vinegar ($.66)
1/4 cup low-sodium soy sauce ($.36)
1 1/2 tbsp. sugar ($.05)
1 garlic clove, peeled and bruised ($.04)
1 small hot chili pepper, slip open and seeds removed ($.40 for 1 jalapeno)
Place all of the ingredients in a saucepan over high heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Remove any foam that rises to the surface (I didn't have any).
Increase heat, turning the chicken pieces frequently in the liquid and cook until the liquid has reduced to a sticky glaze. Do not let it burn to the bottom of the pan.
Arrange the chicken on a serving platter. Remove the garlic clove and pepper. Spoon what little sauce is in the bottom of the pan over the chicken. Remember, this is a glaze not a sauce so there won't be much.
TOTAL: $5.72 + $.95 for 1 cup of rice + $.70 for 1 cup of frozen green peas = $7.37, $1.84 per person for the entire meal.
Japanese Mum's Chicken - serves 4
adapted from food.101taste.com
8-9 chicken drumsticks (skin on for flavour) ($4.21 @ $1.88/lb.)
1/2 cup water
1/3 cup balsamic vinegar ($.66)
1/4 cup low-sodium soy sauce ($.36)
1 1/2 tbsp. sugar ($.05)
1 garlic clove, peeled and bruised ($.04)
1 small hot chili pepper, slip open and seeds removed ($.40 for 1 jalapeno)
Place all of the ingredients in a saucepan over high heat and bring to a boil. Reduce heat and simmer for about 20 minutes. Remove any foam that rises to the surface (I didn't have any).
Increase heat, turning the chicken pieces frequently in the liquid and cook until the liquid has reduced to a sticky glaze. Do not let it burn to the bottom of the pan.
Arrange the chicken on a serving platter. Remove the garlic clove and pepper. Spoon what little sauce is in the bottom of the pan over the chicken. Remember, this is a glaze not a sauce so there won't be much.
TOTAL: $5.72 + $.95 for 1 cup of rice + $.70 for 1 cup of frozen green peas = $7.37, $1.84 per person for the entire meal.
MY RESULTS: I wound up making this recipe 3 times. The first time I followed the original recipe exactly and there was so much liquid I was practically boiling my chicken away in order to get it to reduced to a glaze. The second time was better but since all I did was cut the water in half, at least I knew I was on the right track. The third time was the charm. The flavour is good, the chicken glazed and there was just a dribble of sauce left in the pan. I was serving a whole bunch of people so I collected each batch in a foil lined roasting pan and that is what you can see in the photo. I really like the fact that I didn't have to turn on the oven. A simple accompaniment of long grain rice and a vegetable is all it needs.
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UPCOMING: This week's recipe isn't really a dinner. It's something I saw that I thought kids would like to take in their insulated lunch boxes. It could be a light supper or an appetizer, though. It's called Grilled Chicken and Strawberry Spring Rolls and it's made with rice paper. I've used rice paper before and it's fun to work with. I love the chewy texture and mild flavour. I'm going to check out the chicken breasts at Food Basics at $2.49/lb. You don't need much to make this so I'm going to try it.
This week there were lots of good sales, though. Superstore had 10 lb. bags of carrots, of potatoes, and of cooking onions for $1.98 each. Food Basics had chicken thighs and drumsticks for $1.77/lb, bags of 4 bell peppers for $1.77, fresh pineapple for $1.77. They also had strawberries for $2.88 for a 1 lb. box. Superstore had them for $1.48 but they must have been out of the Canadian grown ones they advertised and substituted some pretty sad looking Californians. M.R. Meat Market had medium ground beef for $1.99/lb. As long as you could either price match or work these stores into your regular route (so no extra transportation costs were incurred) it was a pretty good week for groceries!
This week there were lots of good sales, though. Superstore had 10 lb. bags of carrots, of potatoes, and of cooking onions for $1.98 each. Food Basics had chicken thighs and drumsticks for $1.77/lb, bags of 4 bell peppers for $1.77, fresh pineapple for $1.77. They also had strawberries for $2.88 for a 1 lb. box. Superstore had them for $1.48 but they must have been out of the Canadian grown ones they advertised and substituted some pretty sad looking Californians. M.R. Meat Market had medium ground beef for $1.99/lb. As long as you could either price match or work these stores into your regular route (so no extra transportation costs were incurred) it was a pretty good week for groceries!
Week of September 11, 2016
Grilled Chicken & Strawberry Spring Rolls - serves 8 as an appetizer or 4 as a fun side dish
from reciperunner.com
8-10 rice paper wrappers ($3.29 - 40 per pkgs = $.08 each = $.65)
1 large grilled (or poached) chicken breast, thinly sliced ($3.50 from a pkg. of 3 for $10)
1/2 English cucumber, seeds removed and cut into matchsticks ($.50)
1 cup strawberries, thinly sliced ($1.50)
Arugula or spinach or mixed greens ($.50)
Salt & pepper
Poppy Seed Dressing:
1/4 cup plain Greek Yogurt ($.45)
2 tbsp. milk ($.04)
1 tbsp. vinegar ($.02)
1 1/2 tbsp. honey ($.21)
1 tbsp. poppy seeds ($.10 - guessing)
Salt & pepper
Lay out all of the prepared ingredients. Fill a flat bottomed dish or cookie sheet with warm water.
Dip one spring roll wrapper into the water and soak for about 30 seconds. Remove wrapper from water and let excess water drip off, then place on a cutting board or counter.
Place 2-3 strawberry slices on the bottom third of the circle, leaving about a 1" border. Add some of the greens, then 2-3 slices of chicken and some cucumber. Sprinkle with a bit of salt and pepper. Top with more greens and 2-3 more strawberry slices. Don't make the pile too big or the wrapper may tear when you roll it.
Fold the wrapper over the filling and roll, tucking in the ends, as if you are making a cabbage roll. Place it on a serving plate and cover with a damp paper towel to prevent them from drying out. Serve alone or with poppy seed dressing (which is made by whisking all of the listed ingredients together and chilling until ready to serve).
TOTAL: Rolls: $6.66, $1.66 each for 4 servings.
Dressing: $.82. When included with the rolls the total is $7.48, $1.87 per person
Grilled Chicken & Strawberry Spring Rolls - serves 8 as an appetizer or 4 as a fun side dish
from reciperunner.com
8-10 rice paper wrappers ($3.29 - 40 per pkgs = $.08 each = $.65)
1 large grilled (or poached) chicken breast, thinly sliced ($3.50 from a pkg. of 3 for $10)
1/2 English cucumber, seeds removed and cut into matchsticks ($.50)
1 cup strawberries, thinly sliced ($1.50)
Arugula or spinach or mixed greens ($.50)
Salt & pepper
Poppy Seed Dressing:
1/4 cup plain Greek Yogurt ($.45)
2 tbsp. milk ($.04)
1 tbsp. vinegar ($.02)
1 1/2 tbsp. honey ($.21)
1 tbsp. poppy seeds ($.10 - guessing)
Salt & pepper
Lay out all of the prepared ingredients. Fill a flat bottomed dish or cookie sheet with warm water.
Dip one spring roll wrapper into the water and soak for about 30 seconds. Remove wrapper from water and let excess water drip off, then place on a cutting board or counter.
Place 2-3 strawberry slices on the bottom third of the circle, leaving about a 1" border. Add some of the greens, then 2-3 slices of chicken and some cucumber. Sprinkle with a bit of salt and pepper. Top with more greens and 2-3 more strawberry slices. Don't make the pile too big or the wrapper may tear when you roll it.
Fold the wrapper over the filling and roll, tucking in the ends, as if you are making a cabbage roll. Place it on a serving plate and cover with a damp paper towel to prevent them from drying out. Serve alone or with poppy seed dressing (which is made by whisking all of the listed ingredients together and chilling until ready to serve).
TOTAL: Rolls: $6.66, $1.66 each for 4 servings.
Dressing: $.82. When included with the rolls the total is $7.48, $1.87 per person
MY RESULTS: I let my granddaughter, who is 10 years old, assemble these spring rolls. They were fun to make and even if hers weren't quite as tight as they should have been, they were quite tasty. We think they would be nice for a lunch and would transport well in an insulated lunch box with a very damp paper towel and an ice pack. There were 40 rice paper wraps in the package and I'm going to have to figure out what to do with the rest of them!
I didn't make the Poppy Seed Dressing because I thought I could use up the rest of the buttermilk ranch dressing I bought for the roasted chicken. However, it was too strong a flavour and over powered the rolls. If anyone tries the Poppy Seed Dressing, please let me know what you think. |
UPCOMING: It occurred to me that we haven't done one of the simplest meals to prepare in advance: spaghetti. On the nights my grandchildren have activities a fast, nutritious dinner is required and homemade spaghetti sauce fits the bill. A basic sauce can be made in advance and frozen. Thaw it out, add meatballs or cooked ground meat or simmer chicken for Chicken Cacciatore and dinner is ready. Tomato paste is on sale for $.50 a can and No Name tomato sauce is $1.00. That's a good place to start!
Week of September 18, 2016
Homemade Pasta Sauce - serves 4-6
my recipe
1 tbsp. olive oil ($.09)
1 onion, finely chopped ($.17)
1 tsp. garlic powder ($.06)
2 tbsp. plus 1 tsp. oregano ($.54)
1 tbsp. plus 1 tsp. basil ($.27)
1 tbsp. thyme ($.20)
2 - 680 ml cans of plain tomato sauce (No Name @ $1.00 = $2.00)
1 - 156 ml tomato paste (Unico sale price $.50)
3/4 tsp. salt ($.01)
1 tsp. black pepper ($.17)
Heat olive oil in a good sized saucepan over medium heat. Cook onion until translucent. Add spices and saute a few seconds to release their oils. Add both cans of tomato sauce using a small amount of water in the bottom of one to rinse it and pour that into the 2nd can to rinse it as well, adding this 'tomato water' to the pan. Stir in tomato paste until well blended. Add salt and pepper to taste. Bring to a gentle boil and then reduce heat. Barely simmer for half a hour and then it's ready to either serve over pasta or cool and package for the freezer.
TOTAL: $5.01, $1.25 per person over spaghetti at $1.00/box.
NOTE: You can add a pound of ground meat after the onion has partially cooked to make a meat sauce. You can freeze the sauce and add cooked ground meat when sauce is thawed. You can simmer chicken in the sauce for Chicken Cacciatore. It's a wonderful thing to have in the freezer for a busy night!
Homemade Pasta Sauce - serves 4-6
my recipe
1 tbsp. olive oil ($.09)
1 onion, finely chopped ($.17)
1 tsp. garlic powder ($.06)
2 tbsp. plus 1 tsp. oregano ($.54)
1 tbsp. plus 1 tsp. basil ($.27)
1 tbsp. thyme ($.20)
2 - 680 ml cans of plain tomato sauce (No Name @ $1.00 = $2.00)
1 - 156 ml tomato paste (Unico sale price $.50)
3/4 tsp. salt ($.01)
1 tsp. black pepper ($.17)
Heat olive oil in a good sized saucepan over medium heat. Cook onion until translucent. Add spices and saute a few seconds to release their oils. Add both cans of tomato sauce using a small amount of water in the bottom of one to rinse it and pour that into the 2nd can to rinse it as well, adding this 'tomato water' to the pan. Stir in tomato paste until well blended. Add salt and pepper to taste. Bring to a gentle boil and then reduce heat. Barely simmer for half a hour and then it's ready to either serve over pasta or cool and package for the freezer.
TOTAL: $5.01, $1.25 per person over spaghetti at $1.00/box.
NOTE: You can add a pound of ground meat after the onion has partially cooked to make a meat sauce. You can freeze the sauce and add cooked ground meat when sauce is thawed. You can simmer chicken in the sauce for Chicken Cacciatore. It's a wonderful thing to have in the freezer for a busy night!
MY RESULTS: This was interesting because I've been making this sauce for so many years but I've never written down the exact proportions of the ingredients. It's super easy to make and it freezes really well. I can't stress that enough.
On another note, I bought two packages of skinless bone-in chicken breasts for $2.99/lb at Superstore. Altogether there were 9.75 lbs. After I deboned the breasts we weighed the bones and deducted that 2 lbs. from my total weight. The actual cost of the chicken breasts was $3.75 per lb. plus about half an hour of my time. I think that is SO worth it! And, of course, the bones become homemade chicken stock, right? |
UPCOMING: I almost never go into Zehrs because of their prices but they have boneless skinless chicken breasts for $3.77. That's a super good price (see MY RESULTS, above). My only objection is that they removed the tenders and I am collecting them for chicken satays down the road. So, since the breasts are such a good price, we're going to make Skewered Honey-Balsamic Chicken. It looks good and I like the flavours they use. Zehrs also has butter on for $2.97.
ALSO: I did groceries today and Superstore has "Naturally Imperfect" Mixed Peppers for $2.48. There are between 8 and 10 peppers in each bag, depending on weight and, oh my, some of them are flat on one side from how they grew or their bottoms are curled inwards. Who cares? At that price I bought two bags and I've already decided that next week's recipe is going to be Shakshuka. It's a delicious mix of onions, peppers and tomatoes that are cooked down until they are soft and almost spreadable. It's served like poached eggs on toast but with the shakshuka spread on the toast. My daughter-in-law made it while I was in North Bay last week and it's going to be part of my repertoire from now on! So, if you can, pick up a bag or two of these wonderful, interestingly shaped fresh peppers at a rock bottom price!
ALSO: I did groceries today and Superstore has "Naturally Imperfect" Mixed Peppers for $2.48. There are between 8 and 10 peppers in each bag, depending on weight and, oh my, some of them are flat on one side from how they grew or their bottoms are curled inwards. Who cares? At that price I bought two bags and I've already decided that next week's recipe is going to be Shakshuka. It's a delicious mix of onions, peppers and tomatoes that are cooked down until they are soft and almost spreadable. It's served like poached eggs on toast but with the shakshuka spread on the toast. My daughter-in-law made it while I was in North Bay last week and it's going to be part of my repertoire from now on! So, if you can, pick up a bag or two of these wonderful, interestingly shaped fresh peppers at a rock bottom price!
Week of September 25, 2017
Skewered Honey-Balsamic Chicken - serves 4
adapted from truelifekitchen.com and homecookinginmontana.blogspot.ca
1 1/4 lb. boneless, skinless chicken breasts ($4.71 @ $3.77/lb. at Zehrs)
2 tbsp. balsamic vinegar ($.22)
2 tbsp. soy sauce OR Worcestershire sauce ($.18 for either)
2 tsp. onion powder ($.10)
2 tbsp. honey ($.30)
Salt & pepper to taste ($.05)
2 garlic cloves, crushed ($,08)
1 tsp. ginger, grated ($.07 for 1 tsp. ginger powder)
1 tbsp. oil ($.10)
Extra honey for serving (optional)
Preheat oven to 200F.
Cube chicken into pieces large enough to skewer (about 1 1/2"). Mix all ingredients on the list from balsamic to oil to make the marinade and pour over the chicken in a resealable plastic bag. Smoosh around so every piece is coated. Marinate 1-2 hours.
Drain and skewer a few pieces on each bamboo skewer. (I cut the skewers down to about 5 or 6 " so that they would fit into the skillet.)
Heat a skillet on high heat . Once the pan is hot, reduce heat to medium low and add a few skewers to the pan. Don't crowd them. Cook on one side until golden - about 3 - 5 minutes. Turn and repeat, making sure the pan isn't too hot. If you wish, you can drizzle a little extra honey on them and cook them for an additional minute or so. Remove the first batch to a pan/casarole dish and keep them warm in the oven. Repeat until all the skewers are done.
Serve with rice and a vegetable.
TOTAL: $7.47, $1.86 per person for the whole meal.
Skewered Honey-Balsamic Chicken - serves 4
adapted from truelifekitchen.com and homecookinginmontana.blogspot.ca
1 1/4 lb. boneless, skinless chicken breasts ($4.71 @ $3.77/lb. at Zehrs)
2 tbsp. balsamic vinegar ($.22)
2 tbsp. soy sauce OR Worcestershire sauce ($.18 for either)
2 tsp. onion powder ($.10)
2 tbsp. honey ($.30)
Salt & pepper to taste ($.05)
2 garlic cloves, crushed ($,08)
1 tsp. ginger, grated ($.07 for 1 tsp. ginger powder)
1 tbsp. oil ($.10)
Extra honey for serving (optional)
Preheat oven to 200F.
Cube chicken into pieces large enough to skewer (about 1 1/2"). Mix all ingredients on the list from balsamic to oil to make the marinade and pour over the chicken in a resealable plastic bag. Smoosh around so every piece is coated. Marinate 1-2 hours.
Drain and skewer a few pieces on each bamboo skewer. (I cut the skewers down to about 5 or 6 " so that they would fit into the skillet.)
Heat a skillet on high heat . Once the pan is hot, reduce heat to medium low and add a few skewers to the pan. Don't crowd them. Cook on one side until golden - about 3 - 5 minutes. Turn and repeat, making sure the pan isn't too hot. If you wish, you can drizzle a little extra honey on them and cook them for an additional minute or so. Remove the first batch to a pan/casarole dish and keep them warm in the oven. Repeat until all the skewers are done.
Serve with rice and a vegetable.
TOTAL: $7.47, $1.86 per person for the whole meal.
MY RESULTS: The original recipe called for 4 - 2 oz chicken breasts so about 1/2 lb. There is no way that's enough. I doubled it and it was okay but it would have been nice to have a little more. So, if you can swing it, go ahead and increase the meat to 2 lbs. Even if you double the meat, you don't need to increase the marinade. The longer you marinate it the better, of course, but it was really nice after only an hour. The meat was tender, the glaze is really good and the skewers cooked in the time the recipe recommended. I would definitely make this again!
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Week of October 2, 2016
Shakshuka - serves 4
adapted from Yotam Ottolenghi's "Plenty"
1/2 tsp. cumin seeds ($.03)
1/2 c. olive oil or vegetable oil ($.80)
2 large onions, thinly sliced ($.16 from a 10 lb. bag on sale this week for $1.67)
2 red bell peppers, cut into 1/2 - 3/4" strips ($.62 from the bag of imperfect pepper @ $2.48 from last week)
2 yellow bell peppers, cut into 1/2 - 3/4" strips ($.62 from the bag of imperfect pepper @ $2.48 from last week)
4 tsp. brown sugar ($.04)
2 bay leaves ($.10)
1 tsp. dry thyme ($.07)
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley ($.22)
2 tbsp. chopped cilantro or 1 tsp. dry basil ($.07)
6 ripe tomatoes, chopped or 1 - 28 oz can of diced tomatoes ($1.00)
Pinch of cayenne ($.02)
Salt & pepper to taste
1 1/4 cups water
1-2 eggs per person (6 eggs @ $1.97/12 on sale this week = $.96)
1 loaf of French or Italian bread ($1 - regular price at Superstore)
In a very large pan, toast the cumin seeds on high heat for 2 minutes. Add the oil and the onions and saute for 5 minutes. Add the peppers, sugar and herbs and continue cooking on high for 5-10 minutes to get a nice colour. (Be careful not to burn the onions).
Add the tomatoes, cayenne, salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking, keep adding water to the pan so that the mixture has a pasta sauce consistency. Taste and adjust the seasonings. It should be potent and flavourful. (You can prepare this mix well in advance).
Remove the bay leaves, then divide the mixture among four small pans, each large enough to take a generous individual portion. Place them on medium heat to warm up, then make a well in each pan for each egg to be poached. Break one egg into each well, sprinkle with salt and cover the pans with lids. Cook on very low heat for 10-12 minutes or until the eggs are set. Serve in a bowl with toast on the side.
OR make the wells in the large pan in which you have made the mixture and poach the eggs in there. Serve on toasted bread with a generous scoop of the vegetables with the egg on top.
TOTAL: $5.81, $1.20 per person for 4 generous servings
Shakshuka - serves 4
adapted from Yotam Ottolenghi's "Plenty"
1/2 tsp. cumin seeds ($.03)
1/2 c. olive oil or vegetable oil ($.80)
2 large onions, thinly sliced ($.16 from a 10 lb. bag on sale this week for $1.67)
2 red bell peppers, cut into 1/2 - 3/4" strips ($.62 from the bag of imperfect pepper @ $2.48 from last week)
2 yellow bell peppers, cut into 1/2 - 3/4" strips ($.62 from the bag of imperfect pepper @ $2.48 from last week)
4 tsp. brown sugar ($.04)
2 bay leaves ($.10)
1 tsp. dry thyme ($.07)
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley ($.22)
2 tbsp. chopped cilantro or 1 tsp. dry basil ($.07)
6 ripe tomatoes, chopped or 1 - 28 oz can of diced tomatoes ($1.00)
Pinch of cayenne ($.02)
Salt & pepper to taste
1 1/4 cups water
1-2 eggs per person (6 eggs @ $1.97/12 on sale this week = $.96)
1 loaf of French or Italian bread ($1 - regular price at Superstore)
In a very large pan, toast the cumin seeds on high heat for 2 minutes. Add the oil and the onions and saute for 5 minutes. Add the peppers, sugar and herbs and continue cooking on high for 5-10 minutes to get a nice colour. (Be careful not to burn the onions).
Add the tomatoes, cayenne, salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking, keep adding water to the pan so that the mixture has a pasta sauce consistency. Taste and adjust the seasonings. It should be potent and flavourful. (You can prepare this mix well in advance).
Remove the bay leaves, then divide the mixture among four small pans, each large enough to take a generous individual portion. Place them on medium heat to warm up, then make a well in each pan for each egg to be poached. Break one egg into each well, sprinkle with salt and cover the pans with lids. Cook on very low heat for 10-12 minutes or until the eggs are set. Serve in a bowl with toast on the side.
OR make the wells in the large pan in which you have made the mixture and poach the eggs in there. Serve on toasted bread with a generous scoop of the vegetables with the egg on top.
TOTAL: $5.81, $1.20 per person for 4 generous servings
MY RESULTS: I really like this. It's different from anything else I've ever had and while I'm not big on the current fad of putting a fried egg on top of everything, the egg poached in the shakshuka was very good. This meal also takes advantage of last week's sale on peppers and some of the sales from this week. Give it a try!! |
UPCOMING: I was hoping for a better price on lean ground beef this week but M.R. Meat has it for $3.99/lb and that will have to do. I have a recipe for Swedish Meatballs that is quite good. I don't think I would use medium ground for this because of the fat but maybe if you drain them really well and blot the meatballs on a paper towel it would work. It calls for panko bread crumbs but you can make it with any kind (of course homemade from the butt end of the bread is good and cheap). It calls for heavy cream but I changed that to half & half since thats on sale for $1.98 and leaves you lots to make a pasta Alfredo sauce for another night.
Week of October 9, 2016
Swedish Meatballs - serves 4
adapted from the recipecritic.com
Meatballs:
1 lb. lean ground beef ($3.99)
1/4 cup bread crumbs (1 slice of bread $.08) or panko crumbs if you have them
1 tbsp. dried parsley ($.32)
1 tsp. oregano ($.08)
1/2 tsp. garlic ($.06)
1/8 tsp. pepper ($.02)
1/2 tsp. salt ($.01)
1 egg ($.16 @ $1.97/12)
Sauce:
1 tbsp. olive oil ($.10)
4 tbsp. butter ($.36)
3 tbsp. flour ($.09)
2 cups beef broth ($1.00)
1 cup cream (Half & Half works fine) ($.50 @ $1.98/litre container)
1 tbsp. Worcestershire ($.09)
1 tsp. Dijon mustard ($.05)
Salt & pepper to taste
1 bag of egg noodles or small pasta ($1)
In a medium sized bowl, mix all the ingredients listed under "meatballs". Mix with your hands until everything is evenly combined. Roll into 12 large or 20 small meatballs (about 1 1/2").
In a large skillet, heat oil oil and 1 tbsp. butter. Add the meatballs and cook, stirring frequently or shaking the pan so they cook on all sides. When thoroughly cooked, remove them to a plate and cover with foil to keep warm.
Add remaining 4 tbsp. butter and the flour to the pan and whisk until light brown. Slowly stir in the broth and cream, stirring constantly. Add Worcestershire and Dijon. Bring to a simmer until it starts to thicken. Salt and pepper to taste. Return the meatballs to the pan and simmer for another couple of minutes. Serve over egg noodles or pasta.
TOTAL: $7.91, $1.97 per person for 4 servings
Swedish Meatballs - serves 4
adapted from the recipecritic.com
Meatballs:
1 lb. lean ground beef ($3.99)
1/4 cup bread crumbs (1 slice of bread $.08) or panko crumbs if you have them
1 tbsp. dried parsley ($.32)
1 tsp. oregano ($.08)
1/2 tsp. garlic ($.06)
1/8 tsp. pepper ($.02)
1/2 tsp. salt ($.01)
1 egg ($.16 @ $1.97/12)
Sauce:
1 tbsp. olive oil ($.10)
4 tbsp. butter ($.36)
3 tbsp. flour ($.09)
2 cups beef broth ($1.00)
1 cup cream (Half & Half works fine) ($.50 @ $1.98/litre container)
1 tbsp. Worcestershire ($.09)
1 tsp. Dijon mustard ($.05)
Salt & pepper to taste
1 bag of egg noodles or small pasta ($1)
In a medium sized bowl, mix all the ingredients listed under "meatballs". Mix with your hands until everything is evenly combined. Roll into 12 large or 20 small meatballs (about 1 1/2").
In a large skillet, heat oil oil and 1 tbsp. butter. Add the meatballs and cook, stirring frequently or shaking the pan so they cook on all sides. When thoroughly cooked, remove them to a plate and cover with foil to keep warm.
Add remaining 4 tbsp. butter and the flour to the pan and whisk until light brown. Slowly stir in the broth and cream, stirring constantly. Add Worcestershire and Dijon. Bring to a simmer until it starts to thicken. Salt and pepper to taste. Return the meatballs to the pan and simmer for another couple of minutes. Serve over egg noodles or pasta.
TOTAL: $7.91, $1.97 per person for 4 servings
MY RESULTS: I love this. It's fun to make the meatballs and you can certainly get your kids/grandkids to help you with that. They LOVE squishing the meat between their fingers to get it well blended and they are generally pretty good at rolling the balls if you measure out the portions. It's truly comfort food all around! It also works with ground turkey. I made the recipe 3 times: ground beef, ground turkey, and prepared meatless meatballs. For the soy meatball dish I added some dried thyme because I didn't have the pan drippings to flavour the sauce and it needed a little something. The cost of the meal if you use the prepared soy meatballs is way higher than the cost of the other two but it's pretty good and vegetarians will like it, I think.
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UPCOMING: I'm cooking at the Downtown Mission Food Bank this week and I'm going to make Skillet Cheeseburger Mac and Cheese. It looks really good and uses ground beef, macaroni and tomatoes. I'm pretty sure this will cost out well so I'm going to let this recipe do double duty - Food Bank and website.
Week of October 16, 2016
Skillet Cheeseburger Mac and Cheese - serves 4
adapted from www.delish.com
1 tsp. salt ($.01) for the water
1/2 lb. elbow macaroni ($.25 - 1/4 of a 900g bag @ $1.00)
1 lb. lean ground beef ($3.99)
1 tsp. salt ($.01)
1/2 tsp. pepper ($.09)
1 tsp. garlic powder ($.06) or 1 garlic clove, minced
1 cup crushed or diced tomatoes ($.50 for about half a can @ $1.00)
1 cup milk ($.25)
2 cups cheddar cheese, grated ($2.24 - 2 cups is 6" or half a cheese bar)
1 tbsp. dried parsley (optional) ($.32)
Bring a large pot of salted water to a boil. Add macaroni and cook according to the package directions. Drain well.
In a large deep skillet, brown ground beef over medium high heat. Season with 1 tsp. salt, 1/2 tsp. pepper and garlic and cook for about 1 minute. Drain any excess fat if you are using medium ground beef, otherwise there shouldn't be much to drain. Stir in tomatoes and milk and bring to a boil. Reduce heat and simmer for 5 minutes.
Fold in pasta and the cheddar cheese one handful at a time. Stir until combined before adding the next handful of cheese. Simmer until all the cheese is melted. Garnish with parsley, if using. Serve.
TOTAL: $7.72, $1.93 per person for 4 servings, including the parsley
Skillet Cheeseburger Mac and Cheese - serves 4
adapted from www.delish.com
1 tsp. salt ($.01) for the water
1/2 lb. elbow macaroni ($.25 - 1/4 of a 900g bag @ $1.00)
1 lb. lean ground beef ($3.99)
1 tsp. salt ($.01)
1/2 tsp. pepper ($.09)
1 tsp. garlic powder ($.06) or 1 garlic clove, minced
1 cup crushed or diced tomatoes ($.50 for about half a can @ $1.00)
1 cup milk ($.25)
2 cups cheddar cheese, grated ($2.24 - 2 cups is 6" or half a cheese bar)
1 tbsp. dried parsley (optional) ($.32)
Bring a large pot of salted water to a boil. Add macaroni and cook according to the package directions. Drain well.
In a large deep skillet, brown ground beef over medium high heat. Season with 1 tsp. salt, 1/2 tsp. pepper and garlic and cook for about 1 minute. Drain any excess fat if you are using medium ground beef, otherwise there shouldn't be much to drain. Stir in tomatoes and milk and bring to a boil. Reduce heat and simmer for 5 minutes.
Fold in pasta and the cheddar cheese one handful at a time. Stir until combined before adding the next handful of cheese. Simmer until all the cheese is melted. Garnish with parsley, if using. Serve.
TOTAL: $7.72, $1.93 per person for 4 servings, including the parsley
MY RESULTS: Sometimes the ingredients available at the Food Bank are hit and miss. Today there was no beef but there was ground turkey in a tube. I wasn't sure it would work because when you squeeze the meat out of the tube it looks like pate but as it browns, it begins to form little clumps like regular ground meat and, in the end, it was fine. I would prefer this made with ground beef for the extra flavour. Using the ground turkey made it a little bland, I thought, although just about everyone who tried it said it was good. The initial recipe called for a pound of macaroni and that's WAY too much. It also called for whole milk but I used 1% and it was just fine. I would pass on the parsley and add a teaspoon of oregano, especially if you use ground turkey. This recipe is definitely worth making.
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UPCOMING: Food Basics has boneless, skinless chicken breasts on for $2.22/lb. I'm going to try to price match them with Superstore but if I can't, that price is worth a trip downtown. The recipe for this week will be Chicken Lazone which is served on pasta. It looks really good in the picture so we'll give it a try!
Week of October 23, 2016
Chicken Lazone - serves 4
adapted from www.food.com
1 box of pasta - any shape, cooked according to package directions ($1.00)
1 tsp. salt ($.01)
1 1/2 tsp. chili powder ($.09)
1 1/2 tsp. onion powder ($.09)
2 tsp. garlic powder ($.09)
1 tbsp. flour ($.03)
3 boneless, skinless chicken breasts cut into strips or chicken tenders ($3.99)
1/4 cup butter, divided (if using salted butter omit the salt from the spice mix) ($.38)
1/2 - 3/4 cup Half & Half ($.87 for 3/4 cup)
Combine seasonings and flour and coat chicken pieces.
In a large skillet, melt 1/2 of the butter over medium heat and cook for 7-8 minutes, turning once. Pour cream into the skillet and lower the heat. Simmer for several minutes stirring until sauce thickens, then add remaining butter.
When butter had melted, serve chicken and sauce over cooked pasta.
TOTAL: $6.54, $1.64 per person for 4 servings.
Chicken Lazone - serves 4
adapted from www.food.com
1 box of pasta - any shape, cooked according to package directions ($1.00)
1 tsp. salt ($.01)
1 1/2 tsp. chili powder ($.09)
1 1/2 tsp. onion powder ($.09)
2 tsp. garlic powder ($.09)
1 tbsp. flour ($.03)
3 boneless, skinless chicken breasts cut into strips or chicken tenders ($3.99)
1/4 cup butter, divided (if using salted butter omit the salt from the spice mix) ($.38)
1/2 - 3/4 cup Half & Half ($.87 for 3/4 cup)
Combine seasonings and flour and coat chicken pieces.
In a large skillet, melt 1/2 of the butter over medium heat and cook for 7-8 minutes, turning once. Pour cream into the skillet and lower the heat. Simmer for several minutes stirring until sauce thickens, then add remaining butter.
When butter had melted, serve chicken and sauce over cooked pasta.
TOTAL: $6.54, $1.64 per person for 4 servings.
MY RESULTS: Oh, you're going to like this! The dish cooks in the time it takes the pasta to cook and it's really good. I made a few changes to the original recipe: if you're using salted butter please omit the salt from the spice mix because it will be too salty; I added the flour because the recipe called for heavy cream (35% fat) and I don't think that's necessary so I used up the Half and Half left over from the Swedish Meatballs. A wedge salad would be nice with this and would add about $1.00 to the total cost of the meal.
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I couldn't get the bone-in, skinless chicken breasts from Food Basics @ $2.22/lb (sold out but I got a rain check), so I price matched the boneless breasts from Zehrs @ $3.99. It's not a great price but I weighed the strips I cut from three breasts and they were about a pound. If you've been saving up the tenders from previous breasts you've bought, this would put them to good use. I'm also glad I increased the cream to 3/4 cup for extra sauce. This recipe is a keeper!