Hi, there! I knew I wouldn't be able to let this go completely! It occurred to me this morning that I missed one of the most simple, economical meals of all: Sloppy Joes. The website doesn't allow me to insert a row into the Index so I have added to the bottom of the Index Page so I can list any new recipes I add. It means people have to check two places but I can't do anything about that. Sorry....
Sloppy Joes - serves 4
allrecipes.com - recipe by Tamara
1 lb. lean ground beef (on sale at Metro for $2.99/lb.)
1/4 cup chopped onion (about half a small onion ) ($,08)
1/4 cup chopped green or red pepper (4 peppers in a bag at Freshco for $2.49) ($.31 for about half a red pepper)
1/2 tsp. garlic powder ($.03)
1 tsp. prepared mustard ($.03)
3/4 cup ketchup ($.62)
3 tsp. brown sugar ($.09)
Salt and pepper to taste (.05)
4 hamburg buns (half a package on sale at Superstore for $2.27 = $1.14)
In a medium skillet over medium heat, brown the beef, onion and peppers. Drain any excess liquid.
Stir in the rest of the ingredients and mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Serve over hamburg buns.
TOTAL: $5.29, $1.33 per person for 4 servings.
$6.94, $1.74 per person for 4 servings with a side salad of lettuce and cucumber. Giant Tiger has iceberg lettuce for $.97, No Frills has leaf lettuce for $.50 and Zehrs has iceberg for $1.79. Superstore has 3 cucumbers for $4, so I'm adding in $.70 for the cucumber.
allrecipes.com - recipe by Tamara
1 lb. lean ground beef (on sale at Metro for $2.99/lb.)
1/4 cup chopped onion (about half a small onion ) ($,08)
1/4 cup chopped green or red pepper (4 peppers in a bag at Freshco for $2.49) ($.31 for about half a red pepper)
1/2 tsp. garlic powder ($.03)
1 tsp. prepared mustard ($.03)
3/4 cup ketchup ($.62)
3 tsp. brown sugar ($.09)
Salt and pepper to taste (.05)
4 hamburg buns (half a package on sale at Superstore for $2.27 = $1.14)
In a medium skillet over medium heat, brown the beef, onion and peppers. Drain any excess liquid.
Stir in the rest of the ingredients and mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Serve over hamburg buns.
TOTAL: $5.29, $1.33 per person for 4 servings.
$6.94, $1.74 per person for 4 servings with a side salad of lettuce and cucumber. Giant Tiger has iceberg lettuce for $.97, No Frills has leaf lettuce for $.50 and Zehrs has iceberg for $1.79. Superstore has 3 cucumbers for $4, so I'm adding in $.70 for the cucumber.
MY RESULTS: This is a pretty good version of Sloppy Joes. It's less tangy, more sweet but very good. Unless two of the four people this should serve are children, I don't think 1 lb. of meat is enough but I think you could add another half pound of meat without increasing the rest of the ingredients. I added 1/4 cup of water at the beginning of the simmering time because it was already thick and I was afraid it would dry out. At the end of the 30 minutes that water was completely gone. If I wanted to serve 4 people I would definitely add another half pound of meat and maybe 1/3 cup of water. That would push the cost above $2 per person but they would be generous servings. Also, I used big sausage buns instead of hamburger buns because that's what I had in the cupboard and, of course, half a yellow pepper left over from something else instead of green.
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One other thought: I just read over the ingredients on the Club House Sloppy Joe seasoning package and there aren't any weird or funky ingredients in it. If you can get that at a good sale price, it would work too and that product is very tasty. You just have to add a little tin of tomato paste and some water.
Oven-Baked Pineapple Sriracha Glazed Chicken - serves 4
adapted from www.coolhomerecipes.com
Dry Rub:
1 tsp. salt ($.01)
1 tsp. pepper ($.17)
1 tsp. garlic powder ($.06)
1 tsp. chili powder($.06)
2 tsp. smoked paprika ($.14)
1 can pineapple slices (don't drain) ($1.39)
1/2 large onion (red, if you have it), sliced ($.09)
7 chicken thighs ($4.06 @ $1.77/lb at Superstore)
Glaze:
Juice from the can of pineapple supplemented with water to make 1 cup
2 tsp. sriracha sauce (or equivalent hot sauce but not Tabasco) ($.08)
Salt and pepper
2 tsp. cornstarch ($.04)
Preheat oven to 400F. Mix up the spice rub. Rinse and dry chicken, removing skin if you wish.
Lay the sliced onion in the bottom of a baking dish. Massage each piece of chicken with the dry rub and lay it on top of the onions, skin side up. Pour the pineapple juice and water mixture around the chicken. Cover tightly with foil and put it into the oven for 25-30 minutes.
Remove foil and return to the oven for an additional 15-20 minutes or until the chicken is cooked through.
Turn the oven off. Drain the liquid from the baking dish into a small saucepan and return the chicken to the oven to keep it warm. Bring the juice to a boil and simmer it until it has reduced by about half (approx. 10 minutes). Add the sriracha and stir to blend well.
Put the cornstarch in a little bowl and scoop 2-3 tbsp. of the sauce into the cornstarch to make a thin paste. Stir that back into the saucepan, whisking continuously until the sauce has thickened. Season with salt and pepper to taste. Using a pastry brush baste the chicken with the sauce and serve. Any sauce left over, can be served on the side.
TOTAL: $7.75, $1.93 per person for 4 servings including long grain rice and a cup of peas ($1.65)
adapted from www.coolhomerecipes.com
Dry Rub:
1 tsp. salt ($.01)
1 tsp. pepper ($.17)
1 tsp. garlic powder ($.06)
1 tsp. chili powder($.06)
2 tsp. smoked paprika ($.14)
1 can pineapple slices (don't drain) ($1.39)
1/2 large onion (red, if you have it), sliced ($.09)
7 chicken thighs ($4.06 @ $1.77/lb at Superstore)
Glaze:
Juice from the can of pineapple supplemented with water to make 1 cup
2 tsp. sriracha sauce (or equivalent hot sauce but not Tabasco) ($.08)
Salt and pepper
2 tsp. cornstarch ($.04)
Preheat oven to 400F. Mix up the spice rub. Rinse and dry chicken, removing skin if you wish.
Lay the sliced onion in the bottom of a baking dish. Massage each piece of chicken with the dry rub and lay it on top of the onions, skin side up. Pour the pineapple juice and water mixture around the chicken. Cover tightly with foil and put it into the oven for 25-30 minutes.
Remove foil and return to the oven for an additional 15-20 minutes or until the chicken is cooked through.
Turn the oven off. Drain the liquid from the baking dish into a small saucepan and return the chicken to the oven to keep it warm. Bring the juice to a boil and simmer it until it has reduced by about half (approx. 10 minutes). Add the sriracha and stir to blend well.
Put the cornstarch in a little bowl and scoop 2-3 tbsp. of the sauce into the cornstarch to make a thin paste. Stir that back into the saucepan, whisking continuously until the sauce has thickened. Season with salt and pepper to taste. Using a pastry brush baste the chicken with the sauce and serve. Any sauce left over, can be served on the side.
TOTAL: $7.75, $1.93 per person for 4 servings including long grain rice and a cup of peas ($1.65)
MY RESULTS: This recipe is a keeper, for sure! The chicken was moist and flavourful, the sauce was sweet and just a little bit spicy. I put the extra sauce in a small pitcher and we poured it over the bed of rice. YUM! The chicken price was very good ($1.77/lb.) so I spent $11.06 but I got 19 good sized thighs. The original recipe was oddly written so the instructions above are how I made it. Usually I post the original instructions and then tell you what changes I made but there were just too many this time. |
Sausage and Rice Casserole - serves 4
from www.southyourmouth.com who adapted the recipe from Paula Deen
1 lb. sausage (she used hot but I used a mix of both hot and mild Italian sausages - 5 sausages in total) ($1.70)
1 medium onion, diced ($.17)
2-3 stalks of celery, finely diced - about 1 1/2 cups ($.36 for 2 stalks)
1/4 tsp. red pepper flakes (optional but nice if you use all mild sausages) ($.02)
1 3/4 cups of chicken or vegetable stock ($.88 if using bought stock, FREE if using homemade)
1 can cream of celery (or cream of chicken) soup ($1.25)
1 cup raw long-grain rice ($.95)
Slit open the sausages and discard the casings. Brown and crumble the sausage meat in a large skillet. When the meat is about half cooked, add the onion, celery and red pepper flakes (if using). Continue to cook until sausage is no longer pink and vegetables are starting to become translucent. Drain off any excess fat.
Spray or butter a medium sized casserole dish (I used a French oven because you have to allow for the expansion of the rice). In a separate bowl, whisk together the broth and the soup until smooth. Pour soup mixture and the rice into the skillet and stir until all ingredients are incorporated.
Pour into the prepared casserole dish and cover tightly with aluminium foil (my French oven has a heavy lid). Bake at 350F for 1 hour. Remove casserole from oven and let sit, covered, for 10-15 minutes before serving.
TOTAL: $5.33, $1.33 per person for 4 servings. Add frozen green peas as a side vegetable for $.70 and the meal is $1.50 per person
from www.southyourmouth.com who adapted the recipe from Paula Deen
1 lb. sausage (she used hot but I used a mix of both hot and mild Italian sausages - 5 sausages in total) ($1.70)
1 medium onion, diced ($.17)
2-3 stalks of celery, finely diced - about 1 1/2 cups ($.36 for 2 stalks)
1/4 tsp. red pepper flakes (optional but nice if you use all mild sausages) ($.02)
1 3/4 cups of chicken or vegetable stock ($.88 if using bought stock, FREE if using homemade)
1 can cream of celery (or cream of chicken) soup ($1.25)
1 cup raw long-grain rice ($.95)
Slit open the sausages and discard the casings. Brown and crumble the sausage meat in a large skillet. When the meat is about half cooked, add the onion, celery and red pepper flakes (if using). Continue to cook until sausage is no longer pink and vegetables are starting to become translucent. Drain off any excess fat.
Spray or butter a medium sized casserole dish (I used a French oven because you have to allow for the expansion of the rice). In a separate bowl, whisk together the broth and the soup until smooth. Pour soup mixture and the rice into the skillet and stir until all ingredients are incorporated.
Pour into the prepared casserole dish and cover tightly with aluminium foil (my French oven has a heavy lid). Bake at 350F for 1 hour. Remove casserole from oven and let sit, covered, for 10-15 minutes before serving.
TOTAL: $5.33, $1.33 per person for 4 servings. Add frozen green peas as a side vegetable for $.70 and the meal is $1.50 per person
MY RESULTS: This is good! Now, I liked it just the way it turned out but my husband thought it was just a little bit dry. We have this discussion every time I make chili because he likes it loose and a little liquidy but I like it thick and more firm, if you know what I mean. If you would like it looser, increase the stock to 2 cups and don't let it sit for the full 10 minutes at the end.
Freshco had hot and mild Italian sausages on for $1.99/lb. I bought a flat of each for $4.08 and $4.03. Each sausage weighed 2.7 oz so 5 of them came to just under a pound. I think 5 sausages works fine but my husband, the carnivore, and I agree that an extra sausage wouldn't hurt. It would increase the cost slightly but you'd still be under the $2 per person mark. I froze the rest of the sausages for future meals. Sausage isn't just for breakfast, you know! It's great in pasta sauce, for example, instead of ground beef or to supplement a small amount of beef. Try it. It's delicious! |
Best Crock Pot Pork Tenderloin - serves 6-8
adapted from www.gonnawantseconds.com
1 cup chicken broth (FREE if homemade or $.50 if store-bought) ($.50)
1/4 cup soy sauce ($.36)
1/4 cup balsamic vinegar ($.44)
3 tbsp. honey ($.36)
1 tbsp. Dijon mustard ($.14)
2 tbsp. olive oil ($.20)
1 cup onion, chopped ($.17)
3 garlic cloves (or about 1 tsp. garlic powder ) ($.06)
2 tsp. rosemary ($.12)
1 tsp. oregano ($08)
1 tsp. thyme ($.07)
1/2 tsp. black pepper ($.09)
2 pork tenderloins ($6.90 @ $2.88/lb.)
1 tbsp. cornstarch ($.06)
3 tbsp. cold water
In a large crockpot, mix all of the ingredients except for the pork tenderloins, cornstarch and water. Place the tenderloin into the mixture and roll them around to make sure they are coated on all sides.
Cook on low for 4-6 hours or until pork is tender. (Most likely 4 hours but 6 if the meat isn't completely thawed.)
Remove pork from crockpot and put onto a plate. Tent the plate with aluminum foil and allow to rest for about 5 minutes.
Strain the broth into a small saucepan. Mix cornstarch and water and stir into the broth mixture. Bring it to a boil and cook for 1-2 minutes or until thickened. Slice pork and serve with sauce.
TOTAL: $9.55, $1.19 per person for 8 servings. This recipe can easily be halved. Serve with rice (2 cups @ $.95 = $1.80) and a vegetable such as peas ($1.40 for 2 cups) for a total meal cost of $12.75, $1.60 per person.
adapted from www.gonnawantseconds.com
1 cup chicken broth (FREE if homemade or $.50 if store-bought) ($.50)
1/4 cup soy sauce ($.36)
1/4 cup balsamic vinegar ($.44)
3 tbsp. honey ($.36)
1 tbsp. Dijon mustard ($.14)
2 tbsp. olive oil ($.20)
1 cup onion, chopped ($.17)
3 garlic cloves (or about 1 tsp. garlic powder ) ($.06)
2 tsp. rosemary ($.12)
1 tsp. oregano ($08)
1 tsp. thyme ($.07)
1/2 tsp. black pepper ($.09)
2 pork tenderloins ($6.90 @ $2.88/lb.)
1 tbsp. cornstarch ($.06)
3 tbsp. cold water
In a large crockpot, mix all of the ingredients except for the pork tenderloins, cornstarch and water. Place the tenderloin into the mixture and roll them around to make sure they are coated on all sides.
Cook on low for 4-6 hours or until pork is tender. (Most likely 4 hours but 6 if the meat isn't completely thawed.)
Remove pork from crockpot and put onto a plate. Tent the plate with aluminum foil and allow to rest for about 5 minutes.
Strain the broth into a small saucepan. Mix cornstarch and water and stir into the broth mixture. Bring it to a boil and cook for 1-2 minutes or until thickened. Slice pork and serve with sauce.
TOTAL: $9.55, $1.19 per person for 8 servings. This recipe can easily be halved. Serve with rice (2 cups @ $.95 = $1.80) and a vegetable such as peas ($1.40 for 2 cups) for a total meal cost of $12.75, $1.60 per person.
MY RESULTS: This recipe is perfect for the pork tenderloins which are sold in cryopacks of 2 and frozen solid. However, the original recipe called for a cooking time of 6-8 hours and because my meat was not completely thawed in the middle and very cold, I went for the 8 hours which was WAY too long. As a result the meat was dry and overcooked. The sauce, however, is really tasty and kind of saved the meal. I'll make this again but cut back the cooking time to about 4 hours, 6 hours if the meat isn't completely thawed. |
Honey Hoisin Pork Tenderloin - serves 4
adapted from My Recipes via Pinterest
1- 1 lb. pork tenderloin ($3.00 on sale at Food Basics for $2.88/lb.)
2 tbsp. green onions, chopped (2 green onions $.24)
2 tbsp. honey ($.30)
2 tbsp. hoisin sauce ($.22)
2 tbsp. soy sauce ($.18)
1 tbsp. hot water
2 garlic cloves, minced or 1 tsp. garlic powder ($.06)
1/4 tsp. salt ($.01)
1 tbsp. olive oil ($.09) or cooking spray
Combine green onions, honey, hoisin, soy, hot water and garlic. Pour 1/4 cup of the mixture into a resealable plastic bag and add pork tenderloin. Reserve remaining mixture to serve as sauce. Put the pork into the fridge and marinate for 30 minutes, turning occasionally.
Preheat oven to 400F. Remove pork from fridge and discard marinade. Heat a large oven-proof skillet over medium high heat. Add olive oil or coat with cooking spray. Add pork and turn to brown on all sides. Brush 1 tbsp. of reserved honey mixture over the pork. Place skillet into the preheated oven and bake for 20 minutes or until internal temperature is about 160F (slightly pink).
Remove from heat and let stand for 5 minutes before slicing. Drizzle with remaining honey mixture.
ALTERNATELY: grill pork on the BBQ over medium heat, turning often to ensure even cooking.
TOTAL: $4.10, $1.03 per person for 4 servings. Add 1 cup of long grain rice ($.95) and a vegetable such as 1 cup of frozen peas ($.70) for a complete meal at $5.75, $1.44 per person.
MY RESULTS: This recipe is a keeper. The marinade was flavourful and easy. My husband talked me into serving buttered pasta with it instead of rice (we had rice the night before and were having it again the next night, LOL!) and the pasta went just as well as I knew the rice would have. The pork tenderloins are still on sale and there are two in the cryopack BUT they are NOT frozen! Yay! I think you will enjoy this. Give it a try! |
Moroccan Carrot Soup - serves 6
adapted from: LCBO Food & Drink Magazine - Autumn 2017
complete recipe available at LCBO.com
2 tbsp olive oil ($.20)
2 onions,m chopped ($.10 from the 10 lb. bag on sale for $1.88)
2 cloves garlic, thinly sliced ($.08)
1 tsp. ground cumin ($.07)
1/2 tsp. ground coriander ($.04)
1/2 tsp. ground ginger ($.04)
1/8 tsp. cinnamon ($.01)
2 1/2 lb. carrots, peeled, chopped ($.47 - about a quarter of the 10 lb. bag on sale for $1.88)
6 cups vegetable stock, preferably homemade (in which case it's FREE - or Campbells $3.00)
1 tsp. lemon juice ($.01)
Salt and pepper to taste ($.15)
Plain yogurt and cilantro leaves to garnish (optional)
Heat oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, until soft and just starting to brown, 8-10 minutes.
Add garlic. Cook 1 minute. Add spices. Cook 30 seconds.
Add carrots and stock. Raise heat to high. When it comes to a boil, reduce to a simmer and cook until carrots are soft, about 20 minutes. Working in batches, puree soup in a blender until smooth. Transfer to a clean pot. Stir in lemon juice. Season with salt and pepper. Keep warm over a low heat.
To serve, ladle soup into warmed bowls. Garnish with a dollop of yogurt and a few cilantro leaves (Garnish is optional).
TOTAL: $4.17, $.70 per serving for 6 servings plus whatever garnish you choose to use. Original recipe calls for Harissa Relish and a recipe for that is provided. I didn't make it.
MY RESULTS: I just can't pass up 10 lb. bags of carrots or onions for $1.88 so I'm always looking for something to do with them. This soup is really good. I like Moroccan spices and they pair really well with the carrot flavour. You absolutely have to season it at the end with salt and pepper or it tastes kind of flat. I had it with cheese and crackers so I skipped the garnish (I never know what to do with the rest of the plain yogurt when I only use a little bit out of the container.) As you can see from the photo, the soup is fairly thick. This container is going into the freezer to be our vegetable for a meal later in the fall. This is a recipe well worth making!
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Skillet Roasted Chicken (Cooking Method)
1 whole chicken, about 3 lb. (Superstore has whole chickens for $1.88/lb so the chicken was $5.64)
1 tbsp. olive oil ($.10)
1/4 cup of any kind of rub or seasoning you prefer
3 potatoes cut into 1 1/2-2" pieces ($2.99 for 10 lb.)
1 onion, cut into wedges
Sprinkle of salt and pepper (rosemary optional but delicious)
1 tbsp. flour mixed with about 1 tbsp. cold water ($.03)
Peas ($.70 for about 1 cup)
1 cast iron skillet
Preheat oven to 450F (that's not a typo). Rub the chicken with the about half of the olive oil and then massage the spice rub into the bird - all over the outside and tucking some of the spice under the skin and into the breast meat. Sprinkle at little inside the cavity. Place the chicken in the cast iron pan and when the oven has reached temperature, place the skillet into the oven. Immediately lower the heat to 375F. Set the timer for half an hour.
At the 30 minute mark, pour the remaining olive oil over the potato and onion pieces, season with salt and pepper and sprinkle on a little rosemary if you have it. Use your hands to ensure the vegetables are coated then pour them into the pan around the chicken. Set the timer for an additional 45 minutes. Using a meat thermometer make sure the internal temperature of the chicken is above 180F and test the potatoes for tenderness. If needed, continue to cook for an additional 15 minutes.
Remove the skillet from the oven and place it on the cook top. BE CAREFUL! The handle will be extremely hot. Move the chicken to the cutting board and let it rest while you make pan gravy. Using a slotted spoon, move the potatoes and onions to a serving bowl. Add water or chicken stock (homemade is free) to the pan and bring to a boil. Stir in the flour paste and blend until smooth and thickened.
Serve chicken and potatoes/onions with gravy and peas.
TOTAL COST: $7.37 for the entire meal - $1.84 per person for 4 servings.
1 whole chicken, about 3 lb. (Superstore has whole chickens for $1.88/lb so the chicken was $5.64)
1 tbsp. olive oil ($.10)
1/4 cup of any kind of rub or seasoning you prefer
3 potatoes cut into 1 1/2-2" pieces ($2.99 for 10 lb.)
1 onion, cut into wedges
Sprinkle of salt and pepper (rosemary optional but delicious)
1 tbsp. flour mixed with about 1 tbsp. cold water ($.03)
Peas ($.70 for about 1 cup)
1 cast iron skillet
Preheat oven to 450F (that's not a typo). Rub the chicken with the about half of the olive oil and then massage the spice rub into the bird - all over the outside and tucking some of the spice under the skin and into the breast meat. Sprinkle at little inside the cavity. Place the chicken in the cast iron pan and when the oven has reached temperature, place the skillet into the oven. Immediately lower the heat to 375F. Set the timer for half an hour.
At the 30 minute mark, pour the remaining olive oil over the potato and onion pieces, season with salt and pepper and sprinkle on a little rosemary if you have it. Use your hands to ensure the vegetables are coated then pour them into the pan around the chicken. Set the timer for an additional 45 minutes. Using a meat thermometer make sure the internal temperature of the chicken is above 180F and test the potatoes for tenderness. If needed, continue to cook for an additional 15 minutes.
Remove the skillet from the oven and place it on the cook top. BE CAREFUL! The handle will be extremely hot. Move the chicken to the cutting board and let it rest while you make pan gravy. Using a slotted spoon, move the potatoes and onions to a serving bowl. Add water or chicken stock (homemade is free) to the pan and bring to a boil. Stir in the flour paste and blend until smooth and thickened.
Serve chicken and potatoes/onions with gravy and peas.
TOTAL COST: $7.37 for the entire meal - $1.84 per person for 4 servings.
MY RESULTS: I meant to take a picture of this dish before I took it out of the pan but forgot. This is more of a cooking method than a recipe and, to be honest, it might be my favourite way to cook a whole chicken. It's invariably moist with crispy skin and great flavour. I used up some leftover pork rib rub and it worked beautifully. Just be very careful when you take the pan out of the oven and put an oven mitt or something over the handle when it's on the cook top to remind you that it's still HOT! This is seriously delicious chicken!
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February 23, 2017
French Onion Chicken - serves 4
adapted from www.delish.com
3-4 chicken breasts, depending on size, cut into 1" pieces (on sale this week at Food Basics - $5/pkg. of 3 breasts)
3 tbsp. olive oil, divided ($.30)
1 large onion, sliced in half and then into moons ($.19)
1 tsp. dried thyme ($.07)
Salt & pepper (pinch of salt, sprinkling of pepper) ($.03 approx.)
1 tsp. garlic powder ($.06)
1/2 tsp. dried oregano ($.04)
2 tbsp. flour ($.02)
1 1/2 c. beef broth ($.48 because it's been on sale for $1.29 a lot lately)
1 c. grated cheese - mozzerella or gouda ($.99 - on sale at Food Basics this week for $3.97)
1/2 loaf of French (or Italian) bread ($.50)
In a large skillet, over medium heat, heat 2 of the tablespoons of oil. Add onions, season with salt and pepper and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy - about 25 minutes. Be patient. It's worth it. Sprinkle with garlic powder and stir in well. Turn off the heat, move the onions to a bowl and wipe out the skillet.
In a large bowl, season chicken with salt and pepper and toss with the flour to coat. Heat remaining oil in the same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
Add beef broth and return onions to the pan. Bring mixture to a boil then reduce the heat and simmer until chicken is cooked through and broth is slightly thickened, about 10 minutes. Add cheese and cover with a lid. Cook until cheese is melted, 1-2 minutes. Remove from heat.
Lightly toast bread slices and put them in the centre of the plate. Spoon chicken mixture and broth over the top. Serve.
TOTAL: $7.68, $1.92 per person plus the cost of a side salad of some sort.
French Onion Chicken - serves 4
adapted from www.delish.com
3-4 chicken breasts, depending on size, cut into 1" pieces (on sale this week at Food Basics - $5/pkg. of 3 breasts)
3 tbsp. olive oil, divided ($.30)
1 large onion, sliced in half and then into moons ($.19)
1 tsp. dried thyme ($.07)
Salt & pepper (pinch of salt, sprinkling of pepper) ($.03 approx.)
1 tsp. garlic powder ($.06)
1/2 tsp. dried oregano ($.04)
2 tbsp. flour ($.02)
1 1/2 c. beef broth ($.48 because it's been on sale for $1.29 a lot lately)
1 c. grated cheese - mozzerella or gouda ($.99 - on sale at Food Basics this week for $3.97)
1/2 loaf of French (or Italian) bread ($.50)
In a large skillet, over medium heat, heat 2 of the tablespoons of oil. Add onions, season with salt and pepper and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy - about 25 minutes. Be patient. It's worth it. Sprinkle with garlic powder and stir in well. Turn off the heat, move the onions to a bowl and wipe out the skillet.
In a large bowl, season chicken with salt and pepper and toss with the flour to coat. Heat remaining oil in the same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
Add beef broth and return onions to the pan. Bring mixture to a boil then reduce the heat and simmer until chicken is cooked through and broth is slightly thickened, about 10 minutes. Add cheese and cover with a lid. Cook until cheese is melted, 1-2 minutes. Remove from heat.
Lightly toast bread slices and put them in the centre of the plate. Spoon chicken mixture and broth over the top. Serve.
TOTAL: $7.68, $1.92 per person plus the cost of a side salad of some sort.
MY RESULTS: This is kind of like deconstructed French Onion Soup and it's really good. I used two chicken breasts and my husband and I agreed that our portions didn't need to be that large. This is a little rich so I'm pretty sure that 3 good-sized chicken breasts, such as were in the package I bought at Food Basics yesterday, would serve four people. The original recipe calls for Gruyere cheese and that's what I used because I found a package that was almost at it's best-before date and was marked down for quick sale. I'm 100% positive this would be just as good with Gouda or Mozzarella which are on sale for $3.97 for the large bar at Food Basics.
You need to be patient when you are caramelizing the onions. Too high a heat will crisp them and you want them soft and jammy, just like they are when you have the soup. All in all, I will definitely make this again! |
Breakfast Banana Cake
original source unknown but Paula Brisson (Paris, Ontario) gave it to me
1 cake mix - any flavour. Butter pecan is good. ($1.98 at Superstore)
3 eggs ($.99)
3 over-ripe bananas (mine were free because when they were too ripe for eating, I tossed them into the freezer but if you have to buy fresh $.47 at Superstore @ $.59/lb.)
Mix eggs with the bananas. It's okay to leave the bananas a little bit lumpy but if you can also beat the mixture until it's smooth. Add the cake mix and blend well. Bake according to the temperature and time shown on the cake mix box, testing with a toothpick to make sure it's done before you remove it from the oven. Enjoy!
TOTAL: $3.44, serves at least 8 for $.43
original source unknown but Paula Brisson (Paris, Ontario) gave it to me
1 cake mix - any flavour. Butter pecan is good. ($1.98 at Superstore)
3 eggs ($.99)
3 over-ripe bananas (mine were free because when they were too ripe for eating, I tossed them into the freezer but if you have to buy fresh $.47 at Superstore @ $.59/lb.)
Mix eggs with the bananas. It's okay to leave the bananas a little bit lumpy but if you can also beat the mixture until it's smooth. Add the cake mix and blend well. Bake according to the temperature and time shown on the cake mix box, testing with a toothpick to make sure it's done before you remove it from the oven. Enjoy!
TOTAL: $3.44, serves at least 8 for $.43
MY RESULTS: This cake is really good, really simple and, I think, fairly nutritious. If you are having trouble getting the kids to eat breakfast, this might be a way to entice them. A big slice of cake and a glass of milk! A good after-school snack, too! Paula Brisson made the cake I tasted and she used a vanilla cake mix. It was very good. Vanilla is one of the flavours available at the Dollarama for $1.50 so that would lower the cost even more. It doesn't need icing because the bananas keep the cake quite moist. Thanks, Paula!
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