8 Home-Cooked Meals for under $20?? No Problem – I’ve got you covered!

As I’ve shared many times before, I spend a few hours in the kitchen every weekend and we’ve got fresh and delicious home-cooked meals throughout the week ahead – and beyond!  Today’s adventure in the kitchen (and this blog post) isn’t about a new recipe I’ve been waiting to try, but all about my regular routine of ensuring I can always answer the question, “What’s for Dinner?” (and lunch, too, for that matter!)

So what does 8 meals for under $20 look like?

Chicken Salad Roasted Chicken goat-cheese-basil-chicken

 

 

 

 

I reserved 4 of the chicken breasts to prepare the Goat Cheese-Basil Chicken that will go in the freezer for easy weeknight meals (2 [2 serving] meals) that can be on the table in 45 minutes.  Then I roasted the remaining 2 chicken breasts with all the dark meat pieces.  The roasted breast meat (and a few of the thighs) were used to make the Chicken Salad (Quart size container – Easily 4-5 servings), and the rest of the dark meat pieces to be served alongside a salad, rice or potato, for another 2 [2 serving] meals.  (I saved the back bones to make chicken stock, too!)

Although I’ve shared each of these food prep ideas before, I thought it worth another post to remind everyone that fresh and delicious home-cooked are always within reach – at a fraction of the cost of going out or stopping at the drive-thru window on your way home from work.

I’m reminded about what I wrote in the “About Joe” section of this blog nearly 7 years ago, and it’s still true today.  Here’s an excerpt from that section:

I’ll write about shopping smart and turning leftovers into delightful new creations.  I’ll share ideas on dishes that can be made ahead and placed in the freezer to ensure a hot healthy meal after a long day at work.

I believe everyone can enjoy home-cooked meals at a fraction of the cost of going out – and feel good about what you’re doing for yourself and others in the process!  Food is a great way to share a part of yourself – and it doesn’t have to be fancy or expensive.

Thanks for joining me on my adventures in the kitchen, and I hope you’re inspired to try some of the recipes and prep-ahead ideas to reduce stress, eat fresh, and enjoy great food together!

Buon appetito!

 

 

 

 


Simple, Delicious, Roasted Chicken Salad

After all the years I’ve been making Roasted Chicken Salad, I realized it’s never made an official appearance on this blog.  I’ll share the way I go about making it, but it’s up to you how you’ll make it your own.  It’s really as easy as 1, 2, 3:

Picture of oven roasted chicken breasts

1.  Roasted Chicken Breasts

Picture of Chopped Carrots, Celery, Walnuts, and Dried Cranberries

2. Chopped Carrots, Celery, Walnuts, and Dried Cranberries

Picture of Chicken Salad with Crackers

3. Chicken Salad – Ready to Eat!

 

 

 

 

 

 

I started with 4 bone-in/skin on chicken breasts.  (You could use boneless/skinless, too, but I like the flavor from the bone and skin during roasting.)  Drizzle each with olive oil and sprinkle with salt/pepper.  Roast in a 400F oven for about 50-60 minutes.  You’ll know they’re ready when they’re golden brown and the internal temperature is at 160F.  Let cool, then remove meat from the skin/bone and chop into small size dice.  Set aside in large bowl (for mixing.)

Chop about 1/2 cup (2 stalks) celery, 1/2 cup (2-3 small) carrots, and a handful each of walnuts and dried cranberries.  Add to the chopped chicken.

Mix chicken and ‘chopped goodness’ with about 1 cup mayo (or combo of 1/2 cup mayo and 1/2 cup non-fat plain greek yogurt,) about 1/2 tsp. cumin, 1/2 tsp. freshly ground black pepper, and about 1/4 tsp. kosher salt.  (Since the chicken breasts were seasoned with salt/pepper, you’ll want to add additional to your taste.)

That’s it!  Simple and Delicious.  Eat with your favorite crackers, on your favorite bread as a sandwich, or put a scoop on top of a salad.  Now matter how you enjoy it – you’ll be making it again and again!  Enjoy!


Summer (Salad) Supper!

In the mood for a light, yet filling, nutritious, and delicious summer supper?  Here’s an idea that can be on the table in no time if you have Ina’s Warm French Lentils ready in the freezer.  (If not, you can find heat and serve lentils at your neighborhood Trader Joe’s.)

Summer Salad

Warm French Lentil Salad

I tossed the mixed greens with a light lemon vinaigrette dressing, topped by a couple spoonfuls of warm lentils.  Added some tomatoes, olives, avocado, and bleu cheese – and supper is on the table.  (Walk away feeling satisfied, not stuffed, with room for a little something sweet!)

Here’s an excerpt from my post on December 25, 2013 (Christmas Eve Dinner) with Ina’s recipe for Warm French Lentils:

Saute a couple carrots (1/2-inch chopped)  and one chopped leek (white and light green parts) in olive oil for about 5 minutes.  Add one chopped garlic clove and saute for an additional minute.  Set aside.  Bring 4 cups water to a boil with 1 cup dry lentils, 1 turnip (cut in half) and one whole (peeled) onion stuck with 6 cloves.  Once boiling, add the carrots and leeks, reduce heat, and simmer about 20 minutes until lentils are tender.  Discard turnip and onion, strain lentil mixture, and toss in a bowl with 1 tsp. unsalted butter.  In a separate bowl, make a Dijon vinaigrette.  (1/4 cup olive oil, 2 TBPS red wine vinegar, 4 tsp. Dijon mustard, 1 TBSP kosher salt, and 1 tsp. black pepper.  Add warm lentils to vinaigrette, toss, and let stand for about 15 minutes.  Ready to enjoy!