Thrifty Thursday: Chicken Spedini

I have been in a grilling mood this week. I have grilled our dinner for the last 3 nights. Last night, I really wanted chicken spedini on the grill. My mom makes amazing chicken spedini on the grill. I didn't have the recipe but was having a major craving for it. So, I tried to remember it and I think I got it pretty close. I might have missed a few ingredients but it is still yummy! When I get the actual recipe, I will let you all know if you need to add an ingredient. The best thing about this is it only cost 5 to 6 dollars! Skewer up some of your favorite veggies and you have a yummy and healthy meal!

4-6 chicken breasts (cut in bite size pieces)
kabob skewers

Marinade:
1/2 cup evoo
kosher salt
pepper
5 garlic cloves (minced)
1 tbsp lemon juice

Mix the ingredients together in a shallow dish and add the chicken. Allow to marinate for at least 30 minutes or longer. I let mine sit for an hour. You can also do this step in the morning or the night before.

Breading:
2-3 cups bread crumbs (I used whole wheat panko crumbs. You can also use regular panko crumbs or plain bread crumbs.)
1/4 cup fresh parsley, chopped
3 garlic cloves, minced
kosher salt
pepper

Mix all ingredients together. Coat each piece of chicken in the breadcrumbs. Make sure to press the chicken into the crumbs to get it completely coated. Place the pieces on the skewers. You can either grill these or you can put them in the oven. If using the oven, place on a broiler pan and bake on 350 for about 30 minutes or until golden (turning once). If you are grilling, grill on medium heat. When the side that is down is golden, flip and grill until the other side is golden (about 10 minutes on each side).

Thrifty Thursday: Pecan Chicken Curry

We love curry in our house. I used to make Rachael Ray's Curry in a Hurry recipe once a week. It is awesome and really cheap because once you buy the two main ingredients (curry paste and mango chutney) they will last a while. Rachael's recipe actually calls for mincemeat but I use mango chutney. Also, I buy Patak's Curry Paste which I think is the best of all the brands. It costs $5 but it will last a long time!

I started making another recipe recently that I got from the online cooking school that I do. I changed it up just a little bit. Chris and I love it! If you like traditional Indian curry, then this is for you! This meal just makes the cut of under $10. It costs around $9.95. Now, if you already have all of the spices, then it will be much cheaper.

Pecan Chicken Curry
4 whole onions (diced 1/4 inch cubes)
1/2 cup ghee (see below) - can substitute butter
2 bay leaves
2 tsp Kosher salt
4 large garlic cloves (roughly chopped)
2 tbsp fresh ginger (roughly chopped - I buy a fresh ginger root and keep it in my freezer. It keeps it fresh and makes it easy to chop.)
2 whole green chilis (seeded and roughly chopped...if you can't find these, you can use one poblano pepper)
1 tsp fresh cracked pepper
1 tbsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp chili powder
1/2 tsp turmeric
1/4 tsp paprika
1 cup Water
3-6 chicken breasts depending on your family size (diced in 1 or 2 inch cubes)
1/2 cup pecans
3/4 cup cream
1 bunch cilantro

Heat the ghee over medium heat in a large fry pan or Dutch oven and sweat the onions, bay leaves and salt for about 25 to 30 minutes. You want the onions to sweat slowly. If they look like they are going to start to brown, turn the heat down.
Meanwhile, peel and roughly chop the garlic, ginger, chilies and place into food processor and puree.
Once the onions are very soft add the garlic, ginger and chilies and cook for another 3 minutes.
Then add all of the remaining spices and seasoning and cook for another 2 minutes.
Add the water and bring the mixture to a boil.
Reduce the heat to low and cover. Let the mixture simmer for 10-15 minutes.

Add the diced (uncooked) chicken into the sauce, replace the lid on the pot and simmer for another 10 -15 minutes or until the chicken is no longer pink.

Grind the almonds in a food processor. Then add the cream and blend until you have a smooth paste. Add the almond paste to the chicken and onions and stir. Check for taste and adjust seasonings if necessary. To finish add the chopped cilantro and serve over rice (preferably jasmine).

Ghee
You can buy Ghee in stores but it is much cheaper to make yourself.
This is just a simple process of removing the milk solids from the butter. It allows the butter to be cooked at a higher temperature without burning.
Take a stick of butter and melt it in a saucepan over low heat. Let it continue to cook until you see the layer of milk solids has separated. You can strain the butter through a cheesecloth to remove the milk solids. I just take a spoon and skim off the milk solids and discard them.

Tip: If you don't have some of these spices, I would suggest you go to a Fresh Market or Earth Fare (if you live near one). They sell their spices in small plastic bags and are WAY cheaper than the grocery stores. Also, walmart has really cheap spices as well.

Thrifty Thursday: Chicken Tender Parmigiano and Roll Over Meal

This is a great comfort meal that I hope you enjoy!! Thrifty Thursday meals are always a meal for a family of four for under $10. Today, you can get two meals out of this meal by only buying 4 hoagie or sub rolls.

1 1/2 pounds of chicken tenders (or if chicken breasts are on sale you can butterfly them open and then slice into tenders)
salt and pepper
1/2 cup flour
2 eggs
2 cups panko crumbs (you can also use regular bread crumbs but panko makes them crispier)
1 cup Parmesan
2 tbsp thyme (or 4-6 fresh sprigs)
2 tbsp parsley (or a couple of handfuls of fresh)
2 tbsp basil (or 4-6 leaves, chopped)
4 cloves of garlic (finely minced or use microplane to grate)
1 tsp red pepper flakes (optional)
EVOO
1 cup cheese or a few slices (mozzarella or provolone)
parmesan for topping
Tomato Sauce

Preheat oven to 375.

Make your tomato sauce ahead of time (takes 45 minutes to simmer). It will be enough to put half of it in the freezer or save it for another meal later in the week.

Heat large skillet over medium high heat. Add a couple tablespoons of EVOO (a few times around the pan).

While it is heating, prepare dipping trays. In one, place the two eggs, whisked. In another, place the flour. In the third, mix together panko, Parmesan, thyme, parsley, basil, garlic, and red pepper flakes. Season each tender liberally with salt and pepper. First, dip tender into flour (shaking off excess). Then, dip it in the egg mixture. Lastly, coat in bread crumb mixture pressing the chicken into the mixture to coat thickly and evenly.



Begin frying your tenders in the EVOO (3-4 minutes on each side until they are golden). They do not have to be cooked all the way through. Make sure to not overcrowd the pan. You might have to do a couple batches. As each batch finishes, place them on a cooling rack with a cookie sheet or paper towels underneath.

In a 9x13 casserole pan, place 1 1/2 to 2 cups of tomato sauce. Place chicken tenders on top of the sauce in a single layer. Put a spoonful of sauce on each tender. Then, top with shredded cheese or slices of cheese. Sprinkle with some Parmesan. Bake for 10-15 minutes. You might want to turn the broiler on for the last 2-3 minutes just to slightly brown the cheese.




You can make this dairy free by just leaving the cheese out of the bread crumb mixture. Then, when you assemble it just leave off the cheese or put cheese on those that can have it and leave a few tenders without cheese.

Great roll over meal: Open hoagie rolls (flat but still connected), place on a baking sheet, drizzle with EVOO and toast in the oven on 425 degrees. Once toasted, rub a garlic clove over each piece. The heat will melt it onto the bread. Spread a spoonful or two of sauce on bottom side of hoagie. Top with chicken. Sprinkle with cheese and put under the broiler in the oven just until cheese is melted. The other night I also put a couple of pieces of pepperoni on top of the sauce (before the layer of chicken) and I caramelized some onions and placed them on top of the chicken layer. YUMMY!!

Thrifty Thursday...One of My Favorite Comfort Foods

A friend of mine requested that I post my Macaroni and Cheese recipe. Mac and cheese is one of my absolute favorite things to eat and fun to make. My friend, Brittany, gave me a great idea the other day that she found somewhere. Make the mac-n-cheese in cupcake tins and store them individually in the freezer. This is great if you have kids! Pull them out and pop them in their lunchbox.

I am going to give you my basic macaroni and cheese recipe (it looks long but it is really simple). Then, I am going to give you a list of things you can do to change it up a bit. This is going to be so fun! You can make an entire meal out of mac and cheese...just serve with a green salad along side. So, Jill, here you go : )...

1 lb noodles (I use either Cavatappi or Conchigilie)
1 stick unsalted butter
2-3 tbsp flour
3 cups whole milk (you can use reduced fat but it will not be as rich and creamy)
sea salt (or kosher salt)
4 garlic cloves (smashed but you can leave skins on)
2-3 sprigs fresh thyme (optional, but it adds a great flavor)
freshly grated nutmeg (about 1 tsp...this is a key ingredient)
1/4 tsp cayenne pepper (optional)
4 cups sharp WHITE cheddar cheese (you can also do half sharp white cheddar and half Gruyere if you can find a good price on it)
1 cup panko crumbs

Cook the noodles according to the package except cook just short of al dente. So, if the package says to boil for 8 minutes then boil them for about 6. You will really just have to taste test them. You want them to have a pretty good bite to them because they will continue to cook in sauce when you bake it. Be sure to use about 4-5 quarts of water for every pound of pasta and 2-3 tbsp of salt. The salt does not significantly increase the boiling point but it is the ONLY chance you have to season the pasta. Also, do NOT add oil to your pasta water. This does not keep your pasta from sticking AND it prevents whatever sauce you use from coating the pasta. If your pasta is sticking together, then you aren't using enough water which lets the pasta move freely in the pot.

While the pasta is cooking, begin to make your Bechamel sauce. In a medium saucepan heat the milk, garlic and thyme on low-medium heat. Allow it to get warm. Once it is almost warm, melt half of the stick of butter in a skillet. Once melted, sprinkle with the flour. Whisk for a couple of minutes (you don't want it to get dark). Drain the garlic and thyme from the milk. Whisk the milk into the butter/flour mixture (roux). Allow to cook for a few minutes to thicken. Season with salt and nutmeg.

Add 2 1/2 cups of the shredded cheese. Add the pasta to the cheese sauce. Pour into a greased 9x13 pan or other casserole dish. Sprinkle with remaining cheese. Cut remaining butter into small 1/4 size cubes and place around on the top. Then, sprinkle with the panko crumbs. Bake at 375 degrees for about 30 minutes or until bubbly.

Variations:
1. Crisp bacon and saute with onions...put on top after Mac and Cheese comes out of the oven.
2. Replace a 1/2 cup of the milk with beer for Beer Mac-n-Cheese
3. BLT - add crispy bacon and sauteed leeks to the mac-n-cheese before baking. Then, top with diced fresh tomatoes.
4. Add crumbled cooked sausage and sauteed onions and bell peppers
5. Add cooked diced chicken and broccoli
6. Add sauteed spinach and artichokes
7. Add sauteed chopped red peppers and onion (and maybe some jalapenos) and switch out half of the cheddar cheese with Monterrey Jack for spicy mac-n-cheese.
8. Add cooked ground beef, onions, crispy bacon, and a tbsp or two of yellow mustard (to the cheese sauce)
9. Add some sauteed shrimp
10. Rachael Ray has a Buffalo Chicken Chili Mac
11. Add pimentos and switch it to yellow cheddar
12. Added chopped corned beef and sauerkraut (you can use rye bread crumbs for topping instead of panko)
13. Rachael Ray even has a Philly cheese steak mac-n-cheese. Now, what could be wrong with that?1
14. Add some sauteed sun dried tomatoes and spinach
Try your own additions and then let us know what you did!!

Thrifty Thursday: Two for One

Today, I am posting TWO Thrifty Thursday recipes! I am very excited about both of these. The first one, I am going to just give you the link to it. It is what I am making for dinner tonight so I can't tell you (yet) what I think about it. However, it looks so yummy! I got a great deal on some white fish at Aldi this week. I got a bag of about 6 filets for $3.99. They were out of tilapia but I think these will work great. I will let you know what I think about Bobby Flay's Grilled Tilapia with Lemon Butter, Capers and Orzo (for dairy free, just substitue the butter for smart balance light and omit the cream). If you can find a similar deal on a white fish or tilapia, then you can make this meal for a family of four for around $7.00.
Here is a pic of Bobby Flay's meal that I made last night. It got rave reviews from my husband! Now, if you read the reviews from Foodnetwork.com they say that the written recipe is not the same as how Bobby does it on his show. I did it like the reviews said to do it (make a butter sauce). However, my guess is that he changed it up a bit since making a butter sauce is kind of finicky. The trick is to remove the pot from the heat and whisk in room temperature butter...one cube at a time so that it doesn't separate. Do not re-heat in the microwave. If you need to warm it up put it in a bowl over hot water.

This next idea I got from Rachael Ray's Neapolitan Baked Ziti. I had planned on just making regular spaghetti but then I saw this on her show and thought it looked really good and figured I could do something similar with baked spaghetti. You can make this for around $6.10!! AND, it makes two dinners for a family of four!!

Jazzed Up Baked Spaghetti
1 pound spaghetti (Cooked a couple minutes short of what the package says...noodles will continue to cook when you bake it.)
1/2 lb ground turkey or beef, cooked
2 tbsp EVOO
1 onion, finely chopped
5-6 garlic cloves, finely chopped or use a microplane zester
seasonings (Use whatever seasonings you like in your spaghetti. I used about a tbsp of Italian seasoning and some extra basil because I LOVE basil.)
1 can (6 oz) tomato paste
1 can (15 oz) tomato sauce
1 (15oz) can diced tomatoes
S&P to taste
3 tbsp butter
3 tbsp flour
2 cups milk
1 bay leaf
nutmeg, freshly grated
1 cup mozzarella cheese
1/4 -1/2 cup parmesan cheese
Heat EVOO in a medium to large saucepan. Add the onions and sweat on low heat until they are translucent (do not brown). Add garlic and cook another minute. Add your seasonings (do not add the S&P yet). Let cook for another minute and then add the tomato paste. Stir and let cook for another minute. Then, add your tomato sauce and diced tomatoes. Let simmer for about 30 minutes. Taste and add salt and pepper as needed.

While the sauce is simmering, melt the butter in a small to medium saucepan. Once melted, add the flour and whisk until combined. Let it cook for 1-2 minutes, whisking constantly. Slowly add the milk while whisking (you can also heat the milk before adding it so you don't have to worry about adding it as slowly). Add the bay leaf, nutmeg and season with S&P. Bring to a boil and then turn heat to low and simmer until thick, stirring often. Remove the bay leaf.

Combine the pasta, beef and red sauce and place in a greased 9x13 casserole dish (I split mine into 2 8x8 so I could freeze one of them). Pour the white sauce over the top. Sprinkle with the mozzarella cheese and then the parmesan cheese. Bake on 400 for 25 minutes. Then, place the oven on broil and broil for a couple of minutes until the top of the cheese is golden brown.

Thrifty Thursday: AMAZING pizza dough

Ok...so just the other day I posted a pizza recipe that I got from my cooking classes. However, you have to let the dough rise overnight. I didn't plan ahead for tonight's pizza night so I had to find a different recipe. I am SO glad I did! I found a pizza dough recipe on allrecipes.com. It is seriously amazing!! I had to add more flour as some of the other people commented. I added about a half a cup more flour. Just add flour until the dough has formed into a good consistency. You want it to be a little sticky (just use flour on your hands). Also, I put mine in a warm oven (turn your oven on about 200 degrees for a few minutes and then turn it off) and covered it with a thin dish towel to let it rise. You just want the oven to be warm...not hot. The cost of two pizzas (cheese, garlic, pepperoni for toppings) is around $7.00!!!



Now, for a few things that you must do in order to make this pizza dough taste like pizza at a restaurant. First of all, make sure that the dough triples in size while rising before forming it into a pizza crust. Mine took about an hour but it will all depend on the weather that day. I also double this recipe to make two pizzas since my boys can down some pizza!

The other pretty important thing is to use a pizza stone. I have one large and one medium round stone from pampered chef. I used 3/4ths of the dough for the large and the rest for the medium. I promise that it will make a HUGE difference in the crust of your pizza. There is no need to spray the stone with non-stick spray. First, place your cold stones into the oven. Then, turn your oven on 425 degrees and let it pre-heat. While the stones are in the oven, form your dough into pizza crust shapes on a well floured surface. After the stones have been in the oven for about 20 minutes, remove them from the oven and sprinkle them with ground cornmeal. Ground cornmeal will allow your pizza dough to move freely on the stone. Immediately after pulling the stones from the oven and sprinkling with cornmeal, lift your pizza dough from the counter and move it to the stones. Note: when making two pizzas I pull one stone out of the oven at a time so that the other stone will stay hot while I am situating the dough on the other stone. The heated stone will help the bottom of the pizza to set. Don't worry if, when you lift the dough from the counter, you get a couple of holes in the dough. Once you place it onto the stone, you can reshape it and fill in the holes.

Next, brush the dough with some olive oil and whatever spices you like (italian seasoning or basil). Top with sauce. Then, put whatever toppings on the pizza that you want. For this pizza, I just used freshly grated garlic, large pepperoni slices, and lots of cheese! Bake at 450 for 6-8 minutes.

If you can find this kind of chunky crushed tomatoes with basil, garlic, and oregano then you will have the easiest and most delicious pizza sauce! The only thing I did was add a couple of tablespoons of EVOO. One 28oz can is plenty for two pizzas.

Thrifty Thursday: Mama Dip's Sunday Chicken Casserole

You have GOT to try this! It is absolutely my favorite chicken casserole! This is a Mama Dip's recipe. She has a (if you are not familiar) restaurant in Chapel Hill (not my favorite place...hehe). My husband and I are going through the "1000 Places to See" book and attempting to go to as many place in the book as we can. Mama Dip's is on that list so, of course, we have been there and came home with a cookbook. This chicken casserole is creamy and delicious. If you try this, I am pretty positive that you will add it to your recipe box. AND, it will cost around $7.95. You could also do a 9x13 pan or 2 8x8 with the same amount of chicken breast (just cut them up...no one will ever know) and double the rest of the indredients which are really cheap.

4 chicken breasts
3/4 stick unsalted butter
1 tbsp flour
1 cup sour cream
3/4 cup water
1 tsp instant chicken broth granules (or 1 cube disolved in the 3/4 cup of water or you can just use a cup of chicken broth/stock)
1 cup sliced mushrooms
1 small box wild rice or 1 cup uncooked white rice (cooked according to package)
1 cup grated mozzarella

Cook the rice according to the package directions (I buy whichever is the cheapest). While the rice is cooking, soak the fillets in a little salt and cold water for about 10 minutes. Then, pat them as dry as you can get them with a paper towel. In a frying pan, melt the butter, but do NOT brown (low heat). Place the chicken in the pan and let cook on medium heat until they appear done (about 10 minutes). While the chicken is cooking grease a 8x8 square pan and spread the rice in the bottom of the pan. Remove the chicken in the pan and let rest. Using a wire whisk, stir the flour into the butter in the frying pan. Then, add the sour cream while whisking. Continue to whisk while adding the water and the instand broth. Add the mushrooms (if I buy fresh, I usually saute them in some EVOO until they have a golden brown finish). Let this sauce simmer for 8 minutes. Place the chicken (you can cut up the chicken a bit if you want) on top of the rice and pour the sauce on top. Sprinkle the cheese on top. Bake at 350 for 30 mintues.

I should also note that I add a couple of cloves of garlic (minced) to the butter while it is melting in the pan. I just didn't put it in the list of ingredients because I wanted to keep it true to Mama Dip's recipe. I don't, however, add onions which normally I would. I love the texture of it without onions.

Thrifty Thursday: Chicken and Grits

If you would like to participate in Thrifty Thursday on your blog just post a recipe on your blog that costs $10 or less for a family of four. Then, link back to my blog. Also, enter your link and information at the bottom of this post.

Those of you that are my friends, know that I have never eaten shrimp, fish, or anything for that matter that lived in the water. Here in the last year, I have really been trying to make myself like all seafood. It was my dear sweet husband that triggered this desire in me. See, I have been talking about going to culinary school once all of our kids are in school. Chris' response to that was (in a joking manner), "You think you can go to culinary school if you don't eat any seafood. What would Bobby Flay think about that?" He is really hilarious to me. Even though it was a joke, I am glad he said it. He really inspired me to get over my dislike/fear of seafood and branch out. As of now, I have eaten and enjoyed: tilapia, salmon, sushi, mussels, and baby shrimp (still can't do large shrimp but will work up to it).

Today, however, I am going to share a recipe with you that I came up with to satisfy my desire to like shrimp and grits. Chris loves shrimp and grits but, of course, I would never make it for him. So, I came up with a recipe for chicken and grits. It is SO comforting and yummy! This meal comes out to be approximately $7.72 and that is using a good quality cornmeal. However, the price is figured by using water instead of chicken stock. I highly recommend spending the extra dollar or two and getting the stock. It adds a wonderful flavor to the grits! The flour, salt, pepper and oil are not figured into the cost as I think these are things that you already have in your pantry.

Chicken and Grits
1 pound chicken breasts (cut into small cubes)
3 tbsp flour
kosher salt
pepper
2 tbsp evoo (or any other oil you have on hand)
half onion
2 garlic cloves (minced or thin sliced...however you like it)
2 tbsp chicken stock/broth or water

2 cups milk (preferably whole milk if you have it)
2 cups chicken stock/broth or water
1.5 tsp kosher salt
1 cup coarse ground cornmeal
pepper to taste
4 tbsp unsalted butter (If you use salted butter then leave out the 1.5 tsp of salt until you have finished the dish. Then, taste to see if it needs anymore salt)
1/2 cup sharp cheddar cheese (You can experiment with other cheeses as well. I think that sharp white cheddar or smoked gouda would also be good in this.)


Heat the oil in a skillet over medium high heat. Mix the flour, salt and pepper together (about 1/2 tsp salt and 1/4 tsp pepper). Dust the flour over the chicken pieces. Add the chicken to the skillet and brown on all sides until done (about 7-8 minutes depending on how big you cut your pieces). When chicken is done, remove it to a plate and set aside.


Add the onions to the skillet and cook for 3-4 minutes and then add the garlic. Cook for a minute more or until you can smell the garlic (you don't want to brown the garlic because it will add a bitter taste to your food). Add the water or stock and return the chicken pieces to the skillet. Cook, stirring, until hot and there is not more water in the skillet.

While you are cooking the chicken, you can start the grits. In a medium saucepan, add the milk, water or chicken stock and salt. Bring it to a boil stirring often to make sure the milk is not burning on the bottom of the pan (Tip: rinse your saucepan in cold water before using it and dump out all of the water but do not wipe it out. This will prevent the milk from sticking). Once it is boiling, slowly add the cornmeal. Using a whisk, mix it into the milk. Once all of the cornmeal is well mixed into the milk, decrease the heat to low and cover with a lid. You must remove the lid and stir frequently (every 3-4 minutes) to keep the grits from sticking to the saucepan. Continue with this process for 20-25 minutes or until it is creamy.


Remove from heat and whisk in pepper and butter. Once the butter is melted, whisk in the cheese a little at a time. Place the grits in a shallow bowl and top with chicken. Enjoy!

Thrifty Thursday

My dear friend, Carlyn, gave me this recipe to use for Thrifty Thursday. I haven't made it yet, but absolutely plan on it. Carlyn is an amazing cook so I am positive that it is super yummy! I am sure you will be seeing many more of Carlyn's favorite recipes on future posts. Make sure you read the entire post because there is also an easy, cheap way to make chicken broth and Carlyn's AMAZING roasted garlic bread. We had her garlic butter the other night and it is out of this world! It will absolutely be my go to garlic butter.

Lentil Soup (adapted from Giada de Laurentiis)
Ingredients
• 2 tablespoons olive oil, plus extra for drizzling
• 1 large onion, chopped
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 4 garlic cloves, chopped
• 1 large can of diced tomatoes
• 1 pound dried lentils
• 11 cups chicken broth
• 4 to 6 fresh thyme sprigs or 1 tsp of dried thyme
• 1 cup dried pasta(elbow or rotini work great)
• Salt and ground black pepper
• Shredded Parmesan for garnish

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 20 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve with Carlyn's Roasted Garlic Bread.


This recipe will feed a family of four twice with leftovers. You can immediately freeze half of it for future meals. The cost is $9.01 for the whole recipe (which makes it about 4.50 per meal since it makes two meals) using chicken bouillon cubes because that is the cheapest way to make it with the amount of chicken stock.

However, you could plan a meal that week before you make this soup) that calls for shredded or chopped chicken. Then, you could buy a whole chicken or split chicken breasts and place them in a stock pot. Add 1 onion (peeled and quartered), 2 carrots (cut into 2in pieces), 2 stalks of celery (cut into 2in pieces), 1 leek (dark tops only), 3 sprigs fresh thyme (or 1 tsp dry), 3 sprigs fresh parsley, 5 whole black peppercorns, 1 bay leaf, and about 4 quarts of water (water should cover chicken completely. Heat to a boil over medium high heat. As soon as it starts to bubble, turn the heat down to low and let simmer for about an hour (until chicken is done).

Remove the chicken from the pot and let cool (cont. to simmer the broth). Once cool, pull the meat from the bones and reserve for your other recipe. Return the bones to the broth and let simmer for another hour. Strain the broth into a large bowl. Place in plastic containers and put in refrigerator (can keep in fridge for 5 days - after 5 days bring it to a boil before using it) or freezer.

Carlyn's Roasted Garlic Spread (YUM!)
• 8 to 10 cloves of garlic
• Olive oil
• ½ cup butter, softened
• ½ cup cream cheese, softened
• 2 T grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
1. Roast garlic: Two methods 1) Sit garlic cloves on a small piece of foil, drizzle with olive oil and then fold foil around cloves(kind of like an envelope) then roast in the oven or toaster oven at 400F for 20 mins. or 2) in a small skillet saute whole cloves in olive oil over medium heat until soft. Keep them moving so they don’t burn.
2. Mash roasted garlic with a fork mixing with olive oil it was cooked in.
3. In a small bowl, combine garlic mixture with all other ingredients. Mix until smooth.
Spread on your favorite bread and toast.
This spread will keep in the refrigerator for weeks.

Thrifty Thursday

...meals for $10 or less for a family of four. If you would like to participate in Thrifty Thursday on your blog just write a post and link back to my blog in your post. Then, go to the bottom of this post and enter your information and link to your post so that we can read about your yummy, thrifty recipe!

Easy, YUMMY, and cheap chicken pasta with cream sauce:

3/4 cup heavy cream
2 tbsp unsalted butter
1/2 tsp kosher salt
1 garlic clove crushed (Take the clove and whack it with a knife then remove the skin. Don't chop the garlic...just through it in the pot.)
1/4 tsp freshly grated nutmeg (Freshly grated tastes so different from ground. I am a little obsessed with freshly grated. You can find it at most specialty grocers...Fresh Market, Whole Foods, etc. Click here to read more about it.)
2 tbsp fresh Italian parsley
1/3 cup grated parmesan cheese
1 pound pasta (linguine or capellini)
1-2 pounds split chicken breast (roasted, meat pulled from the bones, then chopped...see Menu Planning Monday for directions)

Bring a large pot of water to a boil (for the pasta). In a small skillet or saucepan, combine heavy cream, butter, salt, and garlic over medium high heat. Bring to a simmer and cook, stirring, until thick enough to coat the back of a spoon (about 4 minutes). While the cream sauce is thickening, drop the pasta and cook according to package directions for al dente pasta. After the cream sauce is thick enough to coat a spoon, remove the garlic clove and add the nutmeg. Stir in the Italian parsley and remove from heat. Add the parmesan cheese while tossing with pasta. Top with chopped chicken breasts and serve.

This cream sauce is so yummy and so easy! It is also a very inexpensive meal. This meal costs around $7.67 for a family of four!