Honey Rosemary Chicken

Thanks, http://www.recipe.com/, for the base of this recipe!  I tweaked it a little based on what I had in my house.  This is what I did:

4 chicken thighs
3 russet potatoes, quartered
1 onion, sliced thickly
2 celery stalks, cut into one inch pieces
4 cloves of garlic, minced

Sauce:
1/4 c. honey
2 Tbsp. Sprite
2 Tbsp. cornstarch
2 Tbsp. dried rosemary (rub it in your palms before adding to release oils)
1 tsp. sea salt
1 tsp. freshly ground pepper

Brown chicken thighs in olive oil, about 4 minutes on each side on medium-high heat.  While they are cooking, chop veggies.  Spray Crockpot with oil and then throw in the veggies and spread them out on the bottom.   Make the sauce by combining the ingredients.  Layer the chicken on top of the veggies and pour the sauce on top.  Cook for 6-8 hours on low or 3-4 hours on high.

Serves: 4
Total cost: around $3

I'm going to serve it with broccoli.  I've never made this before, but it sounded yummy.  I'll let you know how it turns out!

***Since I apparently can't post comments on my own blog (need to figure out how to do this), I will just update.  This was delicious!  I will add more salt next time though and add more chicken because we devoured this meal! :)

30 min dinner: Chuckwagon Casserole

I found this one-skillet recipe a couple of years ago on a website, but I tweaked it to meet my limited budget and still fill up my family.

1/2 lb. ground beef or turkey
1/2 onion, chopped
1 green pepper, chopped
1 celery stalk, chopped (optional)
1 carrot, chopped (optional - I like to "hide" veggies ^.^)
1 c. any BBQ sauce
2 c. beef broth
2 c. pasta (wagon wheels are cute, but I usually use plain-Jane macaroni)
1 c. shredded cheddar cheese

Brown ground beef and veggies together on medium heat (at least 10 mins).  Drain.  Add BBQ sauce, beef broth, and pasta.  Bring to a boil.  Reduce heat, cover, and simmer for 15 mins or until pasta is tender.  Remove lid and allow it to set for 5 mins. or until sauce thickens.  Serve and top with shredded cheddar cheese.

Serves 4.  Total price: around $4

Today's Menu: Crockpot Chicken Chili

I made "Chicken in a Pot" yesterday in my Crockpot and have leftover chicken.  The chicken was from Fricks and at $.89/lb., my four-pound bird was $3.56.  We got last night's dinner, my husband's lunch, and tonight's dinner out of it, so that's not too bad!  You make Chicken in a Pot with 2 carrots, 2 onions, and 2 celery stalks, sliced into one inch pieces.  Put those on the bottom.  Put the chicken on top, season with salt and pepper, and add 1/2 cup water, white wine, or chicken broth.  Cook on low for 8-10 hours.  I recommend closer to 10 hours because the recipe is technically for a 3-pound bird.  I made gravy out of the drippings (1 Tbsp cornstarch and a little cold water) and served it with mashed potatoes (3-4 russet potatoes and I keep the skins on for extra nutrients, add 2 Tbsp butter and milk to the consistency you like).  We also ate the carrots and onions as a side dish.  Yum!  Total cost: less than $6 and we got 3 meals out of it! (or serves six people).

Today's menu is Chicken Chili in the crockpot.  You'll need:

1 lb. chicken, shredded from yesterday (or buy a rotisserie chicken for $6.99 at the grocery store, shred, and use it for 3 meals)
2 cans diced tomatoes, undrained
1 can black beans, undrained
1 can chili beans, undrained
1-2 cups chicken broth (depending how soupy you like it)
1 green pepper, chopped
1 onion, chopped
3 garlic cloves
1 cup frozen corn (optional - my hubby doesn't like it)
Tabasco sauce to taste

Put all of this in CrockPot and cook on low for 4-5 hours.  I have also been known to add 1 can cream of chicken soup to this recipe when I cook it on the stovetop (1 hour), but I don't know how that will go in the CrockPot.  Total cost: less than $4 and serves six.