Oct 28
The other white meat.
I’m not exactly sure why but all my life I’ve had this bias against pork. I abhor hot dogs. We only buy turkey bacon. I’m not a big fan of cured meats (with the exception of the occasional pancetta or prosciutto which in my mind are somehow far more sophisticated). Read more
I’m warming back up to pasta…
It used to scare me.
Darn you Mr. Atkins!
But in moderation (and especially with some of the whole wheat, brown rice options), pasta and I are getting reacquainted. Read more
Here’s what I love about stir frys: You kinda can’t mess them up. Unless, of course, you forget some major ingredient like garlic or chicken. In that case you might just need to pick up the phone and call for takeout. But don’t do that, because it costs way more than making it at home for $5.39. Just follow this easy recipe, which doesn’t have many ingredients anyway so you should be good to go. Enjoy! Read more
I made this last week for my Supper Swap.
Have we talked Supper Swap? It’s seriously the greatest invention among friends who cook and eat (and really, I’m not sure that leaves anyone out). I see a post in our future. Basically, you find a friend (or friends) and swap meals during the week. Not only does it save you a night of cooking but it helps you break out of your dinner rut, giving you a reason to find new recipes and get creative with different flavors.
So for this chicken dish you need breadcrumbs, egg and almonds. If you’re uber-cheap like me you can make your own breadcrumbs, and we’ll talk about that a little later as part of an extra credit lesson.
So what’s fun about this is you can get the kids involved. It’s a hands-on recipe, with all that rolling and shaking and rolling again in your ingredients. Then saute the chicken up and serve with your favorite veggie or salad. Bon apetit!
Almond Crusted Chicken
(serves 4)
What You’ll Need:
3/4 cup breadcrumbs ($.32 at $.42/cup or make your own for free)
salt and pepper
2 eggs ($.24 at $.12 per egg)
2 tsp. water
2 boneless, skinless chicken breasts (1.5 pounds), divided into 2 ($2.98 at $1.99/lb)
1/2 cup sliced or slivered almonds, crushed ($1.50 at $5.99/lb)
1 tablespoon butter ($.09 at $.09/tablespoon)
1 tablespoon extra virgin olive oil ($.08 at $.08/tablespoon)
italian parsley, for garnish
Instructions
Preheat oven to 400.
In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a bowl with water and beat lightly.
Dip chicken in the egg, wiping away excess, and then coat with breadcrumb mixture until lightly coated. Dip chicken in the egg again and coat with almonds.
Heat butter and oil in an ovenproof skillet over medium heat. Saute chicken until browned, about 3 minutes, then turn over. Cook 2-3 minutes more. Transfer the pan to the oven and bake until chicken is cooked through, abut 10 minutes. Garnish with fresh italian parsley.
TOTAL: $5.21 or $1.30 per serving. Serve with this orzo recipe and you’re around $1.78 per person.
Nutrition:
498 calories per serving
21 grams of fat
17 carbs
51 grams protein
2 grams fiber
