|Comfort Food on the Cheap
||[Oct. 9th, 2008|10:02 pm]
This is all stuff I've actually eaten, cooked, and enjoy. They are lower calorie versions than the classics, but please watch portions or it could still be fattening.
- 1 whole chicken $5
- Light bisquick $4
- 1 bag of potatos $3
- 2 carrots $1
- Celery $2
- 1 onion $2
- Dried pitted dates $5
- Unflavored goat cheese $3
- Canned Pumpkin (not sweetened) $1
- Swiss Miss Sugar Free Hot Cocoa $3
- Fat Free Sour Cream $3
- 1 large box chicken broth $4
- 1 bag shredded sharp cheddar cheese $3
So, this is under $40 and should feed several people
Spices Needed and Staples I assume you have
- Pumpkin Pie Spice
- Garlic Powder
- Salt and Pepper
- Flour or Cornstarch
- Olive Oil
Night 1-Roast chicken with potato and gravy with faux pumpkin pie dessert
Preheat oven to 375 degrees
1. Remove giblets from the chicken and dry with paper towel.
2. Drizzle olive oil on the chicken lightly and rub it in (to keep it moist) Season with salt, pepper, rosemary (fresh if possible), and garlic powder.
3. Cook until the internal temperature reads safe for poultry and chicken is cooked through.
About 30 minutes before the chicken is ready, slice a few potatos into 1/8ths or so and boil until you can poke with a fork, drain.
When chicken is ready, take the drippings from the whole chicken, add flour, salt and pepper to make gravy.
Take the skin off the breast and grab 2oz or so chicken and a tiny bit of potato for taste. Add gravy to keep moist! Enjoy and you have a beautiful meal for the family. Immediately after dinner put away the chicken leftovers for the next night (there should be some). Remove the skin from the chicken and shred. Put into a tupperware container for the next few days meals.
Faux Pumpkin Pie
Take small can of pumpkin and add splenda and pumpkin pie spice to taste. Bake next to your chicken for 30 minutes, then add a small amount of butter to the top. Bake until the top turns brown. This is best eaten warm. Some people may like to add 1 dallop of sugar free whipped topping (if you can afford the calories). You can also create a graham cracker sandwich out of this filling for variety.
Night 2-Chicken and Dumplings with Goat Cheese Stuffed Dates
1. Cut 2 stalks of celery, 3 carrots and 1/2 an Onion and put into a large pot with a lid.
2. Add a large chicken broth with 1/8 tsp pepper, 1/2 tsp salt, and 1/2 tsp Thyme. Boil uncovered until all veggies are tender.
3. Add half of the remaining shredded chicken and bring to a boil.
4. Mix 1 and 2/3 cups light bisquick with 2/3 cup milk using a fork in a small bowl. Lower the heat to simmer and drop the batter into the soup mixture in tablespoons full.
5. Cover and let cook for at least 15 minutes. The dumplings are done when a toothpick comes out clean.
Serve yourself mostly the soup, but 1 dumpling doesn't hurt me.
Take each pitted date and slice it with a knife down the side. Using a spoon put in unflavored goat cheese. Refrigerate during dinner. This is a tasty and elegant dessert, and the protein is nice and can balance out the natural sugars. However, just try one and see how it goes.
Night 3-Chicken Stuffed Potatos with Mexican Style Hot Cocoa for dessert
1. Microwave the largest potatos from the bag until soft.
2. Scoop out centers into a bowl.
3. Add the rest of the shredded chicken, 1 cup shredded cheddar, a bit of butter, 1/2 the small container fat free sour cream, salt, pepper, and garlic powder to taste. Mix it all together with a fork.
4. Put the potato skin/shells in a glass casserole dish and stuff the mixture into the center of the potatos with a spoon. Sprinkle cheddar over the top of each potato.
5. Cook at 350F until cheese is melted and crispy.
Mexican Style Hot Cocoa
1. Boil water and add Swiss Miss hot cocoa mix following the directions.
2. Add a sprinkle of pumpkin pie spice to taste.
3. Add a dallop of SF whipped topping.