Put this together with a crispy salad and a protein of your choice from under the broiler or on the grill!
There is plenty of time for this “Sunday Dinner” any day of the week. I made this over the weekend in 40 minutes and my family loved their culinary trip to France and back!
The secret to your grocery bill savings? It is all in the thighs….chicken thighs.
3 pounds small red potatoes, quartered
4 plum tomatoes, seeded and cut into 6 wedges
1 onion, cut into wedges
2 garlic cloves, peeled and rough chopped
3 carrots, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh rosemary, divided (if you are using dried rosemary, use 4 tablespoons, divided)
2 teaspoons chopped fresh thyme, divided (if you are using dried thyme, use 3 teaspoons, divided)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) skinless chicken thighs
24 niçoise olives
Rosemary sprigs (optional)
How to Prepare
Preheat oven to 425°.
Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.
Sprinkle chicken with remaining chopped rosemary, remaining thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.
Chocolate Zucchini Bread
This is a sweet and moist quickbread and chocolate makes is a great dessert treat when you top it with frozen yogurt, ice cream or a little whipped cream!
2 (1 ounce) squares unsweetened chocolate
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
How to Prepare:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Then, in a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow loaf to cool, cut into slices and enjoy the nutritious chocolate deliciousness.
DailyDollar approved recipe at $2.45 per serving.
1 lb. chicken breast, skinless, sliced into chunks
2 cloves garlic, minced
1 – 14.5 oz can of low sodium chicken broth
1/2 cup water
1 tsp. dried rosemary or 1 tablespoon fresh rosemary
1/2 tsp. salt
2 medium zucchini, sliced and quartered
3 plum tomatoes or 1 ½ cups canned tomatoes
1 medium bell pepper
8 oz. uncooked orzo
How to Prepare:
Spray 10 inch skillet with cooking spray and heat over medium-high heat. Add chicken and stir fry for about 5 minutes or until golden brown. Stir in minced garlic, orzo and chicken broth. Reduce heat to medium, cover and simmer for 8 minutes or until most of the liquid is absorbed. Add the remaining ingredients, stirring well. Cover and simmer for 5 minutes until bell pepper is soft and orzo is tender, stir once again, check seasoning and add more water if needed. Makes 4 servings.
$9.81 for 4 servings, $2.45 per serving:1 lb skinless chicken breast ($3.00), 2 cloves garlic ($0.20), 14.5oz can low sodium chicken broth ($1.65), 2 zucchini ($1.50), 3 tomatoes ($1.29), 1 bell pepper ($1.29), 8oz uncooked orzo ($1.75/2 = $0.88)
Black Beans and Rice
This recipe comes close to authentic Costa Rican black beans and rice dishes and you can always add chicken, beef or chorizo if you like!
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)
How to Prepare:
- In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
Tip: For a quick black bean soup, follow this recipe. Then remove the bay leaves and process the mixture in a blender or food processor until smooth. Instead of serving it with rice, spoon a dollop of sour cream onto each serving and sprinkle with sliced scallions.