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These are terrific tacos and celebrate the fresh ingredients of summertime. You can also Use the spicy rub ingredients with a little bit of balsamic vinegar to make a great mojo marinade for grilling too! Click To Continue
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.
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)
BUTTERMILK CHICKEN TENDERS
Marinate chicken tenders in a mixture of buttermilk and hot sauce, coat in breadcrumbs, then cover and refrigerate in the morning before you leave for work. Brown in a skillet and keep warm in an oven for an easy weeknight dinner and a great money saving alternative to a fast food dinner. Click To Continue