This squash recipe was a favorite of mine and my siblings growing up. Estimated cost: chicken (6.), buttermilk and parmesan cheese (5.), squash (3.) = $14.00
1. Pour two cups of buttermilk over chicken tenders (or cut up chicken breasts) and refrigerate for 30-40 minutes.
2. Preheat oven to 475, and foil and oil two baking sheets.
3. Mix breadcrumbs with parmesan cheese (freshly grated is best), in a 1:1 ratio. Remove the chicken from the buttermilk, and dredge in the crumb mixture. Place on oiled pan.
4. Drizzle homemade salad dressing* over the breaded chicken and bake until cooked through (12-15 minutes).
5. While they bake, prepare the Spiced Squash by slicing one or two pounds of summer (yellow) squash into rounds, about 1/4" thick. Boil them in boiling water on the stovetop for 8-10 minutes (similar to pasta), until tender, and drain well. Mix with butter, salt and pepper and nutmeg to taste.
*homemade dressing: 2/3 vinegar to 1/3 oil, your favorite herbs and spices
Homemade Mac and Cheese with Brocoli
A family favorite! Serve with brocoli (or peas), and optionally add diced ham*. Estimated cost: two boxes of cellentani or elbow pasta (4.), white cheese sauce (4.), veggies (2.) = $10.00
1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.
2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.
3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.
4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.
1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.
2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.
3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.
4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.
Pot Roast and Veggies
Roast in the oven at 300/250, or use a slow cooker (crock pot); serve with whole wheat bread to sop up the gravy with. Estimated cost: large beef roast* (9.), potatoes, carrots and onions (4.), whole wheat bread (2.) = $15.00
1. Heat a heavy pan on the stovetop over medium high heat, with a tablespoon or two of oil. Sear the roast for a few minutes on each side (don't skip this step, it makes the meat very tender).
2. Chop potatoes, carrots and onion; place in the crock pot and cover them with water. Add herbs to taste (bay leaf, rosemary, thyme, etc.) Settle the roast into the crock pot, making sure most of the roast is out of the water, but most of the veggies are in the water.
3. Slow cook on high for two hours, then on low for two to four more hours, (depending on roast size), until roast is tender, and veggies are cooked through.
4. Remove veggies and meat to platter. Pour the liquid from the crock pot into a saucepan. In a bowl, mix 1/2c. cold water with 1/2c. flour to make a paste. Temper this mixture by slowly add a few Tbsp. of the hot cooking liquid to the flour mixture, stirring constantly. When flour mixture reaches about two cups, stir it into the rest of the cooking liquid in the saucepan. Whisk over high heat until gravy boils, then simmer until thickened. Add salt, pepper, and more chopped fresh herbs to the gravy just before serving.
*chuck roast, top round roast, bottom round roast, or rump roast; buy what is on sale
1. Heat a heavy pan on the stovetop over medium high heat, with a tablespoon or two of oil. Sear the roast for a few minutes on each side (don't skip this step, it makes the meat very tender).
2. Chop potatoes, carrots and onion; place in the crock pot and cover them with water. Add herbs to taste (bay leaf, rosemary, thyme, etc.) Settle the roast into the crock pot, making sure most of the roast is out of the water, but most of the veggies are in the water.
3. Slow cook on high for two hours, then on low for two to four more hours, (depending on roast size), until roast is tender, and veggies are cooked through.
4. Remove veggies and meat to platter. Pour the liquid from the crock pot into a saucepan. In a bowl, mix 1/2c. cold water with 1/2c. flour to make a paste. Temper this mixture by slowly add a few Tbsp. of the hot cooking liquid to the flour mixture, stirring constantly. When flour mixture reaches about two cups, stir it into the rest of the cooking liquid in the saucepan. Whisk over high heat until gravy boils, then simmer until thickened. Add salt, pepper, and more chopped fresh herbs to the gravy just before serving.
*chuck roast, top round roast, bottom round roast, or rump roast; buy what is on sale
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