Tonight’s $5 Dinner Challenge Recipes come from Duffy! She’s rockin’ it with 2 meals for the price of 1!!! Thanks Duffy!
The recipe below is yummy the first time, but reusing the leftovers in a frittata makes for an amazing meal the second time around!
Roasted Chicken and Vegetables
Yield – 6 servings
Preparation Time – 10 minutes
Cooking Time – 40-50 minutes
- 1 lb chicken breast, cut to bite size pieces (I buy boneless skinless chicken breasts @ Meijer when the 40 oz package is on sale for either $6.99 pr buy one, get one free – I am only using a 1/4 of the package ~ so roughly used $1.75)
- 5 medium russet potatoes, peeled and cubed to bite size pieces (10lb bag of potatoes for $1.99 ~ so roughly used $.50)
- 4 carrots, peeled and sliced to same size pieces (3lb bag of carrots for $1.50 ~ so roughly used $.50)
- 3 handfuls frozen broccoli florets (I buy 4lb bags @ Sam’s club for ~ $5.00 ~ I roughly use about $.50)
- 3 handfuls frozen corn (I also buy these in 4lb bags @ Sam’s club for ~ $3.00 ~ I roughly use about $.50) – you could also use 1 can
- Olive Oil to drizzle
- Garlic powder, salt & pepper, Italian seasoning
- Preheat oven to 450 degrees. Spray large pyrex rectangular pan with cooking spray to help from the food from sticking!
- I put all the cut up chicken, potatoes, carrots, broccoli and corn in a huge bowl. Drizzle olive oil over mixture to coat, but don’t drown! Then sprinkle the garlic powder, S&P, and Italian Seasoning to your family’s taste. We really like it seasoned!
- This is a lot of food, and sometimes I need to put in 2 pyrex pans. It’s best to not overcrowd the mixture as it needs to brown.
- Bake for 40 – 50 minutes, or until lightly browned (chicken cooked and veggies tender).
$3.75 plus oil & spices
With leftovers you can do this recipe:
Roasted Chicken and Veggies Frittata
Yield – 6 servings
Preparation Time – 5 minutes
Cooking Time – 40 minutes
- 1 1/2- 2 cups Leftover Roasted Chicken & Veggies
- 1 1/2 cups of shredded Colby jack cheese (or whatever you have on hand) (last package I bought was $1.50 for 2 cups, so I roughly used about $1.00)
- 4 eggs (I bought 12 eggs for $.79 – so I roughly used $.26)
- 1 1/2 cups milk ($1.99/gallon – I roughly used $.30)
- Salt and pepper, to taste
- Preheat oven to 430 degrees. Spray pie sized pyrex dish.
- Put the Leftover mixture in the dish – spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
- Bake for 40 minutes or until the mixture is completely set. Cut in 8 pieces and serve with a salad or fruit!
$1.56 by using leftovers!
Duffy works from home as a travel agent, and challenges herself to feed her family of 6 (including 2 adults, 2 teenagers and 2 tweens) with delicious, nutritious, and cost effective meals. She figures with 6 people, she can usually make dinner for $7-10, however, there are almost always leftovers which they either enjoy for lunch the next day, eat on a free for all night (where they eat leftovers for our dinner) or she reuses the leftovers for a totally NEW meal.