Cheeseless???  What?  There’s cheese in the picture!

Right. Right.  I topped the enchiladas that I served to the Hubs with some cheese.  This is, of course, optional!  The inside of the enchilada and the top does not NEED cheese.  These were quite zesty, zippy and zanny without the cheese!!

And for the record.  I made these before baby was born.  Most of what you see here in the next few weeks I made and wrote up pre-baby.  I wanted to keep sharing recipes with you all while I recovered, so rest assured, I am not “up and at ‘em” just yet.  I am thoroughly enjoying this sweet time of bonding with baby and enjoying our family of FIVE!

Ingredients
2 tsp vegetable or canola oil ($.05)
1 lb. ground chicken ($2.19)
1/2 medium yellow onion, chopped ($.15)
1 hot pepper, seeded and chopped (from the garden…the last one!)
1 tsp garlic powder ($.05)
Salt and pepper
1 6 oz. can organic tomato paste, plus 2 cans worth water ($.40) Used $1 coupon
1 6 oz. can’s worth of homemade or store bought chicken stock (free, or $.25)
1 Tbsp chili powder ($.10)
1 tsp ground cumin ($.05)
1 tsp garlic powder, onion powder, salt, pepper each ($.10)
1 cup cooked rice ($.10) Great way to use up leftover rice.
10 small corn tortillas ($.69) or 8 medium/taco flour tortillas ($1.29) Use corn to stay GF!
1-2 cups shredded cheese, optional ($.60-$1.25) Regularly on sale at my store for $1.25/2 cups. Omit if dairy free.
1 bag frozen corn ($.49) Bought on sale with store promotion and coupon!

Directions
(Perheat oven to 350.)

1. In large skillet, heat the oil and the add the ground chicken, chopped onion, chopped hot pepper, garlic powder, salt and pepper.

2. In small saucepan, add tomato paste, 2 cans worth of water and 1 can worth of chicken stock.  Whisk together and add in the chili powder, ground cumin, garlic powder, onion powder, salt and pepper. Cook over medium-low heat until bubbles. Remove from heat.

3. Once the ground chicken has cooked through, add 1 cup of the tomato/enchilada sauce and the 1 cup of cooked rice. Stir together.  *Note: I always save leftover rice and freeze it.  This is a perfect meal to use up some frozen rice!

4. Spread a few spoonfuls of the chicken and rice filling into the tortilla, roll up and place into baking dish.

5. Pour the remaining tomato/enchilada sauce over the top of the tortillas. Bake at 350 for 15-20 minutes.
6. Optional: Before baking, sprinkle the shredded cheese over the top of the enchilada sauce.
7. Cook frozen corn as directed on package instructions.
8. Serve Cheeseless Chicken Enchiladas with Corn. 

Cost $4.97

This recipe is from the fabulous Stephanie O’Dea’s Make it Fast, Cook it Slow Cookbook. I just can’t get enough of her recipes!  If you don’t own this book, you should!

Ingredients
1 Tbsp olive oil ($.10)
1 beaten egg ($.10)
3 large boneless, skinless chicken breasts ($2.31)
1/2 cup bread crumbs ($.20)
1/4 cup parmesan cheese ($.25)
1/2 tsp Italian seasoning ($.02)
Couple shakes of salt and pepper
1 cup shredded mozzarella cheese ($.75) Bought this week with store mailer coupon
1 26 oz. can favorite marinara sauce ($1) On sale for $1
1/2 pound spaghetti noodles ($.25) Bought recently with $1/2 coupon when on sale for $1, only used half the package!
1 box frozen spinach (free) Used free item coupon this week

Directions
1. Place olive oil in the base of the slow cooker.
2. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.
3. Dip each chicken breast into the egg, then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.
4. Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.
5. Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.
6. Cook frozen spinach as directed on package.
7. Serve Slow Cooker Chicken Parmesan over Pasta with Spinach.

Cost $4.98
Note: There is a print link embedded within this post, please visit this post to print it.

I found a jar of apricot preserves in my pantry.  And there’s not a better way to use it up than this!

I used the Apricot Chicken recipe from the Make it Fast, Cook it Slow Cookbook!

Hello, delicious.

Ingredients
3 large or 4 small chicken breasts ($2.57)
About 2/3 cup apricot preserves ($.75)
1 tsp dried minced onion flakes ($.05)
1 Tbsp dijon mustard ($.05)
1 Tbsp soy sauce ($.05)
1/4 tsp ginger ($.02)
1 cup white rice ($.20)
1 small spaghetti squash (about 2 lbs.) ($1.03)
Butter and brown sugar/honey ($.20)

Directions
1. Place chicken breasts in the base of the slow cooker.
2. In small bowl, stir together the apricot preserves, onion flakes, dijon mustard, soy sauce, and ginger. Pour over the chicken. Set the slow cooker to low and cook for 8 hours.
3. About an hour before dinner, bake the spaghetti squash, just as you would bake a butternut squash. Scrape out the flesh and combine with butter and brown sugar or honey.
4. In small saucepan, add 2 1/4 cup of water. Bring to a boil. Add 1 cup white rice, and return water to a boil. Reduce heat to low, cover and let simmer for 15-20 minutes. Fluff the rice with a fork before serving.
5. Serve Slow Cooker Apricot Chicken with Sweet Spaghetti Squash and Rice.

Cost $4.92

Tonight’s guest recipe comes from Susie at Susie’s Homemade.  She is a thriving stay-at-home mom of two wonderful girls (5 and 19) and a caretaker of my 67 year old live-in mother. On her blog, Susie’s Homemade, she shares her adventures in baking, cooking, gardening, homemaking and entertaining.

Ingredients
1 lbs Chicken Breast
Salt and Pepper to taste
2 Tbsp Olive Oil
1 Tbsp Butter
2 Garlic Cloves, minced or crushed
2 cups of Water
1 Can (10 3/4 oz.) Cream of Chicken Soup
1 Can (10 3/4 oz.) Cream of Mushroom Soup
2 cups of Instant Rice
1 cup Frozen Peas

Directions
1. Pound chicken flat and season both sides with salt and pepper.
2. Heat oil, butter, and garlic to a 10-inch skillet over medium-high heat until you get a golden brown color in the garlic. Add chicken and cook until the chicken is also golden brown (about 5 minutes per side). Cook until no longer pink in the middle. Set cooked chicken on a plate.
3. Deglaze the pan with the water. Whisk in the soups and heat to a boil.
4. Stir in rice and peas and top with chicken.
5. Cover and cook over low heat for 5 minutes.
6. Remove from heat and let stand for 5 minutes.
7. Serve Garlic Chicken over Creamy Risotto and Peas.

Serves 4.

Get the soups on sale and this meal is sure to be under $5!

Note: There is a print link embedded within this post, please visit this post to print it.
__________________________________________________

Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. Any links that lead to your homepage will be deleted. If you don’t have a blog, feel free to leave your recipe in the comments section!

Want healthy and inexpensive meal ideas, the hottest coupons and other money saving tips delivered to your inbox??? Sign up for the FREE $5 Dinners Email Newsletter!

I use olive oil.  A lot of it.

It’s my preferred choice of “oil” for cooking.  So it’s a definite BONUS when there are extra savings available for olive oil. 

Filippio Berio is offering a $1 off coupon…Register for the Filippio Berio newsletter and you can print a $1 off coupon! Filippio Berio is also a member of the Upromise team, so they will automatically deposit a percentage of your Filippo Berio purchases into your Upromise account. 

SWEET!!!

Now on to the sweet caramelized onions…

Ingredients
1 package chicken breasts (about 1.3 lbs) ($2.33)
1/3 cup olive oil ($.40)
1/3 cup balsamic vinegar ($.20) I used a balsamic white wine vinegar…which explains why my chicken isn’t dark in the photo. A dark balsamic vinegar will turn the chicken brown!
Salt and pepper
1 medium butternut squash ($1.03) STILL on sale for $.49/lb!
2 Tbsp maple syrup (free)
1 medium onion ($.30)
1 tsp olive oil ($.03)
1 tsp sugar ($.01)
1/2 bag romaine lettuce ($.25) Bought on sale with store mailer coupon for $.50!
1 small apple ($.25)
Salad dressing ($.25)

Directions
1. Place chicken breasts into glass baking dish. In small bowl, whisk olive oil and balsamic vinegar with salt and pepper. Pour over the chicken breasts. Cover with plastic wrap. Marinate at least 30 minutes in the refrigerator. I started these guys marinating right after breakfast…and mmm! The longer the marinating time, the better!
2. Remove plastic wrap and bake chicken at 350 for 45-55 minutes, or until no longer pink in the center.
3. Bake butternut squash. When finished, scrape out flesh into bowl and stir in 2 Tbsp maple syrup for some extra sweetness!
4. Caramelize the onions.

Add onion slices to skillet with 1 tsp olive oil and 1 tsp sugar.  Cook over medium high heat for 20-25 minutes, or until turn golden brown.  Stir often! I did not do this, but thought of it while eating.  I should have/suggest that you add a dash of balsamic vinegar as the onions are nearing the end of their caramelization!
5. Chop apples and toss over lettuce with dressing.
6. Serve Balsamic Chicken with Caramelized Onions, Maple Sweetened Squash and Salad.

Cost $5.05

I love simple meals.

I love experimenting with simple meals.  Giving them a little extra something special.

With the chicken on special and the acorn squash on sale, I thought I’d have some fun with tonight.  Added a touch of honey to them both. Then roasted them into a state of perfect deliciousness!

…mmm, MMM.

Ingredients
6-8 chicken drumsticks ($2.03) Bought a package of organic drumsticks for $3.03 and used $1 store mailer coupon
Drizzles of olive oil ($.05)
1/4 cup honey ($.40)
Dashes of cinnamon and ginger ($.05)
1/2 tsp garlic powder ($.02)
1 medium acorn squash (about 2 lb.) ($.99) On sale for $.49/lb at my grocery store!
1/4 cup butter or margarine, softened ($.40)
1/4 cup honey ($.40)
Dash of cinnamon and ginger ($.05)
1 cup brown rice ($.40)

**Note: I buy raw, local honey from the farmer’s market by the 5 lb. jar for $20!  Much cheaper to buy “in bulk”

Directions
1. In medium saucepan, cook 1 cup brown rice according to directions on the package.  This takes about 45-50 minutes, so plan accordingly!

2. Place the drumsticks into baking dish. Drizzle olive oil over the drumsticks and then pour the honey over the drumsticks. Sprinkle with a few dashes of cinnamon, ginger and garlic powder. Using back of spoon or fingers, spread the honey over and under the drumsticks. (Will be thick, and that’s OK!) Let marinate in the refrigerator for at least 30 minutes…but the longer the better! Bake uncovered at 400 for 45-55 minutes. Once the chicken is in the oven…start on the squash.

3. Cut acorn squash in half and scoop out seeds with spoon (and save for roasting). Cut the squash into wedges along the “seams” of the squash.

4. Place wedges into baking dish or small roasting pan. Roast (along side the chicken) for 15-20 minutes at 400.

5. While the squash is on their “initial roast,” in a small bowl, whisk together softened butter or margarine (I use dairy free margarine) until creamy.

6. Whisk in a dash or two of both cinnamon and ginger to the honey butter.

7. Remove squash from oven and then drizzle the honey butter mixture over the squash.

8. Return honey squash to oven and roast for another 15-20 minutes at 400. Remove from oven and let cool for a few minutes. Place squash wedges onto serving plate and pour the honey butter liquid from the base of the baking dish over each serving!

…mmm, MMM.

9. And if you time this right, the rice, chicken and squash should all be ready to go about the same time!

10. Serve Honey Baked Chicken with Honey Roasted Acorn Squash and Brown Rice.

Cost $4.79

Ever had one of those moments when you open the fridge and look around…and decide to try a little experiment?

That’s what happened tonight.  I had an easy Friday night meal of Waffles on the menu plan, BUT with the freezer crisis and having “breakfast for dinner” on Wednesday night, I opted for a little experiment instead of going with the plan.

A little of this. A little of that. 

And Voila!

And the best part. This is a “one dish” dinner!  Here ya go…

Ingredients
1 medium spaghetti squash (about 2 lbs.) ($1.01) Found some on an unadvertised sale for $.49/lb!!!
2 broccoli heads ($.79)
1 cup carrots, peeled and chopped ($.30) I used some of the baby carrots that I bought for $.67 this week!
1 red pepper (from a friend’s garden, and totally optional)
1-2 tsp olive oil ($.05)
2 cups shredded chicken, cooked ($1.50)
1 tsp Italian seasonings ($.05)
1 tsp garlic powder ($.05)
1/2 tsp salt and pepper, each

*Note: Serve this with some garlic French bread and still be under $5!  We had a late afternoon snack, so this was plenty for us tonight…on any other night I’d have served some bread!

**Note #2: Toss in 1 cup of spaghetti sauce to give this a little more flavor!

***Note #3: Use 2 boiled or baked chicken breasts in place of the 2 cups of shredded chicken.

****Note #4: OK, enough with the notes already!!!

Directions
1. Bake spaghetti squash in 9×13-inch glass baking dish, as you would bake a butternut squash. (Leave oven on…as you will bake this again for a few minutes after mixing it all together!)  This takes about an hour, so plan accordingly. You can poke holes in the squash and microwave it for about 15-20 minutes if you are in a time crunch, but I don’t think the “spaghetti” part turns out as well when cooked in the microwave. My opinion!
2. In the mean time, chop broccoli heads, carrots and red pepper. Place in microwavable dish with 1/4 cup of water and cover with plastic wrap. Cook for 5 minutes.
3. Remove squash (carefully) from baking dish and rinse out the baking dish.

4. Add 1-2 tsp olive oil to the clean baking dish. Add steamed broccoli, carrots, red peppers, and shredded chicken. Toss around in the baking dish.

5. Scoop out spaghetti squash seeds and then use a fork to scrape out the “spaghetti” strands from the squash. Add to the baking dish and toss with the other ingredients.
6. Season with Italian seasonings, garlic powder, salt and pepper, to taste.  Return to oven and bake at 350 for 10-15 minutes. 
7. Serve Chicken and Spaghetti Squash Medley.

Cost $3.75

P.S. And I’m sharing 2 brand new recipes over on Everyday Cheapskate today…Gingered Butternut Squash Soup and Zesty Beef and Rice Casserole…be sure to check ‘em out!

I had every intention of serving this over brown rice. But I got a little distracted by the Balloon Boy story this afternoon (so glad he was found…but boy I wasted a bunch of “what if that was my kid” emotional energy because of the whole ordeal). By the time I realized that the dinner hour was fast approaching, it was too late to get the brown rice going! So white rice it is.

I also had good intentions of doubling it to freeze, but since we are still without a deep freezer, I opted to not double this meal up.

Tonight’s meal comes from Carrie over at Carrie’s Cooking.  I also made her Pumpkin Soft Pretzels this afternoon…perfect after school snack!

Ingredients
1.38 lb chicken breast, diced ($2.06) On sale this week at Dots for $1.49/lb!
2 Tbsp vegetable or canola oil ($.10)
1/2 cup diced green bell pepper (free from the garden…this was the last of my peppers from the garden!)
1 clove garlic, minced ($.05)
1 tablespoon corn starch ($.05)
1/4 cup soy sauce ($.25) (GF meal if soy sauce is GF!)
1 (8 ounce) can pineapple chunks, with juice ($.79)
1 Tbsp vinegar ($.05)
1 Tbsp brown sugar ($.05)
1/2 tsp ground ginger ($.05)
1 cup rice ($.20)
1 12 oz. bag frozen corn ($.49) On sale this week, plus promotion and used $1 coupon!

**Buy generic/store brand soy sauce since there are rarely soy sauce coupons!

Directions
1. In large skillet over medium high heat, brown the diced chicken pieces in oil.
2. Add diced green bell pepper and garlic and stir-fry for 1 to 2 minutes.
3. In small bowl, whisk together corn starch and soy sauce, then pour the mixture into skillet along with the pineapple chunks, pineapple juice, vinegar, brown sugar, and ginger. Stir together and bring just to a boil. Reduce heat and simmer 5-10 minutes, or until sauce reaches desired consistency/thickness.
4. In medium saucepan, cook 1 cup of rice with 2 1/2 cups of water.  Bring water to a boil.  Add rice, stir and return to boil.  Cover and reduce heat to medium.  Cook for 20 minutes.  Fluff the rice with fork before serving.
5. Cook frozen corn as directed on package instructions.
6. Serve Sweet and Sour Chicken over Rice with Corn.

Cost $4.14

In honor of the release of Stephanie’s Make it Fast Cook it Slow Cookbook, I thought it only fitting to make a recipe from her site tonight!  I found this recipe in the book…and knew the boys would love it.  So I made it.

And they loved it. Not only did they ask for more  chicken, they asked for more squash too!  Even had 3rds on the squash!!!

Oh.  And I try to make meals that have some “color” in them…doesn’t always happen.  And I don’t usually notice until I go to take a photograph.  Tonight’s meal might not be terribly colorful, but it does contain something from each of the 4 food groups and is quite “balanced”. My high school nutrition teacher would be proud! 

Applesauce (natural). Acorn Sqush. Brown Rice. Chicken.

This was delicious. Thanks Steph!!!

Ingredients
2 large chicken breasts (about 1.5 lbs.) ($2.28) On sale for $1.49/lb at a local grocer this week!!!
Salt and pepper, sprinkled over chicken
1 tsp garlic powder ($.05)
1 1/2 cup applesauce ($.50)
1 Tbsp apple cidar vinegar ($.05)
1 tsp cinnamon ($.05)
1/2 tsp red pepper flakes (optional)
1 medium acorn squash (about 2 lbs.) ($1.02) Unadvertised sale of $.49/lb!
Butter or margarine ($.20)
3-4 Tbsp brown sugar, maple syrup or honey ($.25)
1 cup brown rice ($.40)
1/2 cup apple juice ($.20)

**Note: Use split breast chicken, chicken thighs or drumsticks to make this meal even cheaper!!!

Directions
1. Spray slow cooker with non-stick cooking spray. Place chicken breasts into base of slow cooker. Sprinkle chicken breasts with salt and pepper and garlic powder.
2. In small bowl, combine applesauce, cidar vinegar and cinnamon. Pour over the chicken breasts. Set slow cooker on high and cook for 6 hours, or low for 8 hours.
3. Cook acorn squash, same method as you cook butternut squash. Takes about 45 minutes to bake, so start at the same time as you start the rice to get them both on the table at the same time!
4. In medium saucepan, bring 2 cups of water to a boil.  Add 1 cup of brown rice and 1/2 cup of apple juice.  Bring to boil, then reduce heat and cover.  Simmer for 45-50 minutes, or until brown rice is fluffy.
5. Serve Slow Cooker Applesauce Chicken with Sweetened Acorn Sqaush and Brown Rice

Cost $5.00

Tonight’s recipe comes from Jennifer!  She has a great recipe for a soup that serves 12!  For only $8!!!

Jennifer is a homeschooling mother of two who has been married to her husband for 16 years. She loves to write, blog, cook, craft, and spend time with her family. She blogs at For Such A Time As This.

Ingredients
2 tablespoons olive oil
1 onion chopped
3 cloves garlic chopped
1 can green chiles
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cayenne pepper
2 boxes of chicken broth (or you can use your own stock)
2 cans of great northern beans
2 bone in chicken breasts boiled and shredded
2 cups shredded monterey jack cheese
salt and pepper to taste
Sour Cream, for garnish
Cilantro for garnish

Directions
1. Put oil in the bottom of soup pot.
2. Add onion. Cook until tender.
3. Add garlic and green chile. Cook for 1 minute. Stir so you don’t burn garlic!
4. Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.
5. Add chicken broth and beans.
6. Add shredded chicken and 1 cup of the monterey jack cheese.
7. Add salt and pepper to taste.
8. Let simmer on the stove for about 30 minutes. Then enjoy!
9. Garnish with fresh cilantro and sour cream. Add a pinchful of the remaining cheese to each bowl.

Cost $8.00 for 12, or just $.75/serving

Side dish suggestions: Fresh homemade baked bread, corn cobs or other favorite vegetable.

Note: There is a print link embedded within this post, please visit this post to print it.
__________________________________________________

Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. Any links that lead to your homepage will be deleted. If you don’t have a blog, feel free to leave your recipe in the comments section!