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!

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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

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

BEFORE

AFTER

I’m often asked…well, how much do your kids eat?  How much do you give them?

How about a “visual” answer to that question.  Above is my 2 year old’s plate.  Before and After.

He nearly polished off the chicken, almost all of the peas and squash, and ate at least half of his rice…before declaring himself, “fuh,” and asking to be excused.

Tonight’s dinner comes from the freezer. Remember those farm fresh chicken breasts for $1.79/lb from a few weeks ago…well, before I froze the chicken, I added about 1 cup of Italian dressing (that I recently got on sale with a coupon for $.49) into the freezer baggie with the chicken. I took the chicken out last night and put it into the fridge…where it has been thawing and marinating all day!

Plus, that butternut squash from last night’s meal was MUCH larger than I thought! We only ate half of it last night, so we’ll finish the rest tonight. If there is any leftover after tonight, then I’ll use it to make more of these delicious squash muffins!

A simple and nutritious dinner…

Ingredients
4 small or 3 large (about 1.2 lbs.) chicken breasts ($2.14)
1 cup Italian dressing ($.25)
1 cup brown rice, uncooked ($.40)
1 half (about 1 lb.) of LARGE butternut squash ($.57) Leftovers
2 cups frozen peas ($1)
Plus some BBQ sauce for the kid’s chicken ($.10)

My “never pay more than” price for 16 oz. bag of frozen veggies is $1!  Stock up when these go on sale!!!

Directions
1. Marinate chicken breasts in Italian dressing in a 9×13-inch glass baking dish for at least 30 minutes in the refrigerator. Preheat oven to 350.
2. Bake marinated chicken breasts at 350 for 45-55 minutes, or until chicken is no longer pink in the center.
3. Cook brown rice according to package directions.  Takes about 45-50 minutes for “raw” brown rice to cook!
4. Reheat or cook butternut squash.
5. Cook frozen peas as directed on package instructions.
6. Serve Baked Italian Chicken with Brown Rice, Butternut Squash, and Peas.

Cost $4.4

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This was the perfect meal to come home to after an afternoon adventure/walk to the park!  It was just cold enough outside to be chilly, but not so cold that we didn’t enjoy ourselves!  Arriving home to this soup was lovely! 

Warmed our tummies right up!

Here is the “doubled” version of the recipe!  The total cost is not under $5…but since it is two meals worth…we divide by 2 and the overall cost is well below $5 per meal.  The other half is going into the freezer!

Ingredients
2 Tbsp olive oil ($.20)
1.7 lb. stew beef ($4.77) 2 packages both purchased on Manager’s Special
10 cups water
4 large carrots, peeled and diced ($.40)
4 stalks celery, diced ($.20)
1 onion, chopped ($.30)
2 cups frozen Italian style green beans ($.50) On sale for $1/4 cups last week!1 15 oz. can diced tomatoes ($.59)
2 tsp rice or white vinegar ($.05)
1 5 oz. bottle A1 steak sauce ($.29) Used $2 coupon to buy the bottle!
2 cups brown rice ($.80)

Served with garlic toast ($.50) Used “reduced for quick sale” mini French loaves I had in the freezer.  Plus butter/margarine/dairy-free margarine and garlic powder/salt. Omit bread or serve alternative if GF.

Directions
1. In large pot, heat the oil. Add the stew meat and sear/brown on all sides to seal in the juices. Once the meat has browned, add 10 cups of water.

2. Add diced carrots, diced celery, chopped onion, diced tomatoes and brown rice. Add vinegar and bottle of A1 steak sauce. Bring to a boil. Then reduce heat and simmer over medium heat for 50-60 minutes, or until rice is tender.

3. Slice French loaf bread and butter and sprinkle with garlic powder and salt (or garlic salt.)  Place on baking sheet in oven at 350 and “toast” for 4-5 minutes.
4. Serve A1 Beef Stew with Garlic Bread.

Cost $7.51 for the double batch of stew…$4.28 for our meal tonight.

Nevermind that the high today was just 60.  And there’s a frost advisory for our area tonight. 

Wasn’t gonna stop me from using the grill tonight!

Ingredients
4 frozen tilapia fillets ($2.99) This is my “never pay more than price” for fish!
1 Tbsp seafood seasoning ($.05)
1-2 Tbsp lemon juice ($.05)
Rice with Garden Greens ($.35)
1 large acorn squash (about 2 lbs.) ($1.04) On sale last week for $.49/lb!
2 Tbsp butter/margarine/dairy-free margarine ($.20)
2 Tbsp brown sugar ($.05) Or other preferred sweetener like honey, maple syrup, agave syrup.

Directions
1. Thaw frozen tilapia fillets in the refrigerator. Marinate with lemon juice and seafood seasonigs for at least 30 minutes. Grill for 3-5 minutes on each side. Cooking time may vary depending on heat of grill and thickness of fillets.
2. Reheat Rice with Garden Greens. (I find that placing partially thawed frozen rice into a saucepan with 1/2 cup of hot water, set over low heat, is the best way to reheat frozen rice.)
3. Cook acorn squash. Serve with butter/margarine and brown sugar.
4. Serve Grilled Tilapia, Rice with Garden Greens and Sweetened Acorn Squash.

Cost $4.73

AND FOR DESSERT (for tomorrow’s lunch that is!!!)

FREE CHOCOLATE CHIP COOKIE
Stop by Mrs. Fields on Thursday, October 1 between 11am and 1pm to get your free chocolate chip cookie! Thanks for the heads up FreeStuff4Free!

If you are ever in need of an UBER frugal meal, here you go!

Not only was this quite tasty, dinner really doesn’t get much cheaper than this. 

And we had leftovers.  Which will probably end up in a tortilla with some salsa!

Again, thanks to Gayle at the Grocery Cart Challenge for leading me to this great recipe!

Note: When I pulled this from the oven, before adding the cheese, it occurred to me that this would be a fantastic and healthful baby food recipe.  Puree the cooked lentils and rice for younger babies, or mush with fork for older babies, or feed as is for “table food” babies!

Ingredients
3 cups broth (chicken or vegetable) (free if homemade)
3/4 cups green lentils, although any color will do ($.30)
1/2 cup brown rice ($.20)
1/2 yellow onion, chopped ($.15)
2 tsp Italian seasoning ($.10)
1 tsp garlic powder ($.05)
1/2 tsp pepper
2 cups shredded sharp cheddar cheese ($.85) Bought last week when on sale for $1.25 and had a $.45 coupon! Of course, omit if dairy-free.
2 large broccoli heads ($.40) HUGE sale this week!

Variations: This could be jazzed up with spaghetti sauce, salsa, BBQ sauce, parmesan cheese.  Whatever suits you!

Directions
1. Preheat oven to 300.
2. Add broth, lentils, brown rice, chopped onion, and spices to 9×13-inch glass baking dish. Stir together and cover tightly with foil.
3. Bake at 300 for 1 hour and 10 minutes.
4. Remove foil and sprinkle shredded cheese over the top and return to oven and bake uncovered for 20 more minutes, or until cheese is completely melted.
5. Steam broccoli in stovetop steamer or in a microwavable dish covered with plastic wrap for 4-5 mintues.
6. Serve Lentil and Brown Rice Casserole with Steamed Broccoli.

Cost $2.05

P.S. I do believe this meal is now the CHEAPEST meal I’ve ever made!

I love experimenting with rice and beans.  They don’t have to be boring, as their reputation generally suggests!  These were excellent.  The pineapple juice gave just enough sweetness to balance the coconut milk.  We will certainly have this again!

I also cooked up some extra beans and I put them into the freezer so I can quickly incorporate them into a future meal! 

Ingredients
1 15 oz. can of lite coconut milk ($1.39) Used coupon in this week’s newspaper for Thai kitchen products!
About 1/3 cup of pineapple juice from a can of pineapple ($.25-ish)
1/2 cup of water
1 cup uncooked white rice ($.20)
Salt/Pepper, to taste
2 cups cooked pinto beans ($.40)
4 carrot sticks, peeled and cut into circles ($.40)
Honey drizzles ($.25)
2 broccoli heads ($.74) On sale for $1.48/bunch this week!

Directions
(1/2. Cook about 1 cup of pinto beans in 6 cups of water. Bring to a boil and then reduce heat to medium high. Cover and cook for 1.5 -2 hours, or until beans are soft. Remove from heat, drain liquid.)
1. In medium saucepan, bring coconut milk, pineapple juice and water to a rolling boil. Add 1 cup of rice and return to boil. Cover and reduce heat to medium low and cook for 15 minutes. Turn off heat and let stand for 5 more minutes (do not uncover!). Fluff with fork before adding the beans.
2. Combine beans and rice in saucepan.
3. Steam carrots in steamer, or cook in 1/2 cup of water in small saucepan. Drizzle with honey to sweeten them up a smidge!
4. Steam broccoli in stovetop steamer or in microwavable bowl covered with plastic wrap.
5. Serve Coconut Rice and Beans with Honey Sweetened Carrots and Steamed Broccoli!

Cost $2.24