Added by bunnymommy | Tue 13 Mar 2012 @ 18:27
One of the biggest complaints I have heard on the ‘net is the debate of eating healthy versus eating cheaply—and thrown in that we want it to taste good! But, we can have all three, with less effort than you think… Today I’m going to give you a recipe that will last for four days and make four very different meals in one: Now, you’ve had four very healthful, tasty, filling meals for a family of four for $16.53. You’ve learned what to make so that your leftovers stretch without getting tired of eating the same old thing, you’re not wasting, and, you’ve learned some time-saving techniques so that you have more time to attend to the important things in life, like spending time with your family instead of standing over a hot stove or dishwasher. Be proud of yourself. See these and many more old-fashioned recipes in Carla Peele’s Kitchen Magic, available to buy at http://www.amazon.com/Carla-Peeles-Kitchen-Magic-Elegance/dp/1468073427/ref=sr_1_1?ie=UTF8&qid=1327875068&sr=8-1
1 Cornish game hen ($4.50)
10 cups water (free)
½ cup honey ($1.25)
1 tablespoon minced garlic (appx• $0.30)
2 onions, peeled and cut into eights ($1)
2 teaspoons Morton’s Nature’s Seasoning (appx• $0.10)
1 teaspoon White Pepper (appx• $0.25)
Happy Smiley Kids Pasta:
16 ounces of angel hair pasta ($0.90)
¼ cup Extra Virgin Olive Oil ($.50)
3 cups of broth (above)
¼ of chicken left from broth
1 Eight-pack of tortillas ($2)
4 ounces of 4-cheese Mexican blend ($1.25)
2 ounces of sour cream ($0.75)
2 ounces of salsa ($0.50)
½ of chicken left from chicken broth, deboned and shredded.
All of the leftover onions from the broth
8 ounces salt and pepper pistachios, shelled and ground in a food processor ($2 if you get them from the right place)
4 eggs, boiled and peeled ($0.60 appx.)
¼ cup Miracle Whip ($0.31 approximately)
All of leftover chicken broth
Remaining ¼ of chicken, deboned and shredded with a fork
4 ounces penne, corkscrew or bowtie pasta ($1)
3 carrots, peeled and sliced at an angle ($0.32 appx.)
Put all ingredients into large stockpot on medium-high heat for 30-45 minutes—until chicken is done through. Strain, setting chicken and onions aside for later use.
While this is cooking, you have nothing to do. Just walk away. When it’s strained out into its separate Tupperware containers, you can use the same stockpot to cook pasta in 3 cups of the broth. Toss with Extra Virgin Olive Oil, and you’re good to go. You can add black pepper and parmesan if you wish, but it’s just as good either way.
Remove chicken from bone and shred with a fork. Separate meat into eight even piles on top of one half of each tortilla. Sprinkle with cheese and dollop with sour cream and salsa. Fold. Toast in a dry nonstick skillet or on the George Foreman.
Four minutes of cooking and you have a cheap, healthy meal for four in one pan.
Put all into food processor and blend until smooth. (A few more dishes than the first two, but well worth it.)
Take 2 cups of chicken broth to cook pasta and carrots together in a small pot. Drain. Heat remaining broth and chicken. Toss in pasta and carrots. Serve. (A small drizzle of extra virgin olive oil on the top of each soup bowl is an optional step that is delicious.)
Treat yourself—you’ve earned it.