Frugal Weekend Meals

What a great weekend.  I'm attempting to get our food costs under control.  I used one 5 lb package of chicken breasts (on the bone) to create three different meals by doing a little planning.  Our Saturday evening dinner consisted of roast chicken fingers and potatoes, and creamed broccoli.   I set aside about 1/4 of the chicken for Sunday's dinner.  I also saved the chicken bones and skin ( I cut the meat from the bone prior to roasting the chicken).  Sunday morning I used the bones along with onion, carrots, and celery to make 10 cups of stock and about another cup of shredded chicken, from the bones, which I will use later in the week.  I set aside 2 cups of stock for Sunday evening's meal of curried chicken.  Saturday's meal cost about $7 or about $1.75 a plate.  Sunday evening's meal cost about $2 or about $.50 a plate.  Not bad for delicious, healthy meals. I will keep posting meal's during the week.  We'll see how I do.  :-)

Curried Chicken

1 cup of brown rice

1 Tbsp olive oil

1/2 cup of chopped onion

2 cloves garlic

leftover chicken cubed 

1 - 2 Tbsp of curry powder

2 cups of chicken stock

1 Tbsp corn starch

1/2 cup cold water

1 - 1 1/2 frozen peas

Cook rice according to directions.  Meanwhile, heat oil in a large skillet on medium heat.  Add onions and garlic and cook for 1 minute stirring frequently.  Add chicken and cook for a minute or two.  Add chicken stock and curry powder heating to a simmer.  Mix corn starch and cold water in a separate bowl.  Add corn starch mixture to pan and stir until thickened.  Add peas to pan and cook 30 seconds until just tender. Remove from heat, season with salt and pepper.  Serve over rice.  

Enjoy!

Mindy