Category: Types of Foods

Posted in - Poultry, Budget Friendly

Frugal Fridays: Simple Roasted Chicken

Posted on by Northerly Nosh

Simple Roast Chicken

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Serve 5

1 whole Chicken – $6.96
3/4 cups Butter, Softened – $2.62
3 whole Lemons – $2.97
4 sprigs Rosemary – free from my garden
Salt And Pepper, to taste – $.02

Total Cost – $12.54
Cost Per Serving – $2.51

Prep Day: Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.

In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Roll into a log. Wrap in plastic wrap. Place in a gallon freezer bag with whole chic and freeze.

Serve Day: Thaw.

Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)

Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three rosemary leaves into the cavity of the bird.

Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.

Posted in - Poultry, Budget Friendly

Frugal Fridays: Chicken Tomato Fettuccine

Posted on by Northerly Nosh

Chicken Tomato Fettuccine

Serves 6

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1 lb ground chicken – $2.50
1 large onion, chopped – $.89
2 – 14oz cans crushed tomatoes – $4.18
2 tsp oregano – $.02
1 tsp sugar – $.01
1 tsp salt – $.01
8 oz whole wheat or vegetable fettuccine noodles – $3.39
2 cups mozzarella cheese – $3.79

Total Cost – $14.79
Cost Per Serving – $2.47

Prep Day: Spray large skillet with non stick cooking spray and brown ground chicken with onion until no pink remains and onion is softened. Add tomatoes, oregano, sugar and salt to frypan and stir to combine. Pour into freezer container, allow to cool, and freeze.

Serve Day: Thaw chicken fettuccine sauce overnight in refrigerator. Preheat oven to 350F while cooking the fettuccine noodles according to instructions on package. Place fettuccine in the baking dish, pour thawed sauce over top and bake, uncovered, 45 minutes (you can reduce cooking time to 30 minutes if you heat the sauce on the stove top while you are cooking the noodles).

Sprinkle cheese on top of dish then cook for 5-10 minutes or until cheese melts and is bubbly.

Posted in - Meatless, Side Dish

Side Dish ‘n’ Saturdays: Green Beans Stewed With Tomatoes

Posted on by Northerly Nosh

Green Beans Stewed With Tomatoes

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Serves 4

1 lb green beans (can also use fennel, asparagus or broccoli instead)
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
2 garlic cloves, crushed
1 teaspoon dried basil
2 ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper

Prep Day: Trim ends of beans; cut into 1 1/2 inch lengths. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well. In a large non stick skillet, heat oil and add onion, garlic and basil. Cook for 2 minutes or until softened. Add remaining ingredients, except beans, and cook for 3 minutes then add beans. Simmer for an additional 5-10 minutes until tender, stirring often. If necessary add more water to keep mixture moist. Label and freeze in freezer bags or freezer containers for up to 4 months.

Serve Day: defrost in fridge overnight and then reheat. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.