Recession cooking, part 5

October 18, 2010 at 7:59 pm 1 comment

In my last post, I wrote about a cheap way to have some precooked chicken on hand that’s much cheaper than buying the prebagged stuff. And the best news? You now have fodder for having several cheap, easy to prepare meals throughout the week.

Here’s a few ideas to use up your supply:

1. Serves 2-4: Chicken and noodles: Pour mason jar of chicken stock into pot on medium. Add 1 cup of chicken, 1/4 cup frozen corn, 1/4 cup carrots, 1/4 cup peas, and 1/2 a bag of egg noodles. Cook until noodles and vegetables are tender = yummy chicken noodle soup. Total cost: Stock: 25 cents, 50 cents for chicken, $1 for 1/2 bag egg noodles, frozen vegetables total: about 50 cents. Total: $2.25, or about 56 cents a serving.

2. (Serves 2) Asian Chicken salad: 2 heaping cups of spinach, 1 cup of chicken, 1 small can of mandarin oranges, 1/2 a package of uncooked Oriental flavored ramen noodles, crushed, 2 stalks of celery, chopped, and 2 sprigs green onion, chopped. Dressing: Flavor packet from ramen noodles, 1/4 cup vegetable oil, 1/8 cup olive oil, 2 tablespoons sesame oil, 1 tablespoon soy sauce, 2 tablespoons white rice vinegar, 3 tablespoons sugar, whipped. Toss with salad. Total: Spinach: $1, chicken 50 cents, 50 cents mandarin oranges, 15 cents ramen noodles, 20 cents celery, 10 cents green onions, 20 cents vegetable oil, 20 cents olive oil, 10 cents sesame oil, 5 cents soy sauce, 10 cents vinegar, 5 cents sugar. Total: $3.15, or about $1.58 per serving.

3. Serves 6-8: Chicken mushroom pasta: Mix off-brand mushroom marinara sauce, and off-brand mushroom Alfredo sauce in sauce pan. Mix in 1 cup of chicken, chopped into small pieces. Mix in 1 cup frozen peas. Mix in 3 slices of bacon, chopped. In separate pot, cook one box of whole wheat pasta of your choice. Drain water off pasta, return to noodle pot, and stir in sauce mixture. Ladle into bowls, and top with a sprinkle of parmesean or shredded mozzarella cheese. Cost: $1 for marinara, $2 for Alfredo, 50 cents for chicken, 50 cents for frozen peas, 20 cents for bacon, $1.20 for past, 75 cents for cheese. Total: $6.15, or 77 cents – $1.02 per serving.

4. Serves 2: Barbecue chicken sandwiches: 1 cup shredded chicken, mixed with 1/4 cup sweet barbecue sauce (my favorite is Honey KC Masterpiece). Coleslaw: 1 cup cabbage mixed with 2 tbsp olive oil, 1 tbsp white vinegar, 1 tsp sugar. Serve on sandwich bread topped with bread and butter pickles, cheddar cheese and cabbage. Serve with sliced apples. Total cost: 50 cents chicken, 30 cents barbecue sauce, 25 cents for cabbage, 15 cents for oils/vinegars, 20 cents for pickles, 40 cents for cheese, 30 cents bread, $1 for 2 apples. Total: $3.10 for 2, or $1.55 per person.


Entry filed under: cooking, Food, recipe. Tags: , , , , , , .

Recession cooking, part 4 I might be a bit biased but …

1 Comment Add your own

  • 1. Gary  |  October 20, 2010 at 3:49 pm

    Here is a recipe for you if you need a little spice:

    1 lb hamburger, cooked
    1 box of Kraft macaroni and cheese or off brand
    1 can rotel original
    Cook macaroni according to package directions. Mix meat, macaroni and rotel together. Servie.


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About me

My name is Mallory Murray and I have a love of all things oldfashioned. I'm a modern day feminist who also adores Martha Stewart. Read on for my sewing, crochet, cooking, gardening, quilting and crafting projects. I am the chief officer of marketing and design at Northwest Missouri State University, so expect the occasional random post about marketing/universities/design. I dream of a hobby farm with baby doll sheep, a sheep dog, a small flock of chickens, and other animals to be announced. I'm also a Pitt State grad, football lover, HGTV addict and obsessed with the color aqua.

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