- 1 lb. penne pasta ($1.50)
- 1 lb. ground meat ($5.61--it was extra lean)
- 1 onion chopped ($0.67)
- 1 jalepeno ($0.06)
- 4 cloves garlic (already purchased)
- 2 tblsp chili power, 1 tblsp ground coriander, 1/2 tblsp cumin (already purchased)
- 1/4 c. tomato paste ($0.79)
- 1 1/2 chicken stock ($3.98)
- 1 c. shredded monterey jack cheese (already purchased)
- 10 chopped cherry tomatoes (already purchased)
Set pasta to boil. Brown meat. Add onion and jalepeno and garlic. Add seasonings and salt and pepper. Add tomato paste and cook for a minute. Add chicken stock. Let reduce and add pasta to meat mixture. Top with shredded cheese and cover to let melt. Garnish with chopped cherry tomatoes.
The verdict: This was like a little taco but with pasta. Duh! It was good and not too spicy. I might add hot sauce next time. The recipe also called for shredded lettuce garnish which I omitted. You could also use beer instead of chicken stock for a little different flavor. You can't buy beer at the grocery stores here, so we rarely make it to the liquor store. No time! Total cost to make: Under $13.00.
We had 'healthy' chicken pot pie last night - Something like this:
ReplyDeleteChicken - I used left over bbq chicken from the grill, but any cooked chicken will work. Even canned would pick up good flavor.
1 can or bag mixed veggies
1 small onion
1/2 C mushrooms (fresh or canned)
3 small potatos
Paprika, salt, pepper to taste (I also add garlic salt, celery salt and/or onion salt, depending on the day)
1.5 C Chicken broth
1 C milk or water
2-3 TBS cornstarch or flour
1 package cresant rolls (we use the low fat ones)
Heat oven to 375.
I tend to saute in PAM olive oil cooking spray. Works well w/ no added calories. So- Saute the onion, mushrooms and potatos (cut into small peices) together for about 5 minutes. Add in Chicken, veggies, broth and seasoning. let cook together, covered, for 10-15 minutes, or until everything is soft.
Mix the milk/water and cornstarch or flour together. Pour into mixture on stove. Let simmer for another 5 mintues, or until thickened.
Pour into a baking dish and cover the top with unrolled cresant rolls. Bake at 375 for 15 minutes.
We have plenty of leftovers, so would guess this would feed a family of 6!