$25 Dollar Meal Challenge 3 of 4 l Jeri’s Corner: Fitness and Food

No Comments » Written on December 26th, 2011 by
Categories: Food
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I have really been having fun trying to stay under $25 at the grocery store to find a meal to eat for the week.  This is an easy challenge for me because I am fortunate enough to be able to eat the same thing all week long.  The last thing I feel like doing when I get home from the gym is preparing a meal.  I want to take a shower, hang out with the dogs for a bit and hit the sack!  For those of you who can’t eat the same thing in a week and has time to prepare meals, look for lean cuts of meat and pile on the veggies!  As stated in my first post of this challenge, look to the weekly flyers for what’s on sale.

This week I prepared Chicken with Roasted Veggies.  This meal was $12.00 and that was because I have the seasonings.  Oh and forgive my Dixie plate, kind of lazy at washing dishes and using the dishwasher.

Chicken w/Roasted Veggies

Chicken w/Roasted Veggies

Chicken w/ Roasted Veggies

Ingredients:

  • Any type of chicken part you prefer.  Recommendations would be for a family pack of breast, skinless.  Or you can purchase skin on and remove the skin and fat.
  • 1 Lemon
  • Lemon/Pepper seasoning
  • Italian Seasoning
  • 14 oz can of chicken broth, fat free (if using a crock pot or pressure cooker)
  • 1 Small bag of whole carrots
  • 1 large white onion
  • 3 Russet potatoes
  • Drizzle of olive oil
  • Salt and Pepper to taste

I prepared the chicken in my pressure cooker.  If you don’t have one of these, you don’t know what your are missing.  The chicken took 8 minutes to cook!   You could prepare in the oven or a slow cooker.

To prepare the chicken in the oven, remove skin and visible fat.  Wash chicken and place into an oven safe dish.  Slice lemon in half, remove seeds, and squeeze the juice of both lemons over the chicken.  I will also remove the pulp and place on top of chicken.  Sprinkle the lemon pepper seasoning over the chicken and the same with the Italian seasoning.  Place in the oven uncovered at 350 for 30-40 minutes or until the internal temp of the chicken reaches 165.

To prepare chicken in a crock pot, follow the same prep as above and add the can of chicken broth.  Cook on high until internal temp reaches 165.

To prepare chicken in a pressure cooker, prep as above and add the can of chicken broth.  Check your manual for cooking time.

To prepare veggies, preheat oven to 400 degrees, wash and scrub your potatoes.  Slice them into 1/2 inch discs, then cut each disc into 4 wedges and place in a bowl.  Next, slice onions into thick slices and place in the bowl with the potatoes.  Slice carrots into two pieces and place in the bowl with the onion and potatoes.  Drizzle with the olive oil, enough to make sure they will not stick in the roasting pan.  Sprinkle some sea salt, pepper and Italian seasoning over the mixture and stir to coat all veggies with the olive oil.  Transfer ingredients to the roasting pan and place in the oven uncovered.  Check every 15 min. and stir veggies.  This should cook for about 40/45 min., but it may depend on your oven.  However, when the potatoes and carrots are soft it’s ready to come out of the oven.

That’s it!  I love roasted veggies because it’s easy to prepare and you can serve this with just about anything.  I would normally add brussel sprout halves to this but the store was out of them.  You can roast just about any vegetable.  So try it with your own favorites.

See you next week.

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