Chicken in Cream Sauce, serves 4, cost for me to make: $5.47
4 slices thick-cut bacon, diced (9.99 for 40 oz)
1 T butter
1 small onion, chopped (.72)
4 boneless chicken breasts (7.99 for 3 lbs frozen)
1 lb celeriac, chopped (could not find! use rutabaga instead)
1 bay leaf
1 c dry white wine
2/3 c creme fraiche or whipping cream (1.79 for 16 oz)
salt and pepper
Melt butter in pan, add onion and cook, stirring occassionally, 2 to 3 minutes.
Add chicken and celeriac and cook, stirring occassionally and turning chicken once or twice, 5 minutes.
Add bacon, bay leaf, wine, and enough water to cover.
Bring to a boil, reduce heat, cover and simmer 30 minutes until chicken is tender.
Remove the chicken, bacon and vegetables with a slotted spoon, transfer to a warm plate and keep warm.
Boil cooking liquid to thicken slightly.
Discard bay leaf, stir in cream fraiche, return to a boil, reduce heat and simmer 3 to 4 minutes.
Return chicken, bacon and vegetables to pan, season with salt and pepper and heat gently to warm through.
Serve hot with buttery green beans and mashed potatoes.
Creamy Bacon Tortellini, serves 2, cost for me to make: $4.99
9 oz refrigerated cheese tortellini (3.49)
6 bacon slices (used bacon from above)
1/3 c shredded parmesan
1/4 c whipping cream
1 T minced garlic
1 t dried parsley
1/8 t pepper
In large saucepan, boil tortellini as package directs.
Drain and remove from pan.
Cook bacon in same pan, reserving 1 1/2 T drippings in pan.
Return tortellini, crumbled bacon and remaining ingredients to pan.
Toss gently. Serve with garlic bread.
Baked Chicken Fingers, serves 4, cost for me to make: $5.65
10 soft wheat crackers (2.99 for box)
1 t oregano
1/2 t paprika
1/2 t garlic powder
1 t olive oil
2 chicken breasts (used from 3 lb bag)
Preheat oven to 400.
Place crackers in sandwich bag and crush into a fine power.
Add spices to sandwich bag.
Pour olive oil into a shallow baking dish.
Cut chicken into fingers.
Shake each chicken piece in the crumb mixture until well-coated.
Place in baking dish.
Bake 10-15 minutes until no longer pink inside. Serve with ketchup and honey mustard sauce.
Kung Pao Pork, serves 2, cost for me to make: $5.77
1/4 lb. lean pork, cut into 1/2 inch cubes
4 T. Kikkoman soy sauce, divided
2 T. ea. Real Lemon lemon juice from concentrate and sugar
2 tsp. cornstarch
1/4 tsp. crushed red pepper
2 cloves garlic, minced
2 T. extra light olive oil
1 small red bell pepper, chunked (1.99)
1/2 small onion, chunked (.79)
1/4 c. unsalted roasted peanuts (2.99)
Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice from concentrate, sugar, cornstarch, crushed pepper and 1/4 cup water. In wok or large skillet, stir-fry pork and garlic in hot oil 3 minutes, or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. Refrigerate leftovers. Serve with fried rice
Benihana Onion Soup, serves 4, cost for me to make: $3.58
5 cups water
6 chicken bouillon cubes
1 tsp salt
1 white onion (.79)
1/2 carrot (.99 for 8)
1/2 celery stalk (1.79 for bunch)
1 cup veggie oil
thinly sliced mushrooms (2.09 for 8)
sliced green onions (.89 for bunch)
Combine the water, bouillon cubes and salt in crock pot and turn on high.
Cut the white onion in half and coarsely chop the half onion, half carrot, and half celery stalk.
Add to the crock pot. Put the lid on and let it cook for 4-5 hours; 2 hours on high and 2 hours on low.
Add the oil to a small skillet or sauce pan and very thinly slice the other half of the white onion, separating the pieces.
Dip in the milk and then toss in the flour until coated.
Fry a handful at a time in the oil till golden brown, then drain on a paper towel.
Strain the veggies out of the broth.
Put around 1 cup of soup into a bowl, and add sliced mushrooms and green onions, and toss in a few fried onions.
Grilled Italian Club Sandwiches, serves 2, cost for me to make: $13.35 wow, no wonder they cost so much in cafes!
1 head lettuce (1.29)
1 tomato (.44)
1 small pkg pepperoni (2.50)
9-10 oz sliced turkey (4.39)
1 pkg sliced cheddar cheese
1 pkg sliced provolone cheese (2.59)
sliced sandwich bread (2.14)
salt and pepper
Build each sandwich with turkey, pepperoni and cheese slices.
Spread butter on each side of sandwich and cook in a hot skillet until browned on both sides.
Open and add tomato, lettuce, dressing or sub oil/vinegar, salt and pepper.
Chalupas, serves 4, cost for me to make: $4.08
1 lb ground beef
1.25 oz taco seasoning
2/3 c salsa (1.69)
1/4 c jalepeno juice (2.39)
1/4 c canola oil
4 to 6 four tortillas
Shredded mexican cheese blend
Brown beef in large skillet
Add taco seasoning, salsa and juice
Add water if too dry
Reduce heat and simmer 10 min
In another large skillet heat oil
Fry tortillas until crispy
Cover with meat mixture on individual platter
Spread cheese atop
Broil 6″ from heat 2 min
Top with lettuce
Serve with Mexican rice.
And for dessert:
Frosty Pumpkin Pie, serves 6, cost for me to make: $4.98
9 inch graham cracker crust (2.19)
1 pt. vanilla ice cream (2.50 for 1.5 qt)
1 c. canned 100 % pumpkin (.99)
1 c. sugar
slightly less than 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 c. whipped topping (not lite), divided (1.00)
Soften ice cream slightly. Spread in the pie crust, and freeze until ice cream is solid again. In a large bowl, mix pumpkin, sugar, spices, and salt. Fold 1 cup of whipped topping into the pumpkin mixture. Pour over the ice cream in the pie shell. Freeze several hours. Remove from freezer 15-30 minutes before serving. Top pie with the other cup of whipped topping before serving.
Albertson’s total before: $31.61
Total saved with coupons and sales: $10.58
Total spent: $21.03
Kroger total before: $88.88
Total saved with coupons and sales: $30.04
Total spent: $58.84
Grocery total: $79.87
Total saved: $40.62, not so good
I bought the 40oz of bacon for 9.99 and got english muffins, sausage, eggs, and a fruit cup for free.
Carl Buddig lunchmeat was buy one get one free.