CREAMED CHICKEN OVER BISCUITS

This can feed as little as 2 and as many as 50!!! Easy to adapt the recipe...also good the next day for leftovers!!!

Extras needed: chicken, carrots, peas, celery, biscuits
Total cost of extras: $12-$14

1.5 pounds of chicken (cubed)
1 Tbs olive oil
2 Tbs butter
2 carrots (or half package of frozen carrots)
1 onion (diced)
1 stalk celery (diced)
1 bay leaf
1 Cup peas (or half package of frozen peas)
1 tsp poultry seasoning
2 Tbs flour
1 Quart chicken broth (use chicken bouillon cubes-follow directions on package)
1 tsp parsley
1/4 cup milk

In skillet drizzle olive oil, heat. Add chicken and poultry seasoning. Cook chicken thoroughly. Add onion, celery, carrots, peas, and bay leaf. Add small amount of water (approx. 1/3 cup). Cover and simmer for 5 min.

In large stock pot, add chicken broth. Bring to low boil. Mix flour and water as directed for gravy recipes. Add slowly to the chicken broth. As thickens, add butter and milk. If too thin, add more flour and water mix. Don't worry if it is too thick, you still need to add chicken and veggie mix. Add the chicken and veggies. Heat approximately 10-15 min on medium-low.

Serve with mashed potatoes and biscuits. Cook biscuits according to package instructions.

YUMMO!!!!

CURRY CHICKEN AND FLATBREAD

This is one of the first meals I made for John. Funny story, he never had curry and had heard good and bad things about it. He told me later that he was soo worried but didn't want to upset me...so, I made it and now curry is his FAVORITE meal!!!

Extras needed: chicken, curry paste (mild), onion, flatbread
Total cost of extras: $13

chicken:
2-3 chicken breasts (trimmed and cubed)
1 large onion (diced)
2-3 Tbs of curry paste

In skillet coat with olive oil. When hot, add chicken and cover with salt and pepper. Once chicken is cooked through, add onions and a small amount of water (cover until onions are softened). Then add curry paste and stir. Add small amount of water if it looks too thick. Reduce to simmer for about 5-10min. Serve with coconut rice (when we only make chicken curry, I add about a 1/2 cup of steamed peas to the rice).

Flatbread:
2-4 slices of flatbread
1/2 stick butter
1 tsp oregano
1 tsp garlic salt

Preheat oven to 400 degrees. On cookie sheet place flatbread. Melt butter and then add the herbs/spices. Once mixed, spread onto the flatbread. Place into oven until edges are browned (approximately 10-15min).

STIR FRY

I love to eat stir fry! You can put in whatever veggies you prefer but as a budget meal I have found for our budget, if I have a cup of frozen peas, carrots, or other veggies we can use them instead of having them go bad in the freezer! You can serve with chicken or beef over coconut rice (recipe on our site).

Extras needed: chicken or beef (whichever is on sale for us), red pepper, peas, onion, carrots (frozen or fresh)...when in season we have added zucchini, cabbage, and squash, gen tso sauce.
Total cost: $15 (BUT the investment of the sauce is worth it...will last for at least 4 meals)

2-3 chicken breasts (cubed) or 1.5 packages of beef (cubed stew beef)
veggies (all about the same size and cut for even cooking time)
1 clove of garlic
2 Tbsp sauce
salt and pepper to taste
olive oil

In large skillet (or wok), place about 1 Tbsp olive oil and heat over medium high heat. Add onion and garlic once hot. These will cook quickly. Sometimes we will marinate the meat in a small amount of the general tso sauce...highly recommend this! Discard marinade do not add to the skillet!!! Once onion and garlic start to brown, add meat and season with salt and pepper. After meat cooked through, add all veggies. REMEMBER...FROZEN VEGGIES WILL ADD MOISTURE TO THE DISH (you can add straight from the freezer). Add a small amount of water to steam veggies and cover. After veggies are as tender as you like, add 2 Tbsp of general tso sauce (enough to cover the top of the stir fry). Stir and add more for taste if you prefer. Serve hot over rice or over ramen noodles....SO GOOD.