So, I’ve really been trying to stretch my grocery dollar. I can be guilty of spending more on recipe ingredients than I would on going out to a restaurant. Lately I’ve been trying to see how little I can spend, and I’ve even come back to clipping an old college love, coupons.
Lately, I buy one package of boneless chicken thighs and make two dinners out of them. You can also use chicken breasts, or tofu. I know chicken breasts are more popular, but I prefer the moistness and tenderness of dark meat.
Saturday, we braised the chicken in a mixture of chicken broth and a can of diced tomatoes, with liberal use of dried basil, oregano, and black pepper. We ate it over brown basmati rice with wilted baby spinach, yum!
Sunday, we marinated the chicken in a mixture of peanut butter, soy sauce, green onions, chicken broth, and lemon juice. Then, we braised the chicken in the sauce and had it over jasmine rice with…the rest of the spinach.
The week before, we had chicken breasts provencale-style, with roasted onions, olives, and roasted fresh tomatoes, with lots of garlic and broth…over barley, with baby green salad on the side.
I imagine I will get sick of chicken breasts at some point, but I’m not looking forward to that day.
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