Welcome to the seventh installment of the Bargain Meal of the Week. I am enjoying this and hope you all are too. Check out even more great recipes and bargains at $5 Dinners!
Food Lion had some great things on sale. I definitely would encourage you to check your local ad.
Some of the highlights are:
Boneless skinless chicken breasts $1.79/lb
food lion gallon milk $2.47
cube steak or beef stew meat 2.99/lb
Edy's Ice cream B1G1F
Sara Lee Soft and Smooth bread B1G1F
Jif Peanut butter 2/$4
food lion canned veggies .69
food lion salad dressing 16oz 2/$3
food lion spaghetti sauce $1.39
food lion pasta .99
6ct english muffins B1G1F
Mrs. Paul's seafood B1G1F
roasting chicken .99/lb
Using chicken breasts on sale for $1.79/lb
Slow Cooker Chicken Fajitas
16 oz Salsa
12 oz Uncooked Chicken Breast, cut into strips
1 c carrots, chopped
1 c celery, chopped
4 large Flour Tortillas
1 c of lettuce, shredded
1/2 c of onion, diced
1/2 c low fat shredded Cheddar Cheese
Pour 1/4 of salsa into a slow cooker. Top with 1/2 each chicken, carrots and celery. Repeat; top with the remaining salsa. Cook on low for 6 hours. Stir fajita mixture; remove from slow cooker to a medium bowl and serve with the tortillas, lettuce, onions and cheese. Yields 1 filled tortilla per serving. Serves 4
NOTES: Could Onions, Green Pepper and any other veggies that you have on hand. Also would be good with Cumin, Chili Powder.
Also using the chicken on sale
Creamy White Chili
2 cups chicken broth (1 can plus a little water)
1/2 cup dry white wine
1 tsp lemon pepper
1 tsp cumin seed
1 1/2 lb boneless skinless chicken breasts (2 large)
1 tsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (16-oz) pkg frozen shoe peg white corn, thawed
2 (4-oz) cans diced green chilies
1/2 tsp ground cumin
1 tsp chili powder
2 to 3 T fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans great northern beans, rinsed and drained
1 cup whipping cream (sub evaporated milk)
1/4 cup chopped fresh cilantro (can omit)
1 cup crushed tortilla chips
2 cups shredded Monterey Jack cheese
In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro. Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese. Serves 8.
1-1/2 pounds boneless skinless chicken breasts, chopped
1 tablespoon oil
1 green pepper, chopped
1 envelope taco seasoning mix
1 package (8-1/2 oz.) corn muffin mix (love the Jiffy brand in the little blue boxes)
1 cup shredded cheddar cheese
Cook and stir chicken in oil in skillet until cooked through. Drain. Add green pepper, seasoning mix and 3/4 cup water. Bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Spoon chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package. Spoon muffin batter over cheese to cover.
Bake at 400°F for 20 minutes. Let stand 5 minutes before serving.
Come back next week to see what meals I find for Food Lion!