Frugal Pizza less than $2.00

I had left over chicken that needed to be used today.  It was not enough to feed a family as a side, so I decided to use it to top a pizza.  Very cheap meal.  It actually cost about the same to make when compared to the tony pizzas I purchased yesterday.  It is also much larger and more filling, but is not as convenient.  The yeast was 50 cents, tomato paste free with a coupon, flour 25 cents, sun-dried tomatoes 25 cents, garlic 5 cents, cheese $1.25, olive oil 25 cents, and chicken was a sunk cost (for my accounting friends).

I used a dough recipe from Emeril that is so easy.  This is the first dough recipe I’ve found that has the taste and consistency of take out pizza.  I add a little sugar when I proof the yeast and don’t preheat a stone in my oven.  That step doesn’t work if you make ahead.

For the sauce I used one small can of tomato paste.  When I make ahead and use sauce, it gets mushy.  I added a little olive oil so it wouldn’t be so pasty.  Also added Italian seasonings, sun-dried tomatoes, chopped chicken and garlic slices.  Below is the pic without the cheese.  I’ll add about a cup and 1/2 of cheese.  I have cheddar, but if I’m out I might grab some mozzarella instead.  I’ll serve with a salad and tray of raw veggies.  It will feed the two teenagers and my hubby.

I’m making a large pan of roasted chicken drummies and thighs so I’ll have a large lunch with the younger girls and we won’t need a huge dinner.

Wed Grocery Store advertisements – meal ideas w/ recipes

This week Foodarama gets my vote for best front page deals.  They have a family pack of split fryer breasts for 77 cents per pound, limit 2 w/ $10 purchase (“L2w/$10″).  They also have large hass avocados for $.58 each and roma tomatoes for $.68/lb.   If you get their advertisement in the paper, they have clip coupons and save.  You don’t have to clip these, just bring in your flier and they will give you these prices.  The flier in the paper is different than the flier they have in the store.  You can get 14.5oz red gold can tomatoes 3 for $1, L3/$10.  Del monte ketchup 2 for $1, L2/$10.  Dozen medium eggs for $.79 each, L2/$10.  Mrs Bairds whole grain white bread $1.49, L2/$10.  And 100 count jumbo corn tortillas $1.00, L1/$10.  They have good prices on most of their produce, so you could buy your produce, milk and other necessities to get the min $10 purchase.  If you did all these deals, you’d get a ton of food for $30.

Meal ideas for the good deals at FoodArama: With the FoodArama deals, you have many of the ingredients to make king ranch chicken.  Here’s a sample recipe that will give you an idea of the ingredients.  I don’t love this recipe, so please comment if you have a better one.  I have made it and love it, but don’t remember which recipe I used.  You could also make Tortilla soup with many of these ingredients.  If you roasted your chicken, then deboned and made your own broth (see this post for making broth), this would be so inexpensive and healthy.

Randall’s has the buy 5 get $5 off instantly deal again this week, but with different featured items.    Honey Nut Cheerios are $2.50, and there is a coupon in 8/10/08 smart source section for $1 off 3.  and $1 off 2 in the smart source 8/3/08 insert.  Your total would be $12.50 less $5 less $2 = $5.50.  That is $1.10 per box of cereal.

Randall’s also has 40% off the Betty crocker baked goods line.  In the 8/10/08 smart source section there is a $.40 coupon for Betty Crocker cookie mix.  The mix will be 40% off plus you’ll get the coupon doubled which is another $.80 off.  They should be almost free, if not free.  Keep in mind that Randall’s only doubles one of the same coupon per transaction.  There are lots of other printable coupons for betty crocker if you check the coupon database at www.families.com.

Kroger’s has Angus ground chuck meat for $1.99 which is a very good price for this beef.  They also have a promo running where you buy 15 and get $3 off.  It includes pillsbury refrig items and there are usually great coupons for these. And Krogers triples coupons up to $.39 and doubles coupons $.40.  They don’t double anything $1 or more.  But they’ll triple/double three of like coupons per transaction.  So this promo may be a good deal.  They have their ad online if you want to see all the items on the promo.

HEB deals are fair this week, but nothing that motivates me to write.

Happy Shopping…

Stretching Chicken #2 – Chicken and Wild Rice, Chicken Spagetti and Chicken Florentine

Boneless skinless chicken was on sale this week.  Yesterday I picked up a couple of extra packages, they were $1.97 per pound and I got 2 three pound packs (about $6 each).  I froze one package and made over three meals with the other package.  I love having a stocked pantry b/c I made all these dishes without running to the store.  And I stocked up on the other ingredients while they were also on sale. Each dish cost under $4 dollars.  These are not gourmet, but comfort food dishes.  I will be busy this week so this prep will keep us from fast food.

I started by roasting 3 lbs of boneless chicken breast in a shallow pan of water/chicken bouillon covered with foil.  I roasted at 325 degrees for about 45 minutes.  I hate plain roasted chicken breast b/c it is tasteless to me.  But I like it cooked like this and then added to dishes.

While it was baking I boiled water and cooked a package of spaghetti.  In a bowl, I mixed one can of cream of mushroom soup, one cup of mixed frozen veggies (Kroger’s Cajun blend of chopped onions, bell peppers and celery).  I added about 1/2 the spaghetti after it was limp but far from being fully cooked.  If you put it in before it is limp, it will break into little pieces.  If you cook it too long, it gets mushy.  To this I added 2/3 cups of Kraft parm cheese.  Seasoned with garlic power and pepper.  Don’t add salt b/c the cream of mush soup is high in sodium.  Then I added 2/3 cups of shredded cheddar cheese.  And 1 1/2 chopped chicken breast.  Mix this together and put in a freezer bag.  Add another cup of grated cheddar cheese in its own baggie to the mixture bag.  Place in the freezer for later in the week.  Put in the fridge to thaw the night before you plan to bake.  The next night, place in a baking dish sprayed with nonstick stuff.  Top with the extra cheese you had in the baggie.  Bake at 350 degrees for 45 minutes to one hour… until bubbly.  If you have any garlic bread in your freezer, put that in the oven also.  If you don’t have any fresh salad fixings, serve with frozen or canned green beans.

For tonight, it was chicken and wild rice.  Spray baking dish with nonstick spray.  Your oven should still be hot from roasting the chicken, so adjust to 350 degrees.  Mix 1 cup of Cajun precut veggies (onion, celery and bell pepper).  Add I package of long grain rice mix and seasoning packet.  Add one can of cream of mushroom soup and use the can to measure an equal amount of milk.  Mix all this with one chopped chicken breast (large size).  Place in dish and top with one cup of cheddar cheese.  Bake for 30 to 45 minutes.

I also made chicken Florentine casserole.  I modified this recipe from Paula Deen.  I used one box of frozen spinach (defrost and squeeze out water), two chicken breasts, one can of cream of mushroom soup, 1/4 cup of sour cream, 1/4 cup of mayo, one cup of grated cheddar cheese and pepper.  No salt b/c soup is high in sodium.  I mixed this and put into two aluminium pie plates which were sprayed with nonstick stuff.  I put about 3 pieces of old bread into my small food processor and made bread crumbs.  Topped with bread crumbs and Kraft parm cheese.  I froze one and put the other in the fridge for tomorrow.  I’ll also add butter to top before I bake.

Frugal Friday – Chicken Broth / stretching chicken w/ gumbo

Today I’m joining Biblicalwomanhood for Frugal Friday. Thank’s Crystal.

Whenever I make chicken, I save the bones and make chicken broth. You can still occasionally find whole chickens for 59 cents / pound. I love to slow roast a chicken in the oven. Season, place in a pan uncovered and back at 300 degrees for at least 2 hours. It is wonderful.

Serve to your family. Right after your meal debone the chicken. To all my girlfriends who don’t cook, stop making a face and let your fingers get dirty! It will save so much money.

Then boil the bones with any extra root type veggies (carrots, garlic, celery, onions) you have that need to be used right away. I cook on med low for about an hour. Then strain out the liquid and let cool. It is great to put in an ice water bath, but I never have time for that. I put in an extra fridge, which is bad if you have a lot of other stuff in there b/c it heats up the fridge. If you have a full fridge you should prob put your bowl in a sink full of ice water so it will cool quickly.

Or you can leave hot and make gumbo. It is so easy. Take 1/2 cup of flour and 1/2 cup of veg oil. Put in your pot and heat on med high. Don’t leave the pot and keep stirring. It will take about 15 minutes at the most. Let it get dark brown. And turn on your overhead vent b/c it will smell like roux. Once it is really dark dark brown, add one cup (or more) of frozen veggies. Kroger’s sells them in a package precut. I get the Cajun blend which is celery, bell pepper and onion. They also have gumbo blend which includes okra, but I don’t like okra in my gumbo. Add two (or more) cloves of chopped up garlic. Cook for less than a minute once garlic is in b/c it will burn.

Then add in chicken broth. Before adding try to skim off the fat that settles on top. Start with two cups. Then add seasonings to your taste. I use a cajun seasoning like Tony’s. If you don’t have that, then add Tabasco, pepper, bay leaf, ground Cayenne pepper. Season just a little and let it cook. Then taste and add more if needed. Be careful not to add too much salt. If it is too thick, add more broth. And adjust seasonings. Once the liquid is a good consistancy, which is a med thick liquid – thicker than a soup and a little creamy in texture. Add your meat. You can use the leftover chicken from your roasted chicken. Serve over rice and add gumbo file.

The chicken should have cost less than $4 if on sale. You get one meal from roasted chicken and another with gumbo. The gumbo is great leftover for lunch. It reminds me of my eating out days at Landry’s Seafood. If you get your roux really dark, it is very close to the gumbo they serve.

Enjoy!

See this for my second post on stretching chicken:  Stretching chicken #2:  Chicken Spagetti, Chicken and Wild rice, Chicken Florentine.