Make Three Family Meals for $30
When you're coming up with a menu to feed your family for a week, economics are always a factor. So how can you make a single meal budget stretch over time?
Tory McPhail, executive chef of Commander's Palace in New Orleans, shared on "The Early Show" Tuesday how to make a three-day menu for less than $30 that skimps on dollars, but not on taste.
McPhail's three-day menu of different entrees totals up to less than $30. But how does it work?
The first dish, he explained, gives you the leftovers which will turn into some of the ingredients to cook the other two, allowing you to spare a little money, and a lot of effort.
The first recipe, a crusted chicken breast is going to help you create a chicken salad, while any other chicken, and the chicken bones, will create a delicious base for a third recipe, Chicken and Alphabet Soup.
Recipes:
Garlic, Lemon & Black Pepper Crusted Chicken with Roasted Autumn Vegetables
2 Ea. 4 1/2 -5 Lb. Young chickens - fresh
2 Oz. Olive oil
4 Ea. Lemons, zested, cut in half a reserved
3 Tbsp. Raw chopped garlic
2 Tbsp. Creole seasoning
1 Tbsp. Freshly ground pepper
2 Ea. Vidalia or sweet onions, peeled & cut into 1/8th's
20 Ea. Cloves of garlic, rough chopped
8 Ea. Roma tomatoes, cut length wise into quarters
1/2 Lb. fresh button mushrooms, quartered
1 Ea. Large eggplant, peeled and diced
1 Ea. Large leek, cut into rings and washed
4 Ea. Stalks celery, cut into 3 inch lengths, split & washed
1/2 Oz. Thyme, picked & chopped
*Salt & pepper to taste.
METHOD
Pre-heat a convection oven to 375˚ or conventional oven to 400˚. Open up chickens out of the wrappers and rinse very well, inside and out. Remove any excess fat and skin and remove the wings from the breast. Dry the chickens very well and tie the legs with butchers twine, then set aside on one large roasting pan.
Next, assemble the seasoning rub. Add the two ounces of vegetable oil to a small mixing bowl. Zest the lemons onto a cutting board and chop finely. Cut the zested lemons in half and reserve to the side until after the chickens are cooked. Add the zest to the bowl of oil and add in the garlic, Creole seasoning and black pepper and whisk well to incorporate. Rub the chicken all over with the seasoning and let stand at room temperature. Reserve the seasoning bowl unwashed. Roll all the prepped vegetables into the seasoned bowl and add salt & pepper to taste while tossing. Place the seasoned vegetables around the two chickens in the roasting pan and place in the oven with the legs facing the back of the oven. Roast the birds for 45 minutes but keep in mind that some ovens cook faster or slower than others. When cooked, remove the birds from the oven and crush the lemon halves over the top to add more flavor, let them rest for 20-30 minutes. Carve the birds and serve the vegetables along side. When plated, drizzle some of the pan juices across the top of the chicken and serve.
COST BASED ON AVERAGE GROCERY PRICES: $20
"Grilled Chicken - Chicken Salad"
1 1/2 Cups chopped chicken breast -- mostly breast meat
1 Cup light mayonnaise
1/4 Cup roasted celery, chopped
1/4 Cup roasted onion, chopped
1/4 Cup roasted tomatoes, chopped
1 tsp. Charcoal salt
1 tsp. Black pepper
METHOD
Combine all ingredients in a medium bowl and mix well to incorporate. Check for seasoning and use it to build the best chicken salad sandwich you can! I layer mine with slices of heirloom tomatoes, arugula and sliced avocado on toasted ciabatta bread.
COST BASED ON AVERAGE GROCERY PRICES: $4 (due to leftover veggies and chicken from above)
Chicken & Alphabet Soup
1/2 Gal. Roasted chicken stock, plus more as needed
1 1/2 Cup Chicken, chopped -- mostly leg meat
1/2 Cup Celery, chopped
1/2 Cup Mushroom, chopped
1/2 Cup Tomatoes, chopped
1/2 Cup Onions, chopped
2 Cups Cooked alphabet pasta
1 Tbsp. Thyme, picked and chopped
15 Basil leaves, chiffanade
1 Tbsp. Creole seasoning
2 Cups Sour dough croutons
1/2 Cup Grated Parmesan cheese
*Salt and black pepper to taste
METHOD
Bring the chicken stock to a simmer in a medium soup pot. Add the chicken, vegetables & fresh herbs and bring to a simmer again, stirring frequently. Taste the soup and adjust the density as needed as the pasta may absorb the liquid. Adjust the seasoning as necessary and garnish each bowl with the croutons and grated Parmesan cheese. Serve this soup as a hearty lunch or mid week supper.
COST BASED ON AVERAGE GROCERY PRICES: $4 (due to leftover veggies and chicken from above)