1/2 pound orzo pasta $0.49
2 tablespoons olive oil $0.36
4 boneless, skinless chicken breasts $13.20
2 tablespoons butter $0.12
12 cremini mushrooms, sliced $1.99
12 shiitake mushrooms, stems removed and sliced $2.15
12 button mushrooms, sliced $1.07
2 cloves garlic, chopped $0.02
2 sprigs thyme, chopped $0.07
2 large shallots, thinly sliced $0.50
2 tablespoons all-purpose flour $0.04
1 1/2 cups chicken stock $1.50
1 tablespoon balsamic vinegar $0.28
3 tablespoons heavy cream $0.67
1/4 cup chopped flat-leaf parsley $0.27
Salt and pepper $0.02

Total Cost   $22.75

1.) Bring a large pot of salted water to a boil. Then add the orzo pasta and cook to al dente.

2.) Preheat a large skillet over medium-high heat and add olive oil. Season chicken liberally with salt and pepper and place in the hot skillet. Cook the chicken for 5 to 6 minutes each side. When finished, remove from skillet and cover with aluminum foil to keep warm.

3.) With the skillet still on the burner, turn the heat down to medium and add butter. Once the butter has melted, add all of the mushrooms and brown, stirring occasionally, for about 4 to 5 minutes.

4.) Once the mushrooms are brown, season with salt and pepper and add the garlic, thyme, and shallots. Cook, stirring occasionally, for about two minutes or until the shallots have wilted.

5.) Sprinkle the flour in the pan and cook for two more minutes. Then whisk in the stock, balsamic vinegar, and cream. Turn the heat up to high and simmer for two minutes until it has thickened.

6.) Slice the chicken on an angle. Add the parsley and the chicken back to the skillet and turn up heat once again, for about one minute. When finished, pile the chicken and the sauce onto the orzo.

7.) Serve and enjoy!

Read the review here

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6 large potatoes $1.02
2 tablespoons olive oil $0.36
1 teaspoon salt $0.01
1 cup ketchup $0.61
2 tablespoons Worcestershire sauce $0.24
1 teaspoon hot sauce $0.06
1 teaspoon celery seed $0.16
Pinch of salt and pepper $0.02

Total Cost   $2.48

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Slice the potatoes lengthwise first, then slice then lengthwise again so that you have long, shoestring french fries. When all potatoes are sliced, place them in a large bowl and cover with olive oil. Sprinkle with salt and pepper and toss so that all potatoes are thoroughly covered with oil, salt, and pepper.

3.) Place the fries on a baking sheet and place in the oven for 45 – 60 minutes, until fries are brown and crispy.

4.) While fries are baking, mix together ketchup, worcestershire sauce, celery seed, hot sauce, and salt and pepper. Stir so that it’s well mixed and then put in fridge until fries are ready so that flavors can marry.

5.) Serve and enjoy!

Read the review here

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2/3 cup flour $0.07
1 tablespoon paprika $0.48
4 skinless, boneless chicken breasts $13.20
Salt $0.01
Pepper $0.01
2 tablespoons extra virgin olive oil $0.36
2 tablespoons butter $0.12
1 green bell pepper, seeded and chopped $0.45
1 red bell pepper, seeded and chopped $0.45
1 medium onion, chopped $0.47
3 large cloves of garlic, chopped $0.03
1 tablespoon curry powder $3.21
1 cup chicken broth $0.50
1 can diced tomatoes $0.99
1/4 cup golden raisins $0.01
1 small pouch sliced almonds $1.99

Total Cost $21.90

1.) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast in half on an angle. Coat chicken with paprika-seasoned flour.

2.) Heat a large skillet over medium-high heat and add oil. Brown chicken on each side and remove from skillet. Add butter to the pan, then stir in peppers, onions, and garlic. Season veggies with salt and pepper and saute 5-7 minutes to soften. Add curry, broth, tomatoes, and raisins. Slide chicken back into the skillet and simmer over moderate heat, 5 minutes to combine flavors and finish cooking the chicken through. When chicken is finished, garnish with almonds.

3.) Serve and enjoy!

Read the review here

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