Frugal In Florida

It's so easy, even a Caveman can do it (quick, name that commercial!) ... whatever. No points to be had! I knew that I had everyone home for dinner tonight so I wanted to make something easy, that would please the masses AND that was yummy ... needless to say, this fit all three! Not a whole lot of ingredients either, and I had everything on hand so I was able to spend the whole weekend without spending a single dime. Score! Original recipe comes from The Pioneer Woman (who by the way, hardly ever fails me ... only once, the chicken pasta casserole dishy thing) ... but here's how I made mine: 2 jumbo size still attached, boneless/skinless chicken breast (these come from Penn Dutch) 1 medium onion, diced 4 cloves of garlic, minced 1 28 oz can of crushed tomatoes 2 8 oz cans of tomato sauce 3/4 cup wine (I used white) 1/2 cup olive oil 2 tbs butter 2 tsp sugar salt and pepper to taste 1/2 cup flour 1 cup cheese, mozzarella and/or Parmesan. I used a com...

I wanted to type Raunchy Chicken but figured not too many people would find it funny UNLESS you knew me and my friend Cat ... Cat always has a hard time putting the right word in and most likely would have said raunchy ... especially if there had been a glass of wine or two involved. Any ways. The original recipe is modified from the Real Mom Kitchen   ... (which, thanks to Pinterest , I've discovered!) and since I had chicken on hand, figured why not? Bonus for me: I had EVERYTHING on hand ... So, I give to you, my readers, fans, followers, stalkers, what have you: Raunchy Chicken 6 normal size b/s chicken breast (freezer) 1 packet of dry ranch dressing seasoning mix (Aldi's for i think 49 cents?) 1 can of cream o' chicken soup (the real deal, Campbell, picked up for ... 50 cents with coupon) Toss all in crockpot, cover and cook on low for 6 hours. Yeah, that's it! Of course, if you are thinking clearly, you will toss the soup in the pot, then the ranch...

I love capers, which means I love chicken piccata. AND so does Hubby and Princess. As Princess was home Saturday night, and I had just picked up some chicken ($1.49/lb for b/s breast), I had everything I needed for piccata. Except. WINE. Well, that's not true. But I didn't want to use the $40 bottle that my boss had given me recently. That's for sippin baby, not cooking. And yes, I know, you shouldn't cook with wine you wouldn't drink, but there are some $5 bottles I'd drink! Anyways ... off to Pinterest to find myself a new recipe to try! And of course, I found one ... and it's a keeper. So much so that Hubby asked me to use THIS recipe from now on. Huh. 4 chicken breast, sliced in half (so you have 8 pieces now) salt and pepper flour for dredging 12 tbs of butter (slice each tbs off a stick and set on plate) 10 tbs olive oil (just have tbs and oil handy) 2/3 cups lemon juice (yup, I squeezed the lemons, 2 1/2) 1 cup chicken stock (I used t...

I came across this description of a sandwich: Herb Roast Chicken Breast sandwich, with fresh mozzarella, portabella mushrooms, fresh tomatoes and a pesto sauce. The picture showed it as a pressed sandwich. Yummm....I so see this in my very near future! Now, to just find an acceptable pesto sauce. Oh wait, I do have a small mini jar in the pantry that I could use. I probably WILL use that as I have almost everything else to make something like this, except for the yummy bread ... BUT that's not gonna stop me! I will find something acceptable to replace it ... such as one of these lingering potato rolls (hot dog x 2 and sandwich x 5) ... which is actually sounding pretty darn good right now! I don't have portabella shrooms, but do have plain white ones and then the canned ones that would fit in. I also don't have the herb roasted chicken breast. But I have lots and lots of chicken and well, I'm sure I can come up with a suitable replacement to the herb roas...

Publix (our lovely grocery store chain here in Florida) always has a feature in their sales ad called "Feed Four" (from their Apron's Simple Meals plan) and sometimes it is compared to dinner out and other times it's just a meal they put together for x amount of dollars. This week's feature is called Party Chicken.  With a name like that, heck, who wouldn't want to give it a try (it's a P.A.R.T.Y. Chicken folks!!) Now, they say that you can feed the four for UNDER $16.20* (when you buy products included in the ingredient list* below (excluding pantry items). Hmmm...I'm quite CERTAIN that I can do it for a heck of a lot less being stockpiled and shopping other times AND not using the name brands they call for ... so here we have MY version: 1 1/2 lbs of b/s chicken breast 1 can cream of chicken soup 1 1/2 cups panko bread crumbs 1 cup shredded cheddar cheese (sharp) Cooking spray 3 tbs unsalted butter 1/4 cup flour large ziploc bag 1/8 tsp...

1 pkg ramen noodles 1 lb b/s chix breast, cut in strips 1 tbs oil 1 cup brocolli pieces 1 cup cauliflower pieces 1 cup sliced celery 1 cup chopped cabage 2 medium carrots, thin sliced (or large shred) 1 onion, cut into thin wedges 1/2 cup bean sprouts (I never seem to have these) 1/2 cup teriyaki sauce, divided 1/4 cup peanuts or cashews, rough chop Cook noodles as directed, discard (or save for other use) season packet In large skillet, stir fry chicken in oil til no longer pink. Stir in 2 tbs teriyaki sauce during last couple of minutes to glaze. Add veggies, and stir fry 5 minutes or til crisp tender. Drain noodles, add to chicken & veggies with remaining teriyaki sauce & nuts. Stir well & serve. *You can serve over rice to spread it along. *You can just use a bag of frozen veggies if desired! Makes it easier as far as all the chopping & cutting goes when time is short!

I can't believe it but I've had this recipe for 2 years. To actually hold on to the paper that long ... wow. Originally came from FoodTv - Ellie Krieger but of course, modified to suit our taste. 1/2 cup soy sauce (I use the super thick stuff) 3 tbs brown sugar 4 tbs sherry 4 tbs rice wine vinegar 1 tbs sesame oil 1 large clove garlic, finely chopped 1 large piece (about the size of the garlic)ginger, grated dash of red pepper flakes (to taste) sesame seeds (optional) 2 pks of b/s chix thighs (I use costco brand and there are 5per pack) Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours. Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!) Enjoy