As those of you who have been following along know, my husband and I wrapped up our successful $5 Grocery Budget Challenge last Friday. (Click here for my initial post on our grocery budget challenge, including my meal plan for the week.) The only two things that we bought at the grocery store last week were a loaf of bread and shredded mozzarella cheese.
I had planned to make something like a white chicken chili for dinner Wednesday evening, but it evolved into something more like a Mexican chicken stew. A Chile con Pollo! ;)
What you will need:
2-3 cloves of garlic, minced
1/2 large onion, chopped
1 jalapeno, seeded and chopped
1/2 red bell pepper, chopped (I used the half that I had leftover from my Summer Pomodoro Sauce from Sunday.)
2 tbsp of canola oil
2 tsp of Penzeys Arizona Dreaming spice blend (You could also use a combination of chili powder and cumin in lieu of this spice blend.)
2 tbsp of flour
1 1/2 cups of cooked chicken (I had some roasted chicken frozen in my freezer from when I made my Slow Cooker "Roast" Chicken a couple of weeks ago.)
1/2 tsp black pepper
1 cup of frozen or fresh corn kernels
4 cups of chicken broth
1 tbsp of brown sugar
salt, to taste
Go ahead and chop and mince up all of those veggies. I put the onion and garlic in one bowl and the peppers together in another bowl. Set those aside. In a large stock pot or dutch oven, heat about 2 tbsp of canola oil over medium heat. When oil is heated, add the onions and garlic and saute for about 1 minute.
Next add the jalapeno pepper and red bell pepper, and saute with the onion and garlic for another 2-3 minutes. In a small bowl, mix together the Arizona Dreaming (or your chili powder and cumin) with the flour. Add the flour mixture to the veggies in your pot and cook for another minute.
Now add your cooked chicken to the pot and stir with the pepper mixture for another minute or so.
Pour in the chicken broth and then season with the black pepper. Add the corn kernels. Cook over medium heat for another 10-12 minutes. Towards the end of the cooking time, add the brown sugar. I like to add brown sugar for the slight smoky sweetness it lends to the stew. Taste your broth. Add salt if needed.
I served our Chili con Pollo garnished with a little shredded Mexican cheese on top and a wedge of homemade cornbread on the side. (Click here for the recipe for the best homemade cornbread I have ever made, and the only that I will make from now on.)
For Nutritional Info on this recipe, please CLICK HERE.
Thursday evening was homemade pizza night. We have been kind of obsessed with homemade pizza in this house since I found THIS RECIPE for making pizza dough in my bread machine. This dough makes THE perfect pizza crust. I topped our pizza with homemade pizza sauce I had leftover from our pizza I had made the week before and had froze, pepperoni (also leftover from the week before), jarred banana peppers, fresh basil from my garden, and shredded mozzarella cheese.
Friday evening we had planned to have pancakes for dinner, but that day was also payday. And my husband had a friend in town from out of state. So we all went out to dinner. ;)
So you may be wondering what did we do for breakfasts and lunches? We had plenty of cereal and frozen waffles already in the house. Lunches were usually leftovers from dinner the night before if there were enough. If we didn't have any leftovers, then we made peanut butter and jelly sandwiches or grilled cheeses.
Eating well and eating healthy are doable on almost any budget. You just have to be resourceful, freeze-freeze-freeze (hardly nothing is thrown out in this house!), find ways to use what you have on hand, and be creative with your substitutions.
by Frugal Foodie Mama
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2-3 cloves of garlic, minced
- 1/2 large onion, chopped
- 1 jalapeno, seeded and chopped
- 1/2 red bell pepper, chopped
- 2 tbsp of canola oil
- 2 tsp of Penzeys Arizona Dreaming spice blend (You could also use a combination of chili powder and cumin in lieu of this spice blend.)
- 2 tbsp of flour
- 1 1/2 cups of cooked chicken
- 1/2 tsp black pepper
- 1 cup of frozen or fresh corn kernels
- 4 cups of chicken broth
- 1 tbsp of brown sugar
- salt, to taste
Go ahead and chop and mince up all of those veggies. I put the onion and garlic in one bowl and the peppers together in another bowl. Set those aside. In a large stock pot or dutch oven, heat about 2 tbsp of canola oil over medium heat. When oil is heated, add the onions and garlic and saute for about 1 minute.
Next add the jalapeno pepper and red bell pepper, and saute with the onion and garlic for another 2-3 minutes. In a small bowl, mix together the Arizona Dreaming (or your chili powder and cumin) with the flour. Add the flour mixture to the veggies in your pot and cook for another minute.
Now add your cooked chicken to the pot and stir with the pepper mixture for another minute or so.
Pour in the chicken broth and then season with the black pepper. Add the corn kernels. Cook over medium heat for another 10-12 minutes. Towards the end of the cooking time, add the brown sugar. I like to add brown sugar for the slight smoky sweetness it lends to the stew. Taste your broth. Add salt if needed.
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