$20 Menu Plan frugality recipes

Tuesday’s $20 Menu: Chicken, Rice and Mashed Potatoes

March 25, 2008
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Chicken and Rice
Mashed Potatoes
(I originally said Tuesday’s menu would be chicken and potatoes, but as the author of this menu and in an effort to stretch that chicken, I’m adding a bit of rice to the mix.)
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Ingredients:
Whole Chicken
4 red potatoes
1 cup rice
seasonings
milk/water
(flour for gravy)
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Rinse chicken. Place in crockpot with desired seasonings and potatoes (cut into large cubes for easier mashing). (If you don’t want skins in your mashed potatoes be sure to remove them before adding them.) Add enough water to reach 1 inch. Cook for 3 to 4 hours on high, or 6 to 8 on low (low for a more tender meat).
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One half hour before serving, remove enough liquid to cook rice. Cook rice in juices according to rice instructions (substitute juices for water called for in recipe). Remove potatoes, which should be ready to mash. Add salt and milk/water to make mashed potatoes. The chicken juices had plenty of greasiness, so I didn’t use any additional oil or butter with anything. Use the remaining chicken juices to make gravy for the potatoes if desired. Serve chicken over rice.
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Remove remaining chicken from bones to use in later recipes. Save those bones, too–you can use them in your soup later this week!
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Gravy
Remove approximately1 cup of juices and add to sauce pan. In separate bowl, mix flour (start out with 1/2 cup) with enough water/milk to have a thick liquid. Add to sauce pan and cook over low to medium heat. Keep over heat until gravy thickens. Add seasonings such as salt and pepper. Add juices and flour as needed to adjust to preferred consistency. (If your chicken or turkey includes giblets, add them for additional flavor.)
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Simple Glazed Carrots
Carrots
Brown Sugar
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This can easily be done in the microwave. Cut desired amount of carrots or simply place baby carrots into microwaveable bowl. Add 2 tablespoons water and 1 tablespoon brown sugar. Heat on high for 3 to 4 minutes and serve.
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Fresh Fruit Salad
The list provided included oranges and bananas. Since I had some apples from previous weeks and frozen raspberries and blueberries, I added them as well. I usually add a little lemon juice to keep the fruit from turning brown and then add enough sugar to counteract the lemon juice.
The recipes listed should provide enough for at least 4 servings.
To see the entire week’s menu, go here.

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