$5 Dinner Feature

Chicken Rigatoni al Fresco

Ingredients
About 2/3 cup chopped onion (from the garden)
4 garlic cloves, chopped ($.10)
6-8 small tomatoes (from the garden)
2 chicken breasts, diced ($2.11)
3 cups of rigatoni pasta ($.40) I used less than a box of my $.50 Barilla pasta from the past 2 weeks!
2 1/2 cups homemade chicken broth (free!)
Handful fresh basil and parsley (from the garden)
Salt and pepper
Parmesan cheese to garnish ($.25)
1 bag Ruby Red salad mix ($.59) Marked down…more on my salad ordeal…err, deal tomorrow!
2 tomatoes (from the garden)
Italian dressing ($.05) Bought today with sale, store promo and coupon!

1. Spray deep covered baker with cooking spray. Place chopped onion, garlic and tomatoes into base of cooker. Cover and microwave for 5 minutes.
2. Add uncooked diced chicken breast, pasta, chicken broth, parsley, basil, plus salt and pepper. Mix together.
3. Cover and microwave for 10 minutes. Stir through. Microwave another 6-8 minutes, or until chicken is cooked through and liquid has absorbed. (Note: when opening the lid, open away from you, as the steam rises quickly and is HOT!) Sprinkle with parmesan cheese, optional. Omit if dairy-free!
4. Prepare salad.
5. Serve Chicken Rigatoni al Fresco with Parmesan Cheese and Side Salad.

Cost $3.50

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“Cheater” Chicken Divan

Ingredients
2 chicken breasts ($1.36)
1 cup favorite pasta ($.50)
1 16 oz bag frozen broccoli ($.97)
Homemade White Sauce ($.25)
1/2 cup shredded cheese ($.37)
1/4 cup dried bread crumbs ($.10)
1-2 cups frozen mixed veggies ($.75)

Directions
1. Bake or saute chicken breasts. Leftover chicken would be great for this meal!
2. Cook broccoli according to package instructions.
3. Cook pasta according to package instructions.
3. In 8×8 baking dish, place broccoli and cooked chicken. Mix in cooked pasta.
4. Make at least 2 cups of homemade white sauce (or GFCFSF white sauce). Add 1/2 cup shredded cheese to white sauce recipe. Stir in until melted.
5. Pour white sauce over pasta, chicken and broccoli. Top with bread crumbs (I left these out!). Bake at 350 for 20 minutes until bubbly and hot!
6. Cook frozen veggies according to package instructions.
7. Serve chicken divan with mixed veggies.

Cost $4.30

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Sweet and Sour Pork

Ingredients
1 lb pork cut into cubes ($1.99)
2 Tbsp olive oil ($.10)
3 Tbsp honey ($.25) Recipe called for 1/4 cup brown sugar
1 tbsp worstershire sauce ($.05) I recommend 1 Tbsp soy sauce, but we can’t have soy.
1 Tbsp cornstarch ($.01)
1 orange ($.25) Recipe called for 1 8 oz can crushed pinapple. I didn’t have any, so I finely cut and orange and used it’s “juices” as well. Worked fine!
1/3 cup white viengar ($.15)
1/4 green pepper ($.25) I had just enough left to use for this sauce from the Rice and Beans and the Salad
1 cup rice ($.20)
2 large broccoli heads ($.75)

Directions
1. In skillet, cook pork cubes in 2 Tbsp olive oil over medium-high heat.
2. In saucepan, cook 1 cup rice in 2 1/4 cup water. Bring water to boil. Add rice and return to boil. Cover and reduce heat. Simmer 20 minutes.
3. In smaller saucepan or skillet, prepare sweet and sour sauce. Mix honey and cornstarch in saucepan. Add juices from orange + about 1/4 cup water. Stir. Add vinegar and worcestershire (or soy) sauce. Stir in orange pieces and chopped green peppers. Add sauce to cooked pork and let simmer about 10-12 minutes for flavors to infuse into the pork. (I added the sauce when the pork was still a bit pink and let it finish cooking in the sauce.)
4. Steam broccoli in steamer or microwave.
5. Serve sweet and sour pork over rice with side of broccoli.

Cost $4.00

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