Miserly Meals

by Jonni McCoy


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Whenever turkeys or chicken go on sale, I try and stock up. But then I am left with the dilemma of how to serve the poultry in a variety of interesting recipes. Below are a few recipes that may help you creatively prepare your poultry. Happy eating!

Chicken Noodle Soup

Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Nutritional Analysis Per Serving:

Calories: 123
Fat: 1 gram
Cholesterol: 37 mg
Carbohydrates: 12 grams
Fiber: 3 grams
Protein: 15 grams
Sodium: 503 mg

1/2 lb. boneless, skinless chicken or turkey, diced
5 cups water
1 medium onion, diced
2 cloves garlic, pressed
1 cup diced carrot
1 cup diced celery
2 T. chopped fresh parsley
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup wide egg noodles, uncooked

Place the chicken in a large (6-qt.) pan, and cover with the water. Add the onions, garlic, carrots, celery, parsley, Italian Seasoning, salt, and pepper. Cover and heat to boiling over medium heat. Boil for 5 minutes. Add the noodles and simmer for 15 more minutes or until the chicken is cooked and the noodles and carrots are tender.

Cost per serving (1 1/2 cups): 55 cents

Oven-Roasted Vegetables

Serves 6
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Nutritional Analysis Per Serving:

Calories: 222
Fat: 9 grams
Cholesterol: 0 mg
Carbohydrates: 33 grams
Fiber: 4 grams
Protein: 4 grams
Sodium: 468 mg

10 small red new potatoes, 1 or 2 inches in diameter
1/4 cup olive oil
3 T. lemon juice
3 cloves garlic, pressed
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 cup carrots sliced (1/2-inch thick)
1 onion, chopped
2 red bell peppers, diced

Wash each potato and cut into four pieces. Each piece should be between 1/2- and 3/4-inch wide.

In a large mixing bowl, mix the oil, lemon juice, garlic, rosemary, oregano, salt, and pepper. Add the vegetables, and toss to distribute the sauce evenly.

Place vegetable mixture on a rimmed cooking sheet and spread to evenly distribute on the pan. Bake at 450° for 30 minutes, uncovered. Stir the vegetables a bit. Cook for an additional 15 minutes. Serve immediately.

Cost per serving (3/4 cup): 57 cents

Turkey Creole

Serves 5
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Nutritional Analysis Per Serving:

Calories: 270
Fat: 13 grams
Cholesterol: 44 mg
Carbohydrates: 20 grams
Fiber: 4 grams
Protein: 21 grams
Sodium: 408 mg

1/4 cup olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, pressed
1/4 cup flour
28-oz. can stewed tomatoes
2 cups cooked, cubed turkey
1/2 tsp. Italian Seasoning (see page 195)
1/4 tsp. cayenne pepper
6-oz. can tomato paste

Heat the oil over medium heat in a large skillet; add the onions, celery, and garlic. Cook for 2-3 minutes or until the garlic is golden brown. Add the flour. Stir to make a paste. Add the tomatoes and cook, while stirring, until thick. Add the rest of the ingredients, and cook 10-15 minutes, stirring constantly.

If desired, serve over rice or pasta. For an attractive dish, serve over orzo (a rice-shaped pasta).

Cost per serving (1 1/2 cups): 55 cents

Graham Cracker Toffee

Serves 24
Preparation Time: 15 minutes
Cooking Time: 8 minutes

Nutritional Analysis Per Serving:

Calories: 154
Fat: 12 grams
Cholesterol: 10 mg
Carbohydrates: 10 grams
Fiber: 1 gram
Protein: 1 gram
Sodium: 86 mg

12 honey graham cracker sheets (1 inner package)
1/2 cup butter
1/2 cup vegetable oil
1/2 cup brown sugar
1 cup chopped nuts (any type)

Line a cookie sheet with foil. Break up each sheet of crackers into the 4 individual crackers. Place the graham crackers on the foil-lined pan in a single layer.

In a 2-qt. saucepan bring the butter, oil, and brown sugar to a boil over very low heat, stirring constantly. Once the sugar is dissolved, remove from heat, and add the nuts. Mix well and then pour over the crackers, spreading it evenly.

Bake at 400° for 7-8 minutes, or until the topping is bubbling. Check on these every few minutes, as they can burn easily.

Variation: Use chocolate graham crackers instead of plain.

Cost per serving (2 crackers): 12 cents


Jonni McCoy is the author of Miserly Meals (2002 Bethany House), Miserly Moms - Living on One Income in a Two Income Economy (2001 Bethany House), and Frugal Families - Making the Most of Your Hard Earned Money (1998 Holly Hall). You can visit her website at www.miserlymoms.com. No part of these recipes can be reprinted without permission. All recipes are used with permission from Miserly Meals by Jonni McCoy, copyrighted 2002, Bethany House Publishers. All Rights Reserved.

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