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Tuesday, December 23, 2014

Sweet and savory chicken and teriyaki rice with vegetables

~Chicken~
3 boneless chicken breasts- $2.50
1 pkg Good season's Italian dressing seasoning- $1.25
1 TBS dry onion- .05 cents
1/2 Cup dark brown sugar- .35 cents
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Total-$4.15-  per serving-$1.03- (serves 4)

Preheat oven to 350 F.  Line a casserole or Pyrex dish with foil.  Spray with baking spray.  Cut Chicken breasts into strips.  Mix brown sugar, Italian seasonings and onion in a bowl, blend well with a fork.  Dip Chicken strips in sugar/seasoning mix. Rolling around until covered on all sides.  Place in Pyrex.  Pat tops of chicken with any remaining topping.  Bake 25 to 35 minutes.  You can place it under broiler for 5 minutes at the end, turning till sauce is sticky on all sides.
My chicken was slightly frozen so it took about 10 to 15 minutes longer to cook.
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~Teriyaki rice with vegetables!

1 box Teriyaki chicken rice a roni= .98 cents
1/2 onion diced-.07 cents
2 TBS butter or margarine- .80 cents
1 cup frozen vegetables- (mixed corn, carrots, green beans, and peas)- .35 cents
1/2 can diced  pineapple- .50 cents
2 1/3 cups of water plus two tablespoons for vegetables- free for me
2 to 3 splashes of Soy Sauce- .05 cents
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Total-$2.75  per serving (4 servings)  .69 cents
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Cook onion in butter till it becomes fragrant, add vegetables and pineapple, stirring frequently but let it slightly caramelize.  Add rice a roni mixture, brown as directed.  Add water and soy.  Cook as directed.
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Total for whole dinner- $.6.65   - per person- $1.66

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