$7.00 DINNERS FOR 4
$7.00 Dinners for a Family of 4
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Tips and Tricks
This weeks dinner menu consist of 5 dishes that are easy and contain a lot of the same ingredients, how every they all taste completely different. Repeating ingredients is one way to keep the cost of you menu down. It also allows you to cut and cook many things at the same time speeding up the proccess of preparing multiple meals at once.
MENU
Chicken and Dumplings
Chicken Chili
Chicken Buffalo Burritos
Creamy Chicken Pasta
Taco Salad in Tortilla Bowl
Grocery List
I purchased my groceries from Aldi. You may prefer Walmart or any other local market.
Shopping List:
(2) Avocados $1.30
Bag of Roma Tomatoes $2.29
Can of Corn $.50
Pack of Flour Tortillas $1.95
Frozen Peas $.97
Fresh Salsa $2.49
Cream Cheese $1.75
Pack of Chicken Breast, (6) Breast $13.82
Bag or box of pasta $.98
Block of cheddar cheese $1.89
Can of Northern Beans $.85
Celery $.95
Bag of fresh spinach $1.55
Iceberg Lettuce $1.95
Bag of baby carrots $1.29
TOTAL: $34.53
Don’t put your groceries away. We are going to deal with them right here right now. All of them!
Your kitchen will stay clean all week because all of your cooking is going to be completed in 2 hours, in 1 day vs. making a huge mess every evening.
Let's Get Cooking
1.) Open the pack of chicken (6 breast.) Add 8 cups of water to a pot and add 4 of the chicken breast.
Add 1 teaspoon of salt, pepper, onion powder, and thyme to the pot of water.
This will cook the chicken breast and also become chicken broth. (You can not over cook these. The longer the better. It will make them easier to shred.)
2.) Heat your oven to 350 degrees.
The remain 2 chicken breast you will season with 1 teaspoon of salt, pepper, garlic powder and paprika.
Place them in the oven for 20 mins or until internal temperature is 175 degrees.
Chop ALL of Your Veggies
3.) Dice half your bag of baby carrots. Dice half of the celery and all of your onion. Cut the remaining celery into 2 inch pieces.
In a pan or skillet add 1 tablespoon of vegetable oil, also add call of the diced onion and diced celery. Add 1 teaspoon of salt, pepper, onion powder, and garlic powder. Cook until it becomes translucent.
4.) Add the diced carrot into a pot with 1 tablespoon of vegetable oil.
First Dish: Chicken and Dumplings!
5.) Scoop 2 Cups of Chicken Broth out of the pot with the boiling chicken and add it to the pot with the carrots.
Add 1 1/2 cups of the onion celery mixture to the pot with the carrots and add in an entire bag of peas.
6.) Remove the 4 chicken breast from the boiling water and shred/chop it.
Add 1 1/2 cups of the chicken to the pot.
In a bowl add 1/2 cup of milk and 1/4 cup of flower and mix together until dissolved. Pour into the pot and stir. This will thicken your broth.
Add 1 teaspoon of salt, pepper, onion powder, parlic powder, and thyme.
Let's Make the Dumplings!
7.) Add 2 3/4 Cups of flour in a bowl. Add in 1 cup of milk, 1 teaspoon of salt, pepper, garlic powder, and thyme.
Mix together and it will form a dense dough.
8.) Divide your dough into 1.5″ pieces and roll into balls and add to your broth and allow them to cook.
Serve and Enjoy!
Second Dish: Buffalo Chicken Burritos
My Family LOVE These!
9.) In a bowl add 2 cups of shredded chicken, 1/2 block of cream cheese, and 1/2 cup of hot sauce (such as Crystals).Mix together.
10.) Add approx. 6 tablespoons of filling into 6 flour tortillas.
Roll and place in a baking dish. Top with your salsa. Keep out 1/2 cup of salsa. You will use that later for another dish.
Top with cheese and the chicken buffalo burritos are ready to be reheated later in the week!
You will have some extra burrito filling. This will be eaten like a dip with the remaining baby carrots and celery pieces.
Easy and Delicious, Serve and Enjoy!
Third Dish: Chicken Chili
11.) Remove 2 cup of chicken broth and set it to the side.
12.) In a pot add 4 cups of water and you entire bag of pasta and allow to cook
13.) Add 1 1/2 cup of chicken to the pot you boiled your chicken in. (The pot should still have approx. 4 cups of broth in it.)
Add the can of northern beans, corn, and 1 1/2 cup of the onion celery mixture.
14.) Add 1 teaspoon of salt, pepper, garlic powder, onion powder, and add 1/2 teaspoon of cayenne pepper.
If you like heat you can add additional cayenne. If you do not like spicy things the ingredient can be ommited.
15.) In a bowl add 1/2 cup of flour and 1/4 cup of flour. Mix together until fully dissolved. Add into your pot and stir. This will thicken your chili.
Garnish with cheese and avacodo and serve!
Forth Dish: Creamy Chicken Pasta
16.) Strain the pasta you cooked earlier.
17.) In skillet with your onion and celery add the 2 cups of broth that you have set to the side. Also Add you entire bag of fresh spinach. Allow the spinach to wilt.
15.) In a bowl add 1/2 cup of flour and 1/4 cup of flour. Mix together until fully dissolved. Add into your pot and stir. This will thicken your sauce.
Add 1 teaspoon of salt, pepper, and garlic powder.
18.) Add in your pasta and mix.
19.) Slice the chicken you cooked in the oven and add to your pasta.
20.) Garnish with fresh tomatoes and serve!
Fifth Dish: Taco Salad in a Tortilla Bowl.
21.) Dice the entire head of lettuce, dice tomato, and slice your avacado.
22.) You will use your remaining 4 Tortillas to make bowls for your salad.
23.) Add 2 Tablespoons of vegetable oil to a skillet. Heat to medium and place a tortilla in the oil. Allow it to bubble and brown. The place it into a oven safe bowl. Repeat with each of the tortillas.
Place the bowls on a baking sheet and put into oven on 350 degrees for 10-15 minutes. The tortilla with take the shape of the bowl. Watch video below for more info.
24.) I like to make my own dressing. Use your remaining 1/2 a block of cream cheese, 1/2 cup of milk, 1 teaspoon, salt, pepper, garlic powder and a pinch of cayenne pepper. Mix together.
25.) Place your lettuce, tomato, cheese, slice baked chicken, avocado, salsa and dressing in the tortilla bowl and serve.
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