Always in search of recipes that fit tighter budgets food
Posted by admin on Thursday Aug 26, 2010 Under Chicken RecipesNo wonder that since the beginning of the year, food editors across the country have spent much time scrounging for recipes that can adapt to tighter budgets food. For my part, I have always tried to be sensitive in selecting the recipes to these pages. It is a delicate balance to maintain when you want to try the kitchen cooking to stretch their wings a little, but not go overboard with the dishes that are time consuming or expensive ingredients. I recommend using boneless chicken thighs and the breasts to make stews and dishes that are overheating. The thigh meat does not dry as easily as breast meat. Furthermore, it is much cheaper to buy meat and bone thigh bone yourself. Fagioli CHICKEN PASTA 1 tablespoon olive oil 1 cup chopped onion 3 cloves garlic, minced 2 stalks celery, chopped 2 medium carrots, cut into 1/4-inch dice boneless chicken thighs 1 pound, cut into pieces 1 / 2 -inch 4 cups lower-sodium chicken broth 14 1/2-ounce can diced tomatoes 1 15-ounce can beans, drained and rinsed 1 cup small bow tie pasta (small forms can be substituted) 4 tablespoons Parmesan grated 1. Heat the oil in a medium-high heat oven to Dutch. Add onion, garlic, celery and carrots. Cook, stirring occasionally, until tender 5-6 minutes. Add chicken and cook until browned on all sides, 6-7 minutes. Add broth, tomatoes and beans. Bring to a boil. Add pasta and cook until tender, about 12 minutes. 2. Ladle into four bowls, top each with 1 tablespoon Parmesan. Makes 4 servings, each with 445 calories, 34 grams protein, 9 grams fiber, 14 grams fat, 4 grams saturated fat, 1,385 mg sodium Note: To reduce sodium, use low-sodium canned beans .