Balsamic Marinated Chicken - $4.00

3 lbs chicken                                    $3.00

1 cup balsamic vinegar                   $0.25

1 cup olive oil                                   $0.25

1/4 cup honey                                 $0.25

3 tbs minced garlic                          $0.25

1 tbs salt

1/2 tsp. of black pepper
Total                                                $4.00            

The price is based on bone in chicken usually $.99/lb, but we prefer boneless chicken which is arond $1.99/lb which bumps the price up to $7.00


Wash the chicken under cold running water and pat dry.

In a large mixing bowl, combine marinade ingredients, place the chicken in a pan or plastic bag to marinate and pour the marinade over the chicken. Let sit in refrigerator for 4 hours.

Preheat oven to 350.  Place chicken (and marinade) in pan and cook for about 1 hour (or until all pink is gone) rotating every 15 minutes.

Let chicken rest for 10 minutes in machine and serve.

BBQ Crusted Chicken - $5.00

3 lbs Chicken                     $3.00
1 Bag BBQ Pork Rinds      $1.00
1/4 batch BBQ Rub           $0.50
Oil
Rub                                   $0.50
TOTAL:                           5.00

The price is based on bone in chicken usually $.99/lb, but we prefer boneless chicken which is arond $1.99/lb which bumps the price up to $8.00



If using chicken breast: pound chicken to about 1/5 inch thick and cut into strips (like chicken strips not fajita strips) or keep whole if you prefer.

Put chicken in a bown and cover generously with BBQ Rub (you'll use about 1/4 - 1/2 batch):

1/2 cup paprika

3 tablespoons cayenne pepper

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Stir chicken around with rub until all pieces are lightly coated.

Begin to heat oil in skillet (enough to just cover the bottom). While oil is heating take BBQ pork rinds (I also REALLY like spicy ones, but my kids dont so we normally use BBQ) and crush them.  I put them in a plastic bag and beat them with a rolling pin, but a food proccessor is a much wiser choice.  Place rinds on a large plate to roll chicken in.

Once oil is hot take out pieces of chicken and roll in crushed rinds.  If it doesn't stick press down firmly on the chicken to make it stick (show the chicken whos boss).

Place in oil and cook 3-5 minutes on each side (look for dark brown toasty color on rinds - not burnt).

Chicken and Spinach Alfredo - $7.00

1 lb Bonless Skinless Chicken               $2.00
1 lb Pasta of Choice                              $1.00
1 Jar Alfredo Sauce                               $1.00
1/2 Bag Frozen Spinach                          $1.00
Salt/Pepper
Extra Garlic (Optional)
Total:                                                    $7.00





Cook pasta according to package directions and begin sauce while it is cooking.

To make sauce cut chicken into small cubes (I use 2 lbs for extra chicken, but you can easily use 1 lb and be fine).  Sprinkle chicken cubes with Salt/Pepper and cook until pink is gone.  This is also when I throw in tons of extra minced garlic.

While chicken is cooking thaw and drain spinach.  Once chicken is cooked add spinach and sauce and continue cooking until sauce is warm.

Drain Pasta and pile on the sauce and enjoy!

Chicken and Veggie Fried Spring Roll - $8.00

Use filling from the Chicken Lettuce Wraps without the dipping sauce.
Lettuce Wrap Filling          $5.00
Spring Roll Wrappers        $3.00
Carrot (optional)  
Oil           
Total                                $8.00





To make spring rolls take sheet of spring roll paper and soak in water until pliable.  Spoon generous portion of filling and roll like you would a burrito. You can add shredded carrot to the filling for more texture if desired.

Set aside for about 20-30 minutes to let wrap dry.

Once wraps are dry pour enough oil into a sauce pan so the rolls can fry without touching the bottom.  Heat oil to 375 degrees.

Once oil is heated place 1 roll into oil and heat until wraps are light brown in color.

Remove and set on paper towel to remove excess grease.

Let cook for about 5 minutes and enjoy!  I serve these with white rice.

Chicken Lettuce Wraps - $6.00

For Wraps:

8 oz can water chestnuts, drained            $1.00

1 cup sliced mushrooms                             $1.00

5 scallions                                                     $0.25

3 Tbs soy sauce

2 Tbs Splenda (or sugar)

½ Tsp blackstrap molasses

1 ½ Tsp minced garlic

1 ½ Tsp rice vinegar

3 Tbs oil

1 pound ground chicken (or turkey)        $2.50

Iceberg or leaf lettuce                                $0.25

Total (includes $1 for misc and dipping sauce)                                                        $6.00

For Dipping Sauce:

¼ cup Spenda (or sugar)
¼ cup water
2 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs sugar-free ketchup (or ketchup)
1 Tbs lemon juice
¼ Tsp sesame oil
2 Tsp dry mustard
2 Tsp Wasabi Powder or Paste

This is a low carb recipe that we love in our house! If you want to make it less low carb replace the Splenda with Sugar and leave out the molasses.

For Wraps:

Place the water chestnuts, mushrooms, and scallions in your food processor with the chopping blade in place. Pulse just enough to chop everything to a medium consistency.

Combine the soy sauce, Splenda, blackstrap molasses, garlic, and rice vinegar. Set aside.

Heat the oil in a wok or large skillet over highest heat. Add the chicken and stir-fry, breaking it up as it cooks. When about half of the pink is gone from the chicken, add the chopped vegetables and stir-fry everything together for a few more minutes. When the chicken is cooked through, stir in the seasoning mixture and let everything cook together for just another minute or so. 

To eat place large spoonful into a piece of iceberg lettuce and drizzle with dipping sauce if desired.

For Dipping Sauce:

Combine all ingredients together in bowl and mix with a whisk.

Stuffed Chicken Parmesan - $5.00

6-8 Breaded Chicken Patties               $3.00

½ Jar Spaghetti Sauce                         $0.50

½ Pound Mozzarella                            $1.50

TOTAL                                                  $5.00

I usually get my chicken patties at Costco – a box of 40, but I showed the price as if you got a small box at any grocery store (on sale usually 2 for $5 or 2 for $6).

Preheat oven to 350.

Take frozen chicken patties and put in microwave until unthawed (usually about 1 minute).

While chicken is unthawing cut half a pound of mozzarella cheese into small slices or shred cheese (I prefer shredded cheese)

Cut a “pocket” into each patty and stuff each pocket with mozzarella cheese.

In a dish place each stuffed chicken piece and cover with half a jar of Spaghetti Sauce.  Sprinkle any remaining cheese on top and put in oven for 15-20 minutes.

Pulled BBQ Chicken Sandwiches - $5.00

3 lbs of chicken (any kind)                 $3.00

1 Bottle BBQ Sauce                             $1.00

Sliced Bread or Buns                           $1.00

TOTAL                                                $4.00

Take chicken and lightly salt/pepper each piece. Place in slow cooker (no additional liquid needed) on low for 4 hours.

After 4 hours add half a bottle of BBQ sauce and rotate chicken. Cook an additional 4 hours on low (won’t hurt if you need to leave it in longer).

Remove chicken from slow cooker and remove any bone if you did not use boneless chicken.  The chicken should fall right off the bone.

Use large forks to shred the chicken and add more BBQ sauce as you prefer.  Serve warm on bread/buns.

Parmesan Crusted Chicken and Pasta - $5.50

1 Can Spaghetti Sauce ($0.99 Cent Store)        $1.00
3 lbs Chicken ($0.99/lb on Sale)                        $3.00
2 Eggs                                                               $0.50

Parmesan Crust                                                 $1.00
1 cup grated Parmesan
4 tsp Oregano
1 tsp garlic powder
1 tsp paprika
1 tsp pepper

Total                                                                $5.50

Chicken thighs/drumsticks at $0.99/lb or if you prefer boneless skinless chicken breast at $1.99/lb (this would increase cost of recipe to $8.50)

The chicken part is low carb recipe so if you are trying low carb you can substitute the noodles for an alternate side, but I'd still use some spaghetti sauce for dipping! (If you have leftovers from other recipes like the English Muffin Pizzas this is a great way to use it!) The crust probably only costs about $0.50 to make if you buy your Parmesan in bulk like we do, but in case you don't I used to more expensive price.

CHICKEN Option 1: Boneless Skinless Chicken Breast

Put 2 lbs (about 4 breasts) into large plastic bag and use kitchen mallet (or roller) to pound chicken into thin pieces.  Cut each chicken breast into large strips for easier cooking or leave in one piece for a "prettier" meal.

CHICKEN Option 2: Bone In Chicken - I suggest Drumsticks

Break 2 eggs into one bowl and use whisk to stir.

In a separate bowl combine all ingredients for the Parmesan crust

Next, put noodles in water and cook according to package directions.

While pasta is cooking add oil to skillet - enough so the bottom is barely covered and turn on medium heat.

Once oil is heated take prepared chicken and dip in egg then roll in Parmesan crust mixture until fully coated.

Place chicken in skillet (as much as will fit) and cook for 5 minutes on each side.  If cooking drumsticks you may need to do quarter turns ever 2.5 minutes.  To keep crust for becoming overcooked/burnt shake pan every 2 minutes just to move the chicken around a bit.

While chicken is cooking put sauce in sauce pan and heat until slightly bubbly.  Don't forget to check your noodles and stir too!

To finish put pasta and chicken on plate and drizzle sauce all over everything! Yummy!