The Eat Food NOT Money Cookbook

Chunky chicken salad


I worked for almost 10 years in a certain roast beef restaurant that shall remain nameless but I’m sure you would all recognize the hat. 😉 We made THE BEST chicken salad I have ever eaten! (With the exception of my grandmother’s of course.) The recipe we used at the restaurant made an enormous amount of chicken salad (as I’m sure you can imagine) so I scaled it down for home use. I left all the ingredients the same.

What you’ll need:

2 large (1 lb/ 16 oz) cans breast meat chicken chunks, drained and rinsed
1 cup (1 large or 2 small) diced red apples with the skins on
1 cup red seedless grapes, rinsed and sliced in half *measure after slicing*
½ cup diced fresh celery
½ cup chopped pecans
1 ½ cups mayonnaise

Put your gloves on because this recipe gets mixed by hand…literally! Add ingredients one at a time into a large bowl ending with the mayonnaise. Add the mayo ½ cup at a time and slightly stir in with a large spoon until you’ve reached desired creaminess. Use more for really creamy chicken salad and less for a dryer chicken salad. Mix it really well with your hands. This ensures that the mayo and the juices from the other ingredients get thoroughly mixed and if you use a spoon to just mix it up a little it will not taste the same I promise. I know because I tried it. Sometimes I’m stubborn. Refrigerate for at least 3 hours before serving. Serve on bread with lettuce or topping lettuce in a bowl or stuffed in a pita like in the picture mmm mmm. This makes about 2 ½ pounds of chicken salad or 8 – 10 servings. It can be kept refrigerated in an airtight container up to 3 days.

Cost:
canned chicken chunks – $2.50
apples – $2.25/bag
grapes – $1.99/bunch
celery – $0.99
pecans – $3.00
mayonnaise – $2.50
Total – $10.24

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February 27, 2009 Posted by | -chicken, -party ideas, -vote for Foodista contest, MAIN DISHES | , , , , , | 5 Comments

Lemon Yogurt Cookies

This recipe comes from Quaker Oats and is one of my favorites. I just love lemon cookies!

What you’ll need:

1/2 cup (1 stick) margarine, softened
1-1/4 cups sugar
1/2 cup plain nonfat yogurt or lemon low-fat yogurt
2 egg whites or 1 egg
1 tablespoon grated lemon peel
1/2 teaspoon vanilla
2 cups QUAKER® Oats (quick or old fashioned, uncooked)
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup powdered sugar

Lightly spray cookie sheet with no-stick cooking spray or oil lightly.

Beat margarine and 1-1/4 cups sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla; mix until well blended. Gradually add combined remaining ingredients except powdered sugar; mix well.

Cover and refrigerate for 1 to 3 hours.

Heat oven to 375°F.

With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet. Using bottom of glass dipped in sugar, press into 1/8-inch thick circles.

Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack.

Sift powdered sugar over warm cookies. Cool completely. Store tightly covered.

Cost:
butter – $1.75/pound
sugar – $1.99/4 lb bag
eggs – $1.09/ dozen
yogurt – $2.12
oatmeal – $1.59
flour – $2.12/5 pound bag
powdered sugar – $1.69
Total – $6.57

February 25, 2009 Posted by | -cookies, DELICIOUS DESSERTS | , , , , , , , | 3 Comments

Louisiana-Style Shrimp Casserole

I thought this would be a perfect recipe to post for Fat Tuesday! I got this from the Bisquick version of my Betty Crocker newsletter 🙂 Good stuff! And don’t forget your King Cake!

Louisiana-Style Shrimp Casserole

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings

What you’ll need:

2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick® mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick® mix
1/4 cup milk
1 egg

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.

2. Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.

3. In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.

4. Bake 20 to 30 minutes or until crust is golden brown.

Cost:
butter – $1.75/pound
garlic cloves – $1.12
frozen mixed vegetables – $2.12
celery – $0.99
biscuit mix – $3.00
diced tomatoes – $0.89
1/2 lb 30/40 shrimp – $2.50
milk – $3.99/gallon
eggs – $1.09/ dozen
Total – $10.67

February 24, 2009 Posted by | -casseroles, -party ideas, -shrimp, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, SEAFOOD/FISH | , , , , , , , | 1 Comment

Turkey Polpettone

I believe I told you before that I get the Betty Crocker newsletter sent to my email weekly. I just love the featured recipes they send me and I usually try at least one of them. I got one today that looks absolutely scrumptious so I just had to share it with you. This recipe comes from award-winning TV chef Michael Chiarello and is created with Progresso® panko and Italian style bread crumbs.

Turkey Polpettone

Prep Time: 20 min
Total Time: 45 min
Makes: 4 servings

What you’ll need:

For patties:

1 lb ground turkey
1/2 cup Progresso® Italian style bread crumbs
2 tablespoons thinly sliced green onions
1 egg yolk
2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons finely grated lemon peel
1/2 teaspoon Worcestershire sauce
1 teaspoon sea salt, preferably gray salt
Freshly ground black pepper
2 oz whole-milk mozzarella cheese, cut into 4 equal pieces

For coating:

1/2 cup Gold Medal® all-purpose flour seasoned with salt and pepper
1 cup Progresso® panko crispy bread crumbs
1 egg

Olive oil for frying

1. Heat oven to 350ºF. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness.

2. On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties.

3. Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.

Make the Most of This Recipe

Michael’s Tips

“These highly seasoned turkey burgers have a surprise inside: an oozing nugget of mozzarella. In Italy, polpettone are large meatballs, and you could certainly shape these into balls and simmer them in marinara sauce. Instead, I make them in a burger shape.”

Michael Chiarello serves these turkey burgers with his Radicchio Salad, also found on BettyCrocker. He serves any remaining dressing from the salad recipe over these burgers.

Nutrition Information:
1 Serving: Calories 580 (Calories from Fat 280); Total Fat 31g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 190mg; Sodium 1170mg; Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 3g); Protein 33g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 20% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 3 1/2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Cost:
ground turkey – $3.50
dry bread crumbs – $0.99
onion – $1.12
eggs – $1.09/ dozen
mozzarella – $3.49/block
Total – $9.28

February 23, 2009 Posted by | -turkey, MAIN DISHES | , , , , , , , , | 1 Comment

Easy Succotash

Using fresh ingredients in this recipe makes all the difference.

What you’ll need:

2 c (about 1 lb) fresh lima beans
4 c (about 8 ears) fresh corn, cut from cob
3 Tbl butter
½ c whipping cream
½ tsp salt
1/8 tsp pepper

Bring a heavy saucepan filled with salted water to a boil. Add beans and boil about 15 minutes or until almost tender; drain and return to pan. Mix in remaining ingredients and stir well. Reduce heat to low and cook and stir about 10 minutes or until corn is tender. Serves 6.

Cost:
lima beans – $2.85/lb
corn – $1.99
butter – $1.75/pound
whipping cream – $1.49
Total – $7.85

February 17, 2009 Posted by | -vegetarian (*or almost*), MAIN DISHES | , , , | 1 Comment