Cooking on a budget doesn’t have to mean you’re filling your stomach with empty, processed calories. In fact, with a little bit of creative shopping and the right recipe, you can create simple, nutritious meals that your entire family will love.
One such recipe is the one below for roast chicken, potatoes, and butternut squash from Cooking Light. It’s an easy to make meal that can be cooked in advance and re-heated in a flash on those days where you’re too tired to even think about cooking dinner for the family.
Perhaps the best part of this recipe for those of us who are also watching our budgets is that it’s fairly cheap to make. At a mere $1.62 per serving, you can feed a family of four for less than $7!
In order to keep your costs as low as possible, consider the following tips & tricks for these ingredients:
Chicken: Buy in bulk and freeze individual pieces whenever possible. I like to wait until my local grocer puts chicken on sale, and then I buy enough for the next 2-3 months. It’s important to re-wrap the pieces individually to avoid freezer burn.
Potatoes: As long as you keep them in a cool, dark place, potatoes can last for a decent amount of time. As with any pantry item, remember to rotate your stock from time to time to avoid moldy, scary surprises.
Butternut Squash: I always buy the entire squash and cut it up myself at home. You’d be amazed at the markup for the pre-diced, pre-packed version of the same thing! As for the recipe itself, my only suggested modification is to throw in a bit of fresh, chopped cilantro. It will give the chicken and potatoes a nice kick and complements the squash very well.