Thursday & Friday Dinner

Dinner on Thursday was a simple thing - hot dogs (cooked on grill Sunday) with chili, and sliced tomatoes from the garden.

Totals:

$1 - Ball Park beef franks (after BOGO sale + coupon)
$1 - buns
.13 - Texas Pete canned chili after sale + double coupons
free - tomatoes

$2.13 for dinner for 3

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Dinner Friday night was grilled chicken and "fake out" Lemon-Broccoli Risotto. The chicken was seasoned with lemon juice and Cavendar's Greek Seasoning, then cooked on the George Foreman. The recipe for "fake out" risotto follows:

Lemon Asparagus (or Broccoli) "Risotto"

1 medium onion, chopped
2 cloves garlic, minced
1 T. butter
2 cups instant rice
2 cups chicken broth
1 can cream of chicken soup
juice and finely grated zest of 1 large lemon

1 lb. asparagus spears, trimmed and cut into 2" pieces
OR
1 lb. fresh broccoli florets
OR
1 16oz "steam in the bag" broccoli florets

Saute onion and garlic in butter for 1 - 2 minutes, or until garlic is lightly browned. Add rice, broth, cream of chicken soup and lemon juice and zest. Bring to a boil, then lower heat and cover. Simmer on medium heat for 8 - 10 minutes, or until liquid is absorbed and rice and veggies are tender. It should be on the "dry" side - creamy but not "saucy."

If using thick asparagus spears, add with rice and liquids. If using the pencil thin ones, or 1 lb. fresh broccoli florets, let the rice and liquid cook 3 - 4 minutes before adding. If using steam-in-the-bag broccoli, cook in microwave as directed, then stir into finished risotto just before serving.

Totals:

$1.33 - boneless chicken purchased during B1G2 sale
$1.25 - steam-in-bag broccoli
$2 - other ingredients for risotto

$4.58 for dinner for 4 (sister stopped by)