Wednesday, April 4, 2012

Fruity Chicken Salad ~ Cost per serving: $1.48

Fruity Chicken Salad


4 boneless, skinless chicken breast halves (about 6 oz. each)
  • Salt and pepper
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 1/2 cups light mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet pickle relish
  • 2 celery ribs, chopped
  • 1 10-oz. can crushed pineapple, drained
  • 1 11-oz. can mandarin oranges, drained
  • 1/2 cup dry-roasted peanuts, chopped
  • 1/2 cup packed shredded coconut, toasted

  • Preparation

    1. Place chicken in a skillet and season with salt and pepper. Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken.) Reduce heat to medium-low and simmer, uncovered, until chicken is opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk. When cool enough to handle, shred chicken into small pieces using your fingers.
    2. Blend mayonnaise with sour cream in a medium bowl. Stir in lime juice, relish and celery. Add chicken, pineapple, oranges and peanuts. Season with salt and pepper. Gently fold to blend and coat ingredients. Refrigerate until ready to serve. Sprinkle with coconut just before serving.

    Whole Wheat Penne Pasta (Cost per serving: $1.08)

    Whole-Wheat Penne with Broccoli and Chickpeas Recipe


    • Salt
    • 1 head broccoli, cut into florets, stems discarded
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    • 12 ounces whole-wheat penne
    • 1/4 cup olive oil
    • 4 cloves garlic, chopped
    • 1/2 teaspoon crushed red pepper
    • 1 15-oz. can chickpeas, drained and rinsed
    • 1/4 cup fresh lemon juice (from 2 small lemons)
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    • 1/2 cup plus 1 Tbsp. grated Parmesan


    1. 1. Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.
    2. 2. Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.
    3. 3. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.

    Kids Eat Cheap @ Carlos O Kelly’s

    Carlos O Kelly’s
    Every Tuesday night from 5:00 p.m. to 10:00 p.m., Carlos O'Kelly's offers $0.99 or $1.99 (depending on menu choices) kid’s meals to children age 12 and under.