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Cooking on a budget does not have to suggest you are filling your stomach with empty, processed calories. In truth, with a bit of innovative shopping and the right recipe, you can develop basic, nutritious meals that your whole household will enjoy.

One such recipe is the one below for roast chicken, potatoes, and butternut squash from Food preparation Light. It’s an easy to make dish that can be cooked beforehand and re-heated in a flash on those days where you are too weary to even consider cooking supper for the household.

Perhaps the very best part of this recipe for those of us who’re also viewing our budget plans is that it’s relatively inexpensive to make. At a simple $1.62 per serving, you can feed a family of 4 for less than $7!

Image by Becky Luigart-Stayner for Cooking Light .

Image by Becky Luigart-Stayner for Cooking Light.

In order to keep your expenses as reduced as possible, consider the following ideas and techniques for these ingredients:

Chicken: Buy in bulk and freeze specific pieces whenever possible. I like to wait until my regional grocer puts chicken on sale, and afterwards I buy enough for the next 2-3 months. It’s necessary to re-wrap the pieces separately to stay clear of freezer burn.

Potatoes: As long as you keep them in a cool, dark place, potatoes can last for a suitable amount of time. Similar to any pantry product, bear in mind to rotate your stock from time to time to avoid moldy, frightening surprises.

Butternut Squash: I always purchase the entire squash and cut it up myself in the house. You ‘d be surprised at the markup for the pre-diced, pre-packed variation of the same thing! When it comes to the dish itself, my only recommended adjustment is to include a little fresh, sliced cilantro. It’ll give the chicken and potatoes a delightfully kick and matches the squash very well.

Bon appetite!