I know it’s really hard to make sure that you have enough food to feed your family when grocery prices are so high. I hope this video can help you find new ways to create healthy and exciting meals for your family while sticking to a budget!
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Here’s the potato slicer I LOVE!
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Here’s the Lodge casserole pan - amzn.to/3Zxc2Gs
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Meats & Proteins:
2 packs chicken leg quarters
1 pound sausage
Dozen eggs
Vegetables:
5 pounds potatoes
1 head cabbage
2 pounds onions
5 Roma tomatoes
1 avocado
Canned & Packaged Goods:
Large can of crushed tomatoes
2 pounds dried beans
2 pounds rice
1 pound pasta
Tortillas (pack of 20)
Basil pesto
Organic ketchup
Dairy:
8 ounces mozzarella cheese
8 ounces cheddar cheese
Fruits:
Bananas
Apples
Snacks & Miscellaneous:
Small pack of raisins
Oatmeal
Peanut butter
Roasted Chicken Leg Quarters with Potatoes, Onions, and Cabbage
Ingredients:
1 pack chicken leg quarters
5 potatoes, cut into chunks
2 onions, sliced
1 head cabbage, cut into wedges
3 tablespoons olive oil
Salt and pepper to taste
Preheat your oven to 400°F (200°C).
In a large roasting pan, combine the potato chunks, sliced onions, and cabbage wedges.
Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat evenly.
Place the chicken leg quarters on top of the vegetables in the roasting pan (or in another pan if too full)
Roast in the preheated oven for about 45-55 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature of the chicken should reach 165°F (74°C).
Remove from the oven and let rest for a few minutes.
Bbq sauce
2 C Ketchup
1/2 C ACV
1/2 C brown sugar
1tsp garlic powder
1 tsp onion powder
1 tsp salt
Combine all ingredients and stir well. Cook on stove top for 30 minutes to 1 hour, stirring occasionally.
Oven-Roasted BBQ Chicken Leg Quarters
1 pack chicken leg quarters
1 cup BBQ sauce (your favorite brand or homemade)
Preheat your oven to 375°F (190°C).
Place the chicken leg quarters on a baking sheet. Baste each leg quarter with sauce
Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for a few minutes.
Breakfast Tacos
8 eggs, scrambled
1 pound sausage
8 Small tortillas
1 tomato, diced
1 avocado, sliced
Salt and pepper to taste
In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks.
Once cooked, remove the sausage from the skillet and set aside. Drain any excess fat if necessary.
In a bowl, whisk the 8 eggs with a pinch of salt and pepper.
In the same skillet used for the sausage, add a bit of oil or butter if needed, and pour in the whisked eggs.
Cook the eggs over medium-low heat, stirring gently until they are fully scrambled and cooked through.
While the eggs are cooking, warm the small tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable. You can also warm them in the microwave wrapped in a damp paper towel for about 20-30 seconds.
Evenly distribute the scrambled eggs and cooked sausage onto each tortilla.
Top with diced tomato and sliced avocado.
Enchilada sauce
1 TBS olive oil
1 TBS flour
Heat oil in pan. Add flour and stir well for 1-2 minutes.
Add 2 TBS chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp salt
Stir well and cook for 1-2 minutes.
Add 1 C chicken broth.
Whisk to remove clumps. Cook for 10 minutes, until thickened.
Mix 1/2 of sauce to 2 C rice and 2 C beans (prepared). Stir well to combine. Add mixture into tortillas. Top with remaining sauce. Top with shredded cheese. Bake at 400 for 25-30 minutes.
Remaining recipes can be found in the first pinned comment.
I hope you enjoy all of these recipes!
I love you!!!
Lori
8 окт 2024
