A Week of Wallet-Friendly Meals

Mediterranean Chicken
Makes 4 to 6 servings
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 2 pounds boneless skinless chicken breasts, halved crosswise
  2. 1⁄4 cup all-purpose flour
  3. 1⁄2 teaspoon ground black pepper
  4. 1⁄4 teaspoon salt
  5. 3 tablespoons olive oil
  6. 1 (15-ounce) can chicken broth
  7. 1 (14-ounce) can quartered artichoke hearts, drained
  8. 1 (8-ounce) can tomato sauce
  9. 1 (4-ounce) can sliced blackolives
  10. Lemon Couscous (recipe follows)
  11. 1 (12-ounce) package frozen steam-in-bag green beans, prepared according to package directions
Instructions
  1. Pound chicken to 1⁄2-inch thickness.
  2. In a resealable plastic bag, combine flour, pepper, and salt. Add chicken; seal bag, and shake to coat.
  3. In a large skillet, heat olive oil over medium-high heat. Add chicken, and cook for 3 to 4 minutes per side or until browned. Remove from pan, and keep warm.
  4. Stir in broth, artichokes, tomato sauce, and olives. Return chicken to pan; bring to a boil, reduce heat, and simmer for 20 minutes or until slightly thickened and chicken is cooked through. Serve over Lemon Couscous with green beans.
Celebrate Magazine http://www.celebratemag.com/
Lemon Couscous
Makes 4 to 6 servings
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 (10-ounce) box plain couscous
  2. 1 teaspoon lemon zest
  3. 1 teaspoon fresh lemon juice
  4. 1⁄4 teaspoon ground black pepper
Instructions
  1. Prepare couscous according to package directions. Stir in lemon zest, juice, and pepper. Serve immediately.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible TipServe rice instead of couscous. It’s about a third of the cost.Per serving: 615 calories, 17 G fat ( 2 G saturated fat), 118 MG cholesterol, 1325 MG sodium, 50 G protein, 62 G carbs, 6 G fiber.
Beef and Romaine Stir-Fry
Makes 4 to 6 servings
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 1 (6-ounce) package rice stick noodles
  2. 2 tablespoons cornstarch
  3. 1 teaspoon salt
  4. 1 teaspoon ground black pepper
  5. 1 pound beef, cut for stir-fry
  6. 2 tablespoons vegetable oil
  7. 1⁄2 cup water
  8. 6 tablespoons soy sauce 2 tablespoons garlic-chile sauce*
  9. 1 teaspoon sugar
  10. 1 romaine lettuce heart, cut into 1⁄2-inch strips
  11. 1 red bell pepper, thinly sliced
  12. 2 tablespoons minced garlic
  13. 1 (12-ounce) package frozen egg rolls, prepared according to package directions
Instructions
  1. Place noodles in a large bowl; cover with warm water, and soak for 10 minutes. Drain well.
  2. In a medium bowl, combine cornstarch, salt, and pepper. Add steak, tossing to coat.
  3. In a large skillet, heat oil over medium-high heat. Add beef, and cook, stirring frequently, for 2 minutes.
  4. In a small bowl, combine 1⁄2 cup water, soy sauce, garlic- chile sauce, and sugar. Add to beef mixture and cook for 2 minutes or until sauce begins to thicken. Add romaine, bell pepper, and garlic; cook for 3 minutes or until romaine is wilted. Serve over noodles. Serve with egg rolls.
Notes
  1. *We used Hokan Chili Sauce with Garlic.
Celebrate Magazine http://www.celebratemag.com/
 Cents-ible Tip: Purchase beef precut for stir- frying. This will cut down on your preparation time.Per serving: 465 calories, 12 G fat (2 G saturated fat), 67 MG cholesterol, 2072 MG sodium, 30 G protein, 58 G carbs, 4 G fiber.