Thursday, September 3, 2009

Publix Bargain Meal September 3

Bargain Meal of the Week

I have no pictures of last night's meal, because of a dead camera battery. Nonetheless, it was an excellent meal, picture or not. Definitely a keeper for us! Because I'm a bit obsessive that way, this is another recipe out of Everyday Food's September issue. I'm telling y'all, when a magazine has a good issue, it really has a good issue! This is a much cheaper meal for us, because we have tomatillos and jalapenos growing in our garden (both of which are easy to grow, according to my sweet tomato king...try them next year!).

The real recipe for this meal involves a whole chicken, simmered in the sauce. I have no doubts that this would be an excellent way to eat this dish. But... my mom and I took my boys to a bounce house for the morning/early afternoon, and we didn't get home until late. By the time everything settled down to cook supper, fast was the name of the game! And, this came together very quickly. So, an adaptation it is. On the plus side, the adaptation is less meat, more vegetables, which is how we like it. So, it's all good.

Tomatillo Chicken
adapted from Everyday Food, September 2009

1 bone-in chicken breast--on sale $1.69/lb--$1.50
2 pounds tomatillos, husked removed--approx $1/lb--$2 (could use purchased puree instead--it comes in little cans in the Latino section)
salt and pepper
2 jalapenos, chopped (mine were hot, so I seeded them)--$0.10
1 medium onion, chopped--$0.28
garlic powder to taste (out of the real stuff)
1 can hominy, drained--$0.59
1/4 cup chopped fresh cilantro--about 1/4 of a bunch--$0.20

Bake chicken breast at 400 until it registers 165 degrees, about 40 minutes. Let cool; remove from bone and shred chicken.

Puree tomatillos in a food processor; set aside. Heat oil in a large pot. Add jalapenos and onion and cook, stirring frequently, until slightly softened. Add salt, pepper, and garlic powder. Stir in tomatillo puree and hominy. Simmer until tomatillos are cooked and change color slightly from bright green to a duller green, about 20 minutes. Add in shredded chicken and let warm through. Stir in cilantro. Correct seasonings with salt and pepper.

Total cost--$4.67

Serve with:
white rice--$0.25
sour cream--on sale $1.25/16 ounces--$0.31

Total cost for this meal--$5.73

As always, check out $5 dinners for many more variations on what's on sale at your local store!

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