A Quick & Thrifty Winter Meal for 4

A Quick & Thrifty Winter Meal for 4

Total 4 Servings Dinner: $10.95

This simple but yummy meal can easily be expanded for huge appetites or a larger crowd.  Since the veggies and protein each could be prepared independently, your meal options are endless!  Let me know your ideas!

ASSEMBLE:

• 2 baking sheets
• Aluminum foil
• Small bowl
• Measuring spoons
• Oven/Heat source
• Ingredients

Roasted Carrots & Potatoes

INGREDIENTS:

• 3 C  About 6 large carrots, sliced $.90
• 3 C  About 1.5 lbs potatoes, wedged $2.25
• 1 Tbsp dry ranch dressing $1.35
• Olive oil
• Salt & Pepper to taste

DIRECTIONS:

1. Wash veggies well/dry.
2. Peel potatoes if desired, wedge and place on a foil lined baking tray.
3. Drizzle olive oil on top of potatoes.
4. On a second baking sheet, repeat the above process with the sliced carrots.
5. Sprinkle salt & pepper on carrots.
6. Sprinkle dry ranch dressing on potato wedges.
7. Carrots:
   Bake uncovered @425 degrees for 5 mins on middle rack. Pull carrots out of oven and push aside to make space for later adding the chicken on same baking tray. 
8. Potatoes:
   Place on top rack and bake 25 min uncovered @425 degrees.
9. While the veggies are cooking, prepare the chicken breasts.

Baked Chicken that Tastes “Fried”

INGREDIENTS:

• 2 chicken breasts sliced horizontally (makes 4 pieces) $2.5
• 1/2 C. Monterey Jack cheese $1.50
• 1/2 C. Panko bread crumbs $1.10
• 1 Tbsp dry ranch dressing $1.35
• 2 Tbsp melted butter
• 4 tsp mayonnaise

DIRECTIONS:

1. Rinse & pat chicken dry.
2. Spread 1 tsp of mayonnaise on top of chicken.
3. In a small bowl, mix melted butter, bread crumbs, cheese & dry ranch dressing.
4. Press mixture on top of chicken breasts.
5. Place the chicken on the sheet with roasted carrots.
6. Return the combo to the oven and bake uncovered 15-20 mins @425 degrees.
7. Enjoy!

Protein Servings: 4 Total $6.45

Veggies Servings: 4 Total $4.50

Total Dinner: 4 Servings  $10.95

To Peel or Not To Peel My Carrots?

https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/do-you-have-to-peel-carrots/