This is a kid-friendly meal that’s fairly healthy, takes 30 minutes to pull together and the entire meal feeds 4 for less than $10.00. I use sweet potatoes for the fries but you can substitute russet potatoes if you want. I bought my chicken at Albertsons for $1.88 a pound, but a lot of times I can find it on sale for less, which would bring the price down. If you have challenges getting your kids to eat veggies, start them off with something like this broccoli and bow tie pasta. And even though this is “kid-friendly”, adults will totally enjoy it too! I found my chicken recipe and the broccoli & bow tie salad in one of my favorite cookbooks, “Barefoot Contessa Family Style”, which I altered just a bit to get them in my price range.
PARMESAN CHICKEN STRIPS –
Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 4 for approx. $4.25
Ingredients:
- 1 1/2 pounds skinless, boneless chicken breast (3 to 4)
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup plain or seasoned bread crumbs or panko
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Directions:
Lay the chicken breast o a cutting board and slice each diagonally into 4 large strips.
Combine the flour, salt, and pepper on a plate. Beat the eggs with 1 tablespoon water in a bowl. Combine the bread crumbs and parmesan cheese on a plate. Dredge the chicken strips on both sides in the flour mixture, then dip both sides of chicken in the egg mixture and then roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan and cook half the chicken strips about 3 minutes on each side. (Don’t crowd the pan.) Remove the chicken strips to an oven-proof plate. Add the rest of the butter and oil and cook the remainder of the chicken strips. (You can keep the chicken strips warm for about 15 minutes on a cookie sheet in a 200-degree oven.)
BROCOLLI & BOW TIE PASTA –
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4 for approx. $3
Ingredients:
- Kosher salt
- 1/2 to 3/4 pound broccoli florets
- 1/2 pound bow tie pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon black pepper
- 1/4 cup slivered or coarsely chopped pecans
- Optional-freshly grated parmesan cheese
Directions:
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon and place in a large bowl. Set aside.
In the same water, cook the pasta according to package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small sauté pan heat the butter and oil and cook the garlic and lemon zest over medium-low heat for about 1 minute. Remove from heat and add salt, pepper, and lemon juice. Pour mixture over the broccoli and pasta. Toss well. Season with salt and pepper to taste. Sprinkle with almonds. Add grated parmesan cheese if desired.
SWEET POTATO FRIES –
Prep Time: 5 minutes Cook Time: 15 to 20 minutes Serves: 4 for approx. $2.50
Ingredients:
- 2 sweet potatoes (about medium sized)
- 1 tablespoon olive oil
- Kosher salt and black pepper
Directions:
Preheat oven to 450 degrees. Peel potatoes. Cut potatoes in half lengthwise and slice into wedges. Toss with olive oil, salt and pepper. Bake on cookie sheet for 6 to 10 minutes. Turn potatoes over and cook for another 6 to 10 minutes or until tender.