A couple of months ago (or it could have been last month), I had written that sometimes it’s challenging to come up with $10 or under meals for a family of 4. One of our viewers (Cindy Greer), shared a recipe for lemon chicken that she said her family loved. I had personally never cooked lemon chicken like this so I decided to give it a try…..I’m completing the recipe with white rice and homemade veggie egg rolls. The entire meal comes in at approx. $7.38
LEMON CHICKEN-
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 4 for approx $4.08
Ingredients:
- 4 chicken breasts (thin sliced or you can make several tenders from each breast)
- 8 tbsp butter (1 stick)
- 1 package Italian seasons salad dressing mix (I used Safeway brand 0.7 oz)
- 2 lemons
- salt and pepper to taste
Directions:
Melt butter in large skillet. Layer chicken in pan. Sprinkle with Italian seasons salad dressing mix. Add juice of two lemons. Cover and cook until tender (about 20 minutes). Remove lid and cook for about 5 minutes more, or until chicken has browned and season mix is absorbed.
White Rice: Cost approx 90 cents for 4 servings…I added a bit of soy sauce and chopped green onion for color.
You could also use brown rice if you want. I bought Safeway brand and cooked according to package directions for 4.
Mini Veggie Egg Rolls:
Prep Time: 15 minutes
Cook Time: About 5 minute
Serves: 4 for approx $2.40
When I went to the store, they were out of the larger sized won ton wraps so I ended up getting the smaller ones. This recipe makes enough for 4 small egg rolls per person. I think it’s easier to use the larger ones so that’s what I would suggest….should make 4 large egg rolls with the same amount of vegetables. You can sub vegetables, like green or Napa cabbage instead of the purple, use more carrots than celery, etc. You can also add shrimp, pork or chicken to these. Once you get the knack of making these, you’ll want to make them all the time! Don’t let the long list of ingredients alarm you….this goes super fast once you chop the vegetables.*You will actually be able to make more egg rolls with the amount of filling this recipe makes. You will have leftover water chestnuts and bean sprouts which you could use later in the week to make a stir-fry or add move veggies and make up a big batch of these and freeze. This is VERY versatile.
Ingredients:
- 1/2 tbsp soy sauce*
- 1/2 tbsp dry sherry*
- 1 tsp dark sesame oil*
- 1/4 tsp sugar*
- 1/8 tsp salt*
- 1 tbsp vegetable or canola oil
- 1/4 cup chopped scallions (green and white parts)
- 1 garlic cloves, minced
- 1 cups shredded purple cabbage (about 1/2 to 1/3 small head)
- 1/2 cup chopped celery (about 2 stalks)
- 1 medium carrot, chopped or shredded
- 1/4 cup bamboo shoots or bean sprouts (I used 1/2 of 14 oz can bean sprouts), rinsed and drained
- 1/4 cup water chestnuts, chopped (I used 1/3 of an 8 oz can)
- 1/2 tbsp corn starch
- 16 to 20 small won ton wraps (or about 6 large) …Look for egg roll wrappers or won ton wraps in the refrigerated section at the grocery store, usually in the produce area.
- oil for frying
Directions:
In a small bowl, mix together the soy sauce, sherry, sesame oil, sugar and salt. Set aside.
Tammy’s Tip ‘O The Day
In the past I have totally omitted this step and just added soy sauce to my cooked vegetables. It tastes great either way and it lowers the price even more if you just add the soy sauce.
Heat a large wok or skillet over high heat. Add the oil and tilt to coat the inside of the pan. Add the scallions and garlic and stir-fry until fragrant, about 15 seconds. Add the cabbage, carrot, celery, bamboo shoots, and water chestnuts and stir-fry until the cabbage wilts, about 3 minutes. Stir the soy sauce mixture into the vegetables and mix well. Transfer to a shallow dish and let cool completely. Sprinkle with the cornstarch and toss until the vegetables absorb the cornstarch.
Place an egg roll wrapper on a work surface, with the points at 12, 3, 6, and 9 o’clock. Place some filling on the bottom third of the wrapper, forming it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point, and roll up the wrapper, folding in the side points as you roll it into a cylinder. Place a dab of water on the last point to adhere it to the roll. Make sure you don’t put too much filling on the wrapper…as you work with it, you’ll get a feeling for how much to add.
In a deep Dutch oven, heat oil over high heat to a depth of 2 to 3 inches and heat until about 365 degrees (or until it sizzles when you add a drop of water). Add egg rolls and deep-fry until golden brown, about 1 minute (if you’re making larger ones, cook for about 2 minutes). Remove and let drain on paper towel. Serve immediately with small bowls of hoisin sauce hot mustard, duck sauce, sweet chili sauce or soy sauce for dipping.