Another budget meal – this one for the crockpot! Again, it makes 6-8 good sized portions, and can be easily halved or doubled. Average cost, less than $11 – slash that with sales and coupons. (Note that canned broths are on sale BIG TIME this time of year – hint, hint.)
I have never had much luck with chicken in the crockpot. Unless you watch it like a hawk, it tends to go all mushy on me – and watching it seems to defeat the purpose of using a slow cooker. I use precooked chicken strips, and dump them in 20 minutes before serving.
It’s a good way to use up leftover chicken, “on sale” chicken you’ve precooked and frozen, or you can pick up those precooked strips in the meat aisle.
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Prewarning – this is NOT an “official” Tex-Mex chili, Bec can go read something else. 
Another budget-conscious comfort food! Like most of my recipes, it’s hardy. This one makes 6-8 man-sized portions, and costs an average of $11 a pot. That works out to $1.38 to $1.80 per serving. Again, that can easily be slashed by 40% if you are watching sales and using coupons for the canned goods.
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Lain asked me for some recipes that let me feed my family on an average of $45-$65 week, not including bread, milk, and produce. here’s the first in a series 
This is not just a great comfort food recipe, but it is quick, easy, and economical. I love to make it from leftover chicken, a day or two after we’ve had an oven roaster – just pull the skin off, pop the carcass in a soup pot, cover with water, bring to a boil, then simmer until it begins to fall off the bone. Pick the bones out, and the base is ready to go!
Don’t have any leftover chicken? Boil a bird the same way (it will take 90 minutes or so)!
Without further ado ….
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I don’t “do” many recipes. In fact, this may be a first here, but this has become a staple on “the diet” and is so good, I thought I’d share.
- 20 oz package of lean ground turkey
- 1/2 tsp each: cumin, cayenne pepper, poultry seasoning, oregano, basil
- 1/4 tsp black pepper
- 1 tsp sage
- 1/2 cup chicken broth
Combine turkey and seasonings, and mix well.
Add broth, mix well. (It will feel pretty wet. That’s ok)
Cover and refrigerate – 20-30 minutes minimum, I let it sit overnight.
Form into patties, being careful not to squeeze the broth out.
Cook in nonstick skillet over med-low heat until done (about 8 minutes).
By using a low heat, the patties will poach in their own broth, so you don’t need to add oil or cooking spray. Once done, turn the heat up to medium. As the broth evaporates, brown the patties slightly. I usually get 10-12 patties, and they are as good cold as they are warm.
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