I originally saw this recipe on some weight loss show while channel surfing. I couldn't find the recipe by googling it and I don't know what it was called.I did some minor tweaking to make it more filling and to make it stretch further. It is cheaper to make if you can get the squash in season or grow your own! You might try replacing the squash with sweet potatoes too.
butternut squash (2 1/4lbs 2.69 @ 1.19lb!)
large red onion (.42)
1lb chicken (1.99)
1 jar marinara/pasta sauce (free)
4 tbsp evoo(.21)
1 c cooked brown rice (.35)
italian seasoning to taste (.02)
Total: 5.68/serves at least 6 (.95 a serving)
peel the squash, cut in half and remove the seeds and pulp -cut up into bite size pieces. Cut the onion and chicken into bite size pieces.
saute the chicken in 2 tbsp olive oil until cooked through. place on a plate and cover with foil to keep warm
saute the veggie mix in remaining olive oil until tender (7-10 minutes)
return chicken to pan, add the sauce, cooked rice and seasoning
simmer 5-10 minutes and serve
The Husband- He liked it. He thinks it's better with the rice(the first time had no rice).
Me- Much better the second time around. The first time I didn't cook the veggies enough and parts were hard. Make sure you cook the veggies long enough!
The nearly six year old girl- She took one look and decided she did NOT like it. In fact, she would choose to go to bed 2 1/2 hours early instead of try it if given the choice. Pie? She tried it and ate 4-5 more bites when pie was mentioned(I know, I know- you shouldn't bribe your kids with treats...).
The one and a half year old boy- He asked for thirds. Need I say more?
This post is linking up to :
The $5 dinner challenge
Tempt My Tummy Tuesday
Balancing Beauty and Bedlam: The Best Salad Ever - Asian Citrus Salad
The Grocery Cart Challenge Recipe Swap
Food on Fridays