Dump:
1 can chicken broth
1 can cream of chicken soup
chopped onion
chicken
pepper and spices (used Sunny Paris by Penzey’s)

Add water to cover chicken completely.

Cook: four-five hours on high (8-9 on low)

Add:
One can of biscuit dough, torn into tiny pieces and rolled into balls/tubes

Cook: 1 hour on high

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Total: .50 for the biscuits,  .87 for the chicken broth, .50 for the cream of chicken, $1 for the chicken, .13 for the onions: cost of meal, $4 (less than $1 per serving)

This could be cheaper if you bought on sale and made your own biscuits, but on a work day, I’m way too lazy for that.

Recipe: Eggs in Purgatory

Simmer marinara sauce in a pan. Add eggs. Cook until yokes have a white sheen. Serve with grated Italian cheese.

Check out a video of the recipe here.

If two eggs serve one person, then you could do brunch for 5-6 people with a dozen eggs and one bottle of tomato sauce.

Brown one pound of ground beef and a chopped onion. Drain.

Meanwhile, hollow out one loaf of Hawaiian bread (leave the crust intact).

Add a can of condensed mushroom soup to the beef/onion. Dump the mixture into the loaf of bread and top with loads of cheddar cheese.

Bake at 300 F until bubbly and golden.

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Total cost: $2.50 Hawaiian bread on sale; $2.07 ground beef, “day-old;” 87 cents, can of mushroom soup; and appx 50 cents, frozen onion.

Dinner for 4 (or main for 6): $5.94

He plays off a recommendation to use frozen potatoes, which those commenting deride. At least here in the suburbs, a 5 lb. bag of potatoes is a lot cheaper than  a 1 lb. bag of hash browns. On the other hand, given the quality and life-span of vegetables available at Wal-Mart, I rely on frozen onions, peas, corn, etc. Don’t you?

1 lb. steak (lean as possible) – cut into bite-size chunks

1 can Rotel

Spices: garlic, 1-2 tsp. cumin, 1 tbsp Mexican seasoning salt, cilantro

1 onion, chopped (frozen works)

1 can Pinto Beans (with jalepenos if possible)

Directions: Add steak, Rotel, onion, and spices to crock pot. Cook on high for 3-4 hours. Add pinto beans. Cook for 30 minutes. Serve over hot rice.

It’s described as: “Swanson® Seasoned Chicken Broth with Roasted Garlic is a tasty, 99% fat-free solution to save you steps in preparing recipes that could use a boost in flavor with delicious roasted garlic!”

It worked in the stuffing we had last night. The flavor was good. But, I think it should contain some sort of warning about all the little chunky bits of (what?) that came out of the can. It was a little gross looking. But, I’m going to give it another go.

It was okay for drinking alone but then on the second glass it got sickly, cloying sweet.

Here’s how Sutter describes it: “A bright, light red color, and sweet cherry and raspberry aromas characterize this wine. Soft, round, juicy cherry and berry flavors form structure and a full, rich texture. Serve chilled as an aperitif, or as an excellent accompaniment to picnic and barbecue fare, seafood, poultry, ham, and spicy ethnic cuisines.” See: http://www.sutterhome.com/w_wm.php
I think that’s mostly right: an aperitif would be okay. Otherwise, not so much…

Chipotle’s Chicken Marinade

  1 (2 ounce) package dried ancho chiles

  1 teaspoon black pepper

  2 teaspoons cumin powder

  2 tablespoons fresh oregano, chopped

  6 cloves garlic

1/2 red onion, quartered

1/4 cup vegetable oil

  4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all

ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least

one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking

inside, heat small amount of oil in skillet or grill pan over high

heat. Salt meat to taste (optional), and grill lightly, turning only

once, until done. 4 minutes per side of chicken.

Recipe will make four burritos.

Recipe source: http://answers.google.com/answers/threadview?id=360954

Chipotle’s Guacamole