Weekly Meal Plan: Feed your family homemade meals for less than $30 a week!!!

Maple-Glazed Chicken

Ingredients

• 2 pounds skin-on, bone-in chicken breasts, cut into large chunks
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 apples (1 red, 1 green), cored and cut into wedges
• 8 medium shallots, quartered lengthwise
• 1/4 cup fresh sage, torn (optional)
• 1/2 cup low-sodium chicken broth
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar

Directions

1. Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
2. Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
3. Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Shopping List

• Chicken Breast (Freezer stockpile, Albertsons BOGO sale ($4.99/lb) or QFC (whole chicken $0.88/lb and cut and portion yourself!)
• Apples (Fred Meyer, Fuji $1.49/lb organic apples)
• Shallots (HMart or some other small market vendor)
• Apple Cider Vinegar (HMart?)
• Maple Syrup
• Chicken Broth (Target, $0.09 each)

Lemon Chicken

Ingredients

• 1 1/2 pounds chicken breast or chicken tenders
• 1/4 cup all-purpose unbleached flour
• Coarse salt
• 2 tablespoons vegetable oil
• 1 tablespoon white or rice wine vinegar
• 1/2 cup lemon juice (or 1 cup lemon curd)
• 1/2 cup chicken broth or stock
• 1/4 cup hot water
• 1 lemon, zested
• 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped (optional)

Directions

1. Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
2. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Add lemon juice to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Chunky Chicken Soup

Ingredients

 

• 1 1/2 pounds boneless, skinless chicken breasts, halved
• 1/2 teaspoon salt and black pepper
• 1 small onion, finely diced
• 2 carrots, chopped
• 2 cups dry coleslaw mix
• 1 (15-ounce) can white beans (such as cannellini), drained and rinsed
• 1 (14 1/2-ounce) can stewed tomatoes, not drained
• 1 cup frozen peas
• 2 (14 1/2-ounce) cans chicken broth (about 3 1/2 cups)
• 1/2 teaspoon fresh thyme, plus more, for serving (optional)

Directions

Baked Potato Casserole