Looking for some ways to save some cash this week? We’ve got two great Half Your Plate meals to get you going! These meals all serve four adults, so if you have little ones you may even be able to stretch these meals for leftover lunches.

Our Chicken Scallopine with Grilled Veggie Couscous is a quick and easy meal that’s both healthy and delicious. At just $8.80 per person, you’ll be cooking a nutritious meal for the entire family. If you’re looking to save a bit more on the cost per person, swap the chicken breasts for thighs – you’ll end up with more for leftovers and save about $5 off the overall recipe cost. Also buy your grains in bulk whenever possible, you’ll end up saving a few cents per meal but those cents add up!Chicken Scallopine with Grilled Veggie Couscous

You’ll need:

  • 2 cups whole wheat couscous
  • 1 eggplant sliced into rounds
  • 2 zucchini sliced lengthwise,
  • 1 small red onion sliced into rounds
  • 1 sweet red pepper halved and cored
  • 1 tbsp olive oil extra-virgin
  • 3 tbsp Red wine vinegar
  • 1/4 tsp pepper
  • 2 cloves garlic
  • pinch sugar
  • 1/2 cup parsley chopped
  • 4 chicken breasts boneless skinless
  • 2 tbsp Red wine vinegar
  • 1 tbsp olive oil extra-virgin
  • 2 cloves garlic minced

It may seem like a lot, but most of these ingredients are probably already in your pantry! Click here to check out how we make this delicious dinner.

Our second recipe to save you money this week is our Mushroom Beef Sloppy Joes. Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate – and is tasty too! You can also swap out the beef for ground chicken or turkey if they are on sale that week. At only $5.20 per meal including a side salad, this meal is definitely a budget saver! Again, although this meal serves four it does make enough to possibly have lunch leftovers. Vegetarian? You can also totally replace the meat in this dish with mushrooms. Simply double the mushrooms and you won’t even miss the meat.

You’ll need:

  • 8 oz White Mushrooms button
  • 8 oz Cremini Mushrooms
  • 1/4 lb ground beef 90%, lean
  • 1 1/2 tbsp canola oil
  • 1 clove garlic minced
  • 1 oz can tomato sauce no-salt-added 8can
  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tsp cider vinegar
  • 1/2 tsp ground black pepper
  • 4 whole wheat bunsMushroom Beef Sloppy Joes

This dinner is so easy you’ll have it on the table in less than 30 minutes! Click here for the full recipe.

With two easy dinners for such a good price, why wouldn’t you want to cook tonight?

Would you like to see more posts like this? Let us know!

 

 

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When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.
Basil Caesar Salad
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