- 1 tablespoon butter
- 1/2 onion, diced
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups milk (1 cup 2% + 1 cup half & half)
- 2 cups chicken stock (2-1/4 cups water + bullion cube)
- 1-1/2 cups coarsely chopped broccoli florets
- 1 cup cut carrots
- 1 stalk celery, thinly sliced
- 1 cup shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Preparation (5 mins)
Cut onions, celery, broccoli, and carrots.
Cooking (~ 40mins)
- Bring chicken stock to boil
- (While waiting for Step 1) Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- After chicken stock has been brought to a boil, add the onions, celery, broccoli, and carrots. Cover, and let simmer over med-low heat for 20 minutes.
- (After 15 minutes of waiting from step 3) Melt 1/4 cup of butter in large sauce pan, then add flour over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, ~ 3 minutes.
- Gradually pour milk into flour mix while whisking constantly;
- Pour milk\flour mix into stock. Cook 5 minutes over low heat (to prevent curdling)
- Slowly add cheese into vegetable mixture in batches; stir to melt the cheese.
- Season with salt and pepper to taste; add no more cheese if desired. (up to 1/2cup)
- 900 mL + 284mL of low sodium chicken broth – $2.52
- 5 lbs of white potatoes – $0.94
- 1 leek – $0.73
- 1 yellow onion – $0.11
- 1 green onion bunch – $0.33
- 1/2 lb of bacon – $1.97
- 1/2 lb of carrots – $0.24
- 1 1/2 cups of milk – $0.31
- 1 1/2 cups of flour – $0.75
- garlic salt and pepper to taste – About $0.04
This dish feeds up to 9 people. That’s $0.88 per serving!
Let’s get to it now. Peel your potatoes and rinse them in a colander with cool water (in fact make sure all your veggies are clean). Dice potatoes, carrots, onions and leek.
Set veggies aside for two minutes while you add chicken broth, milk and flour to the crock pot and whisk until no chunks are seen. Add veggies and seasonings, stir them in and turn crock pot on Low (8 hours) or High (4 hours).
I chose high, so I put LO down for a nap and had a nap myself. When the last 30 minutes came around, I got the bacon out, diced it and fried it up in a pan on medium heat. I was having a moment where I decided not to do dishes the night before so I had to use a smaller pan which took longer.
When you are frying up the bacon bits, put them in a bowl with a paper towel underneath and let the excess bacon grease absorb into the paper towel.
Add the bacon bits to the soup for the last 5 – 10 minutes, stir them in. The soup should be thick and creamy. Do a taste test to make sure that you have the right amount of seasoning to your liking. You can also add in a cup of grated old cheddar and stir that in as well. I did not do this, although I did add some to the top of my bowl of soup with some parsley flakes.
So there you go. An easy and cost friendly soup that can be frozen into portions for a later date, eaten at small family dinner with some rolls or whatever you decide.
I enjoyed a bowl, OH enjoyed two bowls and LO enjoyed a bit too, actually she loved it!
- 2 cups shredded pre-cooked chicken (1/2 rotisserie chicken) $3.50
- 1 (10 oz.) can Rotel (diced tomatoes with green chiles) $0.99
- ½ lb. fusili pasta $0.63
- 2 cups chicken broth $0.30
- ⅓ cup BBQ sauce $0.36
- 1 cup shredded Monterrey Jack cheese $1.24
- 3 slices bacon $0.92
- 2 green onions, sliced $0.17
- Place the chicken, pasta, and Rotel tomatoes (undrained) in a large skillet. Add two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.
- Meanwhile, cook the bacon in a skillet until brown and crispy. Drain the cooked bacon on a paper towel, then crumble into pieces.
- After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let the skillet simmer for 5 more minutes. If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.
- Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top. Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese. Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.
Bacon and Spinach Pasta with Parmesan
Total Cost: $4.65
Cost Per Serving: $1.16
- 6 oz. bacon (1/2 12oz. pkg) $1.84
- 1 small onion $0.36
- 2 cups chicken broth $0.30
- ½ lb. pasta $0.64
- ¼ lb. (3-4 cups) fresh spinach $0.96
- ⅓ cup grated Parmesan $0.55
- Cut the bacon across the strips into one-inch sections. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Carefully pour the fat off into a bowl, leaving about one tablespoon in the skillet.
- While the bacon cooks, dice the onion. Once the bacon fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
- Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
- Finally, add the pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 15 minutes. Give the skillet a quick stir to loosen the pasta from the bottom every five minutes or so, replacing the lid quickly each time. After 15 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
- Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, sprinkle the Parmesan over top, stir to combine, and then serve.
All the flavors of a favorite casserole come together in the comfort of mac and cheese.
- 1/2 (16-oz.) package cellentani pasta
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (10-oz.) can diced tomatoes and green chilies
- 1 (8-oz.) package pasteurized prepared cheese product, cubed
- 3 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups (6 oz.) shredded Cheddar cheese
- Preheat oven to 350°. Prepare pasta according to package directions.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender.
Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts.
Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.
- Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese. Bake at 350° for 25 to 30 minutes or until bubbly.