Cheap Eats: Roasted Chicken, Green Beans and Potatoes Feeds 4 for $10

 

 

Cheap Eats: Roast Chicken, Potatoes, Green Beans feed 4 for $10 (with leftovers!)

 

I’ve made a decision. I am going to redefine the word “rich”.

When I was a kid, we didn’t have a lot of money, on our best months we lived pay check to pay check. I vividly remember standing in line at a Stater Brothers Market as my mother rapidly added the groceries in her head, factoring in coupons, putting back items and trying to feed ten mouths for the month with a thin envelope of cash. I remember thinking I would be rich if I could go to the grocery store and buy anything I wanted.

As I got older I though this was funny, how small my definition of rich was. But why not? Why is rich defined by excess, yachts and handbags that cost 10 grand? I’m going back to my 10 year old definition. We are rich. We have a refidgerator full of groceries, warm beds, we can turn on the heat and air on a whim, and our kids have several pairs of shoes. In many, many, parts of the world, that is rich. Who cares about billon dollar Hampton Hideaways, Rolls Royce and Hermes bags, we have well fed families!

So, in honor of our new found wealth, I have decided to start a Cheap Eats category as a way to expand the limited resource that is our grocery dollars. I’m in the process of making the switch from Director at my previous company, to freelance stay at home mom and I’ve had to adjust the budget, but I still want to eat great food. I don’t want to add two jars and some meat to a crock pot, I want to eat well, but I want it well priced.

Cheap Eats will be food that’ll be fancy enough for company, cheap enough for a budget, and include real-life ingredients with minimally processed foods. I hope you love these Rich People Dishes as much as I do, and never forget to be grateful for all that we have. Check us out, we ‘re rich!

Cheap Eats: Roast Chicken, Potatoes, Green Beans feed 4 for $10 (with leftovers!)

 

Avocado Risotto with Beer Butter Shrimp

Ingredients

    For The Risotto:
  • 4 cups chicken broth
  • ¼ cup grated Parmesan cheese
  • 3 tbs heavy cream
  • 1 large avocado, chopped (skin and seed discarded)
  • 6 tbsp unsalted butter
  • 2 Tbsp vegetable oil
  • 2 tbs chopped shallots
  • 3 cloves of garlic, minced
  • 1 1/2 cups arborio rice
  • 1 cup Wheat Beer, plus 2 tbs, divided
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 tbs chopped chives
  • For The Shrimp:
  • 1 cup wheat beer
  • 3 tbs butter
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1lb raw shrimp, peeled and deveined

Directions

  1. Place the chicken broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.
  2. In a food processor or blender add the cream, parmesan and avocado, process until smooth, set aside.
  3. In a separate pot, add the butter and allow to melt over medium heat. Add the shallots and oil, cook until transparent, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds
  4. Stir in the rice, cooking until the rice is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  5. Add 1 cup of the beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  6. Add about ½ cup of broth into the rice. Stir frequently until the rice is almost dry, and then add another ½ cup and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  7. Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn heat to low and add the avocado mixture, 2 tbs beer and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken.
  8. To make the shrimp, add 1 cup beer to a sauce pan over medium high heat, reduce by about half, add the butter and stir until melted. Whisk in the chili powder, smoked paprika, garlic powder, salt and pepper. Add the shrimp and cook until shrimp have turned opaque in the center, about 3 to 5 minutes. Use a slotted spoon to remove shrimp from the cooking liquid.
  9. Plate risotto, top with shrimp and sprinkle with chopped chives.
https://domesticfits.com/cheap-eats-roasted-chicken-green-beans-and-potatoes-feeds-4-for-10/

Note about the chicken: If you have never roasted a chicken, you should start. It’s fairly easy to buy a whole roasting chicken for about $1 to $2 a pound. They are cheap, healthy and easy. For a step by step on how to roast a chicken, check out my How To Roast A Chicken post.

Cheap Eats: Roasted Chicken, Green Beans and Potatoes Feeds 4 for $10

21 thoughts on “Cheap Eats: Roasted Chicken, Green Beans and Potatoes Feeds 4 for $10

  1. God bless this post and your sentiments. I don’t eat meat but can 100% relate to this. I have made the transition you speak of…and have had to readjust the budget. And just in general, it’s very different when you’re 23 walking into WFs and seeing a tub of pre-cut mango and buying it for like $8.72 It’s about 4 bites worth. Fast forward a decade, and I can feed a whole family, with leftovers, for probably 2 days on 8.72 I love your 10 yr old definition of rich. I wish more people would get back to that. People today spend more on 1 coffee drink when they’re out than my mother did to feed a family dinner many nights over!

    1. I know! When I was pregnant my office was above the Whole Foods in Beverly Hills. I think I spent more for lunch in those days than an entire days worth of food for my whole family these days!

  2. Great post! I just learned how to roast a chicken about a year ago. Guests always feel super special when you tell them you’re roasting a chicken, but it’s so easy!

    1. It’s one of my favorite go-to meals for guests. I usually brine for 12 hours and dry the skin for 12 hours, but most people don’t plan meals that far ahead.

  3. I love this post. Your definition of rich is so spot on. I agree, why should rich be defined my handbags and yachts. I would rather have a fancy looking and festive meal like this on the table and know that it didn’t cost and arm and a leg. It always amazes me how cheap a whole chicken is and how easily you can turn it into a quite impressive dish. Looking forward to this series!

    1. I saw a documentary years ago about third world countries and a woman was asked what she thought it would be like to be rich as she said, “Having a house so big that all of my kids could have their own bed” Not even their own room, just their own bed. Right out of college I worked with kids in inner city LA and at least half of them didn’t have their own beds, and sometimes the entire family slept in one bed because that’s all they could afford. Even though I was only making about $16 an hour at the time, it made me feel rich! Why do we let people with more than use make us feel poor, but we don’t see how much more we have than some other people and feel rich?

  4. This is wonderful…we really forget sometimes how fortunate we are. I’m looking forward to seeing more of this great new series of yours!

  5. Dry the chicken? This wasn’t discussed in your other how to post you linked… Please explain if you can! I’ve been roasting birds for awhile but my results are always so meh… Maybe cause I’m not brining (recently did a buttermilk brine for fried chicken via guidance from smittenkitchen/CI and it was MONEY)

    1. Most of the time I brine it for 12 to 24 hours, then leave it uncovered in the fridge, inside a roasting pan, for another 12 to 24 hours so that the skin dries, but because of the brine the meat is still juicy. If I didn’t think about roasting a chicken three days ahead of time I just pat it dry with paper towels and rub it with butter.

  6. This is truly wonderful! 5 years out of college and I’m still living pay check to pay check with no savings to speak of yet. My friends and I complain to each other about how “poor” we are, but I remind myself that I have heat, a roof over my head, cable and internet. As long as I am still DVRing Dance Moms, I have no right to complain about being poor.

    I’ve had to give myself a crash course in eating inexpensively (my blog used to be full of expensive random ingredients, and now I’m posting more things that I’m cooking for myself for dinner, cheaply). Your posts will be very helpful!

  7. I often have this discussion with my wife. Her take is if things got tight here, then we’d be on hamburger helper and rice every night. I argue against it and tell her you can still eat well with the right shopping method. I’ll be looking forward to future posts. I roast a chicken at least once a week, the kids love to get all into it and eat with there hands!

  8. Great post, and I love the new cost-saving feature. I agree with your definition of wealth. Acquiring is just that – acquiring. The ‘stuff’ that we work so hard to buy becomes a burden of too much stuff later. Been there, done that. Not too long ago, I decided to retire from a senior exec job in my mid-40’s and, my husband and I decided that the house we’d bought as our future retirement home should be enjoyed now, and not just on weekends as a cottage. And those chicken carcasses withe vegetable scraps make great chicken stock to freeze for soups and risottos later.

  9. Such a great post. I work in Beverly Hills and you could imagine what the definition of “rich” is for these people. But really, I’m so grateful that I can eat what I want to eat (not calorie-wise unfortunately) and have a roof over my head.

    Love this new category of cheap eats. Working full-time at an office job, I’m constantly ordering out so the leftovers from this meal would save me even more money!

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