Creamy Cheesy Chicken with Quinoa and Brussels Sprouts
Chicken : 5.8 lbs B/S chicken breast. Chop into bite sized pieces, cook in a large skillet with a little bit of olive oil. When you can't see any pink, add garlic, ground ginger, 2-3 tbsp dijon mustard, and1 c heavy cream. For thicker sauce, mix 2 tbsp corn starch with a bit of cold water, then pour over chicken mixture. Add 2.5 oz spinach and 4 oz chopped mushrooms. Continue to cook, stirring frequently, until spinach is wilted and mushrooms are cooked. Add 2 large handfuls of shredded cheese, stir til melted, and remove from heat.
Quinoa : Cook 3 cups quinoa according to directions on package. We used about 1.5 cups of tri-color and 1.5 cups of red quinoa.
Brussels Sprouts : Chop 3 lbs brussels sprouts, spread out on baking sheets, coat with olive oil and garlic powder, roast at 400 for 30 minutes.
Makes 12 meals.
5.8 lbs chicken $11.64
4 oz mushrooms $0.99
16 oz quinoa $3.50
2.5 oz spinach $1.75
3 lbs brussels sprouts $7.23
$25.11 / 12 = $2.09 per meal
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