Since grocery shopping Sunday, we have oven roasted one of our whole chickens we purchased, ate the legs and thighs Monday night, and used the left over meat to make tostadas Tuesday night. Last night, I decided to use the rest of the frozen chicken breast from Aldi's we had on hand. Tonight we will be shredding the left over chicken and making tostadas again, as we still have sour cream and shredded cheese on hand to use up.
Tostadas have been our go to way to use up left over meat. Just top a few tostada shells with meat and cheese, pop in the toaster oven for 10 mins, top with lettuce, tomato, salsa or sour cream! Super quick and easy way to use up leftovers while freeing up the time for me to do my class work.
Tuesday was my accounting final, and yesterday my introduction to business class and my communications class began. I also enrolled in a self paced statistics course. Just thinking the word statistics scares me! I have 60 days to complete the course after clicking on begin course, so I think I'm going to save that after I'm finished with the next 6 weeks of doing two classes at once!
My husband and I still have yet to get a stove for our apartment, and you know, since we have been fairing ok with just our microwave, crock pot, and toaster oven, we haven't really even thought about it. Plus, we only signed a one year lease, so no reason to buy one now I suppose. When using the toaster oven, I have been doing foil pack meals. Simply line a shallow pan with foil, place meat on the bottom with your seasonings, then top with your veggies with a little butter, salt and pepper, and wrap the foil over the top to seal it all in, and bake! Chicken usually takes about an hour in our little toaster oven, but at 350 F in a regular oven, I would bake this for 35-45 mins, depending on how thick your chicken pieces are.
Utilizing recipes that have few ingredients is a great way to stay within your grocery budget. As always, this recipe came from the grocery list for the week. Sunday will mark a new shopping day and we will do the process all over again! Make sure to follow me on Instagram for photos of this weeks meals @BrunetteBudgets, as well at twitter @BrunetteBudgets for daily budgeting tips. On with the recipe, and I hope you all enjoy! If you don't like the flavor of lemon you could always season the chicken with what ever you like. Make it yours, remember food is an art, and you are the painter.
Serves 4
Ingredients:
4 Chicken breast
1 Lemon, sliced and seeds removed
1 lb asparagus
1 Tbsp Unsalted Butter, cold
Salt and Pepper to taste
Directions:
Line a shallow rectangular baking dish with foil.
Season the chicken breast with salt and pepper and lay in a single layer in the bottom of the dish.
Lay lemon slices on top of each chicken breast.
Rinse asparagus and snap off the hard ends. Layer lengthwise on top of the chicken, and season with salt and pepper.
Break apart the butter in small pieces and sprinkle evenly over asparagus.
Cover with foil and bake for 30 mins. Remove the foil and bake another 15 mins.
Remove carefully from the oven and let cool for five mins, then enjoy!!
Nutrition Facts (from SparkRecipes)
Note: Recipe calculated with 1 tsp salt and 1 tsp pepper
4 Servings
Amount Per Serving
- Calories342.4
- Total Fat9.4 g
- Saturated Fat3.5 g
- Polyunsaturated Fat1.5 g
- Monounsaturated Fat2.8 g
- Cholesterol154.0 mg
- Sodium719.3 mg
- Potassium777.4 mg
- Total Carbohydrate6.7 g
- Dietary Fiber2.6 g
- Sugars0.3 g
- Protein56.3 g
- Vitamin A16.4 %
- Vitamin B-1215.0 %
- Vitamin B-672.7 %
- Vitamin C29.9 %
- Vitamin D0.0 %
- Vitamin E13.3 %
- Calcium6.3 %
- Copper15.4 %
- Folate38.7 %
- Iron16.1 %
- Magnesium22.1 %
- Manganese19.5 %
- Niacin138.7 %
- Pantothenic Acid21.3 %
- Phosphorus52.8 %
- Riboflavin21.4 %
- Selenium64.0 %
- Thiamin21.7 %
- Zinc16.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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