Penny Pinching Peach


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Grandma’s Sunday Special Ritz Cracker Chicken

A Family Favorite!

A Family Favorite!

This is a treasured family recipe, dating back at least to my great-grandma. My mom told stories of going every Sunday to her grandma’s house for this Ritz cracker chicken and a good time with her huge, close-knit clan of kinfolks. This was one of her stand-by meals for our family growing up, and one we looked forward to every time. When I was dating my now-husband, I fixed this chicken for him. He had a fit over it, and insisted on taking me to his parents’ house and having me fix it for him. Maybe it brought on a proposal? 😉 He requests it from time to time, and my little Princess Peach and her baby brother are already in love with what she also calls Grandma’s Special Ritz Cracker Chicken. She thinks it is a “recipe from Heaven”, though, because it is so yummy and she knows it is a recipe I learned from her Grandma, whom she never met ’cause she went to live in Heaven before Princess Peach was born. This recipe has so many good memories attached to it for me, in addition to being delicious! I’m happy to share it with you, and hope you can make memories with your own family while feeding them this scrumptious chicken treat.

We don’t always make this with chicken breast, for the record. You can use any pieces you want. We just like breast meat better in our house, so I buy huge packs when we find it on sale. I also frequently add chicken liver, made the same way, in with our chicken breast. It stretches the budget, and  the hubby and I love liver. I usually serve this chicken with mashed taters and either green beans, corn, baked beans or mac & cheese, but it would go well with just about anything. It is truly that good! 🙂

With no further ado…

Grandma's Sunday Special Ritz Cracker Chicken

Grandma’s Sunday Special Ritz Cracker Chicken

♥Grandma’s Sunday Special Ritz Cracker Chicken

1 lb. boneless skinless chicken breasts, cut into large strips

1 sleeve Ritz crackers, crushed

1 stick butter, melted

1/4 tsp. black pepper

Preheat oven to 400 F.

Mix crushed Ritz crackers, melted butter and black pepper until all is moistened.

Coat each piece of chicken well with the Ritz cracker mixture, and place in medium sized baking pan.

 Bake for 25-30 minutes, or until cooked through and lightly browned.

Enjoy!

She was enjoying her chicken and wouldn't stop to pose. :)

She was enjoying her chicken and wouldn’t stop to pose. 🙂

This recipe doubles well, and I usually do at least double the recipe so we can eat it

Chewing his chicken with a cheesy grin

Chewing his chicken with a cheesy grin

multiple times. You just have to cook it a few minutes longer for the extra chicken. The pan shown is about double the recipe, for reference. We love it so much that we’re always happy to eat the leftovers the next day!

No coupons this week, but this is a super frugal main dish.

So, now that I’ve shared one of my favorite family recipes with you, what’s a dish your family has long term ties with? If you don’t have a recipe like that, what dish do you fix that appears to have the potential to become “Grandma’s special recipe” for your own future generations?

For more recipes, please click the Chef’s hat!

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Money Saving Mexican Food

Pinch Those Pennies!

Pinch Those Pennies!

¡Hola! Let me tell you, not only are these some mouthwatering Mexican dishes, but they are loaded chock full of savings. I’ve got six- yes, count ’em, people- six coupons to go with this delicious budget dinner! I can see a fun Mexican dinner night in my family’s future this week, with this kind of savings to tick off on such a yummalicious menu. Read this twosome of toothsome recipes with a napkin handy to wipe up the drool, and keep it on hand for the salivating over the savings at the end! 🙂

Drool over these dishes, y’all!

♦Chicken Chilaquiles

1/4 pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1/2 (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey Jack cheese

Preheat an oven to 400 degrees F (200 degrees C).
Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Mexican Red Rice

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 3/4 cups low-sodium chicken broth
1/4 cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
Salt to taste

Grate tomatoes into a bowl using a box grater; discard skins.
Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about a minute.
Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 minutes.
Stir grated tomato, chicken broth, and tomato sauce into the rice, bringing the mixture to a boil.
Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
Turn off heat and let rice stand covered for 8 minutes. Fluff with fork before moving rice to a serving dish.

Now to salivate over the savings!

For the coupons, go to this link: http://www.coupons.com/coupons/Food-Coupons-107/?pid=13101&nid=10&zid=pt82
Print these coupons: Old El Paso, Swanson Broth, Hunt’s Tomatoes, Riojano Spanish Chorizo, Sargento’s Shredded Cheese and Uncle Ben’s Rice.

My family loves Mexican food, but we also love Italian, Chinese, Southern style and all sorts of other ethnicities of food. Variety keeps our palates pleased. What’s your and your family’s favorite kind of food?