{"id":1204,"date":"2020-09-03T16:37:34","date_gmt":"2020-09-03T16:37:34","guid":{"rendered":"https:\/\/goodstuffconnections.com\/?p=1204"},"modified":"2020-09-03T16:37:36","modified_gmt":"2020-09-03T16:37:36","slug":"school-night-meals-that-deliver-taste-at-a-low-cost","status":"publish","type":"post","link":"https:\/\/goodstuffconnections.com\/index.php\/2020\/09\/03\/school-night-meals-that-deliver-taste-at-a-low-cost\/","title":{"rendered":"School-Night Meals that Deliver Taste at a Low Cost"},"content":{"rendered":"\n

Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.<\/p>\n\n\n\n

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week. <\/p>\n\n\n\n

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.<\/p>\n\n\n\n

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.<\/p>\n\n\n\n

Find more family meal solutions at aldi.us<\/a>.<\/p>\n\n\n\n

Pressure Cooker Chicken Cacciatore<\/a><\/strong><\/p>\n\n\n\n

Recipe courtesy of \u201cPinch of Yum\u201d on behalf of ALDI<\/p>\n\n\n\n

Prep time: 15 minutes<\/p>\n\n\n\n

Cook time: 15 minutes<\/p>\n\n\n\n

Servings: 6<\/p>\n\n\n\n

1-1 1\/2 \u00a0pounds chicken breasts or chicken thighs<\/p>\n\n\n\n

flour<\/p>\n\n\n\n

1          pinch salt, plus 2 teaspoons, divided<\/p>\n\n\n\n

2          tablespoons extra-virgin olive oil<\/p>\n\n\n\n

1          onion, diced<\/p>\n\n\n\n

16        ounces mushrooms, sliced<\/p>\n\n\n\n

3          cloves garlic, minced<\/p>\n\n\n\n

1\/2       cup chicken broth<\/p>\n\n\n\n

1          bell pepper, diced<\/p>\n\n\n\n

1          can (28 ounces) diced tomatoes<\/p>\n\n\n\n

4          tablespoons butter<\/p>\n\n\n\n

capers (optional)<\/p>\n\n\n\n

parsley, plus additional for topping (optional)<\/p>\n\n\n\n

lemon<\/p>\n\n\n\n

preferred pasta<\/p>\n\n\n\n

Parmesan cheese (optional)<\/p>\n\n\n\n

Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).<\/p>\n\n\n\n

Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.<\/p>\n\n\n\n

Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.<\/p>\n\n\n\n

Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.<\/p>\n\n\n\n

Easy Chicken Enchiladas with Black Beans<\/a><\/strong><\/p>\n\n\n\n

Recipe courtesy of \u201cWellness for the Win\u201d on behalf of ALDI<\/p>\n\n\n\n

Prep time: 25 minutes<\/p>\n\n\n\n

Cook time: 25 minutes
Servings: 10<\/p>\n\n\n\n

            Nonstick cooking spray<\/p>\n\n\n\n

1          medium onion, chopped<\/p>\n\n\n\n

Chicken:<\/strong><\/p>\n\n\n\n

1          pound chicken breasts<\/p>\n\n\n\n

1\/4       teaspoon garlic powder<\/p>\n\n\n\n

1\/4       teaspoon onion powder<\/p>\n\n\n\n

1\/4       teaspoon chili powder<\/p>\n\n\n\n

1\/4       teaspoon cumin<\/p>\n\n\n\n

salt, to taste<\/p>\n\n\n\n

pepper, to taste<\/p>\n\n\n\n

Enchiladas:<\/strong><\/p>\n\n\n\n

15        ounces black beans, drained and rinsed<\/p>\n\n\n\n

10        ounces diced tomatoes and green chilies, drained<\/p>\n\n\n\n

2          cups shredded Mexican cheese, divided<\/p>\n\n\n\n

16        ounces restaurant-style salsa, divided<\/p>\n\n\n\n

10        whole-wheat tortillas<\/p>\n\n\n\n

Optional Toppings:<\/strong><\/p>\n\n\n\n

            diced avocado<\/p>\n\n\n\n

            plain Greek yogurt<\/p>\n\n\n\n

            cilantro<\/p>\n\n\n\n

Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.<\/p>\n\n\n\n

In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.<\/p>\n\n\n\n

To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.<\/p>\n\n\n\n

To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.<\/p>\n\n\n\n

Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1\/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.<\/p>\n\n\n\n

Top enchiladas with 3\/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.<\/p>\n\n\n\n

Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

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