It’s official – school is back in session and families are returning to a jammed schedule with after school sports and activities, homework and more. When we find ourselves overwhelmed with the daily routine, finding time to make a nutritious dinner can be difficult.
More and more families tend to rely on restaurants during the school year for one simple reason – the convenience.
The average cost for a higher quality takeout meal (and we’re not talking fast food) for a family of four can be up to $50 and the cost of dining out can easily be more than $60…and that probably does not include mom’s much-needed glass of wine. Did you know that the average American dines out five time per week? Those costs can certainly add up quickly.
Here are three easy, delicious and lower cost meal solutions that feed a family of four for less than $40. We’ve even tested these recipes on our pickiest little eaters and they were a win for everyone!
Buttermilk-Brined Chicken Pot Pie
Ingredients:
- 1 Bag of Piedmont Kitchen Co. Buttermilk-Brined Pulled Chicken
- 2 unbaked pie crusts
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons paprika
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
Instructions
- Preheat oven to 425 degrees
- Place BPA-free bag of Buttermilk Brined Chicken in a pot of boiling water for 15 minutes, then open bag and take out the chicken. Set aside.
- Combine carrots, peas, and celery in a pot of water and boil for 15 minutes, then drain.
- Melt butter in a saucepan over medium heat; add onion and cook until soft for 5 to 7 minutes. Stir in flour, salt, pepper, paprika and celery seed.
- Slowly stir in chicken broth and milk.
- Reduce heat to medium-low and simmer until thick for 5 to 10 minutes. Remove from heat and set aside.
- Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
- Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake until pastry is golden brown and filling is bubbly for 30 to 35 minutes. Cool for 10 minutes before serving.
Barbacoa Beef Tacos
Ingredients
- One bag of Piedmont Kitchen Co. Beef Barbacoa
- Hard taco shells or soft flour or corn tortillas
- Toppings of choice:
- Salsa
- Shredded Cheese
- Avocados
- Black Olives
- Shredded Lettuce
- Diced Tomatoes
- Sour Cream
- Chopped Onions
- Minced Cilantro
- Diced Jalapenos
Instructions
- Place BPA-free bag of Beef Barbacoa in boiling water for 15 minutes, then open bag and take out the barbacoa. Set aside.
- Put all toppings in separate bowls and customize your tacos/tortillas however you wish!
- Serve with black beans, refried beans or Mexican rice.
Chicken Tortilla Lime Soup with Buttermilk-Brined Chicken
Ingredients
- 1 bag of Piedmont Kitchen Co. Buttermilk Brined Chicken
- 1 Tablespoon Olive Oil or Avocado Oil
- 2 cloves minced garlic
- 1 chopped yellow onion
- Salt to taste
- 15 ounces Mexican tomatoes with juice
- 4 ounce can mild green chiles (for additional heat)
- 2 cups chicken stock
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 lime (juiced and peel grated)
- 1/4 cup chopped fresh cilantro
- 1 diced avocado
- 1/2 cup shredded cheese of choice
- Crushed tortilla chips for topping
Instructions:
- Place BPA-free bag of Buttermilk Brined Chicken in a pot of boiling water for 15 minutes, then open bag and take out the chicken. Set aside.
- Sautee onion, garlic and pinch of salt over medium heat until softened and golden brown.
- Add can of tomatoes, chiles, chicken stock, chili powder, cumin, lime juice, cilantro.
- Add Buttermilk Brined Pulled Chicken.
- Top with shredded cheese, a dollop of sour cream, avocado, and lime slice
- Add tortilla chips if you desire.
- Garnish with additional cilantro.
