Saturday, April 9, 2011

$5.95 total cost ~ Marianne's Famous Chicken Salad

This week I was really missing my family. Maybe it was the sunny, warming weather, or the upcoming holiday, but I wanted to be in Florida, out by my Dad's pool, chatting with my stepmom Marianne and laughing with my family. Based on that (and my crazy hectic parent-teacher conference schedule) I planned to pick up a rotisserie chicken on the way home Friday. Not because I love roast chicken so much, but because I had a plan for the leftovers!

Marianne's Famous Chicken Salad ~ $5.95 total cost
2 cups chopped cooked chicken (1/3 a rotisserie chicken, $2.00)
1 cup halved seedless grapes (1/4 lb. $0.25)
11 ounces mandarin oranges, drained ($1.00)
1 cup chopped celery ($0.25)
1/2 cup sliced almonds ($1.00)
1/4 cup T. Marzetti's Poppyseed Dressing ($1.25)
1/4 cup mayonnaise ($0.10)
2 tbsp sliced green onion ($0.10)

1. Combine first 5 ingredients in a bowl.
2. Mix dressing, mayonnaise, and green onions in a bowl. Add to chicken mixture, stirring gently.
3. Refrigerate several hours. Toss lightly before serving. Serve over lettuce, with crackers, on toast, or all by itself!

The Verdict
I don't know how many servings this makes. I just know we all love it here and it doesn't last long!

Monday, April 4, 2011

$1.57 per serving ~ Ham and Cheese Twists

Tonight marks Puttanesca's return to creative cooking!

Ham and Cheese Twists ~ $1.57 per serving, $6.29 total
1 lb. pizza dough (I used storebought today but will share my homemade recipe later) ~$1.79
1 tbsp dijon mustard
Dried minced onion
8 slices deli ham ~ $2.00
8 slices swiss cheese ~ $2.50

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Roll pizza dough out into a large circle. Spread mustard on it, sprinkle with dried minced onion. Cut dough into 8 triangular pizza-style slices.
3. Fold up 1 slice each of ham and swiss and place at the wide end of each slice. Carefully roll up (filling will extend out of sides.) Place on prepared baking sheet, with the narrow tip on the bottom.
4. Bake 20-25 minutes until golden brown.
Makes 4 servings

The Verdict
Both kids really enjoyed this and so did Jim and I. There's barely any leftovers and Jim and I are arguing over who gets to take them for lunch tomorrow! I served these with baby carrots and raw broccoli florets with ranch dressing for dipping. I'm already contemplating all the different combinations to make this again: turkey and cheddar, salami and provolone, barbeque chicken and monterey jack, breakfast sausage with scrambled eggs and muenster... Please comment with other combinations you think would work!

Has it really been a year?

I'm not sure why I've been away from this blog for so long. I wonder if I put too much pressure on myself when I started it to update every day, to top myself each time with something newer/more interesting/better.

No matter, Puttanesca is BACK! I'll have more recipes, and also chronicle some of my "adventures in faux-bento" lunches for my son. I hope you all enjoy what's to come. If you do, let me know!