Posted: December 1, 2009
0

bruschetta

This is a very cheap meal to make.  Until Dec. 8, Buy Low Market in Provo, UT has boneless skinless chicken breasts for $1.19 lb, which is a CUCKOO deal.  I have bought 40 lbs from them and frozen it in freezer bags.  I will defrost some for this meal.

Stuffing was $.78 at Walmart all last month, I think we should all be stocked up on it.

In August there were tons of deals on canned tomatoes. I got mine at Macey’s.

Macey’s had Kraft shredded cheese for $.98, and I had $.50 off coupons.  Shredded cheese can be frozen and un-thawed in the refrigerator, so I bought 15 bags.  I take out one bag from my freezer a week to un-thaw and use for the next week. Note: Chunk cheese, or regular cheese  that is not pre-shredded does not un-thaw well and I would not freeze it!

So as I stock up on food, I am going to share recipes I make with the food from my storage.

Bruschetta Chicken Bake:

  • 1 can (14 oz) diced tomatoes with green chiles inside
  • 1 pkg. Stove Top stuffing mix
  • 1/2 c water
  • 4 boneless skinless chicken breasts
  • 1 c. mozzarella cheese
  1. Preheat the oven to 400
  2. Place the tomatoes, stuffing mix, water & salt & peper in a bowl & mix
  3. Place chicken in 13×9 in. baking dish, sprinkle with cheese. Top with stuffing mixture.
  4. Bake for 45 min uncovered.  Put more cheese on top for last 5 minutes
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