Meals Using Deals takes deals each week and makes a dinner for under $10 for a family of 4. We use whichever store has the best deals out of: Walmart, Target, Kroger/Smiths, or Maceys. I will try to post several during the week.
Grilled Chicken Thighs with Mango Salsa
by: L.A. O’Neil
We’re all struggling with the economy right now, and I truly believe that if we scale back our spending just a little, we can make the best of a crummy situation. My family is making certain that we don’t make those spontaneous trips to the store, as well as making the most of the ‘deals’ at our local supermarkets. Many of the grocery store weekly sales are similar, so you shouldn’t have to hit each store – however, if you do, you’ll save that much more money!
I’m always thrilled when chicken is on sale – it’s a staple in our house, and we stock our freezer to the gills! It’s cheap and it goes a long, long way if you’re a savvy shopper!
Check out the deals at Meijers this week – they’re fantastic!
With a great weekend on tap, here’s what will be on my table:
Grilled Chicken Thighs with Mango/Avocado Salsa
Grilled Vidalia Onions
Grilled Pineapple Rings
4 chicken thighs ($.99/lb.)
1 mango, peeled and diced ($1.00)
Fresh lemon juice
¼ small red onion, diced
1 avocado ($1.50), diced
Splash of canola oil
Pinch of salt and pepper
2 small Vidalia onions ($.69/lb.), peeled and each onion cut in half
1 whole pineapple ($2.50/ea.), peeled, cored and sliced into rings
Combine mango and red onion in a small bowl. Drizzle the lemon juice over the avocado to prevent browning. Add to the mango and red onion, toss with a little canola oil and season with a little salt and pepper. Cover and refrigerate until the chicken is ready.
Wash and trim the fat from the chicken. Pat dry. Fire up the grill to medium heat. Coat each thigh in a little bit of canola oil and season with salt and pepper. Grill, skin side down, until grill marks appear on each thigh and it’s golden brown. Turn and grill for about 12 more minutes, or until done.
While the chicken is grilling, peel and cut each Vidalia onion in half. Brush the cut side with olive oil, and grill, cut side down, until onions soften and have solid grill marks.
About five minutes before the chicken and onions are ready to come off the grill, brush a little canola oil on each pineapple ring and grill on each side until grill marks appear.
That’s it! You’ll shell out about $4.50 for the thighs and you’ll have several left over for another meal. Each thigh is approximately $.45 each (man – you can’t beat that!) With all of the other ingredients, each serving will be around $2.36!
This is a restaurant-quality meal for a fraction of the cost – you are, indeed, a savvy shopper!
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