Welcome, guest Heather…a dear, life-long friend and fellow blogger! I am so grateful to Heather for bringing us a new monthly series here at Simply Frugal Living that I know you’ll love: Aldi-licious!
Heather is a wife and mother living in the American Midwest. She is a Christian who delights in enjoying God’s beautiful creation, cooking, reading, writing, knitting, and a myriad of other handcrafts. Blackberry Rambles is her place for beauty and inspiration and for recording the normal, everyday things that happen in the life of her family. Heather is currently offering a cookbook giveaway! Check it out here.
This is the first in a series of monthly posts giving you delicious recipes all from ingredients you can buy at Aldi. Saving money doesn’t mean you need to have boring, or taste-less meals. With a little creativity, you can provide your family with tasty, nutritious, and affordable food.
My very favorite dinner recipe is Rarebit Chicken. It is a recipe I found many years ago while living overseas. It is now my go-to recipe for company and something I return to time and again when I’m eager for comfort food. I keep the ingredients for these recipes in my pantry/freezer at all times, so it is a quick dinner to throw together with little notice. The chicken and potatoes can cook at the same time, although the potatoes may take 15 minutes longer than the chicken, so put them in first!
(adapted from BBC Good Food)
1 pkg. boneless, skinless, chicken breast fillets (about 4)
3/4 cup grated cheddar cheese
1 Tbsp. Spicy Brown mustard
3 Tbsp. milk
1 14.5 oz. can diced tomatoes, drained
Preheat the oven to 350F. Slice the chicken breasts in half lengthwise so you have two thin pieces per breast. Slice those thin breast pieces in half crosswise to give you a total of 4 thin pieces per breast. Place all chicken pieces in a 9x13inch pan.
Mix together cheese, mustard and milk and spread over chicken. Sprinkle tomatoes on top of cheese mixture.
Bake, uncovered, for 35-45 minutes or until chicken is cooked through.
1 potato per person
salt and pepper
Scrub the potatoes, but leave the skin on. Cut the potatoes into 1.5-inch dice and place on a baking sheet. Sprinkle over 1-2 tablespoons of oil, as well as salt and pepper. Use your hands to coat the potatoes with the oil. Bake at 350F for 1 hour or until tender.
Lemon Green Beans
(adapted from Bon Appetit, November 2009 via The Cooks Nextdoor)
1 tsp. Dijon mustard
1/3 c. olive oil
2 Tb. minced red onion (optional)
1 1lb packaged frozen green beans
Finely grate the zest from the lemon. Cut lemon in half and squeeze the juice. Whisk together lemon zest, lemon juice, mustard, olive oil and onion (if using). Season with salt and pepper.
Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain.
Combine beans and dressing in a bowl and serve. These are delicious warm or at room temperature!