Money Saving Meals and Round 2 Recipes

Servings: 4
Cooking time: 1 hour 20 minutes

2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick)
1 tablespoon spicy brown mustard
2 tablespoons canola oil
Salt and freshly ground black pepper
1 pound baby carrots
1 pound Brussels sprouts, halved
1 pound red baby potatoes, halved

For Glaze:
1/4 cup maple syrup
1/4 cup orange juice
1 tablespoon spicy brown mustard
3 tablespoons butter
Salt and freshly ground black pepper

 1. Preheat the oven to 375 degrees F.
 2. For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
 3. For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
 4. For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
 5. When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.

Deep Fried Chicken with Cheddar Cheese Grits
Recipe copyright Sandra Lee, 2011

Servings: 4
Cook Time: 15 minutes

3 cups canola oil
1 egg
½ cup buttermilk
2 tablespoons hot sauce
1 (10-ounce) box fish fry mix (recommended: McCormick)
2 tablespoons Cajun seasoning
1 pound boneless, skinless chicken breast, thinly sliced
Salt and freshly ground black pepper

For Grits:
1 cup instant grits
2 cups milk
3 tablespoons butter
½ cup cheddar cheese plus ¼ cup for garnish
salt & pepper to taste

1. For the chicken: Fill a large heavy-bottomed high-sided skillet with enough oil to come ^1/3 of the way up the sides. Place over medium heat.
2. Set up a breading station by whisking together the eggs, buttermilk and hot sauce in 1 pie plate or baking dish, and stirring together the fish fry mix and Cajun seasoning in another. Dip each chicken breast in the egg mixture, and then press into the fish fry mixture, making sure it gets completely coated. Set aside while the oil is heating.
3. When the oil reaches about 365 degrees F, carefully place the chicken into the oil. Fry in 2 batches so that the pot does not get overcrowded. Fry until just cooked through, 6 to 8 minutes. Remove from the oil and drain on a tray lined with paper towels.
4. For the grits: In medium pot, heat the milk to a simmer over medium heat. Whisk in the butter. Whisk in the grits and continue to whisk until thickened. Mix in ½ cup cheese and continue to stir until the cheese is melted and incorporated. Remove from the heat, sprinkle each serving with 1 tablespoon of the remaining cheese and serve along with the fried chicken.

Herb Roasted Cornish Game Hens
Recipe courtesy Sandra Lee, 2010

Yield: 4 servings
Cook Time: 55 minutes

1 tablespoon grill seasoning
½ cup red wine vinaigrette dressing
1 teaspoon chopped fresh rosemary leaves, plus 4 sprigs
1 teaspoon chopped fresh oregano leaves, plus 4 sprigs
1 teaspoon chopped fresh thyme leaves, plus 4 sprigs
1 teaspoon chopped fresh parsley leaves, plus 4 sprigs
4 Cornish game hens, rinsed
1 lemon, cut in quarters
1 (16-ounce) bag baby carrots
1 (16-ounce) bag frozen pearl onions, thawed
½ pound red potatoes, cut into small chunks
Salt and fresh ground black pepper

1. Preheat the oven to 375 degrees F. Line a baking sheet with foil and put a baking rack on top.
2. Mix together the grill seasoning, dressing, and chopped herbs in a small bowl. Reserve 2 tablespoons. Generously rub the hens inside and out with the herb and dressing mixture. Stuff each hen with a sprig of each herb and a piece of lemon.
3. In a large bowl, combine the carrots, onions and potatoes with the reserved 2 tablespoons of dressing mixture, a generous pinch of salt and pepper. Put the vegetables in a large roasting pan and arrange the hens on top. Roast them until the juices run clear and an instant-read thermometer registers 180 degrees F when inserted into the thickest part of the thigh, about 50 to 55 minutes. Remove the pan from the oven, cover with foil and let the hens rest for 5 minutes before serving. Transfer the hens to a large serving tray with the roasted vegetables.

Crouton Crushed Chicken Tenders with Orange Barbeque Sauce
Recipe courtesy Sandra Lee, 2010

Yield: 4 servings
Cook Time: 15 minutes

Fried Chicken Tenders:
1 (6-ounce) bag garlic and butter croutons
½ cup all-purpose flour
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1 egg
½ cup buttermilk
1/3 cup plain bread crumbs
1 ½ pounds chicken tenders

Orange Barbeque Sauce:
1/3 cup barbeque sauce
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1 teaspoon hot sauce

1. Preheat the oven to 375 degrees F.
2. Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.
3. Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.
4. Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.
5. Transfer to a platter and serve with the orange barbeque sauce.
6. Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.

Black Tea Chicken with Eggplant
Recipe courtesy Sandra Lee, 2010

Yield: 4 servings
Cook Time: minutes

2 black tea bags
1 pound boneless, skinless chicken breasts
3 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 Asian eggplants, about 1 pound, cut into ¼-inch slices
3 tablespoons low-sodium soy sauce
1 tablespoons hoisin sauce

1. Steep the tea bags in 2 cups of boiling water for 5 minutes. Remove the bags and allow the liquid to cool.

2. Cut the chicken into bite-sized strips. Put the strips into a bowl and cover with the cooled tea. Refrigerate for 2 hours or up to overnight. When you are ready to cook, drain the chicken and pat it dry.

3. In a large skillet or wok over medium-high heat, add 2 tablespoons vegetable oil and the chicken, garlic and ginger. Stir fry until it is just cooked through, about 3 to 4 minutes. Remove to a plate and set aside. Add the remaining oil to the pan. When it is hot add eggplant and stir fry until the eggplant begins to soften, about 3 to 4 minutes. Return the chicken to the pan and add the soy and hoisin sauces. Stir fry until the chicken is cooked through, about 2 to 3 minutes. Serve garnished with cilantro.