This is a series of recipes that I’ve crated specifically for a budget. For when you get your check and realize you don’t have the money to go out and buy more groceries, and you have to eat what you have at home.
Now this will take some planning. I’ve been in the above situation quite a few times, so now what I do, is for each paycheck I get, I purchase shelf-stable foods on my groceries runs and accumulate them over time. That way, if I fall into a tight financial situation, I have them there just as a back-up.
Before, I would literally just eat sardines on crackers. But I thought to myself, “I can able to make something healthy and nutritious out of this”.
Thus, I began with my first “Shelf-Life” meal with my guilty pleasure: boneless, skinless sardines.
Chicken & Orzo Salad with Aioli Mustard Vinaigrette
Ingredients
- 1 can white chunk chicken – $1.99 drained (Trader Joe's)
- 1/2 cup dry orzo pasta – $0.50 Trader Joe's
- 3 tbsp aioli garlic mustard sauce – $0.30 Trader Joe's
- 3 tsp balsamic vinegar – $0.10 Trader Joe's
- 1/2 tsp balsamic glaze – $0.30 Trader Joe's
- 1/2 tsp dried parsley Trader Joe's
- 1 packet manzanilla "olives on the go" or capers, roughly chopped optional (Trader Joe's)
- 1 pinch crushed red pepper optional (Trader Joe's)
- organic extra-virgin olive oil spray – $0.15, enough so things don't stick together
Instructions
- In a sautée pan, spray olive oil and bring to medium heat. At the same time, bring a pot of 3 cups of water to a boil. It will take a little while to boil.
- Using the sautée pan, toast the orzo for 3 minutes, stirring occasionally. Remove from heat and transfer the toasted orzo to the pot of water that should now be boiling.
- Drain the canned chicken (if you're REALLY trying to stretch things, strain the liquid and add it to the liquid to cook the orzo). If you're wondering, I got 1/2 cup of liquid. I just toss it down the sink. Sorry if I'm being a Wasteful Wendy.
- In that same medium pan on medium heat, spray with olive oil and add canned chicken. Season with dried parsley and black pepper. I used three sprigs fresh parsley from my garden.
- Sautee until lightly browned. Do not add salt.
- While chicken is browning, in a bowl (preferably the one you may eat out of or store the meal in because nobody's trying to wash extra dishes), mix the aioli and red wine vinegar together. Toss the warm chicken in the vinaigrette. Set aside.
- Be sure to keep an eye on the orzo and stir occasionally.
- In that same pan on medium heat, spray with olive oil and add the chopped olives or capers. Add a drizzle of balsamic glaze to your taste.
- Toss around for about a minute. Adding the sweetness is to tamp down the brininess of the olives/capers. This is where you would also add the pepper flakes, if desired.
- Transfer the olive/caper mixture into the bowl with the chicken.
- Now, also transfer the orzo and mix the orzo with the chicken, olives, and the vinaigrette made of mustard sauce + balsamic vinegar.
- Add more crushed red pepper if desired. Enjoy!
Leave a Reply