Monday, April 5, 2010

New thrifty recipe and tip of the week

Don't forget, the giveaway for the cloth diapers ends THIS Friday at midnight!!
As usual, I posted the recipe and tip of the week for Monday. However, next week, you'll see a change in the day I post it. I'm going to start posting them on Tuesdays and call it (are you ready for my cleverness?) Thrifty Tuesday. Oh yes, I know, you're blown away by the title! :) I will also make a blog post with them on Tuesdays, which I wasn't doing before, so that you know there is a new tip and recipe!

I'm so glad to hear feedback from you guys about how you like the recipes and tips!! You have no idea how excited I am when I see your feedback! Thanks!!

The tip is:
Plan ahead. When you are going to be out all day or going on a long road (or plane) trip, bring a meal with you. Pack a cooler with sandwiches, fruit, chips...whatever floats your boat. It's amazing how expensive it can be to run to fast food and not at all healthy! It sounds so simple and basic, but if you plan a few minutes to bring a meal, or even a snack, it can save you a ton of money!

The recipe is:
Chicken Nuggets
3 skinless, boneless chicken breasts $2.00
1 cup Italian bread crumbs $0.33
1 tablespoon garlic salt (pennies)
1/4 cup butter, melted $0.25
1/4 cup skim milk $0.10

Total= $2.68

(Makes about 20-24 chicken nuggets)

1. Cut the chicken breasts into 1-1.5 inch pieces. I find the easiest way is to cut it in half and then cut it about 4 times, depending on the size of the chicken breast.
2. Mix the Italian bread crumbs and garlic salt in a bowl.
3. Mix melted butter and skim milk in a separate bowl.
4. Dip the chicken into the butter and skim milk mixture.
5. Roll the chicken in the Italian bread crumb mixture until completely covered. Repeat steps 4 and 5 until all chicken is done.
6. Bake for 20 minutes at 350 degrees then broil for about 5 minutes for a bit of crisp.

**This is a healthier alternative to most chicken nugget recipes that I found and ohhh sooo good! We all loved it!


  1. I have been making my own chicken strips for a while and I don't think I could ever go back to processed ones :) I like to make a huge batch and put them in a zip lock back in the fridge. I find they are a great snack for when our oldest is hungry and needs something to grab before baseball practice. Also I cut them up and top them on salads.

  2. I should definitely do that Roxanna. I plan on making them twice this week so I think I'll just make one huge batch and then later, we can jsut warm them up!