Dinners for Under $15.00

Chicken Salad /Fruit Smoothie
Chicken Salad
3 cups cubed cooked chicken
1 medium tart apple, chopped
3/4 cup mayonnaise
1 cup grapes, sliced in half
1 tablespoon apple juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 French bread loaf
Lettuce leaves, optional

Fruit Smoothie
1 cup milk
1/2 cup fruit juice, any flavor
1 cup frozen fruit, raspberries
1 frozen banana
1 raspberry yogurt
Ice, as desired

Chicken Salad

In a bowl, combine the first eight ingredients; mix well. Cut bread in half lengthwise. Spread chicken salad between French bread halves. Top with lettuce if desired and remaining bread. Yield: 4 – 6 servings.

Fruit Smoothie

Combine all ingredients in a blender. Blend until at desired consistency. Serve immediately. Makes 4 servings.
BBQ Chicken /Watermelon Vinegarette Salad
Apricot Stuffed BBQ Chicken

2 whole chicken breasts with skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp.unsalted butter, melted
1/2 tsp.ground ginger
4 fresh apricots, halved
1/2 cup apricot jam
1 Tbsp. cider vinegar

Watermelon Vinegarette Salad

1 prepared bag of torn greens
3 cups cubed, seeded watermelon
One-half cup sliced purple onion
One-third cup crumbled feta cheese
One-half watermelon vinaigrette
Freshly cracked black pepper


2 tablespoons currant jelly
One-fourth cup pureed watermelon (in blender, process chunks of seeded watermelon until pureed)
2 tablespoons white wine vinegar
One-fourth teaspoon garlic pepper
One-eighth teaspoon salt
1 teaspoon olive oil

Apricot Stuffed BBQ Chicken
Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along the center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every two inches. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done.
Makes 4 servings.

Watermelon Vinegarette Salad

In a large bowl, mix all the ingredients except the vinaigrette and pepper. Just before serving, toss the salad mixture with the vinaigrette. Garnish with freshly cracked black pepper.

Makes 6 servings


In a small saucepan, heat the jelly until just melted; cool. Add the remaining ingredients and stir until well blended. Store in the refrigerator. Shake well before using.

Makes 1/2 cup of dressing

Pita with Feta Cheese/Ice Cream Bars

Pita with Feta Cheese and Grilled Veggies
Greek Pita bread (or Pita Bread if preferred)
3 green peppers, sliced
1 red pepper, sliced
2 zucchini, sliced
1 red pepper sliced
1 (8 ounces) container feta cheese

Ice Cream Bars
Purchase with coupon for $1.88

Preheat indoor grill. Spray with a non-stick cooking spray. Lay veggies in a single layer on grill. Close grill and cook for 6 minutes. Remove cooked veggies and cover with foil. Continue process until all veggies are cooked. Place pita bread on grill for 2 minutes each piece. Remove from grill and sprinkle 1/4 cup feta cheese onto warmed bread. Place hot veggies on pita bread and enjoy.

Makes 6 servings.

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