Chicken wrap time again using the last of the remaining of the $4.00 cold chicken. We got three lunches from two very large breasts.
- The flatbread is 50c per serve
- The roast chicken is $4.00 for the bird, but we used .75 of a breast, or 34c per serve
- Deli rice salad salad is $2.22 or 56c per serve
- Hummus is $3.99 per container and we used about 1/6 or 33c per serve
Lunch today cost $1.73 per serve.
We last had cioppino in March because it’s more a cold weather meal and we’re back to colder weather after a very long summer. It’s a simple seafood stew that’s extremely tasty, but also very easy to make and it makes a lot – at least six serves.
We cooked the base and then added shrimp, mussels and cod for tonight’s meal. They were extracted from the stew and served with a generous amount of the broth. The balance of the broth mix will be used to cook up some more seafood later.
- Olive oil – less than 3c serve
- Fennel bulb at $2 makes for 33c serve
- Onion at 50c makes it 9c a serve
- Four large garlic cloves are about 1/4 of the 50c garlic – 7c serve
- Tomato paste 90c can but only half was used, for 8c serve
- Diced tomatoes in juice – $3.99 or 67c serve
- 1.5 cups dry white wine – about $1 or 16c serve
- 5 cups fish stock $6.20 or $1.03 serve
- 16 oz of White Wine and Garlic Mussels are $4.00 or $2.00 for each very generous serve
- For the firm fleshed fish, Greg used Kroger Wild Caught Pacific Cod. The 40 oz pack costs $16.89 but only 8 oz was used (two filets). $1.69 a serve.
- The pack of peeled, uncooked shrimp was $5.99 or $3 a serve
- Served with Simple Truth Ready to bake garlic bread – $2.50 for the loaf (on special). We used half or 63c per serve
Dinner tonight cost $9.78 a serve with a very generous amount of broth left to cook up the next meal and much more generous servings of shrimp and fish than a more expensive restaurant meal.