Baked Chicken and Acorn Squash
2 bone-in split chicken breasts ($1.79)
1 acorn squash ($1.17)
2 large broccoli heads ($.44)
1/4 cup orange juice, divided ($.05)
2 teaspoons brown sugar ($.01)
Salt, pepper, rosemary, minced garlic ($.10)
1 cup rice ($.30)
Preheat oven to 350 F. Pour half of the orange juice into the bottom of a 9x13-inch baking dish. Place chicken breasts into baking dish. Pour remaining orange juice over chicken breasts. Rub chicken with salt, pepper, rosemary and garlic.
Place acorn squash in microwave for 3 to 4 minutes to loosen skin and make it easier to cut. Let cool, and slice off skin. Scrape away seeds and cut the flesh into 1-inch cubes. Place cubes in baking dish around chicken. Sprinkle salt and brown sugar over squash cubes. Bake chicken and squash in 350 F oven for 1 hour.
Meanwhile, bring 2 1/4 cups water to a boil. Add rice and a dash of salt. Return to boil, cover and simmer for 20 minutes.
Steam broccoli and serve with chicken, rice and squash. Serves: 2 adults and 2 young children. Cost: $3.76.
SOURCE: Everyday Cheapskate Newsletter