Italian Chicken over Rice with Corn

Italian Chicken over Rice with Corn
Cost: $4.97*

4 boneless, skinless chicken breasts, about 1.6 pounds ($2.83)
1 to 2 tablespoons Italian seasoning ($.05)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 oz.) can crushed tomatoes ($.59)
4 ears of corn ($1)
4 cups instant brown rice ($.50)

Preheat oven to 350F. Place chicken breasts into 9"x13" glass baking dish. Sprinkle chicken breasts with Italian seasoning, salt and pepper. Pour crushed tomatoes over the chicken. Bake uncovered for 50 to 60 minutes, or until chicken is no longer pink in the middle.

Meanwhile, in a large saucepan, bring water to a boil. Boil corn for 4 to 5 minutes. Cook instant brown rice according to package instructions. Serve Italian chicken over brown rice with corn on the cob. Serves: 4.

Money-Saving Tip: When corn goes on sale for $.15 or $.20 each, consider grabbing a few extra ears. Stash them in the freezer to use when they are not on sale. Ears of corn can be frozen whole. Simply remove the husks, wrap corn in foil and place into a freezer bag. When ready to cook, drop frozen ears into boiling water and boil 4 to 5 minutes, as if fresh.

Erin Chase is the founder of $5 Dinners, found at 5dollardinners.com. She lives with her husband and two small boys in southwest Ohio, where she whips up $5 Dinners every night of the week!

Paulissa's Veggie Broth

I keep a freezer bag of veggie scraps in my freezer - celery tops, potato skins, onion skins and tops, green pepper portions from when you cut the top off, wilted lettuce, etc. Pretty much anything that isn't spoiled. Leftover veggies that are too few for a serving but you don't want to throw it away either. When the bag gets full, empty it into a pan, cover with some water and simmer until it turns golden broth. Strain the veggie scraps (I put them in the compost heap) and then I freeze the broth to have on hand. No salt, and cheaper than buying it at the store.