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Using that $50 of Groceries in the best way. Starting the week with Roast Chicken.

Updated on August 27, 2014

What I bought, and you should consider.

So many magazines and eating programs will make eating clean sound so expensive but if you go back to eating the basics you will find it will save you money. Number 1 skip the snack cakes. This is my grocery list.

2 whole chickens

1 pound ground turkey
1 gallon of milk

1 jar of pickles

1 bag of carrots

1 bag of mixed dried chili beans

1 pound of brown rice

1 pound of whole wheat spaghetti

1 can of Furmanos crushed tomatoes

1 jar of applesauce

4 boxes of cereal (shredded wheat)

1 jar of pickles

1 bunch of bananas

1 bag of potatoes

1 jar of mayonnaise

1 box of ice cream sandwiches for my kids




the Grocery bill

How to get what you need on the Grocery Budget.

To be able to get the groceries for about $50, I downloaded the apps for my local grocery store to see which ones had the items I need for the cheapest price. I suggest that you try to use this method too. Also, coupons are great for helping stretch your grocery budget.

Rate Roast Chicken for the frugal consumer

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Roast those Chickens

What you need:

2 Chickens

1/4 onion

2 carrots

2 stalks of celery

4 potatoes

1 13x9 baking pan

8oz of water

and a cutting board with a good knife

Cut your celery and add it to the baking pan
Cut your celery and add it to the baking pan | Source
Dice the potatoes and add them also to your baking pan.
Dice the potatoes and add them also to your baking pan. | Source
Next dice up a quarter of your onion and throw it in that pan.
Next dice up a quarter of your onion and throw it in that pan. | Source
Peel, dice, and add to the baking pan.
Peel, dice, and add to the baking pan. | Source

Add the Chicken

Unwrap the chickens.
Unwrap the chickens.
Place them on top of the veggies side by side. add 8oz of water to the bottom of the pan.
Place them on top of the veggies side by side. add 8oz of water to the bottom of the pan.

Bake at 350 degrees

Prep time: 25 min
Cook time: 1 hour 30 min
Ready in: 1 hour 55 min
Yields: Serves 4 with lots of leftovers
Serve half of a chicken to your family with a side of veggies. Save the other 1 and a half chickens for the next step.
Serve half of a chicken to your family with a side of veggies. Save the other 1 and a half chickens for the next step. | Source

Eat and enjoy.

Let the other chickens cool and then you have to pick the chicken from the bones. You need:

a big container for meat

a small container

a medium soup pot

once all the bones are in the soup pan cover with water and place on the stove. Boil that.
once all the bones are in the soup pan cover with water and place on the stove. Boil that. | Source
while you are boiling the bones to make your chicken stock for your tomorrow nights soup. pull some chicken meat to the side and mix with mayonnaise, mustard and finely diced pickles to make chicken salad for sandwiches for lunches.
while you are boiling the bones to make your chicken stock for your tomorrow nights soup. pull some chicken meat to the side and mix with mayonnaise, mustard and finely diced pickles to make chicken salad for sandwiches for lunches. | Source
I also sliced up some cucumbers and the remainder of the onion to make cucumber salad to go with lunches for the work week. To make the dressing add 3/4 mayonnaise, 1/2 cup apple cider vinegar, and 1/4 sugar.
I also sliced up some cucumbers and the remainder of the onion to make cucumber salad to go with lunches for the work week. To make the dressing add 3/4 mayonnaise, 1/2 cup apple cider vinegar, and 1/4 sugar. | Source

Roast chicken and veggies

Nutrition Facts
Serving size: 1
Calories 291
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 35 g12%
Sugar 3 g
Fiber 5 g20%
Protein 30 g60%
Cholesterol 81 mg27%
Sodium 155 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Based on 4 oz per serving of Chicken

4 oz of chicken is the actual serving size that you should eat and about 6-8oz of veggies. Eating this way will also give you balance nutritionally.

Go Back to the Stock

Pull your chicken stock from the heat. Get a big bowl and put it under a strainer to catch the stock so you can toss the bones. Let the stock cool and place in the fridge and now go to bed, you did amazing. Also make sure that any left over veggies, the chicken salad, cucumber salad and the left over chicken is in the fridge.

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