Recipes feature 5 main ingredients and a few ways to cook them. These Main 5 can be used for a family meal, that can stretch, meal prepping, and are healthy and nutrient. This is a way to hopefully use what is already on hand and can save money at the grocery store.

These recipes can be cut in half, tripled and can be cooked in a variety of ways. There are some pantry staples that can definitely be used to enhance flavors. These include salt, pepper, onion/garlic powder, and dried herbs. Bullion cubes, seasoned salts, citrus/lemon peppers, and any other flavorings one likes can also be used.

Our First Recipe consist of: Chicken Thighs, Potatoes, Spinach, Carrots, and Mushrooms.

One-Pan Roasted Chicken Thighs with Vegetables

Ingredients:

• 4-6 chicken thighs (bone-in, skin-on recommended)
• 1 lb baby potatoes, halved (or regular potatoes cut into chunks)
• 3 large carrots, peeled and cut into 2-inch pieces
• 8 oz mushrooms, halved or quartered
• 4 cups fresh spinach
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Prep and season: Preheat oven to 425°F (220°C). Pat chicken thighs dry and season generously with salt, pepper, paprika, and half the thyme.
2. Arrange vegetables on roasting pan in a single layer
3. Add chicken: Nestle the chicken thighs on top of the vegetables, skin-side up.
4. Place chicken in oven 30-45 minutes, make sure internal temp reaches 165 degrees.
5. Add Spinach to pan under the chicken (be careful will be hot and allow steam to wilt spinach.
6. Serve: Drizzle with fresh lemon juice if desired and serve hot.

The chicken fat and juices will flavor the vegetables beautifully, and everything cooks together for minimal cleanup!

Here is another way to prepare those ingredients.

Braised Chicken Thighs with Vegetables

Instructions:

1. Sear the chicken: Heat 2 tablespoons olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season chicken thighs with salt, pepper, and paprika. Sear skin-side down for 5-6 minutes until golden and crispy, then flip and cook another 3 minutes. Remove and set aside.
2. Sauté vegetables: In the same pot, add carrots and potatoes. Cook for 5 minutes, stirring occasionally. Add mushrooms and garlic, cook another 3-4 minutes until mushrooms release their moisture.
3. Build the braise: Add 1½ cups chicken broth (or white wine mixed with broth), thyme, and a bay leaf. Scrape up any browned bits from the bottom. Bring to a simmer.
4. Braise in oven: Nestle the chicken thighs back into the pot, skin-side up. Cover and transfer to a 375°F (190°C) oven. Braise for 30-35 minutes until chicken is tender and vegetables are cooked through.
5. Wilt spinach: Remove from oven, stir in the spinach until wilted (about 2 minutes). Adjust seasoning.
6. Serve: Serve in shallow bowls with the flavorful braising liquid spooned over everything.

This method gives you tender, fall-off-the-bone chicken with a savory sauce that ties everything together. Perfect with crusty bread to soak up the juices!

The cost of this meal will vary by location. Here is an average breakdown. We also provide some tips on saving for this meal.

Ingredient Costs (approximate):

• Chicken thighs (1.5-2 lbs): $4-7
• Potatoes (1 lb): $1-2
• Carrots (3 large): $1-2
• Mushrooms (8 oz): $2-4
• Spinach (fresh bunch or 5 oz bag): $2-3
• Pantry items (olive oil, garlic, herbs, broth): $1-2

Total: $11-20 for 4-6 servings

Per serving: $2-4

Cost-saving tips:

• Buy bone-in, skin-on chicken thighs in family packs (often cheaper per pound)
• Shop at discount grocers like Aldi, Costco, or ethnic markets
• Buy carrots and potatoes in bulk bags
• Use frozen spinach instead of fresh (usually $1-2 for 10 oz)
• White mushrooms are cheaper than cremini or specialty varieties

Premium version with organic chicken, specialty mushrooms, and organic produce could run $25-30 total. However, the basic version is very budget-friendly. It costs around $3 per person for a complete, nutritious meal!