This recipes comes from Rebecca over at PaleoGrubs.com.
Makes 6 portions:
- $1.29 - 4 tbsp Coconut Oil
- $1.02 - 0.5 lb Publix Frozen Chopped Spinach
- $0.40 - 0.3 lb Red Onion
- $2.29 - 1.82 lb Butternut Squash
- $1.91 - 0.5 lb Organic Coconut Milk (Native Forest)
- $0.12 - 1 tbsp Apple Cider Vinegar
- $0.11 - 0.5 tsp Sea Salt
- $0.14 - 0.5 tsp Oregano
- $0.15 - 0.5 tsp Thyme
- $0.40 - 0.3 lb Publix Green Peas
- $8.49 - 1.85 lb Chicken Breast
Total Cost: $16.32
Cost Per Portion: $2.72
Follow Rebecca’s direction over at PaleoGrubs.com.
The only modification I made to the original recipe was adding a half-pound of frozen spinach to up the veggie content a bit. I also used my wok to cook it up, because it didn’t all fit in my saucepan.
When I first ate some, I was a tad disappointed because I had let it cool off too much first. After reheating some leftovers, and eating it hot (like Rebecca suggested) I have a whole new respect for this recipe. It has a genuine “cheesiness” to it, despite containing no dairy whatsoever. This recipe, and the Butternut Squash & Kale Beef Stew have taught me that butternut squash is one of my all-time favorite foods.
Thanks to the coconut milk, this recipe contains a fair amount of fat, but its balanced nicely with the lean protein from the chicken breast, and the healthy carbs from all the fruit and veg. All in all, this is a solid, filling snack; perfect for a cold evening.
Thoughts for next time:
- Next time I’d like to try something very similar to this, but containing ground beef instead