Saving money at the dinner table

Saving money at the dinner table

Saving money at the dinner table is something we all want to do but with our busy lives finding frugal and nutritious dinner ideas isn’t always easy! I’ve shared tips before on saving money at the grocery store by making a list, eating leftovers and adding Meatless Mondays into your family’s week but I have shared recipes before, so here we go!

I wanted to make sure to find a recipe to share that was budget friendly, healthy and kid friendly and I found a great candidate on the Real Simple site (by the way they have loads of great recipes on their site that don’t hurt the pocketbook either!) The recipe that I tested at home that I want to share with you is Oven-Fried Chicken with Crunchy Broccoli Slaw:


  • canola oil, for the rack
  • 1/2 teaspoon paprika
  • 1 1/4 cups buttermilk
  • kosher salt and black pepper
  • 2 3/4 pounds bone-in chicken parts (thighs, legs, or breasts), skin removed
  • 1 cup crushed buttery round crackers (such as Ritz; about 4 ounces)
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon cider vinegar
  • 3/4 pound broccoli, chopped (about 4 cups), or 12 ounces broccoli slaw
  • 1 large carrot, coarsely grated
  • 1/2 small shallot, chopped


  1. Heat oven to 375° F. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup of the buttermilk, and ½ teaspoon each salt and pepper. Add the chicken and turn to coat.
  2. Place the crushed crackers in a shallow bowl. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and an instant-read thermometer registers 165° F in the center of the thickest piece of chicken, 40 to 45 minutes.
  3. Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, the remaining ¼ cup of buttermilk, ½ teaspoon salt, and ¼ teaspoon pepper. Add the broccoli or broccoli slaw, carrot, and shallot and toss to combine. Serve with the chicken.

What I love about this recipe is that baking the chicken instead of frying of course is healthy, chicken thighs are cheap, and the slaw on the side my children loved! If you want to skip the shallots in the slaw, go ahead and just use garlic that you probably already have on hand in your fridge.

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