I mentioned a few of our frugal practices in this post, and I certainly learned a lot in return! After I heard one particular tip from one of you AND a coworker in the same week, I decided to try it myself. I added quinoa to my chicken enchiladas, so that I only used half the meat I normally do. I pay almost six bucks a pound for my chicken, so this is a big deal!
I simply cooked the quinoa and chicken separately, and then mixed it together with some sauteed onions and green peppers. I then stuffed the tortilla shells, drizzled on some enchilada sauce & cheese, and stored them in the fridge until it was their turn (I do a lot of the week’s prep work in one day). Thirty minutes at three-fifty made these a hit with everyone, even the babies!
10 Comments
Love this idea! I will definitely be trying this!
I love quinoa! Plus, it’s a complete protein. Can’t get better than that.
That’s why we do it! Otherwise, I’d go through my entire stash of chicken in one meal!
Yum!!! I am so trying this out when we get back from vacation!
I don’t eat meat, but I do put quinoa, and other grains like barley and wheat berries, into all kinds of things. Also, I often stretch more healthful, but also more expensive, grains like quinoa, with rice. My girls love a combo of equal parts rice, barley and quinoa and it provides a whole variety of nutrition.
I’m interested in using it for sweeter things like breakfast foods!
There are eight of us in my family and we do a lot of stretching food :)
Eight?! I’d love to learn!
I make my chicken/quinoa enchiladas with a little bit of honey and lime juice! amazing!
Honey & lime juice? Sounds ridiculous! Putting it back on the menu for this week!