Feast for a Fraction

Dinner

Baked Chicken Leg Quarters

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Baked Chicken Leg Quarters are a fantastic, affordable cut of meat that is so easy to make. Baking keeps the chicken juicy on the inside with mouthwatering crispy skin.

close up of baked chicken leg quarter on blue plate with title text

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Leg quarters are one of THE MOST affordable cuts of meat that you can buy. And since they are dark meat, they stay really juicy and flavorful. Baking them on a baking rack also allows the skin to get nice and crispy.

What are Leg Quarters?

Chicken Leg Quarters are the bone-in section of chicken consisting of the thigh and drumstick.

salt, pepper, dried garlic, dried onion, and chili powder in glass bowl
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Instant Pot Lentil Soup Recipe

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Make Lentil Soup in the Instant Pot in minutes and enjoy a delicious, hearty soup that is naturally vegetarian, gluten-free and dairy-free. It's also a great pantry meal option!

instant pot lentil soup in white bowl with title text "Instant Pot Lentil Soup"

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Lentils are a fantastic source of protein and insanely budget-friendly. A 16 ounce bag of dried lentils costs just $.98 in my neck of the woods. They keep in the pantry for up to a year, and cook up in 15 minutes in the Instant Pot or 45 minutes on the stove.

white bowl filled with dried brown lentils

When it comes to cooking lentils, the kind of lentil to choose depends on how you want to cook them. Green and brown lentils hold their shape really well and are perfect for cooking in stews and soups. Brown lentils are the most commonly found variety in the US.

Yellow and red lentils cook more quickly and are better served in salads or pureed in curries. And the best part, lentils are naturally gluten-free, and pack 10 grams of protein and 11 grams of fiber per serving.

instant pot lentil soup ingredients on marble counter

Ingredients

Lentils: We will use dried lentils for this recipe, and I recommend using brown or green lentils. They hold their shape really well even in soup. You will need a 1-pound bag or two-ish cups of lentils.

Vegetable Broth: We will need 40 ounces of liquid total for this recipe. You can use a 32 ounce carton of vegetable broth and 8 ounces of water or use a vegetable base and water to prepare 40 ounces of broth.

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Sheet Pan Chicken with Roasted Winter Squash

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Chicken breast with maple-mustard glaze and winter squash are roasted in this easy, healthy sheet pan chicken dinner that perfect for a family dinner or for meal prep. It also happens to be naturally gluten-free and dairy-free.

overhead view of roasted chicken breast, acorn squash and butternut squash on sheet pan

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Sheet pan dinners are the perfect solution for weeknight meals because all the ingredients are tossed on a pan and finish cooking at the same time. Better yet, you only have one pan to wash!

Mix and match the protein and vegetables to change up the flavor and keep things interesting.

acorn squash, butternut squash and red onions cut on wooden cutting board

Ingredients

Chicken: I call for boneless, skinless chicken breast in this recipe because it is affordable, healthy and widely available. Feel free to use chicken thighs or even pork.

Winter Squash: We are using Acorn squash and Butternut squash in this recipe as they are really affordable in season, usually August to November. Squash is a very hearty vegetable that can stay fresh for months, so buy it when it is on sale and store in a cool, dry place.

When cutting the winter squash, it is important to keep everything similar in size so that everything cooks uniformly.

Maple Syrup: It's really important to use real maple syrup here. We're only using 3 Tablespoons, so it is still affordable and the quality of the flavor allows for us to use less.

Dijon Mustard: I call for Dijon mustard because it has a white wine flavor that pairs really well with winter squash and maple syrup.

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Quick Dinners Using Canned Beans

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Save time in the kitchen by making quick dinners using canned beans. They cost pennies and add a great source of protein to any dinner.

collage of recipes using canned beans

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When it comes to making dinner, canned beans can be your best friend. Simply the can, drain and rinse, and you have a super frugal and easy base for dinner. Beans are also neutral in flavor, so they can take on whatever flavor you like.

What if I only have dried beans?

Cooking dried beans is so easy, but it does take time. Once you make a batch of dried beans, though, they freeze really well so you can portion into 2 cup portions and freezer for quick dinners.

My favorite way to cook dried beans is in the crock pot. This method takes 8 hours and is completely hands off. You don't even have to pre-soak the beans. Check out my post on how to cook dried black beans. This method works for all other kinds of beans, too.

What about the canned bean liquid?

Aquafaba is the liquid that we drain off of canned beans and it is liquid gold. My friend Meggan, from Cooking on Caffeine, is a magician with using aquafaba to make buttercream icing, meringues, even macaron cookies! She has a whole post dedicated to the wonders of aquafaba here.

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