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BBQ Chicken and Hawaiian Macaroni Salad

It’s summer time and that means BBQ. Which also means mac salad. Which always reminds me of Kauai. And where am I going with this? Ha! If you’ve ever had a plate lunch, you know what I mean. That creamy goodness that just blends perfectly with BBQ or Kalua Pig or Masubi. Melt in your mouth goodness. Yum! I bet you’re getting hungry just reading this post, aren’t you? Well hook it up!! See for yourself. Make your own plate lunch and enjoy.

BBQ’d Chicken Thighs:

4-6 Chicken thighs, bone in or boneless (leave on skin)- $4.56
1/4 cup Italian salad dressing – $.20
2 tsps salt – pantry
2 tsps paprika – pantry
1 tsp garlic powder – pantry
1 Tbsp onion powder – pantry
1 tsp pepper – pantry

COST: $4.76

Combine all ingredients for marinade. Place thighs in a ziptop bag or glass bowl with cover. Pour marinade over top, seal bag and turn to coat. Refrigerate for 3 to 4 hours.

After 3 to 4 hours, preheat grill to medium heat. Place chicken thighs on preheated grill and cook for about 20 minutes turning occasionally. Remember, chicken is done when the meat has reached an internal temperature of 165 degrees F. You can usually tell because the juices are clear and watery, but if in doubt, use a meat thermometer.

Hawaiian Mac Salad:

1 pkg elbow macaroni (cooked till tender and fat) – $.89
1 3/4 to 2 cups mayo (best foods is choice, but not necessary) – $.75
1/4 cup grated onion (not minced, grated) – $.20
1 carrot grated – $.15
Salt, pepper and paprika to taste – pantry

COST: $1.99

Place cooked pasta in large bowl and stir in grated onion. Not minced or chopped, but grated. This is key!

Next, add the mayo. Start with 1 3/4 cups and see how you like it. You can add a little milk too, if it feels too thick. If you feel it’s too dry, add 1/4 cup more mayo. It’s really to your taste. Experiment.

Last, add grated carrot, salt and pepper to taste. Stir again, top with paprika and refrigerate till ready to serve.

For an easy and healthy veggie side, steamed broccoli (3 spears) $1.97 is perfect. Just add a 1/2 cup water in a pan, cleaned and cut broccoli spears, salt and bring to boil. Cover, reduce to simmer and cook till desired tenderness.


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