Creating a Beautiful Family Meal for under $50 at Jewel-Osco!

*Jewel-Osco sponsored this review by providing a $50 gift card to their store in exchange for recipe development using items available at their locations*

Jewel-Osco put me on a mission: create a gluten-free meal (enough to feed 4) using products from their stores. Oh, and it was not to exceed $50 for everything, including a dessert item.

As you all know, I’m not the blogger who creates recipes weekly–though I cannot be more grateful to all the GF bloggers that do, as they’ve given me inspiration for years!

Well, I took a stab at it– and I made the meal TOP 8 FREE.

Yep, that’s right. Top 8 free, under $50, enough for at least 4 people {though definitely could be 5-6!}–which means, for all you college and young professional readers, tons of leftovers.

I had all the dry spices I needed in my cabinet, so I didn’t have to account for those in my total–feel free to swap for your available spices to save on the $$$!

Jewel-Osco is my go-to grocery store in Chicago– between it’s gluten free section, gorgeous produce, and great prices, I’m always set after a Jewel run. I couldn’t be more thrilled to create these recipes on their behalf.

This entire meal was created for $48.82!

Without further ado, Moroccan Chicken {with a vegan garlic sauce} + Sweet Corn Succotash + Mixed Berry Crisp!

 

Moroccan Chicken with Vegan Garlic Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4-5 pounds bone-in chicken
  • 4 garlic cloves, minced
  • 1 cup chopped chives
  • 4 tsp. ground cumin
  • 4 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 4 tbs. canola oil
  • 2 tsp. salt
  • 1/3 cup EVOO {SAUCE}
  • 1 garlic clove, minced {SAUCE}
  • 2 tb. apple cider vinegar {SAUCE}
  • 1 tsp. honey {SAUCE}
  • 2 tbs. apple juice {SAUCE}
  • 1 tsp. mustard {SAUCE}
  • 1 tsp. basil {SAUCE}
  • 1/4 tsp. salt {SAUCE}

Directions

  1. In a large bowl, toss together garlic, cumin, paprika, cayenne pepper, canola oil, salt, and chicken until combined.
  2. 2.Refrigerate chicken (covered) for at least 2 hours
  3. While in refrigerator, blend EVOO, garlic, apple cider vinegar, honey, apple juice, mustard, basil, and salt in a food processor. Set aside.
  4. After 2 hours, preheat BBQ to medium-high heat. Grill chicken until cooked through, beginning on high heat to char outside, then lowered to medium heat–turn every few minutes!
  5. Remove from grill and drizzle garlic sauce over top. Serve hot!

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Preparation…

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Final Product!

Sweet Corn Succotash

  • Servings: 4-6
  • Difficulty: easy
  • Print

You can use tomatoes instead of peppers, though we have a tomato allergy in our house! Also, all veggies can be frozen–cheaper and easy!

Ingredients

  • 2 tbs. EVOO
  • 1 large garlic clove, minced
  • 1 1/2 cups chopped onion
  • 3 cups chopped red pepper
  • 2 1/2 cups corn kernels (white and yellow combined, if possible)
  • 2 cups frozen baby lima beans
  • Coarse kosher salt
  • 3 tbs. basil, thinly sliced

Directions

  1. Heat oil in large skillet or pot (prevents splatter and major clean up!)
  2. Add onion and sprinkle with salt; cook until translucent (5 minutes)
  3. Add garlic and cook until fragrant (1 minute)
  4. Add peppers, corn, and lima beans.
  5. Reduce heat to medium/medium-low and cover.
  6. Stir occasionally for about 20 minutes, or until veggies are soft.
  7. Sprinkle with salt and pepper, as desired.
  8. Let cool; I think it’s best served room temp!
  9. Sprinkle basil over top before serving!

 

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Preparation…

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Final Product!

Top 8 Free Mixed Berry Crisp

  • Servings: 12
  • Difficulty: easy
  • Print

You can use any flour blend/products you feel safe using. I used GFJules All-Purpose Flour, Melt Spread, and Enjoy Life Mixed Berry Bars.

Ingredients

  • 1 package Enjoy Life Foods Mixed Berry Bars
  • 4 cups of berries (your choice!)
  • 1/4 cup allergy friendly margarine
  • 1/4 cup light brown sugar
  • 1/2 cup allergy friendly all-purpose flour
  • Pinch of cinnamon, salt, and nutmeg

Directions

  1. Unwrap ELF bars and flatten them by hand. Cut each in half.
  2. Line 12 muffin tins with papers, coat with non-stick spray, and place the half-bars in bottom of each tin.
  3. Place small handful of washed berries in each cup.
  4. In separate bowl, combine sugar, margarine, and flour. Mix until combined.
  5. Crumble over top, or turn into little shapes as I did!
  6. Bake at 350 degrees for ~25 minutes, or until fruit is bubbling.
  7. Serve warm!

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Preparation step 1…

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Preparation step 2…

 

 

 

 

 

 

 

 

 

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Final Product!

 

Take it easy, but take it.

Brianna

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