" Fun With Dick and Jane" A Blue Plate Special

You donít need to be down on your luck to enjoy this recipe. Join Claud and the gang as they show you how to feed a family of four for under $10 with "A Blue Plate Special."

For the mashed potatoes:

  • 1 pound russet potatoes @ .59 per pound = .59
  • 5 cloves garlic @ 1.00 per pound = .10
  • 1 teaspoon salt .01
  • 1/2 cup milk @ 2.00 per pint = .50
  • 2 tablespoons butter @ 3.00 per pound = 1 oz. = .18
Total = $1.38

For the Biscuits
  • 1 cup self-rising flour plus more for dusting=5 ounces @.60 per pound = .18
  • 2 teaspoon sugar = .05
  • 3/4 cup heavy whipping cream @ 2.99 pint = 1.14
Total = $1.37

Baked Lemon Chicken
  • 5 cloves garlic, chopped fine = .10
  • 1/2 cup plain yogurt @ .50 for 6 ounces = .25
  • 1 teaspoon each: salt and fresh ground pepper .10
  • 1/2 teaspoon oregano @ 1.24 per ounce = .05
  • 1 tablespoon olive oil @ .50 per ounce = .25
  • 4 skinless chicken leg-thigh quarters @ .99 per pound = 4.50
  • 1 teaspoon paprika = 1/20th of 1 ounce @ 3.00 per ounce = .15
  • 1 lemon, washed well and cut in half lengthwise and then into thin slices @ .30 each = .30
  • 1/2 cup water
Total = $5.70

For the Green Beans and Carrots
  • 8 ounces green beans @ 1.69 per pound = .85
  • 1/2 pound carrots, peeled and cut on the diagonal into 1Ē thick slices @ .60 pounds = .30
  • Salt and pepper, to taste .05
  • 1 tablespoon olive oil @ .50 per ounce = .25
  • 1/8 bunch parsley, chopped fine @ .69 per bunch = .09
Total = $1.54

Mashed Potatoes
Half fill a large pot with cold water. Place over high heat and bring to a boil. Cut 4 large potatoes into 1/2-inch slices and place in the pot along with 3 or 4 cloves garlic and a teaspoon of salt. Reduce the heat to medium and cook the potato slices just below a boil for 15 minutes. Drain and rinse with cool water.

To serve, cover with cold water, return to a simmer and cook until fork tender, about 10 minutes. Drain very well and push through a potato ricer into a large, warm bowl. Quickly whip in 1/2 cup of hot milk and 2 tablespoons of butter and serve.

Preheat oven to 500 degrees F.

In a medium-mixing bowl, stir together the flour, sugar, and cream with a wooden spoon until the dough forms a shaggy ball. Dump the dough out onto a clean, floured surface and knead a few times until cohesive.

Use a floured rolling pin roll out to a thickness of 1/2 to 3/4-inch.

Using a small biscuit cutter or water glass coated with flour cut the dough into biscuits, re-rolling out any scraps. Place biscuits on a parchment lined baking sheet leaving 2-inches between each and bake for 10 minutes, or until golden brown.

Baked Lemon Chicken
Combine the garlic, yogurt, salt, pepper, oregano and olive oil in a large mixing bowl and mix well. Add the chicken and toss to coat each piece. Cover and refrigerate anywhere from 20 minutes to overnight.

Preheat oven to 425 degrees F. Arrange the chicken legs bone side-up in a large baking dish (or 2 small ones). Dust with paprika and scatter the lemon slices over and around the chicken. Add the water, cover baking dish with foil and bake for 20 minutes. (The green beans and carrots can go in after first 5 minutes of cooking and come out when the chicken is uncovered.)

Turn and baste chicken with pan drippings, dust with a little more paprika, reduce heat to 325 F. and bake uncovered, basting every 15 minutes, for 45 minutes until cooked and tender. An instant read thermometer inserted into the thickest part of the thigh meat should read 165 F.

Reserve pan juices and serve alongside the chicken.

Green Beans and Carrots
Toss the Green beans and carrots with the salt, pepper and olive oil and arrange on a shallow baking sheet. Roast vegetables at 425F for 15 minutes until tender and lightly caramelized, stirring half way through cooking.

Cost Recap:
Mashed Potatoes 1.38
Cream Biscuits 1.37
Baked Lemon Chicken 5.70
Green beans and Carrots 1.54
Total for 4 people: 9.99

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