Spicy Chorizo Chicken

This is an extremely filling dish. It is a bit spicy, so if your family doesn’t like a lot of spice you can substitute some seasoned ground chicken or turkey for the chorizo. The key is to season it very well with the spices listed in the recipe then cook it into the dish.


1 pkg. chicken fingers, cut in bite sized pieces
1 pkg. chorizo (if purchasing in links, 3 or 4 should do)
1 can diced fire roasted tomatoes – with juice
1 small – medium sweet onion, sliced
Rooster Potatoes, cut in half (allow 3 or 4 per person, give or take for hearty or puny appetites)
Spices: salt, coarse ground black pepper, onion powder, garlic powder, smoked paprika
Sour Cream

Place potatoes on baking sheet, cut side up. Sprinkle salt and pepper. Cook in oven or microwave until soft.

While potatoes are cooking, heat the tomatoes with juice in a medium to large saucepan. Add the onion and chicken. Generously sprinkle the spices over it all.

When chicken begins to brown, add the chorizo. Drop it in small pieces all over the pan.

Cover and let cook until chicken is done. It should be a little soupy but not too much. If it has too much liquid, remove the lid and let it cook down until it reaches the desired consistency.

Place potato halves on a plate and spoon the tomato chicken mixture over them. Top with sour cream.

My Spicy Chorizo Chicken Dinner Bill

Chicken tenders – $5.53 (I got all natural, cage free, no antibiotics chicken – it is a little pricier)
Chorizo 6.5 oz – $1.98
Tomatoes – 1 can – $1.38
Rooster Potatoes – 1 lb bag – $2.00
Onion – $.79
Sour Cream – $.98
Grand Total for Meal – $12.66


Simple Bean Recipe

Everyone knows that beans are pretty cheap to eat. If you pair them with rice or pearled barley you have a full meal. But most people think of beans as boring. They don’t have to be! Try this versatile recipe for beans and see how delicious and fun they can be!

If you shop carefully this recipe will cost you less than $10. This is also a recipe that freezes well, so you can eat half and freeze half for another day.

1 package beans (kidney beans, Great Northern or Navy are great)
1 package sausage (I like chicken sausage, but you can use what you like)
1 can diced tomatoes (I like Rotel – spicy!)
1 large container (32 oz) chicken broth
1 medium onion, chopped (I use Vidalia or Texas Sweet)
spices (I use salt, coarse ground black pepper, sweet basil, cayenne, onion powder, garlic powder)
You can also add a little Liquid Smoke and Worchestershire sauce if you want.

Rinse and sort the beans then let soak overnight.


Put the beans in a large pot or crock pot. Add the sausage, tomatoes, chicken broth onion and spices.

Cover and cook over medium high to medium heat until the beans are soft. The cooking time will vary depending on the type of bean used.

Serve over rice or pearled barley.