First of all I reused the Baja Chipotle marinade from last nights dinner as the base of this meal since I still had half a bottle left and I had planned ahead to buy chicken at the store so I had two meals plus two lunches for my husband all for about $15.00. Four meals for $15.00 is awesome huh?
Home made potato chips
3 White potatoes sliced thin
Vegetable oil
2 Tbsp Seasoning salt
dash cayenne pepper
dash garlic powder
Preheat oil over medium high in frying pan. Mix all spices together in bowl. Place potatoes one at a time in the hot oil. They should sink then float up. Allow to darken on both sides. Pull out of oil and dust with spices. Place on paper towels to drain. I serve with sour cream mixed with a little ranch seasoning.
3 White potatoes sliced thin
Vegetable oil
2 Tbsp Seasoning salt
dash cayenne pepper
dash garlic powder
Preheat oil over medium high in frying pan. Mix all spices together in bowl. Place potatoes one at a time in the hot oil. They should sink then float up. Allow to darken on both sides. Pull out of oil and dust with spices. Place on paper towels to drain. I serve with sour cream mixed with a little ranch seasoning.
Baked BBQ chicken
4 chicken thighs bone in skin on
1/2 bottle Lawry's Baja Chipotle marinade
2 Tbsp lemon juice
1/2 tsp crushed red pepper flakes
salt
2 Tbsp white wine vinegar
4 Tbsp soy sauce
1 Tbsp poultry seasoning
1 Tbsp McCormicks Grill Mates Spicy Montreal Seasoning
Combine all ingredients in large plastic bag and marinate for at least 5 hours. Preheat oven to 375. Spray Pyrex baking dish with nonstick spray and add chicken skin side up. Pour remaining marinade over chicken, cover with tin foil and bake for 30 minutes. Turn and bake for 20 minutes. Turn and remove tin foil and bake for 15 more minutes skin side up. Serve and enjoy.
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