Last month, seven bloggers and I participated in Charlestons first Food Lion Frugal-Cook off. This event brings bloggers together to create a healthy meal using Food Lion brand products. Each blogger was paired into 4 teams of two and  asked to select a covered plate that would be their meat to cook with. My partner was Brittany from Counting My Cupcakes, we were relieved to have picked chicken as our main dish. We then had 15 minutes to create a recipe, shop for our ingredients and 45 minutes to cook. Three judges would then taste test and select the winning team.

Brittany and I instantly agreed on a Mexican dish. It was a little nerve recking preparing the meal while sharing a kitchen and having a time constraint.  Our dish was called Spicy Chicken Fiesta and we paired it with rice and beans and vegetable sautee. I had such a fun time cooking with Brittany!  Video of event

Once our 45 minute time limit was up it was time for the judges to taste test and choose a winner. I was pleased with our meal, but it was up to the judges to decide.

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We were the last group to present our meal and then enjoyed some wine while the scores were calculated. Each group was then called revealing their place. To our surprise Brittany and I WON! I had such an amazing time and met some great bloggers.

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For the winning prize we received a $250 gift card for ourselves and $250 to giveaway. I went shopping with mine then gave the left over balance to the person behind me. Thanks Brittany for the great idea! For the other card I have decided to purchase some fruits and vegetables and donate to a local school and then send one of my readers the remaining balance. Please stay tuned for the giveaway:)

 Spicy Chicken Fiesta
Created exclusively for Food Lion’s Frugal Cook-Off Charleston 2014
Makes 4 large servings
Cost of meal: (not including chicken and spices) $12.98
 
For the Spicy Chicken Breasts
Ingredients:
1 pound chicken breast
2 tablespoons salt
2 tablespoons pepper
2 tablespoons oregano
2 tablespoons paprika
2 tablespoons cayenne pepper
2-4 tablespoons olive oil
1 lemon, additional lemon slices for serving if desired
1 cup shredded cheddar cheese
1/2 cup chopped scallions 
 
Directions:
Add olive oil to a large skillet and heat on stovetop over medium-low heat. Meanwhile, add seasonings to a small or medium bowl and stir to combine. One at a time lay chicken breasts in the bowl to coat evenly with the seasonings. Flip to coat both sides. When oil in skillet is hot, add all chicken breasts in the skillet in an even layer. Cook about 6-8 minutes on medium heat. Turn over and continue cooking another 6-8 minutes or until cooked through. Lightly squeeze half of the lemon over top of the chicken breasts. 
 
Remove chicken from heat and place on baking sheet. Sprinkle each piece of chicken with about 1/4 cup shredded cheese. Place in oven heated to 300 degrees for 2-4 minutes or until cheese just starts to melt. Remove from oven and serve overtop of rice and beans, along with spicy Greek yogurt (recipes below). Garnish each piece of chicken with about 2 tablespoons of the chopped scallions. 
 
For the Rice and Beans
Ingredients:
3 cups dry white rice
1 can kidney beans, drained and rinsed
2 teaspoons salt
2 tablespoon cayenne pepper
 
Directions:
Prepare rice on stovetop according to package directions. When almost finished cooking, add kidney beans and seasonings to the pan. Stir well. Cook on low for another 5-6 minutes, until heated through. Remove from heat and serve. 
 
For the Vegetable Sauté
Ingredients:
2 tablespoons olive oil
1 10-ounce bag frozen corn kernels 
1 medium yellow onion, sliced and roughly chopped
1 medium green bell pepper, sliced and roughly chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon cayenne pepper
 
Directions:
Add olive oil to a large skillet and place on stovetop over medium heat. Once hot, add all ingredients and stir to combine. Stir occasionally while letting cook for 8-10 minutes or until vegetables become tender and start turning brown. Remove from heat and serve. 
 
For the Spicy Greek Yogurt Sauce
Ingredients:
1/2 cup plain Greek yogurt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
 
Directions:
Combine all ingredients in a small bowl. Stir well to combine. Serve alongside or on top of Spicy Chicken Breasts. 
 
 
*Optional: serve the meal with chopped romaine and a lemon wedge for garnish
 
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Check out all of the awesome bloggers that participated!
Fried Green Pickles by MeganCharleston Treasures by Lisa

Counting My Cupcakes by Brittany

Local Goodness by Jessica

Queen of the Food Age by Sydney

The Perks by Katie

Recent Somethings by Shelby

 
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