With a busy shopping season ahead of us as well as the state our economy, more and more of us are trying to save a few dollars and cook at home. But put away that box of Kraft Dinner! Eating in and cooking your own meals will never be boring again with Ken Kostick’s latest cookbook The $10 Gourmet.  Ken shows us how to shop for groceries to get the best bang for your buck, and creates amazing and simple recipes with each being ten dollars or less! Who knew that you could make Lamb Chops with Pears or Paella with Red Wine and Saffron for under $10? All of Ken’s recipes can be made in three steps or less, perfect for when you’re rushing around during the holiday madness.

Try this great recipe below tonight!

Spinach & Ricotta Stuffed Chicken Thighs
Serves 2

Spinach and ricotta cheese make a great stuffing for chicken. The recipe, when doubled or tripled, makes a nice dinner party dish to make at home or to take to a party. It’s easy to prepare, and it won’t break your budget.

12 wooden skewers
2 cups (500 mL) baby spinach, chopped
1/2 cup (125 mL) ricotta cheese
1 tsp (5 mL) dried rosemary
6 chicken thighs, boned, skin-on
2 Tbsp (30 mL) olive oil
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground black pepper

1. Soak wooden skewers in warm water for 5 minutes.
2. Combine the spinach, ricotta, and rosemary in a large bowl. Mix well. Place the chicken thighs skin side down and evenly stuff the insides. (Alternatively, stuff with whole spinach leaves along with a dry ricotta and herb mixture that has been cubed.)  Secure with toothpicks and place on a baking sheet.
3. Brush the olive oil on the skin of all the chicken pieces. Sprinkle with basil, thyme, salt, and pepper and bake in a preheated oven at 350°F (180°C) for 25–30 minutes.