Recipes that'll cut the fat out of your grocery bill

Thai Chicken with Basil
Total time: about 20 minutes
Makes:  4 main-dish servings
Price: $2.24 per serving

1 package (10 to 12 ounces) plain couscous
2 teaspoons vegetable oil
3 garlic cloves, cut into slivers
2 tablespoons slivered peeled fresh ginger
2 medium zucchini and/or yellow summer squashes (about 6 ounces each), each cut lengthwise in half, then sliced crosswise
1 bunch green onions, cut into 2-inch pieces
2 cups shredded skinless rotisseries chicken mea (about 10 ounces)
1 cup well-stirred light coconut mile (not cream of coconut)
2 plum tomatoes, chopped
1/2 teaspoon salt
1/2 cup loosely packed fresh basil leaves, sliced

Prepare couscous as label directs; set aside. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add garlic, ginger, zucchini, and green onions; cook 4 minutes or until vegetables are tender-crisp, stirring frequently. Transfer vegetable mixture to plate.

To same skillet, add chicken, coconut milk, tomatoes, and salt; heat to boiling. Return vegetable mixture to skillet; stir in basil and heat through. Serve chicken with couscous.

Each serving: About 565 calories, 34 g protein, 75 g carbohydrate, 14 g total fat (5 g saturated), 7 g fiber, 63 mg cholesterol, 380 mg sodium.

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