Easy Thousand Island Chicken Bake For Two

My husband REALLY likes Thousand Island Dressing. Really really. When I told him I went looking for a Thousand Island Recipe because he likes it so much, he started listing all of the things you should dip in it… Doritos. Taquitos. French fries. The list goes on. Anyways, I know we hate when the recipe is a mile away from the title, so here it is: 

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Adapted from this Fed & Fit  recipe  (though as you can see, not Paleo, and not six servings)

Thousand Island Chicken Bake (For Two)

This easy thousand island chicken bake is a delicious, quick meal for two.


  • 12 oz cubed chicken breast (I cube all of our chicken before I freeze it because of bulk buying for monthly meal prepping. You can use full breasts, tenderloins, thighs, whatevs)
  • ⅓  cup of Thousand Island Dressing (I used Ken’s lite because that’s all our grocery store had #pandemicshopping)
  • Salt (a few shakes, because I don’t measure salt unless I’m baking, lol)
  • Pepper (a few shakes, because pepper lives next to salt, so)


  1. Put the chicken in a mixing bowl. 
  2. Add the Thousand Island Dressing, salt, and pepper. 
  3. Use a spatula to mix it all together until all of the chicken is coated.
  4. Pour it into a 9×9 baking dish (our Fiestaware baker is my go-to)
  5. Bake at 350 for 20-ish minutes, or until chicken reaches internal temperature of 160° (I could just tell when it was done… it smelled SO fragrant and the top was starting to brown a little

Please note: you do NOT need to preheat your oven. It’s chicken, it’ll cook. Preheating ovens for recipes that don’t require scientific reactions is a waste of electricity, so save yourself a wee bit ‘o money by skipping it. 

That’s it! You’re done! I served this over instant brown rice. I meant to make some steamed broccoli to go with it but I forgot, and I was hungry, so we skipped it, lol. You can easily serve this over egg-noodles, a salad, mashed potatoes… it’s super-versatile! 

The Budget-Friendly Details

This meal is waaaay budget friendly:

  • 12 oz of chicken (from a bulk pack at Aldi) – $1.59
  • Ken’s Thousand Island Dressing (⅓ cup = 5.33 tbsp) – $0.42
  • Instant brown rice (2 cups, from Aldi 28 oz box) – $0.72 

Total: $2.73

IF we would have the aforementioned steamed broccoli ($0.89 steam bag from Aldi), our total would have been: $3.62 for dinner for two people.

I haven’t set a threshold yet for what I feel like a “good” amount of money is for a meal for two, but less than $4 is certainly great (just think, if all of our meals were $5 we’d only spend $120/month on dinner… I always want it to be cheaper, but I think that’s not bad?). One of my May budget goals (following Dave Ramsey’s baby steps, using this budget planner) was to cut our grocery budget by 20%, which we nailed (and still had money leftover). I’m tempted to cut it again, but we’ll see how June goes first!

Do you already inventory your food and meal plan? Have you ever done a full month? I’d love to know your process!

3 Reasons to Inventory the Food in Your Home (Plus Monthly Meal Planning Made Easy)

I know, I know, it sounds crazy – an inventory of our food?! 

But trust me, it’s not crazy. Taking an inventory of your food ensures you know what food you have in your house, saves money through meal planning, and decreases waste (both wasted money and food) – all of which are big wins! 

Disclaimer: this post contains Affiliate links and I may make a small amount of money if you decide to purchase from my links. Read my full disclosure and privacy policy here.

So how complicated is this “inventory”? 

Taking an inventory of your food does not need to be complicated. Sure, you could set up a Google sheet or Excel system, update it after every meal, and truly have a living food inventory you can share with your significant other, roommates, or the teenager eating you out of house and home. 

Or, you can just use a notebook and pencil (no really, use a pencil, I erase a LOT while inventorying food!) for a once-a-month inventory like I do. 

I use a Happy Planner that I customized to be our food management system. I already had a cover and a set of rings from a previous year’s planner, so I bought:

And from my HP stash, I also use:

Which means our monthly food inventory looks like this: 

Make a food inventory to help reduce waste and save money.
Yes, that’s a little drawing of our chest freezer so I could organize what went where when we put everything back in the freezer lol

While this page is only our chest and refrigerator freezers inventory, we also inventory our refrigerator and pantry. Our “pantry” is actually several regular-sized kitchen cabinets, though we’re hoping to move it to our laundry room someday! 

Note: if you don’t have a chest freezer, you can still make this work! Just figure out how much space you have to work with for freezing meat/veggies in your refrigerator freezer. I only do one major shopping trip per month (complete with breaking down and freezing meat for later use) and then small trips for milk/half-and-half, but you could easily split the big trip into two so you have room in your freezer to make it work.

Other than food location, I don’t break down our food into any further categories. It doesn’t need to be any more complicated than that for me to do our monthly meal planning, which is where the big money-saving factor comes in. 

Now you know what food you have on hand, so you can start your Upcoming Month Meal Ideas List:

Generate meal ideas using the food you have on hand, then you can easily figure out your grocery list for the rest.
My favorite part of this? Burgers, burgers, burgers, burgers 😃

This list will consist of ideas from what you already have in your inventory, and will serve as the catalyst for your grocery list. It can also include things you don’t have the ingredients for, too – especially if you’d like to try some (or all) of the new recipes you’ve been pinning in your free time 😛 Your goal is to have around 35-40 meals, which will make up your dinners and lunches for the month (plus a few extra). 

Next up? Grocery list!

You know what you have, and now you know what additional groceries you need to make your next month of meals. Things are a little complex these days with grocery shopping, so the extra few meals will come in handy in case there is something you can’t find at the grocery store (or perhaps you are like me and aren’t going to spend $7 on a pound of ground beef) so you have a little wiggle room to replace a ground beef-based meal with a chicken-based meal. 

I’m a grocery list-junkie, so my hand-written list is organized by the aisles in our Aldi: 

An aisle-by-aisle grocery list makes it easy to navigate Aldi and not forget anything on your big grocery shopping trip.
Okay, okay – this makes it looks a little crazy. It ends up getting shoved in my hoodie pocket a lot so it’s a little wrinkled!

This once-a-month shopping list means that we buy bulk ground beef and chicken, and break it down into 12 oz portions for freezing. We do have small supplemental store trips for dairy: milk and half-and-half (and sometimes ice cream, let’s be serious). But! 98% of the month’s food needs are purchased during one grocery trip (to Aldi, for the most part!). Alright, now onto the really fun part:

Monthly Meal Planning

Almost every time I say “monthly meal planning” people look something like this: 

But I promise, it is not as complicated as it seems, because you have your trusty food inventory to work from! For lunches, I pick one meal that can make 10 lunches (one for each of us, five work days) and prep it on Sunday for the work week (as we speak, that will be chicken pot pie). Do that one time for each week of the month, and you’re done planning lunches for the month!

Grab a blank calendar for the upcoming month (I like print-a-calendar.com because they waste the least amount of space) and input anything you already have planned: date night take-out? Husband’s birthday dinner? Cookout at your sisters? Cool – now you have three meals planned! Take your meals idea list and input a meal on the remaining day of the month, and that’s it – you’re done! Our April looked like this:

Plan your monthly meals into a blank calendar to hang on the fridge!
Protip: hang this baby on the fridge and cross off meals after you eat them so you remember to take ingredients out of the freezer for the next day’s meal

There are some things I take into consideration when making this plan: 

  1. Will any of these meals have leftovers? I try to make our meals not have leftovers, but sometimes they do. If so, I try to make it on Friday and use the leftovers as lunches for the weekend. Or if something I want to make for lunch only makes enough for 4 days, I’ll plan a leftover-having-meal on Thursday so we have lunches on Friday. 
  2. What is the weekend like? Usually we have a late breakfast and skip lunch on the weekends, but will we have a busy day? If so, I don’t want to plan a laborious dinner or something that won’t be ready within a short window of me realizing I’m ravenously hungry after working outside all day! 
  3. Meatless Mondays – We started Meatless Mondays in April 2020 and I’ve really been digging it. A) it’s good for the planet to use less meat, though I love the ag industry AND bacon so I’m not going to give it up entirely and b) it challenges me to come up with something meatless for dinner. Some of our meatless Monday meals have been: grilled cheese and tomato soup, pancakes and eggs, french toast, Mexican skillet (with rice, black, beans, and Ro-tel), and homemade pizza.

And that’s it! Inventory your food, make a meal ideas and grocery list, and put your meals on the calendar. Your process may vary, of course, but I am still confident you can inventory your food to help you meal plan, save money, and reduce waste.