This month, we are all about spreading the love. We want to make sure our patients know that they can depend on us for all their dental needs and a few random tips every once in a while too. While you are saving money from the last blog (check it out here), throw a few of these items on your grocery list to enjoy a cheap but affordable meal.

Roast Chicken with Potatoes and Butternut Squash

A company-worthy meal, this recipe will not disappoint. Add a heart-healthy salad to accompany this delicious fall dish. Using a whole chicken is an incredibly frugal option that gives you a lot more chicken for less per pound compared to packaged chicken breasts. You can also use the typically discarded parts to make your own chicken stock. After all, the more parts you can reuse, the less expensive a meal becomes per day.
Price: $1.62 per serving

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield: 4 servings (serving size: about 3 ounces chicken and about 3/4 cup vegetables)

RECIPE BY Cooking Light

Ingredients
* 2 tablespoons minced garlic, divided
* 1 teaspoon salt, divided
* 3/4 teaspoon freshly ground black pepper, divided
* 1/2 teaspoon dried rubbed sage
* 1 (3 1/2-pound) roasting chicken
* Cooking spray
* 12 ounces red potatoes, cut into wedges
* 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
* 2 tablespoons butter, melted

How to Make It
Step 1
Preheat oven to 400°.
Step 2
Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
Step 3
Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
Step 4
Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle’s 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. —Sara Schneider

Grown-Up Grilled Cheese Sandwiches

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield: 4 servings (serving size: 1 sandwich)

RECIPE BY Cooking Light

Ingredients
* Cooking spray
* 1 cup vertically sliced red onion
* 1 large garlic clove, minced
* 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
* 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
* 2 cups fresh spinach leaves
* 8 (1/4-inch-thick) slices tomato
* 6 slices center-cut bacon, cooked

How to Make It
Step 1
Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.
Step 2
Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.
Step 3
Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Ham and Pineapple Pizza Subs

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time: 20 Mins
Total Time: 1 Hour 20 Mins
Yield: Serves 4 (serving size: 1 sandwich)

RECIPE BY Cooking Light

Ingredients
* 1 (13.2-ounce) package refrigerated crusty French bread dough
* 1/2 cup lower-sodium marinara sauce
* 2 ounces Canadian bacon, sliced and coarsely chopped
* 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
* 1 cup peeled cubed fresh pineapple
* 1/4 cup sliced green onions (optional)

How to Make It
Step 1
Preheat oven to 350°.
Step 2
Roll dough out to a 24-inch rope; cut dough into 2 (12-inch) ropes. Place dough on a parchment-lined baking sheet. Bake at 350° for 25 minutes or until golden; cool completely on a wire rack. Cut bread into 4 (6-inch-long) pieces; split each piece crosswise.
Step 3
Preheat broiler to high.
Step 4
Open each bread portion flat. Spread 2 tablespoons sauce over each bread portion; divide Canadian bacon evenly among servings. Sprinkle bacon with cheese; top with pineapple. Broil 3 minutes or until golden. Garnish with green onions, if desired. Fold top half of bread over cheese mixture.