6 whole eggs ($.50)
4 egg whites ($.35)
1/3 C. sour cream ($.20)
1/4 C. skim milk ($.10)
salt and pepper ($.10)
1/4 C. shredded cheddar cheese ($.25)
1/4 medium onion, sliced very thin ($.10)
1/4 C. shredded chicken, tossed with 2 T. salsa ($.20)
1 C. salsa ($.50)
In a large mixing bowl, whisk eggs, egg whites, sour cream, milk, and salt & pepper.
In a small nonstick skillet, sautee onion over low, cook until caramelized. Cool 5 minutes.
Grease a pie plate.
Add cheese, onion, and chicken to the pie plate, and top with the egg mixture.
Bake at 350 for 45 minutes, egg is done when edges are firm and center is no longer runny.
Cut into 8 wedges and serve with salsa.
Yields = 4 servings (2 wedges each)
Cost: $2.30 or $.58 per serving
My recipes and inspiration, from my hometown of Chicago to my favorite places to visit. I love to cook and eat in season, so most of my recipes and meals are affordable. I've combined a love of good food and some serious couponing skills to make meals that are restaurant worthy while spending less.
Friday, January 29, 2010
Friday, January 22, 2010
Mango Pork Tenderloin
1 large mango, peeled and sliced thin ($.50)
2 tsp. ground ginger ($.10)
1/4 C. lemon juice ($.10)
salt and pepper ($.05)
3 - 4 lb. pork tenderloin ($4.00)
Heat oven to 325.
Season the pork tenderloin well with salt and pepper.
Cut mango into thin slices.
Line a 13x9" baking dish with aluminum foil, place seasoned tenderloin in the center of the pan, top with sliced mango and lemon juice. Sprinkle on the ground ginger.
Bake for 1 hour 30 minutes, check center of meat for doneness. Meat is done when center is no longer pink.
Yields = 6 servings
Cost: $4.25
Serve with:
Cheesy Potatoes
Autumn Salad
2 tsp. ground ginger ($.10)
1/4 C. lemon juice ($.10)
salt and pepper ($.05)
3 - 4 lb. pork tenderloin ($4.00)
Heat oven to 325.
Season the pork tenderloin well with salt and pepper.
Cut mango into thin slices.
Line a 13x9" baking dish with aluminum foil, place seasoned tenderloin in the center of the pan, top with sliced mango and lemon juice. Sprinkle on the ground ginger.
Bake for 1 hour 30 minutes, check center of meat for doneness. Meat is done when center is no longer pink.
Yields = 6 servings
Cost: $4.25
Serve with:
Cheesy Potatoes
Autumn Salad
Orange Pepper Turkey Breast
6-8 lb. bone-in turkey breast, thawed ($6.00-$8.00)
2 oranges, zest, peeled, and sectioned ($1.00)
3 tsp. black pepper ($.10)
1/2 C. orange juice ($.25)
Whisk together orange juice, zest, and black pepper. Lightly salt the turkey breast, place in a crockpot, top with orange juice mxiture and add in the orange sections.
Cook over low for 6-8 hours. Turkey is done when juices run clear from the thickest part of the breast and meat is no longer pink.
Yields = 10-12 servings.
Cost: $8.35
Serves well with white or fried rice and salad.
Slice thin any leftover meat for use in sandwiches.
2 oranges, zest, peeled, and sectioned ($1.00)
3 tsp. black pepper ($.10)
1/2 C. orange juice ($.25)
Whisk together orange juice, zest, and black pepper. Lightly salt the turkey breast, place in a crockpot, top with orange juice mxiture and add in the orange sections.
Cook over low for 6-8 hours. Turkey is done when juices run clear from the thickest part of the breast and meat is no longer pink.
Yields = 10-12 servings.
Cost: $8.35
Serves well with white or fried rice and salad.
Slice thin any leftover meat for use in sandwiches.
Dijon Pork Chops
3 T. Dijon mustard ($.10)
2 T. soy sauce ($.10)
2 T. lemon juice ($.10)
1 T. olive oil ($.10)
1 tsp. cumin ($.05)
4 pork chops, boneless or bone-in ($2.00)
salt and pepper ($.10)
In a medium bowl, whisk together Dijon, soy sauce, lemon juice, olive oil, and cumin until well combined. Pour this over the pork chops, let set 30 minutes to 2 hours.
Heat 1 tsp. cooking oil in a large nonstick skillet, season pork chops with salt and pepper on each side (I used lots of pepper on mine 2 parts pepper to 1 part salt!) and pan fry over medium high heat 2-3 minutes per side, until golden, reduce heat to medium-low and cook an additional 5 minutes per side or until the juices run clear.
Yields = 4 servings
Cost - $2.55
Serves well with:
Parmesan, Sour Cream, and Chive Mashed Potatoes
Hashbrowns
5-Ingredient Salad
2 T. soy sauce ($.10)
2 T. lemon juice ($.10)
1 T. olive oil ($.10)
1 tsp. cumin ($.05)
4 pork chops, boneless or bone-in ($2.00)
salt and pepper ($.10)
In a medium bowl, whisk together Dijon, soy sauce, lemon juice, olive oil, and cumin until well combined. Pour this over the pork chops, let set 30 minutes to 2 hours.
Heat 1 tsp. cooking oil in a large nonstick skillet, season pork chops with salt and pepper on each side (I used lots of pepper on mine 2 parts pepper to 1 part salt!) and pan fry over medium high heat 2-3 minutes per side, until golden, reduce heat to medium-low and cook an additional 5 minutes per side or until the juices run clear.
Yields = 4 servings
Cost - $2.55
Serves well with:
Parmesan, Sour Cream, and Chive Mashed Potatoes
Hashbrowns
5-Ingredient Salad
Thursday, January 21, 2010
5 Ingredient Pork Roast
5 cloves garlic ($.25)
2 envelopes onion soup mix ($.10)
4-5 lbs. pork roast ($4.50)
2 lbs. potatoes, quartered (peeled or unpeeled) ($.40)
1 1/2 C. cooked carrots ($.35)
Add 1 C. water to slow cooker. Pierce meat with knife, insert garlic into pierced slots. Cover meat with soup mix.
Place meat in crockpot, cook on low for 6-8 hours, addveggies 1 hour before you plan to serve this meal (they will fall apart if added earlier in the cooking time).
Once veggies are tender and meat is thoroughly cooked, the meal is done.
Yields = 8 servings
$5.60
LEFTOVER MAKEOVER Ideas:
Carnitas
Pork Quesadillas
2 envelopes onion soup mix ($.10)
4-5 lbs. pork roast ($4.50)
2 lbs. potatoes, quartered (peeled or unpeeled) ($.40)
1 1/2 C. cooked carrots ($.35)
Add 1 C. water to slow cooker. Pierce meat with knife, insert garlic into pierced slots. Cover meat with soup mix.
Place meat in crockpot, cook on low for 6-8 hours, addveggies 1 hour before you plan to serve this meal (they will fall apart if added earlier in the cooking time).
Once veggies are tender and meat is thoroughly cooked, the meal is done.
Yields = 8 servings
$5.60
LEFTOVER MAKEOVER Ideas:
Carnitas
Pork Quesadillas
Pepper & Tomato Pasta
1 lb. linguine or thin spaghetti ($.79)
2 cans (28 oz.) crushed tomatoes, Italian-style or regular ($2.50)
2 large roasting bell peppers (red and orange), chopped fine ($.80)
3 T. olive oil ($.20)
1 tsp. fennel seed ($.10)
1 T. basil ($.10)
3 cloves minced garlic ($.20)
Prepare pasta according to package directions.
Meanwhile, in a large, nonstick skillet, add olive oil and peppers, sautee for 5-6 minutes or until slightly tender. Stir in tomatoes, basil, and fennel seed. Cook over medium low for 10-15 minutes, until flavors are combined.
Serve sauce over pasta.
Yields = 6-8 servings
$4.69
2 cans (28 oz.) crushed tomatoes, Italian-style or regular ($2.50)
2 large roasting bell peppers (red and orange), chopped fine ($.80)
3 T. olive oil ($.20)
1 tsp. fennel seed ($.10)
1 T. basil ($.10)
3 cloves minced garlic ($.20)
Prepare pasta according to package directions.
Meanwhile, in a large, nonstick skillet, add olive oil and peppers, sautee for 5-6 minutes or until slightly tender. Stir in tomatoes, basil, and fennel seed. Cook over medium low for 10-15 minutes, until flavors are combined.
Serve sauce over pasta.
Yields = 6-8 servings
$4.69
Labels:
$5 Favorite,
30 Minute Meal,
Entree,
Italian,
Meatless,
Pasta
Chicken 'n' Biscuits
This is a kid-friendly, quick, affordable dinner - on those nights when you don't know how you're going to get dinner on the table for everyone! The meal comes together in the amount of time it takes to bake the biscuits.
1 pkg. refrigerated biscuits ($.72 - ($.99 on sale - $.55/2 Q))
1 1/2 lb. chicken breast, boneless, skinless ($2.25)
1 tsp. granulated garlic
3 chicken boullion cubes ($.15)
2 C. water (free)
4 T. margarine ($.10)
4 heaping T. flour ($.20)
salt and pepper ($.05)
Bake biscuits according to package directions.
Meanwhile, cut chicken breast into biscuit-sized cutlets. Season with salt, pepper, and garlic. Spray a non-stick pan with cooking spray, cook chicken over medium high for 8-10 minutes, browning on each side, cook until juices run clear. Remove from pan when done.
While chicken is cooking, bring 2 C. water to a boil, add in chicken boullion.
In the pan you removed the chicken from, add margarine over medium high heat, once melted, whisk in flour. Once combine, gently whisk in chicken broth, cook over medium-low until thickened. Place chicken in the gravy. Serve with biscuits.
Yields = 6 servings (2 biscuits per person 1/6 of chicken and gravy mixture)
$3.47
1 pkg. refrigerated biscuits ($.72 - ($.99 on sale - $.55/2 Q))
1 1/2 lb. chicken breast, boneless, skinless ($2.25)
1 tsp. granulated garlic
3 chicken boullion cubes ($.15)
2 C. water (free)
4 T. margarine ($.10)
4 heaping T. flour ($.20)
salt and pepper ($.05)
Bake biscuits according to package directions.
Meanwhile, cut chicken breast into biscuit-sized cutlets. Season with salt, pepper, and garlic. Spray a non-stick pan with cooking spray, cook chicken over medium high for 8-10 minutes, browning on each side, cook until juices run clear. Remove from pan when done.
While chicken is cooking, bring 2 C. water to a boil, add in chicken boullion.
In the pan you removed the chicken from, add margarine over medium high heat, once melted, whisk in flour. Once combine, gently whisk in chicken broth, cook over medium-low until thickened. Place chicken in the gravy. Serve with biscuits.
Yields = 6 servings (2 biscuits per person 1/6 of chicken and gravy mixture)
$3.47
Labels:
$5 Favorite,
30 Minute Meal,
Chicken,
Entree
Tuesday, January 19, 2010
Banana Nut Muffins
1 box butter pecan cake mix, dry
1 sm. box instant banana pudding - dry
2 eggs
2 egg whites
2 med. ripe bananas - mashed
2/3 C. finely chopped pecans
1/2 C. vegetable oil
1/2 C. fat-free milk
1 tsp. banana extract
1/2 tsp. vanilla extract
With an electric mixer, beat all ingredients together on medium speed until smooth, being careful not to over mix.
Line a muffin tin with muffin cups and fill 3/4 full with batter.
Bake at 350 degree for 17-20 minutes, or until toothpick inserted in center comes out clean.
Yields = 12 muffins
1 sm. box instant banana pudding - dry
2 eggs
2 egg whites
2 med. ripe bananas - mashed
2/3 C. finely chopped pecans
1/2 C. vegetable oil
1/2 C. fat-free milk
1 tsp. banana extract
1/2 tsp. vanilla extract
With an electric mixer, beat all ingredients together on medium speed until smooth, being careful not to over mix.
Line a muffin tin with muffin cups and fill 3/4 full with batter.
Bake at 350 degree for 17-20 minutes, or until toothpick inserted in center comes out clean.
Yields = 12 muffins
Sweet Cinnamon Almond Muffins
2 C. all purpose flour ($.15)
2 tsp. cinnamon ($.15)
1 T. baking powder ($.05)
1/2 C. brown sugar ($.10)
2 large eggs ($.15)
1 C. milk ($.10)
6 T. melted margarine, slightly cooled ($.15)
2 tsp. almond extract ($.15)
1/2 C. almonds, sliced ($1.00)
Preheat oven to 400.
Line 12 muffin cups with muffin cups or grease very well.
Sift together flour, cinnamon, and baking powder. Stir in sugar. In a separate bowl, lightly beat eggs and margarine together. Mix in extract. Fold egg mixture into flour mixture, mixing until just combined. Fold nuts into the batter, careful not to overmix. Top with additional almonds, if desired.
Spoon mixture evenly into 12 muffin cups.
Bake 17-20 minutes, until lightly golden brown and firm to the touch.
Yields = 12 muffins
$2.00 for 12 muffins or $.17 each
2 tsp. cinnamon ($.15)
1 T. baking powder ($.05)
1/2 C. brown sugar ($.10)
2 large eggs ($.15)
1 C. milk ($.10)
6 T. melted margarine, slightly cooled ($.15)
2 tsp. almond extract ($.15)
1/2 C. almonds, sliced ($1.00)
Preheat oven to 400.
Line 12 muffin cups with muffin cups or grease very well.
Sift together flour, cinnamon, and baking powder. Stir in sugar. In a separate bowl, lightly beat eggs and margarine together. Mix in extract. Fold egg mixture into flour mixture, mixing until just combined. Fold nuts into the batter, careful not to overmix. Top with additional almonds, if desired.
Spoon mixture evenly into 12 muffin cups.
Bake 17-20 minutes, until lightly golden brown and firm to the touch.
Yields = 12 muffins
$2.00 for 12 muffins or $.17 each
Labels:
$5 Favorite,
Breads,
Breakfast,
Dessert,
Muffins
Monday, January 18, 2010
Farfalle with Caramelized Onions and Sauteed Mushrooms
1/2 lb. farfalle (bowtie) pasta ($.40)
1 large, yellow onion, cut into thin slices ($.25)
3 T. butter or margarine, divided ($.25)
1 lb. cremini mushrooms, sliced very thin ($2.00)
2 cloves garlic, crushed ($.25)
salt and pepper ($.10)
1/4 C. olive oil ($.75)
3 T. parsley ($.10)
1/8 C. parmesan ($.50)
Cook pasta according to directions on the package.
Add 2 T. margarine or butter to a non-stick pan over medium high heat. Once melted, add onion and cook over low for 20 minutes. Add garlic, cook an additional 3-4 minutes, until garlic is tender.
In a large non-stick pan, add 1 T. margarine and mushrooms - cook over medium-high heat. Season with salt and pepper when mushrooms have cooked for 6-7 minutes. Continue cooking over medium heat, stirring occasionally.
Toss onions, mushrooms, and olive oil. Toss with with pasta, add more olive oil to coat if necessary. Top with parsley and parmesan.
Yields = 4 servings
Cost: $4.60, $1.15 per serving
1 large, yellow onion, cut into thin slices ($.25)
3 T. butter or margarine, divided ($.25)
1 lb. cremini mushrooms, sliced very thin ($2.00)
2 cloves garlic, crushed ($.25)
salt and pepper ($.10)
1/4 C. olive oil ($.75)
3 T. parsley ($.10)
1/8 C. parmesan ($.50)
Cook pasta according to directions on the package.
Add 2 T. margarine or butter to a non-stick pan over medium high heat. Once melted, add onion and cook over low for 20 minutes. Add garlic, cook an additional 3-4 minutes, until garlic is tender.
In a large non-stick pan, add 1 T. margarine and mushrooms - cook over medium-high heat. Season with salt and pepper when mushrooms have cooked for 6-7 minutes. Continue cooking over medium heat, stirring occasionally.
Toss onions, mushrooms, and olive oil. Toss with with pasta, add more olive oil to coat if necessary. Top with parsley and parmesan.
Yields = 4 servings
Cost: $4.60, $1.15 per serving
Labels:
$5 Favorite,
30 Minute Meal,
Entree,
Italian,
Meatless,
Mushrooms,
Pasta
Roasted Red Bell Pepper and Mozzarella Frittata
1 large or 2 medium red bell peppers, seeds removed, and quartered ($.40)
2 tsp. olive oil ($.20)
1/2 C. mozzarella ($.25)
6 whole eggs ($.30)
3 egg whites ($.15)
1/3 C. light sour cream ($.15)
3 T. milk, skim or 1% ($.10)
salt and pepper ($.10)
Heat oven to 325.
Drizzle bell pepper with olive oil, place on a grill pan over high heat, roast until skin is blackened, turning over once, approximately 3-5 minutes per side. Remove from grill pan, place pepper in a paper bag. Let set for 5-10 minutes.
Meanwhile, whisk together eggs, egg whites, sour cream, milk, and salt and pepper. Grease a pie plate well with canola oil. Add cheese, pour egg mixture on top.
Remove bell pepper from bag, discard bag, and remove skin from pepper. Chop the bell pepper as fine as you'd like (I like mine chopped fairly fine). Add to egg mixture and bake for 35-40 minutes.
Frittata is done when egg is cooked through and lightly golden on top.
Yields = 4 servings
Cost: $1.65 or $.42 per serving
2 tsp. olive oil ($.20)
1/2 C. mozzarella ($.25)
6 whole eggs ($.30)
3 egg whites ($.15)
1/3 C. light sour cream ($.15)
3 T. milk, skim or 1% ($.10)
salt and pepper ($.10)
Heat oven to 325.
Drizzle bell pepper with olive oil, place on a grill pan over high heat, roast until skin is blackened, turning over once, approximately 3-5 minutes per side. Remove from grill pan, place pepper in a paper bag. Let set for 5-10 minutes.
Meanwhile, whisk together eggs, egg whites, sour cream, milk, and salt and pepper. Grease a pie plate well with canola oil. Add cheese, pour egg mixture on top.
Remove bell pepper from bag, discard bag, and remove skin from pepper. Chop the bell pepper as fine as you'd like (I like mine chopped fairly fine). Add to egg mixture and bake for 35-40 minutes.
Frittata is done when egg is cooked through and lightly golden on top.
Yields = 4 servings
Cost: $1.65 or $.42 per serving
Maple Nut Muffins
2 C. all purpose flour ($.15)
1 T. baking powder ($.05)
1/2 C. brown sugar ($.10)
2 large eggs ($.15)
1 C. milk ($.10)
6 T. melted margarine, slightly cooled ($.15)
1 1/2 tsp. maple extract ($.35)
1 C. chopped walnuts or pecans ($1.25)
Preheat oven to 400.
Line 12 muffin cups with muffin cups or grease very well.
Sift together flour and baking powder. Stir in sugar. In a separate bowl, lightly beat eggs and margarine together. Mix in extract. Fold egg mixture into flour mixture, mixing until just combined. Fold nuts into the batter, careful not to overmix.
Spoon mixture evenly into 12 muffin cups.
Bake 17-20 minutes, until lightly golden brown and firm to the touch.
Yields = 12 muffins
$2.30 for 12 muffins or $.20 each
1 T. baking powder ($.05)
1/2 C. brown sugar ($.10)
2 large eggs ($.15)
1 C. milk ($.10)
6 T. melted margarine, slightly cooled ($.15)
1 1/2 tsp. maple extract ($.35)
1 C. chopped walnuts or pecans ($1.25)
Preheat oven to 400.
Line 12 muffin cups with muffin cups or grease very well.
Sift together flour and baking powder. Stir in sugar. In a separate bowl, lightly beat eggs and margarine together. Mix in extract. Fold egg mixture into flour mixture, mixing until just combined. Fold nuts into the batter, careful not to overmix.
Spoon mixture evenly into 12 muffin cups.
Bake 17-20 minutes, until lightly golden brown and firm to the touch.
Yields = 12 muffins
$2.30 for 12 muffins or $.20 each
Labels:
$5 Favorite,
Breads,
Breakfast,
Dessert,
Muffins
Tropical Chicken
3 lbs. bone-in chicken, skin removed ($1.80)
1 bell pepper (red or orange), cut into bite-sized pieces ($.40)
20 can pineapple, chunked - with juices ($1.00)
1/8 C. soy sauce ($.20)
1/2 small onion, finely chopped ($.10)
2 cloves garlic, crushed ($.10)
1/2 tsp. cayenne (or if you don't like cayenne, use cumin or smoked paprika)($.10)
salt and pepper ($.10)
Season chicken with salt, pepper, and cayenne, cumin or paprika. In a crckpot, add pineapple, bell pepper, soy, onion, and garlic - stir to combine. Place chicken on top and cook over low for 5-6 hours. Chicken is cooked when tender and pulling away from the bone. Remove bones and cartiliage from chicken, return meat to sauce, toss lightly to coat.
Serve over white or fried rice.
Yields = 6 servings
$3.80 or $.65 per serving
1 bell pepper (red or orange), cut into bite-sized pieces ($.40)
20 can pineapple, chunked - with juices ($1.00)
1/8 C. soy sauce ($.20)
1/2 small onion, finely chopped ($.10)
2 cloves garlic, crushed ($.10)
1/2 tsp. cayenne (or if you don't like cayenne, use cumin or smoked paprika)($.10)
salt and pepper ($.10)
Season chicken with salt, pepper, and cayenne, cumin or paprika. In a crckpot, add pineapple, bell pepper, soy, onion, and garlic - stir to combine. Place chicken on top and cook over low for 5-6 hours. Chicken is cooked when tender and pulling away from the bone. Remove bones and cartiliage from chicken, return meat to sauce, toss lightly to coat.
Serve over white or fried rice.
Yields = 6 servings
$3.80 or $.65 per serving
Sunday, January 17, 2010
Bacon-Wrapped Hotdogs
I cannot take even half the credit for this recipe. My husband and I were watching Diners, Drive-Ins, and Dives - and this was featured for one of the different styles of hotdogs offered at a hotdog stand in California. Naturally, anything wrapped in bacon is amazing, so here it is, bacon-wrapped hotdogs:
4 slices bacon ($.40)
4 bun-length hotdogs ($.50)
1 tsp. canola oil ($.05)
4 buns ($.35)
ketchup, mustard, BBQ sauce, any other hotdog condiment you choose. ($.15)
Wrap each hotdog with a slice of bacon, secure with toothpick. Using a medium-sized skillet, add oil over medium-high heat. Cook hotdogs until bacon isd fully cooked, around 5-7 minutes.
Serve in a bun with your favorite condiments.
Yields = 4 hotdogs, 2 servings.
$1.45 for 4 hotdogs
For a healthier variation: use turkey dogs and turkey bacon
4 slices bacon ($.40)
4 bun-length hotdogs ($.50)
1 tsp. canola oil ($.05)
4 buns ($.35)
ketchup, mustard, BBQ sauce, any other hotdog condiment you choose. ($.15)
Wrap each hotdog with a slice of bacon, secure with toothpick. Using a medium-sized skillet, add oil over medium-high heat. Cook hotdogs until bacon isd fully cooked, around 5-7 minutes.
Serve in a bun with your favorite condiments.
Yields = 4 hotdogs, 2 servings.
$1.45 for 4 hotdogs
For a healthier variation: use turkey dogs and turkey bacon
Labels:
$5 Favorite,
30 Minute Meal,
Entree,
Game Day Favorites,
Sammies
3 Minute Marinade: Lemon Pepper Marinade
1/2 C. lemon juice ($.15)
2 tsp. black pepper ($.05)
1 tsp. salt ($.05)
1/2 tsp. each garlic and onion powder ($.10)
2 T. olive oil ($.20)
1 T. white wine vinegar ($.00 - free from couponing)
In a medium bowl, whisk together all ingredients.
Use immediately on chicken, pork, shrimp, or tender cut of beef or store in the refrigerator for up to 2 weeks in an airtight container.
Yields = 3/4 C. or enough to marinade up to 2 lbs. of meat
$.55/batch
To use: marinade chicken or pork in mixture for 2 hours, beef for 4-6 hours, and shrimp for 30 minutes, discard marinade and cook as desired (grill, roast, pan-sear, etc.)
2 tsp. black pepper ($.05)
1 tsp. salt ($.05)
1/2 tsp. each garlic and onion powder ($.10)
2 T. olive oil ($.20)
1 T. white wine vinegar ($.00 - free from couponing)
In a medium bowl, whisk together all ingredients.
Use immediately on chicken, pork, shrimp, or tender cut of beef or store in the refrigerator for up to 2 weeks in an airtight container.
Yields = 3/4 C. or enough to marinade up to 2 lbs. of meat
$.55/batch
To use: marinade chicken or pork in mixture for 2 hours, beef for 4-6 hours, and shrimp for 30 minutes, discard marinade and cook as desired (grill, roast, pan-sear, etc.)
Spicy Apple Ginger Muffins
2 C. all purpose flour ($.15)
1 T. baking powder ($.05)
1 T. ginger ($.10)
1/2 C. brown sugar ($.10)
2 large eggs ($.15)
1 C. apple juice or milk ($.15)
6 T. melted margarine, slightly cooled ($.15)
1 1/4 tsp. rum extract ($.25)
1/2 tsp. nutmeg ($.05)
2 medium apples, peeled, cored, and chopped fine ($.39)
Preheat oven to 400.
Line 12 muffin cups with muffin cups or grease very well.
Sift together flour, baking powder, and ginger. Stir in sugar. In a separate bowl, lightly beat eggs and margarine together. Mix in extract. Fold egg mixture into flour mixture, mixing until just combined. Toss chopped apple with nutmeg, fold in gently into the batter.
Spoon mixture evenly into 12 muffin cups.
Bake 17-20 minutes, until lightly golden brown and firm to the touch.
Drizzle with honey, if desired
Yields = 12 muffins
$1.54 for 12 muffins or $.13 each
1 T. baking powder ($.05)
1 T. ginger ($.10)
1/2 C. brown sugar ($.10)
2 large eggs ($.15)
1 C. apple juice or milk ($.15)
6 T. melted margarine, slightly cooled ($.15)
1 1/4 tsp. rum extract ($.25)
1/2 tsp. nutmeg ($.05)
2 medium apples, peeled, cored, and chopped fine ($.39)
Preheat oven to 400.
Line 12 muffin cups with muffin cups or grease very well.
Sift together flour, baking powder, and ginger. Stir in sugar. In a separate bowl, lightly beat eggs and margarine together. Mix in extract. Fold egg mixture into flour mixture, mixing until just combined. Toss chopped apple with nutmeg, fold in gently into the batter.
Spoon mixture evenly into 12 muffin cups.
Bake 17-20 minutes, until lightly golden brown and firm to the touch.
Drizzle with honey, if desired
Yields = 12 muffins
$1.54 for 12 muffins or $.13 each
Labels:
$5 Favorite,
Breads,
Breakfast,
Dessert,
Muffins
Friday, January 15, 2010
Burrito con Carnitas
1 batch of carnitas 1 1/2 C. ($1.00)
1 C. Spanish rice ($.35)
1 C. shredded cheese, cheddar, pepeprjack, or your favorite variety ($1.00)
1 C. light sour cream ($.25)
1/2 C. salsa ($.35)
1/2 C. sliced black olives, optional ($.45)
4 large flour tortillas ($1.00)
Toss carnitas with salsa, place 1.4 of mixture towards one side of the tortilla. Top with 1/4 of the black olives, cheese, and rice. Fold tortilla ends under then fold tartilal over, grill over high heat for 3-5 minutes, turning over once.
Serve with sour cream.
Yields - 4 burritos
Cost: $4.40
1 C. Spanish rice ($.35)
1 C. shredded cheese, cheddar, pepeprjack, or your favorite variety ($1.00)
1 C. light sour cream ($.25)
1/2 C. salsa ($.35)
1/2 C. sliced black olives, optional ($.45)
4 large flour tortillas ($1.00)
Toss carnitas with salsa, place 1.4 of mixture towards one side of the tortilla. Top with 1/4 of the black olives, cheese, and rice. Fold tortilla ends under then fold tartilal over, grill over high heat for 3-5 minutes, turning over once.
Serve with sour cream.
Yields - 4 burritos
Cost: $4.40
Labels:
$5 Favorite,
30 Minute Meal,
Entree,
Mexican,
Pork,
Rice
Thursday, January 14, 2010
Orange Almond Bars
1 pkg. orange cake mix
2 eggs
zest of 1 orange, optional
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. orange juice or water
1 1/2 tsp. almond extract
1 C. sliced almonds
Heat oven to 375.
Grease a 13x9" pan. Mix well all ingredients, spread evenly into prepared pan.
Bake for 24-27 minutes, cool and cut.
Yield = 24-30 bars
2 eggs
zest of 1 orange, optional
1/4 C. unsweetened applesauce
1/3 C. brown sugar
1/4 C. orange juice or water
1 1/2 tsp. almond extract
1 C. sliced almonds
Heat oven to 375.
Grease a 13x9" pan. Mix well all ingredients, spread evenly into prepared pan.
Bake for 24-27 minutes, cool and cut.
Yield = 24-30 bars
Labels:
$5 Favorite,
Bars and Brownies,
Cake Mix,
Dessert,
LowFat
Turtle-Style Oatmeal Cookies
2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
2 tsp. vanilla
1 3/4 C. flour
1 tsp. baking soda
3 2/3 C. oats
1 C. mini chocolate chips
1/2 C. caramel chips
1 C. chopped pecans
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour and baking soda.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
2 tsp. vanilla
1 3/4 C. flour
1 tsp. baking soda
3 2/3 C. oats
1 C. mini chocolate chips
1/2 C. caramel chips
1 C. chopped pecans
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour and baking soda.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
Pecan Molasses Oatmeal Cookies
2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
4 T. molasses
2 tsp. vanilla
1 3/4 C. flour
1 tsp. baking soda
3 2/3 C. oats
1 C. chopped pecans
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour and baking soda.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
4 T. molasses
2 tsp. vanilla
1 3/4 C. flour
1 tsp. baking soda
3 2/3 C. oats
1 C. chopped pecans
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour and baking soda.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
Wednesday, January 13, 2010
Honey Nut Oatmeal Cookies
2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
2 T. honey, optional
2 tsp. vanilla
1 3/4 C. flour
1 tsp. baking soda
3 1/2 C. oats
3/4 C. roasted (dry or honey) peanuts, chopped
1 C. peanut butter flavored chips
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour and baking soda.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
2 T. honey, optional
2 tsp. vanilla
1 3/4 C. flour
1 tsp. baking soda
3 1/2 C. oats
3/4 C. roasted (dry or honey) peanuts, chopped
1 C. peanut butter flavored chips
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, honey, and extract - mix until well blended. In separate bowl, mix together flour and baking soda.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
Labels:
$5 Favorite,
Cookies,
Dessert,
LunchBox Favorites
Sweet & Tangy Buffalo Shrimp
Looking for a twist on buffalo chicken? Just in time for all the SuperBowl parties, this game day favorite is sure to be a crowd pleaser!
1 tsp. hot sauce
1/4 C. butter or margarine
3 T. molasses
1 clove garlic, minced
1 tsp. parsley flakes, optional
1 C. bread crumbs, fine
25-30 uncooked shrimp (1 lb.), peeled and deveined
3/4 C. blue cheese dressing or creamy Italian dressing
4 stalks of celery, cut into thin sticks
Combine hot sauce, margarine, molasses, and garlic, whisking well to incorporate.
Heat oven to 350.
Place bread crumbs and parsley in a small, shallow bowl.
Dip shrimp in sauce mixture, then into the seasoned bread crumbs, turning evenly to coat the shrimp.
Place in a single layer on a well-greased baking sheet.
Bake 17-20 minutes, or until shrimp are cooked through. Serve with dressing and celery.
Yields = 12 servings
For variations:
Smoky Buffalo Shrimp: Add 1 tsp. cumin to bread crumbs and 1 T. liquid smoke to melted margarine mixture.
Ginger Style Buffalo Shrimp: Add 2 T. minced ginger and 1 T. brown sugar to melted margarine mixture.
Hot and Spicy Buffalo Shrimp: Cut molasses amount in half. Add 1/2 tsp. cayenne pepper and a pinch of red pepper flakes to melted margarine mixture. Omit parsley.
BBQ Buffalo Shrimp: Replace molasses with equal amounts BBQ sauce, add 1 T. brown sugar and 1/4 tsp. onion salt to melted margarine mixture.
1 tsp. hot sauce
1/4 C. butter or margarine
3 T. molasses
1 clove garlic, minced
1 tsp. parsley flakes, optional
1 C. bread crumbs, fine
25-30 uncooked shrimp (1 lb.), peeled and deveined
3/4 C. blue cheese dressing or creamy Italian dressing
4 stalks of celery, cut into thin sticks
Combine hot sauce, margarine, molasses, and garlic, whisking well to incorporate.
Heat oven to 350.
Place bread crumbs and parsley in a small, shallow bowl.
Dip shrimp in sauce mixture, then into the seasoned bread crumbs, turning evenly to coat the shrimp.
Place in a single layer on a well-greased baking sheet.
Bake 17-20 minutes, or until shrimp are cooked through. Serve with dressing and celery.
Yields = 12 servings
For variations:
Smoky Buffalo Shrimp: Add 1 tsp. cumin to bread crumbs and 1 T. liquid smoke to melted margarine mixture.
Ginger Style Buffalo Shrimp: Add 2 T. minced ginger and 1 T. brown sugar to melted margarine mixture.
Hot and Spicy Buffalo Shrimp: Cut molasses amount in half. Add 1/2 tsp. cayenne pepper and a pinch of red pepper flakes to melted margarine mixture. Omit parsley.
BBQ Buffalo Shrimp: Replace molasses with equal amounts BBQ sauce, add 1 T. brown sugar and 1/4 tsp. onion salt to melted margarine mixture.
Tuesday, January 12, 2010
Chicken Parmesan
1 lb. boneless skinless chicken breast ($1.50)
1 egg, scrambled in 1 T. milk ($.07)
1/4 C. parmesan ($.30)
1/2 C. flour ($.10)
1/2 C. bread crumbs ($.10)
1 tsp. garlic powder ($.05)
1/2 tsp. onion salt ($.05)
1 T. parsley ($.10)
6 oz. shredded mozzarella ($.25)
1 lb. thin spaghetti ($.50)
1 medium onion ($.05)
4 cloves garlic ($.10)
1 tsp. olive oil ($.10)
4 oz. fresh mushrooms, sliced very thin - optional($.50)
14 oz. diced tomatoes, Italian-style tomatoes (if possible) ($.14)
28 oz. can crushed tomatoes ($.89)
2 tsp. basil ($.05)
1/2 tsp. oregano ($.05)
1. Cut chicken into 4 thin patties, flatten with meat tenderizer to uniform size.
2. Combine bread crumbs, parmesan, flour, parsley, onion salt, and garlic powder in a large bowl.
3. Dip chicken into egg wash, then into the bread crumb mixture.
4. Lightly fry in a skillet in a tablespoon of canola oil.
5. Cook spaghetti according to package directions, drain, rinse with cold water
6. Heat oven to 400 F.
7. Lightly grease a baking sheet, add chicken and top with shredded mozzarella. Bake for 6-9 minutes, or until cheese has melted.
8. In a large skillet, sautee onions and garlic in olive oil over medium heat for 5 minutes. Add mushrooms, sautee an additional 7-10 minutes. Add all remaining ingredients, heat thoroughly, stirring occasionally.
9. Top noodles with chicken breast and sauce, serve with side salad and garlic bread.
Yields = 4 servings
Cost: $5.00 or $1.25 per serving
1 egg, scrambled in 1 T. milk ($.07)
1/4 C. parmesan ($.30)
1/2 C. flour ($.10)
1/2 C. bread crumbs ($.10)
1 tsp. garlic powder ($.05)
1/2 tsp. onion salt ($.05)
1 T. parsley ($.10)
6 oz. shredded mozzarella ($.25)
1 lb. thin spaghetti ($.50)
1 medium onion ($.05)
4 cloves garlic ($.10)
1 tsp. olive oil ($.10)
4 oz. fresh mushrooms, sliced very thin - optional($.50)
14 oz. diced tomatoes, Italian-style tomatoes (if possible) ($.14)
28 oz. can crushed tomatoes ($.89)
2 tsp. basil ($.05)
1/2 tsp. oregano ($.05)
1. Cut chicken into 4 thin patties, flatten with meat tenderizer to uniform size.
2. Combine bread crumbs, parmesan, flour, parsley, onion salt, and garlic powder in a large bowl.
3. Dip chicken into egg wash, then into the bread crumb mixture.
4. Lightly fry in a skillet in a tablespoon of canola oil.
5. Cook spaghetti according to package directions, drain, rinse with cold water
6. Heat oven to 400 F.
7. Lightly grease a baking sheet, add chicken and top with shredded mozzarella. Bake for 6-9 minutes, or until cheese has melted.
8. In a large skillet, sautee onions and garlic in olive oil over medium heat for 5 minutes. Add mushrooms, sautee an additional 7-10 minutes. Add all remaining ingredients, heat thoroughly, stirring occasionally.
9. Top noodles with chicken breast and sauce, serve with side salad and garlic bread.
Yields = 4 servings
Cost: $5.00 or $1.25 per serving
Labels:
$5 Favorite,
Chicken,
Entree,
Italian,
Pasta
Cheesy Chicken and Pasta Casserole
2 C. cooked chicken, diced $1.00
1 lb. farfalle pasta (bowtie) or other small shaped pasta (penne works well, too) $.89
1 jar Alfredo sauce $1.25
1/2 C. light sour cream $.25
4 oz. shredded colby jack cheese $.25
1/4 C. parmesan $.25
1/8 C. breadcrumbs $.05
1 T. parsley $.05
Cook pasta according to directions on package, cook until al dente. Drain, rinse with cold water.
While pasta is boiling, grease a 13x9" baking dish. Combine sour cream and Alfredo sauce in a separate bowl.
Toss chicken and pasta together, add to prepared pan. Stir in Alfredo sauce mixture. Top with cheese, bread crumbs, and parsley and bake at 400 for 8-10 minutes, or until cheese is melted and sauce is heated through.
Yields = 6 servings
$3.99 or $.67 per serving
For a variation: Try your favorite veggie blend sauteed, caramelized, or roasted and either tossed with the pasta or as a hearty side dish.
1 lb. farfalle pasta (bowtie) or other small shaped pasta (penne works well, too) $.89
1 jar Alfredo sauce $1.25
1/2 C. light sour cream $.25
4 oz. shredded colby jack cheese $.25
1/4 C. parmesan $.25
1/8 C. breadcrumbs $.05
1 T. parsley $.05
Cook pasta according to directions on package, cook until al dente. Drain, rinse with cold water.
While pasta is boiling, grease a 13x9" baking dish. Combine sour cream and Alfredo sauce in a separate bowl.
Toss chicken and pasta together, add to prepared pan. Stir in Alfredo sauce mixture. Top with cheese, bread crumbs, and parsley and bake at 400 for 8-10 minutes, or until cheese is melted and sauce is heated through.
Yields = 6 servings
$3.99 or $.67 per serving
For a variation: Try your favorite veggie blend sauteed, caramelized, or roasted and either tossed with the pasta or as a hearty side dish.
Labels:
$5 Favorite,
30 Minute Meal,
Chicken,
Entree,
Italian,
Leftover Makeover,
Pasta
Monday, January 11, 2010
Chicken Gravy Over Potatoes
4 T. margarine $.10
4 T. flour $.05
2 C. chicken broth or stock $.35
salt and pepper $.05
1/4 tsp. onion salt $.10
1 1/2 C. cooked chicken, lightly shredded $.75
5 Russet potatoes or 2 lbs. potatoes $.45
1/2 C. sour cream $.25
1/2 C. milk $.25
1/4 C. chicken broth $.10
3 T. margarine $.05
1 cloved garlic, smashed $.05
1/2 tsp. parsley $.05
1 tsp. salt $.05
Cut potatoes into quarters and add to a large pot of water. Make sure potatoes are fully covered by water, thhen over high heat, bring water to a boil. And a pinch of salt, boil until potatoes are fork tender.
Meanwhile, in a large skillet, add margarine, melt over high heat. Whisk in flour, whisk until fully combined. Reduce heat to medium low, slowly add chicken broth, whisk to incorporate. Stirring constantly, add seasonings. When gravy reaches desired consistency, add chicken, heat over medium low to heat chicken thoroughly.
Once potatoes are fork tender, drain potatoes, add 1/2 of the sour cream, margarine, chicken broth, and milk, and over a medium speed, combine using a mixer. Add in remaining milk, broth, sour cream, and margarine as needed. Add in seasonings, mix for 15 seconds to fully incorporate.
Serve gravy over potatoes.
Yields 4 entree servings or 6 side dish servings.
Serve with salad and bread for an entree.
Cost = $2.65
4 T. flour $.05
2 C. chicken broth or stock $.35
salt and pepper $.05
1/4 tsp. onion salt $.10
1 1/2 C. cooked chicken, lightly shredded $.75
5 Russet potatoes or 2 lbs. potatoes $.45
1/2 C. sour cream $.25
1/2 C. milk $.25
1/4 C. chicken broth $.10
3 T. margarine $.05
1 cloved garlic, smashed $.05
1/2 tsp. parsley $.05
1 tsp. salt $.05
Cut potatoes into quarters and add to a large pot of water. Make sure potatoes are fully covered by water, thhen over high heat, bring water to a boil. And a pinch of salt, boil until potatoes are fork tender.
Meanwhile, in a large skillet, add margarine, melt over high heat. Whisk in flour, whisk until fully combined. Reduce heat to medium low, slowly add chicken broth, whisk to incorporate. Stirring constantly, add seasonings. When gravy reaches desired consistency, add chicken, heat over medium low to heat chicken thoroughly.
Once potatoes are fork tender, drain potatoes, add 1/2 of the sour cream, margarine, chicken broth, and milk, and over a medium speed, combine using a mixer. Add in remaining milk, broth, sour cream, and margarine as needed. Add in seasonings, mix for 15 seconds to fully incorporate.
Serve gravy over potatoes.
Yields 4 entree servings or 6 side dish servings.
Serve with salad and bread for an entree.
Cost = $2.65
Labels:
$5 Favorite,
30 Minute Meal,
Chicken,
Entree,
Potatoes,
Side Dish
Chicago Style Deep Dish Pizza
1/4 lb. mild Italian sausage, bulk (not rope style) ($.64)
2 pkgs. Betty Crocker pizza crust, mixed according to directions on package ($1.58)
2 1/2 C. mozzarella cheese, shredded ($.38)
1 1/2 C. marinara sauce, your favorite variety ($.50)
4-5 mushrooms, sliced very thin ($.15)
2 tsp. Chicago Deep Dish Pizza spice (The Spice House carries it - and they ship across the country! A very worthwhile investment.) ($.10)
1/4 C. parmesan ($.20)
1/2 tsp. parsley ($.05)
Form Italian sausage into a ball, place between 2 sheets of waxed paper. Roll ball into 1/4" thickness - or as thin as you can possible get it. Chill 20 minutes, gently remove from wax paper and lightly fry in a large skillet - 5-8 minutes, or til partially cooked through.
Meanwhile, mix pizza dough according to directions on package. Let rise 15 minutes.
Lightly grease a springform pan, using all but 1/4 of the dough mixture (save for later or make mini garlic bread pizza out of it to snack on while cooking the deep-dish) - form dough evenly up to 1/2" from top of pan. Top with mozzarella, then with sausage. Pour sauce over the top and bake at 425 for 25-30 minutes. Remove from oven, add mushrooms, parmesan, and parsley and bake an additional 8-12 minutes, or until veggies are cooked through on top.
Remove from springform pan, place on cutting board. Let stand 5 minutes before slicing.
Yields = 3-4 servings
Total Cost: $3.45 - cost per serving $1.15
2 pkgs. Betty Crocker pizza crust, mixed according to directions on package ($1.58)
2 1/2 C. mozzarella cheese, shredded ($.38)
1 1/2 C. marinara sauce, your favorite variety ($.50)
4-5 mushrooms, sliced very thin ($.15)
2 tsp. Chicago Deep Dish Pizza spice (The Spice House carries it - and they ship across the country! A very worthwhile investment.) ($.10)
1/4 C. parmesan ($.20)
1/2 tsp. parsley ($.05)
Form Italian sausage into a ball, place between 2 sheets of waxed paper. Roll ball into 1/4" thickness - or as thin as you can possible get it. Chill 20 minutes, gently remove from wax paper and lightly fry in a large skillet - 5-8 minutes, or til partially cooked through.
Meanwhile, mix pizza dough according to directions on package. Let rise 15 minutes.
Lightly grease a springform pan, using all but 1/4 of the dough mixture (save for later or make mini garlic bread pizza out of it to snack on while cooking the deep-dish) - form dough evenly up to 1/2" from top of pan. Top with mozzarella, then with sausage. Pour sauce over the top and bake at 425 for 25-30 minutes. Remove from oven, add mushrooms, parmesan, and parsley and bake an additional 8-12 minutes, or until veggies are cooked through on top.
Remove from springform pan, place on cutting board. Let stand 5 minutes before slicing.
Yields = 3-4 servings
Total Cost: $3.45 - cost per serving $1.15
Labels:
$5 Favorite,
Italian,
Mushrooms,
Pizza,
Pork
Sunday, January 10, 2010
Bean & Cheese Quesadillas
1 C. refried beans
1/2 tsp. garlic powder
1/4 C. salsa
1/8 tsp. cumin
1 C. shredded Mexican blend cheese or shredded colby jack
6 flour tortillas
Mix well all in gredients except tortillas and cheese. Heat in microwave 2 minutes on high.
Heat a griddle pan over high heat, place 3 tortillas on griddle, top with 1/3 bean mixture and 1/3 shredded cheese blend. Top each with a tortilla and cook 2 minutes per side, turning over once.
Remove from griddle, cut into quarters. Serve with sour cream, lettuce, diced tomato, and guacamole (optional).
1/2 tsp. garlic powder
1/4 C. salsa
1/8 tsp. cumin
1 C. shredded Mexican blend cheese or shredded colby jack
6 flour tortillas
Mix well all in gredients except tortillas and cheese. Heat in microwave 2 minutes on high.
Heat a griddle pan over high heat, place 3 tortillas on griddle, top with 1/3 bean mixture and 1/3 shredded cheese blend. Top each with a tortilla and cook 2 minutes per side, turning over once.
Remove from griddle, cut into quarters. Serve with sour cream, lettuce, diced tomato, and guacamole (optional).
Labels:
$5 Favorite,
Appetizers,
Game Day Favorites,
Meatless,
Mexican
Honey Almond Cookies
2 tsp. almond extract
3 T. honey
1/4 C. brown sugar
1 T. almond-flavored coffee creamer
1 box classic white cake mix
1/2 C. butter or margarine, softened
2 eggs, lightly scrambled
1 1/4 C. sliced almonds
Heat oven to 350°F.
In large bowl, mix extract, cake mix, honey, brown sugar, butter, coffee creamer, and eggs until soft dough forms. Stir in nuts.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.
Yields = 24-30 cookies
3 T. honey
1/4 C. brown sugar
1 T. almond-flavored coffee creamer
1 box classic white cake mix
1/2 C. butter or margarine, softened
2 eggs, lightly scrambled
1 1/4 C. sliced almonds
Heat oven to 350°F.
In large bowl, mix extract, cake mix, honey, brown sugar, butter, coffee creamer, and eggs until soft dough forms. Stir in nuts.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.
Yields = 24-30 cookies
Buttery Butterscotch Cookies
2 tsp. butter extract
1/4 C. brown sugar
1 box butter recipe golden cake mix
1/2 C. butter or margarine, softened
2 eggs
3/4 C. butterscotch chips
Heat oven to 350°F.
In large bowl, mix extract, cake mix, butter and eggs with spoon until soft dough forms. Stir in nuts.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.
Yields = 24-30 cookies
1/4 C. brown sugar
1 box butter recipe golden cake mix
1/2 C. butter or margarine, softened
2 eggs
3/4 C. butterscotch chips
Heat oven to 350°F.
In large bowl, mix extract, cake mix, butter and eggs with spoon until soft dough forms. Stir in nuts.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling racks.
Yields = 24-30 cookies
Saturday, January 9, 2010
White Chocolate Almond Oatmeal Cookies
2 sticks margarine
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
2 tsp. almond extract
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. ginger
3 1/2 C. oats
1/2 C. sliced almonds
1/2 C. white chocolate chips
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs and extract- mix til well blended. In separate bowl, mix together flour, baking soda, and ginger.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
2 tsp. almond extract
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. ginger
3 1/2 C. oats
1/2 C. sliced almonds
1/2 C. white chocolate chips
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs and extract- mix til well blended. In separate bowl, mix together flour, baking soda, and ginger.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts and chips.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
Maple Brown Sugar Oatmeal Cookies with Almonds
2 sticks margarine
1 heaping C. dark brown sugar
1/2 C. granulated sugar
2 eggs
3 T. maple syrup
1 tsp. maple extract
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. nutmeg
3 1/2 C. oats
3/4 C. sliced almonds
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, extract, and syrup - mix til well blended. In separate bowl, mix together flour, baking soda, and nutmeg.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
1 heaping C. dark brown sugar
1/2 C. granulated sugar
2 eggs
3 T. maple syrup
1 tsp. maple extract
1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. nutmeg
3 1/2 C. oats
3/4 C. sliced almonds
Heat oven to 350.
In large mixing bow, beat margarine and sugars until creamy. Add eggs, extract, and syrup - mix til well blended. In separate bowl, mix together flour, baking soda, and nutmeg.
Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in nuts.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.
Yields - 4-5 dozen small cookies
Orange Almond Snowball Cake
1 pkg. (2-layer size) orange cake mix, prepared as directed on the package
2 tsp. almond extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant vanilla pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping, light or fat free
1 C. sweetened, flaked coconut
3 T. sliced almond
Heat oven to 350.
Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.
Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.
Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut and almond. Keep refrigerated.
Yields = 16 servings
2 tsp. almond extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant vanilla pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping, light or fat free
1 C. sweetened, flaked coconut
3 T. sliced almond
Heat oven to 350.
Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.
Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.
Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut and almond. Keep refrigerated.
Yields = 16 servings
Vanilla Snowball Cake with Chocolate Center
1 pkg. (2-layer size) class white cake mix, prepared as directed on the package
2 tsp. vanilla extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant chocolate pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping
1 C. sweetened, flaked coconut
Heat oven to 350.
Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.
Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.
Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut. Keep refrigerated.
Yields = 16 servings
2 tsp. vanilla extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant chocolate pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping
1 C. sweetened, flaked coconut
Heat oven to 350.
Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.
Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.
Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut. Keep refrigerated.
Yields = 16 servings
Snowball Cake with Cheesecake Filling
1 pkg. (2-layer size) devils food cake mix, prepared as directed on the package
1 tsp. vanilla extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant cheesecake pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping
1 C. sweetened, flaked coconut
Heat oven to 350.
Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.
Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.
Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut. Keep refrigerated.
Yields = 16 servings
1 tsp. vanilla extract
8 oz. pkg. reduced fat cream cheese
1 egg
1 T. sugar, granulated
1 pkg. (3.4 oz) instant cheesecake pudding mix
1/4 C. powdered sugar
1 C. cold skim milk
8 oz. whipped topping
1 C. sweetened, flaked coconut
Heat oven to 350.
Prepare cake batter in a 2 1/2 qt. sized oven-proof bowl. Fold in vanilla. In a separate bowl, combine cream cheese, egg, and sugar until blended. Spoon into center of cake batter.
Bake 1 hour and 5 minutes. Cool in bowl 10 minutes. Loosen cake from bowl, invert onto wire rack. Remove bowl, cool completely.
Menawhile, combine puddind mix, powdered sugar, and milk in a medium with a whisk, mixing for 2 minutes. Fold in whipped topping. Refrigerate until ready to use. Place cake on a plate, frost with pudding mixture, top with coconut. Keep refrigerated.
Yields = 16 servings
Dark Chocolate Orange Thumbprint Cookies
2 1/4 C. flour
1 tsp. baking soda
4 squares unsweetened baking chocolate, dark
1/2 C. margarine or butter
8 oz. cream cheese, light - softened
1 1/4 C. sugar, divided
1 egg
1 tsp. rum exract
zest of 1 orange
1/3 C. orange preserves
Heat oven to 375.
Mix flour, baking soda - set aside. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes, stir until chocolate has melted completely. Whisk in cream cheese. Add 1 C. sugar, egg, zest, and extract, mix well. Stir in flour mixture. Refrigerate 15-30 minutes.
Roll dough into balls, toss with remaining sugar to coat well. Place 2 inches apart on baking sheet (ungreased). Make a small indentation in the center of each cookie and fill each with 1/4 tsp. preserves.
Bake 8-10 minutes. Cool 1 minute on baking sheet, transfer to wire rack to cool completely.
Yields = 36-48 cookies
1 tsp. baking soda
4 squares unsweetened baking chocolate, dark
1/2 C. margarine or butter
8 oz. cream cheese, light - softened
1 1/4 C. sugar, divided
1 egg
1 tsp. rum exract
zest of 1 orange
1/3 C. orange preserves
Heat oven to 375.
Mix flour, baking soda - set aside. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes, stir until chocolate has melted completely. Whisk in cream cheese. Add 1 C. sugar, egg, zest, and extract, mix well. Stir in flour mixture. Refrigerate 15-30 minutes.
Roll dough into balls, toss with remaining sugar to coat well. Place 2 inches apart on baking sheet (ungreased). Make a small indentation in the center of each cookie and fill each with 1/4 tsp. preserves.
Bake 8-10 minutes. Cool 1 minute on baking sheet, transfer to wire rack to cool completely.
Yields = 36-48 cookies
Chocolate Raspberry Thumbprint Cookies
2 1/4 C. flour
1 tsp. baking soda
4 squares unsweetened baking chocolate
1/2 C. margarine or butter
8 oz. cream cheese, light - softened
1 1/4 C. sugar, divided
1 egg
1 1/2 tsp. vanilla
1/3 C. raspberry preserves
Heat oven to 375.
Mix flour, baking soda - set aside. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes, stur until chocolate has melted completely. Whisk in cream cheese. Add 1 C. sugar, egg, and vanilla, mix well. Stir in flour mixture. Refrigerate 15-30 minutes.
Roll dough into balls, toss with remaining sugar to coat well. Place 2 inches apart on baking sheet (ungreased). Make a small indentation in the center of each cookie and fill each with 1/4 tsp. preserves.
Bake 8-10 minutes. Cool 1 minute on baking sheet, transfer to wire rack to cool completely.
Yields = 36-48 cookies
1 tsp. baking soda
4 squares unsweetened baking chocolate
1/2 C. margarine or butter
8 oz. cream cheese, light - softened
1 1/4 C. sugar, divided
1 egg
1 1/2 tsp. vanilla
1/3 C. raspberry preserves
Heat oven to 375.
Mix flour, baking soda - set aside. Microwave chocolate and butter in large microwavable bowl on high for 2 minutes, stur until chocolate has melted completely. Whisk in cream cheese. Add 1 C. sugar, egg, and vanilla, mix well. Stir in flour mixture. Refrigerate 15-30 minutes.
Roll dough into balls, toss with remaining sugar to coat well. Place 2 inches apart on baking sheet (ungreased). Make a small indentation in the center of each cookie and fill each with 1/4 tsp. preserves.
Bake 8-10 minutes. Cool 1 minute on baking sheet, transfer to wire rack to cool completely.
Yields = 36-48 cookies
30-Minute Tiramisu
8 oz. light cream cheese, softened
3 C. cold milk, fat free
1 tsp. coffee extract, if desired
2 pkg. (4 oz.) instant vanilla pudding mix
8 oz. whipped topping, light or fat free
48 vanilla wafers (approximately 1 box of vailla wafers)
1 C. strong coffee, cooled
1/2 tsp. almond extract
2 T. shaved chocolate
Beat cream cheese and coffee extract with mixer until creamy. Gradually beat in milk and pudding mixes. Fold in 1 C. whipped topping.
Line the bottom of a 13x9" baking dish with 24 vanilla wafers. Add almond extract to coffee, our half of coffee mixture over the vanilla wafers. Top with half of the poudding mixture and half of the chocolate shavings. Repeat the above steps to make a second layer.
Top with whipped topping.
3 C. cold milk, fat free
1 tsp. coffee extract, if desired
2 pkg. (4 oz.) instant vanilla pudding mix
8 oz. whipped topping, light or fat free
48 vanilla wafers (approximately 1 box of vailla wafers)
1 C. strong coffee, cooled
1/2 tsp. almond extract
2 T. shaved chocolate
Beat cream cheese and coffee extract with mixer until creamy. Gradually beat in milk and pudding mixes. Fold in 1 C. whipped topping.
Line the bottom of a 13x9" baking dish with 24 vanilla wafers. Add almond extract to coffee, our half of coffee mixture over the vanilla wafers. Top with half of the poudding mixture and half of the chocolate shavings. Repeat the above steps to make a second layer.
Top with whipped topping.
Labels:
$5 Favorite,
30 Minute Meal,
Cake,
Chocolate,
Dessert,
Italian,
LowFat
Friday, January 8, 2010
Cranberry Almond White Chocolate Cookies
1 stick margarine
2/3 C. each granulated and brown sugar
1 egg, lightly scrambled
1 tsp. almond extract
1/4 tsp. rum extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 T. white chocolate mocha coffee creamer, optional
2 C. flour
1/2 C. dried cranberries, lightly chopped
1/4 C. sliced almonds
1/4 C. white chocolate chips, chopped
In a large bowl, cream together margarine and sugars. Stir in remaining ingredients individually, mixing well before adding each next ingredient.
Heat oven to 375.
Drop dough by rounded spoonful onto ungreased cookie sheet (nonstick), and bake for 8-11 minutes, longer for larger cookies (or crunchier cookies).
Yields = 3 dozen
2/3 C. each granulated and brown sugar
1 egg, lightly scrambled
1 tsp. almond extract
1/4 tsp. rum extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 T. white chocolate mocha coffee creamer, optional
2 C. flour
1/2 C. dried cranberries, lightly chopped
1/4 C. sliced almonds
1/4 C. white chocolate chips, chopped
In a large bowl, cream together margarine and sugars. Stir in remaining ingredients individually, mixing well before adding each next ingredient.
Heat oven to 375.
Drop dough by rounded spoonful onto ungreased cookie sheet (nonstick), and bake for 8-11 minutes, longer for larger cookies (or crunchier cookies).
Yields = 3 dozen
Labels:
$5 Favorite,
Chocolate,
Cookies,
Dessert,
Holiday
Thursday, January 7, 2010
Vanilla Creme Bars
1 pkg. french vanilla cake mix
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. milk
2 tsp. vanilla
1/2 C. vanilla chips, optional
1 C. crushed vanilla sandwich cookies
12 vanilla sandwich cookies, roughly chopped
Grease a 13x9" baking dish.
Preheat oven to 375.
Mix well all vut final 3 ingredients. Stir in chips and crushed cookies. Spread evenly in prepared pan. Top with chopped sandwich cookies.
Bake for 24-27 minutes. Cool and cut.
Yields = 24-30 cookies
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. milk
2 tsp. vanilla
1/2 C. vanilla chips, optional
1 C. crushed vanilla sandwich cookies
12 vanilla sandwich cookies, roughly chopped
Grease a 13x9" baking dish.
Preheat oven to 375.
Mix well all vut final 3 ingredients. Stir in chips and crushed cookies. Spread evenly in prepared pan. Top with chopped sandwich cookies.
Bake for 24-27 minutes. Cool and cut.
Yields = 24-30 cookies
Labels:
$5 Favorite,
Bars and Brownies,
Cake Mix,
Dessert,
LowFat,
LunchBox Favorites
Cookies and Creme Brownies
1 pkg. chocolate cake mix, any but devils food
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. water
2 tsp. vanilla
1/3 C. chocolate chips or pieces
1 C. chocolate sandwiches, crushed
8 chocolate sandwich cookies, chopped
Mix well all but final 3 ingredients. Stir in crushed cookies and chocolate chips. Spread evenly into a well-greased 13x9" baking dish.
Top with chopped cookies.
Bake at 375 F for 24-27 minutes.
Dust with powdered sugar, if desired.
Yields = 24-30 brownies
2 eggs
1/4 C. unsweetened applesauce
1/2 C. brown sugar
1/4 C. water
2 tsp. vanilla
1/3 C. chocolate chips or pieces
1 C. chocolate sandwiches, crushed
8 chocolate sandwich cookies, chopped
Mix well all but final 3 ingredients. Stir in crushed cookies and chocolate chips. Spread evenly into a well-greased 13x9" baking dish.
Top with chopped cookies.
Bake at 375 F for 24-27 minutes.
Dust with powdered sugar, if desired.
Yields = 24-30 brownies
Labels:
Bars and Brownies,
Cake Mix,
Chocolate,
Dessert,
LowFat,
LunchBox Favorites
Wednesday, January 6, 2010
90-Second Flavor Explosion: Hot Chocolate with a Kick
2 envelopes Swiss Miss hot cocoa with marshmallows $.01 (10 ct. box $.02)
EggNog flavored coffee creamer $.10 ($.87 Target clearance)
1 1/2 C. or 10 oz. water
Heat water for 75 seconds in microwave.
Add 2-3 T. coffee creamer to hot water and stir in hot cocoa mix.
Yield = 1 happy person after drinking hot chocolate
EggNog flavored coffee creamer $.10 ($.87 Target clearance)
1 1/2 C. or 10 oz. water
Heat water for 75 seconds in microwave.
Add 2-3 T. coffee creamer to hot water and stir in hot cocoa mix.
Yield = 1 happy person after drinking hot chocolate
Sweet Tropical Chicken
I never thought in the month of January, I'd be able to pull this meal off as affordable, easy, and simple as this!
2 to 2 1/2 lbs. lbs. bone in chicken breast $2.25 ($.99 lb.)
1 large mango, chunked $.50 (2/$1)
1/4 of a large pineapple, chunked $.38 ($1.49 each)
1/4 C. brown sugar $.12
2 T. minced gingerroot $.23 ($1.68 lb.)
1 small yellow onion, chopped fine $.12 ($.25/lb.)
1 tsp. cumin $.05
1 tsp. smoked paprika $.08
salt and pepper $.05
1/2 large red bell pepper, julienned $.15 ($.79 lb.)
1 T. parsley $.05
2 C. cooked rice $.29 (6 lbs. for $2.99)
In a crockpot, add brown sugar, fruit, veggies, and spices - stir well to combine. Add chicken and spoon mixture over chicken to coat well. Cook over low for 6 hours, chicken is done when it pulls away from the bone.
Serve over rice.
Yields = 4-6 servings
Cost = $4.27 or $.72 - $1.07 per serving
2 to 2 1/2 lbs. lbs. bone in chicken breast $2.25 ($.99 lb.)
1 large mango, chunked $.50 (2/$1)
1/4 of a large pineapple, chunked $.38 ($1.49 each)
1/4 C. brown sugar $.12
2 T. minced gingerroot $.23 ($1.68 lb.)
1 small yellow onion, chopped fine $.12 ($.25/lb.)
1 tsp. cumin $.05
1 tsp. smoked paprika $.08
salt and pepper $.05
1/2 large red bell pepper, julienned $.15 ($.79 lb.)
1 T. parsley $.05
2 C. cooked rice $.29 (6 lbs. for $2.99)
In a crockpot, add brown sugar, fruit, veggies, and spices - stir well to combine. Add chicken and spoon mixture over chicken to coat well. Cook over low for 6 hours, chicken is done when it pulls away from the bone.
Serve over rice.
Yields = 4-6 servings
Cost = $4.27 or $.72 - $1.07 per serving
Tuesday, January 5, 2010
Garlic Lovers Roasted Chicken
1 whole chicken, cleaned (approximately 4 lbs.)
12 cloves garlic
2 tsp. salt
1 T. parsley
1 1/2 tsp. black pepper
1/8 C. olive oil
Cooking spray
Lightly spray a 123x9" baking dish with cooking spray. Peel and lightly smash garlic cloves, rub chicken with garlic cloves, then place garlic inside the chicken. Drizzle chicken with olive oil, then season with salt, pepper, and parsley. Place chicken, breast side up, in the prepared baking dish.
Bake uncovered at 325 for 1 hour 30 minutes, or until internal temperature reaches 180.
Cool 10 minutes before carving.
Yields = 6-7 servings
Leftover Makeover: Try these great recipes with leftover chicken!
Mexican Chili Stew
Triple Cheese & Chicken Dip
Chicken Pizza
12 cloves garlic
2 tsp. salt
1 T. parsley
1 1/2 tsp. black pepper
1/8 C. olive oil
Cooking spray
Lightly spray a 123x9" baking dish with cooking spray. Peel and lightly smash garlic cloves, rub chicken with garlic cloves, then place garlic inside the chicken. Drizzle chicken with olive oil, then season with salt, pepper, and parsley. Place chicken, breast side up, in the prepared baking dish.
Bake uncovered at 325 for 1 hour 30 minutes, or until internal temperature reaches 180.
Cool 10 minutes before carving.
Yields = 6-7 servings
Leftover Makeover: Try these great recipes with leftover chicken!
Mexican Chili Stew
Triple Cheese & Chicken Dip
Chicken Pizza
Basic Pumpkin Cookies
3/4 C. pumpkin, solid pack
1 cake mix, any variety
1/3 C. brown sugar
1/2 tsp. extract, any variety
1/4 C. margarine or butter, softened
1 tsp. pumpkin pie spice
1 C. chips, nuts, dried fruit, etc.
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.
In a large bowl, beat cake mix, extract, pumpkin, spice(s), and margarine with electric mixer on low speed 1 minute. Stir in chips/nuts/dried fruit.
On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.
Yields = 36-40 cookies
For some yummy variations, click on each to see full recipe:
Hearty Pumpkin Ginger Cookies
Almond Pumpkin Cookies
Pumpkin Nut Cookies
Chocolate Chip Pumpkin Spice Cookies
White Chocolate Pumpkin Cookies
Maple Frosted Pumpkin Spice Cookies
Pecan Pumpkin Cookies
1 cake mix, any variety
1/3 C. brown sugar
1/2 tsp. extract, any variety
1/4 C. margarine or butter, softened
1 tsp. pumpkin pie spice
1 C. chips, nuts, dried fruit, etc.
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.
In a large bowl, beat cake mix, extract, pumpkin, spice(s), and margarine with electric mixer on low speed 1 minute. Stir in chips/nuts/dried fruit.
On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.
Yields = 36-40 cookies
For some yummy variations, click on each to see full recipe:
Hearty Pumpkin Ginger Cookies
Almond Pumpkin Cookies
Pumpkin Nut Cookies
Chocolate Chip Pumpkin Spice Cookies
White Chocolate Pumpkin Cookies
Maple Frosted Pumpkin Spice Cookies
Pecan Pumpkin Cookies
Monday, January 4, 2010
Lemon Pepper Roasted Chicken
1 whole chicken, cleaned
2 lemons
2 T. black pepper
1 T. parsley
1 C. chicken or vegetable broth or stock
1/8 C. olive oil
cooking spray
Generously spray a 13x9" baking dish with cooking spray. Cut lemons into quarters and place inside the chicken.
Rub chicken with olive oil, sprinkle with black pepper and parsley. Place chicken, breast side up into pan and add broth/stock.
Bake uncovered at 300 for 1 hour 35 minutes, or until the internal temperature reads 180 degrees.
Serve with garlic bread, salad, and rice.
Yields = 6 servings
Make over this leftover! Try: Chicken & Mushrooms Quesadillas, Roasted Garlic Chicken Spread, or Chicken Alfredo Lasagna
2 lemons
2 T. black pepper
1 T. parsley
1 C. chicken or vegetable broth or stock
1/8 C. olive oil
cooking spray
Generously spray a 13x9" baking dish with cooking spray. Cut lemons into quarters and place inside the chicken.
Rub chicken with olive oil, sprinkle with black pepper and parsley. Place chicken, breast side up into pan and add broth/stock.
Bake uncovered at 300 for 1 hour 35 minutes, or until the internal temperature reads 180 degrees.
Serve with garlic bread, salad, and rice.
Yields = 6 servings
Make over this leftover! Try: Chicken & Mushrooms Quesadillas, Roasted Garlic Chicken Spread, or Chicken Alfredo Lasagna
Labels:
$5 Favorite,
Chicken,
Entree,
Leftover Makeover
Tangy Dijon Pork Chops
2 T. Dijon mustard
1 T. olive oil
4-5 pork chops, bone in
1/4 tsp. black pepper
2 cloves garlic, minced
1/2 tsp. smoked paprika
1 T. honey
1 T. soy sauce
1/2 tsp. cumin
1 T. brown sugar, optional
Whisk together all but pork chops in a small bowl. Marinade pork chops for 2-8 hours.
Add cooking spray to a large skillet over high heat. Pan-sear pork chops 2 minutesp er side or until golden, reduce heat to medium, cook 5-7 minutes per side, or until pork chop is cooked through.
Yields = 4-5 servings
1 T. olive oil
4-5 pork chops, bone in
1/4 tsp. black pepper
2 cloves garlic, minced
1/2 tsp. smoked paprika
1 T. honey
1 T. soy sauce
1/2 tsp. cumin
1 T. brown sugar, optional
Whisk together all but pork chops in a small bowl. Marinade pork chops for 2-8 hours.
Add cooking spray to a large skillet over high heat. Pan-sear pork chops 2 minutesp er side or until golden, reduce heat to medium, cook 5-7 minutes per side, or until pork chop is cooked through.
Yields = 4-5 servings
Sunday, January 3, 2010
Hearty Pumpkin Ginger Cookies
1 box butter recipe golden cake mix
1 tsp. pumpkin pie spice
1 tsp. black walnut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
2 tsp. ginger
1/2 C. golden raisins
1/2 C. chopped walnuts
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.
In a large bowl, beat cake mix, extract, pumpkin, ginger, and margarine with electric mixer on low speed 1 minute. Stir in raisins and walnuts.
On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.
Yields = 36-40 cookies
1 tsp. pumpkin pie spice
1 tsp. black walnut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
2 tsp. ginger
1/2 C. golden raisins
1/2 C. chopped walnuts
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.
In a large bowl, beat cake mix, extract, pumpkin, ginger, and margarine with electric mixer on low speed 1 minute. Stir in raisins and walnuts.
On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.
Yields = 36-40 cookies
Saturday, January 2, 2010
Yummy Onion Chicken
3.5 lbs. - 4 lbs. split chicken breast, skin on
2 envelopes onion soup mix
1/4 olive oil
1 small yellow onion, sliced very thin
Heat oven to 300.
Grease a 13x9" baking dish. Soak chicken in olive oil for 30 minutes. Once chicken has absorbed most of the oil, toss in onion soup mix, toss to coat well.
Place chicken in prepared pan, top with sliced onions.
Bake uncovered for 60 minutes. Turn chicken over and bake an additional 30 minutes.
Yields = 8 servings
Serve with rice and tortillas or with dinner rolls and potatoes. This dish is very versatile, can be served with nearly any side dish. Enjoy mixing and matching meals with this recipe - this is also a breeze to entertain with!
Leftover Makeover Ideas:
Chicken Gravy over Potatoes
Chicken Alfredo Lasagne
Easy Chicken Wraps
2 envelopes onion soup mix
1/4 olive oil
1 small yellow onion, sliced very thin
Heat oven to 300.
Grease a 13x9" baking dish. Soak chicken in olive oil for 30 minutes. Once chicken has absorbed most of the oil, toss in onion soup mix, toss to coat well.
Place chicken in prepared pan, top with sliced onions.
Bake uncovered for 60 minutes. Turn chicken over and bake an additional 30 minutes.
Yields = 8 servings
Serve with rice and tortillas or with dinner rolls and potatoes. This dish is very versatile, can be served with nearly any side dish. Enjoy mixing and matching meals with this recipe - this is also a breeze to entertain with!
Leftover Makeover Ideas:
Chicken Gravy over Potatoes
Chicken Alfredo Lasagne
Easy Chicken Wraps
Labels:
$5 Favorite,
Chicken,
Entree,
Leftover Makeover
Friday, January 1, 2010
10 Food Rules To Live By
1. Fresh ginger makes any chicken dish amazing - and it smells incredible!
2. Cinnamon enhances the flavor of chocolate - all it takes is a pinch
3. Extracts are a baker's best friend - I even add them to cake/cookie mixes
4. Zest - grate it, use it, love it - for marinades, baked goods, and even drinks
5. Eggs truly are the most versatile food - always keep them on hand
6. Want a new dish for dinner - pork and chicken are nearly interchangable - try your favorite recipe for chicken with a similar cut of pork - works like a charm!
7. Try one new food a month: This year I've added pumpkin, gingerroot, fontina cheese, and fresh pineapple - to mention a few. Little by little, I'm learning to love new foods. A way to make it easier - look for what's on sale and similar to stuff you already know and enjoy. Just buy enough to sample.
8. Dip can be made out of anything you have on hand - just use a simple base of cream cheese and sour cream. The bonus: cream cheese freezes wonderfully and lasts for up to a year in the freezer. And this is the perfect time of year to stock up.
9. Making over leftovers is a snap - cook once - eat for 2-3 days. Challenge yourself to come up with new ways to use leftovers. Stuffed mushrooms, chicken salad, pasta sauce, rice dishes are some of my favorite ways - but the sky really is the limit here!
10. Homemade pie crust is over-rated. Everyone should try making it once in their lives, but the people eating the pie won't know the difference between store bought and homemade. Trust me.
** A bonus rule ** There is a huge difference between imported and domestic parmesan. For me, I save 50% by buying the imported parmesan cheese at my favorite fresh foods store, Caputo's. Save money, eat better! Parmesan also freezes well.
2. Cinnamon enhances the flavor of chocolate - all it takes is a pinch
3. Extracts are a baker's best friend - I even add them to cake/cookie mixes
4. Zest - grate it, use it, love it - for marinades, baked goods, and even drinks
5. Eggs truly are the most versatile food - always keep them on hand
6. Want a new dish for dinner - pork and chicken are nearly interchangable - try your favorite recipe for chicken with a similar cut of pork - works like a charm!
7. Try one new food a month: This year I've added pumpkin, gingerroot, fontina cheese, and fresh pineapple - to mention a few. Little by little, I'm learning to love new foods. A way to make it easier - look for what's on sale and similar to stuff you already know and enjoy. Just buy enough to sample.
8. Dip can be made out of anything you have on hand - just use a simple base of cream cheese and sour cream. The bonus: cream cheese freezes wonderfully and lasts for up to a year in the freezer. And this is the perfect time of year to stock up.
9. Making over leftovers is a snap - cook once - eat for 2-3 days. Challenge yourself to come up with new ways to use leftovers. Stuffed mushrooms, chicken salad, pasta sauce, rice dishes are some of my favorite ways - but the sky really is the limit here!
10. Homemade pie crust is over-rated. Everyone should try making it once in their lives, but the people eating the pie won't know the difference between store bought and homemade. Trust me.
** A bonus rule ** There is a huge difference between imported and domestic parmesan. For me, I save 50% by buying the imported parmesan cheese at my favorite fresh foods store, Caputo's. Save money, eat better! Parmesan also freezes well.
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