Wednesday, March 31, 2010

Grilled Jerk Chicken

2 T. jerk seasoning ($.20)
4 pieces bone-in chicken ($1.35)
1 T. olive oil ($.20)
2 T. lemon juice ($.15)

Rub chicken with jerk seasoning, drizzle with olive oil.

Grill over medium heat for 10-12 minutes, turning over once halfway through cooking. Drizzle with lemon juice before serving.

Yields = 4 servings
Cost: $1.90 or $.48 per serving

Smoky Orange Chicken Drummies

2 lbs. chicken drummies, skin on ($1.07)
1/4 C. orange juice ($.25)
3/4 tsp. cumin ($.10)
1/4 tsp. paprika ($.05)
1 T. orange zest ($.15)
1 tsp. garlic salt ($.10)
1/2 tsp. black pepper ($.05)
1 tsp. parsley ($.05)

Pour orange juice over the chicken. Allow to marinate overnight.
Combine all spices. Remove chicken from marinade, then toss chicken with spices to coat.

Bake at 300 for 1 hour 45 minutes - turning chicken over after 50 minutes of baking. Chicken is done when internal temperature reads 165 or higher.

Serve with salad, rice (brown, stir-fried, or white), and tortillas.

Yields = 4 servings (2 drummies each)
Total Cost: $1.82
Cost per serving: $.46 per serving

Skip the sides and serve this as an appetizer - yields 6 servings.

Thursday, March 25, 2010

Ginger Pineapple Chicken

20 oz. can pineapple in natural juice, drained - juice reserved ($1.00)
1/3 C. lemon juice ($.10)
1 1/4 lb. boneless skinless chicken (thigh or breast), cut into thin strips ($1.76)
1-2 large bell peppers, any variety - cut into cubes ($.21)
1/4 C. soy sauce, any variety ($.15)
1 clove garlic, minced ($.10)
1 medium yellow onion, sliced very thin ($.10)
2 T. oil ($.10)
1 T. minced gingerroot ($.20)
1/4 C. shredded carrot (optional) ($.35)

In a large skillet, add oil and heat over medium. When oil is hot, add onions and ginger and cook over low to sweat the onions. When onions are translucent and tender, stir in chicken, garlic, soy, lemon juice, and carrot. Cook over medium-high for 5-8 minutes, until chicken is cooked through. Stir in pineapple and bell pepper.

In a small saucepan, add cornstarch to pineapple juice. Cook over medium heat until mixture thickens. Pour over chicken mixture and serve over white, brown, or stir fried rice.

Yields 3-4 servings
Cost: $4.07
Price per serving $1.02 - $1.35

Wednesday, March 24, 2010

White Chocolate Almond Bars

1 pkg. classic white cake mix ($.47)
2 eggs, minus 1 yolk ($.15)
1/4 C. unsweetened applesauce ($.13)
1/3 C. brown sugar ($.15)
1 pkg. white chocolate pudding mix ($.50)
1/4 C. almond flavored coffee creamer ($.15)
1 tsp. almond extract ($.10)
1/2 tsp. chocolate extract (optional)
3/4 C. white chocolate chips ($.45)
1/2 C. sliced almonds, toasted ($.35)

Mix well all ingredients. Spread evenly in a greased 13x9" baking dish.

Bake at 375 for 24-25 minutes. Cool and cut.

Yields 24-35 bars
Cost: $2.45 or $.08 - $.10 per bar

Tuesday, March 23, 2010

Pork Stroganoff

2 lbs. pork, cut into cubes or small strips (small roasts work great, as does pork stew meat) ($1.79)
salt and pepper ($.10)
1/8 C. flour ($.10)
2 T. parmesan ($.10)
1 small onion, chopped fine ($.20)
2 cloves garlic ($.15)
1 T. parsley ($.10)
10 oz. sliced mushrooms ($.99)
2 cans 10-11 oz. cream of mushroom soup ($.26 after coupons)
1 C. sour cream ($.25)

Toss pork with salt and pepper, flour, and parmesan. Add 1 T. oil to a large skillet, pan sear pork cubes until the outside is golden brown. In a 4.5-5 qt. crockpot, add cream of mushroom soup, parsley, and garlic. Stir in pork cubes.
using the pan the pork was seared in, add mushrooms and onions and sauteed until tender. Add those to the crockpot and cook over low for 4-6 hours. Stir in sour cream just before serving.

Serve over egg noodles, rice, or mashed potatoes.

Yields = 4-5 servings
Cost: $4.04 perserving $.81 - $1.01

Honey Walnut Chicken with Peppers

1 1/4 lb. boneless skinless chicken, cubed (thighs or breasts) ($1.69)
1/4 C. honey ($.55)
3 heaping T. brown sugar ($.20)
1/4 C. lemon juice ($.10)
1/4 tsp. cumin ($.05)
1 tsp. salt ($.05)
3/4 tsp. pepper (black or white) ($.05)
2 large red bell peppers ($.50), cubed
1/4 C. chopped walnuts ($.28)

In a small bowl, whisk together honey, lemon juice, brown sugar, cumin, salt, and pepper. Pour over cubed chicken and marinade overnight.

In a large skillet, add 1 tsp. oil or generously spray with cooking spray. Over medium-high heat, cook chicken, stirring occasionally. Brown chicken evenly, add peppers, and cook an additional 4-6 minutes, or until juice run clear. Toss with chopped walnuts, and serve over rice.

Yields = 3-4 servings
Cost: $3.47 or $.87 - $1.18 per serving

For a twist, try this with cubed pork or beef! (If using beef, double the amount of lemon juice as beef is able to withstand more acidic marinades easily.)

Monday, March 22, 2010

Honey Ginger Pork Chops

4 bone-in pork loin chops ($1.50)
1/4 cup honey ($.75)
1/4 cup lemon juice ($.20)
4 tablespoons soy sauce, any variety ($.15)
2 garlic cloves, minced ($.25)
2 T. minced gingerroot ($.50)
1 T. parsley ($.10)

In a large nonstick skillet coated with cooking spray, brown pork chops on both sides. Cook over medium heat for 10-12 minutes or until juice run clear and a meat thermometer reads 160°.

In a small bowl, combine the honey, lemon juice, soy sauce, garlic, and ginger. Remove chops and keep warm. Add honey mixture to the skillet; cook over medium heat for 3-4 minutes, stirring occasionally. Serve with chops. Top with parsley before serving.

Yield: 4 servings
Cost: $3.45 or $.86 per serving

Want a easy variation?
Swap out orange juice for lemon juice, omit ginger and add 1/8 C. brown sugar (with the honey, garlic, etc.) and 1/4 C. toasted, chopped walnuts just before serving for a nutty sweet crunchy!

Sauteed Mushrooms in a Parmesan Sauce

10-12 oz. fresh mushrooms, sliced ($1.25)
2 T. canola oil ($.15)
1 tsp. black pepper ($.10)
1 1/2 tsp. salt ($.10)
1 clove garlic, minced ($.10)
3 T. parmesan ($.25)
2 T. chicken broth or stock ($.15)

In a large skillet, add oil and heat over medium high. When oil is hot, add mushrooms and salt and pepper. Cook overm edium high for 5-7 minutes, stirring occasionally. Stir in garlic and continue to cook, uncovered, for 4-5 additional minutes. When mushroom are almonst fork tender, stir in parmesan and chicken broth. Cook until mushrooms are completely tender (an additional 3-4 minutes). Serve over your favorite meat or poultry or toss with rice or pasta.

Yields - 4-6 servings
Cost $2.10 or $.35 to $.53 per serving

Saturday, March 20, 2010

Orange Rum Cranberry Scones

I love the flavor of scones, and a friend of mine recently gave me the idea for a perfect flavor combination - granted she was thinking of mini-muffins and I was still on scone alert! A winning flavor combination can be translated into your favorite baked goodies from cookies to cake, from bars to biscotti - when you find a flavor combination that you love, modify some of your existing recipes to that flavor and your tastebuds will forever thank you.

1 1/2 C. flour, all purpose ($.15)
1 1/4 C. oats ($.10)
1/2 C. brown sugar ($.10)
1/3 C. granulated sugar ($.10)
1 T. baking powder ($.05)
1/3 C. margarine ($.25)
1 tsp. run extract ($.35)
zest of one orange ($.15)
1/2 C. orange juice ($.20)
1 egg ($.10)
1 C. orange flavored dried cranberries ($.35)

In a large mixing bowl, combine flour, oats, sugars, cinnamon, and baking powder. Cut in margarine til mixture resembles fine crumbs. Beat egg into milk and extract. Stir milk mixture into the crumbly flour mixture. Fold in raisins. Place dough on a flour surface and knead 6 times.

On a greased baking sheet, form dough into an 8" circle, score the dough into 8 pie-shaped wedges. Dust with cinnamon sugar, if desired.

Bake at 375 for 20-23 minutes.

While dough is still warm, break into wedges.

Yields = 8 scones
Cost: $1.90 or $.25 per scone (versus $2.29-$2.79 per scone at Panera)

Friday, March 19, 2010

Cinnamon Raisin Scones

1 1/2 C. flour, all purpose ($.15)
1 1/4 C. oats ($.10)
1/3 C. brown sugar ($.10)
1/3 C. granulated sugar ($.10)
1 tsp. cinnamon (or more if you prefer) ($.15)
1 T. baking powder ($.05)
1/3 C. margarine ($.25)
1 tsp. vanilla extract ($.15)
1/2 C. milk ($.10)
1 egg ($.10)
1 C. raisins (I used crimson raisins - too yummy!) ($.45)

In a large mixing bowl, combine flour, oats, sugars, cinnamon, and baking powder. Cut in margarine til mixture resembles fine crumbs. Beat egg into milk and extract. Stir milk mixture into the crumbly flour mixture. Fold in raisins. Place dough on a flour surface and knead 6 times.

On a greased baking sheet, form dough into an 8" circle, score the dough into 8 pie-shaped wedges. Dust with cinnamon sugar, if desired.

Bake at 375 for 20-23 minutes.

While dough is still warm, break into wedges.

Yields = 8 scones
Cost: $1.70 or $.22 per scone (versus $2.29-$2.79 per scone at Panera)

Wednesday, March 17, 2010

Rum Walnut Sugar Cookies

1 pkg. Betty Crocker Sugar Cookie pouch ($.40)
6 T. margarine ($.20)
1 T. liquid coffee creamer (free after coupon)
1 egg ($.05)
1/2 C. walnuts, chopped ($.35)
1/2 tsp. rum extract or flavoring ($.25)

In a mixing bowl, add all ingredients and mix until a soft dough forms.

Bake at 350 for 8-9 minutes on an ungreased cookie sheet. Let cookies cool on cookie sheet for 2-3 minutes, remove, and store in an airtight container.

Yields = 30 cookies
Cost: $1.25 or $.05 per cookie

For a different twist:

1. Use almond instead of rum extract and swap out almonds for the walnuts.

2. Use orange extract in place of rum, add 1 T. orange zest and fold in 1/2 C. white chocolate chips in place of the walnuts.

3. Add pecans in place of the walnuts and butter extract in place of the rum flavoring.

Ginger Pork Stirfry

It's not often that I get excited for a dinner fully of yummy veggies, but this dish is so amazing - there was hardly any left. If you've got fans of ginger or stirfry in general in the house - double this recipe!

1 C. Ken's Asian Ginger salad dressing
1 1/4 lb. pork stew meat (or cubed pork roast) ($1.25)
10 oz. sliced mushrooms ($.99)
2 medium yellow onions, sliced very thin ($.15)
1-2 large red or orange bell peppers, cut in bite-sized chunks ($.69)
2" piece of gingerroot, peeled and chopped/minced ($.40)
3 T. teriyaki sauce (free after coupon)
1 T. margarine ($.05)
4-5 T. soy sauce ($.10)
2 cloves garlic, minced ($.10)

Marinade pork and mushrooms in salad dressing for 2 hours to overnight.

In a large covered skillet, melt margarine and add minced/chopped ginger and half of the onions. Cook over medium-low for 5-7 minutes or until onions are soft and translucent. Add in 2 T. soy sauce, pork, mushrooms, teriyaki, garlic, and remaining onions. Cook over medium high heat to lightly brown pork, then simmer over medium heat for 10-12 minutes. When mushrooms are fork tender and pork is cooked, add bell pepper chunks and additional soy sauce (to taste) and heat an additional 2-3 minutes.

Serve over fried rice or with basmati rice and a salad.

Yields = 3 servings
Cost: $3.73 or $1.25 per serving
(A comparable dish at our favorite local Thai restaurant costs $9.95 a plate!)

Want a different take on this recipe? Try with chicken instead of pork!

Tuesday, March 16, 2010

Chicken Sausage Alfredo

2 chicken sausage links, cut into medallions ($.50)
10 oz. fresh mushrooms, chopped ($.99)
1 T. canola oil ($.10)
16 oz. medium shells pasta, cooked according to package directions ($.69)
1 jar (16 oz.) Alfredo sauce (free after coupon)
1 T. parsley ($.10)

In a medium skillet, add oil over medium heat. Chop mushrooms and add to oil. Stir in chicken sausage medallions. Sautee until tender uncovered over medium-high heat. Season with salt and pepper to taste. Pour alfredo sauce over the top, reduce heat to medium-low and simmer for 5-7 minutes. Toss pasta with sauce. Top with parsley and serve.

Yields = 4-6 servings
Cost: $2.38 or $.40 - $.60 per serving

Monday, March 15, 2010

Simply Sweet Salad

1 head Boston Lettuce or heart of Romaine ($.50)
1/4 small head purple cabbage ($.25)
1/2 medium orange bell pepper - julienned ($.50)
1/2 C. crimson raisins ($.42)
1/8 C. sliced almonds, toasted ($.25)
1 tsp. sesame seed ($.10)
Asian Ginger salad dressing (free after coupon)

Cut lettuce and cabbage into shreds, toss in all remaining ingredients except dressing. Add dressing just before serving.

Yields = 4-5 servings
Cost - $2.02 or $.51 per serving

Wednesday, March 10, 2010

Creamy Garlic Chicken in a Crockpot

2 lbs. chicken bone-in (dark or white meat), skin removed ($1.39)
1/2 C. Italian dressing, fat free (free after coupon)
1 C. vegetable or chicken stock ($.25)
2 cans cream of mushroom soup, undiluted (cream of chicken also works fine) ($.52 after coupons)
1 lb. mushrooms, white button or cremini (sliced and sauteed)
3-4 cloves garlic, minced ($.35)
1/4 medium onion, minced ($.15)
2 tsp. basil ($.10)
1/4 tsp. thyme ($.10)
1/8 tsp. fennel seed ($.10)
salt and pepper to taste ($.05)
3/4 C. sour cream (or more, to taste)

Marinade chicken in Italian dressing overnight.

Add all ingredients except sour cream to a crockpot, cook over low for 6-8 hours.
Using a slotted spoon, remove chicken from sauce, debone, add back to sauce, stir in sour cream. Serve over noodles or mashed potatoes.

Yields = 4-6 servings
Total Cost: $3.01 or $.51-$.75 cents per serving

Tuesday, March 9, 2010

Ginger Sesame Marinade

1/2 C. soy sauce ($.10)
2 T. white wine vinegar (free after coupons)
2 T. honey ($.25)
1 T. sesame oil ($.45)
2 tsp. minced garlic ($.15)
1 T. grated fresh ginger root or 2 tsp. ground ginger ($.20)
1 T. dry minced onion ($.10)
1 T. (heaping) raw sesame seeds ($.10)
1/8 tsp. cayenne, optional ($.05)
1/2 tsp. ground pepper ($.05)
1 T. brown sugar ($.05)

Whisk together to combine. Store in an airtight container for up to 1 week before using. Works great on beef, chicken, pork, and fish.

$1.45 per batch

Light Lemon Pepper Marinade

If you ever need a simple, classic marinade from ingredients you already have on hand, try this quick and easy marinade - it's great on chicken, seafood, and pork!

1/2 C. lemon juice (from concentrate is fine) ($.05)
1 tsp. canola oil ($.05)
2 T. white wine vinegar (free after coupon)
2 tsp. ground ginger ($.15)
2 tsp. black pepper ($.05)
1 tsp. minced garlic ($.05)
1 tsp. salt ($.05)
1 tsp. brown sugar ($.05)

Whisk together to combine - yeilds 2/3 C. marinade - enough for 2-3 lbs. of meat.
$.45 per batch

Caribbean Jerk Pork Chops

2-3 pork chops, bone in or boneless (approx 1 1/4 lbs.) ($1.15)
1/2 C. Caribbean Jerkl marinade (free after coupon)
2 cloves garlic, minced ($.20)
1 T. canola oil ($.05)

Marinade pork chops with garlic and Caribbean Jerk marinade for 6-10 hours.

Add oil to a non-stick skillet and heat over medium high until oil is hot. Add meat to skillet, discard any reamining marinade. Lightly brown on each side, then turn down heat to medium low and continue to pan-fry for 5-8 minutes, or until juices run clear when you have pierced the thickest part of the meat.

Serve with potatoes or rice, garden salad, and fresh biscuits.

Yields 2-3 servings
Cost = $1.40 or $.47-$.70 per serving

Monday, March 8, 2010

Swiss & Mushroom Frittata

6 whole eggs ($.20)
4 egg whites ($.15)
1/3 C. sour cream ($.10)
1/4 C. skim milk ($.10)
salt and pepper ($.10)
3 slices Swiss cheese ($.35)
1/4 lb. fresh mushrooms, sauteed ($.50)
palmful of parmesan ($.15)

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 cheeses and mushrooms 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 toast, fresh fruit, and hashbrowns.

Yields = 4 servings (2 wedges each)
Cost: $1.65 or $.44 per serving

Tuesday, March 2, 2010

Onion Stuffed Chicken Leg Quarters

If you like dark meat, you are in for a treat - this quick, budget-friendly, easy recipe will be in the oven in less than 10 minutes!

4 chicken leg quarters, bone-in, skin on ($.60)
1 small onion, chopped fine ($.10)
3 cloves garlic, minced or 1 T. minced garlic ($.10)
2 tsp. black pepper ($.05)
1/2 tsp. ground ginger ($.10)
1 T. salt ($.05)
1/4 C. lemon juice ($.10)

Clean chicken and pat dry.

Whisk together lemon juice, ginger, and 1 tsp. black pepper - set aside. Line a baking dish with aluminum foil or grease well.

Under the skin, stuff 1-2 T. minced onion and 1/2 tsp. minced garlic. Repeat with remaining leg quarters. Top chicken with any remaining onion and garlic. Drizzle with lemon pepper mixture.

Bake at 300 for 1 hour and 25 minutes - uncovered. Chicken is done when internal temp is 165 F.

Yields = 4 servings
Total Cost: $1.10 or $.27 per serving

Serve with rice, potatoes, or pasta side dish. Goes great with tortillas, rice, and beans, and a garden salad.