Friday, December 30, 2011

Southern Style EggNog Caramel Nut Bars

Rich and decadent, these bars are well worth the extra time it takes to make them and the luscious caramel eggnog sauce really adds a kick of flavor to the season.

Traditionally made with pecans, this year I substituted hazelnuts mostly for the sake of money - I picked up chopped hazelnuts for $1.99 lb. versus the $9.99 lb. pecans. Feel free to use either of those or walnuts or even almonds slivers.

This was a twist on a recipe my mother-in-law found in a magazine, but when she didn't have any heavy cream on hand for the caramel sauce and was running low on honey and pecans, I came up with some quick variations to make this holiday classic and this new version has become one of the most requested holidays of the season.

3 C. toasted pecans or hazelnuts ($1.25)
2 C. all purpose flour ($.15)
2/3 C. powdered sugar ($.15)
3/4 C. cold butter, cubed ($.35)
3/4 C. packed brown sugar ($.10)
1/4 C. honey ($.35)
5 T. cold butter, cubed ($.25)
4 T. eggnog ($.10)

Combine flour, 3/4 C.. cold butter, and powdered sugar until mixture resembled coarse meal. Press mixture into the bottom of a aluminum foil lined and lightly greased 13x9" baking dish.

Bake at 350 for 20 minutes or until edges are lightly golden brown. Cool completely - about 15 minutes.

Bring brown sugar and next 3 ingredients to a boil in a small sauce pan over medium high heat.

Sprinkle toasted nuts evenly over crust and drizzle with caramel sauce. Bake at 350 for 25 minutes or until sauce is golden and bubbly. Cool completely before removing bars from pan by lifting aluminum foil and cutting into small bars.

Yields: 36 small bars
Cost: $2.70
Cost per bar: $.08

EggNog Caramel Sauce

3/4 C. brown sugar ($.10)
1/4 C. honey ($.25)
5 T. butter ($.20)
1/8 C. eggnog ($.15)
pinch of nutmeg, optional

Combine all ingredients in a 2.5 quart pot and bring to a boil, stirring occasionally. Reduce heat and simmer uncovered (and without stirring) for 3-4 minutes.

Use as a drizzle over brownies, bars, cookies, or hot over ice cream or pie for a wonderful holiday treat.

This holiday treat comes together in minutes!
Cost: $.70

EggNog Frosting

2-3 T. eggnog ($.10)
1 C. powdered sugar ($.20)
pinch of nutmeg ($.05)

Combine all ingredients by whisking together. For a thicker frosting, add more powdered sugar, for a drizzle over cookies or bars, use an additional 1-2 T. eggnog, adding it slowly to reach desired consistency.

Yields: 1 C. frosting or drizzle
Cost: $.35 per batch

Hazelnut Thumbprint Cookies with AppleBerry Jam

1 1/3 C. chopped hazelnuts ($.40)
2/3 C. sugar ($.10)
3/4 C. cold butter or margarine, cubed (1 1/2 sticks) ($.40)
1 tsp. butter extract ($.15)
2 C. flour ($.20)
2/3 C. appleberry jam ($.20)

Preheat oven to 350.

Toast hazelnuts in a pan over medium heat on the stove. Hazelnuts take about 5-8 minutes to toast, watch nuts carefully and stir every minute or two. Once nuts are fragrant, nuts are fully toasted. Remove pan from hot burner to prevent burning.
Crush hazelnuts either in a food processor or in a plastic bag by rolling over them with a rolling pin.
In a large mixing bowl, combine hazelnuts and sugar, add butter and extract and mix well. Add flour and mix to combine well. Press dough together with hands.

Shape dough into 1" balls and using a 1/2 teaspoon measurement, make indentation in the center of each dough ball. Fill each indentation with 1/4 tsp. of jam.

Bake 17-20 minutes, until edges of cookie are lightly golden. Remove from cookie sheet and cool completely on a wire rack.

Yields: 40-48 cookies
Cost: $1.45
Cost per cookie: $.04

Pear Berry Jam

I love the natural sweetness of pears and when simmered with berries like raspberries, blackberries, and cranberries - the natural tartness of the berries along with the pears soft, sweet flavor - this makes a bold blend for jam, and it's certain to be a crowd favorite.

12 large Bartlett pears ($3.25)
1 1/2 C. cranberries ($.40)
1 pint blackberries (blueberries would work fine too) ($.50)
1 C. strawberries or raspberries ($.25)
2 T. lemon juice ($.05)
1 C. water (free)
1/2 tsp. ground ginger ($.05)
1 2/3 C. sugar ($.15)

Peel and core pears, roughly chop into smaller pieces.

Rinse berries and hull and quarter the strawberries.

Add fruit, water, lemon juice, and ginger to a pot and cook over medium heat to a simmer. Let simmer uncovered for 30 minutes, mash fruit lightly and stir occasionally. Stir in sugar by 1/3 C. until it reaches your desired sweetness.

Cool completely and transfer to airtight containers and refrigerate.
Follow canning method for applesauce if canning is desired.

Yields - 6-7 pints
Cost: $4.65
Cost per pint: $.75

Apple Butter

8 lbs. apples ($3.25)
2 lbs. pears ($1.75)
2 C. water (free)
2 T. lemon juice ($.05)
2 T. cinnamon ($.25)
1/2 T. nutmeg ($.15)
2 C. brown sugar ($.25)

Peel and core apples and pears. Chop fruit into small pieces. Add fruit, lemon juice, and water to a large pot and bring to a simmer. Add spices. Let fruit simmer over medium-low heat for 30-45 minutes, add sugar and simmer for another 15-20 minutes. Fruit mixture should be reduced by nearly half. Cool and store in airtight containers in the fridge or can using the same method as applesauce canning.

Yields = 5-7 pints
Cost: $4.70
Cost per pint: $.78

Creamy Chicken and Potato Casserole

4 lbs. potatoes ($1.00)
2 C. cooked chicken, chopped ($.75)
1 can cream of chicken soup ($.50)
1 C. sour cream ($.30)
3 T. milk ($.05)
salt and pepper to taste ($.05)
2/3 C. shredded cheese, any variety ($.50)
1/2 C. parmesan (or you favorite cheese) ($.25)
1 T. parsley ($.05)

Boil unpeeled potatoes until fork tender. Cool for 15-20 minutes to overnight.

Peel potatoes and shred. In a large mixing bowl, combine all ingredients except parmesan and parsley. Spread evenly in a well greased baking dish and top with parmesan and parsley. Bake at 400F for about 20-30 minutes or until cheese is melted through and the mixture is slightly bubbly.

Serve with salad and veggies.

Yields = 6-10 servings
Cost: $3.45
Cost per serving: $.35 to $.57 per serving

This dish works well as an entree for a casual weeknight dinner but is fancy enough to come out for the holidays as a side dish. Either way, this is a kid-friendly menu option for even the pickiest of eaters.

Serves well with breakfast as an alternative to hashbrowns.

Leftover Makeover:
Use leftover roasted or grilled chicken.
Leftover baked potatoes work well in this dish. A leftover baked potato would be handled just like a boiled potato - shredded and added into the casserole.
Use up random odds and ends of cheese in here to create new flavors. My favorite blend was munster and cheddar, though pepperjack is a good choice too.

Apple Berry Jam

I've been on a jam making kick and although my jam is a combination of sauce and a true jam, it works well served cold on toast or hot served over ice cream or drizzled over ham or pork roast or pork tenderloin. This is bold enough to stand up to a beef dish and sweet enough to use in thumbprint cookies.

4-5 lbs. apples, any varieties - I used golden delicious, Rome, Fuji, and Macintosh ($1.25)
2 Bartlett pears ($.50)
2 C. water (free)
1 pint black berries ($.50)
1 1/4 C. cranberries ($.50)
1 C. raspberries ($.75)
1 to 2 T. cinnamon ($.15)
1 tsp. nutmeg ($.05)
1 1/2 C. sugar ($.10)
1/2 C. brown sugar ($.10)

Peel and roughly chop the apples and pears. Slightly over-ripe fruit works best, it's sweeter and softer. This is a great way to use up apples that have gotten too soft for snacking.

Rinse berries and remove any stems, if necessary.

Add all ingredients except sugars to the pot and bring to a simmer over a medium heat. Once apples are soft, add in sugars and stir. Use a potato masher to break up larger chunks of fruit (I actually picked up a bean masher at a Hispanic store for a few dollars and it works great for this purpose). Taste to check levels of sugar and spices.

Simmer for up to 1 hour, or until sauce reaches desired consistency.

Yields - 5-6 pints
Cost: $3.40
Cost per pint: $.57

Friday, December 9, 2011

Creamy Potatoes with Cheese and Ham

2 lbs. potatoes ($.60)
8 oz. can cream of chicken soup ($.50)
1 C. light sour cream ($.35)
1/2 tsp. garlic powder ($.05)
salt and pepper ($.05)
1 1/4 C. shredded cheese blend (I used havarti, cheddar, and swiss) ($.50)
1 C. cubed ham ($.50)
1 T. parsley ($.05)

Boil potatoes skin on. Cool potatoes for 30 minutes, then peel and shred.

Grease a baking dish - either an 8x8" pan or a pie plate.

In a large mixing bowl, combine soup and sour cream well, add garlic powder, salt, and pepper, combine well. Fold in shredded potatoes and 1 C. shredded cheese and cubed ham.

Spread evenly in prepared baking dish. Bake at 375 for 25-30 minutes, or until cheese is melted and the sides of the dish are bubbling.

Yields = 8 servings
Cost: $.27
Cost per serving: $2.10

Thursday, December 8, 2011

Angel Hair in a Parmesan and Red Pepper Cream Sauce

I was amazed that this dinner came together in about 15 minutes. I was in a hurry and wanted to make a light dinner and I always have pasta on hand - partly because it's free and because it one of the things I know how to cook best. I really like the delicate texture of angel hair and was looking to make a sauce that was lighter than an alfredo or a carbonara with as much flavor. I just grabbed a few ingredients out of my fridge and this time I came out with a winner.

My husband isn't really a fan of angel hair but this meal was so good, there were no leftovers and he actually raved about it. Very affordable to make and perfect when you've forgotten to thaw something for dinner...like I did. If you're looking to make this a little lighter, you can swap out the bacon for ham - you're mostly looking for the depth of flavor from the smoky meat. And a little goes a very long way in this dish.

Next time you're thinking of going out to dinner - stay home and toss together this recipe. For the cost of less than $2-$3 to feed 2-4 people, you can have a restaurant quality meal and not be weighed down by a heavy dinner.

8 oz. angel hair pasta (free)
2-3 slices of bacon ($.20)
1/2 medium red bell pepper ($.15)
1 clove garlic, minced ($.05)
1 T. olive oil ($.10)
1/2 C. heavy cream ($.40)
2 T. sour cream ($.10)
1/8 C. grated parmesan ($.35)
salt and pepper ($.05)
1 T. parsley ($.05)

Prepare pasta according package directions. Cook pasta al dente.

Chop bacon and finely chop the red bell pepper. Add bacon to a nonstick skillet and cook over medium heat - once some of the fat has rendered from the bacon, add red bell pepper pieces and cook until bacon is cooked through and slightly crispy. Drain off excess fat and add garlic, reduce heat to low and saute for 1-2 minutes, being careful not to burn the garlic.

Add sour cream, let melt and add heavy cream. Whisk in the parmesan, and cook oer medium low heat until sauce has thickened and is glossy. Season with salt and pepper, add half of the parsley. Add 1 ladle full of pasta water and add all the pasta, toss together over low heat and cook for 1-2 minutes. Top with additional parmesan and remaining parsley.

Serve with salad and bread.

Yields = 2 main dish servings or 4-5 side dish servings
Cost: $1.45
Cost per serving: $.73 for an entree or $.29 for a side dish

Friday, November 18, 2011

Lemon Pepper Roasted Chicken

1/2 C. homemade vegetable stock ($.25)
3 T. lemon pepper seasoning ($.25)
1/2 C. lemon pepper marinade (free after coupons)
5.5 lb. whole chicken ($3.75ish)
2 T. olive oil ($.10)

Heat over to 325.

Rinse chicken thoroughly and pat dry. Rub liberally with lemon pepper dry seasoning, drizzle with lemon pepper marinade - adding 3-4 T. of marinade to cavity of the chicken. Drizzle with olive oil.

Place chicken in lightly greased baking dish and pour stock into bottom of the baking dish. Roast uncovered at 325 for 1 hour 20 minutes, or until internal temperature reaches 165 degrees.

Let rest for 20 minutes before carving and serving.

Yields - 8 servings
Cost: $4.35
Cost per serving: $.55

Leftover Makeover - Use in:
Chicken Gnocchi Soup
Chicken Alfredo
Italian Chicken Salad
Chicken Sandwiches
Chicken and Provolone Panini
Chicken Ciabattas with black olive and roasted peppers

Thursday, November 17, 2011

EggNog Crinkles

I was looking for a crinkle recipe that didn't use chocolate, but when I didn't have any luck and there was one recipe that I loved, but wanted to make it more husband-friendly (he's not a big chocolate fan), I modified one I found in a magazine and with the tweaks and changes I made, it actually tastes a little like eggnog. Even though hubby isn't a fan of eggnog, these cookies are keepers in my book.

1/4 C. chai latte coffee creamer ($.15)
2 eggs ($.10)
1 1/3 C. sugar ($.15)
1/2 tsp. brandy extract (if no brandy, use 1 tsp. vanilla) ($.05)
1/2 C. melted butter or margarine ($.25)
1 1/2 tsp. baking powder ($.05)
pinch of salt ($.05)
1/4 tsp. cinnamon ($.05)
2 1/4 C. flour ($.20)
3/4 C. chopped hazelnuts ($.25)
1/2 C. powdered sugar ($.20)
pinch of nutmeg ($.05)

In a large mixing bowl, combine coffee creamer, eggs, sugar, extract, melted butter and mix on high until well combined. Add salt, baking powder, cinnamon, and mix over medium speed, gradually adding flour until well combined. Stir in hazelnuts.

Chill dough 2 to 24 hours.

Heat oven to 350.
Line cookie sheet with parchment paper and set aside.

Combine powdered sugar and nutmeg - set aside.

Roll dough into 1" balls, toss to coat in powdered sugar and place on cookie sheet 1" apart.

Bake for 10-12 minutes or until edges of cookies are set and tops are dry. Cool on cookie sheet for one minute before removing to cool on wire racks. Roll again in powdered sugar if desired and dust with nutmeg on top for garnish.

Yields = 48 cookies
Cost: $1.55
Cost per cookie: $.03

Saturday, November 5, 2011

Apple Pie Filling

With all the apples in season and the gorgeous crop of baking apple available for between $.39 to $.69 a pound in my area, I've been busy putting up my apple supply for the winter and one of my favorite things is homemade apple pie filling. I've been making this alongside my mother for a good 10 years now and even though we don't have the old apple tree in the backyard, we still found a way to keep our costs down on this treat.

I'm a little bit of a rebel when it comes to make pie filling - I don't believe in only using baking-variety apples. Instead, I go by what looks good at the store, what's most affordable, and I prefer using slightly soft apples of many varieties to give the filling a more complex taste. To me, when an apple is no longer crisp enough for snacking, it is perfect for baking and cooking. From homemade applesauce to apple dumplings to apple pie filling to my cinnamon apples - I've got plenty of uses for apples that are past their snacking prime.

This year, the varieties that we used were: Fuji, Golden Delicious, Granny Smith, Jonathan, McIntosh, JonaMac, Empire, Rome, Honeycrisp, Gala, Red Delicious, and Pink Lady. Last year we scored deals on other varieties, so each year, we just use what's available.

This isn't so much of a recipe as it is an instruction guide. For apple pie filling, the variations are endless - and can be as affordable as you choose to make it. For me, I may look for the best price on apples, but I get several different cinnamons to build up the flavor. I used cinnamon from: Saigon, India, Mexico, China, and Madagascar. If you're using a less potent cinnamon, I would suggest doubling the amount called for in this recipe.

10 lbs. apples - slightly soft, assorted varieties - and the more varieties the better ($3.95)
2 to 3 C. flour ($.15)
1 to 2 C. sugar ($.10)
2 to 3 C. dark brown sugar ($.25)
2-3 T. cinnamon ($.40)
1 T. nutmeg ($.10)
1-2 tsp. ginger ($.05)

Combine all ingredients except apples and set aside.

Peel and core apples, slice and toss with seasoned sugar and flour mixture.
Scoop apples into quart sized freezer bags and freeze. The pie filling will last up to 12 months if properly sealed and frozen.

Yields = 4-5 quart sized bags (each bag will yield enough filling for one 9" pie or 8x8 pan of apple crisp or cobbler)
Cost: $5.00
Cost per bag: $1.00

Traditional Sour Cream Coffee Cake with Streusel

A few variations have been made to the traditional sour cream coffee cake recipe I've been experimenting with - most notably, this one doesn't use sour cream, but I've swapped in low fat or nonfat yogurt to make this recipe a little healthier - you could use light sour cream if you preferred, but I was working with what was on hand at the moment.

Also, I've swapped out part of the butter or margarine called for with unsweetened applesauce, this lends a richness to the coffeecake and I've decreased a little of the usual amounts of sugar, to keep this treat from being overly sweet. This comes together fast and looks much more difficult to make than it actually is.

The final substitution I made was using chopped hazelnuts in place of walnuts, but I did that simply because hazelnuts have been ridiculously cheap - under $2 a pound - and walnuts are a little bit beyond my budget at this moment.

1 1/2 sticks of butter or margarine ($.20)
1/2 C. unsweetened applesauce ($.10)
3/4 C. white sugar (.10)
1/2 cup packed brown sugar ($.10)
2 eggs ($.20)
2-3 T. coffee creamer, optional ($.05)
2 cups all-purpose flour ($.20)
1 teaspoon baking powder ($.05)
1 teaspoon baking soda ($.05)
1 tsp. cinnamon ($.05)
1 cup nonfat yogurt ($.50)
1 teaspoon vanilla or black walnut extract ($.05)

1/2 tsp. nutmeg ($.05)
1 teaspoon ground cinnamon ($.05)
1/4 cup brown sugar ($.05)
1/2 C. chopped hazelnuts ($.20)

In a large mixing bowl, blend together butter or margarine, applesauce, white sugar, 1/2 cup brown sugar, sour cream, eggs, and extract. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.

To make streusel filling:
Combine cinnamon, nutmeg, and 1/4 cup brown sugar. Set aside.

Grease and flour a large Bundt pan.

Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.

Dust with powdered sugar if desired.

Yields: 16 servings
Cost: $2.00
Cost per serving: $.13

Sunday, October 23, 2011

Ginger Poached Pears with Honey

8 Bartlett pears ($.2.75)
1/2 C. apple juice or cider ($.15)
1/4 C. sugar ($.05)
1 T. lemon juice ($.05)
1/2 tsp. ground ginger ($.05)
2-3 T. honey ($.35)

In a medium sized sauce pot, add apples juice, lemon juice, ginger, and sugar - heat over low heat.

While the juices come to a light simmer, peel and quarter the pears. Remove the core, stem, and seeds. When the sauce comes to a simmer, add in the pears and cook for 3-5 minutes, until the pears are tender. Drizzle with honey.

Serve hot, topped with French vanilla ice cream.
Sprinkle with toasted nuts (walnut, almond, hazelnut, or pecans) if desired.

Yields = 6-8 servings
Cost: $3.40
Cost per serving: $.57

Pear Applesauce

I love using a mix of apples to make a great applesauce, to me the complexity of the flavor really benefits from a variety of apples. From a tangy Granny Smith, to a soft and juicy Empire, the apples are in season and better than ever. I've been making uge batches of applesauce to can and when I saw pears on sale - I had to give this combination a try and it worked like a charm, probably my best batch of sauce that I've made so far...and I've made 7 batches of sauce so far, each yielding about 6-10 pint jars canned.

For this batch, I used these varities of apples:
Rome, Empire, Granny Smith, Golden Delicious, Gala, HoneyCrisp, Jonathan, and McIntosh. I just buy the cheapest apples, preferrably the ones that look a little soft and I add in any snacking apples that have gotten too soft to snack on.

4 lbs. Barlett ($2.25)
8 lbs. apples ($3.35)
1-2 tsp. ground ginger ($.05)
2-3 T. cinnamon ($.75)
1-2 tsp. nutmeg ($.15)
2 C. water
1 C. sugar ($.15)
1 1/3 C. dark brown sugar ($.25)

Peel and core apples and pears, rough chop the fruit and add to a large stock pot. Add in water and spices, cook over medium heat for 20-30 minutes, until the apples and pears start to cook apart. Use a potato masher to help the apples breakdown into the sauce. Cook another 15-20 minutes over medium-low. Add sugars - 1/3 C. at a time, stirring in well.

Cook another 5 minutes and either cool for 30 minutes before transferring to an airtight container and chilling in the refrigerator or begin the canning process.

Yields about 7 pints.
Cost: $6.95
Cost per pint: $1.00

Blueberry Hazelnut Bars

An easy combination of a coffeecake and a tea bar, this is super easy to put together and packs a big flavor punch. The fruit gives this treat an amazing depth of flavor and the hazelnuts provide a lovely crunch in this yummy bar.

This recipe works great for the blueberries I bought on sale during the summer and popped in my freezer. Keep the berries frozen and just rinse before adding to the batter. I've also scored several 1 lb. containers of chopped hazelnuts for $1.99 lb. at my favorite grocery store - and over the past 2 months, I grabbed about 5-6 pounds of chopped hazelnuts. I plan to make some killer biscotti next month, but now, I just love the flavor combination of blueberries and hazelnuts - the perfect blend of tart, tangy fruit and sweet, crunchy nuts. Since I'm all about using what you can afford, this recipe fits well - especially when I'm short on time, it comes together in just a few minutes.

1 box French vanilla cake mix ($.50)
1/4 C. unsweetened applesauce ($.20)
1/3 C. dark brown sugar ($.10)
2 eggs ($.10)
pinch of cinnamon (optional)
1/4 C. hazelnut coffee creamer ($.20)
1 tsp. almond extract ($.10)
3/4 C. blueberries (frozen works great) ($.40)
1/2 C. chopped hazelnuts ($.25)

In a large mixing bowl, combine all but the final two ingredients. Fold in half the hazelnuts.

Heat oven to 375.

Grease a 13x9" baking dish and spread batter in prepared baking dish - batter will be thick. Rinse frozen blueberries, lightly pat dry, and sprinkle them over the batter, lightly pushing them into the batter. Sprinkle with remaining hazelnuts.

Bake at 375 for 25-28 minutes, bars are done when toothpick inserted in the center comes out clean. Cool 10 minutes, dust with powdered sugar, if desired.

Yields = 24 bars
Cost: $1.85
Cost per bar: $.08

Shrimp and Pepper Stirfry in Plum Sauce

3/4 lb. raw shrimp, peeled and deveined ($3.75)
2 T. vegetable oil ($.05)
1 each: red, orange, and yellow bell pepper ($.68)
2 medium yellow onions, sliced thin ($.12)
2 T. minced ginger ($.20)
1/2 lb. mushrooms, sliced ($1.00)
1/4 tsp. each: cumin and oregano ($.05)
1 tsp. paprika ($.10)
salt and pepper ($.05)
2/3 C. plum sauce ($.75)
3 T. teriyaki sauce (free after coupons)
2 T. soy sauce ($.10)
1/3 C. water (free)

In a large nonstick skillet, heat oil over medium heat for 1-2 minutes and add peppers, onion, ginger, and mushrooms - season with salt and pepper, oregano, paprika, and cumin. Cook over medium heat until the onions are translucent and mushrooms are almost tender.

Add plum sauce, teriyaki, and soy sauce, and heat through. Add water by tablespoon to adjust the consistency of the sauce. When sauce reaches desired consistency, add shrimp and cook another 3-4 minutes, or until shrimp are no longer transparent but are a white-pink color.

Serve with white rice.

Yields = 4 servings
Cost: $6.95
Cost per serving: $1.65

Tuesday, October 4, 2011

Almost Lemon Pepper Rotisserie Chicken

I served this last weekend at a party and it got some definite rave reviews. A few people compared this to a rotisserie chicken from a favorite local restaurant, little did they know how easy it was to put together. Roasting a chicken always looks more impressive than it actually is. Trust me!

For me, roasting a whole chicken is an easy way to pull together a meal and wanting to give an option on the meat (I was serving white wine and herb pork tenderloin and a BBQ marinate pork tenderloin), but wanted to make sure there were plenty of options on the table. This recipe was a definite collaboration of my husband, Adam, and I - grabbing a few things we happened to have on hand: lemon pepper seasoning and homemade vegetable stock, with a little olive oil. Yep, all that plus chicken equals heaven. It really does...

Prep time: 10 minutes
Cook time: 1 hour 45 minutes

4.9 lb. chicken ($3.55)
3 T. lemon pepper seasoning ($.30)
2 T. olive oil ($.10)
1 C. vegetable stock ($.20)

Rinse chicken and discard all the small organs and pat chicken dry.
Pull skin away from the breast on each side and season the chicken before replacing the season. Sprinkle about 1-2 tsp. of seasoning into the cavity of the chicken. Sprinkle season liberally over the rest of the chicken and rub the seasoning lightly into the chicken.

Drizzle the chicken breast with olive oil.

Place the chicken in a 13x9" baking dish, pour stock in the bottom of the pan and add the seasoned chicken - breast side up. Roast uncovered at 375 for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaaches 170F.

Cool 10 minutes before carving.

Yields = 8-12 servings
Cost: $4.15
Cost per serving: $.52

Monday, October 3, 2011

Hearty Northern Frittata

2 T. olive oil ($.10)
pinch of rosemary ($.05)
1/2 pound boiled redskinned potatoes ($.30)
1 small onion ($.05)
6 slices Canadian bacon, chopped ($.30)
Salt and pepper to taste ($.05)
8 eggs, beaten ($.65)
2 T. milk ($.05)
1/2 C. shredded cheddar cheese ($.25)

Directions:
Heat oven to 450.

Heat the olive oil in medium heat-proof skillet over medium-low heat with the minced garlic. Let the garlic infuse the oil while you thinly slice the potatoes and minced the onion.

Add the potatoes, rosemary, and onion to the skillet and season with salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more.

In a large bowl, whisk the eggs and milk together, season with salt and pepper. Add the egg mixture and Canadian bacon to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Sprinkle the cheese on top, turn the oven off and let sit for another couple of minutes.

Remove from the oven and serve.
Serve with juice and fresh fruit.

Yields = 4 servings
Cost: $1.80
Cost per serving: $.45

Plum BBQ Sauce

I'm not entirely sure what possessed me to give this a try, maybe it's because plums were on sale last week for $.59-$.69 lb. or maybe I was just feeling like stepping out of my comfort zone again, either way, it was a big step for someone who has always relied upon store-bought (or in my case coupon-bought) BBQ sauce.

Though this homemade version definitely has me thinking...thinking why didn't I give this a try sooner? Not sure of the reasoning there, but one thing is for certain, this will not be my last foray into BBQ sauce making at home, I've been wondering about a few other variations, but that's another project for another day. Today, I humbly present to you: Plum BBQ Sauce.

Think Asian style BBQ sauce meets Southern Sweet. It works, it definitely works.

Ingredients:
1 T. olive oil (or canola) ($.05)
1 small onion, minced $.05)
1 T. ginger, minced (or 1 tsp. ground ginger)(($.05)
1 clove garlic, minced ($.05)
salt and pepper to taste ($.05)
1/8 C. molasses ($.20)
5 medium sized plums - roughly 1 lb. peeled and chopped small ($.65)
1/4 C. sugar (brown or white, either will do nicely)($.10)
3 T. sesame marinade (free after coupons)
1-2 T. soy sauce ($.05)
1/4 tsp. each: cumin, chile powder, black pepper, and paprika ($.10)
pinch of cinnamon
1 T. balsamic vinegar (or rice wine vinegar) ($.05)

Instructions:
Add olive oil to small sauce pan and heat over low, add minced onion and ginger - and season lightly with salt and pepper. Saute for 5-6 minutes or until onion is translucent. Add remaining ingredients except vinegar. Simmer over low for 10-12 minutes, taste and adjust any seasoning amounts, add vinegar, simmer another 2-3 minutes. Sauce is done when it is slight chunky but all the fruit has cooked down. Remove from stove and pour BBQ sauce over meat and serve or put in a glass jar and refrigerate.

Will last in refrigerator for up to 3 weeks.

Yields: 3/4 pint
Cost: $1.40

Serving ideas:
Works well as a dipping sauce for chicken or pork, bold enough to stand up to beef.
Use as a finishing sauce for a stirfry.
Drizzle over cooked chicken pieces and top with sesame seeds for a fun take on sesame chicken.
Use in place of store bought plum sauce in your cooking.

Sunday, September 25, 2011

Ground Turkey Italian Sausage

I am a huge fan of ground turkey, not just for the price, but also for the light and versatile flavor. This recipe I used in making a lasagne last week and was the perfect accompaniment to the richness of the tomato sauce and the creaminess of the cheese. The hint of sweet from the sausage gave this dish a whole new dimension. The best part - I used ingredients I already had one hand and was able to put the entire lasagne together in just 1 hour.

1 pound ground turkey ($1.00)
1 small onion ($.05)
1/2 red bell pepper, chopped very fine ($.10)
1 tsp. minced garlic ($.05)
1/2 tsp. each: fennel seed, chili powder, and onion salt ($.05)
1 T. basil ($.05)
2 tsp. oregano ($.05)
pinch of cumin ($.05)
2-3 T. Sundried Tomato Vinagrette ($.05)

Add ground turkey to a pan and combine will all ingredients except vinagrette and brown together over a medium heat. Once meat is no longer pink, add dressing and cook 2-3 additional minutes.

Yields = 1 batch
Cost: $1.45

Great to use in:
Pasta sauce
Stuffed mushrooms
Frittatas
Pizza
Croquettes

Tuesday, September 20, 2011

Pear Ginger Toffee Blondies

I've made this fresh and fabulous dessert with both apples and pears and cannot pick a favorite. The fresh fruit flavor with the rich toffee and luscious frosting makes these a dessert bar you can justify having for breakfast. The hint of cinnamon with the apples or the ginger tang with the pear really set off the dish and will make a great dessert - something all your friends and family will love. Best part is, both of these fruits are in season and ripe for the picking.

2/3 C. room temperature butter ($.40)
2 cups packed light brown sugar ($.40)
2 eggs ($.20)
2 tsp. rum extract ($.20)
2 C. unbleached flour ($.15)
2 tsp. baking powder ($.05)
1 tsp. cinnamon (with apple) or ginger (with pear) ($.05)
2 medium apples or pears peeled ($.55)
1/2 C. toffee bits ($.40)
1 container cream cheese frosting ($.65)


Preheat oven to 350°.
Spray 9×13 baking pan lightly with cooking spray or lightly grease the pan.
Cream butter and brown sugar in mixer until smooth. Then add eggs and rum, beat on medium until combined.
On low, add flour, baking powder, and spice. Mixing until just combined.
Stir in the chopped apples or pears and toffee bits until evenly distributed.
Spread in prepared pan and bake for 30 minutes until the center is set.
Let cool completely before frosting and slicing.

Yields = 30 bars
Cost: $3.05
Cost per bar: $.10

Greek Chicken Paninis with Black Olives

I love Greek chicken and when I made it last time, there was a little bit of leftovers, which I was excited about. Not a lot of leftovers when it comes to chicken in my house, so this recipe was a great way to use what we already had on hand on a night when I didn't have a lot of time to cook. I tried to keep this simple, nothing too fancy and it's ready in 15 minutes.

1/8 C. black olives ($.25)
2 pieces of leftover Greek chicken ($.55)
1 plum tomato, sliced thin ($.15)
salt and pepper to taste ($.05)
1/2 red onion, sliced into thin rings ($.10)
2 slices mozzarella ($.20)
1 T. olive oil ($.05)
4 slices whole wheat bread ($.10)

Brush one side of each slice of bread with olive oil and heat a grill pan over medium heat. Place two slices of bread, olive oil side down on grill pan. Top each slice of bread with lightly shredded leftover Greek chicken, half the black olives, 2-3 slices of tomato, a few onion rings, season with salt and pepper to taste and top with cheese and remaining slice of bread - olive oil side up.

Grill for 3-5 minutes per side, or until bread is firm and golden with grill marks. Serve hot.

Yields = 2 sammies
Cost: $1.45
Cost per sammie: $.73

Roasted Turkey and Garlic Mushroom Paninis

I love paninis - they are a quick dinner, fantastic solution to using the last bit of leftover meat - especially from a roast or roasted turkey or chicken, it's reasonably healthy and a fun way to incorporate a little extra veggies into your dinner. Serve with fresh fruit or a light salad or soup, it's a 15 minute dinner option that has endless possibilities. This is a twist on my favorite panini, which revolves around leftover rotisserie or oven roasted chicken is packs lots of flavor and fun between 2 slices of bread!

1 T. olive oil ($.05)
1 tsp. butter ($.05)
1 clove garlic, minced ($.05)
8 white button mushrooms, sliced very thin ($.40)
salt and pepper, to taste ($.05)
1/4 tsp. basil or rosemary, optional ($.05)
1 T. olive oil ($.05)
4 slices whole wheat bread ($.10)
2 slices of Provolone cheese ($.20)
4 slices of oven roasted turkey breast ($.50)

In a small saute pan, over low heat add 1 T. olive oil and butter. Once the butter has melted, add garlic and mushrooms and basil or rosemary, season with salt and pepper and sautee until tender.

Brush 1 side of each slice of bread with olive oil and place 2 slices on grill pan over medium heat, olive oil side down, top with 2 slices of roasted turkey, half the mushroom mixture, and a slice of cheese, top with slice of bread, olive oil side up and repeat to make the second sandwich.

Grill until bread is lightly golden and firm, with grill marks, turn over and grill for an additional 2-4 minutes, second side always grills a little faster.

Serve with side salad, fresh grapes, and serves well with coffee, tea, lemonade, or a glass of Zinfandel.

Yields = 2 sandwiches
Cost: $1.50
Cost per sandwich: $.75

Wednesday, September 14, 2011

Hearty Veggie Quesadilla

Looking for a new twist on a meatless Mexican meal, these veggie quesadillas are fun, easy to make, and loaded with flavor.

2 T. olive oil ($.15)
2 large yellow onions ($.60)
1 red bell pepper ($.25)
1 orange or yellow bell pepper ($.30)
12 cremini or white button mushrooms ($.70)
1 clove garlic, minced ($.05)
1 tsp. oregano ($.05)
1/8 C. chopped cilantro ($.10)
1 C. shredded Munster or cheddar cheesed ($.75)
6 flour tortillas ($.50)

Julienne onions, peppers, and slice mushrooms. Heat olive oil in a nonstick pan over medium heat. Add veggies, season with garlic, salt, pepper, and oregano, and cook until onions and mushrooms are tender and peppers are tender-crisp.

Heat a flat skillet over medium-high heat and place one tortilla on the preheated skillet and top with 1/3 of the cheese and 1/3 of the veggies, sprinkle with cilantro and top with another tortilla. Cook until tortilla is pliable and cheese is melted, flip over and cook until tortilla is warm. Repeat with remaining ingredients.

Serve with salsa and sour cream.

Yields = 3 quesadillas or 12 quesadilla wedges
Cost: $3.45
Cost per quesadilla: $1.15

Veggie Quesadillas are great as both an entree and an appetizer, serve hot.

Perfect Peach Salsa

2 medium peaches ($.65)
1 small yellow onion ($.05)
1-2 T. lime juice ($.10)
1/2 red bell pepper ($.15)
1/8 C. chopped cilantro ($.05)
1 tsp. salt ($.05)
1 clove garlic, optional ($.05)

Rinse peaches and remove peach pits. Chop peaches finely and mince onion, garlic, and pepper.

Toss all ingredients together, check salt and adjust seasoning to taste.

Yields = 4-6 servings
Cost: $1.10
Cost per serving: $.23

Serve with tortilla chips, on tostadas, in tacos (especially good with pork and chicken), or serve alongside quesadillas.

Saturday, September 10, 2011

Oatmeal White Chocolate Cranberry Cookies

I was looking for a way to make a new twist on my favorite classic cookie - oatmeal raisin. I've stocked up on all kinds of chocolate chips from deals I found last winter and was looking for something new to make for a family potluck and my oatmeal cookies are always a huge hit. This funky twist on oatmeal chocolate chip cookies was fun, the sweetness of the white chocolate perfectly balances the tart pop of the cranberries - fun, yummy, and full of flavor. This cookie packs a flavor punch!

1 C. margarine, softened ($.25)
1/4 C. sugar ($.05)
1 C. brown sugar ($.20)
2 eggs ($.15)
1 tsp. vanilla extract ($.05)
1/2 tsp. butter extract ($.10)
1 tsp. baking powder ($.05)
1/2 tsp. baking soda ($.05)
1/4 tsp. nutmeg ($.05)
1 1/2 C. all purpose flour ($.10)
2 C. oats ($.35)
1/2 C. white chocolate chips, roughly chopped ($.35)
1/2 C. dried cranberries (any flavor), roughly chopped ($.40)

Heat oven to 375.

In a large mixing bowl, beat margarine and sugars, the gradually beat in eggs and extracts. Whisk baking powder, baking soda, and nutmeg into the flour. Gradually beat flour mixture into the sugar mixture. Stir in oats, then white chocolate chips and dried cranberries.

Drop dough by rounded teaspooonful onto ungreased cookie sheet - spacing cookies approximately 2" apart (cookies will spread).

Bake at 375 for 10-12 minutes or until the edges are lightly browned.
Remove from oven and cool.

Yields = 4 dozen
Cost: $2.15
Cost per cookie: $.05

Angel Hair Pasta with Rosemary Parmesan Sauce

1/2 lb. angel hair pasta ($.35)
2 T. olive oil ($.10)
2 T. butter ($.10)
1 small onion, minced ($.05)
2 cloves garlic, minced ($.05)
salt and pepper ($.05)
1 tsp. dried rosemary ($.05)
1/2 C. heavy cream ($.50)
1/4 C. parmesan cheese ($.20)
1 tsp. parsley ($.05)

Cook angel hair as according to directions on the package to al dente.

In a large skillet over low heat, melt butter. Add in olive oil once the butter has melted and add onion and rosemary, cooking until onion is translucent. Season with salt and pepper to taste, then add in garlic. Cook for a minute, then add in heavy cream, bring to just a simmer and fold in parmesan cheese. Add pasta to the pan once it is cooked al dente, if sauce is thick, add a ladle full of pasta water and gently fold to combine. Garnish with parsley and serve.

Yields = 3-6 servings (3 as an entree, 6 as a side dish)
Cost: $1.50
Cost per serving: $.50 entree
Cost per serving: $.25 side dish

Friday, September 9, 2011

Chicken in a White Wine Sauce with Peppers

8 chicken thighs ($1.90)
salt and pepper ($.05)
3 T. olive oil ($.10)
1 T. butter ($.05)
2 red bell peppers, seeded and julienned ($.55)
3/4 C. white wine ($.90)
1/4 C. heavy cream ($.35)
1 small yellow onion, sliced thin ($.05)
1/8 C. chopped green onions ($.10)
2 T. parsley ($.05)

Heat a nonstick pan over medium heat, add olive oil and butter. Season chicken with salt and pepper, add to the pan once the butter has melted and cook over medium heat for 10-15 minutes, once chicken is golden on one side, turn over and add sliced onion and bell pepper and cook until juices run clear on the chicken.

Add white wine and heavy cream, cook until sauce reduces and wine cooks out, peppers should be tender. Garnish with parsley and chopped green onions.

Serve with hearty green salad and mashed potatoes.

Yields = 4 servings
Cost: $4.10
Cost per serving: $1.03

Oven Roasted Greek Chicken

8 chicken thighs or 4 breasts, bone in and skin on ($1.85)
3 tsp. salt ($.05)
1 1/4 tsp. black pepper ($.05)
1 tsp. white pepper (or lemon pepper)
2 tsp. oregano ($.05)
1/4 C. olive oil ($.15)
1/8 C. lemon juice ($.10)

Mix together salt, pepper, and oregano - sprinkle over the chicken to coat well. Drizzle chicken with olive oil and lemon juice. Add 1 C. water to the bottom of your baking dish and roast the chicken at 325 uncovered for 30 minutes or until internal temperature reaches 165.

Serve Oven Roasted Greek Chicken with oven roasted potatoes and veggies and small side salad. Garnish chicken with finely chopped green onion, if desired.

Yields = 4 servings
Cost: $2.15
Cost per serving: $.56

Tuesday, September 6, 2011

Cream of Chicken and Rice Soup

1/2 C. rice ($.05)
1 C. to 1 1/4 C. water (free)
1 T. olive oil ($.05)
1 small onion, minced ($.05)
4 white button mushrooms, chopped small ($.15)
2 carrots or 7-8 baby carrots, sliced paper thin ($.05)
2 C. oven roasted chicken, chopped ($.75)
1/8 tsp. rosemary ($.05)
3 T. cream cheese ($.10)
2 C. veggie stock (free)
2 cubes chicken bouillion ($.10)
1 C. half and half ($1.00)
1/2 C. water combined with 1/4 C. flour ($.05)
1/4 C. parmesan ($.15)
salt and pepper ($.05)

Lightly toast rice, add 1 C. water and cook for 14-16 minutes, until rice is tender and all the water is absorbed. Set rice aside.

Heat olive oil in pan and gently saute onions until translucent, add mushrooms and cook until tender, season with salt and pepper to taste. Add carrots, chicken and rosemary, and fold in cream cheese, cook until cream cheese melts, slowly whisk in veggie stock and half and half, add bouillion and cook over low heat, bring just to a simmer, stirring constantly. Pour in water and flour mixture by tablespoon full to thicken, add 1/4 C. parmesan, if desired. Fold in rice and cook an additional 10-15 minutes, until the soup is thick and the texture is smooth.

Serve with garlic bread and spring mix salad.

Yields: 4 servings
Cost: $2.60
Cost per serving: $.65

Chicken Taco Burger

I'm a huge fan of "chicken burgers" - swapping out the tried and true ground beef for a lovely boneless, skinless chicken thigh. All the moisture and flavor that you often find a a burger....but starring chicken. Here's a twist on a chicken taco is the form of a burger and since it's loaded with veggies, it's a good for you twist to try.

1/2 tsp. oregano ($.05)
1 tsp. paprika ($.05)
1/4 tsp. cumin ($.05)
1/2 tsp. garlic powder ($.05)
1/2 tsp. onion salt ($.05)
1/4 tsp. black pepper ($.05)
4 boneless skinless chicken thighs ($2.04)
3 T. lime juice ($.05)
dash of hot sauce, to taste ($.05)
2 T. minced onion ($.05)
4 slices pepperjack cheese ($.55)
1 large red onion, cut into thin rings ($.25)
2 plum tomatoes, sliced thin ($.26)
1 C. salsa, any variety ($.40)
3 T. cilantro, chopped ($.05)
4 hearty buns ($.65)

Mix dry seasonings together and dredge chicken thighs in seasoning. Let set 4 to 24 hours. Mix lime juice, hot sauce, and onion together, marinade chicken in this mixture for 1 hour. Grill over medium heat for 10-12 minutes, turning over once when the chicken starts turning white on the sides and chicken releases easily from the grill.
Top with cheese and grill one to two additional minutes, until cheese is melted.

Serve on a bun, topped with thin sliced tomatoes, onions, cilantro, and salsa.

Yields = 4 servings
Cost: $4.65
Cost per serving: $1.16

Monday, September 5, 2011

Pork Tenderloin Breakfast Sammie

12 slices Sweet and Smoky Tenderloin ($.75)
3 eggs ($.30)
3 slices provolone cheese ($.25)
6 slices whote wheat bread ($.15)
2 T. honey butter ($.25)

Toast bread lightly and spread with honey butter, meanwhile, coat a nonstick pan with cooking spray to fry the eggs. Once the eggs come out of the pan, add the pork and heat through. Top 3 slices of the bread with one fried egg each, one slice of provolone, and 4 slices of pork tenderloin and another slice of buttered bread. Cut in half and serve with fresh fruit.

Yields: 3 sammies
Cost: $1.70
Cost per sammie: $.57

Sunday, September 4, 2011

Sweet and Smoky Pork Tenderloin

2.5 lb. pork tenderloin ($2.75 - carved from a 7.5 lb. tenderloin)
1/2 C. Sweet and Smoky Rib Rub ($.50)
2 T. olive oil ($.15)

Heat oven to 350.
Rub pork with rub mixture. Spray a baking dish with cooking spray and place pork in dish, fatty side up. Drizzle with olive oil and bake uncovered for 30 minutes, or until the internal temperature reaches 165 F.

Let rest 15 minutes before slicing very thin against the grain.

Serve on a hearty sub roll with provolone cheese, caramelized onions, and sauteed garlic mushrooms with thin sliced tomatoes.

Yields: 8 servings
Cost: $3.40
Cost per serving: $.43

Sweet & Smoky Pork Rub

2/3 C. dark brown sugar ($.15)
2 tsp. garlic powder ($.05)
1 1/2 tsp. onion salt ($.05)
1 1/4 tsp. smoked sweet Spanish paprika ($.10)
1 tsp. cumin ($.05)
1 1/2 tsp. smokehouse black pepper (free after coupons)
1/4 tsp. ginger ($.05)
1/4 tsp. nutmeg ($.05)
pinch of cayenne, optional

Mix well, store in an airtight container.

Cost: $.50

Works well on:
Pork tenderloin
Chicken Breast
Ribs
Beef Brisket
Root Veggies

Chicken Sausage Tacos

4 chicken sausage links ($2.00)
8 corn tortillas ($.25)
1 lime ($.10)
2 plum tomatoes, diced ($.15)
1 1/2 C. shredded lettuce ($.25)
1/3 C. black olives, sliced ($.30)
1-2 medium onions, sliced thin ($.15)
1 tsp. olive oil ($.05)
salt and pepper ($.05)

Saute onions in olive oil, season with salt and pepper to taste. Cook until translucent and fork tender. Chop chicken sausage into bite sized pieces, add to onions, heat through and lightly brown the sausage.

Serve chicken and onion mixture in corn tortillas, topped with diced tomatoes, black olives, and lettuce, and a squeeze of lime juice.

Servings: 8 tacos
Cost: $3.30
Cost per taco: $.41

Smoky Veggie Flatbread Pizza

1 medium orange bell pepper ($.20)
1 medium red bell pepper ($.25)
1 tsp. olive oil ($.05)
5 cremini mushrooms, sliced very thin ($.15)
1/2 medium red onion, sliced very thin ($.10)
1 tsp. garlic powder ($.05)
pinch of oregano ($.05)
1 pkg. pizza crust mix ($.33)
2/3 C. marinara ($.20)
pinch of cumin ($.05)
1/2 tsp. Chicago Deep Dish Pizza spice ($.10)
2 T. parmesan ($.10)
3/4 C shredded Munster ($.30)
1/8 C. shredded cheddar ($.20)
1 tsp. basil ($.05)
pinch of rosemary, optional ($.05)

Heat oven to 425. Drizzle peppers with olive oil and roast until blackened - about 10-15 minutes. Cool 10 minutes and remove skins and seeds. Slice in long thin strips.

Turn up the oven to 450. Prepare pizza crust according to package directions, adding to the crust garlic powder and a pinch of oregano. Let dough rise for 15 minutes, roll out and bake for 5 minutes or until slightly firm to the touch.

Mix cumin into marinara and spread sauce evenly onto prepared crust. Top with mushrooms and pepper strips. Sprinkle with Chicago Deep Dish pizza spice, top with munster and cheddar, add thin sliced onions, and sprinkle with parmesan, basil, and rosemary.

Bake at 450 for 5-7 minutes.
Cut into squares and serve.
Yields = 2-3 servings (12 square pieces of pizza)

Cost: $2.23
Cost per servng: $.75 - $1.12

Tuesday, August 23, 2011

Pear Berry Bars with Streusel Topping

Crust and Topping:
1 C. margarine, chilled ($.25)
1 C. packed dark brown sugar ($.15)
2 C. quick-cooking oats ($.20)
1 1/2 C. all-purpose flour ($.15)
1 tsp. baking soda ($.05)
1/2 tsp. cinnamon ($.05)
1/4 C. hazelnuts, chopped ($.20)

Filling:
2 medium pears, peeled, cored, and chopped ($.65)
1/2 C. frozen blueberries, rinsed ($.50)
2 T. dark brown sugar ($.05)
1/8 tsp. nutmeg ($.05)
2 T. coffee creamer (free after coupons)
6 oz. carton fat free honey almond flavored yogurt ($.40)
3/4 C. sugar ($.15)
1/8 C. all-purpose flour ($.05)
1 tsp. black walnut extract ($.10)
1 egg ($.10)

Directions:

Heat oven to 350ºF.

Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 C. flour and the baking soda until crumbly. Press half of the mixture in ungreased 13x9" pan. Bake 10 to 12 minutes or until golden brown.

Mix filling ingredients in large bowl. Pour over baked crust. Add a dash of nutmeg (1/8 tsp.) to crumb topping and crumble remaining oat mixture over filling. Sprinkle hazelnuts over the top.

Bake 30 to 35 minutes or until top is golden brown and filling is just set. Cool completely, about 1 hour.

Serve warm with ice cream or at room temperature.

Yields = 30 bars
Cost: $3.10
Cost per bar: $.11

Sunday, August 7, 2011

Oatmeal Chocolate Cranberry Cookies

A nice twist on a classic oatmeal cookie, this combines mini chocolate chips with tangy dried cranberries for a sweet and chewy cookie. This flavor punch is bold, comforting, and really unique.

1 C. margarine, softened ($.25)
1/2 C. sugar ($.10)
3/4 C. brown sugar ($.15)
2 eggs ($.15)
1 tsp. butter extract ($.15)
1 tsp. baking powder ($.05)
1/2 tsp. baking soda ($.05)
1 tsp. cinnamon ($.05)
1 1/2 C. all purpose flour ($.10)
2 C. oats ($.35)
1/2 C. mini chocolate chips ($.35)
1/2 C. dried cranberries, roughly chopped ($.40)

Heat oven to 375.

In a large mixing bowl, beat margarine and sugars, the gradually beat in eggs, extract. Whisk baking powder, baking soda, and cinnamon into the flour. Gradually beat flour mixture into the sugar mixture. Stir in oats, then mini chocolate chips and dried cranberries.

Drop dough by rounded teaspooonful onto ungreased cookie sheet - spacing cookies approximately 2" apart (cookies will spread).

Bake at 375 for 10-12 minutes or until the edges are lightly browned.
Remove from oven and cool.

Yields = 4 dozen
Cost: $2.15
Cost per cookie: $.05

Ginger Lime Vinagrette

3 T. lime juice ($.10)
1 T. minced gingerroot ($.05)
3 T. white wine vinegar ($.05)
4-5 T. olive oil ($.35)
salt and pepper, to taste ($.05)


Whisk together lime juice and gingerroot, whisk in each ingredient individually, serve on your favorite salad. Can keep in the refrigerator for up to 1 week.

Cost: $.60

Want to kick up the flavor on some chicken - use this as a marinade! Also pairs well with salad served alongside BBQ, pasta, or hearty sandwiches.

Spinach and Pear Salad

I'm a spinach salad addict, and this is a lovely twist on a classic spinach salad, with a little twist at the end. Got to love lime juice! Super simple, here's how it goes:

6 oz. baby spinach, rinsed and patted dry ($1.00)
1/4 head red leaf lettuce, rough chopped ($.22)
2 medium bosch pears, cored and sliced thin ($.50)
1/2 C. shredded carrot ($.30)
1/3 medium cucumber, cut into small cubes ($.12)
1/8 C. chopped walnuts ($.35)
1 tsp. lemon juice ($.05)
Ginger Lime Vinagrette

Toss baby spinach with carrots and red leaf lettuce, top with remaining ingredients except dressing.
Brush pears with lemon juice to help them keep their color.
Chill 15 minutes before serving. Drizzle with vinagrette right before serving.

Yields = 6 side salads or 3 entree salads
Cost: $2.54
Cost per serving: $.85 for entree or $.43 per side salad

Friday, July 29, 2011

Italian Meat Trio Pasta Salad

8 oz. cavatappi pasta ($.40)
1/3 C. light mayo ($.05)
2 T. dijon mustard (free after coupons)
3 T. Italian salad dressing, fat free (free after coupons)
2 T. parmesan cheese ($.05)
1/2 tsp. garlic powder ($.05)
1/2 tsp. basil ($.05)
1 tsp. parsley ($.05)
1/8 C. chopped Italian sausage ($.15)
6 slices black forest ham or prosciutto ($.15)
1/8 C. shredded Italian cheese blend ($.10)
1 small red bell pepper, seeded and chopped fine ($.18)

Cook pasta according to package directions. Rinse with cold water and drain completely. Whisk together layo, mustard, saladdressing, parmesan, garlic, basil, and parsley. If mixture is too thick, add 1-2 additional T. of mayo.
Gently stir in all remaining ingredients, toss to coat well.

Chill and serve.

Yields = 6-8 servings
Cost: $1.23
Cost per serving: $.22

Wednesday, July 20, 2011

Spiced Raisin Biscotti

1 pkg. white cake mix ($.45)
2 eggs, minus one yolk ($.20)
1/2 C. unsweetened applesauce ($.25)
1 3/4 C. flour ($.15)
2 tsp. cinnamon ($.10)
1/2 tsp. nutmeg ($.05)
1 tsp. vanilla extract ($.05)
1 tsp. rum extract ($.10)
3/4 C. golden raisins, rough chopped ($.35)
3 T. brown sugar ($.05)
1/2 tsp. cinnamon ($.05)

Preheat oven to 375.

Mix well all ingredients except raisins, brown sugar, and 1/2 tsp. cinnamon. Stir in raisins. Divide dough in half and form each half into a 9x3" log, flattened on top. Dust with cinnamon- brown sugar mixture.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 12-16 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
1 T. milk
1/4 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Yields = 3 dozen
Cost: $1.80
Cost per biscotti: $.05

Monday, July 4, 2011

Peach and Golden Raisin Streusel Bars with a touch of Honey

Crust and Topping:
1 C. margarine, chilled ($.25)
1 C. packed dark brown sugar ($.15)
2 C. quick-cooking oats ($.20)
1 1/2 C. all-purpose flour ($.15)
1 tsp. baking soda ($.05)

Filling:
3 medium peaches, peeled, pitted, and chopped ($.75)
1/2 C. golden raisins, rough chopped ($.30)
2 T. honey ($.25)
1/8 tsp. nutmeg ($.05)
2 T. coffee creamer (free after coupons)
6 oz. carton fat free honey almond flavored yogurt ($.40)
3/4 C. sugar ($.15)
1/8 C. all-purpose flour ($.05)
1 tsp. black walnut extract ($.10)
1 egg ($.10)

Directions:

Heat oven to 350ºF.

Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 C. flour and the baking soda until crumbly. Press half of the mixture in ungreased 13x9" pan. Bake 10 to 12 minutes or until golden brown.

Mix filling ingredients in large bowl. Pour over baked crust. Add a dash of nutmeg (an additional 1/8 tsp.) to crumb topping and crumble remaining oat mixture over filling.

Bake 30 to 35 minutes or until top is golden brown and filling is just set. Cool completely, about 1 hour.

Serve warm with ice cream or at room temperature.

Yields = 30 bars
Cost: $2.95
Cost per bar: $.10

Saturday, June 25, 2011

Grilled Indian-Style Chicken and Veggie Kabobs

16 wooden skewers, soaked in water overnight
1 C. plain yogurt ($.55)
2 T. lemon juice ($.05)
1 tsp. garam masala ($.05)
1/2 tsp. each: garlic powder, cumin, and turmeric ($.10)
1/4 tsp. cinnamon ($.05)
salt and pepper to taste ($.05)
1 1/2 lb. boneless chicken ($2.18)
2 medium red bell peppers, cut into thick chunks ($.40)
2-3 medium yellow onions, cut into thick rings ($.10)

Cut chicken into thin ribbons, season with salt and pepper. Mix well all ingredients except chicken, salt and pepper, bell pepper, and onion. Set aside 1/4 of the marinade mixture for dipping sauce.

Alternate threading chicken, pepper, and onion onto skewers, using one to two pieces each of per skewer. Soak in marinade for 2 hours.

Place on a hot grill or on a well greased grill pan and grill for 4-6 minutes, turning over once (when chicken pulls back from the grill, it's time to turn it over). Serve with reserved dipping sauce.

Yields = 16 skewers
Cost: $2.48
Cost per skewer: $.16

Serves well with basmati or jasmine rice, aloo (Indian style potatoes), and salad.

Monday, June 20, 2011

Moroccan-Style Pork Steaks

1 medium onion, chopped ($.10)
1 tsp. black pepper ($.05)
1 tsp. season salt ($.05)
2 tsp. granulated garlic ($.05)
1 tsp. cinnamon ($.05)
1/2 tsp. paprika ($.05)
1/4 tsp. cardamom ($.05)
1/2 tsp. cumin ($.05)
1/4 C. chopped cilantro ($.10)
4 pork steaks ($2.44)
3 T. olive oil ($.20)

Mix all seasonings together.

Drizzle pork steaks with olive oil, then toss with seasonings and onion. Let marinade overnight.

Pan sear the pork steaks in a nonstick pan over medium-high heat, about 5-7 minutes per side.

Serve alongside eggs and homefries for breakfast, cut off the bone and serve on whole wheat toast with red onion, lettuce, and tomato for a killer sandwich, or serve along with potatoes, salad, and caramelized onions for an amazing dinner.

Yields: 4 servings
Cost: $3.19
Cost per serving: $.80

Sunday, June 19, 2011

Lemon Butter Chicken

6-8 pieces bone-in, skin-on chicken ($1.75)
2 T. olive oil ($.15)
2 T. melted butter ($.15)
3 T. lemon juice ($.25)
1/8 C. white wine ($.30)
2 T. minced garlic ($.25)
1 T. parsley ($.05)
salt and pepper ($.05)

In a small bowl, whisk together olive oil, butter, lemon juice, and white wine.

Place chicken in a well greased baking dish, pour liquid mixture over chicken, season with minced garlic, salt, and pepper. Sprinkle with parsley and bake at 350 for 35-40 uncovered.

Yields = 4 servings
Cost: $2.95
Cost per serving: $.77

Saturday, June 18, 2011

Nectarine, Peach, and Raspberry Smoothies

2 nectarines ($.63)
1 peach ($.29)
12-14 raspberries, stems removed ($.45)
2 medium bananas ($.40)
1 C. orange or pineapple juice ($.35)

Peel and remove the pits from the peach and nectarines, roughly chop the fruits.
Peel bananas, and add all ingredients to the blender except juice.

Blend on low, pouring in the juice until fruit smoothie has reached your desired consistency.

Yields = 2 smoothies
Cost: $2.12
Cost per smoothie: $1.06

Apple Crumb Bars

1 C. margarine, chilled ($.25)
1 C. packed dark brown sugar ($.15)
2 C. quick-cooking oats ($.20)
1 1/2 C. all-purpose flour ($.15)
1 tsp. baking soda ($.05)

3 medium apples, peeled, cored, and chopped ($.65)
1/2 tsp. nutmeg ($.05)
1 tsp. cinnamon ($.05)
2 T. sour cream ($.10)
6 oz. carton fat free vanilla flavored yogurt ($.50)
3/4 C. sugar ($.15)
2 T. all-purpose flour ($.05)
1 tsp. vanilla ($.05)
1 egg ($.10)

Directions:

Heat oven to 350ºF.

Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 C. flour and the baking soda until crumbly. Press half of the mixture in ungreased 13x9" pan. Bake 10 to 12 minutes or until golden brown.

Mix remaining ingredients in large bowl. Pour over baked crust. Add a dash of cinnamon or nutmeg (an additional 1/8 - 1/4 tsp.) to crumb topping and crumbled remaining oat mixture over filling.

Bake 28 to 33 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour.

Serve warm with ice cream or at room temperature.

Yields = 28 bars
Cost: $2.60
Cost per bar: $.10

Thursday, June 9, 2011

Raspberry Lime Smoothies

2 C. frozen raspberries ($1.25)
4 limes, juiced and zested ($.40)
2-3 bananas ($.80)
1/2 C. orange juice ($.20)
4 ice cubes (free)

Combine all ingredients in a blender and pulse until well combined.
Serve well chilled.

Yields = 2 servings
Cost: $2.65
Cost per serving: $1.33

Cheddar, Pepper, & Onion Croquettes

2 medium yellow onions, finely chopped ($.10)
2 T. butter ($.05)
2 large bell peppers, red and orange, minced ($.80)
3-4 cloves of garlic, minced ($.10)
1/2 tsp. oregano ($.05)
1 tsp. basil ($.05)
1/3 C. alfredo sauce ($.30)
3 T. Italian salad dressing, fat free (free after coupons)
1/2 C. shredded cheddar blend ($.25)
3-4 T. flour ($.05)
1 egg ($.10)
3/4 C. breadcrumbs ($.15)
1/8 C. parmesan ($.25)
1 T. parsley ($.05)
1 tsp. garlic powder ($.05)
2 C. vegetable oil ($.75)

In a medium skillet, add butter and melt over a low heat. Add onion, peppers, basil, and oregano, and cook until tender (6-8 minutes). Add garlic and Italian salad dressing, season with salt and pepper and cook until heated through. Add in alfredo sauce and cheddar, cook 2-3 minutes, sprinkle with flour by tablespoon, stirring until mixture has thickened. Remove mixture from pan and cool completely. (If you are in a hurry, place mixture in bowl and refrigerate 15-20 minutes.)

Whisk one egg in a separate bowl.

Combine breadcrumbs, parmesan, and remaining spices in a dry, shallow bowl.

Heat oil in a small fry pan to 325 to 350F.

Form veggie and cheese mixture into 1-2 T. sized nuggets - shaped into small cylinders, dip in egg wash, then roll in breadcrumbs to coat well.

Add ham and cheese croquettes to oil and cook until golden brown on each side (about 3 minutes per side). Drain and serve with your favorite dipping sauce.

Yield = 24-28 croquettes
Cost: $3.10
Cost per croquette = $.13

Wednesday, June 8, 2011

Blueberry Banana Smoothie

1 1/4 C. frozen blueberries ($.70)
2 medium bananas, peeled and chopped ($.38)
1/2 C. pineapple juice ($.20)
6 oz. vanilla yogurt ($.40)

Add all ingredients to blender and pulse to combine.
Serve well-chilled.

Yields: 2 servings
Cost: $1.68
Cost per serving: $.84

Creamy Ham and Cheese Croquettes

1 small onion, finely chopped ($.05)
2 T. butter ($.05)
2 cloves of garlic, minced ($.05)
1/2 tsp. basil ($.05)
2 C. cooked ham, very finely chopped ($.40)
1/4 C. alfredo sauce ($.35)
1/2 C. shredded mozzarella ($.20)
3-4 T. flour ($.05)
1 egg ($.10)
3/4 C. breadcrumbs ($.15)
1/8 C. parmesan ($.25)
1 T. parsley ($.05)
1 tsp. basil ($.05)
1 tsp. garlic powder ($.05)
2 C. vegetable oil ($.75)

In a medium skillet, add butter and melt over a low heat. Add onion and basil, and cook until tender (6-8 minutes). Add garlic and ham, season with salt and pepper and cook until heated through. Add in alfredo sauce and cheese, cook 5 minutes, sprinkle with flour by tablespoon, stirring until mixture has thickened. Remove mixture from pan and cool completely. (If you are in a hurry, place mixture in bowl and refrigerate 15-20 minutes.)

Whisk one egg in a separate bowl.

Combine breadcrumbs, parmesan, and remaining spices in a dry, shallow bowl.

Heat oil in a small fry pan to 325 to 350F.

Form ham and cheese mixture into 1-2 T. sized nuggets - shaped into small cylinders, dip in egg wash, then roll in breadcrumbs to coat well.

Add ham and cheese croquettes to oil and cook until golden brown on each side (about 3 minutes per side). Drain and serve with your favorite dipping sauce.

Yield = 26-30 croquettes
Cost: $2.60
Cost per croquette = $.10

Pork and Garlic Croquettes

1 medium onion, finely chopped ($.05)
2 T. butter ($.05)
3-4 cloves garlic, minced ($.10)
3/4 tsp. smoked paprika ($.05)
1/2 tsp. fennel seed ($.05)
1/2 tsp. cumin ($.05)
1 1/2 tsp. oregano ($.05)
1 3/4 C. cooked pork roast, finely chopped ($.60)
1/4 C. milk ($.10)
3-4 T. flour ($.05)
1 egg ($.10)
3/4 C. breadcrumbs ($.15)
1/8 C. parmesan ($.25)
1 T. parsley ($.05)
1 1/2 tsp. garlic powder ($.05)
2 C. vegetable oil ($.75)

In a medium skillet, add butter and melt over a low heat. Add onion, fennel, and oregano, and cook until tender (6-8 minutes). Add garlic, paprika, and pork, season with salt and pepper and cook until heated through. Add in milk, cook 5 minutes, sprinkle with flour by T., stirring until mixture has thickened. Remove mixture from pan and cool completely. (If you are in a hurry, place mixture in bowl and refrigerate 15 minutes.)

Whisk one egg in a separate bowl.

Combine breadcrumbs, parmesan, and remaining spices in a dry, shallow bowl.

Heat oil in a small fry pan to 325 to 350F.

Form pork mixture into 1-2 T. sized nuggets - shaped into small cylinders, dip in egg wash, then roll in breadcrumbs to coat well.

Add pork croquettes to oil and cook until golden brown on each side (about 3 minutes per side). Drain and serve with your favorite dipping sauce.

Yield = 26-32 croquettes
Cost: $2.50
Cost per croquette = $.10

Chicken and Mushroom Thin Crust Pizza

1 C. chopped, grilled chicken breast ($.40)
4 oz. fresh mushrooms, sliced thin ($.45)
2 cloves garlic ($.05)
2 T. margerine ($.05)
1 pkg. pizza crust mix ($.33)
1 C. marinara sauce ($.20)
1/2 tsp. Chicago Deep Dish Pizza spice ($.05)
4 oz. shredded mozzarella cheese ($.50)
3 oz. shredded munster ($.40)
1 tsp. basil ($.05)

Heat oven to 400. Mix pizza crust according to package directions. Let rise for 30 minutes. Roll out dough.

Mince garlic and melt margarine and add garlic, cook until tender. Spread evenly on dough. Bake 5 minutes.

Spread sauce evenly onto crust. Top with 1/2 of chicken and mushrooms.
Sprinkle with Chicago Deep Dish pizza spice, top with mozzarella and munster, add remaining toppings, and sprinkle with basil.

Bake at 400 for 10 minutes.
Cut into squares and serve.

Yields = 2 servings
Cost: $2.48
Cost per serving: $1.24

Triple Berry Smoothie

2 C. frozen strawberries ($.60)
1/2 C. frozen blueberries ($.30)
1/2 C. frozen raspberries ($.30)
3 large bananas ($.60)
1 peach, peeled and pitted ($.20)
1 1/2 C. apple juice (free after coupons)

Add all ingredients to blender, and pulse to blend.

Chill and serve.

Yields = 3-4 servings
Cost: $2.00
Cost per serving: $.67

Tuesday, June 7, 2011

Peach Banana Berry Smoothie

3 peaches, peeled and chopped ($.74)
1/3 lb. frozen strawberries ($.60)
1 banana ($.16)
1/2 C. orange juice ($.15)

Add all ingredients to a blend and pulse 3-4 times to puree thoroughly.
Serve over ice or chill 30 minutes before serving.

Yields = 3 servings
Cost: $1.65
Cost per serving: $.55

Monday, June 6, 2011

Chicken al Pastor

Tacos al pastor is a favorite of my hubby's, but when chicken is cheaper than pork, which is the traditional meat for al pastor, I am willing to make a few tweaks and have a variation on this very tasty, very popular Mexican staple.

The seasoning in tacos al pastor is commonly a mixture of the sweetness of onion, the tang and acidity of pineapple, and some peppers/chiles. My recipe is a bit mild, you can increase the heat by upping the amount of the peppers used.

1 1/2 lbs. chicken thighs or breast, cubed ($2.25)
1/2 C. chopped pineapple, with juice ($.40)
3/4 tsp. ancho chile powder ($.10)
1 tsp. garlic powder ($.05)
1 medium onion, cut in strips ($.09)
1-2 T. chipotle in adobo with sauce ($.30)
juice of 1 lime ($.10)

Toss all ingredients except chicken, adding chipotle a tablespoon at a time (tasting to check for heat), then add chicken and allow to marinade 30 minutes to 2 hours.

Generously spray a nonstick skillet with cooking spray and cook over medium-high heat for 7-10 minutes, until the chicken is golden brown and juices run clear.

Serve in tortillas with cilantro and onion, or with your favorite taco toppings.

Yield: 4 servings
Cost: $3.29
Cost per serving: $.82

Garlic Pork Tacos

1 1/4 lbs. pork chop suey meat (free after coupons)
1 T. minced garlic ($.15)
1/2 tsp. salt ($.05)
1 tsp. garlic pwoder ($.05)
1/2 tsp. black and white pepper ($.05)
3/4 tsp. onion salt ($.05)
1 tsp. oregano ($.05)
1/4 tsp. celery salt ($.05)
2-3 T. lemon juice ($.05)
12 corn tortillas ($.39)

Toss pork with dried spices, then stir in lemon juice and minced garlic.
Marinade for 4 to 24 hours.

Generously coat a nonstick pan with cooking spray and over medium heat cook pork 6-8 minutes, until pork is no longer pink and meat is lightly browned.

Warm tortillas on a griddle pan until pliable.

Serve with cheese, sour cream, pico de gallo, salsa, tomato, lettuce, onion, and cilantro.

Yields: 12 tacos
Cost: $.89
Cost per taco: $.08

Coconut Cookie Truffles

10 oz. pkg. coconut shortbread cookies ($1.00)
5-6 oz. cream cheese ($.60)
6-8 squares almond bark ($.35)
2 T. colored sprinkles ($.15)
1/8 C. sweetened coconut flakes ($.10)

Crush cookies and combine with softened cream cheese until a firm dough forms.
Chill in fridge for 30 minutes.

Melt almond bark by microwaving in 45 second intervals, stirring between each, until almond bark is melted.

Form dough into tablespoon-sized balls. Dip in melted almond bark.
Sprinkle with colored sprinkles or coconut. Refrigerate immediately.

Chill for 2 hours before serving.

Yields: 20-25 truffles
Cost: $2.20
Cost per truffles: $.11

Sunday, June 5, 2011

Mushroom and Herb-Stuffed Chicken Thighs

6 bone-in, skin on chicken thighs ($1.65)
salt and pepper ($.05)
1 T. butter ($.10)
8 oz. white button mushrooms, sliced very thin ($.99)
3 cloves garlic, crushed ($.11)
1/2 tsp. smoked paprika ($.05)
2 T. basil ($.10)
1 T. parsley ($.05)

Over medium-low heat, melt butter, and add mushrooms (season with salt and pepper)and saute until tender (6-9 minutes).

Remove from heat and cool 5 minutes. Combine mushrooms with garlic, parsley, paprika, and basil.

Loosen skin from chicken, stuff 2-3 T. mushroom mixture under skin of thigh, season skin with salt and pepper.

Roast at 350 for 40-45 minutes, until internal temp reaches 165.

Serve with parmesan mashed potatoes and green salad.

Yields = 6 servings
Cost: $3.10
Cost per serving: $.52

Roasted Red Potatoes with Rosemary

I'm a huge fan of roasted potatoes - with so many spices and cuts, they offer a great deal of variety for your side dish, when tossed with other roasted veggies they offer a perfect two in one punch - both starchy and hearty, a side dish and veggie combo. My classic way to give roasted potatoes huge flavor is to add in 1 medium onion (slcied any way you want) for every 2 pounds of potato that I'm roasting. It gives such a wonderful flavor to the potato and it smells amazing as it roasts. This is my latest twist on roasted potatoes.

2 lbs. red potatoes, quartered ($1.12)
1 medium onion, cut in strips ($.08)
1 1/2 tsp. rosemary ($.05)
2 tsp. garlic powder ($.05)
1 tsp. salt ($.05)
1/2 tsp. black pepper ($.05)
3 T. olive oil ($.20)
2 T. parmesan ($.15)
1 tsp. parsley ($.05)

Toss together potatoes and onions, drizzle with olive oil. Combine rosemary, garlic, salt, and pepper. Coat potatoes with seasoning mixture and garnish with parmesan and parsley.

Bake at 400 for 40 minutes on a well greased baking sheet (line sheet with foil and grease the foil for easier cleanup), turning potatoes over every 15 minutes.

Yields: 4-5 servings
Cost: $1.80
Cost per serving: $.45

Friday, June 3, 2011

Rotini Pasta with Rosemary and Sweet Peppers

Perfect summer pasta - light, flavorful, full of veggies, with a simple and flavorful sauce. This comes together in the time it takes to cook the pasta and is a great side dish or an entree. It works well with chicken or and bold, grilled meat.

With all the veggies in season, this recipe has endless variation possibilities.


8 oz. rotini pasta ($.35)
1 T. olive oil ($.05)
1/2 small onion, minced ($.05)
1 medium orange bell pepper ($.20)
1 ancient red bell pepper ($.15)
2 T. white wine ($.10)
4 oz. cream cheese, light ($.35)
2 cloves garlic, minced ($.10)
3 T. parmesan cheese ($.20)
1 tsp. rosemary ($.05)
salt and pepper, to taste ($.05)
1 T. parsley ($.05)

Cook rotini according to package directions.

Heat olive oil in a large, nonstick skillet. Add onion and rosemary and sautee until translucent - over a medium-low heat.
Mince bell peppers and garlic and add to onions, season with salt and pepper, then cook until peppers are tender.
Add in white wine to deglaze the pan.
Melt cream cheese into sautee veggies and add parmesan.
Add 1/3 C. of the pasta water, whisk until combined and sauce slightly thickens.
Add in pasta, toss to coat well, and top with parsley.

Yields = 3-4 servings
Cost: $1.70
Cost per serving: $.57

Variation ideas:
1. Fold in 2-3 T. Dijon mustard along with the cream cheese for a robust flavor.
2. Swap out one of the peppers for sugar snap peas.
3. Add in cremini mushrooms (quartered or steak sliced) along with the onions.
4. Fold in 1/4 C. thin sliced spinach or fresh basil after sauce has thickened.
5. Add in 1/4 C. shredded mozzarella as a topping or stir in after adding pasta.
6. Add 1/2 C. shredded carrot when sauteeing the peppers.
7. Top pasta with grilled chicken strips or grilled shrimp skewers.

Dijon Marinade

4 T. Dijon mustard ($.15)
2 T. garlic infused olive oil ($.15)
2 T. white wine ($.10)
1 tsp. white pepper ($.05)
2 tsp. lemon juice ($.05)
pinch of salt

Whisk together all ingredients.

Cost: $.50
Use on chicken, pork, root veggies, or fish.

Marinade chicken or root veggies for 2 hours, marinade pork overnight, 15-30 minutes for fish.

Yields enough marinade for 2 lbs. meat.

Chicken Alfredo Croquettes

1 small onion, finely chopped ($.05)
2 T. butter ($.05)
1 clove garlic, minced ($.05)
1 tsp. basil ($.05)
2 C. cooked chicken, finely chopped ($.40)
1/3 C. alfredo sauce ($.35)
3-4 T. flour ($.05)
1 egg ($.10)
3/4 C. breadcrumbs ($.15)
1/8 C. parmesan ($.25)
1 T. parsley ($.05)
1 tsp. basil ($.05)
1 tsp. garlic powder ($.05)
2 C. vegetable oil ($.75)

In a medium skillet, add butter and melt over a low heat. Add onion and basil, and cook until tender (6-8 minutes). Add garlic and chicken, season with salt and pepper and cook until heated through. Add in alfredo sauce, cook 5 minutes, sprinkl with flour by T., stirring until mixture has thickened. Remove mixture from pan and cool completely. (If you are in a hurry, place mxiture in bowl and refrigerate 15 minutes.)

Whisk one egg in a separate bowl.

Combine breadcrumbs, parmesan, and remaining spices in a dry, shallow bowl.

Heat oil in a small fry pan to 325 to 350F.

Form chicken mixture into 1-2 T. sized nuggets - shaped into small cylinders, dip in egg wash, then roll in breadcrumbs to coat well.

Add chicken croquettes to oil and cook until golden brown on each side (about 3 minutes per side). Drain and serve with your favorite dipping sauce.

Yield = 22-28 croquettes
Cost: $2.40
Cost per croquette = $.12

Tuesday, May 31, 2011

Easy Sour Cream Streusel Coffee Cake

1/2 C. margarine ($.15)
2 C. all-purpose flour ($.20)
1 C. white sugar ($.20)
1/2 C. dark brown sugar ($.15)
2 eggs ($.20)
1 tsp. baking powder ($.05)
1 tsp. baking soda ($.05)
1 C. light sour cream ($.20)
2 T. coffee creamer (free after coupon)
1 1/2 tsp. vanilla extract ($.10)

Streusel Mixture:
2 1/2 tsp. ground cinnamon ($.15)
1/2 tsp. nutmeg ($.05)
1/2 C. brown sugar ($.15)
1/4 C. walnuts, chopped ($.35)

1. In a large bowl, blend together margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, coffee creamer, and vanilla. Add to these ingredients the combined flour, baking powder, and soda. Blend until smooth.

2. To Make Filling: Combine cinnamon, nutmeg, chopped walnuts, and 1/2 cup brown sugar.

3. Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon mixture on top of the batter in the pan, and cover with the remaining batter.

4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool. Remove from pan.

Yields: 14 servings
Cost: $2.00
Cost per serving: $.15

Monday, May 30, 2011

Chicken, Chive, and Cheese Wraps

1 1/2 C. cooked chicken, lightly shredded ($.75)
1 bunch green onions, sliced ($.25)
3/4 C. Italian cheese blend ($.35)
1/2 C. Ranch or Caesar dressing ($.15)
1/2 C. light sour cream ($.15)
1 1/2 C. shredded cabbage blend ($.40)
1 C. salsa or pico de gallo ($.35)
8-10 flour tortillas ($.80)

Combine salad dressing and sour cream until well blended. Heat chicken through and warm tortillas on an ungreased griddle pan until flexible.

Fill each tortilla with 2-3 T. chicken, 1 T. cheese, 1/8 C. cabbage, and top with green onions, dressing blend, and salsa.

Yields = 8-10 wraps
Cost: $3.20
Cost per wrap: $.32-$.40 each

Rosemary Garlic Roasted Chicken Thighs

An easy 5 ingredient recipe that takes only 5 minutes of prep before going into the oven. A perfect go-to weeknight recipe when you are short on prep time and need to get things done. I love setting this up and getting it in the oven and I'm free to do some things around the house, or get a few more meals set up for the rest of the week while this is roasting. Always make a little extra, this is phenomenally versatile for leftover makeovers!

6-8 chicken thighs, excess fat removed (skin on) ($1.75)
1/8 C. olive oil ($.35)
1 tsp. rosemary ($.05)
4 cloves garlic, minced (1 clove per 2 thighs) ($.10)
2-3 T. lemon juice ($.05)
salt and pepper, to taste ($.05)

Heat oven to 350. Grease a 13x9" baking dish.

Brush chicken with olive oil and coat evenly with garlic and rosemary. Sprinkle with lemon juice, season with salt and pepper, and bake uncovered for 45-55 minutes. Chicken is done when internal temperature reaches 165 and the skin should be golden brown.

Yields: 4 servings
Cost: $2.35
Cost per serving: $.59

Serves well with roasted potatoes and green salad or with seasoned brown rice and spinach salad with a raspberry vinagrette.

Leftover Makeover Ideas:

1. Chicken Stuffed Mushrooms
2. Chicken Croquettes
3. BBQ Chicken Pizza
4. Chicken, Chive, and Cheese Wraps
5. Chicken and Gnocchi Soup

Sunday, May 29, 2011

Italian-Style Chicken Stuffed Mushrooms

The night we were making tapas at home, since I had all the ingredients out, I tossed together a quick batch of stuffed mushrooms, using many of the same flavors that are featured in the croquettes.
Stuffed mushrooms are any easy, versatile appetizer - taking on the flavors of the spices and filling and offering limitless variations for anyone to truly make their own.

2 T. olive oil ($.10)
15 small white button mushrooms, cleaned and de-stemmed ($.50)
4-5 T. cream cheese, light ($.20)
2 T. sour cream, light ($.05)
1/4 C. bread crumbs ($.10)
1/4 medium ancient pepper, minced ($.05)
1 clove garlic, minced ($.05)
1 tsp. basil ($.05)
1/2 tsp. oregano ($.05)
1/8 C. finely chopped cooked chicken ($.15)
3 T. parmesan cheese ($.10)
1/8 C. Italian blend shredded cheese ($.10)

Brush mushrooms with olive oil. Combine all remaining ingredients except parsley and mix well to combine. Stuff mushrooms with mixture, top with parsley.

Bake at 400 for 20-23 minutes, or until mushrooms are tender and filling is lightly golden on top.

Yields = 15 stuffed mushrooms
Cost: $1.50
Cost per mushroom: $.10

Entertaining Tip: The filling can be made ahead of time. Simply omit the cour cream and combine all remaining ingredients. Seal tight in a freezer bag and freeze for future use. Just thaw in the fridge before using. Add sour cream to thawed mixture and stuff the mushrooms.
This works well if you're making things ahead of time for a party.

Garlic Chicken and Mushroom Croquettes

I got this idea from the menu of a tapas restaurant - a few menus actually. All the tapas places seem to offer some type of croquettes (or croquettas, as my hubby likes to call them) and after reading through a few recipes online, I modified this one to fit the ingredients I had on hand. Very versatile - I know I'll be putting this recipe to good use in the future.

1/2 medium onion, finely chopped ($.05)
2 T. butter ($.05)
1-2 cloves garlic, minced ($.10)
1/4 tsp. rosemary ($.05)
1/8 tsp. oregano ($.05)
stems from 8 oz. mushrooms, chopped fine ($.15)
1 1/2 C. cooked chicken, finely chopped ($.35)
1/4 C. milk ($.15)
3-4 T. flour ($.05)
1 egg ($.10)
3/4 C. breadcrumbs ($.15)
1/8 C. parmesan ($.25)
1 T. parsley ($.05)
1 tsp. basil ($.05)
1 tsp. garlic powder ($.05)
2 C. vegetable oil ($.75)

In a medium skillet, add butter and melt over a low heat. Add onion, mushrooms, rosemary, and oregano, season lightly with salt and pepper and cook until tender (6-8 minutes). Add garlic and chicken, cooking until heated through. Add in milk, cook 3-4 minutes, stirring in flour by T. until mixture has thickened. Remove mixture from pan and cool completely. (If you are in a hurry, place mxiture in bowl and refrigerate 15 minutes.)

Whisk one egg in a separate bowl.

Combine breadcrumbs, parmesan, and remaining spices in a dry, shallow bowl.

Heat oil in a small fry pan to 350F.

Form chicken mixture into 1-2 T. sized nuggets - shaped into small cylinders, dip in egg wash, then roll in breadcrumbs to coat well.

Add chicken croquettes to oil and cook until golden brown on each side (about 3 minutes per side). Drain and serve with your favorite dipping sauce.

Yield = 16-18 (approximately 4 servings)
Cost: $2.40
Cost per serving: $.60

Saturday, April 30, 2011

Smoky Spanish Roasted Potatoes

2 1/2 tsp. Spanish smoked paprika ($.10)
1 1/4 tsp. sea salt ($.05)
3/4 tsp. black pepper ($.05)
2 tsp. roasted, minced garlic ($.10)
1 1/2 lbs. red potatoes (skin on) ($.75)
4 T. olive oil ($.15)

Line a 13x9" baking dish with aluminum foil and grease well.

Cut potatoes into halves or quarters - so they are bite-sized, but hearty. Toss all remaining ingredients together. Coat potatoes in seasoned mixture.

Place on prepared pan and bake at 350 for 40 minutes, turning potatoes once or twice during baking process.

Serve with sour cream.

Yields: 3-4 servings
Cost: $1.20
Cost per serving: $.40

For a richer flavor - drizzle with garlic butter before serving and garnish with chopped scallions.

Chicken and Rib Rub

This makes enough rub for 10-15 lbs. of meat or poultry.

4 T. smoked paprika ($.30)
4 T. brown sugar ($.05)
4 T. garlic powder ($.10)
2 T. cumin ($.05)
2 T. Mexican oregano ($.10)
2 tsp. ancho chile powder ($.05)
2 tsp. black pepper ($.05)
2 tsp. hickory smoked salt ($.10)
1 tsp. season salt, optional ($.05)
1 T. flour ($.05)

Combine all ingredients well, store in an airtight jar or container.
Cost: $.90

Friday, April 29, 2011

Mushroom and Herbs in a White Wine Cream Sauce

1 lb. white button mushrooms ($1.69)
2 T. butter ($.25)
2 T. olive oil ($.15)
1 clove garlic, chopped ($.05)
1/2 tsp. rosemary ($.05)
3 T. Barefoot Wines Moscato ($.20)
salt and pepper to taste ($.05)
2 T. sour cream ($.10)
3-4 T. Philadelphia Cooking Cream ($.15)
2 T. parmesan ($.10)

Melt butter in a large, nonstick pan over low heat. Add olive oil, rosemary, and garlic. Clean and quarter the mushrooms. Add to the garlic oil. Season with salt and pepper to taste.

Cook the mushrooms over medium-low for 10-12 minutes, once mushrooms are just fork tender, add wine - simmer 2-3 minutes, then add sour cream, and cooking cream. Cook
until a slightly thick cream sauce pulls together. Stir in parmesan.

Serve over pork, beef, chicken, pasta, or risotto.
Yields = 2-4 servings
Cost: $2.79
Cost per serving: $1.40

Friday, April 22, 2011

Mango Sangria with Moscato

Using my newest favorite find, I had to create a perfect (and inexpensive cocktail) with the lovely, fruity Moscato I recently bought from Barefoot wines. I've seen the brand and have used the pinot grigio before - both as a table wine and in pasta recipes, but I tried the Moscato last week and just fell in love with the light, lovely flavors in it. Since Sangria is a favorite of mine, I had to come up with a luscious cocktail - here it is!

Ingredients:

3/4 bottle of Moscato ($3.75)
1/2 C. coconut rum ($1.00)
1/2 C. vodka ($1.00)
1/4 C. orange juice ($.25)
1 large mango, peeled ($.50)
2 medium tangerines, peeled ($.69)
1 1/2 C. pineapple chunks ($.40)

Instructions:

Cut fruit into bite size chunks and add to large container or pitcher .
Pour in rum, vodka, juice, & Moscato, refrigerate over night or until well chilled. Enjoy!

Yields = 6 cocktails
Cost: $7.59
Cost per glass: $1.26

Serves well with fruit plate, all cheeses, hearty crackers, spicy cuisine, and all desserts.

Saturday, April 16, 2011

Orange Almond Tea Cookies

2 C. margarine or butter ($.75)
1 C. granulated sugar ($.20)
3 tsp. almond extract ($.15)
3 tsp. orange juice ($.10)
zest of 2-3 large oranges ($.15)
4 1/4 C. flour ($.25)
3/4 C. sliced almonds ($.55)
1 C. powdered sugar ($.25)

Directions:

1. In a medium bowl, cream the butter and sugar. Stir in extract, juice, and zest. Add the flour and nuts, mixing in flour a cup at a time until well blended. Cover and chill for 3 hours.

2. Preheat oven to 325 degrees.

3. Shape dough into tablespoon-sized balls. Place on an ungreased cookie sheet and bake for 15 minutes in the preheated oven. Remove from pan to cool on wire racks.

4. When cookies are cool enough to handle, roll in confectioners' sugar mixed with nutmeg. Roll cookies in sugar mixture twice. Place cookies in an airtight container and hide the container from those who seek to devour your goodies.

Yields = 8 dozen
Cost: $2.30
Cost per cookie: $.03

Thursday, April 14, 2011

Couponing for Community Event

As much as I love to cook and bake, I love saving money more.

I was excited last year to hear about an event called Stamp Out Hunger. Couponing for Community is a nationwide event utilizing the power of couponing and social media to make a united impact for those in need.


This is where Saving and Giving Unite.


We invite you to join this community by using your couponing skills to give to a homeless shelter, food pantry, or a friend in need during the week of May 8-14!

What is the Goal?
This year we are setting a goal of 10,000 items donated in one week’s time. We invite you to track your giving during the week of May 8-14 and then come back here to share your story. We'll even have a giving tracker to tally up everyone's efforts!!

Why May 8-14?
We (couponers) are the kind of people who find ways to give all year long. But we have chosen to set aside one week each year to ‘flex our couponing muscles’ for GOOD and show the impact we can have when we work together. We also chose this week because May 14 is national Stamp out Hunger Day, so giving can be as easy as putting a bag of non-perishable food items out by your mailbox on Saturday, May 14. Check with your local Post Office to find out if they are participating at Stamp out Hunger.

Pop on over to www.facebook.com/CouponingforCommunity and check it out for yourself!
My personal goal is 100 items - I can't wait to see how quickly we meet our goal!!

Tuesday, April 12, 2011

Vanilla Cupcakes with Peanut Butter Filling

I have been drooling over cupcakes. It seems like everywhere I turn this spring, the cupcakes are the thing. I took a gander over at www.crumbs.com and couldn't beleive that people pay $4.50 for a single cupcake!!

That's sheer madness - especially to a self-proclaimed frugalista like me. What that did was inspire me. Inspire me to make some fabulous forays in the cupcake kingdom that is springing up all around me.

The idea I decided to start with was simple - vanilla and peanut butter. Simple, not too rich, and packed with flavor. I borrowed some ideas from here and there and came up with this flavor packed treat that is easy on the wallet, long on flavor, sure to be a hit not only with kids, but with the slightly grown-up people, too.

And it's a lot easier to enjoy and share a dozen cupcakes when they cost less than one of the fancy gourmet ones!


Cake:
1 box white cake mix ($.49)
1 egg ($.12)
1/2 tsp. vanilla extract ($.05)
1 1/4 C. water (free)
1/3 C. unsweetened applesauce ($.15)

Filling:
1/4 C. creamy peanut butter (free after coupons)
1 egg ($.12)
2 T. flour ($.05)
2 T. brown sugar ($.05)
1/3 C. granulated sugar ($.15)

Frosting & Garnish:
1 container of vanilla frosting ($.59)
1/2 C. creamy peanut butter (free after coupons)
1/4 C. finely chopped peanuts ($.25)

Heat oven to 350F. Line muffin tin with cupcake wrappers.

Combine all ingredients for cake in a large bowl and mix on slow speed for 30 seconds. Beat on medium speed for 2 minutes.

Fill cupcake wrappers 2/3 full of batter.

Beat filling ingredients until well blended, drop 1 T. of mixture into the center of each cupcake.

Bake at 350F for 16-18 minutes, or until center is set and top is firm.

Combine peanut butter with frosting. Frost cupcakes once they've cooled completely. Roll edges of cupcake frosting in chopped peanuts.

Yields: 22 cupcakes
Cost: $2.02
Cost per cucpake: $.10

Monday, April 11, 2011

Drunken Lime Cream Pie

1 premade graham cracker crust ($.69)
1 can sweetened condensced milk ($1.19)
1/2 C. lime juice ($.75)
1 T. lime zest ($.15)
3 eggs, separated ($.30)
1/2 tsp. rum extract ($.15)
1/3 C. sweetend flaked coconut ($.20)
6 oz. whipped topping ($.25 after coupons)

Preheat oven to 350.

Separate eggs and whisk egg whites over medium-high speed until frothy.

In a separate bowl, combine egg yolks with sweetened condensced milk. Stir in lime juice, lime zest, and coconut extract. Fold in sweetened flaked coconut.

Gently fold egg yolk mixture into egg whites until just combined. Pour into premade crust and bake for 12-17 minutes, or until top is firm and center jiggles slightly.

Cool on counter for 10-15 minutes.

Refrigerate 2 hours, top with whipped topping and additional lime zest or coconut, if desired.

Yields = 10 servings
Cost: $3.68
COst per serving: $.39

Saturday, April 2, 2011

Chicken & Roasted Garlic in a Creamy Herbed Sauce

8 chicken thighs, skin-on ($1.66)
salt and pepper to taste ($.05)
2 T. olive oil ($.10)
12 cloves garlic, smashed ($.30)
1/2 large red onion, cut into thick strips ($.15)
2 tsp. basil ($.05)
1/2 tsp. fennel seed ($.05)
3/4 C. dry white wine ($.50)
3/4 C. heavy cream ($.65)
1/2 C. milk ($.10)
2 T. cream cheese ($.10)
1/2 C. parmesan cheese ($.40)
1 T. parsley ($.05)

Heat oven to 325.

Coat liberally an oven safe (and stovetop safe) casserole dish with cooking spray.
Season chicken with salt and pepper to taste, drizzle with olive oil. Top with basil. Add chicken, garlic, fennel seed, and onion to baking dish and bake uncovered for 1 hour.

Deglaze pan with white wine, and remove chicken from pan. Cook for 3-5 minutes, or until the wine has reduced to half. Stir in heavy cream, milk, and cream cheese, and heat over medium low on stovetop, bringing to a light simmer (not a boil). Once cream cheese has melted and sauce begins to thicken slightly, fold in parmesan. Add chicken back to pan, heat through for 2-3 minutes. Garnish with parsley and additional parmesan, if desired.

Serve with red-skin mashed potatoes and salad.

Yields = 4 servings
Cost: $4.16
Cost per serving: $1.04

Friday, April 1, 2011

Penne and Cremini Mushrooms in an Herbed Cream Sauce

This recipe soudns so much fancier than what it takes to actually make it. The inspiration for the recipe came from a little Italian cookbook Adam & I found when we were out perusing our favorite secondhand book store. In our wanderings through the store, we both browsed through this same book, so it just had to come home with us.

Adam couldn't wait for me to try a "chicken and pasta" recipe, but for Lent, I was looking for a few more meatless options that still had plenty of flavor. While the original recipe looked good, I made some tweaks to keep it a little healthier and a whole lot less exspensive. I don't know how many times I've spied a recipe and it called for too many ingredients that I normally don't keep on hand. My rule of thumb for a new recipe - I won't spend more than $5 on specialty ingredients for it, and with my quick adaptations, I spent only $2.xx to round out what I laready had on hand to work with.

I made the recipe for 2 - and there was not a scrap left in the pan - so I've doubled the recipe here to feed 4. It pairs perfectly with a spring blend salad and lovely, crusty garlic bread. Hope you enjoy this treat as much as we did!

1 lb. penne rigate ($.50)
1 lb. cremini mushrooms, sliced very thin ($2.00)
salt and pepper to taste ($.05)
2 T. olive oil ($.10)
6 cloves garlic ($.15)
1 T. basil ($.10)
1 C. dry white wine ($.75)
1 C. half and half ($.50)
2 T. cream cheese ($.10)
1 T. lemon juice ($.05)
1 T. parsley ($.05)
3/4 C. parmesan cheese ($.65)

Cook pasta according to package directions.

Add olive oil to a large, nonstick skillet, heat over medium-low. Once the oil is hot, add mushrooms, season with salt and pepper, and cook 6-8 minutes, until almost fork tender. Add garlic and basil, cook an additional 2 minutes.

Stir in white wine and simmer for 5 minutes, or until the wine is reduced by half. Stir in half and half and cream cheese. Cook for 5-6 minutes, or until cream cheese has melted into the sauce and the sauce has slightly thickened. Add in 1/3 C. parmesan, lemon juice, and parsley. Stir well, add in penne and additional parmesan to taste.

Serve immediately.
Yields = 4 servings (as an entree, 6-8 servings as a side dish)
Cost: $5.00
Cost per serving: $1.25

**This dish would work well as a side dish to roasted pork and chicken dishes.**

Tuesday, March 22, 2011

Cinnamon Swirl Coffee Cake

1 C. (2 sticks) butter, room temperature ($.45)
1 1/2 C. granulated sugar ($.35)
1 tsp. vanilla ($.15)
2 eggs ($.20)
3/4 C. sour cream ($.45)
2 C. flour ($.20)
1/2 tsp. baking soda ($.05)
1 1/2 tsp. baking powder ($.05)
1/3 C. chopped walnuts ($.35)
1 tsp. ground cinnamon ($.15)
1/3 C. brown sugar ($.10)

Preparation:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder. Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter.

Bake in a 350° oven for 1 hour. Cool cake completely before removing from pan.

Yields: 10 servings
Cost: $2.50
Cos per serving: $.25

Saturday, March 19, 2011

Gourmet Mushroom and Red Pepper Pizza

1 pkg. Betty Crocker pizza crust mix ($.70)
1 tsp. garlic powder ($.05)
4 large white button mushrooms ($.35)
1/4 large red bell pepper ($.10)
1/2 . Ragu pasta sauce (free after coupons)
1 tsp. oregano ($.05)
1/2 C. shredded provolone ($.45)
1/4 C. shredded munster ($.20)
1/2 C. crumbled mozzarella ($.40)
2-3 T. parmesan ($.10)
1 T. olive oil ($.10)
1 T. parsley ($.05)

Make crust according to package directions, adding in half the garlic powder. Roll dough out thin. Brush with olive oil and remaining garlic. Grease baking sheet. Bake for 4-6 minutes.

Brush pasta sauce evenly over crust. Sprinkle with 1/2 of the shredded cheeses.

Chop red bell pepper into small, bite-sized pieces and sprinkle evenly over crust. Thin slice mushrooms, and sprinkle evenly over crust. Top with remaining cheese and sprinkle with oregano and parsley.

Bake at 450 for 12-14 minutes.
Cut into squares and serve with additional pasta sauce for dipping.

Yields = 2 servings
Cost: $2.35
Cost per serving: $1.18