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: $.16
Serves well with basmati or jasmine rice, aloo (Indian style potatoes), and salad.
Saturday, June 25, 2011
Monday, June 20, 2011
Moroccan-Style Pork Steaks
1 medium onion, chopped ($.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: $.80
1 tsp. black pepper ($.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: $.77
2 T. olive oil ($.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: $1.06
1 peach ($.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: $.10
1 C. packed dark brown sugar ($.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: $1.33
4 limes, juiced and zested ($.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 = $.13
2 T. butter ($.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: $.84
2 medium bananas, peeled and chopped ($.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 = $.10
2 T. butter ($.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 = $.10
2 T. butter ($.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: $1.24
4 oz. fresh mushrooms, sliced thin ($.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: $.67
1/2 C. frozen blueberries ($.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: $.55
1/3 lb. frozen strawberries ($.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
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: $.08
1 T. minced garlic ($.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: $.11
5-6 oz. cream cheese ($.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: $.52
salt and pepper ($.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
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: $.57
Variation ideas:
1. Fold in 2-3 T. Dijon mustard along with the cream cheese for a robust flavor.
2. Swap out one of the peppers for sugar snap peas.
3. Add in cremini mushrooms (quartered or steak sliced) along with the onions.
4. Fold in 1/4 C. thin sliced spinach or fresh basil after sauce has thickened.
5. Add in 1/4 C. shredded mozzarella as a topping or stir in after adding pasta.
6. Add 1/2 C. shredded carrot when sauteeing the peppers.
7. Top pasta with grilled chicken strips or grilled shrimp skewers.
With all the veggies in season, this recipe has endless variation possibilities.
8 oz. rotini pasta ($.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: $.50
Use on chicken, pork, root veggies, or fish.
Marinade chicken or root veggies for 2 hours, marinade pork overnight, 15-30 minutes for fish.
Yields enough marinade for 2 lbs. meat.
2 T. garlic infused olive oil ($.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 = $.12
2 T. butter ($.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
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