No, there is no need to stay in the kitchen for a long time if you plan your meals ahead for the week and cook with simple ingredients. Most of my recipes are done under 30 minutes. I am sure that you would like to try them, some time, smile…
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $3.70 or $1.85 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
3 (or 1/2 lb.) skinless-boneless thighs (@1.69 lb. = .85) **
1 tbsp. Angie’s Basting Oil (see my link below for the recipe) (.30)
1 tsp. Angie’s Dry Seasoning (see my link below for the recipe) (.30)
2 large cloves of garlic (chopped) (.15)
 
2 med. size Russet potatoes diced 1” (.75)
1 tsp. Angie’s Basting Oil (.30)
½ tsp. Angie’s Dry Seasoning (.30)
1 tsp. Parsley flakes (.15)
1 tsp. Lemon Pepper (.25)
2 dollops of Tzatziki (.35)
1 tsp. rinsed capers to garnish
 
Directions
Prep the thighs, if you buy them whole, by remove the skin, bone and all chicken fat.
Season with my basting oil and dry seasonings (or the ones of your choice). Refrigerate.
Wash, pat dry, peel, dice the potatoes and boil them briefly, (about 3-5 minutes) just to get them started but not totally cooked. (You will stir fry them at the end).
Drain the potatoes and set aside.
Add 1 tsp. of basting oil to a skillet and sauté the chopped garlic for about 3 minutes.
Add the chicken thighs and cook until golden brown. Remove from skillet and set aside to rest.
On the same skillet, add the drained potatoes and sauté until golden brown. Then add ½ tsp. Angie’s Dry Seasoning, parsley flakes, Lemon Pepper and stir well. Taste to make any adjustments needed.
To plate, add a scoop of potatoes, top with the thighs, add capers and place a dollop of Tzatziki on the side.
Enjoy!
 
 **
HACK: I always purchase a package of thighs of approx. 2 to 3 lb., clean it, set aside the thighs I will use that day and then individually wrap and freeze what’s left to use at a later time. The good thing about this hack is that next time I plan on making a dish with thighs, since they are already cleaned, I thaw them in the fridge overnight and then marinate them in the morning.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 

I made these dishes by using 3 main ingredients; Pork, Rice and Avocado and 2 seasonings, (my Basting Oil and my Dry Seasoning). You can use the seasonings of your choice, buy either way, this meal is packed with nutrients and so easy to make. Try it.
 
Approximate Prep and Cooking Time: 20 Minutes
Approximate Cost: $6.35 or $3.18 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. (or half a pk.) of boneless country style pork ribs ($2.00)
1 tbsp. Angie’s Basting Oil (.40) (see my link below for the recipe)
1 tbsp. Angie’s Dry Seasoning (.30) (see my link below for the recipe)
1 pk. Of Seeds for Change Seven Whole Grains rice ($2.45)
1 Avocado ($1.20)
 
Directions
Clean and season the ribs with my Basting Oil and Dry Seasoning, refrigerate for 10 minutes.
 
Meantime, cook the Seven Whole Grains according to the packet directions (90 seconds).
 
While the whole grain cooks, pan sear the ribs in their basting oil and slice the avocado.
Done! Enjoy your meal.

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

​There are sides and then more sides. However, adding tons of flavor to a side is critical. Typical sides are potatoes, veggies and salads. Rice; however, is a side that can be cooked as the main course, just think Paella, Arroz con Pollo and Asopao. Today though, I am making a simple side that could easily replace the traditional boring plain white rice. Do what I do, add spices and make your dishes pop!
 
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: $6.60 or $1.65 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
2 cups of parboiled rice ($1.80)
4 cups of chicken stock ($2.50)
1 Sazon envelope (.25)
½ chicken bouillon envelope (.20)
2 tbsp. olive oil (.70)
1 tbsp. dry onions (.35)
1 tbsp. dry garlic flakes (.35)
1 cubes of Molido/Sofrito (.15)
2 Bay leaves (.15)
1 tbsp. dry cilantro (.15)
 
Directions
Add to a medium size pot the chicken stock, Sazon envelope, chicken bouillon envelope, olive oil, dry onions and garlic flakes, 1 cubes of Molido/Sofrito and Bay leaves.
Bring all ingredients to a boil.
Add the rice and stir well until all ingredients are combined, then bring it to another boil.
Reduce the heat to low, cover the pot and cook for 20 minutes.
Serve as a side dish to any meat or seafood, or add a fried egg on top for a whole meal.

Just kidding. I am talking about my Pesto-Pico-de-Gallo-Fish-Tacos. I had the taco ingredients at home to make fish tacos. However, I was seriously craving for some pesto in my life. Therefore, I decided to make a dish combining both to satisfy my craving. Yeah, I heard you, this is not your typical taco, but then again, I am not your typical home cook, LOL!
 
The cover photo of today’s post was my plate; however, my husband had another idea of how he wanted to eat his tacos, you’ll see his dish in my slide show, smile.
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $12.50 or $6.13 per serving
Difficulty Level: __X__ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients for Pico de Gallo ($2.50)
5 large gourmet cherry tomatoes (or 1 large Roma or regular Tomato) (.50)
¼ cup of chopped Red onion (.20)
1 large chopped garlic (.20)
¼ cup of chopped cilantro or flat parsley (.30)
2 lemons (½ tsp.  for juice) (1 to garnish) (.75)
1 tbsp. olive oil (.35)
1 tsp. lemon pepper (.20)
 
Directions for Pico de Gallo
Chop and add to a medium size bowl the cherry tomatoes or the Roma or regular Tomato, the red onion, garlic and cilantro or flat parsley.
Add the lemon juice, olive oil and lemon pepper, stir and refrigerate.
 
Ingredients for Fish Taco ($9.75)
2 filet of white flaky fish (I used haddock, you can use any other) ($6.30)
1 tsp. lemon pepper (.20)
1 tbsp. my Basting Oil (.40)
4 Corn Tortillas (.60)
2 tbsp. Pesto (store bought this time, smile) (.70)
1 avocado ($1.25)
2 jalapenos (.30)
 
Directions for Fish Taco
Pat dry the fish, cut in half and then in 1” stripes, season with lemon pepper, basting oil and refrigerate.
Slice the jalapeno, lemon and avocado and refrigerate.
In a skillet with a tad of basting oil, golden brown the tortillas, when done remove from skillet and place folded in the serving plates.
Immediately, add the fish to the skillet and cook just until it turns white, remove from skillet, place on your plate and add a generous strip of Pesto on top.
Place the salsa bowls in the middle of the plates.
Garnish with jalapeno, lemon and avocado.
Enjoy! 

 NOTE: You can add spinach or mixed greens, cheese, sour cream, etc.

Have you ever cook with a ham bone after you have eaten a honey bake ham? I have and my favorite dish to make is soup. Now this soup is so inexpensive, given the fact that you may have all the ingredients at home already. Either way, the estimated cost is just $1.65 per serving, Dear God, one can spend more in gasoline just by driving to a fast food!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $4.95 OR $1.65 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 3 large portions
 
Ingredients
1 Ham bone left over from honey-baked ham with about half pound left on it. ($0)
1 tsp. of olive oil (.35)
½ chopped med. size onion (.25)
3 chopped garlic (.30)
2 stalks of chopped celery w/leaves (.25)
1 large Idaho potato cut in cubes (.40)
4 cups of water (0)
2 bay leaves (.15)
1 tsp turmeric (.25)
1 cube of Molido/Sofrito (.25)
1 can Cannellini beans (drained and rinsed) ($1.25)
1 avocado ($1.35)
Fresh Italian parsley to garnish (.15)

Directions
Place the ham bone in a pot with 1 tsp. of olive oil, then add chopped onion, garlic, celery, cubed potato and bay leaves. Sir and wait until the ham is kind or seared and the onion and garlic look translucent.
Carefully add the water, turmeric, Molido/Sofrito, Cannellini beans and bring it to a boil. Reduce the heat to med-low, cover and cook for about 25 minutes, until the ham begins to detach from the bone. Turn the heat off and skim off any visible fat.
Serve with avocado, garlic bread or corn bread and garnish with chopped parsley.  

No time to waste, I came home from running errands, and it was 7:00 PM. So, ever so calmly I walked into my pantry to figure out what to do. I saw black beans, Bingo! I just brought home pork tenderloin, therefore, I thought I only needed to think how to combine both. I was not in the mood for chili and furthermore, it was super cold outside. Hence, soup but it better be thick, and it was. smile. Done!
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $6.94 or $3.47 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
4 pork tenderloins (diced about 1” size) ($3.24)
1 tbsp. Angie’s Dried Seasoning (or the one of your choice) (see my links below) (.30)
2 tbsp. Angie’s Basting Oil (or the one of your choice) (.65)
2 tbsp. dried onions (.35)
1 can of Goya Black beans (rinsed and drained) ($1.00)
1 cup Chicken stock (.65)
2 dollops of Tzatziki sauce (.50)
¼ cup chopped scallions (.25)
 
Directions
Clean any fat, cubed, marinate with my seasoning and basting oil and sauté the pork.
Add the rinsed beans and dried onion.
Add the chicken stock.
Cook in med low until the sauce is reduced.
To serve, garnish your dish with chop scallions and dollops of Tzatziki.
Done.
 
My links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Then make my Rotisserie chicken soup in no time and you will feel better. One more thing, is not just good to warm up your bones and make you feel good, it will only cost you $1.80 per serving! So, let’s get going, now! Smile.

Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $5.40 or $1.80 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients
2 cups of rotisserie chicken breast and thigh's ($1.15)
2 carrots, and 2 stacks of celery sliced at an angle in about 1" pieces (.50)
1 Idaho potato, diced (.50)
1/2 med size onion and 2 cloves of garlic, chopped (.45)
1 tbsp. olive oil (.35)
2 1/2 cups of beef stock (You can use store bought or my chicken recipe) ($1.50)
1 tsp. Lemon Pepper seasoning (.30)
1/2 cup of Orzo (.35)
Cilantro & scallions to garnish (.30)

Directions
In a medium size pot, add 1 tbsp. of olive oil and cook the potato for few minutes until it looks transparent.
Add the celery, onion, carrots and cook for about 5 minutes.
Carefully, add the beef (or chicken stock, whatever you have at home), bring it to a boil.
Add the Orzo and cook in med-low for about 9 minutes, until all the grains are tender.
Finally, add the chicken and season the soup as needed with lemon pepper to taste.
Garnish with scallions, cilantro, and if you have, a hot caballero pepper, smile.
Enjoy!

St. Valentines is next week, are you ready? Of course you are, smile.
One of my favorite ways to develop a sauce for meat is with wine. The rich flavor enhances the protein and takes it to another level. I do not worry about the alcohol for children or those who don’t drink, since it evaporates while I cook it.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $23.60 or $11.80 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
Filet mignon cuts (@$8.45 ea.= ($16.90)
1 tsp. each of Salt and pepper to season the filets (.25)
3 plus tbsp. olive oil (.65)
10 Baby Bella mushrooms, sliced ($1.50)
1 medium size chopped onion (.40)
1 tsp. lemon pepper (.25)
¼ cup red wine ($1.40)
10 asparagus stalks ($1.00)
Avocado ($1.25)
 
Directions
Pat dry the filets, add 1 ½ tbsp. of olive oil, salt and pepper to taste. Refrigerate.
Slice the Baby Bella mushrooms, chop the onion and garlic.

In a skillet, add 1 tbsp. of olive oil and sauté the mushrooms, onion and garlic until super tender. Then add 1 tsp. lemon pepper.

Carefully add the wine and cook until it is reduced for the flavor to intensify. Remove from skillet and set aside.

Steam the asparagus for about 10 minutes ensuring that they keep the sharp green color.

Pan-sear the filet in their olive oil, when golden brown on both sides, however, medium well inside, add the mushroom-onion and wine sauce, remove from the heat and let them rest for 10 minutes while you slice the avocado and plate the meal.

 What a simple and yet fulfilling meal. The flavors are intense and tangy but the tomato avocado salad refresh you down to your soul! Smile.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $8.97 or $4.49 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 large cubed steaks ($4.50)
1 large onion (.44)
5 cloves of chopped garlic (.30)
1 tbsp. Capers, drained (.30)
2 ½ tbsp. Olive oil (1 tbsp. to marinate the steaks; ½ to cook the rice and 1 to cook onions) (.60)
2 tsps. Adobo (.30)
1 Sazon envelope (.20)
1 cup of parboiled rice (.75)
2 cups of water (0)
1 tomato (.33); 1 Avocado ($1.25) and salt and pepper to taste. (1.58)
 
Directions
Clean and season the steaks with olive oil and 1 tsp. Adobo.
Slice the onion add to the steaks and refrigerate until time to cook.
In a saucepan or small pot in high, add 2 cups of water, 1 tsp. of Adobo, ½ tbsp. olive oil and the Sazon packet. Bring the water to a boil, add the rice, bring to a second boil.
Reduce the heat to low, cover and cook for 20 minutes.
Make the salad and refrigerate.
In a skillet on med-high add 1 tbsp. olive oil, wait until bubbly and add the onions and chopped garlic. Cook until golden brown, remove from skillet and set aside.
On the same skillet, add the steaks, they shouldn’t overlap, and cook until golden brown.
Add the cooked onions and garlic, the capers and stir until they are warm enough to serve.
By now your rice is done and you are ready top plate. Enjoy!  

Yes, dear friends, more Ahi Tuna, simply because I love this fish and moreover, we can never have just one way to serve it. I find this particular combination brilliant, since you can have two kinds of rice, one been 100% vegetarian. Love it!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $17.88 or $8.94 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
A. Ingredients for the wild mushrooms and herbs rice pilaf ($1.99)
1 box of Near East Wild Mushrooms and Herbs Rice Pilaf (This recipe yields 3 cups)

Directions for the wild mushroom and herbs rice pilaf
Bring 1 ¾ cups of water to a boil in a medium size saucepan.
Add 1 tbsp. of my basting oil, stir in the rice and the content of the spices pack.
Stir and bring to a boil. Cover, reduce the heat to low and cook for 20 minutes.
 
B.  Ingredients for the Cauliflower Stir Fry ($2.24)
½ bag (= 8 oz. or ½ lb.) of cauliflower stir fry blend (@ $2.99/bag = $1.49)
1 tbsp. my basting oil (.35)
1 ½ tsp. of my dry seasoning (.25)
½ tsp. of minced dry or fresh garlic (.15)
2 tsp. of water or beef broth (0)
 
Directions for the Cauliflower
Add 1 tbsp. my basting oil to a skillet.
When pippin hot, add ½ bag of the cauliflower stir fry blend, the garlic and 1 ½ tsp. of my dry seasoning.
Stir well for about 2-3 minutes so that the color of the cauliflower turns light brown and the veggies becomes tender.
If needed, add the water to soften the veggies, although I don’t think it will be necessary.

C. Ingredients for the tuna ($13.65)
 2 medium size wild caught, center cut Ahi Tuna Filet ($13.00
1 tbsp. Angie’s Basting Oil (or the one of your choice) (see my links below) (.35)
1 ½ tsp. of Angie’s Dry Seasoning (or the one of your choice) (see my links below) (.30)
 
Directions for the tuna
Pat dry and season the tuna with my basting oil and dried seasonings, refrigerate.
Add the tuna to a hot pan or iron skillet and do not move until the filets are seared at the bottom and come out easily, about a couple of minutes. (You can peek a little after, smile)
Then flip them and cook just briefly, the steaks should look bright pink in the middle.
Remove from skillet and let them rest for 4 minutes before serving. At that time, slice the steaks in half, place one on top and garnish with cilantro or scallions.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil