 You are never going to have too many sandwiches in your lifetime, they are quick, easy to make and fulfilling. Therefore, we must come up with a variety of flavors to not get bored with the same old ham and cheese weekly Sammy! Category: Lunch Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $21.40 or $3.06 per sandwich Difficulty Level: Easy Allergens, Other: FOR Gluten Free PLEASE USE GF BREAD Servings: 7 Ingredients 2 lb. Cuban or Puerto Rican bread ($3.00) ½ lb. Roast beef ($6.00) ½ lb. Ham ($4.00) ½ lb. Salami ($3.00) 8 slices of sharp cheddar cheese ($1.20) ½ sliced onion (.30) 1 bunch Romaine lettuce, rinsed, pat dry and cut in chunks (.90) 1 Chipotle Mayonnaise (instead of Mayo) (in the deli area only) ($3.00) 7 Ziploc sandwich bags (pennies, smile.) Directions No rocket science here, you know how to make sandwiches. However, the basics are: Slice the bread loaf lengthwise, spread the chipotle mayo all over both sides. Place a bed of romaine lettuce on one side of the bread, top with slices of cheese. Place the roast beef on top and do the same thing with the other ham and salami sandwiches. Place them in Ziploc bags and refrigerate for the week. Boom, lunch is done and no worries for this week!
0 Comments
 Breakfast is the first meal of the day and it should sustain us at least until lunch time. Therefore, try to include some protein(s) and for sure, you will not get hungry until the next meal. Smile! Category: BREAKFAST Approx. Prep and Cook Time: 45 TO 1 HOUR Approximate Cost: $11.00 or $1.38 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: Approx. 6 Ingredients 6 large eggs beaten ($1.00) 1 c. milk (.90) 1 9oz. pack of fully cooked Jimmy Dean’s Pork Sausage Links sliced in half ($4.80) 1 ½ cup sharp cheddar cheese, divided ($1.20) 3 ½ c. frozen tater tots (or to-taste) ($2.60) ½ tsp. granulated garlic (.10) ½ tsp. pepper (.10) ½ tsp. Angie’s dry seasoning (.30) Olive oil spray for the baking pan (0) Directions Preheat oven to 350 degrees and prep. with nonstick cooking spray a 9x13 baking dish.
OPTIONAL: Use bacon instead of links, add herbs of your choice, sour cream, etc. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings  Another chicken dinner right? Yes, but the important factor here is to try to make it somewhat different each time that you make it. Anything, it could be the seasoning or the sides or even the presentation. Trust me, you can do it! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $11.65 or $3.89 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 1 pk. about a pound of tenders (approx. 9 pieces) ($5.00) 1 tbsp. Lemon Pepper seasoning (.10) ¼ c. Angie’s Basting olive oil ($1.50) Sea salt to taste for boiling the potatoes (0) 3 large russet or Idaho potatoes (.75) 1 lb. fresh asparagus ($3.00) 1 avocado ($1.30) Directions First, make some yellow Achióte rice. You know how, smile. Set aside. Rinse, peel and cut the potatoes in cubes for quicker cooking. Add the to a saucepan with enough salted water to cover them and cook until tender. Set aside. Remove the potatoes from the saucepan, keep the water and in the same water, blanch the asparagus briefly until bright green. Clean, pat dry and season the chicken tenders with 1 tbsp. Lemon Pepper seasoning and 2 tbsp. of my basting olive oil. Refrigerate until ready to use. At this time, blanch the asparagus and while that happens, mash the potatoes adding enough basting olive oil to make them softer. Remember that my basting olive oil have rosemary, garlic and bay leaves, so you don’t need to add anything else, smile. Time to put it all together, sauté the chicken tenders, slice the avocado and boom, dinner is ready. Start plating. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  “They” say; the most important meal of the day is breakfast. Therefore, it should be sustainable enough to do its job, to “break” the overnight fasting, smile. I guess this one will work, don’t you think? Category: Breakfast Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.35 or $2.68 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 4 eggs whisked (.80) 1 small Roma Tomato chopped (.35) 1 c. Spinach lightly chopped (.35) 2 colored small peppers, chopped (.20) 4 pre-cooked Breakfast links sliced small ($1.00) 1 tbsp. Angie’s basting olive oil (.40) ¼ c. Milk (.15) 1 tbsp. Sour cream (.10) ¾ c. Mozzarella cheese ($1.00) ¾ c. Mexican Four cheeses ($1.00) Salt and pepper to taste (.0) 1 sliced scallion to garnish (.0) Directions Preheat the oven at 400 degrees. Prep and cut all the ingredients as listed. Add the basting olive oil to a cast iron skillet and then add all the veggies and breakfast links. Pour the beaten eggs all over. Sprinkle with the cheeses. Bake for approximately 15 to 20 minutes or until all the egg mixture is cooked through and the frittata looks golden brown. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  What a simple yet deliciously healthy recipe for any given night. Just 7 ingredients. It takes minutes to complete and you will not be disappointed. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $15.65 or $5.22 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 3 salmon filet ($6.75) 6 Russet potatoes, peeled and cut in quarters ($2.00) 1 lb. fresh asparagus, ends cut off and rinsed in fresh water ($3.00) 1 avocado, rinsed, pat dry and sliced ($1.40) 1 lemon, rinsed, pat dry and sliced (.60) 1 ½ tbsp. Angie’s dried seasoning (.60) 1 ½ tbsp. Angie’s basting olive oil (.50) Smart Balance Butter to taste, to mash the potatoes (.70) Kosher salt to boil the potatoes with (.10) Directions Cut the potatoes in quarters and boil until tender in plenty of salted water. Meantime, clean and season the salmon filet with 1 ½ tbsp. of my basting olive oil and the dried seasoning. Refrigerate. In the same water that you boiled the potatoes, briefly boil the asparagus just until they turn bright green, remove from the hot water and set aside briefly. Mash the potatoes with the Smart Balance butter and if needed add some of my basting olive oil. (I didn’t add milk, I used some of the salted boiling water, but you can add milk if you like it). Pan sear the filet in their seasoning oil, remove to rest for few minutes and then add the asparagus to the same skillet to warm them and get extra flavors, smile. Time to slice the lemon and avocado and plate, enjoy. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I am so happy that someone invented or came up with rotisserie chicken idea. I find it so versatile for today’s working families with almost zero time to cook during the week. It helps if you have some pork tenderloin leftover, smile. Today I am posting an idea that makes dinner available for the whole family in under 30 minutes, BOOM! Category: Entrée, Lunch, Snack-(smile) Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $10.30 or ($5.15 per serving) Difficulty Level: Easy Allergens, Other: For Gluten Free Please use Corn Tortillas Servings: 2 + Ingredients 2 ½ c. of rotisserie chicken, shredded ($2.50) 2 ½ c. cooked leftover pork tenderloin, shredded ($3.00) 1 tbsp. Angie’s basting olive oil (.40) 1 tsp. Angie’s dry seasoning (.30) 6 large flour or corn tortillas ($1.20) 1 ½ c. Mexican blend cheeses ($1.00) 2 tbsp. Sour cream (.15) 1 Avocado ($1.25) 1 Lemon (.50) Directions Shred the pork and chicken, warm them up and set aside. Drain, rinse and drain again the beans, add a frozen Sofrito disk, stir, then cook briefly with my basking olive oil, my dry seasoning and set aside. Spray a bit of olive oil into a skillet and warm up the tortillas. Now start building up your quesadillas any way you like them; stacked up? Folded??? Then finish them up with lemon juice, sour cream and avocado or guacamole. Boom! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Suddenly, it came to me. Why not adding heavenly chocolate to my banana bread recipe and make it different and even better? Yep, why not? It is double healthy, banana as the fruit and 2 chocolates as the healthy other ingredients. Now, don’t forget this is bread, not cake, so the texture is more like the regular banana bread. Smile. Category: Dessert _√__ Breakfast _√__ Snack _√__ Approx. Prep and Cook Time: 35 to 40 minutes Approximate Cost: $5.57 or .70 cents Difficulty Level: Easy Allergens, Other: This is NOT Gluten Free Servings: 8+ Ingredients 1 ½ c. All-Purpose Flour (for gluten free breads, please use the 1 to 1 GF flour) ($1.00) ¾ c. ORGANIC sugar (.40) 2 eggs (.32) ¼ c. unsalted peanut butter (.20) ¼ c. Fat Free Greek Yogurt (.20) 3 tsp. melted unsalted SMART BALANCE BUTTER @ room temp (.15) 1 tsp. vanilla extract ($1.00) ½ tsp. almond extract (.20) 1 ¼ tsp. baking powder (.15) ½ tsp. baking soda (.15) ½ tsp. ground nutmeg (.15) 1/8 tsp. (or a pinch) of salt (10) 2 med size mashed banana, (or 1 large) super black if at all possible (.50) ½ c. dark chocolate chips (.65) ½ c. unsweetened dark cocoa powder (.40) Directions Preheat oven at 350 F. degrees. Use a 9x5 loaf pan, sprayed with good olive oil spray and lined with parchment paper. Leave a couple of inches hanging for easy removal from pan. Set aside. In a med size bowl, whisk together all the dry ingredients; the flour, baking powder, baking soda, nutmeg, powder cocoa, sugar and salt. Set aside. In a separate bowl mix the wet ingredients: First, mash the banana(s), set aside. In another bowl, whisk the egg whites a bit, then add the yogurt, melted unsalted butter at room temp, vanilla, almond extracts, mix to combine. Finally, add the chocolate chips and add it all to the mashed banana(s) mix. Now, add the wet ingredients to the dry ingredients and mix just until moistened and incorporated, the batter will not be soft. Pour the batter into your baking mold. Bake for 20 to 30 minutes depending on your oven calibration. ENJOY!  Yautia is one of my favorite root veggies. It comes in white and purple. I prefer the purple one but I’ll eat the white if I can’t find the purple. You can find it at any Spanish or Asian market, perhaps under a different name, such as ñame. Category: Entrée and Side Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $10.90 or $3.64 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients 1 lb. of country style ribs, cleaned and pat dry to season ($5.80) ¼ to 1/3 c. of Angie’s basting olive Oil (2 tbsp. to season ribs, ¼ c. to brown ribs & smother the Yautia ($1.40) 2 tbsp. Angie’s Dry Seasoning for the ribs and the Yautia (.40) 1 lb. of Yautia ($1.15) 8 garlic cloves, chopped (.50) 1 handful of Cilantro, rinsed and pat dry to garnish (.40) 1 avocado ($1.25) Directions Peel the Yautia, cut in 1” bite size pieces and boil until soften. Remove from stove, drain and set aside. Clean pat dry and season the ribs with 2 tbsp. basting olive oil and 1 tbsp. of my dry seasoning. Refrigerate. Chop the garlic and set aside. Bring about ¼ c. of basting olive oil into a skillet, and brown the ribs, remove from skillet and set aside but keep them warm. Add the garlic to the basting olive oil left in the skillet and brown just a bit. Add the drained Yautia to the garlic basting oil and stir continuously until a bit golden. Add more basting oil if needed. Then season to-taste with my dry seasoning. Now, slice the avocado and start plating. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  This is one of my favorite recipes, although I usually change the salmon for cod or the mussels for clams, this continues to be my favorite combination. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $32.13 or $10.71 PER SERVING Difficulty Level: Easy Allergens, Other: This Pasta is NOT Gluten Free Servings: 3 Ingredients for the seafood: $26.84 3 salmon filet cut in approx. 2” size ($7.50) 1 lb. of cooked Mussels meat ($4.99) 1 - 12oz. bag of raw shrimp clean, deveined and tails removed ($5.75) 2 tbsp. Angie’s basting olive oil (.60) 1 tbsp. Angie’s Dry seasoning (.40) 1 tsp. Garlic powder (.10) Ingredients for the Orzotto: $5.29 1 ½ c. orzo (.99) 1 tbsp. Achióte or Basting olive oil (.40) 1 ½ tsp. Angie’s dry seasoning (.40) 1 tbsp. Garlic powder (.10) 3 large garlic cloves, chopped (.40) 3 c. Chicken stock ($3.00) Directions Prep and season the seafood with 2 tbsp. of basting olive oil, 1 tbsp. of my dry seasoning and 1 tsp. Garlic powder. Sauté briefly in a skillet and set aside. To cook the Orzotto, on a med size skillet, add the basting olive oil and the chopped garlic, sauté briefly over medium heat. Add the 1 ½ c. of orzo, sauté briefly and add the dry seasoning. Stir. Carefully, add at least 2 c. of the stock and bring to a boil. Reduce heat to low and cook for about 10 to 15 minutes to soften the grain. It will be moist, not dry at all. Meantime, when the Orzotto is al dente, open the mussels pack and add them to the Orzotto with its sauce. If the orzo looks a bit dry, add more stock until it looks like Risotto, very moist. Now, add all the seafood, and cook just until warm, about 3 to 4 minutes, remove from stove and get ready to plate. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
RSS Feed