​(Test-Technical problem)
Hear me out, think about layers. No, not clothes: Honey, Cinnamon, Strawberries, Blackberries, Nutmeg and Fat Free Greek Yogurt
 
It doesn’t get any better. Do I love cakes, doughnuts, pies, and all the other sweet stuff, of course I do. Now don’t get me wrong. I don’t deprive myself of these sweets and eat them every now and then :).
 
My life changed when I tried fat free Greek yogurt for the first time. I thought that I would hate it, but to my surprise, it was the beginning of a lovely relationship that I have been cultivating for the past 5 years. Now, I eat dessert daily and as much as I want. The best part, no guilt…Smile!
 
Ingredients
Fat free yogurt
Fresh fruits; today I am using strawberries and blackberries; you can use any other fruit.
Ground Cinnamon to taste
Ground Nutmeg (you can also use ground Pumpkin spices, powder vanilla, etc.)
Honey
 
Directions
In a wine glass begin to build your layers with a hefty spoon of yogurt.
Sprinkle cinnamon and nutmeg to taste on top.
Add some of the fruits.
Drizzle Honey to taste.
Do the same steps over and over again until you fill the glass at least half.
Garnish with a strawberry or fresh mint.
 
Enjoy!

 
Hear me out, think about layers. No, not clothes:
Honey, Cinnamon, Strawberries, Blackberries, Nutmeg and Fat Free Greek Yogurt
 
It doesn’t get any better. Do I love cakes, doughnuts, pies, and all the other sweet stuff, of course I do. Now don’t get me wrong. I don’t deprive myself of these sweets and eat them every now and then :).
 
My life changed when I tried fat free Greek yogurt for the first time. I thought that I would hate it, but to my surprise, it was the beginning of a lovely relationship that I have been cultivating for the past 5 years. Now, I eat dessert daily and as much as I want. The best part, no guilt…Smile!
 
Ingredients
Fat free yogurt
Fresh fruits; today I am using strawberries and blackberries; you can use any other fruit.
Ground Cinnamon to taste
Ground Nutmeg (you can also use ground Pumpkin spices, powder vanilla, etc.)
Honey
 
Directions
In a wine glass begin to build your layers with a hefty spoon of yogurt.
Sprinkle cinnamon and nutmeg to taste on top.
Add some of the fruits.
Drizzle Honey to taste.
Do the same steps over and over again until you fill the glass at least half.
Garnish with a strawberry or fresh mint.
 
Enjoy!

I have been making this dish since I was a teenager. Therefore, I always try to come up with unexpected ways to present it to make it attractive and appetizing.
 
Rice with chicken is a comfort food that can be made in few minutes with few inexpensive ingredients. Just by increasing my recipe amounts you could feed an army. Since I can cook this on my sleep, I had to record every ingredient while I was cooking, in order to give you an accurate set of ingredients and amounts. 
 
Approximate Prep and Cooking Time: 30
Approximate Cost: Under $6.00 (or $3.00/serving)
Serve: 2
 
Ingredients
 
2 chicken drums (5/pack price = $2.85: @.57/drum (or 2 drums = $1.14)
1 cup of large grain rice (.75)
3 tbsps. Olive oil (.65)
1 onion, chopped (.50)
4 cloves of garlic, chopped (.20)
½ cup sweet peas (.25)
2 cups chicken broth ($1.10)
1 tbsp. salad olives
1 tsp. Adobo Goya to season the drums
1 small envelope of Sazon Goya (.17)
½ jar of Roasted Goya peppers ($.85)
¼ cup chopped cilantro (.20)
½ envelope of Goya Chicken Bouillon (.14)

Directions
 
Remove the skin from the drums and discard.
Season with 1 tbsp. of olive oil and 1 tsp. Adobo.
Add to a saucepan in medium 2 tbsp. of olive oil and cook the chicken drums well done until golden brown, approx. 6-7 minutes depending on your stove. Drain and set aside.
 
Chop onion and garlic.
Add to the saucepan you cooked the drums, the chopped onion and garlic and cook for few minutes until golden.
Add I cup of rice and toast until the oil mixture have coated all the rice, it will look shiny.
Add 2 cups of chicken broth, Sazon, Goya Chicken Bouillon, olives and chopped cilantro.
Wait until it boils. Reduce the heat to low, cover and cook for 20 minutes. (Don’t peek)
 
After the 20 minutes, uncover, add the chicken and cover for 3-4 minutes to warm up.
Serve with sweet peas, roasted peppers and a green salad if you wish. Enjoy! 

Mussels are very easy to make and are packed with magnesium, iron, vitamin B 12 and Omega 3. If you eat 15, which most of us do, the amounts of protein that you are eating are equivalent to a 6-ounce steak. Besides, they are delicious.
 
Approximate Prep and Cooking Time: 35
Approximate Cost: Under $11.00 (or $2.75/serving)
Serve: 4
 
Ingredients
 
1 bag 2 lb. of mussels ($5./ 2lb. bag at Wegman's)
9 cloves of garlic, chopped (3 for garlic crostini’s and 6 for the mussels)(.25)
1/2 red onion chopped (.50)
1/2 cup EVOO (reserve 1/4 for garlic crostini’s spread and what is left for mussels)
1/2 tsp. Salt and 1/2 tsp. Fresh ground pepper
1/2 cup chopped cilantro (.30)
1 cup (plus) of white wine ($1.75)
1 lemon (.50)
1/4 cup Parmigiano Reggiano (for the garlic crostini’s spread)($1.25)
1/2 pound of sourdough bread ($1.00)

Directions
Chop the garlic for both; the mussels and the crostini’s, set aside.
Prepare the crostini’s with 1/4-1/3 of olive oil, garlic, salt, pepper, and cheese.
Cut the sourdough bread at an angle, put the garlic spread mix and set aside.

Clean the mussels thoroughly in fresh water, take the beard off, refrigerate.

Turn the oven to 350 degrees; toast the garlic bread until golden, approx. 15 minutes.

In a large saucepan, add the olive oil left, sauté onion, garlic, and add salt and pepper.
Carefully, add the cup of white wine and bring it to a simmer.
Add just 1/2 of the chopped cilantro, the mussels, cover and steam until the mussels open, about 4-5 minutes. Do not overcook. Discard any mussel that stay closed.

Serve with a salad; garlic roasted sourdough crostini’s and lemon wedge. Garnish with cilantro. Make sure that you have enough wine sauce to dip your bread in. YUMMY!

​I do not prepare Orzo as indicated in the box instructions. My idea for this dish was inspired in the yummy, however, super time consuming Risotto but with a twist.
 
My Orzotto is budget friendly, done faster and it tastes great. I did not have whole wheat Orzo at home when I prepared this recipe; however, I always try to make it with whole grain or multigrain. Anyway, when you add my simple ingredients combined with sun dried tomatoes and rosemary infused Tilapia, the results and flavors are amazing. 
 
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: Under $10.00 (or $2.46/serving)
Serve: 4 (2 pieces of fish/serving)
 
Ingredients for the Orzotto
1 tbsp. EVOO (.25)
1 cup Orzo (.50)
1 tsp. Granulated garlic
1 cup dried chopped onion
2 1/2 cups of beef or chicken broth ($1.25)
6-7 pieces of sun dried tomato ($1.25)
1/2 cup chopped Cilantro (.25)
1/2 cup of Parmesan cheese ($1.25)
 
Directions for my Orzotto recipe
In a saucepan in medium add oil and roast the Orzo briefly stirring until it reaches a golden color.
Carefully, add the first cup of broth slowly, stir until most of it evaporates. 
Add the sun dried tomatoes, a second cup of broth, the chopped cilantro, 1/2 cup of cheese and stir.
Continue to stir until it evaporates a lot. 
The final dish is very moist like Risotto, however, not soupy and not dry.
Serve immediately and garnish each plate with more Cilantro and cheese. (see my Hack at the end)

Ingredients for the Tilapia
2 Tilapia filets cut at an angle in 5-6 pieces (@$1.41/filet) (2 filets= $2.83)
2 tbsp. Rosemary infused oil (just add chopped Rosemary to the oil bottle early on) (.75)
1/2 tsp. Granulated garlic
1/2 tsp. Salt
1/2 tsp. Pepper
1 lemon (.50)
1 Avocado ($1.00)

Directions for the Tilapia filets
Marinate the fish with the infused oil, garlic, salt and pepper. Set aside for 5 minutes.
In a skillet in med low, add the fish and the marinated oil.
Simmer for about 3-4 minutes. Do not overcook. The fish will look almost white with some transparent areas. Don't worry; it will continue to cook after you remove it from the stove.

To serve, scoop a hefty spoon of Orzotto in the middle of the plate. Add the fish on top. Garnish with lemon and avocado.
 
HACK: Before starting this recipe, marinate the fish and let it rest in the fridge for about 5 minutes to allow the flavors to work. After 5 minutes, start working on the Orzotto. You will be cooking both almost at the same time, since the fish will simmer in low while you make the Orzotto.

Curry powder is a spice mix used traditionally in India, Asia, the Caribbean and many other countries as well. A little goes a long way and the flavor is unique and intense. Don’t be intimidated by the ingredients listed in this recipe, I am sure that you have most of these spices in your pantry.
 
My grandma taught me that food tastes based on what you put in the pot. Perhaps that’s the reason why I have been so bold when I cook. One thing is for sure; I am not your salt and pepper girl because if I was, my food would taste the same every time.  Smile.
 
Approximate Prep and Cooking Time: Under 45 Minutes
Approximate Cost: $10.62 plus tsps. of spices=$11.77 (or $2.95/serving of a whole meal)
Serve 4

Ingredients for  Roasting the Cauliflower(for the side dish and the soup)
1 head of cauliflower (use only 1 1/2 cups for  sides and reserve what's left for the soup) ($1.85)
1/3 cup basting or olive oil (reserve 2 tbsp. plus of  oil for the soup) ($1.50)
1 tsp. Adobo Goya (if you don’t have it use salt and pepper mixed)
1/2 tsp. Ground cumin
1/2 tsp. Ground Turmeric
1 tsp. Paprika
1 tsp. Granulated garlic
1 tbsp. Dry chopped onion
1/2 tsp. Fresh ground pepper
1/8 tsp. Curry powder

Directions to roast the Cauliflower 
Pre heat your oven at 425 degrees.
Cut the cauliflower in bite size pieces and discard the stem.
In an oven safe pan add the cauliflower, basting oil and all the spices listed.
Mix thoroughly to ensure that the basting oil and all pieces cover the pieces.
Roast in oven for 20 minutes until golden, stirring at least once.

Ingredients for the Soup
1 onion, chopped ($.50)
4 garlic cloves, chopped (.50)
2 tbsp. olive oil 
1 carton 32 oz. of Beef broth or stock ($2.02 @ Target)
Your leftover roasted cauliflower 
3 small diced potatoes (or use 1 cup of Diced Hash Brown frozen potatoes) ($1.00)
1 diced carrot (.25)
1/2 cup of chopped Cilantro (.50)

Directions for the soup
In a saucepan on med heat, add 2 tbsp. oil, sauté onion, garlic, carrot and potatoes.
Add the cauliflower, bay leafs, beef broth and simmer for 15 minutes.

Ground Chicken Scaloppini
½ lb. 98% lean ground chicken ($2.50)
1 tbsp. of your favorite seasoning mix you have at home
Sauté until cooked, well done, however, ensure that it stays moist.

​Poblanos are mild chili peppers, less spicy that Jalapeños and other Mexican peppers. The medium to large size makes them perfect for stuffing with unlimited possibilities like; ground pork, chicken or beef, shrimp, any vegetarian combination and cheese, which is the traditional form they are stuffed. To me, cheese is too rich and not as healthy as lean ground chicken and colored rice combined. This is how I make mine and you may want to give them a try!
 
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: Under $9.00 (or $2.25/serving)
Serve 4
 
Ingredients
 
4 large Poblano peppers ($2.50)
½ lb. 98% lean ground chicken ($2.50)
1 ½ tbsp. Olive oil
1 tbsp. chopped dry onion
1 tbsp. granulated garlic
1 tbsp. Paprika
1 tbsp. Adobo Goya
½ cup of fresh chopped Cilantro
1 ½ cups of cooked rice
1 ½ cups of Mexican cheese blend ($2.50)
1 Avocado ($1.00)
 
Directions
 
Season the ground chicken with ½ tsp. olive oil, onion, garlic, paprika and adobo.
In a skillet on med. low, add 1 tbsp. olive oil and sauté the chicken briefly. Then add the cooked rice and some of the cheese and stir. Set aside.
 
Meantime, char the peppers in the open flame (you can also broil them until charred)
Move them to a paper bag immediately, seal and let them steam for about 4 minutes.
Remove from paper bag and rub them thoroughly to remove all the black skin.
Cut a slit from the stem to the end tip and remove all the seeds and veins.
Turn them inside out and run water inside to ensure all seeds are removed then dry.
Fill the peppers with the chicken-rice mix and add some of the chopped Cilantro.
Top the peppers with cheese and bake briefly at 350 degrees until the cheese melts.
Serve with avocado.

​Bacalao a la Vizcaína (or Cod Fish Vizcaíno Style) is a dish from the northern Spanish region of the Basque Country in Spain. This is not a dish that you prepare often, however, when you do, you take small bites slowly to enjoy this treasure. The dish is traditionally prepared with dry salted cod fish filet. In my humble version, I use fresh cod fish and the following basic ingredients; roasted red peppers, onion, potatoes, parsley or cilantro and lots of olive oil. I only use 2 Tbsps. of tomato sauce and always use paprika for flavor and color.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $5.50 (or $2.75/serving of a complete meal)
Serve: 2
 
Ingredients
 
1 large Cod fish filet (this will feed 2 people) ($2.00)
¼ c. Rosemary Infused Olive Oil (plus 1 tbsp. to sauté veggies) ($.75)
Salt, pepper and Paprika
4 Garlic cloves and ½ red onion ($.50)
1 Yukon potato (.50)
2 Bay leaves
1 roasted red pepper (I am used 1 from a small Goya jar) ($1.00)
½ cup of chopped Cilantro (.25)
2 Tbsps. Tomato sauce (.25)
2 tbsp. salad olives (.25)
Directions
 
Season the fish and add chopped garlic. Set aside.
Slice the potato thin, boil in salted water briefly until cook but firm. Keep 1/3 cup water for sauce.
In a skillet, add 1 tbsp. of olive oil, brown the onion and add the garlic towards the end. Add the tomato sauce, the roasted pepper and boiled potatoes (with 1/3 cup of the water), 2 bay leaves, salad olives and let it simmer for about 4-5 minutes.
In another skillet in low add the ¼ cup of infused olive oil to cook the fish. When warm, do not fry but instead simmer in the infused olive oil for about 2-4 minutes or until the fish half cooked.
 
Remove the fish from the skillet and add to the sauce. It will be very tender and you want to keep it in chunks, therefore, carefully stir only to blend the fish with the sauce. To plate, carefully scoop out of the skillet with a large spoon and place in the middle of the plate, top it with all the veggies and let pieces of the fish show. Drizzle with the infused oil where you cooked the fish and sprinkle chopped cilantro on top.
 
Serve with avocado or white or yellow rice if you prefer, although not needed since the dish have potatoes and is a complete meal.