​Going on a diet? Hell NO. Healthy eating is the answer of course and YES, is just what the doctor ordered! No medication required in the future when you start eating healthier earlier in life, exercise regularly, drink lots of water, enjoy a happy life, marriage or any relationship you are in, as long as its happy, happy. So let’s start with step one; food: fish and veggies, what a great start. Don’t you think?
 
Approximate Prep and Cooking Time: 25 to 30 Minutes
Approximate Cost: $16.40 or $4.10 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
4 salmon filets (@$2.25ea = $9.00)
4 large Carrots cut in half ($1.20)
2 large sweet potatoes cut in cubes ($2.25)
1 lb. (about 2 small) Broccoli crowns cut in half and florets separated ($1.25)
2 tbsp. olive oil (.70)
2 Avocado ($2.00)
 
Directions

1. Peel, cut and cook together, in a pot with salted water, the sweet potato and carrots until tender. The sweet potatoes cook fast when cut in cubes.
2. While the veggies cook, season with 1 tbsp. EVOO and Angie’s Dried Seasoning the salmon and pan sear it until golden brown. Remove from skillet and set aside to rest.
3. In your boiling pot, and few minutes before the veggies are tender, add the broccoli and cook just until it turns bright green, under 4 minutes. Remove from stove, drain well and set aside.
4. Meantime, in the same skillet that you cooked the salmon, add 1 tbsp. of olive oil and briefly stir all the veggies for about 2 minutes, just to warm them up and absorb all the leftover flavors of the salmon.
5. Now cut your avocados and start plating your healthy meals. Enjoy!

Contrary to the traditional dish, my pork and beans recipe is not sweet but super savory. To me, the perfect combination of beans and pork must always go with rice, in this case yellow saffron like. Finally, what’s better than a tropical salad with a simple vinaigrette and avocado. I am giving you the three recipes, so what are you waiting for? Make it!
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $13.69 or $3.42 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
​Ingredients for the Pork and Beans ($7.04)
1 lb. cubed pork ribs country style ($3.89)
1 tsp. Adobo (.20)
1 tbsp. EVOO (.35)
 
6 chopped garlic (.35)
1 tsp. EVOO (.30)
1 chopped onion (.40)
¼ cup chopped Cilantro (.25)
3 tbsp. tomato sauce (.25)
1 can red beans, drained and rinsed (.85)
1 Goya envelope Chicken Bouillon (.20)
½ cup water
 
Ingredients for the Yellow Rice ($1.65)
2 cups Rice ($1.15)
1 Goya envelope Sazón (.20)
1 tsp. Adobo (.20)
1 tsp. EVOO (.30)
3 cups of water
 
Ingredients for the Tropical Salad ($5.00)
2 cups mixed greens ($1.50)
2 Roma tomatoes (.50)
¼ cup Feta Cheese ($1.40)
1 tsp.  Red Wine vinegar (.15)
2 tsp. EVOO (.45)
½ tsp. Adobo
1 avocado ($1.00)
 
Directions

1. Clean and season the pork with Adobo and oil. Refrigerate.
2. In a saucepan, add 1 tsp. EVOO and sauté the 6 chopped garlic and the chopped onion.
3. Add 3 tbsp. tomato sauce, the chopped Cilantro, the can of red beans, (drained and rinsed), 1 Goya Chicken Bouillon envelope and ½ cup water. Cook in med low for 10 minutes.
4. Meantime, in a skillet, brown the pork in its own olive oil.
5. When browned, add the pork and the juices to the beans and cook for about 10 to 15 more minutes. If the stew dries a bit, add more water and adjust the salt with Adobo as needed.
6. To cook the rice, add the oil to a med size pot, sauté the 2 cups of rice for few minutes, add the Goya Sazón, Adobo and 3 cups of water.
7. Bring to a boil, reduce the heat to low, cover and cook for 15 minutes.
8. To make the salad, add the greens and cut tomatoes to a bowl.
9. Mix the red wine vinegar, olive oil and Adobo, whisk until blend and pour over the greens.
10. Slice the avocados and get ready to plate. Enjoy!

​Not only these fresh veggies make my recipe light and nutritious but also is very inexpensive. I used a non-traditional ingredient today to give it a bit of heat but not too much; poblano pepper. Once you cut the veggies, the meal is done in no time.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $8.60 or $4.30 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 +
 
Ingredients
10 large shrimp ($3.50)
1 tbsp. Angie’s Dried Seasoning or the seasoning of your choice (.30)
5 cloves of chopped garlic (.35)
1 onion (.40)
1 broccoli head ($1.35)
1 poblano pepper (.45)
1 red pepper (.89)
1 handful, about 15 snow peas (.51)
2 tbsp. EVOO (.60)
Soy sauce to taste (.25)
 
Directions

1. Rinse well and chop all the veggies, set aside.
2. Season the shrimp with Angie’s Dried Seasoning or the seasoning of your choice and 1 tbsp. olive oil. Sauté in med. until just light pink, for a couple of minutes, remove set aside.
3. Prepare the Angel Hair pasta according to the package directions.
4. Sauté all veggies in med high until glossy and crunchy, start with onions and broccoli.
5. Once the pasta is done, drain and keep about 1 cup of the water.
6. About 5 minutes before you are ready to serve, add the pasta to the veggies in the wok, stir, stir, stir, add soy sauce to taste and some of the pasta boiling water to make it real moist but not soupy.
7. Time to enjoy your creation.

The double seafood whammy is basically to die for. Simple, elegant, portion controlled and last but not least, super deliciously flavored! Al rightly, time to go to the grocery store to get your ingredients… now.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $25.30 or $12.65 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 crab cakes ($18.00)
2 salmon steaks ($4.50)
15 gourmet cherry tomatoes cut in half ($1.50)
1 lemon (.40)
1 handful of Parsley leaves without the stems (.20)
1 ½ tsp. Angie’s Dried Seasoning (.25)
1 ½ tbsp. Angie’s Basting Oil (.45)
 
Directions

1. Clean and pat dry the salmon steaks, season with 1 tsp. of Angie’s Dried Seasoning and 1 tbsp. olive oil. Refrigerate.
2. Rinse and drain the gourmet Medley Cherrie Tomatoes, cut and sprinkle with Angie’s Dried Seasoning (or with salt and pepper to taste.) Set aside.
3. Pan sear the fish in its own oil in medium high until golden on both sides. Remove and let them rest.
4. In the same skillet, add ½ tsp. olive oil (if needed) and pan sear the crab cakes until golden brown on both sides, remove and let them rest before serving.
5. In the same skillet, sauté the cherry tomatoes until golden brown.
6. Ready to plate and garnish with parsley or any green herb and lemon wedges.

 
Done!

Popular scenario: Kids want dessert, you have no time to make it, then it comes to you; time to cheat a little. Good news, you will surprise them with regular and jumbo cupcakes from a cake mix box in no time and if you want, they can even add the Nutella and lick their fingers when you aren’t looking.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $4.82 (or .54 cents per serving)
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 9
 
Ingredients
1 box of Dunkin Hines French Vanilla Cake mix ($1.25)
3 eggs (.48)
1 cup evaporated milk (.99)
1/3 cup of Peanut oil ($1.00)
½ cup of Nutella ($1.10)
 
Directions
Bake according to package directions.
Use Nutella as frosting and also, cut a hole in the center and fill it.
Done! Kids will adore you.

​This is Part-2 of the two-part recipes that I posted yesterday. Enjoy!
 
Recipe #2: Salted Cod Fish Salad Recipe
 
Approximate Prep: (soak the cod overnight)  
Cooking Time (20 minutes to prep) + (15 minutes in fridge to enhance flavors) (35 minutes)
Approximate Cost: $8.98 or $2.99 per serving
Allergens: Gluten Free
Servings: 3
 
Ingredients for the Salted Cod Fish Salad
½ lb. Salted Cod Fish or Bacalao (@ $9.99/LB) = ($5.00)
½ Red onion, cubed (.35)
½ white onion, cubed (.25)
1 (4-oz.) Sliced pimento peppers (.75)
1 Roma tomato cubed (.33)
1 tbsp. Angie’s basting oil (.35)
1 tbsp. EVOO (.35)
1 tbsp. chopped Goya Salad Olives (.35)
1 tsp. red wine or cider vinegar (.15)
1 Avocado cut in cubes (1.00)
 
Directions

1. Prepare the cod fish according to the box directions. Since it is cured in salt you need to rinse well then soak it in water overnight to remove the extra sodium.
2. The next day, drain the codfish, shred it and look for any stray bones. (Since I always purchase the filet type, I rarely find one.)
3. Prep the onions and in a bowl, add the remaining ingredients listed under ingredients list.
4. Then, add them to the shredded cod fish, mix well gently, not to mash the avocado. Refrigerate for at least 15 minutes before serving.

 
NOTE: The Cod fish renders about 3 cups after unsalted and shredded. Once you measure the ½ lb. needed for this recipe, you are left with enough cod to make my “Bacalaítos Fritters” that I posted on my blog on 7/10/2016.
 
HACK: You can serve it also as an appetizer over crostini’s, or make French bread sandwiches, or serve it with your favorite crackers on the side. 

This is Part-1 of a 2-Part post that will include separate recipes that are just as yummy.
 
Recipe #1: Pickled Yuca and Yautia.  
Recipe #2: Salted Cod Fish Salad. 
 
The reason why I split the dish in two is to make it easier on you, since combined I classify them as advanced, therefore, not that easy to make. You can cook either recipe one day and refrigerate. Then make the second recipe the following day and dinner will be ready in no time.  
 
Recipe #1: Pickled Yuca and Yautia Recipe
 
Approximate Prep and Cooking Time: 45 Minutes
Approximate Cost: $10.20 or $5.10 per serving
Difficulty Level: ____Easy ___Intermediate   X    Advanced
Servings: 2 +
 
Ingredients for Pickled Yuca
½ bag of Yuca (@ $2.69 Wegmans) ($1.35)
½ bag of Yautia (@$3.48) ($1.74)
1 large onion, sliced (.40)
3 large elephant garlic (.35)
¼ cup Angie’s Basting Oil or EVOO ($1.25)
1/8 cup of Red Wine Vinegar (.25)
1tsp. Adobo (.20)
Dried Oregano
Peppercorns
Bay leaves
Salted water to taste to boil both, Yuca and Yautia (.15)
 
Directions

1. Add water and salt to taste to a saucepan and bring it to a boil.
2. Carefully add the frozen pieces of Yuca and Yautia. Cook according to package directions to obtain soft and tender veggies. When tender, drain and set aside.
3. While they cook, chop the onion and garlic.
4. Add my basting oil (or olive oil) to a skillet, sauté the sliced onion and chopped garlic. Once translucent, add Adobo, oregano, peppercorns, vinegar and bay leaves.
5. Cut the Yuca and Yautia in about 2” pieces and add them to the onion/garlic mix.
6. Mix well and cook for about 5 minutes in med-low, until the flavors are absorbed by the veggies. Set aside until ready to serve.

I call this my multipurpose soup. Since it doesn’t take any time to make, I can pop it up at any time when I am hungry and it’s usually at the very last minute. Once I chop the veggies, the rest is the short wait before enjoying it. Yum!
 
Approximate Prep and Cooking Time: 15 Minutes
Approximate Cost: $4.24 or $2.12 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ pack of Julienne Han Strings ($1.04)
1 large onion, chopped (.40)
2 celery stalks (.45)
1 large red potato, chopped (.35)
¼ cup parsley and cilantro, chopped (.20)
2 cups of beef broth ($1.25)
1/2 tsp. Adobo (.20)
1 tbsp. EVOO (.35)
½ cup water
 
Directions

1. Add the olive oil to a saucepan and brown the chopped potato.
2. Add the celery, onion, and ham and cook for about 3 minutes.
3. Carefully add the beef broth, Adobo, water and cook for 5 or until the broth reduces and concentrate the flavors. Then add the chopped cilantro and parsley.

 
Done! Serve it alone or with a sandwich, or crostini’s.    

​This looks like a 3-Ingredient week already, smile. My simple recipe is so easy to make during the working week and at $3.50 per serving you will agree with me that it’s a great deal. To get it ready, you need to prep the prior day just before going to bed, just 2 things; the sweet potatoes and marinate the salmon steaks.
 
Next day, when you come from work start your oven at 400 degrees and let it do the magic for you.
 
Approximate Prep and Cooking Time: One hour 10 minutes.
Approximate Cost: $14.00 or $3.50 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
4 salmon steaks (@ $2.25 ea. = $9.00)
Lemon pepper to taste (.30)
2 tbsp. olive oil to marinate and bake the steaks (.70)
 
4 small sweet potatoes ($2.00)
2 avocados ($2.00)
 
Directions
Wash the sweet potatoes thoroughly, pat them dry and cover in foil paper. (the day before)
 
Start the oven at 400 degrees and cook the sweet potatoes for 45 minutes to 1 hour until tender, remove and set aside.
 
Bake the salmon steaks covered for about 5-10 minutes. Remove and let them rest for 3-5 before serving.
 
Done. Now you and your family have time to play with Netflix