I make this meal often and never get tired of it. It is good looking, healthy and easy to make.
Category:  Entrée  
Approx. Prep and Cook Time:   under 30 Minutes
Approximate Cost:    $10.95 or $5.48 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 med. size cod fish filet ($3.00)
3 c. of med size shrimp ($3.75)
1 tbsp. Angie’s dry seasoning (.35)
2 tbsp. Angie’s basting olive oil (.40)
1 avocado, rinsed, pat dry, peeled, sliced ($1.20)
1 lemon (.50)
1 simple salad for 2 people ($1.75)
 
Directions
Pat dry the fish and shrimp, season with basting olive oil and my dry seasoning to-taste, refrigerate until you finish to make a simple salad for 2 people. Then, refrigerate the salad.
In a skillet with some of my basting olive oil, sear the shrimp briefly, remove, set aside.
In the same skillet sear the cod filets and now you are ready to plate. see my photo gallery as an idea.
  
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
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

​You will only need 5 ingredients and 40 minutes to get this meal done; chickpeas, pork tenderloin, ñame, Angie’s dry seasoning and Angie’s basting olive oil.
 
Approximate Prep and Cooking Time: Under 1 hour
Approximate Cost: $6.29 or $1.58 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
½ can chickpeas (.65)
1 pork tenderloin any fat removed ($3.24)
5 pieces of ñame, cubed ($1.00)
1 ½ tbsp. Angie’s dry seasoning (.55)
2 tbsp. Angie’s basting olive oil (.85)
 
Directions
Bring a saucepan with salted water to taste to a boil, add the ñame pieces and cook until tender.
Clean the tenderloin of any fat, place in a baking mold, season with my dry seasoning and my basting olive oil and add ½ can of rinsed and drained chickpeas. Refrigerate for about 1 hour to soak in the seasoning the flavors.
Bring the oven temperature to 400 degrees and cook the tenderloin uncovered for about 40 to 45 minutes depending on your oven calibration. About 30 minutes in, add at least ½ cup to 1 cup of the ñame water and bring back to the oven. Remove and allow to rest for 10 minutes.

When the tenderloin is done, add the name pieces and stir to soak them in the sauce.
Ready to serve, you can accompany this roast with a nice salad, rice or pasta. Enjoy!

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  
 

​I never get tired of making my own broth/stock because I know what ingredients I am using and after done, I freeze it and then remove all traces of fat. That makes it healthier. This time I am using a combination of chicken and turkey bones and some meat. The end result was so good.
 
Category:  HACK
Approx. Prep and Cook Time:  35 Minutes
Approximate Cost:    $4.60 or $2.30 per broth container for soups, stew, etc.
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2 containers to use in soups, stew, etc.
 
My recipe changes often, depending on which aromatics, herbs, etc., that I have at home or in my garden at the time.
I make fresh chicken stock every time that I purchase a rotisserie chicken. Why? Because most of the time I debone and skinned the chicken to make the best rotisserie chicken stock that one can have. Then I use the shredded chicken in chili’s bowls, soups, enchiladas, tacos, well, you get the idea.
Therefore, these are the ingredients that I had available when I made this batch. Enjoy!
INGREDIENTS (Approx. Total Cost: $4.60)
All the bones and dark-skinned parts of a Lemon Pepper Rotisserie Chicken ($2.00
All the bones of turkey wings and some of the bones ($1.00)
3 Celery stalks with leaves, chopped (.25)
2 large Rosemary stems (.10)
1 large spring of Sage (.10)
10 to 12 cups of water (0)
4 to 5 stems of Italian Oregano (.10)
6 to 8 large Cuban Oregano leaves (.10)
6 to 8 Culantro leaves (.10)
 Fresh Cilantro to taste
1 large Onion chopped (.45)
8 Garlic cloves (.40)
 
DIRECTIONS
Debone and skinned the rotisserie chicken and remove all fat. I only use super roasted brown skin for less fat and more flavor.
Sauté in olive oil the onion, celery and garlic until golden, then add the bones and skin.
Carefully add the water, all the herbs, bring it to a boil and then bring the heat to low to simmer covered for 30 minutes.
Allow the stock to cool and then strain to obtain your golden flavorful stock.
Divide into several containers, freeze and remove any fat on top. Then finally keep freeze what you are not using that day.