By the way, I use this cooking method a lot, therefore, this is a good opportunity to define what exactly sauté is; it is the process that you use to cook or brown meat/seafood/veggies in a pan containing a small quantity of butter or oil, at a higher temperature for a short period of time.
 
Back to my recipe, smile.
 
Approximate Prep and Cooking Time: 30 Minutes or less
Approximate Cost: $6.70 (or $3.35 /serving)
Serve: 2
 
Ingredients
 
2 Salmon Filets ($3.00)
¼ cup olive oil (to sauté the salmon, the cauliflower and add to mashed potato)($1.00)
1 large sweet potato (mashed with olive oil only) ($1.20)
2 cups of cauliflower florets ($1.50)
2 tsp. Angie’s Dry Seasoning (1 for the salmon and 1 for the cauliflower)
 
Directions
 
Wash the sweet potato well, slice and boil until soft.
Season the salmon with olive oil and Angie’s Seasonings. Set aside.
Clean the cauliflower and cut into florets to obtain 2 cups.
Season the florets with olive oil and Angie’s Seasoning and sauté until brown.
When the florets are done, mash the sweet potato and add 1 tsp. of olive oil.
Sauté your salmon filets and serve.
 
HACK: So simple, nutritious and delicious. Serve with avocado and a salad of your choice. 

In this recipe you will have two sets of ingredients; one to season the pork, and the other set contains the herbs and seasonings for the rice with pigeon peas. It is economical and budget friendly. Enjoy!
 
Approximate Prep and Cooking Time: 35 Minutes
Cost: Under $6.00 (or about a dollar per serving)
Serve: 6
 
Ingredients
 
½ lb. pork (See the slide for more info) ($1.63)
1 tsp. Paprika
1 tsp. Adobo
2 tbsp. Angie’s Basting Oil
1 can Goya Pigeon Peas drained and rinsed ($1.50)
4 cloves of chopped garlic (.15)
1 small onion (30)
½ cup chopped Cilantro (.40)
1 chicken Bouillon (.20)
1 Sazon Bouillon (.20)
2 cups of large grain rice ($1.00)
Enough warm water to cover the rice before it boils.

Directions
Clean, cut, season the pork and set aside in the fridge for 10 minutes.
Gather all the needed ingredients and chop the onion, garlic and cilantro.
Get a cooking pot with lid and in med high cook the pork until golden.
Remove the pork and add the garlic and onion.
When golden, add the rice and stir until the rice roasts.
Add the pigeon peas the bouillons.
Carefully, add enough warm water to cover the rice, (see the photo in my slide show) bring it to a boil, cover, reduce the heat to low and cook for 20 minutes.
Once the 20 minutes are over, add the cooked pork and chopped cilantro.
Serve.

This is the last Rotisserie meal in the series. If you look at the ingredients needed, you will be making  broth or stock to make a delicious chicken soup for a "soup and sandwich lunch".  I provide my link to other options at the end of this post.  Or you can keep it in the fridge to use when making other dishes at home. Either way, if you feel hungry between meals, you can warm a cup in the microwave, add a bit of lemon juice and hot sauce and I tell you what, it will fill you up until your next meal. Smile!

Approximate Cost: Under $4.00
Approximate Cooking/Prep Time: 25 Minutes
Serve: 6
 
Ingredients
 
1-Rotisserie Chicken ($5.99) (Cost for this broth = $1.00)
1 Carrot (.40)
2 Celery ($.30)
1 Onions (.50)
1 Head of Garlic (.50)
1-Bunch of Cilantro ($1.00)
Salt, Pepper, Paprika and any other spices (You may have this in your pantry)
 
Directions
 
After you set aside the other chicken breast and thighs for yet more light meals, the carcass left after you divided your chicken is going now into a medium large pot.
 
Add a tbsp. of oil to the pot and sauté the carcass until golden. Add the carrots, celery, onion and garlic cut in half.  (No need to peel these ingredients), 3 bay leaves if you have them in your pantry; some spices, salt and pepper to taste and a washed bunch of Cilantro or herbs of your choice. 

Carefully, add 4 quarts of water. Bring to a boil then bring the temp down to med low and simmer for 45 minutes. Wait until cools down and pour the stock through a strainer. You will get the most beautiful and tasty broth that you see in the container. You can serve a bowl of this broth with your sandwiches also. However, if you prefer, add some cooked chopped potatoes or a cup of pasta, sliced celery and cilantro and 1 chicken thigh. You will have now a delicious light chicken soup.
 
 
Hack: To make 3 separate meals out of a Rotisserie chicken for a family of 4 people go to my 9/1/2015 post, here is the link.
http://www.angieslifehacks.com/cuisine/who-knew-rotisserie-chicken-was-so-worthwhile

​This is a great healthy and light salad. There is no Mayonnaise added, since I substituted it with Tzatziki Sauce, a Greek spicy savory yogurt.  This light dish could be used as a stand-alone lunch.
 
Approximate Cost: Under $5.00
Approximate Cooking/Prep Time: 15 Minutes
Serve: 2
 
Ingredients and Direction
 
Add the following ingredients into a bowl:
 
1 Rotisserie Chicken breast deboned and cut is small chunks
6 Cherry Tomatoes, sliced
1 to 2 sliced scallion (or ½ an onion, chopped.)
1 tbsp. of Tzatziki Sauce (more or less depending on your taste)
 
Delicious, you can serve this salad with a nice pineapple and mango smoothie.

This is the easiest, quicker and simpler healthy meal that you can put together to wow your family.
 
Approximate Cost: Under $5.00
Approximate Cooking/Prep Time: 15 Minutes
Serve: 2
 
Ingredients and Direction
 
2 Rotisserie chicken drums
2 corn ears. Boil in medium high in lightly salted water for about 10-15 minutes.
1 roasted beet cut in cubes (if you can oven roast this, use drained canned beets.)
2 cups of spinach
Salad dressing of your choice
 
Enjoy!

It doesn't take 5 minutes of your time to make this smoothie and is so fulfilling.

Ingredients 

1 1/2 cups frozen pineapple (Why if this is already in Naked juice? Because I love it)
1 1/2 cups of Naked Green Machine 100% Juice
1 Cup POM Pomegranate 100% Juice
1" fresh ginger, peeled and cut in small pieces
1" of Turmeric root, peeled and cut (if you don't have fresh ginger or turmeric use powdered form. Fresh is fantastic for flavor.

Directions

In a NutriBullet or a regular blender, add all the ingredients and blend until smooth. If you don’t want your Smoothie super thick, then just add more juice.
Enjoy!

This is a dish that is not a soup or a stew but it is so comforting to eat, especially during rainy sad days. You may have these ingredients at home, however, if you don't, just substitute my ingredients for whatever you have. If you have chicken, use chicken, if you have other color beans, hey works for me. Be creative when cooking and have fun.

Prep and Cooking Time: 30 Minutes
Approximate Cost: Under $10.00
Serve: 4

Ingredients
1- (15 oz.) can of Goya Chick peas drained and rinsed
1 - (1lb. 13 oz.) can of pink Goya pink beans drained and rinsed
1 - (8 oz.) can of Goya tomato sauce
1 Goya chicken or beef bouillon
2 cups chicken broth
1/2 lb. Country style pork loin ribs (or any other cut) ($1.63)
5 cloves of garlic
1 med. size onion1 stalk of celery
1tbsp. Plus Angie's Dry Seasoning (or whatever you have in your pantry)
2 tbsp. Olive oil (seems a lot but goes into the marinate then into sauté pan

Directions
Season the pork with olive oil and Angie’s Dry Seasoning for about 10 minutes.​
In a med. size cooking pot, sauté the marinated pork with oil for 4-5 minutes.
Add the chopped celery, onion and garlic, stir.
When it all looks translucent, add the chickpeas and beans and stir.
Add the can of tomato sauce, the chicken broth and beef bouillon, stir.
Bring it to a boil, cover turn the heat to med. low and cook for 20 minutes.

Serve in a bowl with avocado and a salad

Today is Friday, perhaps the end of a super hectic week for you. So what are you going to do? Going out to dinner? Ok, no problem. However, if I were you I will Activate Plan A:
I would go home, get into my comfy attire, (but still looking pretty:), ask my sweetie pie to get me a glass of wine and then, give him/her this recipe to cook it for you. LOL! (Life is never that simple, right? Smile)
 
Ok, so… let’s Activate Plan B. You get my recipe, go to your fridge and pantry, get the ingredients and prepare it in less than 30 minutes. Then both of you can RELAX and watch a movie together. Now that’s a happy ending. Have an amazing weekend!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: Under $6.20 (or $3.10/serving)
Serve: 2 plus
  
Ingredients
¼ cup olive oil (.75)
1 large chicken breast cut is slices ($1.50)
1 large onion cut in medium size pieces (.75)
5 cloves of garlic, chopped in med. size pieces (.50)
1 cup of broccoli cut in florets ($1.00)
Angie’s Dry Seasoning (.20)
6 Cherry Tomatoes (.50)
Avocado ($1.00)
 
 Directions
Prep, cut and marinate the chicken with 1 tbsp. olive oil, Angie’s Dry Seasoning or the seasoning of your choice and set aside.
Prep the veggies.
In a skillet with 2 tbsp. of olive oil, sauté the onion and garlic until golden for about 3-4 minutes. Set aside.
Add more oil if needed and sauté the broccoli until tender but still crunchy. Set aside.
Next, sauté your chicken for about 3-4 minutes or until golden.
Add the cooked veggies, stir well.
Serve immediately.
 
HACK: Serve with avocado and cherry tomatoes

​Feeling like stir fry take out tonight? Make it at home in 25 minutes and control your ingredients.
 
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: Under $8.00 (or$2.00/serving)
Serve: 4
 
Ingredients
 
1 large chicken breast cut is slices ($1.50)
5 cloves of garlic, chopped (.50)
1 large onion, cut in medium size pieces (.75)
1 cup of broccoli cut in florets ($1.00)
1-2 large carrots cut in slices about ¼ inch thick (.75)
¼ cup olive oil (.75)
1 tbsp. lemon juice (.30)
¼ cup beef broth (.50)
¼ cup of soy sauce (or more to taste) (.85)
½ box of Angel hair Pasta  (Or any pasta of your choice) (.75)
 
Directions
 
Cut and marinate the chicken with 1 tbsp. olive oil, 1tbsp. soy sauce, and the lemon juice and set aside.
Start cooking the angel hair pasta according to the package instruction.
Meantime, while the pasta cooks, prep and sauté the onion, carrots, and broccoli for about 4 minutes until a bit tender but still crunchy. Add the garlic. Set aside.
Sauté the chicken until almost golden for few minutes. Add the cooked veggies, stir.
Drain the pasta, save ¼ cup of the water, add it to the chicken and veggies, add more soy sauce and beef broth as needed for smooth texture. Serve immediately.
 
HACK: You can serve this stir fry with a side salad and avocado slices.

​Escabeche is a kind of a sauce/marinade traditionally used in the Mediterranean, Spain and Latin America. It is used to place already cooked seafood into it, especially fish. However, you can put other foods such as green bananas, chicken, pork, and any other vegetable or protein that you can think of. The flavor and aroma of Escabeche is simply amazing. Try my recipe you may have most of the ingredients at home already!
 
Approximate Cost: $10.54 (or $2.64 per serving)
Prep and cooking time: Under 30 minutes
Serve: 4 (I am also giving you the number of shrimp to purchase to serve 2 people only)
  
INGREDIENTS
12 large size shrimp (@.35 ea.= $4.20) (For 2 servings use 6 large or jumbo shrimp, 3/plate.
1 small bag of Goya Yuca ($1.99)
1 med. size onion (.50)
5 cloves of garlic, chopped (.50)
1/4 cup Red wine Vinegar (.25)
1/4 cup white wine ($1.25)
1/2 cup of olive oil (.85)
1 Lemon (.50)
 1/2 tbsp. Chopped cilantro (.25)
 1 tbsp. Salad Olives (.25)
 
SPICES (you may have these spices in your pantry)
1/4 tsp. Dry oregano
 2 Bay leaves
 1/4 tsp. Of black or red peppercorns
 1/4 tsp. paprika
Salt and pepper to taste
 
DIRECTIONS
Prep for the Shrimp and Yuca:
Season the shrimp at least 15 minutes before with paprika, 1/4 c. Olive oil, salt and pepper to taste and set aside in the fridge.
 
Meantime, in a saucepan with salt and water, bring the water to a boil. Then add the yuca and cook according to package directions. Set aside.
 
Back to the shrimp, in a saucepan in medium with 2 tbsp. of olive oil, sauté the shrimp for just a minute or 2, do not cook through, since they will continue to cook in the sauce.
Remove the shrimp immediately, set aside.
In the same saucepan, add what is left of the olive oil, bring the heat to med. high. 
When warm, add garlic, sliced onion, peppercorns and Bay leaves, cook for 2 minutes or until the onions are transparent.
Carefully add the wine, vinegar, salt, pepper and cook for 3 minutes.
Add the cooked shrimp, turn off the stove, and add the salad olives and some of the chopped cilantro. Dinner is ready.

HACK: To serve, drain the yuca, plate it and scoop some of the Escabeche sauce on top, if needed add extra virgin olive oil; this is your side veggie. Serve the shrimp with 2 scoops of Escabeche sauce, cherry tomatoes and a slice of lemon. Enjoy!