After you make Broccoli-Cauliflower rice in your food processor, continue on the green theme and prepare the Brussels Sprouts leaves. You will only need to work on the chicken meatballs and boom, dinner will be ready on a blink!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $12.93 or $6.47 per serving
Difficulty Level:  Easy __X__ Intermediate ____ Advanced
Servings: 2 Plus
 
A. Ingredients for chicken meatballs ($3.90)½ lb. 95% fat free ground chicken for meatballs ($2.50)
2 tbsp. Panko (.25)
½ tsp. Angie’s basting oil to add to the ground chicken (.40)
1 tbsp. Angie’s basting oil to sauté (.40)
1 tsp. Angie’s dry seasoning (.35)
 
B. Ingredients for broccoli-cauliflower rice ($3.70)2 c. broccoli-cauliflower rice that you prepared prior ($2.00)
5 large Baby Bella mushrooms, chopped (.70)
½ tbsp. Angie’s basting oil (.40)
1 tsp. Angie’s dry seasoning (.35)
1 cube thawed Cilantro Sofrito-Molido (.25)
 
C. Ingredients Brussels sprouts leaves ($3.08)2 c. Brussels sprouts leaves, (Brussels cleaned and leaves detached ($2.33)
½ tbsp. Angie’s basting oil (.40)
1 tsp. Angie’s dry seasoning (.35)
 
Extras ($2.25)
1 avocado ($1.25)
1 c. broccoli florets ($1.00)
 
Directions
Add the ingredients listed under A. to a bowl, except the 1 tbsp. Angie’s basting oil to sauté them later; the ground chicken, Panko, Angie’s basting oil, and Angie’s dry seasoning, mix well and make small round meatballs. Refrigerate.
 
Into another bowl, add the ingredients listed under C. Brussels sprouts leaves, Angie’s basting oil and Angie’s dry seasoning, mix well to cover all leaves.
 
Add 1 tbsp. Angie’s basting oil to a skillet to sauté the chicken meatballs in Angie’s basting oil until golden brown. Remove, set aside, but keep warm.
 
In the same skillet, add more basting oil if needed, and pan roast the Brussels sprout leaves until golden. Remove, set aside but keep warm.
 
(Meantime, microwave the broccoli florets for about a minute or two until tender.)
 
In the same skillet, add more basting oil if needed and sauté the mushrooms until golden. Add the broccoli-cauliflower rice and the rest of the ingredients listed under B. stir. Cook for a short time until the rice is a bit tender, however, still crunchy, not mushy. Remove from the stove. 
Slice the avocado and start plating your dinner.
 
Enjoy!

What an easy dish to prepare. It takes few ingredients, few minutes in the food processor and no time to cook. Then boom, you will have a healthy rice to enjoy!
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $1.80 or .90 cents per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
A. Ingredients to Process the Broccoli-Cauliflower Rice
1 c. broccoli florets (large) ($1.10)
2 c. cauliflower, cut in florets ($1.50)
Process in your food processor until the pieces look the size of beans or garbanzo. Done!
 
B. Ingredients to make the Rice (Rice recipe showed above ↑)
1 tsp. Angie’s Basting Oil (See my link below) (.30)
1 Angie’s dried seasoning (See my link below) (.20)
5 cloves of chopped garlic (.25)
2 celery stalks, chopped (.40)
1 tsp. dry Turmeric (.20)
1 tbsp. dry onions (.20)
1 tsp. water or broth (0)
 
Directions to Cook the Rice
In a cooking pan with basting oil, sauté the chopped celery, then add the garlic.
Add the dried onion, dried seasoning, broccoli-cauliflower, turmeric and water, stir well.
Cover the pan and cook in low for about 4-5 minutes until tender, not mushy.
 
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
 
TOMORROW: MY GREEN MEAL WITH THIS RICE AND CHICKEN MEATBALLS!

I love Chinese eggplant. Is not biter, is easy and fast to cook and you can slice it in whichever way you want. It also goes perfectly with pork. The plants are already in the ground to grow my own. Yes!
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $7.49 or $3.75 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 plus
 
Ingredients
5 large Baby Bella mushrooms (.75)
1 large Chinese eggplant, cleaned, cut ends, cut in half and slice the half’s ($2.39)
½ pork tenderloin cut in small steaks ($1.75)
1 corn on the cob (.25)
1 large scallions (.10)
2 tsp. Olive oil (.70)
1 ½ tsp. Adobo (.30)
1 avocado ($1.25)
 
Directions

• Season the tenderloin mini stakes with 1 tsp. olive oil and 1 tsp. Adobo. Set aside.
• Cook the corn in water to cover it for about 15 minutes. When cooked and at room temperature, remove the kernels from the cob to sauté with the mushrooms later.
• Sauté the sliced mushrooms in 1 tsp. of olive oil.
• Add the corn kernels to the mushrooms and brown, add ½ tsp. of Adobo.
• Remove from skillet and add 1 tsp. of olive oil (or more) to cook the eggplant pieces until tender and golden.
• Remove eggplants from skillet and pan-sear the pork until golden brown.
• To plate, slice the avocado and chop some scallions to garnish.

Done!

I told you that I was going to use these baby crispy crowns again, they are delicious and today I am using them to thicken my Roman Beans Asopao. Not bad at all. “Asopao” is pretty much a thick soup or stew with cooked rice instead of noodles. I love to break the rules and add potatoes, mushrooms and whatever I have available at the time. I also like my “Asopao” thick but with a nice broth. If you prefer yours thicker, simply cook it in low a bit longer until the broth evaporates and the flavors concentrate.
 
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $7.94 or $3.97 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 +
 
Ingredients
1 large rotisserie chicken breast, shredded ($1.00)
1 (15 oz.) can of Goya Roman Beans (.99)
1 tbsp. Angie’s Basting oil (.40)
1 tbsp. dry onions (.35)
1 tbsp. Webber Jalapeno and Herbs (.20)
2 c. chicken broth ($1.25)
1 frozen cilantro cube (.25)
1 Goya Sazón envelope (.25)
2 c. baby spinach ($1.50)
18 Ore-Ida Golden Crispy Crowns (.50)
1 avocado ($1.25)
 
Directions
Shred the chicken, also, drain and rinse the beans. Set aside.
Add basting oil, dry onions, Jalapeno/Herbs, Sazón, beans and chicken breast to a pot. Stir.
Add the chicken stock and bring to a boil. Reduce the heat to med-low and add the Ore-Ida Golden Crispy Crowns, chopped spinach and frozen cilantro cube.
Cover the pot and cook in low for 5 minutes.
Serve with avocado slices.
Done!
 
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 

We all love to cook with chicken and beef broth and stock. The easiest way to have it at home is to purchase it at the grocery store. However, I am sure that you buy the all-time favorite Rotisserie chicken every now and then. I am also sure that you bring it home, cut it in pieces and serve it to the family. I also purchase some at the grocery store, but I prefer to make it at home, to reduce the fat and sodium content. So, I use some of that yummy rotisserie chicken parts to make it fresh at home.
 
This is my take of what I do when I purchase my rotisserie chicken:

1. I remove all the chicken skin and only keep the super dark almost burnt piece.
2. I carefully cut the chicken legs and tights, debone and save the bones.
3. I cut the bottom part of the chicken and set it aside with the dark skin piece and bones.
4. I debone the chicken breasts and keep the cartilage and small bones.
5. Finally, I put my whole debone-skinless chicken in the fridge for sandwiches, salads, enchiladas, soups, or other meals. I get a medium size pot and over medium, sauté the bones, cartilages, and some of the toasty skin.
6. I add any color peppers, onions, garlic, carrots, celery, all kinds of herbs, especially rosemary, basil, oregano, cilantro and anything else that I have in my fridge or is growing in my garden. (There is not a right or wrong ingredient or amount, as long as you love the flavor of what you are adding to the mix).
7. Carefully, I add water to cover it all and bring it to a boil. Cover and cook over low heat for about 15 minutes. (You want the flavor to concentrate well).
8. Remove from stove, allow time to come down to room temperature, strain and place in containers to refrigerate for one day. The next day, I remove all the fat that accumulated in the top and discard it, then refrigerate or freeze until I need to use it.

 
Trust me, you will not regret the time and effort you took to make this awesomeness! 

If this colorful dish doesn’t make you hungry, I don’t know what will, smile! These are simply oven-fried rainbow carrots with asparagus and basting oil. You are welcome to add anything else you want, like garlic. However, for me, this side is wholesome and enough for today.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $2.60 or $1.30 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 plus
 
Ingredients
5 large rainbow carrots cut at an angle ($1.10)
10 thin Asparagus (.90)
2 tbsp. Angie’s basting oil (.60)
 
Directions
Preheat the oven at 350 degrees.
Peel the carrots and cut diagonally.
Rinse the asparagus, cut about 2” from the bottom up and discard. Slice the asparagus diagonally and mix well to make sure they are all covered with the basting oil.
Add the veggies to a baking pan and oven fry until tender and somewhat golden.
DONE!

MY LINK:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 

For whatever reasons, sweet potatoes are not given the same priority as white potatoes. Probably all fast food restaurants serve French fries or mashed potatoes, however, the sweet potato is nowhere to be found. Therefore, they continue to neglect this amazing veggie. The nutritional value is far beyond the white potato and the flavor is delicate enough to cook them in a variety of ways; you can French fry them, bake them whole, oven fry them, the sky is the limit!
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $1.70 or .85 cents per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 plus
 
Ingredients
2 large sweet potatoes ($1.20)
1 ½ tbsp. Angie’s basting oil (.50)
 
Directions
Preheat the oven at 350 degrees.
Rinse, peel and cut the sweet potatoes in cubes.
Add the basting oil and stir to cover every piece.
Throw them in a baking pan in one layer.
Oven fry them until tender. (Approx. 30 to 40 minutes)
 
Done.
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

This is going to be a marvelous week, is all about SIDES. I can eat a whole meal out of sides, no need to have a main course or a protein if I add beans. Veggies are so healthy and super delicious. Using the right veggies with the right flavoring ingredients will always be a win-win situation, trust me.
 
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $5.78 or $2.89 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 c. Brussels sprouts cut in quarters ($2.33)
10 to 12 thin asparagus ($1.10)
6 large cloves of garlic (.35)
6 large baby Bella mushrooms ($1.00)
1 large onion chopped 1” pieces (.40)
1 tsp. Adobo with Sazón (.15)
1 ½ tbsp. Angie’s basting oil (.45)
 
Directions
Rinsed the asparagus, cut the bottoms and discarded, slice in 1” diagonally.
Cleaned and slice the mushrooms.
Peel the outer leaves of the Brussels sprouts and cut in quarters.
Peel and cut the onion in 1” pieces.
Peel and chop the 6 large cloves of garlic.
Add basting oil to a skillet on med-high, start pan roasting all the veggies until the asparagus turn into a bright green color and golden brown edges on other veggies is achieved.
Season with Sazón with Adobo.
Remove from skillet and serve your side with any protein or “solo”, smile.

My Link: 
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil