All you need is leftover rice and leftover asparagus from the night before and some leftover uncooked ground chicken you may have in the freezer. You can cook this meal in no time. Approximate prep and cooking time: 30 minutes Approximate cost: $5.35 or $2.68/serving. Servings: 2 Ingredients 1-2 tbsp. of olive oil, (.30) 2 tsp. Of Soy sauce (.25) 2 tsp. of Angie dry seasoning (.30) 1/2 lb. of uncooked ground chicken. ($2.00) 2 cups of leftover cooked rice ($1.00) 8-10 cooked asparagus ($1.50) Directions Season the chicken and make baby "meatballs". Add olive oil to a skillet and sauté the chicken balls. Remove when browned. Add rice and asparagus to the same skillet and cook until golden, then add the soy sauce. Plate the rice and asparagus, then cut the balls in half and place them around the rice. Garnish with asparagus.
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Sounds fancy but nothing can be simpler than this dish. First, the mignons are BBQ, therefore, while they cook you can sauté the veggies, steam the broccoli and make the salad. Easy button! Approximate prep and cooking time: 30 minutes Approximate Total Cost: $14.33 (or $3.58/serving) Servings: 4 Ingredients for the Pork Mignons and Veggies: cost ($9.98) 4 pork tenderloin cuts filet mignon style. ($3.24) 4 slices of bacon (@.40 slice ($1.10) 10 Baby BELA mushrooms ($1.45 1 med size onion (.50) 2 cups of frozen broccoli ($1.59) 1/4 cup of olive oil ($1.25) 3 tsps. Adobo Goya (.25) Pinch of dry cilantro or parsley (.10) 2 ripen plantains (.50) Directions for the Pork Mignons and Veggies Pat the filets dry, sprinkle with cilantro, Adobo and a tbsp. Olive oil, wrap in bacon. Set aside. Chop all the veggies, except the plantain and broccoli, add 2 tbsp. Olive oil to a skillet, sauté the veggies beginning with the mushrooms, sprinkle with 1 tsp of Adobo. Cook until golden. Peel the yellow plantains, cut slanted and brown in a skillet with olive oil. Steam the broccoli in salted water to taste. Do not overlook, you want that green color. Ingredients for the Salad: cost ($4.35) 2 Roma tomatoes, cubed (.60) 1/5 ripen and cubed mango (.50) 2 cups of spinach ($1.00) 1/4 cup of Feta cheese chunks ($1.60) 3 tbsp. Olive oil (.50) 2 tbsp. Red wine vinegar (.15) Salt and pepper to taste Directions for the Salad Add the spinach to a salad bowl. Cube the tomatoes, mango and add them to the spinach. Whisk the red wine vinegar, olive oil salt and pepper and add the vinaigrette to the salad. Toss it, add the Feta cheese chunks and refrigerate until ready to serve. Enjoy! Friends, its summer time. When the temperature reads 90 plus we all crave for a light yet nutritious lunch and ice-cold lemonade. We also don’t want to spend much time in the kitchen preparing it. So this is a good idea to get out of the kitchen quickly. Approximate Prep Time: 15 Minutes Approximate Cost: $7.00 (or $1.75/serving) Servings: 4 Ingredients I Rotisserie chicken breast cut in cube ($2.00) 3 stalks of celery, chopped (.75) 1 shallot (or onion) (.50) 2 avocados ($2.00) 1 tbsp. olive oil (.40) 1 tsp. Angie’s Dry Seasoning or the one of your choice (.35) 2-3 tbsp. of Tzatziki (or if you don’t have it, use mayo) (. 50) 1 tbsp. of Feta cheese (.50) 1 tbsp. hot sauce Directions Cut the chicken breast in small cubes add to a bowl. Chop the celery and shallot and add to the cubed chicken. Add the olive oil, seasoning, Tzatziki and hot sauce and mix well. Slice the avocados in half, peel them and make a flat cut in the bottom to stabilize them. Use an ice cream scooper to place a ball on top of each half and garnish with feta. DONE! This is a comfort food meal, simple and satisfying. Perhaps, you don’t have an eggplant at home and may have to purchase it. However, the other main ingredients may be already in your pantry. Let's get cooking! Approximate Prep and Cooking Time: 30 Minutes Approximate Cost: $9.45 or $3.15/serving Servings: 3 Ingredients 1 med size eggplant ($1.90) 1 chicken breast ($1.25) 1 Tbsp. chopped dried onions (.25) 1 Tbsp. granulated garlic (.25) 1 Tbsp. dried parsley (.25) 1 Tbsp. Angie's Dry Seasoning (.35) 1 cup of store bought marinara sauce ($1.00) 1 1/2 cups beef stock($1.25) 2 Tsp capers (rinsed) (.25) 1 cup of butter beans ($1.00) 2 Tbsp. olive oil (.50) 1/4 cup shredded cheeses ($1.20) Directions Rinse, dry and cut the eggplant in cubes. Sprinkle salt to make them sweat. Dry them well after 10 minutes. Add olive oil to a skillet in med. high and cook the eggplant until golden. Set aside. Add the chicken to the skillet, cook until golden. Add the butter beans, dried onion, parsley and garlic, stir and cook for 3 minutes. Add the capers, marinara sauce, beef stock and simmer for 5 minutes. Warm the eggplant and add on top of the plated meal at the end. Garnish with basil. You can sprinkle shredded cheeses as well. Yummo! Great comfort food combination, collard greens and pork, it doesn't get any better than that. However, I must confess that I cheated a bit by using pre-washed collards, so that I didn't waste much time with the detailed cleaning required, even though I still washed the pre-wash bag and dried them. Yeah, exactly! Approximate prep and cooking time: 2 -3 hours (Dutch oven time for pork fork tender) Approximate Cost: $13.89 (or $3.47/serving) Servings: 4 Ingredients For the collard greens ($5.49) 1 bag of pre-washed collard greens ($2.99) 1 chopped yellow onion (.50) 5 cloves of fresh chopped garlic (.25) 2 cups of beef broth or stock ($1.25) 1/4 cup fresh lemon juice (.50) Salt and pepper to taste or ADOBO GOYA Directions for the Collard Greens Sauté the chopped onion and garlic in 2 tbsp. of the pork dripping. Add the washed collards and stir until they are coated with the pork dripping oil, onion and garlic. Add 2 cups of beef stock, cover and cook until tender, about 15-20 minutes. Adjust the flavor with salt and pepper. When done, add the lemon juice and serve. Ingredients for the Roasted Pork ($8.40) 1 lb. of pork roast (shoulder or butt cut in large chunks) ($5.00) 3 large carrots (.40) 3 stalks of celery (.40) 1 onion (.30) 1/4 cup Angie's basting Oil ($1.80) (see my link below) 3 tbsp. Angie's Dry Seasoning (.50) (see my link below) Directions for the Roasted Pork Preheat oven to 325 degrees. Pat the pork dry with paper to well and season well. In a Dutch oven with olive oil at medium-high brown batches of the pork on all sides. Remove and transfer to a plate. Add to the pan the onion, carrots, celery and cook for 5-6 minutes. Bring the pork back to the Dutch oven and stir in the beef stock. Make sure that you do not cover the pork with liquid. Cover the pan and place in the oven to braise until the meat is fork tender, about 2 hours. Ovens are different so you may or may not need more cooking time. Taste for seasoning in case you need to adjust salt. When done, transfer to a serving platter and bring to the table with your collards. Serve the pork on top of the collards. 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 HACK: Cook the pork first, since it takes longer and you need some of the pork basting oil drippings for the collard greens. I am yet to meet someone who doesn't like Asian cuisine and the myriad of dishes they produce. Today, I am making my own takeout, smile. It’s my deconstructed Asian meal, sort of like a stir fry that otherwise would have been mixed together on top of the rice or even with the rice. In this way, you can taste the sweetness of the scallops without trying to identify what tastes like what! Pour soy sauce over the veggies and rice, either way it’s all good. Approximate prep and cooking time: 35 Minutes Approximate Cost: $14.60 or $4.87/serving Servings: 3 Ingredients 6 large scallops (I use 3 for the photo. Use 2/serving since they are huge @$1.50 ea. =$9) 2 Tbsp. Angie's Dry Seasoning or the one of your choice (.35) 6-9 asparagus ($1.10) 1 red onion sliced (.60) 10 Baby Bella mushrooms ($1.45) 2 Tbsp. olive oil (.60) 1/4 cup soy sauce (or to taste) (.50) 1 1/2 cups of rice ($1.00) Directions Dry the scallops with paper towel and season with 1 Tbsp. of the dry seasoning. Set aside in fridge. Cook the rice according to the package instructions, use beef stock instead of water. Wash and blanch the asparagus in salted water for 3 - 4 minutes, drain, set aside. Add the olive oil to a skillet in med high and sear the scallops, brown outside soft inside. Remove from skillet and sauté the onions and mushrooms, then add the asparagus. You are ready to plate. Pour soy sauce in a small dish; add the scallops, veggies and rice. Enjoy! |
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