​Healthier burgers anyone? Sure. My healthy version is as flavorful or even better than the traditional beef burger. Is just as simple as 1-2-3. Oh, and no bread needed. Try my recipe today.
 
Category:  Entrée  
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $8.98 or $4.49 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2 +
 
Ingredients for the Burgers ($5.13)
½ lb. Ground chicken ($2.00)
1 tsp. Angie’s dry seasoning (.25)
1 tbsp. Angie’s basting olive oil (.40)
2 tbsp. dry minced onions (.40)
1 tsp. Paprika (.15)
1 tomato (.33)
1 small onion (.35)
1 avocado ($1.25)
 
Directions for the Burgers
In a med-size bowl add the ground chicken, my dry seasoning and basting olive oil, the dry minced onions, Paprika and mix well to incorporate the ingredients.
Make the burgers to your preferable size, each serving should be 2 or 3 not more.
Refrigerate.
Meantime prepare the Quinoa.
 
Ingredients for my Shitake Mushrooms Quinoa ($3.85)
1 c. Quinoa ($1.00)
2 c. chicken or beef stock ($1.25)
4 to 5 dry shitake mushrooms (.40)
1 tbsp. Angie’s dry seasoning (.25)
1 tbsp. Angie’s basting olive oil (.40)
2 tbsp. dry minced onions (.40)
1 tbsp. Paprika (.15)
 
Directions for the Shitake Mushrooms Quinoa
In a saucepan add the chicken or beef stock, dry shitake mushrooms, my dry seasoning and basting olive oil, the dry minced onions and Paprika.
Bring it to a boil on med-high, add the quinoa, bring to a second boil, reduce to low, cover and cook for 25 minutes.
When done, slice the avocado and tomato, sauté the burgers until golden brown and get ready to plate.
Enjoy

Just a delicious meal, simple and easy to prepare. Word of warning, mahi-mahi is a flaky fish that should not be cooked for long. If you do, it will become tough, just like sword fish. Just sauté it briefly and allow it to rest away from the stove.
 
Category:  Entrée  
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $9.40 or $4.70 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
INGREDIENTS
 2 mahi-mahi steaks ($5.25)1 tbsp. Roasted garlic and herbs (.15)
1 tbsp. Angie’s basting olive oil (.40)
 
1 c. couscous (.50)1 tbsp. Roasted rosemary and garlic (.15)
1 tbsp. Angie’s basting olive oil (.40)
1 c. water
 
​½ lb. asparagus ($1.00)½ tbsp. Angie’s basting olive oil (.20)
½ tsp. Roasted garlic and herbs (.10)
 
1 avocado ($1.25)
 
Directions
Clean, pat dry the fish steaks and season with the ingredients under A. Refrigerate.
Cut about 2” of the bottoms of the asparagus, rinse and cook in hot water until light green color. Remove drain, set aside.
While the asparagus are cooking, add 1 c. water to a saucepan with the ingredients listed under B. except the couscous. When the water begins to boil, add 1 c. of couscous, stir, cover with a lid, turn the stove off and set aside for 5 minutes.
While the couscous rest, sauté the fish steaks. Allow them to rest.
After the 5-minutes couscous rest, stir with a fork to lose the grains.
Begin to plate your meal. Enjoy! 

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

This is not only a colorful meal, it is healthy, appetizing, economical and Gluten Free.
 
Category:  Entrée  
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $14.13 or $4.71 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 3
 
Ingredients
1 pork tenderloin sliced in thick strips ($3.50)
2 tbsp. Angie’s dry seasoning (1 tbsp. for the beans and 1 for the pork) (.50)
2 tbsp. Angie’s basting olive oil (1 tbsp. for the beans and 1 for the pork) (.50)
1 Red cabbage (you will only need 6 leaves) ($1.50)
1 can Black beans (drained and rinsed) ($1.00)
2 c. Broccoli ($2.00)
1 Roma Tomatoes (.33)
1 bag Jasmin Rice ($2.30)
2 avocados ($2.50)
 
Directions
Clean, pat dry, slice and season the tenderloin with 1 tbsp. of my dry seasoning and 1 tbsp. of basting olive oil. Refrigerate.
Rinse the broccoli and divided them in 3 separate portions. Set aside.
Remove all the outer leaves of the cabbage and select 6 of the best.
Blanch the 6 cabbage leaves and the broccoli for about 3-4 minutes or to your like. I like mine crunchy.
Remove from the water and allow both, broccoli and cabbage leaves to drain completely.
Add the pork pieces to a skillet over medium and cook until golden in their own seasoning.
Remove the pork and in the same skillet add 1 tbsp. basting oil, add the beans and 1 tbsp. of my dry seasoning to re-fry the beans briefly.
Immediately, add the pork back to the skillet, stir well to combine and intensify the beans flavors.
Microwave the Jasmin rice for 1 minute 30 seconds, slice the avocado. (I decided not to use the tomato here.)
While this happen, assemble the blows with 2 leaves overlapping. Fill them with the pork, black beans mix and you are now ready to complete plating your meal.

​
We all know that there are times in which we must make dinner in a short time. Why? We come home from sports practices or games, or late from work or we just don’t feel like going out to dinner or we are sick and tired of ordering take out. So, look in your pantry and boom, dinner is ready in under 30, then time to relax before going to bed.
 
Category:  Entrée  
Approx. Prep and Cook Time:   under 30 Minutes
Approximate Cost:    $6.05 or $3.02 per serving
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free   
Servings: 2+
 
Ingredients
2 chicken breasts ($2.00)
1 tbsp. Angie’s dry seasoning (.40)
1 tbsp. Angie’s basting olive oil (.45)
2 c. Broccoli ($2.00)
1 box white cheddar shells ($1.20)
 
Directions
Clean, pat dry the chicken, season with 1 tbsp. each: basting oil and dry seasoning.
Cook the pasta shells according to the packet instructions.
Sauté the chicken breasts in its own marinate.
Steam the broccoli for few minutes in salted water, drain, and add to the skillet with the chicken.
You are done. Enjoy!

​Yeah, I hear you, Ahi tuna is expensive and also a bit difficult to cook. You can easily over cook it or under cook it, either way ruining the meal. However, today I found a different way to cook it and it turned out great. You should try it, smile.

Category:  Entrée  
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $18.28 or $9.14 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__  
Servings: 2
 
INGREDIENTS
2 small Ahi tuna steaks ($10)
2 tbsp. Angie’s basting olive oil (1 tbsp. to marinate the tuna and 1 tbsp. to sauté the veggies) (.60)
1 ½ tsp. Adobo con Sazón (1 tsp. to season the tuna and ½ tsp. to season the veggies) (.10)
1 celery stalk, chopped (.10)
1 small onion, chopped (.40)
6 garlic cloves, chopped (.30)
½ green pepper chopped (.40)
10 cherry tomatoes ($1.50)
2 c. broccoli, florets detached ($2.00)
½ cubanel yellow pepper, chopped (.40)
1 bag of Seeds of Change Seven Whole Grains rice ($2.48)
 
DIRECTIONS
Clean and cut the Ahi tuna in 1” bite pieces, season with basting oil and Adobo, refrigerate.
Rinse, pat dry and chop all the remaining veggies except the cherry tomatoes.
In a skillet with 1 tbsp. of my basting oil, sauté all the veggies until tender and golden. Then, add the tuna cubes to the veggies skillet and sauté briefly on its own marinate just until they turn a bit pale. Remove immediately, warm up the rice (1 min. 30 sec.) and get ready to plate.

Today my brain was on the experimental side. So, I said, self, can you try to make three different size cookies with my one simple chocolate chips cookie dough? Also, can I be even more creative and use one of the cookie size to make ice cream cookie sandwiches? Oh yeahhhh, double whammy!
​However, that will be another day, smile.
 
Category:  Dessert
Approx. Prep and Cook Time: 45 Minutes
Approximate Total Cost:    $5.67 under .20 cents per cookie
Difficulty Level:  Easy
Allergens, Other:  THIS RECIPE IS NOT GLUTEN FREE unless you use GF flour 
Servings: 12 large, 12 med size and 1 super large skillet cookie
 
Ingredients
A.
1 ½ stick of butter softened ($1.10)½ c. granulated sugar (.20)
1 c. packed brown sugar (.20)
 
B.
2 eggs (.32)
1 tbsp. Vanilla extract (($1.00)
 
C.
1 tsp. baking soda (.10)
½ tsp. salt (.05)
 
D.
2 c. All-purpose flour (or GLUTEN FREE all-purpose flour) ($1.20)
1 ½ c. chocolate chips ($1.50)
 
Directions
In a med-size bowl with a hand mixer combine the ingredients listed under A. and blend until smooth.
Add the ingredients listed under B. and mix well.
Add ingredients listed under C. and mix well.
Slowly, add the items under D., flour, one cup at a time until well blended and finally, with a spatula, add the chocolate chips.
With an ice cream scoop or a spoon, drop spoonful onto your grease mold or silicon and bake at 350 to 375 for about 12 minutes or until your desired doneness. My cookies are more on the crunchy side. The less that you cook them the softer they are, the longer, the crunchier. Is all up to you, smile.

​It’s so easy and you can have this meal done in no time. The BONUS? You control all the ingredients, so it is so healthy and fresh to eat and enjoy!
Category:  Entreé  
Approx. Prep and Cook Time:    under 30 Minutes
Approximate Cost:    $9.19 or $4.09 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2+
 
Ingredients
4 large chicken tenders ($3.20)
1 bag 15 oz. of Trader Joe’s Cauliflower rice ($2.49)
3 broccoli florets ($1.00)
4 Baby Bela mushrooms (.50)
1 onion (.40)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 ½ tsp. AdoboChón Bohío (.20)
 
Directions
Clean and season the chicken tenders with 1 tbsp. of basting oil, 1 adobo & refrigerate.
Chop the onion, mushrooms and broccoli in about ½ inch bite pieces.
Sauté in ½ tbsp. of basting oil in a skillet, and add ½ tsp. of Adobo. Add the cauliflower rice and mix all well, cooking just until the cauliflower softens. You may need to add a tbsp. of water to create steam and allow the cauliflower to cook faster.
Remove from skillet and add the chicken tenders, cook until golden brown in its own marinate.
Done!

I was in a hurry yesterday. So while I drove by Wegman’s, I stopped and purchase 2 beautiful ahi tuna filet. Got home, marinated them, cooked them and overall, we ate an amazing healthy fresh meal in no time. Also, this meal at $8.99 per serving was insanely cheap.
 
Category:  Entrée  
Approx. Prep and Cook Time:   20 Minutes
Approximate Cost:  $17.98 or $$8.99 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
2 Ahi tuna filet ($13.70)
1 tbsp. roasted garlic and herbs (.40)
1 ½ tbsp. Angie’s basting olive oil (1/2 tbsp. is for the salad dressing) (.40)
1 avocado ($1.25)
2 c. Spinach ($1.50)
1 Roma tomato (.33)
1 lemon (½ juice to drizzle over the filet and ½ juice for the salad (.40)
 
Directions
Pat dry the tuna filet and season with roasted garlic and herbs and my basting olive oil, refrigerate.
Allow to rest for about 5 minutes.
Prepare the salad, drizzle the lemon juice and basting olive oil. Slice the avocado.
Sauté the filet until golden brown on both sides and pink inside.
You are ready to plate now. Enjoy!
 
My Link: Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil