What a nice change from your every week salmon. Not only looks amazing but it tasted even better. BOOM!
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 40 Minutes
Approximate Cost:    $15.95or $7.98 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients
2 large & thick salmon steaks, pat dry and season with Lemon pepper to-taste ($5.00)
1 ½ c. of raw shrimp, cleaned, pat dry ($3.50)
1 ½ c. Mussels meat with its juices (no shells) ($3.50)
1 small onion, chopped (.40)
8 to 10 garlic cloves, peeled and sliced (.40)
½ to ¾ c. Chicken broth to make the sauce to-taste (.50)
2 tbsp. Angie’s basting olive oil to sauté the garlic, onion and seat the salmon (.40)
1 ½ tbsp. Lemon Pepper seasoning (or to-taste) (.10)
1 lemon, 2 slices added to the skillet to brown a bit and to drizzle at end. (.65)
1 Avocado ($1.25)
A handful of Chopped Cilantro to garnish (.25)
(Optional, yesterday’s Cilantro Rice Recipe)
 
Directions
Prep. the ingredients listed above as indicated, set aside.
Sauté the onion and garlic until golden, remove from skillet. Set aside.
Sauté the shrimp until golden brown, remove set aside.
Sear the salmon filets. When golden brown, add the cooked shrimp, mussels, onion, garlic and lemon slices. Add some broth to develop the sauce.
Slice your avocado and you are ready to plate. Enjoy!
 
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

My simple and tasty cilantro rice will brighten your dinner as a nice and healthy side. I used parboiled rice but you can use the rice of your choice and use cooking time as you always do.

INGREDIENTS
1 c. long grain rice, rinsed and drained ($1.00)
1 tbsp. Angie’s basting olive oil (.40)
2 cups chicken broth ($1.25)
1 ½ tsp. of Cilantro Lime seasoning (.10)
1 handful of Cilantro leaves, rinsed, pat dry and chopped (.20)
1 pinch of Sazón
 
DIRECCTIONS
Add my basting olive oil to a medium saucepan and sauté the rice briefly. Then add the rest of the ingredients that I listed above and be careful when adding the broth.
Bring to a boil, cover, and reduce to a simmer for 20-25 minutes.  
After the 20-25 minutes, stir and taste in case you want to add more seasoning to-taste.
 
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
Hummus:  http://www.angieslifehacks.com/cuisine/humus/archives/07-2015

This is the kind of meal that you can call super healthy, simply because it is mostly vegetables. You can’t go wrong, therefore, next time you make dinner, opt for tons of veggies stir fry in avocado or EVOO and add any healthy protein. Boom!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $8.60 or $4.30 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2+
 
Ingredients
1 lb. pork tenderloin, any fat removed, cut in bite pieces ($3.25)
1 ½ tbsp. Angie’s dry seasoning (.40)
2 ½ tbsp. Angie’s basting olive oil (.60)
A handful of Snow peas, clean rinsed, pat dry, cut in few bite pieces (.40)
½ head of Garlic, peeled, sliced (.35)
2 Scallions, rinsed, pat dry (.10)
½ large onion, sliced (.30)
2 c. Broccoli florets ($1.50)
2 c. Cauliflower florets ($1.00)
2 red and yellow peppers, rinsed, pat dry, seeds removed, sliced (.30)
2 tbsp. Sesame seeds (.20)
Herbs such as either cilantro, basil, parsley or all, chopped (.20)
 
Directions
Prep the ingredients as I indicated above under ingredients.
Season the pork thoroughly with 1 tbsp. of my dry seasoning and 1 tbsp. of my basting olive oil. refrigerate.
Flash boil for couple of minutes the broccoli and cauliflower, to soften a bit. Drain well, set aside.
In a skillet with a bit of basting oil, sear the pork pieces until lightly golden. Remove, set aside.
Add the broccoli and cauliflower to the same skillet (and a bit more of basting oil if needed) to golden the pieces. Remove from skillet, add all other veggies left. Sauté, then the cauli , broccoli and stir well.
Finally, add the pork tenderloin bites to the veggies, the sliced green onions and chopped herbs, stir and finally, plate the meal and sprinkle the sesame seeds on top. Done! Bon Appetite!  
 
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-oi

Well, traditionally, Piccata is made with chicken or veal. However, being the crazy me, I cook whatever I like my way. Today, while I was seasoning my salmon, I said, “self, let’s make this salmon in a Piccata sauce.” And that exactly was the end of it! Smile. 
 
Category:  Entrée  
Approx. Prep and Cook Time:    under 40 Minutes
Approximate Cost:    $9.40 or $4.70 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients for the Salmon Piccata
2 large salmon steaks, pat dry ($4.50)
1 ½ tbsp. Angie’s dry seasoning (.30)
3 tbsp. Angie’s basting olive oil (1 tbsp. to marinate, 2 tbsps. for the skillet (.70)
1/3 c. all-purpose flour (or cornstarch or GF flour) (.30)
2 tbsp. capers, drained, rinsed and drained again (.50)
1 lemon, rinsed, sliced (.60)
3 large garlic cloves, chopped (.15)
a handful of chopped cilantro, rinsed, pat dry (.20)
 
Ingredients for my Jasmine Rice
1 c. rice (.50)
2 c. beef broth ($1.25)
½ tbsp. Angie’s dry seasoning (.15)
1 tbsp. Angie’s basting olive oil (.25)
 
Directions
Add the flour to a shallow plate, follow with ½ tbsp. of my seasoning and mix well.
Season the salmon with 1 tbsp. of my seasoning and 1 tbsp. of basting olive oil.
Refrigerate until time to use.
Using one salmon stake at a time, add to the flour mix and cover well on both sides. Remove excess flour and place on a container until ready to cook.
Add at least 2 tbsp. of my basting olive oil at a time to a skillet on med high, place one salmon at a time and cook until golden brown. Remove and let them rest on paper towel. Save the drippings for the Piccata sauce later.
Meanwhile, Cook the 1 c. of Jasmine rice by adding 2 c. of broth to a saucepan, ½ tbsp. my dry seasoning, 1 tbsp. of my basting olive oil and the rice. Bring to a boil and cook until the grain is tender, for about 15 minutes. Add more broth if needed to keep it moist.
After you remove the salmon from the skillet, add more basting oil to the skillet (if needed). The skillet oil will look cloudy because the flour is already working to thicken the sauce. Then add a couple of tbsp. of broth, a couple tbsp. lemon juice and the capers. Then cook until the sauce is just a bit reduced and it get thick.
Add the salmon back to the skillet, baste it in the sauce and you are ready to plate.
Serve immediately.
Enjoy!
 
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

My stuffed bell peppers are filled with a mixture of cilantro ground chicken, corn kernels, sun dried tomatoes and cook on a skillet in my stove to perfection. I know that this is a popular comfort food dish typically loaded with cheese. However, I developed my recipe to be as healthy as possible and that requires no cheese, sorry, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: under 45 Minutes
Approximate Cost:    $8.90 or $4.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
1 1/2 lb. ground chicken (I use 99% lean) ($5.00)
2 tsp. Angie’s basting Olive Oil (.40)
1/2 c. onion finely chopped (.40)
2 tsp. minced garlic (.20)
2 bell peppers any color, or a combination of colors ($2.00)
1 c. soften frozen super sweet white corn (I buy mine at Trader Joe’s) (.60)
1 ½ tsp. Goya Sazonador Total seasoning (.10)
2 tbsp. cilantro, chopped (.20)
Any salt and pepper to taste if you prefer (0)
 
DIRECTIONS
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers cut side down in the cooking pan, add 1 cup of water to the dish, cover and simmer on your stove top for at least 25 minutes to soften a bit.
While the peppers are cooking, add my basting olive oil to a large pan over medium heat. Then add the ground chicken season to-taste. Cook for 5-6 minutes, breaking up the chicken until it is cooked. Add the onion and garlic and cook for about 1 minute. then add the chopped cilantro and mix well.
 
Push the chicken to one side and add the sundried tomatoes and near them, the softened white corn.
 
When the combination of ingredients is warm enough, mix them all well and set aside to cool down a bit.
 
By this time your peppers are somewhat, halfway soft. Therefore, drain them well and start filling them with the chicken mixture. When filled, turn them sideways carefully to brown a bit in the same skillet you cooked the chicken filling.
 
I was lucky enough to have some frozen leftover rice with pigeon peas that T thawed prior to start cooking this recipe, and used the rice as a bed for the stuffed peppers. It worked perfectly, smile.
Finally, I plated it and sprinkle the dis with scallions. DONE!
 
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

This post is about my garbanzo salad. You can always become creative with the veggies and fruits that you love and end up with a salad that everyone will love at home. Just follow what’s in season. Mangoes? Pears? Kiwi? Well anything you and your family loves to eat and BOOM, they’ll love you even more, smile. BONUS, see how I pair my salad with in my slide presentation, (Pork Tenderloin Beefsteak).
 
Category:  Salads
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $10.09 or $3.36 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ (minus the Beefsteak)
Servings: 3 +
 
Ingredients
1 mango, cut in cubes (.99)
2 small red peppers, sliced thin (.30)
½ med-size red onion chopped thin (.40)
1 avocado, cut in cubes ($1.25)
1 large Roma tomato, diced (.40)
1 can Goya Garbanzo beans, drained, rinsed, drained again ($1.25)
½ to ¾ c. chopped cilantro ($1.00)
Salt and fresh ground black pepper to-taste (.0)
2 ½ tbsp. Angie’s basting olive oil (or to-taste) (.40)
1 ½ tbsp. Nakano Roasted Garlic Rice vinegar (or to-taste) (.30)
1 ½ tbsp. Pesto (see my recipe below under Links) (.70)
3 c. Organic Baby Spinach ($2.50)
1 lemon for the juice (.60)
 
Directions
Wash, pat dry and chop all the ingredients mentioned above under Ingredients.
Add the washed/drained garbanzo beans to a med size bowl, then season with the Pesto.
Add all the chopped vegies/fruits to the garbanzo, the basting olive oil and stir to combine. Then drizzle with lemon juice.
Place it all on top of the spinach and just before serving add the avocado chunks and ever so carefully, mix lightly.
 
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