​This is not a weekly meal at home, anywhere and furthermore, you can’t find it on restaurant’s menus either; therefore, you have no other choice than to make it at home. The good news is that once you soak the codfish overnight and shred it, it takes no time to make a delicious Gazpacho.
 
Approximate Prep and Cooking Time: (One day to soak the cod) (20 minutes to prep) and (15 minutes to allow the flavors to blend in the fridge)
Approximate Cost: $15.64 or $2.61 per serving
Servings: 6
 
A. Ingredients
1 box of Salted codfish ($9.99)
½ Red onion (.35)
½ White onion (.25)
1 4-oz. Sliced pimento peppers (.75)
Avocado (1.20)
1 ½ tsp. olive oil for the brown rice (.75)
1 tbsp. Angie’s basting oil (.35)
1 tbsp. chopped Goya Salad Olives (.35)
1 tsp. Cider vinegar (.15)
2 c. Brown rice ($1.50)
Salt and pepper to taste
 
Directions
Prepare the cod fish according to the box directions. Since it is cured in salt you need to soak it in water overnight to remove the extra sodium.
 
The next day, drain the codfish, shred it and prep the remainder ingredients listed under item A.
 
Refrigerate for at least 15 minutes before serving.
 
HACK: Serve it also as an appetizer in smaller shot glasses, with your favorite crackers on the side. 

Pork loin ribs country style are very tender. After you remove the fat and season them, they cook fast. I am using a power house green today; kale, and I am sautéing it with cherry tomatoes for a sweet and tangy flavor to the dish. This is a simple, nutritious and tasty dish that will become one of your favorites, smile!
 
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $6.78 or $3.39 per serving
Servings: 2
 
A.  Pork Ingredients
½ lb. of pork loin ribs country style ($2.23)
1 tsp. Adobo (.15)
1/4 c. olive oil to marinade and to sauté the Kale and the pork ($1.25)
1 tsp. paprika (.15)
Grind peppercorns to taste (.15)

B. Kale ingredients: 
2 cups of kale ($1.50)
3 large garlic cloves, chopped (.25)
1 small onion, chopped (.50)
A handful of cherry tomatoes (.45)
Adobo and peppercorns to taste (.15)
  
Directions
Season the pork ribs well with the seasonings listed under “A. Pork Ingredients” using some of the olive oil only. Refrigerate until time to use.
 
In a skillet, to prepare the warm salad, add a tbsp. of olive oil and sauté the onions and garlic.
Cut the cherry tomatoes in half and add them to the skillet.
 
Add the chopped kale and sauté until it wilts and retain the bright green. Remove from skillet and keep warm.
 
Add 1 tbsp. of olive oil to the skillet or as needed and cook the ribs until golden, it only takes few minutes. When done, turn off the heat, remove from stove and let them rest uncovered for 3-5 minutes. Done!
  
HACK: Now, you just need a good bottle of white or red wine to enjoy this meal! 

It is so easy to eat healthier than being trapped on a commercial diet to follow. The more you adopt a “diet” plan, the hungrier you get. However, when you eat healthy daily, it becomes your way of life and the extra pounds begin to disappear unnoticed.  Of course, we also need to move around to help, incorporating daily walks, runs, visiting the gym or anything that won’t keep us all day sitting on a couch.
 
Please don’t be intimidated by the ingredients list, these two recipes are very easy, quick and super delicious, not to mention that they fill you up for quite some time. Try them!
 
 Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $9.55 (or $4.76 for a burger and a smoothie)
Servings: 2
 
Ingredients for the Chicken Burger (6.45)
2 multigrain burger buns (.40)
½ lb. of 95% ground chicken ($2.20)
1 ½ tsp. Angie’s Dry Seasoning (or the one of your choice) (.30)
1 tbsp. of seasoned bread crumbs (.20)
1 tbsp. of dried chopped onions (.20)
1 large tomato in slices (.50)
2 cups of Salad greens, kale or spinach (.60)
1 Avocado ($1.00
2 slices of any hard French cheese or Manchego (.65)
1 tbsp. olive oil for sautéing the burgers (.40)
Couple of basil leaves
 
Ingredients for the Smoothie 3.10
1 c. cubed frozen Mango ($1.00)
1 c. frozen cubed Watermelon (.65)
1 inch of peeled chopped ginger (.20)
1 ½ c. Pomegranate juice ($1.25)
 
Directions for the Burgers
In a bowl add the ground chicken, dry seasoning, dried onion and bread crumbs. Mix only until all ingredients blend. Divide in two, make 2 balls and flat them as burgers.
 
Cut the tomatoes and avocado and divide your 2 cups of salad greens for the burgers. 
 
Stuff the basil leaves inside the burgers and cook the burgers until golden. Turn the heat off, add the cheese on top and cover for about a minute until melt. Then uncover and allow them to rest for a few minutes while you prepare the smoothies.
 
Directions for the Smoothies
Add these ingredients to your blender or Nutri-Bullet; the frozen mango, watermelon and the peeled and chopped ginger. Fill the cup with about 1 ½ cups of pomegranate juice and blend.
 
Angie’s Dry Seasonings Link:
http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
 
HACKS:
Add ½ cup of Greek fat free yogurt and a handful of kale greens or any other fruit for a healthier smoothie.
 
Serve the burgers with gluten free, quinoa and herbs chips.

​Asian cuisine is very popular with adults and kids as well. You can either order take-out, or go to a restaurant to enjoy this type of foods. I believe that the basic principle of this particular cuisine is based on using fresh ingredients; mostly veggies, a protein and either rice or noodles.  They are easy meals to prepare, so, when you decide to cook it at home you have the flexibility to add any ingredients you crave to eat that day. Why not try it?
 
Approximate Prep and Cooking Time: 40-45 minutes
Approximate Cost: $18.45 or $2.31 per serving
Servings: 8
 
Ingredients
 
Part A:
1 24 oz. bag of large raw shrimp (Walmart: $6.75)
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes ($2.50)
5 large garlic cloves, minced (.50)
2 tsp. Low Salt Soy Sauce (.25)
2 tsp. olive oil (.30)
3 large eggs lightly beaten (.45)
 
Part B:
1 cup chopped white onion (.65)
1 cup chopped red onion (.75)
1 cup of chopped Baby Bella mushrooms (.75)
1 tablespoons olive oil (.60)
 
Part C: 
½ red bell pepper cut in slices (.50)
½ yellow bell pepper cut in slices (.50)
½ orange bell pepper cut in slices (.50)
1 cup snow peas small cut at an angle ($1.00)
1 tablespoons olive oil (.30)
 
Part D: 
4 cups of long-grain white rice ($1.25)
1 tsp. ground turmeric (.20)
¼ cup of low-sodium soy sauce (.70)
Salt and pepper to taste
 
Directions
Cook the rice according to package directions (hopefully, the day before.) Add turmeric for a yellow color.
Add the chicken cubes to a bowl with 1 tsp. of each, soy sauce, and olive oil and ½ the minced garlic. Toss well.
Add the shrimp to another bowl with 1 tsp. of each, soy sauce, olive oil and ½ the minced garlic. Toss well.
Heat 1 tbsp. of oil to a wok or large nonstick skillet over medium-high heat. Add chicken and stir-fry for about 3-5 minutes or until lightly browned, set aside.
Add the shrimp and sauté until golden but still tender. Set aside.
Add beaten eggs to the pan, cook about 45 seconds, stirring constantly until done. Add the eggs, the shrimp and chicken mixture together.
Return pan to medium-high heat. Add remaining 1 tablespoon oil to wok. Add the ingredients listed under Part B: beginning with the white, red onions and garlic. Remove from wok. Add the snow peas and peppers, cook for few minutes they will be crisp. Remove from the wok. Add more oil if needed to the wok, when hot, add the mushrooms and cook for 2-3 minutes until golden but soft.
Add the shrimp and chicken to the mushrooms and all the veggies that you sauté before and cook until all the ingredients are thoroughly and evenly heated.
Add the cooked rice; mix it all well and add extra soy sauce to taste.
Serve
​
HACK: I recommend that you try dripping some Sesame Oil, hot sauce and lemon juice at the table, for a final flavor super boost. Smile.

Ok, so we don’t eat lobster weekly right? So what? That’s why when I have a craving for lobster, I just don’t eat it in the shell with butter, salt and pepper. Now don’t get me wrong, it is good too, except, that’s how many restaurants prepare it.
 
Back to my cravings; when I crave lobster, I go for a super flavorful dish that will bring me back to my Caribbean island; so I make “Langosta al Mojo”; or “Mojito Lobster”. Noooo, it is not the Cuban Mojito drink or the Goya marinade for meats. I had this dish many year ago in my native Ponce, in a restaurant called “La Cuevita” and they keep the recipe top secret.
 
One day while I was dinning at the restaurant, I told my husband that I would analyze the flavors and will attempt to identify the ingredients. The following week I cooked the dish at home and asked my husband to judge it. Halleluiah, he loved it! So here you have it, my take on an amazingly unique and secretly kept recipe. God bless the creator of the dish! 
 
My recipe is easy to prepare and my simple ingredients will convince you to make it at home as well. If you want to know how it taste; let me describe it to you, it is “Lobster on Steroids”
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $24.34 or $12.17 per serving.
Servings: 2
 
Ingredients
2 lobster tails ($16.99)
5 large cloves of garlic (.25)
1 large onion sliced (.50)
½ red bell pepper sliced (.50)
¼ cup of fresh Cuban oregano or cilantro, chopped (.30)
¼ cup Goya extra virgin olive oil for the lobster Moho Sauce (.70)
½ cup peanut oil to fry the Plantain Cups ($1.25)
1 box of Goya Fried Plantain Cups ($3.00)
2 tbsp. salad olives (.25)
2 tbsp. Goya tomato sauce (. 25)
2 bay leaves (.15)
1 lime (.20)
Paprika, Salt and Pepper to taste
 
Directions
Clean the tails with a wet paper towel. Carefully cut them in half either with your kitchen shears or a butcher knife. Keep the shells for garnishing.
 
Carefully, remove all the meat from the shell and also, the rubbery skin, it is very tough. (Use it though to make lobster stock, see my hack, I also add the empty red shells to garnish later.
 
Season the lobster with salt, paprika and pepper to taste, refrigerate until time to use.
 
In a skillet add some of the olive oil to sauté the garlic, onion, sliced red bell pepper, and the Cuban oregano or cilantro.
 
When garlic and onions are translucent and light golden, add what’s left of your ¼ cup olive oil for the lobster Moho Sauce, stir; add the tomato sauce and finally, the lobster meat. Cook for under 3-4 minutes until the lobster begins to turn white, then turn off the heat immediately.
 
In another small deep skillet, add the peanut oil to fry the plantain cups. Drain in paper towel.
 
Fill the Tostones cups with the lobster al mojo and garnish with the lobster tails, now turned red when you cook them in the lobster broth.
 
HACK:
To make lobster stock:
Saute the tough lobster skin that you remove from the lobster, the lobster shells, chopped onion, chopped garlic and chopped cilantro. Add 3-4 cups of water, your favorite spices, simmer for about 15 minutes, wait until it cools down and strain. Keep it in the freezer until next time when you are making seafood and need to use seafood stock. 

When you can cut corners and still come out with great flavors you are allowed to celebrate like an Olympian. I haven’t met anyone who does not like desserts. Therefore, if I can make them a bit healthier, I could treat my family to sweets at least once-a-week, don't you think?
 
Today, I used fat free condensed milk, fat free evaporated milk, instead of full eggs I only used egg whites and for a quick easy cake, I simply used Duncan Hines French Vanilla with less peanut oil than the recipe required in the box. Now you go to the kitchen and bake some sweets; YES!
​
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $8.63 or $1.08 per serving
Servings: 8 nice generous size pieces (or 12 small slices)
 
Part A. Ingredients for the Cake: ($2.75)

 1 box of Duncan Hines French Vanilla cake ($1.25)
 3 egg whites (.40)
 1/4 vegetable oil (I love peanut oil) (.75)
 1 cup of fat free regular milk (.35)
 
 Part B. Ingredients for the 3-LECHES: ($3.99)
 
 1 (12 oz.) can of fat free evaporated milk ($1.00)
 1 (14 oz.) can of frat free condensed milk ($1.50)
 1 (13.5 oz.) can of Coconut Milk (YOU ARE ONLY USING 2/3 CUP) ($1.49)
 
 Part C. Ingredients-Frosting (Optional, you can eat the cake without it)($1.89)
 
 1 Pint of Heavy Cream ($1.74)
 2-3 tsp. of white sugar (.15)
 
Directions
 
Pre-heat oven at 350 degrees. Spray an 8" x 11" baking mold with Fat Free Baking Cooking Spray.

Prepare the cake according to the pack directions, however, replacing the ingredients listed on Part A, Cake list. (Always check for doneness inserting a toothpick that should come out clean, remember all ovens cook differently.)

When done, let it cool completely and poke lots of holes before pouring the 3-LECHES mix.
 
To prepare the TRES LECHES, add all the ingredients listed on Part B, whisk and pour over the cake.
 
When ready to serve, prepare the frosting or topping, listen under Part C. It takes just few minutes.
 
 Serve and garnish with strawberries or any fruit of your choice.
 
Enjoy!

I was sick and tired of the same old chili some years ago; therefore, I began to experiment in my kitchen. I must say that I am thrill with the outcome, since now I can make chili with any type of beans, protein and flavors. Today; however, I used a non-traditional type of bean for my chili; Chickpeas also known as Garbanzo beans. My husband’s reaction; “WHAT, garbanzo chili? Yeah baby, but he ate it all. That’s what I am talking about!
  
Approximate Prep and Cooking Time: 15 to 20 Minutes
Approximate TOTAL Cost: $14.07 for chili, salad and avocado or $3.52 per serving.
Servings: 4
 
Ingredients for the Chili and Cost: $10.00 or $2.50 per serving
1 cup of cubed pork ribs country style ($2.75)
2 15.5 oz. can of Goya Chick Peas ($1.60)
4 large chopped garlic (.30)
1 med. size chopped onion (.50)
1 handful of chopped cilantro plus few springs for garnishing (.25)
1 packet of McCormick Mild Chili Seasoning pack ($1.25)
1 tbsp. Goya Salad Olives, drained (.30)
3 tbsp. tomato sauce (.30)
3 tbsp. olive oil (1) to season and sauté the pork, and (2) for the salad vinaigrette (.75)
2 Avocados ($2.00)
 
Ingredients for the Salad and Cost: $4.07 or $1.02 per serving
2 cups of salad greens ($1.67)
1 cup of mandarins (.50)
1 cup of medley cherry tomatoes ($1.25)
A couple pepperoncini’s (.15)
Salad vinaigrette (.50)
 
Directions
In a skillet, sauté the cubed pork, onion and garlic.
Add 1 tbsp. of Goya Salad Olives, tomato sauce and ¾ cups of water, stir, cover and simmer for 10 minutes to thicken the sauce.
 
Meantime, prepare the salad by adding to a salad bowl 2 cups of mesclum, kale or spinach; mandarins, cherry tomatoes and a couple of pepperoncini’s.
 
For a simple and quick vinaigrette, add 2 tbsp. olive oil, 1 tbsp. of red wine vinegar, salt lots of pepper to taste to a small glass container, whisk well and pour over the greens.
 
HACK: You can add another layer of flavor to this meal by making yummy garlic bread.

I often purchase Baby Bella and Portabella mushroom caps. Today, I decided to bake the Portabellas stuffed with fresh salmon. I never done it that way before, however, there is always a first time for everything, right? I made a raw salmon mix similar to what I would do for salmon cakes and hoped for the best. The risk paid off and they turned out great.
 
Approximate Prep and Cooking Time: 35-40 Minutes
Approximate Cost: $11.04 (or $2.76 per serving)
Servings: 4
 
Ingredients
2 fresh salmon stake ($4.50)
4 large Portabella mushroom caps ($2.99)
1/4 cup seasoned panko bread crumbs (.40)
1 tsp. dried garlic (.20)
1 tsp. dried parsley flakes (.15)
1 tsp. fresh thyme (.15)
1 tsp. Paprika (.15)
1 small onion or shallot chopped fine (.45)
1 egg, lightly beaten (.20)
salt and pepper to taste
1 ½ tbsp. of olive oil (.60)
5 tbsp. grated parmesan cheese plus extra to sprinkle after they come out of the oven ($1.25)

Directions
 
Preheat oven to 350 degrees.
 
In a bowl combine the salmon, bread crumbs, egg, herbs, onion, garlic, paprika and 1 tbsp. of cheese. Mix well until all ingredients are combined.
 
Clean the outside, remove the black gills inside the cap and rub olive oil on the mushrooms to coat them well. (Warning, they are like sponges and absorb the oil fast.)
 
Place mushroom caps in a baking dish coated with olive oil.
 
Divide your salmon mixture into four equal parts. Form the mix into balls and place inside each of your 4 mushroom caps.
 
Bake for 20 minutes until the mushrooms are tender and the salmon is cooked but tender.
 
Remove from the oven and sprinkle with fresh parmesan cheese and serve immediately.
 
HACK: You can serve this dish with roasted veggies, a salad, avocado, or any other veggie of your choice.

​Another non-traditional ground turkey recipe. I really don’t know why turkey is not as popular as chicken. I always look for extra lean when I purchase chicken, either 98 or 99% lean. I prefer to replace any fat needed with extra virgin olive oil, definitely much better for healthier recipes.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $10.15 or $5.08 per serving
Servings: 2
 
Ingredients
 
1/2 lb. of 99% lean ground turkey breast ($2.50)
1 ½ tbsp. olive oil to sauté the turkey meatballs and ½ tsp. to season them. (.60)
1 tsp. Goya Adobo (.15)
1 tsp. Paprika (.15)
1 egg (.15)
1/2 cup or good red wine ($1.75)
1/4 cup chopped cilantro (.30)
1 avocado ($1.00)
1 bag of quinoa brown rice ($1.60)
1 head of Iceberg lettuce cut in half. ($1.45)
2 tbsps. Angie's Salad Vinaigrette. (see my link below) (.50)

Directions
Season the ground turkey breasts with Adobo, paprika and EVOO, add the whisked egg, chopped cilantro, mix all well, make the mini balls and refrigerate until use, about 4-5minutes.

Prepare a green salad by cleaning the outer leaf, cut in half and remove the core. Marinate with Angie's Salad Vinaigrette. (See my link below) Refrigerate.

Add 1 tbsp. Of EVOO to a skillet in med. high. Add the mini turkey balls and sauté thoroughly until almost done. Remove from the skillet and set aside.

Carefully remove the turkey balls, set aside. Remove the skillet from the stove and add the wine to the skillet where you cooked the meatballs. Cook until it is reduced to half what you pour when started, it only takes few minutes.
 
Turn off the stove and add the baby turkey balls, stir and cover until you are ready to plate.
Cook the brown rice according to the bag instructions, a little over a minute.

Done and ready to plate!
 
My Vinaigrette Link:
http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars
 

Approximate Prep and Cooking: 40 Minutes
Approximate Cost: $8.87 (or $1.11 per serving).
Servings: 8
 
Ingredients
2 whisked eggs at room temperature (.30)
1 stick of melted butter (Land o’ Lake at Walmart $1.31)
1 cup of sugar (.50)
½ cup of all purpose (.65)
1 cup of chocolate chips ($2.71/bag) (1 cup = $1.36)
1 tbsp. of Kentucky Bourbon Whiskey (.65)
3/4 cup roasted pecans ($2.00)
Pinch of salt
2 9-inch pie crust partially baked (I used the frozen type of make your own) ($2.10)
 
Directions
Pre-heat the oven at 350 degrees.
Bake the pie crust briefly, about 5-8 minutes, remove from oven let is cool.
 
In a medium size bowl, using an electric mixer, beat the eggs and add the melted butter that is at room temperature and beat.
 
Add the sugar to the bowl and beat until you see the batter is real smooth.
 
Add the Kentucky Bourbon Whiskey.
 
Add the pinch of salt and flour until it is all incorporated.
 
Bring the pie crust back and add the pecans and the chocolate chips.
 
Pour your batter into the pie crust.
 
Bake for approx. 35 minutes, (depending on your oven) the top should be golden yummy and when a toothpick is inserted into the center, it come out clean.