 My red cabbage coleslaw is easy to make. You can prep the cabbage in a food processor a day in advance. You can serve it as a side or, use it in sandwiches, burgers, hot dogs or eat it as is for lunch. I do not use mayonnaise! Smile. Category: Side Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $2.35 or .74 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 3+ Ingredients 2 c. of shredded red cabbage (.75) 1 tbsp. Angie’s basting olive oil (.40) 1 tsp. Italian seasonings (.30) 2 tbsp. Tzatziki sauce (.40) 1 tbsp. Balsamic Vinegar (.50) 1 handful of Cilantro, rinsed, pat dry, chopped (.20) 5 Cherry tomatoes, rinsed, pat dry, cut in half (.80) 1 Scallion, rinsed, pat dry, chopped (.20) Directions Carefully, cut the bottom part of the cabbage to make it more stable, discard all the outer leaves. Next, cut the cabbage in manageable pieces for your food processor. Process them the size of your choice. (Also, use half of the slaw and save the leftover for the week.) Finally, in a bowl, add all the listed ingredients. Mix well and refrigerate until time to eat. 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
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 Today we are going to prepare one of the veggies for the week. The reason why? It saves us a lot of time, especially, when you come from work, tired and have limited time to cook before the night hits you. So, let’s welcome our delicious, Red Cabbage! Category: HACK Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $2.50 Difficulty Level: Easy Allergens, Other: Gluten Free _X_ Vegetarian _X_ Servings: At least as a side to 3 to 4 people Ingredients 1 red cabbage head (outer leaves removed) ($2.50) Directions Prep the cabbage by first detaching all the outer leaves and discard them. Then save 2 to 4 full intact leaves to stuffed with anything you want, chili, ground beef/chicken, a full salad, etc. Next cut in 4 parts, remove the middle core and discard. Cut the cabbage now in small pieces to fit in your food processor and process them to the size that you prefer, I like it slaw size. Place in a glass container and refrigerate to use in salads or slaw. (I’ll post a recipe at a later time, maybe tomorrow, smile.) The processed cabbage will last in your fridge about a week (if you don’t eat it all first, smile! 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  I never get enough of frittatas, especially if they come with crostini’s and fresh fruits. They are also one of the easiest and nice looking breakfast to make. Today, I used an old school, comfort food ingredient, Spam. SERIOUSLY? YEP! Don’t have time now? No worries, plan to make it over the weekend to reward yourself and your family, they will love you even more. Approximate Prep and Cooking Time: 15 to 20 minutes Approximate Cost: $11.05 or $2.76 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 large pieces or 8 smaller portions (smile) Ingredients 5 to 6 large Eggs (.80) ¼ cup milk or cream (.35) 1 ½ tsp. Adobo (.15) 2 tbsp. dried onions (.30) 10 baby new potatoes (cooked, and diced or cubed small) ($1.25) ½ of a 7-oz. can of Spam dice in miniature piece ($1.00) 1 ½ cup of Mexican Four Cheeses blend ($2.25) 3 tbsp. unsalted butter stick (.45) Assorted fruits, strawberries and blueberries ($2.75) French bread (1.75) Directions Wash, dice and cook the potatoes in a saucepan until tender. Dice the Spam and cook in med low in a non-stick skillet until brown. Drain any fat and set aside. In large bowl, add eggs, milk, Adobo, dried onions and whisk until all ingredients are mixed, then add the cheese and stir to mix. In the non-stick skillet where you brown the Spam, add ½ tbsp. of unsalted butter until it melts, then pour the egg mixture. Cover and cook for about 10 to 12 minutes in low heat until the frittata top is set and cooked. I have a frittata skillet so is easier to flip it without risks to drop it, smile. Prepare your crostini bread with the unsalted butter leftover (you don’t need that much salt anyway, the Spam and Adobo made your quota, ha, ha, ha). NOTE: You can sprinkle extra cheese on top of each frittata when serving.  Another chicken tenders dish that you can elevate by wrapping the tenders with bacon. The dish is not complicated at all, cooks in no time and tastes amazing. By the way, have you noticed that is also ridiculously economical at $4.74/serving? Try it. Approximate Prep and Cooking Time: About 35 minutes Approximate Cost: $18.95 or $4.74 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 Ingredients for the Herb Pasta 12 chicken tenders ($8.50) 12 slices of bacon (plus) ($2.25) 1 lb. of Premium Quality Angel Hair pasta ($2.45) 2 tbsp. Olive oil (.65) 5 garlic cloves, chopped (.30) 1 large onion chopped (.45) 1 tbsp. chopped Cilantro (.15) 1 tbsp. chopped Oregano (.15) 1 tbsp. chopped Parsley (.15) 1 tbsp. chopped Basil (.15) ½ tbsp. chopped Rosemary (.15) 1 tbsp. chopped Scallions (.15) 1 tbsp. Lemon pepper (.30) ¼ cup Lemon Juice (.15) 1 cup chicken broth – more as needed ($1.00) ¼ cup white wine ($2.00) Some of the bacon drippings saved when you baked the tenders. Directions Preheat the oven at 350 degrees. Season the tenders with lemon pepper evenly to taste. Wrap them in bacon placing them in a greased grill tray, seam side down. (Usually, one slice will be enough to wrap the tenders; however, if needed, add more.) Bake for about 25 minutes or until the chicken is done and the bacon crispy. In med heat, add olive oil and sauté the onion and garlic until light golden. Add all the chopped herbs and cook for about 1 minute. Carefully, add white wine, lemon juice, lemon pepper, chicken broth, and cook for about four minutes until some of the liquid evaporate. Reduce the heat to med low. Cook the pasta according to the pack directions. Keep warm until the tenders are done. Drain the pasta and add to the herbs sauce. Mix well, you are looking for a moisty yummy comforting look. Therefore, to adjust the desired texture, add more chicken broth and bacon drippings to taste for extra flavor. Chop more scallions and basil to garnish before serving. Note: The flavors are so good that I did not use Parmigiano Reggiano cheese as I always do, however, you are welcome to use any cheese of your choice.  This is yet another meal that not only tastes delicious but you can cook it in no time. You could easily make it when you really want a meal that looks appealing and smells amazing, especially, when friends are coming over, smile. Oh, and don’t be intimidated by the ingredients list, only 3 of them are important, the others are basic. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $22.30 or $5.58 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 4 (three pieces per serving) Ingredients 12 chicken tenders ($8.50) 12 slices of bacon (plus) ($2.25) 12 Baby Bella mushrooms sliced ($1.45) 5 garlic cloves, chopped (.30) 1 large onion chopped (.45) 2 tbsps. capers (drained) (.25) ½ cup red wine ($2.00) ½ cup beef stock ($1.00) 1 tbsp. Lemon pepper (.30) 2 cups Quinoa ($2.65) 2 Avocados ($2.50) 2 tbsp. Olive oil (.65) Directions Cook the quinoa according to the package directions. Preheat the oven at 350 degrees. Season the tenders with lemon pepper evenly to taste, wrap them in bacon place them in a greased grill rack-tray, seam side down. (Usually, one slice will be enough to wrap the tenders; however, if needed, add more.) Bake for about 25 minutes or until the chicken is done and the bacon crispy. Meantime, add the olive oil to a skillet to sauté the chopped onions, garlic and mushrooms until golden brown. When done, remove from stove and carefully, add the wine. Bring it back to a boil and add the beef stock and capers. Reduce the heat to simmer until the sauce thickens a bit. HACK: (Or you can mix 1 tsp. of cornstarch with 1 tbsp. of water, add it to the sauce and bring it to a quick boil again to thicken the sauce quicker.) By now your tenders are done, your quinoa is ready and all you need to do is to transfer the tenders into the sauce, slice the avocados and cut some herbs from your garden to garnish the plates. Enjoy!  So healthy and delicious, you’ll want to make it soon, smile! Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $7.30 or $3.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 large yellow bell pepper, charred in the stove, (or lightly boil it sliced and without seeds) until tender, then slice it diagonally, remove all the seeds and set aside ($1.20) ½ lb. 95% fat free ground chicken ($2.50) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tbsp. Angie’s dry seasoning (.30) 1 Goya can chickpeas ($1.00) 2 tbsp. tomato sauce (.10) 1 tsp. lemon pepper (.10) 2 Sofrito disks (.50) 3 c. of fresh spinach ($1.00) 2 pimento peppers to garnish and 1 chopped scallion (.60) Directions Follow the directions provided above under the Ingredients list. Char the pepper, cut and remove seeds. Set aside. Season the ground chicken with my seasoning and Lemon Pepper, then sauté in 1 tsp. of basting EVOO. Add the Sofrito disks, tomato sauce and chickpeas, cook until all ingredients are combine and done. Add the 2 half bell peppers to the pot and fill them with the ground chicken mixture. On a separate pan, sauté briefly the spinach and add seasoning to taste. Divide and place the spinach in two plates. Top with a stuffed pepper each and garnish with a slice of red pimento and chopped scallions. Done, 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  Eggplant is one of my favorite veggies because it is easy to cook and you can make a number of different dishes with it. This time I thought about stacking them and fill them with something. A light bulb in my head said girl, make a yummy stew ground pork, fill the layers and top them with Parmigiano Reggiano cheese. Hello! Approximate Prep and Cooking Time: 45 minutes Approximate Cost: $9.86 or $3.29 per serving Difficulty Level: Intermediate Servings: 3 Ingredients 1 medium size (1 lb.) eggplant ($1.75) 1 tbsp. sea or kosher salt (.10) 1 tbsp. olive oil to shallow fry the eggplant slices (.35) 1 egg white whisked (.16) ½ lb. ground pork ($2.35) ½ tbsp. Angie’s dried seasoning (.35) 1 tsp. olive oil to cook the ground pork (.35) 1 tbsp. dried onion and 1 tbsp. of dried garlic flakes or powder (.50) 2 tbsp. diced fire roasted tomatoes (.35) 1 tbsp. tomato sauce (.25) 1 tbsp. Spanish olives (.35) Parmigiano Reggiano cheese to-taste ($2.00) 1 avocado ($1.00) Directions Wash, cut the eggplant in ½ inch slices, set them in a wire rack, sprinkle with salt generously on both sides to make them sweat. (That takes any bitter away from them) Season the ground pork with ½ tbsp. Angie’s dried seasoning. Add 1 tbsp. olive oil to a skillet to cook the ground pork. And break the pork pieces. Add the dried onion, garlic, and when almost done, add the roasted diced tomatoes and tomato sauce. Stir until blend and add the olives and chopped parsley or any other herb you may have at home. Go back to the eggplant, wash the salt quickly and pat them dry completely. Brush them with egg white. Shallow fry them 2 or 3 disks at a time in a skillet with olive oil. Set aside to drain. Ready to arrange your sandwich by adding a handful of spinach to a plate, top with an eggplant disk, top with ground pork and cheese, cover with another disk and do it all over again.  You only need 3 basic ingredients to make this delicious side dish; rainbow carrots, a Russet potato and Goya Sweet plantains, Boom! Category: SIDE DISH Approx. Prep and Cook Time: 30 to 45 Minutes Approximate Cost: $4.70 or $2.35 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 3 to 4 large rainbow carrots, peeled and cut in 1” rounds ($1.00) 1 large Russet potato, peeled, cut in French fries’ style (.90) ½ box of frozen Goya Sweet plantains ($1.80) Lemon pepper (.10) Avocado oil to taste (.40) Directions
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  Seriously, not only purple is a beautiful color but in these ingredients, it is also super healthy. You just need to select a small red cabbage and decide if you will eat it raw or cooked. This type of cabbage is high in vitamin C. According to EAT THE 80, it contains 10x more vitamins and cancer fighting nutrients, with a huge number of antioxidants to improve eye, teeth, bone and immune health. What about purple eggplant? Well here we go: They are a great source of vitamin C, K, B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid and potassium. These two guys are big winners to me! MEMORIES from 2020-MY COLORFUL TRIFLE, (or LAYERED SALAD) with WHAT I HAD AT HOME at the time!9/20/2025  Have you seen such a colorful salad served in this kind of transparent bowl lately? No you have not. Therefore, it is time for you to make it now and surprise your family. Perhaps, you are like my twin daughter Suzy and can go to your backyard garden to pick organic kale, carrots, tomatoes, cucumbers, peppers or zucchini and make a colorful one. If not, just use what you have at home or go to the grocery store, but either way make it this week, it is so healthy! Category: Side-Salad Approx. Prep and Cook Time: Under 20 Minutes Approximate Cost: $4.80 or $1.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 3 to 4 Ingredients ½ Chinese cucumber (.50) 1 large tomato (.40) 1 large red pepper (.50) 1 c. Broccoli ($1.00) ½ med-size Red onion (.30) ½ Red cabbage, shredded (.50) 1 c. Kale (.50) 1 tbsp. Angie’s basting olive oil (.40) 1 tbsp. Tzatziki (.20) 1 Lemon (juice) (.40) Salt and pepper to taste (.10) OPTIONAL: grapes, avocado, carrots, corn, the sky is the limit as long as it is colorful. Directions Rinse and pat dry all the veggies, chop at your desired bite size and shred the cabbage. Start assembling them in any order, I prefer the kale greens at the bottom. When done piling the veggies, prepare the salad dressing with the last 4 ingredients and pour it just before serving it. |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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