Simple recipe, delicious and prepared in no time. Let alone how healthy the whole meal is!
 
Category:  Entrée 
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $7.60 or $3.80 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2+
 
Ingredients
2 cod filets ($3.70)
3 tbsp. Angie’s basting olive oil (.50)
1 tsp. Roasted Garlic and Herbs Seasoning (.10)
1 tsp. Chimichurri Seasoning (.10)
2 tsp. Cilantro Lime Seasoning (.10)
1 c. Quinoa ($1.00)
½ Sazon con Achiote envelope (.10)
1 large Scallion, chopped (.25)
1 handful of Cilantro (.25)
1 Avocado ($1.50)
 
Directions
Clean the cod filets, remove any bones (if any), pat dry. Season with 2 tbsp. Angie’s basting olive oil, 1 tsp. Roasted Garlic and Herbs Seasoning, 1 tsp. Chimichurri Seasoning and 1 tsp. Cilantro Lime Seasoning. Refrigerate.
 
Meantime, in a saucepan add 2 cups of water (or chicken or beef stock), 1 tsp. Cilantro Lime Seasoning, 1tbsp. of my basting olive oil, and the Sazon. Bring it to a boil on med-high, add the quinoa, bring to a second boil, reduce to low, cover and cook for 20 to 25 minutes. This is one way of preparing it. (Today I used one of my cilantro garlic in olive oil frozen cubes dropped in the pot and it gives more flavor.)
Now, time to pan sear the cod with some chopped cilantro and scallions. When done,
slice the avocado, use the cilantro and scallions to garnish and get ready to plate.
Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

I love shrimp scampi a lot. However, the overload of heavy cream, butter, cheese and pasta makes this dish not as healthy as I love to have. Therefore, I developed my own version, smile, without the aforementioned ingredients, substituting with healthier ingredients, so that I can eat my Scampi and not feel guilty about it. Boom!   
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $7.90 or $3.95 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
INGREDIENTS
½ lb. chicken tenders, any fat removed ($3.00)
1 tbsp. Angie’s Italian Seasoning Recipe below (.20)
1 ea. small green, red, and yellow pepper, seeded and sliced (free from my garden)
½ red onion, sliced (.50)
2 ½ tbsp. Angie’s basting Olive Oil (.40)
4 cloves of garlic, minced (.15)
1/3 c. dry white wine ($1.00)
Salt & pepper to-taste (0)
Parsley, for garnish (.15)

1 c. parboiled rice ($1.00)
2 c. chicken broth ($1.25)
2 frozen cilantro cubes in EVOO (.25)
 
DIRECTIONS

• Prepare all the above ingredients as I indicated under the Ingredients.
• Toss chicken tenders in a med. size bowl with my Italian seasoning and 1 tbsp. of basting olive oil. Add any salt & pepper to-taste if you wish. Refrigerate.
• Meanwhile, cook the Cilantro rice by adding the cilantro cubes in EVOO until melt, then add the 1 c. of rice and sauté briefly. Add salt and pepper to-taste and ever so carefully, add the 2 c. of chicken broth. Stir, bring to a boil, reduce the heat to low, cover and cook for 20 minutes.
• Add 1 ½ tbsp. of my basting olive oil to a large skillet over med-high heat and sauté the tenders for 3-4 minutes each side until fully cooked. Remove from heat and set aside.
• Add the bell peppers and onion to the skillet you used to sauté the tenders, seasoning with salt & pepper if you wish and sautéing for about 4 minutes until tender-crisp. Remove from heat and set aside.
• in a skillet, add 1 tbsp. Angie’s basting Olive Oil, then sauté garlic for few seconds until golden. Stir in white wine, bring to a light boil and stir until blended and the alcohol gone.
• Add veggies to the skillet with the sauce and gently toss to combine.
• Finally, add the chicken tenders overtop and garnish with fresh parsley. Enjoy!

 
Angie’s Dry Italian Seasonings:
1 tbsp. Dried Oregano (of course)
1 tbsp. Dried Basil
1 tbsp. Dried Thyme
1 tbsp. Dried Rosemary
1/2 tsp. Parsley Flakes (.15)
1 tbsp. Dried Sage
1 tbsp. Granulated Garlic
½ tbsp. Ground Cumin
Sea Salt and Pepper to taste
 
In a glass jar with a lid mix all the aforementioned spices. Done, Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

NOTE:
You can use boneless skinless chicken thighs or turkey instead of chicken tenders.
Chicken scampi is traditionally served with angel hair pasta, but I used parboiled rice. You can use Orzo, any type of rice or the pasta of your choice.

Isn’t it easier when you have dinner done quicker and healthier? Sure. A big help is when you have your sides prepared ahead of time in the fridge. When you come home, just work on your protein, a salad and boom, dinner ready in under 30 minutes.
 
Category:  SIDES
Approx. Prep and Cook Time: 45 minutes
Approximate Cost:    $5.55 or .93 cents per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: at least 6 serving
 
Ingredients
6 rainbow carrots, peeled and ends cut and discarded ($1.75)
10 to 12 baby potatoes, rinsed ($1.20)
2 large beet roots, rinsed, scrubbed, peeled, cut in bite sizes and cook in foil ($2.00)
2 ½ tbsp. Angie’s basting olive oil (.50)
Angie’s dry seasoning to-taste (.10)
 
Directions
Preheat your oven at 375 degrees. You’ll need a roasting pan of your choice.
Prepare all the veggies as I indicated under the above ingredients list. Add to the roasting pan and then rub with them generously with my basting olive oil.
Roast uncovered for 40 minutes, then uncover and continue roasting until the veggies are golden brown, just few more minutes, depending on your oven calibration. Use what you need today and refrigerate what's left for the week.
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

This is an easy dinner to prepare if you have the ingredient at home already. Look at the few ingredients needed to make it happened. Dinner will be ready in no time. It is an easy and super healthy dinner to enjoy and we know that we all need that, smile.
 
Category:  Entrée 
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $12.05 or $6.03 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 Cod steaks ($3.70)
6 large shrimp ($2.70)
2 c. broccoli florets ($1.90)
2 c. cauliflower florets ($1.90)
1 avocado ($1.25)
1 lemon (.60)
 
Directions
Flash boil the broccoli and cauliflower florets for about 3 to 4 minutes, drain well. Season to taste all over with my basting olive oil and dry seasoning.
Broil until golden brown. (Check them often because broil heat might burn them)
Meantime, season the cod and shrimp generously then refrigerate.
When the veggies are ready, remove from oven and allow to rest until you finish with the seafood.
In a skillet over med-high, sear the cod until golden. Remove set aside.
In the same skillet, sear the shrimp, remove and start plating. Just slice the avocado and lemon and boom, 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