Simple meal for weekdays when you come from work to deal with chores, etc., no brainer. Just season the cod, refrigerate. Boil the veggies until tender and throw the walnut pesto (or any other sauce you have in the fridge) and boom, dinner is ready.
 
Category:  Entrée 
Approx. Prep and Cook Time:   20 to 25 Minutes
Approximate Cost:    $6.40 or $3.20 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 cod filets ($4.00)
2 tsps. of Angie’s basting olive oil (or the one of your choice) (.40)
2 tbsp. Angie’s dry seasoning (or the one of your choice) (.30)
2 small purple carrots and 2 yellow cut diagonally/slanted (.70)
4 red baby potatoes, rinsed (.50)
2 tbsp. of my walnut pesto (or the one of your choice) ($1.00)
 
Directions
Season de fish with 1 tsp. of my dry seasoning and 1 tbsp. of my basting olive oil. Refrigerate.
In a saucepan with lightly salted water, cook the veggies until tender (10-15 minutes), then drain the water and season to-taste with my dry seasoning and 1 tbsp. of my basting olive oil.
Sear the fish and when done, add a spoon of the pesto over it. Done!

Bonus: Here is my Walnut Pesto previously posted.
Servings: 5 to 6 servings by tbsps.
 
1 small Bunch of cilantro, rinsed (about 1 c.) (USE THE LEAVES ONLY= ($2.00)
3 cloves of Garlic, large, peeled (.40)
Juice of 1 lemon (.50)
½ cup parmesan cheese OPTIONAL (I did not use cheese this time and it was delicious)
¼ c. chopped unsalted walnuts (If you are allergic Nuts are optional) (I used them) (.30)
Salt & Pepper to Taste (you should have this at home and less salt is better) (you should
 have this at home= (if not add.20)
¼ c. 100% Avocado Oil, add more as needed for smoothness ($1.00)
 
Directions
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, avocado oil, slowly. (You can add more avocado oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.)
 
HACK: You can also make Pesto by using basil or parsley instead of cilantro. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish. YUMMMM!
 
 
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

Nothing beats the taste of Escabeche. The onions, garlic, vinegars, etc. such a unique flavor. Try my recipe, you’ll love it.
 
Category:  VEGETABLE/SIDE
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $5.95 or under $1. Per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian _X___ 
Servings: 6+
 
 Ingredients
1 bag of frozen yucca, boiled & stems removed ($1.30)
6 red baby potatoes, rinsed ($1.00)
1 pot with salted water (0)
4 to 5 bay leaves (.10)
1 large roasted pimento sliced (.50)
1 c. olive oil or more to-taste (.80)
6 to 9 large Garlic cloves, peeled, lightly chopped (.40)
1 med. size Onion, peeled, sliced and cut each slice in half (.40)
½ c. Apple cider vinegar (.15)
2 tbsp. white vinegar (.15)
Salt & pepper to-taste (.15)
3 tbsp. drained capers ($1.00)
 
Directions
Boil the yucca and potatoes in salted water until tender, drain, set aside.
Prepare all the other ingredients as indicated above.
To cook the Escabeche sauce add to a saucepan over med-heat, the oil, garlic and onion. When golden brown, add everything else, except the yucca and potatoes and cook briefly.
Finally, add the softened yucca and potatoes to the sauce and cook in med-low for about 15 minutes. They can be eaten cold or warm. If you like, allow to cool and refrigerate until the following day. Taste even better

This is one of those cases when I try to find suitable combinations for my meals. I usually pair sweet potatoes & salmon. Today I paired it with Mahi-Mahi. Did not disappoint. I tried to fry the eggplant slices instead of oven roast them. Not the same, so, keep oven roasting them! Smile.
 
Category:  Entrée 
Approx. Prep and Cook Time:  under 45 Minutes
Approximate Cost:    $10.80 or $5.40 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the Panko breaded eggplant slices ($4.90)
1 med. size eggplant, rinsed, pat dry and sliced in 1/2 “pieces ($1.00)
1 c. GF Panko (in a bowl) with ½ tsp. Angie’s dry seasoning (.30)
¼ c. Angie’s basting olive oil in a bowl to dip the slices ($1.80)
¼ c. Angie’s basting olive oil to fry the breaded eggplant slices ($1.80)
 
Ingredients to season the Mahi-Mahi filets ($5.90)
2 Mahi-Mahi filets pat dry ($5.00)
1 tsp. Roasted garlic and Herbs (.20)
½ tsp. Turmeric (.20)
½ tsp. Angie’s dry seasoning (.20)
2 tbsp. Angie’s basting olive oil (.30)
 
1 med. size sweet potato, peeled and cut in bite size pieces, 1” or less, boiled, drain ($1.00)
 
Directions
Season the Mahi-Mahi with the ingredients listed under Mahi-Mahi ingredients. Refrigerate.
Prep the sweet potato as indicated above, boil, drain and set aside.
Prep the eggplant as indicated under the ingredients, seasoning the Panko with dry seasoning.
Add the oil to a bowl and dip each slice in oil, move to the panko bowl and dip them, put pressure to help the Panko to stick. When done, add ¼ c. of my basting olive oil to a skillet, to fry the breaded eggplant slices. Drain in paper towel as needed.
Once all your ingredients are cooked you are ready to start plating. 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

Often times we are set to make dinner and already have the protein to use in mind. However, it is somewhat tricky to come up with a side that could either stand alone as vegetarian, a salad, a side or both. This is the case and regardless, it was so yummy and healthy. Enjoy!
 
Category:  SIDE
Approx. Prep and Cook Time:    15 Minutes
Approximate Cost:    $4.70 or $1.18 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
Ingredients
1 (150z.) can of chickpeas, drained & rinsed ($1.30)
1 small red onion, peeled and chopped (.50)
1 garlic clove, peeled & grated (.10)
7 to 8 Cherry tomatoes, rinsed and sliced (.40)
1 Baby cucumbers rinsed and chopped (.25)
1 handful of Cilantro, rinsed and chopped (.20)
Avocado (optional) ($1.25)
2 ½ tbsp. Avocado Olive oil (.40)
1 ½ tbsp. Balsamic Vinegar (.30)
Salt & pepper to-taste
 
Directions
Prepare all the above mentioned ingredients as indicated. Add them to a bowl.
To prepare the vinaigrette, add the vinegar and salt to a small bowl, then drizzle the oil whisking. Time to plate and garnish with edible chives flowers. Done.
 
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-sauceo olive oil

I love sesame oil and do not get to use it often. A little of it goes a long way and the flavor it gives to the meals is simply amazing. When I use it never disappoints.
 
Category:  Entrée 
Approx. Prep and Cook Time:   under 40 Minutes
Approximate Cost:    $11.65 or $5.83 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 large salmon steaks, cleaned, pat dry. ($4.50)
1 tbsp. of Angie’s basting olive oil (.30)
1 ½ tsp. of Angie’s dry seasoning (.20)
 
1 lb. of asparagus, rinsed, bottoms cut, discarded and slice in 1 ½ inch. ($3.00)
2 to 3 shallots, peeled and sliced. ($1.50)
5 large garlic cloves, chopped (.50)
½ tsp. of AdoboChon (or to-taste) (.20)
1 lemon (.80)
½ tbsp. of Sesame Oil (.30)
1 ½ tbsp. Angie’s basting olive oil for stir fry (.35)
 
Directions
Season the salmon steaks, with my dry seasoning and basting olive oil. Refrigerate.
Rinse asparagus, cut the tough bottoms and discard, slice in approx. 1 ½ inch.
Pour the 1 ½ tbsp. of my basting olive oil to stir fry the asparagus briefly. Then add the sliced shallots and chopped garlic and continue to fry until golden brown.
Now, add the sesame oil to the asparagus mix, remove from the skillet and set aside. In the same skillet, sauté the salmon chunks briefly.
Next, follow my way to assemble the dish or do your own. Either way it will be YUMMY!
 
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

​These are cute looking cookies, especially, to give away. They are basic sugar cookies, not my recipe though but Wilton’s. I have tons of Wilton baking pans, however, almost never use their recipes, I think I used only their Madeleines once and it was so good too. This particular one is not bad, but then again, it’s just a simple sugar cookies recipe, smile. Try it, you'll love it.
 
Category:  Dessert
Approx. Prep and Cook Time:   under 20 Minutes
Approximate Cost:    $4.60
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free     
Servings: 24
 
Following is the WILTON Snowflake Sugar Cookies recipe
Ingredients
1 cup (2 sticks butter) softened ($1.50)
1 ½ cups granulated sugar (.50)
​1 egg (.20)
1 ½ teaspoons Wilton Clear Vanilla Extract ($1.00)
½ teaspoon Wilton No-Color Almond Extract (.20)
2 ¾ cups all-purpose flour ($1.20)
1 teaspoon salt (.0)
 
Instructions
Beat butter and sugar at medium speed with electric mixer until well blended.
Beat in egg, vanilla and almond extracts. Mix well.
Combine flour and salt and gradually add to butter mixture. Beat until well blended.
Pre-heat oven to 350 degrees. Spray cavities with vegetable pan spray or Wilton Bake Easy spray.
Press the dough into the cavities, filling 2/3 full.
Bake 9-10 minutes or until light brown around the edges.
Cool in pan 5 minutes before turning over and tapping lightly to remove cookies. If this is unsuccessful, I found gently lifting the edge of the cookie with my fingers and removing worked well.
Cool completely on cooling grid/rack.

​Pesto sauce is multipurpose, delicious and adaptable to use on many dishes. I recommend that you try to keep it always available in your fridge for anytime you cook something yummy and want to use it at the last minute. As always, my version is fresh, not store bought, healthier and uncomplicated. Use it over fish, pastas eggs, anything.
 
Category:  Sauce/Condiment
Approx. Prep and Cook Time:  10 Minutes
Approximate Cost:    $4.40
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 5 to 6 servings (by tbsps.)
 
1 small Bunch of basil, rinsed (about 1 c.) (USE THE LEAVES ONLY= ($2.00)
3 cloves of Garlic, large, peeled (.40)
Juice of 1 lemon (.50)
½ cup parmesan cheese OPTIONAL (I did not use cheese this time and it was delicious)
¼ c. chopped unsalted walnuts (If you are allergic Nuts are optional) (I used them) (.30)
Salt & Pepper to Taste (you should have this at home and less salt is better) (you should
 have this at home= (if not add.20)
¼ c. 100% Avocado Oil, add more as needed for smoothness ($1.00)
 
Directions
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, avocado oil, slowly. (You can add more avocado oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.)
 
HACK: You can also make Pesto by using basil or parsley instead of cilantro. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish. YUMMMM!

​Yes, I make banana bread differently almost every time that I make it. Either I add chocolate chips or cranberries or mixed nuts or walnuts or whatever flavor I want to add, smile. This time is just your good old fashion Banana Bread with awesome taste. Next time? Who knows, smile.
 
Category:  Dessert
Approx. Prep and Cook Time:   Between 30 to 40 Minutes
Approximate Cost:    $5.07 or .85 cents per serving
Difficulty Level:  Easy
Allergens, Other:  THIS IS NOT Gluten Free, PLEASE USE GF FLOUR. 
Servings: 6
 
Ingredients
1 ½ c. Flour (for gluten free cupcakes, please use the 1 to 1 GF flour) ($1.00)
1 ¼ tsp. baking powder (.15)
½ tsp. baking soda (.15)
1 tsp. each of Powder Nutmeg, ginger, cinnamon (.20)
¾ c. white sugar (.40)
1/8 tsp. regular salt (10)
2 egg whites (whisked) (.32)
2 tsp. melted unsalted butter @ room temp. (.15)
1 tsp. vanilla extract ($1.00)
½ tsp. almond extract (.20)
1 tbsp. Amaretto Disaronno Liquor (.90)
1 large mashed banana, super black (.50)
 
Directions
 
Preheat oven at 350 F. degrees. 
Use a non-stick 9x5 loaf baking pan sprayed with good olive oil and set aside.
In a med size bowl, whisk together well all the dry ingredients; the flour, baking powder, baking soda, nutmeg/ginger, cinnamon, sugar and salt. Set aside.
 
In a separate bowl mix the wet ingredients: First, mash the bananas, set aside.
Whisk the egg whites, then add melted unsalted butter at room temp, vanilla, almond extracts, and Amaretto. Mix well to combine, then add it to the mashed bananas.
Add the wet ingredients to the dry ingredients and mix until just moistened and incorporated, the batter will not be soft. Now pour the batter into your pre-oiled loaf baking pan.
Bake for 20 to 30 minutes depending on your oven calibration. Or until a toothpick in the center comes out clean. Serve with fresh fruits of your choice. ENJOY!

ROAST ONCE-EAT SEVERAL DAYS-A-WEEK. Exactly, why oven roast veggies every day? This way you save in electricity as well as precious time. Boom!
 
Category:  SIDES
Approx. Prep and Cook Time:    Under 45 Minutes
Approximate Cost:    $5.90 or $1.18 per day
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 5 days for 2 to 3 people
 
Ingredients (USE MY SELECTION OR THE ONE OF YOUR CHOICE)
3 to 4 carrots, peeled and sliced diagonal (.65)
1 med. size bag of Brussels Sprouts, bottoms cut and discarded, peeled cut in 4 ($1.00)
½ cauliflower head, cut into large florets ($1.50)
3 med. size beets, peeled, both ends cut, some sliced, some cubed ($1.75)
2 to 3 garlic heads, just peel some of the silk and then slice diagonal in ½ ($1.00)
 
Directions
Follow the aforementioned instructions per veggie listed under ingredients. You can use more or less of the veggies that I listed.
Place the carrots and Brussels in a baking pan, season to-taste with my dry seasoning and basting olive oil, cover with foil and bake for 40 minutes.
Do the same with the cauliflower, however, roast the beets separately since they stain the other veggies.
Finally, wrap each garlic head in foil paper, somewhat open, not close tight after you season them with my dry seasoning or salt and pepper, drizzle basting olive oil and roast open until golden brown.
Done1 Now you have all the healthy sides that you need for your week meals.
 
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

I simply do not remember when I started to make Sofrito in my life. Maybe as a teenager, smile. For the past few years though, I started to deviate from the good old basic Sofrito and started to add the herbs and spices that I like. This is a good example, my latest crazy Sofrito have all that I love and my meals, well, you got it, OFF THE HOOK! Smile.
 
Category:  SOFRITO
Approx. Prep and Cook Time:   15 Minutes
Approximate Cost:    $4.48 although most of these herbs are from my garden)
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 12 frozen disks to use in stews, soups, etc.
 
Ingredients (
10 Garlic cloves (.40)
1 small Red onion, chopped  (.90)
4 to 8 Ajicitos dulces (Cachucha/Sweet Peppers)
1/2  bunch Culantro, rinsed,  chopped  (.99)
1/2 Cilantro, rinsed, chopped (.99)
1/2 Parsley (.30)
1 c. Cuban Oregano (.0)
1/2 c. Greek Oregano (.0)
1/2 c. Rosemary rinsed, needles removed, stems discarded (.0)
1 c. Basil leaves(.50)
1 c. Sage leaves(.0)
2 celery stalks, rinsed, chopped (.10)
1 c. of chicken or beef stock/broth (.30)

Directions
Rinse and chop all herbs, peel onion and garlic add to blender or processor with stock or water and process to-taste. Pour into cupcake baking pans, freeze, remove and place in a Ziploc bag.