This breakfast is very fulfilling and have the healthy and nutritious elements we all need to keep going all morning until lunch time. The bacon is turkey with 70% less fat than regular bacon, the tortillas are organic and cooks in few minutes, a little cheese won’t hurt plus the scrambled eggs. Boom!
Category: Breakfast Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $5.04 or $2.52 per serving Difficulty Level: Easy Allergens, Other: For Gluten Free use corn tortillas Servings: 2 Ingredients 4 Tortilla Land (find them in the grocery’s refrigerator, not in the shelves) ($1.00) 4 eggs (.64) 4 turkey bacon slices ($1.20) 1 c. Mexican blend cheese ($1.00) Assorted fruits for 2 servings ($1.20) Salt & Pepper to-taste (.0) Directions Pan sear the bacon over med-low until golden, remove set aside. In the same skillet with just a bit of olive oil if needed add the whisked eggs and wait until they start to bubble a bit, then begin to scramble until almost done but still a bit moist or leave them unscrambled, sprinkle some cheese over. Remove from skillet. On the same skillet without butter or oil, add the tortillas until they start to pop. Then flip them until your desired color. Remove from skillet to a plate, add to each of the 4 tortillas the scramble eggs, more cheese, and top them with a slice of bacon. Roll them and boom, just add some fruits and enjoy.
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I was watching TV the other day and while switching channels I saw an old woman making biscuits, indicating they were only 2 ingredients. I was like, “Say what? I kept watching and as she indicated, they were really 2-ingredients and so easy to make. So, I decided to make them the next day to taste for flavor. Who can forget 2 c. of flour and 1 ½ c. whipping cream?
It was worth it and I could add anything I want like cheddar cheese and herbs. Use them at breakfast with butter or jelly or make biscuit cheese burgers for lunch like my grandson did, smile. . Boom! (Credit: I forgot the lady’s name or the show, but thanks for this simple recipe, smile) Category: Breads Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $3.66 or .33 cents per biscuit Difficulty Level: Easy Allergens, Other: (For Gluten Free use GF Flour) Servings Approx. 11 Biscuit’s INGREDIENTS 2 c. Self-Rising Flour (SIFTED) $1.00 1 ½ c. Heavy Whipping Cream $2.50 Egg wash to brush before baked (optional) (.16) DIRECTIONS Butter and parchment a baking pan, set aside. Start your oven at 450 degrees Add the sifted flour to a bowl. Pour the heavy whipping cream into the bowl gradually about 3 to 4 times and mix with your hands or a wooded spoon each time you add heavy whipping cream. Mix only until both ingredients are combined. Flour your counter area and drop the sticky dough. It will still be sticky, however, it will become manageable once you start to knead it and eventually fold it before cutting the biscuits. Drop the dough and shape it into about 1” flat with your hands. Next, get a biscuit cutter (or a cup of sorts if you don’t have one), place some flour on the counter rub the cutter part with in the flour and start cutting the round biscuits. Place them in the buttered and/or parchment paper baking dish and make sure that they touch each other tightly. (I gave them too much space and they expanded more rather than get taller but they were delicious) Finally, brush them with egg wash so they will look golden and crispy. Bake for about 15 minutes at 400 to 450 degrees. (As always, watch over the 15 minutes, since each oven is calibrated differently and you do not want to burn the biscuits. This meal takes no time and as always, is super healthy. The price per serving is ridiculous and during the holidays, when we all spend tons of money on just about anything, this is a keeper.
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.70 or $4.85 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($5.00) ½ bag of Little Potato Co. or any small baby potatoes ($1.50) 2 tbsp. Angie’s basting olive oil (.45) 1 ½ tbsp. Angie’s dry seasoning (or to-taste) (.25) 2 tbsp. Angie’s homemade pesto ($1.20) 1 tbsp. toasted Sesame seeds (.30) 1 c. broccoli florets ($1.00) Directions Rinse and flash boil the potatoes until tender, about 10 to 15 minutes. Drain, add the broccoli on that water for 5 minutes, remove and drain. set aside. Pat dry and season the salmon steaks to-taste with basting olive oil and dry seasoning (or to-taste). In a skillet with some of my basting olive oil, pan seared the salmon filets on the skin side. Then sprinkle sesame seeds on the meat side, pat it down and flip the salmon to cook on the meat side until golden. Meanwhile, while the salmon cooks, warm the baby potatoes and broccoli briefly, add my pesto sauce and stir to combine well. Time to plate my meal friends. 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 What a crazy combination, however, believe me, it worked, smile. Colorful veggies help the plate to look appealing.
Category: Entrée Approx. Prep and Cook Time: about 40 Minutes Approximate Cost: $8.20 or $4.10 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 large orange bell pepper ($1.65) 4 small sweet red peppers cut and seeded (.50) ½ lb. lean ground chicken ($2.75) 1 tsp. Granulated garlic (.10) 1 tsp. Granulated onion (.10) 1 tsp. Angie’s dry seasoning (.20) 2 tsp. Angie’s basting olive oil (.30) 2 frozen cilantro-basil sofrito cubes (.30) ½ small red onion (.20) 1 c. frozen corn (.60) 1 avocado ($1.50) Directions Char the orange pepper in your stove until the skin burnt, place it in a paper bag, wait. Meantime, season the ground chicken with 1 tsp. Granulated garlic, 1 tsp. Granulated onion 1 ½ tsp. Angie’s dry seasoning, 1 tsp. Angie’s basting olive oil. Refrigerate. Sauté the red onion and red peppers in 1 tsp. of my basting oil. Then add the corn, mix well. In a skillet, sauté the ground chicken and add the sofrito. You will fill the peppers with this. Clean the charred peppers, remove the seeds, pat dry, place in the chicken skillet, Time to plate. 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 Again, Christmas is few days away and the closer it gets the more hectic and busy we all get. Therefore, we can do my philosophy of “cook once and eat twice” or until the food is gone, smile.
Category: SIDES Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.20 or $2.05 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4+ Ingredients 1 bag rainbow carrots, peeled, rinsed, pat dry ($2.80) 1 large broccoli head rinsed, pat dry ($1.50) 1 bag of Little Potato Co. rinsed, pat dry ($3.50) 2 tbsp. Angie’s basting olive oil (.40) 1 tsp. Garlic salt (optional) (0) 2 tbsp. Angie’s Homemade Pesto (or to-taste) (Optional) Directions Boil these veggies briefly until tender, drain immediately, season with my basting olive oil and any seasoning you prefer, either salt, or garlic salt or anything else. When the veggies are totally cold, divide in the portions you will use during the week in glass containers and place in the refrigerator. Boom! 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 So, yesterday, I posted the sweet potatoes oven fries! Today, here is the full recipe of the salmon to complete the whole meal. DON’T FORGET TO MAKE THE FRIES, Smile!
Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.00 or $3.50 per serving (FOR THE SALMON RECIPE ONLY) Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Servings: 2 + Ingredients 2 salmon steaks ($5.50) 1 tsp. Roasted garlic and herbs (.10) 1 ½ tbsp. Angie’s basting olive oil (.30) 1 tsp. Angie’s dry seasoning (.10) Rosemary springs ($1.00) Directions Preheat the oven to 350 degrees (depending on your oven). Rinse, pat dry and season the salmon with Roasted garlic and herbs, basting olive oil and dry seasoning to taste. Place the salmon in an oven safe baking pan. Oven fry them until done, approximately between 15 and 30 minutes) 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 MY OVEN FRIED SWEET POTATOS TODAY for TOMORROW’S ROSEMARY SALMON STEAKS and OVEN FRIES RECIPE!12/14/2023 This simple and healthy side only takes you to peel the sweet potatoes, cut them, season them and oven fry them until tender and crispy.
Category: Side Approx. Prep and Cook Time: 30 to 40 minutes Approximate Cost: $2.50 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients 2 large sweet potatoes 1 tsp. Roasted garlic and herbs Angie’s basting olive oil Angie’s dry seasoning (Get some Rosemary springs for tomorrows salmon main dish with this side.) Directions Preheat the oven at 350 to 375 degrees (depending on your oven). Rinse, pat dry, peel and cut the sweet potatoes in fries’ style. Add the Roasted garlic and herbs, basting olive oil, dry seasoning, and stir to cover every piece. Throw them in a baking pan in one layer. Oven fry them until tender. (Approx. 30 to 40 minutes) 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 just one more way to cook with minimal ingredients, healthy combination of protein and sides and better yet, in no time. Boom!
Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.25 or $3.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 (HOWEVER, YOU CAN DOUBLE THIS RECIPE TO SERVE 4) Ingredients 2 Chicken tenders ($2.50) 2 tsp. Angie’s dry seasoning (.25) 3 tbsp. Angie’s basting olive oil (.50) 2 ½ c. Broccoli florets ($2.00) 2 tbsp. Angie’s homemade Tzatziki (or purchased) (my recipe is listed below) (.50) A handful of Dill weed, rinsed, pat dry (.25) 1 avocado ($1.25) Directions Prep the tenders, remove any fat, pat dry and season with my basting olive oil and dry seasoning to-taste. Then sprinkle some of the chopped dill weed. Refrigerate. Rinse and quick boil the broccoli florets until bright green and a bit tender. Drain the water and season with my basting olive oil and dry seasoning to-taste. Set aside. Rinse the dill weed, dry, remove from stems, discard the stems, then chop. Now, in a skillet, sauté the broccoli until nice golden brown, remove, set aside. In the same skillet pan seared the chicken tenders until done and golden brown. You are now ready to plate, just slice the avocado, place a dollop of the tzatziki sauce, the chicken tenser and broccoli, garnish with some dill weed and you are done. ENJOY! BONUS MY HOMEMADE TZATZIKI SAUCE IN CASE YOU WANT TO MAKE IT Ingredients 1 c. fat free Greek yogurt, tilt the container, drip the liquid, use the thicker part ($1.25) 2 med. size garlic cloves, peeled and grated (.10) ¾ c. grated cucumber, squeeze, strain to get most of the liquid out (.50) 1 ½ tbsp. of fresh lemon juice (.50) 1 ½ tbsp. of chopped dill, (no stems) ($1.00) ½ tbsp. of my basting olive oil (.50) ¼ tsp. of my dry seasoning or sea salt (or to-taste) (.10) Directions Prep the ingredients as I indicated under the Ingredients. Add the yogurt to a medium size bowl. Then add all the other prep ahead ingredients. Mix well to combine and refrigerate. It last about a couple of weeks refrigerated. (That is if you don’t eat it all before that time, smile. 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 The other day I was at Trader Joe’s and found the red sweet potatoes in the veggies area. Took some of them home, peeled and sliced them in 1” wheels. Cute!
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.00 or $3.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 thin large red sweet potatoes. Peeled and sliced in 1” wheels ($1.20) 2 salmon steaks, pat dry and seasoned ($5.00) ½ tsp. Roasted garlic and Herbs (.10) 1 tsp. Angie’s dry seasoning (.10) 3 tbsp. Angie’s basting olive oil (.50) Cilantro for garnish (.10) Directions Pat dry and season the salmon with ½ tsp. Roasted garlic and Herbs, 1 tsp. Angie’s dry seasoning and 1 ½ tbsp. Angie’s basting olive oil, refrigerate. Peel the sweet potatoes, slice into 1” wheels, quick boil until soften but still in shape. Drain the water and set aside. Next, seared the salmon, remove from skillet. Add the remaining basting oil to the skillet and sauté the sweet potatoes until golden. Plate the meal and garnish with fresh cilantro. 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 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 |
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 |