Monday Meal (serve with a side salad); the spices and salsa make these sweet and citrusy. Estimated cost: one 31 oz. can of refried beans, tradiational style (2.), 15 oz. garlic and lime style salsa(2.), 72 corn tortillas (5" size) (2.), one pkt. dry enchilada sauce mix (1.), one cup shredded mexichese (1.) = $7.00
1. Mix together the canned beans, 15 oz. of the salsa (I use Walmart's brand of Garlic and Lime Tomato Salsa which costs under $2.00 for a large 20 oz jar), all of the dry enchilada sauce mix, cheese, and 2 tsp. McCormick Grill Mates Cinnamon Chipotle Rub.
2. As you assemble the flautas, heat the tortillas first in the microwave. If they start to crack and flake when you roll them, heat them more; they should be worked with hot. The alternative to this is to heat them by dipping them in hot oil for a few seconds, but it is eaiser to heat them in the microwave. Heat them ten at a time: place ten on a plate, cover with a wet paper towel, heat for 30 seconds. Then flip the stack of tortillas, cover again with the wet towel, and heat for 30 more seconds. Roll these while they are hot, than repeat with ten more.
3. To roll: place about 1 Tbsp. filling on the edge of the tortilla, and begin rolling like a cigar, encasing the filling, and rolling as tightly as you can without breaking the hot tortilla. Fasten with a toothpick.
4. At this point, the flautas can be keep in the fridge until just before frying and serving. To fry, heat an inch of oil to very hot, but not smoking, and fry 4 or 5 at a time for roughtly 45 seconds or until lightly browned and crispy. Drain on paper towel covered racks, and then keep hot in a 200 degree oven until all are fried. Serve with guacamole, salsa, sour cream, and salad. Easily serves 10-12.
Showing posts with label ALL RECIPES. Show all posts
Showing posts with label ALL RECIPES. Show all posts
Swedish Meatballs over Rice/Noodles
Quick and super easy, using the crock pot (slow cooker). Estimated cost: 4 lbs of meatballs (fully cooked and frozen, or make your own, and freeze ahead) (6.), 32 oz canned beef gravy, 26 oz canned condensed cream of mushroom soup, 6.5 oz. canned mushrooms, and one small can pearl onions (7.), hot, prepared rice or noodles (1.), sour cream (1.) = $15.00
1. Mix the sauce, combining the canned gravy, condensed soup, drained mushroom pieces, and pearl onions (or cocktail onions). Add 1 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. dried minced garlic, 1/2 tsp. dried or fresh minced rosemary, a dash of black pepper, and a pinch of crushed red pepper. Add more paprika to taste.
2. Gently stir in the frozen meatballs, and heat on high for two hours until piping hot. Serve over rice or noodles with cold dollops of sour cream on the side.
1. Mix the sauce, combining the canned gravy, condensed soup, drained mushroom pieces, and pearl onions (or cocktail onions). Add 1 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. dried minced garlic, 1/2 tsp. dried or fresh minced rosemary, a dash of black pepper, and a pinch of crushed red pepper. Add more paprika to taste.
2. Gently stir in the frozen meatballs, and heat on high for two hours until piping hot. Serve over rice or noodles with cold dollops of sour cream on the side.
Crock Pot Lasagna
Monday Meal (serve with a side salad); makes enough for two dinner meals. Try it, it really works! Estimated cost: 1 lb. of your favorite sausage, cooked and crumbled (3.), lasagna noodles (less than one box) (2.), 6 cups spaghetti sauce (3.), 2 c. ricotta and 4 c. mozarella cheeses (6.), 2-3 small zucchini (or mushrooms, peppers, onions, etc.) (2.), two nights worth of salad greens dressed with oil, vinegar, spices and herbs (4.) = $20.00 for two nights worth of dinners
For a cost friendly sauce, use my spaghetti sauce recipe. Pour 2 cups of the sauce in the bottom of a large crock pot (slow cooker). Add 1/3 of the zucchini, sliced into 1/4" rounds. Layer with 1/3 of the uncooked noodles, breaking to fit, overlapping is not a problem. Dot with 1/2 of the ricotta in large tablespoons, and sprinkle with 1/3 of the mozzarella. Add 1/3 of the cooked sausage. Pour 2 cups of the sauce over it all, and then another layer of noodles, breaking to fit as needed. Add another 1/3 of the vegetables the last 1/2 of the ricotta, another 1/3 of the mozarella and 1/3 of the sausage. Add the last layer of noodles, breaking them to puzzle piece together in the pot. Add the rest of the vegetables, sausage, mozzarella cheese and finally the last two cups of sauce. Add 1/4 cup water over it all, and cover. Cook on high for about three hours or until the noodles are tender.
For a cost friendly sauce, use my spaghetti sauce recipe. Pour 2 cups of the sauce in the bottom of a large crock pot (slow cooker). Add 1/3 of the zucchini, sliced into 1/4" rounds. Layer with 1/3 of the uncooked noodles, breaking to fit, overlapping is not a problem. Dot with 1/2 of the ricotta in large tablespoons, and sprinkle with 1/3 of the mozzarella. Add 1/3 of the cooked sausage. Pour 2 cups of the sauce over it all, and then another layer of noodles, breaking to fit as needed. Add another 1/3 of the vegetables the last 1/2 of the ricotta, another 1/3 of the mozarella and 1/3 of the sausage. Add the last layer of noodles, breaking them to puzzle piece together in the pot. Add the rest of the vegetables, sausage, mozzarella cheese and finally the last two cups of sauce. Add 1/4 cup water over it all, and cover. Cook on high for about three hours or until the noodles are tender.
Homemade Mac and Cheese with Brocoli
A family favorite! Serve with brocoli (or peas), and optionally add diced ham*. Estimated cost: two boxes of cellentani or elbow pasta (4.), white cheese sauce (4.), veggies (2.) = $10.00
1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.
2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.
3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.
4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.
1. Boil and drain pasta, as box directs. Prepare a double batch of white cheese sauce (my recipe) in a medium saucepan.
2. Spice the sauce with garlic powder, a dash of crushed red pepper, and salt/pepper to taste.
3. *Optionally, dice some slices of ham the deli has cut extra thick for you. I buy ham for this recipe at under $2.00 a pound, and use about a half a pound's worth.
4. In two large baking dishes, mix the pasta, ham and sauce. Sprinkle each pan with 1/2 cup of breadcrumbs mixed with a bit of melted butter. Bake uncovered in a preheated 400 degree oven for twenty minutes (if desired, you can eat it without baking it, but I think baking it is nice). This makes two pans, enough for dinner and lunch the next day for my family.
Pot Roast and Veggies
Roast in the oven at 300/250, or use a slow cooker (crock pot); serve with whole wheat bread to sop up the gravy with. Estimated cost: large beef roast* (9.), potatoes, carrots and onions (4.), whole wheat bread (2.) = $15.00
1. Heat a heavy pan on the stovetop over medium high heat, with a tablespoon or two of oil. Sear the roast for a few minutes on each side (don't skip this step, it makes the meat very tender).
2. Chop potatoes, carrots and onion; place in the crock pot and cover them with water. Add herbs to taste (bay leaf, rosemary, thyme, etc.) Settle the roast into the crock pot, making sure most of the roast is out of the water, but most of the veggies are in the water.
3. Slow cook on high for two hours, then on low for two to four more hours, (depending on roast size), until roast is tender, and veggies are cooked through.
4. Remove veggies and meat to platter. Pour the liquid from the crock pot into a saucepan. In a bowl, mix 1/2c. cold water with 1/2c. flour to make a paste. Temper this mixture by slowly add a few Tbsp. of the hot cooking liquid to the flour mixture, stirring constantly. When flour mixture reaches about two cups, stir it into the rest of the cooking liquid in the saucepan. Whisk over high heat until gravy boils, then simmer until thickened. Add salt, pepper, and more chopped fresh herbs to the gravy just before serving.
*chuck roast, top round roast, bottom round roast, or rump roast; buy what is on sale
1. Heat a heavy pan on the stovetop over medium high heat, with a tablespoon or two of oil. Sear the roast for a few minutes on each side (don't skip this step, it makes the meat very tender).
2. Chop potatoes, carrots and onion; place in the crock pot and cover them with water. Add herbs to taste (bay leaf, rosemary, thyme, etc.) Settle the roast into the crock pot, making sure most of the roast is out of the water, but most of the veggies are in the water.
3. Slow cook on high for two hours, then on low for two to four more hours, (depending on roast size), until roast is tender, and veggies are cooked through.
4. Remove veggies and meat to platter. Pour the liquid from the crock pot into a saucepan. In a bowl, mix 1/2c. cold water with 1/2c. flour to make a paste. Temper this mixture by slowly add a few Tbsp. of the hot cooking liquid to the flour mixture, stirring constantly. When flour mixture reaches about two cups, stir it into the rest of the cooking liquid in the saucepan. Whisk over high heat until gravy boils, then simmer until thickened. Add salt, pepper, and more chopped fresh herbs to the gravy just before serving.
*chuck roast, top round roast, bottom round roast, or rump roast; buy what is on sale
Roasted Chicken and Veggies, Applesauce C
Any bone-in chicken will do; save money with thighs or drumsticks. Estimated cost: chicken (4.), potatoes and onions (4.), applesauce (jarred) (2.) = $10.00
Oil a large baking dish, then add the potatoes (chunked), two onions (cut into wedges), and the chicken pieces. Season well with salt, pepper, and dried herbs (I like thyme, rosemary or an Italian Seasoning for this). Bake in a preheated 350 oven, uncovered, for 60-80 minutes, until chicken is roasted and potatoes are cooked through. Serve with applesauce, sprinkled with cinnamon.
Oil a large baking dish, then add the potatoes (chunked), two onions (cut into wedges), and the chicken pieces. Season well with salt, pepper, and dried herbs (I like thyme, rosemary or an Italian Seasoning for this). Bake in a preheated 350 oven, uncovered, for 60-80 minutes, until chicken is roasted and potatoes are cooked through. Serve with applesauce, sprinkled with cinnamon.
Penne with Green Beans, Bread C,M,T
An inexpensive meal; serve with crusty whole wheat bread. Estimated cost: pasta (two boxes)(2.), white cheese sauce (2.), onion (chopped) and green beans (frozen, uncut) (3.), bread (3.) = $10.00
1. Boil and drain pasta, as box directs. Prepare white cheese sauce (my recipe) in a small saucepan.
2. In a frying pan, saute the chopped onion until golden in a small amount of oil. Add or frozen (thawed) full-legnth green beans and garlic; and saute for 30 seconds longer. Stir in white cheese sauce. Add crushed red pepper, salt, pepper and herbs to taste (I use rosemary). Heat through, mix in penne pasta to coat.
1. Boil and drain pasta, as box directs. Prepare white cheese sauce (my recipe) in a small saucepan.
2. In a frying pan, saute the chopped onion until golden in a small amount of oil. Add or frozen (thawed) full-legnth green beans and garlic; and saute for 30 seconds longer. Stir in white cheese sauce. Add crushed red pepper, salt, pepper and herbs to taste (I use rosemary). Heat through, mix in penne pasta to coat.
Baked Peachy Chicken with Brown Rice, Beets C
A mouthwatering meal made with low cost chicken parts, serve with buttered beets. Estimated cost: chicken (4.), beets (canned) and peach slices (canned in juice) (3.), orange juice and brown rice (3.) = $10.00
1. Arrange chicken thighs or drumsticks in a buttered baking dish.
2. Mix 1c. orange juice, 2 Tbsp. vinegar, drained liquid from peaches, and 1 tsp. ground nutmeg. Pour over chicken, cover and bake in a preheated 350 oven for 60-90 minutes, until chicken is nearly done. Meanwhile, prepare brown rice.
3. Uncover, and add peach slices on top of chicken, bake an additional ten mintes. Heat and butter beets. Serve chicken and peaches over rice.
1. Arrange chicken thighs or drumsticks in a buttered baking dish.
2. Mix 1c. orange juice, 2 Tbsp. vinegar, drained liquid from peaches, and 1 tsp. ground nutmeg. Pour over chicken, cover and bake in a preheated 350 oven for 60-90 minutes, until chicken is nearly done. Meanwhile, prepare brown rice.
3. Uncover, and add peach slices on top of chicken, bake an additional ten mintes. Heat and butter beets. Serve chicken and peaches over rice.
Meatloaf with Mexican Corn, Baked Potatoes
Mom's Recipe: old-fashioned meatloaf, serve with spicy corn and baked potatoes. Estimated cost: ground beef and onion (6.), corn (canned) and cheese (3.), medium sized baking potatoes (2.) = $11.00
1. Mix ground beef with 4-5 wet sliced of whole wheat bread*, squeezed of most of the water, chopped onion, three eggs, ketchup, herbs, salt and pepper to taste; bread should be torn into small pieces while mixing. Bake potatoes and meatloaf in a preheated 350 oven for about one hour, or until cooked through.
2. Heat two cans of corn, drain. Stir in 2 Tbsp. salsa and 1/2c. cubed cheese (American cheese melts well).
*My mom would always save the ends of bread loaves in the freezer, then use them later for her delicious meatloaf.
1. Mix ground beef with 4-5 wet sliced of whole wheat bread*, squeezed of most of the water, chopped onion, three eggs, ketchup, herbs, salt and pepper to taste; bread should be torn into small pieces while mixing. Bake potatoes and meatloaf in a preheated 350 oven for about one hour, or until cooked through.
2. Heat two cans of corn, drain. Stir in 2 Tbsp. salsa and 1/2c. cubed cheese (American cheese melts well).
*My mom would always save the ends of bread loaves in the freezer, then use them later for her delicious meatloaf.
American Beef Goulash T,F
Mom's Recipe: Americanized dish based on Hungarian Goulash, serve with whole wheat bread to sop up the sauce with. Estimated cost: pasta, onion and ground beef (6.), sauce and shredded cheese* (4.), whole wheat bread (2.) = $12.00
1. Brown crumbled beef and one thinly sliced onion in a small amount of oil until onions are golden. Add 3c. prepared spaghetti sauce. For a cost friendly sauce, use my spaghetti sauce recipe. Stir in 2 tsp. good quality Hungarian paprika, hot or mild. Simmer ten minutes.
2. Prepare elbow macaroni as package directs. Top pasta with beef sauce and cheese.
*save more by shredding the cheese at home
1. Brown crumbled beef and one thinly sliced onion in a small amount of oil until onions are golden. Add 3c. prepared spaghetti sauce. For a cost friendly sauce, use my spaghetti sauce recipe. Stir in 2 tsp. good quality Hungarian paprika, hot or mild. Simmer ten minutes.
2. Prepare elbow macaroni as package directs. Top pasta with beef sauce and cheese.
*save more by shredding the cheese at home
Cheeseburgers on Whole Wheat Buns, Salad C,T
Monday Meal (serve with a side salad). Estimated cost: ground beef (4.), sliced provolone, swiss or colby cheese and whole wheat buns (4.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
Mix beef with A.1., shape into patties. Broil until cooked through and no pink remains. Top with cheese, and serve on a bun with ketchup, mustard, and A.1.
Mix beef with A.1., shape into patties. Broil until cooked through and no pink remains. Top with cheese, and serve on a bun with ketchup, mustard, and A.1.
Large Loaded Potatoes with Salad M,C
Monday Meal (serve with a side salad). Estimated cost: 7-8 very large baking potatoes (5.), 1c. shredded cheese* and broccoli florets (about 8oz., frozen) (3.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
Wash and prick potatoes with a fork, and bake in a preheated 350 oven 60-90 minutes until tender. Heat frozen broccoli Remove potatoes from the oven, and cut a small "X" in the side of each one. Using potholders, squeeze potatoes until they burst open. Salt and pepper, then arrange broccoli and cheese on top of each potato, and return to the hot oven just until cheese melts. Serve with salad.
*save more by shredding the cheese at home
Wash and prick potatoes with a fork, and bake in a preheated 350 oven 60-90 minutes until tender. Heat frozen broccoli Remove potatoes from the oven, and cut a small "X" in the side of each one. Using potholders, squeeze potatoes until they burst open. Salt and pepper, then arrange broccoli and cheese on top of each potato, and return to the hot oven just until cheese melts. Serve with salad.
*save more by shredding the cheese at home
Black Bean Enchiladas and Salad
Monday Meal (serve with a side salad). Estimated cost: 24 corn tortillas, shredded cheese*, tomatoes (diced, canned), black beans (canned) and enchilada sauce (packaged) (8.), salad greens (2.) = $10.00
1. Preheat oven to 350. Mix one large can of diced tomatoes or Rotel with the tomato paste and one package of enchilada sauce mix. Add three cans (the paste can) of water. In a separate bowl, mix the drained and rinsed beans with 2c. of shredded Mexican cheese.
2. Heat each tortilla in a skillet with 2 Tbsp. hot oil (add more oil occasionally) until hot and soft. Barely cover the bottom of your baking dishes with a small amount of the tomato sauce. Roll cheese/bean mixture up in each tortilla, and place in rows in large baking dishes. Sprinkle top with any remaining filling.
3. Pour tomato mixture over the enchiladas, and cover with foil, bake 20-25 minutes until heated through, and cheese melts. Serve with side salad placed on top of each plate on enchiladas, no dressing needed.
Options: add 12 oz. of crumbled queso fresco, a can of corn, various beans or leftover cooked ground beef/chicken to the filling.
*save more by shredding the cheese at home
1. Preheat oven to 350. Mix one large can of diced tomatoes or Rotel with the tomato paste and one package of enchilada sauce mix. Add three cans (the paste can) of water. In a separate bowl, mix the drained and rinsed beans with 2c. of shredded Mexican cheese.
2. Heat each tortilla in a skillet with 2 Tbsp. hot oil (add more oil occasionally) until hot and soft. Barely cover the bottom of your baking dishes with a small amount of the tomato sauce. Roll cheese/bean mixture up in each tortilla, and place in rows in large baking dishes. Sprinkle top with any remaining filling.
3. Pour tomato mixture over the enchiladas, and cover with foil, bake 20-25 minutes until heated through, and cheese melts. Serve with side salad placed on top of each plate on enchiladas, no dressing needed.
Options: add 12 oz. of crumbled queso fresco, a can of corn, various beans or leftover cooked ground beef/chicken to the filling.
*save more by shredding the cheese at home
Pasta with Zucchini, Salad
Monday Meal (serve with a side salad). Estimated cost: pasta (two boxes), shredded cheese*, and tomato sauce (6.), fresh zucchini squash (2.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
For a cost friendly sauce, use my spaghetti sauce recipe. I use rotini (corkscrew) pasta; summer squash can be used with or instead of the zucchini.
Prepare pasta according to package directions. Make or heat spaghetti sauce, and add thinly sliced zucchini squash, cook until tender. Serve pasta with 2c. of shredded cheese (such as mozzarella), and a side salad.
*save more by shredding the cheese at home
For a cost friendly sauce, use my spaghetti sauce recipe. I use rotini (corkscrew) pasta; summer squash can be used with or instead of the zucchini.
Prepare pasta according to package directions. Make or heat spaghetti sauce, and add thinly sliced zucchini squash, cook until tender. Serve pasta with 2c. of shredded cheese (such as mozzarella), and a side salad.
*save more by shredding the cheese at home
Citrus Flank Steak, Orange Salad
Monday Meal (serve with a side salad). Estimated cost: flank steak (8.), orange juice and one lime (2.), salad greens dressed with oil, vinegar, spices and herbs (2.), and mandarin orange sections (canned) (1.) = $13.00
Use economical flank steak, that has been marinated for eight to twelve hours, for a delicious and fruity meal.
1. Prepare marinade of 2c. orange juice, the juice and zest of one lime, 2 Tbsp. A.1., and 2 Tbsp. oil. Marinate overnight in a sealable bag. Broil steak 6-8 minutes per side, until desired doneness is reached. Slice thinly.
2. Top tonight's salad with drained orange sections, and optionally add a little orange juice to the dressing.
Use economical flank steak, that has been marinated for eight to twelve hours, for a delicious and fruity meal.
1. Prepare marinade of 2c. orange juice, the juice and zest of one lime, 2 Tbsp. A.1., and 2 Tbsp. oil. Marinate overnight in a sealable bag. Broil steak 6-8 minutes per side, until desired doneness is reached. Slice thinly.
2. Top tonight's salad with drained orange sections, and optionally add a little orange juice to the dressing.
Chili with Cornbread and Salad M,C
Monday Meal (serve with a side salad), and also with cornbread. Estimated cost: chili (6.), cornbread (two boxed mixes) (2.), salad greens dressed with oil, vinegar, spices and herbs (2.) = $10.00
In a crock pot, combine four drained cans of beans (kidney, black, pinto, chick peas, etc.), one large can of diced tomatoes with liquid, and one can of corn with liquid. Add 2 tsp. cumin or chili powder and 1 beef bouillon cube. Stir in garlic, salt and pepper to taste. Add crushed red pepper, to taste. Cook on high for two to three hours, until flavors are well blended. Prepare the cornbread according to package directions.
In a crock pot, combine four drained cans of beans (kidney, black, pinto, chick peas, etc.), one large can of diced tomatoes with liquid, and one can of corn with liquid. Add 2 tsp. cumin or chili powder and 1 beef bouillon cube. Stir in garlic, salt and pepper to taste. Add crushed red pepper, to taste. Cook on high for two to three hours, until flavors are well blended. Prepare the cornbread according to package directions.
Tender BBQ Ribs with Potato Salad
Sunday BBQ, or broil in the oven, serve with potato salad. Estimated cost: beef ribs* (11.), potato salad** (4.) = $15.00
*buy as many ribs as $11. will get, I can usually find five to six pounds on sale for that price.
1. **Make this salad while pre-boiling the ribs. Chunk three pounds of potatoes, and boil with six eggs until eggs are hard-boiled and potatoes are tender (about 20 minutes). Drain and shell eggs. Mix potatoes with one chopped onion, the eggs, sliced, and 1/2c. mayonnaise. Gently stir in mustard, salt, pepper, and herbs to taste (I like rosemary or tarragon).
2. Cut ribs into serving pieces, cover with water in a large pot or two, and bring to a boil. Lower heat, and simmer for 90 minutes to two hours, until tender.
3. Mix 1c. ketchup, 1/2c. vinegar and 3 Tbsp. A.1. in a small saucepan. Stir in 1 Tbsp. sugar, 1 tsp. salt, and 1/2 tsp. ginger and bring this to a boil, then simmer for 10-15 minutes until it thickens.
4. Place ribs, meat side up, on a hot oiled grill (or broiler pan), brush liberally with sauce. Grill for 5-7 minutes, flip, brush, and grill 5-7 minutes more.
*buy as many ribs as $11. will get, I can usually find five to six pounds on sale for that price.
1. **Make this salad while pre-boiling the ribs. Chunk three pounds of potatoes, and boil with six eggs until eggs are hard-boiled and potatoes are tender (about 20 minutes). Drain and shell eggs. Mix potatoes with one chopped onion, the eggs, sliced, and 1/2c. mayonnaise. Gently stir in mustard, salt, pepper, and herbs to taste (I like rosemary or tarragon).
2. Cut ribs into serving pieces, cover with water in a large pot or two, and bring to a boil. Lower heat, and simmer for 90 minutes to two hours, until tender.
3. Mix 1c. ketchup, 1/2c. vinegar and 3 Tbsp. A.1. in a small saucepan. Stir in 1 Tbsp. sugar, 1 tsp. salt, and 1/2 tsp. ginger and bring this to a boil, then simmer for 10-15 minutes until it thickens.
4. Place ribs, meat side up, on a hot oiled grill (or broiler pan), brush liberally with sauce. Grill for 5-7 minutes, flip, brush, and grill 5-7 minutes more.
Pineapple Chicken, Cauliflower
Sunday BBQ, serve with cauliflower (frozen). Estimated cost: boneless chicken breasts (8.), pineapple rings (canned in juice) (2.), and cauliflower (2.) = $12.00
Drain pineapple rings, and refrigerate, reserving juice. Mix juice with 1/4c. A.1. and enough water to make 1c. of marinade. Marinate chicken breasts for one to four hours, then grill until cooked through. Grill pineapple sliced until lightly browned, serve on chicken.
Drain pineapple rings, and refrigerate, reserving juice. Mix juice with 1/4c. A.1. and enough water to make 1c. of marinade. Marinate chicken breasts for one to four hours, then grill until cooked through. Grill pineapple sliced until lightly browned, serve on chicken.
Beef Brats and Three-Bean Salad
Sunday BBQ, or pan fry, serve with Three-Bean Salad. Estimated cost: beef brats (7.), whole grain buns (3.), and Three-Bean Salad* (3.) = $13.00
Make this Three-Bean Salad ahead of time to allow it to chill well (overnight). Serve with grilled or fried Brats, with mustard.
In a sealable bag, combine one can each of drained cut green beans, drained cut wax beans, and rinsed kidney beans with 1/4c. oil, 2/3c. vinegar and 3 Tbsp. sugar; add herbs as desired (I like basil, oregano or thyme and garlic).
Make this Three-Bean Salad ahead of time to allow it to chill well (overnight). Serve with grilled or fried Brats, with mustard.
In a sealable bag, combine one can each of drained cut green beans, drained cut wax beans, and rinsed kidney beans with 1/4c. oil, 2/3c. vinegar and 3 Tbsp. sugar; add herbs as desired (I like basil, oregano or thyme and garlic).
Strawberry Chicken and Couscous
Sunday BBQ, or broil in the oven, serve with Strawberry Sauce and couscous (boxed). A.1. cost assumed in pantry items. Estimated cost: boneless chicken breasts (8.), fresh strawberries (2.) and couscous (2.) = $12.00
Grill the boneless breasts until cooked through, basting toward the end of the cooking time with A.1.
Strawberry Sauce: In a small saucepan, gently combine 1/4c. A.1., 1 Tbsp. oil, 1 tsp. sugar, 1 tsp. finely chopped rosemary and 2c. strawberries, sliced. Heat just until hot. Serve sauce immediately over chicken, with a side of couscous.
Grill the boneless breasts until cooked through, basting toward the end of the cooking time with A.1.
Strawberry Sauce: In a small saucepan, gently combine 1/4c. A.1., 1 Tbsp. oil, 1 tsp. sugar, 1 tsp. finely chopped rosemary and 2c. strawberries, sliced. Heat just until hot. Serve sauce immediately over chicken, with a side of couscous.
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