Tuesday, August 30, 2011

Hummus... OH so good :)

I love hummus.  It's gotten to be a little bit of an obsession.  I eat it on cucumbers, carrots, crackers... and lately I've just started eating it with a spoon.  Brent thinks it's weird, but I've told him that's how people in the Mediterranean do it! (I have no idea if that's true)  Anyways I've started buying ridiculous amounts of the stuff.  In fact, it was on sale at Publix this week... so I bought 3 tubs.  Did I mention that Brent doesn't eat it? 

One really neat thing I did with the stuff last week was put it on chicken!  I know that sounds funny, in fact when I told my mom she said it sounded gross (thanks mom) but it's really good, really healthy, and REALLY cheap!

Hummus Crusted Chicken

2 chicken breasts pounded to 1/2 inch               $3.50
3 Tbs original or garlic flavored hummus           $1.89
Bread crumbs                                                 pantry
salt and pepper                                               pantry

1. Preheat oven to 350
2. Salt and pepper the chicken breasts
3. Spread the hummus evenly over the chicken breasts.  This is the glue for your bread crumbs!
4. Cover each breast in bread crumbs, place on baking sheet and bake for 25 minutes.

It's almost like fried chicken, but with a nutty-flavor.  It's delicious. :)  $2.70/ serving

Tuesday, August 16, 2011

Another meatless Monday!

Brent's FINALLY home from his bachelor party!  (Although he informed me tonight that he has 2 more to go to in the next couple of months... another one in New Orleans.  Unbelievable.)  Anyway, he needed some healthy food to detox a little bit, so tonight we had a mega-meatless taco salad!  I used the Catalina dressing that my mom used to always put on taco salad, and as far as salad dressing goes, it's pretty healthy (70 calories/serving.)

Mega-Meatless taco salad (serves 4)

1. 1/2 head of iceberg lettuce (chopped)                   $0.99
2. 1/2 can of black beans rinsed and drained             $0.89
3. 1/2 can of chili beans rinsed and drained               $0.99
4. 1/2 can of corn                                                   $1.00
5. 1/2 chopped red pepper                                       $0.99
6. 1/2 chopped cucumber                                        $0.99
7. 1 chopped tomato                                               $1.24
8. 1/2 cup shredded Mexican cheese                        $ 2.00
9. a couple handfuls of crunched, baked tortilla chips $3.50
10. Catalina dressing                                               $2.99


Mix everything together :) It's so good.  The only problem is that you're left with a bunch of half cans of everything!  So what I did was mix the corn, black beans and chili beans together, and tomorrow I'm going to add a chopped tomato and some cilantro to make a salsa.  You could even put some jalapeno and chopped avocado in there too!  yummmm.....  Total cost per serving: $3.90.  However; you've got a lot of leftover ingredients because you didn't use all of anything.  While eating this Brent said, "Wow, this is better than I expected."  Now... should I be insulted or flattered?

Sunday, August 14, 2011

pizza idea!

I have always LOVED pizza.  The best is the greasy delivery kind that makes you feel terrible after you eat it.  Growing up I can remember my mom always making little mini pizzas on English muffins or bagels or french bread, and I've imitated that many, many times since I've started cooking for myself.  Another idea that's a little healthier is to use those sandwich deli flats that are only 100 calories!

1 deli flat sandwich bread               $2.50 for a pack of 6
3 Tbsp. jarred spaghetti sauce        $1.00-3.00 depending on brand
1/3 cup mozzarella cheese              $2.00
veggies?

Spread the sauce on the bread, cover in cheese, put it in the toaster over at 400 until it's done :)  The bread is 100 calories, the sauce is maybe 20 and the cheese is about 100.  220 calories for PIZZA!?!?!  love it!  And you're looking at less than $1.00 per serving. Win-Win!

Saturday, August 13, 2011

sweet and spicy!

I've been making this recipe for a while.  It's my absolute favorite pork recipe. Brent likes it because it uses a lot of those Asian flavors that he loves. I think what makes it so good is that it's sweet and spicy at the same time.  If you're not into super spicy, you might want to use only 1 serrano pepper, or use 1/2 a jalapeno.  Don't leave it out all together though because it's really what makes the chutney so good.  Also... this one is all about timing.  Get the chutney going for a while, and then start on the pork. 

Pork tenderloin with pineapple chutney

Chutney
3 cups pineapple tidbits                $2.70
1 cup chopped onion                    $1.05
2 chopped serrano peppers            $0.18
1/4 cup brown sugar                    pantry
2 Tbsp chicken stock                   pantry
1 Tbsp minced ginger                   fridge or the tube is 3.99... but it lasts for a while
1/2 cup chopped cilantro              $0.99
1 Tbsp extra virgin olive oil          pantry

1. Heat oil in a large pan.  Saute onion, peppers and ginger for 6 minutes.
2. Add pineapple, brown sugar and chicken stock.  Bring to a boil, then lower heat and simmer uncovered for 20 minutes. 
3. Let cool for 20 minutes then stir in the cilantro

Pork
1 lb pork tenderloin                      $6.05
1 Tbsp sriracha or chili sauce        fridge
1 Tbsp soy sauce                         pantry
1 tsp. rice vinegar                        pantry
1 Tbsp. extra virgin olive oil         pantry

1. Heat oven to 400
2. Head olive oil in a pan that can be put in the oven.
3. Cover pork with salt and pepper.  Put the pork in the pan and cook for about 4 minutes, or until the down side gets seared.
4. Combine the chili sauce, soy sauce and rice vinegar in a bowl.  Brush half of the mixture on the pork.
4. Flip the pork over (now the sauce side is down) and put it in the over for about 15-16 minutes.
5. Remove from oven, let cool and then brush with the rest of the sauce.

Slice and cover in the chutney!! SO good!!  Serves 4 at $3.74/serving.

Wednesday, August 10, 2011

Finally a new meal!!

I'm embarrassed to say that I haven't made anything new in a week!  I've just been repeating some recipes I already posted. I swear Brent could eat the same thing every night for a week and be perfectly happy.  This must be a man thing because my mom has told me that dad does it too.  She can just about guarantee that when she asks him what he wants for dinner, he'll say.... salmon.  Brent's the same way.  Once I make something he likes, he just wants that for dinner every night.  I don't know if I should be flattered that he likes something I made... or annoyed that he doesn't have faith that I can keep making good stuff.  So last night we tried something new, and it was another success!  Very yummy.

Chipotle Pork Tacos!

1 lb pork tenderloin                   $6.00
1 cup shallots                           $1.56
4 Tbsp chipotle sauce               $0.89
1 lime (juice and zest)               $0.45
1 1/2 Tbsp minced garlic           fridge
1 tsp dried oregano                   pantry
2 Tbsp extra virgin olive oil       pantry
1/4 tsp. salt                              pantry
1/2 cup light sour cream           $1.89
8 corn tortillas                          $0.89

1. Pound the tenderloin to 1/4 inch thickness and cut into strips
2. Mix lime zest, lime juice, chipotle sauce, garlic, oregano and salt in a bowl with the pork.
3. Cut the shallots into small strips. 
4. Put 1 Tbsp oil in the pan and saute the shallots for approx. 4 mins.  Take out of pan and put aside. 
5. Add the remaining Tbsp of oil to the pan and cook the pork strips until only slightly pink in the middle (or all the way cooked if you like it that way!)
6. Heat up 2 corn tortillas in the microwave, then top with 1/2 cup of the pork mixture and some sour cream.  SO good!!  Makes 4 servings at $2.92/ serving!!
Brent said that he'd like to marinate the meat and then cook it on the grill.  Personally I like the way the corn tortilla tastes with it... so much healthier and more flavorful than a flour tortilla!  But I if he wants to cook it, heck... I'm game. :)  Enjoy!!

Friday, August 5, 2011

Turn a marinade into a sauce!

All right guys.  I have absolutely no cute stories about this recipe.  It's just really delicious, and I found it in a magazine in a waiting room this weekend.  I was actually very tech-savy in getting it because rather than ripping the page out of the magazine (which is what I was about to do before Brent stopped me) I took a picture of it with his phone and e-mailed it to myself!  In fact, it is SO delicious that Brent stated that it is his NEW favorite meal!!!

Recipe for cilantro-lime-shrimp:
(serves 2)

1/2 pound raw shrimp                           $5.19
1 lime                                                  $0.43
1 minced jalapeno                                $0.14
1 small chopped onion                          $0.58
1/2 bunch chopped cilantro                    $0.89
2 Tbsp low sodium soy sauce                pantry
2 Tbsp Extra Virgin Olive Oil               pantry
1 Tbsp minced garlic                            fridge
1 Tbsp honey                                       pantry
1 tsp ground red pepper                        pantry
1 tsp crushed red pepper                      pantry
1 cup cooked brown rice                      pantry (or depending on what you use... 0.30?)
any extra veggies you have on hand (I had leftover zucchini from the other night and a red pepper)

1. Cook the rice according to package directions.  After you put the rice in the boiling water, squeeze just a tad of the lime juice into the water.  Also, use a microplane to grate a little of the lime zest into the water as well.  Don't use too much though-- you need most of that lime for the marinade.
2. Combine everything except the shrimp (for the lime, get all of the juice out and then grate as much zest as you can).  Mix well with a whisk. Place in a large zip lock bag.
3. Take the shells and tails off the shrimp and dump in the bag with the marinade.  Let soak for 20 minutes in the fridge.
4. While that's marinating, chop up the veggies that you found hiding in your fridge. Saute them in 1/2 Tbsp of oil until they begin to get tender.  Time it so that they're only cooking for a few minutes before the shrimp are done marinading.
5. Lastly, dump the shrimp WITH the marinade into the pan that's cooking the veggies.  Cook until the shrimp are pink and done.

6. Chop up just a little more cilantro and mix it in with the rice.  Then pour your shrimp and veggie sauce over the rice!   

$3.62/serving!! 

Tuesday, August 2, 2011

Meatless Mondays #2

Brent and I were behind a truck full of chickens the other day.  They were jammed in there, couldn't stand up straight, and I'm pretty sure one was frowning at me and mouthing "help."  It was sad.  As I was awwwwing and feeling guilty about enjoying that Caribbean chicken the other night, Brent said the following statement: "You know, I wouldn't mind eating less meat.  Maybe we should only eat meat a few days a week."  I am completely on board.

So last night it was zucchini bake and salad.  Here's the recipe:

about 2 1/2 pounds of zucchini (about 3 big ones)          (on sale at Bi-lo for 1.49/lb= 3.55)
2 packages of sliced mushrooms                                     3.00
4-5 diced tomatoes                                                         2.50
1 onion                                                                           .50
1 Tbsp of minced garlic                                                   fridge
12 oz. shredded mozzarella                                              2.50
2 Tbsp grated Parmesan                                                 fridge
1 Tbsp extra virgin olive oil                                             pantry
1 Tbsp Italian seasoning or a combo of any Italian seasonings (like basil, oregano, etc) that you have on hand

1. Slice the zucchini into thin strips... almost like lasagna noodles... and let them sit out for 1 hour to dry up a bit
2. Heat the oil in a big skillet.  Saute the onion and garlic for a few minutes, then throw in the mushrooms and saute for 6-7 more minutes until they look soft. 
3. Throw in all of the tomatoes and Italian seasoning and cook for about 20-25 minutes.  You should end up with a sort of chunky sauce.
4. Heat the oven to 350 and spray a 9x13 pan with cooking spray
5. place a single layer of the zucchini slices on the bottom of the pan.  Cover with 1/3 of the sauce.  Cover that with 1/3 of the mozzarella cheese.  Cover that with another single layer of zucchini.  Cover with 1/3 of the sauce and 1/3 of the mozzarella cheese.  Cover that with a final layer of zucchini, the rest of the sauce and the rest of the cheese (include the Parmesan cheese here).
6. Bake uncovered for 35-40 minutes.

When Brent took a bite of this he immediately said "yuuummmmm!"  I looked at him like--you realize that was a mouthful of zucchini right?  It's so delicious.  Mine only has 2 layers because 2 of my tomatoes were bad, and I didn't feel like going out to get more.  If you divide the pan into 6 servings, you're at 1.59/serving!  It's seriously good, and seriously healthy.  I got the base for this recipe from a Weight Watchers recipe, which actually called for more cheese and fewer mushrooms.  You know you could probably throw just about any veggies you have on hand in the sauce too (I think it would be really good with red peppers!)  Enjoy your meatless dish!  Hopefully we'll be having more of these vegetarian dinners throughout the week.  Now I just have to get Brent to stop eating chic-fil-a for lunch. :)