Meal Planning for LESS: Maple Glazed Salmon with Asparagus

I forgot to snap a picture of last nights meal, but not to toot my own horn, but these meals are pretty impressive. Last night we had fresh fish with a fresh vegetable....on a BUDGET! This is our second seafood of the week...and I still have three more in the works. Did I mention I did all this with less than $150. You have my permission to be impressed!

1/3 cup maple syrup (freebie, we bought it a few weeks ago for the same meal)

Juice from one orange ($.69)

2 salmon filets ($6.01)

Salt & pepper (pantry freebies)

Asparagus ($3.49)

Total cost: $10.19. Makes two servings, $5.10 each

Preheat broiler. In a small saucepan combine syrup and orange juice, cook over medium heat. 

Season salmon with salt and pepper, place on greased pan, broil about 5 minutes. Brush glaze all over salmon and broil 5 minutes longer. Serve salmon with grilled asparagus.

This was another great budget meal! But I'll be honest, broilers make me nervous. One wrong move and that salmon would have been GONE...and while $10.19 is a cheap meal, it's an expensive mistake!

Meal Planning for LESS: Pork with Plum Salsa

I haven't forgotten to update! Wednesday night we had our date night (which is budgetted for!) and Thursday night we had grilled cheese ($.50 for bread and $.95 for cheese) and tomato soup ($1.58) for a total of $3.03. That's less than a dollar per serving!

For tonight dinner, I had pork chops on hand. Here's a big tip: subscribe to Omaha Steaks emails, they are constantly sending deals. Stock up and have on hand!

Sorry it's blurry! I couldn't wait to eat it!

Olive oil (freebie, pantry item)

4 pork chops (for me this is a freebie, but you can get them cheap!)

Soy sauce (pantry item)

2 jalapenos ($.25)

3 plums, chopped ($1.18)

1/2 red onion, chopped (freebie, had it from last week)

1/2 tsp ground ginger (freebie)

1/4 cup honey (freebie)

TOTAL = $1.43. Four servings, $.36/serving. Even if you need pork this is still a cheapy!

Heat oil in skillet. Brush soy sauce on pork chops, cook 6 minutes on each side or until done. Remove from skillet and cover with foil.

For the salsa, chop jalapeno, combine with plums, onion, ginger and honey in the skillet. Cook until heated through. Serve over pork.

Meal Planning for LESS: Turkey & Avocado Chef Salad

Happy Tuesday! Today I want to share another budget friendly dinner with you. And we're using FRESH ingredients and even making our own salad dressing. I often find that budget eating is healthier eating. No prepackaged, sodium enriched foods. Just good for you, made with love foods!

1/3 cup milk (freebie, had some left from last week)

1/3 cup sour cream ($.29)

Juice of lemon ($.69)

2 Tbsp cider vinegar (freebie, pantry item)

1 Tbsp honey (freebie)

Salt & pepper (freebie)

1 head Boston lettuce ($2.19. Save 8-10 leaves to use for another meal)

1 lb roasted turkey, torn into pieces ($1.40)

1 avocado, sliced ($1.39)

1 cup alfalfa sprouts ($.60)

1 cup shredded carrots ($.42)

1 cup shredded Monterey Jack ($.95)

Total Cost: $7.93. 4 servings, $1.98 each!

In a small bowl combine milk, sour cream, lemon, vinegar and honey. Season with salt and pepper.

Divide remaining ingredients into bowls, drizzle with dressing and serve.

Can you go ANYWHERE for a great salad under $2!? Not only that but you are controlling exactly whats in it. Healthy and budget friendly. Can't really beat that!

Meal Planning for LESS: Shrimp Bisque

Being on a budget scares people. For some reason people think you'll have to eat boxed mac and cheese, ramen noodles, and tv dinners. This couldn't be further from the truth. We buy lots of fruits and veggies...and recently, fish. We can actually buy MORE fish than red meats and chicken. And BONUS! It's healthier!

So, tonight for dinner I made shrimp bisque. Doesn't that sound fancy...and not something people on a budget eat? Here's how I did it!

2 cups water (free)

2 tsp seafood seasoning (free, we have a friend who makes his own!)

12 oz frozen shrimp ($6.99)

2 stalks celery, thinly sliced ($.34)

12 oz can evaporated milk ($.69)

1 cup milk (we had milk left from our last grocery trip)

2 Tbsp flour (pantry item, freebie)

2 anchovies chopped ($.36)

Total Cost $8.38, serves 4, $2.10 a serving

Combine water, seasoning, shrimp, and celery in a pot. Cook, uncovered, until shrimp turns pink. Remove shrimp with slotted spoon and set aside to cool. 

In a bowl, whisk evaporated milk, milk, flour and anchovies. Stir into pot, cook uncovered for 10 minutes over medium heat.

Chop the shrimp, add back to soup, heat for another 2 minutes. Serve hot!

Remember, I got EVERYTHING I need for two weeks of living (not just meals, but toiletries and pet supplies!) for UNDER $150. How is THAT for my first budget friendly meal!?

Shrimp & Veggie Salad

I'm a planner. I have no less than three date books, I plan events, I budget...and I plan menus. But I have a bad habit of not reading the entire recipe before putting it on the menu. So, what do you do when you accidentally plan a side as the meal? You get creative, of course!

2 Tbsp cider vinegar

1.5 Tbsp EVOO

Crushed red pepper, to taste

Salt

Shrimp, cooked, cut into bite sized pieces

Can of black beans, rinsed and drained

10 cherry tomatoes, halved

1 Yellow bell pepper, diced

Green onions, diced

Cilantro, chopped

1 cup orzo, cooked

Whisk together first four ingredients. Mix in the rest of the ingredients.

Really! A beautiful, delicious meal is that easy...and fast...to make! The original recipe didn't have pasta in it, thank goodness I had some extra hanging around! It would also be great paired with brown rice. YUM!

Spicy Orzo Salad

Sooooo....you know you're slacking on the blog when people actually start requesting blogs. I just haven't been too into lately. But you know what I have been into? Healthy eating. Five days a week we go vegetarian. It's healthy, yummy, and seriously...it's been really easy on the pocketbook! Here's one of my favorites.

Spicy Orzo Salad

1 cup orzo, uncooked

1 cup frozen corn, thawed and drained

Container of cherry tomatoes, halved

1 can black beans, rinsed and drained

1/4 cup almond milk

Juice of one lemon

Cilantro, chopped

Juice of one lime

2Tbsp sour cream

2Tbsp mayonaise

1tsp chili powder

Salt and pepper

1/2 tsp crushed red pepper flakes

1 avocado, cut into wedges

1. Cook orzo according to directions, drain and rinse. Place orzo, corn, tomatoes and beans in a large bowl.

2. In a small bowl combine milk, lemon, cilantro, lime, sour cream, mayo and spices. Mix well. Pour over orzo and toss to combine. Serve with avocado. Enjoy!

(adapted from Cooking Light recipe)

White Bean & Orange Salad

Summer is right around the corner! And you know what that means? Bathing suit season. Know what that means? It's currently diet season.

I've been trying to eat healthier and have been having a ton of salads lately. A salad does not have to be cucumbers, tomatoes and iceberg lettuce. Get creative, add fruits, veggies, nuts...ANYTHING! Look at my favorite salad from last week!

White Bean and Orange Salad

Green beans, trimmed and blanched

2 navel oranges, peeled and segmented

Feta cheese

Romaine lettuce, chopped

Red onion, sliced  

1 can white beans (we used pinto), rinsed and drained

Olive oil

White wine vinegar

Salt and pepper

It doesn't get simpler than this, ladies and gentlemen: mix first 6 ingredients together. Mix oil, vinegar, salt and pepper together to make a light dressing. Top the salad with the dressing and enjoy!

Spicy Chicken Rigatoni

I'm sure you have all seen the pin - a big bowl of pasta with a delicious looking sauce. If not...here's a reminder.

After a quick Google search I found that every blogger and their mother has made this pasta. And each and everyone one of them said it was delicious. So, I jumped on the bandwagon and decided I had to make this delicious (and easy!) meal too!

1/4 cup olive oil
1 Tbsp crushed red pepper
Salt and Pepper, to season
1 Tbsp minced garlic
1 package pre-cooked chicken
3/4 cup marinara sauce
1/2 cup alfredo sauce
2 tsp butter
1/2 cup peas
1lb Rigatoni pasta, cooked

1) In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, pepper and garlic and cook until garlic begins to caramelize. Add chicken and make sure to coat it in all the spices.

2) Add marinara and alfredo, bring to a simmer. Simmer until sauce begins to thicken. Turn off flame, add butter and peas.

3) Toss pasta with sauce. Enjoy!

Original recipe can be found here

Bacon-Jalapeno Cheeseball

The Queen of Dip is back! This time...in the form of a cheeseball. I think my friends look forward to the creative dips I make, I never seem to disappoint - not to toot my own horn or anything!! For New Years Eve we had a ton of food, we didn't really need to have a cheeseball, but it's a must in my book!

Bacon Jalapeno Cheeseball

Brick of cream cheese

1/2 cup shredded cheddar cheese

1 clove minced garlic

1/4 tsp cumin

Pinch chili powder

Juice of one lime

1/2 tsp Worcestershire sauce

2 jalapenos, diced

1 package precooked real bacon bits

Salt

Chopped pecans

Mix together cream cheese, cheddar, garlic, cumin, chili powder, lime, Worcestershire. half diced jalapenos, and half bacon bits.

Place pecans, bacon and remaining jalapenos in a bowl. Roll the cheese mixture into a ball, then roll in the pecan mixture.

Chill for atleast an hour before serving. Serve with crackers.

Enjoy!

A Breakfast Favorite

Breakfast is my favorite meal. We even served it at our wedding (well, it was brunch...but I only ate the breakfast foods!) I love it so much that sometimes we have it for dinner. Quiche is an absolutely delicious way to serve leftover ham, bacon or sausage. All you need are a few more on hand ingredients and you are good to go!

Bacon & Cheese Quiche

9 inch pie crust, unbaked

1 Tbsp butter

Pound of cooked bacon, crumbled

1 bag Italian blend shredded cheese

4 eggs

2 cups heavy cream

Salt

1. Preheat oven to 425 degrees. Spread butter on crust.

2. Sprinkle crust with cheese and crumbled bacon.

3. Beat eggs with heavy cream and salt. Pour into pie crust.

4. Bake for 15 minutes. Turn down temperature to 325 degrees and bake 40 more minutes. Let stand for 10 minutes.

5. Serve with other breakfast favorites like hash or potatoes! YUM!

Note: Put quiche on baking sheet, if your crust overflows like mine did...you will thank me later!

Bacon Vodka Sauce

You know the day right before you need to go grocery shopping? Your cabinets are empty, you have next to nothing in the freezer, and you're working with the bare essentials leftover from the past two weeks.

That was me a few weeks ago. I had no idea what to make for dinner. I had a few things: can of whole tomatoes, frozen bacon, heavy cream and pasta. I put my thinking cap on and came up with an amazing (and cheap!) meal!

Pasta with Vodka Sauce

Butter, I used 2.5Tbsp...because that's what I had left

Bacon, diced

Vodka

15oz whole tomatoes

Heavy cream

1. Melt butter in pan. Add diced bacon and cook until browned. Drain grease.

2. Add vodka (I added 2/3 cup.) Cook until reduced.

3. Add heavy cream and whole tomatoes, break up with a wooden spoon. Simmer about 10 minutes.

4. Serve over whatever kind of pasta you have. Sprinkle with fresh Parmesan cheese.

One Tequila, Two Tequila...

Today I have a delicious slow cooker recipe for you: tequila lime chili! This was such a huge hit with my Hubby....there was none left after one sitting and he said I could win a competition with this recipe! It's that good!

Now, I can't take credit for the recipe. I found it at Sweet Pea's Kitchen. However, I think the ingredients are what really matter. We used homegrown chilis from our friends garden which made it extra spicy....and extra delicious!

1 slice wheat bread

2 Tbsp milk

1lb ground turkey

2 Tbsp veggie oil

1 onion, diced

1 bell pepper, diced

1 jalapeno (or other hot pepper, depending on the level of spice you want) diced

2 Tbsp Mexican chili poweder

2 Tbsp tomato paste

4 cloves garlic, grated

2 tsp cumin

1/2 tsp oregano

1/4 tsp red pepper flakes

15oz can tomato sauce

14.5oz can diced tomatoes

15oz can pinto beans, rinsed and drained

1/4 cup tequila

2 Tbsp soy sauce

1 Tbsp honey

1 chipotle chili in adobo, minced

Juice of lime

Zest of lime

1. In a large bowl mash bread and milk together. Add turkey, salt and pepper, stir to combine.

2. Heat oil in large pan. Add onion through red pepper flakes. Cook until veggies have softened and browned. Add the turkey mixture, using a wooden spoon to break up. Cook until no longer pink. Add tomato sauce and scrape up browned bits.

3. Transfer to a slow cooker. Add tomatoes through adobo, only three Tbsp of tequila. Stir to combine. Cook on low 4-6 hours.

4. Stir in remaining tequila, lime zest and juice.

5. Serve and enjoy! We served ours with Mexican cheese. YUM!

Salted Caramel Heaven

I'm not a huge baker...but when I do bake, I go all out! I'm talking, no box mixes, no premade frosting, no store bought caramel. I do it all. And believe me, the hard work always pays off in the end!

A few weeks ago Mrs. Gambizzle posted a mouth watering cupcake picture. I grabbed the recipe, swore I'd make it ASAP, forgot about it, and a month later I finally made them. And oh.my.goodness....so totally worth the four hours in the kitchen!

Brown Butter Pumpkin Cupcake with Salted Caramel Frosting

For the cupcakes:

3/4 cup (that's 1 1/2 sticks) of butter, room temperature

1 2/3 cup AP flour

2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup canned pumpkin puree

1 cup packed light brown sugar

1/2 cup sugar

2 large eggs

For Salted Caramel:

2 cups sugar

12 Tbsp butter, cut into pieces

1 cup heavy cream

1 Tbsp sea salt flakes

For Frosting:

3/4 cup butter

2 cups powdered sugar

1/2 cup salted caramel

1. Preheat oven to 325*. Line muffin tin with cupcake liners.

2. In a saucepan, melt butter until it turns golden brown. Pour into a bowl to stop cooking. Let cool.

3. In medium bowl mix together flour - eggs. Add brown butter. Whisk until just combined.

4. Spoon batter into cupcake liners, bake about 30 minutes, rotating halfway through. When done, transfer to wire rack and cool completely.

5. While cupcakes are cooling, make caramel. Heat sugar over medium heat. When it starts to melt, start whisking. Cook until it is a dark amber color. As soon as it reaches this amber color, slowly add butter, whisk until melted. Remove from heat and whisk in heavy cream. Whisk in sea salt flakes. Pour into bowl and bring it to room temperature.

6. To make the frosting, beat butter in a stand mixer until it is light and fluffy. Reduce speed and add powdered sugar until fully incorporated. Turn off machine and pour in salted caramel. Beat on low to combine and slowly increase speed until light and airy - about two minutes.

7. Frost the cooled cupcakes and drizzle with extra caramel sauce.

8. Store the cupcakes in the refrigerator. You will have a ton of caramel sauce left over, pour it into your hot chocolate, cover your ice cream with it, or eat it by the spoonful! It's delicious!

Credit to Mrs. Gambizzle, but I'm not sure where she got the recipe!

Greek Burger

It's been decided....everything is better with tzatziki sauce! I've made it for a Greek festival meal, used it on hot dogs for a Greek style dog, and last week....topped a delicious burger with it. If you've never tried it, it's the lightest, most refreshing thing you will ever have....and to top it off, it's so simple to make!

For the Burger:

1lb ground chicken

Juice of one lemon

1/2tsp oregano

1/2tsp basil

2 green onions, chopped

Garlic clove, grated

2Tbsp sliced Kalamata olives

1tsp brine from the olives

1/4 cup crumbled feta cheese

Black pepper

Red onion

Pepperocinis

Hamburger buns

For the Tzatziki:

1 cucumber, peeled, seeded and grated

1 cup plain Greek yogurt

Salt

Juice of one lemon

2 garlic cloves, grated

2Tbsp fresh mint, chopped

1. In a bowl mix mix together all burger ingredients, up to pepper. Mix, cover, and refrigerate for 30 minutes.

2. Meanwhile, peel, seed and grate cucumber. Place on paper towel and squeeze out excess water. Place in medium bowl and combine with remaining tzatziki ingredients. Cover and refrigerate until ready to use.

3. Form burger mixture into four patties, grill over medium heat about 7 minutes on each side.

4. To assemble, place burger on bun, top with pepperocini, red onion and tzatziki.

Source Sweet Pea's Kitchen

My 'Go-To' Sauce

I've tried a million spaghetti sauce recipes. I've liked them all but none of the recipes left me wanting more....until this one. A slow-simmered meat sauce that is garlicy, salty, meaty and delicious. Thank goodness this recipe made a ton because I was left craving it long after dinner was over!

Olive oil

1 onion, chopped

1 carrot, chopped

6 cloves garlic, minced

1lb hot sausage

1lb ground beef

1/2 cup kalamata olives, sliced

1/4 cup garlic flavored tomato paste

1 1/2 tsp sugar

1 tsp salt

1/2 teaspoon red pepper flakes

28oz crushed tomatoes

1 cup Italian flavored tomato sauce

1/2 cup sliced mushrooms

1. Heat olive oil in skillet. Add onion and carrot, saute until tender. Add garlic, cook about 1 minute. Add veggie mix to crockpot.

2. Brown sausage and beef in skillet. Drain well. Add to crockpot.

3. To crock pot add remaining ingredients.

4. Cover and cook on low for 8 hours. Cook your favorite pasta and serve!

Pardon the bad picture, I was too busy eating to take a better picture!

Fall French Onion Soup

It must be pretty obvious...fall is my favorite cooking season! There are so many delicious fall flavors: pumpkin, squash and apples. Sure we have all the sweet apple recipes but what about a savory one? Today I'd like to introduce your taste buds to a french onion and apple soup. Let the mouth watering begin!

1.5 Tbsp butter

5 medium onions, sliced

3/4 tsp black pepper

1/2 apple, peeled and julienned

A few sprigs thyme

Bay leaf

1/4 cup Marsala wine

3 cups beef broth

1/4 cup apple cider follow directions for 8oz and use 1/4 of recipe)

1/2 Tbsp balsamic vinegar

Crusty bread

Grated smoked Gruyere cheese

1. Melt butter in large pot. Add onions. Cook on medium heat until golden brown (took me 50 minutes) stirring occasionally. Add pepper, apple, thyme and bay leaf. Cook until apple is tender (about 5 minutes.)

2. Add wine, scrape pot to loosen the yummy bits. Add broth and cider and bring to a boil. Simmer for 45 minutes. Take out bay leaf and stir in vinegar.

3. Preheat broiler to toast bread. But do not burn it!

4. Ladle soup into oven proof bowl, put toasty bread on top, and top with cheese. Bake on 500 until cheese melts.

5. Cure your watering taste buds and enjoy!

Original recipe can be found here.

Chorizo Chili

There are two things I really love about chili. One: It's the perfect autumn food...it warms you from the inside out. And two: there are so many variations on chili...you could put anything in it, and it's sure to be delicious!

Today I'm combing chorizo, black beans, and a whole lot of spice for a great chili to feed a crowd! Or, if you are like us....to freeze for a "free" meal in a few weeks!

2 chipotle peppers in adobo sauce, chopped

Cooking spray

1 onion, chopped

1 green bell pepper, chopped

5 garlic cloves, grated

12 ounces chorizo sausage, removed from casing

1.5 Tbsp chili powder

1 Tbsp cumin

1.5 tsp dried oregano

Juice of 1 lime

1/4 tsp ground cinnamon

3 cans black beans, rinsed and drained

2 (28oz) cans whole peeled tomatoes, chopped

1 can corn, drained

1.5 oz semi sweet chocolate

3/4 tsp salt

1/2 tsp pepper

1. Coat pot with cooking spray and heat over medium-high heat. Add chiles, onion, pepper, garlic and chorizo, cook until tender. Add chili powder, cumin, oregano, lime, cinnamon, beans, tomatoes and corn. Bring to a boil. Reduce heat and cover for 30 minutes.

2. Remove from heat. Stir in chocolate until melted, salt and pepper.

3. Serve and enjoy!

Recipe from MyRecipes with one or two tweeks!

Crockpot Recipe: Mac & Cheese

Today I made a delicious mac and cheese....and now I'm linking up with the Crock-Pot Recipe Exchange! Now, I can't take credit for this recipe, I'm borrowing it from Mom's Who Think. But what I can tell you is that it is delicious and I will definitely be making it again! And this is my favorite kind of recipe - makes a ton! Perfect for dinner tonight, lunches and maybe freezing!

6 cups cooked macaroni

2 Tbsp butter

4 cups evaporated milk

24 ounces shredded cheddar cheese

Salt and pepper

1. Toss macaroni with butter.

2. Stir in evaporated milk, cheese, salt and pepper.

3. Cover, cook on high for 2 hours.

Really?! Does it get any more simple or delicious than that!?

Birthday Weekend Recipe!

My reign continues...I am Dip Queen! This weekend we celebrated Danny's 30th birthday and Allie's 25th birthday. It was a great weekend with my Hubby and friends! We had a cookout, camp fire and a ton of laughs. OH, and I had the first Oktoberfest of the season. I'd say it was a successful weekend!

Buffalo Chicken Cheese Ball

1 cup cooked chicken, shredded

1/4 cup crumbled bleu cheese

1/4 cup shredded mozzarella

jalapeno pepper, diced, leave seeds for extra spice

3 Tbsp Franks Red Hot Sauce

1 package cream cheese, softened

1 cup shredded cheddar

1. In a medium bowl combine all ingredients except cheddar cheese.

2. Form into a ball and roll in cheddar cheese. Wrap in plastic wrap and refrigerate until it's time to dig in! Serve with chips and crackers.

 

Bean Cakes & Guac

Healthy eating can be cheap. Like, really cheap. Black beans are less than a dollar. It doesn't get much cheaper than that. And cheap, healthy food doesn't have to be bland: in fact, it's usually the exact opposite.

This recipe proves it. Black bean cakes are a great vegetarian meal, they are great as burgers, and lemme-tell-you...delicious! Oh, and add a glass of wine? You can't go wrong!

Black Bean Cakes with Fresh Guac

Avocado, peeled and seeded

Juice of lime

Black pepper

2 slices whole wheat bread

2 cloves garlic

1 can black beans, rinsed and drained

Canned chipotle pepper in adobo sauce

Adobo sauce, to taste

Cumin

Egg

Plum tomato, chopped

1. Using a food processor, process bread until it resembles bread crumbs. Transfer to bowl and set aside.

2. Put garlic, beans, pepper, sauce, and cumin in food processor. Cover and process until beans start to pull away from side. Add mixture to bread crumbs, add egg, mix well and shape into 4 patties.

3. Grill patties for 10 minutes, flipping once.

4. While the cakes are cooking, mash the avocado, stir in lime juice, salt and pepper. Top cakes with guac and garnish with tomatoes! YUM!