Seafood Italian Dinner for under $15.00

Budget friendly dinners have become a priority in my house lately. With all the people I have to feed, it's important to not only offer variety, but also something that EVERYONE will eat that TASTES GOOD.

Here's how I fed my family for under $15!

Crab Broccoli Alfredo

Ingredients:

1 box bowtie pasta @ $1.18
2 jars Alfredo sauce @ $1.43 each
1 bag frozen broccoli florets @ $0.99
1 package imitation crab meat (hey...it's fish that still counts) @ $2.50
1 package of bread sticks @ $2.99
1 bag of mixed greens salad @ $0.98
1 jar salad dressing @ $3.48

TOTAL = $14.98

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Directions:

If I have to tell you how to make this, maybe you're on the wrong site! HAHAHA!! Cook the pasta. Empty the sauce in a large pot. Add about 3/4 cup of water to thin the sauce a bit. Cut or shred the crab meat. Throw in the broccoli and simmer on low heat until the vegetables are tender. Drain the pasta and toss in the Alfredo sauce. Season to taste.

CHEAP DINNER!! Enjoy!

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Fall Comfort Food - Tuna Casserole

My mother made Tuna Casserole for me when I was a child. The combination of tuna, a cheesy sauce and pasta still makes my tummy rumble when I think about it! Over the years I've made it and taken it to pot-lucks and it always turns out to be a huge hit...I never know why because it's so simple to make that I end up sharing the recipe ALL THE TIME!

Today is a cold, rainy day in Southern California...so I decided to make some comfort food to greet my children with when they come home from school. I certainly hope you like this as much as I do!

Ingredients:

1 - 12oz can of Albacore Tuna (or chunk light...I prefer Albacore because it doesn't taste as fishy)
1 - 10.5oz can cream of celery condensed soup (any brand will do)
1 - 10.5oz can cream of mushroom condensed soup (any brand will do)
1 - 14oz can of baby sweet peas (drained)
2 3/4 cups milk
3 cups cheddar cheese (divided)
1 - 16oz bag extra wide egg noodles
garlic salt and pepper to taste



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Directions:

Preheat oven to 375 degrees.

Boil entire bag of egg noodles until tender (set aside). In a separate large pot, combine both cans of soup, tuna and milk. Warm on medium high heat until the soup becomes smooth. Add 1 cup of cheese once the soup is heated (for easier melting). Season to taste then add entire can of drained peas. Mix everything well.

In a large oven-safe bowl pour in half of the cooked noodles. Pour half of the cheesy soup mixture over the pasta.



Combine the sauce and pasta. Sprinkle one cup of cheese over it.




Pour the remaining pasta over the cheese and pour in the remaining cheesy tuna sauce.




Sprinkle remaining cheese on top.



Place the bowl in the oven and bake at 375 for about 20 minutes or until the cheese is melted and slightly browned.



To make an entire meal out of this dish, add a salad and some garlic bread!

Enjoy!

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Chicken, Chinese Kale and Mushrooms in Black Bean Sauce

My cousin got married last weekend. Afterwards they had a FULL ON Chinese Wedding Banquet - complete with an EIGHT COURSE MEAL!! I won't go into detail because it'll only make you hungry and jealous of me! HAHAHAH!! But one of the dishes was Rock Cod in Black Bean Sauce.

Now, I'm not much of a fish eater, but it was BEST fish I've EVER had! I've only prepared fish for my family once - and fish sticks for the kids doesn't count! I went on a hunt for rock cod - not knowing that it was EXPENSIVE as hell in the local Chinese market...so I decided on Chicken (read: cheap fish substitute).

I was always under the belief that Gai Lan (Chinese Kale) was Chinese BROCCOLI, but you gotta love the Internet with its abundance of information and pictures! I've only found it in my local Chinese market, but in the event you can't find it feel free to use whatever vegetable that you want.

Ingredients:

2 - 3lbs. boneless, skinless chicken leg meat (or thigh meat)
1 container of fresh sliced mushrooms
1/2 onion, sliced
3 - 4 bunches (think handfuls) gai lin, broccoli or bok choy
1-1/2 tablespoon black bean garlic sauce (found in most Asian sections of your local store)
14 ounces chicken broth
3-1/2 tablespoons cornstarch (divided)
4 tablespoons sesame oil (divided)

Marinade:

1/2 teaspoon sugar
2 teaspoons rice wine (NOT TO BE MISTAKEN WITH RICE WINE VINEGAR), dry white wine or sherry
2 teaspoons soy sauce
1-1/2 tablespoons cornstarch
1 teaspoon cooking oil

**NOTE: This can EASILY be prepared as a vegetarian dish by substituting the chicken for FIRM tofu and ANY vegetable would go well with this sauce.
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Directions:

Using cooking shears, cut chicken into small strips and place in a bowl. Combine marinade ingredients and pour over the chicken. Mix well and set aside in the refrigerator for 30 minutes.



Prepare vegetables. Rinse gai lin WELL and cut into 2 inch pieces diagonally.




Heat wok and add sesame oil. Stir fry gai lin, mushrooms and onions over high heat for 3-4 minutes until vegetables are 80% cooked. Set aside.




Add remaining sesame oil to the wok. Add chicken and stir fry until the meat is completely cooked. Add black bean garlic sauce and mix well.



Add vegetables and continue to cook for another minute. Slowly pour in 1/2 of the chicken broth. Mix remaining 2 tablespoons of cornstarch into the last 1/2 of chicken broth until completely dissolved. Pour into the wok and mix well. The sauce will thicken as it continues to cook.



Serve with rice and enjoy!

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Fix It and Forget It - Green Chile Chicken (Crockpot meal)

I know, I know...I've been neglecting my duties here for a few months...but moving can do that to you! It also took me a while to get used to my new kitchen (that I absolutely HATE). It's smaller than our last kitchen, the pantry is far from my kitchen area and the stove top damn near comes up to my chest...but hey, at least I got a house out of the deal, right?

So this was an experimental dinner that turned out quite well. I think this would also work well with pork stew meat or boneless pork loins.

Ingredients:

3-4 lbs. chicken drumsticks (or which ever part of the chicken you prefer)
2 cans of condensed cream of chicken soup
1 small can of diced mild green chiles
1/3 cup diced onions
1/8 teaspoon creole seasoning
1/8 teaspoon garlic salt



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Directions:

Rinse chicken and pat dry. Mix soup, green chiles, onions and seasoning in a bowl. It's going to be a little thick, but don't worry about it. DO NOT ADD any other fluid!! Adding more fluid will make the sauce watery after the cooking process. Place half of the chicken on the bottom of the crock pot and spoon a generous amount of the soup mixture on top.



Add the second half of chicken and repeat.



Cook on medium for 6 or low for 8 hours...



Add sides and call it dinner! I served this with rice pilaf and honey glazed carrots. MmmMmmm!!



Fix it and forget it!!

Enjoy!

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SUPER Easy Chicken Tacos

This really is a super easy recipe. I have to give the credit to my mother. One night I planned on baking some chicken breasts and having rice and veggies on the side, but my husband requested TACOS (because he's REALLY BIG on Mexican food - he could eat it everyday and he isn't Mexican)!

I didn't have any ground meat to prepare tacos the way I normally would, and I wasn't quite sure how to season the chicken properly (and easily seeing how this was the last meal of the week and I needed to grocery shop). I had to use items that I already had on hand.

Let's just say that this is a new family favorite and the chicken has now been used for tacos, burritos, tostadas and taco salads!

Ingredients:

4 or 5 boneless, skinless chicken breast halves
2 cups of Pace Chunky Picante Sauce (I'm guessing on the amount, I just pour from the bottle til it looks about right!)
2 dozen corn tortillas
Any of your favorite taco condiments


Directions:

Saute chicken until juices run clear.



In a large bowl, shred the chicken.




Add the sauce and mix well!




It's JUST that easy! Picante sauce has the perfect blend of seasoning, onions, cilantro and chiles. If you need it to have more of a kick, simply add your favorite hot sauce!

Enjoy!

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Chicken Chili Stew

I cannot take credit for this recipe, but I WILL say it was well received. My husband decided to try this so-called Slow Carb Diet. He had me trolling all over the Internet looking for recipes and such. Ironically, he was the one who found this recipe and suggested that I give it a try.

I personally think it's odd to have chunk chicken in chili, but that's just me. My husband and oldest son RAVED about it after I finished and said it was better than my usual version. So I thought I'd share!

Ingredients:

3 Whole cubed skinless, boneless chicken breast halves (I used 4 LARGE cans of chunk chicken I was saving to make chicken salad with)
1 medium onion chopped
1 green bell pepper chopped (I also added a red bell pepper too)
2 cloves minced garlic (I used 2 tablespoons of jarred minced garlic)
2 tablespoons olive oil (or whatever you have on hand)
2 - 15oz canned stewed tomatoes (I used 1 LARGE can and 1 regular can of diced tomatoes because I HAD them on hand)
1 - 15oz canned pinto beans (I used 2 cans)
3/4 cup picante sauce (I used a little over 1 cup)
1 1/2 teaspoon cumin
1 teaspoon chili powder

**NOTE: This recipe calls for 1/2 teaspoon of salt, but I omitted it because chili powder already has salt in it. I like to keep our sodium as low as possible without sacrificing taste. But it's up to you...

Directions:

Saute chicken, onions, bell peppers and garlic in a large sauce pan until chicken is fully cooked (in my case, this step didn't take so long since the chicken was already cooked). Add everything else to the pot and simmer for 20 minutes.

EASIEST DISH EVER!! Add some cornbread and a salad and you've got a good meal!

Enjoy!

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Chicken-Spinach-Asiago Quiche

I'm mad at myself for not taking pictures of "the process", but I had company and I was so busy whipping this up and running my mouth that I totally forgot. Anyhoo...I DO have a picture of the final product...and let me say, this was DAMN GOOD!!

I NAILED THIS RECIPE!


Ingredients:

1 Frozen DEEP DISH Pie Crust (these usually come in a 2-pack)
1/2 cup diced onion (I used green onions because that's all I had)
1 boneless chicken breast (cooked and diced - season however you like)
1 - 8oz container of fat free sour cream
1 - 9oz package frozen CHOPPED spinach (thawed and drained WELL)
1/4 teaspoon garlic SALT (not powder - seriously, don't substitute)
1/8 teaspoon black pepper
2 cups grated sharp cheddar cheese
1 1/2 cup grated asiago cheese
3 eggs (or 3/4 cup of Egg Beaters - which is what I used)
1/2 cup heavy whipping cream


**NOTE: I made a couple of substitutions from the original recipe. It normally calls for 1/2 cup of crumbled, cooked bacon...but I forgot to pick some up, so I skipped it and I'm glad that I did. Instead I added a small can of diced mild green chile - because let's face it...green chile in a quiche is ALWAYS good!!!

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Directions:

Preheat oven to 375. Allow pie crust to thaw for about 20 minutes. Afterwards place the crust in the oven for about 10 minutes. Remove from the oven and set aside.

In a large bowl combine all ingredients. MAKE SURE THAT YOU REMOVE ALL WATER FROM THE SPINACH - otherwise you'll end up with a wet quiche and it won't set. Also, drain the little bit of fluid from the chiles too (should you decide to use them).

Pour everything in the pie crust and bake for 15 minutes. Remove from oven and line the edges with foil (so the crust doesn't burn). Put back in the oven and back for another 40-45 minutes...or until the top is slightly golden. Remove from the oven and place on a wire rack to cool. Allow quiche to sit for at LEAST 20 minutes before you cut into it.

**NOTE: It might be a good idea to bake this on a cookie sheet. It'll make it easier to put in the oven and take out. Also, it'll catch anything that may ooze over the edges (although mine didn't ooze even though it looked like it wanted to).

ENJOY!! I know I did!!

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Honey Corn Dogs

My 4 year old LOVES corn dogs. One can usually find them frozen in my house ALL THE TIME because 4 out of 5 days a week he asks for them. When I'm feeling a bit adventurous, I whip out this recipe and let the kids help with pour and mixing. Kids love to help in the kitchen!

Ingredients:

1 lb. chicken or turkey hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
3 tablespoons of honey
8−10 wooden skewers

Directions:

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder and salt in a medium−size bowl and blend with fork.

Add shortening and cut in with fork until the size of small peas. Combine milk, honey and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot oil and fry 2 minutes, or until golden brown.

Enjoy!

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Caribbean cuisine! Feed your family (and maybe a guest or two) for under $20!

One of my favorite restaurants is Cha Cha Cha located in Silverlake, California. The food is a divine mix of Caribbean and South American cuisine. The jerk pork is ABSOLUTELY AMAZING!! My mouth waters as I type this...cuz there's no telling when I'll get to go back. It's on the other sie of town and I've YET to drag my husband there.

I've been itching for plantains, but I had to come up with a meal to wrap around it. I decided on jerk chicken and coconut rice (over red beans and rice - which was a definite runner-up).



5.75lbs of chicken legs @ $6.54 (exactly 20 pieces of chicken)
1 bottle of Italian salad dressing @ $1.54 (you'd be amazed at what you can marinate with this stuff)
1 box of light brown sugar @ $1.58
1 jar of Thyme @ $2.88
7 plantains @ $1.78 (I found these puppies at one of the local Hispanic markets)
1 can of coconut milk @ $.50
1 - 2lb bag of calrose rice @ $1.65
1 jar of crushed red pepper @ $1.98
1 jar of cinnamon sugar @ $1.48

Add that up...it's $19.93! Two key ingredients that weren't on my shopping list are GROUND ALL-SPICE (I generally keep it on hand, but it costs no more than $2.00) and SOY SAUCE (and even though I rarely use it, one simply can't be HALF Chinese and NOT have this in the house!).

With 20 pieces of chicken and nearly 7 cups or more of coconut rice...you can feed quite a few people...or have a gang of left overs. I chose to use chicken legs because it's more cost effective. Maybe next time I'll use an inexpensive cut of pork roast and make shredded jerk pork!

Jerk Chicken Marinade:

1/4 cup Italian dressing (I use this because it contains the various spices and oil required to give it the right flavor)
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon thyme
1 teaspoon all-spice
1 teaspoon crushed red pepper

Mix all of these ingredients in a bowl and pour into a large ziplock freezer bag. Put all of your chicken into the bag and toss the chicken until well coated. I let my chicken marinate for about 6 hours, but you can do it longer if you'd like the flavor to really stick! Stick it in the refrigerator until you're ready to cook it. (I only mentioned this part because sometimes good sense ain't so common if you catch my drift!)



Traditionally you would grill the meat, but for the purpose of this little exercise, we'll bake it! Place chicken in a 2 - 13x9 baking dishes and bake uncovered for about 50 minutes at 350 degrees. When it's done, cover loosely with foil and let it sit for about 15 minutes.

[BEFORE]

[AFTER]


Coconut Rice:



3 cups of uncooked Calrose rice washed and drained
3 cups of water
1 cup unsweetened coconut milk
1 teaspoon of kosher salt

After washing the rice, pour in water, coconut milk and salt. Bring to a rolling boil, cover and reduce heat to a simmer. Cook for 18 minutes. Fluff with a fork.

Fried Plantains:



4-5 medium plantains
1/4 cup butter
cinnamon sugar

In a medium skillet, melt butter and saute plantains for about 4-5 minutes on each side until they're nicely browned. Drain on a paper towel and sprinkle with cinnamon sugar.

Dinner is served!



Enjoy!

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Another Chicken Dish! Feed your family for under $16!

When I was growing up, my mother did just about EVERYTHING one COULD do to a chicken...fried, baked, broiled, boiled...you name it, she's tried it. I even went on a SERIOUS chicken strike during high school. I refused to eat ANY kind of chicken and you couldn't PAY me to eat an egg. I was OVER IT!!

I went thru something similar after having my first son...but that was entirely different. I couldn't stand the sight or feel of raw chicken. That took YEARS to get over. I didn't start serving chicken to my family again until maybe 5 years ago. Yall think I'm playin! Ask my husband!

Anyhoo...here's another meal that's easy to make, easy on the pocketbook in our tough economic times and even your KIDS will eat it!

Chicken, Mushrooms and Artichokes in a white cream sauce served with rice pilaf and a salad. The recipe can be found HERE



2lbs. of boneless chicken breast @ $4.99
16 oz. package of whole mushrooms @ $2.98
1 jar of Alfredo sauce @ $2.50
2 boxes of Rice-a-Roni Rice Pilaf @ $1.29 each
1 small container of sour cream @ $1.50
1 bag of salad @ $.98

Add that up... and it's $15.53. I already had artichokes on hand, as well as capers but together they shouldn't run you more than an extra $5.

It's very simple...wash and saute the mushrooms in a little olive oil, then set aside. Do the same with your chicken breasts. Normally I cut up the chicken into small pieces, but this time I chose to leave the meat whole.





In a large pot, empty the Alfredo sauce, add 3/4 jar of water and maybe 2-3 tablespoons of sour cream. Add artichokes (cut up) and maybe 2-3 tablespoons of capers. Season to taste.

ENJOY!!

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Viva La Mexico!! Feed your family for under $22!

Let's face it...Mexican food is not only easy to prepare, but it's very inexpensive. I always turn to Mexican food whenever I'm throwing a dinner party because I can feed more people for less...call me cheap! Hey...our economy is bad...sue me!

Here's another family favorite that seems to be a crowd pleaser! My infamous Enchilada Bake and spanish rice!



2lbs. 80/20 lean ground beef @ $2.88 (ON SALE)
1 bottle of salsa verde @ $1.89
2 large cans of green enchilada sauce @ $2.89 each
3 dozen corn tortillas @ $.98
16oz. Mexican blend shredded cheese @ $4.59
1 bag of green onions @ $.99
1 bunch of cilantro @ $.50
1 small can of olives @ $.49
1 box of Rice-a-Roni Spanish Rice @ $1.18
1 can of whole kernel corn @ $.58
1 can of diced tomatoes @ $.58
1 bag of salad @ $.98

Ok, add that up at it's $21.42 and this meal can feed a family AT LEAST twice! I tend to load plates up with salad to make the meal stretch a little further!! I DID say I was cheap, right? Hehehe...

Complete recipe and cooking instructions are found HERE.

Trust me, if you start breaking your meals down by price, you're sure to control your spending at the grocery store. It's a start to sticking to a budget...try it and let me know how it works out!

Enjoy!

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Buffalo Chicken Salad...give that green salad a KICK!

I serve salads with just about every meal that I serve. I'll be honest, I don't really care for salads at home (I realize this is mostly a mental thing). Something about store bought, bottled salad dressing completely turns me off (although I WILL admit that Target's Market Pantry Ranch Dressing and their Caesar Dressing ARE THE BOMB!) and I'm almost SURE that restaurants are probably using the same thing coming out of a much larger bottle!! Again...yes, I know...it's all mental! HAHAHA!!!

In my grand attempt to shed the last of this baby weight before my 20 year high school reunion this year, I've been forcing myself to eat salads for lunch...I've tried all sorts of things in my salad just to make it interesting...that can be hard sometimes!

I had some left over chicken breast that I already cooked...and thought if I added some wing sauce to the meat, it would satisfy my current craving for buffalo wings (since we didn't have any more) and possibly make for an interesting lunch salad!




And interestingly enough...this sauce doesn't give me a wicked case of heartburn like every other spicy thing in my house!!

Buffalo Chicken Salad!!!!



Enjoy!! I know I sure did!!!

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Asian Flair! Feed your family for under $22!

All things are possible. With the rising cost of food, the media has reported that companies like McDonald's has been making a KILLING with YOUR hard earned money. So let me ask...do you think eating McDonald's everyday is healthy? I try to resist the urge to give my kids fast food unless I'm rewarding them for something. Let's face it, as much as I enjoy eating out...I'd much rather eat something that I KNOW is healthy and I KNOW it's good for my entire family.

You can easily spend $22 at Mickey Dee's and get some fat and calorie filled junk food...or you can spend that same money on something that's healthy and that tastes great!

Now, I've posted before about my love for Fresh & Easy. Keep in mind the prices I'm posting are the actual prices of the items I've purchased there. These prices might vary from your local markets like Whole Foods, Sprouts, or Trader Joe's.

Teriyaki Chicken Stir Fry, Steamed Rice and Chicken & Veggie Pot Stickers



2 - 16oz bags of Frozen Stir Fry Vegetables @ $1.69 each
1.75lbs of skinless, boneless chicken breast meat @ $5.17
1 bottle of Soy Vay's Veri Veri Teriyaki Sauce - $3.79 (or your favorite Teriyaki sauce)
1 - 2lb bag of calrose rice @ $1.65
1 large bag of chicken and vegetable pot stickers @ $7.49 (I actually got this at my local Korean grocer - I already had this in my freezer)
You can get frozen pot stickers at Trader Joe's for 1/2 the cost!

Add that up...that's $21.48! My entire family ate (minus the baby of course and I have enough left overs for 2 more meals!)


Directions:

Cut the chicken into small strips or chunks. Pour about a cup of the teri sauce over the chicken and allow it to marinate in a bowl for about 10 minutes. Of course the longer it marinates, the more flavorful it'll be...but I like to prepare things as quickly as possible...and it's just not that serious sometimes! Coat a large skillet with cooking spray and saute the chicken until it's no longer pink. Add both bags of stir fry veggies and cover. Let it cook on a medium high flame for about 10 minutes.

While the chicken is cooking, you should have your rice cooking too. The secret to a perfect pot of rice is FOLLOWING THE DIRECTIONS!! Too much water will make your rice mushy. Not enough water will make your rice hard...and who wants crunchy rice? Eww...

Pour the remaining amount of teri sauce over the veggies and mix (as well as you can). I usually add about 1/4 cup of cold water to 2 tablespoons of corn starch to the sauce to thicken it up (because the veggies are frozen and retain lots of water on their own). Who wants soupy teri stir fry? YUCK!



Mix the corn starch and water in a small cup and just pour it in the skillet. Turn up the heat as mix. The sauce will begin to thicken. I know it'll seem like a lot of sauce, but trust me...the sauce over rice is WICKED!!! And I don't really DO soy sauce on white rice. Funny...I'm half Chinese and I don't like soy sauce! That's like being American and not liking ketchup!



I used oyster sauce (that brown goop on my plate) to go with the pot stickers ...which I deep fried (straight from the freezer until they were golden brown). I had a mean craving for oyster sauce last night...must be the Chinese in me!!

Enjoy!

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Chicken Salad the NEW tuna

I know I haven't blogged in a while...I've been consumed with my love of Facebook and I'm in the middle of trying to get myself into nursing school...so please forgive my absence.

I make this sometimes when I can't bring myself to pay the extra for albacore tuna. Ever since I started eating albacore, I haven't looked back and regular chunk tuna...the stinky stuff (as I like to call it). My family had been eating chicken salad sandwiches for 3 days and they all thought they were eating tuna until I told them it was CHICKEN!!

Ingredients:

1 apple (any kind) diced
2 celery stalks (chopped)
3 cans of chunk white chicken meat
2 cups of light mayo
1 tablespoon of dill weed
Salt and Pepper to taste

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Directions:

Pretend like you're making tuna...dice up one apple and chop the celery. I know you must think that the apple is a strange ingredient, but trust me...it gives the salad a nice flavor. Break up the chicken with a fork, add mayo and seasonings...mix well. I use the dill weed to substitute relish...for this dish AND tuna (because I don't particularly care for the little pickle pieces). It gives off the same flavor without the actual pickle pieces (which kinda makes me wanna gag just thinking about it!!) It's THAT easy!!









Enjoy!

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