Pineapple Green Chili Chicken Salad

Ingredients:

1 Pablano pepper

1 large tomatillo

1 bunch cilantro

1 4oz can diced green chilies

1 can pineapple tidbits (fruit and juice)

2 Tbs sugar

1 Tbs apple cider vinegar

4 Tbs Olive Oil

1/2 tsp Chili Powder

1/2 tsp Cumin

Salt and pepper

1 large onion, finely chopped

3 boneless, skinless chicken breasts

1/2 cup lime juice

1 head lettuce, shredded

4 tortillas

4oz Mexican blend cheese (I used one with pepper jack)

crushed tortilla chips (I use the remnants at the bottom of a bag)

Directions:

Pre-heat the broiler in your oven. Peel the paper skin off the tomatillo and remove the stem. Place the pablano pepper and tomatillo on a sheet pan and place under the broiler. Broil until their skin is blackened (5-7 minutes). Rotate around to the other side. Broil until blackened (5-7 minutes). Remove from oven. Place pablano in a small bowl and cover with plastic wrap. Allow to sit and steam for 15 minutes. Remove the pablano from the bowl and peel off the blackened skin. Remove the stem and seeds. Roughly chop the pepper into smaller pieces. Add the pepper and the tomatillo to the blender.

Add to the blender: the juice from the can of pineapple, sugar, apple cider vinegar, 1 Tbs Olive oil, chili powder, cumin, diced green chilies, 1/4 cup cilantro, salt and pepper. Blend until mostly smooth. Pour into a small saucepan, set over medium heat. Simmer for 10 - 15 minutes, until thickened. Pour in a small bowl and refrigerate for at least 2 hours.

Thinly slice the chicken breasts. Place the lime juice, 1 Tbs olive oil, salt and pepper in a medium bowl. Add the chicken. If there isn't enough lime juice to cover the chicken add water so that the chicken is completely submerged. Allow to marinate for 30 minutes.

Pre-heat a medium skillet over medium heat with 1 Tbs olive oil. Finely chop the onion. Add the onion to the pan, season with salt and pepper. Saute 5 minutes until lightly golden brown. Reduce heat to medium low and saute for 20 minutes, until caramelized.

Pre-heat a large skillet over medium heat with 1 Tbs olive oil. Remove chicken from the marinade and add to the pan. Cook for about 5 minutes (until cooked through).

While chicken is cooking, shred the head of lettuce using a knife. Wash and dry (I use a salad spinner). Roughly chop the remainder of the bunch of cilantro.

Place a small skillet over medium heat. Add 1 tortilla and sprinkle with 1 oz shredded cheese. Allow cheese to melt. Remove tortilla, place it on a plate. Repeat for each tortilla.

To assemble the salad, place 1/4 of the lettuce on the tortilla. Spoon on 1/4 of the green chili sauce over the lettuce. Top with 1/4 of the chicken strips, 1/4 of the pineapple tidbits, 1/4 of the caramelized onions, 1/4 of the chopped cilantro, and some tortilla chips. Repeat for remaining servings.

Serves 4

To see what I spent on this recipe, visit my other blog here.

Honey Mustard Apple Burgers

Ingredients:

1 1/2 lb ground beef

8 hamburger buns

2 Tbs grill seasoning

2 Tbs Worcestershire Sauce

4 oz sharp cheddar cheese, sliced

1 large onion, quartered and thinly slided

1 large Fuji apple, thinly sliced

4 leafs lettuce

1 Tbs Dijon mustard

2 Tbs honey

2 Tbs vegetable oil

Directions:

Pre-heat a medium skillet over medium heat with 1 Tbs vegetable oil. Add the onion to the pan, season with salt and pepper. Saute over medium heat for about 5 minutes - until lightly golden. Reduce heat to medium-low and cook until caramelized and sweet (about 20 minutes)

Pre-heat a large skillet over medium heat with 1 Tbs vegetable oil. Place ground beef in medium mixing bowl. Mix in grill seasoning and Worcestershire sauce (do not over mix). Divide the meat into 4 equal sections, form into patties and place in the pan. (You can, of course, cook them on the grill instead). Cook for 5 minutes on first side. Flip over and continue to cook. Add the cheese to the burgers. Place a lid, or tin foil, over the pan to help the cheese melt. Cook another 5 minutes.

While the burgers are cooking, mix together the mustard and honey. Wash the lettuce and toast the buns. Slice the apple.

When the meat and onions are done, assemble the burgers. Place the patty on the bottom bun, top with 1/4 of the onions, 1/4 of the apple slices and the lettuce. Spread the honey mustard on the top bun and place it on top of the burger. Repeat for remaining burgers.

Serves 4

To see what I spent on this recipe, visit my other blog here.

Broccoli Slaw

I happen to not care for raw broccoli - I find it to be too bitter. So, in this recipe I ligthly steam it to take away that bitterness.

Ingredients:

2 crowns broccoli

1/4 cup chopped pecans

2 green onions, thinly sliced

1/2 cup Craisins

1/2 cup mayonnaise

1 Tbs apple cider vinegar

1 Tbs sugar

salt and pepper

Directions:

Wash broccoli and cut off the bottom of the crown, leaving florets with long stems. Using a food processor, shred the broccoli. (You can buy pre-shredded broccoli slaw - I've sometimes have a hard time finding it, so I usually just make it myself).

Steam the shredded broccoli for 5 minutes. This is just long enough to remove some of the bitterness, but allows it to maintain it's crispness.

Refrigerate the steamed, shredded broccoli for 1 hour before assembling the rest of the salad.

In the bottom of a small mixing bowl, combine the mayonnaise, vinegar, sugar and salt and pepper. Stir in the broccoli, Craisins and green onions. Cover and refrigerate for at least 1 hour before serving. Just before serving, stir in the pecans.

Serves 4 - 6

Grilled Pineapple

Ingredients:

1 ripe pineapple (If you want to know how to pick a ripe pineapple, go here)

Directions:

Pre-heat your grill to medium-high.

Cut off the top and bottom. Stand it up on the cutting board and cut down the sides, removing the skin, making sure to get all the little spines.

Turn the pineapple on it's side and slice into 1/2 inch round slices. You should get about 8 slices.

Place the slices on the grill and grill for 2-3 minutes per side. Serve warm.

Serves 4 (2 slices per person)

Cranberry Dijon Chicken Salad Sandwich

Ingredients:

2 Boneless, Skinless Chicken Breasts

1/2 cup mayonnaise

1 heaping Tbs Dijon Mustard

1 celery stalk, finely chopped

2 green onions, thinly sliced

1/2 cup Craisins

8 leafs of lettuce

8 slices of bread

salt and pepper

Directions:

Pre-heat oven to 350 degrees. Place chicken in baking dish, season with salt and pepper and bake until it reaches and internal temperature of 160 degrees (20 - 30 minutes). Remove from oven, cool to room temperature, store in fridge.

Once chicken is cool, mix up the rest of the ingredients. Add mayonnaise and mustard to the bottom of a small mixing bowl. Season with salt and pepper to taste. Stir in chopped celery, sliced green onions and craisins. Chop the chicken into 1/4 - 1/2 inch pieces. Add to bowl and mix. Chill for 1 hour before serving.

To serve, toast bread, pile on the chicken salad and top with 2 leafs of lettuce.

Serves 4

To see what I spent on this recipe visit my other blog here.

Honey Mustard Salmon Pasta Salad

Ingredients:

1 lb farfalle (bow tie) pasta
1 lb salmon fillet
1 16oz bottle Honey Mustard Vinaigrette Dressing (I used Kraft)
1 medium cucumber, peeled and seeded, finely chopped
2 large carrots, peeled and grated
3 green onions, thinly sliced

cooking spray

salt and pepper

Directions:

Pre-heat oven to 360 degrees. Place salmon fillet in a greased baking dish, skin side down. Season with salt and pepper. Bake until internal temperature is 140 degrees (about 10 minutes).

While salmon is cooking, fill a large pot with water and place over high heat. Once water is boiling, salt the water and add the pasta. Cook according to package directions (do not over cook).

Empty the bottle of dressing into a serving bowl. Peel, seed and chop the cucumber. Peel and grate the carrots. Slice the green onions. Add the veggies to the dressing.

Once the pasta is done, drain it and add to the dressing. Toss.

When the salmon is done, allow it to cool to room temperature (about 30 minutes). Flake it into chunks (keep in mind that the chunks will get smaller as you toss them in with the pasta). Add the salmon to the pasta, toss. Chill for at least 1 hour before serving.

Serves 6

To see what I spent on this recipe visit my other blog here.

I am participating in 5 dollar dinners $5 dollar dinner challenge

Lemon Thyme Peas, Mushrooms and Onions

Ingredients:

1 small onion, finely chopped

8oz sliced mushrooms

2 cups frozen peas

2 Tbs Olive Oil

1 Tbs dries Thyme

1 Tbs Lemon Pepper Seasoning

Directions:

Pre-heat a large skillet over medium high heat with 1 Tbs olive oil. Finely chop the onion and add to the pan. Saute for a few minutes before adding the sliced mushrooms and the remaining 1 Tbs of olive oil. Saute for about 10 minutes - until onions and mushrooms are tender and golden brown. Add Thyme and Lemon pepper. Stir in the peas and cook just until peas are warm. Serve.

Serves 4

Peach Steak Burger

Ingredients:

1 1/2 lbs ground beef

1 5 oz bottle of A1 Steak sauce

2 Tbs grill seasoning (any variety except spicy)

2 ripe peaches, cut into slices

1 onion, quartered and thinly sliced

4 hamburger buns

8 leafs of lettuce

4 Tbs Mayonnaise

2 Tbs vegetable oil

salt and pepper

Directions:

Pre-heat a medium skillet over medium heat with 1 Tbs vegetable oil. Slice the onion and add to the pan. Salt and pepper. Saute until lightly golden brown, about 7 minutes.

While the onions are cooking, Pre-heat a large skillet over medium heat with 1 Tbs vegetable oil. Place the ground beef in a medium mixing bowl with 2 Tbs steak sauce and grill seasoning. Mix together, but do not over work the meat. Divide the meat into 4 equal parts (a la Rachael Ray) and form into patties. Place the patties into the large skillet and cook for about 5 minutes per side.

Once onions are lightly brown, stir in the remaining steak sauce. Lower heat to med-low and simmer for about 3 minutes - until the sauce is thick.

While the burgers are cooking toast the buns and slice the peaches.

Once all the components are done cooking, assemble the burgers. Spread 1 Tbs of mayo on the bottom bun. Top with the hamburger patty. Then add 1/4 of the onions and 1/4 of the peach slices (it will seem like a lot of peaches, but trust me - it's good this way). Add 2 leafs of lettuce and then the top bun. Repeat for the remaining burgers.

Serves 4

To see what I spent on this recipe and read the story behind it, visit my other blog here.

Pasta and Chicken in a Chive Cream Sauce with Cherries and Pecans

It looks like dessert doesn't it. And it probably sounds a little odd, but trust me it's yummy! The tangy / sweet cherries cut through the rich sauce and the nuts add a nice crunch.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced
10 oz Farafalle (bow tie) pasta
8 oz Onion & Chive cream cheese
1/2 cup milk
1/2 pound cherries, pitted and quartered
1/4 cup chopped pecans
salt and pepper
1 Tbs vegetable oil


Directions:

Fill a large pot with water and place over high heat. Once it comes to a boil, salt the water and cook the pasta according to package directions.

While the water is coming up to a boil, heat a large skillet over medium heat. Thinly slice the chicken breasts. Add them to the pan and salt and pepper them. Cook until done, about 5 minutes. Remove from pan, set aside.

Add milk to large skillet that the chicken was in. Once the milk is bubbling, whisk in the cream cheese until smooth. Lower heat to med-low and simmer for a couple minutes, to thicken the sauce. Season with pepper.

While the pasta is cooking and the sauce is simmering, pit and quarter the cherries.

Once the pasta is done, drain it and add it to the skillet with the sauce. Add the chicken and stir until coated in the sauce. Serve with nuts and cherries on top.


Serves 4


To see what I spent on this recipe and the story behind it, visit my other blog here.

I'm participating in 5dollardinners.com $5 dinner challenge.

Sweet and Sour Chicken with Lo Mein Noodles

I realize this recipe is nothing even close to authentic, but I wanted to utilize ingredients that I have in my pantry and that I bought at rock bottom prices.

Ingredients:

1 cup Russian Salad Dressing

1/2 cup Asian (sesame ginger) salad dressing

8 oz whole grain spaghetti

2 boneless skinless chicken breasts

1 can pineapple tidbits (juice and fruit)

2 Tbs soy sauce

1 lb bag of cole slaw mix

1 large celery stalk, thinly sliced

3 green onions, thinly sliced.

2 Tbs vegetable oil

Directions:

Preheat a large skillet over medium heat with 1 Tbs vegetable oil. Thinly slice the chicken. Add to skillet. Salt and Pepper. Cook until cooked through (5-7 minutes). Remove chicken from pan, set aside.

In the same pan, add the Russian dressing, juice from the canned pineapple and pepper. Heat over medium heat. Allow it to simmer for about 10 minutes - you want it nice and thick so that it will coat the chicken nicely.

While chicken is cooking, fill a large pot with water and place over high heat. Once water is boiling, salt it, and add the pasta. Cook until al-dente (do not over cook!)

Once you have added the pasta to the water, heat another large skillet over medium heat with 1 Tbs vegetable oil. Add the cole slaw mix, green onion and celery to the pan. Salt and pepper. Stir fry the veggies until wilted - about 5 minutes.

Once the pasta is done cooking, drain it and return it to the pot. Add the Asian salad dressing and stir until it is absorbed. Add the sauteed veggies to the pot and stir all together.

Stir the soy sauce into the Russian dressing sauce. Add the chicken back into the pan with the sauce just long enough to re-heat it.

Serve the noodles with the chicken and pineapple on the side.

Serves 4

To see what I spent on this meal, visit my other blog here.

Grilled Cantaloupe

This is obviously great with a good, ripe cantaloupe. But, it's also a great way to make a not-so-ripe cantaloupe a little tastier. Grilling brings out it's natural juices and sweetness.

Ingredients:

1/2 Cantaloupe

Directions

Pre-heat your grill to medium heat.

Cut cantaloupe in half. Scoop seeds out of one side. Slice it into 8 slices. Cover the other half and refrigerate for use later.

Place each slice on the grill. Grill for 2-3 minutes per side - until they have golden grill marks. Flip to other side and grill until done.

Serves 4

Chipotle Chicken Pizza

Ingredients:

1 refrigerated pizza dough

1 boneless, skinless chicken breast

1 small onion, finely chopped

1 cup BBQ sauce

12 oz shredded cheese (we used mozzarella and sharp cheddar)

1/2 can corn

1/2 can black beans, drained and rinsed

1/4 cup cilantro, finely chopped

1 small lime

1/4 cup sour cream

1 Tbs chili powder

1 tsp ground cumin

1 tsp ground coriander

1/2 - 1 tsp chipotle powder (depending on how hot you like it)

1/4 cup cornmeal

2 Tbs vegetable oil

salt and pepper

Directions:

Pre-heat medium skillet over medium heat with 1 Tbs vegetable oil. Thinly slice chicken breast. Add to pan, salt and pepper, and cook through (about 5 minutes). Remove from pan and set aside.

Add 1 Tbs oil to pan. Finely chop the onion and saute over medium heat until tender and slightly golden brown (about 8 minutes). When onions reach this point add the chili powder, cumin, coriander, chipotle powder, and salt and pepper to taste. Stir in BBQ sauce and reduce heat to simmer. Simmer for a few minutes, just to bring flavors together.

While the chicken and onions are cooking, pre-heat the oven to 425 degrees. Sprinkle corn meal onto baking sheet. Roll out the pizza dough and bake until golden brown all over (about 7 -8 minutes). Remove it from the oven and spread the BBQ sauce over it. Sprinkle on the cheese and place the chicken strips on it. Return it to the oven for 5-7 minutes - until cheese is melted.

While the pizza is cooking, open and drain cans of corn and beans. Place 1/2 can of each in a small mixing bowl. Finely chop the cilantro and stir into the beans and corn. Add salt and pepper to taste.

Place sour cream in a small mixing bowl. Add the zest and juice of lime. If there isn't enough juice in the lime to make the sauce drizzly, add a little milk until it's a good, drizzly consistency.

When the pizza is done, remove it from the oven. Top it with the corn and bean salsa. Drizzle on the lime cream sauce. Slice and serve.

Serves 4

Note: you will have corn and beans leftover - I'm sorry! I hate when that happens, but find another recipe to use them in so that they don't go to waste.

To see what I spent on this recipe see my other blog here.

I am participating in 5DollarDinners.com $5 dinner challenge.

Chocolate Coconut Trifle

Ingredients:

5oz box Chocolate Pudding

5oz box Vanilla Pudding

6 cups Milk

1 package Chocolate Chip Coconut Keebler cookies

1 cup Coconut, toasted

1/3 cup Mini Chocolate Chips

1 8oz container of Cool Whip

Directions:

Toast coconut: Pre-heat oven broiler. Spread coconut out on a baking sheet, making it as thin a layer as possible. Place under broiler. Keep and eye on it - it can burn quickly. After it starts to brown (2-3 minutes), stir it around so that it browns evenly and place it back under the broiler. When about half of the coconut it toasted, remove it from the oven.

In 2 medium size mixing bowls, mix up the chocolate and vanilla pudding according to package directions.

Place entire package of cookies into a gallon size zip top bag. Crush them until they are about 1/2 inch in size.

Begin making the trifle:

Layer 1/3 of the chocolate pudding into the bottom of the trifle dish.

Place 1/3 of the crushed cookies on top.

Next add a layer of vanilla pudding, using half of it. The easiest way to do this is to place small spoonfuls of the pudding next to each other to mostly cover the cookies. Then spread it around so that it is one solid layer.

Next, sprinkle on most of the toasted coconut (just leave enough to garnish the top).

Then layer another 1/3 of the chocolate pudding in the same way as the vanilla.

Next add another 1/3 of the crushed cookies.

Then add the rest of the vanilla pudding.

Top the vanilla pudding with the mini chocolate chips.

Add the rest of the chocolate pudding.

Then the last of the crushed cookies.

Top with the cool whip and garnish with the rest of the toasted coconut.

Serves 15

To see what I spent on this recipe and why trifles are so great, visit my other blog here.

Deviled Egg Salad Sandwich

Ingredients:

8 slices of bread, toasted

8 large eggs, hard boiled

1/3 cup mayonnaise

1 tsp onion powder

1/2 tsp garlic powder

1 tsp dried mustard

1 tsp paprika

1 tsp dried dill

1/2 tsp salt

1/4 tsp black pepper

2 Roma tomatoes

4 leafs of lettuce

Directions:

Hard boil eggs: Place eggs in a single layer in a pot large enough to accommodate. Cover the eggs with cold water. Place a lid on the pot. Heat on high until water comes to a boil. Turn the heat off and allow eggs to sit for 15 - 18 minutes (depending on altitude - the higher altitude you are, the longer they will take to cook). Drain the water and put cold water back in the pan to stop the cooking process, let sit for a couple minutes. Put eggs in fridge to cool.

Peel eggs. (Note: eggs are usually easier to peel the older they are. It has something to do with the pH inside the egg.) Slice eggs in half. Remove the yolks, place in a small mixing bowl. Add the mayonnaise and mash the yolks with a fork until mostly smooth (it will be a little lumpy and that's just fine).

Add the onion powder, garlic powder, salt, pepper, paprika, mustard and dill to the yolk mixture. The flavor will be very strong, but when you add the whites and put it on a sandwich the flavor is much more mild.

Chop the egg whites into 1/4 - 1/2 inch pieces and mix in to the yolk mixture.

Slice tomatoes and wash lettuce. Toast bread.

Assemble the sandwich by placing 1/4 of the egg mixture on a slice of bread, top with lettuce and tomato. Repeat for remaining sandwiches.

Serves 4

To see what I spent on this recipe and to read the story behind it, visit my other blog here.

Jamaican Jerk Chicken Pizza

Ingredients:

1/2 cup Kraft Spicy Honey BBQ sauce

1 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1-2 Tbs hot sauce (depends on how hot you like it)

2 Tbs Molasses

Juice of 1 orange

1 Boneless, skinless chicken breast

1 Tbs vegetable oil

1 Red Bell Pepper, roasted and sliced

3 green onions

12 oz shredded mozzarella cheese

1 refrigerated pizza crust

1/4 cup cornmeal

Directions:

To roast the red bell pepper, pre-heat the broiler in your oven. Place your top rack at the highest level. Wash and dry the pepper. Place it in the oven, directly under the heating element. Allow it to roast for 5-7 minutes per side. Once the top side is black, rotate it around and roast on the next side until black. Repeat this until blackened all over. Once it is mostly blackened, remove it from the oven and place in a small bowl. Cover the bowl immediately with plastic wrap. The plastic wrap will trap the steam and will release the skin from the flesh of the pepper. Allow the pepper to sit for at least 10 minutes. Peel the blackened skin off the pepper. Remove the stem and seeds. Cut into 4 pieces and thinly slice. (you can buy roasted red peppers in a jar, but it is more expensive than making it on your own, but it is easier and faster. So, pick whichever method works for you)

While the pepper is roasting in the oven, make the BBQ sauce. Stir together the BBQ sauce, cloves, cinnamon, allspice, hot sauce, molasses and orange juice. Set aside.

Pre-heat a medium skillet over medium heat with 1 Tbs vegetable oil. Thinly slice the chicken breast. Add to the pan, salt and pepper the chicken. Cook until chicken in cooked through. Remove from pan and set aside.

Pour the BBQ sauce into the pan, and reduce heat to med-low. Simmer for 5 minutes until sauce is thickened and flavors developed.

Sprinkle 1/4 cup corn meal onto a baking sheet. Roll out the pizza dough onto the pan. Once the pepper is done roasting, set the oven temperature to 400 degrees and put the pizza dough into the oven and cook for about 5 minutes - until lightly golden brown all over.

Remove the dough from the oven. Spread sauce over dough. Sprinkle on 8 oz of the cheese. Place the chicken and sliced red bell peppers onto the pizza. Sprinkle with the remaining 4 oz of mozzarella cheese.

Bake in the oven about 5 minutes - until cheese is melted. While pizza is in oven, thinly slice the green onions. When pizza is done baking, remove from oven and sprinkle with green onions.

Slice and serve.

Serves 4

To see what I spent on this recipe and read the story behind it, visit my other blog here.

Roasted Broccoli

If you have never roasted broccoli - you HAVE to try it! It is so tasty - my son eats it before anything else on his plate. It's obviously not as healthy as steamed, but it is SO good.

Ingredients:

2 Large heads of broccoli (or 3-4 smaller ones)

2 Tbs vegetable oil

salt and pepper

Directions:

Pre-heat oven to 400 degrees. Wash broccoli and cut into florets. Put them on a sheet pan. Drizzle with oil. Sprinkle with salt and pepper. Toss thoroughly. Lay them out in a single layer on the baking sheet.

Roast in the oven for 15-20 minutes - until edges are golden brown.

Serves 4

Onion & Chive Cream Cheese Turkey Sandwich

Ingredients:

2 slices of bread
6-8 slices of deli sliced turkey breast
5-6 slices of cucumber
2oz Onion and Chive Cream Cheese
1 leaf of lettuce
salt and pepper

Directions:

Toast the bread. Spread about 1 oz of cream cheese on each slice of bread. Place cucumber slices on one side. Salt and pepper the cucumbers. Add turkey and lettuce. Top with second slice of bread.

Serves 1

To see what I spent on this recipe, visit my other blog here.

Grilled BBQ Chicken Burritos

Ingredients:

8 whole wheat tortillas

1 boneless, skinless chicken breasts

1 can black beans, drained and rinsed

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 large onion, quartered and thinly sliced

2 Tbs vegetable oil

salt and pepper

1 cup BBQ Sauce

2 Tbs Chili powder

1 Tbs Cumin

1 Tbs ground Coriander

1/2 tsp Chipotle powder (optional)

Canola Oil Spray

8oz shredded Sharp Cheddar cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Directions:

Measure out 1 cup of BBQ sauce, into small bowl. Stir in chili powder, coriander, cumin and chipotle powder. Set aside.

Add 1 Tbs vegetable oil to a large skillet and pre-heat over medium heat. Slice the chicken into thing strips. Add chicken to the pan, season with salt and pepper, and cook through. While chicken is cooking, slice peppers and onions. When chicken is cooked through, remove it from the pan. Add 1 Tbs oil to the pan and then add the peppers and onions. Saute until tender, about 5-7 minutes. While the peppers and onions are cooking, drain and rinse black beans. Once the peppers and onions are tender and slightly brown, add the chicken, black beans and BBQ sauce to the pan. Reduce the heat to simmer, and allow to heat through.

Pre-heat the grill over medium heat.

Lay the first tortilla out on a sheet pan. Sprinkle 1oz of cheese in a line down the center of the tortilla. Place about 1/3 cup of the BBQ chicken mix along the middle of the tortilla. Roll up tightly and place seam side down on the sheet pan. Repeat for the remaining tortillas. Do not overfill them - it will be difficult to grill them if they are too full.

To grill the burritos, hold one in your hand, seam side up, spray it with the canola oil spray. Place it seam side down on the grill. Repeat for all the burritos. Once they're all on the grill, spray the tops of them with canola oil spray (don't worry, it won't flare up too much). Grill them for about 3 minutes. Once they have good grill marks and are starting to crisp, using tongs, roll them over to the other side. Grill for about another 3 minutes. Remove them from the grill.

Serve 2 per person. Top with a dollop of sour cream and chopped cilantro.

Serves 4

To see what I spent on this recipe and read the story behind it, visit my other blog here.

Ham with Pepperjack and Appleslaw Sandwich

Ingredients:

4 large Hamburger Buns
9 oz Deli Sliced Ham
4 oz Pepper jack cheese
2 cups Cole slaw mix
1 medium apple
1 green onion, thinly sliced
1/4 cup mayonnaise
1 Tbs sugar
1 Tbs apple cider vinegar
salt & pepper
1 Tbs Dijon mustard
2 Tbs Honey

Directions:

In a small mixing bowl, combine mayonnaise, sugar, vinegar and salt & pepper to taste. Stir in the Cole slaw mix. Grate the apple into the bowl. Add the green onion. Stir all together and let sit in the fridge while you prepare the rest of the recipe.

Combine the Dijon mustard and honey, mix well and set aside.

Pre-heat the broiler. Place the buns cut side up on a sheet pan. Toast the buns under the broiler until golden brown (1-2 minutes). Remove from oven, take top buns off the sheet pan. Divide the ham between the 4 sandwiches, piling it on the bottom bun. Add 1 oz of pepper jack cheese to each sandwich, on top of the ham. Return to the broiler and broil until cheese is melted (1-2 minutes). Remove from oven.

Spread the honey mustard onto the top bun. Place 1/4 of the Apple slaw mix on top of the ham and cheese for each sandwich. Top with bun.


Serves 4

To see what I spent on this recipe, visit my other blog here.

Sun Dried Tomato Crusted Chicken with Balsamic Glazed Onions and Cream Sauce

How's that for a title?! I know the picture doesn't look terribly appetizing, but trust me, it's good!

Ingredients:

2 boneless, skinless chicken breasts, butterflied
30 sun dried tomato and basil wheat thins, crushed
1/2 cup flour
1 large egg, beaten
salt & pepper
2 Tbs vegetable oil
1 medium onion, quartered and thinly sliced
1/4 cup balsamic vinegar
1/2 cup milk
4oz sun dried tomato and basil Philadelphia cream cheese

Directions:

Add 1 Tbs vegetable oil to a medium skillet and pre-heat over medium heat. Slice the onion and add to the pan. Season with salt and pepper. Continue to stir occasionally while cooking the chicken and cream sauce. Once onions are lightly caramelized (about 10 minutes) add the balsamic vinegar. Continue to cook until the vinegar has reduced and the onions are glazed (3-4 minutes).

Lay chicken breasts flat on cutting board. Using a sharp knife, slice through them horizontally, the whole length. This is essentially creating 4 chicken cutlets out of the 2 chicken breasts.

Set up a breading station using 3 shallow dishes big enough for the chicken. Put the crackers in the food processor and run until finely crushed. (If you don't have a food processor, put the crackers in a bag and let your kids go crazy on it. Or, if you don't have kids, take out some frustration on them yourself). Place the ground up crackers in one of the dishes. Place flour in the 2nd dish - season with salt and pepper. Beat egg in 3rd dish - season with salt and pepper.

Add 1 Tbs vegetable oil to a large skillet and pre-heat over medium heat. For each chicken cutlet, dredge first in the flour (both sides), then in the egg (both sides) and finally in the cracker crumbs (both sides). Place chicken in pan. Once all the chicken is in the pan, cover it and cook for 3-4 minutes - until the crackers are browned. Covering it will create a miniature oven, allowing the chicken to cook all the way through without burning the crust. Once the crackers are browned on the first side, use tongs to turn them over. Cover again and continue to cook for 3-4 minutes. Check to make sure chicken is done using a thermometer. If the crackers are browning faster than the chicken is cooking reduce the heat. Once done, remove chicken from the pan.

While the chicken is cooking, make the cream sauce. Add 1/2 cup milk to a small saucepan over medium heat. Bring to a simmer. Whisk in 4oz of the cream cheese until smooth. Allow it to simmer for a couple minutes which will thicken it up.

Serve the chicken topped with the balsamic glazed onions and cream sauce.


Serves 4

To see what I spent on this recipe, visit the post on my other blog here.

I'm participating in 5dollardinners.com $5 dollar dinner challenge.

Grilled San Diego Pizza

Ingredients:

1 refrigerated pizza crust
1 cup marinara sauce
8oz shredded mozzarella cheese
4oz crumbled feta cheese
1 ripe avocado
1/4 small red onion, thinly sliced
1 Tbs dried basil
1 tsp garlic powder
1/4 cup cornmeal

Directions:

Pre-heat grill on the lowest setting (or, if you are baking it, pre-heat the oven according to the pizza dough package directions.) Spread cornmeal onto the pizza peal – this will prevent it from sticking. If you don’t have a peal, you can use a baking sheet that doesn’t have any edges. Open the pizza dough and spread onto peal (or pan). Sprinkle the dough with garlic powder.

Once the dough is on the grill, it will cook quickly so you need to have all of the other ingredients ready to go. Open the jar of marinara sauce and get a spoon to spread it onto the dough. Open the feta cheese. Slice the red onion. Cut open the avocado, remove the pit and slice the avocado in the skin. Have a spoon ready to scoop it out. Once everything is assembled, go to the grill.

Slide the dough onto the grill. Close the lid and allow it to cook for about 2 minutes. Once it is starting to brown on the bottom, slide the peal (or the pan) under the dough. Flip the dough back onto the grill, with the other side down, and the browned side up. Turn off the grill (there will be enough residual heat to finish the pizza). Spread the sauce onto the dough. Sprinkle on the dried basil. Sprinkle on the mozzarella and feta cheese. Add the red onion. Scoop out the avocado slices and place them on the pizza. Work as quickly as you can so that there is plenty of heat left to finish the cooking (enlist a kiddo or hubby to help). Close the lid to the grill and allow it to sit for about 5 minutes – until the cheese is melted and the dough is crispy.

Slide the peal (or the pan) under the pizza. Slice into 8 slices and enjoy!

Serves 4

To see what I spent on this recipe and read the story behind it, see my other blog here.

Buttermilk Ranch Potato Salad

Ingredients:

4 large (6 medium) Russet potatoes

6 slices of bacon

2 stalks of celery

3 green onions, thinly sliced

1 Tbs dried dill

1 cup Buttermilk Ranch Dressing

Directions:

Wash and scrub potatoes. Fill a large pot with cold water. Cut potatoes into 3/4 inch pieces and place in water as you go. Boil potatoes for 8 - 10 minutes - until a fork easily goes in and out (do not overcook them!)

While potatoes are cooking, slice green onions, cut celery into 1/4 inch pieces, cook and crumble bacon. Add these ingredients to the bottom of a large mixing bowl. Add the dill and salad dressing. Mix well.

When potatoes are done, drain and rinse them under cold water for a couple minutes. Add the potatoes to the bowl with the dressing and toss. Chill for at least 1 hour before serving

Serves 4

Poppyseed Apple Slaw

Ingredients:

1 large apple, grated

1/2 bag (14 oz) coleslaw mix

2 green onions, thinly sliced

1/3 cup Kraft Creamy Poppyseed Dressing

Directions:

Combine all ingredients in a medium mixing bowl. Mix well. Chill 1 hour before serving.

Serves 4

Chicken Stock

Ingredients:

Bones from a whole chicken
4 large carrots, cleaned
1 bunch of celery, cleaned
4 onions, peeled and quartered
1 head of garlic, peeled
1 Tbs black peppercorns
2 bay leaves
2 Tbs Kosher Salt


Directions:

Add all ingredients to a large pot. Cover with cold water. Bring to a boil. Reduce to simmer. Skim off any scum that floats to the top. Simmer and reduce for a few hours, until it is the desired richness. Strain out the stock and store for later use - in fridge or freezer depending on how long it will be before you use it.


To see why I take the time do make this myself and my tips for making it, visit my other blog here.

Apple Jack Grilled Cheese Sandwiches

Ingredients:

2 slices of bread

2 oz sliced (or shredded) pepper jack cheese

Thinly Sliced Apples (the number of slices depends on how big your bread is - enough for 1 layer)

Canola Oil Spray

Directions:

Heat small skillet over medium heat. Spray pan with canola oil spray. Place 1 slice of bread in pan, top with cheese, apple slices, and more cheese. Add the 2nd slice of bread and spray with canola oil spray.

Cover the pan while it cooks so that the bread doesn't brown faster than the cheese melts. Flip and finish cooking.

Waffle Breakfast Sandwich

Ingredients:

2 Frozen Kashi 7 grain waffles

1 oz sliced Sharp Cheddar Cheese

1 Egg

4 slices of deli Ham

1/2 Tbs Butter

1 Tbs Maple Syrup

salt and pepper

Directions:

Toast waffles until crisp (making them crisp will help prevent them from getting soggy while you enjoy your sandwich)

Melt butter in small skillet, add egg and sat and pepper to taste. Cook egg to desired doneness. Add cheese while still cooking and cover to help it melt.

Place egg w/ cheese, and ham on bottom waffle. drizzle with syrup and top with second waffle.

Serves 1

To see how I made this recipe frugally, see the post on my other blog here.

Cucumber Cantaloupe Chicken Salad

Ingredients:

3 Boneless, skinless chicken breasts

1 cantaloupe

1 medium cucumber, peeled

8 oz vanilla yogurt

1/4 cup mayonnaise

3 Tbs dried tarragon

salt and pepper

1 Tbs vegetable oil

Directions:

Day before: Thinly slice chicken. Salt and pepper the chicken. Saute in vegetable oil. Cool. Store in fridge for next day.

In a medium mixing bowl, mix together yogurt, mayonnaise, tarragon and salt & pepper to taste. Cut up cantaloupe and cucumber, add to dressing. Add the chicken. Toss well. Refrigerate for 1 hour before serving.

Serves 4

Serving Suggestion: serve with sourdough bread.

To see how I made this meal frugally, check out my other blog here.

Check out more chicken recipes at Life as MOM's Ultimate Recipe Swap

Watermelon Cherry Smoothies

Ingredients:

1/4 seedless watermelon

1/2 lb cherries, stemmed and seeded

1 cup vanilla yogurt

Directions:

Add all ingredients to blender, blend and enjoy!

Strawberry Pecan Chicken Salad Sandwich

Ingredients:

8 thick slices of sourdough bread

2 boneless, skinless chicken breasts - cooked and shredded

1/4 cup mayonnaise

2 Tbs Balsamic Vinaigrette Salad Dressing

4 green oinions, thinly sliced

3/4 lb strawberries, chopped
8 leafs of lettuce
salt & pepper

Directions:

Cook, cool and shred chicken the night or morning before making the sandwiches.

Slice green onions. Combine them with the mayonnaise and salad dressing. Salt and pepper to taste. Stir in chicken and strawberries. Cover and chill for 1 hour.

Spoon onto sliced sourdough bread and top with lettuce.

Serves 4

To see how I made this recipe frugally, see the post on my other blog here.