Dijon Broccoli

Ingredients:

2 crowns Broccoli

2 Tbs Mayonnaise

1 Tbs Dijon Mustard

Directions:

Wash broccoli. Cut into florets. Steam for 10 minutes. While the broccoli is steaming, mix together the mayonnaise and Dijon mustard in the bottom of a small mixing bowl. Once the broccoli is done, drain all water and add to the bowl. Toss to coat and serve.

Serves 4

Cold Cuban Sandwiches

Ingredients:

1 lb Pork Sirloin or Tenderloin, thinly sliced

1 cup (8oz) Italian salad dressing

8 oz Deli Sliced Ham

1 Banana, thinly sliced

32 Dill Pickle slices (8 per sandwich)

4 Tbs Mayonnaise

4 tsp Yellow Mustard

4 Submarine rolls

1 Tbs Vegetable Oil

Directions:

Thinly slice the pork and place it in a small bowl with a lid. Add the Italian salad dressing. Allow to marinate for at least 4 hours.

Heat a large skillet over medium heat with vegetable oil. Remove the pork from the marinade and add to the pan. Saute until cooked through, about 5 minutes - do not overcook. Place in food storage container and refrigerate at least 1 hour before serving.

To assemble the sandwich, start by slicing the rolls in half lengthwise. Remove some of the bread from the inside of each half - creating a dish that will hold all the sandwich fixin's (save the bread you remove for bread crumbs). Spread 1 Tbs mayonnaise and 1 tsp mustard on the bottom half of the rolls. Next add a single layer (about 16 slices) of banana on top of the mayo and mustard. Then add a single layer (about 8 slices) of pickles on top of the bananas. Pile on 1/4 of the pork. Finish by placing 4 slices of ham on top of the pork. Add top half of the roll.

Serves 4

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

Cali Burritos

Ingredients:

1 Boneless skinless chicken breast, thinly sliced

1 can black beans, drained and rinsed

1/2 cup rice

1 medium onion, chopped

2 cups chicken stock, divided

1 bunch cilantro

1 orange, zest and juice

1 lime, zest and juice

about 1 cup pineapple juice (I drain the pineapple juice from a can of pineapple and use that)

1 chipotle pepper, seeded

1 clove garlic, smashed

2 Tbs honey

salt and pepper

1 Tbs vegetable oil

4 burrito size tortillas

2 avocados, sliced

1/2 cup sour cream

Directions:

In a small bowl with a lid, mix together 1 cup chicken stock and the zest of both the lime and the orange and 1 Tbs salt. Slice the chicken into thin slices and add to the brine. Allow to marinate for 4-6 hours (I usually do it in the morning, for dinner that night)

For the rice, add 1 cup chicken stock to a small saucepan with a lid. Bring to a boil. Stir in the rice. Cover and turn off heat. Allow to sit for 15 minutes - until all the stock is absorbed.

While the rice is cooking, heat a large skillet over medium heat with 1 Tbs vegetable oil. Chop the onions and add them to the pan. Season with salt and pepper. Saute until lightly caramelized, about 5 minutes.

While the onions are cooking, juice the lime and orange into a blender. Tear the leaves off the bunch of cilantro and them to the blender. Add the pineapple juice, chipotle pepper, garlic, honey, and salt & pepper to taste. Blend well (about 1 minute).

Once onions are caramelized, remove chicken from brine and add to the skillet. Cook just until chicken is white on the outside, once this happens add the citrus cilantro sauce. Allow to simmer for 5 minutes. Once, the rice is done, add it and the beans to the skillet. Allow to simmer until the mixture is moist but not soupy (2-3 minutes). Remove from heat.

To assemble the burritos, place a dollop of sour cream down the center of the tortilla. Lay avocado slices on top of the sour cream (1/2 avocado per burrito). Place 1/4 of the chicken and rice mixture on the tortilla (about 1 cup). Fold in ends and roll up. Repeat for remaining burritos.

Serves 4

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

Pepperoni Pizza Grilled Cheese Sandwiches

Ingredients:

8 slices of bread (I use whole wheat)
6 oz shredded cheese (mozzarella or Italian blend)
1/2 marinara sauce
6 oz sliced pepperoni
dried basil
dried oregano
cooking spray

Directions:

Pre-heat a large skillet over medium heat. Spray the pan with cooking spray. Place 2 slices of bread in the skillet (more if your skillet is big enough). Place 1 1/2 oz of cheese on each slice of bread. Sprinkle with basil and oregano. Top with 2 layers of sliced pepperoni (12-18 slices, depending on the size of your bread). Place a 2nd slice of bread on top. Spray with cooking spray. Cook until golden brown on first side, flip and cook until golden brown on second side and cheese is melted. Repeat for remaining sandwiches.

Serve with marinara sauce for dipping (remember to heat it up in the microwave if you've been storing it in the fridge)

Serves 4

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

Carmelized Onion and Mustard Sliders

Ingredients:

1 lb ground beef

2 Tablespoons grill seasoning

12 potato rolls

2 medium onions, quartered and thinly sliced

4 cloves garlic, minced

4 oz sharp cheddar cheese, sliced

1/4 cup A-1 steak sauce

1 Tbs vegetable oil

salt and pepper

1/4 grainy, deli style mustard

Directions:

Heat vegetable oil in a medium size skillet over medium heat. Add the onion and garlic to the pan, season with salt and pepper. Saute over medium heat until caramelized, about 10 minutes. Stir in the A-1 sauce, reduce heat to low and allow to simmer for a few minutes.

Slice the rolls in half horizontally. Spread 1 teaspoon of mustard on the top half of each roll.

Pre-heat a large skillet over medium heat. Place the ground beef and grill seasoning in a mixing bowl. Mix together. Divide the beef into 4 equal portions and then each of those into 3 portions, creating 12 equal portions. Shape into balls and press flat until they are the same size as the potato rolls. Add them to the pan. (They probably won't all be able to fit - you can do 2 batches, or you can pull out a griddle and cook them all at the same time). Allow to cook for 1 minute on the first side (the patties are small and won't take long to cook through). Flip them to the second side. Place cheese on each patty. Cover the pan with a lid and cook until cheese is melted.

To assemble the sliders, place a patty on the bottom half of the rolls. Top with a spoonful of onions and the top part of the roll.

Makes 12 sliders - serves 4 -6, depending on how hungry you are ;)

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

Eggs and Hashbrowns with Spinach Mornay Sauce

Sorry the picture isn't very good - I am definitely no photographer :o)

Ingredients:

4 large eggs

6 medium size russet potatoes

6 oz shredded cheese (Swiss or sharp white cheddar)

2 Tbs Butter, divided

1 cup milk

1 Tbs flour

3 Tbs vegetable oil

salt and pepper

1/4 tsp ground nutmeg

10 oz package frozen chopped spinach, thawed and drained

Directions:

Scrub the potatoes and poke a couple holes in them. Microwave them for about 15 minutes on high. (You want them to be cooked through before you put them on the stove). Allow to cool for 30 minutes before handling.

While the potatoes are cooking, squeeze the excess liquid out of the spinach by placing it in a clean kitchen towel (I have one that I specifically use for spinach only) and wringing it out over the sink. Set aside.

Once potatoes are cool enough to handle, pre-heat a large skillet over medium-high heat with the vegetable oil. Shred the potatoes into the pan. Season liberally with salt and pepper (remember potatoes are bland all on their own). Allow the potatoes to cook for several minutes before stirring them - you want them to get brown and crispy. Cook for about 10 minutes - until brown and crispy all the way through.

While the potatoes are cooking, melt 1 Tbs butter in a small sauce pan over medium heat. Once the butter is melted, add 1 Tbs flour. Whisk together and cook for about 30 seconds. Whisk in the milk and continue to whisk just until milk comes to a simmer. Reduce the heat to low. Stir in the cheese until completely incorporated. Season with salt, pepper and nutmeg. Break the spinach into smaller pieces and add to the cheese sauce. Stir until spinach is broken up and even distributed throughout the sauce. Set over low heat to keep warm, stirring occasionally to prevent burning.

Heat a large skillet over medium heat with 1 Tbs butter. Cook the 4 eggs in the pan to desired doneness (I like over-hard).

To serve, portion out 1/4 of the potatoes onto the plate. Top with 1/4 of the spinach cheese sauce, and top with 1 egg.

Serves 4

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

Chicken Tortellini Salad with Grapes and Pineapple

Ingredients:

2 9oz packages refrigerated tortellini (any flavor - I used cheese ones and sausage ones and they both taste great)
2 boneless, skinless chicken breasts
1 can crushed pineapple
1 cup mayonnaise
1 rib celery, finely diced
3 green onions, finely sliced
1 cup grapes, halved
2 tsp ground sage
1 tsp dried thyme
1/2 tsp garlic powder
1 Tbs. olive oil
salt and pepper

Directions:

Heat a large skillet over medium heat with olive oil. Cut the chicken into 1/2 inch pieces. Add to the skillet, season with salt and pepper and cook through (about 5 minutes). Remove from heat and allow to cool.

Cook pasta according to package directions.

While pasta is cooking, in the bottom of a large mixing bowl, stir together the pineapple, mayonnaise, sage, thyme, garlic powder and salt and pepper to taste. Cut the green onions, celery and grapes and add them to the bowl.

When the pasta is finished cooking, drain it and rinse it under cold water. Add the pasta and the cooled chicken to the bowl. Stir all together. Refrigerate for at least 4 hours before serving.

Serves 4

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

Hazelnut French Toast with Cherry Compote

Ingredients:

1 Loaf of Bread (I use whole wheat)

4 large eggs

1 16 oz bottle Coffee Mate Hazelnut Biscotti Creamer

1 Tbs ground cinnamon

1 lb Cherries, pitted

Directions:

Pit the cherries and place them in the blender or food processor. Blend until mostly smooth (it will be a little chunky). Set aside.

Pre-heat a griddle to 350 degrees (or over medium heat if using the stove top).

In a large, wide bowl, beat together the eggs, creamer, and cinnamon. Once the griddle is hot, dip each slice of bread into the egg mixture, turning to coat. Place on the griddle. Repeat for as many slices as will fit. Cook them until golden brown on first side (about 4 minutes) and flip to second side.

Once finished cooking, serve them with a dollop of cherry compote on top.

Serves about 8 (2 slices each)

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