Blueberry Steel Cut Oatmeal

It has been really hard to find a good slow breakfast for busy fast weekday mornings. But, I think I may have done it. I make it on the weekend and it lasts all week long. Here is what I do:

To ensure easy clean up later, start by spraying your crock pot with non-stick spray:

Mix 1 cup of Steel Cut Oats: 

Add 4 cups of water: 

Then add the spices: 

Add blueberries:

Turn crockpot on low for 3 hours and enjoy: 

Here are the stats:

Blueberry Steel Cut Oatmeal
Ingredients:
1 cup Steel-Cut Oats
4 cups water
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp Turmeric
1/8 tsp Allspice
1/8 tsp Cardamom
4 oz blueberries
6 tsp almonds

Directions:
1. Spray slow cooker with non-stick spray.

2. Put the rest of ingredients (except almonds) in a slow cooker and set on low for 3 hours.

3. Top with almonds.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 3 hours
Total Time: 3:05 hours

Nutrition Facts
Serving size: 1/6 of a recipe (7.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 146.78
Calories From Fat (55%) 81.34
% Daily Value
Total Fat 4.76g 8%
Saturated Fat 0.58g 5%
Cholesterol 0mg 0%
Sodium 3.6mg <1 data-blogger-escaped-p="p">Potassium 63.58mg 2%
Total Carbohydrates 22.36g 10%
Fiber 4.07g 14%
Sugar 2.85g
Protein 4.77g 7%

Recipe Type: Breakfast, Healthy

Source
Author: Susan Ewing

Chickpea Popcorn

There is nothing like a big bowl of buttery salty popcorn...unless you are like me, and carb sensitive and it gives you a headache. I found the perfect substitute on Dr. Oz's website. Instead of using salt and butter, this snack derives its flavor from spices and olive oil. It isn't exactly the same but you get the same crunch payoff:-) Here is how you do it:

First, preheat your oven to 350 degrees:

Then, rinse the chickpeas and spread them on a baking pan: 

Add a teaspoon each of garlic powder, cumin and oregano and drizzle with olive oil: 

Put it all in the oven:

Bake for 50 minutes: 

And here's what you get:-)

And here is the recipe and the stats: 

Chickpea Popcorn
Ingredients:
1 (15 oz) can chick peas, drained
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp olive oil

Directions:
1. Preheat oven to 350° F.

2. Mix chickpeas with all ingredients. Spread on a baking sheet and bake for 45 minutes or a bit longer until they’re extra crispy.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (3.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 161.79
Calories From Fat (26%) 41.34
% Daily Value
Total Fat 4.75g 8%
Saturated Fat 0.6g 5%
Cholesterol 0mg 0%
Sodium 319.1mg 13%
Potassium 206.24mg 6%
Total Carbohydrates 25.03g 12%
Fiber 4.96g 17%
Sugar 0.2g
Protein 5.51g 9%

Recipe Type: Bean, Healthy, Snack

Source
Source: Dr. Oz
Web Page: http://www.doctoroz.com/videos/italian-chickpea-popcorn

Recipe Cost: $1.52

Serving Cost: $0.38

Kale Chips

Ok. I have to admit, I resisted the kale. I feared the kale. I know that it is the new in vogue super food. It is rich in calcium, vitamins A, B1, B2, B3, C and K, manganese, fiber, folate, iron and potassium. You can use it to boost your metabolism, raise your energy, detox your body, slow the aging process, and help you to leap tall buildings in a single bound but, I still feared it. 

And just like any fear, you have to face it and I did: face first. I planted this in March and then put myself through a crash-course in Kale 101.

First, the harvest. Get close to the stalk and snap.

Then, rinse it in a basin of water:

Then, strip the leaves off of the tough stem because it is not good to eat:

It should look like this:

Take them for a spin:

Preheat the oven at 350:

Put the leaves on a baking tray and season them with olive oil and a little bit of salt (you can try other seasons like red pepper flakes, cumin, chili powder, etc. but I just like the salt) :

Put it in the oven:

For 15 minutes:

What you get is Kale Chips which are a GREAT replacement for potato chips or fries:

I have waaaaaaaay too much left over. So, as with all my veggies, I wrap it up in a paper towel.

And store it in a zip bag until I figure out what the heck else I am going to do with it!

Everyone complains about how expensive and hard it is to eat healthy. Sure, you can get kale chips in a bag at your local market at $3 for a 4 ounce bag that is loaded with sodium and who knows what else. Or you can spend a $1 for a bunch and make your own.

You can also put Kale in a juicer with apples and other things during a detox or saute it up in some olive oil and garlic for a great side. I have also snuck it into a table salad but, my daughter found it and didn't dig it raw. So, I am on a quest for what else I can do with this nutrient dense super food.

EatingWell Sloppy Joes

This updated Sloppy Joe is zesty. Served on a whole-wheat bun, it's a hearty dinner sandwich.

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29 and I got it for $2.99/lb. to make my featured recipe today.

EatingWell Sloppy Joes
Ingredients:
12 oz 90%-lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms, (about 4 ounces)
5 plum tomatoes, diced
2 Tbs all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
8 whole-wheat hamburger buns, toasted if desired

Directions:
1. Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.

2. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 281.84
Calories From Fat (35%) 99.93
% Daily Value
Total Fat 10.94g 19%
Saturated Fat 4.05g 37%
Cholesterol 31.78mg 16%
Sodium 438.4mg 18%
Potassium 497.56mg 14%
Total Carbohydrates 32.24g 15%
Fiber 2.96g 10%
Sugar 8.69g
Protein 13.55g 21%

Recipe Type: Beef, Healthy, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/eatingwell_sloppy_joes.html

Recipe Cost: $13.61 ($10.40 on sale)
Serving Cost: $1.79 ($1.30 on sale)

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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Don't heat up your house. Heat up the grills with this sweet and spicy low-sodium soy-marinated pork tenderloin medallions.

Pick N Save is helping me out with pork tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $6.99 and I got it for $1.99/lb. to make my featured recipe today.

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Ingredients:
1/4 cup reduced-sodium soy sauce
2 Tbs sugar
1 large clove garlic, peeled and finely grated or minced
1 Tbs finely grated fresh ginger
1 fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
1 Tbs toasted sesame oil
1 1/2 lbs pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

Directions:
1. Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.

2. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.

3. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

TIP: 
Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4-inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon or more to taste of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, in a air-tight, for up to 3 months. 

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 299.45
Calories From Fat (35%) 104.4
% Daily Value
Total Fat 11.61g 20%
Saturated Fat 3.67g 33%
Cholesterol 106.6mg 53%
Sodium 504.35mg 21%
Potassium 615.03mg 18%
Total Carbohydrates 11.66g 5%
Fiber 0.78g 3%
Sugar 4.56g
Protein 35.62g 56%

Recipe Type: Grill, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/grilled_pork_tenderloin_marinated_in_spicy_soy_sauce.html

Recipe Cost: $12.75 ($5.25on sale)
Serving Cost: $2.13 ($0.88 on sale)

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Chocolate Peanut Butter Smoothie

My new lifestyle doesn't allow for much refined sugar if it isn't balanced with protein and fiber. So, imagine my delight when I came up with this dessert recipe. It satisfies my sweet tooth but supports my system with what I need to live.

Pick N Save is helping me out with milk on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $3.15. and I got it for $1.99/lb. to make my featured recipe today.

Chocolate Peanut Butter Smoothie

Ingredients:
1/2 cups Milk
1/4  cup Peanut butter
1 tbs unsweetened cocoa powder
2 cups ice
1 Tbs honey
1 tsp vanilla
1 cup Greek Yogurt, plain

Directions:
1. Combine all ingredients in a blender run until ice is crushed and mixture is smooth.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Total Time: 5 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (5.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 260.08
Calories From Fat (33%) 85.49
% Daily Value
Total Fat 10.16g 17%
Saturated Fat 2.53g 23%
Cholesterol 6.19mg 3%
Sodium 124.01mg 5%
Potassium 718.81mg 21%
Total Carbohydrates 36.91g 17%
Fiber 11.6g 39%
Sugar 9.99g
Protein 15.04g 24%

Source
Author: Susan Ewing

Recipe Cost: $2.81 ($2.77 on sale)
Serving Cost: $0.70 ($0.69 on sale)

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Balsamic Braised Short Ribs

My husband found this recipe and made it for us this weekend. Delicious!!! Totally a keeper!

Pick N Save is helping me out with pork short ribs on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.49/lb. and I got it for $2.99/lb. to make my featured recipe today.

Balsamic Braised Short Ribs

Ingredients:
2 Tbs extra virgin olive oil
8 meaty pork short ribs
1 large onion, diced
4 cloves garlic clove, minced
4 plum tomatoes, chopped
1 1/2 cups cremini mushrooms, sliced
1/2 cup balsamic vinegar
2 cups beef broth
1/2 Tbs cornstarch
1/2 Tbs cold water

Directions:
1. In a dutch oven over medium high heat, add the oil. When the oil is hot, add the beef ribs and brown on all sides. Remove from the pot and set aside.

2. In the same pot, add the onion and garlic. Saute until softened and then add the tomatoes and mushrooms. Stir to combine and return the beef short ribs to the pot.

3. Add the balsamic vinegar and beef broth and let it come to a boil. Once it comes to a boil, reduce the heat and let it simmer uncovered for 45 minutes or until the beef ribs become tender and the sauce has reduced by half.

Servings: 10

Nutrition Facts
Serving size: 1/10 of a recipe (5.1 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 274.47
Calories From Fat (65%) 178.24
% Daily Value
Total Fat 19.94g 34%
Saturated Fat 6.34g 58%
Cholesterol 62.76mg 31%
Sodium 327.89mg 14%
Potassium 417.15mg 12%
Total Carbohydrates 6.94g 3%
Fiber 0.67g 2%
Sugar 1.18g
Protein 16.86g 26%

Recipe Type: Healthy, Main Course, Pork

Source
Source: What's Cookin Chicago
Web Page: http://joelens.blogspot.com/2009/08/balsamic-braised-short-ribs.html



Recipe Cost: $14.08 ($11.08 on sale and with coupons)
Serving Cost: $1.42 ($1.11 on sale and with coupons)

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Pork & Snap Pea Lo Mein

Another yummy way to prepare pork chops:-)

Pick N Save is helping me out with pork chops on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.30/lb. and I got it for $2.49/lb. to make my featured recipe today.


Pork & Snap Pea Lo Mein
Ingrdients
8 oz whole-wheat spaghetti
1/3 cup reduced-sodium soy sauce
3 Tbs rice vinegar
2 tsp cornstarch
1 tsp sugar
2 Tbs canola oil
2 cups snap peas, trimmed
12 oz boneless pork loin chops or tenderloin, trimmed, cut into thin strips
3 cloves garlic, minced
3-4 scallions, sliced

Directions:
1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.

3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (15.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 622.87
Calories From Fat (20%) 123.73
% Daily Value
Total Fat 14.28g 24%
Saturated Fat 2.63g 24%
Cholesterol 153.45mg 77%
Sodium 1317.28mg 55%
Potassium 1887.35mg 54%
Total Carbohydrates 53.23g 25%
Fiber 6.52g 22%
Sugar 6.46g
Protein 74.15g 116%

Recipe Type: Chinese, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/pork_snap_pea_lo_mein.html


Recipe Cost: $10.32 ($7.60 on sale and with coupons)
Serving Cost: $2.58 ($1.90 on sale and with coupons)

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Loaded Twice-Baked Potatoes

Potatoes are stuffed with a mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Now that's comfort!

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29/lb. and I got it for $1.99/lb. to make my featured recipe today.

Loaded Twice-Baked Potatoes
Ingredients:
4 medium russet potatoes
8 oz 90%-lean ground beef, (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 tsp salt
1/4 tsp freshly ground pepper
3 scallions, sliced

Directions:
1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)

2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 381.39
Calories From Fat (42%) 161.23
% Daily Value
Total Fat 17.72g 30%
Saturated Fat 8.4g 76%
Cholesterol 61.1mg 31%
Sodium 561.07mg 23%
Potassium 1162.42mg 33%
Total Carbohydrates 33.31g 15%
Fiber 2.52g 8%
Sugar 0.66g
Protein 22.81g 36%

Recipe Type: Beef, Healthy, Light Meal, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/loaded_twice_baked_potatoes.html


Recipe Cost: $5.04 ($3.90 on sale and with coupons)
Serving Cost: $1.26 ($0.98 on sale and with coupons)

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French Onion Beef Tenderloin

Beef tenderloin that is topped with French Onion Soup? You have my attention! The steaks get smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Since our vacation exhausted our budget, I needed to be creative for our Valentine's Day dinner. Now, it's a little pricey but it is way cheaper than going to a bistro and probably healthier too! Only 395 calories per serving!!!

And Pick N Save is helping me out with my in-house-plan. They have beef tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $8.99/lb. and I got it for $6.99/lb. to make  my featured recipe today:

French Onion Beef Tenderloin
Ingredients:
1 lb beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 4 steaks
1/2 tsp minced dried onion
1/2 tsp salt, divided
1/2 tsp freshly ground pepper
2 Tbs canola oil, divided
2 large sweet onions, thinly sliced
1/3 cup dry sherry (see Note)
1 Tbs all-purpose flour
1 cup reduced-sodium beef broth
2 tsp chopped fresh thyme
4 slices whole-grain baguette (1/2 inch thick), toasted
1/2 cup shredded Swiss cheese

Directions:
1. Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.

2. Position a rack in upper third of oven. Preheat broiler.

3. Add the remaining 1 tablespoon oil to the pan. Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10 to 12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 teaspoon salt; cook until bubbling and thickened, about 1 minute more.

4. Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.

Servings: 4

Cooking Times
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (10.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 399.88
Calories From Fat (54%) 215.02
% Daily Value
Total Fat 23.89g 40%
Saturated Fat 8.25g 75%
Cholesterol 50.68mg 25%
Sodium 720.35mg 30%
Potassium 313.39mg 9%
Total Carbohydrates 23.12g 11%
Fiber 1.69g 6%
Sugar 0.25g
Protein 17.25g 27%

Recipe Type: Beef, Healthy, Light Meal, Main Course, Valentine's Day

Source
Source: Eatingwell.com
Web Page: http://www.eatingwell.com/recipes/french_onion_beef_tenderloin.html

Recipe Cost: $11.47 ($9.47 on sale)
Serving Cost: $2.87 ($2.37 on sale)

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Chinese Hot Pot with Three Sauces

This was an awesome interactive dinner to celebrate the Chinese New Year! My daughter wants to do this every year:-)

Chinese Hot Pot with Three Sauces
Ingredients:
•For the Broth:
3 cups low sodium chicken broth
2 cups water
1 clove garlic, sliced
3 slices fresh ginger root
1 tsp dry parsley
1 tsp cinnamon
•Meats and Vegetables for Dipping:
1 lb skinless, boneless chicken breast (raw), thinly sliced
1/2 lb tilapia fillets
3 package ramen noodles
1/2 cup mushrooms
1 each carrot, thinly sliced
1 each onion, thinly sliced
•Sesame Dipping Sauce:
1/4 cup water
2 tbs low sodium soy sauce
1 tbs rice vinegar
1 1/2 tsp sesame oil
1 tsp peanut butter
1/2 tsp ginger, chopped
1/2 tsp sugar
1/8 tsp red pepper flakes
•Garlic Dipping Sauce:
2 tbs low sodium soy sauce
2 tbs water
1/2 tbs garlic
1 1/2 tbs fresh lemon juice
1/2 tsp sugar

Directions:
1. Bring broth ingredients to a boil in a medium pot. Pour into a fondue pot to keep warm.

2. Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and fish should cook for 30-60 seconds. Serve with the dipping sauces.

3. Sesame Dipping Sauce: Toast the sesame seeds and puree all ingredients in a food processor or blender.

4. Garlic Dipping Sauce: Stir together all ingredients until the sugar is dissolved.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (22.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 500.61
Calories From Fat (19%) 96.64
% Daily Value
Total Fat 11.1g 19%
Saturated Fat 3.64g 33%
Cholesterol 90.15mg 45%
Sodium 1098.4mg 46%
Potassium 1184.91mg 34%
Total Carbohydrates 54.62g 25%
Fiber 3.31g 11%
Sugar 5.23g
Protein 48.81g 77%

Recipe Type: Chicken, Chinese, Chinese New Year, Healthy, Light Meal, Main Course, Seafood

Source
Web Page: http://www.thespicehouse.com/recipes/hot-pot-with-three-sauces

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

Seared Cod with Blood Orange Glaze

This is perfect light and tangy dish to start off the year healthy and economical. I mean, my meat and potatoes husband even liked it!

Pick N Save had cod on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally sale for $9.99/lb. and I got it for $4.99/lb. So, I grabbed a bunch of both to make my featured recipe today:

Seared Cod with Blood Orange Glaze
Ingredients:
Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup orange juice
1 orange, zested, supremed and coarsely chopped
2 Tbs sugar
2 Tbs red wine vinegar
2 sprigs fresh thyme

Directions:
1. Preheat the oven to 250 degrees F.

2. Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.

3. Coat a large saute pan with olive oil and bring the pan to a high heat.

4. Pat the fish dry with paper towels and sprinkle both sides with salt.

5. When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.

6. Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.

7. Spoon the sauce over the seared cod and serve immediately.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (12.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 327.72
Calories From Fat (24%) 78.47
% Daily Value
Total Fat 8.88g 15%
Saturated Fat 1.32g 12%
Cholesterol 99.33mg 50%
Sodium 1537.18mg 64%
Potassium 1161.33mg 33%
Total Carbohydrates 18.95g 9%
Fiber 1.69g 6%
Sugar 14.51g
Protein 42.09g 66%

Recipe Type: Healthy, Light Meal, Main Course, Seafood

Source
Author: Ann Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html

Recipe Cost: $11.62 ($5.62 on sale)
Serving Cost: $2.91 ($1.41 on sale)



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Seasame Beef and Broccoli

When there are no good sales at the grocery store, you have to get creative with your leftovers. After making my Christmas Beef Wellington this weekend, I used the leftovers to make my featured recipes today. Use low sodium soy sauce,  low sodium beef stock and brown rice to make it even better for you!

Sesame Beef and Broccoli
Ingredients:
1 Tbs vegetable oil
1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
1/2 tsp salt
4 scallions, finely chopped (about 1/4 cup)
2 small garlic cloves, minced
1 lb broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
1 cup low-sodium beef broth
3 Tbs soy sauce
1 Tbs plus 2 teaspoons cornstarch
1 tsp dark sesame oil
2 cups Cooked rice, for serving

Directions:
1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.

2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 326.96
Calories From Fat (38%) 125.72
% Daily Value
Total Fat 13.95g 24%
Saturated Fat 4.03g 37%
Cholesterol 26.62mg 13%
Sodium 944.5mg 39%
Potassium 794.11mg 23%
Total Carbohydrates 37.94g 18%
Fiber 1.97g 7%
Sugar 1.31g
Protein 15.84g 25%

Recipe Type: Beef, Chinese, Healthy, Light Meal

Reviews
5 stars - I added red pepper flakes and ginger to the scallions and garlic for an additional layer of flavor and extra nutrition. - Susan Ewing 12/19/2011

Source
Author: Martha Stewart
Web Page: http://www.marthastewart.com/316130/sesame-beef-and-broccoli
I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Recipe Cost: $9.84 ($3.10 on sale and w/ leftovers)
Serving Cost: $2.46 ($0.78 on sale an w/ leftovers)

Falefel and Yogurt Sauce

On the road to health, this recipe fits the bill for good nutrition and low cost....especially when you pair it wth sales and coupons like this one:

Yoplait Greek Yogurt is on sale at Pick N Save for 10/$10.00
- Click here to save $0.30/1
= Final Price: As low as 1/$0.40 w/doubled coupons on Wednesday

Falafel and Yogurt Sauce
Ingredients: 
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 Tbs all-purpose flour
1 Tbs chopped fresh oregano
1/2 tsp ground cumin
1/4 tsp salt
2 Tbs extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1/2 cup low-fat plain greek yogurt
1 Tbs lemon juice
1/3 cup chopped flat-leaf parsley
1/4 tsp salt
1 Clove Garlic
1/2 cup cucumber peeled, seeded and cut into 1/4-inch cubes

Directions:
1. Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 404.21
Calories From Fat (24%) 98.1
% Daily Value
Total Fat 11.22g 17%
Saturated Fat 1.98g 10%
Cholesterol 54.71mg 18%
Sodium 883.25mg 37%
Potassium 594.71mg 17%
Total Carbohydrates 64.33g 21%
Fiber 9.87g 39%
Sugar 3.85g
Protein 15.44g 31%

Recipe Type: Bean, Healthy, Light Meal, Main Course, Quick Meals, Simple Supper, Vegetarian

Recipe Cost: $5.15 ($4.37 on sale)
Serving Cost: $1.29 ($1.09 on sale)



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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Mango and Avocado Salad

This summer side dish is cool, refreshing and creamy.

I am doing my menu planning with I'm an Organizing Junkie. So, here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Mangoes were on sale for $0.88/lb. (normally $1.19/lb!) at Pick N Save. I grabbed a bunch to make my featured recipe today:

Mango and Avocado Salad
Ingredients:
1/2 Tbs balsamic vinegar
1/2 Tbs lime juice
1 Tbs extra-virgin olive oil
1 mangos, cubed
1 avocados, cubed
1/4 small red onion, diced
Salt and freshly ground black pepper

Directions:
1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

Servings: 4

Cooking Times
Preparation Time: 15 minutes
Total Time: 16 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (3.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 139.08
Calories From Fat (62%) 86.88
% Daily Value
Total Fat 10.19g 16%
Saturated Fat 1.41g 7%
Cholesterol 0mg 0%
Sodium 4.88mg <1%
Potassium 304.37mg 9%
Total Carbohydrates 13.41g 4%
Fiber 4g 16%
Sugar 7.82g
Protein 1.2g 2%

Recipe Type Salad, Side Dish, Summer

Source Author: Sunny Anderson
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe/index.html

Recipe: $3.63 ($3.22 on sale)
Serving: $0.91 ($0.83 on sale)






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Chili's Spicy Garlic & Lime Shrimp

I love it when you can bring a restraunt favorite home to cook and Chil's Spicy Garlic and Lime Shrimp is one of them:-) I am also doing my menu planning with I'm an Organizing Junkie. So, here is my menu this week: Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Shrimp was on sale for $8.99/lb. (normally $13.99/lb.) at Pick N Save. I grabbed a bunch to make my featured recipe today: Chili's Spicy Garlic & Lime Shrimp Ingredients: 2 Tbs butter 1 clove garlic, pressed 1 lb fresh large shrimp, peeled (about 1 pound) 1 lime 3/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 tsp dried parsley flakes 1/4 tsp garlic powder 1/4 tsp paprika 1/8 tsp dried thyme 1/8 tsp onion powder Directions: 1. Make the seasoning blend by combining all the spices in a small bowl. 2. Preheat a large skillet over medium heat. 3. Add butter to the pan. 4. When the butter is melted, stir in the pressed garlic. 5. Immediately, add the shrimp to the pan. 6. Cut the lime in half and squeeze each half into the pan over the shrimp. 7. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. 8. Saute the shrimp for 5 to 8 minutes or until they begin to brown. 9. Be sure to cook both sides of all the shrimp. Servings: 4 Cooking Times Preparation Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes Nutrition Facts Serving size: 1/4 of a recipe (4.6 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 212.35 Calories From Fat (33%) 69.79 % Daily Value Total Fat 7.9g 12% Saturated Fat 4.05g 20% Cholesterol 187.63mg 63% Sodium 609.33mg 25% Potassium 331.26mg 9% Total Carbohydrates 10.39g 3% Fiber 0.71g 3% Sugar 0.48g Protein 24.8g 50% Recipe Type Main Course, Seafood Source Author: Chili's Source: http://www.recipezaar.com/Chilis-Spicy-Garlic-Lime-Shrimp-76470 Recipe: $14.43($9.43 on sale) Serving: $3.61 ($2.36 on sale)


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Shrimp Pesto with Whole Wheat Pasta

This light dish is perfect for New Year's resolutions that revolve around weight loss! You won't feel deprived with this one:-)

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.88 lb. (normally $2.93/lb.) I bought a bunch to make my spaghetti and to freeze for later.

But my recipe has nothing to do with beef. I picked up some shrimp when it was on sale over the holiday and made this little number:

Shrimp Pesto with Whole Wheat PastaIngredients:
1 lb Whole-wheat spaghetti
1 ladle cooking water
1 tbs olive oil
1 cloves garlic
1/2 lb Shrimp
1/4 cup Pesto

Directions:
1. Make the pasta per the package directions. Reserve 1 ladle of the cooking water for the sauce.

2. Add 1 tablespoon of olive oil and 2 cloves of garlic to a large skillet over medium high heat for one minute. Add shrimp and sauté until pink.

3. Add the reserved ladle of water and the pesto to the shrimp. Toss with pasta and serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 236.79
Calories From Fat (31%) 73.01
% Daily Value
Total Fat 8.28g 13%
Saturated Fat 1.31g 7%
Cholesterol 58.37mg 19%
Sodium 86.06mg 4%
Potassium 229.47mg 7%
Total Carbohydrates 28.95g 10%
Fiber 4.14g 17%
Sugar 0.88g
Protein 13.83g 28%

Recipe Type
Harvest, Light Meal, Main Course, Pasta, Published, Seafood, Simple Supper, Summer

Reviews
5 stars - This is a family favorite. - Susan Ewing 6/21/2010

Source
Author: Susan Ewing
Recipe Cost: $5.26
Serving Cost: $0.88



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Black Bean Soup

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Well, last week kind of fell apart with my mom getting a catherization. She is at home and fine now but it is really throwing me off and clogging up my schedule. This week, I am going to be running to and from 3 doctor appointments, a Girl Scout Service Area meeting, a PTO meeting, a hair appointment AND my youngest starts piano lessons this week. Pray for me!

Thank goodness Pick N Save is helping me out with my menu planning! They have beans on sale for $.89. (normally $1.09.)I bought a bunch to make Black Bean Soup. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Chicken Pesto (Doctor Appointment/Girl Scout Service Area Meeting)

Wednesday: Black Bean Soup (See Reicpe Below) (PTO Meeting/Doctor Appointment)

Thursday: Leftovers (Doctor Appoitment/Piano Lessons)

Friday: Eat Out (Hair Appointment)

Black Bean Soup
Ingredients:
2 (15 ounce) cans BUSH'S® BEST Black Beans, undrained
1 (16 ounce) can reduced sodium chicken broth
1/2 cup salsa
1 Tbs chili powder
Shredded cheese (optional)
Sour cream (optional)
Chopped onion (optional)
Parsley (optional)

Directions:
Mash one can of beans with potato masher or food processor. Pour both cans of beans into medium saucepan. Add chicken broth, salsa, and chili powder. Bring to a boil. If desired top with shredded cheese, sour cream, onion, and cilantro.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (13.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 390.93
Calories From Fat (36%) 140.87
% Daily Value
Total Fat 16.04g 25%
Saturated Fat 9.36g 47%
Cholesterol 36.41mg 12%
Sodium 946.53mg 39%
Potassium 987.46mg 28%
Total Carbohydrates 42.32g 14%
Fiber 14.53g 58%
Sugar 2.3g
Protein 22.1g 44%

Recipe Type
Side Dish, Soup

Source
Author: Bush's Baked Beans
Source: http://vegetablewithmore.allrecipes.com/Recipe/Recipe.aspx?nprid=146466

Recipe Cost: $6.47 ($6.07 with sale!!!)
Serving Cost: $1.08 ($1.01 with sale!!!)

Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

I don't know how this happened but all I have is a Fun Run and a Pampered Chef party. I have to be missing something!

Thank goodness Pick N Save is helping me out with my menu planning! They have Whole Boneless Pork Loin on sale for $1.99/lb. (normally $4.79/lb.)I bought a bunch to make Rachael Ray's Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles (See Reicpe Below) (Fun Run)

Wednesday: Bean Night (Pampered Chef Party)

Thursday: Leftovers

Friday: Eat Out

Orange-Sesame Pork Chops with Teriyaki Whole-Wheat NoodlesIngredients
Salt
1 lb whole-wheat or whole-grain spaghetti
5 Tbs vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 Tbs orange marmalade
6 Tbs teriyaki sauce
1 tsp sesame oil
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 Tbs black sesame seeds or toasted sesame seeds, optional

Directions:
1. Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

2. While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

3. While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.

4. Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

Servings: 4

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (12 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 822.17
Calories From Fat (25%) 209.16
% Daily Value
Total Fat 23.75g 37%
Saturated Fat 2.81g 14%
Cholesterol 63.94mg 21%
Sodium 1408.21mg 59%
Potassium 1044.21mg 30%
Total Carbohydrates 110.53g 37%
Fiber 4.31g 17%
Sugar 11.8g
Protein 48.63g 97%

Recipe Type
Main Course, Pork

Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/orange-sesame-pork-chops-with-teriyaki-whole-wheat-noodles-recipe/index.html

Recipe Cost: $9.02 ($6.27 with sale!!!)
Serving Cost: $2.26 ($1.57 with sale!!!)

Roasted Chicken with Balsamic Vinaigrette

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners . They have ground beef on sale for $1.89/lb. (normally $2.93/lb.) at Pick n Save . I bought some up and I am including it in my weekly menu because...

Life as we know it is back to normal (a.k.a. busy, busy busy). We have a Daisy meetings and doctor appointments and a PTO meeting. It is so nice to be back:-)
In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC) however, this week the chef of choice is Giada De Laurentiis. I am making her Roasted Chicken with Balsamic Vinaigrette. Check out the recipe below and come back Wednesday for a picture and our review:-)
Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Leftovers (Daisy Meeting)
Wednesday: Roasted Chicken with Balsamic Vinaigrette (Dr. Appt.)

Thursday: Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa (PTO Meeting and Dr. Appt.)

Friday: Eat Out

Roasted Chicken with Balsamic Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
2 Tbs Dijon mustard
2 Tbs fresh lemon juice
2 garlic cloves, chopped
2 Tbs olive oil
Salt and freshly ground black pepper
2 lb. Chicken
1/2 cup low-salt chicken broth
1 tsp lemon zest
1 Tbs chopped fresh parsley leaves
Directions:
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

2. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Inactive Time: 2 hours
Total Time: 3 hours and 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (7.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 269.37
Calories From Fat (23%) 60.95
% Daily Value
Total Fat 6.93g 11%
Saturated Fat 1.18g 6%
Cholesterol 87.7mg 29%
Sodium 231.45mg 10%
Potassium 589.97mg 17%
Total Carbohydrates 14.47g 5%
Fiber 1.72g 7%
Sugar 0.46g
Protein 37.92g 76%

Recipe Type: Chicken, Main Course

Source
Author: Giada De Laurentiis
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-chicken-with-balsamic-vinaigrette-recipe/index.html

Menu Cost: $11.97
Serving Cost: $1.99

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)