eatwelleatcheap.blogspot.com/2009/04/never-waste-flavor-homemade-stock_16.html

Thanks. We really like your blog.

I just started getting the $5 Dinner emails and am really enjoying the ideas! Here is a great recipe we use all the time! Kinda guessed on the cost, I have never broken it down into such small amts as far as cost, but it’s cheap!

Asian (Sesame) Chicken
Serves 4

1 pound chicken breast ($1.60)
2 Tbsp flour (pennies)
1 tsp salt (pennies)
1 tsp pepper (pennies)
1 Tbsp peanut oil (pennies)
2 Tbsp soy sauce (0.25)
2 Tbsp white wine (0.75)
2 Tbsp maple syrup (0.10)
1-2 tsp chinese five spice (0.25)
1-2 tsp ground ginger (0.25)
2-3 cups cooked white rice (0.50)
Optional: Sesame seeds

Put flour, salt, and pepper in a big baggie. Cut chicken breast into one to two inch pieces and coat with flour mixture. Heat oil in large skillet. Cook chicken about 2 1/2 minutes on each side. Meanwhile, mix soy sauce, wine, syrup, five spice, and ginger in a bowl. When chicken almost cooked, put liquid mixture over chicken and cook another one or two minutes (enough for wine to cook away and sauce to slightly thicken). Serve over rice and add a dash of sesame seeds if desired. We usually throw some broccoli on the side of this dish to make it well rounded!

Directions:
Preheat oven to 450 degrees. Spray large pyrex rectangular pan with cooking spray to help from the food from sticking!
I put all the cut up chicken, potatoes, carrots, broccoli and corn in a huge bowl. Drizzle olive oil over mixture to coat, but don’t drown! Then sprinkle the garlic powder, S&P, and Italian Seasoning to your family’s taste. We really like it seasoned!
This is a lot of food, and sometimes I need to put in 2 pyrex pans. It’s best to not overcrowd the mixture as it needs to brown.
Bake for 40 – 50 minutes, or until lightly browned (chicken cooked and veggies tender).

With leftovers you can do this recipe:

Roasted Chicken and Veggies Frittata ~ $1.56 by using leftovers!
1 1/2- 2 cups Leftover Roasted Chicken & Veggies
1 1/2 cups of shredded Colby jack cheese (or whatever you have on hand) (last package I bought was $1.50 for 2 cups, so I roughly used about $1.00)
4 eggs (I bought 12 eggs for $.79 – so I roughly used $.26)
1 1/2 cups milk ($1.99/gallon – I roughly used $.30)
Salt & Pepper

Directions:
Preheat oven to 430 degrees. Spray pie sized pyrex dish.
Put the Leftover mixture in the dish – spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
Bake for 40 minutes or until the mixture is completely set. Cut in 8 pieces and serve with a salad or fruit!

http://debbidoesdinnerhealthy.blogspot.com/2009/12/turkey-quesadilla.html

Roasted Pork Loin with Tomatoe Sauce

1 Pork loin
1 can of Diced tomatoes with herb & spices
1 pouch of onion soup
1 cup of water
Salt & Pepper
Put pork loin in center of roasting pan. Add cup of water to roasting pan . Sprinkle pouch on onion soup over top and pour diced tomatoes cover. Sprinkle with Salt & pepper as desired.
Roast uncovered in oven at 400 degrees for 60 minutes until meat thermometer reads 160.
Let rest for 10 minutes before carving.
(You could also use crock pot for 6-8 hours)

Black Bean Burgers
makes: 4 burgers, plus leftover for a round 2 meal
time: 20-30 minutes total… about 15 minutes to prepare, about 12 to cook

You’ll need:
1/2 medium onion, your choice (I like red), roughly chopped
1/2 medium green, yellow, red or orange pepper, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
Or about 4 cups prepared if you use them from a bag
2 tablespoons freshly chopped cilantro leaves, or about 1/2-1 Tablespoon dry
2 teaspoons freshly chopped parsley leaves, or about 1/2- 1 teaspoon dry
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls & Your favorite burger toppings!

To do:
Heat a skillet or grill pan over medium-low heat. Spray with no-fat/cal cooking spray.

In a food processor, pulse onion, pepper and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine. Be careful not to over process!!

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. You add the whole black beans to the processed ones for texture. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot pan over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with favorite toppings. Cover the burgers with the top of the bun and serve.

Use the leftovers from this recipe in either Black Bean Enchiladas (which are featured on her website) OR since I don’t care for enchiladas, I make them into taquitos…..

Round 2 Taquitos:
Heat oven or toaster over to 400 degrees. Spoon 1-2 T of Black Bean mixture onto a taco size tortilla. Top with a little cheese, whatever you have (I used sliced pepper jack..mmm). Roll into a cigar shape. Place seem-side-down on sprayed baking sheet. Bake for about 10-15 minutes or until browned. Top with homemade salsa and fat-free sour cream! Serve with rice and veg.

YUM!!

It is so yummy and the easiest dinner I make!

6 skinless Chicken Thighs (bone in)
1 cup white rice (not instant)
1 can cream of chicken soup
1 can cream of mushroom (or celery) soup
2/3 c Milk
1 envelope of French onion soup mix

Mix the two cans of soup and milk together,heat slightly (I usually microwave it). Sprinkle rice in GREASED 9×13″ pan. Add soup mixture and mix throughly. Place chicken on top of rice mixture and sprinkle with onion soup mix. Cover with tin foil and bake on 325 for 3 hours. Serve with Vegetable of your choice.

YUM!