I had firsts.

Then seconds.

Then thirds.

And *maybe* fourths.

(Perhaps it’s the half marathon training and the fact that my body is just CRAVING calories! Not only am I still full-time nursing, I’ve decided to train for the San Antonio Rock n Roll Half Marathon that will take place in November.  I think I’m burning close to 3,000 calories per day. Hence *maybe* the fourth serving of this delicious quinoa salad.)

(But truth be told, I’d likely have eaten 4 bowls of this if I was not nursing and not training for this half marathon.)

Shall we move on to the ingredients?!

Ingredients

1 1/2  cup white quinoa ($1.25 ) Red would be fine too
2 cups chopped apples ($.75) From the manager’s special apples…and again, a *child who shall remain nameless* ate several before I could get them mixed in
1 cup chopped walnuts ($1)
1 cup raisins or dried cranberries ($.50)
2 cups cooked and shredded chicken ($1.50)

Dressing
1/4 cup maple syrup (free from Amazon using Swagbucks)
1/4 cup apple juice ($.05)
1/4 cup cider vinegar ($.05)
1/4 cup mayonaisse ($.20)

Salt and pepper to taste

Green beans, steamed (from the garden)

Directions

1.  Cook the quinoa in 2 parts water: 1 part quinoa ratio.  Bring water to a boil, then add quinoa and reduce heat and cover. Cook for about 15-20 minutes, or until little ring separates from the grain.

2. Chop apples, walnuts and shred the cooked chicken. (I used some chicken from what I cooked in the slow cooker after my grocery shopping trip the other day.)

3. Prepare dressing.  Whisk all dressing ingredients in a mixing bowl.

4. Toss together the cooked quiona, chopped apples, walnuts, raisins and shredded chicken.  Pour dressing over the top.  Season with a little salt and pepper.

5. Wash, trim and steam the green beans for a few minutes, or until bright green.

6. Serve Chicken and Quinoa Waldorf Salad with Creamy Maple Vinaigrette and Steamed Green Beans.

Cost $4.30

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(Please pardon the iPhone photo. Dead camera battery.)

I went out yesterday morning to survey the garden…and to make sure it survived our weekend away. I was pleasantly surprised to find lots of red grape-roma tomatoes, and a meal’s worth of green beans!  I picked some basil, parsley and oregano and then got to work.

So we’re calling this “Mediterranean” because it has olives. And olives are plentiful in the Mediterranean. And I’d really like to take a trip to the Mediterranean. (This weekend getaway to California really gave me the travel itch!)

And the real question from the video…is it “halving” or “halfing”?!?

Loved the variety of textures and how the flavors meshed…

Ingredients

1 1/2 cup quinoa ($1.25)
1 Tbsp olive oil ($.10)
2 garlic cloves, crushed ($.10)
About 1 pint grape, cherry or grape-roma tomatoes (from the garden)
Small handful of fresh basil, parsley, and oregano, chopped (from the garden)
About 3/4 cup black olives, halved ($.60)
2 chicken breasts, grilled and diced ($1.66)
Salt and pepper

Handful of green beans (from the garden)
1 tsp olive oil ($.03)
Salt and pepper

Note: Substitute 1 15 oz. can of diced tomatoes, well drained, for the fresh tomatoes.

Directions

1. Cook the quinoa as directed on the box. 2 parts water to 1 part quinoa.

2. In a large skillet, add the olive oil and saute the crushed garlic for about a minute, then add the halved tomatoes and saute for another 2-3 minutes, or until tomato skins “wrinkle.”  Then add the black olives and diced chicken and saute together for another minute.

3. Add the cooked quinoa into the Mediterranean Chicken mixture and toss. Season with salt and pepper to taste.

4. Saute the green beans in the olive oil and season with salt and pepper to taste.

5. Serve Mediterranean Chicken Quinoa with Sauteed Green Beans.

Cost $3.74

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For a while now, I’ve been toying with the idea of putting myself on a Gluten Free diet. No real reason really. Just want to see if I feel any different when eliminating gluten.

And here is a recipe that will be on the menu when (if ever) I decide to make that leap.

Ingredients

1 cup red quinoa ($1)
1 cup frozen diced green pepper ($.29)
1 cup frozen corn ($.29)
2 cups cooked black beans ($.40)
1/4 cup lime juice ($.10)
2 Tbsp fresh cilantro, chopped (free from the garden)
Salt and pepper to taste
1 avocado, diced ($1)

Directions

In a large skillet, saute the green pepper, corn and black beans.

Once softened, add the lime juice and cilantro.

In a saucepan, cook the red quinoa as directed on the package.

Once cooked, mix the quinoa in with the sauteeing veggies.

Dice up an avocado.

Serve the avocado on top of the quinoa and veggies.

(I could have eaten 18 bowls. I really would have.)

Cost $3.08

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So this meal was pretty good.  Came out a little on the bitter side, so I just sprinkled a little sugar over the cranberries on everyone’s plate and we were all happy!

So…you could add a little extra sweetener in before you bake it, or you could do as I did.

It really was tasty…after it was properly sweetened.

And boy am I glad that I froze some fresh produce from the fall and the holidays…because good prices on produce are SCARCE these days!!!

(Below is the recipe as I made it!)

Ingredients
3 cups cooked brown rice ($.40)  (or 1 cup raw brown rice)
About 1/2 cup of apple juice ($.15)
3 large chicken breasts ($2.54)
Salt and pepper
1/2 tsp garlic powder ($.03)
1 bag cranberries ($1.25) Bought on sale over holidays and froze
2 Tbsp sugar, sprinkled over the cranberries ($.10) Increase for a sweet sauce
Dashes of cinnamon and ground ginger, enough to lightly coat the cranberries ($.05)
2 cups cooked butternut squash, warmed ($.50) About half a butternut squash, bought when on sale for $.49/lb.

Directions

(Cook 1 cup raw brown rice according to package instructions.)

1. Place cooked brown rice into a 9×13 glass baking dish.  (This is a great way to use frozen rice from a big batch.  Rice doesn’t keep it’s consistency after being frozen, but baking it with some juice and cranberries, I didn’t notice the “mush” so much!)  Pour apple juice into the baking dish with the rice.

2. Nestle the chicken breasts into the baking dish.  Sprinkle with salt, pepper, and garlic powder.

3. Top with thawed cranberries.

4. Sprinkle with sugar, cinnamon and ground ginger.

5. Bake at 350 for 50-60 minutes, or until chicken has cooked through. Cooking time may vary depending on thickness of chicken.

6. Once baked, sweeten if need be.  Or don’t if you like tart cranberries.  Toss some cranberries with some rice.

7. Serve Cranberry Chicken and Rice with Baked Butternut Squash.

Cost $5.02

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Part Freezer-Part Pantry Meal

I froze the chicken breasts in the marinade. I froze the broccoli when on sale. And I used up some potatoes from the pantry to make the fries.

And who says seafood seasoning had to be used on seafood!!!

Ingredients
3 large chicken breasts ($2.47) Bought when on sale for $1.77/lb!
1/4 cup olive oil ($.40)
1/4 lemon juice ($.20)
1 1/2 Tbsp seafood seasoning (with lemon pepper and dill) ($.15)
4 large potatoes ($.60) Been some super sales on potatoes lately!
1 Tbsp canola oil ($.05)
1 Tbsp chili powder ($.10)
Salt and pepper
2 large broccoli heads ($.50) Bought when on sale 4/$1 and froze them

Directions

1. If you plan to freeze, place the chicken breasts into gallon size freezer baggie. In small bowl, whisk olive oil and lemon juice. Add in the seasonings and a few dashes of salt and pepper. Whisk and pour into freezer baggie. Freeze. (If you wish to not freeze, just marinate the chicken in the same marinade for at least 30 minutes in the refrigerator.) Thaw completely in the refrigerator (pull them out the night before you plan to make them!). Place into glass baking dish with marinade. Bake at 350 for 50-60 minutes, or until chicken has cooked through. Cooking time will vary depending on thickness of the chicken.

2. Make Chili French Fries. Wash, peel and cut potatoes into thin French fry strips.

3. Add oil and season with chili powder. Toss in bowl.

4. Spread on to a greased baking sheet in a single layer.

5. Bake at 350 for 20-25 minutes, then turn the fries over.  Bake another 15-20 minutes.  Cooking times may vary slightly depending on how thick you cut your potatoes.

6. Steam broccoli in stovetop steamer or in a microwavable bowl covered with plastic wrap with 1/4 cup of water for 4-5 minutes.

7. Serve Lemon Pepper Chicken with Chili French Fries and Broccoli.

Cost $4.47

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Several times in 2009, I found fresh Atlantic salmon on sale for $2.99/lb…regularly $7.99/lb!  This great deal never appeared on the front page of the store circular…but was hidden on the inside pages!

I asked for a pound. Brought it home. Cut it into 4 4 oz. portions. Added the marinade. And froze.

Saturday night, it went straight from the freezer to the oven to our plates.

Broccoli from the freezer.  Wild rice mix from the pantry (from Trader Joes…I got it a. way. long. time. ago!)

Voila!

Ingredients
1 lb. Atlantic salmon fillet ($2.99)
3 Tbsp honey ($.30)
1/4 cup orange juice ($.20)
1 tsp ground ginger ($.05)
Salt and Pepper
1 cup gourmet wild rice mix ($.75)
2 broccoli heads ($.50)

Directions
1. Cut salmon into meal size portions, about 4 oz. each. Place into foil.
2. In small bowl, combine honey, orange juice, ginger, salt and pepper. Pour over the salmon. Wrap up salmon in foil and place in plastic baggie. Freeze. (Skip the place in plastic baggie and freeze parts if making this fresh!)
3. If fresh or completely thawed, bake in foil packet at 350 for 15 minutes, or until completely cooked through. If frozen, bake in foil packet at 350 for an hour, or until completely cooked through. Cooking times may vary depending on thickness of salmon fillet.
4. Prepare the wild rice mix, or any other rice, as directed on package instructions.
5. Steam blanched broccoli in stovetop steamer, or in microwavable bowl covered with plastic wrap for 4-5 minutes.

6. Serve Honey Ginger Salmon with Wild Rice Mix and Broccoli.

Cost $4.79

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Tonight’s Recipe comes from Alisa of One Frugal Foodie! She shares a Vegan/Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free recipe tonight!

Alisa blogs at One Frugal Foodie with a focus on using whole foods to create inexpensive, healthy recipes. She is also the founder of Go Dairy Free , the website, and author of Go Dairy Free: The Guide and Cookbook. She currently resides in beautiful Lake Tahoe – okay, not actually in the lake, but next to it!

Ingredients
1 Teaspoon Grapeseed or Olive Oil
2 Cloves Garlic, minced
3 Cups Chicken Broth or Chicken-Flavored Vegetarian Broth*
¾ lb Potatoes, diced into ½ inch cubes (I used red potatoes, skin and all, but Yukon Gold would be beautiful in this)
¼ Teaspoon Onion Powder
1 Tablespoon Cashew Butter (optional, but a nice addition for flavor and texture)
1 Tablespoon Light Miso**
1 Teaspoon Dried or Fresh Chives
Fresh Ground Black Pepper

Directions
1. Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes.
2. Add in the broth, potatoes, and onion powder, and bring the soup to a boil. Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender.
3. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!).
4. Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature.
5. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips (not unlike wonton strips) that were leftover from a dinner out.

* If you are watching your sodium, feel free to used reduced-sodium broth, I tested with regular though.

**Miso is sold in the refrigerated section of many grocers and Asian markets. I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while. It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor. You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.

Yields: 2 Servings

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I’m often asked what we have for lunch and snacks. 

So I thought I’d share two of our favorites from this fall!  Plus a new recipe we’ll be trying too!

Peanut Butter Rollups

A simple alternative to the traditional PBJ.  Put whatever on it.  Pictured below is natural PB, sliced bananas and cinnamon. With drizzles of honey! 

Fold up like a quesadilla or roll up like a burrito.

Pumpkin Applesauce

This is the boys’ current favorite snack!  And I think it’s tasty too.  Plus, it gets in some veggies and extra vitamin A, alpha and beta-carotenes and other essential vitamins and minerals.

Bowlful of applesauce, spoonful of pumpkin and few dashes of cinnamon.

And I’ll be making this gluten and dairy free pumpkin pudding for my little men to snack on as well!  Thanks Diane!

What simple and delicious snacks and lunches have you all been enjoying this fall???

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Monique shared this recipe with me.  Hello, scrumptious!

I couldn’t bring myself to buy the $2.49  jar of peach salsa.  So I compromised and used the peaches I bought last week and the red onion from this week to make my own peach salsa.  And ended up grilling it alongside the pork chops!

I also grilled up some zucchini and tomatoes in the grilling basket! 

Ingredients
3 large (or 4 smaller) pork chops ($2.19) I used a little more than 1 lb.
4 small peaches ($.75) About 1 lb.
1/2 red onion ($.35)
Bunch parsley (from the garden)
1 tsp canola oil ($.03)
1 zucchini ($.50) From the farmer’s market this afternoon
3 small tomatoes (from the garden)
2 garlic cloves ($.10)
4 basil leaves, chopped (from the garden)
1 tsp olive oil ($.03)
1 cup white rice ($.20)
Salt/Pepper

Directions
1. Grill pork chops for 6-8 minutes on each side, or until no longer pink in the middle. Cooking time will vary depending on heat of the grill and thickness of the chop.
2. Cut peaches and red onion into 1 inch-ish size pieces. Add to bowl with chopped parsley and canola oil. Toss well. Add to grilling basket and grill for 8-10 minutes, or until peaches soften and onions become translucent. Stir occasionally. Remove from grilling basket.
3. Slice zucchini into thin circles. Cut tomatoes into 1 inch-ish cubes. Add to bowl with minced garlic and chopped basil leaves and olive oil. Toss well. After the peach salsa has cooked, use the same grilling basket to grill the zucchini and tomatoes. Stir occasionally. Grill for 8-10 minutes, or until all the zucchinis have turned golden and the tomato skins have started to peel away. Season with salt and pepper, to taste.
4. In medium saucepan, add 1 cup rice with 2 1/4 cup water. Bring to a boil and then reduce heat and summer for 20 minutes. Fluff with fork before serving.
5. Serve Grilled Pork Chops over Rice with Grilled Peach Salsa and Grilled Zucchini/Tomato Medley.

Cost $4.15

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I {heart} rice and beans!  Mostly because they make SUCH cheap meals!  Even larger families or families with older children could make a meal with rice and beans that’s less than $5!  I encourage everyone to incroporate a rice and beans…or other vegetarian style meal into their weekly meal plan.  Just an easy way to save a few bucks each week!

I {heart} my slow cooker!  I really, really do!  Probably not quite as much as Steph {hearts} hers, but I do love it! 

Here’s the sitch…whenever I’m making something “new” in the crockpot, I always stop to see if Steph (aka the Crockpot Lady) has made something similar…and what tips or tricks she might have!  So I stopped by here this morning…because I’ve not made rice and beans in the slow cooker before…and of course, she had!  I wanted to do black beans and rice with diced tomatoes…and her recipe was pretty similar!  I learned that the rice would cook faster than I thought, so I didn’t start this until just before lunch!

Here’s my version. 

Ingredients
1 cup black beans ($.40)
1 Tbsp olive oil ($.10)
1 cup brown rice ($.40)
2 garlic cloves, crushed ($.10)
1 15 oz. can diced tomatoes ($.59)
1 tsp ground cumin ($.05)
Salt/Pepper
3 corn cobs ($.51) On sale last week for $.17 an ear… And I bought 20 ears…thinking we’d eat them at the kebab party…but we didn’t, so now I’m stuck with a LOT of corn to eat!

Directions
1. Soak beans overnight in water.  In the morning, drain and rinse.  Cook soaked beans for an hour in a saucepan with at least 2 inches of water over the beans.  (I prefer to cook my beans before adding them to the slow cooker.  You can certainly cook them in the slow cooker…details here!)
2. Place olive oil into slow cooker. Stir rice around in the olive oil. Add cooked black beans (substitute 2 15 oz. cans), diced tomatoes, garlic cloves, ground cumin, salt and pepper AND 2 cups of water. Set on high for 6 hours. I set mine for 6 hours because I used brown rice. If you use white rice, set it for 4 hours.  This would be DELICIOUS topped with some monterrey jack cheese…or even cheddar.  Since we’re dairy-free, I would have…but think that would be delish!
3. Boil corn in large saucepan for 4-5 minutes.  Serve with butter, if you like.
4. Serve Slow Cooker Black Beans and Rice with Corn Cobs.

Cost $2.19

(It doesn’t get much cheaper than that y’all!)

P.S. I’m whisking away to San Antonio for some cookbook business…I’ll be back Friday. I’ve got a delicious treat for you all tomorrow!

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