Simple. Fuss-free. Tasty.

(The only thing I wish I’d done before serving these was toast the tortillas in a hot skillet…just 30 seconds per side…give them a little flavor boost.)

I have been waiting to make these since the beginning of March! Rather, these have been waiting for me to make them since the beginning of March!!!

Adapted from Stephanie’s Slow Cooker Carnitas

Ingredients

1.5 lb pork shoulder or loin, cubed ($2.83)
2 Tbsp oil ($.05)
1 teaspoon ground cumin ($.05)
Salt and pepper
2 garlic cloves ($.10)
1/4 cup lime juice or juice from 1 lime ($.10)
1/4 cup water

8 corn tortillas ($.50)
Salsa, diced avocado, sour cream dollops to garnish ($.50)

Corn Cobs ($.80)

Directions

In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper.  Place in the base of the slow cooker.  Add the garlic, lime juice, and water.  Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.

(Toast the corn tortillas in a warm skillet.)

Boil corn cobs and serve as a side item.

Spoon the carnitas meat over the corn tortilla and top with salsa, diced avocado, and/or sour cream.

Devour.

Cost $4.93

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This makes me want to move to Spain. Or Mexico.

Anywhere Spanish speaking would work! (I miss saying Hola and Buen Dia all the time.) Ever since playing “Twitter translator” (where I would send Twitter DMs with common Dominican phrases to my friends who were in the Dominican Republic), I’ve been itching to speak Spanish. I find myself talking to the boys in Spanish and teaching them new words and phrases.

I used to speak about 75% of the time in Spanish with Ryan when we lived there, but I stopped when we learned he had apraxia of speech. I figured it was going to be difficult for him to speak in English, it might not be the best thing to be throwing 2 languages at him. But now that most of his speech issues have resolved, I’ve been speaking more and more with them in Spanish.

I digress.

Please…please…please…the next time you make guacamole, do yourself a favor and add some diced red peppers. I usually add diced tomatoes or salsa, but not this time. I had red peppers on hand, so I added those and what a fabulous flavor combination!

(I made this for a party…and it made LOTS.)

Red Pepper Guacamole

4 avocados, mashed
1 red pepper, diced
1 onion, chopped
1/4 cup lime juice
2 teaspoons ground cumin
Salt and pepper to taste
1/4 cup sour cream (optional)

Directions

1. Mash avocados.

2. Mix in diced red pepper and chopped onion.

3. Add in the lime juice, ground cumin and salt and pepper.

4. Optional: For a creamier guacamole, add 1/4 cup sour cream.

5. Serve with tortilla chips or veggies crudites.

6. And don’t be afraid to lick the bowl. It’s allowed!

Cost $...I don’t know and I don’t care. It’s got avocado and I’d make it if it were $100. (Well, maybe not.) But since I think that guacamole deserves it’s own food group, we’re going to let the cost of this one go.

If you must know, it would be around $5.50, depending on your avocado prices.

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Brown rice.

It’s my preferred rice.  We have white rice on occasion, usually when I’m running behind and forget to start the brown rice in time to cook (it takes at least 45 minutes to cook.)

But I have found that I only like brown rice “fresh.”  Therefore, I typically don’t make “extra”, unless I’m planning to make rice pudding for breakfast the next morning.  Last week the boys we not feeling well and were not eating their meals with gusto as they normally do.

So I was left with half a saucepan of brown rice. That needed to be repurposed. A fancy word for “Leftover-ized.”

Wait, maybe “leftover-ized” is better?!?

LEFTOVER-IZED: Verb. The art of transforming cold food from a previous meal into a fresh new meal.  Syn. Repurposed.

Think Webster would take it?!?

Anyhoo…leftover brown rice reheated with cooked beans and homemade salsa isn’t half bad!  Served over organic corn chips (the gluten and dairy free version) or rolled up in a tortilla with that little bit of leftover shredded cheese (the be thankful you don’t have food allergies/intolerances version!).

You’d never know the difference!

And I totally added some avocado slices on top. Because I *heart* avocados.

Leftover Beans and Rice Recipe – in “ish” form

2 cups-ish leftover brown rice
2 cups-ish black and red beans
1 cup-ish homemade or store bought salsa
Some cheese
Some chips
A few tortillas
Part of an avocado

Cost $ – What do leftovers really cost?!?  I’ve never been sure of how to calculate the cost of leftovers!  While the food is not free, the cost has been calculated from another meal.  Hmmm…

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We’ve talked about adding beans to taco meat to stretch the protein out a little further. But now, it’s time to take it even further. To “three bean” tacos.

So my idea for “three bean tacos” turned into a “two bean” taco!  If you look close enough, you’ll notice that there are only 2 beans in these tacos. Only the black beans and pinto beans made the cut.

I accidentally grabbed the bag of just pinto beans from the freezer.  Last time I made a batch of dried beans (how to cook dried beans here), I froze some red kidney beans with some pinto beans in the same baggie…knowing that I’d be using them for this recipe.

BUT.

Since I grabbed the wrong bag…you’ll just have to image some red kidney beans in there.

And this meal is just the beginning of my new love affair with avocados.

Ingredients
1 lb. ground chuck ($1.79)
3 cups cooked beans, pinto and black in this case! ($.60)
1 15 oz can diced tomatoes, drained ($.29) Bought on sale with coupon and store discount
3 Tbsp homemade taco seasoning ($.10)
8 hard shell tacos ($1) Bought on sale with store discount
Handful or so shredded lettuce ($.05)
1 cup rice ($.20)
1 avocado, sliced ($1)
Couple drops of lime juice ($.01)

Directions

Brown the ground chuck and drain.  Return it to the skillet and add the cooked beans, diced tomatoes, and homemade taco seasoning.  Let simmer for 5 minutes or so.

Meanwhile, slice the avocado. (How to select and cut an avocado. You can’t always believe that “Ripe for Tonight” sticker!)

And cook the rice as directed on the package.

Squeeze gently so the slices pull away from the avocado.

Assemble the tacos with the lettuce and taco meat. (I left out cheese, but my all means, sprinkle some on top.)

Place the avocado on top of the rice and add a few drops of lime juice. Divine.

Serve Three Two Bean Crispy Tacos with Avocado-Lime Rice.

Cost $5.04…This easily made enough taco meat for 8 adults!

And here’s my leftovers idea for you…

Leftover meat and a tortilla, warmed…with a few avocado slices.

(There’s that avocado again. Must be true love.)

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Now that summer is here, let’s consider some tasty, healthy and low-cost treats that can serve as an alternative to ice cream.

Avocado Banana Smoothie

1 ripe avocado ($.68 from Aldi)
2 very ripe bananas ($.10)
2 cups milk ($.22)
Dash of cinnamon ($.01)
1/4 tsp vanilla (Free) I got it free at Easter when my store had a sale on it and I doubled a $1 off McCormick coupon!

Total cost: $1.11

Combine all ingredients in a blender and blend until smooth.
Add ice cubes for a cold treat or drink through a straw like a milk shake.

We have tried all kinds of variations with this recipe including: adding a touch of honey if we want increased sweetness, substituting vanilla soymilk for the regular milk and vanilla, decreasing the milk to 1 cup and adding ¼ cup of vanilla yogurt.

The ripe bananas make this a naturally sweet smoothie that is very healthy and low cost. If you are new to using avocados read Erin’s post here about how to select and cut one.

Homemade Chocolate Pudding

2 cups milk ($.22)
4 tablespoons hot cocoa mix ($.06)
2 tablespoons corn starch ($.20)

Total cost: $.48

Combine all ingredients in a small saucepan.
Bring to a boil over medium heat, stirring constantly.
Allow mixture to boil for 1 minute then remove from heat.
Cool in the refrigerator for one hour and serve.

Carrie is founder of Pocket Your Dollars an organization committed to helping you keep your money where it belongs – in your pocket. Weekly shopping lists that match the sale items with available coupons and money-saving tips for every area of life are available at pocketyourdollars.com. Training, motivation and practical get-started advice are provided through speaking engagements and workshops to corporations and civic groups.

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From the “World’s Healthiest Foods” website, “Avocados contain oleic acid, a monounsaturated fat that may help to lower cholesterol…Avocados are a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help to guard against circulatory diseases, like high blood pressure, heart disease or stroke. One cup of avocado has 23% of the Daily Value for folate, a nutrient important for heart health. Avocados are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium: they are higher in potassium than a medium banana.”

Let’s get down to it!

1. How to Select: A little squish when you give it a gentle squeeze.  A little brown coloring.  No cracks and no obviously brown spots or dents.  Avocados can be stored at room temp or in the fridge.  If you’d like the avocado to ripen faster, place it in a brown paper bag in a warm spot in your house.  (Do not expect a HARD avocado to ripen too quickly, even in the bag!)

2. How to Cut: As indicated below…

Place knife next to the knot at the top and slice around the avocado lengthwise. 

Around the bottom and back up to the knot, all in one smooth cut.

Twist the avocado, separating the flesh from the seed.

This is what you are left with. 2 avocado halves.  Now to get that pesky seed out!

Use a spoon and run it along the edges of the seed to loosen it from the flesh.  If the flesh is still hard, you might try using a grapefruit spoon with the pronged ends.

Scoop out the seed.  If you are feeling adventurous and live in a warm climate, by all means plant it!

Here is where 2 things can happen.  I will show you the “guacamole” way here.  But perhaps you’d like slices or chunks to put on a salad or use in a dish.  At this point, you can run your knife through the flesh to make slices or chunks.  Then you can scoop out with a spoon as shown and the slices/chunks will be released from the avocado skin and are ready to serve.

For guacamole, run the spoon all around the edges to scoop out the flesh.

Scrape out all the green that was left behind from the initial scooping!

Place flesh in bowl to prepare guacamole.

Mash flesh with a fork.  If the flesh is still tough, keep mashing.  I have been able to get decent guac from even hard avocados.  Consider it your arm workout for the day

Once mashed to your desired consistency, add lemon juice, garlic powder (better yet, fresh garlic!), ground cumin, salt and pepper.  Other mix in ideas would be sour cream, fresh tomatoes or diced tomatos, green chiles.  Whatever suits your fancy!

Spread over bagel with melted cheese and serve with piece of fruit.  A perfect light lunch!

Serve with chips or crackers.  Add a dollop to a “southwest salad,” or use inside of a “california wrap.”

Tips: Adding a little lemon juice will keep the avocado from browning.  If you wish to freeze avocado/guacamole, be sure to use plastic wrap directly on the guacamole.  Use the wrap to press out any air or bubbles, as these will cause browning, even in the freezer.  (I speak from first hand experience on that one!)  When thawed, the consistency is a bit different that the original consistency.  Mixing in a little sour cream seems to help with that problem!

What is your favorite way to eat an avocado?  Or favorite add in to guacamole?  Got any other avocado tips for us!!??!!

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Y’all. Tonight’s meal is inspired by Big Mama and her love of obsession with Order Up and their veggie tacos! If you are ever in San Antonio, you have got to stop in! I promise you won’t be disappointed! Every meal is made from scratch, using fresh ingredients. It’s scrumptious, y’all!

(Thinking about TX and Big Mama makes me wanna say “y’all!” She’s got the cutest TX accent! Something I did not inherit, despite living there for 22 years!?!)

Y’all enjoy now, ya hear!

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We also had homemade guacamole and homemade corn tortilla chips to snack on.

Homemade Guacamole
2 avocados
2 cloves garlic, crushed
2 tsp lemon juice
2 Tbsp Rotel tomatoes
2 Tbsp sour cream (omit if GFCFSF, tastes great without it!)
1 tsp salt

Scoop out flesh from avocado. Smash with fork. Add crushed garlic, lemon juice, Rotel, sour cream and salt. Mix well. Serve with homemade chips!

Homemade Chips
2 packages corn tortillas
1 Tbsp canola oil
1/2 tsp salt

Cut tortillas into 6 triangles. In bowl, mix tortillas triangles with oil and salt. Lay flat on baking sheet. Bake 15 minutes at 350, or until crispy. Don’t over cook, as they will brown and loose their good taste!

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So I totally wasn’t thinking that yesterday was Super Bowl Sunday when I made my menu plan last week! We were set to have lentils and rice. I jazzed it up as best I could!

Spicy Lentil Chili

Ingredients
1 cup green lentils ($.25)
1/2 cup split peas ($.15)
4 cups water
3 cloves garlic, crushed ($.10)
5 green onions ($.40)
1 can Rotel ($.37)
Salt/Pepper
1 cup uncooked brown rice ($.40)
Guacamole ($2-3) (optional garnish)

Directions
1. In large saucepan, bring water to boil. Add lentils and split peas. Return to boil and reduce to medium high heat and cook for 30 minutes, until lentils and split peas are soft. As the lentils are cooking, add Rotel, crushed garlic, diced green onions and some salt and pepper to taste.
2. Cook 1 cup brown rice with 2.5 cups of water. Bring water to boil. Add rice and return to boil. Reduce heat and simmer for 50 minutes.
3. Serve spicy lentil chili over brown rice. Top with homemade guacamole.

Cost $3.67

We really liked this spicy lentil chili!

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“It’s the thrill of the bargain!” I love this phrase, and wish I could claim it as my own. It is indeed thrilling to catch a great deal. Slightly addicting perhaps.

This phrase belongs to a friend. She is a fellow bargain shopper all across the board. Including groceries!

On sale at Meijer this week are mangoes and avocadoes. $1 for each one. Making this soup cheap and yummy! Her little man loved it, so it’s been marked “Toddler Approved!”

This Mango-Avocado Soup recipe from Recipezaar.com looks amazing. And I’ve been looking for a good chilled soup! She suggested leaving out the water for a thicker soup. Recipe and directions here. If you added some “hot out of the oven” homemade buns, this meal would cost around $3!

Got a Meijer nearby? Go grab some mangoes and avocadoes. Don’t know how to pick them out. It’s the same for both. Give them a gentle squeeze and your thumb should be able to make an slight indentation. Hard = not ripe. Don’t trust the “ripe today” stickers that indicate they are ripe. Soft = yummy soup tonight! Enjoy!

Thanks MW for the great recipe that perfectly matches a great produce sale!

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