A nutritious and delicious summer side salad…or lunch!  There are many great colors, textures and flavors in this dish.  I set out to use up some of my corn…then threw in the FIRST tomato from my garden (more on that tomorrow!), then a cucumber that was on sale last week and needed to be used up…plus some chickpeas, parsley from the garden and a vinaigrette dressing!

Yum!

Ingredients
2 15 oz. cans of chickpeas
4 corn cobs
1 tomato
1 cucumber
3 cloves garlic, crushed
3-4 sprigs of parsley
2 Tbsp olive oil
4 Tbsp rice vinegar
Salt and Pepper, to taste

Directions
1. Drain and rinse chickpeas.
2. Boil corn cobs for 4-5 minutes. Remove and let cool until can handle to slice off the kernals. Slice kernals.
3. Dice tomato. Peel and dice cucumber. Crush the garlic. Toss all ingredients in a bowl.
4. Make dressing with vinegar, olive oil, salt and crushed pepper.
5. Pour dressing over chickpeas and veggies. Toss well.
6. Refrigerate at least 2 hours, or until cool. Serve chilled.

We managed to eat up most of the “$.17 an ear” corn that I bought last week.  Based on Shelly’s suggestion, I decided to freeze the corn.

Wrap each ear in plastic wrap…then wrap them all up in foil or drop into a freezer plastic baggie.  Shelly says to just drop them into boil water and boil until ready (4-5 mintues!).

(Thanks Shelly!  I didn’t think to freeze them whole!)

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Ingredients
4 pork chops (free!) Remember this coupon!
1 cup apple juice ($.15)
1/2 cup salt ($.10)
Water
4 corn cobs ($1)
1/2 bag of lettuce ($1.50)
1/2 cucumber ($.25)
2 Roma tomatoes ($.58) Big sale last week!
Balsamic Vinaigrette Dressing ($.25)

Directions

1. Place apple juice, salt plus 1 cup of water into shallow dish.  Place pork chops into the brine in single layer and pour enough water over the top so the pork chops are covered.  Cover with foil and refrigerate for at least 4 hours.
2. Grill pork chops for 4-5 minutes on each side, or until they have cooked through.  Cooking time may vary depending on thickness of each pork chop.
3. Grill corn, or boil in large saucepan for 4-5 minutes.
4. Prepare salad with tomatoes, sliced cucumbers and balsamic vinaigrette dressing.
5. Serve Grilled Pork Chops with Salad and Corn Cobs.

Cost $3.83

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So I was NOT thinking clearly about the new dairy allergy when I wrote up my meal plan for the week and included pizza!  Hello, CHEESE!  So this pizza is cheeseless!  I thought it tasted fine without the cheese, as the BBQ and red onions gave it a rich flavor.  (But still, there’s just something odd about a cheeseless pizza!)

I’m on this “lets see how few dishes I can use,” so I’ve started marinating meats in the dish I plan to cook them in (except when grilling of course!)

Let’s get to the recipe!

Ingredients
2 chicken breasts ($1.66)
1 cup BBQ sauce (free) Used $1 Kraft coupon when on sale for $.98
Homemade Pizza Crust ($.80)
1/2 large red onion ($.29)
2 crushed garlic cloves ($.10)
1/2 – 1 cup BBQ sauce (free)
Lettuce from the garden (free from the garden)
1 Roma tomato ($.35) Also on sale this week!
1/2 cucumber ($.25) On sale for $.50 each this week!
2 small sweet potatoes ($.99) for the boys, as they are not big salad eaters!

Directions
1. Dice chicken breasts and pour 1 cup of BBQ sauce over the pieces. Marinate in the refrigerator for at least 30 minutes. Saute chicken pieces in skillet over medium high heat for 8-10 minutes, or until chicken has cooked through.
2. Prepare homemade pizza dough in the bread machine. Recipe/Directions here.
3. Meanwhile, saute chopped red onions and garlic in 1 tsp olive oil for 4-5 minutes, or until onions become more opaque.

3. Roll pizza crust onto pizza pan or baking stone. Top with 1/2 – 1 cup of BBQ sauce and spread around with spoon.

4. Top with cooked diced chicken and sauted red onions. (Top with 2 cups shredded mozzarella cheese!)
5. Dice tomato and cucumber. Toss with lettuce and salad dressing.
6. Slit or vent sweet potatoees. Bake sweet potatoes at 350 for 1 hour in glass baking dish with 1 cup of water, or microwave for 7-10 minutes. Microwave cooking time will vary depending on thickness of each sweet potato.
7. Serve Homemade BBQ Chicken Pizza with Garden Salad and Sweet Potatoes.
 
Cost $4.44

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This recipe can now be found exclusively in The $5 Dinner Mom Cookbook.

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Little guys LOVE spaghetti! Always a kid favorite…pssssghetti!

Ingredients
Handful of Spaghetti Noodles ($.35)
1/2 jar Spaghetti Sauce (I’m planning on starting homemade soon…) ($.66)
1/2 lb ground beef (save other half for tacos next week…) ($.85)
1/2 green pepper ($.50)
1 Cucumber, sliced ($.67)
1/2 cup “chives” sour cream, diluted with 1/4 c milk ($.25)
1 clove garlic ($.05)
S/P

So I had a cucumber that I needed to use up, as we will be out of town for the holiday weekend! Since I don’t prefer cucumbers by themselves, I threw on some sour cream “sauce” to make it a bit tastier. I also love to soak them in balsamic vinegar! Normally we eat broccoli or green beans with our pssssghetti!

Directions

1. Cook noodles. Brown ground beef. Drain and add spaghetti sauce. Add in green pepper. Simmer under ready to serve.

2. Whisk sour cream with milk, add garlic, S/P. Pour over cukes and let sit for a bit in fridge to let flavors “mingle”!

(3. Pick green peppers out of 3 year old’s spaghetti! Note to self…next time, put green peppers in the chopper/grinder to make them less visible in the sauce! I have been known to hide MANY a veggie in spaghetti sauce! I failed, however, tonight! Like the cuke, I needed to use up the leftover pepper before leaving town!)

Cost $3.33 (with just the right amount for lunch leftovers!)

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A light, simple summer “one bowl” dish!

Ingredients
1 Box Pasta (bowtie, rotini, ziti) ($1.25)
1 chicken breast, cooked and cubed or shredded ($1)
1 cucumber, diced ($.67)
1 cup cheese (chedd or mozz) ($.85)
1 can Italian style tomatoes ($.70)
1/2 cup Italian dressing ($.40 )

Directions
Cook pasta as directed on box. Drain and rinse with cold water. Transfer to bowl and add all other ingredients. Mix well and enjoy!

Cost $4.97

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