Good eats for cheap

“This is the recipe I use to make chicken broth for use in other recipes. Because it’s done in the slow cooker, you don’t need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.”

INGREDIENTS

• 2 1/2 pounds bone-in chicken pieces
• 6 cups water
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, quartered
• 1 tablespoon dried basil
  

  DIRECTIONS

• Place the chicken pieces, celery, carrots, onion, and basil in a slow cooker.
• Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

“Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or pot-luck.”

INGREDIENTS

• 1 (16 ounce) package fusilli pasta
• 1 cup frozen petite peas, thawed
• 2 (2 ounce) cans sliced black olives
• 1 cup cubed Genoa salami
• 3/4 cup chopped green onions
• 3/4 cup chopped celery
• 1/2 cup chopped fresh parsley
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons milk

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Oscars Cuban Roast Pork with Yellow Rice & Black Beans

Featured 12/14/06

Serves 4

2 boneless pork loin chops2 oz. Mr. Mojo Fresh Marinade1 pkg Vigo yellow ricecooking oil 1 small onion, chopped1 green pepper, choppedsalt & pepper to taste15.5 oz. can black beans

1 plantain

Marinate pork chops overnight in Mr. Mojo sauce. Cook rice according to package directions. Pan fry pork chops in a small amount of cooking oil to keep from sticking.

In medium skillet sauté onions and peppers in cooking oil until tender. Add salt and pepper to taste. Add black beans. Simmer about 5 minutes. Peel and slice planton at an angle and fry lightly in a little cooking oil, until golden brown. Ladle beans over the rice.

Serve with pork chops and the fried planton on the side. By Oscar Diaz Price breakdown: Pork chops 2.38Mr Mojo Marinade (2 oz at 33cents/oz) .60Vigo rice mix .99Onion .50Green pepper .50Can black beans .79Plantain .45

Total $6.21

MYSTIE JEAN’S Countrified Pepper Steak and Onions and Country Corn Pudding

PEPPER STEAK AND ONIONS

1pd. Chopped Steak

1 Small white or red Onion

1 Small Red or Green Pepper

1/3 cup “Good Ol H2O”

In a 10″ skillet add 1tsp oil

heat skillet on med heat until oil is hot

Add the chopped steak salt and pepper and brown on both sides

Add Onions and Peppers

Pour 1/3 cup H20 into skillet cover and simmer until done

COUNTRY CORN PUDDING

1 Package (8-1/2 ounces) corn muffin mix

1Can whole-kernal corn, drained

1Can cream-style corn

1 cup sour cream

1/2 cup or 1 stick butter softened

1 egg

1 tbs sugar

1/2 tsp salt

Pre-Heat oven to 350 degrees

Coat a 2-quart cassarole dish with nonstick cookingsparay

In a large bowl, combine all the ingredients; pour into cassarole dish

You can also microwave this tasty dish on high temp for 17-18 minutes, or until set.

Jarvis’ Salmon Loaf WITH GLAZED YAMS

Aired on 1/24/07

By Jarvis El-Amin

Serves 2-4

1 can of salmon

1 small onion, chopped

1/2 cup of bell pepper, chopped

1/2 teaspoon Badia complete seasoning

1/3 cup of bread crumbs

1 brown egg

1 can of cream of mushroom soup for glazing on top

1 can yams, undrained

1 Tbsp brown sugar

1 Tbsp margarine

Mix salmon, onion, bell pepper, Badia seasoning, bread crumbs and egg in a large mixing bowl. Form into a loaf. Bake in a baking pan at 450 degrees for 30 minutes. Pour cream of mushroom soup on top after it is baked. Bake an additional 10 minutes. Meanwhile in a large skillet over medium heat, sauté yams (undrained), brown sugar and margarine, stirring occasionally until heated, about 5 minutes.

Cost Breakdown:

Salmon 2.99

Onion .45

Bell Pepper .50

Badia Seasoning .40

Breadcrumbs .30

Egg .15

Mushroom Soup .59

Yams .99

Brown sugar .30

Margarine .25

TOTAL $ 6.92

Recipe featured on ABC Action News at 6am

LISA’S PORTOBELLO FETA PASTA
Serves 2-4

Feta cheese highlights the flavor of these wonderful meaty portabellas. Serve this over pasta with black olives for a exciting, flavorful, healthy meal.

INGREDIENTS:
OLIVE OIL
4-5 CLOVES FRESH GARLIC
1- 28 oz CAN DICED TOMATOES
2 LARGE PORTOBELLO CAPS
1- 4oz PACKAGE FETA CHEESE
1/2 lb ANGEL HAIR PASTA
SMALL CAN SLICED BLACK OLIVES

1. In a small sauce pan sauté olive oil, chopped garlic, and diced tomatoes until flavors blend well about 10-15 min.
2. During this time clean portabellas. Remove stems and gills. Brush off dirt with a paper towel. * DO NOT RINSE PORTABELLAS IN WATER*
3. Brush each Portobello cap with olive oil. Then take tomato mixture and fill each portabella cap. Reserve at least 1/2 of tomato mixture.
4. Top each filled cap with small amount of feta cheese. Place on metal sheet and bake in oven at 350 degrees until cheese is slightly golden brown.
5. Cook pasta as directed on box. When pasta is done toss with a little olive oil to avoid sticking.
6. Place pasta on a serving dish, arrange baked portabellas on top, pour reserved tomato mixture over pasta, and top with remaining feta cheese. Garnish with sliced black olives and parsley.
Enjoy!

* NEVER RINSE MUSHROOMS WATER TENDS TO DROWN OUT THEIR FULL FLAVOR

Hello, my name is Lisa Vernon. I was born in Cleveland,Ohio and lived there most of my life until recently moving to Tampa, Florida. I have lived here only 1 year and enjoy every moment of this beautiful place. I have a wonderful husband of 10 years, and two delightful children ages 2 and 8. I spent 13 years as a jeweler and now I am a stay at home mom. I am very active as a den leader for my son’s scout troop. I have strong involvement in my children’s education, and believe all children should have a opportunity in education.