Dinner on the Cheap » olive oil

5 Recipes for $58

admin — Mon, 12 Apr 2010 16:40:14 +0000

I am $8 over this week, but I feel like the recipes are worth it. There is a great mixture of hot comfort food and cool spring time fresh food. I found a new combination of flavors (mint and olives! who knew?) this week and also discovered a new cheese that tastes like bacon (not gouda, but fontina–it’s cheaper!). Have a great week and happy cooking and eating!

This week’s Recipes:
Each recipe amounts to 4 servings each.

Tortilla Chip Salad
Vegetarian Cranberry and Walnut Spring Salad
Mint and Olive Chicken over Couscous
Vegetarian Macaroni and Cheese with Smoked Fontina Cheese
Vegetarian Collard Greens and Tomatoes with Garlic Cheese Bread

Shopping List for Week of April 12th


Shopping List for Week of April 12

Fruit/Vegetable
2 onions,0.35
6 Roma tomatoes,1.99
1 potato,0.15
4 cups (about 1 lb) spring mix salad,4.99
1/2 cup dried cranberries,1.45
1 pound cherry or grape tomatoes,2.99
7 garlic cloves,0.45
1/4 cup mint (1/2 bunch),0.55
2 shallots,0.35
2 carrots,0.07
1 rib of celery,0.07
1 lemon,0.25

Meat
1 1/2 pounds ground beef,2.68
4 chicken breasts,9.98

Oils/Condiments/Spices
2 TB taco seasoning,0.75
2 TB cumin,0.5
2 TB tumeric,0.5
1 TB ground coriander,0.15
2 ts thyme,0.05
1 bay leaf,0.05
1/4 ts nutmeg,0.05
3 TB olive oil,1.26
1 ts garlic powder,0.09
1/2 ts mustard powder,0.09
1 TB apple cider vinegar,0.09
1/2 ts hot sauce,0.09

Canned Foods
1 can diced chilis,1.09
4 cups chicken stock,3.52
1/4 cup kalamata olives, chopped,0.95

Frozen Food
1 16 oz. bag frozen collard greens,1.79

Dairy
4 cups shredded sharp cheddar cheese,5.99
1/2 cup feta cheese,2.5
1 cup sour cream,1.09
8 TB unsalted butter,0.75
2 cups shredded smoked fontina cheese,2.35
4 cups milk,0.32

Grains/Pastas
3 cups couscous,2.5
1 pound macaroni pasta,0.99
6 TB all purpose flour,0.12
4 slices bread,0.4

Other
1/2 bag tortilla chips,1.25
1/2 cup chopped walnuts,1.07
2 1/2 cups bread crumbs,1.99



TOTAL,58.66

For a pdf version of this shopping list, CLICK HERE.

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Mint and Olive Chicken over Couscous

admin — Mon, 12 Apr 2010 16:31:51 +0000

I really never thought I would combine mint and Kalamata olives, but that day has arrived. I can’t really explain the taste other than using the word refreshing. It is as though the mint smooths out the slight tartness of the olives. They just both work really well together. And, to top it off, couscous is not only super easy to make, but it is delicious and good for you. Lots of great things to say about this recipe.

Cumin Mint Chicken over Couscous
Prep. Time: 5 minutes
Cooking Time: 35 minutes
Serves 4

Ingredients:
2 TB olive oil

4 chicken breasts
2 TB cumin
2 TB tumeric
1 TB ground coriander
salt
pepper
3 garlic cloves, minced
4 cups chicken stock
1/4 cup mint, chopped
1/4 cup kalamata olives, chopped
3 cups couscous
1/2 pound cherry tomatoes, halved

Directions:
1. Combine olive oil, cumin, tumeric, ground coriander, salt and pepper and garlic. Rub seasoning over chicken breasts.
2. Heat large deep skillet over high heat. Add chicken and brown both sides, 5 minutes each side.
2. Add 2 cups of chicken stock to pan. Bring stock to a boil, cover and reduce heat to low; cook for 10 minutes.
3. Add mint and chopped olives to pan. Cook another 10 minutes.
4. Remove cover from pan and cook on high for 5 minutes.
5. Heat 2 cups chicken stock until it starts to boil. Add couscous and tomatoes, turn off heat, cover and let sit 5 minutes.
6. To serve, cover plate with couscous and top with chicken. Top chicken with mint/olive sauce.

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Collard Green with Tomatoes and Garlic Cheese Bread

admin — Mon, 12 Apr 2010 16:19:36 +0000

Collard greens are one of my favorite vegetables. The only trouble is that I have a hard time finding a way to make them other than cooking them all day with some vinegar. Here is what I have come up with.

Collard Green with Tomatoes and Garlic Cheese Bread
*Vegetarian Recipe*
Prep. Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1 TB olive oil
1 onion, chopped
1 16 oz. bag frozen collard greens
4 Roma tomatoes, sliced
Juice of one lemon
1 ts garlic powder
1/2 ts mustard powder
1 TB apple cider vinegar
1/2 ts hot sauce

Garlic Cheese Bread
4 slices bread
1 cup shredded cheese
2 cloves garlic, minced
2 TB olive oil

Directions:
Start with the bread:
1. Preheat oven to 400 degrees F.
2. Combine garlic and oil. Brush equally on to the bread.
3. Top with shredded cheese.
4. Bake in oven for 5-10 minutes.

Greens with Tomatoes:
1. Place collard greens in microwave safe bowl and microwave for 3 minutes.
2. Heat oil in large skillet over high heat. When oil is hot, add onions. Cook for 3 minutes.
3. Add tomatoes and collard greens to skillet and stir. Stir and cook for 2 minutes.
4. Add the remaining ingredients and cook for 7-10 more minutes or until the liquid evaporates.

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Zucchini Frittata

admin — Mon, 05 Apr 2010 14:21:21 +0000

This recipe is the best because you only need one skillet to make it!

Zucchini Frittata

Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 TB olive oil
1 TB flour
6 eggs
2 TB oregano
1 ts salt
1/2 ts black pepper
1/2 cup ricotta cheese
1/2 cup yogurt
1/4 cup grated parmesan
1/4 grated cheese

Directions:

1. Heat oven safe skillet over high heat. When pan is hot, add olive oil. When oil is hot, add onions and cook 3 minutes.
2. Add garlic and cook 30 seconds. Add zucchini and flour and mix thoroughly. Continue cooking and stirring occassionally until zucchini is golden brown.
3. Beat eggs, salt and pepper in mixing bowl. Add ricotta, yogurt and parmesan. Mix well.
4. Add egg mixture to hot skillet and mix everything together.
5. Place your oven safe skillet into a preheated 350 degree F oven. Cook 30 minutes.

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Chicken in Leek Lime Sauce with Carrots and Quinoa

admin — Mon, 05 Apr 2010 14:08:47 +0000

I re-discovered the deliciousness of leeks this week. This recipe is a wonderful combination of a variety of flavors. I don’t really know how to classify it; it has a sort of Mediterranean taste to it.

Chicken in Leek Lime Sauce with Carrot Rice

Total time: 30 minutes
Serves 4

Ingredients:
4 TB olive oil
3 carrots, peeled and grated
salt
black pepper
1 cup quinoa
3 cups chicken stock
1 ts dried thyme
zest and juice of 2 limes
2 chicken breasts, sliced
3 garlic cloves, chopped
1/2 ts red pepper flakes
1 ts ground coriander
2 leeks, sliced
2 TB butter

Directions:
1. Heat medium skillet over high heat. When pan is hot add olive oil. Add carrots, salt and pepper. Stir and cook 1 minutes.
2. Add quinoa to skillet and mix well. Add 2 1/2 cups chicken stock. Bring stock to a boil, cover, reduce heat and cook 10 minutes.
3. Combine 2 TB olive oil, thyme, lime zest, salt and pepper. Coat chicken with mixture.
4. Heat large skillet over high heat. Add chicken and cook 5 minutes on each side. Transfer to plate and cover with aluminum foil to keep warm.
5. Using same skillet, heat up 2 TB olive oil. Add garlic, red pepper flakes and coriander. Cook and stir 1 minute. Add leeks and cook 1 minute. Add lime juice and 1/2 cup chicken stock; cook 2 more minutes.
6. Turn off heat and add butter.
7. Divide carrot rice among 4 plates. Place sliced chicken on top of rice. Top chicken with Leek Lime Sauce.

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Tortilla Soup

admin — Sun, 28 Mar 2010 21:03:56 +0000

I randomly found Jersey Girl Cooks while looking for recipe ideas. I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

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Egg & Potato Skillet

admin — Sun, 28 Mar 2010 21:03:47 +0000

I found a great web page that has 22 fast and cheap dinner recipe ideas. The Egg and Potato Skillet is one of the recipes on that list. Check out http://www.womansday.com to see the other 21 ideas for a cheap and easy dinner.

Egg and Potato Skillet

Serves 4

Prep. Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

2 TB olive oil

2 potatoes, peeled and diced

1 onion, chopped

1 zucchini, chopped

4 eggs

Directions:

1. Heat up deep dish skillet. When skillet is hot, add olive oil. Add onions to hot oil and cook 5 minutes. Add the potatoes and cook, stirring occassionally until they are tender.

2. Add zucchini and cook 3 more minutes.

3. Make 4 indentations in mixture; break an egg into each. Cover and cook until eggs are cooked through.

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Chickpea and Tomato Soup with Dumplings

admin — Mon, 15 Mar 2010 04:14:39 +0000

I have never made dumplings before, so this was a treat!Â I feel like it went really well.Â The dumplings were a lot easier to prepare than I figured they would be.Â Dumplings are a great way to add some filler to a vegetable soup (instead of meat).

Chickpea and Tomato Soup with Dumplings

***Vegetarian Recipe***

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

1 TB olive oil

1 onion, chopped

2 garlic cloves, minced

2 ts garam masala

1/2 ts chili powder

2 cans (15 oz. each) chickpeas, drained

2 cups vegetable stock

1 15 oz. can tomato sauce

1 15 oz. can chopped tomatoes

1 cup all purpose flour

1 TB butter

2 TB parmesan cheese

2 TB chopped herbs

1/2 cup milk

Directions:

1.Â Heat the oil in a saucepan.Â When the oil is hot, add the onions.Â Cook them for 3 minutes, then add garlic, garam masala, and chili powder.Â Cook another minute.

2.Â Add the chickpeas, stock, tomato sauce and chopped tomatoes.Â Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.

3.Â While the soup cooks, make your dumplings.Â Sift the flour into a bowl and add the chopped butter.Â Rub the butter into the flour with your fingers until it becomes like breadcrumbs.Â Stir in the cheese and herbs.

4.Â Make a well in the center of the bowl.Â Pour milk into center.Â Use a knife to mix the milk and flour mixture together.Â Roll the dough into 8 balls.

5.Â Drop the dumplings into your soup and cook for another 20 minutes.Â Dumplings are finished when a toothpick comes out clean.

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Chicken Tikka Masala with Rice

admin — Mon, 15 Mar 2010 04:03:40 +0000

My husband gave me a night off this week and made one of my favorite dishes.Â His goal has been to learn how to make Chicken Tikka Masala using asÂ many canned goods as possible (so that he can make it on a whim when he feels like it).Â Well, he did it and it is fabulous!

So, here’s his recipe:

Chicken Tikka Masala with Rice

Serves 4

Prep. Time:Â 5 minutes

Cooking Time: 25 minutes

Ingredients:
2 TB Olive oil
1/2 ts of the following spices:
Cumin
Cardamom
Turmeric
Peppercorn
Coriander
Garlic powder
1 dried red chili pepper, minced
1 onion, diced
2 chicken breasts, chopped
1 can tomato sauce
1/3 can condensed milk
1 ts tomato paste
2 cups rice
1/2 ts tumeric

Directions:
1. Cook your rice in a rice cooker. Add tumeric to the water.
2. Heat olive oil in deep dish skillet. Add all of your spices. Cook 30 seconds.
3. Add your onions and stir. Cook 3 minutes until translucent.
4. Add chicken breasts to skillet. Let cook 5 minutes; stirring occasionally.
5. Add tomato sauce; stir frequently. When the sauce begins to boil, add evaporated milk.
6. Continue stirring the sauce until sauce boils again.
7. Add tomato paste and stir until your sauce reaches the desired consistency.
8. Taste the sauce and adjust the seasoning to your taste.
9. Serve Tikka Masala over tumeric rice.

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5 Recipes for $50

admin — Mon, 08 Mar 2010 01:07:39 +0000

So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.

This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole

Shopping List for week of March 8

Shopping List for the Week of March 8th
Vegetables
2 onions,1.4
2 bunches broccoli,2.2
2 cloves garlic, minced,0.35
3 pounds potatoes, peeled and diced,1.2
1 bunch green onions,1.19

Frozen Foods
2 cups frozen green beans,3.59

Dairy
8 large eggs,2.66
2 tablespoons butter,0.38
2 cups shredded cheddar cheese,3.5
1/2 cup milk,0.08

Canned Goods
6 cups veggie stock,5.28

Sauces/Condiments/Oils
6 TB olive oil,2.1
2 ts mustard,0.1
1 TB soy sauce,0.25
1 jar of your favorite marinara sauce,2.79

Grains
2 cups millet,1.35
4 flour tortillas,1.35
2 slices of bread,0.4
1 cup uncooked pasta,1.67

Meat
6 chicken breasts,12.50

Other
1/2 cup cashews,2
1 tablespoon fresh lemon juice,0.25


TOTAL,46.59

For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

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