Tuesday, January 27, 2015

Glazed Pork Chops

Our local Kroger often has BOGO Free on pork chops so I like to make these yummy chops when I stock up. I usually serve them with baked potatoes and a vegetable, like roasted broccoli.

Glazed Pork Chops

  • 4 thick cut pork chops (bone-in or boneless) $5.97
  • ¼ cup brown sugar $0.12
  • ½ tsp cayenne powder $0.05
  • ½ tsp garlic powder $0.05
  • ½ tsp paprika $0.05
  • ½ tsp salt $0.05
  • ½ tsp black pepper $0.05
Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like)
Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.
If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.
Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.
Thank you, BudgetBytes.com for this yummy recipe.

Thursday, January 22, 2015

Sesame Chicken and Zucchini

I found on awesome book called $3 Low Calorie Meals. I'm always on the look out for cheap recipes, but I also want to keep things healthy. This book is the perfect combination. Check it out.

I took one of the recipes in the book and tweaked it a bit. It's quick and easy and delish! I can see myself making this often when the zucchini from the garden is abundant.

Sesame Chicken and Zucchini

2 cups cooked shredded chicken (see note)
3 small zucchini, cubed
3 garlic cloves, grated
2 scallions, chopped
1/2 cup reduced-sodium soy sauce
black pepper to taste
1 TBS sesame oil
pinch of crushed red pepper flakes
1/4 cup of sesame seeds (just as good without them)

Place chicken and zucchini is a large skillet. Mix the rest of the ingredients, except sesame seeds, in a small bowl, then add to skillet. Saute over medium heat until zucchini are soft. Sprinkle is sesame seeds and serve. 

Serves 6.

Nutrition Facts
1/6 of recipe, CALORIES 137, FAT 6 g, CARBS 4 g, FIBER 1 g, PROTEIN 16 g, Weight Watchers Points plus: 3 points

Note: I often purchase chicken leg pieces on sale (usually $.99 a pound) and poach them with salt and pepper, carrots, onion, garlic and celery. This produces a yummy stock for use in other recipes and plenty of chicken to pull and use for recipes like this one. 

Tuesday, June 10, 2014


 Here's another cookie recipe that doesn't require special or expensive ingredients. Yum!


1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately. Makes 2 dozen.

Monday, June 9, 2014

Menu Plan Monday, June 9th


Pizza, salad
Tater Tot Casserole (external link)
Cajun Chicken Alfredo (external link)
Chicken Mushroom Casserole (external link), replacing wine with chicken broth


Crockpot Cheese Steak, recipe coming soon
Grilled cheese


Sausage Casserole, recipe coming soon

Wednesday, June 4, 2014

Oven Fried Catfish

With three avid fishermen (fisherpersons?) in the house we are never short on fish. Here's a fun, healthy way to "fry" up some catfish.

Oven-Fried Catfish

1 cup yellow cornmeal
1/2 cup flour
2 teaspoons salt
2 teaspoons cayenne pepper
4 6 oz catfish, tilapia, or haddock fillets, thawed in frozen
2 tablespoons oil

Combine dry ingredients; coat fish on both sides with cornmeal mixture. Spread oil over baking sheet; place fish on baking sheet, leaving plenty of room between pieces. Bake at 400 degrees for 20 to 25 minutes. Serves 4.

NOTE: This recipe will cover A LOT more than four fillets.

Restaurant Style Salsa

Where has this recipe been all my life! This salsa tastes just like the salsa at my favorite Mexican restaurant. Love it!

I found this recipe on Give Me Some Oven and tweaked it slightly.

Restaurant Style Salsa

2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
3 cloves garlic, peeled
1 bunch (about 2 cups loosely-packed) fresh cilantro
1/4 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 tsp. ground cumin
1 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper

Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed. 

Serve immediately, or refrigerate in a sealed container for up to 3 days. Makes about 4 cups.

(Optional modifications: If you're worried about the salsa being too spicy, just add in half of a (seeded) jalapeno to start, and then see if you want to add more. If you want more heat, add in the entire jalapeno with seeds, or even add in two jalapenos.)

Price Break Down

tomatoes $.98 x 2 = $1.96
garlic (I had this already)
jalapeno $.13
cilantro $.41
onion $.14
bag of tortilla chips = $1.98

TOTAL = $4.62 with salsa left over for another snack or to use in a recipe

Tuesday, June 3, 2014

Stuffed Shells

Another meatless dish where you don't miss the meat.

Stuffed Shells

12 oz package jumbo pasta shells, cooked according to directions on package
15 oz container ricotta cheese OR 16 oz container of low fat cottage cheese
8 oz package shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten
10 oz package frozen, chopped spinach, thawed and drained
1/2 teaspoon of onion powder
1/4 teaspoon nutmeg
28 oz jar of spaghetti sauce

In a large bowl, stir together ricotta, 1/2 package of mozzarella, Parmesan, egg, spinach and seasonings. Spoon into cooked pasta shells. Place stuffed shells opening down into a greased 13 x 9 inch pan. Pour sauce over shells. Bake in a 350 preheated oven for 40 minutes. Sprinkle remaining mozzarella on shells and continue baking for 5 minutes or until cheese is melted. Serves 6.

Price Break Down:

These prices are from Walmart on 6/2/2014 in Ohio.

Shells = $1.58
Spinach = $1.58, used half of the package= $.76
Mozzarella = $2.64
Cottage Cheese = $1.98
Spaghetti Sauce = $1.00
Parmesan = $.27
Egg = $.13

TOTAL = $8.36


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