TIPS

1. Remember to meal plan!!  Meal planning is important when feeding a family on a budget.  Make your list, yes, make a list!  Making a list will cut your trips to the grocery store which will save you money as well.  Shopping 2-3 times per week cost you more.

ASIAN CHICKEN SALAD  

4 chicken breasts cut into strips, lightly breaded and fried

SALAD

1/3 cup	Olive Oil
1/4 cup	Rice Vinegar
2 tbsp	Lime Juice, About 1/2 Lime
2 tsp	Coconut palm Sugar
2 tsp	Fresh Ginger, Grated
2 cups	Napa Cabbage, Roughly Chopped
2 cups	Romaine Lettuce, Roughly Chopped
1/2 cup	Red Cabbage, Shredded
1/2 cup	Carrots, Shredded
1/2 cup	Snow Peas (Cut In Half)
1/4 cup	Toasted Sliced Almonds
1/4 cup	Wonton Strip Salad Topping
DIRECTIONS	In a bowl, whisk together the olive oil, rice vinegar, lime juice, sugar and ginger.  Whisk until the sugar dissolves, set aside.   Toss vegetables together with the vinegar sauce, top with wonton strips and chicken.

 

 

SALISBURY STEAK – SLOW COOKER OR PRESSURE POT

Ingredients

Prep

• 4-6 whole formed hamburger patties 93/7 or leaner
• 1Tbl steak seasoning
• 1 1/2 C chopped onion
• 1 pkg sliced mushrooms – optional
• 1/4 C whole wheat flour
• 1 1/2 C beef broth
• salt and pepper to taste

Instructions

1. Add last 3 ingredients to medium container with lid.

To Cook

1. Spray slow cooker with non stick spray. Add meat patties and mushrooms if using. Layer if needed.
2. Shake broth mixture well and pour over meat patties. Cook on low for 6 – 8 hours. Meat will be pink inside which is normal. They will be done. Instant Pot users cook about 25 mins.

 

POT ROAST WITH RED WINE

I often like the old fashioned cooking methods, I love the memories of going to my grandmother’s house and it smelled so good.  This is one recipe that I would not convert to the instant pot

– Salt and freshly ground black pepper
– One 3 to 5-pound chuck roast
– 2 or 3 tablespoons olive oil
– 2 whole onions, peeled and halved
– 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
– 1 cup red wine (optional)
– 3 cups beef broth
– 2 or 3 sprigs fresh rosemary
– 2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping

the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

SALMON WITH ROASTED RED PEPPER PESTO

Ingredients

4 (6-ounce) fresh or frozen salmon fillets (such as wild Alaskan)

3/4 teaspoon kosher salt, divided

1/3 cup chopped bottled roasted red bell peppers, rinsed and drained

1 tablespoon tomato paste

1 teaspoon extra-virgin olive oil

7 whole blanched almonds

1 garlic clove

Preparation

1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan lightly with oil. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.

CREOLE RED SNAPPER

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 1(14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 teaspoon Worcestershire sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of hot sauce
• 4(6-ounce) red snapper fillets
• Fresh basil sprigs (optional)

 

DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

Garnish with basil sprigs, if desired, and serve immediately.

SHOPPING LIST

MEAT

4 Chicken Breasts

1 1/2 – 2 lbs lean ground beef

3 – 5 lb chuck roast

4 red snapper filets, wild caught

4 salmon filets, wild caught

PRODUCE

Fresh Ginger

Garlic

Romaine lettuce

Napa cabbage

Red cabbage

Carrots

Snow peas

4 med onions

Package sliced mushrooms

Green pepper

Fresh rosemary

Fresh thyme

Fresh basil

SPICES/MISC.

Sliced almonds

Won ton strips(by the croutons/salad toppings)

Olive oil

Rice vinegar

Lime juice

Coconut palm sugar

Steak seasoning

Red Wine

Beef broth

Bottled roasted red peppers

Tomato paste

Blanched almonds

Large can Whole tomatoes

Worcestershire sauce

Red wine vinegar

Hot sauce(just a dash, use what you have)