Mediterranean Quinoa and Black Bean Salad

A crisp, tangy and surprisingly filling lunch. The quinoa and black beans provide plenty of protein to keep you satisfied until dinner. I have been obsessed with this salad for a while so, I am glad it fit well into my new gluten-free lifestyle:-)

Mediterranean Quinoa and Black Bean Salad
Ingredients:
1 cup quinoa
1 can Black beans
2 Organic tomato, seeded and diced
1 cup cucumber, seeded and diced
1/4 cup chopped scallions
1/4 cup olives, chopped
1/4 cup coarsely chopped fresh parsley
2 Tbs extra-virgin olive oil
1 Tbs white-wine vinegar
Freshly ground pepper, to taste

Directions:
1. Boil 2 cups of water. Add quinoa and reduce heat to low. Simmer for 15 minutes. Cool in a medium bowl.

2. Once cool, drain and rinse black beans and add them and the tomatoes, cucumbers, scallions, olives and parsley.

3. Whisk the remaining ingredients in a small bowl. Toss with the salad and serve.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (7.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 305.12
Calories From Fat (30%) 91.55
% Daily Value
Total Fat 10.55g 18%
Saturated Fat 1.38g 13%
Cholesterol 0mg 0%
Sodium 191.35mg 8%
Potassium 715.32mg 20%
Total Carbohydrates 44.29g 21%
Fiber 7.85g 26%
Sugar 2.41g
Protein 10.45g 16%

Recipe Type: Gluten-free, Main Course, Organic, Salad, Vegetables

Source
Author: Susan Ewing

EatingWell Sloppy Joes

This updated Sloppy Joe is zesty. Served on a whole-wheat bun, it's a hearty dinner sandwich.

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29 and I got it for $2.99/lb. to make my featured recipe today.

EatingWell Sloppy Joes
Ingredients:
12 oz 90%-lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms, (about 4 ounces)
5 plum tomatoes, diced
2 Tbs all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
8 whole-wheat hamburger buns, toasted if desired

Directions:
1. Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.

2. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on buns.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.6 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 281.84
Calories From Fat (35%) 99.93
% Daily Value
Total Fat 10.94g 19%
Saturated Fat 4.05g 37%
Cholesterol 31.78mg 16%
Sodium 438.4mg 18%
Potassium 497.56mg 14%
Total Carbohydrates 32.24g 15%
Fiber 2.96g 10%
Sugar 8.69g
Protein 13.55g 21%

Recipe Type: Beef, Healthy, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/eatingwell_sloppy_joes.html

Recipe Cost: $13.61 ($10.40 on sale)
Serving Cost: $1.79 ($1.30 on sale)

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Grilled Pork Tenderloin Marinated in Spicy Soy Sauce

Don't heat up your house. Heat up the grills with this sweet and spicy low-sodium soy-marinated pork tenderloin medallions.

Pick N Save is helping me out with pork tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $6.99 and I got it for $1.99/lb. to make my featured recipe today.

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Ingredients:
1/4 cup reduced-sodium soy sauce
2 Tbs sugar
1 large clove garlic, peeled and finely grated or minced
1 Tbs finely grated fresh ginger
1 fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced
1 Tbs toasted sesame oil
1 1/2 lbs pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

Directions:
1. Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, chile and oil.

2. Place pork in a resealable plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.

3. Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

TIP: 
Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4-inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon or more to taste of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, in a air-tight, for up to 3 months. 

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 299.45
Calories From Fat (35%) 104.4
% Daily Value
Total Fat 11.61g 20%
Saturated Fat 3.67g 33%
Cholesterol 106.6mg 53%
Sodium 504.35mg 21%
Potassium 615.03mg 18%
Total Carbohydrates 11.66g 5%
Fiber 0.78g 3%
Sugar 4.56g
Protein 35.62g 56%

Recipe Type: Grill, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/grilled_pork_tenderloin_marinated_in_spicy_soy_sauce.html

Recipe Cost: $12.75 ($5.25on sale)
Serving Cost: $2.13 ($0.88 on sale)

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Balsamic Braised Short Ribs

My husband found this recipe and made it for us this weekend. Delicious!!! Totally a keeper!

Pick N Save is helping me out with pork short ribs on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.49/lb. and I got it for $2.99/lb. to make my featured recipe today.

Balsamic Braised Short Ribs

Ingredients:
2 Tbs extra virgin olive oil
8 meaty pork short ribs
1 large onion, diced
4 cloves garlic clove, minced
4 plum tomatoes, chopped
1 1/2 cups cremini mushrooms, sliced
1/2 cup balsamic vinegar
2 cups beef broth
1/2 Tbs cornstarch
1/2 Tbs cold water

Directions:
1. In a dutch oven over medium high heat, add the oil. When the oil is hot, add the beef ribs and brown on all sides. Remove from the pot and set aside.

2. In the same pot, add the onion and garlic. Saute until softened and then add the tomatoes and mushrooms. Stir to combine and return the beef short ribs to the pot.

3. Add the balsamic vinegar and beef broth and let it come to a boil. Once it comes to a boil, reduce the heat and let it simmer uncovered for 45 minutes or until the beef ribs become tender and the sauce has reduced by half.

Servings: 10

Nutrition Facts
Serving size: 1/10 of a recipe (5.1 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 274.47
Calories From Fat (65%) 178.24
% Daily Value
Total Fat 19.94g 34%
Saturated Fat 6.34g 58%
Cholesterol 62.76mg 31%
Sodium 327.89mg 14%
Potassium 417.15mg 12%
Total Carbohydrates 6.94g 3%
Fiber 0.67g 2%
Sugar 1.18g
Protein 16.86g 26%

Recipe Type: Healthy, Main Course, Pork

Source
Source: What's Cookin Chicago
Web Page: http://joelens.blogspot.com/2009/08/balsamic-braised-short-ribs.html



Recipe Cost: $14.08 ($11.08 on sale and with coupons)
Serving Cost: $1.42 ($1.11 on sale and with coupons)

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Pork & Snap Pea Lo Mein

Another yummy way to prepare pork chops:-)

Pick N Save is helping me out with pork chops on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.30/lb. and I got it for $2.49/lb. to make my featured recipe today.


Pork & Snap Pea Lo Mein
Ingrdients
8 oz whole-wheat spaghetti
1/3 cup reduced-sodium soy sauce
3 Tbs rice vinegar
2 tsp cornstarch
1 tsp sugar
2 Tbs canola oil
2 cups snap peas, trimmed
12 oz boneless pork loin chops or tenderloin, trimmed, cut into thin strips
3 cloves garlic, minced
3-4 scallions, sliced

Directions:
1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.

3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (15.4 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 622.87
Calories From Fat (20%) 123.73
% Daily Value
Total Fat 14.28g 24%
Saturated Fat 2.63g 24%
Cholesterol 153.45mg 77%
Sodium 1317.28mg 55%
Potassium 1887.35mg 54%
Total Carbohydrates 53.23g 25%
Fiber 6.52g 22%
Sugar 6.46g
Protein 74.15g 116%

Recipe Type: Chinese, Healthy, Main Course, Pork

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/pork_snap_pea_lo_mein.html


Recipe Cost: $10.32 ($7.60 on sale and with coupons)
Serving Cost: $2.58 ($1.90 on sale and with coupons)

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Sweet and Spicy Glazed Ham

It's hard to make this great Easter staple healthy but using a low-sodium ham and great spices is a great start:-)

Sweet and Spicy Glazed Ham

Ingredients:
8 lb. Ham, smoked or cured, low sodium, lean, cooked
1/2 cup packed brown sugar
1/3 cup maple-flavored syrup
1/2 tsp ground mustard
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1 dash ground nutmeg

1. Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.

2. Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.

3. Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.

Servings: 20

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 2 hours and 25 minutes
Total Time: 2 hours and 35 minutes

Nutrition Facts
Serving size: 1/20 of a recipe (6.8 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 298.58
Calories From Fat (32%) 94.12
% Daily Value
Total Fat 10.04g 17%
Saturated Fat 3.3g 30%
Cholesterol 96.16mg 48%
Sodium 1762.4mg 73%
Potassium 551.52mg 16%
Total Carbohydrates 11.76g 5%
Fiber 0.04g <1%
Sugar 8.51g
Protein 37.93g 59%

Recipe Type: Easter, Healthy, Main Course, Pork

Source
Source: Eat Better America
Web Page: http://www.eatbetteramerica.com/recipes/sweet-and-spicy-glazed-ham/f9c299f2-7636-46fc-a899-b8dab96c024f#?st=7&term=Easter



Recipe Cost: $13.55
Serving Cost: $.68

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Loaded Twice-Baked Potatoes

Potatoes are stuffed with a mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Now that's comfort!

Pick N Save is helping me out with ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29/lb. and I got it for $1.99/lb. to make my featured recipe today.


Loaded Twice-Baked Potatoes
Ingredients:
4 medium russet potatoes
8 oz 90%-lean ground beef, (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 tsp salt
1/4 tsp freshly ground pepper
3 scallions, sliced

Directions:
1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)

2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 381.39
Calories From Fat (42%) 161.23
% Daily Value
Total Fat 17.72g 30%
Saturated Fat 8.4g 76%
Cholesterol 61.1mg 31%
Sodium 561.07mg 23%
Potassium 1162.42mg 33%
Total Carbohydrates 33.31g 15%
Fiber 2.52g 8%
Sugar 0.66g
Protein 22.81g 36%

Recipe Type: Beef, Healthy, Light Meal, Main Course

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/loaded_twice_baked_potatoes.html


Recipe Cost: $5.04 ($3.90 on sale and with coupons)
Serving Cost: $1.26 ($0.98 on sale and with coupons)

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French Onion Beef Tenderloin

Beef tenderloin that is topped with French Onion Soup? You have my attention! The steaks get smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Since our vacation exhausted our budget, I needed to be creative for our Valentine's Day dinner. Now, it's a little pricey but it is way cheaper than going to a bistro and probably healthier too! Only 395 calories per serving!!!

And Pick N Save is helping me out with my in-house-plan. They have beef tenderloin on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $8.99/lb. and I got it for $6.99/lb. to make  my featured recipe today:

French Onion Beef Tenderloin
Ingredients:
1 lb beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 4 steaks
1/2 tsp minced dried onion
1/2 tsp salt, divided
1/2 tsp freshly ground pepper
2 Tbs canola oil, divided
2 large sweet onions, thinly sliced
1/3 cup dry sherry (see Note)
1 Tbs all-purpose flour
1 cup reduced-sodium beef broth
2 tsp chopped fresh thyme
4 slices whole-grain baguette (1/2 inch thick), toasted
1/2 cup shredded Swiss cheese

Directions:
1. Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.

2. Position a rack in upper third of oven. Preheat broiler.

3. Add the remaining 1 tablespoon oil to the pan. Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10 to 12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 teaspoon salt; cook until bubbling and thickened, about 1 minute more.

4. Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.

Servings: 4

Cooking Times
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (10.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 399.88
Calories From Fat (54%) 215.02
% Daily Value
Total Fat 23.89g 40%
Saturated Fat 8.25g 75%
Cholesterol 50.68mg 25%
Sodium 720.35mg 30%
Potassium 313.39mg 9%
Total Carbohydrates 23.12g 11%
Fiber 1.69g 6%
Sugar 0.25g
Protein 17.25g 27%

Recipe Type: Beef, Healthy, Light Meal, Main Course, Valentine's Day

Source
Source: Eatingwell.com
Web Page: http://www.eatingwell.com/recipes/french_onion_beef_tenderloin.html

Recipe Cost: $11.47 ($9.47 on sale)
Serving Cost: $2.87 ($2.37 on sale)

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Healthy Spaghetti Dinner

Spaghetti is a family favorite however, with our new look on health, not always the best option. This recipe is easy, delicious and salt-free!! After indulging in Disney all last week, we certainly need the break from the salt mines!

Pick N Save has ground beef on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.29/lb. and I got it for $2.49/lb. So, I grabbed a bunch to make my featured recipe today:

Healthy Spaghetti Dinner
Ingredients:
1 lb ground beef
2 tbs olive oil, divided
2 cloves garlic
1/4 tsp red pepper flakes
1 onion
1 lb mushrooms
2 can dice tomatoes
1 tbs italian seasoning
1 tsp sugar
pepper, to taste
1 lb spaghetti
1 tsp Parmesan cheese, grated

Directions:
1. Prepare pasta to package instructions. Retain one cup of the pasta water for the sauce.

2. Brown meat. Remove from pan to drain off excess grease.

3. Saute garlic and red pepper flakes in olive oil. Add onions and mushrooms until soft. Add tomatoes. seasoning, sugar and pepper. Thin with pasta water, if necessary. Add meat to the sauce and simmer for 10 minutes. Serve over pasta.

Servings: 6

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (9.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 601.84
Calories From Fat (33%) 199.18
% Daily Value
Total Fat 21.9g 37%
Saturated Fat 7.18g 65%
Cholesterol 56.94mg 28%
Sodium 71.86mg 3%
Potassium 743.19mg 21%
Total Carbohydrates 73.43g 34%
Fiber 3.92g 13%
Sugar 4.9g
Protein 27.93g 44%

Recipe Type: Beef, Healthy, Italian, Main Course

Source
Author: Susan Ewing

Recipe Cost: $9.80 ($8.00 on sale)
Serving Cost: $1.63 ($1.33 on sale)

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Chinese Hot Pot with Three Sauces

This was an awesome interactive dinner to celebrate the Chinese New Year! My daughter wants to do this every year:-)

Chinese Hot Pot with Three Sauces
Ingredients:
•For the Broth:
3 cups low sodium chicken broth
2 cups water
1 clove garlic, sliced
3 slices fresh ginger root
1 tsp dry parsley
1 tsp cinnamon
•Meats and Vegetables for Dipping:
1 lb skinless, boneless chicken breast (raw), thinly sliced
1/2 lb tilapia fillets
3 package ramen noodles
1/2 cup mushrooms
1 each carrot, thinly sliced
1 each onion, thinly sliced
•Sesame Dipping Sauce:
1/4 cup water
2 tbs low sodium soy sauce
1 tbs rice vinegar
1 1/2 tsp sesame oil
1 tsp peanut butter
1/2 tsp ginger, chopped
1/2 tsp sugar
1/8 tsp red pepper flakes
•Garlic Dipping Sauce:
2 tbs low sodium soy sauce
2 tbs water
1/2 tbs garlic
1 1/2 tbs fresh lemon juice
1/2 tsp sugar

Directions:
1. Bring broth ingredients to a boil in a medium pot. Pour into a fondue pot to keep warm.

2. Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and fish should cook for 30-60 seconds. Serve with the dipping sauces.

3. Sesame Dipping Sauce: Toast the sesame seeds and puree all ingredients in a food processor or blender.

4. Garlic Dipping Sauce: Stir together all ingredients until the sugar is dissolved.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (22.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 500.61
Calories From Fat (19%) 96.64
% Daily Value
Total Fat 11.1g 19%
Saturated Fat 3.64g 33%
Cholesterol 90.15mg 45%
Sodium 1098.4mg 46%
Potassium 1184.91mg 34%
Total Carbohydrates 54.62g 25%
Fiber 3.31g 11%
Sugar 5.23g
Protein 48.81g 77%

Recipe Type: Chicken, Chinese, Chinese New Year, Healthy, Light Meal, Main Course, Seafood

Source
Web Page: http://www.thespicehouse.com/recipes/hot-pot-with-three-sauces

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

Grocery coupons are often available for Chinese ingredients.

Seared Cod with Orange Glaze

This is perfect light and tangy dish to start off the year healthy and economical. I mean, my meat and potatoes husband even liked it!

Pick N Save had cod on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally sale for $9.99/lb. and I got it for $4.99/lb. So, I grabbed a bunch of both to make my featured recipe today:

Seared Cod with Blood Orange Glaze
Ingredients:
Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup orange juice
1 orange, zested, supremed and coarsely chopped
2 Tbs sugar
2 Tbs red wine vinegar
2 sprigs fresh thyme

Directions:
1. Preheat the oven to 250 degrees F.

2. Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.

3. Coat a large saute pan with olive oil and bring the pan to a high heat.

4. Pat the fish dry with paper towels and sprinkle both sides with salt.

5. When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.

6. Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.

7. Spoon the sauce over the seared cod and serve immediately.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (12.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 327.72
Calories From Fat (24%) 78.47
% Daily Value
Total Fat 8.88g 15%
Saturated Fat 1.32g 12%
Cholesterol 99.33mg 50%
Sodium 1537.18mg 64%
Potassium 1161.33mg 33%
Total Carbohydrates 18.95g 9%
Fiber 1.69g 6%
Sugar 14.51g
Protein 42.09g 66%

Recipe Type: Healthy, Light Meal, Main Course, Seafood

Source
Author: Ann Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html

Recipe Cost: $11.62 ($5.62 on sale)
Serving Cost: $2.91 ($1.41 on sale)



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Seasame Beef and Broccoli

When there are no good sales at the grocery store, you have to get creative with your leftovers. After making my Christmas Beef Wellington this weekend, I used the leftovers to make my featured recipes today. Use low sodium soy sauce,  low sodium beef stock and brown rice to make it even better for you!

Sesame Beef and Broccoli
Ingredients:
1 Tbs vegetable oil
1 piece (3/4 pound) filet of beef, cut in 3/4-inch strips (about 2 cups)
1/2 tsp salt
4 scallions, finely chopped (about 1/4 cup)
2 small garlic cloves, minced
1 lb broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
1 cup low-sodium beef broth
3 Tbs soy sauce
1 Tbs plus 2 teaspoons cornstarch
1 tsp dark sesame oil
2 cups Cooked rice, for serving

Directions:
1. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.

2. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (11.9 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 326.96
Calories From Fat (38%) 125.72
% Daily Value
Total Fat 13.95g 24%
Saturated Fat 4.03g 37%
Cholesterol 26.62mg 13%
Sodium 944.5mg 39%
Potassium 794.11mg 23%
Total Carbohydrates 37.94g 18%
Fiber 1.97g 7%
Sugar 1.31g
Protein 15.84g 25%

Recipe Type: Beef, Chinese, Healthy, Light Meal

Reviews
5 stars - I added red pepper flakes and ginger to the scallions and garlic for an additional layer of flavor and extra nutrition. - Susan Ewing 12/19/2011

Source
Author: Martha Stewart
Web Page: http://www.marthastewart.com/316130/sesame-beef-and-broccoli
I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Recipe Cost: $9.84 ($3.10 on sale and w/ leftovers)
Serving Cost: $2.46 ($0.78 on sale an w/ leftovers)

Susie's Roasted Turkey

I never knew how dry my turkey was until I had this one!!! This is the BEST turkey I ever made and now, it is a family standard.

Susie's Roast Turkey
For Brine
1 cup coarse salt, plus more for seasoning
2.5 cups sugar
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
1 tsp whole black peppercorns, plus freshly ground pepper
14 lb. turkey, thawed
For Roasting
2 sticks unsalted butter, divided.
6 fresh bay leaves
4 stalks celery, sliced
2 medium onions, sliced
2 lemons, zested
12 fresh sage leaves
1/2 cup dry white wine, such as Sauvignon Blanc
salt and pepper

1. For Brine

2. Put salt, sugar, onions, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 5 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.

3. Add turkey, breast first, to the brine. Add enough water to cover the turkey. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.

4. For Roasting

5. After you prepare the brine, in a small sauce pan, melt 1 stick of butter and bay leaves. Remove from heat and allow to cool. Chill along side the brine so it returns to solid form.

6. Preheat oven to 425 degrees, with rack in lowest position.

7. Take bay leaf perfumed butter out to soften.

8. In a large bowl, mix the remaining celery and onion with the lemon zest, sage leaves and salt and pepper. Remove neck and giblets from the turkey.

9. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened bay leaf perfurmed butter.

10. Stir together the last stick of butter melted and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.

11. Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly.

12. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 30 minutes. Transfer to a platter. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

Servings: 20

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 minutes
Inactive Time: 24 minutes
Total Time: 4 minutes

Nutrition Facts
Serving size: 1/20 of a recipe (14.7 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 761.78
Calories From Fat (48%) 369.11
% Daily Value
Total Fat 41.45g 74%
Saturated Fat 18.19g 165%
Cholesterol 306mg 153%
Sodium 2117.55mg 88%
Potassium 966.65mg 28%
Total Carbohydrates 28.96g 11%
Fiber 0.76g 3%
Sugar 26.3g
Protein 65.35g 103%

Recipe Type: Main Course, Thanksgiving, Turkey

Source
Author: Susan Ewing

Recipe Cost: $30.94
Serving Cost: $1.55



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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Falafel and Yogurt Sauce

On the road to health, this recipe fits the bill for good nutrition and low cost....especially when you pair it wth sales and coupons like this one:

Yoplait Greek Yogurt is on sale at Pick N Save for 10/$10.00
- Click here to save $0.30/1
= Final Price: As low as 1/$0.40 w/doubled coupons on Wednesday

Falafel and Yogurt Sauce
Ingredients: 
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 Tbs all-purpose flour
1 Tbs chopped fresh oregano
1/2 tsp ground cumin
1/4 tsp salt
2 Tbs extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1/2 cup low-fat plain greek yogurt
1 Tbs lemon juice
1/3 cup chopped flat-leaf parsley
1/4 tsp salt
1 Clove Garlic
1/2 cup cucumber peeled, seeded and cut into 1/4-inch cubes

Directions:
1. Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 404.21
Calories From Fat (24%) 98.1
% Daily Value
Total Fat 11.22g 17%
Saturated Fat 1.98g 10%
Cholesterol 54.71mg 18%
Sodium 883.25mg 37%
Potassium 594.71mg 17%
Total Carbohydrates 64.33g 21%
Fiber 9.87g 39%
Sugar 3.85g
Protein 15.44g 31%

Recipe Type: Bean, Healthy, Light Meal, Main Course, Quick Meals, Simple Supper, Vegetarian

Recipe Cost: $5.15 ($4.37 on sale)
Serving Cost: $1.29 ($1.09 on sale)



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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Chili's Spicy Garlic & Lime Shrimp

I love it when you can bring a restraunt favorite home to cook and Chil's Spicy Garlic and Lime Shrimp is one of them:-) I am also doing my menu planning with I'm an Organizing Junkie. So, here is my menu this week: Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Shrimp was on sale for $8.99/lb. (normally $13.99/lb.) at Pick N Save. I grabbed a bunch to make my featured recipe today: Chili's Spicy Garlic & Lime Shrimp Ingredients: 2 Tbs butter 1 clove garlic, pressed 1 lb fresh large shrimp, peeled (about 1 pound) 1 lime 3/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 tsp dried parsley flakes 1/4 tsp garlic powder 1/4 tsp paprika 1/8 tsp dried thyme 1/8 tsp onion powder Directions: 1. Make the seasoning blend by combining all the spices in a small bowl. 2. Preheat a large skillet over medium heat. 3. Add butter to the pan. 4. When the butter is melted, stir in the pressed garlic. 5. Immediately, add the shrimp to the pan. 6. Cut the lime in half and squeeze each half into the pan over the shrimp. 7. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. 8. Saute the shrimp for 5 to 8 minutes or until they begin to brown. 9. Be sure to cook both sides of all the shrimp. Servings: 4 Cooking Times Preparation Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes Nutrition Facts Serving size: 1/4 of a recipe (4.6 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 212.35 Calories From Fat (33%) 69.79 % Daily Value Total Fat 7.9g 12% Saturated Fat 4.05g 20% Cholesterol 187.63mg 63% Sodium 609.33mg 25% Potassium 331.26mg 9% Total Carbohydrates 10.39g 3% Fiber 0.71g 3% Sugar 0.48g Protein 24.8g 50% Recipe Type Main Course, Seafood Source Author: Chili's Source: http://www.recipezaar.com/Chilis-Spicy-Garlic-Lime-Shrimp-76470 Recipe: $14.43($9.43 on sale) Serving: $3.61 ($2.36 on sale)


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Corned Beef and Cabbage

Corned Beef and Cabbage is a classic St. Patrick's Day dish. Since this holiday is on Thursday, I am including this in my menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Of course, Corned Beef was on sale at Pick N Save this week and so was cream cheese! I grabbed a bunch to make my featured recipe today:

Corned Beef DinnerServes: 8
Ingredients:
3 1/2 lb Corned beef
4 cups Water
1 bay leaf
2 cloves garlic
1 onion
1 small cabbage
4 medium carrots
4 medium potatoes
1/8 tsp pepper
1 package (8 oz.) cream cheese
1/4 cup milk
4 Tbl horseradish

Directions:
1. Preheat oven to 425. For meat and vegetables, rince brisket with
cold running water; trim off excess fat. Pour water into a roasting
pan. Place brisket and bay leaf in the pan and top with garlic.

2. Cut onion into thick wedges. Cut cabbage and potatoes into
quarters and carrots into 2-inch squares.Arrange onion and cabbage
around the brisket. Top with carrots and potatoes. Sprinkle with
pepper. Bake 1 1/2 hours or until brisket is fork-tender.

3. For sauce, combine cream cheese, milk and horseradish in a small
saucepan. Wisk over medium heat until warm.

4. Carve brisket diagonally across the grain into thin slices. Serve
with vegetables and sauce.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 569.16
Calories From Fat: 319.82
Total Fat: 35.69g
Saturated Fat: 14.42g
Cholesterol: 123.65mg
Sodium: 2221.81mg Potassium: 1274.83mg
Total Carbohydrates: 31.38mg
Fiber: 3.44g
Protein: 31.25g

Recipe Author: The Pampered Chef
Recipe Source: The Pampered Chef: Main Dishes

Recipe: $13.68
Serving: $1.71



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Shrimp Pesto with Whole Wheat Pasta

This light dish is perfect for New Year's resolutions that revolve around weight loss! You won't feel deprived with this one:-)

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.88 lb. (normally $2.93/lb.) I bought a bunch to make my spaghetti and to freeze for later.

But my recipe has nothing to do with beef. I picked up some shrimp when it was on sale over the holiday and made this little number:

Shrimp Pesto with Whole Wheat PastaIngredients:
1 lb Whole-wheat spaghetti
1 ladle cooking water
1 tbs olive oil
1 cloves garlic
1/2 lb Shrimp
1/4 cup Pesto

Directions:
1. Make the pasta per the package directions. Reserve 1 ladle of the cooking water for the sauce.

2. Add 1 tablespoon of olive oil and 2 cloves of garlic to a large skillet over medium high heat for one minute. Add shrimp and sauté until pink.

3. Add the reserved ladle of water and the pesto to the shrimp. Toss with pasta and serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 236.79
Calories From Fat (31%) 73.01
% Daily Value
Total Fat 8.28g 13%
Saturated Fat 1.31g 7%
Cholesterol 58.37mg 19%
Sodium 86.06mg 4%
Potassium 229.47mg 7%
Total Carbohydrates 28.95g 10%
Fiber 4.14g 17%
Sugar 0.88g
Protein 13.83g 28%

Recipe Type
Harvest, Light Meal, Main Course, Pasta, Published, Seafood, Simple Supper, Summer

Reviews
5 stars - This is a family favorite. - Susan Ewing 6/21/2010

Source
Author: Susan Ewing
Recipe Cost: $5.26
Serving Cost: $0.88



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Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

I don't know how this happened but all I have is a Fun Run and a Pampered Chef party. I have to be missing something!

Thank goodness Pick N Save is helping me out with my menu planning! They have Whole Boneless Pork Loin on sale for $1.99/lb. (normally $4.79/lb.)I bought a bunch to make Rachael Ray's Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles (See Reicpe Below) (Fun Run)

Wednesday: Bean Night (Pampered Chef Party)

Thursday: Leftovers

Friday: Eat Out

Orange-Sesame Pork Chops with Teriyaki Whole-Wheat NoodlesIngredients
Salt
1 lb whole-wheat or whole-grain spaghetti
5 Tbs vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 Tbs orange marmalade
6 Tbs teriyaki sauce
1 tsp sesame oil
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 Tbs black sesame seeds or toasted sesame seeds, optional

Directions:
1. Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

2. While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

3. While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.

4. Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

Servings: 4

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (12 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 822.17
Calories From Fat (25%) 209.16
% Daily Value
Total Fat 23.75g 37%
Saturated Fat 2.81g 14%
Cholesterol 63.94mg 21%
Sodium 1408.21mg 59%
Potassium 1044.21mg 30%
Total Carbohydrates 110.53g 37%
Fiber 4.31g 17%
Sugar 11.8g
Protein 48.63g 97%

Recipe Type
Main Course, Pork

Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/orange-sesame-pork-chops-with-teriyaki-whole-wheat-noodles-recipe/index.html

Recipe Cost: $9.02 ($6.27 with sale!!!)
Serving Cost: $2.26 ($1.57 with sale!!!)

Creamy Avocado & White Bean Wrap

I am doing more menu planning with I'm an Organizing Junkie with great recipes:-)

It has been a crazy couple weeks for me. I played way too much and now, our trip to Kansas is upon us and I am completely unprepared! Not to mention, I still have to wrap up the end of the school year. Yikes! Hold on kid's it is going to be a bumpy ride:-)

This week, I am going to focus on getting ready for our road trip and as such, I am featuring a recipe that is road-friendly. Wish me luck:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day/Early Bird Registration)

Tuesday: Chicken and Pasta

Wednesday: Pork Chops (Kindergarten Carnival)

Thursday: Eat in the Car (Last Day of School/Road Trip to Kansas)

Friday: Eat Out (Road Trip to Kansas)

Creamy Avocado & White Bean Wrap

Ingredients:
2 Tbs cider vinegar
1 Tbs canola oil
2 tsp finely chopped canned chipotle chile in adobo sauce, (see Note)
1/4 tsp salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 Tbs minced red onion
4 8- to 10-inch whole-wheat wraps, or tortillas

Directions:
1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.

3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Servings: 4

Cooking Times
Preparation Time: 25 minutes
Total Time: 25 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 496.84
Calories From Fat (32%) 160.17
% Daily Value
Total Fat 18.47g 28%
Saturated Fat 4.63g 23%
Cholesterol 14.83mg 5%
Sodium 517.75mg 22%
Potassium 1318.83mg 38%
Total Carbohydrates 65.01g 22%
Fiber 12.03g 48%
Sugar 2.45g
Protein 21.4g 43%

Recipe Type
Appetizer

Tips
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Source
Web Page: http://www.eatingwell.com/recipes/creamy_avocado_white_bean_wrap.html

Recipe Cost: $4.75
Serving Cost: $1.19

North African Meatballs

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

This is the week filled with activity for my youngest daughter. In recognition of her 6th birthday, at school she is going to reign as Student of the Week. I will be doing a presentation in the classroom about her, chaperoning a field trip to see a play, and volunteering in the classroom three times. This is in addition to picking up Girl Scout cookies and a doctor's appointment. It's all good so, I should survive:-)

It's a good thing Pick N Save is helping me out with my menu planning. They have ground beef on sale again for $1.99/lb. (normally $2.93/lb.) !! That helps because...

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week, the chef of choice is Melissa d'Arabian. I am making her North African Meatballs. Check out the recipe below and come back Wednesday for a picture and our review:-)

Here is everything that I am serving this week:

Sunday: North African Meatballs (Come back Wednesday for a picture and my review)

Monday: Spaghetti(Cleaning Day/Classroom Presentation)
Tuesday: Leftovers (Pick up Girl Scout Cookies)

Wednesday: Tomato Basil Chicken (Doctor's Appointment)

Thursday: Honey Dijon Pork Loin Roast (Field Trip)

Friday: Eat Out (Volunteering 3 times:-)

North African Meatballs
Ingredients:
For the North African Sauce:
2 Tbs olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 tsp light brown sugar
1/2 tsp dried red pepper flakes
pinch ground cinnamon
Salt and freshly ground black pepper
For the Meatballs:
1 egg
2 Tbs tomato paste
3 Tbs finely chopped fresh cilantro leaves
1 Tbs minced fresh ginger
1 tsp ground cumin
pinch ground cinnamon
3/4 lb ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 Tbs vegetable oil, for cooking
4 Tbs chopped fresh parsley leaves
Directions:
1. To make the North African Sauce:

2. In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

3. To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

4. In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley

Servings: 4

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 566.77
Calories From Fat (59%) 337.08
% Daily Value
Total Fat 37.34g 57%
Saturated Fat 9.32g 47%
Cholesterol 116.66mg 39%
Sodium 213.71mg 9%
Potassium 757.65mg 22%
Total Carbohydrates 34.84g 12%
Fiber 6.71g 27%
Sugar 5.17g
Protein 21.82g 44%

Recipe Type: Beef, Main Course

Source
Author: Melissa d'Arabian
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/melissa-darabian/north-african-meatballs-recipe/index.html

Menu Cost: $6.38 ($5.44 on sale)
Serving Cost: $1.60 ($1.36 on sale)

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)