Now that the holidays are over, something light and flavorful is always a good option.  I have noticed that Rotel Tomatoes are available for around $1.00 a can and a lot of times less.  This is the quintessential pantry item that can produce quick and easy dishes loaded with flavor.  This recipe was inspired by my friends, Matt and Kelly, a definite hit at their get togethers.  It is a wonderful, light option using tofu.  A healthy, low fat choice to start off the new year!

1   pound of firm tofu, drained and diced into 1/2 inch cubes
1   tablespoon cooking oil
2   cans of your favorite flavor of Rotel tomatoes
1   1 oz. package of your favorite taco seasoning mix
1   cup of frozen corn kernels

In a large saute pan, heat oil over medium high heat and add tofu cubes.  Saute, stirring occasionally for 2-3 minutes.  Add Rotel tomatoes, taco seasoning mix and simmer until slightly thickened, about 4-5 minutes.  Stir in the corn.   Serve with your favorite corn chips. Tastes great warm or at room temperature.   Makes 4 cups.  Enjoy!  
 

We may all know zucchini as a vegetable.  However,  botanically, it is actually a fruit which may be surprising to a lot of us.  A good source of  vitamin A, potassium, folate, and manganese, it is a healthy option. Predominately available in the late summer and early fall, I am still seeing this for under $1.00 a pound in our local grocery stores.   When you need a quick appetizer or side dish, this is an easy recipe that offers the flavors of fried zucchini without the extra calories and fat.  It goes together effortlessly and is finished under the broiler.   

2    medium zucchini, sliced 1/4 inch thick
salt and pepper to taste
Grated Parmesan Cheese
Italian Seasoning
1   cup of your favorite marinara sauce for dipping

Preheat broiler to high.  Place zucchini slices in a single layer on a 10 x 15 inch baking sheet.  Season with salt and pepper.  Sprinkle a generous layer of parmesan cheese over slices.  Top with Italian seasoning.  Place under broiler for 3-5 minutes or until cheese melts and is lightly browned.  Heat marinara to serve with zucchini slices.  Makes 4-6 Servings.  Enjoy! 

 

Late summer is still grilling season with all kinds of bbq options available.  We see both beef and pork ribs on sale for bargain prices quite regularly making this favorite easy on the budget. 

Pork ribs come a few different ways.  One being spareribs and another being baby back ribs.  Spareribs are flatter in shape and have a higher fat to meat ratio.  Baby back ribs are curved and are meatier and leaner.  When baby backs are on sale, it is great to stock up and freeze them. They come in racks that are about 12-14 inches long averaging about 2 – 2 1/2 pounds in weight.

The thing to know about cooking ribs is that they require at least a few hours on a medium grill in order to be tender enough to eat.  I have also found that cooking them on low for 5-6 hours in the crock pot gets them nice and tender and doesn’t require a lot of attention.  At this point, you can finish them on your grill or you can freeze them for another occasion and finish them just before serving.  If you do not have access to a grill for finishing, then place them in a 450 F. oven on a rimmed baking tray for about 15 minutes, adding the sauce the last 5 minutes.  The sauce burns easily so adding it just long enough to heat and slightly brown is the best option. 

This recipe doesn’t require a lot of ingredients.  If this Asian variation of bbq sauce doesn’t appeal to you, feel free to use your favorite bbq sauce only with this simple cooking method.     

2  racks of baby back pork ribs, thawed
Salt and pepper
2/3  cup Asian salad dressing
1/3  cup of your favorite bbq sauce
1  teaspoon ground ginger

Cut racks of ribs in half.  Season both sides with salt and pepper.  Place in a 6 quart crock pot.  Add 1 cup water and set on low.  Cook for 5-6 hours or until ribs are fork tender. At this point, you may wish to refrigerate or freeze to serve at a later time.  To serve, preheat grill to medium high.  Combine Asian salad dressing, bbq sauce and ground ginger.  Remove ribs from the crock pot.  Place on the grill allowing them to get slightly crispy.  About 4-5 minutes per side.  (If ribs are cold, cook approx. 8-10 minutes per side.)  Brush with bbq sauce and heat through additional 1-2 minutes as sauce will burn easily.  Cut into individual ribs if you choose.  Makes 4-6 Servings. Enjoy!    

In the news for the last few years, we have heard repeatedly that blueberries are a super food, high in antioxidant and anti-inflammatory properties that are thought to help protect the body against the damaging effects of free radicals and diseases associated with aging. Anthocyanin, what gives blueberries their color, is thought to be responsible for these health benefits.  Enough science, onto summer fruits on sale.  I picked up pints of fresh blueberries for $.99 each.  Once these are ripe, they are delicious on their own, in cereal, etc. but this simple chilled soup is a great way to enjoy this bargain and it uses yogurt, another beneficial food product that we are encouraged to eat regularly.  Chilled fruit soups are so refreshing this time of year.  This works well for a light lunch or as a dessert option. 

2  pints fresh blueberries washed, reserving 1/4 cup for garnish
2 – 6 ounce containers of blueberry yogurt, reserving 1/4 cup for garnish
1/3  cup sugar or less if you like
2  tablespoons lemon juice

Combine blueberries, yogurt, sugar, and lemon juice in a blender. Puree until smooth.  Serve chilled garnish each bowl with about 1 tablespoon each of yogurt and blueberries.  This soup is great when made ahead and chilled.  Makes 4 Servings.  Enjoy! 

In the last few weeks, I have seen avocados on sale for about a $1.00 each on a regular basis. This week one of our local grocery stores has them for .88 cents each. Now that is a bargain! If you are a guacamole fan like I am, making your own can save quite a bit of money when prices are this reasonable. Also, if you are strapped for time, this is a great recipe that will be easy on your budget and schedule as well. I like lime juice but lemon juice may be more readily available so feel free to substitute.

Tips: The easiest way to tell if an avocado is ripe is to press gently on the skin, if it is soft and indents slightly, they are ready to go. Typically, it takes about 3-4 days to ripen once they are purchased. To slice or dice, cut in half lengthwise, twist the halves apart. Place the half containing the pit face up on a cutting board. Keeping your fingers out of the way, whack the pit with the blade of the knife and twist the knife to lift out the pit. Bang the pit on a cutting board and it will release from the knife. (This is great if you are frustrated!) Then, gently dice in the skin being careful not to cut through the skin. Scoop out with a serving spoon.

3  large avocados, peeled, pitted and mashed
2  tablespoons lime or lemon juice
1/4  teaspoon garlic powder or 1 garlic clove, minced
2  tablespoons chopped onion
1  Roma tomato, diced
3/4  teaspoon salt
3  drops of your favorite hot sauce

Combine all ingredients and blend well. Place a tightly covered container if you are not to able to serve immediately as this will help prevent browning. Makes 2 cups. Enjoy!

It seems that people who are avocado fans are really avocado fans!  Now, they are readily available for a very decent price like $1.00 each or even less on sale. It wasn’t so long ago, depending on the part of the country you were from, that avocados may have been a sometimes treat or just semi attainable. I grew up in the mid west, my only experience with avocados was in guacamole, now a definite favorite, even though it took a while to appreciate. Health officials are promoting avocados are one of the healthiest sources of monounsaturated fat. I like them because with a little boost of lime juice and salt, they are great in salads, with a grilled steak or chicken or just by themselves. Feel free to experiment with this quick preparation method, for example, you can use garlic salt in place of regular salt, or your favorite vinaigrette.

The easiest way to tell if an avocado is ripe is to press gently on the skin, if it is soft and indents slightly, they are ready to go. Typically, it takes about 3-4 days to ripen once they are purchased. To slice or dice, cut in half lengthwise, twist the halves apart. Place the half containing the pit face up on a cutting board. Keeping your fingers out of the way, whack the pit with the blade of the knife and twist the knife to lift out the pit. Bang the pit on a cutting board and it will release from the knife. (This is great if you are frustrated!) Then, gently slice or dice the avocado in the skin being careful not to cut through the skin. Scoop slices out with a serving spoon.

2  avocados, sliced or diced
1  tablespoon fresh lime juice
1/2  teaspoon salt (I use kosher, it is my favorite)

I like to toss all of this together and allow to sit for about 5 minutes and serve. To save even more time, cut your lime in wedges and squeeze over avocado and sprinkle with salt. Enjoy!

Sliders or mini burgers have become extremely popular. It all started years ago with a restaurant called White Castle. The slyder (White Castle’s trademark name) is a very thin burger fried with reconstituted dried onion and served on a little soft bun. Now those little burgers are available in the freezer section of your local grocery store. Most fast food restaurants have begun to offer these as well! I must admit, they are fun and tasty for something different. When ground beef is on sale, you can make your own at home quickly and go easy on the budget. Use dinner or potato rolls available at the grocery store. Customize with your own condiments and save a few bucks in the process.

1  pound of ground beef, sirloin, or chuck
1  teaspoon salt
1/4 teaspoon ground black pepper
2  tablespoons dried minced onion
10  dinner rolls, sliced horizontally
Your choice of condiments including your favorite sliced cheese

Preheat grill or skillet to medium high. Combine ground beef with salt, pepper and dried onion. Mix well. Portion into small patties that are 3 inches in diameter and cook over heat approximately 3-4 minutes per side or until done. Makes 10 mini burgers. Enjoy!

* Tips: A traditional slider is always served with onions and in this recipe the onions are mixed right in. You may like your mini-burgers made simply with salt and pepper.

Eggs are on sale on a regular basis. They are always a great way to stretch your food dollars. This crustless quiche is light and flavorful. It goes together quickly and reheats beautifully in the microwave. It also freezes well, so feel free to double the batch and have an extra quiche on hand. Delicious served with lightly warmed flour tortillas!

4  tablespoons butter, melted
6  large eggs
1/4  cup flour
1/2  teaspoon baking powder
1  teaspoon chili powder
1  small can diced green chilies (4 oz.)
1  cup of cottage cheese
8 – oz. shredded nacho and taco cheese

Preheat oven to 400 F. Combine melted butter and eggs. Whisk until blended. Add remaining ingredients and whisk thoroughly. Pour into a lightly oiled or sprayed pie dish or 9 inch round pan. Bake for 25-30 minutes or until lightly golden and knife inserted in the center comes out clean. Makes 6 Servings. Enjoy!

Tips: For a little extra flavor, serve with sour cream and your favorite salsa. Also, if you like super spicy, then substitute jalapenos for the green chilies.