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!  
 

Who doesn’t like tacos?  Well, there might be a few people, but, for the most part, burritos, enchiladas, chili with beef or chicken have almost become mainstays in the American diet. We love the spices and the combination of flavors. It’s kind of like comfort food with a kick.  The following recipe combines ground beef, turkey or chicken with your favorite boxed mac and cheese to make a quick comfort dish at home.  Add some shredded lettuce and tortilla chips with your favorite salsa and you have a complete meal!

1  pound ground beef, turkey or chicken
1 - 1.25 oz. package of your favorite taco seasoning mix (3 tablespoons)
1 - 6 to 7.25 oz. box of mac and cheese, prepared according to package directions
1/4 cup of your favorite salsa
1/4 cup sour cream or yogurt
1  cup shredded taco cheese

In a medium skillet, brown ground beef, turkey or chicken until cooked through and no longer pink.  Drain excess grease. Stir in taco seasoning mix.  Add prepared mac and cheese, salsa and sour cream or yogurt.  Heat through.  Garnish with shredded taco cheese to serve.  Makes 4-6 servings.  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! 

Stove Top stuffing mix is synonomus with quick and easy cooking. On sale for under $1.00 a box, it makes big family dinners easier and more economical.  If you like to make stuffings from scratch, go for it if time allows. If you like to save time and money, boxed or pre-packaged stuffing mixes are the way to go.  Fall of course is apple season, you can get them for right around $1.00 a pound or a little more.  Flavorful sauteed apples, celery and onions give this stuffing mix a unique flair that nicely complements turkey, chicken or pork.

1  -  6 ounce package stuffing mix such as Stove Top
1/4   cup butter or cooking oil
1/3   cup chopped celery
1/4   cup chopped onion
1   medium apple chopped, (about 1 cup)
2  cups water

In a medium sauce pan, over medium high heat,  add oil or melt butter and add celery, onions, and apple.  Saute for about 3-5 minutes or until crisp tender.  Add 2 cups water and bring to a boil.  Add dressing mix, stir and cover.  Allow to sit for 5-6 minutes and fluff with a fork before serving.  Makes 4 Servings.  Enjoy!

Fall has come to many parts of the country with cooler weather.  For some reason, cinnamon and spice flavors are more desirable especially when it comes to desserts.  Cake mixes and canned pumpkin on sale inspired this simple, light Pumpkin Spice Cake. Many of you may have had or have a favorite homemade pumpkin cake, bread or muffins. These are great if you have the time.  However, busy schedules and time crunches can be less hectic with a quick option.  This recipes texture is actually lighter than the homemade counterparts.  As a result, it makes a perfect dessert after a big meal.   Feel free to substitute an organic cake mix and organic pumpkin and make the whipped cream option below if you wish…

1  - 18.25  ounce spice  or carrot cake mix mixed according to package directions except using only 1/2  cup water.
1  -  15 ounce can of pumpkin
1    teaspoon pumpkin pie spice

1  -  8 ounce container of your favorite whipped topping*
Additional   1/2  teaspoon pumpkin pie spice

Your favorite caramel sauce for drizzling

Preheat oven to 350 F.  for a glass pan or 325 F. for a non stick or dark pan.  Lightly grease the bottom of a 9 x 13 pan. Add pumpkin and 1 teaspoon pumpkin pie spice to cake mixture and blend thoroughly.  Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.  Allow to cool.    Combine 1/2 teaspoon pumpkin pie spice with whipped topping, combine well.  Top each piece of cake with whipped topping and drizzle with caramel sauce.  Makes 12 Servings.  Enjoy! 

* The following is a real whipped cream option for those of you wishing to do so… 1  1/2  cups  heaving whipping cream, 2-3 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon pumpkin pie spice.  Combine all ingredients in a chilled bowl and beat with an electric mixer until soft peaks form.   Enjoy!

Boxed mac and cheese is an easy way to save both time and money.  We can stock up when it is on sale and keep it in the pantry.  The noodle variations are great but sometimes a little extra flavor from additional ingredients help this budget meal taste a bit more expensive than it actually is.  Classic combinations like broccoli and cheese sauce are always a hit.  If kids aren’t especially fond of broccoli on its own, chances are good they will like it this way.  Bacon added with the broccoli give this dish a bit more depth and interest.   It can be a complete meal or served as a side dish with your favorite chicken, pork or seafood. 

1   -  6 to 7.25 ounce package macaroni and cheese dinner, prepared according to package directions
Additional  1/2  cup of milk
2    cups broccoli florets
8    ounces shredded sharp cheddar cheese *
1/3   cup bacon bits or pieces 
1/4   teaspoon each  garlic salt, onion powder, and yellow mustard

Just after preparing the mac and cheese according to package directions, add remaining ingredients.  Heat through until cheese is melted and broccoli is crisp tender.  Makes 3-4 Servings.  Enjoy! 

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge.

Fall is apple season!  The new crop is in!  And for some reason, cooked apples and cinnamon along with the cooling weather are a winning combination.   Braeburn, Fuji, Honey Crisp are all great varieties that are on sale for about $1.00 a pound  throughout the season and work well with this easy preparation.   Look for firm apples without bruises or blemishes.  Store at room temperature or in the refrigerator being careful not to place to closely to onions or strong scented foods as apples absorb odors. If you are finding that your apples are starting to soften,  this is a great recipe that is simple, quick and an economical way for them to not go to waste.  It’s versatility allows you to use it for a side dish with mac and cheese or roasted pork or as a topping for ice cream.  It is also great all by itself!

2   large braeburn apples, quartered, cored and sliced into 1/2 inch thick slices (about 3 cups)
2   tablespoons butter
3   tablespoons brown sugar
1    teaspoon cinnamon
1/8    teaspoon salt
2    tablespoons water

In a large skillet, over medium heat combine butter through water.  Heat through allowing everything to blend.  Add apple slices and simmer, stirring regularly for about 4-6 minutes. You will have a nice cinnamon sauce with apples.  Serve immediately.  Makes about 3 servings or 2 1/2 cups.  Doubles easily.  Enjoy!   

This mac and cheese recipe has a bit of a kick to it. The combination with smoky, spicy peppers offers a bit of variety from everyday boxed mac and cheese.  It is fun served with your favorite grilled chicken or pork or on its own.  Chipotle peppers have gained popularity in the last few years.  A lot of us know them by the restaurant title of gourmet, made to order burritos.  These peppers are actually smoked jalapenos that are dried and have a wrinkled dark brown skin.  They can be found dried, pickled or canned in adobo sauce which is what I use in this recipe.  Adobo sauce from Mexico is made of ground chiles, herbs and vinegar.  It takes on the spicy, smoked flavor of the chipotle peppers once it is canned.  I rarely use a whole can at once.  I freeze the remaining in 1 chile portions with a bit of adobo in a snack sized plastic bag and then place the smaller bags in a container or freezer bag.  It is easy to just take out what I need.  I have found reasonably priced canned chipotles at Super Wal-Mart for about $0.85 for a 7 ounce can which has about 10-12 chiles per can.  So, you get a lot of flavor for a few pennies.  Feel free to double the chipotles in this recipe if you would like to.  I thought it was a nice amount of heat but go for it if you need more.

1   6 – 7.25 ounce package macaroni and cheese dinner, prepared according to package directions
2/3   cup additonal milk
1    cup or 4 oz. shredded cheddar cheese *
1/4   teaspoon each garlic powder and onion powder
1    tablespoon chipotle chile with adobo sauce,  finely chopped

Once the mac and cheese is prepared according to package directions, stir in the remaining ingredients.  Heat through until cheese is melted and sauce is creamy.  Makes about 4 cups or 2-3 servings.  Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge.

This year has been an exceptionally good year for fresh cantaloupe.  This fruit is loaded with vitamins A and C.  A cantaloupe is ripe if the outer rind is no longer green and it is slightly soft.  To peel and  seed, cut a thin slice from one end of the cantaloupe.  Place the flat end on a cutting board and slice off the peel in strips from top to bottom rotating the melon to remove all of the skin.  Cut the melon in half and remove the seeds with a spoon.  At this point, you cut slice it, cut into wedges or chunks.  It will last covered in the fridge for 4-5 days.  It is so delicious on its own but this simple soup gives some variety and a healthy light meal or dessert.  This is also tasty garnished with peach yogurt if you wish!  

1   large ripe cantaloupe, peeled, seeded and chopped
1-2   tablespoons sugar (depending on how sweet you like it)
1/4  teaspoon salt
1     teaspoon vanilla
1/4   cup toasted almond slices* for garnish

In a blender or food processor,  puree cantaloupe, sugar, salt and vanilla.  Chill until service.  Garnish with toasted almond slices.  Makes 3 cups or 3-4 servings.  Enjoy! 

*Toasting Almonds:  Preheat oven to 350 F.  Place almonds on a baking tray in a single layer.  Bake for 5-7 minutes or until golden. 

You might have second thoughts about the combination of tuna and tomatoes but trust me, it is good.  Deli macaroni salad is the quick and easy base for this recipe.  When it is on sale for $1.00 a pound, it can be a real bargain.  Adding canned tuna and fresh chopped tomatoes with some seasonings makes this a delicious entree for lunch or supper.   Feel free to get creative and add other fresh vegetables like chopped cucumbers or celery if you like.  Serve with your favorite green salad and you have a complete meal. 

1    pound deli macaroni salad
2 -  5 oz. cans tuna, drained (I like light albacore)
1 1/4  teaspoons  dried dill or 1 1/3 tablespoons  fresh dill, chopped plus extra for garnish
1/2  teaspoon lemon pepper seasoning
1/4  teaspoon garlic salt
1      medium tomato cored and chopped, (about 1 cup)

In a medium bowl, combine macaroni salad, tuna, dill, lemon pepper seasoning and garlic salt.  Mix well.  Gently fold in tomatoes.  Garnish with additional dill when serving.  Makes about 3 cups or 3-4 servings.  Enjoy!