Looking for a tasty and healthy alternative to fried rice and refried beans?
Try this tasty meatless dish!
If you can’t find quinoa you can always substitute for rice, but quinoa is very nutritious.
Optionally, top this meal with some fresh pico de gallo and/or avocado slices. YUMMO!
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Recipe from allrecipes
Korean Flank Steak is a recipe I found in Texas, and I don’t know where the original recipe came from, but it’s too good and easy not to share.
Flank Steak is on sale this week at Albertsons for just $1.98/lb!!!! I was able to get 2 meals out of one steak, that’s pretty good only spending $3 on the meat part of our meal 🙂
1 1/4 pound raw lean flank steak
4 medium garlic cloves, chopped
2 Tbsp. ginger root, chopped
1/4 cup vinegar
2 Tbsp. soy sauce
1/4 tsp. red pepper flakes, or to taste
1 Tbsp. sesame oil
sliced green onions (optional)
Thinly slice flank steak and place all ingredients in freezer zip lock bag. Close bag and mix mixture all around to get all the meat covered in the marinade. Freeze. On the day of cooking defrost meat bring it down to room temperature. Grill flank steak for 2-3 minutes per side. Serve with rice and steamed veggies.
Ok, I have to say this recipe is AWESOME!!! Don’t you just LOVE strawberry freezer jam, but adding 4 cups of sugar seems like way too much! Here is a recipe I found on Pinterest that uses apple juice in place of sugar.
I’m very pleased with the way this recipe turned out! Head over to 5 Dollar Dinners: No Sugar Strawberry Freezer Jam for the FULL recipe and tutorial!
I think you’ll be quite pleased with this recipe, I know I sure am!
Now through tomorrow 4/2:
Fresh & Easy Strawberries- $1.49/lb
Starting Wednesday 4/3:
Albertsons Strawberries- $1.50/lb
I have tried a few recipes for these corn dog muffins, and couldn’t find one that I really liked. HOWEVER, once I tried this recipe my search was over! These are delicious, and super easy to make. Now I only made them today, so I haven’t tried freezing them yet, but I will! My daughter devoured hers, and I ate 3!
Make sure you visit Ring Around The Rosies for the full recipe, and other freezer meal ideas.
This morning I made this delicious blackberry breakfast cake! I had some blackberries left over from our trip to Murray Family Farms, so I through this easy recipe together. I have to say for being on a diet, this is SO GOOD, plus is fat-free which makes is even better!!!
The recipe comes from soundeats.com, so go check it out. Then, MAKE IT! You could use any fruit you have on hand, like peaches!
I did make a couple adjustments:
I didn’t have sour cream or yogurt, so I added 1/2 cup fat-free cottage cheese (worked perfectly!).
I also didn’t have whole wheat pastry flour, so I just used regular unbleached flour.
I only added the whites from the 2 eggs.
Plus, I added more blackberries and 1 cup of fat-free milk.
- We topped the cake with pure maple syrup, honey would work too.
You can also, freeze this cake for later use, just let you cake come down to room temperature before you put it in the freezer.
It’s that time again where split chicken breasts are on sale! This is the time to *STOCK-UP and make shredded chicken for casseroles, tacos, enchiladas, soups, BBQ chicken sandwiches, and the list goes on! Albertsons has the best deal this week at just $.99/lb!
I like to boil my bone-in split chicken breasts because I get GREAT moist shredded chicken AND I get homemade chicken stock, YUM! Here’s the recipe:
When I get my chicken home I remove the skin to make a lower fat stock, but you don’t have to.
Place all your chicken breasts in a large stock pot, I typically do 8-10 breasts.
Add 2 celery ribs, 2 carrots, 1 onion, 4 garlic cloves crushed, salt and pepper.
Now add enough water to cover all the chicken and veggies.
Cover and bring this up to a boil, reduce heat, then simmer for about 40 minutes.
Turn the stove off, and let the chicken sit on the stove until it cools down enough to handle the chicken. This will keep the chicken moist and it won’t dry out.
Once cooled, use your fingers and shredded the chicken, it will literally fall off the bone! Place in freezer bags, I do 3 cup portions, and add 1/4 cup stock to bag. This will just help keep the chicken moist.
Now drain your stock and freeze in 1 or 2 cup portions!
When you are ready to use your chicken, the nigh before place the bag of shredded chicken in the fridge. Let this thaw completely before you use or you’ll get tough chicken. Enjoy!
Chicken and bacon are on sale this week, so lets buy a lot at this *stock-up price and make some fabulous freezer meals! FYI: anytime you can buy boneless skinless chicken breasts at $1.99/lb or less you are getting a *stock-up price.
Eating Right Boneless Skinless Chicken Breasts- $1.97/lb
Farmer John Bacon- $2.88 loaded from Just for U program
Use $1.00/1 from 5/20 SS
Final Price= $1.88
4 Boneless Skinless Chicken Breasts
1 (8oz) cream cheese, softened or purchase 1 (8oz) chive cream cheese
3 Tbsp. chopped chives and/or minced onions
4-8 Bacon strips
Mix chives into softened cream cheese and set aside. Pound out a chicken breast to be of equal or almost equal thickness throughout. Spread 3 or 4 Tbsp. chive cream cheese over chicken, dollop with some butter, and sprinkle some salt on top. Roll the chicken breast up (secure with toothpick if you need to) and wrap it with 1 or 2 bacon strips.
Place bacon wrapped chicken on a cookie sheet coated with wax paper and freeze. Once frozen you can then place chicken breasts in a 2 gallon size freezer bag.
On day of cooking, thaw chicken breasts completely and bake uncovered at 400 degrees for about 35 to 40 minutes. If the bacon isn’t crisp on top just turn your broiler on and let the bacon crisp up for a few minutes. Enjoy!
Original recipe from food.com