Stuffed Green Zucchinis

Have you ever had left over meat and don’t know what to do with it because it not enough for another meal?  Do what I do, create stuffed zucchini with stripes of meat, rice and plenty of cheese. Mmm!!! It makes my mouth water only thinking about it.


Serving Size:  4-6
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Money Savings: $8.00
Approximate Calories per Serving: 223

Ingredients:
3 medium to large zucchinis
Cooking spray/butter spray
¼ cup cooked rice
¼ cup of shredded beef or chicken
½ cup Mexican four cheese shredded

Directions:
Wash and dry zucchinis cut horizontally in half.
Spoon out the inside of zucchinis place the inside in a microwave safe dish.
Mix in the rice and meat with the inside of the zucchinis.
Place mixture in microwave for about 2 minutes or until the inside of the zucchini is cooked.
Spray cooking spray all over the zucchinis.
Place the zucchinis in a glass pan and stuffed the zucchinis with the mixture.
Place in the oven at 350 for 10-15 minutes or until zucchinis are almost soft.
Spread the cheese all over the top of each open side of the zucchini and place back in the oven for about 5 more minutes or until cheese has melted.

Tips:
You don’t have to use meat/rice at all or only one.  You also can use the juices of the left over meat.

Three Bean Salad

My sister read somewhere that eating all kinds of beans has many heath benefits.  I came across this great recipe that includes three different kind of beans.  This is such a great salad and the best of all, it is very quick and easy to prepare. So this wonderful tasting salad is dedicated to my sister “Cristina“.

Serving Size: 4
Preparation Time: 40 minutes
Money Savings: $8.00
Approximate Calories per Serving: 139

Ingredients:
1 cup halves grape or cherry tomatoes
1 medium yellow or white onion chopped
1 tsp. salt divided
1 tbs.  olive oil
1/3 cup fresh cilantro thinly chopped
1 can 15oz can no salt pinto beans drained
1 can 15oz can no salt black beans drained
1 can 15oz can no salt red beans drained
2 ripe Hass avocado cut into cubes

Directions:
In a large salad bowl place the tomatoes, onions, sprinkle ½  tsp. salt and olive oil.  Then mix in cilantro, and the three cans of beans, the avocado and the remaining salt.  Mix well and eat up.

Three Cheese Stuffed Tomatoes

If you would like an easy but wonderful tasting side dish this is it my amazing Three Cheese Stuffed Tomatoes.  This is a great dish for those tomato lovers you know.  The tomatoes are stuffed with three cheeses: Parmesan, Swiss, provolone and baked to perfection.  This is surely a side dish to die for.

Serving Size: 4
Preparation Time: 10 minutes
Cooking time: 10 minutes
Money savings: $9.00
Approximate calories per serving: 252

Ingredients:
2 medium-large tomatoes cut in half
Salt and pepper
4 tbsp Parmesan cheese
4 slices of Swiss cheese
4 slices of provolone cheese
4 tbsp thinly chopped up parsley for garnish  
 
Directions:
Place the tomatoes on a cooking sheet sprinkle salt and pepper to taste.  Sprinkle parmesan cheese on each of the halves.  Place one slice of Swiss cheese and one slice of provolone cheese on each of the halves. Then place in the oven for 10 minutes or until cheese is fully melted and lightly brown.  Then sprinkle parsley for garnish.

Platanitos Maduros (Ripe Plantains)

My Platanito Maduros (ripe plantains) are so wonderful for your super bowl party or for any other party.  Have them plain or have them with sour cream as a dip.  They are wonderful either way.  Most of all a no brainier to prepare.   They will be gone before you know it!

Serving Size: 10-12
Preparation time: 10 minutes
Cooking Time: 20 minutes
Money Savings: $5.00
Approximate Calories per serving: 190

Ingredients:
4 tbsp oil
7 ripe plantains pealed and cut in slices diagonally
For dipping:
½ cup of sour cream
Salt to taste

Directions:
On a large frying pan on medium heat place the oil. Once the oil is fairly hot place each piece of plantain on it until brown turning it for both sides turn brown.

For Dip:
Place sour cream in a small container sprinkle salt mix it in well.

Tips:
After frying plantains you may place a paper napkin on top of the plate where you are going to place the plantains so that it could soak up the extra oil.
If you need to put more oil while you are frying the plantains you may do so.

Sliced Baked Potatoes

These mouth watering potatoes are quick, easy, and tasty.  This is a very easy way to give the insipid potatoes lots of new flavors that swirl your palate. The lightly butter coating on top and the cheese gives the potatoes a crispy toping on the outside.  This is another wonderful alternative to the old boring baked potatoes.

Serving Size: 4
Preparation time: 15 minutes
Cooking Time: 1 hour
Money Savings: $7.00
Approximate calories per serving 280

Ingredients:
4 medium even potatoes
1 tsp salt
3 tbsp melted butter
2 tbsp dry chives
4 tbsp grated cheddar cheese
2 tbsp parmesan cheese

Directions:
Peel potatoes cut them into slices but not all the way through.  Use a handle of a spoon or a knife so that it wont go all the way through.
Place potatoes in a baking pan sprinkle with salt, pour butter on top of the potatoes, and sprinkle with chives.  Place the potatoes in the oven for 425 and bake for 50 minutes.  Remove potatoes from oven place cheese on top of the potatoes.
Bring them back in the oven let them bake for another 10-15 minutes or until browned, cheese should be melted and potatoes should be soft.

Tip:
You may use any fresh/dry herbs you like for example parsley, chives, thyme or sage.

Potatoes and Herbs

When I tried out these potatoes and herbs with my family it was love at first bite.  It is a snap to prepare and it is a savory side dish.  They can go with beef or poultry.   All those beautiful herbs bring out the taste of the potatoes.  Try these potatoes you will not regret.

Serving Size: 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes
Money Savings: $4.00
Approximate calories per serving: 100

Ingredients:
2 lbs.  red potatoes washed (do not peal)
Complete seasoning
4 tbs. Italian Seasoning
1/3 cup fresh parsley thinly chopped
1/3 cup fresh rosemary thinly chopped
4 tbs. Oregano Flakes
1/3 cup of olive oil

Directions:
Boil potatoes in a medium cooking pot on medium heat.  Once they are ready or when potatoes are soft drain water.  Cut potatoes in half place potatoes on a baking dish.  Sprinkle complete seasoning, tossed in Italian seasoning, parsley, rosemary, and oregano.  Pour in the olive oil.  Place in the oven for 15-20 minutes.  Or until the herbs are crispy.

Stuffed Baked Potatoes

If you are tired of the same old baked potatoes; I have good news. You should try my stuff baked potato. It is easy to prepare and it is very tasty, with the sour taste of the ranch dressing, the crunchiness of the bacon bits and the great taste of chives. It makes a great side recipe for your holiday diner or for anytime of the year.

Serving Size: 4
Preparation time: 45 minutes
Cooking time: 10 minutes
Money Savings: $7.00
Approximate calories per serving: 880
Ingredients:
4 Russet potatoes
2 tbsp butter
1 medium chopped onion
4 tbsp bacon bits
½ cup lite ranch dressing
Salt and pepper to taste
2 tbsp dry parsley
1 tbsp oil
4 tbsp chives
　
Directions:
Microwave potatoes on high for about 12 minutes or until potatoes are soft. Cut the top of the potatoes of. Take the pulp of the potatoes out and into a bowl.
In a small pan on medium heat place the butter sauté the onions until tender. Take the onions and the butter mix put in the bowl mixing it in. Mix in the bowl bacon bits, ranch dressing, salt and pepper to taste and parsley .
With a cooking brush, brush the all over the skin of the pupates with oil.
Refill in the potatoes with the pure mixture. Sprinkle chives and place on cookie sheet. In the oven on for 425 for about 15 minutes.

　

Picadillo de Chayote (Chayote Cuts)

Picadillo de Chayote is another of my countries typical dishes. As I promised I was going to feature all these types of picadillos. Here is the next one, one of my favorites. It is made from the chayote squash. This is another wonderful vegetarian dish, or a side dish. I love to eat this great tasting dish with just a bit of white rice or by it self. It is that delicious. It is very low in calories for those of you watching your diet but it is not missing the great taste. Mmmm delisioso!!

Serving Size: 4
Preparation Time: 20 minutes
Cooking time: 30 minutes
Money Savings: $5.00
Approximate Calories Per Serving: 43

Ingredients:
2 tbsp oil
1 small red pepper cut in squares
1 small onion cut in squares
4 chayote squash pealed and cut in cubes
Adobo
Complete seasoning
1 package sazon
　
Directions:
On a medium cooking pan placed on medium heat. Pour the oil the place the pepper and onion sauté it. Place the chayote cubes on top of the oil. Lower heat into low sprinkle adobo, complete seasoning, and sazon. Cover for its own juices will spur out or for 20 minutes or until chayote is soft.

Broccoli Salad

This quick and flavorful broccoli, sliced hard boil eggs, sliced red onions, salt and pepper in lime and olive oil. It can perform two purposes as a side dish or as a salad. This is quick and easy but best of all for those of you watching your weight, it is low in calories but high in nutrition and taste.

Serving Size: 4
Cooking time: 5 minutes
Preparation Time: 5 minutes
Money Savings: $5.00
Approximate calories per serving: 135

Ingredients:
2 lbs fresh broccoli cut and wash
1 large red onions
6 hard boil eggs
¼ cup lime juice
4 tbsp olive oil
Salt and pepper to taste

Directions:
Boil eggs and steam broccoli.
Cut the eggs in slices place on the glass backing dish in layer.
Place the broccoli on top of that. Place the onion on top of the broccoli pour in the lime juice, olive oil salt and pepper to taste.

Bok Choy

I first tasted this vegetable as a side dish when a friend of mine invited my husband and I to his house for lobster. I absolutely loved this great tasting vegetable. My friend gave me this recipe and now I prepare it as a side dish with any kind of seafood (fish, lobster, shrimp). This amazing bok choy recipe is easy to prepare and heavenly tasting.

Serving Size: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Money Savings: $7.00
Approximate Calories per serving: 70

Ingredients:
2 tbsp of olive oil
3 cloves of garlic thinly chopped
1 head of bok choy about 1 ½ lbs -2 lbs wash and cut about ½ inch thick.
Adobo
Garlic powder

Directions:
Place a wok or a skillet on medium heat. Pour oil, and garlic cloves on it. Let the garlic brown (watch do not burn). Place the bok choy on top sprinkle adobo, and garlic powder to taste. Steering once or twice until is cooked or the leaf turn dark green.

Brown Rice with Red Peppers

Many people don’t like brown rice because they think it taste bland. But I could tell you it taste just like white if you know how to prepare it. I soaked the rice for 45 minutes to one hour before I actually began to prepare it. I made the change from white rice to brown rice for the simple reason that it is healthier. My brown rice with red pepper is very delicious and it could be beneficial to your diet and health. This perfect rice can be accompanied with any meat or vegetables. If you prefer it is also perfect by itself.

Serving Size: 4
Preparation Time: 1 hour
Cooking Time: 1/2 hour
Money Savings: $4.00
Approximate calories per serving: 223

Ingredients:
3 tbsp Oil
2 garlic cloves finely chopped
1 small onion finely chopped
2 medium red peppers cut in long slices
2 cups of rice
4 ½ cups of water
Abobo
Complete seasoning
Garlic powder

Directions:
Soak the rice in water for 45 minutes before actually beginning to prepare.
On a medium cooking pot place the oil on medium heat. Place the garlic and onions until onions are glazy. Throw in the peppers and immediately after the rice. Mix in well, for about 5 minutes. Pour the water, sprinkle adobo, complete seasoning, garlic powder to taste. Let it simmer once the water has consumed place a lid on the pot and lower heat to low until rice is cooked.

Cucumber Salad

Beautiful, colorful cucumbers and tomatoes salad is very simple to prepare. It is another of my no-brainer recipes. And it will give it a rest from the same old green lettuce salads. This marvelous tasting salad is great as a side dish for either pork, meat, or beef dishes. If you are watching your figure you can have it all by itself. This light refreshing salad is a guilt free dish.

Serving size: 4
Preparation time: 10 minutes
Approximate calories per serving: 52
Ingredients:
1 large cucumber 4^th and ½ inch thick
4 plum tomatoes cut in 4^th
2 tbsp olive oil
3 tbsp lime/vinegar
Salt and pepper to taste

Directions:
Combine cucumbers, tomatoes on a salad bowl. Pour olive oil and lime. Salt and pepper to taste. Let marinade for 10 minutes and ENJOY!

Ensalada Rusa (Russian Salad)

Ensalada Rusa (Russian Salad) is a popular dish in the Hispanic household. It is a good alternative for the regular potato, or egg salad. This wonderful salad has potatoes and eggs it also has beets which are not only great tasting but healthy.
My family loves this salad. When we have gatherings I always prepare it and it is always a hit.

Serving Size: 4
Preparation time: 10 minutes
Money Savings: $5.00
Approximate calories per serving: 121
 Ingredients
3 cups of water
4 eggs
3 medium size potatoes
1 small onion chopped
1 small green pepper chopped
2 cans of beets drained
½ cup mayonnaise
Salt & pepper to taste

Directions:
On a medium cooking pot on medium heat boil the potatoes and the eggs in water. Once the potatoes are soft and the eggs are ready. Take the entire pot and put it in cold water. When the potatoes and the eggs are cooled peel the potatoes and the eggs. Cut the potatoes and in cubes and the eggs in slices. Place in a salad bowl. Place the peppers and onions in with the potatoes and eggs. Cut the beets in cubes and added it the bowl. Mix the mayonnaise in. Mix very well until all is well mixed while mixing add salt and pepper.

Picadillo de Papa (potatoes cuts)

Picadillo de papa (potatoes cuts) is one of my favorite picadillos. As I wrote on my previous postings this is another typical plate from my country. And as I promised to post all the different kinds of picadillos I am delivering. This picadillo has bits of sausage in it. If you like you can prepare it with cut up meat or pork or by it self. Either way it is very tasteful.

Serving Size: 4
Preparation time: 10 minutes
Cooking Time: 30 minutes
Money Savings: $5.00

Approximate calories per serving: 145


Ingredients:
2 tbsp oil
1 small chopped onion
1 small chopped green pepper
3 ½ lbs potatoes pealed and cut into cubes
Complete Seasoning
Garlic powder
1 package Sazon
¼ cup fresh Cilantro

Directions:
In a medium cooking pot on medium heat place the oil, onion, and pepper let that simmer.
Pour the potatoes on the pot and lower the heat to low sprinkle complete seasoning, garlic powder, sazon and cilantro. Mix once try not to mix too much because the potatoes may become into a great big ball.

Brown Rice Gallo Pinto

You might call this arroz y frijoles (rice and beans) moro, or casamiento. We call this great dish Gallo Pinto. Gallo pinto is a typical dish from my country. It is made a little bit different then the other rice and beans. Gallo Pinto is made from cooked rice and cooked beans and it is refried. It is cook different than moro and all the rest of the rice and beans. We also like to add salsa lizano (worshire sauce). We have this for breakfast, lunch or diner it doesn’t matter it is a fabulous dish no matter when you’re craving it. It is also a wonderful dish when you have left over rice and beans.

Gallo Pinto is usually made with white rice. I prepared it with brown rice just because it is healthier. Either way this dish taste amazing.

Serving Size: 4-6
Preparation time: 10 minutes
Cooking Time: 30 minutes
Money Savings: $5.00

Ingredients:
2 tbsp of oil
1 small green pepper thinly chopped
1 small onion thinly chopped
2 cups of rice
1 ½ cup of beans
Adobo
1/3 cup of fresh cilantro thinly chopped
2 tbsp of worshire sauce or (salza lizano)

Directions:
On a large skillet on medium heat pour oil, green pepper and onions until simmer. Pour rice, then beans mixing well making sure the rice and beans are well mixed. Mix in the cilantro and the worshire sauce (salza lizano). Lower heat to low for 5 minutes and mixing well.
Sprinkle adoblo if needed.

Picadillo de Pipian (green squash cuts)

Picadillo de Pipian is a typical dish from the country I come from. Nevertheless, there are different types of picadillos. For example, we have picadillo de papa (potatoe cuts), picadillo de chayote (chayote squash cuts), picadillo de bainicas (string beans cuts) and picadillo de repollo (cabbage cuts). I will be featuring all of these dishes in the near future. This particular picadillo is great and easy to prepare. I like to serve it as a side dish. You can accompany it with white rice and any meat you wish.

Serving Size: 4
Preparation time: 10 minutes
Cooking Time: 30 minutes
Money Savings: $6.00
Ingredients:
1 tbs. oil
1 small chopped onion
1small copped red pepper
4-5 medium green squash cut in ½ long way and sliced ¼ inch.
Adobo
Complete seasoning
Garlic powder
1 package sazon
3 stems and leafs of cilanto chopped
Directions:
On medium heat in a medium size cooking pot pour the oil, the onions and peppers until brown (be careful it doesn’t burn). Place the squash on the pot. Sprinkle adobo, complete seasoning, garlic powder,  sazon and cilantro. Cover and lower heat to low until cooked.

Pork Fried Rice

This recipe was given to me by an Asian lady whom I worked with years ago. Since everyone in my house loves Chinese food and its to expensive to go out for Chinese. Every so often I prepare some of my Chinese recipes. This tasteful pork fried rice doesn’t have MSG, no additive preservatives nor is high in sodium, but it taste as delicious as any Chinese restaurant.

Serving Size: 4
Preparation time: 25 minutes
Cooking Time: 15 minutes
Money Savings: $15.00

Ingredients:
2 tbsp peanut oil
1 tsp fresh ginger
2 small onions chopped
2 cooked pork chops choped
2 cups cooked rice
4 tsp soy sauce
1 egg
4 tsp hoisin Garlic Asian Glaze & Marinade
4 tsp duck sauce
2 tsp of sweet chilli sauce
1 cup of frozen peas

Directions:
On medium heat place a wok or a large skillet fry the onions and ginger over the peanut oil until the onions are glazy. Place the pork on top of the onions. Place the rice on top of the onions and pork, then pour in the soy sauce and stir until rice is fully covered with the soy sauce. Scramble an egg on top of the rice and stir until egg is completely cooked. Pour in the Hoisin Garlic Asian glaze & marinade, the duck sauce and the sweet chilli sauce while stirring it for about 2 minutes. Then pour in the frozen peas stir again for about 2 minutes and enjoy.

Chimol

I called this dish Chimol, but other people call it pico de gallo. This dish has a colorful mix and the great taste of summer.

Every time I prepare this dish it reminds me of my sister she loves Chimol. She would always ask my mom to prepare it for her. I remember her saying, “I could eat chimol by it self”.

Chimole tastes sour, because of the lime but the tomatoes, the green peppers, and the onion gives it a sweet taste. The cilantro gives the chimol a perfect taste.

Serving Size: 4-5
Preparation Time: 15 minutes
Money savings: $4.00
Approximate calories per serving: 26

Ingredients:
1 large tomato thinly chopped
1 large onion thinly chopped
1 medium green pepper thinly chopped
Cilantro thinly chopped
1/3 cup of lime
Salt to taste
Pepper to taste

DirectionsIn a bowl combine tomatoes, onion, green pepper and the cilantro. Pour in the lime, sprinkle salt and pepper to taste.

Tips:
This would go great with my rice and any meat or chicken dishes.

Arroz integral con Gandules (Brown Rice and Pigeon Peas)

In many Hispanic households when people get together there is always a dish of Arroz con Gandules or Rice and Pigeon Peas. Every time we had get-togethers my mom always prepared this delicious rice, and every time friends and family have get-togethers they always request my moms arroz con glandules. This amazing rice tastes like and explosion of goodness to your mouth. In each bite you can taste a bit of ham and the pigeon pea in whish is pleasant experience. It is a fine alternative to the regular white rice. I took my moms exact great recipe of her Arroz con Gandules and gave it a healthier twist. I prepare it with brown rich or arroz intergral con Gandules or Brown Rice Pigeon Peas.

Serving Size: 4-6
Preparation time: 5 minutes
Cooking Time: 35 minutes
Money saver: $15.00
To double serving size just double ingredients
To reduce size just reduce the ingredients and use ½ can of Gandules or Pigeon Peas and use 1/2 of the small ham stake

Ingredients:
3 tbsp of olive oil
Small ham stake cut in cubs
1/3 cups chopped of onion
1/3 cups chopped red pepper
Garlic clove chopped thinly
2 cups of brown rice
1 15oz can of Green Pigeon Peas or Gandules Verdes
4 ½ cups of water
1 envelop Ham Flavor Concentrate
Adobo
Garlic Powder
1 envelop of Sazon


Directions:
On medium heat in a large saucepan place oil, ham, onion, pepper, garlic, and the rice, brown the rice add the glandules or the pigeon peas add in the water. Then add envelop of Ham Flavor Concentrate, Adobo, garlic powder and Sazon. Bring to a simmer cover and lower the heat down to low. Cook for about 15-20 minutes or until the grains of rice are open and fluffy.