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.

Meatless Quesadilla

If you like a quick and easy 10 minute lunch or maybe dinner you should try preparing my daughter’s marvelous tasting meatless quesadilla.  The tortilla contains black refry beans, green pepper, onions, and plenty of cheese. This is such a delicious dish not only a vegetarian would enjoy but anyone would just love it.

Serving Size: 1
Preparation time: 5 minutes
Cooking Time: 10 minutes
Money Savings: $2.00
Approximate calories per Serving: 250

Ingredients:
Non-stick spray
1/3 cup 4 cheese Mexican mix divided
2 soft fajita size flower tortillas
4 tbsp re-fried beans
3 tbsp chopped green pepper
3 tbsp chopped onions
3 tbsp chopped tomatoes


Directions:
Place non-stick spray on a small pan on medium heat.  Place the tortilla on the pan. On top of the tortilla place ½ of the cheese, beans, pepper, onions and tomatoes and the rest of cheese on top of the tortilla. Place the other tortilla on top of the all this and flip over with a spatula and press on the tortilla with the spatula for a minute or two until cheese has melted.

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.

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.

Cauliflower with Eggs

This is one of my favorite ways to cook cauliflower. Just because, it is easy to prepare, delightful in taste, and nutritious.  If you don’t have time and you are in a hurry to get dinner started; here is a way to put dinner on the table in less than 30 minutes. I prepared  it using the entire egg, but it can be prepared with eggs white which is low in calories and it keeps the same flavor.  For those of you who are watching your weight you’ll absolutely enjoy it.

Serving Size:4
Preparation time: 5 minutes
Cooking time: 25 minutes
Money Savings: $3.00
Approximate calories per serving: 20

Ingredients:
1 head of cauliflower separate into florets
4 beaten eggs/eggs white
Adobo
2 tbsp olive oil
1 small white onion chopped
½ large red pepper chopped
½ large green pepper chopped

Directions:
Place the cauliflower into large cooking pot bring to boil on medium heat cook until tender.
Sprinkle adobo in the eggs.
When cauliflower is tender train the water.  Combine the cauliflower with the eggs. set aside
Place a frying pan on medium heat pour the oil.  Sauté the onions, and peppers.
Place the combined cauliflower and eggs into the frying pan stirring it frequently until the eggs are ready.

Picadillo de Repollo (Cabbage Cuts)

Picadillo de Repollo is yet another typical dish in my country. This is an exquisite side dish which is easy and quick to prepare. This is not only delicious but it is low in calories and nutritious as well.

Serving Size: 4
Preparation time: 5 minutes
Cooking time: 25 minutes
Money Savings: $4.00
Approximate Calories per serving: 75

Ingredients:
2 tbsp oil
1 small red pepper cut in cubes/squares
1 small onion cut in squares
1 large lose leaf Cabbage cute into squares
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 cabbage 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 cabbage is soft.

Tips:
You can prepare this mixing the picadillos together. For example you can make picadillo de papa (potatoes) with picadillo de banicas (string beans). Or you can mix the picadillo de Repollo (cabbage) with peccadillo de papa (potatoes).

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.

Black Bean Soup

This black bean soup rich in iron and rich in taste. It is low cost, but very delicious. I try to prepare this great recipe at least once a week since it is so nutritious. This robust flavoring soup is loaded with many flavors. It has eggs, bits of green pepper, bits of white onion, cilantro, milk and sour cream. I love to have it with a slice of avocado if they are in season. Mmmm!!! Sooooo delicious!

Serving size: 4 cups
Preparation time: 10 minutes
Cooking Time: 30 minutes
Money savings: $5.00
Approximate calories per serving: 380

Ingredients:
12 oz. bag black beans
6 cups water
3 cloves of garlic chopped
Adobo
Garlic powder
1 thinly copped small white onion
1 thinly copped small green pepper
1/3 cup thinly chopped fresh cilantro
4 eggs
4 tbsp sour cream
1/3 cup of milk

Directions:
On a large cooking pot or a pressure cooker on medium heat. Pour the beans, the water and garlic cloves. Boil until beans are soft or split. Turn the heat off. With a ladle scoop out the water and maybe two scoops of beans (make sure there is more water then beans) into a smaller cooking pot. Place the smaller cooking pot on medium heat. Sprinkle adobo and garlic powder to taste. Pour in the onions, peppers, and cilantro. Crack the eggs and just place them in the pot. (like if you would be frying them). Let that cook for about 5 minutes. Pour in the sour cream and milk stir it for another 3 minutes and this wonderful soup is done.

Eggplant Parmesan

This is another Italian classic. Eggplant parmesan is an ultimate meal with tender pieces of eggplant, a thick tomato sauce and lots of parmesan cheese on top. Yummy!!

I learned to prepare this traditional Italian dish when my friend who grew them in her garden gave me about five giant eggplants. At first I did know what to do with them. Then she gave me this wonderful recipe and I tried it. I fell in love with this delicious meal.

Serving Size: 6
Preparation time: 40 minutes
Cooking time: 25 minutes
Money Savings: $12.00
Approximate Calories per serving 335

Ingredients:
2 medium size eggplants or 1 large wash and peeled
Salt
2 eggs beaten
2 cups of bread crumbs
6 tbsp of oil
42 oz Spaghetti Sauce
1 cup of mozzarella cheese
1 cup parmesan cheese

Directions:
To Cure the eggplant: Sprinkle salt in every piece of eggplant all over the eggplant and leave for 30 minutes.(you’ll see the eggplant become soft). Wash the salt off and pad try with a paper towel.

Turn oven on to 350 F.

Dip each eggplant piece on the egg and then in the crumbs.
On medium heat pour oil on a frying pan then place the eggplant on the oil frying them on each side until brown.

Place each piece of eggplant in a 9X13 inch baking pan spread it layers. Place a layer of spaghetti sauce over the eggplant. Then place the layer of mozzarella cheese and parmesan cheese then place another layer of eggplant and another of spaghetti sauce, then another layer of the cheeses. Put it in the oven for 20-25 minutes. Or until the cheese is melted.

Picadillo de Vainicas (string beans cuts)

This beautiful string bean dish is another one of my country’s typical dishes. Many people in my country prepare this dish with ground beef, or with pork but I love it just the way it is plain. It may be because string beans are one of my favorite vegetables. This picadillo is very simple to prepare yet it is slow cooked so that all its flavor remains in each string of the bean. It is perfectly prepared so that every string bean is crispy, with a great flavor in every bite.

Serving Size: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Money Savings: $7.00
Approximate calories per serving 45

Ingredients:
3 tbsp oil
3 garlic cloves cut thinly
1 small onion chopped
1/3 of cup thinly chopped fresh cilantro
1 small red pepper chopped into cubes
3 lbs fresh string beans wash cut in about 1 inch in size
Adobo
Garlic powder

Directions:
Place a medium cooking pot on medium heat. Pour the oil, the garlic, onions, cilantro and pepper to brown. Place the string beans lower heat to low. Sprinkle adobo and garlic powder. Keep it on low heat for about 20 more minutes or until its own juices start coming out.

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.

Squash & Tomatoes Layers

Summer is almost gone but I could still buy squash in a farmers market near by. I definitely love the summer because I like to go to the farmers market and pick up some delicious squash and sweet tomatoes and prepare a variety of wonderful dishes. These great looking vegetable are not only healthy, but they are easy to prepare. I love this squash and tomato dish because it is prepare in about 5 minutes and it is absolutely divine specially the next day.

Serving Size: 6
Preparation time: 5 Minutes
Cooking time: 30 minutes
Money Saving: $10.00
Approximate calories per serving: 266

Ingredients:
2 large zucchini squash sliced thick
4 medium tomatoes
4 large yellow squash sliced thick
Adobo
Garlic powder
1/3 cup of fresh cilantro thinly chopped
2 tbsp olive oil

Directions:
On 10 X 7 ½ backing pan lay the zucchini slices in order; to cover the entire backing pan. Sprinkle adobo and garlic powder over them. Top a layer of tomatoes, sprinkle with feta cheese and cilantro. Top that with a layer of yellow squash sprinkle adobo, and garlic powder. Top that with a layer of tomatoes. Sprinkle the remaining feta cheese and cilantro.  Sprinkle olive oil and place in the oven to 400. Back for 30 minutes or until the top starts getting brown.

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.

Vegetable Medley

I barrowed this recipe from a friend of mine who grows her own vegetable garden. She began inventing her own vegetable recipes when she saw her garden growing in abundance. This simple recipe enhances the summery flavor of the zucchini, yellow squash and the baby carrots. The salt, black pepper, and the lemon, oil and vinegar gives it a peculiar, tangy taste. All together makes this juicy dish very unique meal.

Serving Size: 4
Preparation Time: 3 minutes
Cooking Time: 5 minutes
Money Savings: $4.50

To double serving size just double ingredients
To reduce size just reduce the ingredients

Ingredients:
25 baby carrots
2 medium size zucchinis cut into 1” slices
2 medium size yellow squashes 1” slices
1oz white vinegar
1oz of lemon juice
2 tsp of olive oil
Salt to taste
black pepper to taste
Steamer

Directions:
Steam the carrots, zucchinis, and yellow squashes for about 5 minutes or until slightly cooked. Pour into a bowl and pour in the vinegar, oil, salt and pepper.

Broccoli and Cheese

This beautiful Broccoli and Cheese dish is another way to get the kids to eat their veggies. I notice my kids would eat beef and broccoli from the Chinese restaurant I then started to wonder what can I do so that my kids eat the broccoli I prepared at home. Then I decided to masquerade the broccoli with the cheese and... Wala! that was it! they absolutely loved it! They like the taste of the crunchiness along with the salty, and sharp taste of the cheeses.

Serving Size: 4
Preparation time: 5 mintes
Cooking Time:10-12 minutes
Money saver: $7.00

To double serving size just double ingredients
To reduce size just reduce the ingredients

Ingredients:
Fresh Broccoli
Pinch salt and pepper
Shredded Cheese


Directions:
Wash the broccoli, place it on a steamer/rice cover and let it steam for about 10 minutes or until broccoli gets green. Turn away from the steamer add salt and pepper then add the Shredded cheese.