$6.02 recipe / $1.00 serving I gotta get my veggies and coming up with new ways to do so can be challenging. Since I made the Thai Peanut Sauce today, I thought I would throw together a salad and use the peanut sauce as a dressing. I encountered a couple hurdles when buying the veggies for
Read more

$1.75 recipe / $0.22 serving I’ve been really digging Asian food lately. As I was deciding on my main entree and side dish for this week, I decided to give Thai peanut sauce a shot. I had never made it before so I looked at a good 20 recipes. Some recipes were simple and sweet
Read more

Cook Time: 15 min Ingredients Filling #1: 1 tablespoon olive oil 1 large white onion diced 1 tablespoon minced garlic 1 pound portobello mushrooms cubed without stems 1/2 cup chicken stock Salt and pepper, to taste 1 tablespoon fresh chopped parsley Additional salt and pepper, to taste Additional olive oil Filling #2: 2 small eggplants Olive oil
Read more

Cook Time: 30 min Level:  Easy Yield:  6 to 8 servings Ingredients 4 cups chicken broth 1 pound orzo pasta 3 tablespoons butter, plus more to grease the baking dish 1 onion, chopped 8 ounces mushrooms, sliced 1 cup Marsala wine 1/2 cup heavy cream 4 ounces shredded fontina cheese (about 1 cup) 4 ounces
Read more

Ingredients 1 Tbsp sun-dried-tomato pesto 1 whole-wheat tortilla 1/2 cup shredded mozzarella cheese 1/2 cup chopped rotisserie chicken (left over from Sunday) 1 cup roasted vegetables (left over from Sunday) Spread the pesto on the tortilla. Top with the cheese, chicken, and vegetables, and microwave open-faced for 1 minute, or until the cheese has fully
Read more