Saturday, November 17, 2012

Mexican Chili Lime Swai

There is a famous saying that "Variety is the Spice of Life", this is me when I am sick of eating ground chicken, need to switch it up a bit and have fish or steak or veggies. I consider Swai to be a great replacement for the Overfished Tilapia, and low in Mercury Content compared to its United States Cousin the Catfish. Super Target has these for a great low everyday price in the freezer section and then runs coupons for frozen fish so then I stock up. Normally I like to cook fish in the broiler which is fast & healthy, but other times I will saute it or bake it for a change. I am always looking for new flavors & ways of eating the same food.

One 10 Inch Skillet
1 TBSP Canola Oil
12 Ounces of Frozen Swai Thawed
1-2 TBSP of The Spice Hunter Salt Free Mexican Seasoning
1 TBSP Minced Garlic
Juice of 1 Fresh Lime
1-2 TBSP Franks Red Hot Sweet Chili Sauce

Heat Oil on Medium High
Add in Fish
Add in Mexican Seasoning, Garlic, & Lime Juice
Cook About 10-15 Minutes or Until Fish Flakes Easily
Top With Some Chili Sauce & Then Serve

Ready to Cook

Ready to Eat

Ground Chicken Chili Okra Tomato Soup

With Super Target continuing to sell Gold & Plump Chicken for 99 Cents or $1.50 after my coupons that I find for the Gold n Plumb brand on the commonkindness website I will keep making new recipes with Ground Chicken.

1 6 Quart Dutch Oven (Mine is Stainless Steel) Look for One Like This.

1 TBSP Canola Oil
1 LB Ground Chicken  90/10 or 95/5
1 Diced Onion
2 TBSP Minced Garlic
4 Cups of Very Low or Low Sodium Organic Chicken Broth
These Two Brands I have Found To Have Less Sodium Then Many Other Brands & No MSG!
One 12 Ounce Package of Frozen Chopped Okra
1 14.5 Ounce Can of No Salt Added Diced Tomatoes
One 10 Ounce Box of Frozen Chopped Spinach Steamed, Drained, & Patted Dry
1/8 TSP Sea Salt
1/4 TSP Ground Black Pepper
1/4 TSP Chopped or Freeze Dried Dill Weed

1-2 TBSP Frank's Red Hot Sweet Chili Sauce

Heat Oil on Medium High in Dutch Oven
Add in Chicken, Onion, & Garlic & Saute Until Done
Drain Oil
Add in Chicken Broth & Everything Else
Simmer on Low With Cover for 30-40 Minutes

Ground Chicken Garlic Okra Kale Spinach Chili

Chili and soup are just so easy to make during the fall & winter that I tend to become lazy with creating new recipes. Perhaps the reason I create so many new recipes and constantly experiment is because I get bored eating something the same way and I am trying to cook close to the seasons and with what is available at a lower price? I try to buy as much as I can with coupons and I am always able to find coupons online for the brand Gold N Plump so I keep buying their Ground Chicken on Sale really cheap at Super Target and using my coupons to get a 1 Pound Package for 99 Cents to $1.50, I have 4 or 5 packages in my freezer right now.

1 Dutch Oven (Go With a Stainless Steal One)

1 TBSP Canola Oil
1 LB Ground Chicken 90% Lean & 10% Fat or 95% Lean & 5% Fat
1 Diced Onion
1 TBSP Minced Garlic

1 TBSP Ground Cumin
1-2 TBSP Ground Corriander
1 TBSP Onion Powder
1/4 TSP Garlic Powder
1 TBSP Smoked Paprika

1 14.5 Ounce Can of Diced Tomatoes With Cilantro & Lime Juice
If you can't find these Crush Your Own Tomatoes & Add in 1/4 TSP Dried Cilantro & 1 TBSP Lime Juice
10 Ounces of Frozen Chopped Spinach Steamed, Drained and Patted Dry
6 Ounces of Frozen Chopped Okra Steamed And Drained
6 Ounces of Kale Chopped, Steamed, & Drained

Heat Oil on Medium High
Add in Chicken & Start to Brown
Add In Onion, Garlic, & All Dried Spices & Continuing Browning Chicken
Add in Everything Else & Simmer on Low for 30-45 Minutes

Friday, November 2, 2012

New Salad With Double Leftovers

Living on a fixed income & very tight budget I do not throw out any foods or beverages unless I absolutely have to. I can always come up with another meal or two/three from a leftover or leftovers. The easiest for leftover is to throw in all in my Vitamix and make a soup, next a smoothie, then in a saute, or over a salad. This recipe combines by previous days Beans Rice and Chili meal, as well as my leftover Mango Cajun Swai .

1 Bowl For Salad
2-3 Spoons of Leftover Beans & Rice
2-3 Spoons of Leftover Mango Cajun Swai
1-2 Cups of Romaine or Leaf Lettuce in Bite Sized Pieces
One Diced Pear
One Diced Apple
1 TBSP Extra Virgin Olive Oil
2-4 TBSP Balsamic Vinegar

Empty Lettuce into Bowl
Warm up leftovers, then add to salad
Add in Fruit
Add in Oil & Vinegar & Mix Everything Together

Garlic Sesame Chili Beans And Rice

Despite the recent warnings on Arsenic & Brown Rice, I am not abandoning eating brown rice nor I am switching to white rice now or in the near future. I always find Brown Rice Coupons and Sales and they have have brown rice at the local Food Pantries when I need to go there.

This recipe use a 6 Quart Dutch Oven, the one I have is Stainless Steel made By Wearever, the primary reason being is, that I can't lift the Cast Iron or Porcelain Enamel Ones because of my Arthritis, Neuropathy, & hand weakness, nor can I afford them either. This is a link to just one brand of Stainless Steel Ones. Mine was under $30, no reason to spend hundreds of dollars when you get one that will last just as long or longer for much less money. You could also use one 12 Inch Skillet, 3 Separate Small Saucepan, & the Microwave to make this meal. I find it easier just to use one pot & the Microwave.

One 6 Quart Dutch Oven
All-Clad Tri-Ply Stainless-Steel Dutch Oven with Lid, 5-1/2 quart - 5 (Google Affiliate Ad)
1 TBSP Sesame Oil
1-2 TBSP Minced Garlic
16 Ounces Brown Rice Steamed
One Can Each of No Salt Added Black Beans & Light Red Kidney Beans Triple Rinsed
2-4 TBSP or More of Franks Red Hot Sweet Chili Sauce

Add Oil to Dutch Oven
Heat Oil on Medium
Add in Garlic, Brown Rice, Beans & Frank's Sauce
Cook for 10-15 Minutes