Recipe(tried): The Pain of Going to the Grocery & Getting Gas...

...and yes, the pun is intended in the title!

I have been mumbling under my breath lately about the high prices at the grocery store and at the gas pumps. I've decided to curtail the amount of time I spend out on the road (less wear and tear of tires, less gas consumption, less $$ spent) so I only go out 1 day a week and do my chores.

This of course includes going to the grocery store...I use coupons, shop the specials and try to keep the pantry stocked with the basics. If the price of bread continues to rise, I will use flour and sugar, etc. to make bread. Thank goodness for all the delicious recipes contributed by awesome cooks at TRL!

I bought 2 rotisserie chickens this week and challenged myself to "how many meals can I get out of these 2 birds". I recently bought three new cookbooks and the recipes in them are so delicious that I had to share and post them here. We have been enjoying our meals and smiling at the fact that left-overs have been frozen for later...

I hope that others will also share their tips and recipes and ways on how to save and stretch our ever-shrinking dollar!

Here are the yumy meals we enjoyed this week!

---

Monday, May 5, 2008 "CINCO DE MAYO"

What better way to celebrate Cinco de Mayo if not enjoying Chicken Fajitas, Arroz Amarillo and salad?

CHICKEN FAJITAS
serves 2

1 rotisserie chicken breast and thigh, skin removed, chopped
1/2 onion, sliced
1/2 red bell pepper, sliced
1 garlic clove, smashed
3 Tbsp. olive oil
salt and pepper to taste
1/2 lime

tortilla rounds
sour cream
cut-up tomatoes
guacamole

In a skillet, over med. heat, heat the olive oil and saute the onion, pepper and garlic til golden. Sprinkle with salt and pepper, add chicken and squeeze 1/2 lime over and mix well.

Heat tortilla rounds in microwave for 30 seconds and fill with chicken mixture. Serve with yellow rice. Have little bowls of sour cream, guacamole and cut-up tomatoes on table.

---

Tuesday May 6, 2008

I served Chicken Cheese Lasagna which I have posted on here before, a Gina Salad and garlic bread. I used up quite a bit of the rotisserie chicken leaving the rest for possibly 2 more different meals this week...

---

Wednesday May 7, 2008

Chicken Broccoli Casserole
Apple Sauce
Cornbread

CHICKEN BROCCOLI CASSEROLE
Source: Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

...oh can Trisha cook! This book is full of yummy southern treats...I highly recommend it!

2 cups cooked rice
3 cups cooked chopped broccoli
1 cup sour cream
1/2 cup mayonnaise
1 Tbsp. lemon juice
1 (10 oz.) can of condensed cream of chicken soup
10 oz. cheddar cheese, grated
1/2 tsp. salt
1/4 tsp. black pepper
4 chicken breasts, cooked and shredded (I used 2 chicken breasts, 2 legs, 2 thighs and 4 wings)

Preheat oven to 350. Grease a 9x13x2 pan with butter or non stick spray.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli.

In a large bowl, mix sour cream, mayo, lemon juice, soup, half of grated cheese, salt, pepper and chicken. Pour this mixture over the broccoli and top with the remaining grated cheese.

Bake for 40 minutes.

Let stand for 5 minutes before serving.

Any leftovers can be stored in freezer.

---

Thursday, May 8, 2008

Paula Deen is one of my favorite cooks so it stands to reason that the "apple does not fall far from the tree" when it comes to her 2 sons, Jamie and Bobbie. The boys surely know what comfort food is all about and they put their own special spin on the recipes. I highly recommend the new cookbook!

JAMIE'S VEGETABLE SOUP WITH GRILLED CHEESE SANDWICH DUNKERS
Source: The Deen Bros. Y'All Come Eat by Jamie and Bobbie Deen
serves 10-12

FOR THE SOUP:
3 Tbsp. extra virgin olive oil
3 lbs. ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 (28 oz.) can chopped, peeled tomatoes, undrained
12 oz. fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/2 tsp. garlic powder
1 tsp. celery salt
1/2 tsp. fresh ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped white potato
1 1/2 cups frozen corn kernels
1 cup frozen okra
1/2 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

FOR THE DUNKERS:
10 slices white bread, quartered and crusts removed
5 Tbsp. unsalted butter, softened
10 slices American cheese, quartered

FOR THE SOUP:
In a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with fork as it cooks. Using a slotted spoon, transfer the meat to a paper lined plate to drain. Pour off all but 2 tablespoons fat from the pot.

Heat the remaining fat over medium high heat and add the celery and onions, cook til softened stirring occasionally.

Add 3 quarts of water, the canned and fresh tomatoes, bouillon cubes, spices. Cover and simmer for 30 minutes.

Return the meat to the pot along with the rest of the ingredients. Simmer uncovered for 45 minutes. Discard bay leaves. Taste and adjust seasonings.

FOR THE DUNKERS:
Make grilled cheese out of them!

I halved the soup recipe...

---

Friday May 9, 2008

With the never ending heat here in Florida, a welcome sight is a cool salad! This particular one mixes all of my favorite items such as spinach, shrimp and garlic!

MEDITERRANEAN PASTA
Source: The Comfort Table by Katie Lee Joel
serves 4-6

12 oz. dried linguini
3 Tbsp. olive oil
1 med red onion, very thinly sliced
3 garlic cloves, minced
1 1/2 pints grape tomatoes, halved
1/3 cup pitted black olives
1 pound large deveined shrimp, peeled
3 cups loosely packed baby spinach
1 Tbsp. chopped fresh flat leaf parsley
8 oz. feta, crumbled (2 cups)
high quality extra virgin olive oil (for serving)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook til tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving 1 cup of cooking water.

Meanwhile, heat olive oil over med heat in a large skillet. Add the onion and garlic and saute til tender, about 6 minutes. Add the tomatoes and olives and cook til tomatoes are wilted, about 5 minutes. Add the shrimp and cook until pink, 2-3 minutes.

Return the pasta to the large pot with 1/4 cup reserved liquid; add the tomato and shrimp mixture, spinach, parsley, and feta. Toss til spinach wilts. If necessary, add more pasta water, 1/4 cup at a time, until pasta is moist and saucy (this depends on the juiciness of the tomatoes).

Transfer the pasta to serving plates. Drizzle each serving with olive oil.