< Get Healthy Cheap

July 31, 2010

Chicken & Veggie Pasta

Awesome in 30 minutes!
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1 lb chicken breast
1 good sized zucchini buy Amazon stocks
1 small onion
3 cloves garlic
1 15 oz can white beans, drained
1 28 oz can crushed tomatoes
½ tsp sugar
1 handful (3 Tbsp?) Italian seasoning
½ cup Parmesan cheese
salt & pepper
1 lb package spaghetti noodles, cooked



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Keep it tender by not over cooking it!

Preheat oven to 350 degrees. Cut the chicken into nugget sized pieces. Place how to invest in Amazon stocks it in a shallow baking pan and season with salt & pepper. Bake for about 10 minutes until just barely done. Set aside.


Grating zucchini is faster than a processor!

While the chicken is cooking, grate the zucchini and onion. Mince or press the garlic. Season with salt and pepper, saute lightly in a pan until almost tender about 4 minutes. Add the beans, Italian seasoning, tomato sauce, sugar and parmesan. Stir everything together and add the cooked chicken. Reduce heat and simmer on low for about 10 minutes to blend the flavors. Serve over pasta.


I was so busy trying to get dinner on the table fast, I didn't take many pictures. Instead, how about an Ashley review?!








Tips & Comments
A small amount of sugar will take how to invest in Tesla stocks the bitterness out of the tomato sauce without causing sweetness. It's optional, but I think it makes a difference.

Make this dish vegetarian by omitting the chicken! YUM!



This recipe is linked up at:
Strut Your Stuff, Colleen's Kitchen Recipe Swap



July 30, 2010

Bob's Red Mill Hits Oroweat Outlets



I thought I was dreaming.....If you've made the switch to whole grains, gluten free or organic foods, you probably know Bob's Red Mill products. You probably also know how expensive they can be. Regular grocery stores have started carrying a fair amount of Bob's foods, however, for a small bag of quinoa or flax seed you can pay up to $10 (which is highway robbery, by the way).

Enter the Oroweat outlet stores. I can't vouch for every outlet, but the one closest to me has started carrying an entire wall of Bob's Red Mill products!

Outlet managers are given a list of items they can order aside from Oroweat owned products and Bob's recently made the list. If your outlet hasn't started stocking these products yet, ask the manager. They could be an order away.

To locate an Oroweat outlet near you – click here – then click on your state or enter your zip code.


What I bought:

5 lbs Whole Wheat Flour - $2.69
1 lb Wheat Germ - $1.99

Compare that to:

BobsRedMill.com
5 lbs Whole Wheat Flour - $4.08 + $10.12 shipping
1 lb Wheat Germ - $2.19 + $8.29 shipping

Shipping costs were based on the lowest options available from OR to AZ. Seriously?!

I'm sure store prices are less, it's just really hard to find a good selection in any one store to make a fair comparison.


For Phoenix readers, the Oroweat outlet were I shopped:
655 W. Warner Road
Tempe AZ, 85284
480-705-4713


FYI - None of the items I looked at were going to expire soon as you may expect in an outlet store. The two products I purchased had expiration dates of 2011 and 2012.


July 29, 2010

Ch-Ch-Ch-Changes......




A new domain and a makeover!

It's so exciting to be in my permanent home, I hope you like the facelift!


Here are a few particulars if you are returning from an old link or bookmark:

My old address was:
http://gettinhealthycheap.blogspot.com

My new address is:
http://gethealthycheap.com

Old bookmarks are being re-directed but you may want to update your link.


Subscriptions:
SUPPOSEDLY subscriptions should not be affected. If you don't receive a newsletter try re-subscribing. I'm keeping my fingers crossed that everything worked but I'm not going as far as holding my breath....


If you're here while I'm making some final tweaks, sorry if things are working weird.....Please bear with me.



July 28, 2010

Ridiculously Healthy Burritos..Wait!..They're Good!

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2 Tbsp olive oil
1 package extra firm tofu
1 medium zucchini
1 medium carrot
1 medium onion
1 clove garlic
1 large handful of spinach
1 large handful of mushrooms
1 4 oz can chopped green chile peppers
1 15 oz can black beans, drained
Mexican seasoning mixture below OR pre-packaged taco seasoning
Mexican style rice OR pre-packaged rice
1 8 oz package cheddar cheese
6 large tortillas
Reduced fat sour cream (optional)




Cook rice, mix the Mexican seasonings together and prepare tofu** for cooking. Dice tofu into very small pieces and mix with the chile peppers. Pulverize the veggies in a food processor. Slightly mash the beans.


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Heat oil in a large skillet, add the veggies and about half of the spices and cook until semi-tender, about 4 minutes. Add the beans, tofu mixture and remaining spices, cook for about 4 – 5 minutes. Add the cooked rice and heat through, mixing well.



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Roll the mixture into tortillas with cheese & sour cream. This recipe makes about 10 good sized burritos.



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Here's how many veggies went into this recipe! Plus tofu and whole grain brown rice, sneaky nutrition all wrapped up in yummy comfort food!



Mexican Seasoning*
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper


Mexican Style Rice
1 cup whole grain brown rice
1 14 oz can vegetable broth
1 15 oz can tomato sauce
½ tsp onion powder
1 tsp garlic powder



* The seasoning recipe originated at the Food Renegade and I tweaked the amount of garlic powder. :)

** If you are new to tofu please watch the video in the sidebar for information.



Tips & Comments
I do NOT recommend cooking whole grain brown rice in a steamer unless you have a lot of time. It took about 1 ½ hours....yikes...

Whole wheat tortillas can be a little brittle when you try to roll them. To make them more pliable for rolling, cover them with a damp paper towel before microwaving.


This recipe is linked up with:
WanderFood Wednesday, Real Food Wednesdays,What's Cooking Wednesday, No Whine Wednesday, Pennywise Platter Thursdays, Lisa's Gluten Free Blog Hop, Make It From Scratch, The Ultimate Recipe Swap, Simple Lives Thursdays, Vegetarian Foodie Fridays, Food On Fridays, Fight Back Friday, Foodie Friday



July 27, 2010

Whole Wheat Blueberry Pancakes

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1 1/2 cups whole wheat flour
1 1/4 to 1 1/2 cups milk
1 egg
4 Tbsp brown sugar
2 Tbsp wheat germ
2 tsp baking powder
1 tsp pumpkin pie spice (or cinnamon)
1 tsp vanilla
1/2 tsp salt
1 cup blueberries + 1/2 for topping
1/2 tsp sugar



Mix dry ingredients then add all wet ingredients except blueberries. Put the 1 cup of blueberries in a small bowl and sprinkle with sugar, microwave for 1 minute. Add to the batter and stir lightly.

Cook in a hot pan coated with a non-stick cooking spray. These pancakes are pretty dense. If you usually cook pancakes on an electric griddle at 350 degrees I would turn it down to 325 degrees and cook a little longer to make sure they are done all the way through.

Put the remaining blueberries in a bowl and microwave for 20 seconds. These are for the top of the pancakes and will have syrup on them, no need for sugar. Makes 6 - 8 pancakes.


Tips & Comments
Microwaving the blueberries with a little sugar on top really makes a difference. It's a quick tip to make them sweet and to get the skins tender.

Any fruit would be great in these, even a little smashed up banana if you have one you need to use up.


This recipe is linked at:
Slightly Indulgent Tuesdays, Tasty Tuesdays, Tuesdays At The Table, Delicious Dishes, Two For Tuesdays, Tuesday Tastes, Tuesday Twister, Temp My Tummy Tuesdays, Taste This Tuesday, Culinary Evolution


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