The Eat Food NOT Money Cookbook

Southwestern grilled chicken strip sandwiches

I got this recipe off the back of a King’s Hawaiian Snacker Rolls package and loved them! I think you will too!

What you’ll need:

1 pkg King’s Hawaiian Snacker Rolls
1 pkg chicken breast strips (8 strips total)
2 slices Jack cheese, sliced in half
1 avocado, sliced
4 lettuce leaves

for seasoned mayo:

1/4 c mayonnaise
2 tsp taco seasoning
1 tsp lime juice
2 pinches sugar

Mix together mayo ingredients and set aside. Separate rolls into 4 bottoms and 4 tops; lightly butter each cut side and set aside. Cook chicken strips according to package directions. Place bread, butter side down, on a grill pan and cook until lightly toasted. Generously cover each half of toasted buns with mayo. Top each bottom with 1/2 slice of cheese, 2 chicken strips, 1 slice of avocado and a lettuce leaf. Feeds 2 – 4.

Snacker rolls – $1.68
chicken strips – $4.85/2 lb bag
sliced cheese – $3.12
avocado – $1.99/lb
lettuce – $0.89/head
mayonnaise – $2.50
taco seasoning – $0.50
limes – $1.99/4
Total – $6.22/$1.55 per sandwich

March 28, 2009 Posted by | -chicken, -sandwiches, -super snacks, MAIN DISHES | , , , , , , | 1 Comment

Seven layer taco dip

Another great party recipe. This recipe makes enough to feed about 10.

What you’ll need:

1 pkg taco seasoning
1 (16 oz) can refried beans
1 (8 oz) pkg cream cheese, softened
1 (16 oz) container of sour cream
1 (16 oz) jar salsa (any variety you prefer)
1 large tomato, chopped
1 large bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
1 (6 oz) can black olives, drained
2 c shredded cheddar cheese

In a medium bowl, mix together the taco seasoning and refried beans until well blended. Spread the mixture into a deep glass bowl (so you can see how pretty the layers are) or onto a large serving platter. In a different bowl (or the same bowl cleaned out), mix together the cream cheese and sour cream. Spread over the bean mixture. Spread the salsa over the top of that, then make a layer of tomato, then bell pepper, then onions, then lettuce, then cheese and last olives. Make sure to spread each layer evenly over the layer before it but not to mix them together. Serve with tortilla chips, Fritos, or crackers.

taco seasoning – $0.50
refried beans – $1.08
cream cheese – $2.06
sour cream – $0.99
salsa – $1.59
tomato – $1.00
bell pepper – $0.90
onion – $1.12
lettuce – $0.89/head
olives – $2.25
shredded cheese – cheddar – $1.50
tortilla chips – $1.18
Total – $13.81/ around $1.38 per person

January 20, 2009 Posted by | -party ideas, -vegetables, SIDE DISHES | , , , , , , , , , , , , , , | 1 Comment

Traditional chef salad

This is one of my favorite salads. It’s very simple but I thought I would write it down for you anyway.

What you’ll need:

Salad greens (whatever kind you like. I prefer good old iceberg)
Green onion, chopped fine
Celery, chopped fine
Bacon bits (fresh or canned. If you use fresh, cool slightly before mixing with salad greens)
Swiss cheese, sliced in julienne strips
Cheddar cheese, sliced in julienne strips
Ham, sliced in julienne strips
Turkey, sliced in julienne strips
Hard boiled eggs, peeled and sliced in half
Cherry tomatoes

Wash and tear lettuce into bite sized pieces. In a large bowl, mix together salad greens, onion, celery and bacon. Top with remaining ingredients and whatever dressing you prefer.

lettuce – $0.89/head
onion – $1.12
celery – $0.99
bacon – $2.29/ 1 pound package
Swiss cheese – $4.50/block
cheddar cheese – $3.12/block
cooked ham – $2.12/lb
turkey – $2.89/lb
eggs – $1.09/ dozen
cherry tomatoes – $2.25
Total – approximately $3.55 per salad

January 5, 2009 Posted by | -bacon, -pork, -turkey, MAIN DISHES, SIDE DISHES | , , , , , , , , , , | Leave a comment

Classic Italian subs

One of my all time favorite hot sandwiches!

What you’ll need:

Deli sliced ham
Sliced pepperoni
Sliced salami
Sliced mozzarella cheese
Sliced banana pepper rings
Shredded lettuce
Sliced tomatoes
Sliced onions, ringed
Raspberry vinaigrette (with the salad dressings)
¼ c mayonnaise
¼ tsp garlic powder
Ciabatta rolls

For each sub:

Preheat broiler to 475 degrees. Slice Ciabatta roll in half lengthwise and place cut side up on a cookie sheet under the broiler for about 3 minutes or until top is lightly browned and crispy to the touch. Remove from oven but leave bottom slice of roll on pan. Working from the bottom up, layer 4 slices of ham, 6 pepperoni slices, 6 salami slices and about 8 banana pepper rings on top of roll. Return to oven and broil about 3 more minutes or until meat starts to crisp and curl up and peppers shrink slightly. Remove from oven and add about 3 slices of cheese. Broil an additional 1 minute or until cheese is melted. In a small bowl, mix together mayonnaise and garlic powder. On the top half of the roll, spread garlic mayonnaise. Working up, place 3 onion rings, 3 tomatoes slices and about ½ ounce (a good sized pinch) of shredded lettuce. Pour about a tablespoon of vinaigrette evenly across top of lettuce. Put the two halves together. Cut in half and serve with chips.

deli and produce items – about $1.50 per sub
banana peppers – $0.89/each
raspberry vinaigrette – $1.89
mayonnaise – $2.50
Ciabatta rolls – $2.50/bag
Total – $3.07 per sub

December 24, 2008 Posted by | -sandwiches, -vote for Foodista contest, MAIN DISHES | , , , , , , , , , , , , , , | Leave a comment

Fabulous fajitas

I grew up in Texas and we ate a lot of different foods. Of course being so close to Mexico we ate plenty of Spanish foods too! One of my favorites was fajitas! I was told by a friend of mine growing up that fajita meant steak in Spanish… I’m not honestly sure if that’s true but it’s been in my mind ever since I heard it. You can make them with chicken. That’s good too!

What you’ll need:

1 skirt steak or
1 pkg chicken breasts
Four tortillas
Taco seasoning (for chicken)
Liquid smoke (for steak)
Shredded cheddar cheese
Shredded lettuce
Tomatoes, chopped
Onions, chopped finely
Sour cream
Picante sauce

For steak: Either cook on the barbeque pit or sauté in a skillet. Season the meat as you would any steak. Cook through until tender basting with liquid smoke. This takes about an hour on the pit. Slice after barbequing. Or slice thinly before cooking and sauté in a couple tablespoons of butter and about a ¼ cup of liquid smoke. Cook, stirring often for approximately 15 minutes or until tender. Skirt steak is notoriously tough so make sure you cook it long enough!

For chicken: Wash and slice chicken into medium-thin strips. Melt 3 tablespoons of butter in a skillet over medium heat. Stir in package of taco seasoning and then add chicken. Cook, stirring often until chicken is finished, usually about 10 minutes.

Wrap your tortillas in foil and place in a 200 degree oven while you are cooking the meat. Garnish with cheese, lettuce, tomato, onion, sour cream and Picante sauce. Serve with refried beans and Spanish rice. Feeds 4.

skirt steak – $3.50 or
chicken breast – $5.00/4 pack
tortillas – $1.18
taco seasoning – $0.50 or
Liquid smoke – $2.50
shredded cheese – cheddar – $1.50
lettuce – $0.89/head
tomato – $1.00
onion – $1.12
sour cream – $0.99
refried beans – $1.08
Spanish rice – $1.12
Total – $14.88 with steak
$14.38 with chicken

December 8, 2008 Posted by | -beef, MAIN DISHES | , , , , , , , , , , , , | Leave a comment