Orzo Goodness: Confetti Orzo Salad

Just trust me that this tasty, light, refreshing salad hits the spot. PERFECT for lunch, Spring, summer or pretty much any ole occassion AND a great way to get in those fresh veggies! It could be great for a whole meal if you put grilled chicken on top.

1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber (I used english cucumber from HT b/c they don't have seeds.)
1/4 cup thinly sliced green onions (Word to wise...use minimally or omit all together. I love green onions but it's just as good w/out them.)
1/4 cup chopped purple onion (DEFINITELY omit if you don't wanna smell for days!)
1/4 cup chopped fresh parsley (didn't use)
1/2 teaspoon grated lemon rind (didn't use)
3 tablespoons lemon juice
2 tablespoons white wine vinegar (I used 1/2 rice vinegar and 1/2 white cooking wine cuz that's what I had.)
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil

Preparation: Cook orzo according to package directions; drain. Rinse with cold water; drain.

Combine orzo, carrot, and next 5 ingredients; set aside.

Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.

Approximate Cost:
Orzo- $1.39/box
Cucumber- .99
Carrot- .25
Green Pepper- 1.69 ea (on sale right now @ HT for 1.25)!
Lemon Juice- .50
Garlic- .50
Green Onion- .79
Total: $5.61ish (not including olive oil and white wine vinegar) for MUCHO servings~enough to feed a group!

Crock Pot Rotisserie-Style Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Serve with veggies that are on sale and some homemade bread. Delicious!

Have leftovers? Try this:

Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.

(Complements of Mindi Scerri)

Chicken Noodle Soup

Okay this is a real yummy soup, especially for the sicky kiddies- or parents:)

1 whole chicken boiled - scim the foam off the top of the water as you boil for clear broth

as many carrots and celery to your liking

salt, pepper, and thyme to your taste also

any fun noodles you wish - stars, ABC's, egg noodles....

(Complements of Colleen Helton)

Cee's Pork Loin in a CrockPot

1 boneless pork loin
1 Tb granulated bouillon
1 packet Good Seasons Italian dressing and recipe mix

Place the pork loin in the crock pot, sprinkle with bouillon and Good Seasons. (do not add liquids)

If the pork loin is frozen, cook on high for about 5 hours, then low for about 3.

If it's not frozen, cook all day (8 hours) on low.

Shred with 2 forks in the crock pot and mix it up well. Serve as is with rice and veggies.

Leftovers can be frozen. You can add BBQ sauce later for a different approach. Or make a Cuban sandwich by serving on a hoagie with a mustard/mayo mix.

Ballpark estimated price: $9.25 (makes 2-3 meals)
2.5 lbs pork loin $7.50
Good Seasons: $1.50
Bouillon granules: 25 cents

(Complements of Elizabeth Allen)

Blackened Salmon with Rice

2 cups of white rice
2/5 tsp of paprika
1 tsp thyme
1/2 tsp garlic
1.5 tsp salt
3.5 unsalted butter
1 lemon or lemon juice
1 11oz can of corn
1/2 chopped parlsey
1/2 tsp cayenne

combine paprika, cayenne, thyme, garlic and 1/2 tsp of salt
melt 2.5 butter and lemon juice, stir
dip top and bottom of salmon in lemon juice and then in spices
pan for 2 minutes on each side
transfer to oven on 400 for 8 minutes

Rice: mix rice, parsley, corn, remaining salt and butter

(Complements of Michelle Cherikos)

Salmon

(my kids love this one b/c they get to add the crackers)

1/4 cup of mayo
2 tbsp Parmesan cheese
1/8 tsp red pepper
4 salmon fillets
2 tsp lemon juice
10 Ritz or club crackers

mix mayo, cheese and pepper
place salmon on foiled lined dish
drizzle salmon with lemon juice
top with cheese mixture
sprinkle with crushed up crackers
bake on 400 for 12-15 mins

(Complements of Michelle Cherikos)

Herb Crusted Chicken

1/4 cup Italian dressing 3 lbs of chicken
1 egg
2 tab water
1/2 cup of Parmesan cheese
1/2 cup of bread crumbs
2 tab of parsley
1/2 teas salt
1/2 teas of paprika
1/8 teas of pepper

add chicken to Italian dressing in large bag and refrigerate for 4 hours (once I forgot to do allow for the 4 hours and it still turned out just fine dipping it in the dressing)
Drain and preserve marinade
combine egg and water
In a separate bowl, mix cheese, bread crumbs, parsley, salt, pepper and paprika
Dip chicken in egg and in mixture
Spoon dressing over chicken
Cook on 350 for 45-50 minutes.

(Complements of Michelle Cherikos)

Shrimp with Basil on Fettuccine

1 lb shrimp
6 oz spinach or plain fettuccine
2 teas basil
2 tab butter

Cook pasta as directed
Cook shrimp and basil in hot butter over med high heat for 2-3 minutes
Pour over noodles. Voila!

(Complements of Michelle Cherikos)

Easy Quesadillas

1 can shredded chicken
1 pack of soft taco shells
shredded cheese
1 can of salsa

Mix shredded chicken with salsa
Place on one side of taco shell
Sprinkle with cheese and fold taco shell
Bake on each side for 4 mins.
Top with anything you like
It's easy and fast and the kids love it

(Complements of Michelle Cherikos)

Herbed Pork Chops with apples

1 teas sage
1 teas thyme
1 teas oregano
3/4 teas rosemary
salt and pepper
4 pork chops
2 green apples, cut into 1/2 in slices

mix sage, thyme, oregano, rosemary, little salt and pepper
Season pork chops on both sides
let stand 10 minutes
grill or broil (8-12 mins)
when chops are 1/2 cooked, brush the Apple slices with oil and place around chops

(Complements of Michelle Cherikos)

Chicken Noodle Soup

Okay this is a real yummy soup, especially for the sicky kiddies- or parents:)

1 whole chicken boiled - skim the foam off the top of the water as you boil for clear broth

as many carrots and celery to your liking

salt, pepper, and thyme to your taste also

any fun noodles you wish - stars, ABC's, egg noodles....

Boil chicken till done, remove from pot and de-bone (or use boneless and just shred)
Add veggies and seasoning to still boiling water (keep water level at least to half in your pot)
Let the veggies boil till tender and add chicken meat back in.
Cook noodles in separate pot (store separate too so they don't get mushy)
Dish up and enjoy!

(Complements of Colleen Helton)

Crunchy Chicken- easiest and cheapest to make

8 chicken tenders
1 can or bag of friend onions
1 egg

Dip chicken in beaten egg
Then dip in crushed up fried onions
Spray the outside of the chicken with Cooking spray (this helps the fried onions not to burn)

Bake on 425 for about 15-20 minutes.
My kids help me make it and I let them eat a few of the fried onions while cooking, which they love. This helps them to enjoy the dinner even more.

(Complements of Michelle Cherikos)

Black Beans & Rice

Canned black beans (Some beans are blacker and thicker than others) If your beans seem to have a little extra liquid in them, you can drain them. I usually make 4 cans for my guys and I may leave one of them undrained, because it will kind of boil out and it is nice to have the extra liquid)

Pour them in a sauce pan. Add a jar of salsa. I usually use about 3/4 of a jar of Pace Picante Sauce. (Mild)
However. you could use any kind of salsa. In fact, last time I used a whole jar of Tostidos salsa, because that jar is a little smaller. Just guess. You just want to give those beans a little kick and flavor.

By the way, my secret to flavoring my vegetable soup, which I think is pretty good (a jar of salsa...nothing else.)

Then cook your rice, while those babies are simmering and you are ready to eat.

I like to give them some bread, or biscuits, fruit, or cold veggies....make the whole meal simple.

I serve the beans and rice with:
sour cream
soy sauce...we love soy sauce....I know, I know sodium

(Complements of Chris O'Boyle)

Beef-a-Roni

This is the homemade version of the boxed stuff. Frugal doesn't have to mean unhealthy; I use lean ground beef and multigrain pasta in this recipe. I don't buy the leanest meat (96/4) unless it is on sale. 93/7 is just fine with me! You could also use less cheese or lower fat cheese if you wish.

1 lb. ground beef
1 small onion, chopped
2 cans diced tomatoes
1-2 tsp. salt
1 tsp. sugar
1 1/2 cups elbow pasta
1 lb. cheddar cheese, grated

1. Cook beef and onion together until beef is cooked through.
2. Add tomatoes, salt to taste and sugar. I like to puree my tomatoes first for a smoother sauce.
3. Cook over Med. heat 20 minutes.
4. While cooking beef/tomatoes mixture, cook pasta according to directions.
5. Drain pasta and add to beef.
6. In a greased baking dish add half noodles/beef.
7. Top with half of cheese. Repeat layers.
8. Bake at 350 degrees for 20 minutes.

I usually serve this with something green: broccoli, green beans or salad.