Blueberry Buckle (Coffee Cake)

This recipe is one my mom crafted, using a little Betty Crocker guidance and a few amazing tweaks of her own. With deals everywhere right now on blueberries - this coffee cake is full on flavor, low on cost, and is a hit with adults, friends, and kids alike.

4 C. flour ($.50)
1 1/2 C. sugar ($.25)
5 tsp. baking powder ($.30)
1 tsp salt ($.05)
1/2 C. shortening ($.25)
1 1/2 C. milk, nonfat ($.10)
2 eggs ($.14)
2 pints blueberries, fresh or frozen ($2.00)

Topping:
3/4 C. brown sugar ($.20)
1/2 C. flour ($.10)
1 tsp. cinnamon ($.05)
5 T. margarine or butter, cold ($.40)

Mix together until crumbly.

Heat oven to 375. Grease a 13x9" cake pan. Blend together all ingredient except topping and blueberries, beat vigorously for 1 minute. Fold in blueberries. Spread in pan. Sprinkle with topping.

Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
Serve warm or room temperature.

Yields = 16-24 serving
Cost: $4.34
Cost per serving: $.28

Lime Sugar Cookies

1 package Betty Crocker sugar cookie mix ($.50 - after coupons)
1 stick margarine, softened - not melted ($.20)
1 egg, minus the yolk ($.07)
juice & zest of 1-2 limes ($.10)
1/2 tsp. almond extract ($.05)

Mix well all ingredients.

Bake on ungreased cookie sheet at 375 for 8-11 minutes.

Cool and remove from cookie sheet.

Yields = 2 dozen cookies.
Cost: $.92
Cost per cookie: $.04

Smoky Swiss Burgers with a Mushroom Sauce

1 lb. ground chuck ($2.29)
1/2 lb. ground beef ($.69)
1 tsp. cumin ($.10)
2 T. steak sauce, any variety (free after coupons)
1 tsp. black pepper ($.05)
1 T. each dry minced garlic and onion ($.15)
1 tsp. hickory msoked salt ($.10)

Mushroom Sauce
8 oz. white button mushrooms, sliced very thin ($.99)
1 T. canola oil ($.05)
1/2 tsp. Liquid Smoke ($.05)
1 clove garlic, minced ($.05)
3/4 tsp. cumin ($.05)
salt and pepper, to taste ($.05)

6 slices Swiss cheese ($.85)
6 croissants or buttery buns ($1.50)

Combine ground beef, chuck, 1 tsp. cumin, steak sauce, black pepper, salt, garlic, and onion. Divide into 6 equal portions. Form each portion into a patty and fry over medium-high heat until burgers reach desired doneness.

While burgers are fry, add oil to a medium non-stick fry pan over high heat. When oil is hot, add mushrooms, salt, pepper, cumin, Liquid Smoke, and garlic. Cook over medium high, stirring often, until mushrooms are tender.

Top burgers with mushrooms, then with cheese.
Serve on bun or croissant.

Yields = 6 servings
Cost: $6.97
Cost per serving: $1.16

Sweet Nectarine Lemonade

1/2 C. lemon juice concentrate ($.25)
1 1/2 C. sugar ($.25)
3 C. cold water (free)
1 1/2 C. ice, crushed (free)
2 nectarines, peeled and sliced very thin ($.39)
1 lemon, cut into thin slices ($.25)
2 T. honey, if desired ($.25)

Combine lemon juice concentrate, cold water, and sugar, mix well. Drizzle nectarines with honey, and all all remaining ingredients. Serve chilled.

Yields = 4-5 servings
Cost: $1.39

Tostadas: Meatless

16 oz. can refried beans, fat free ($.65)
2 1/4 C. salsa, divided - any variety ($.60)
1/4 medium yellow onion, minced ($.05)
1/4 head lettuce, any variety ($.20)
1 1/2 C. shredded cheese (any blend) ($.70)
1 avocado ($.69)
1 lime ($.05)
salt to taste ($.05)
1/4 C. chopped cilantro ($.20)
8 oz. container sour cream ($.79)
8 oz. can sliced black olive ($.75)*optional
12 tostadas ($.99)

In small container, mix 1/4 C. salsa to refried beans, heat through, mix well.
Remove avocado from skin/peel. Remove pit, and mash well, adding juice of 1 lime to keep from browning. Season with salt - to taste.

Shred lettuce very fine.

Top tostada with the fixings listed above.
Yields = 12 toastadas (4 servings)
Cost: $4.97
Cost per serving: $1.25

Garlic Chicken Stirfry

12 cloves garlic, crushed (or 2-3 T. minced garlic) ($.35)
1 1/4 to 1 1/2 lb. chicken breast, cut in thin strips ($2.50)
1/2 small yellow onion, sliced paper thin ($.10)
1 large red bell pepper, julienned ($.28)
1/4 C. Italian salad dressing, fat free ($.10)
1/4 C. garlic based marinade (free after coupons)
2 T. soy sauce ($.10)
salt and pepper, to taste ($.05)
2 T. canola oil ($.10)

Toss chicken garlic, Italian dressing, garlic marinade, soy sauce, and season with salt and pepper.

Add oil and onion to non-stick pan or wok over medium heat, cook until onions carmelize. Add chicken and cook over medium-high, 5-8 minutes, or until chicken golden and juices run clear. Add pepper strips, and heat through (1-2 more minutes).

Serve over rice.
Yields = 3-4 servings
Cost: $3.58
Cost per serving: $1.20

Hawaiian Grilled Shrimp Skewers

3/4 C. Lawry's Hawaiian Marinade (free after coupons)
1 lb. medium raw shrimp, peeled and deveined ($5.98)
1 T. parsley ($.05)
1 16 oz. can pineapple chunks ($.89)
1/4 tsp. crushed red pepper ($.05)
2 medium red bell peppers, cut into chunks ($.51)
10-12 wooden skewers, soaked in water ($.15)

Marinade shrimp in 1/2 C. Hawaiian marinade for 30 minutes. Discard marinade and season shrimp with parsley and crushed red pepper. Add salt and pepper to taste, if desired.

Skewer shrimp, bell pepper, and pineapple, alterating until all ingredients are used.

Grill over medium-high heat for 4-6 minutes, turning over halfway through cooking. Brush with remaining marinade while grilling.

Yields = 4 servings
Cost: $7.63
Cost per skewer: $.76

Italian-Style Sliders

3/4 lb. ground pork ($.79)
3/4 lb. ground sirloin ($1.00)
1/2 C. Italian bread crumbs ($.15)
2 tsp. garlic powder ($.10)
1/3 C. parmesan ($.35)
2 T. basil ($.15)
1 1/2 tsp. fennel seed ($.10)
1 tsp. oregano ($.05)
5 cloves garlic, minced ($.15)
1 1/2 C. jarred spaghetti sauce, any variety (free after coupons)
1/2 large red onion, cut into thin rings ($.69)
8 thin slices provolone or mozzarella cheese, cut in half ($.65)
16 dinner rolls, mini foccacias, mini onion bagels, etc. ($2.00)

Mix well pork, sirloin, fennel seed, basil, oregano, and minced garlic. Mix together bread crumbs, parmesan, and garlic powder.

Divide meat into 16 equal portions. Form into patties. Dredge each patty in the breadcrumb mixture.

Fry in a nonstick pan over medium-high heat, 3-5 minutes per side, until patties are fully cooked through.

Top each with a half slice of cheese.
Serve topped with thin sliced onion and 3-4 T. jarred marinara sauce.

Yields = 16 sliders (2 per person for appetizers, 4 per person for entree)
Cost: $6.18
Cost per slider: $.39 each

Summer Fruit Salsas: Hawaiian-Mango Salsa

1 small can pineapple rings ($.69)
1 ripe mango, peeled ($.50)
1 large bell pepper, any color ($.21)
3 T. Lawry's Hawaiian marinade (free after coupons)
2 small yellow onions, minced ($.12)
1 clove garlic, minced ($.05)
1 T. cilantro, chopped fine ($.11)
1/4 tsp. oregano ($.05)
salt to taste ($.05)

Finely chop pineapple, mango, and bell pepper. In a glass bowl, combine all ingredients, gently stirring to combine.
Chill and serve.

Yields = 3 C. salsa
Cost: $1.78

Teriyaki Pork Ribs

4-5 lbs. country style pork ribs ($4.75)
1 C. teriyaki marinade (free after coupons)
1 tsp. each garlic and oregano ($.10)

Marinade ribs in teriyaki and spices overnight.
Grill over medium-low heat for 15-20 minutes, turning over once as ribs cook.

Ribs are done when juices run clear and are no longer pink.

Yields = 8 servings
Cost: $5.00
Cost per serving: $.40

Raspberry Swirl Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened ($1.50)
3/4 C. sugar ($.25)
1 tsp. almond extract ($.05)
2 tsp. vanilla extract )$.10)
2 eggs, minus one yolk ($.14)
1/2 C. frozen raspberries ($.44)
1 premade graham cracker crust ($.79)

Preheat oven to 325.

Mix cream cheese, sugar, and extracts til just blended. Add in eggs (one at a time)and beat thoroughly. Gently fold in frozen raspberries. Pour mixture over crust.

Bake 35 to 40 minutes. Chill 3 hours.
Yield = 8 servings
Cost = $3.27
Cost per serving = $.41

Chorizo, Cheddar, & Egg Breakfast Wrap

1/3 lb. chorizo ($.59)
4 whole eggs ($.28)
3 egg whites ($.22)
1/3 C. cheddar cheese ($.25)
4 flour tortillas ($.38)
salt and pepper, to taste ($.05)
1/3 C. salsa, any variety ($.25)
2 tsp. cilantro, chopped fine ($.10)

Remove chorizo from casing and add to a non-stick skillet. Brown over medium high until cooked through. Break chorizo into small pieces as you brown the meat. In a mixing bowl, scramble together eggs, egg whites, and salt and pepper. Add to pan and cook with chorizo.

Serve in flour tortillas, topped with cheddar cheese.
Top with salsa and cilantro if desired.

** Also serves well with bell pepper strips, carmelized onions, or diced fresh tomatoes **

Yields = 2 servings (2 wraps each)
Cost: $2.12
Cost per wrap: $.53

Sizzling Sweet & Tangy Chicken

4-6 chicken thighs/drummies, skinless ($2.45)
1/2 C. plump golden raisins ($.35)
2 T. lemon juice concentrate ($.05)
1 T. molasses ($.10)
1 C. chicken broth ($.25)
1 chicken bouillion cube ($.08)
1/4 C. orange juice ($.10)
1/2 tsp. oregano ($.05)
2 cloves garlic ($.10)
1 small yellow dry onion ($.05)
1 red bell pepper ($.28)
1 T. veggie oil ($.10)
salt and pepper to taste ($.05)

Mince onion, garlic, and bell pepper (after removeing stem and seeds), add to a large non-stick skillet with oil over medium heat. Cook until onions are carmelized. Add chicken to pan, browning each side. Remove chicken from pan.

Whisk together lemon juice, molasses, chicken broth, orange juice, oregano. Add to skillet with the carmelized onions. Add chicken bouillon and bring to a simmer. Add chicken and raisins once the mixture has reached a simmer and cook over medium-low until chicken is fully cooked and juices run clear, about 12-16 minutes.

Top with cilantro, if desired.

Serve over brown rice.

Yields = 4 servings
Cost: $4.01
Cost per serving: $1.00

Summer Fruit Salsa: Apple Mango Salsa

1 medium sweet apple (I used Gala) ($.28)
2 small limes ($.10)
1 ripe mango ($.50)
1 bunch cilantro ($.25)
1 green or yellow bell pepper ($.20)
1 small yellow dry onion ($.10)
1/4 large red onion ($.30)
1 small clove garlic ($.05)
salt to taste ($.05)

Peel and core apple, chop fine. Cut limes in half, squeeze juice over apple to prevent browning. Peel mango, cut into very small pieces. Chop cilantro, add 1 T. of finely chopped cilantro to the salsa. Mince both onions, bell pepper, and garlic, toss into the fruit mixture. Season with salt, add more cilantro if needed.

Yields = 2 C. salsa
Cost: $1.83

Easy Hawaiian Grilled Chicken Sammies

2 large chicken breasts ($2.98)
2/3 C. Hawaiian marinade (free after coupons)
3 cloves garlic, minced ($.13)
1 tsp. black pepper ($.05)
1 tsp. olive oil ($.05)

Butterfly chicken breasts, cutting through the thickest part of the chicken, then cutting on the diagonal for patties shaped cutlets, approximately 4 cutlets per breast.

In an aitight container, place chicken, marinade, black pepper, and garlic. Coat chicken well and marinade overnight.

Drizzle olive oil over chicken, then grill chicken over medium heat for 3-4 minutes per side, flipping over once to grill each side. Chicken is done when juices run clear.

Serve on a roll with sliced pineapple, lettuce, and red onion.

Yields = 4 sammies (using 2 pieces of chicken each)
Cost: $3.23
Cost per sammie: $.81

For variations on this recipe, simply change the flavor of marinade used and choose complimentary topping and breads/rolls for your sammie:

1. Use Italian Garlic marinade and pair chicken with plum tomatoes, lettuce, and black olive on top mini foccacia breads.

2. Use Mexican Chile and Lime marinade and top sammie with cilantro, avocado slices, and lettuce and tomato. Serve on a bolio roll.

3. Use Lemon Pepper Marinade and top sammie with roasted red pepper aioli, lettuce, and provolone on a french roll.

Taco Burgers

Love the ease of burgers but the flavor of tacos? This combines the two in a flavor explosion that screams summer fun! The best part - you probably have all the ingredients on hand.

1 1/2 lbs. ground chuck ($2.69)
1 small yellow onion, minced ($.10)
2 cloves garlic, minced ($.05)
1 tsp. cumin ($.05)
1/2 tsp. black pepper ($.05)
1/2 tsp. chili powder ($.05)
3/4 tsp. season salt ($.05)
1 T. cilantro, chopped fine ($.05)
1/4 C. Mexican Chile and Lime marinade (free after coupons)
6 thin slices sharp cheddar ($.65)
6 hamburger buns ($.59)
3/4 C. salsa ($.50)

Mix together all ingredient except cheddar. Divide meat into 6 equal sized portions, form into patties. Fry or grill over medium high heat for 3-5 minutes, or until browned on each side. Top with cheese and serve on a bun. Top with salsa.

Yields = 6 burgers
Cost: $4.83
Cost per burger: $.81

Appetizer Variation:
For a little twist on this recipe, divide the meat into 18 large meatballs. Flatten slightly and make according to directions. Serve on dinner rolls for some tasty sliders! Serve with salsa for dipping.

6 Ingredient BBQ Sauce

No BBQ sauce in the house? Use some basic kitchen ingredients to create a wonderful and tangy sauce in just minutes!

1/8 C. molasses ($.25)
4 T. soy sauce ($.10)
1/2 C. tomato sauce ($.13)
1 T. dry minced onion ($.15)
2 tsp. garlic powder ($.10)
1/4 C. teriyaki marinade (or your favorite marinade, for different variations) (free after coupons)

In a small mixing bowl, mix well all ingredients. Use immediately or refrigerate until needed. Goes great on ribs, sausage, chicken, beef, chops, steak, and more.

Cost: $.73

Rustic Potatoes and Peppers

5 medium potatoes, cooked and peeled ($.40)
1 red bell pepper ($.25)
1 orange bell pepper ($.24)
1-2 cloves garlic ($.10)
salt and pepper
1/2 tsp. onion powder, if desired ($.05)
2 tsp. canola oil ($.05)

Cube potatoes and peppers (after removing the stem and seeds). In a large, non-stick skillet, add oil over medium-high heat. Add ptatoes and all seasonings. Cook over high heat, browning potatoes evenly. Add peppers, cook an additional 2-3 minutes - until the peppers are warmed through, but are still crisp.

Yields = 6-10 servings
Cost: $1.09
Cost per serving: $.14

Italian Potato Salad

6 medium potatoes, cooked and peeled ($.45)
1/2 medium red onion ($.25)
1 red bell pepper ($.25)
1/4 C. Italian dressing, fat free ($.25)
1/2 C. light mayo ($.05)
1 T. olive oil ($.15)
1 tsp. each basil and garlic ($.10)
1/2 tsp. oregano ($.10)
1 T. parsley ($.10)
salt and pepper to taste ($.05)

Cube potatoes and bell pepper. Mince onion very fine. Combine all ingredients, mix well. Chill for 30 minutes before serving.

Yields = 8-10 servings
Cost: $1.80
Cost per serving = $.20

Summer Fruit Salsa: Pineapple Salsa

1 pineapple ($1.29)
2 T. lemon juice concentrate ($.05)
1/2 large red onion ($.69)
2 T. chopped cilantro ($.13)
1 red bell pepper ($.28)
2 T. balsamic vinagrette (free after coupons)
1/2 jalapeno, seeded and chopped fine (if desired)
salt, to taste ($.05)

Cut skin off pineapple, slice into thin strips, and dice. Toss with lemon juice (to prevent fruit from browning). Mince onion and bell pepper, toss with pineapple. Add cilantro, and vinagrette - stir. Salt to taste.

Yields = 4 to 4 1/2 C.
Cost: $2.49 versus $3.99 lb. in the deli section!! And this yields twice as much!
Serve with: Grilled chicken, seafood, pork, tortillas chips, crackers, veggies.
Also serve well on: tacos, tostadas, or along side a hearty Mexican meal.

Smoky Steak Burgers with Provolone

A tangy twist on the classic burger, this is a great grilling item, and is perfect to entertain with during the long summer and early autumn months. Full of flavor and lean, this is sure to be a crowd pleaser!

1 1/2 lb. ground sirloin ($3.19)
1/2 lb. ground chicken ($.55)
1/8 C. A-1 steak sauce (hickory flavored, but any would work) (free after coupon)
3 cloves garlic, minced ($.15)
2 tsp. hickory smoked salt ($.15)
1 1/4 tsp. black pepper ($.10)
* juice of 1-2 limes, optional * ($.10)
6-8 slices of provolone ($1.00)
6-8 buns ($.59)

Combine all ingredients except cheese, mix well. Form into 6-8 patties.

Over a medium heat, grill patties for 4-6 minutes per side.
During last 2 minurtes of cooking, add cheese.

Serve on buns with your favorite condiments.

Yields 6-8 burgers
Cost per batch: $5.83
Cost per serving: $.73 - $.97

Hashbrowns with a Kick

5-7 medium potatoes, cooked and peeled ($.40)
1 tsp. onion powder ($.05)
3/4 tsp. black pepper ($.05)
1 1/2 tsp. season salt (or 1 tsp season salt and 1/2 tsp. garlic salt) ($.10)
1 tsp. parsley ($.05)
2 tsp. canola oil ($.10)

Chop potatoes small or shred potatoes. Add oil to a non-stick skillet over high heat. When oil is hot, add potatoes and spices. Flip potatoes over once their golden brown (approximately 3-6 minutes per side).
Serves well with breakfast, sammies, as part of a taco or burrito, or topped with salsa, sour cream, cilantro, and chives as a meatless entree.

Yields 6-8 servings
Cost: $.75
Cost per serving: $.09 - $.12

Raspberry Lemon Smoothie

1/2 C. frozen raspberries ($.55)
1/4 C. lemon juice concentrate ($.10)
1/2 C. milk, 1% ($.20)
1 1/2 C. frozen yogurt ($1.25)
4-6 ice cubes (free)

Add all items to blender, process until smooth.
Yields 3-4 servings
Cost per batch = $2.05
Cost per serving = $.51

Honey Peach Smoothie

1/4 C. honey ($.75)
1 1/2 C. frozen peaches ($1.00)
2 C. frozen yogurt, vanilla or peach flavored ($1.25)
1/3 C. milk, 1% ($.15)
4-6 ice cubes (free)

Add all items to blender, blend until smooth.
Yields = 3 servings
Cost per batch = $3.15
Cost per serving = $1.05

Blueberry Lemon Spritzer

1/2 C. frozen blueberries ($.69)
1 C. lemon juice concentrate ($.25)
1/2 C. sugar ($.25)
1/2 C. ginger ale ($.18)
2 C. crushed ice ($.25)
1 C. water (free)
1/4 C. fruit punch ($.15)

Combine all ingrediens in a glass pitcher. Stir to combine.

Yields = 6 servings
Cost - $1.77
Cost per serving = $.29

Triple Almond Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened ($1.50)
3/4 C. sugar ($.25)
2 tsp. almond extract ($.20)
2 eggs, minus one yolk ($.14)
1/3 C. crushed almonds ($.45)
1 premade graham cracker crust ($.79)
1 C. sliced almonds ($1.29)

Preheat oven to 325.

Mix cream cheese, sugar, and almond extract til just blended. Add in eggs (one at a time)and beat thoroughly. Fold in 2/3 C. sliced almonds. Top crust with crushed almonds. Pour mixture over crust. Top with remaining sliced almonds.

Bake 35 to 40 minutes. Chill 3 hours.
Yield = 8 servings
Cost = $4.62
Cost per serving = $.58

Chocolate-Bottom Cheesecake with Chocolate Chips

2 8 oz. pkgs. fat-free cream cheese, softened ($1.50)
3/4 C. sugar ($.25)
2 tsp. vnailla extract ($.10)
2 eggs, minus one yolk ($.14)
1/3 bag (12 oz.) mini chocolate chips ($.49)

Crust:
2 C. chocolate sandwich cookie crumbs ($.65)
1 tsp. cocoa powder ($.05)
1/8 C. sugar ($.10)
2-3 T. margarine, melted ($.15)

Preheat oven to 325.

Combine all crust ingredients, press firmly into the bottom of a pie plate or springform pan.

Mix cream cheese, sugar, and vanilla til just blended. Add in eggs (one at a time)and beat thoroughly. Pour mixture over crust.

Bake 35 to 40 minutes. Chill 3 hours.
Yield = 8 servings
Cost = $3.43
Cost per serving: $.43

Crispy Potato Tacos

4-5 medium potatoes, boiled and peeled ($.35)
2 tsp. season salt ($.10)
1/2 tsp. onion powder ($.05)
1/2 tsp. parsley ($.05)
1 tsp. corn starch ($.10)
1 tsp. oil ($.06)
8 corn tortillas ($.35)
1/2 C. sour cream ($.20)
1 T. minced cilantro ($.10)
2/3 C. shredded munster cheese ($.33)

Cube potatoes. Combine season salt, black pepper, onion powder, garlic, and parsley. Mix in corn starch. Toss potatoes in spice mixture. Cook potatoes in oil in a non-stick pan over medium-high heat until golden brown on all sides.

Serve in a warmed tortilla with sour cream, cilantro, and cheese.

Yields = 8 servings
Cost = $1.69
Cost per taco = $.21

** This recipe works very well with leftover baked potatoes. Peel and follow directions listed above. **

Italian Beef in au Jus

3-4 lb. rolled boneless beef roast ($7.50)
3 C. beef broth ($.20)
2 large onions, minced ($.25)
1 red bell pepper, chopped fine ($.20)
4 cloves garlic, minced ($.20)
1/4 tsp. crushed red pepper flakes ($.05)
1 T. basil ($.12)
2 tsp. oregano ($.10)

Combine all ingredients except roast in crockpot. Add roast and cook over high for 4-6 hours.

Cool meat in au jus. Once meat is cooled, thin slice with meat slicer.

Yields = 12-15 servings
Cost = $8.62
Cost per serving = $.66

Vanilla Spiced White Chocolate Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened ($1.50)
3/4 C. sugar ($.20)
2 tsp. vanilla extract ($.10)
2 eggs, minus one yolk ($.12)
3/4 C. white chocolate chips, roughly chopped ($.50)
1 premade graham cracker crust ($.79)
1/2 tsp. vanilla extract ($.05)

Preheat oven to 325.

Mix cream cheese, sugar, and vanilla til just blended. Add in eggs (one at a time)and beat thoroughly. Top crust with 1/2 tsp. vanilla. Fold in white chocolate. Pour mixture over crust.

Bake 35 to 40 minutes. Top with remaining coconut. Chill 3 hours.
Yield = 8 servings
Cost = $3.26
Cost per serving = $.41

Beer Braised Pork Ribs

In a crockpot, this recipe takes only 10-15 minutes to assemble, and at the end of a long day, you've got amazingly tender ribs great for tortas, tacos, sammies, BBQ sauce and so much more!! The best part - it takes all of 8 ingredients to prepare this yummy treat.

4 lb. pork ribs ($3.95)
2 tsp. Mexican oregano ($.05)
1 bottle beer, any brand ($1.00)
2 cloves garlic, minced ($.10)
1/2 medium red or white onion, minced ($.10)
1 1/2 tsp. chili powder ($.05)
1/2 C. Mexican Chile and Lime marinade (free after coupons)
salt and pepper, to taste ($.05)

Combine all ingredients except pork in crockpot, mixing well. Add pork, toss in the sauce to coat well.

Cook over high for 2-3 hours, reduce heat to low and cook an additional 2-4 hours, checking after 2 hours to see if meat has reached desired doneness.

Yields = 16 to 18 servings

Cost: $5.30
Cost per serving: $.33

Serving ideas:
1. Serve with tortillas, minced onion and cilantro for a simple taco
2. Serve in a hollowed out hard sub roll topped with cheese and your favorite salsa for a tasty torta
3. Top with a simple BBQ sauce and eat in a bun
4. Toss with precooked, cubed potatoes, and your favorite veggies for a hearty hash
5. Serve on whole wheat toast with mayo, shredded cheddar, and tomato for a refreshing summer sandwich

This freezes very well, if sealed properly, it can last 3-6 months in freezer.

Spice Rub: Lombo Pork Spice Rub

At Caputo's (our local Italian grocer and deli), I sampled an amazing pork lombo that was just heavenly. After looking around and experimenting - I've come up with an easy recipe to make my own. I buy pork tenderloin when they go under $2 a pound, versus the $4.99 and higher price I see at Caputos. After roasting the pork, let it sit a day before running through the meat slicer.

1 T. ancho chile powder (you can find this at your local Mexican market) ($.15)
1 1/2 tsp. dry ground mustard ($.20)
1 tsp. garlic ($.10)
1/2 tsp. salt ($.05)
1/2 tsp. pepper ($.05)
pinch of thyme ($.05)

Combine seasonings, rub onto pork tenderloin. Let marinade in the spice rub overnight before roasting. Drizzle with 1 T. EVOO.

Roast uncovered at 325 until internal temperature reaches 180.
Cool overnight and slice with meat slicer.

Yields = 1 batch of spice rub
Cost: $.60

Teriyaki BBQ Chicken Wing Glaze

I was looking for some glaze for BBQ chicken drummies (or wings, we happened to have drummies) that packed tons of flavor without spending $$. I turned to my stockpile, which has more than a dozen different marinade flavors to pick from. This idea is super simple, very versatile, and comes together in 2-3 minutes. It's wonderful! And only 2-3 ingredients.

1/2 C. BBQ sauce (plain or honey works well) (free after coupons)
1/4 C. teriyaki marinade (free after coupons)
1/2 tsp. cumin (optional) ($.05)

Whisk together all ingredients. Baste chicken with this mixture during last 5 minutes on the grill. This also works super as a dipping sauce.

Yield = 1 batch (12 drummies worth)
Cost: $.05

Change this up by swapping out different marinades or by using BBQ sauce and marinade in complimentary flavors. Add your favorite spice to punch up the flavor!

Basil Pesto Chicken Sammie on Foccacia

This is a replica of the sub that DH & I picked up at Caputo's over the weekend to split, as we were hungry and had skipped lunch. And hadn't had dinner yet. It was around 8 p.m. He kept coming back to that sandwich, so I told him to grab and we were going home. To eat it. And it was heavenly.

Not one of my cheaper recipes, and though the portions seem small (compared to my usual), the flavor more than makes up for it!

1 4-pack small foccacia breads (about 5" around)($1.99)
1/2 rotisserie chicken, cut in thick slices (white meat only) ($2.79)
4 T. fresh basil, chopped ($2.00)
1 T. dried parsley ($.05)
2 T. olive oil ($.39)
1 small clove garlic, minced ($.10)
4 slices havarti, thin sliced ($.75)
4 slices provolone, thin sliced ($.50)
2-3 C. finely shredded lettuce ($.79)

Cut each foccacia bread in half (like a bun). Combine olive oil, basil, garlic, and parsley. Spread on open sides of bread. Layer one slice of havarti, 1/4 of chicken mixture, top with provolone cheese and lettuce. Repeat for remaining foccacias.

Yields = 4 sammies
Cost: $9.36
Cost per sammie: $2.34

For an appetizer, cut each sammie in quarters, hold together with a fancy toothpick.

Tangy Citrus Spritzer

1 part ginger ale ($.99)
1 part orange juice blend ($2.25)
1 part ice (free)
1 part frozen fruit (raspberry and peach or a berry mix works well) ($1.25)
splash of lemon juice concentrate ($.15)

Add all to a glass pitcher, stir well. Serve immediately.

Cost: $4.64

Ginger Poached Peaches

5 large peaches ($1.00)
1 tsp. ground ginger ($.05)
3 T. butter ($.10)
3 T. brown sugar ($.05)

In a sauce pan, add ginger, brown sugar, and butter over low heat. Stir, combine well and once all ingredients are evenly incorporated, set aside.

Peel and slice peaches into wedges. Add to butter mixture, and return to heat. SImmer for 5-8 minutes, or until the peaches are fork tender. Serve hot as a side dish or along ice cream as a dessert.

Yields = 3-4 servings
Cost per batch: $1.20
Cost per serving: $.40

Summer Peach and Almond Bars

1 box white cake mix ($.47)
2 eggs, minus 1 yolk ($.12)
2 tsp. almond extract ($.15)
1/2 C. brown sugar ($.05)
1/4 C. unsweetened applesauce ($.25)
1/4 C. pecan-flavored coffee creamer (free after coupons)
3 peaches, peeled and chopped fine (spritzed with 1 T. lemon juice) ($.49)
1/2 C. sliced almonds plus 3 T. sliced almonds ($.79)

In a large bowl, combine all ingredients except3 T. sliced almonds. Mix well. Pour batter into a greased 13x9" baking dish, spreading evenly. Top with remaining almonds.

Bake at 375 for 25-27 minutes.

Cool and cut.

Yields = 30 bars
Cost: $2.64
Cost per bar: $.09

Luscious Lime Marinade

4 T. lime juice ($.28)
zest of 1-2 limes ($.10)
1 T. soy sauce ($.10)
1 T. canola oil ($.05)
1 tsp. poppy seeds ($.10)
1 1/2 tsp. ground ginger ($.05)
2 cloves minced garlic ($.05)

Cost: $.73 per batch

Whisk together all ingredients.

Use to marinade fish, chicken, seafood, or pork. One batch per 2 lbs. meat. Let marinade for 30 minutes to 2 hours.

Summer Fruit Salsa: Peach Salsa

Looking for a lovely, sweet twist on salsa? I've sampled several different fruit-based salsas at my local Caputo's and decided to try my hand a making one of my own. Based on the cost per pound, my version is much more affordable and it comes together in less than 10 minutes! Who doesn't like that?

I'll be trying more variations on the summer ftuit salsa as different fruits come in season. Be eating in-season fruit, you're more likely to keep local farmers employed and you save money. For me, it's a win-win all around.

2-3 large white peaches (approximately 1 lb.) ($.99)
2 T. lemon juice concentrate ($.05)
1/2 medium white onion ($.05)
1 T. chopped cilantro ($.08)
1/2 yellow bell pepper ($.20)
salt, to taste ($.05)

Cut peaches in half, remove the pits, then finely dice. Toss with lemon juice (to prevent fruit from browning). Mince onion and bell pepper, toss with peaches. Add cilantro, stir. Salt to taste.

Yields = 2 to 2 1/2 C.
Cost: $1.42 versus $3.99 lb. in the deli section!!
Serve with: Grilled chicken, fish, seafood, pork, tortillas chips, crackers, veggies.
Also serve well on: tacos, tostadas, or along side a hearty Mexican meal.