Cost: $8.00 (CD)
Markers: No Frills
Notes: This made a lot. Good for 4-6 . It was fantastic. Most pasta dishes I make are completely improvised.

Ingredients Purchased in Bold:

• Two chicken breasts, medium dice.
• 4 Cups of brown rice pasta, cooked
• 1 Cup of walnut Pesto. Click here for the recipe
• 4 Slices of proscuitto, medium dice
  
• 1 Medium onion, diced
• 1 Red bell pepper, diced
• 2-4 Cups of grated hard ricotta (salata) cheese
• 4 Slices of Provolone cheese
• 1 Cup of Parmesan cheese
  
• 2 Bags of cleaned spinach
• 1/2 Cup of Italian seasoned breadcrumbs
• 1 Lemon, juice and zest
• Some butter
• Some EVOO
• Flour
• Salt and pepper to taste
• 1/4 Cup Vermouth
• 1/4 cup of White wine

Quickie Recipe:

Combine pasta and pesto in a bowl and set aside. Cook spinash with lemon zest, salt and pepper and set aside. Cook onions and peppers in EVOO and then add vermouth and boil off. Add to the cooked spinach. Dredge chicken in seasoned flour and cook in butter (like scampi) add lemon juice and reduce then add white wine and reduce. Cook the the proscuitto and then mix with the chicken. In a baking dish layer pasta, then all of the spinach, then ricotta cheese. Layer pasta then chicken then more cheese. Bake (covered) at 350 for 45 minutes. Take off the cover and add breadcumbs and more cheese and put under the boiler for 3-5 minutes.

Cost: $10.00  (CD)
Markets: Seacore, No Frills
Notes: I couldn’t find fresh Mahi Mahi. However, the frozen product I did find was awesome! I also made my own corn tortillas. You can buy your own and that’s fine, but I couldn’t find corn tortillas up in my part of the woods. However, they did have the corn flour to make them. It’s called MASA. Odd, isn’t it?

Ingredients Purchased in Bold:

• 2 Mahi Mahi fillets (1 pound in total)
• 4 Corn tortillas  – corn flour (make tortillas as directed. It’s so easy!)
• 1 Cup packaged shredded cabbage (dry coleslaw)
• 1 tsp of rice wine vinegar (combine that with cabbage and salt and pepper)
• 1 Cup of salsa verde (tomatillo salsa)
  
• 1/2 Roasted red bell pepper (hola sauce)
• 1 Shallot (hola)
• 2 Cloves garlic (hola)
• 3-4 Lime, juice (hole)
• 1/2 tsp Chili powder (hola)
• Salt and pepper to taste (hola)
• Fresh Guacamole. Here is the recipe.
• Cilantro for garnish

Quickie Recipe

In a blender combine sour cream, lime juice, roasted pepper, garlic, shallot and chili powder to make the hola sauce. Season with salt and pepper to taste.  In a non-stick pan cook fish on medium high heat with the salsa verde. Add some oil if you need to. Cut fish into chunks and set aside. Heat or make tortillas. Spread guacamole all over one side of the tortilla, layer a few TBSP of fish, add hola sauce, add cabbage mix, add more hola sauce and garnish with cilantro if you like. Serve with a fresh margarita.

Cost: $6.00 (CD)
Markets: Bulk Barn & No Frills
Notes: This recipe could feed four
Ingredients Purchased in Bold:

• 3 Cups of Brown rice pasta
• 2 Quarts of Chicken broth or stock to cook the brown rice pasta in
• 1 Boneless chicken breast
• 1 TBSP of season salt for the chicken
• 1 Lemon, zest and juice
• 4 Medium sized red/orange bell peppers roasted and diced. (Roast pepper under broiler on high, turning until entire pepper is black. Let rest and take off skin. DO NOT RINSE UNDER WATER)
• 1 Small Spanish onion, small dice
• 1 Cup of frozen peas
• 4 Cloves of minced garlic
• 1 TBSP of EVO
• 1 TBSP of dried Basil
• 1/4 cup of Dry Vermouth
• Salt and Pepper to taste
• Parmesan cheese to taste
• Cooking oil spray as needed

Quickie Recipe

Cook pasta in chicken boiling broth as directed. In a non-stick skillet add cooking oil spray and then turn on the heat to medium high. Sauté onions until lucid and add garlic and cook for one minute. Add vermouth and reduce by 1/2 half. Add peas and peppers and cook for one minute. Set aside. Clean pan and add cooking oil spray. Sauté chicken until brown and add juice of lemon and cook for one minute. Combine veggies, chicken, lemon zest, EVO, dried basil and toss. Drain pasta but leave a thin layer of broth in the pot. Add the veggies and chicken. Toss, season and sprinkle with Parmesan cheese.

Cost: $5.00 CD
Market: No Frills and Longos
Notes: You can add a slice of lemon to the chicken when cooking. Salt and pepper to taste. Serve this with a salad of your choice for complete healthy meal.

Ingredients Purchased in Bold:

• 2 Chicken breasts with bond (on sale)
• 1 Bottle of Italian dressing (on sale)
• 1 cup of brown rice
• 2 1/2 cups of chicken stock (for the rice)
• 1 TBSP of Garlic powder (for the rice)
• 1 TBSP of Canola ol  (for the rice)
• Salt and pepper to taste for rice and chicken breasts

Quickie Recipe

Put both chicken breasts in a large plastic bag and add half the bottle of store purchased Italian dressing and marinate for 24 hours in your refrigerator.  Pre-heat oven to 350 F and roast chicken for 45 minutes. In another pot combine rice, garlic powder, stock and canola oil.  Stir and bring to a boil. Reduce and cook for 35-40 minutes on low heat.

Cost: $7.75(CD
Markets:  Purchased ingredients at Sunny Supermarket (North York)
Notes: This will feed wifey for dinner and for at least 3 lunches this week. Yes I cook her lunch to take to school.

Ingredients:

• Two Roasted Chicken Breasts
• One packet of the cheapest rice noodles I could find in the market
  
• One large White Onion
• One large carrot
• Bunch of celery
• 2 Bary leaves
• 5 cloves of garlic
• Several 1/4 to 1/2 cup of dried Chicken broth
• 1 vegetable cube
• Agave Nectar
• Red Pepper flakes
• Lemon Juice, 2 Lemons
• A lot of water