4 bone-in porkchops $8.16
Salt and pepper $0.02
5 Roma tomatoes, chopped $3.50
1 onion, halved and sliced $0.47
6 cloves garlic, minced $0.06
3 tablespoons Worcestershire sauce $0.36
1 tablespoon celery salt $0.18
3 tablespoons cumin $0.48
2 tablespoons chives $3.30
2 tablespoons coriander $0.96
3 cups beef broth $1.50
2 tablespoons vegetable oil $0.14
Salt and pepper $0.02

Total Cost $19.15

1.) Set oven to 250 degrees Fahrenheit.

2.) In a skillet, heat vegetable oil over medium-high heat. When hot, season chops with salt adn pepper and place them in a skillet and brown on all sides.

3.) After chops are browned, place them in a casserole dish. Then, turn heat down under skillet and add tomatoes, onion slices, garlic, Worcestershire sauce, celery salt, cumin, chives, coriander, and salt and pepper.

4.) Cook for about ten minutes, stirring occassionally, until onions start to soften and the tomatoes start to break down.

5.) Remove skiller from heat and add beef stock. Mix thoroughly and then pour over chops.

6.) Place chops in oven, uncovered, for 3 – 3 1/2 hours until they are cooked through and extremely tender. When done, take chops out of casserole dish and allow to rest for 5  minutes. When plating, then spoon some of the basting sauce over the chops.

7.) Serve and enjoy!

Read the review here

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1 boneless pork roast, about 2-3 pounds $8.68
3 cups apple juice $0.63
7 – 8 cloves garlic, minced $0.08
6 – 7 sprigs fresh thyme, stripped of leaves $0.87
1 cup chopped fresh parsley $0.50
2 tablespoons multigrain mustard $0.37
1 tablespoon soy sauce $0.05
3 tablespoons butter $0.18
1 onion, cut into wedges $0.47
2 teaspoons nutmeg $0.34
Pinch of salt and pepper $0.02

Total Cost   $12.19

1.) Combine apple juice, garlic, thyme, parsley, mustard, soy sauce, salt, and pepper in a bowl. Whisk until thoroughly combined. Place in a resealable plastic bag, then place pork into bag. Turn the pork around in the bag a few times to make sure that it’s thoroughly coated in marinade. Place in fridge and let sit for 4-5 hours.

2.) When ready to start cooking, preheat oven to 350 degrees Fahrenheit. Then in a large pot over medium-high heat, melt butter. When melted, add onion and nutmeg and cook until onions are soft.

3.) When onions are soft, remove pork roast from marinade, wiping away excess and reserving leftover marinade to baste. Place pork in pot and sear on all sides for about 5 minutes on each side.

4.) Remove pot from heat and pour some of the marinade over the roast. Place in oven and cook for about 1 hour and 30 minutes. Using the marinade, baste every so often to keep pork moist and to flavour.

5.) When pork is finished and juices run clear, remove from oven and allow to rest for five minutes. Then thinly slice the pork into 1/2″ slices.

6.) Serve and enjoy!

Read the review here

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Juice of 10 clementines $1.99
2 tablespoons soy sauce $0.10
1 tablespoon olive oil $0.18
1 tablespoon Dijon mustard $0.12
4 cloves garlic, minced $0.04
1 tablespoon fresh ginger, minced $0.07
3 sprigs fresh rosemary, stripped of leaves and chopped $0.67
4 bone-in pork chops $8.16

Total Cost   $11.33

1.) Mix clementine juice, soy sauce, garlic, Dijon, ginger, oil and rosemary. Place pork chops in a shallow dish and pour marinade over them. Let sit in fridge for at least an hour.

2.) Remove chops from marinade and wipe off excess. Then oil the grill and turn heat to medium-high.

3.) Place the pork chops on the grill and grill for five minutes. Then turn the pork chops over and grill for another five minutes. Lower heat and continue cooking another 7-10 minutes, until juices are no longer pink.

4.) Remove from grill and allow to rest for five minutes.

5.) Serve and enjoy!

Read the review here

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5 Italian sausages, sliced into 1″ rounds $3.99
1 small bag (10-14) small red new potatoes, diced $2.99
1 yellow bell pepper, chopped $0.45
3 tablespoons olive oil $0.54
1 tablespoon garlic powder $0.39
1 tablespoon onion powder $0.45
1 teaspoon celery seed $0.27
1 teaspoon sage $0.11
1 teaspoon paprika $0.16
1 teaspoon dried parsley $0.67
Pinch of salt and pepper $0.02

Total Cost  $10.04

1.) Place potatoes in a large pot. Pour enough water over them to just entirely cover them and then place over high heat until water begins to boil. Once boiling, remove from heat and drain the potatoes.

2.) Heat oil in a large skillet over medium-high heat. Then add sausage and brown. Once browned, remove the sausage and transfer to a bowl.

3.) Add potatoes to the skillet and cook until they just begin to brown.

4.) Add sausage back to pan, along with the bell pepper and spices.

5.) Lower heat to medium and continue cooking for 15 – 20 minutes, stirring regularly. When finished, remove from heat.

6.) Serve and enjoy!

Read the review here

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4 pounds beef short ribs $18.30
Kosher salt and freshly ground pepper $0.02
1/4 cup olive oil $0.63
1 large onion, diced $0.47
3 cloves garlic, coarsely chopped $0.03
5 Roma tomatoes, cut into eighths $3.97
1 cup red wine $4.57
3 tablespoons Dijon mustard $0.12
2 cups beef broth $1.00

Total Cost   $29.11

1.) Preheat oven to 350 degrees Fahrenheit with the rack in the lower 1/3 of the oven.

2.) Season the ribs with salt and pepper. In a large, heavy stock pot heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, about 2 minutes. Add the tomatoes, wine, and mustard. Bring the mixture to a boil and scrape up the brown bits on the bottom of the pan with a wooden spoon. Return the ribs to the pot. Add the beef broth, cover the pan, and place in the oven for 2.5 hours until the meat is fork-tender and falls easily from the bone.

3.) Remove ribs from the pot and allow to rest for 5 minutes. Place on plates and ladle sauce from the pot over the ribs (thicken with cornstarch if desired.)

4.) Serve and enjoy!

Read the review here

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4 acorn squashes $4.99
1 onion $0.17
4 cloves of garlic, minced $0.04
2 tablespoon canola oil $0.14
Salt and pepper to taste $0.01
4 Italian sausages, casings removed $2.68
1 1/2 cups Ricotta cheese $1.99
1 red bell pepper, chopped   $0.45
1 1/2 cups Asiago cheese, shredded $3.54

Total Cost  $14.01

1.) Preheat oven to 350 degrees. Then cut the bottoms of the squash and remove the seeds. Stand the squash up so that the open tops are on top and place them in a casserole dish. Brush the inside and the top of the squash with the canola oil, season with salt and pepper, and bake for about 25 – 30 minutes.

2.) Once the squash has been removed from the oven, preheat the broiler.

2.) Meanwhile, heat up 1 tablespoon of oil in a frying pan over medium-high heat. Add the onion and saute for about 5 minutes. Then add the garlic and the red bell pepper. Break up the sausage so that it’s in small pieces and fry until it’s browned. When browned, remove everything from the pan with a slotted spoon and transfer to a large bowl.

3.) Add the ricotta cheese to the sausage mixture and mix until it is all well combined. Stuff each of the squashes with 1/4 of the mixture. Once stuffed, top each squash with a handful of the Asiago cheese.

4.) Place the squash about four inches under the broiler and broil until the cheese on top has melted and is bubbly and golden brown.

Read the review here

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3/4 cup dry bread crumbs, soaked in 2 tablespoons melted butter   $0.45
2 tablespoons melted butter $0.12
1 tablespoon all-purpose flour $0.02
Salt and pepper to taste $0.02
1/4 teaspoon dry mustard $0.01
1 1/2 cups milk $0.41
2 cups shredded Cheddar cheese $2.50
1 onion $0.47
1 green bell pepper, julienned $0.45
4 mild Italian sausages, cut into 1″ rounds   $2.68
2 cups cooked rice $0.28
2 tablespoons canola oil $0.14

Total Cost $7.55

1.) Preheat oven to 350 degrees.

2.) Heat canola oil in a large skillet over medium-high heat. Add onion and saute for 5 minutes, or until soft. Add Italian sausage and brown.

3.) Meanwhile, place butter in a saucepan over medium-high heat. Wait until butter just starts to bubble and add flour, pepper, salt, and mustard. Stir until all ingredients are well combined. Slowly add the milk while stirring and bring to a simmer. Continue simmer for 10 minutes. Make sure that  you stir constantly while the milk is simmering or it will burn. Continue stirring until the milk has started to thicken, about 10 minutes. Once milk has thickened, remove pan from heat and add cheese. Stir the cheese until it has melted.

4.) Drain the sausage and place in a 9″ x 13″ casserole dish sprayed with non-stick cooking spray.

5.) Add the rice and green peppers to the sausage in the casserole dish. Pour cheese sauce over the entire thing and stir until it is well combined. Sprinkle the butter-soaked bread crumbs over the entire casserole.

6.) Place in the oven for 20 – 25 minutes, until the cheese sauce has started to bubble and the top is golden brown and crispy.

7.) Serve and enjoy!

Read the review here

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1 teaspoon canola oil $0.02
1 large onion $0.47
2 teaspoons minced garlic, about 2 cloves $0.02
3 pounds lean pork roast $8.98
1 can Cola or Orange or Ginger Ale $0.25
1 cup ketchup $0.61
2 tablespoons brown sugar $0.02
2 tablespoons molasses $0.12
1/2 cup cider vinegar $0.28
1 tablespoon Worcestershire sauce $0.12
2 teaspoons hot pepper sauce $0.12
1 cup apricot jam (or other fruit jam) $0.46

Total Cost   $11.47

1.) The night before: Heat oil in a large fry pan at medium heat. Finely chop onion and add to pan along with the garlic. Saute until onions are translucent, remove from heat and set aside.

2.) Meanwhile, place pork roast in slow cooker. Pour the following ingredients over the roast in this order: Cola, ketchup, brown sugar, and molasses. Stir.

3.) Add cider vinegar, Worcestershire sauce, hot pepper sauce, and apricot jam to crock pot. Add sauteed onions to the pot, cover, and place to marinate in the fridge overnight.

4.) In the morning: Return pot to the outer crock, set on low heat and cook for 6 – 8 hours.

5.) Serve and enjoy!

Read the review here

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6 garlic cloves, peeled and minced $0.06
2 jalapeno peppers, seeded and minced $0.60
1/4 cup red wine vinegar $0.27
1/2 cup finely chopped loose leaf parsley OR 1/4 cup dried $1.60
1/2 cup finely chopped fresh oregano OR 1/4 cup dried $2.40
3 limes, juiced $1.50
1 cup extra virgin olive oil $2.52
1 teaspoon kosher salt $0.01
1 teaspoon whole black peppercorns $0.01
2 pork tenderloins, trimmed of fat and patted dry $9.01
Kosher salt $0.01
Freshly ground black pepper $0.01
Lime Juice for drizzling $0.25
Extra virgin olive oil $0.05

Total Cost   $18.30

1.) Combine the garlic, jalapeno, and vinegar in a small bowl. Stir in the parsley, oregano and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature so that the flavours can marry. This is the chimichurri sauce.

2.) Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork in the marinade and place in the refrigerator for 30 minutes.

3.) Preheat an outdoor grill or an oven broiler to high.

4.) Remove the pork from the marinade, wiping off excess. Season both sides of both tenderloins generously with salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest side of the barbecue for 4 minutes per side until well charred. Allow the tenderloin to rest for 5 minutes before slicing into thin rounds. While resting, drizzle with lime juice and serve at the table with remaining chimichurri sauce.

5.) Serve and enjoy!

Read the review here

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1 package of pork side ribs $15.80
2 tablespoons of canola oil $0.07
1/2 teaspoon onion powder $0.07
1/2 teaspoon garlic powder $0.06
1/2 teaspoon paprika $0.08
1/2 teaspoon dried parsley $0.34
Pinch of salt and pepper $0.02
1/2 cup Martha’s Barbecue Sauce $0.76

Total Cost  $17.20

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Rinse ribs and pat dry with paper towel. Brush the canola oil over ribs, front and back.

3.) Mix together the garlic powder, onion powder, paprika, parsley, salt, and pepper. Rub evenly over the ribs.

4.) Bake in the oven for 40 – 45 minutes or until they are just about done (but not quite!)

5.) Take ribs out of the oven and liberally brush Martha’s Barbecue Sauce over them. Put them back in the oven and heat for 5 – 10 minutes, until the sauce has heated through.

6.) Serve and enjoy!

Read the review here

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