Fall Comfort Food: Bacon Blue Cheeseburger Soup

As promised earlier today, I posted that I would be creating new recipes for this blog.  In a stroke of creativity this evening (and a craving for soup), I have created something delicious that includes meat, cheese and potatoes...on a very meager budget. 

I absolutely LOVE bacon and blue cheese together.  I love bacon blue cheese hamburgers, and I LOVE cheese of all kinds.  So why not combine all these flavors into a soup for Fall?  I love it when the temperatures begin to drop and we start marching toward Thanksgiving and Christmas.  The sweet goodies begin to magically appear from the kitchen, and people want to drink hot cups of something delicious and build a fire.  Summer used to be my favorite time of year, but I believe Fall has slowly taken over.  I love the fires, the toasted marshmallows, and pumpkin spice in everything.   love the colors, smells, and warm comfort of Fall favorites.  Most of all, I love the food that we eat in the Fall when it starts to get cold--chili, soups, turkey, stuffing, hot chocolate, etc.  This is the time of Shepherd's Pie and meatloaf.  Fall is flavorful.

Tonight, it's Bacon Blue Cheeseburger Soup at our casa.  It's easy to make, smells great on the stove, and doesn't break your budget.  Enjoy!

My daughter's first bite shows the goodness of this recipe...her eyes rolled back in her head...and she just said, "Mmm."

Bacon Blue Cheeseburger Soup

1 1/2 lbs. ground beef (70% lean)
1 tsp. dried oregano
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 Tbsp. Worchestershire sauce
1 Tbsp. minced garlic
2 tsp. seasoned salt
1/4 tsp. white pepper
1 Tbsp. salted butter
1/4 c. blue cheese (crumbled)
2 Tbsp. real bacon bits
3 medium russet potatoes
3 c. chicken stock
1 can evaporated milk
6 oz. Velveeta cheese product
1 pkg. dinner rolls
1/2 c. shredded sharp cheddar cheese (for garnish)

Brown hamburger meat in a stock pot on medium heat.  Add oregano, onion powder, paprika, garlic, seasoned salt, white pepper and butter to pot. When the meat is getting brown, add blue cheese crumbles and bacon bits, turn heat down to medium-low. Drain grease off the meat. Cube potatoes and add them to the meat.  Let the flavors cook together for just a couple of minutes.  Turn the stove down to low and add chicken stock.  Allow the soup mixture to cook on low for 25 minutes, barely bubbling.  Add the evaporated milk and the Velveeta cheese. Mash the potatoes in the soup to make it thicker.  Mash until your own desired consistency is achieved. Mix until cheese is melted and soup is creamy.  Serve hot! Sprinkle sharp cheddar cheese on top of each bowl of soup.

Servings: 6
$2.15 per serving

Serve with warmed dinner rolls and butter. Optionally, you can serve with a dollop of sour cream.

Happy Fall holidays from my house to yours.

--The Cheap Gourmet Mom

NEW Recipes (coupons, budgeting and meal planning too!)

Hello to everyone out there who has been following my blog.  I sincerely hope you have enjoyed the recipes and anecdotes.  I have started a new blog as well called "Forgotten Lunches Full Hearts" at http://forgottenlunchesfullhearts.blogspot.com. If you want to check out that blog, I believe you will like it as well.

As for this blog, the reason it has gone silent for a time is that I have been working outside the home for the past year.  When I was writing this blog, I was at home, able to create wonderful new recipes on a regular basis.  I have settled into using these cheap gourmet recipes in my monthly meal planning.  I am going to return to writing on this blog with some great NEW RECIPES and tips for budgeting, couponing and meal planning--whether you stay home and care for house and children--or you're like me now and work full-time.  Both groups of people need cheap, delicious and easy recipes for their homes. 

Please be patient with me as I work to create some new meals.  I thank you for visiting my blog, and I sincerely hope that it has been a blessing to you.

--The Cheap Gourmet Mome

Childhood Comfort Food All Grown Up: Garlic Chicken Cheese Pockets

In our home, sometimes we like to enjoy some childhood comfort food.  You can almost always find Pop-Tarts on our shelves, despite their lack of wholesome nutritional value, chicken nuggets, and we LOVE quesadillas!  Another childhood comfort food that I remember from quick lunches in high school: the pastry pocket called a Hot Pocket.  The processed meat and gooey cheese was yummy when I only had 15 minutes to scarf down lunch.  As an adult, I find myself creeping back to some of those comfort foods from my childhood, despite how disgusting they may seem to me now.  What's a girl to do?  My answer: make a grown up version of an old classic comfort.  This recipe morphed from losing my desire to eat the processed version of this meal, but still wanting the yummy goodness of pastry, cheese and chicken (with a little garlic thrown in for good measure).

Here's the recipe (super easy)!

Garlic Chicken Cheese Pockets

2 cans of Pillsbury crescent rolls
2 Tbsp. minced garlic
2 Tbsp. olive oil (or coconut oil)
2-3 boneless chicken breasts
6-8 Tbsp. of sharp cheddar cheese
8 oz. cream cheese
1/4 cup of melted butter (organic if possible)
kosher salt
black pepper


Preheat oven to 375 degrees. Saute chicken breast in a medium skillet with olive oil, salt and pepper.  Cook until heated through and juices run clear, add minced garlic and cook 2-3 more minutes, then combine the cream cheese with chicken in the skillet.  Melt butter in the microwave for 30 second.  Unroll crescent roll dough (or use the seamless kind) and separate into 4 equal rectangles (2 perforated rolls per rectangle).  Press seams of the dough together.  Brush the edges with butter and spoon 1-2 Tbsp. of chicken/cheese mixture into the center of the rectangle. Place another dough rectangle on top of the first and crimp edges with a fork, sealing the mixture inside.  Brush the top of the pocket lightly with butter.  Repeat until all the dough and chicken mixture has been used.  Bake for 12 minutes or until slightly crispy and golden brown on top!  Enjoy.

Serves 6 at $2.08 per pocket (these are large!)

From my kitchen to yours,

--The Cheap Gourmet Mom

Less is More: Mini Taco Flower Cups

Recently, my church hosted a Game Night for adults.  I have to give a big shout out to Life Church in McAlester, OK.  They know how to throw a good party!  As we planned for this game night, we chose finger foods as a theme for our potluck food items.  We asked people to bring their favorite finger foods to share with the group.  Being the foodie that I am, I had to make something a little special!

I tried to think of foods that people normally eat during the week, but do something different and special with comfort food.  After perusing some recipes, the idea came to me...Mini Taco Cups in the shape of flowers.
Ordinary comfort food becoming extraordinary!  I decided to make half of the batch with black beans.  The other half was without beans.  My husband hates beans.  I wouldn't be allowed to come home if I made them all beanie.

I decided to make a little taco bar to go.  I used won-ton wrappers to make the flower cups and filled them with seasoned Angus ground beef, and black beans for some, and topped each one with a small pile of shredded Mexican blend cheese.  I took bowls of lettuce, pico de gallo, and sour cream - so each person could make the taco in their own style.

The next time you are invited to a swag shindig, bring some Mini Taco Cups dressed as flowers!

Here is the recipe:

1 lb. Angus ground beef
3/4 c. water
1 packet taco seasoning
1 can organic black beans
2 cups shredded lettuce
1 small roma tomato
1 white onion
1 medium jalapeno
1 1/2 cups of Mexican blend shredded cheese
8 oz. sour cream
1 pkg. won-ton wrappers
3 Tbsp. coconut oil

Preheat oven to 425 degrees. Brown the ground beef in a large skillet.  When the meat is mostly cooked, mix in taco seasoning and water. Cook on medium-low heat for 8-10 minutes. Lightly brush each cup in 2 regular muffin pans (total of 24 taco cups) with coconut oil.  Take out two won-ton wrappers and criss-cross them on top of each other, then press them gently into the muffin cup.  You want them to be alternating on top of one another so that it looks like a flower.  When your meat is fully cooked, spoon 1 rounded Tablespoon of meat into each won-ton flower cup.  On half of the taco cups, spoon 1 teaspoon of black beans in each taco flower cup.  Sprinkle cheese on top of each cup.  Place in the oven and cook for 10-12 minutes.  Chop tomato, onion and jalapeno, mixing them together to make pico de gallo.  Take pico de gallo, lettuce, and sour cream in containers with you to the party (with your taco flower cups).

Enjoy!

Serves 24 @ $.75 per serving

Life's short.  Have a party!

--The Cheap Gourmet Mom

Light on Calories, Big on Flavor: Mediterranean Cream of Kale Soup

I love soup.  However, I used to eat rich, creamy, fattening soups. I loved clam chowder, cheddar broccoli, or any heavy cream soup.  In the past few years, I had was diagnosed with two heart conditions.  Thanks to my Lord Jesus Christ and His power to heal, my doctors have declared me HEALED.  However, for a couple of years before my healing came, I got a serious wake-up call about my bad eating habits.  I LOVE FOOD. I am a total foodie, as witnessed by my dedication to a blog dedicated to sharing delicious food recipes.  However, even the best of food can be killing you.  It can taste delicious going down, only to block your arteries, raise your blood pressure, cause obesity, diabetes, and a host of other health problems.  Food was created by God to enjoy, but people also need to use wisdom about what food to eat.

God has given me a unique talent.  I give him the credit for my ability to create these recipes because I used to be a heinous cook.  My husband lovingly choked down my food for years before I finally learned to cook.  I never dreamed I would be able to create original recipes that were both healthy and delightfully delicious.

Today was a creative day.  I have been hearing all the hype in the past few years about "super foods".  I have a bottle of pure 100% Acai berry juice in my fridge.  I make superfood smoothies and try to incorporate many of them into my cooking.  Avocado is probably my favorite one of these foods with superpowers to energize your body.  The newest food celebrity is KALE.  I admit, I have not been sure how to cook kale, what do with it, or how it should be eaten.  I have been clueless about kale.

So...of course, I bought a giant tub of organic kale at the grocery store.  It has been sitting in my refrigerator waiting for a stroke of creativity to hit me.  A friend shared a kale recipe with me, and although it would be delicious, it was a cream sauce for pasta. Today, I didn't have room in my caloric budget for more carbs.  I am a carb-fanatic, and I have to seriously watch how many carbs I eat.  I think there are 3 food groups, pasta, rice, and sugar.  Lord help me!  We eat pasta ALL THE TIME at our house.  I know it's bad...don't judge me.

As I stared at the kale, I thought "what on earth am I going to make?"  Then the Spirit of God inside me took over, and this is what was created:

Mediterranean Cream of Kale Soup

3 cups of water
3 chicken bouillon cubes (or substitute organic chicken broth for these two ingredients)
1 cup half & half
4 Tbsp. sweet cream butter
5 oz. (1 tub) of organic baby kale
3 Tbsp. sun-dried tomatoes (julienned, or chopped, without oil)
2 Tbsp. (rounded) minced garlic
1 tsp. salt
1/2 tsp. ground black pepper
3 Tbsp. corn starch + 1 cup of water
6 slices Borden natural Gouda cheese slices

Serves 6 (2 cup servings) at $1.25 per serving

Bring water and bouillon cubes to a boil in a large pot, until cubes are completely dissolved (or substitute chicken broth). Add butter to the broth.  Chop baby kale into 1/2 inch pieces and cook in hot broth.  Stir.  Chop sun dried tomatoes and add to pot, along with minced garlic.  Cook on medium heat until kale begins to wilt.  Add half & half slowly to soup mixture. Mix 1 cup of water and 3 Tbsp of corn starch separately; stir until dissolved.  Add the corn starch mixture to the pot slowly.  As the soup cooks, it will thicken.   Cook for 10-15 minutes on medium-low heat.  Season with salt and pepper.  Simmer on low for 5 more minutes, then turn off the heat.  Serve in a bowl with cheese placed on top.  Cheese will melt to cover soup.

I just ate the first bowl.  It was DELICIOUS!  I hope you enjoy this culinary creation. :-)

--The Cheap Gourmet Mom

Southern Gourmet: Coconut Parmesan Chicken & Waffles

I have a knack for taking traditional comfort foods and transforming them into something new, healthy and delicious!  After watching friends share on Facebook about cooking chicken and waffles, I became interested in this glorious combination of flavors.  I had never eaten chicken and waffles until the the night before last.  I searched the Internet for a good recipe, but as usual, came up short of something truly wonderful.  I have trouble using other recipes because I am constantly modifying them anyway.  We have a joke in my house that I never cook a meal according to the recipe.  I guess it's the creative genius in me that drives me to culinary madness.

I looked at recipes to get an idea of what I would like to create.  I searched my pantry to see if making this meal was even feasible with ingredients on hand.  What I found was this: coconut oil, boneless chicken breasts, generic waffle mix, Italian Panko bread crumbs and some Parmesan cheese.  Hmmmm....

Could I blend coconut (island flavor) with the traditional flavors of Italy?  I am all about cooking fusion food, so I gave it a try.  The result of this fusion was fantastic flavor!

Before making this recipe, read this article about the Benefits of Coconut Oil:
http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

Coconut Parmesan Chicken & Waffles

4 organic boneless chicken breasts
4 Tbsp coconut oil
2 cups Italian panko bread crumbs
1 egg
4 Tbsp all purpose flour
3 Tbsp parmesan cheese
boxed waffle mix (enough to make 6 waffles)
water
maple syrup (for dipping sauce)

Serves 6 @ $1.25 per serving

Heat coconut oil over medium heat in a large skillet.  Cut each boneless chicken breast lengthwise to make chicken tenders.  Mix waffle mix and water to make batter.  Set batter aside.  Begin battering chicken by dipping tenders in flour to coat, then egg, then Panko bread crumbs.  Place each chicken tender in skillet with oil.  Batter them quickly!  Cook tenders in oil for 10-12 minutes, turning once halfway through cooking time. Cook waffles in a waffle iron.  As tenders finish cooking, sprinkle with Parmesan cheese for final 2-3 minutes.  Pour maple syrup in small cups for dipping sauce.  Arrange waffles on plates with chicken on the side, or directly on the waffles.

 Enjoy!

Squashed Mac n' Cheese

The other day we tried something new...well, old and new.  My family loves macaroni and cheese.  I love anything with cheese, it is my weakness in the course of healthy eating.  I strongly believe that even when you are following a strict healthy eating plan, you should allow room for some "old favorites", including some comfort foods.  For me, this means I cannot give up homemade mac n' cheese.  I have been searching for ways to make this dish even slightly more healthy without losing texture or taste.  I will be honest, unless you begin to use fat-free cheese (I don't even like low-fat cheese, so fat-free is OUT), this dish will never be the most healthy bite of your life.

I am always trying to sneak extra nutrients into classic dishes.  I found out that squash is an excellent additive to mac n' cheese when made into a puree' and added to the cheese sauce.  With only a very slight difference in flavor (I think a positive improvement), I decided to perform a blind taste test on my husband and children.  While my husband was at work, I made homemade mac n' cheese with puree' of squash.  My husband and middle son are very selective eaters!

When they arrived home, I gave them a plate of mac n' cheese.  I saw my husband's face light up, as this is one of his favorite dishes.  I held my breath while he took the first bite, halfway expecting him to spit it out and begin to ask questions.  Surprisingly, he quickly ate the entire plate full of the stuff!  When he was finished, I informed everyone about the change I made, and they all asked me to make it again soon!  So, now I am sharing this delicious (and semi-healthy) creation with you.

Squashed Mac n' Cheese

16 oz. macaroni pasta
1 medium carnival squash (cut, roasted and puree'd)
3 Tbsp. extra virgin olive oil
1 tsp. nutmeg
1 1/2 cups shredded cheddar cheese
4 Tbsp. flour
2-3 Tbsp. organic butter
1/8 cup heavy whipping cream
1/2 tsp. garlic salt
1 tsp. kosher salt
1 tsp. white pepper

Makes 8 cups @ $1.11 per serving

Preheat oven to 350 degrees.  Peel, cut and cube carnival squash and layer onto cookie sheet.  Drizzle with olive oil, sprinkle salt, pepper and nutmeg on cubes.  Bake 30 minutes, or until fork-tender.  Boil water and prepare pasta according to instructions.  Make a roux in another saucepan of butter and flour.  When squash is fork-tender, place into blender and puree until smooth.  Mix squash puree into roux in saucepan.  Add shredded cheddar cheese and heavy cream.  Whisk until cheese is melted and sauce is smooth.  Season with garlic salt, kosher salt, and white pepper.  Drain pasta noodles and combine with cheese sauce.  If desired, you can bake this mixture in 9" x 13" casserole dish and sprinkle a little extra shredded cheese on top, baking until cheese is melted.  If not, simply spoon onto a plate and serve hot!

I hope you greatly enjoy this twist on homemade mac n' cheese!

From my home to yours~
Sarah Cox
-The Cheap Gourmet Mom

Everything Tastes Better with Za'atar!

Oh, how I have been waiting to discuss this with you (my readers).  As you probably have noticed, I have included the spice blend of Za'atar in many of my recipes.  If you are unfamiliar with this amazing spice blend, you are in for a treat!  I am going to tell you what it is, why it is included in almost ALL my recipes, and also encourage to you buy at least a pound of this stuff to keep on hand in your pantry.

I encountered this magical little blend after my husband returned from a government contracting position in Kuwait.  Shortly before flying home, he asked if I wanted anything special from this Middle Eastern country.  Knowing that I am woman completely in love with food, only one thing entered my mind....SPICES.  I told him to go the local store and buy me LOTS of spices.  I named a couple of spices that I particularly wanted him to bring home, including curry powder and the holy grail of spices - saffron.  He told me he would just gather various spices and bring some that were unusual as well.  I never could have imagined that this one shopping trip would change my culinary life forever!

Upon returning home, he took out the plethora of spices he gathered at the store.  He had many I had never heard of before, including tekkia and za'atar.  He brought star of anise, cumin, curry, cardamom pods, cassia powder, and much more.  I am still using those spices today from this trip.  As I took them into the kitchen, I began to discover flavors I had never imagined.  I had fallen in love with Middle Eastern cuisine during college in 2001 while dating a man from Saudi Arabia (who had an entourage and his own bodyguards, and also told me he had 51 brothers and sisters - I think he may have been a member of the royal family).  Although the relationship only lasted a couple of months, and I couldn't understand half of the words he said, he gave me the gift of loving the food from his region of the world.

Back to the real point here, the star of the show - za'atar - was a spice I took from my new collection and began to sprinkle it on chicken, beef, pork, etc.  I researched this spice and discovered it can be used in almost EVERYTHING.  Now, I sprinkle this spice blend on my eggs, my sandwiches, all types of meat and my macaroni and cheese.  It even helped me to win a Chili Cook-Off with a white chili over 200 other contestants.  Upon accepting the award, I had to mention that I used a secret weapon in my chili - za'atar.  Most in the crowd had never heard of this spice blend, and I am venturing to say that many of you haven't either.

After using this is everything, even a broth mixture I drink when I am sick (my daughter calls it "Mama Mia Soup)...I ran out one day.  It was like my heart just stopped in that moment.  As you can read in the link I will post at the bottom of this blog, this spice blend varies from family to family in the Middle East, and each recipe is closely guarded by family members.  It is passed down from generation to generation as a family secret.

This little spice blend is so intriguing.  It has a unique flavor that I have not yet been able to replicate,  or even pinpoint exactly which spices are included.  It's a mystery!

Shortly after running out of this precious culinary gold, I searched the Internet and found various sites selling it, but did not know which one would be best.  This past Christmas, we visited Jeff's family in Alabama and while driving home, we noticed a store selling Middle Eastern foods.  I had to stop!  The workers told me they were from Iraq, and pointed me to the best za'atar in the store.  It only cost me $3.50 per pound. I took home three pounds! A pound will last you at least 6 months to a year, depending on how addicted you are to the stuff (I admit my addiction).

I implore you to visit this link telling more about za'atar and its origins.  I also would highly recommend that you follow the link I have posted to buy some, or visit your local Middle-Eastern store and ask for the best za'atar in the house.  It will be a purchase that you will never regret!


WHAT IS ZA'ATAR?
http://en.wikipedia.org/wiki/Za'atar

BUY SOME NOW!
http://www.amazon.com/Ziyad-Green-Zatar-16oz/dp/B004PBZJF6/ref=sr_1_4?s=grocery&ie=UTF8&qid=1344700235&sr=1-4&keywords=Zaatar

Just as a tip, this blend comes in many varieties and colors.  Once again, I say GO GREEN!  It is the best.

From my home to yours,
Sarah
--The Cheap Gourmet Mom

Going Green: Cream of Vegetable Pasta Soup

While reading about how to feed my family more healthy foods, I learned that the best way to shop is to stick to outside perimeter of the grocery store. This keeps you from buying pre-packaged and over processed foods that contain little nutritional value, with high fat and salt content. I have been putting this technique into practice and find that my shopping cart is mostly full of meat, fruits and vegetables. I visit the center aisles to get items such as whole oats, Bulgar wheat, cereal and pasta. I and finding that following this idea has led us to make healthier choices. Tonight, as I looked into my refrigerator, I saw so many vegetables that they will no longer fit into the crisper drawer. This was never a problem in the past, but now my fridge is overflowing with colorful items. I decided to gather a few vegetables and make my own soup in the blender. I recently purchased a Ninja Professional blender and food processor. I decided what better way to test my new product than to throw a bunch of veggies into the carafe and watch it work! I have never made this recipe before tonight, but I must say it is definitely one I will be making over and over again. Take a little trip with me and GO GREEN!

Cream of Vegetable Pasta Soup

6 cups organic chicken broth (or stock)
2 1/2 cups leafy spinach
1 bundle of celery (7-8 individual stalks)
3 carrot sticks, halved
1 floret of broccoli
2 tsp. minced garlic (or 2 whole garlic cloves)
1 tsp. white pepper
3 Tbsp. garlic salt
1 Tbsp. smoked chipotle paprika
3 Tbsp. za'ater
1 cup buttermilk
1 cup plain Greek yogurt
1 can cream of mushroom soup
1 1/2 cups of Mexican cheese
16 oz. elbow macaroni *(I prefer Hidden Vegetable for extra nutritional value)*

sour cream (for a garnish)

Makes 11 cups for $1.82 per serving


Place spinach, celery, carrot, broccoli, salt, paprika, za'ater, white pepper and garlic into the blender. Pour chicken broth into blender and blend for 30 seconds, or until smooth. Add buttermilk, yogurt, cream of mushroom soup, and blend until creamy. Empty blender carafe into a large saucepan and heat on medium high for 5-7 minutes. Add cheese and stir until melted completely. Add pasta and cook for another 7-9 minutes on medium-high until pasta is al-dente. Remove from heat and let stand for 3-5 minutes, soup will be thickening.


Ladle into a bowl and garnish with a dollop of sour cream. Enjoy!


From my home to yours,
--Sarah Cox
The Cheap Gourmet Mom

Morning Delight: Bacon and Egg Breakfast Dumplings with Ginger/Soy Sauce

I love being creative when it comes to food.  I get these interesting ideas and I thank God for giving me the ability to cook what I imagine.  Food is a very important part of my life.  I am a self-declared "foodie."  Last night, we ate delicious Asian Lettuce Wraps featured on this blog.  This morning I woke up with those wonderful Asian flavors still on my mind.  I decided to create fusion food between classic American comfort food and Asian cuisine.  This brand new recipe has all the great flavors of an American breakfast of bacon eggs, and all the lightness and spicy flavors of Asia.  This is a marriage made in heaven (for food, of course!) 

Bacon and Egg Breakfast Dumplings with Ginger/Soy Sauce

1 lb. diced turkey bacon (or pork bacon if you prefer)
10 large eggs
1/4 cup of Mexican cheese
1 1/4 cup of white onion
2 Tbsp. of minced garlic
1 Tbsp. Za'ater (you can buy at www.amazon.com)
1 Tbsp. organic butter
1 tsp. seasoned salt
12 oz. pkg of all-natural won-ton wrappers
1/4 cup of water

If you are unfamiliar with folding won-ton wrappers, please take a minute to watch this video:

http://www.chow.com/food-news/55429/how-to-fold-a-wonton/

Begin heating the butter in a large skillet.  Whisk eggs together in a bowl and then pour into the skillet.  Use a spatula to keep the eggs from sticking and scramble the eggs.  While the eggs are cooking, fry bacon in another large skillet over medium-high heat.  When bacon becomes crispy, add onions, Za'ater and seasoned salt.  When onions become translucent, reduce heat to low.  Sprinkle cheese over the scrambled eggs.  Combine eggs with bacon mixture over low heat.  Take out won-ton wrappers and place a teaspoon of egg/bacon filling in the center of the won-ton.  Continue to fold all won-tons.  Place 1/4 cup of water in the bottom of a large saucepan and place a metal steamer basket above the water.  Place dumplings (won-tons) gently into the basket.  Begin to boil the water over medium-high heat, covered, with dumplings steaming for 30 minutes. 

Whisk together soy sauce and ginger in a separate bowl. 

Dip dumplings in sauce and ENJOY!

Serves 48 dumplings for $.19 each

From my home to yours,

Sarah
--The Cheap Gourmet Mom

Wrapping Up the Day: Asian Lettuce Wraps

I used to love visiting this Asian restaurant when I was in college that served the most delicious lettuce wraps.  Today, I began thinking that I should be making these for my family.  They are cheap, healthy and gourmet!  My husband and I are currently in week two of the Insanity workout program, and I am trying to increase my caloric intake.  Although there is fat in these wraps, it is polyunsaturated "good fat". Asian lettuce wraps may be the perfect solution for a quick and delicious snack, lunch or dinner.  These would even be a suitable choice for entertaining friends and family.  These can be made with chicken or beef.  I am choosing chicken for my recipe.  I have not visited this restaraunt in a long time, but I am happy I can make these at home for a fraction of the price of going out!

2 heads of butter lettuce, leaves removed to make individual wraps
8 boneless chicken breasts (preferably organic), cut into 1/4" chunks
2 Tbsp. coconut oil
3 Tbsp. minced garlic
2 Tbsp. Kikkoman soy sauce
1/4 cup hoisin sauce
2 tsp. ginger
1 Tbsp. red wine vinegar with garlic
Asian chile pepper sauce (to increase spicy flavor)
1 bunch green onions, chopped
2 tsp of sesame oil

Serves 5 for $2.50 per serving (2 lettuce wraps)

Rinse lettuce heads and pull off individual leaves; pat them dry and set aside.  Be careful that these are not torn.  In medium skillet, cook chicken over medium heat with 2 tbsp. of coconut oil. Cook chicken until juices run clear and meat is white throughout.  Remove chicken and place on a plate with a paper towel to absorb excess liquids.  Combine and cook garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce over medium heat.  Stir in green onions, cooked chicken and sesame oil.  Cook for about 2 minutes.  While this is cooking, arrange lettuce leaves around the edge of a large serving platter (or individually on each plate) and place the meat in the center of the platter.  You may also spoon the chicken mixture into the center of each lettuce leaf if you are serving people individually.  Wrap the lettuce leaf up to contain the meat, and then ENJOY!

You can substitute 2 lbs. of ground beef for chicken.  The cost will change to $1.70 per serving.

From my home to yours,

Sarah
--The Cheap Gourmet Mom

Keeping it Simple: Hummus

If you know me, you understand why I am posting about hummus on my blog.  I absolutely love this stuff.  I could eat hummus morning, noon and night!  Way back in my college days, I met a man from Saudi Arabia who introduced me to middle eastern cuisine.  Since the first time I ate hummus in a little middle-eastern cafe, I have been hooked!  If you meet me, it will not be long before I am begging you to try it.

I have found that most people think the texture is questionable.  It has the consistency of a bean dip. Not only is hummus delicious, but it also has incredible nutritional properties.  Here is a good article about the health benefits of hummus.

http://www.livestrong.com/article/446490-what-are-the-health-benefits-of-hummus/

Here is a simple but delicious hummus recipe:

1 can chickpeas (garbanzo beans)
1/4 cup olive oil
1 Tbsp. lemon juice
1 Tbsp. Za'ater
1/4 tsp. kosher salt
1 teaspoon cumin

**You can purchase the spice blend "Za'ater" at a any middle eastern specialty store, or online at various websites include www.amazon.com**

Hummus can be eaten with pita chips or inside a sandwich wrap.  I eat hummus with veggies and as a dip for my quesadillas!  Try it today.

From my home to yours,

Sarah
--The Cheap Gourmet Mom

Satisfy the Sweet Craving: Agave Sweet Tea

This afternoon, after eating some delicious Mac n' Cheese with Leftover Turkey Bacon, I became very thirsty and we have run out of everything but water.  Time to visit the grocery store.  I suddenly remembered that I had some Lipton Cold Brew tea bags in the pantry.  I prefer my tea sweet, one of the downfalls of moving to Oklahoma.  I have become fascinated (and somewhat addicted) to sweet tea. 

I found a way to have my sweet tea and not feel guilty about it!  Recently, I read about the amazing health benefits of eating agave cactus honey powder.  This sweetener is 1.4 times sweeter than refined sugar and actually balances out your insulin levels, rather than causing your body's insulin to spike.  It metabolizes differently than refined sugar as well and actually helps your body.  So, I decided to replace the refined sugar of sweet tea with agave cactus honey powder.  It definitely satisfies my sweet craving!

Here is a good article about the great health benefits of agave cactus honey powder. 

http://www.livestrong.com/article/550034-health-benefits-of-cactus-honey-powder/

Agave Sweet Tea

1 gallon water (filtered with Brita)
4 bags Lipton Cold Brew Tea
1/2 cup of Cactus (Agave) honey powder

Serves 16 (8 oz. glasses) for $,09 per serving

Brew tea bags in cold water for 10 minutes, remove.  Stir in cactus honey powder.  Refrigerate and enjoy!

From my home to yours,

Sarah
--The Cheap Gourmet Mom

Using What's on Hand: Mac n' Cheese with Leftover Turkey Bacon

Thank God it is Friday.  In our house, Friday means pizza and movie night.  We have pizza EVERY Friday night, rain or shine!  This is my day to clean up the house, get ready to have a fun-filled weekend with family, and use whatever is in the pantry and fridge for quick breakfast and lunch meals.  Today, I created something new (as I often do), giving a twist to an old favorite, I thought to use the leftover turkey bacon from breakfast a couple of days ago and combine it with homemade mac n' cheese.

I started making homemade mac n' cheese just this past year after realizing how easy it was to make, and also how much more delicious it is than out of the box mac.  My kids also have quickly grown quite fond of the homemade favorite.  However, I have always combined it with traditional pork bacon to give it an extra boost of flavor and protein, but that also comes with a high amount of fat.  I have recently begun to enjoy turkey bacon instead with less fat and calories.  My family will be healther and happier with this choice.  We will still have an occasional meal with pork bacon, as you can't completely give up the things you love~

I believe that some delicious, but unhealthy things are good in moderation.  I hope you enjoy this recipe as much as I do!

Mac n' Cheese with Leftover Turkey Bacon

12 oz. box of Hidden Vegetable twisted elbow pasta
3 Tbsp. organic butter
6 Tbsp. white whole wheat flour
10 oz. low fat evaporated milk
1 cup mexican cheese
1 cup leftover turkey bacon (or however much you have!)

Serves 6 for $1.17 per serving

Boil water and cook pasta as instructed on the box.  While the pasta is cooking, melt butter in a medium saucepan over medium-low heat.  When butter is melted, whisk flour into melted butter in the pan, making a roux.  Cook roux at medium-high heat for a few minutes, constantly stirring.  Roux will begin to bubble and thicken.  Add evaporated milk to the roux, and continue to whisk together.  Sauce will begin to thicken for 5-7 minutes. Add cheese and stir until melted on medium-low.  Add cheese mixture to strained pasta.  Heat up leftover turkey bacon in the microwave for 60 seconds.  Stack slices of bacon and use kitchen shears to cut the bacon into small pieces.  Fold bacon into mac n' cheese.  Enjoy!

From my home to yours,

Sarah
-The Cheap Gourmet Mom

Making Your Own Tortilla Chips: with Mango and Avocado Salsa

I began making my own tortillas chips a couple of months ago.  It sounds complicated and there are a couple of different methods to doing this, but I am going to share with you the method I use that is fast and delicious.

Homemade Tortilla Chips

1 pkg. of 8" flour tortillas (or corn if you prefer)
1/4 c. of coconut oil (olive oil tastes delicious as well!)
1 Tbsp. kosher salt
1/8 tsp. of black pepper
1/4 tsp. garlic powder

Serves 4 @ $.88

Mango-Avocado Salsa

2 large ripe Hass avocados
2 large ripe mangoes
dash of kosher salt
dash of pepper
1/4 tsp. of lime juice

Serves 4 @ $1.30

Total Cost: $2.19 per serving

For making the tortillas, spray large baking sheet with cooking spray.  Preheat oven to 350 degrees. Take the tortillas from their package and keep them stacked up perfectly straight.  Take a large knife and cut them into 8 equal pieces.  This will produce approximately 80 chips!  Line them out on the baking sheet, alternating directions so they form a straight row.  Take a kitchen brush and lightly coat the top of the tortilla triangles with either coconut or olive oil.  In a separate bowl, mix together the salt, pepper and garlic powder.  Sprinkle this mixture over each tortilla chip.  Bake chips for 12-13 minutes.  They should be firm and crispy, but without a greasy appearance. 

While the chips are baking, dice avocados and mangoes and mix together with salt, pepper and lime juice.  Eat together with tortilla chips! 

Enjoy this healthy, wonderful snack without the fat associated with store-bought tortilla chips.  You will never want to buy tortilla chips again! 

From my home to yours!

Sarah Cox
-The Cheap Gourmet Mom

Post Workout Snack: Cilantro Lime Chicken Salad

My husband and I have recently been doing the Insanity workout program provided by www.teambeachbody.com.  It is a fabulous workout, but I burn up to 900 calories in a single hour.  The coaches with the Team Beach Body recommend that you intake calories immediately upon completing your workout for the day.  I had been thinking about new ideas for my post-workout snack, and I came up with this recipe:

Cilantro Lime Chicken Salad

Serves 1 for $2.50

1 can chunk white chicken breast
2 Tbsp. of Kraft mayonnaise, made with olive oil
1/2 tsp. of kosher salt
1/2 tsp. of seasoned salt
1/4 tsp. of Tony Chacheres Creole Seasoning
1 tsp. of fresh cilantro
1 tsp. of lime juice

Drain the chicken and then pour into a bowl, shredding the meat with your fork.  Add in mayonnaise, salt, creole seasoning, cilantro and lime juice. Stir well and then eat! 

**For a more tasty preparation of this recipe, I recommend cutting up one boneless chicken breast, and sauteing it in a little olive oil, then continue on as stated above.  With this added step of preparation, you will greatly increase your enjoyment of this snack, and also lower the cost to just  $1.60 per serving!**

There are many ways you could eat this snack.  I chose to eat it without bread of any kind, as to eliminate extra carbohydrates and focus on eating protein-rich food.  However, I could see this pairing well with Triscuit crackers, whole grain bread, or even served on a fresh bed of lettuce for dinner.  This meal is satisfying and has a little spice that pairs well with the citrus of the lime.

When I am considering the cost of a meal or snack, I always think about it in reference to what fast-food meals currently cost in comparison.  I could go to McDonald's and eat a McDouble, small Coke, and small fries from the dollar menu and this would equal $3.00.  At the same time, I am consuming fat, useless sugar and calories and it will not sufficiently feed my body with the nutrients that are needed for healthy living.  It is more convenient, but will slowly cause my body to become more sluggish and unhealthy.  I am not saying that it is always wrong to eat fast food.  An occasional stop at a fast-food restaurant is almost unavoidable, especially when you are traveling long distances with children.  We just completed a full month of travel with three young children and consumed far too much fast food!

For this snack, I only spent $2.50 versus $3.00 at McDonald's (from the dollar menu that many people not use).  My husband does not usually order from the dollar menu and his fast food meals can easily equal upwards of $10.  For this amount of money, I can feed the entire family a nutrient-rich meal with whole foods and organic products.  It is simply a matter of choice.  I hope you all enjoy the recipe and please take a minute to leave me your feedback!

From my home to yours,

Sarah Cox
- The Cheap Gourmet Mom

Please visit my website www.cheapgourmetmom.com for more cooking tips, budgeting solutions and information about using coupons.

Welcome to The Cheap Gourmet Mom: Green Chile Pork and Polenta Cakes

Welcome everyone to my new blog The Cheap Gourmet Mom!  This blog goes along with my website called The Cheap Gourmet Mom (www.cheapgourmetmom.com). On this blog, you can find tips and recipes that will taste gourmet and be easy on your wallet.  Each recipe featured will cost between $2 and $3 as a full meal per person.  You can adjust any of these large recipes for a family meal or a sit-down dinner party, and always know that cost you will need in your monthly food budget to serve delicious, amazing food to all your family and friends!  I will be discussing easy ways to use coupons (not extreme-couponing, but everyday 10 minute coupon solutions), and how to use the Internet to fix your cheap gourmet meals!  I will share stories about how I feed my family, navigating their unique culinary tastes (i.e. extremely picky eaters), and explain how spices can liven up any meal if used properly.  I will discuss different handy cooking tips, techniques, and easy ideas for creating kids' snacks and lunches.  I am so glad you decided to visit my blog, and I pray that you will be blessed by what you find here!  Dive in and enjoy.

   Green Chile Pork and Polenta Cakes                                                                   

Cost ($) - serves 7 people @ $3.00 per person

2.5-3 lbs. of lean pork loin(unseasoned)                                                                                 
1 packet of taco seasoning
1- 32 oz. carton of Swanson Organic Vegetable Broth
2 Tbsp. dried onion flakes
2 Tbsp. seasoned salt
1 Tbsp. kosher salt
2 Tbsp. white pepper
4 Tbsp. minced garlic
28 oz. can of Las Palmas Green Chile Sauce (Mild or Medium)
18 oz. Organic Polenta
sour cream (optional)
mexican shredded cheese (optional)

Place thawed lean pork loin in slow-cooker, set on High for 6 hours.  Pour in vegetable broth.  Mix in taco seasoning, onion flakes, seasoned salt, kosher salt, white pepper, and minced garlic.  Let cook in slower-cooker for 5 1/2 hours and pour in entire can of green chile sauce.  Continue to cook on high for another 30 minutes.  Fry 1/2" slices of polenta in a skillet for 3-5 minutes.  Place polenta cakes in the bottom of a bowl and spoon pork and green chile sauce over the cake.  Place a dollop of sour cream on top of the pork (optional) and then a sprinkle of mexican cheese, as desired.  ENJOY!

From my home to yours~

Sarah Cox
a.k.a. - The Cheap Gourmet Mom

Please feel free to leave any questions or comments below! God bless you.