Kale chips - so simple it hurts

Can cabbage be trendy? It can if it is Kale. I have heard much about Kale- soups, stews and chips. Chips? Yes. Chips.

People who have tried or made Kale chips rave about them. So I decided to see what all the fuss was about. And darn, they're good. It is the most easy snack you will ever make and the health bonuses are overwhelming. Kale is rich in calcium, high in vitamin K, vitamin C and beta carotene, and sulforaphane, which is believed to be an anti cancer agent. 

But bottom line, Kale is simple and better for you than a bag of Lays Potato Chips. Seriously, 25 minutes and you're done.

What you'll need:

A Bunch o' Kale

A little Olive Oil

Kosher Salt

Preheat your oven to 350.

Break up the Kale like so.

Drizzle with olive oil

and sprinkle with Kosher salt.

Pop in the oven for 20 minutes and bam!

You have Kale chips. The end.

Cilantro, chicken rice bowl - recipe cost breakdown

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Still yawning from Sunday's time change? No energy to fix dinner? Stay away from the drive thru! This recipe is ridiculously simple and easy on both your wallet and waist line. Best part, it takes less than 30 minutes to make, start to finish so dinner is ready in a snap.

I bought some boneless, skinless chicken breast on sale at Publix a couple weeks back. I devided the package and use two chicken breasts for this. But, if you want to save even more, use skinless thighs. They are no worse for you and you will save big bucks.

What you'll need:

2 chicken breasts (about 3 cups chopped raw chicken)$2.26

1 cup uncooked brown rice ($.60) (That's 1/2 cup cooked per person. If you want more rice adjust your total brown rice is only $.16 a serving.)

3 small sweet red pepper ($1.50)

1/3 of a large sweet onion (.33)

1 16 ounce can black beans ($.66)

1/2 cup fresh cilantro divided in half ($.25)

1/4 cup lemon juice ($.15)

1/4 soy sauce ($.10)

2 tbsp. honey ($.35)

1/4 cup shredded cheese ($.25)

total: $6.45 - That's only $1.62 a person!

Let's get started: Chop everything up. Chop your chicken, cilantro, peppers and onions.

Get your rice started.

In a bowl mix together lemon juice, soy sauce and half your cilantro. Put the chicken in the bowl with your sauce and stir, stir, stir until the chicken is coated. Then add to your skillet and cook over a low heat. (I used an electric skillet. This is a good investment. Believe me.)

Once your chicken has started to brown go ahead and your can of beans (drained and rinsed) and your onion. Cook for another 5-8 minutes and add your peppers. You'll want your peppers warm, not mushy. 

Place chicken and veggies over your rice and garnish with cilantro and cheese.

What about you? What are some of your favorite frugal recipes?

Aren't you glad I said (chocolate) banana smoothie?

What is more delicious than a chocolate shake? Two chocolate shakes? Three maybe? Ah... frozen chocolate blended with dairy and whipped to a frenzy. But my pre pregnancy pants are loose, and I prefer them to stay that way. What is a chocolate lover to do? Improvise of course.

Here I bring you a rich, delicious, light and cheap -about $.90- (don’t you just love cheap) smoothie that you and the kids will love. It is one “Smooth Operator.” What? You don’t like Sade? Okay, it’s a “Smooth Criminal.” Alright, alright. I’m not funny. I will stop now.

What you’ll need:
One medium sized banana that you pealed, cut up and froze ($.14)
6 ounces fat free yogurt (3/4 cups) - this equals one container of Yoplait ($.60)
1 tbsp baking cocoa($.13)

Place your frozen banana in your blender with your yogurt and cocoa and blend until smooth. That’s it. You’re done. I know. I can’t believe it either.

Idiot proof shrimp

Need a dinner in a hurry that is sure to please? Try idiot proof shrimp! There are only three ingredients (four if you count olive oil, which you shouldn't).

My mother makes something similar and I pulled this together one night when cooking for my husband for "date night." (When you have an infant date night usually means you just eat off the good china.)

What you'll need:

A pound of shrimp (pealed and deveined)

1 cup white wine

4 tbs (1/4 cup) minced garlic

I love the look of the oil mixed with the wine.

Warm up a little olive oil over a medium heat. Add in the shrimp. Once they have just started to turn pink pour over the wine and add the garlic. Be sure you continue to keep everything moving in the pan or else the garlic will burn and be gross.

After the shrimp are good and pink remove from heat and serve immeidatly. This is great over pasta or paired with a salad. And if you want to finish off the wine you cooked the shrimp in, have at it!