The Cheap Gourmet

Homestyle Beef Manhattan Sandwich

Homestyle Beef Manhattan sandwiches are one of my all time favorites. Stuffed with juicy meat, creamy mashed potatoes, a soft Kaiser roll and tons of gravy, beef manhattan's make a complete meal. Well, almost. It's always a good idea to serve with a side of veggies, a yummy salad or tasty slices of fruit.

I've enjoyed homestyle beef manhattan sandwiches for as long as I can remember. I recently discovered a decadent recipe for Marlboro Man's Favorite Sandwich at The Pioneer Woman Cooks blog. After making it according to the recipe, I realized this sandwich was perfect for making Beef Manhattan sandwiches. It was a huge hit and today, I'd like to share the recipe with you.

I'm a huge advocate for copyright laws and refuse to publish another food blogger's recipe. So, you will need to obtain the Marlboro Man's Favorite Recipe and then follow the remaining cooking instructions.

HOMESTYLE BEEF MANHATTAN SANDWICH
Serves 4
Prep Time: 30 minutes

INGREDIENTS:

Marlboro Man's Favorite Sandwich Recipe

Mashed Potatoes Recipe:

2 large Idaho Potatoes, washed and chopped into 1-inch cubes
2 quarts water
1 teaspoon Sea Salt
1/4 cup whole milk or half-and-half
2 tablespoons butter
4 Kaiser Rolls
1 jar Homestyle Beef Gravy

DIRECTIONS:

1. Cook Marlboro Man's Favorite Sandwich recipe according to directions.
2. In 3-quart saucepan, add potatoes and salt. Bring to a boil. Cook uncovered for 12-15 minutes or until potatoes are fork-tender.
3. Drain potatoes in colander. Transfer to mixing bowl. Add butter and milk or half-and-half.
4. Using hand mixer, mash potatoes until creamy. Add additional milk if desired.
5. Slice Kaiser buns in half. Top with meat mixture. Add 1/2 cup mashed potatoes. Top with gravy and top of Kaiser roll. Serve with veggie side dish, tossed salad or fruit slices. Enjoy!

Caribbean Caesar Chicken Salad

Caribbean Caesar Chicken Salad is one of my all-time favorite summer salad recipes. It's super easy to throw together and low in calories. You can have it for lunch or dinner and can serve the chicken hot or cold. Whenever I bake chicken breasts for dinner, I like to bake a few extra so I can add them to salads. Preparing the chicken ahead of time greatly reduces the prep time!

Caribbean Caesar Chicken Salad
Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 head Romaine lettuce
2 cups fresh Pineapple, cut into chunks
1 cup Mango, peeled and cut into chunks
2 4-ounce boneless, skinless Chicken breasts
2 Tablespoons Salad Dressing (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Rinse chicken in cool water and pat dry. Place chicken in glass baking dish and bake in oven for 20 minutes, or until chicken is no longer pink in the center.
3. Wash and dry romaine lettuce. Cut off bottom, trim leaves, and cut into bite-size pieces.
4. Place lettuce in medium bowl and add pineapple and mango chunks. Toss well.
5. Remove chicken from oven and let rest for 5 minutes.
6. Slice chicken breast and place on salad.
7. Add 2 tablespoons of your choice of salad dressing, if desired

This recipe and many more are available in my cookbook, "The Diva Diet". This spiral-bound cookbook provides more than 100 healthy, yet delicious recipes and can be purchased for just $23.49 at Lulu.com.

Orange Almond Salad Recipe

Orange Almond Salad is refreshing and incredibly easy to prepare. It makes for a great lunch or can be served as a side with dinner. One serving equals 2 cups of salad mix and 1 tangerine. Use a combination of iceberg and romaine lettuce, if desired.

ORANGE ALMOND SALAD RECIPE

Serves 2
Preparation time: 15 minutes
Cooking time: 0 minutes
Ready in: 15 minutes

INGREDIENTS:

1 head Lettuce, green leaf
2 Tangerine Oranges, fresh
2 tablespoons Almond slivers, toasted
1 Lemon, juice only (optional)

DIRECTIONS:

1. Wash, rinse and dry green leaf lettuce.
2. Chop into bite-size pieces. Place into salad bowl.
3. Peel and separate tangerine orange slices. Place on top of salad.
4. Add almond slivers.
5. Squeeze fresh lemon juice on top, if desired.
6. Serve immediately.

Cooking Tip: Instead of purchasing roasted almond slivers, roast your own. Heat oven to 275 degrees Fahrenheit. Arrange almond slivers in a single layer on baking pan. Place in oven for 5-10 minutes, depending on how brown you like them. Keep a close eye though, as almonds will burn quickly.

Discover over 100 healthy recipes in my cookbook, The Diva Diet. Now available through Lulu.com.

The Diva Diet, by Kathy Browning

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Confetti Chicken Salad Recipe

This delightful chicken salad recipe uses millet; a gluten-free grain packed with protein. It's best to marinate the chicken for at least two to three hours before serving. Add the millet and avocados when serving so they don't get watered-down and soggy. 

Confetti chicken salad is great for brown bag lunches, summer celebrations, picnics and cook-outs. Since it contains no mayonnaise, it makes for perfect pitch-in food!

CONFETTI CHICKEN SALAD RECIPE

Serves 4
Preparation time: 20 minutes
Cooking time: 0 minutes
Ready in: 20 minutes
Chill for 2 to 3 hours before serving.

INGREDIENTS:

1/4 cup Lime juice, fresh
3 tablespoons Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 teaspoon Sea Salt
2 cups Chicken breast, cooked and cubed
1 cup Celery, diced
2 tablespoons Parsley, fresh, chopped
3 cups Millet, cooked
2 Avocados, seeded, peeled and cut into chunks

DIRECTIONS:

1. Blend lime juice, oil, garlic and salt in large bowl.
2. Add chicken, celery and parsley and stir well to incorporate ingredients.
3. Cover and refrigerate 2 to 3 hours.
4. Add millet and avocado chunks; toss lightly, and serve.

You might also like Napa Valley Chicken Salad made with Poppyseed Dressing!

The Diva Diet, by Kathy Browning

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Tart and Tangy Marinated Vegetables

The following Tart and Tangy Marinated Vegetables need to marinate overnight to release the robust flavors. This is a great recipe for brown bag lunches and is certain to be a hit at parties, picnics, pitch-in's and cook-outs.

TART AND TANGY MARINATED VEGETABLES

Serves 4
Preparation time: 15 minutes
Marinate Time: 24 hours
Ready in: 15 minutes

INGREDIENTS:

2/3 cup Olive Oil
1 Lemon, juice only
2 teaspoon Sea salt
1 cup Broccoli
1 cup Cauliflower
1 cup Zucchini
1 cup Carrots
1 cup Red Onion, sliced

DIRECTIONS:

1. Wash, rinse and dry vegetables. Cut into bite size pieces.
2. Blend olive oil, lemon juice, and salt to make a marinade. Toss with cut-up veggies.
3. Marinate in refrigerator for 24 hours, stir and serve.

The Diva Diet, by Kathy Browning

Buy Today at Lulu.com

What's for Lunch? Seven Simple Lunch Ideas

Are you tired of eating leftovers and fast food lunches? If so, you'll love these easy-to-prepare meals for people on the go! If you plan on brown-bagging your lunch, I recommend making these recipes the night before. That way, you can grab your lunchbag as you head out the door. If you work from home or serve these recipes on weekends, you'll be happy to know all of them can be made in 30 minutes or less! Enjoy and Bon Appetit!

Monday: Sesame Ginger Turkey Salad: For less than $5.00 you can have a wonderful salad that will tantalize your tastebuds. Prepare the turkey the night before and reheat in the microwave before adding to the salad greens. Delicious!

Tuesday: Healthy Lunchmeat Wrap with Fresh Fruit: This is one of my personal all-time favorites! Make the sandwich wrap the night before and wrap it in butcher's paper or plastic wrap. Place the fruit in a Tupperware container and you have a cheap gourmet lunch that is certain to satisfy!

Wednesday: Spring Vegetable Soup: This soup is packed with flavor and super easy to make. I recommend making this soup one or two nights before. The flavors marry to create a burst of fresh flavor in every bite!

Thursday: Caribbean Caesar Chicken Salad: Baked chicken combined with fresh pineapple and mango chunks atop a fresh bed of romaine lettuce provides a delightful island flavor!

Friday: Gourmet Peanut Butter and Jelly Sandwich: This unique twist on a classic favorite is more like dessert than lunch. Dark chocolate peanut butter, raspberry preserves, macadamia nuts and shredded coconut are certain to delight your tastebuds and your sweet tooth! 

Saturday: Spicy Garlic Grilled Chicken Wings: This is my highly regarded "secret" wings recipe. Serve with potato salad, baked beans and fried pickles for a flavorful meal that is certain to please!

Sunday: Grilled Gourmet Sandwiches: Let your imagination run free and experiment with these super simple, exceptionally tasty gourmet sandwiches!

Super Simple "Leftover" Chicken Pasta Recipe

The following Super Simple Chicken Pasta Recipe was created using leftover chicken and a variety of pastas. Do you ever have boxes with just a little bit of pasta left in them? If so, this recipe is the perfect solution!

Here's what you need to make this tasty dish. Feel free to add or delete spices and veggies to create your own unique pasta dish.

8 ounces Dried Pasta - I used penne, shells and bowtie pasta

1 or 2 Chicken breasts, diced (You could use dark or white meat or a combination)

2 Tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 White or Yellow onion, chopped

1 Green Bell Pepper, chopped

1 Jalapeno Pepper, seeds removed and minced

1 Tomato, seeded and chopped

1 ounce freshly grated Parmesan Cheese (optional)

Salt and pepper to taste

Directions:

Using a 6-quart pot, fill about 2/3rd's of the way with water to boil the pasta.

Place the pot on a stove burner and turn on High. Add about 1 teaspoon of salt, if desired and a teaspoon of olive oil (helps to keep the pasta from sticking).

Add pasta to boiling water and cook for 10-12 minutes.

Add 2 Tablespoons Olive Oil to 12-inch skillet. Place on stovetop burner and turn heat to Medium.

Add garlic and onion. Saute until onion becomes translucent; about 4 minutes.

Add green bell and jalapeno peppers and cook for 3 minutes.

Add diced chicken.

When pasta is thoroughly cooked, drain water and add to veggie mixture in the skillet.

Reduce heat to Low.

Add tomatoes and gently toss. Cook all ingredients for 4-5 minutes.

Top with freshly grated Parmesan cheese, if desired.

Feel free to add in additional spices such as Mrs. Dash, basil, oregano or parsley.

Transfer to serving bowl and enjoy!

Add a yummy salad and freshly baked bread (Pillsbury has a fabulous French bread loaf!) for a satisfying meal.

Everything But The Kitchen Sink Vegetable Beef Soup Recipe

The following Vegetable Beef Soup recipe has been served for three generations in my family. It began with my maternal Grandmother. Then my mom, who is the Queen of Cooking, added a few more ingredients to make it a bit heartier. It has since been passed to me and I have incorporated even more ingredients. So, over the course of 40 years it has gone from ordinary Vegetable Soup, to what I now refer to as "Everything But The Kitchen Sink Vegetable Beef Soup!"

While there are quite a few ingredients, this soup is relatively easy to make. At best estimate, it costs about $12.00 to make a huge stockpot full of this yummy goodness. Our family consists of three and this recipe yields about 12 servings.

I like to store four to six servings in individual containers and place them in the freezer for later use. It only takes a few hours for the soup to thaw, making this a great item to take to the office for a tasty and healthy lunch. Just reheat in the microwave for two to three minutes and serve with Saltine crackers or a slice of homemade cornbread.

EVERTHING BUT THE KITCHEN SINK VEGETABLE BEEF SOUP
Serves 12
Prep Time: 30 minutes
Cook Time: 3-4 hours

INGREDIENTS:

2 Tablespoons Extra Virgin Olive Oil
1 pound Sirloin Steak, cut into 1-inch cubes
1 small Yellow Onion, chopped
2-3 cloves Garlic, chopped
2 whole Bay Leaves
1 (46-ounce) can Tomato Juice
1/2 head green Cabbage, chopped
3 stalks Celery, sliced
2 medium Carrots, sliced
3 medium Potatoes, cut into 1-inch cubes
1 (15-ounce) can Corn, drained
1 (15-ounce) can Peas, drained
1 (15-ounce) can Green Beans, drained
1 (15-ounce) can diced Tomatoes
1 cup quick-cook Barley
Salt and Pepper to taste

DIRECTIONS:

Add Olive Oil to large stockpot. Set heat to medium and allow oil to heat for one minute.

Add Sirloin cubes to oil and cook thoroughly; about 4-5 minutes.

Add Onion and Garlic to meat. Saute until translucent, about 2 minutes.

Add Bay Leaves and heat for 1 minute.

Add cabbage, celery, carrots, potatoes, corn, peas, green beans and tomatoes.

Add Tomato Juice.

Bring ingredients to a boil. Lower heat to medium-low, cover and simmer for 3 hours; stir occasionally.

Add Barley, stir well and simmer for 30 minutes.

Remove bay leaves from soup and discard.

Transfer to soup bowls and serve immediately.

Vegetarian Chickpea Burgers

In light of the recent massive beef recall, many people are seriously considering becoming a Vegetarian. I'm one of them. In fact, I was a Vegetarian for several years. It wasn't until I met my husband that I converted back to a meat and potatoes kind of girl. But, the more I hear and learn about tainted meat, the less I desire to eat it.

As you may recall, several years ago I worked as a chef for a health food store. One of our most popular dishes was known as a Nut Burger. Made from a variety of nuts and shaped into patties, these burgers are packed with protein, essential fatty acids and they taste amazingly delicious.

My favorite way to serve them is on a lightly toasted whole wheat sesame seed bun with Dijon mustard and pickle slices. Just as with a regular hamburger, you can top Nut Burgers with your favorite condiments including mayonnaise, mustard, ketchup, lettuce, tomatoes, red onion, pickles and even cheese.

While I no longer have the recipe for the Original Nut Burgers, I have created one that is similar and tastes nearly identical to the ones we sold at the health food store. These are made using chickpeas, also known as Garbanzo beans. For best results, these burgers should be cooked on the grill or under a broiler. I hope you enjoy them as much as we do!

CHICKPEA BURGERS
Serves 8
Prep Time: 30 minutes
Cook Time: 10-14 minutes

INGREDIENTS:

2 small Russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon Sunflower or Extra Virgin Olive Oil
6 medium Green Onions (or Scallions), white and green parts cut into 1-inch strips
1 15-ounce can Chickpeas (Garbanzo beans), rinsed and drained
1/2 cup Ketchup
1/4 cup Sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain Bread Crumbs
Sea Salt (to taste)

DIRECTIONS:

1. Add 3 to 4 inches of water to a large saucepan. Add potatoes to a steamer basket, cover and bring water to a boil. Cook until tender, 15 to 18 minutes.
2. Drain potatoes and transfer to a small bowl. Mash with a fork.
3. Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
4. Heat oil in small skillet over medium heat. Add scallions and cook until limp, 3 to 5 minutes.
5. Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor. Pulse on and off several times until ingredients are well blended.
6. Transfer mixture from food processor to large bowl. Add bread crumbs. Mix by hand using a large spoon until all ingredients are thoroughly combined.
7. Season with salt to taste. Mixture will be moist, but should hold together well.
8. Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick. Add extra bread crumbs if patties don't hold their shape.
9. Prepare grill or preheat broiler.
10. If using a grill, place patties on vegetable grid to avoid sticking. If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
11. Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
12. Check often to prevent burning. Remove from heat. Transfer to serving platter and serve with favorite toppings and condiments.

White Bean Soup with Rosemary and Parmesan Recipe

I enjoy all types of cooking; however my two favorite styles are baking and making soups. Maybe it's because my mom was such an amazing baker and maker of soups? I wonder if there is a specific gene that makes one good at cooking??

Last week, I helped my husband clean out our garage. My motivational factor was that I knew I had some old cookbooks and recipes cards stored out there. Imagine my surprise when I discovered two 3-inch notebooks filled with recipes I created (or helped create) at the health food store I worked for back in the early 90s.

That was by far my favorite food service job. My boss was Mother Earth. A total hippie with a love for health food. She had the ability to take any high-fat, calorie-rich recipe and turn it into something good for you. She could make a meatloaf out of tofu and no one could tell the difference. She made an amazing flourless chocolate torte out of carob. Her healthy revisions always tasted as good as, if not better than, the original dish.

Growing up, my mom made the best Ham and Bean Soup and served it with cornbread. She slattered the top of the cornbread with a half stick of butter, then dipped pieces of it in the soup. Talk about heaven! She used the ham bone to season the soup and included generous chunks of ham. I vividly remember her saying, "It's not ham and bean soup without plenty of HAM!"

One day, Leslie (my boss) and I were talking about mom's bean soup. At the time I was practicing Vegetarianism, but had been craving ham and bean soup. It was a slow day, so we decided to do a little experimenting and develop a healthier version.

The following is the concoction we came up with. Cornbread is the perfect accompaniment with this soup; however, I highly recommend eliminating that half stick of butter. A teaspoon will do just fine or if you're adventurous try using organic coconut oil. It adds a wonderful sweet, coconut-y flavor. A crispy, French baugette or whole wheat dinner roll is another option.

Writing Awards and New Recipes

As you may already know, I am a Content Producer for Associated Content. My current portfolio contains 117 articles on a wide variety of topics, but until recently I had never posted any recipes. Last week I received an email from another AC writer, congratulating me on my reward. Funny thing is, I didn't know I had won an award.

I logged in to my account and lo and behold, what do I see but a shiny star with "Top 1000" printed on it. Rumor has it that AC has around 100,000 content producers. If this is fact, that places me in the top one percent. Not bad for a girl who barely graduated from high school, eh?

Associated Content recently brought back one of my favorite features, known as Call for Content (C4). The staff requests articles on specific topics, which makes it much easier to know what type of material they want. This past week they had several requests for various types of recipes. You can bet I was all over that!

I submitted three of my favorite recipes:

Napa Valley Chicken Salad ~ A tender chicken salad perfect for people who don't like mayonnaise. Moistened with a poppyseed dressing, this chicken salad includes sweet red grapes and crunchy pecans for a sweet and savory flavor combination. It's excellent wrapped in lettuce leaves, stuffed inside a tomato or as a topper for crackers or gourmet breads. Once you try this recipe, you'll never want regular chicken salad again!

Vegetarian Boca Burger Salisbury Steak ~ This tastes so much like "real" meat that even the meat lovers in your family will have a hard time telling the difference. Boca Burgers are a soy based product and have the texture of hamburger. The flavors of the gravy, onions and pepper infuse into the Boca Burger, giving them an authentic salisbury steak flavor. This dish screams for mashed potatoes, green beans and dinner rolls.

Dark Chocolate Peanut Butter Crunch Patties ~ My grandmother made these no-bake cookies for me when I was a young girl. She never baked and rarely cooked, so this was a big treat for me. I recently updated the recipe by using dark chocolate instead of unsweetened cocoa. You can whip up a batch of these cookies in less than 15 minutes. They are super rich and will definitely satisfy your sweet tooth.

Associated Content provides you with the option to email these recipes to yourself or a friend. You can also print them directly from the screen. Please take a moment to vote for the recipes or post a comment. If you'd like to be notified when I post new articles, click on the Subscribe button under my photo.

Bon Appetit!

Penne Pasta with Spicy Peppers Recipe

I'm a huge fan of penne pasta. I love the flavor and texture and find it to be one of the most versatile pastas on the market. Below is one of my all-time favorite Penne Pasta recipes. If desired, you can add grilled shrimp or chicken to this dish. I've also added thinly sliced strips of London Broil and chunks of Italian sausage. No matter what you add, it all tastes good!

Penne Pasta with Spicy Peppers can be served as an entree for either lunch or dinner. My family enjoys this dish along with a tasty crisp salad and homemade garlic bread or breadsticks. I hope your family enjoys it too!

PENNE PASTA WITH SPICY PEPPERS
Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes

INGREDIENTS:
1/4 cup Extra Virgin Olive Oil
3 Red Bell Peppers, cut into 3/4-inch strips, seeds removed
2 large Onions, diced
2 cloves Garlic, minced
1 teaspoon Salt
1 cup Chicken Broth
1 cup frozen Peas
1 teaspoon Frank's Hot Sauce or Tabasco Pepper Sauce
1/2 cup heavy Cream or Half-and-Half
16 ounces Penne Pasta, cooked according to package directions
3/4 cup Parmesan or Romano cheese, grated

DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Add red peppers, onion, garlic, and salt; cook and stir 5 to 8 minutes or until vegetables are crisp tender.
Add chicken broth, peas and hot pepper sauce. Bring to a boil; reduce heat to low and cook, uncovered for 5 minutes or until vegetables are tender. Stir occasionally.
Spoon half of red pepper mixture into container of food processor or blender; process until smooth and return to skillet over low heat.
Stir in cream and heat through.
Remove from heat and stir in pasta; tossing well.
Spoon into individual pasta bowls and top with cheese.

Sweet and Sassy Crockpot Chicken Recipe

The following Sweet and Sassy Crockpot Chicken recipe is the most amazing dish I have ever tasted. The flavors are a cross between Bourbon Chicken and Sweet and Sour Chicken. This recipe is super easy to adapt. While it calls for a whole cut-up chicken, you can also use either bone-in or boneless chicken breasts, but will need to adjust the cooking time.

Before you start cooking Sweet and Sassy Crockpot Chicken, allow me to share a few tips with you.

• If you use chicken breasts, reduce the amount of brown sugar to between 1/2 and 3/4 cup.
• Reduce the cooking time by 75 percent by using breast meat cut into chunks. This method only requires a 2 hour cooking time over low heat.
• Last, but not least, you can also cook this recipe on the stovetop by using boneless chicken breasts cut into strips or chunks.

SWEET AND SASSY CROCKPOT CHICKEN RECIPE
Serves 8
Prep Time: 10 minutes
Cook Time: 6-8 hours crockpot; 45 minutes stovetop

INGREDIENTS:

1 whole Chicken, cut-up
1 cup Brown Sugar, packed
2/3 cup Red Wine Vinegar
1/4 cup Lemon-Lime soda
4 Garlic cloves, minced
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper, freshly ground
2-3 Green Onions, sliced, optional

DIRECTIONS:

1. Wash and pat dry chicken. Place in Crockpot.
2. In small bowl, mix together remaining ingredients and pour over chicken.
3. Turn heat to low and cook chicken for 6 to 8 hours.
4. Carefully remove from Crockpot using large tongs.
5. Transfer pieces to serving bowl. Top with fresh green onions if desired and serve immediately.

This chicken tastes heavenly when served over rice or noodles. Add a fresh salad and hot dinner rolls for a satisfying meal on a cold winter night.

Turkey with Rice Soup Recipe

If you're like most Americans, you've got a boatload of leftover turkey in your fridge. The good news is turkey is perhaps one of the most versatile foods. You can make just about anything out of turkey -- turkey soup, turkey sandwiches, turkey with rice casserole, turkey gumbo and just plain ole' reheated turkey.

Personally, I'm a big fan of turkey soup. Although I live in Florida now, I'm originally from the Midwest and during the winter months I always indulged in a variety of soups. With the warmer weather down here, I haven't eaten as much soup as I need so when I saw the mound of leftover turkey from our Christmas dinner, my first thought was "Yeah! I can make a big batch of turkey and rice soup!"

Below is one of my favorite Turkey with Rice Soup recipes. Unfortunately, I was out of carrots so the photo below is what I ended up with. I highly recommend adding carrots to this recipe. Not only does it add a hint of color to an otherwise drab looking soup, it also adds a rich flavor. Serve with a grilled cheese sandwich for a filling and tasty lunch or dinner meal.

Announcing: The Healthy Holiday Recipe Collection

It's official. The holidays are rapidly approaching and it's time to start thinking about what we'll be serving for holiday meals, social gatherings and office parties. Since many of us are attempting to eat healthier foods, I wanted to share my collection of healthy holiday recipes. Best of all, it's free! ;-)

The Healthy Holiday Recipe Collection is a 25-page report that includes a Holiday Menu Planner that is super easy to use. Simply select one recipe from each category, along with two side dishes and you'll be well on your way to creating a delectable, tasty holiday meal everyone will be talking about!

Categories include:

• Appetizers
• Soups
• Salads
• Entrees
• Side Dishes
• Beverages
• Desserts

Recipes Include:

• Artichoke and White Bean Dip
• Roasted Pumpkin Seeds
• The Great Pumpkin Soup
• Quinoa Soup with Greens and Potatoes
• Quinoa Apple Salad
• Persimmon Mesculin Salad
• Roasted Turkey
• Baked Honey Ham
• Mashed Sweet Potatoes
• Quinoa Stuffing
• Asparagus with Lemon Butter
• Pumpkin Dumplings
• Pumpkin Pie Smoothie with Homemade Whipped Cream
• Orange Coconut Frost
• Creamy Pumpkin Pudding
• Rice Pudding with Cranberries

Healthy Holiday Recipe Collection is a PDF file and requires Adobe Reader to view. If you do not have Adobe Reader installed on your computer, you can download it for free at www.Adobe.com.

Click the underlined link below to download your free copy of
Download Healthy Holiday Recipe Collection

Perfect Pumpkin Stew

October is the perfect month to make this fabulous pumpkin stew recipe. From start to finish, this hardy stew is ready in under an hour. It's rich flavor and creamy texture are delightful and will fill you up and keep you warm during the upcoming cold weather months.

Perfect Pumpkin Stew
Serves 8

Preparation time: 15 minutes
Cooking time: 35 minutes
Ready in: 50 minutes

Ingredients:

2 large white or yellow Onions, chopped
3 cups Pumpkin, skin removed and diced
2 cups Sweet potatoes, peeled and diced
1 cup Parsnips, peeled and diced
6-8 cups Water
1 cup Carrots, sliced
1 cup Millet
1/2 teaspoon Cumin, ground
1/2 teaspoon Coriander seed, ground
1/2 teaspoon Ginger, ground
2 each Bay leaves

Directions:

1. Wash and rinse vegetables.
2. Remove skin from onion, remove core and chop loosely.
3. Remove skin and seeds from pumpkin. Cut into 1/2-inch cubes.
4. Peel and dice sweet potatoes and parsnips.
5. Add 2 tablespoons water to large pot and saute onions until golden brown.
6. Add the rest of the vegetables, millet, spices and water.
7. Bring to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
8. Remove from heat and serve immediately.

More Grilled Gourmet Lunch Meat Sandwich Recipes

I am a huge fan of grilled gourmet lunch meat sandwiches. My favorite brand of lunchmeat is Boar's Head, but I also like Hormel's Natural Choice and Hillshire Farms Deli Select. Making grilled gourmet lunchmeat sandwiches is super simple and only requires a few minutes of time. With a few basic ingredients, you can have a mouth-watering delicacy that will tantalize your taste buds and make your stomach smile!

Grilled gourmet lunch meat sandwiches can be served on just about any kind of bread you like. If you're counting calories, consider using a tortilla wrap. Tortilla wraps are available in multiple flavors including whole wheat, spinach, and sundried tomato (my personal fav!).

Thomas' Bagelbread Squares are perfect for creating grilled gourmet lunchmeat sandwiches. Available in Plain, Whole Wheat and Everything (to die for!), Bagelbread Squares are cholesterol free and low fat with zero trans fat.

I used the Everything Bagelbread Squares to create the following grilled gourmet lunchmeat sandwiches. However, you can use any type of bread you prefer.

Grilled Gourmet Lunch Meat Sandwiches Recipe
Serves 2
Prep Time: 5 minutes
Cook Time: 5-7 minutes

Ingredients:

2 Thomas' "Everything" Bagelbread Squares (cut in half)
6 slices Brown Sugar Ham
6 slices Mesquite Turkey
6 slices Pastrami
2 slices Bleu Cheese (slices should be about 1/4-inch thick)
1 Tablespoon Butter, melted

Directions:

1. Preheat skillet or griddle to 350 degrees Fahrenheit.
2. Using a pastry brush, lightly brush melted butter on inside of each bagel.
3. Arrange meat slices in skillet or on the griddle.
4. Heat meat slices until they start to curl on the edges.
5. Once meat slices are heated, stack 2 slices of each meat on top of one another and move to the side of skillet or griddle.
6. Place bagel slices with butter side down onto skillet or griddle.
7. Once bagel slices turn light brown in color, flip them over and add meat slices on top of two bagel halves.
8. Top meat slices with bleu cheese.
9. Place the bagel top onto the meat and cheese.
10. Heat for about 30 seconds on each side.
11. Remove from heat, transfer to plate and serve immediately.

Below is a photo of how I arranged the meat slices. My husband says I am anal retentive, but I think the meat slices look pretty - don't you??

Below is a photo of the end result:

Click here for more grilled gourmet lunchmeat sandwich recipes.

Gourmet Hamburger Recipes

Gourmet hamburgers are always a big hit at Labor Day parties and I found some recipes that are sure to delight your tastebuds. Everyone has their own special style of creating gourmet burgers and there really is no right or wrong way, as long as it turns out juicy.

Although sirloin makes a tasty burger, it also tends to make a dry burger. When using sirloin add some type of liquid such as Worchershire, Soy or Dale's Seasoning to the mix. Ground beef that contains 20 to 30 percent fat will make a juicy burger, but they tend to shrink up. You can lose as much as 20 percent of the volume during cooking, so be sure to add extra meat to your patties.

Ground turkey or chicken are good choices for those who are watching their fat and calorie intake. Simply replace either meat for ground red meat in your favorite gourmet burger recipe. Make note that turkey and chicken tend to get mushy, so add a small amount of bread crumbs and an egg to provide elasticity.

When grilling gourmet hamburgers select coarse ground meat as it will hold up better over the hot coals. Finely ground meat has a tendency to turn mushy and fall apart. Adding large chunks of vegetables such as onions and green peppers can cause your gourmet burger to crumble. If you decide to add vegetables, be certain to finely chop and incorporate ingredients well.

Sargento Cheese offers a free brochure that includes a variety of gourmet hamburger recipes. Indulge in Island Jerk Burgers with Habanero Lime Coleslaw, Steakhouse Peppercorn Mushroom Burgers, Tuscan Olive Burgers, or Southwest Caesar Burgers.

In addition to gourmet hamburger recipes, Sargento Cheese offers a variety of free instant download recipes, along with an entire recipe collection at their website. To obtain your free gourmet hamburger recipes, sign up for their free newsletter, watch cooking videos and more, visit their website at www.SargentoCheese.com.

Wishing you a safe, happy and fun Labor Day!

Gourmet Peanut Butter and Jelly Sandwiches Recipe

Gourmet Peanut Butter and Jelly Sandwiches are the perfect Hurricane Party food; particularly, if children are present. Everybody loves PB&J and it definitely ranks at the top of comfort foods. Additionally, sandwiches can be prepared a day or two ahead of time, which can come in handy if the power goes out. Wrap individual sandwiches in plastic wrap to retain freshness.

Gourmet peanut butter and jelly sandwiches can be served on just about any type of bread. Most people prefer using pre-sliced bread, but there's no reason you can't cut your own. Some people like to grill them, while others like them plain. If you decide to grill them, you'll need to have melted butter on hand.

Feel free to substitute items and create your own unique version of gourmet peanut butter and jelly sandwiches. When serving at a party, offer a variety of breads, both chunky and smooth peanut butters, and a selection of jellies and jams. Set up a buffet and include bowls of "toppings" such as raisins, chocolate chips, chili peppers, marshmallow creme, sunflower seeds, etc.

Sliced fruits are excellent to add to the toppings buffet. Bananas, strawberries, kiwis, mandarin oranges, grapes and mangoes are popular selections.

A fun way to keep guests occupied during the storm is to engage in a gourmet peanut bully and jelly sandwich creation competition. Guests create their own concoction and people vote for their favorite. Prizes are award to the top competitors. Kids are particularly fond of this game, but be forewarned -- things can get messy!

Gourmet Peanut Butter and Jelly Sandwich Recipe

Serves 1
Prep Time: 5 minutes or less

Ingredients:

2 slices Sourdough bread
1-2 Tablespoons Dark Chocolate Dreams Peanut Butter by Peanut Butter & Co.
1-2 Tablespoons Raspberry Preserves
1 Tablespoon Macadamia nuts, chopped
1 teaspoon shredded Coconut, toasted*

*To toast coconut, melt 1/4-teaspoon of butter in a skillet over medium-low heat. Add coconut and mix with butter. Stir constantly until lightly browned.

Directions:

Spread peanut butter on one piece of bread and raspberry preserves on the other. Top with macadamia nuts and shredded coconut; put bread slices together and Enjoy!

Caribbean Caesar Chicken Salad

Caribbean Caesar Chicken Salad is one of my all-time favorite summer salad recipes. It's super easy to throw together and low in calories. You can have it for lunch or dinner and can serve the chicken hot or cold. Whenever I bake chicken breasts for dinner, I like to bake a few extra so I can add them to salads. Preparing the chicken ahead of time greatly reduces the prep time!

Caribbean Caesar Chicken Salad
Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 head Romaine lettuce
2 cups fresh Pineapple, cut into chunks
1 cup Mango, peeled and cut into chunks
2 4-ounce boneless, skinless Chicken breasts
2 Tablespoons Salad Dressing (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Rinse chicken in cool water and pat dry. Place chicken in glass baking dish and bake in oven for 20 minutes, or until chicken is no longer pink in the center.
3. Wash and dry romaine lettuce. Cut off bottom, trim leaves, and cut into bite-size pieces.
4. Place lettuce in medium bowl and add pineapple and mango chunks. Toss well.
5. Remove chicken from oven and let rest for 5 minutes.
6. Slice chicken breast and place on salad.
7. Add 2 tablespoons of your choice of salad dressing, if desired

This recipe and many more are available in my cookbook, "The Diva Diet". This spiral-bound cookbook provides more than 100 healthy, yet delicious recipes and can be purchased for just $23.49 at Lulu.com.

How to Create a Gourmet Lunch for Under $5.00

How to Create a Gourmet Lunch for Under $5.00

Here is a recipe for a delicious and healthy gourmet lunch that you can create for under $5.00. You can use any type of lunch meat. My personal favorite is the Boar's Head brand. Although a little more expensive than commercial brands, Boar's Head meats do not contain by-products, cereals or fillers. Once you wrap your lips around Boar's Head luncheon meats, you'll never settle for less.

Healthy Lunch Meat Wrap with a side of Watermelon, Mango and Kiwi
Serves 1
Prep Time: 10 minutes

Ingredients:

1 Toufayan Wheat wrap
3 slices Black Forest Smoked Ham (thin, deli sliced)
3 slices Pastrami (thin, deli sliced)
1 slice White American cheese
2-3 slices Tomato, sliced thin
Deli mustard, to taste

Fruit side dish:
1/4 mini Watermelon, rind removed, sliced
1/4 Mango, skin removed, sliced
1/2 Kiwi fruit, skin removed, sliced

Directions:

1. Spread deli mustard on wheat wrap.
2. Place ham, pastrami, cheese and tomato slices on top of wrap.
3. Fold one side of wrap, up and over ingredients. Roll wrap up, making certain the fold stays in place.
4. Garnish plate with fruit slices.
5. Serve immediately.

You can eat this meal for lunch or dinner. You could even eat it for breakfast if you so desire. This is a great brown bag option and is considerably healthier for you than greasy fast food.

Sesame Ginger Turkey Salad Recipe

This Sesame Ginger Turkey Salad is so filling it can be served as an entree. You can easily take this to work and have a healthy lunch that costs less than $5.00 to prepare. Simply prepare the turkey the night before and store in the refrigerator. Reheat the turkey in a microwave and add to the salad mix.

Sesame Ginger Turkey Salad Recipe
Serves 2
Prep Time: 15 minutes

Ingredients:

8 ounces Turkey Breast, sliced in thin 1/2-inch slices
1/2 cup Lawry's Sesame Ginger marinade
1 bag Salad Mix
2 medium Carrots, sliced, diced, or julliene
2 medium stalks Celery, sliced or diced
4-5 Green Onions, whites only, sliced
1/2 small Cucumber, sliced or diced
1 Tomato, chopped, seeds removed
4 Tablespoons T. Marzetti's Honey Balsamic Dressing
1/4 cup Sargento's 6 Cheese Italian Blend, optional

Directions:

1. Add turkey slices to small skillet. Add Sesame Ginger marinade and mix well.
2. Cook over medium-low heat for 8-10 minutes; stirring occasionally.
3. Rinse and dry salad mix and vegetables.
4. Prepare vegetables; then place salad mix and vegetables in a large plastic bag.
5. Seal bag and shake well to incorporate ingredients.
6. Arrange salad mix onto plates.
7. Top each salad with 4 ounces of turkey slices.
8. Add two tablespoons of salad dressing to each salad.
9. Top with cheese if desired.
10. Serve immediately

Spicy Garlic Grilled Chicken Wings Recipe

What you are about to read is my highly regarded, and up until this moment, highly secret spicy garlic grilled chicken wings recipe. I have decided to share it with you today because that's what good cooks do ;-). Please note that this recipe is copyrighted. Should you decide to share it with others, please provide a link back to TheCheapGourmet.com.

Spicy Garlic Grilled Chicken Wings Recipe
Serves 2-4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

12 Chicken Wings, tips removed and divided into sections
1 Tablespoon Cayenne Pepper
1 stick Butter, unsalted
2/3 cup Frank's Hot Sauce
3 cloves Garlic, minced
1 teaspoon Goya Adobo seasoning

Directions:

1. Preheat gas grill to 400 degrees Fahrenheit.
2. Wash chicken wings and pat dry with paper towel. Remove tips and cut wings into sections.
3. Lightly sprinkle cayenne pepper over wings.
4. Place wings on hot grill. Turn after wings have cooked for about 7 minutes.
5. Place butter, hot sauce, garlic and Adobo seasoning into a 1-quart pan.
6. Heat over medium-low heat. When butter begins to melt; whisk lightly to incorporate all ingredients.
7. When wings are finished, remove from heat and place in a container with a lid.
8. Pour melted sauce over wings and shake well to evenly distribute.
9. Transfer to serving platter and serve immediately.

Serve with chunky bleu cheese dressing and celery sticks if desired.

Spring Vegetable Soup

Spring Vegetable Soup uses fresh ingredients which are available year-round. It's easy to prepare and makes a great pick-me lunch or light dinner.

SPRING VEGETABLE SOUP

Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes

 

INGREDIENTS:

1 tablespoon Olive Oil
1 cup Onion, minced
1 Garlic clove, minced
3/4 cup Carrot, finely diced
1 cup Zucchini, diced
6 cups Vegetable broth, heated
2 cups green Cabbage, shredded
1/2 teaspoon Sea salt
1/4 teaspoon Black Pepper, ground
Lemon wedges for garnish

DIRECTIONS:

1. In large saucepan, heat oil over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, until onion is soft and translucent, about 10 minutes.
2. Add zucchini and cook, stirring, 1 minute.
3. Add hot broth and bring to boil. Cook 1 minute.
4. Stir in cabbage, salt and pepper. Cook 2 minutes or until cabbage has softened, but still has a bit of crunch.
5. Serve hot with lemon wedges to squeeze into each portion.

More recipes like this can be found in my cookbook, "The Diva Diet".

Gourmet Flatbread Pizzas

Did you know that you can make your own gourmet flatbread pizzas for about half the cost of delivery pizza? This recipe can easily be adapted to suit your tastes. Final cost is less than $2.00 per pie!

To make gourmet flatbread pizzas you'll need flatbread which can be found in most major grocery chains or health food stores. They are available in white, wheat, soy, multi-grain and sundried tomato.

GOURMET FLATBREAD PIZZAS

INGREDIENTS:

2 Flatbread, round
1 teaspoon Extra Virgin Olive Oil
1/4 cup Green Onions,sliced
2 cloves Garlic, minced
1/2 cup Pizza Sauce or Spaghetti Sauce (marinara works well)
1/2 cup Canadian Bacon, chopped
1/4 cup Artichoke Hearts, drained and chopped
1/2 cup Mozzarella Cheese (Cheddar cheese works well too!)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.

2. Add olive oil to a small skillet and saute onions and garlic until translucent; about 3 minutes. Cook on medium-low heat.

3. Spread 1/4 cup of sauce on each flat bread round. Top each round with 1/4 cup Canadian bacon and 1/8 cup artichoke hearts. Divide green onion and garlic mixture and add half to each pizza round. Top with 1/4 cup mozzarella cheese.

4. Place pizzas on pizza stone or flat baking pan and bake for 12 to 15 minutes.

5. Remove from oven. Transfer to plate and serve.

Grilled Gourmet Lunch Meat Sandwiches

Anyone who knows me will tell you that I love to experiment in the kitchen. Several years ago I had the pleasure of working as a prep chef in a popular health food store and later went to work at a 5-star Country Club. I picked up a lot of techniques and discovered just how much fun food can be!

Last weekend we were a little low on groceries and I decided to see what I could whip up with what was lurking around in the fridge and pantry. I found one-half of a poppyseed baguette; half a package of pastrami and 1/3-package of brown sugar ham lunch meat; half a jar of sundried tomato pesto; and 1/2-cup of shredded Italian cheese blend.

Believe it or not, these make a very tasty gourmet sandwich. I'm sure you could use most any type of bread, lunch meat or cheese, but keep the pesto. That's the part that makes it gourmet! To make these grilled gourmet lunch meat sandwiches, follow these simple instructions:

Grilled Gourmet Lunch Meat Sandwiches

1. Slice the baguette diagonally to obtain larger slices. You want your slices to look like the photo.
2. Preheat a griddle (or skillet) to 350 degrees Fahrenheit.
3. Melt about 1 tablespoon of butter and using a pastry brush, lightly coat one side of each baguette slice.
4. Lightly spread sundried tomato pesto on the opposite side of each baguette slice.
5. Place 3-6 slices of meat per sandwich on the griddle.
6. Place each baguette slice, butter side down, on the griddle.
7. Sprinkle a small amount of shredded cheese onto the pesto side of each slice of bread.
8. Place 2-3 pieces of the heated lunch meat on top of each slice of bread. This helps to melt the cheese.
9. Place two slices of bread, along with the meat & cheese together. Then using a spatula, flatten the sandwich out.
10. Remove from griddle, transfer to a plate and enjoy!