Chicken Cordon Bleu

This is a variation of the classic entrée Chicken Cordon Bleu. I have been making this at my work for so long I could do it with my eyes closed; but it can be easily messed up so be prepared. It's surprisingly pretty cheap and easy if you keep a well stocked fridge. Most of the ingredients can already be found in a typical fridge. The only complicated part of this recipe is that you need a meat tenderizer, basically a mallet for food. If you are careful and you do it right, this is one recipe that can take your cooking level from rookie to all-pro.


Ingredients:
1.5-2lbs Boneless Skinless Chicken Breast
2 tbsp. Italian Seasoning (Garlic, Salt, Basil, Rosemary...)
6 slices Swiss cheese
3 slices deli lunch meat (traditional uses ham)
2-3 cups bread crumbs
2 cups parmesan cheese
2 tbsp. extra virgin olive oil

Savings: 10-25$ (More savings if you already have most of the ingredients on hand)

Zesty Baked Chicken

 Want muscles like that? Try this for recipe for a healthy protein packed dinner. Using a whole chicken is one of the most efficient ways to make a healthy and delicious meal. It is packed with lean protein and even the dark meat is full of nutrients like iron, zinc and B vitamins. A six ounce portion of white meat has 48 grams of protein and only 240 calories (dark meat has a little more calories but more essential nutrients). Healthy adults should consume about half of their body weight in protein a day and adults trying to build a lot of muscle should consume about one to one and a half times their body weight in protein. Try this recipe for a really painless meal that churns out a lot of flavor and necessary vitamins for the whole family.(She will probably be mad for posting this picture by the way!)

Savings: 10-15$
Ingredients: 1 whole chicken (try all natural for more flavor)
                      1 tbsp Sea Salt
                      2 tsp Pepper
                      1 tbsp Chili Powder
                      1Orange
                      1 Lime
                      2 tbsp Butter

Braciole: Stuffed Sirloin Steak

 Just so you know, I could get in big trouble for this recipe. This is insider information and I am willing to put my life on the line to leak it to you. At Publix, you'll find an item in the meat department called "stuffed Flank steak". Flank steak is not a great cut of meat but the way it is prepared, it's actually pretty good. But this recipe right here, is even better but does require a little work and a meat tenderizer. Instead of Flank, I decided to go with Top Sirloin Fillets. Top Sirloin is more tender and has better flavor, but it requires a little more work to stuff it and roll it. The extra work pays off in the end, trust me.

Savings: 5-10$
Ingredients: 1.5-2 lbs Top Sirloin Steak or Fillets
Fresh Spinach (1 bag)
Provolone Cheese (8 oz)
1 tbs salt                             
2 tsp pepper
1 clove garlic minced
1 cup EVO
1 tsp paprika
1 meat tenderizer