Bacon Wrapped Pork Tenderloin

Bacon is delicious, it's easy to see why so many people are crazy about it, so you can't go wrong with this recipe. Pork Tenderloin is super lean and really tender but it really needs the bacon to "step it up a notch", as Emeril would say. Cooking it on the grill is recommended but in the oven on broil would work as well. Since the Pork is so lean, don't over cook it because it will turn into jerky. Besides that, this is a simple dinner that taste like you know what you are doing.

Ingredients:
2 pounds Pork Tenderloin (8-12 ounces per person)
1 pound Bacon (About 16 ounces for every 32 ounces of Pork)
2 Tbsp. Garlic
1 Tbsp. Pepper
1 Tbs. Salt
Tooth picks (optional)
Savings: $20-30

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)