What's Cooking?

I'm going to try to do this type of blog at least once a week (maybe more) if the recipe turns out good. Whenever I make food for guests, they want to know the recipe...Unfortunately, I don't usually have an answer. When I cook, it's almost like my hands go on auto pilot and I black out. I can't explain it, but my recipes come from within, so hopefully by me running to blog about them, I'll not only document them for myself, but for anyone willing to try them. I'm also attempting to cook "frugally." What does that mean? Well as much as I would love to eat filet and lobster all the time, we are on a strict budget now with owning a home, so little luxuries like steak, good cheese, good wine etc...will have to hold off making it into my shopping cart (unless it's on sale). So what's cooking tonight?

SUMMER VEGGIE RAGU WITH 

GRILLED ITALIAN CHICKEN BREAST

CHICKEN INGREDIENTS:

ORGANIC BONELESS SKINLESS CHICKEN BREAST(BUY AT COSTCO

-3 PACK $3.89 PER PACK)

HERBS DE PROVENCE (FREE- ALREADY HAD)

SALT AND PEPPER (FREE-ALREADY HAD)

KENS ZESTY ITALIAN SALAD DRESSING (B1G1 FREE AT PUBLIX THIS WEEK)

TOSS CHICKEN WITH LISTED INGREDIENTS ABOVE AND THROW ON THE GRILL.

VEGGIE RAGU INGREDIENTS:

1 ZUCHINNI (1.00)

2 SUMMER SQUASH (1.00)

2 ROMA TOMATOES (1.29)

1 YELLOW ONION (59 CENTS)

KENS ZESTY ITALIAN SALAD DRESSING (B1GI FREE AT PUBLIX)

GARLIC SALT AND PEPPER (FREE- ALREADY HAD)

WHILE CHICKEN IS ON GRILL, CHOP EVERYTHING AND THROW INTO SAUTE PAN. POUR ABOUT 1/4 CUP DRESSING OVER EVERYTHING, AND SPRINKLE WITH GARLIC SALT AND PEPPER. COOK ON MED HEAT UNTIL EVERYTHING IS SOFT, BUT STILL HAS A BITE (AL DENTE)

TAKE CHICKEN OFF GRILL AND LET SIT FOR A COUPLE OF MINUTES TO KEEP CHICKEN JUICY. SERVE OVER A BED OF ROMAINE LETTUCE, WITH A PIECE OF CRUSTY BREAD (TO SOAK UP JUICES) ON THE SIDE, AND DINNERS READY!

*NOTE* THIS MEAL WAS LESS THAN $10.00 TO MAKE AND IT TOOK LONGER TO TYPE THIS POST THAN IT DID TO MAKE IT :)

HOPE YOU TRY IT!