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One Hundred Dollars a Month

I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Roasted Corn Salad with Blueberries, Jicama & Avocado

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Roasted Corn Salad with Blueberries, Jicama and Avocado

Through the years, I’ve tried a lot of sweet/savory salads. I’ve had the pear and goat cheese salad, the strawberry with balsamic salad, the apple walnut salad. But this combination of blueberries, corn and avocado through me for a loop. Blueberries with avocado? Blueberries with roasted corn? Blueberries with lime? I wasn’t sure what to make of it, so out of sheer curiosity, I made it. Holy cats, I’m glad I did.

It was out of this world good. It might be a strange combo of flavors, but they somehow mesh so well together and the result is a party in your mouth!

blueberries

Ingredients

1 1/2 cups corn kernels
2 teaspoons olive oil
4 cups shredded romaine
1/4 cup blueberries
1 cup jicama cubes
1 ripe avocado, diced
1/2 cup chopped cilantro
2 tablespoons lime juice
1/2 teaspoon salt

Roasted Corn Salad with Blueberries, Jicama and AvocadoDirections

Preheat oven to 400 F. Toss corn with olive oil and spread out in a single layer on a baking sheet lined with parchment paper {or use a silpat}. Roast corn for about 30 minutes, stirring corn once with about 10 minutes of cook time remaining. About half the kernels should be a deep brown color. Let cool slightly.

While the corn is roasting, toss romaine, blueberries, jicama, avocado, cilantro, lime juice and salt in a large mixing bowl until combined. Add corn and toss to coat. Enjoy!

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Savory Corn Cobbler with Bacon

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Savory Corn Cobbler with Bacon

If you’re looking for something freakin’ delicious to make for dinner, look no further. I think I just hit it out of the ball park with this recipe. I mean it calls for TWELVE tablespoons of butter. Of course it’s going to be awesome. I’m not going to tell you how much of the pan I ate by myself, or how much additional butter I slathered on it. That’s between me and Lucy!

Savory Corn Cobbler with Bacon

Ingredients

12 tablespoons  butter
1 jalapeno, seeded and diced
4 green onions, sliced
2 cans of corn, drained {frozen is fine}
1 cup chicken broth
6 slices cooked bacon, chopped
2 cups milk {I used 2%}
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups flour
1 tablespoon baking powder
1 teaspoon thyme
2 tablespoons fresh chives

Savory Corn Cobbler with Bacon

Directions

Heat oven to 375 F. Thoroughly butter a 9×13 baking dish and set aside. In a skillet over medium-high heat, cook the jalapenos and green onions in 2 tablespoons of butter for 3-4 minutes. Add the corn, chicken broth and bacon, and cook for an additional 4 minutes. Remove from heat. Stir in 1 cup of milk, 1 teaspoon of the salt, and the pepper. Pour into prepared baking dish.

In a separate bowl, combine flour, baking powder, and the remaining salt. Cut the remaining butter into small pieces and add to flour mixture. Mix until crumbly. Stir in the thyme, chives and 1 cup of milk. Drop heaping spoonfuls of the batter onto the top of the corn mixture. Bake for about 50 minutes or until cooked through and golden.

Enjoy!

Savory Corn Cobbler with Bacon

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Cilantro Parmesan Zucchini and Corn

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Cilantro Parmesan Zuchinni and Corn

This is a quick, fresh side dish I love to serve with some grilled chicken or fish. And at the height of zucchini season, I need all the zucchini recipes I can find! The cilantro and Parmesan combo really make the dish! It has been a hit with the fam and with neighbors when I’ve brought it along to potlucks. Give it a whirl and let me know if you love it as much as we do!

chopped zucchini

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
4 small zucchinis, cubed
1 cup corn
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
Salt and pepper to taste
2 tablespoons lime juice
2 tablespoons cilantro, finely chopped
1/4 cup freshly grated Parmesan

Cilantro Parmesan Zuchinni and Corn

Directions

In a large skillet over medium high heat, saute garlic in olive oil for 1-2 minutes. Add zucchini, corn, basil, oregano and thyme. Reduce heat to medium and cook until zucchini is tender. Stir in lime juice, cilantro, and salt and pepper to taste. Sprinkle with Parmesan and serve. Enjoy!

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Quinoa Spinach Salad with Tuna and Corn

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Quinoa Spinach Salad with Tuna and Corn

Maybe it’s my mind playing tricks on me, but I think red quinoa has a totally different taste to it than the plain stuff I’m used to. Red quinoa seems to have more of an earthy flavor, more of a crunch, and you know what? Eating healthy never tasted so good. This recipe is keeper!

red quinoa

Ingredients

2 cups red quinoa, cooked, rinsed and cooled
4 tablespoons olive oil
1 cup corn kernels {fresh or frozen, thawed}
2 tablespoons chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 {5 oz} cans of tuna, drained
5 oz of chopped spinach
1 tablespoon white wine vinegar
Salt and pepper to taste

Quinoa Spinach Salad with Tuna and CornDirections

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add corn and saute until warm.

In a large bowl, combine quinoa, corn, chives, parsley, cilantro and tuna. Toss until combined

In a separate bowl, whisk together remaining olive oil and vinegar, and salt and pepper to taste. Pour over the quinoa mix and toss well to combine.

Serve over spinach leaves and add a giant scoop of the quinoa mixture on top. Enjoy!

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Mavis Butterfield Etsy