Money Saving Deal Blog
Run to Walmart to stock up on Contadina Tomato Sauce! This is a great price! Only $0.19 – woo hoo!
Contadina Tomato Sauce – $0.44
Use $0.50/2 Contadina Tomato Products Coupon
Final Price ONLY $0.19!
Thanks & Photo Credit, I Heart the Mart!
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It’s the beginning of avocado season again and it’s the perfect time to add them to salads, such as Fresh Tomato Avocado Salad. It’s a salad I’ve been making for years to celebrate the coming of spring and the promise of summer, plus, it’s a great way to get healthy fats into your diet, and still enjoy the amazing flavors of the season.
I was introduced to capers a few years ago in a chicken dish. The little buds are the product of the Flinders Rose, and are the flower buds that have not bloomed. They are harvested and pickled in a salty brine and are a great Mediterranean touch to salads and meals. To the Fresh Tomato Avocado Salad, they add a bite that compliments the creamy mellowness of the avocado and the bright sweetness of the tomato.
Ingredients
Instructions
If you’ve never eaten an avocado before, it can be a little daunting. When choosing your avocados, look for ones with dark skin that yield to the touch but are not squishy. If the grocery only has unripe, hard ones, bring them home a few days before you want to serve the salad and place them in a brown paper lunch sack. They will ripen in a day or two and be perfect for your Fresh Tomato Avocado Salad. It’s a great way to introduce avocados into your diet and pair them with other textures if you’re not used to the creamy goodness that avocados bring.
3 ripe avocados, skins removed, pitted, and flesh cubed
1 C tomatoes, cut bite sized
4 oz feta cheese, crumbled
3 T capers, drained
4 T olive oil
3 T red wine vinegar
ground black pepper
Place the avocados, tomatoes, feta, and capers in a bowl and gently toss.
Add the olive oil and wine vinegar. Season with black pepper.
Chill and serve.
Celebrate Spring and bring Fresh Tomato Avocado Salad to the table!
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I love spring. My favorite vegetables are in the markets, fresh and delicious, such as pencil thin asparagus, spring onions, fresh plump mushrooms, and beautiful edible blossoms. The flavors are amazingly diverse and very versatile, lending themselves to fantastic dishes, like Springtime Wilder Rice. It’s rare that I use edible blossoms, but I found some in the produce section with the fresh herbs, and had to add the zesty blooms to the dish. Not only do they lend beautiful color, but they add a spicy bite not available in ordinary ground peppers.
Start with a wonderful wild rice mix for a great smorgasbord of textures. There are many bags and boxes of unflavored wild rice mixes on the market, so look for one that appeals to you. You’ll love it in Springtime Wilder Rice. With yellow tomatoes, or even a mix of tomatoes, you will brighten not only the flavor of the dish but the color too! And Springtime Wilder Rice wouldn’t be complete without the secret ingredients: a touch of bacon and also Mrs. Dash’s Garlic and Herb seasoning blend. Really, what isn’t made better by a bit of bacon? And Mrs. Dash adds just a bit of flavor without any salt. How perfect is that?
Ingredients
Instructions
Springtime Wilder Rice is reheatable! Leave the tomatoes on the side, but make the recipe as usual. Place in a microwaveable bowl and refrigerate. When it’s time for your meal, reheat for about 4 minutes. Stir in the tomatoes and top with the flowers for a beautiful presentation.
1/2 lb bacon
1/4 C (1/2 stick) butter
3 T olive oil
4 oz baby bella mushrooms, sliced thin
1/2 lb baby asparagus, washed and cut into 1/2 inch lengths
1 1/2 C wild rice mix, dry
6 green onions, tops sliced and bottoms saved for another recipe
4 oz yellow tomatoes, cut into quarters
1/2 t Mrs. Dash Garlic and Herb seasoning blend
sm pkg edible flowers (optional)
Cook the wild rice mix according to the package directions. While that is cooking prepare the rest of the ingredients.
Place the bacon on an ungreased baking sheet. Bake in 400 degree F oven until crispy, about 10-15 minutes. Drain and set aside.
In a saute pan, melt the butter over medium heat. Add the olive oil and mushrooms. Saute until the mushrooms start to brown. Add the cut asparagus and saute another 3 minutes. Set aside.
When the rice is cooked, place it in a large bowl. Add all the ingredients except the flowers and stir gently to mix.
Add the flowers as edible garnish and serve.
Change up your side dishes this week. Serve some Springtime Wilder Rice!
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Omelettes are a simple egg dish that get a bad rap of being difficult to make. That stigma is overcome easily with a good, nonstick pan, making a Tomato, Goat Cheese, and Spinach Omelette is a great breakfast food. You can even fill it with whatever you desire if you’re not a fan of the fillings.
An omelette is similar to a crustless quiche, with the ingredients sandwiched between folded layers of egg, instead of mixed into the egg batter. Tomato, Goat Cheese, and Spinach Omelette combines tart and earthy ingredients to create a taste explosion for your tastebuds!
Tomatoes with a good, old fashioned flavor, such as Kumatos or cherry tomatoes will compliment the tartness of the goat cheese well. You can use any flavor of goat cheese that you like, as it will only enhance the flavor of your omelette. I prefer to use an organic baby spinach, but again, use what you prefer. If the stems are tough, be sure to remove them before adding them to your Tomato, Goat Cheese, and Spinach Omelette.
Ingredients
Instructions
A tomato, goat cheese, and spinach omelette is a healthy and low calorie way to start your day! With less than 450 calories and around 30 grams of protein, it’s a packs a punch to get your day going. And, if you don’t have time to make it at home, whisk the eggs and milk, place it in a microwave safe container and microwave it for about a minute when you get to work. Top with the cheese, spinach, and tomatoes for a quick alternative.
3 fresh eggs
3 T milk or half n half
salt and pepper
1 T butter or oil
1/4 C tomatoes, sliced thin
1/2 4oz log goat cheese, broken into pieces
1/4 C spinach leaves
In a bowl, whisk the eggs until slightly frothy.
Add the milk, salt, and pepper and whisk in.
Heat a non-stick saute pan over medium heat. Melt the butter and pour the egg mixture in the pan, swirling to coat the bottom.
When the bottom starts to set up, sprinkle half of the pan with the spinach and cover.
As soon as the top of the omelette is set, sprinkle half of the cheese and tomatoes over the spinach. With a spatula, flip the plain side of the omelette over the fillings.
Sprinkle with the remaining tomatoes and cheese. Serve with fruit, toast, or your favorite breakfast treats.
Start your day right and healthy with a quick Tomato, Goat Cheese, and Spinach Omelette!
