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Shawna Coronado and Chef Ryan Hutmacher, “The Centered Chef”, prepare a healthy meal for four with a Pork Chop Dinner for $10 or less. Each meal in the Living Lean & Green cooking series is prepared utilizing fresh, sustainably grown, organic vegetables from Shawna’s front lawn vegetable garden.

In today’s difficult economy, one of the most challenging things to do is to feed our family good, nutritious, chemical-free food for a reasonable price. This need has inspired a video series called “Living Lean & Green; How To Cook Healthy For $10 or Less”.

Chef Ryan Hutmacher, The Centered Chef of Centered Chef Food Studios (http://www.centeredchef.com), cooking with me (Shawna Coronado – http://www.thecasualgardener.com) in my front lawn vegetable garden. Together, we are creating meals which cost a family of four $10 or less to prepare and features organic vegetables I have grown myself.

Our goal is to show the everyday person that it is possible to grow your own vegetables sustainably, then use these vegetables to feed a family of four on the cheap utilizing Chef Ryan’ Hutmacher’s healthy recipes.
Sponsored by Aquascape Inc., this ten recipe video series shows vegetables watered with a rain-water cistern and grown at my home in the front lawn of my Chicagoland suburban community — something any family can do to help feed themselves in this down economic time. To learn more about the rain-water cistern go here – http://thecasualgardener.blogspot.com/2010/07/why-you-should-get-rain-water-cistern.html.

Today’s Pork Chop Dinner recipe features kale I grew myself. To learn more about growing your own vegetables, please link to my gardening blog – http://thecasualgardener.blogspot.com.

Pork Chop Dinner

2 1-inch thick Boneless pork chops
2 Average sized sweet potatoes, peeled and cubed
1/2 Cup chopped kale leaves
2 Chopped scallions
Salt and pepper to taste
2 tsp olive oil

1. Place kale and sweet potatoes in foil. Wrap tightly. Place on hot grill and cook until tender – about 10 minutes.

2. Prepare both sides pork chops by drizzling olive oil, add salt and pepper, then place on a hot grill. For a 1 inch thick pork chop, it should grill for about 8 to 10 minutes and be served at medium to medium-well.

3. Unwrap, plate up and serve.

Servings: 4 — cost is under $10

To learn more about rain water cisterns and rain exchange systems for your garden and lawn, please go to the sponsor for the “Living Lean & Green; How To Cook Healthy For $10 or Less” video series, Aquascape Inc., at www.aquascapeinc.com. They have an amazing website filled with ideas to help you live more sustainably by collecting and utilizing rain water, particularly to water a garden.

Duration : 0:4:9

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Noche de Fuego – Sydney September 2010

For more information visit www.bookingabellydancer.com

Duration : 0:6:3

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Duration : 0:3:43

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Duration : 0:2:7

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In today’s difficult economy, one of the most challenging things to do is to feed our family good, nutritious, chemical-free food for a reasonable price. This need has inspired a video series called “Living Lean & Green; How To Cook Healthy For $10 or Less”.

Chef Ryan Hutmacher, The Centered Chef of Centered Chef Food Studios (http://www.centeredchef.com), cooking with me (Shawna Coronado – http://www.thecasualgardener.com) in my front lawn vegetable garden. Together, we are creating meals which cost a family of four $10 or less to prepare and features organic vegetables I have grown myself.

Our goal is to show the everyday person that it is possible to grow your own vegetables sustainably, then use these vegetables to feed a family of four on the cheap utilizing Chef Ryan’ Hutmacher’s healthy recipes.
Sponsored by Aquascape Inc., this ten recipe video series shows vegetables watered with a rain-water cistern and grown at my home in the front lawn of my Chicagoland suburban community — something any family can do to help feed themselves in this down economic time. To learn more about the rain-water cistern go here – http://thecasualgardener.blogspot.com/2010/07/why-you-should-get-rain-water-cistern.html.

Today’s Easy Tuna Provencal recipe features onions, cucumbers, tomatoes, and fresh herbs I grew myself. To learn HOW TO PLANT AN ONION – http://thecasualgardener.blogspot.com/2010/05/how-to-plant-onion.html. Additional how-to gardening information can be found on my gardening blog — http://thecasualgardener.blogspot.com.

Easy Tuna Provencal

2 6 oz cans albacore tuna
1/4 lb diced roasted bell peppers
2 3/8 oz olive tapenade (crushed kalimata olives, yellow raisin, chili flakes and olive oil mixed together)
1 1/1 oz diced tomatoes
1/2 oz diced red onions
1 1/3 Tbs olive oil
1 1/1 tsp rinsed capers
1/1 oz thinly sliced cucumbers
1/1 tsp parsley
1/1 tsp dill
3 1/1 each rosemary ciabatta bread

15 1/1 oz side salad

1. Mix all ingredients together except ciabatta and side salad.

2. Plate up and serve as a sandwich with the rosemary ciabatta bread or plain with a side salad.

Servings: 4 — cost is under $10

To learn more about rain water cisterns and rain exchange systems for your garden and lawn, please go to the sponsor for the “Living Lean & Green; How To Cook Healthy For $10 or Less” video series, Aquascape Inc., at www.aquascapeinc.com. They have an amazing website filled with ideas to help you live more sustainably by collecting and utilizing rain water, particularly to water a garden

Duration : 0:4:0

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Duration : 0:10:0

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Fidget For Fitness’ Chocolate “Mousse” / Chocolate Whipped Cream Dessert

16 oz. heavy whipping cream
3 heaping T. Ghirardelli Unsweetened Baking Cocoa
3 ½ T. Granulated Splenda
½ T. Vanilla Extract (OPTIONAL– Do not add if you are on Induction)
4 Sliced Strawberries or Raspberries for garnishment (OPTIONAL — Do not add if you are on Induction or not up to the berry rung on OWL)

1. Put all heavy cream, cocoa, Splenda and Vanilla extract in Kitchen Aid with whisk attachment.

2. Whisk slowly for a few seconds until cocoa is incorporated

3. Whisk on high until cream is a light, fluffy whipped cream consistency. Don’t whip too long or you’ll have chocolate butter.

4. Spoon into ramekins, or dessert dishes and garish with berries.

***You can also put the mousse in glasses and layer with berries if you are on Atkins and up to the berry rung on OWL. Store remaining “mousse” in a air-tight container in the refrigerator.

Duration : 0:2:32

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Duration : 0:0:33

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