July 16th Chili rellenos, spanish rice and sauted zucchini with corn and onions

MARTHA IS HERE!!!
Chilis- free from some guy at rays work
queso fresco- 3.24
flour- staple item
eggs- staple item
spices- staple item
tomato salsa-homemade from Martha any good jar salsa or homemade will work-free

roast the chilis in the oven on 350 for 30 minutes
put them in a plastic bag to let them sweat
take off skin and remove the seeds. slice the chili put quesco fresco inside the chili then dip in flour. then dip in egg (after the egg whites have been whipped to a peak then add yolks) fry in hot oil and brown on both sides.

white spanish rice
1 cup rice-1.00
1/8 cup chopped carrots-.33
1/2 chopped white onion .50
2 tbls chopped pasilla chili-free
1 cup milk-staple item
2 cups water-free
3 tbl granulated chicken bullion- staple item

brown rice in 2 tbls evoo. add chopped carrots,onion,chili,chicken bullion and 1 cup of water. Let boil until carrots are tender and water is almost all gone. then add 1 more cup of water and 1 cup od milk. put a lid on and let simmer for 20 minutes.


Zucchini 1.00 farmers market
onion-free from nicole
tomatoes- 3 for 1.00 farmers market
can of corn. 25cents 4 for 1.00 Manny's
garlic- staple item

Chop 1 large zucchini, 1 purple onion, 2 tomatoes, 2 cloves of garlic and one can of corn. Saute in evoo until tender!

Dinner total 7.32 divided by 6=1.22 a person!!! Rockin cheap DINNER and SUPER yummy!