Merry Christmas to Me!!! (and you - I guess I can share)

Well boys and girls, I am darn near giddy with excitement over this weeks deals. Fine retailers across this great state have exceeded my ever high expectations in awesome deals. So far, I'm making 3 trips to Rainbow this week. I'm sure my kids will love that.

Rainbow-
What is wrong with her that she is going to make not one, not two, but three trips to Rainbow this week? That's not any question easily answered in a blog post, but, let me throw down the deals and you'll understand. Rainbow is having a 4 day kick ass sale (okay, I added the kick ass part, its not in the ad. I just looked). The following are only good until Dec 16.

With coupons in ad and $25 purchase :
1 lb salted or unsalted butter is $.88/lb Limit 2
Pepsi, Mountain Dew or Sierra Mist (and other selected) 12 packs of 12 oz cans or 6 packs of 24 oz bottles are $1.48 when you buy 4 Limit 4 (this is pretty much the cheapest I've seen pop)
Kemps 48 oz ice cream $1.98 Limit 1
Roundy's Chunk cheese $.88/8 oz Limit 2
Philadelphia Cream Cheese $.78/8 oz box - Limit 4
Nestle Morsels are $1.68 a bag Limit 2
Maxwell House Coffee (31.4 - 34.5 oz exclude columbian) $3.88 Limit 1

Selected Kellogg's, Keebler or Sunshine Products are $.99 when you buy 8 - LIMIT 8
Yup, you read that right. 99 cents each. Happy Holidays from Kelloggs. Happy Holidays, indeed. In the ad the following are listed:
Frosted Flakes
Mini Wheats
Apple Jacks
Raisin Bran
Fruit Loops
Wonder Pets, Power Rangers, Operation, Tinker Bell, and Toy Story Fruit Snacks
Rice Krispies
Special K bars
Pop Tarts
Cinnabon Bars (ever tried them? They are delicious!)
Fiber Plus Bars
Cheez-It Crackers
Town House Crackers
Vanilla Wafers
Toasteds Crackers
Club Crackers
Zesta Crackers
Keebler Cookies

There were coupons in the Sunday paper for these items and you can also go online to coupons.com to find more coupons. I have enough coupons, I'm going 3 times. But, these prices are only good until Dec 16. Don't forget, Wednesday, Dec 16 is double coupon day so double your savings.

Old Navy-
Lately I've had good luck with Old Navy. The ad in the Sunday paper has a 30% one item coupon in it.
Slippers are on sale, starting at $5 (last year Santa brought everyone slippers. Santa's a nice guy)

Walgreens-
Geisha 15 oz peaches, tropical fruit salad, or pear halves are $.79 Limit 4 w/coupon in ad
Geisha 4 oz Mushies or Madam Mandarin Oranges 11 oz are $.39 Limit 4 w/coupon in ad
Starbucks Frappuccino 4 packs are $4.99
Progresso Soup 18.5-19 oz cans are $.99 Limit 4 - there is a coupon for $1.10 off 3 on coupons.com

Toys R Us-
Star Wars Action Figures are 2 for $9.99 (must buy 2 for offer) Coupons.com has a coupon for $5 off a Hasbro Star Wars purchase of $20 or more
TRU is offering gift cards of varying amounts for buying 2 or more Wii, PS3 or Xbox360 games - check out their website for full details.

Target -
Logitech V220 cordless notebook mouses (mice?) are $9.99 (regularly $25.09). I want the pink one. Hint, hint.

The following are $88:
Guitar Hero World Tour bundle (game, drums, wireless guitar, and wired mic) for Xbox 360
DJ Hero (game & turntable) for PS3, XBox360, and Wii
RockBand 2 (game, drums, wireless guitar, and wired mic) for PS3 and Xbox 360
Tony Hawk Ride (game and motion sensing controller) for PS3, Xbox 360, and Wii

Target has started clearancing out their Christmas stuff - trees are 50% off and the rest is 30% off

Cub-
Cut Ham is $.98/lb w/coupon
Cub Butter is $.98/lb w/coupon Limit 2
Del Monte Veggies are $.37/can w/coupon Limit 6
Pepsi 12 packs are $1.88/pack limit 4
Nestle Tollhouse Morsels are $1.48/bag limit 2
Kellogs Cereal $1.67 each Limit 3 w/coupon, must purchase 3
Eggs are $.88/dozen

And that's about it for this week. Happy shopping.

Recipes - December

You may have looked at my google calendar and saw on December 9 "8 Polish Christmas foods" and thought, "WTF?" There's a Veggie Tales Christmas song called the "8 Polish Christmas Foods I bring to the Party" and Baba (and Zippy) love it, so we are attempting to recreate the song. If you aren't familiar with the Veggie Tales you should be. Search on Youtube for it. So far, I've got the Kielbasa (which, btw, Target has the lowest price on), pierogies, poppy seed cake (technically, they are lemon poppy seed muffins, but close enough), boiled potatoes topped with dill weed. I need simmered gulpkie and fried hoosiecheekies. I'm on a mission (from gawd).

December 11:

Easy Stuffed Shells

Zippy doesn't like Ricotta cheese, so that limits our Italian recipes. I like stuffed shells, the kids like to eat, so I found a recipe that doesn't use Ricotta cheese. Yeah!

Ingredients:

1 pkg (12 oz) jumbo pasta shells

1 jar (26 oz) spaghetti sauce

36 frozen cooked Italian meatballs, thawed

2 cups shredded part-skim mozzarella cheese

Directions:

1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 c sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.

2. Cover and bake at 350˚ for 35 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.

December 14: Creamy Chicken and Biscuits (sorry Ben, this one has peas in it)

Ingredients:

1 tsp oil

12 oz boneless, skinless chicken thighs, fat trimmed, cut bite-sized

1 c baby carrots, halved lengthwise

8 oz sliced mushrooms

2 cans (10.75 oz each) condensed cream of chicken soup

1 1/3 milk

1 tbsp Dijon mustard

1 c bisquick

3 tbsp chopped dill

1/3 c frozen peas

3 scallions, sliced

Directions:

1. Heat oven to 400˚. Heat oil in an 11 to 12 inch nonstick ovenproof skillet. Add chicken and cook over medium-high, stirring often, 3 minutes or until lightly browned.

2. Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.

3. Stir in soup, 1 cup of the milk and the mustard until blended; bring to a simmer. Meanwhile, mix Bisquick, 1 tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.

4. Stir remaining 2 tbsp dill, the peas and scallions into skillet. Remove from heat and spoon 8 dollops biscuit dough on top. Bake 15 to 20 minutes or until biscuits are golden and cooked through.

December 15: Marinara Sauce with noodles

Ingredients:

2 tbsp olive oil

2 minced garlic cloves

Pinch of red-pepper flakes

2 28 oz cans whole tomatoes with their juice

Salt and pepper

Directions:

1. In a large pot, heat 2 tbsp olive oil, 2 minced garlic cloves, and a pinch of red-pepper flakes over medium until fragrant, 1 to 2 minutes.

2. Add two 28-ounce cans whole tomatoes with juice, crushed; season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes.

December 16: Chicken Alfredo Potatoes

Ingredients:

4 potatoes

1 bag (14 oz) frozen broccoli florets

1 c shredded chicken

1 c jarred Alfredo sauce

Directions:

1. Pierce potatoes a few times with a fork and place in microwave. Microwave on high for 8 minutes.

2. Cook broccoli following package directions. Place shredded chicken and Alfredo sauce in a small saucepan and heat gently, about 4 minutes.

3. To serve, cut each potato in half lengthwise. Place 1/4 of the broccoli over each cut potato. Spoon equal amounts of the chicken and Alfredo sauce mixture over each potato.

December 17: Leftovers

December 18: Pizza (Happy Birthday to me! I'm not cooking today)

December 21: Creamy Pasta with Chickpeas

Ingredients:

1 lb asparagus, cut into 1-inch pieces (my hubby is a total asparagus hater - I usually substitute green beans)

1 red pepper, chopped

1/2 tsp each salt & pepper

8 oz penne pasta

1 c (15.5 oz) chickpeas, drained & rinsed

1 package (4.4 oz) light, spreadable herb cheese (such as Boursin)

Pinch nutmeg

Directions:

1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 tsp each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 c pasta water.

3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 tsp each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

December 22: Honey Teriyaki Chicken

Ingredients:

1/2 c honey

2 tbsp rice vinegar

2 tbsp soy sauce

4 garlic cloves, minced

2 tbsp peeled and finely grated fresh ginger

Coarse salt and ground pepper

8 bone-in, skin-on chicken thighs (about 3 lbs total)

Directions:

1. Preheat oven to 475˚. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tbsp salt, and 1/2 tsp pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.

2. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

December 23: Leftovers

December 24: Surf & Turf - We'll be grilling. Its kind of turning into a Christmas Eve tradition. We are having steaks and shrimp. Yum and yum.

December 27: Roast Turkey - okay, before you lynch me and say, "No more turkey! Ever! Blah!" I know a lot of people are going to have a ton of leftover turkey. Gotta use that up before it goes bad and since we'll be having the traditional hamburgers and malts on Christmas Day, we won't have turkey. :-)

December 28: Hot Turkey Salad with Sage Biscuits

Ingredients:

1/4 c mayonnaise or salad dressing

2 tbsp Bisquick Original baking mix

2 cups cut-up cooked turkey

1/4 c shredded Cheddar cheese

2 medium stalks celery, sliced (about 1 cup)

2 medium green onions, sliced (1/4 c)

2 1/4 c Bisquick

3/4 c milk

1/2 tsp dried sage leaves

Directions:

1. Heat oven to 425. Mix mayonnaise and 2 tbsp baking mix in medium bowl until well blended. Stir in turkey, cheese, celery, and onions; set aside.

2. Mix 2 1/4 c baking mix, the milk and sage just until soft dough forms. Turn onto surface generously dusted with baking mix; gently roll in baking mix to coat. Knead gently 10 times. Roll 1/2 inch thick. Cut with 1 1/2 inch round cutter dipped in baking mix. Place close together around edges of ungreased square pan, 9x9x2 inches.

3. Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and salad is hot.

December 29: Turkey & Pasta with Peanut Sauce

Ingredients:

6 oz fettuccine or linguine

2 c fresh pea pods or 6 oz frozen peapods

1 c chicken or turkey strips, cooked

1 c (8 oz) pineapple chunks, drained

1/4 c chicken broth

2 tbsp creamy peanut butter

1 tbsp soy sauce

1 tbsp lime or lemon juice

1/4 tsp red pepper

Directions:

1. Cook pasta according to package directions. Meanwhile, put pea pods and turkey in colander. Pour hot cooking liquid from pasta over pea pods and turkey. Drain well. Return pasta, pea pods, and turkey to pan. Add pineapple.

2. In a small saucepan, combine chicken broth and peanut butter. Stir with wire whisk until peanut butter melts. Stir in soy sauce, lime juice, and red pepper.

3. Add sauce to pasta.

December 30: Turkey & Dumplings

Ingredients:

2 tbsp butter

2 stalks celery, chopped

1 package (8 oz) sliced fresh mushrooms

1 c frozen chopped onions

1 tsp crushed garlic

3 c leftover turkey, chopped

2 c frozen peas and carrots

1 can (14 oz) reduced-sodium chicken broth

2 packets (.87 oz each) turkey gravy mix

1 1/2 c Bisquick

3/4 c sour cream

2 tbsp finely chopped fresh sage

1 tsp black pepper

Directions:

1. In a Dutch oven, melt butter over medium heat. Add celery, mushrooms, onions and garlic; cook for 2 minutes.

2. Add turkey, peas, carrots, and broth. Whisk in turkey gravy mix. Bring to a boil over medium-high heat.

3. Meanwhile, make dumplings. In a medium-sized bowl, combine baking mix, sour cream, sage and black pepper, stirring until a soft dough forms. When soup comes to a boil, drop heaping tablespoons of the dumpling dough into soup.

4. Maintain a low boil and cook, uncovered, for 10 minutes. Cover and cook 10 minutes more. Dumplings are done when they are dry in the center. Ladle soup and dumplings into soup bowls and serve hot.

December

Anyone else have gifts to buy? That's what I thought. In December, I like to go as long as possible without buying groceries (except the basics, milk, eggs, bread, milk, more milk, and then probably some more milk because my children are little calves. Moo!). Not only can I use some grocery money to buy some nice gifts and I can also you the "extra" money to buy ingredients to make an extra special Christmas Eve dinner and/or Christmas cookies. Say you spend $50 a week on groceries, for every week you can stay out of the grocery store that's $50 in your pocket!

I'm going to post what we are eating for the next couple weeks on the google calendar. And my Christmas present to you: lots of new recipes (without peas, just for you, Ben)! I just added over 100 recipes to my collection and starting Dec 11, I'll share the wealth.

This week deals:

Target: Didn't really notice anything great at Target this week.

Toys R Us: Lego's are buy one get one half off. I like Lego's.

Cub: No Name Steaks, Chicken, Salmon, Tilapia, and Surf and Turf are $9.99 a box.

Nestle Toll House Morsels are $.98/bag Limit 2

Navel Oranges are $.77/lb

Tide is $9.99/100 oz Limit 1

Selected General Mills Cereals are $1.50/box, must buy 4. Use coupons from last week Sunday's paper to get them for a buck a box and you know the buying cereal rules....

Rainbow:

Rainbow is having their 10/$10 sale. I like things that are a dollar. The following items are a $1:

2 liter Pepsi products

Chicken of the Sea Tuna or Pink Salmon

Duncan Hines Cake Mixes

On Cor Redi Serve Chicken Nuggets

Roundy's Split Top White or Wheat Bread

Totino's Pizza Rolls (7.5 oz size)

Chef Boyardee Canned Pasta

Barilla Pasta

International Delight Flavored Coffee Creamer

5lb bag Russet Potatoes

Avacados

Lipton Knorr Side Dishes

Cool Whip

Whole White Mushrooms

Hunt's Snack Packs ("I thought I was your Snack Pack!?")

Ocean Eclipse Salmon, Tilapia, Pollock or Scallops (yum!)

Sobe, Life Water or 0 Calories

6 ct breadsticks

Green Giant Vegetables in Sauce

Roundy's Bologna

Hershey's Theater Boxes or King Size Candy Bars

Orbit Gum

Sparkle Paper Towels

I feel like retailers are trying to recover from last week's deals are are not rocking the deals as much this week. Sigh.

Gobble! Gobble!

Most of the ads this week run Sunday through Wednesday/Thursday because Friday is Black Friday and that's whole 'nother can of worms.

Target has several games (Let's Go Fishin', Twister, The Ladybug Game, Operation, Hungry, Hungry Hippos (side note, that nutter Santa Claus got Hungry, Hungry Hippos for Baba last year. I had forgotten how much I hated that game - loud and small pieces - a deadly combination), Sorry, and Scrabble) half price. Target also has a Darth Vader TIE fighter for $20, but I can't figure out if its the one I want or not. GE Reveal lightbulbs are $2 for a 4 pack - look online and in last Sunday's coupons for $1 off coupons. Campbell's creme of Mushroom soup is an unbelievable .49 a can. Stock up!

Cub:

Birds eye vegetables or Steamfresh vegetables are .48/bag, limit 4. Stock up!

Milk is $1.78/gallon when you purchase a twin pack with coupon in ad

Blueberries/Raspberries/Blackberries are $1.98

Asparagus is $1.48/lb (don't think you like asparagus? Snap off tough ends, put in a tin foil bag, add olive oil, salt, pepper, and other spices, and top with cheese. Throw in the oven (350) or on the grill until tender)

Folgers Coffee is $3.98 for 22.6-34.5 oz ctr with coupon in ad

Walgreen's (prices good 11/22 through 11/28):

Colgate toothpaste/toothbrushes - .79 combine with coupons from Sunday paper to get for 4 cents or free, depending on your coupon stash

Oranges or Mushrooms 2/$1 w/coupon in ad

My Little Pony, Winnie the Pooh or Christmas coloring book/activity pads are 3/$1 limit 6 (good idea to help the kiddles pass the endless day that is Christmas Eve

Rainbow:

BEST TURKEY PRICE - .37/lb w/coupon in ad

Roundy's milk - $1.78/gallon, limit 2

Pepsi 12 pk cans or 6 pk 24 oz bottles 4/$8.88, limit 4

Yoplait yogurt is 10/$5

Freschetta Pizza are 2/$9 if you sign up for email offers on the Freschetta web site, you get a $1 coupon, there was a $1 off coupon in last week's Sunday paper - use both on Wednesday and get the 2 pizzas for $5 PLUS you get a $3 off your next order coupon at the register. Score!

I am off to Rainbow for a turkey (shhh! I might just go twice and get 2 - .37/lb is a great price), milk, pizza, and yogurt. I'm off to Cub for milk (my children are part calf), steamfresh veggies (will definitely be making more than one stop for that price) and the coffee. And Walgreen's for the toothpaste/brushes and the coloring pads. Although if Baba colors any more pictures for me, I'm going to be out of wall space....

I think that's all for now, but since I'm doing this from memory without the ads, I may have forgotten something. I'll let you know if I see anything worth fighting the crowds for on Black Friday!

Old Navy

Old Navy is always hit and miss for me. I think their every day prices are a bit much for the quality of clothes, but right now all their clearance stuff is an additional 50% off. Granted for the stuff that is on "clearance" for 49 cents below the regular price, its kind of a joke, but I got 2 skirts for me, 2 tank tops for me, a pair of pj pants, a pair of sandals, a dress shirt for Zippy, 2 shirts for Rudy, and 1 skirt for Rudy for $11.58 today. For 47 cents a skirt, I can justify wearing it once (and buying 2 of them).

UV Vodka

While at MGM today perusing the Vodka selection, I noticed, much to my delight that UV Vodka had a mail in rebate offer. And a darn good one at that. If you buy one 1.75 L UV Vodka you get a $10 rebate, two UVs you get a $20 rebate. Um, score! Also, for MGM's participating in the Super Saver program, UV is on sale for $14.44 per 1.75 L bottle. Net cost after rebate - $4.44 for a 1.75 L bottle. Now, I love my Karkov and other bargain Vodka's, but this is even better!

Recipes Nov 9 - 30

Nov 9 - Soup & Grilled cheese. Do you really need a recipe?

Nov 10 - Slow Cooker Spiced Chicken Stew with Carrots

You'll Need:

2 lbs carrots, peeled and cut into 1 1/2 inch lengths

8 skinless chicken thighs (2.5 lbs)

1 garlic clove, thinly sliced

1 cinnamon stick

1/2 tsp ground cumin

Coarse salt and ground pepper

1/4 c golden raisins

1/2 c cilantro leaves

1/2 c sliced almonds, if desired

Couscous or rice, for serving

Directions:

1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 tsp salt, and 1/4 tsp pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous or rice, if desired.

Nov 11 - French Toast

Nov 12 - Stew

Nov 13 - Italian Chicken & Couscous

You'll Need:

1 tbsp olive oil

2 cloves garlic, finely chopped

1 can (14.5 oz) stewed tomatoes, drained and 1/2 c liquid reserved

1 lb boneless, skinless chicken breast halves, cut into 1/2 inch strips

1 medium onion, thinly sliced & separated into rings

1 1/2 tsp chopped fresh or 1/2 tsp dried oregano leaves

1/8 tsp pepper

1 1/2 c chicken broth

1 medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices

1/2 pkg (10 oz size) couscous (3/4 c)

Directions:

1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.

2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.

3. Stir in broth; heat to boiling. Stir in zucchini, couscous, and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.

Nov 14 - Roast Chicken

Roast a whole chicken like you would a turkey. Make all the fixins' - stuffing, green beans, mashed potatoes, etc to get your stomach in shape for Thanksgiving.

Nov 15 - Leftovers

Nov 16 - Cran-Chicken Enchiladas

You'll Need:

2 c shredded cooked chicken

1 can (16 oz) whole cranberry sauce

1 can (15 oz) black beans, rinsed and drained

1 1/2 c salsa

1 c shredded cheese

1/2 c sour cream

3 green onions, sliced

1/4 c snipped cilantro

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

8 7 to 8 inch tortillas

1 tsp hot pepper sauce

Directions:

1. Preheat oven to 350˚F. Lightly coat a 3 quart baking dish with cooking spray; set aside. For filling, in a large bowl, stir together turkey, half the cranberry sauce, black beans, 1/2 c salsa, 3/4 c cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 c filling on each tortilla. Roll up tortillas around filling. Place seam side down.

2. For sauce, in bowl, stir together remaining cranberry sauce, remaining salsa, and hot sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover and top with remaining cheese. Bake 5 to 10 minutes until cheese is melted.

Nov 17 - Sauteed Chicken with Tomato Relish & Spinach

You'll Need:

1 can (14.5 oz) diced tomatoes in juice, drained

1/2 c chopped fresh parsley

2 tbsp olive oil

2 tbsp fresh lemon juice

1 tbsp jarred capers, drained

Coarse salt and ground pepper

4 boneless, skinless chicken breast halves

2 packages (10 oz each) frozen leaf spinach, thawed and squeezed dry

Directions:

1. In a bowl, stir together tomatoes, parsley, 1 tbsp oil, lemon juice and capers. Season tomato relish with salt and pepper.

2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, slit in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.

3. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.

4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heat through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

Nov 18 - Easy Vegetable Chowder

You'll Need:

1 tbsp butter

1/2 c chopped onion

1 (10 3/4 oz) can condensed cream of potato soup

2 c milk

1/4 tsp dried thyme leaves

1 (1 lb) package of frozen potatoes, sweet peas and carrots or other frozen vegetable combination

Directions:

1. Melt butter in a large saucepan over medium heat. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.

2. Stir in soup, milk, and thyme. Cook until very hot. DO NOT BOIL. Add vegetables; cook 12 to 14 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add salt and pepper to taste.

Nov 19 - Leftovers

Nov 20 - Fusilli with tomatoes and mozzerella

You'll Need:

8 oz fusilli pasta

2 c small broccoli florets

2 tbsp each olive oil and rice vinegar

6 sun dried tomatoes - chopped

1 clove garlic, minced

1/2 tsp each salt and pepper

8 oz each red and yellow tomatoes, diced

8 oz mozzarella cheese, diced

1/2 c pitted kalamata olives, coarsely chopped

1 c basil leaves, stacked and cut in narrow strips

Serve with: grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directions, stirring in broccoli for last minute of cooking time. Drain pasta and broccoli, rinse under running cold water until cool, then set aside to drain.

2. Meanwhile, whisk oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in a large bowl until well blended. Add tomatoes, mozzarella cheese, olives and cooled pasta. Toss to mix and coat. Sprinkle servings with basil. Serve at room temperature.

Nov 21 -

Nov 22 - Penne with sausage and peppers

You'll Need:

1 lb penne pasta

12 oz fresh sweet or hot Italian pork sausages, removed from casing

1 tbsp olive oil

3 peppers, thinly sliced

1 medium onion, thinly sliced

2 tsp minced garlic

1 can (28 oz) crushed tomatoes with basil

1/2 tsp each salt and freshly ground pepper

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs.

2. Meanwhile, cook sausage in a large nonstick skillet over medium heat 5 minutes, or until browned, breaking up chunks with a wooden spoon. Remove to a plate.

3. Add oil, peppers and onion to skillet. Cook, stirring occasionally, 5 minutes, or until lightly browned. Push vegetables aside, add garlic and saute 1 minute until fragrant. Add sausage, tomatoes, salt and pepper; stir to combine all. Bring to a boil, reduce heat, cover and simmer 10 minutes to blend flavors.

4. Drain pasta, transfer to a large serving bowl and add sauce. Toss to mix and coat.

Nov 24 - Chicken Rice Soup

You'll Need:

2 14 oz cans reduced-sodium chicken broth

1/2 tsp dried thyme or basil, crushed

4 cloves garlic, minced

2 14.5 oz cans petit diced tomatoes, undrained

1 9 oz package frozen, chopped cooked chicken breast

1 8.8 oz pouch cooked long grain & wild rice

1 c chopped zucchini

1/4 tsp ground black pepper

Directions:

In a 4-quart Dutch oven combine chicken broth, thyme, and garlic; bring to a boil. Stir in undrained tomatoes, chicken, rice, zucchini, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes.

Nov 25 - Italian Beef Hoagies

You'll Need:

1 lb ground beef

1 medium onion

1 garlic clove, pressed

1 green pepper, sliced

1 red pepper, sliced

1/4 c water

2 tbsp red wine vinegar

1 pkt (1 oz) onion soup mix

1 tbsp Italian seasoning mix

6 hoagie rolls

1 c (4 oz) shredded Provolone cheese

Directions:

1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.

2. Add peppers, water, red wine vinegar, onion soup mix and Italian seasoning. Bring to a simmer over medium heat.

3. Sprinkle with shredded Provolone cheese. Cover and simmer 1-2 minutes or until cheese is melted.

4. Spoon into 6 warm hoagie rolls.

Nov 26 - Thanksgiving

Nov 27 - Bow-ties with spinach and cherry tomatoes

You'll Need:

12 oz bow-tie (farfelle) pasta

4 tbsp extra-virgin olive oil

1 tbsp minced garlic

1 bag (10 oz) fresh spinach, tough stems removed, leaves torn bit-size

1/2 tsp each salt and pepper

1 pt cherry tomatoes, halved or quartered if large

1/2 c pine nuts or silvered almonds, toasted

3/4 c shredded Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directions.

2. Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add half the garlic; saute 1 minute, or until golden. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.

3. Add remaining 3 tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.

4. Drain pasta in a colander and rinse under running cold water until cool, then drain well.

5. Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.

Nov 28 - Braised brisket with cranberries

You'll Need:

3 lbs beef brisket, fat trimmed to a 1/4 inch layer

Coarse salt and pepper

3 tbsp all purpose flour

1 can (14.5 oz) reduced-sodium chicken broth

1 c dry red wine, such as Cabernet Sauvignon

1 bay leaf

2 tbsp unsulfured molasses

1 bag (12 oz) cranberries

1 bag (1 lb) frozen pearl onions

Directions:

1. Preheat oven to 350˚F, with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to plate (reserve pot)

2. Add flour to pot, and cook, stirring 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups waters; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.

3. Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cover, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

Nov 29 - Leftovers

Nov 30 - Pasta and sauce or Leftovers