Sunday, December 13, 2009
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:
Wonder Pets, Power Rangers, Operation, Tinker Bell, and Toy Story Fruit Snacks
Special K bars
Cinnabon Bars (ever tried them? They are delicious!)
Fiber Plus Bars
Town House Crackers
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.
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)
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.
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
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.
Friday, December 4, 2009
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
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)
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
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
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
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
1 bag (14 oz) frozen broccoli florets
1 c shredded chicken
1 c jarred Alfredo sauce
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
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)
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
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)
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
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
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
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
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
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
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.
Tuesday, December 1, 2009
Monday, November 23, 2009
Friday, November 20, 2009
Saturday, November 7, 2009
Wednesday, November 4, 2009
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
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.
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
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.
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
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.
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
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
1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs.
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
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.
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
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.
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
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.