Sunday, January 31, 2010
(Double coupon day last week was AWESOME! I wish they would double 10 coupons every week, but, alas, this week we are down to 5 coupons being doubled again)
Yoplait yogurt is $.49/carton
Lay's or Wavy Lay's are a BOGO
Pepsi Products either 12 pk cans or 6 pk bottles are 4/$8.88 Limit 4 and Must buy 4
Kellogg's products - 8/$20 and get $10 off at register so they are 8/$10 SCORE!
The following are 10/$10 Mix & Match
Knorr Lipton Side Dishes
Campbell's Soup at Hand
Split Top White or Wheat Bread
Birds Eye Streamfresh
Ocean Eclipse Scallops (yum!)
A&W or 7Up 2 Liters
Hunts Snack Packs
Duncan Hines Cake Mixes
Philly Cream Cheese
No Name Steaks are $9.99
Pepsi 12 pk are $1.98 each Limit 4, must buy 4 (cheapest cans of pop this week)
Kraft Cheese is 2/$4 (shreds and chunks) w/coupon in ad
Kraft Singles are 2/$3
Goldfish Crackers (6-6.8 oz bags) are 3/$3 w/coupon in ad (and coupon says that's just $1 each in case you didn't have the calculator handy)
Chi-Chi's Salsa is 2/$3
Planters Peanuts are 2/$4
Spend $25 on P&G and/or Coke and get $10 rewards bucks.
And that's it for this week. I'll post the menu/recipes some time tomorrow, hopefully. I've had the February menu done for a while, but I forgot it at home, of course. Baba "helped" me make it - he wanted shrimp for dinner every night. Oddly enough, I decided not to serve shrimp every night. Happy shopping.
Tuesday, January 26, 2010
Campbell/Swanson chicken broth/chicken noodle or tomato soup is 2/$1
Fiber One 2 pack - $6.99 and get $3 extra reward bucks
Cheez-its 2 pack - $5.99 and get $3 extra reward bucks
Ritz 2 pack - $6 and get $2 extra rewards bucks
Spend $20 on Eucerin and get $10 extra rewards bucks ($1 off coupon in Sunday's paper)
Spend $20 on Pepsi poducts get $10 extra rewards bucks
So, what's the big deal with rewards bucks you ask? Well, I have $10 in rewards bucks from last week's purchase of Pepsi (6 12 packs for $20, not a bad price for pop). This week I am buying Eucerin. If you play your cards right with rewards bucks, you can get out of CVS with a bagful of stuff for free! I like free.
Rainbow is doubling 10 coupons instead of their usual 5 on Wednesday.
Kraft Mac & Cheese $.48/box limit 2
Dannon Yogurt cups $.49/each
Roundy's eggs $.88/dozen
Kellogs Cereal and/or Pop Tars 5/$10
Post Cereal 4/$9
Progresso Light, Reduced Sodium or High Fiber Soup $.98/can Limit 2
Red, Yellow, and Orange Bell Peppers are 10/$10
5lb bag of Russet Potatoes is $.48 w/coupon in ad
Buy a rotisserie Chicken for $6.99 get a coupon for a free red box rental
Ragu is 2/$2 w/coupon from ad
Skippy Peanut Butter is 2/$2 w/coupon from ad
I Can't Believe It's Not Butter is 2/$2 w/coupon from ad
And that's about it for this week.
Sunday, January 17, 2010
Oh, CVS, you are getting close to replacing Google as my BFF. Now through March 15, 2010 you can get double extra bucks by signing up in store or on line. And for every 2 prescriptions purchased, you get an extra $2 Extra Bucks. Also, CVS will take any competitor's coupons for filling prescription, which is how I ended up with $75 in CVS gift cards at one time.
Pepsi 12 pks 6/$20 - get $10 extra bucks rewards with purchase of $20. Score! BEST PRICE
12.6 oz Valentine M&M's 2/$5 (w/card, of course) plus get an extra $2 extra bucks (through Tuesday only!)
Campbell's Chunky Soup $.99/can w/coupon in ad Limit 6 - look for more coupons in Sunday papers
Land O Lakes Milk $1.98/gallon w/coupon in ad Limit 2
Green Bell Peppers 2/$1
General Mills Cereals, Granola & Snack Bars, Fruit Snacks, Chex Mix, Bugles or Gardetto's Snack Mix $1.75 each w/coupon in ad Limit 4 must buy 4 combine w/coupons from coupons.com or Sunday paper.
Rainbow Foods: (da doot do)
2 day sale (Sunday, Jan 17 & Monday, Jan 18):
Chicken Leg Quarters $.68/lb
Kraft Mac n Cheese $.39/box Limit 4
Not 2 day sale:
Cambell's Condensed Soups are 10/$10
Creamette Pasta 10/$10
Yoplait Yogurt is $.49/6 oz container (good price for Yoplait)
Buy any 6 General Mills Cereal at regular price and get $10 off and a coupon for a free gallon of milk - go on double coupon day and combine with coupons from coupons.com and Sunday paper
Kraft Cheese (Shredded or Chunk) 2/$4 - Buy 5 and get $5 off your next purchase
Pop Secret Microwave Pop corn 10/$10
White Mushies 10/$10
Softsoap Liquid Hand Soap 10/$10
Don't be jealous of CVS, Walgreens, I still love you, too!
Dish liquid (Dawn or Joy) $.99 w/coupon in ad
Starbucks Frappuccino $3.99 w/coupon in ad BEST PRICE EVER!
Revlon ColorSilk Hair Color $1.99 w/coupon in ad Limit 3
I visited my favorite Target this morning and was pleased to see their vast selection of clothes (women's, kid's, and men's) on clearance for 75% off.
Oranges - Naval, Cara Cara, Tangelo, Blood Orange or $.39 each
Pepsi 2L are $.99 each (Did you see that, Mom?)
Until next week, happy shopping!
Sunday, January 3, 2010
CVS (with card, of course):
Fructis is $2.88 Limit 4
Palmolive Dish Soap $.96 Limit 4 (use coupons from Sunday paper)
GE Energy Smart $2.99, get $2 Extra bucks rewards, plus use a $1 off coupon from Sunday paper
Trident Gum or Stride Gum - $.69/pack with coupon Limit 6
8 lb bags of hyponex potting soil $.99/bag w/coupon Limit 3 (I, too, raised my eyebrows at this. Potting soil? In January? Is a million below zero)
Twin Packs are $3.56 w/coupon
Fresh Express Salads are $1.88, buy 2 and get 2 lbs of bananas free
Progresso Soup is $.98/can Limit 10 Additional coupons in Sunday paper BEST PRICE
Yoplait Yogurt $.40/cup w/coupon - limit 20 cups BEST PRICE
Super Chill 2L $.68/2L w/coupon - limit 4
Big G Cereals (selected varieties) $1.75/box w/coupon Limit 4, must buy 4 - use additional coupons in ad
Fiber One Yogurt $1.49 for a 4 pack
Starbucks Frappuccino Coffee Drinks $4.98 for a 4 pack BEST PRICE
Gorton's Fish stuff (for lack of a better word) is 30% off this week - coupons in Sunday paper
Chicken Drummies are $.88/lb
Roundy's Split Top Bread (white and wheat) $.99/loaf
Creamette Pasta $.99/box
Knorr Lipton Side Dishes $.99 each
Snack Packs $.99 4pk (mush to my hubby's delight)
Roundy's Sour Cream $.99/16 oz
3lb bag yellow onions $.99 BEST PRICE
1lb bag baby carrots $.99 BEST PRICE
Steamfresh veggies $.99 BEST PRICE
Friday, January 1, 2010
2 packages (17.5 oz each) potato gnocchi
1 tbsp olive oil
3 c sliced white mushrooms
1/2 tsp salt
1/2 tsp black pepper
1 1/4 c no salt added tomato sauce
1 1/4 c frozen peas, thawed
1 tsp dried basil
1/2 c ricotta cheese (we substituted cream cheese since Zippy doesn't like ricotta)
1. Bring a large pot of salted water to a boil. Add gnocchi to pot; cook about 2 minutes or until gnocchi rise to the top of water. Remove with a slotted spoon to a large bowl.
2. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 tsp each salt and pepper. Cook 3 minutes.
3. Add tomato sauce, peas and basil to skillet and reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese and remaining 1/4 tsp each salt and pepper; pour over gnocchi. Stir to combine.
Monday, January 4: Tomato & Olive Penne
Salt and pepper
1 pound penne or other short pasta
3 tbsp olive oil
2 garlic cloves, thinly sliced
2/3 lb cherry tomatoes (2 c), halved or quartered
1 tsp dried oregano
1/4 tsp crushed red pepper
1/2 c olives, pitted and sliced
1/4 c chopped fresh parsley
1/4 c grated Parmesan cheese, plus more for serving
1. In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper. Reduce the heat to low, and cook stirring, until tomato juices run, about 3 minutes.
3. Add the penne, olives, parsley, and 1/4 c Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
Tuesday, January 5: Bean & Cheese Quesidillas
1 tbsp olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
1 can (15 oz) black beans, drained and lightly mashed
1/2 c salsa
1/2 tsp chili powder
1 package (10 ct) fajita size tortillas
8 oz shredded cheese
1/2 c cilantro leaves
Extra salsa for serving
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 c of the bean mixture and 1/3 c cheese evenly over the tortilla. Sprinkle some of the cilantro on top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on baking sheet and keep warm in 200˚ oven. Repeat with remaining ingredients to make 4 additional quesadillas. To serve cut each quesadilla into quarters and top with salsa.
Wednesday, January 6: Creamy Chicken, and Broccoli
2 tbsp margarine or butter
1/2 lb boneless, skinless chicken breasts cut into thin strips
2 c broccoli florets
1 small red pepper, cut into thin strips
1 c chicken broth
1/2 tsp garlic powder
1/4 tsp pepper
1 pkg (3 oz) cream cheese, softened
6 oz Farfalle (about 3 3/4 c) cooked and drained
1. Cook pasta according to package directions.
2. In a large skillet melt butter over medium heat. Add chicken; stirring frequently, cook 3 minutes or until chicken is white. Remove chicken. Add broccoli, red pepper, chicken broth, garlic powder and pepper. Cover and cook, stirring occasionally, until broccoli is tender, 5 to 7 minutes.
3. Return chicken to skillet; cook 1 minute longer. Remove from heat. Stir in cream cheese until smooth. Add Farfalle; toss to coat.
Friday, January 8: Chicken Spinach Pie with Mushrooms
4 tbsp unsalted butter
1 tbsp olive oil
1 small onion, chopped
4 oz cremini or button mushrooms, trimmed and thinly sliced
4 oz shiitake mushrooms, trimmed and thinly sliced
1 tsp kosher salt
5 oz baby spinach (or 10 oz box frozen spinach, thawed and drained)
3 c (1 lb) diced cook chicken
1/3 c all-purpose flour
2 1/4 c chicken broth
1 tbsp fresh lemon juice
1 tbsp coarsely chopped rosemary
8 sheets phyllo dough
1. Heat oven to 400˚F. In a large nonstick skillet over medium-high heat, melt 1 tbsp butter and olive oil, then add onions. Cook, stirring until just soft, about 4 min. Add mushrooms and 1/2 tsp salt and continue stirring until softened, about 4 min. Gradually add spinach and stir until completely wilted, about 2 min. Transfer to a large bowl and add chicken; wipe skillet clean.
2. Whisk together flour, broth, lemon juice and 1/2 tsp salt and add to the same skillet over medium-high heat. Whisk until mixture is boiling and simmer until just thick, about 2 min. Add to chicken mixture with 1/2 tbsp rosemary, then transfer to a 2 quart baking dish.
3. Melt 3 tbsp butter and brush onto each phyllo sheet, layering one on toop of the other. Gently place over baking dish and crimp the sides to fit. Sprinkle with remaining rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.
Tuesday, January 12: Spaghetti with Shrimp & Bacon
Coarse salt and ground pepper
12 ounces spaghetti
2 strips bacon, chopped
8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
6 scallions, chopped
2 garlic cloves, minced
1 tbsp fresh lemon juice
1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drained pasta, and return to pot.
2. While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel lined plate.
3. Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add 1/4 cup pasta water, and bring just to a boil.
4. Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.
Wednesday, January 13: Moroccan Chicken Stew
1 tbsp ground coriander
1 tbsp ground cumin
3/4 tsp salt
1/2 tsp ground cinnamon
6 large skinless, bone in chicken thighs (about 2 lbs)
1 tbsp vegetable oil
2 c (1/2 16 oz bag) peeled baby carrots
1/2 c pitted dried plums
1 c (15 to 19 oz) garbanzo beans, rinsed & drained
1 c chicken broth
1 box (10 oz) plain couscous
2 plum tomatoes, coarsely chopped
1 box (9 oz) frozen whole green beans, thawed
1. In a small bowl, combine coriander, cumin, salt, and cinnamon; use to rub all over chicken.
2. In 12 inch skillet, heat oil over medium high until hot, cook chicken. In crock-pot, place carrots, dried plums, and garbanzo beans.
3. Add cooked chicken to slow cooker. Remove skillet from heat. Add broth to skillet and stir until browned bits are loosened from bottom. Pour broth mix into slow cooker.
4. Cover slow cooker with lid and cook on low setting, 7 to 8 hours or until chicken and carrots are tender.
5. 10 minutes before serving prepare couscous as label directs. Stir tomatoes and green beans into stew. Cover slow cooker and heat through.
6. Fluff couscous. Spoon into bowls top with chicken and sauce.
Friday, January 15: Chicken Broccoli Shells
1 jar (16 oz) Alfredo sauce
2 c frozen chopped broccoli, thawed
2 c diced cooked chicken
1 c (4 oz) shredded cheddar cheese
1/4 c shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350˚ for 30-35 minutes or until heated through.
Wednesday, January 20: Chinese Orange Beef
2 lb cubed beef stew meat
1/2 c teriyaki sauce
1/2 c orange marmalade
1 tsp each minced garlic and fresh ginger
1 red pepper, cut into 1/2 inch thick strips
6 oz snow peas, strings removed
4 scallions, thinly sliced
1. Add beef, teriyaki sauce, orange marmalade, garlic and ginger to slow cooker. Cover and cook on low 8 to 10 hours until beef is tender.
2. Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp tender. Top with scallions.
Friday, January 22: Red Bean Vegetable Jambalaya
1 tbsp vegetable oil
1 large onion, sliced
4 large carrots, peeled and sliced into 1/2 inch coins
1/2 cauliflower, cut into florets (about 6 cups)
1 large green pepper, cut into 1-inch pieces
2 cloves garlic, peeled and chopped
2 cans (14.5 oz each) diced tomatoes
1 tbsp Cajun/creole seasoning
1/2 tsp salt
1 can (15 oz) red kidney beans, drained & rinsed
1 package (7.6 oz) couscous
1. Heat oil in stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.
2. Stir in garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.
3. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.
4. While jambalaya is cooking, prepare couscous following package directions.
5. Serve jambalaya over couscous.
Sunday, January 24: Edamame & Mushroom Risotto
2 tbsp olive oil
8 oz white button mushrooms, trimmed and sliced
1 lb frozen edamame
3 c vegetable broth mixed with 1 1/2 c water
1 small onion, peeled and finely chopped
1 1/3 c Arborio rice
1/4 c white wine
1/8 tsp black pepper
1/2 c shredded parmesan cheese
1. Heat 1 tbsp of the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside.
2. Cook edamame, about 5 minutes, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.
3. Place broth and water in a medium-size saucepan and bring to a simmer. In a large saucepan, heat remaining tbsp oil over medium heat. Add onion and cook 5 minutes, stirring occasionally . Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring. Add wine and cook until wine is absorbed—about 1 minute.
4. Add 1/2 c of the simmering broth mixture. Cook over medium-low heat, stirring until broth is absorbed. Add remaining broth mixture, 1/2 c at a time, cooking in the same manger. This should take about 30 minutes.
5. Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 c of the cheese. Divide among 4 bowls and sprinkle with remaining Parmesan cheese.
Monday, January 25: Buttermilk Pot Roast
2 tbsp Dijon mustard
1 boneless beef chuck roast (about 3 1/2 pounds)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 c buttermilk
1. Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
2. Cover and bake at 350˚ for 2 1/4 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm.
3. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Wednesday, January 27: Fettuccine Alfredo
2 tbsp butter
2 cloves garlic, minced
3 tbsp flour
2 c fat-free half and half
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 c grated Parmesan
1. Melt 2 tbsp butter in medium saucepan. Add 2 cloves garlic, minced; cook over low heat 1 minute or until fragrant. Whisk in 3 tbsp flour, then whisk in 2 cups fat free half-and-half until well combined. Finally, whisk in 1/4 tsp each salt, pepper, and nutmeg, and bring to a boil, whisking frequently.
2. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in 1/4 c grated Parmesan. Serve with 1 pound cooked fettucine.
Friday, January 29: Colorful Kielbasa
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 1/2 c water
1 tbsp butter or margarine
1 lb smoked kielbasa, cut into 1/2 inch pieces
3/4 c uncooked long grain rice
1 pkg (10 oz) frozen peas
1 jar (4 1/2 oz) sliced mushrooms, drained
1 c (4 oz) shredded cheddar cheese
In a skillet, combine soup, water and butter; bring to a boil Add kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.