Coupon Queen

Month of May

2010-05-03T14:43:00.003-05:00

So I'm a little late posting this month's menu, but it is only May 3, so I think I'm doing pretty good. My hubby and I are going to Kansas for a wedding next week, so I'm not adding any new recipes to the mix this month - all oldies, but goodies (because, really, I'm not going to make something again if it was nasty the first time). The menu is on my google calendar (scroll down, waaaay down). If there is a recipe that I haven't posted on a previous post, let me know.

I can't believe its already May. I still have things I was going to take care of last August. =) Happy cooking.

Dealio (Emilio)

2010-04-18T20:34:00.002-05:00

Cub:
Better Burger Coupons:
Ground Chuck $1.66/lb
Head of Lettuce $.68
BOGO Sargento Slices
BOGO Village Hearth Buns
Reser's Potato Salad $.98
Lay's Potato Chips $1.98
Cub Ketchup $.68

Rainbow:
On Wednesday they will be doubling 10 instead of the usual 5 coupons. They are also doing their buy 6 boxes of GM cereal, get $10 off and a coupon at checkout for a free gallon of milk and a free dozen eggs.

Other than that, not much else to report. Good thing all I need to buy is a box of large pasta shells and some green onions and I'm done grocery shopping for the month!

Finally, deals worth writing about

2010-04-11T13:27:00.002-05:00

Cub's been a little stingy on the deals lately and were on my list (trust me, you don't want to be on my list!), but this week looks a little better.

Cub:
BOGO baby carrots w/coupon in ad
BOGO ground Jennie O turkey w/coupon in ad
BOGO No Name Thick Cut Bacon w/coupon in ad (BLTs could be in our future)
BOGO Crystal farm shredded cheese w/coupon in ad (works out to about $1.30 a bag, which is an okay price for cheese)
BOGO Eat Smart Cut Veggies w/coupon in ad
BOGO Doritos w/coupon in ad (guess what kind of chips we are having at Baba and Rudy's birthday party?)
Yoplait Yogurt is $.48
BOGO Strawberries w/coupon in ad
Fresh Express Salads 2/$4 buy 2 and get a 12 oz bag of cherry tomatoes free
On the back of the Cub ad there are several $5 off coupons for various items. The one I really like is $5 off two TGI Friday skillet meals - There were 2 $2 off coupons in the Sunday paper a couple weeks ago, combine to get them under $3 each. Now, that's a cheap meal.

Menards
What!? Menards! No, I haven't lost my mind (yet), but for all you garden nuts (Baba) Berries and Grapes plants are 2/$7 which is the cheapest I've seen them.

Rainbow
Rainbow extended their Wednesday AND Saturday double coupons promotion so you can still double coupons on Saturdays. Yeah!
Edy's Ice Cream BOGO (may I just mention, YUM)
Creamette Pasta BOGO
Fresh Express Whole Leaf Spinach BOGO (have I ever mentioned how much my offspring love spinach?)
Meal Deal: Buy a 3.5 or large chuck roast at $2.99 a lb get a 5lb bag of spuds, a 1 lb bag of carrots, and a 12 ct dinner roll free
Pepsi 2L are $.87/2 Liter w/coupon
Strawberries are $1.88 a lb (Cub is cheaper if you can eat 2 lbs in a week. We can probably eat 2 lbs in a day)
Kellogg's Cereal, bars, fruit snacks, pop-tarts (12 ct), Eggo syrup, Sunshine or Keebler Cookies or Crackers 8/$20 - double $1 coupons from Sunday paper
Buy 5 Quaker products, get $3 off a milk purchase w/coupon in ad

That's about it for this week. If there is a grocery store in your area that I don't get the ads for, let me know. If I can find the ads online, I'd be happy to tell you whats a deal and what's not.

April Eats

2010-04-03T07:53:00.003-05:00

I've been such a slacker lately, but there really hasn't been any great deals and I didn't get a Sunday paper last week. Sigh.

Monday, April 5: Meatloaf

Tuesday, April 6: French Toast

Wednesday, April 7: Omelet Croissants

Ingredients:

3 eggs

1 tbsp water

1 tsp chicken bouillon granules

1 green onion, finely chopped

2 tbsp finely chopped sweet red pepper

1/4 tsp lemon-pepper seasoning

1/2 tsp butter

2 croissants, split

4 1/2 tsp ranch salad dressing

4 slices Canadian bacon

4 slices muenster cheese

1/2 c fresh arugula

4 thin slices tomato

Directions:

1. In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.

2. Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.

3. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.

4. Cook on a Panini maker or indoor grill for 2-4 minutes or until cheese is melted.

Thursday, April 8: Thursday is ALWAYS leftover day.

Friday, April 9: Linguine w/Spring Veggies (gotta carbo load for tomorrow's 5k)

Ingredients:

Coarse salt and ground pepper

3/4 lb linguine

1 lb asparagus (tough ends removed), cut into 1 inch pieces

1 medium zucchini, halved lengthwise and thinly sliced

4 oz sugar snap peas (stem ends trimmed), halved

1/2 c heavy cream

1 tbsp butter, cut into pieces

2 tbsp fresh tarragon leaves

Directions:

1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 c pasta water; drain pasta mixture, and set aside.

2. In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Saturday, April 10: Roast Turkey w/Brown Sugar & Mustard Glaze

Ingredients:

1 whole turkey (about 12 lbs) thawed if frozen, rinsed and patted dry

Coarse salt and ground pepper

4 c dressing (if stuffing bird)

2 tbsp butter, room temperature

1/2 c packed light-brown sugar

1/4 c spicy brown mustard

Directions:

1. Preheat oven to 350˚, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, if stuffing. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.

2. Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer insearted in thickest part of a thigh (avoiding bone) registers 125˚, 1 to 2 hours more.

3. Remove foil; increase heat to 400˚. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165˚, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).

4. Transfer turkey to a platter; reserve pan with drippings for gravy. Cover turkey loosely with foil, and let rest at 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.

Monday, April 12: Turkey & Pasta w/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.

Tuesday, April 13: Turkey w/Dumpling

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.

Wednesday, April 14: Asian Noodle Salad w/chicken & Cilantro

Ingredients:

1 tbsp olive oil

1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)

3 tbsp minced fresh ginger

3 garlic cloves, minced

Coarse salt and ground pepper

1/4 c dark-brown sugar

3/4 c rice vinegar

4 cups shredded cooked chicken

1 package (8.8 oz) cellophane (bean-thread) noodles, prepared according to package instructions

1 English cucumber, cut into 3-inch sticks

2 c fresh cilantro leaves

Directions:

1. In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).

2. Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Friday, April 16: Saucy Beef Chili

Ingredients:

1 lb ground beef

1 medium onion

1 garlic clove, pressed

1 can (16 oz) chili beans in sauce, undrained

1 can (14.5 oz) petite diced tomatoes, undrained

1 1/2 c water

1 can (6 oz) tomato paste

1 pkt (1.48 oz) chili seasoning mix

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 additional ingredients and bring to a simmer over medium heat. Spoon chili into bowls and top with desired toppings, such as shredded cheese, sliced green onions or sour cream, if desired.

Saturday, April 17: Tator Tot Hotdish

Monday, April 19: Creamy Chicken & Biscuits

Ingredients:

4 c uncooked egg noodles

1/2 c butter, divided

1/4 c all purpose flour

1/2 tsp salt

1/8 tsp white pepper

3 1/2 c milk

4 c cubed cooked chicken

2 jars (12 oz each) chicken gravy

1 jar (2 oz) pimientos, drained

1/2 c cubed process cheese (Velveeta)

1/2 c dry bread crumbs

4 tsp butter, melted

Directions:

1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 Tbsp butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in chicken, gravy and pimientos.

2. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to greased 13x9 baking dish. Cover and bake at 350˚ for 30-35 minutes or until bubbly.

3. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand 10 minutes before serving.

Tuesday, April 20: Slow Cooker Pot Roast

Ingredients:

2 (10.75 oz) cans cream of mushroom soup

1 (1 oz) package dry onion soup mix

1 1/4 c water

5 1/2 lb pot roast

4 to 5 medium potatoes cut into chunks

1 c baby carrots

Directions:

1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.

2. Cook on high 3 to 4 ours or low 8 to 9 hours.

Wednesday, April 21: Veggie Fried Rice (Its called Veggie, but it really has meat, don't worry)

Ingredients:

2 tsp oil

1 bag (16 oz) frozen broccoli stir-fry blend

2 c cooked chicken, ham, pork or beef, cut into strips

2 tsp minced garlic

2 c cooked brown or white rice

2 large eggs, lightly beaten

3 tbsp soy sauce

2 tbsp rice wine or cider vinegar

2 scallions, sliced

Directions:

1. Heat oil in large nonstick skillet over high heat. Add frozen vegetables; stir-fry 2 minutes. Add chicken and garlic; cook 2 minutes more. Stir in rice; heat through.

2. Make a well in rice mixture or push it to one side of skillet; add eggs and stir-fry 1 minute. Remove from heat; stir in soy sauce and vinegar. Sprinkle with scallions, if desired. Serve with additional soy sauce.

Friday, April 23: Easy Stuff Shells

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.

Saturday, April 24: Mulligatawny

Ingredients:

4 tbsp butter (or tbsp olive oil)

1 onion, chopped

2 carrots, chopped

1 celery stalk, chopped

1 green pepper, chopped

1 apple, cored, peeled, and chopped

1 1/2 lbs boneless, skinless chicken breast, chopped

1/2 c flour

2 to 3 tsp curry powder

5 c chicken broth

1 (14.5 oz) can diced tomatoes, drained

Salt and pepper

2 c hot cooked rice

Directions:

1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onions, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.

2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

3. To serve, place about 1/4 c of rice in a bowl and ladle the soup over the rice.

Monday, April 25: Spaghetti w/Szechuan Chicken & Peanut Sauce

Ingredients:

1 lb spaghetti noodles

1 tsp vegetable oil

2 bunches fresh green onions, cut into 1/2 inch pieces

1 lb ground chicken or turkey

2 tbsp ginger

3 garlic cloves

1 bag (12 to 16 oz) shredded broccoli, cauliflower, carrot, and cabbage blend

1 can (14.5 oz) condensed chicken broth

1/3 c stir fry sauce

1/4 c peanut butter

Directions:

1. Cook spaghetti according to package directions.

2. Heat oil. Add green onions and cook 1 to 2 minutes or until wilted; transfer to bowl.

3. In same skillet, cook chicken, ginger and garlic until chicken is no longer pink.

4. Stir in vegetable blend, broth, stir fry sauce, peanut butter and green onions; heat to boiling. Reduce heat to medium and cook 6 to 8 minutes or until vegetables are tender crisp and sauce thickens slightly.

5. Drain spaghetti; return to saucepot. Add chicken mixture and toss to combine.

Tuesday, April 27: Pizza!

Wednesday, April 28: Gnocchi w/creamy tomato sauce

Ingredients:

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

Directions:

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.

Friday, April 30: Spaghetti & Meatballs

Deals of the Week

2010-03-14T14:59:00.002-05:00

Cub:
Milk $1.98/gallon Limit 2
Cuties Mandarin Oranges $2.98/3 lb bag use $.55 off coupon from Sunday Paper
Yoplait Yogurt $.48
And that's all folks. Cub, you've disappointed me this week.

Walgreens:
Cadbury Eggs $.39/each Limit 6 (yum)
Geisha Canned Fruit $.79/each Limit 3
Kleenexes $.89/box Limit 3
Fructis Hair Care $2.49 w/coupon in ad Limit 3 use coupons from Sunday papers for additional savings

Target:
Lunchables 10/$10
Softsoap Hand Soap 10/$10
Eggs $1/dozen
Kellogg's 4/$10 plus get a $5 gift card w/purchase of 4

Rainbow:
Milk $1.98/gallon Limit 2
Keebler's $.98
Kraft Cheese 3/$4.98
Buy any 6 General Mills Cereals, get $10 off and a coupon for a free gallon of milk
Oranges $.89/lb
There was also a Rainbow coupon book that was in the Sunday paper w/lots of good coupons in it, its worth picking up the paper for!

And that's all folks.

Deals of the Week

2010-03-09T14:04:00.002-06:00

Walgreens:
Madam Mandarin Oranges/Geisha Mushies are 2/$1 Limit 4 w/coupon
Necco Marshmallow Egg Crates (yum!) are $.79 w/coupon in ad Limit 4

Cub:
Cub has a new coupon book (in-store) which I haven't seen, yet.
Cub Brand shredded cheese is $.99 limit 4 (shredded cheese is great for freezing)

Rainbow:
BOGO Fresh Express Garden Salad
BOGO Fresh Mozzarella (yum!)
Skippy PB is $.98 w/coupon in ad Limit 1
Tide 100 oz detergent is $8.88 w/coupon in ad Limit 1 (combine w/coupons from Sunday paper for more savings)
Bush's Beans are $.89/can
Select Kemps products are 5/$10 and save $2 w/coupon in ad (Yo-J, Trix Yogurt, Sargento cheese), Disney Yogurt, Sour Cream)
Roma Tomatoes are $.99/lb

That's about it. Not a great week for deals (besides the Tide at Rainbow), good thing the only food item I have to buy this week is mushrooms. And probably milk since the little calves finished the last gallon off at lunch today.

This week's deals....

2010-02-28T14:32:00.003-06:00

I'm a little underwhelmed by this week's deals, but here goes:

Walgreens:
Nothing!

CVS:
Cadbury eggs (um, yum!) 2/$1
Schick Quattro w/card $8.99 get $3 extra bucks rewards plus there is a $4 off coupon in the Sunday paper
And that's about it. Like I said, underwhelmed.

Cub:
Bumble Bee Tuna $.49/can limit 6
Cub Milk $1.98/gallon limit 4
Again. Underwhelmed

Rainbow:
Meal Deal: Buy a Cooks Ham Portions at $1.99/lb get a 3 lb turkey Breast, Little Sizzlers, and a dozen eggs for Free ($13.56 in free stuff)
Roundy's Milk - $1.98/gallon
Yoplait Yogurt $.49/container
Red or Green Seedless Grapes $.99/lb
3 lb boneless Skinless Chicken Boobs $4.77 w/coupon in ad
The following are $.99 each
Creamette Pasta
Del Monte Canned Veggies
Whole White Mushrooms
Mangoes
Crest Toothpaste
Sour Cream
Snack Packs
Roundy's Shredded Cheese (8 oz varities)
Lunchables (limit 2)
Del Monte Canned Fruit
Progresso Soups
Split Top White or Wheat Bread
Louis Kemp Crab Delights (limit 2)
Knorr Lipton Side Dishes
Hunt's Pasta Sauce
StarKist Tuna
Totino's Pizza Rolls

Buy any 5 Kellogg's Cereals or Pop Tarts and get $5 off at checkout plus a coupon for a free gallon of milk.

This Wednesday, March 3 is double coupon day. This week they will be doubling 10!!!

That's it for this week. Happy Shopping

Beware the Ides of March!

2010-02-28T08:31:00.003-06:00

My apologies for being a bad blogger guy in February. I blame my trip to KC, MO (holla!) and the play (which, by the way, is excellent. Totally worth seeing!) I promise to be bigger help in March!.

Monday, March 1: Soup & Grilled Cheese

Tuesday, March 2: Tator-Tot Hotdish

Wednesday, March 3: Broccoli, Tomato & Mozzarella Stromboli

Ingredients:

1 lb pizza dough, thawed if frozen

All-purpose flour, for work surface

1 package (1 lb) frozen chopped broccoli, thawed

2 garlic cloves, minced

Coarse salt and ground pepper

1 c marinara sauce

1 1/2 c shredded mozzarella

2 ounces thinly sliced Genoa salami, chopped

1 tbsp olive oil

Directions:

1. Preheat oven to 400˚. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8 inch oval (let dough rest briefly if too elastic to work with).

2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels and pat dry.

3. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.

4. Starting at a shorter end, roll up each Stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve Stromboli with 12/ cup marinara for dipping.

Thursday, March 4: Leftovers!

Friday, March 5: Italian Veggie Soup

Ingredients:

2 cans (14 1/2 oz each) chicken broth

1 medium potato, peeled and cubed

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1/2 c frozen peas

1 bay leaf

1 tsp Italian seasoning

1/8 tsp pepper

1/2 c small shell pasta, cooked and drained

1 can (14 1/2 oz) diced tomatoes, undrained

Directions:

1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

2. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.

Monday, March 8: Sloppy Joes

Tuesday, March 9: Sauteed Chicken with Tomato Relish & Spinach

Ingredients:

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

1 package (10 oz) frozen leaf spinach, thawed and squeezed dry

Noodles for serving

Directions:

1. In a bowl, stir together tomatoes, parsley, 1 tbsp oil, lemon juice and capers. Season tomato relish with salt and pepper. Add garlic, dried parsley, and peppercorn, if desired. Cook noodles according to package direction.

2. Cut chicken into bite-sized pieces and cook in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.

3. 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. Serve over noodles.

Thursday, March 11: Leftovers!

Friday, March 12: Very Veggie Soup

Ingredients:

1 medium zucchini, chopped

1 c chopped fresh mushrooms

1 small onion, chopped

4 garlic cloves, minced

1 tsp canola oil

1 carton (32 oz) chicken broth

2 cans (14.5 oz each) diced tomatoes with basil, oregano, and garlic, undrained

1 pkg (16 oz) frozen chopped broccoli, thawed

2 medium carrots, shredded

1 c meatless spaghetti sauce

1 tsp Italian seasoning

1 tsp adobo seasoning

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

Parmesan cheese, fro serving

Directions:

1. In a Dutch oven, sauté the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.

2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.

Saturday, March 13: Roast Chicken

Monday, March 15: Pancakes

Tuesday, March 16: Chicken Veggie Hotdish

Ingredients:

3 cups cubed cooked chicken

4 medium carrots, cut into chunks

3 medium red potatoes, cut into chunks

3 celery ribs, sliced

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

2/3 c water

1/2 tsp salt

1/4 tsp pepper

Directions:

Place chicken in a greased shallow 2 quart baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350˚ for 60-75 minutes or until vegetables are tender.

Wednesday, March 17: Pepperoni Angel Hair w/Green Beer

Ingredients:

8 oz uncooked angel hair pasta, broken into thirds

1 small cucumber, peeled and chopped

1 medium green pepper, chopped

1 package (8 oz) sliced pepperoni, quartered

2 cans (2 1/4 oz each) sliced ripe olives, drained

1/2 c Italian salad dressing

1 1/4 c shredded Parmesan cheese

Directions:

1. Cook the pasta according to package direction. Meanwhile, combine the cucumber, green pepper, pepperoni and olives pin a large bowl.

2. Drain pasta and add to pepperoni mixture. Top with salad dressing and Parmesan cheese; toss to coat.

Thursday, March 18: Leftovers, of course!

Friday, March 19: Penne w/2 tomatoes & Mozzarella

Ingredients:

6 oz fresh mozzarella, cut into 1/2 inch pieces

Coarse salt and ground pepper

12 oz penne rigate

1 tbsp olive oil

1 pint cherry or grape tomatoes

1/2 c sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 c snipped chives

Directions:

1. Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 c pasta water; drain pasta and set aside.

2. In pasta pot, heat oil over medium high. Add cherry tomatoes, sun-dried tomatoes, garlic and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.

3. Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

Saturday, March 20: Mexican Lasagna

Ingredients:

2 tsp olive oil

1 1/2 c chopped onion

1 lb zucchini, diced (3 cups)

2 1/2 tsp ground cumin

1 can (14.5 oz) diced tomatoes with chilies

1 can (15 oz) black beans, rinsed

1 can (11 oz) corn niblets, drained

1 can (10 oz) mild enchilada sauce

1/2 c chopped cilantro

5 (8 in) tortillas

1 1/4 c shredded cheddar cheese

Sour cream

Directions:

1. Heat oven to 400˚. Coat a 3 quart round baking dish with nonstick spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce, bring to a simmer. Remove from heat and stir in cilantro.

3. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture, sprinkle with 1/4 c cheese. Repeat layer 4 times.

4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.

Monday, March 22: Penne-Pasta Hotdish

Ingredients:

12 oz uncooked penne pasta

1 lb ground beef or turkey

1 large onion, chopped

1 can (14.5 oz) diced tomatoes with basil, garlic, & oregano

1 can (6 oz) tomato paste

1/2 c water

3 c (12 oz) mozzarella cheese, shredded

Directions:

1. Preheat oven to 350˚F. Cook pasta. Cook beef and onion. Drain. Stir in diced tomatoes, paste, and water. Heat

2. Coat 13x9x2 baking dish with cooking spray. Combine pasta with meat mixture and 2 c cheese. Pour into baking dish, top with remaining cheese.

3. Bake uncovered 20 to 25 minutes until heated through and cheese is melted.

Tuesday, March 23: Pineapple Chicken Lo Mein

Ingredients:

1 can (20 oz) unsweetened pineapple chunks

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

2 garlic cloves, minced

3/4 tsp ground ginger

3 tbsp vegetable oil, divided

2 medium carrots, julienned

1 medium green pepper, julienned

4 oz spaghetti, cooked and drained

3 green onions, sliced

1 tbsp cornstarch

1/3 c soy sauce

Directions:

1. Drain pineapple, reserving 1/3 c juice (discard remaining juice); set pineapple aside.

2. In a large skillet over medium heat, cook the chicken, garlic and ginger in 2 tbsp oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions.

3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir in chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Wednesday, March 24: Zesty Beef Tacos

Ingredients:

1 lb ground beef

1 medium onion

1 garlic clove, pressed

1 c chunky salsa

1 can (6 oz) tomato paste

3/4 c water

1 pkt (1 oz) taco seasoning mix

12 taco shells

1 c shredded cheese

1 head of lettuce, shredded

2 Roma tomatoes

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 salsa, tomato paste, water, and taco seasoning mix. Bring to a simmer over medium heat.

3. Arrange 12 taco shells on a serving platter. Fill with beef mixture, shredded cheese, lettuce, and Roma tomatoes.

Thursday, March 25: If you guessed leftovers, you'd win a prize if I had a prize to give you.

Friday, March 26: Balsalmic Baked Potatoes

Ingredients:

1 1/2 lbs new potatoes, halved or quartered if large

3/4 c chicken broth

1/4 c balsamic vinegar

8 garlic cloves, smashed

5 sprigs thyme

Coarse salt and ground pepper

Directions:

1. Preheat oven to 425˚. In an 8 inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper.

2. Bake until potatoes are tender and liquid is reduce to a glaze, about 1 1/4 hours, tossing twice.

Saturday, March 27: RCTC Pancake Breakfast & Pot Roast

Monday, March 29: White Chili w/Chicken

Ingredients:

3 tbsp olive oil

1 large onion, chopped

2 tsp chili powder

1 1/2 tsp cumin

1 tsp oregano

2 garlic cloves, minced

2 (15 oz) cans white kidney or navy beans, drained and rinsed

3 to 4 c diced cooked chicken

1 c frozen corn kernels

1 (7oz) can diced green chilies

2 c chicken broth, plus more for thinning, if desired

1/4 tsp salt

2 tbsp butter, softened

1 1/2 tbsp flour

Pepper

3 to 4 tbsp half-and-half or light cream (optional)

Grated cheese (optional)

Directions:

1. Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.

2. In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 5 tbsp of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired.

Tuesday, March 30: Spring Veggies & Chicken Stew

Ingredients:

1 1/2 lb boneless, skinless chicken thighs, cut into chunks

2 c baby carrots, halved lengthwise

1 large leek, white and light green parts only, sliced (2 c)

1 tbsp tarragon

1 jar (12 oz) chicken gravy

1/3 c dry white wine

1 tbsp flour

1/2 tsp salt

8 oz fresh asparagus, trimmed, cut in 1 to 2 inch lengths

1/3 c thawed frozen peas

Directions:

1. In a 3 quart or larger slow-cooker, put in chicken, carrots, leeks, and tarragon. Pour in gravy. Put in wine, flour and salt in gravy jar; cover and shake to mix. Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours until chicken and vegetables are tender.

2. Turn on high. Add asparagus; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender. Stir in peas.

February Eats

2010-02-03T13:05:00.002-06:00

Sorry for the delay. I've been on a mission to find a Shark costume for a show that I'm costuming. For some reason, a shark costume isn't a popular item. Hmm.

Thursday, February 4

Stuffed Red Potatoes

Ingredients:

24 small red potatoes (about 2.5 lbs)

1/4 c butter, cubed

1/2 c shredded Parmesan cheese, divided

1/2 c crumbed cooked bacon, divided

2/3 c sour cream

1 egg, beaten

1/2 tsp salt

1/8 tsp pepper

1/8 tsp paprika

Directions:

1. Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

2. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)

3. In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tbsp each of cheese and bacon fro garnish; add remaining cheese and bacon to potatoes. Stir in sour cream, egg, salt, and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.

4. Place in an ungreased cookie sheet. Bake at 375˚ for 12-18 minutes or until a thermometer reads 160˚.

Friday, February 5

Enchiladas

Saturday, February 6

Spaghetti & Meatballs

Monday, February 8

Fettuccine Alfredo (didn't get to it last month, but I bought everything for it)

Tuesday, February 9

Leftovers!

Wednesday, February 10

Slow Cooker Cheesy Potato Soup

Ingredients:

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 c frozen chopped onion, thawed

1 medium stalk celery, diced

2 cans (14 oz each) chicken broth

1 c water

3 tbsp flour

1 c milk

1 bag (8oz) shredded american-cheddar cheese blend (2 c)

1/4 c real bacon pieces

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

Directions:

1. In 3 to 4 quart slow cooker, mix potatoes, onions, celery, broth and water.

2. Cover; cook on low heat setting 6 to 8 hours.

3. In a small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Thursday, February 11

Cashew Chicken

Ingredients:

1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces

2 tbsp dry sherry

2 tsp minced peeled fresh ginger

3 1/2 tsp cornstarch

Coarse salt

1/2 c chicken broth

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp sugar

1 tbsp plus 2 tsp vegetable oil

2 garlic cloves, chopped

2/3 c unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

Cooked white rice, for serving

Directions:

1. In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside.

2. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

3. To same skillet , add 1 tsp oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Friday, February 12

TV Dinners (I'm going to be in Kansas City - my hubby is on his own with the kiddles)

Saturday, February 13

McDonalds (See Feb 12)

Monday, February 15

Hoagies (I've posted the recipe for Hoagies previously)

Wednesday, February 17

Burriot BLT Sandwiches

Ingredients:

8 slices bacon, crispy cooked and crumbled

2 c bite-size pieces lettuce

1 1/2 c cheddar cheese

1 large tomato, chopped

1/3 c mayo or salad dressing

6 flour tortillas (8 inch diameter)

Directions:

1. Toss all ingredients except tortillas.

2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end on bottom.

Thursday, February 18

Leftovers

Friday, February 19

Red Wine Braised Beef Brisket

Ingredients:

2 tbsp plus 2 tsp extra-virgin olive oil

3 1/2 lbs beef brisket, cut into 3 inch pieces

Coarse salt and ground pepper

8 shallots, halved

6 garlic cloves, smashed and peeled

3 c dry red wine

Directions:

1. Preheat oven to 350˚F. In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 tsp oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

2. Add wine and simmer rapidly until reduce by three-fourths, about 15 minutes. Return beef to spot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

Saturday, February 20

Roast Chicken

Monday, February 22

Pierogies

Tuesday, February 23

Chicken Pot Pie

Wednesday, February 24

Slow Cooker Pot Roast

Ingredients:

2 (10.75 oz) cans cream of mushroom soup

1 (1 oz) package dry onion soup mix

1 1/4 c water

5 1/2 lb pot roast

4 to 5 medium potatoes cut into chunks

1 c baby carrots

Directions:

1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.

2. Cook on high 3 to 4 ours or low 8 to 9 hours.

Thursday, February 25

Leftovers

Friday, February 26

Pizza

Saturday, February 27

Steak

Sunday Special

2010-01-31T19:50:00.003-06:00

What could be better than curling up with your Sunday Paper ads, coupons, and a notebook on a Sunday evening planning your shopping for the week ahead?

Rainbow Foods:
(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
Avocados
Baby Carrots
Campbell's Soup at Hand
Split Top White or Wheat Bread
Creamette Pasta
Birds Eye Streamfresh
Ocean Eclipse Scallops (yum!)
A&W or 7Up 2 Liters
Hunts Snack Packs
Duncan Hines Cake Mixes
Philly Cream Cheese
Chef Boyardee

Cub:
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

CVS
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.

This weeks deals? Meh

2010-01-26T13:37:00.003-06:00

On first perusal through the ads, I was a bit disappointed. I was super excited that I got double coupons in our Sunday paper until I learned that my mom had added her coupons to the pile. Sigh. Anyway, here goes:

CVS:
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 Foods:
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

Cub:
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.

Hooray for Sunday!

2010-01-17T13:00:00.003-06:00

Honestly, Sunday is my FAVORITE day of the week. Not because of the football (blah!), but because the new grocery ads and coupons come out. Yes, I live for Sundays. I'm special like that.

CVS:
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!)

Cub:
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

Walgreens:
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

Target:
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!

This Week's Deals

2010-01-03T12:48:00.002-06:00

I scoured the ads so you don't have to! Anything with a "BEST PRICE" after is the cheapest I've found for that particular item this week. Happiest shopping!

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

Walgreen's:
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)

Cub:
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

Rainbow:
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

Happy New Year!

2010-01-01T16:21:00.004-06:00

January Menus and recipes: (Seriously, though, how did it get to be January already? I've got things I was planning to do in August that are still undone.)

Friday, January 1: Gnocchi with Creamy Tomato Sauce

Ingredients:

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)

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.

Can't find a recipe you are looking for for this month? Check the archives, if not there, leave a comment and let me know what you need. Happy cooking!

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

2009-12-13T20:03:00.003-06:00

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

2009-12-04T14:27:00.004-06:00

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:

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:

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.

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

2009-12-01T08:19:00.002-06:00

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!

2009-11-23T09:55:00.003-06:00

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!