Month of May

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)

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

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

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