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Think clipping coupons, scouring ads, and knowing prices is a waste of time? Think again.
I purchased the following today at Cub Foods:
4 Velveeta Shells and Cheese cups
4 Kraft Blue Box Mac n Cheese (guess what Baba's favorite meal is)
2 Keebler cookie packages (I don't do cookies, my hubby gets store bought cookies. I could put the cookies in the oven for 30 seconds and still burn them, but that's another story)
1 Finding Nemo fruit Snacks
1 John Deere fruit snacks
3 boxes Kellogg's Rice Krispies
2 boxes Fruit Loops
1 box Coco Krispies
1 jar of Chicken Bouillon
2.08 lbs bananas
2.37 lbs green grapes
1.47 lbs red grapes
.84 lbs tomato (Baba likes to eat them like apples)
2 Kraft Singles
3 bags shredded Kraft cheese
2 Danimals yogurt
1 gallon skim milk
3 Colgate toothpastes
2 tubes of lunchmeat
After coupons and a $25 gift card I got for transferring my prescription to cub foods (since my copay is $7.60, I totally play the gift card game) my out of pocket for groceries this trip was $.34. Yup, 34 cents. Plus, I got a coupon for $5 off my next order and my Kraft $20 mail in rebate. Happy smile as I waltz out of the store.
Tuesday, August 11, 2009
Monday, August 10, 2009
Deals this week....
You may be wondering, why should I trust her and her advice on where to shop? Well, that's a good question. I've been a master grocery shopper since I was in college. My dad would give me $25 a week for spending money and I'd be darned if I was going to spend my hard earned money on groceries! Spending his money, of course, was perfectly acceptable so I learned to scour the ads, use coupons, and NEVER spend more than $25 a week on groceries. The lesson stuck. I don't spend more than $200 a month to feed the four of us (and the way those kids eat, there might as well be 12 of us). Even when my friend and her son were living with us, I didn't go over $200.
I have a gift for grocery shopping. I can look into my cart and tell you, within a couple dollars, what my total bill will be. I have a photographic memory for coupons and know whether I have a coupon for an item or not. When I used to have my hubby stop on his way home from work, he would tell me the total and I would ask him what he bought that wasn't on the list. Drove him crazy, thus, I now do all the grocery shopping.
I regularly go to 5 different grocery stores: Rainbow, Cub, Mackenthun's, Market Place, and Coburns. I keep a notebook with price information so I know what is a true sale price, a price in bold print designed to make you think its a sale price, and a buy whatever is left in the store price (and believe me, I've done that). For example, I haven't paid for toothpaste in a couple years - I wait until its on sale for a dollar a tube and use my dollar off coupons. I keep records of the absolute lowest price I've ever paid for an item so I know when to buy. Why? Mostly because I'm a nerd and love grocery shopping, but, if it saves me (and you) lots of money on groceries, you can tip your hat to me and call it a day.
Rainbow:
I'm not super excited about the deals at Rainbow this week, but the ad is worth picking up. They have several manufacturer's coupons printed inside, which means you can use the coupons anywhere. They have also started advertising dollar days again.
Strawberries 2 lbs/$3
Chicken Drummies/Thighs are .88/lb
Sweet Corn 4/$1 (cheapest price this week)
Barilla Pasta .88/box (limit 2)
Westpac veggiets .98/box
Bic pens 2/$1.48 plus there is a dollar off coupon in the Sunday paper - double the coupon and they pay you to take the pens
Mackenthuns (Waconia, MN):
Before you say, Waconia? WTF! Let me tell you that Mackenthuns dollar days rock and if we ever move, I will be driving to Waconia for the sole purpose of dollar days. Although, it is not dollar days this week, they do have some pretty good deals.
Hormel, Bone-In Pork Ribs .99/lb (my experience w/their bone in ribs is there is very little bone)
Ken's Salad Dressing BOGO - use the $2 off coupon in the Sunday paper to get 2/$1.45
Ramen 10/$2 cheapest price I've seen in a while and my hubby has been craving his Ramen, Hot Dog, Potato Soup (GROSS!!)
Bar S Corn Dogs 3 lb packages are a BOGO (save $8.49)
Fun Dogs 3/$2 (probably going to buy some for my sister's Christmas present. She's a fan of fun dogs)
Cruz Corn Tortillas are .88 and gluten free
Flavorite Stir Fry veggies 2/$3
Honey Nut Cheerios, Lucky Charms, and/or Cinnamon Toast Crunch (family size) are 5/$10, which is a good price. Use coupons from the Sunday paper and coupons.com to reduce your cost further. My family loves cereal (I get crabby if I don't have at least one bowl of cereal a day) and I'm not a big fan of generic cereal - give me Big G or Kellogg's any day, but my rule for cereal is if its over $1 a box, I don't buy it. If its under $1 a box, I buy it. I once owned 37 boxes of cereal. Cereal sales generally go in cycles - about every 6 weeks. If you don't stock up when its on sale, you'll have to buy at a less desirable price.
Cub:
My friends at Cub (except that crabby old lady who glares at my children) have teamed up with the good people at Kraft to offer $25 worth of "free" groceries. You spend $25 on certain Kraft products, you get a coupon for $5 off your next order, plus a mail in rebate for $20. Kellogg's is doing their back to school rebate again this year; buy 10 Kellogg's products, get a $10 mail in rebate. I've never had problems getting my $10 from Kellogg's. This is the first year for the Kraft rebate, I'm hoping it is as easy as the Kellogg rebate. The products on rebate are things I would probably buy if on sale and I had a coupon anyway, plus there were Kraft coupons (very rare) in the Sunday paper this week.
For the rebate, I will be buying the following:
2 Deli fresh lunch meats 2/$6 + $1 off coupon
2 Kraft Singles 2/$5 + $1 off coupon (if I could kidnap the dairy fairy, I would. My kids LOVE the singles)
2 Philly cream cheeses 2/$3.32 + $1 off coupon
4 boxes Mac & Cheese 4/$2 + buy 3 get 1 free coupon
4 Velveeta Mac & Cheese cups 4/$4 + 2 buy one get one coupons
3 Kraft Cheese 3/$5 + $1 off coupon
Which brings me to $25.32 pre-coupons
Grapes .97/lb (cheapest price this week)
Post Cereals are 4/$10 buy 4 and get $4 off (coupon in ad)
Colgate toothpaste 10/$10 use $1 off coupons to get for free
Kellogg's Rebate:
Keebler Chips Cookies, Pop-Tarts, Special K Bars, and selected cereal are $1.97 a box - This is the one time of year Kellogg's puts out coupons, so look around. I have lots of $1/2 coupons I'm willing to share.
Kellogg's fruit snacks are $1.67/box
Purchase 10 and get a $10 by mail in rebate.
I have a gift for grocery shopping. I can look into my cart and tell you, within a couple dollars, what my total bill will be. I have a photographic memory for coupons and know whether I have a coupon for an item or not. When I used to have my hubby stop on his way home from work, he would tell me the total and I would ask him what he bought that wasn't on the list. Drove him crazy, thus, I now do all the grocery shopping.
I regularly go to 5 different grocery stores: Rainbow, Cub, Mackenthun's, Market Place, and Coburns. I keep a notebook with price information so I know what is a true sale price, a price in bold print designed to make you think its a sale price, and a buy whatever is left in the store price (and believe me, I've done that). For example, I haven't paid for toothpaste in a couple years - I wait until its on sale for a dollar a tube and use my dollar off coupons. I keep records of the absolute lowest price I've ever paid for an item so I know when to buy. Why? Mostly because I'm a nerd and love grocery shopping, but, if it saves me (and you) lots of money on groceries, you can tip your hat to me and call it a day.
Rainbow:
I'm not super excited about the deals at Rainbow this week, but the ad is worth picking up. They have several manufacturer's coupons printed inside, which means you can use the coupons anywhere. They have also started advertising dollar days again.
Strawberries 2 lbs/$3
Chicken Drummies/Thighs are .88/lb
Sweet Corn 4/$1 (cheapest price this week)
Barilla Pasta .88/box (limit 2)
Westpac veggiets .98/box
Bic pens 2/$1.48 plus there is a dollar off coupon in the Sunday paper - double the coupon and they pay you to take the pens
Mackenthuns (Waconia, MN):
Before you say, Waconia? WTF! Let me tell you that Mackenthuns dollar days rock and if we ever move, I will be driving to Waconia for the sole purpose of dollar days. Although, it is not dollar days this week, they do have some pretty good deals.
Hormel, Bone-In Pork Ribs .99/lb (my experience w/their bone in ribs is there is very little bone)
Ken's Salad Dressing BOGO - use the $2 off coupon in the Sunday paper to get 2/$1.45
Ramen 10/$2 cheapest price I've seen in a while and my hubby has been craving his Ramen, Hot Dog, Potato Soup (GROSS!!)
Bar S Corn Dogs 3 lb packages are a BOGO (save $8.49)
Fun Dogs 3/$2 (probably going to buy some for my sister's Christmas present. She's a fan of fun dogs)
Cruz Corn Tortillas are .88 and gluten free
Flavorite Stir Fry veggies 2/$3
Honey Nut Cheerios, Lucky Charms, and/or Cinnamon Toast Crunch (family size) are 5/$10, which is a good price. Use coupons from the Sunday paper and coupons.com to reduce your cost further. My family loves cereal (I get crabby if I don't have at least one bowl of cereal a day) and I'm not a big fan of generic cereal - give me Big G or Kellogg's any day, but my rule for cereal is if its over $1 a box, I don't buy it. If its under $1 a box, I buy it. I once owned 37 boxes of cereal. Cereal sales generally go in cycles - about every 6 weeks. If you don't stock up when its on sale, you'll have to buy at a less desirable price.
Cub:
My friends at Cub (except that crabby old lady who glares at my children) have teamed up with the good people at Kraft to offer $25 worth of "free" groceries. You spend $25 on certain Kraft products, you get a coupon for $5 off your next order, plus a mail in rebate for $20. Kellogg's is doing their back to school rebate again this year; buy 10 Kellogg's products, get a $10 mail in rebate. I've never had problems getting my $10 from Kellogg's. This is the first year for the Kraft rebate, I'm hoping it is as easy as the Kellogg rebate. The products on rebate are things I would probably buy if on sale and I had a coupon anyway, plus there were Kraft coupons (very rare) in the Sunday paper this week.
For the rebate, I will be buying the following:
2 Deli fresh lunch meats 2/$6 + $1 off coupon
2 Kraft Singles 2/$5 + $1 off coupon (if I could kidnap the dairy fairy, I would. My kids LOVE the singles)
2 Philly cream cheeses 2/$3.32 + $1 off coupon
4 boxes Mac & Cheese 4/$2 + buy 3 get 1 free coupon
4 Velveeta Mac & Cheese cups 4/$4 + 2 buy one get one coupons
3 Kraft Cheese 3/$5 + $1 off coupon
Which brings me to $25.32 pre-coupons
Grapes .97/lb (cheapest price this week)
Post Cereals are 4/$10 buy 4 and get $4 off (coupon in ad)
Colgate toothpaste 10/$10 use $1 off coupons to get for free
Kellogg's Rebate:
Keebler Chips Cookies, Pop-Tarts, Special K Bars, and selected cereal are $1.97 a box - This is the one time of year Kellogg's puts out coupons, so look around. I have lots of $1/2 coupons I'm willing to share.
Kellogg's fruit snacks are $1.67/box
Purchase 10 and get a $10 by mail in rebate.
Sunday, August 9, 2009
Groceries 8/10 through 8/16
Dairy:
Frozen:
1 c frozen peas
1 c shredded cheese
1 bag frozen stir fry vegetables
Produce:
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 c medium mushrooms
1 small onion, finely chopped
2 refrigerated pie crusts
2 1/2 c cooked chicken
1 lb ground beef
1 medium onion
1 head of lettuce, shredded
2 Roma tomatoes
1 garlic clove, pressed
Other:
1 can (10 3/4 oz) condensed chicken broth
2 tbsp olive oil
1/3 c flour
1 c chunky salsa
1 can (6 oz) tomato paste
1 pkt (1 oz) taco seasoning mix
12 taco shells
2 cups cooked rice
Pancake mix
Frozen:
1 c frozen peas
1 c shredded cheese
1 bag frozen stir fry vegetables
Produce:
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 c medium mushrooms
1 small onion, finely chopped
2 refrigerated pie crusts
2 1/2 c cooked chicken
1 lb ground beef
1 medium onion
1 head of lettuce, shredded
2 Roma tomatoes
1 garlic clove, pressed
Other:
1 can (10 3/4 oz) condensed chicken broth
2 tbsp olive oil
1/3 c flour
1 c chunky salsa
1 can (6 oz) tomato paste
1 pkt (1 oz) taco seasoning mix
12 taco shells
2 cups cooked rice
Pancake mix
Monday, August 10 through Sunday, August 16
It is going to be a HOT week this week. And humid, the worst weather combination known to man. So, I'm going to try to leave the oven off.
Monday August 10
Leftovers
We have mountains of food left over from last week, so instead of letting all that go to waste, we have leftovers. Yum, yum.
Tuesday, August 11
Zesty Beef Tacos – Gluten free, as long as you use corn taco shells
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.
Wednesday, August 12
Beef Stir-fry
Grab a bag of stir fry vegetables and use leftover beef from Sunday. Serve over rice for a quick, gluten free meal or serve over noodles for a lo mein feel.
Thursday, August 13
Pancakes
See July 17 for recipe and ingredients or buy a box of pancake mix and follow directions on back.
Friday, August 14
Leftovers
“What? Leftovers twice in one week,” you say. It is payday today. While my intentions of leftovers for dinner are very good and real, there is a good chance we will be going out to eat instead.
Saturday, August 15
Pizza
Saturdays just feel like a pizza day. Support your local pizza store and order an extra topping. The boy likes black olives and pineapples.
Sunday, August 16
Chicken Pot Pie
It is our 6 year anniversary and to celebrate my hubby is letting me cook. What a treat! We’ll probably even go all out and have a bottle of three buck chuck with dinner. This makes enough to fill two 8 inch pie tins. We usually eat one for dinner and Zippy takes the leftovers for lunches.
Ingredients:
1 can (10 3/4 oz) condensed chicken broth
1 1/3 c water, divided
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 tbsp olive oil
2 c medium mushrooms
1 small onion, finely chopped
1 c frozen peas
1/3 c flour
2 refrigerated pie crusts
2 1/2 c cooked chicken
Directions:
1. Combine broth, 1 c water, carrots, and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes.
2. Preheat oven 425˚F. Sautee mushrooms and onions. Stir in broth mixture and peas. Whisk remaining 1/3 c water into the flour until smooth, whisk into vegetable mixture. Bring to a boil.
3. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.
Monday August 10
Leftovers
We have mountains of food left over from last week, so instead of letting all that go to waste, we have leftovers. Yum, yum.
Tuesday, August 11
Zesty Beef Tacos – Gluten free, as long as you use corn taco shells
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.
Wednesday, August 12
Beef Stir-fry
Grab a bag of stir fry vegetables and use leftover beef from Sunday. Serve over rice for a quick, gluten free meal or serve over noodles for a lo mein feel.
Thursday, August 13
Pancakes
See July 17 for recipe and ingredients or buy a box of pancake mix and follow directions on back.
Friday, August 14
Leftovers
“What? Leftovers twice in one week,” you say. It is payday today. While my intentions of leftovers for dinner are very good and real, there is a good chance we will be going out to eat instead.
Saturday, August 15
Pizza
Saturdays just feel like a pizza day. Support your local pizza store and order an extra topping. The boy likes black olives and pineapples.
Sunday, August 16
Chicken Pot Pie
It is our 6 year anniversary and to celebrate my hubby is letting me cook. What a treat! We’ll probably even go all out and have a bottle of three buck chuck with dinner. This makes enough to fill two 8 inch pie tins. We usually eat one for dinner and Zippy takes the leftovers for lunches.
Ingredients:
1 can (10 3/4 oz) condensed chicken broth
1 1/3 c water, divided
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 tbsp olive oil
2 c medium mushrooms
1 small onion, finely chopped
1 c frozen peas
1/3 c flour
2 refrigerated pie crusts
2 1/2 c cooked chicken
Directions:
1. Combine broth, 1 c water, carrots, and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes.
2. Preheat oven 425˚F. Sautee mushrooms and onions. Stir in broth mixture and peas. Whisk remaining 1/3 c water into the flour until smooth, whisk into vegetable mixture. Bring to a boil.
3. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.
Friday, August 7, 2009
Groceries 8/3 through 8/9
Dairy:
Parmesan cheese
¾ c milk
Frozen:
1 pkg (16 oz) frozen chopped broccoli, thawed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c frozen cut green beans
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
Produce:
1 medium zucchini, chopped
1 c chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
2 medium carrots, shredded
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1/4 c sliced green onions
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1 garlic clove, minced
4 leaf lettuce leaves
1 beef roast
3 eggs
Other:
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 c meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp adobo seasoning
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
6 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
4 to 5 drops hot pepper sauce
Coarse salt and ground pepper
12 oz spaghetti
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika
1 tbsp sugar
¼ tsp vanilla
8 slices of bread (especially good with cinnamon raisin bread)
Cinnamon
Parmesan cheese
¾ c milk
Frozen:
1 pkg (16 oz) frozen chopped broccoli, thawed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c frozen cut green beans
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
Produce:
1 medium zucchini, chopped
1 c chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
2 medium carrots, shredded
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1/4 c sliced green onions
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1 garlic clove, minced
4 leaf lettuce leaves
1 beef roast
3 eggs
Other:
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 c meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp adobo seasoning
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
6 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
4 to 5 drops hot pepper sauce
Coarse salt and ground pepper
12 oz spaghetti
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika
1 tbsp sugar
¼ tsp vanilla
8 slices of bread (especially good with cinnamon raisin bread)
Cinnamon
Monday, August 3 through Sunday August 9
Monday, August 3
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.
Tuesday, August 4
Chili (Gluten Free)
I never liked Chili until I started using this recipe. We like it over baked potatoes with a little (or a lot) sour cream on top.
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.
Wednesday, August 5
Quinoa and Two Bean Salad (Gluten Free)
Quinoa (pronounced Keen-wha) is a grain that is gluten-free. You can find it at Cub in the natural section, but Trader Joe’s has it cheaper. It can also be made to eat for breakfast like oatmeal or used instead of pasta or rice. Baba calls it birdseed.
Ingredients:
1 1/2 c frozen cut green beans
1 1/3 c water
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
1/4 c sliced green onions
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1 garlic clove, minced
4 to 5 drops hot pepper sauce
4 leaf lettuce leaves
Directions:
1. In medium saucepan, combine green beans, water and quinoa. Bring to a boil. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
2. In medium bowl, combine quinoa mixture, Great Northern Beans and onions; mix well. Cover; refrigerate 1 hour or until chilled.
3. Meanwhile, in small jar with tight-fitting lid, combine lemon juice, oil, basil, salt, garlic and hot pepper sauce; shake well. Refrigerate until ready to serve.
4. Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce lined plates.
Thursday, August 6
Pasta with Rosemary Shrimp Scampi
Ingredients:
Coarse salt and ground pepper
12 oz spaghetti
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tbsp olive oil
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice
Directions:
1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 c pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coasts pasta. Season with salt and pepper, and serve.
Friday, August 7
French Toast
See July 7 for directions/ingredients.
Saturday, August 8
Guitar Hero Party – My hubby and I invested in Guitar Hero World Tour and are having a band party tonight to celebrate. We will be having a light supper so we can gorge ourselves on junk food.
Sunday, August 9
Beef and Butter Fan Potatoes
This is THE favorite. The first time I made this, we ate a dozen potatoes (so much for having leftovers!). I’m drooling just thinking about Sunday dinner.
Ingredients:
1 beef roast
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika
Directions:
1. Heat oven to 325˚F. Place beef roast, fat side up. Sprinkle with salt and pepper. Roast uncovered for 1 hour 45 minutes to 2 hours 15 minutes or to 140˚F (rare) or 155˚F (medium).
2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch of water to boiling. Add potatoes. Boil 10 minutes. Drain and cool slightly.
3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place in oven. Roast 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until 145˚F (rare) to 160˚F (medium). Sprinkle potatoes with paprika.
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.
Tuesday, August 4
Chili (Gluten Free)
I never liked Chili until I started using this recipe. We like it over baked potatoes with a little (or a lot) sour cream on top.
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.
Wednesday, August 5
Quinoa and Two Bean Salad (Gluten Free)
Quinoa (pronounced Keen-wha) is a grain that is gluten-free. You can find it at Cub in the natural section, but Trader Joe’s has it cheaper. It can also be made to eat for breakfast like oatmeal or used instead of pasta or rice. Baba calls it birdseed.
Ingredients:
1 1/2 c frozen cut green beans
1 1/3 c water
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
1/4 c sliced green onions
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1 garlic clove, minced
4 to 5 drops hot pepper sauce
4 leaf lettuce leaves
Directions:
1. In medium saucepan, combine green beans, water and quinoa. Bring to a boil. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
2. In medium bowl, combine quinoa mixture, Great Northern Beans and onions; mix well. Cover; refrigerate 1 hour or until chilled.
3. Meanwhile, in small jar with tight-fitting lid, combine lemon juice, oil, basil, salt, garlic and hot pepper sauce; shake well. Refrigerate until ready to serve.
4. Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce lined plates.
Thursday, August 6
Pasta with Rosemary Shrimp Scampi
Ingredients:
Coarse salt and ground pepper
12 oz spaghetti
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tbsp olive oil
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice
Directions:
1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 c pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coasts pasta. Season with salt and pepper, and serve.
Friday, August 7
French Toast
See July 7 for directions/ingredients.
Saturday, August 8
Guitar Hero Party – My hubby and I invested in Guitar Hero World Tour and are having a band party tonight to celebrate. We will be having a light supper so we can gorge ourselves on junk food.
Sunday, August 9
Beef and Butter Fan Potatoes
This is THE favorite. The first time I made this, we ate a dozen potatoes (so much for having leftovers!). I’m drooling just thinking about Sunday dinner.
Ingredients:
1 beef roast
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika
Directions:
1. Heat oven to 325˚F. Place beef roast, fat side up. Sprinkle with salt and pepper. Roast uncovered for 1 hour 45 minutes to 2 hours 15 minutes or to 140˚F (rare) or 155˚F (medium).
2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch of water to boiling. Add potatoes. Boil 10 minutes. Drain and cool slightly.
3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place in oven. Roast 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until 145˚F (rare) to 160˚F (medium). Sprinkle potatoes with paprika.
Well, that's a kick in the shorts....
Last weeks menus, recipes, etc, etc, etc posted under my other blog. That sucks. My apologies because this weeks menu kicked butt.
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