If you want a way to eat fish sticks that doesn't remind you of elementary school, then try them in a grown-up style po-boy. My oldest daughter loves them, and I thought this would be a way to incorporate dinner for all of us without having to cook two different things. The fish sticks were B1G1 this week at Publix, and I got the Chicago Hard Rolls 6/$1.99. I love to keep frozen sweet potato fries in the freezer. They are one of the two things that I go to Sam's to get- the Alexia frozen sweet potato fries and the Birds Eye frozen whole green beans. They are perfect for getting dinner ready in a hurry, and the closest thing to farmers market fresh I have found. I think they're worth the extra trip to Sam's.
For 4 Po-boys:
16-20 Fish Sticks (depending on your rolls)
4 Rolls
Lettuce/Tomato
Quick Tartar Sauce (recipe at the bottom)
Cook the fish sticks according to package directions. While the fish sticks are cooking, begin assembling your sandwiches. Split the buns. Layer tarter sauce on the bottom. Stack 2-3 tomato slices on the bottoms, and the lettuce on the top. Finish with 4-5 fish sticks, depending on the size of your rolls.
Serve with sweet potato fries.
Quick Tartar Sauce:
1 cup mayonaise
1/4 cup sweet relish
1 tbsp lemon juice
Combine all ingredients in a bowl and mix well. Serve with seafood.
I hope you enjoy this fun spin on dinner. Enjoy!
Ever have a hard time getting your family to eat broccoli? You won't if you smash it with potatoes and cheese. This just sounded too good not to make this week. And I love the flecks of green going through the potatoes. I still had some potatoes I got on sale last week, and Publix has broccoli on sale this week. This is quick and easy, and perfect for a week-night meal. I served it with chicken since that's also on sale this week at Publix, but it really goes with anything.
4 baking potatoes, peeled and cubed
1 head of broccoli, cut into one-inches pieces and florets
4 boneless skinless chicken breasts
1/2 cup of milk (broth if you want to go lighter)
1 cup shredded cheese (anything white in color)
In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer over medium heat for 10 minutes. Add the broccoli and cook for 8 additional minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with salt and pepper. In a skillet, heat extra virgin olive oil (about 1 tablespoon) over medium high heat. Add the chicken and cook for 6 minutes on each side.
Add the milk and cheese to the broccoli and potatoes and mash together. Season with salt and pepper.
Your kids are sure to love this one!
(adapted from Rachael Ray Magazine)
Yogurt and fruit is such a great way to start your day. Or just a snack for that matter! The one great thing about doing this blog is getting to eat all of the great food that I make. And, let me tell you...these went quick today! Some type of yogurt is usually on sale at the grocery stores. This week Publix has some Fiber One yogurt B1G1. The cereal can be interchangeable. I used Honey Bunches of Oats because Publix has it B1G1. My Mom likes to use Raisin Bran Crunch. I think the best is Kashi Go Lean Crunch. So, grab whatever is on sale and try this wonderful snack!
For one parfait:
1- 4 oz. vanilla yogurt cup
1/4 cup granola or cluster cereal
Mixed berries
Put half of the yogurt in the bottom of a cup or bowl. Layer in 1/2 of the cereal and berries. Repeat the layers: yogurt, cereal, berries.
This is quick, easy, and healthy. The frozen berries are the most convenient this time of year. Thaw what you need, and leave the rest in the freezer for later. When we get back into summer, the fresh berries will be great...and probably on sale!
Enjoy!
I love bagels. I love them plain, with cream cheese, or jelly. I love the chewy texture. And, now I love them baked in a souffle style casserole with eggs, bacon and cheese. This is great for a weekend breakfast because you assemble it the night before and bake it in the morning. Try it this weekend or make it for an easy Christmas Morning breakfast. This week Publix has Thomas' Bagels B1G1 and 18 pk. Eggland's Best Eggs 2/$5. Yummy!
1/2 lb. bacon
4 bagels, plain
1 cup shredded sharp cheddar cheese
12 eggs
2 cups milk
salt and pepper to taste
Cook the bacon and cut into small pieces. Set aside. Cut the bagels into large chunks and put in a greased 9 X 9 casserole dish. Cover with the bacon and cheese. Mix slightly.
In a medium bowl, whisk together the eggs, milk, and salt & pepper. Pour the egg mixture over the bagels. Mix slightly making sure the bagel chunks are covered. Cover, and refrigerate 8 hours or overnight.
Preheat the oven to 400 degrees. Uncover the chilled bagel dish and bake in the preheated oven 30-35 minutes, or until eggs are firm in the center. If the top begins to brown too quickly, cover with foil until done. Serve warm.
My family really enjoyed this one this morning. I will definitely be making this again. It looks like its time to get more bagels at Publix!
(adapted from AllRecipes.com)
Order Total: $15.39
Tax: $4.15
Grand Total: $19.54
Savings: $79.97
What's In the Buggy:
(2) Eggland's Best Eggs 18 pk.
(3) Lean Pockets
(1) Mrs. Paul's Fish Sticks
(2) Alexia Natural Crunchy Snacks
(2) Planters Peanuts
(1) Fisher Fusions Snack Mix
(1) Honey Bunches of Oats
(1) V. Fusion Juice
(1) Thomas' Bagels
(1) Viva Paper Towel 8 pk.
(1) Purina Cat Chow
(1) Lemon
(1) Broccoli
(1) Cauliflower
(1) Publix Frozen Mixed Berries
(1) Package of Chicken Breasts ($7.07)
I used $5/$25 Rite Aid coupon and $25 in Walgreen's Register Rewards.
I didn't think this was a terrific week at Publix. I got a few things for the recipes this week, and some other essentials that I needed (cat food, paper towels). Looking forward to Monday when we'll see the Sneak Peak on I Heart Publix for next week!
I hope everyone had a wonderful Thanksgiving Holiday. I really enjoyed getting to spend time with my family, and the food was wonderful. My Mom always does such a good job. My brother said, "Did you take pictures of all of this food?" The answer: No, but, I should have! Future blog recipes. I am stuffed, so there will be no recipe tonight. But I am getting my Publix shopping trip ready for tomorrow morning, and getting some recipes prepared for this weekend. I'm also making the Turkey Spectacular and the Cranberry-Pecan Turkey Salad, so those pics will be up tomorrow afternoon. Here are the recipes that I will post using this week's Publix Deals:
Seared Chicken with Cheesy Brocco-tatoes
Bagel and Cheese Bake
Fish Stick Po-Boys with Sweet Potato Fries
Yogurt and Cereal Parfaits
Thai Peanut Chicken
Cheesy Cauliflower Mac and Cheese
The chicken breasts are $1.79 lb. this week. That's a really good price. I'll probably feature them in next week's recipes too. Buy them, trim them, and put them in individual freezer zippy bags. Put them all in a larger freezer bag and thaw in cold water in the sink when you're ready to cook with them. This saves a ton of time when you're getting dinner ready during the week.
Enjoy your Holiday Weekend. And don't spend too much money shopping the Black Friday Deals. I'll be doing some internet shopping. Not too big on those crowds!
Until tomorrow...
Thanksgiving was always the time when my Mamaw would make her Chicken Spectacular. She would even omit the onions because she knew I didn't like them in it. This will be our first Thanksgiving without her, and she will truly be missed. To pay tribute to Mamaw, I am going to turn turkey leftovers into "Turkey" Spectacular. This dish couldn't be easier and it uses a lot of the ingredients that have been on sale this week at the grocery stores.
2 tablespoons butter
1 medium onion, diced
3 cups turkey, diced (or chicken)
2 (14.5 oz) cans french style green beans, drained
1 (8 oz) can sliced water chestnuts, drained and chopped
1 (10 3/4 oz) can Cream of Celery soup (or whatever kind you have on hand)
1 cup mayonnaise
1 (6 oz.) box Long Grain Wild Rice, cooked according to package directions
Preheat oven to 350 degrees.
Heat butter in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly. Let stand a few minutes before serving.
Thanks Mamaw!
I don't know about you, but we always have TONS of turkey leftover. This year, I am trying to come up with new ways to re-invent our turkey leftovers. My Mother-in-law suggested a Turkey Salad. This recipe combines classic Thanksgiving flavors that you can squish between two slices of bread. Or, if you're on carb- overload from Thursday, then serve yours on a bed of greens! If you don't have dried cranberries on hand, you could put a slice or a dollop of your cranberry dish from Thanksgiving dinner on the sandwich. Anything for that little bit of tart-sweetness.
6 cups cooked turkey meat, chopped
3 eggs, boiled and chopped
1 cup dried cranberries
1 cup chopped pecans
3 ribs celery, diced
3 green onions, thinly sliced (I omit these)
1 cup mayo (adjust to the consistency you like)
Stir together chopped cooked turkey, eggs, cranberries, pecans, celery, and onions. Add mayo and mix well. Season with salt and pepper. Cover and chill up to 3 days.
**When I make this Friday morning, I'll post a picture!
(adapted from Southern Living)
This recipe started out years ago as a blueberry dessert. Over the years, my Aunt Tammy and my Mimi have transformed it into a delicious cranberry dish. We serve it on the plate with our Thanksgiving turkey, but it definitely could be used as a dessert too. I love the texture of the cranberries, pineapple and pecans in the jello. This would also be great around Christmas. The red is so festive!
I have used an (*) to mark the sale items at Publix. These will run through tomorrow, Nov. 25th.
First Layer:
2- 3 oz. packages cranberry jello
2 cups boiling water
1 can whole cranberry sauce *
1- 8 1/2 oz. can crushed pineapple * (20 oz. can on sale)
1/2 cup chopped pecans
Dissolve Jello in boiling water, add cranberry sauce, pecans and pineapple, including the juice. Pour into a 2 quart, flat serving dish. Cover and chill until firm.
Topping:
1- 8 oz. package cream cheese *
1/2 cup sugar *
1/2 cup sour cream *
1/2 teaspoon vanilla
1/2 cup chopped pecans
Combine cream cheese, sugar, sour cream, and vanilla. Beat with a mixer until smooth (about 2 minutes). Spread over congealed layer, then sprinkle with chopped pecans.
Happy Holidays!
This is a great way to jazz up that packaged flavored rice that is always on sale at Publix. Those packages are a great template for flavor. Throw in fresh veggies and you've changed the whole tune. I had the carrots and onion leftover from the Shepherd's Pie, so I decided to add some egg and make fried rice. The zucchini is always my favorite when we go to a Hibachi grill, so that was added for color as well.
1 package Knorr Rice Sides (I used chicken)
3/4 cup diced carrots
1/4 cup diced onion
1 tablespoon soy sauce
1 tablespoon stir fry sauce (Kikkoman)
3 eggs
2 small zucchini, in chunks
chicken broth (optional)
In a large skillet, saute onion and carrot in olive oil for 5 minutes. Add rice packet and 2 cups of water. This is where you can take the opportunity to add more flavor and use chicken broth instead of the water. Cook according to package directions.
Meanwhile, in a smaller skillet saute zucchini in extra virgin olive oil until tender-crisp. About 5 minutes. Put aside and wipe out skillet.
Scramble 3 eggs in same skillet in a touch of butter. Set aside.
When rice is done, add the soy sauce and stir fry sauce. Stir in egg and zucchini right before serving.
You can add chicken or pork with this, or enjoy as a vegetarian main dish. My leftovers are already in the fridge for lunch tomorrow!
Enjoy!
Michelle at I Heart Publix has already put up the Sneak Peek ad for this week's sale at Publix. Don't forget to check her coupon match-ups and get your shopping list ready! This is definitely my favorite part about Monday. Here are some of the sale items I'm thinking about highlighting for recipes this week:
Mrs. Paul's Fish Sticks- B1G1
Thomas' Bagels- B1G1
Chicago Hard Rolls
Eggland's Best Eggs (18 pk)
Boneless Skinless Chicken Breasts
Planters Dry Roasted Peanuts
Yoplait Fiber One Yogurt- B1G1
Cauliflower and Broccoli
Honey Bunches of Oats Cereal- B1G1
Fresh Express Spinach- B1G1
Once I get my shopping list printed out, I'm sure I will add more. We will be going out of town the day after Thanksgiving, but I'm still going to cook at the River House. I'm trying to come up with ideas to use leftover turkey!
Chicken is always in my freezer. I buy the chicken breasts when I find them on sale. I trim them up, freeze in individual zippy bags, and thaw in the sink when I want them. This is a versatile recipe that could be done with a variety of cheeses. I've cut chunks off of a block of cheese several times, and tonight I used Laughing Cow wedges. I decided to post this recipe, though, because Publix has Rondele Cheese Spread B1G1. That would be a wonderful cheese to try this with. I found this recipe on a friend's blog. I changed it up a bit to work with my busy, quick-cooking weeknight meals. A link to the original recipe is at the bottom. Try this one. I promise, you'll love it!
2 boneless, skinless chicken breasts
3 tablespoons cheese spread (about 1-1/2 each)
salt and pepper
extra virgin olive oil
Pound chicken breasts to about 1/4" thickness. I put mine in a gallon zippy bag to make for easy clean-up. Take out and season both sides with kosher salt and black pepper. Spread about 1-1/2 tablespoon of cheese spread on each chicken breast. Roll up and seal with toothpicks.
Heat olive oil, about a tablespoon, in a large skillet. Sear all sides of the chicken to brown. Transfer to a 400 degree oven for 10 minutes to cook through.
Enjoy!
(adapted from Cook Like a Champion)
Who doesn't love Sweet Potato Casserole? Being such a Thanksgiving tradition, there are hundreds of ways to make it. This is the way my Mom does it. So, naturally, its my favorite! There are very few ingredients, so it is simple to make. Make it the night before, and just cover in the fridge. Uncover and bake right before dinner. For Thanksgiving any time of year, we've even made extra and put into smaller dishes and frozen them. When you get the craving, just thaw it and bake it. I think it would even be great with a scoop of vanilla ice cream! Casserole or Dessert...you decide.
Potato Mixture:
3 cups sweet potatoes, mashed
2 eggs
3/4 cup sugar (I used 1/2 cup)
1/2 stick butter
1 teaspoon vanilla
Topping Mixture:
1 cup brown sugar
1 cup chopped pecans
1/2 stick butter
4 tablespoons flour
Mix first five ingredients and spread into a butterd 9 X 9 casserole dish. Mix topping ingredients and crumble on top of potato mixture. Bake 25-30 minutes at 350 degrees.
**My Mom always doubles this (at least) so that we have leftovers. And, don't forget, you can always make more and put into two dishes. Use on Thanksgiving, and put one in the freezer!
Happy Thanksgiving!
(adapted from the Fairhope Fare Cookbook)
This is definitely the time to be digging out the sweet potato recipes! Just about every store has them this week on sale in preparation for Thanksgiving. This recipe is a good spin on pumpkin bread and the pineapple butter gives it a special sweetness. The butter would be great used throughout the week on english muffins (on sale at Publix) or bagels. The pineapple is also on sale at Publix B1G1. I hope you enjoy this as much as I do! Slice a piece and enjoy it as a snack or for breakfast. We love this stuff. 
1-3/4 cups all-purpose flour1-1/2 cups sugar1-1/2 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 eggs1 cup mashed sweet potato1/2 cup vegetable oil1/3 cup waterButter:1 stick butter (softened)1- 8 oz. can crushed pineapple, well drainedIn a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.Transfer to 2 disposable 8" X 3.75" loaf pans. Bake at 350 degrees for 45 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes in pan before flipping onto a wire rack to cool completely.In a small bowl, combine butter and pineapple. Serve with bread.(adapted from Taste of Home, Feb/March 2009)
This seems like the perfect time of year to make something warm and comforting. Shepherd's Pie is a classic. I had never made one until I tried Rachael Ray's 30-minute version. When I saw the potatoes and carrots on sale at Publix this week, I knew I had to make it one night. I have made it more "figure-friendly" by using the lean ground beef and substituting chicken broth for cream from the original recipe. When I make this I always have leftovers. One night of work in the kitchen for two nights of dinner. Not bad! Here's my version of Rachael Ray's 30-Minute Shepherd's Pie:
1-1/2 lb. Idaho potatoes, peeled and cubed2 tablespoons sour cream1 large egg yolk1/2 cup chicken broth1 lb. ground beef1 cup chopped carrot1 cup diced onion2 tablespoons butter2 tablespoons all purpose flour1 cup beef stock2 teaspoons Worcestershire Sauce1/2 cup frozen peas (couple of handfuls)Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and return them to the hot pot. Combine sour cream, egg yolk, and chicken broth. Add the mixture into the potatoes and mash until potatoes are almost smooth.While potatoes are boiling, preheat a skillet over medium high heat. Add ground beef and season with salt and pepper. Brown and crumble meat. Drain away any excess fat. Add chopped onion and carrot. Cook veggies with meat 5 minutes, stirring frequently.In a second small skillet over medium heat wisk together butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes evenly over meat. Broil 6 to 8 inches from the heat until potatoes are evenly browned.Serve with extra vegetables or a light salad. Enjoy!(adapted from Rachael Ray on Foodnetwork.com)
Order Total: $30.69Sales Tax: $4.40Grand Total: $35.09Savings: $72.53What's in the Buggy:(2) Gallons of Milk (NOT pictured)(2) Breakstone Sour Cream(1) Publix Sweet Cream Butter (4 sticks)(2) I Can't Believe Its Not Butter!(3) Cool Whip(2) Sister Shubert Sausage Rolls(4) Boxes Ronzoni Smart Taste (not the B1G1)(1) Hellman's Light Mayo(2) Duncan Hines Moist Cake Mix(6) Knorr Rice and Pasta Sides(2) Dole Pineapple Tidbits(3) Uncle Ben's Long Grain & Wild Rice(2) Boxes Ritz Crackers(2) Ocean Spray Whole Cranberry Sauce(1) French's Worcestershire Sauce (HERE for coupon)(1) Swanson's Beef Broth(1) Smithfield Bacon(2) lbs. Lean Ground Beef(1) Bag Idaho Potatoes(1) Bag Baby Carrots(1) Package of Zucchini(1) Sweet Onion3.5 lbs. Sweet PotatoesI used $5/$25 Rite Aid and $10 in Walgreen's Register Rewards.Not Bad! And I even got several things that weren't on sale, and that I didn't have coupons for. I still am going to go to Winn Dixie to get their B1G1 chicken breasts, but that should be all until next week. Shepherd's Pie is on the menu for tonight! (That's why I got the worcestershire sauce.)
Here's a peek at some of the recipes that I'm working on right now. I'm going to go to Publix today to do my shopping- let's hope they're not out of everything!
Posts to come soon:
Shephard's Pie
Roasted Sweet Potatoes
Cream Cheese Cranberry Dessert
Sweet Potato Bread with Pineapple Butter
Cheesy Chicken Breasts
Sweet Potato Casserole with Pecans (possibly)
French Cream- a fruit dip (possibly)
I wanted to share some recipes that would be great for your Thanksgiving table. I need to get my shopping done so I can get cookin'!!
Can you tell that I'm trying to use the opened bacon in the fridge? This kind of dish is perfect for late nights, or nights when you forget to thaw some meat out. Bacon and pasta are both B1G1 this week at Publix. I always have eggs and cheese on hand. I tweaked this recipe from Rachael Ray and made it more "pantry-friendly". You can eat it hot or cold. I slice up the leftovers and put it in zippy bags and eat it cold for breakfast on the way to work.
8 oz. spaghetti noodles (about half of the 14.5 oz box)
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/2 cup milk
1/2 cup parmesan cheese
1 cup shredded cheese (I used marbled cheddar)
8 large eggs
6 slices bacon
salt and pepper
Preheat oven to 425 degrees.
Bring a large pot of water to boil and salt it. Add pasta and cook until al dente. The pasta will continue to cook in frittata. Drain and reserve.
Cook bacon, crumble or chop, and set aside. (I cook mine in the microwave)
Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter to the skillet and melt together. Add milk and heat for about 3 minutes. Add cheeses and salt and pepper. Keep stirring so the cheese melts, and doesn't clump together too bad. (Some clumps are good because it creates pockets of cheese when the frittata is sliced). Toss sauce with cooked pasta to coat. Add beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Sprinkle the top with the crumbled bacon. Transfer pan to hot oven and bake 10-14 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges.
**Be very careful when removing the pan from the oven. The handle will be HOT! I try to cover it with an oven mit to remind myself. I cannot tell you how many times I have burned myself trying to move the skillet, forgetting that it just came out of the oven. I did it tonight, in fact!
(adapted from Rachael Ray on Foodnetwork.com)
Enjoy!
I bought some of the Aunt Jemima French Toast when it was on sale at Publix. Ella and I had some for breakfast one morning, and I wasn't impressed. But I had a fabulous idea to make it into a egg sandwich with bacon and maple syrup. Now, that was something that I could enjoy! So, it was born.
2 slices Aunt Jemima French Toast (toasted)
2 eggs
2 slices of bacon
maple syrup
cheese
Toast 2 slices of the Aunt Jemima French Toast in the toaster. Pull out and drizzle with maple syrup. Cook 2 slices of bacon. (I cook mine in the microwave).
Heat a small skillet over medium heat. Crack 2 eggs in the skillet and start to scramble with a spatula. When the eggs start to firm up, shape to the size of the bread. Flip like a pancake and cook the other side. Top with cheese.
Assemble sandwich with the egg and bacon. Top with the other slice of French Toast.
For a little something extra, sprinkle with powdered sugar and extra maple syrup!
Enjoy!
Tomorrow is Wednesday, and that means the new week starts at Publix! You can go to Publix.com and print out your shopping list to take to the store with you. And don't forget to go to I Heart Publix to get your coupon match-ups to maximize your savings. Here are some of the things I'm going to highlight in the recipe posts this week:
Baby Carrots (bag) B1G1 $1.79
Sweet Potatoes $.37 lb.
Idaho Potatoes $1.99 5-lb. bag
Lean Ground Beef $3.49 lb.
Smithfield Bacon B1G1 $4.19
Cool Whip B1G1 $2.07
Dole Pineapple 20 oz. can B1G1 $1.75
Kraft Philadephia Cream Cheese $1.29
Ronzoni Pasta B1G1 $1.99
Rondele Cheese Spread B1G1 $4.19
Publix Sweet Cream Butter (4 sticks) $1.50
Ocean Spray Whole Cranberry Sauce B1G1 $1.55
I hope you enjoy the recipes this week. I'm sure I'll think of some more things once I get my shopping list printed out. And don't forget to share your ideas!
Restaurant.com is offering another deal on their re-stocked $25 gift certificates. This time enter the code GIVE at checkout for your 70% discount. This is a great way to try out new restaurants and get a break from doing the dishes!Some of my favorites around Fairhope:
Fly Creek Cafe - $3.00 for $25 GC
Wash House - $4.50 for $25 GC
Buck's Diner - $3.00 for $25 GC
Valenti's - $3.00 for $25 GC
Don't pass up this deal. These would be excellent stocking stuffers!
I've got some ground chuck that I bought on sale this weekend at Publix, so I thought I'd use it with some of the Ragu and pasta noodles that I stocked up on in the last couple of weeks. This dish is also great to use with leftover spaghetti meat if you wanted to change up your leftovers the next night.
1 lb. ground beef12 oz. penne noodles (the whole 14.5 oz. box is too much)
1 jar spaghetti sauce
8 oz. can tomato sauce (or extra Ragu, etc.)
1/3 cup parmesan cheese
1 1/2 cup shredded cheese
Preheat oven to Broil.
Cook the ground beef in a large skillet over medium-high heat until brown. Drain off excess fat. Return to skillet. Pour in the spaghetti sauce and tomato sauce. Cover and simmer over low.
Meanwhile, in a large pot of boiling water, cook penne noodles until al dente. Drain and return to pot. Pour the meat sauce in with the noodles. Add parmesan cheese and mix well.
Pour noodles into a baking dish. Top with the shredded cheee (add more or less to your liking). Put under broiler until bubbly and light brown on top. Watch carefully, because it browns quickly! (Note: You can also bake it slower in a 375 degree oven for 20-25 minutes or until bubbly.)
Enjoy!
Michelle at I Heart Publix has already put up the Sneak Peek ad for this week's sale at Publix. Don't forget to check her coupon match-ups and get your shopping list ready! I have already picked out several items I'm going to highlight for my recipes this week. It looks to be a good one!
Take advantage of the sales going on this week and make yourself a sweet treat! Wal-mart has marshmallows on Roll Back for $.75 and Publix has their Rice Krispies for $2.05 (1/2 of the B1G1). Click here for $.75 off Rice Krispies and stack with a Target coupon here for $1.00 off. After coupons, I got mine for $.30!!!
Here is the recipe from the Rice Krispies box:
3 tablespoons butter or margarine
1 10 oz. package marshmallows
6 cups Rice Krispies cereal
In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated.
Using buttered spatula evenly press mixture into 13 X 9 baking dish coated with cooking spray. Cool. Cut into squares. Best if served the same day. (If they last that long!)
This would be a great after school activity to share with the kids!
Enjoy!
Thank you so much for checking out my new site! I am so excited about this. I have been wanting to be able to share my recipes and pure passion for food itself with everyone, but just never quite knew how to get it going. Several weeks ago a couple of my friends told me about The Bargain Buggy and Eastern Shore Mom. If you haven't checked out their websites, you must do so. I am amazed at how many deals there are out there if you just use the tools given to you on sites like these.
The main thing for me has been my savings so far on my weekly grocery bill. Publix in Fairhope is Heaven on Earth. When maximizing your savings, you have to use coupons on the items already on sale. This means that I am trying new foods and trying to find new ways to incorporate these items into my weekly menu. I used to be the type to make out a Weekly Menu and then go shop at Wal-mart. $200 later I am home with a kitchen full of groceries and a depleted bank account. We were spending atleast $800 a month at Wal-mart. Well, not anymore!
I am hoping with this site to be able to take what's on sale in the grocery and drug stores that week and post delicious meals for us all to enjoy.
Thank you for being a part of this new and exciting part of my life!
Get this ready for breakfast in the morning! Publix has Oscar Mayer bacon on sale 2/$6 and Bisquick Pancake Mix 2/$4. (Print a coupon for Bisquick HERE). We had my Dad over one Saturday morning and made this. All I can say is Yummy...
1 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 eggs
3/4 cup milk
1/4 cup maple-flavored syrup
5 slices bacon, crisp-cooked, drained, and crumbled
Preheat oven to 425 degrees. Grease and flour (I used PAM) a 13 X 9 baking dish. In a medium bowl combine biscuit mix, half of the cheese, the eggs, milk, and the 1/4 cup syrup. Beat until nearly smooth. Spread in prepared baking pan.
Bake in preheated oven for 10-12 minutes or until toothpick inserted near center come out clean. Sprinkle with remaining cheese and the bacon. Bake for 3 additional minutes. Cut into squares. Serve with additional maple syrup if desired. Makes 6 servings.
Enjoy!
(adapted from Better Homes & Gardens)
This is another great recipe that utilizes ingredients that are on sale this week at Publix. The Campbell's soup ($.80 each + coupon HERE), Mueller's pasta (B1G1), and Stovetop Stuffing (B1G1). I received this recipe from one of my Mom's Bunko friends on an online recipe swap a couple of years ago. It is so good. I have also made this and divided the stuffed shells in freezer bags and put in the freezer for an easy pre-made weeknight meal. Just top it with the soup right before baking!
4 chicken breasts
1 Box Jumbo Shells
3 Cans Cream of Chicken Soup (I use 98% fat free)
1 1/2 can Water
1 Cup Mayo (I use light)
1 Cup Sour Cream (I use light)
1 Box Stovetop Stuffing
Cook chicken, shred or dice. Prepare stuffing mix. Add chicken, sour cream and mayo. Cook shells. Stuff with chicken mixture. Layer stuffed shells in a single layer in a 13 X 9 baking dish. Mix soup with 1 1/2 cans of water. Pour soup mixture over shells. Cover and bake for 1 hour at 350 degrees.
(If frozen: layer frozen shells in a single layer, cover with soup/water mixture, cover with foil, and bake in 350 degree oven for 90 minutes or until bubbly.)
This is great served with green beans or a light salad. You guys are going to love this one. Its a favorite in my house!
This is a recipe that is great for using the zucchini that has been on sale at Publix and Jiffy Corn Muffin mix that is always a good deal.
1/2 medium Zucchini, shredded (1 cup)1 8-1/2 oz. package corn muffin mix (Jiffy)1 cup shredded cheddar cheese (swiss is yummy too)1/4 cup milk1 eggPreheat oven to 400 degrees. Lightly coat 12 muffin cups with cooking spray(I usually fill 9).Combine all ingredients in a mixing bowl. Evenly spoon into muffin cups. Bake for 11 to 14 minutes or until golden.Enjoy!(adapted from Better Homes & Gardens)
This is something I've thought about doing for a long time. When I find a new recipe that is not only budget and time-friendly, but is also delicious, I try to pass it on to all of my friends and family. This is such a great way for me to share my love of food. As I find new recipes and interesting ways to cook with my food bargains I will post to share with you.
I have recently joined the Coupon Craze and have been AMAZED at the money I have saved on our weekly grocery bills. It also has forced me to try new foods because I am buying what they have on sale. I want to be able to use what is on sale and post recipes using some of those items or some that I have stockpiled from previous week's sales.
Hop on board and join me!
