Sunday, February 28, 2010

Cleaning Out My Pantry!

My pantry was in desperate need of being cleaned out! I really don't know where I am going to put all of this stuff. I cannot believe how much food my family has, and how little I'm spending to give it to them. I knew when I had another baby and we would have two in daycare, that we were going to have to cut back somewhere. Most of our bills are set (utilities, phone, etc.) but the one bill that I was determined to cut back on was Wal-mart. I just didn't know how to do it. I knew that our monthly grocery bill was outrageous ($800 month +). By shopping smart and using coupons, we are able to keep the "extras" that we enjoy every month and still put good food on the table. This has been such a blessing to my life. Not to mention a fun hobby! I told my husband this morning that me pulling all of this stuff out to look at and organize is the equivalent of him doing the same thing with his baseball cards years ago :) I'm very proud of what I've been able to do!!

This is my pantry stockpile items (everything that's not opened). Its so much easier to cook when I've got all of the basics in the house. I used to run to Wal-mart for lots of little things that I would forget. Or, actually, I wouldn't...I would send my husband. He's very good about running little errands like that for me! When my daughter asked for pink cupcakes for her birthday, all I had to do was look in the pantry and grab the Strawberry Cake Mix I bought one week at Publix on sale. I have been able to help other friends who are struggling by giving them bags of groceries. This has been very rewarding all the way around.

One side of the stack-o-cans :) I stocked up on the beans at Publix last week. This was the first time I noticed canned beans go on sale since I started couponing last October. I'm not a huge fan of canned veggies, but canned beans are a must. I keep the canned green beans for quick dinners with chicken nuggets for Ella. And the canned corn is great in cornbread and muffins. I still go to Sam's and get the big bag of frozen Bird's Eye Whole Green Beans. Those are the best! Oh, and another good tip: Try using chicken broth in recipes that call for water (like rice mixes, mashed potatoes, etc.) You add tons of flavor to a quick-cooked meal!

Side two of the stack-o-cans! Cleaning out and organizing your stockpile is a very good way to see the items that you need. Yes, even with all of this stuff, I do still need Cream of Mushroom soup. All of mine are Cream of Chicken and Cream of Celery! I'm not running out to the store tonight to get some...I'll just keep my eye out for a sale, and get some later. Tomato Paste is also something that's good to keep on hand. You can reconstitute it to make tomato sauce.

I cleaned out my freezer the other day. I'm stocked there too. The toiletry cabinet is going to have to wait. Although, that cabinet isn't too unorganized. I keep that one in check!

Now, I have to go try to get this stuff back in my kitchen!

Monte Cristo Waffle'wiches

I love a good Monte Cristo. I found this recipe in the Rachael Ray Magazine featured as a kids' recipe. I thought Ella would really like it. She just wanted a plain waffle. Go figure! I enjoyed my Monte Cristo Waffle'wich though! Instead of using regular bread, you just use two lightly toasted waffles. This week Publix had Aunt Jemima waffles B1G1. Also, with the Target and Manufacturers coupons you may have printed previously, you could score the Oscar Mayer Lunch Meat for $1.50 each. Great deal. I used Raspberry Jam, but any could be substituted. The original recipe called for apricot. Strawberry would be yummy. I'm not a huge fan of grape, so I'm not going to recommend that one :) This is a great change-up for a Sunday morning breakfast. Oh, and look at the original recipe for a slightly different version made in a panini press. I didn't feel like getting mine out this morning, and I also like the egg around the original one. Hope you like it!

1 tablespoon raspberry jam
2 frozen multi-grain waffles (I used regular, they were on sale)
1 slice ham
1 slice turkey breast
1 slice Swiss cheese (or mozzarella or Monterrey jack)
1 egg + a splash of milk (would be enough to make 2)
1 teaspoon butter
powdered sugar, optional
maple syrup, optional

Lightly toast waffles in a toaster. Spread each side with the jam and sandwich the ham, turkey and cheese between both slices.

Lightly scramble the egg and milk together in a shallow bowl. Coat the whole sandwich with the egg mixture (just like you would for french toast). Cook in a small skillet over medium heat in 1 teaspoon butter (you could also just use a good spray of Pam). Cook for 3 minutes on each side or until golden brown and cheese is melted.

Cut into squares and drizzle with powdered sugar and maple syrup.

Check out the recipe link at the bottom. In the comments, somebody grilled theirs on the panini press and then dunked them in maple syrup! Yummy!


(adapted from Rachael Ray Magazine)

Saturday, February 27, 2010

Fully Loaded Chili

I know I made chili last Saturday night, but it was a White Bean Chicken Chili. The one tonight was more traditional. It used a lot of the beans I stocked up on last week at Publix. Winn Dixie had ground beef this week for $1.99 lb. This also gives you something for your Tostitos that I know most of us have in the pantry. Crush some on top with the cheese and sour cream. Yummy. This chili is super simple and full of flavor. Definitely easy enough for a busy weeknight. I didn't get it going until 7:00. Once you get it all together it cooks in 30 minutes. So, make good use of that 30 minutes. I got my kitchen cleaned!

1 lb. ground beef
1 medium onion, chopped
1 green bell pepper, chopped (prices were too high for this today- omitted)
1-3/4 cup water
2 8-oz cans tomato sauce
1 can kidney beans (I used Bush's Chili Beans, undrained)
1 can white beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 chili seasoning packet

sour cream
shredded cheese
crushed Tostitos

In a large pot over medium heat, cook the beef, onion and pepper until meet is no longer pink; drain (This is when a baster works best for removing all of the fat).

Stir in the water, tomato sauce, beans and seasonings (you can add extra salt and pepper later if needed). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese, sour cream and crushed Tostitos.


(adapted from Taste of Home)

Publix Trip 2/27

It definitely paid off having my coupons organized today! I hit my $100 Savings Mark again!!! I have never waited as late as Saturday to do my shopping, and I was pleasantly surprised to find most things in stock. They were out of strawberries, but I will just stop by in the morning when I'm out doing my Walgreens deals. I am going to use them for the bread pudding tomorrow. So yummy! I got a ton of stuff today. I know that I could take a couple of weeks off because I am in maintenance mode with my stockpile, but the thrill of getting the deals is awesome. I have so much stuff to donate. I still have my non-perishables on my kitchen table because I'm going to have to do some rearranging to fit it all in my little kitchen. Maybe I'll post some pics of my stockpile tomorrow while I'm cleaning it out. I honestly have never had so much food in my life. And I have never saved so much on my grocery bills!! I have to give a big Thank You to Aubrey at Eastern Shore Mom and Shannon at The Bargain Buggy for teaching me all they know last October. It has saved my family so much! Thanks girls!!

Order Total: $39.37
Sales Tax: $6.55
Grand Total: $45.92
Savings: $103.19

(1) Bakery Italian Loaf
(2) Arnold's Italian Bread (Rain Check)
(2) Publix Dozen Eggs
(8) Kraft 8-oz. Chunk Cheese
(1) Publix Gallon Milk
(1) Publix Whipping Cream (8 oz.)
(1) DiGiorno 200 Calorie Pizza
(2) Blue Bell Half Gallon Ice Cream
(1) Aunt Jemima Waffles
(1) Double Stuffed Golden Oreos
(5) Emerald Trail Mix
(2) Doritos Chips
(5) Hunt's Tomato Sauce (8 oz.)
(6) Ragu Pasta Sauce
(1) Bush's Chili Beans
(8) Green Giant Canned Corn
(12) Progresso Beans (Rain Check)
(1) Uncle Ben's Ready Rice
(2) Knorr Rice Sides
(1) Publix Instant Brown Rice
(1) Cascade Action Pacs
(2) Oscar Mayer Lunch Meat
(4) Nectarines (1.5 lbs.)

Coupons Used:

(1) $10/$50 Winn Dixie (Baby Club)
(1) $5 WYB 20 Participating Products (Italian Sale Flyer)
(1) FREE Double Stuffed Golden Oreos
(1) B1G1 Free Eggs (up to $1.50)
(2) $1/1 Kraft Cheese Target Q
(3) $1/2 Kraft Cheese Publix Q
(4) $1/2 Kraft Cheese MQ
(1) $1.50/1 Digiorno 200 Calorie Pizza MQ
(2) $1/1 Blue Bell Ice Cream MQ
(1) $1/5 Hunt's Tomato Sauce MQ
(3) $1/2 Ragu Pasta Sauce
(4) $1/2 Green Giant Veggies Publix Q
(3) $1/4 Progresso Beans Publix Q
(1) $.50/1 Uncle Ben's Ready Rice Target Q
(5) $1/1 Emerald Product
(1) $.50/2 Knorr Sides
(1) $1/2 Oscar Mayer Lunch Meats Target Q
(2) $1/1 Oscar Mayer Lunch Meat MQ
(1) $1/1 Cascade Action Pacs

**When reviewing my coupons on my receipt for this post, I noticed that there were 2 coupons used ($1 for cheese and $1 for beans) that should not have been used. When I go back tomorrow morning to get strawberries I will stop by Customer Service and have this corrected. Sometimes I change my quantities when I get to the store, and I forgot to take out those 2 coupons. OOPS!

Friday, February 26, 2010

Fast Chicken and Rice

I feel like its been forever since I've posted a recipe! Ella's birthday dinner at her YaYa and PawPaw's was nice. We made the cheeseburgers, but I should have known that I wouldn't have done the pictures. Its simple though: 1 lb. ground beef, 1/2 lb. Jimmy Dean sausage, some small cubes of cheese, seasonings, form into patties and grill! I'll do a post at some point, but that should cure any of your curiosity for the time being! Tonight's dinner was another quick one. Clay was working late and I had some errands to run after work, so I was glad I had planned this. You can see the original recipe HERE that makes it even faster. I used a box of Rice-a-Roni Long Grain Wild Rice. You could use Knorr Rice Sides that are on sale this week at Publix or a box of Uncle Ben's Rice. Use what you have on hand. Chicken and Rice is a method. Now, since this recipe has Stir Fry sauce I wouldn't use a Spanish Rice, but you get the point :) So glad its Friday. I have A LOT of coupons to get organized this weekend. I'm on the fence about getting a binder but I'm just not ready to hop over yet. Enough about's the recipe...

1 box of Long Grain Wild Rice (I used Rice-a-Roni)
3/4 cup frozen peas
2 chicken breasts
1 tablespoon olive oil
1/4 cup stir-fry sauce
1/2 cup pecans, chopped (or almonds)

Cook rice according to package directions. Add peas the last 4 minutes of cooking.

Meanwhile, pound chicken breasts slightly in large zippy bag (to allow them to cook evenly). Season with salt and pepper and saute in 1 tablespoon olive oil over medium heat about 6 minutes per side, or until no longer pink. Remove from heat and allow about 5 minutes for them to rest (this allows the juices to redistribute so the juice doesn't run all over the cutting board as soon as you cut into them). Cut the chicken breasts into chunks.

Combine the chicken and rice mixture . Stir in the stir-fry sauce and heat through. Add in pecans. I served my husband's portion with garlic bread. I consumed enough calories today to leave the bread out of dinner!


(adapted from Better Homes & Gardens)

Tuesday, February 23, 2010

Publix Sneak Peek 2/24 and Menu

I'm not jumping out of my socks this week like I was last week about the sale at Publix. There are some good deals, but I was really loving that Italian sale last week! Michelle has the Sneak Peek up at I Heart Publix. Be sure to print your shopping list on on Wednesday when it becomes available. I always go with that list and it makes navigating around the store so much easier. I will not be doing posts Wednesday or Thursday this week. I've got lots to do Wednesday night, including going to Publix. Thursday night we are going to Clay's parents house to celebrate Ella's 3rd Birthday with the family. We're cooking cheeseburgers, her favorite. I have a really good recipe using Jimmy Dean Sausage, ground beef and cheese. I may go ahead and post it even though the beef and sausage aren't on sale this week. They're really good! I'll resume my normal schedule on Friday.

Here's the Menu I plan to post this week:

Cheesy Cheeseburgers Thursday 2/25 (Maybe)
Fast Chicken and Rice Friday 2/26
Monte Cristo Waffle'wiches Saturday 2/27
Fully Loaded Chili Saturday 2/27
The Best Bread Pudding Sunday 2/28
Sausage-and-Zucchini Rice Monday 2/29
One Pot Spaghetti and Meatballs Tuesday 3/1

Items highlighted from the Publix sales ad:

Ragu Pasta Sauce B1G1
Ronzoni Pasta B1G1
Del Monte Tomatoes B1G1
Knorr Sides B1G1
Kraft Chunk Cheese 3/$5
Aunt Jemima Waffles 2/$3
Hunt's Tomato Sauce 6/$2
Oscar Mayer Deli Meat 2/$6
Italian Sausage $2.99 lb.
Bakery Italian Bread $1.99

Items from my Stockpile:

Frozen Peas
Chicken Breasts
Ground Beef
Stir-Fry Sauce
Raspberry Jam
Chili-O Seasoning Mix
Sour Cream
Chicken Broth
Brown Sugar
Parmesan Cheese

Non-Sale Items Needed:

Bell Pepper
Kidney Beans
Pine Nuts or Walnuts
Heavy Cream

Chicken White Bean Pasta

This is another one of those recipes that I was holding onto just waiting on cannellini beans to go on sale! I added the zucchini because I love it and I thought the green would be pretty. The beans make it very filling. I love all of the fresh colors. This isn't a favorite of my husband's. He doesn't like zucchini or tomatoes. So...I knew he wouldn't like this dish. But, I can't cook Man Food all the time. If he doesn't like it, I have PLENTY of cereal! Publix had the big Italian sale this week with the Progresso beans and broth B1G1. I got some of the produce from my local farmers market. Serve this with a salad if you'd like. I like the one-bowl ease of this though. Its easy to curl up in my chair, bowl in hand, and enjoy dinner.

8 oz. rotini, ditaloni or other short tube pasta (I used 1/2 box elbows)
1 15-19 oz. can white beans, drained and rinsed
1/2 cup chicken broth (plus more if needed)
3 cloves garlic, minced
1 tablespoon olive oil
3 large plum tomatoes, coarsely chopped (about 2 cups)
2 medium zucchini, quartered and sliced
2 chicken breasts, cooked and shredded
salt and pepper

In a large saucepan, cook pasta according to package directions; drain well and set aside.

In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree back in the pot used for cooking the pasta. Bring to a slight boil and pour the pasta back in with the bean mixture.

Meanwhile, in a large skillet, cook garlic and zucchini in 1 tablespoon olive oil for 5 minutes over medium heat. Stir frequently to keep the garlic from scorching (If it does scorch start over. You will never get that bitter taste out of the dish). Add the tomatoes and cook for another minute. Add the remaining beans, shredded chicken, salt and pepper. Heat through. (Tip: Cut the tomatoes in half and gently squeeze over a bowl to get out the excess seeds and juice. Then chop and add to the skillet.)

Add the tomato mixture to the hot pasta and toss to coat. If you need to add more broth to give it a better consistency add it now. I maybe added 1/4 cup while mixing. Serve immediately.


(adapted from Better Homes & Gardens)

Monday, February 22, 2010

Sesame and Ginger Chicken

I am on a roll this week! This was another hit at my house. It was super simple because it used the store-bought Wishbone dressing that was B1G1 this week at Publix. I served mine in lettuce cups and served my husband's over rice. So, this is perfect for those of you who are maybe watching the carbs. The dressing is a light one, and full of flavor! Yum-O!

4 boneless, skinless chicken breasts, cut into bite-size strips
1/4 cup bottled Light Asian Sesame & Ginger Dressing
1/2 cup chicken broth
1 cup baby carrots, thinly sliced
1 cup red bell pepper, diced
salt and pepper
1 head butterhead lettuce, leaves separated

Sprinkle chicken lightly with salt and pepper. Pour 1 tablespoon olive oil in the bottom of a skillet. Add chicken and cook over medium-high heat; cook and stir for 3 minutes or until browned. Add the carrots and peppers; cook for 2 minutes. Add the dressing and broth. Cook over medium-high heat until sauce is thickened and most of the liquid is absorbed, about 6-8 minutes. Reduce heat the low.

Serve by filling the leaves with the chicken mixture. You can also serve it with rice or over egg noodles.


(adapted from Better Homes & Gardens)

Sunday, February 21, 2010

Chicken with Sweet Potatoes and Cauliflower

Ahhhhhh! If I could sing about how good tonight's dinner was, I would. This was exactly what I have been craving. Cauliflower has never been a favorite of mine. I'm not a big fan of veggie trays, and that's really the only way I had ever had it. Roasting it with the sweet potatoes tonight was delicious! I will be having it more often in my house. My local farmers market had cauliflower and broccoli on sale this week for $.99 a head. I only used half. I may use the other half and make the Cauliflower Mac and Cheese I made a couple of months ago. So good! I always cook chicken breasts this way, but I never finish it with the sauce. It was really a nice twist at the end. If you're watching your calories, you could leave off the butter. Or just leave off the sauce all together and simply saute the chicken breasts in a little olive oil. I also served it with green beans because I love to see a little green on my plate. Shannon from The Bargain will love this one!

1 sweet potato, cut into large chunks
1/2 head cauliflower, cut into medium florets
2 tablespoons extra-virgin olive oil
salt and pepper
4 boneless skinless chicken breasts
1 tablespoon red wine vinegar
1 cup low-sodium chicken broth
1/2 tablespoon butter

Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes and cauliflower with 1-1/2 tablespoons olive oil and season with salt and pepper. Roast until cooked through and browned, about 30-45 minutes. Flip with a spatula about halfway through.

Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Season chicken with salt and pepper (I also put mine in a large zippy bag and pound slightly with a meat tenderizer to even the thickness). Cook until golden and cooked through, about 5-8 minutes per side (depending on the thickness). Transfer chicken to a plate and tent with foil to keep warm.

To skillet, add broth and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.


(adapted from Everyday Food)

Saturday, February 20, 2010

White Bean Chicken Chili

I have been eye-balling this recipe on Pink Parsley for quite some time now. I was just waiting on a good sale on white beans. Well, this is the week! This chili was super simple and super yummy! We had some friends over and it was a total hit. The avocado garnish was delicious. I started the crock pot around lunch and dinner was ready at 7:00. That's a great way to entertain. I made Corn Muffins to go alongside and we had Artichokes and Hollandaise for a starter. I also let Publix make dessert. Tiramisu is my favorite and we enjoyed it again tonight!

4 cans white beans, drained and rinsed
3 boneless chicken breasts (I put mine in frozen)
1 8-oz. block pepper jack cheese, cubed
2 cups salsa

sour cream
shredded cheese

**I used the 19-oz. Progresso Cannellini beans, so I added an extra 1/4 cup salsa and 1 cup chicken broth

Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes (I used shredded cheese, sour cream and avocado with a squeeze of lime).


(adapted from Pink Parsley)

Artichokes and Hollandaise

I have not made this in a LONG time! I'm really surprised that I even remembered how to do it correctly. Its kind of hard to mess up though, its so simple! And oh so good. My high school boyfriend's Mom used to make this. She was really my first inspiration in the kitchen. Man, she could cook! This is a great first course to a meal or just as a snack on a lazy Saturday afternoon. This doesn't fall into my healthier eating plans though. Its quite an indulgence. Try this sauce over eggs, Canadian bacon and English muffins for an Eggs Benedict. My sister makes this sauce every Christmas at her In-laws. Its a great recipe to have on-hand.

4 artichokes, trimmed
1 garlic clove, smashed (optional)
1 lemon slice (optional)
1 stick butter
3 egg yolks
1 lemon (about 1-1/2 tablespoons juice)
salt and pepper

Cut the stem off of the artichokes to create a flat bottom. You can snip the "thorns" off the tips of each leaf, but I don't do that (too time consuming and they soften after cooking). Place artichokes in the bottom of a large pot. Fill with water to come about halfway up the artichokes (you don't want them floating). I also added a smashed garlic clove and thick lemon slice for extra flavor. Cover and bring to a boil. Reduce heat to medium-low and cook covered for approximately 30- 45 minutes or until the artichokes are tender (the leaves will come off with little resistance).

Melt 1 stick of butter in a small saucepan over low heat. Add 3 egg yolks to a blender. With the lid on, but the center cap removed, slowly add the butter to the eggs while the blender is on. This emulsifies the mixture. Squeeze in the juice of 1/2 lemon (about 1-1/2 tablespoons) and add salt and pepper to taste. Pour into a serving bowl and serve with the artichokes.

To eat, pull off the leaves of the artichoke and dip into the sauce. Pull the "meat" off the base of the leaf with your teeth and discard the rest. Continue to do this until you reach the center of the artichoke. Cut out the spiky center and discard. Cut up the heart and eat with the sauce.

See this link HERE for a detailed description of how to eat an artichoke.


Friday, February 19, 2010

Publix Trip 2/19

I have been waiting for white beans to go on sale! I am loving this Italian thing they've got going on this week. There are some great deals! I hit my $100 savings mark. I always like it when that happens! Really looking forward to the recipes this week. One of my all-time favorites is the Hawaiian Chicken Alfredo Pizza I made tonight. YUM-O! I am so glad I ordered those Classico coupons last week. That made for some really cheap Alfredo and Pasta Sauce.

Order Total: $45.80
Sales Tax: $7.66
Grand Total: $53.46
Savings: $117.21

What's in the Buggy:

(20) Earth's Best Baby Food
(4) 2-pk Gerber 1st Baby Food
(1) Land-O-Frost Honey Ham
(2) Publix Gallon White Milk
(2) Kraft Grated Parmesan Cheese
(4) Kozy Shack Rice Pudding
(1) Mama Mary's 3-pk Pizza Crust
(1) Cole's Garlic Bread
(5) Totino's Pizza
(4) Progresso Chicken Broth
(4) Classico Pasta Sauce
(4) Classico Alfredo Sauce
(5) Fisher Trail Mix
(1) 3-lb. Rico Long Grain Rice
(1) Wishbone Dressing
(4) Post Cereals
(12) Progresso Beans
(3) Zucchini
(2) Artichokes
(3) Naval Oranges
(4) Plum Tomatoes
(1) Tiramisu
(1) Publix Ice Cream
(1) Arnold Italian Bread

Coupons Used:

(1) $1/10 Earth's Best Baby Food MQ
(1) $1/4 Gerber Baby Food 2-pks MQ
(1) $2/1 Land-O-Frost MQ
(2) $1/1 Kraft Parmesan Cheese
(1) FREE Milk WYB 4 Post Cereal Publix Q
(4) $1/4 Progresso Products Publix Q
(1) $5 off WYB 20 Participating Products Publix Q
(4) FREE Classico Pasta Sauce WYB Classico Sauce
(1) $1/2 Classico Pasta Sauce
(2) $.50/1 Progresso Broth
(5) $1/1 Fisher Product
(1) $5/$25 Rite Aid
$17 Walgreens RR

Hawaiian Chicken Alfredo Pizza

I came up with this pizza several years ago. It combines two of my favorites: Hawaiian Pizza and Chicken Alfredo Pizza. Even people who are not fans of pineapple on pizza or olives on pizza have LOVED this. The flavor combination is fabulous and all of the ingredients play off of each other. I've made one with and one without olives for my husband. He said he didn't like olives on his pizza. He ended up liking the one with olives better! Give this pizza a try. Leftovers are great the next day too. This is super fun for entertaining too. Your guests will thank you!

2 Pizza Crusts (Standard Size)
2 boneless skinless chicken breasts, cooked and sliced
3/4 cup Classico Sun-Dried Tomato Alfredo Sauce
16 oz. pineapple tidbits (or cut pineapple chunks)
1/2 cup sliced olives
1 cup sliced canadian bacon (or sliced ham)
4 cups shredded mozzarella cheese
Parmesan Cheese

**I halved this recipe and used 1 Mama Mary's 3-pk Mini Crusts

Divide alfredo sauce evenly among pizza crusts. Top with ham, sliced chicken, pineapple and sliced olives. Top with shredded cheese. Bake in a 450 degree oven for 12-15 minutes or until golden on top. Serve with Parmesan cheese.


Mary Tanner's Pumpkin Bread

ONE of the benefits of my Mom being a kindergarten teacher is the wonderful Holiday goodies she shares with me. I took Ella trick-or-treating with her class this past Halloween and a friend of mine, Mary Tanner, had brought some Pumpkin Bread for my Mom. It was the BEST! I asked for the recipe thinking maybe it had been handed down for generations. Nope. It was straight from Southern Living and could not have been any simpler to make! I have made it in many different size pans. My favorite are the mini loaves that I make in my mini-loaf-muffin-pan. I probably should find the real name for that! You could probably even make it in a real muffin pan. The bread is so moist and perfect for breakfast. I took it on our Disney trip and we ate it on the way to the parks in the morning. Just be sure to adjust the baking time according to the size pan you're baking in. Just check to make sure that the toothpick comes out clean.

3-1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2/3 cup water
4 large eggs
1 15-oz. can pumpkin

Stir wet ingredients together in a bowl. In a separate bowl combine the dry ingredients. Combine the wet and dry together and mix thoroughly (I used my Kitchen Aid Mixer). Divide batter evenly among 2 greased 9 X 5 loaf pans (Or smaller pans, just fill about 1/2 way full). Bake at 350 for 50 minutes to 1 hour (reduce time if using smaller pans). Bake until a wooden toothpick inserted into center of each loaf comes out clean. Cool pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.


(from Mary Tanner Boothe- originally from Southern Living)

Thursday, February 18, 2010

Mushroom Quesadilla

I love mushrooms. I am the only one in my house who does, though. I tried to get Ella to take a bite, but she wasn't having any of it. Clay won't even come close, so he had cheese toast tonight. This was super simple and elegant enough to serve to company. I used Sun-dried Tomato Tortillas because I had them leftover from the Black Bean Hummus Wrap. You could serve this as a Vegetarian dish or if you have some leftover chicken you could add that in. Publix has mushrooms, onions and baby arugula on sale this week. I grabbed mine from the Farmers Market because that's where I stopped today after work.

Makes 2 Quesadillas:

1 teaspoon olive oil
1/4 onion, finely chopped
1 garlic clove, minced
salt and pepper
1 8-10 oz. package mushrooms (I used baby bellas)
squeeze of lemon
1/2 cup shredded cheese (monterrey jack, swiss, muenster, etc.)
1 cup baby arugula
2 10-inch flour tortillas

In large non-stick skillet, heat olive oil over medium-high. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 minutes. Add mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with a squeeze of fresh lemon juice. Wipe skillet clean.

Divide cheese, mushroom mixture and arugula over the bottom half of the two tortillas. Fold top half over filling to close. Heat another teaspoon of olive oil in skillet over medium-high heat and cook a quesadilla until cheese melts and tortilla is crisp, 1-2 minutes per side. Repeat with remaining quesadilla. Cut into wedges and serve.


(adapted from Everyday Food)

Menu 2/18

I must admit that it was hard for me to get back into my groove! It was so nice having some time off. The same thing happened around Christmas when I got out of my routine. That's life though. Same thing goes with exercising. Take a couple of days off and you can forget it! I started getting excited though when I was putting the Menu together. I was talking with Shannon last night from The Bargain Buggy and decided that I need to try to cook healthier for my family. Most of the "sale" items are the processed, pre-packaged foods that are not exactly on the good-for-you list. I am going to try to start taking advantage of the good prices at my local farmers market and branch out with my fruits and veggies. My husband will learn to like it! For some of the recipes, I will just try to cut fat and calories where I can by using light ingredients. If none exist for that particular recipe, I will cook it like I always do and enjoy it! I think that we should enjoy all things in moderation. If I tell myself I'm on a "diet" it makes me want cheesecake that much more! I try to eat and snack smart during the day so I can enjoy a nice dinner when I get home. Sometimes that works, and sometimes that doesn't. We'll see how it goes!

Here's the Menu I plan to post for the remainder of the week:

Mushroom Quesadilla- Thursday Feb 18
Hawaiian Chicken Alfredo Pizza- Friday Feb 19
Artichokes and Hollandaise- Saturday Feb 20
White Bean Chicken Chili- Saturday Feb 20
Chicken with Sweet Potatoes and Cauliflower- Sunday Feb 21
Sesame & Ginger Chicken- Monday Feb 22
Chicken, Pasta & Beans- Tuesday Feb 23

As you can tell, I am having chicken withdrawals! I don't think I've cooked with it a whole lot lately and I have some in my freezer. Plus, its healthy. You could certainly use grilled pork chops with the sweet potatoes and cauliflower on Sunday. I am craving freshness, so those two things will be coming from my local farmers market this week.

Here are the items I'm highlighting from Publix:

Classico Alfredo Sauce B1G1
Mama Mary's Pizza Crust B1G1
Mueller's Pasta B1G1
Wishbone Dressing B1G1
Progresso Chicken Broth B1G1
Sorrento Mozzarella Cheese 2/$6
Kraft Chunk Cheese 16 oz. 2/$7
Kraft Parmesan Cheese 2/$6
Progresso Cannellini Beans 3/$2
Hillshire Lunch Meat 2/$6
Perdue Chicken Breasts $2.99lb
Plum Tomatoes
Zucchini Squash
Fresh Express Greens 2/$5
Baby Portabello Mushrooms
Sweet Onions

Non-Sale Items I Need:

Sweet Potatoes
Garlic Cloves
Baby Carrots
Butterhead Lettuce
Flat-Leaf Parsley
Avocado (optional)

Items from my Stockpile:

Boneless, Skinless Chicken Breasts
Pepper Jack Cheese
Flour Tortillas
Swiss Cheese
Red-wine Vinegar
Macaroni Pasta
Olive Oil
Pineapple Tidbits

Wednesday, February 17, 2010

I'm back from Disney!

It is very hard to get back into the swing of things after a few magical days in Disney World! My daughter and I had such a wonderful time. I tear up just thinking about it. It brought back so many memories from my childhood, and made it that much more special being able to see it through her eyes. I am already planning the next trip in my head!

I am going to work on the Menu for the rest of the week and have that posted by tomorrow. I will start the recipe posts on Friday. I have to have some down-time or I may fall over from exhaustion! I have glanced over the Sneak Peek and it looks pretty good. I am going to finally be able to post a FABULOUS pizza that I came up with a couple of years ago. Its always a hit.

I hope that you haven't forgotten about me! Thanks for being patient. I'll have the Menu posted by tomorrow for the recipes I'm going to work on through Tuesday. I hope you were able to try some of the earlier recipes that I posted while I was in Disney World. I'm going to make some older ones these next two nights and then its back to being the Fairhope Foodie!

Tuesday, February 9, 2010

Getting Ready For Disney World!

My schedule is going to be a little off this week. Friday, my oldest daughter and I are leaving for Disney World! So, needless to say, I will be packing and getting ready these next couple of nights and will not be cooking this week. We are doing leftovers tonight from the Zesty Penne with Sausage and Peppers from last night. I am going to do something Wednesday, but it probably won't be "post-worthy". If it is, I'll be sure to post it. Thursday, I am going to post a recipe for Pumpkin Bread. Ella has requested it, so we'll be taking it on our trip with us for breakfast and snacks. If you have some canned pumpkin in your pantry, you will definitely want to try this one!! I haven't even had a chance to look over the Sneak Peek for Publix this week. I will plan a shopping trip if there's something that I just can't pass up. If not, I'm taking this week off and taking our grocery money to Disney! I am so excited and cannot wait. Please, use my recipe index and try some of the earlier recipes you may have missed. There are over 80 recipes to choose from! I will be back next Wednesday. Please come back and use this chance to browse the site. Don't forget about me! I will be back in the groove as soon as I can!

Here are some of my past favorites:

Zucchini Corn Cake Muffins

Maple Oven Bacon Pancake

Bagel and Egg Bake

Macaroni and Cheese with Cauliflower

Corn and Black Bean Burritos

BBQ Chicken Tenders with Corn Fritters

Cranberry Vanilla Oatmeal

Spaghetti with Chicken Meatballs

Turkey Mini Meat Loaves

Taco Chili Mac

Italian Sausage Calzones

I'll post the Pumpkin Bread recipe when I get it made this week...

Off to get ready for Disney!

Monday, February 8, 2010

Zesty Penne with Sausage and Peppers

I just recently started cooking with Italian Sausage since I've picked it up during the sales at Publix and Winn Dixie. I really like the change it gives me in my regular dinner routine. I found this recipe in a Philadelphia Cream Cheese insert in one of my magazines. It is very simple and very delicious. Great for quick weeknight meals. The peppers give it a good fresh kick. You probably have most of these items in your stockpile. Its a great change on the noodles-pasta sauce dinner!

1 box Penne Noodles (I used Ronzoni Smart Taste)
1 lb. Italian Sausage
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jar (26 oz.) spaghetti sauce
8 oz. cream cheese (I used reduced-fat)
1/4 cup milk (add more as needed for desired consistency)

Cook pasta according to package directions.

Meanwhile, brown sausage in a large skillet over medium-high heat. Break up large chunks with a wooden spoon. Drain off excess fat. Return to skillet and add peppers. Cook 5-10 minutes or until softened. Stir in spaghetti sauce and cook until heated through, about 5 minutes. Add cream cheese, cook another 5 minutes or until melted, stirring frequently.

Drain pasta and return to pot. Add sausage mixture, mixing thoroughly. Add enough milk to thin out the consistency (I didn't measure, so I'm not sure how much I added. I'm guessing between 1/4 and 1/2 cup. It will resemble an alfredo sauce). Top with Parmesan. Serve with a small salad.


(adapted from Kraft)

Sunday, February 7, 2010

Broccoli-Stuffed Chicken Breasts

I was really looking forward to tonight's dinner. I haven't cooked with chicken in a long time! I didn't realize how long it had been. What a nice way to bring it back! This was super easy and super yummy. You can use reduced fat cheeses and keep this pretty healthy. You can also control it by how much you stuff in each chicken breast. Serve with rice or roasted potatoes and some veggies. This is a great way to get the picky eaters in your house to eat broccoli too!

4 boneless skinless chicken breasts
4 ounces reduced fat cream cheese, softened
1 cup fresh broccoli, steamed
1/4 cup shredded cheese
2 tablespoons bread crumbs
salt and pepper

Preheat oven to 400 degrees. Trim fat from chicken breasts. Season with salt and pepper. Place breasts in a large zippy bag and pound slightly with a meat tenderizer. Cut a pocket in each chicken breasts, cutting into but not through.

Steam broccoli in a small saucepan for 3-4 minutes. Drain and return to pan. Add cream cheese, shredded cheese, bread crumbs and salt & pepper to taste. Divide stuffing between the chicken breasts (you may have extra, so don't overstuff). Secure with toothpicks.

In a large skillet, brown chicken over medium heat in olive oil, about 5 minutes on each side. Transfer skillet to the 400 degree oven to finish cooking through, about another 8-10 minutes (If you can't fit the chicken breasts in one skillet, cook in two batches and transfer to a baking dish in the oven). Serve with rice or roasted potatoes.


(adapted from Parents Magazine)

English Muffin Breakfast Pizza

I love it when things turn out better than expected. Expectations usually equal disappointment for me. Not this morning! The idea for these pizzas has been brewing in my head and finally came together this morning. I knew I didn't want to use tomatoes or regular pizza sauce. I use the Sun-dried Tomato Alfredo for another pizza I do, so I thought I try it with this version. The result was fabulous! The english muffins make a nice crisp crust, and the scrambled eggs are creamy dotted with smoky bacon. Perfection. These are great for a weekend breakfast, but could also be served for brunch with company. There is a great coupon on Coupons & Things by Dede for Free Classico pasta sauce WYB Classico Alfredo. That's a great site to order clipped coupons and whole inserts. Regardless of the coupon, the alfredo sauce is $1.98 at Wal-mart so get some and make these at your house!

4 English Muffins, halved
6 eggs
2 tablespoons milk
salt and pepper
4 strips bacon, cooked and chopped
1 cup shredded cheese
1/2 cup Sun-Dried Tomato Alfredo Sauce (Classico brand)

Preheat oven to 400 degrees. Half English Muffins with a fork and lay on a baking sheet. Place baking sheet in the oven to allow English Muffins to crisp slightly while the eggs are cooking (about 8 minutes).

Meanwhile, cook bacon in microwave. When done chop and set aside.

In a bowl, beat 6 eggs with 2 tablespoons of milk. Add salt and pepper to taste. Scramble in a large skillet over medium heat until done. Add in chopped bacon. Take English Muffins out of the oven and spread 1 tablespoon alfredo on each half. Evenly distribute the egg mixture on the 8 halves. Top with the shredded cheese. Bake in the 400 degree oven for 15 minutes, or until tops are golden brown.


Cream Cheese Pound Cake

When I came home from the hospital after having Ella, my first daughter, a friend of mine brought me a pound cake. I thought I had died and gone to heaven. I had never had a "real" homemade pound cake. I ate it for breakfast, lunch and dinner! Obviously, losing the baby weight wasn't on my mind yet. I searched out recipes and found this one. I'm not sure if my friend used cream cheese, but this cake is just as good. The first time I made it I lost count of the sugar I was adding, and I ended up using an extra 1/2 cup. It was delicious! So, the second time I counted correctly and the cake wasn't as good. Go figure. More sugar equals better pound cake! This is my "edited" version that includes the extra 1/2 cup of sugar. The crust on the cake is great. Probably my favorite part. I promise you though, if you make this, plan to take some to somebody else. If this cake sits in your house, you WILL eat all of it!

3 sticks butter, softened
1 8-oz. block cream cheese, softened
3-1/2 cups sugar
1/2 teaspoon salt
1-1/2 teaspoons vanilla
6 eggs
3 cups cake flour

Cream butter, cream cheese and sugar in an electric mixer until light and fluffy, about 3 minutes. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions. Pour into a 10" round tube cake pan or bundt pan, buttered. Bake at 325 degrees for 1-1/2 hours or until done (I used my Pampered Chef Stone Bundt pan so I increased the temperature to 350 degrees). Let cool in the pan 10 minutes, then flip out onto a platter. Cool completely.


(adapted from

Saturday, February 6, 2010

Bacon Sloppy Joes

BI must admit that Sloppy Joes are usually made with Manwich at my house! This is almost as easy, and much more tasty! I used ground turkey instead of beef and added a bunch of fresh veggies. The bacon gives it great flavor. I did use the bacon drippings to cook the veggies, but you could certainly cook the bacon in the microwave and saute the veggies in olive oil. Its a little healthier that way! Publix had Smithfield Bacon B1G1 this week ($.55/1 coupon). This is a great way to sneak veggies in for your kids too. Husband in my case! Add some carrots and green peppers if that's what you have in the fridge. This was really good and I will be making this one again!

4 strips of bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, finely chopped
1-1/2 lbs. ground turkey (mine was 1.3 lbs)
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, toasted

In a large skillet cook the bacon over medium heat until crispy, about 7 minutes. Take out to drain on a paper towel. Pour out all but 1 tablespoon of drippings. Add the onion, celery, bell pepper and garlic to the 1 tablespoon bacon drippings and cook until the vegetables are softened, about 7 minutes. Push to the side of the skillet. Increase the heat to medium-high, add the ground turkey and cook, breaking up larger pieces with the back of a wooden spoon. Cook until no longer pink, about another 7 minutes. Drain off any excess juice or fat with a baster bulb. Stir in ketchup and Worcestershire sauce and cook until thickened, about 5 minutes more. Season with salt and pepper and serve on the toasted buns (I like to add yellow mustard and sliced cheese).


(adapted from Rachael Ray Magazine)

Friday, February 5, 2010

Taco Filled Pasta Shells

Dawn Hoover, the columnist from Spice of Life, sent this recipe to me a couple of weeks ago. I knew it was definitely something that I wanted to make. Anything stuffed in a pasta shell has to be good! I think if I made this again, though, I would add more cream cheese. If your in the mood to try something different for dinner, give this one a try. I'll be warming up leftovers for lunch tomorrow!

Filling Ingredients:

1 lb. ground beef
1 envelope taco seasoning
2/3 cup water
1/2 cup salsa
1 can black beans, drained and rinsed
4-oz. cream cheese
1 box jumbo pasta shells (you'll only use about 16)

Additional Ingredients:

1 cup salsa
2 cups shredded cheese
1-1/2 cups crushed Tostitos (I omitted these)
1 cup sour cream (I ran out!)

In a large skillet, cook beef over medium-high heat until no longer pink; drain off any excess fat. Add taco seasoning, water, salsa and beans; cook over medium heat until thickened and most of the liquid has evaporated (about 10 minutes). Add the 4-oz. of cream cheese and stir until melted. Remove from heat.

Meanwhile, cook pasta shells according to package directions; drain. Toss with a little olive oil or butter to keep from sticking together.

Fill each pasta shell with a heaping tablespoon of meat mixture (I just used the one from my silverware drawer). You should be able to fill about 16. Spoon 1/2 cup salsa in the bottom of a 9-inch baking dish. Top with filled shells. Pour the other 1/2 cup salsa over the top, cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheeses. Bake uncovered 15 minutes longer or until heated through. Sprinkle with crushed chips. Serve with sour cream and extra salsa. Throw on some shredded lettuce or green onions if you feel like you need some green :) Serve with some rice, corn or beans.


(adapted from Taste of Home- originally sent to me by Dawn Hoover)

Thursday, February 4, 2010

Avocado-Stuffed Sliders

These sliders would be great to make on Super Bowl Sunday. The avocado inside is such a nice surprise. Tamara's has a burger with bacon and avocado and I just love it! So much cheaper though to be able to recreate it at home. Publix has Hass Avocados 2/$1 this week, and Smithfield Bacon is B1G1. These would be great on the grill. The weather is bad, so I cooked them in a skillet like the original recipe said. Next time I will do them outside. These were so yummy. I will definitely make this again.

8 2-inch dinner rolls
1 lb. ground beef
1 garlic clove, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, cubed
bacon, optional
cheese, optional
ketchup, optional
mustard, optional

In a large bowl combine ground beef, garlic, Worcestershire sauce and salt & pepper. Form into 8 2-inch balls. Cut avocado into cubes. Press an avocado cube into each ball and shape into patties (I didn't even use half of the avocado).

Cook in a skillet over medium high heat until cooked through, about 7 minutes. Split the rolls and assemble the sliders with the patties and desired condiments.


(adapted from Rachael Ray Magazine)

Publix Trip 2/3

I spent more yesterday than I EVER have at Publix. I did get a bunch of items though. Here is a great example of why you need to check your ad and clarify all prices before you start throwing things in your buggy. I thought that the Kraft 8-oz. blocks of cheese were part of the 2/$4 deal. So, I had coupons to stack that were supposed to make them $1 each. So, I bought 14 blocks. When I was checking out my total did seem higher than I had planned, but I bought so much, I didn't really worry about it. When I got home and looked at my receipt I noticed that the cheese was not part of that deal. They rang up $3.09 EACH. So they ended up costing me $2 each instead of $1 each. Not a bad deal, but I would not have bought 14 at that price had I known. So, my total ended up being about $14 more than what I thought it was going to be. Live and learn. I have cheese though :)

**Publix ONLY

Order Total: $81.07
Sales Tax: $10.24
Grand Total: $91.31
Savings: $118.63

What's in the Buggy:

(2) dozen Eggland's Best Eggs
(14) Kraft 8-oz. Block Cheese
(2) Claussen Pickles
(5) Philadelphia Cream Cheese
(1) Publix Gallon Milk
(3) Stacy's Chips
(1) Sabra Hummus
(2) Edy's Ice Cream
(2) Tombstone Pizzas
(1) 200 Calorie Digiorno
(2) Wheat Thins
(2) Triscuits
(1) Thomas' English Muffins
(1) French's Classic Mustard
(2) Heinz Ketchup
(4) Velveeta Mac N Cheese
(4) Velveeta Cheese
(2) McCormick Chili Mix
(2) Arm & Hammer Toothpaste
(1) 1.3 lbs. Ground Turkey
(2) 1 lb. Ground Chuck
(2) Ball Park Franks
(2) Smithfield Bacon
(2) Hass Avocados
(1) Eat Smart Broccoli and Cauliflower Florets

Coupons Used:

(2) $.50/1 Egglands Best Eggs MQ
(7) $1/2 Kraft Natural Cheese MQ
(7) $1/2 Kraft Natural Cheese Publix Q
(4) $1/1 Velveeta Cheese Product MQ
(2) $1/1 Claussen Pickles MQ
(1) $1/1 Philadelphia Cream Cheese MQ
(1) $1/4 Philadelphia Cream Cheese MQ
(1) FREE Gallon Milk WYB $100 Groceries MQ
(1) FREE Stacy's Chips MQ
(2) $1/1 Stacy's Chips MQ
(2) $1/1 Edy's Ice Cream MQ
(1) FREE 200 Calorie Digiorno Pizza MQ
(1) $2/2 Nabisco Crackers MQ
(2) $1/1 Wheat Thins MQ
(1) $.50/1 French's Mustard MQ
(2) $1/2 Velveeta Shells & Cheese MQ
(2) $1/1 Arm & Hammer Toothpaste MQ
(1) $1/2 lbs. or more Publix Fresh Ground Beef Publix Q
(1) $1/2 Ball Park Franks MQ
(2) $.55/1 Smithfield Bacon MQ

Winn Dixie:

Order Total: $21.83
Sales Tax: $2.23
Grand Total: $24.06
Savings: $26.89

What's in the Buggy:

(4) packs boneless skinless chicken breasts (B1G1)
(4) Capri Sun's (for Ella's Birthday Party)
(2) Emerald Glazed Walnuts
(2) King's Hawaiian Rolls

Coupons Used:

(2) $1/1 Kings Hawaiian Bread
(2) $1/1 Emerald Nut Product
(2) $1/2 Capri Sun


Wal-mart: (YES, I was extremely busy yesterday!)

Grand Total: $14.87
Savings: $14.96

What's in the Buggy:

(3) All Small and Mighty Detergent
(2) Classico Alfredo Sauce
(2) Classico Pasta Sauce
(2) Great Value Black Beans
(1) Mission Sun Dried Tomato Flour Tortillas
(1) Mission Flour Tortillas (smaller size)

Coupons Used:

(3) $2/1 All Detergent
(2) FREE Classico Pasta Sauce WYB Classico Alfredo
(1) $1/2 Classico Sauce (Alfredo)
(2) $1/1 Mission Tortilla Product

GRAND TOTAL: $130.24
TOTAL SAVINGS: $160.48 or 81%

I got lots of stuff yesterday shopping. More than I have spent in one week in a long time. But, I will not be doing a lot of shopping next week since my oldest daughter and I are taking a trip to Disney World! So, I will not be in my kitchen for a few days. I hope my husband isn't going to starve! We aren't leaving until next Friday, so I'll be posting recipes until then.

Tonight its Avocado-Stuffed Sliders...

Wednesday, February 3, 2010

Black Bean Hummus Wrap

This is a quick wrap I throw together for lunch. I love roasted red pepper hummus, so I use that kind. The black beans are great for protein and fiber. And what's a wrap without a little cheese? Make this at night and pack it in the lunchbox for work the next day. Publix has their Sabra Hummus 2/$5. There is a great coupon HERE for $1/1 any Mission Tortilla. I bought the sun-dried tomato ones from Wal-mart. If you want to add other ingredients, I'm sure it would be good. I just thought less is more. I have to keep it simple getting lunch together in the morning! Because, let's face it, I usually make this in the morning on my way out the door with my tail on fire!

**Picture coming later. I forgot to take it this morning :)

1 flour tortilla (I used sun-dried tomato)
4 tablespoons black beans, drained and rinsed
1 tablespoon hummus (approximately)
1/2 cup shredded cheese (approximately)

Spread a thin layer of hummus in the center of a tortilla. Top with beans and cheese. Roll up like a burrito. Starting by folding the two sides over the filling; fold up the bottom and roll. If you want the beans heated, I would suggest warming them seperate then adding them to the wrap. I think its fine the way it is. The hummus doesn't do well in the microwave. I eat the wrap straight from the fridge when I bring it to work. Maybe I'm weird. I don't know :)


Game Day Recipe Cookbook

Big Game Day coming up! Its Super Bowl time already and that means good times with friends, family and food. If you're hosting a Game Day Party then I know you're looking for good snacks to try. I came across this link today for Game Day Appetizer Recipes. They look great! 39 recipes in all- chicken wings, antipasta, seafood appetizers, bruschetta, veggie appetizers, dips and spreads! Give some of these a try!

CLICK HERE to download 30 Game Day Appetizer and Party Pleasers

This will download to your computer in pdf format. It is very easy to print off the recipes you need.

Tuesday, February 2, 2010

Publix Sneak Peek 2/3 and Menu

I apologize for this being so late! I've been busy these last couple of days and my schedule has been a little off. Michelle has the ad and match-ups available on I Heart Publix. This is such a time saver. She has done 80% of the work for us. Remember to print your coupons soon because some of them won't be available for long. This is a GREAT week at Publix. I'm sure most stores are running great deals this week with the Super Bowl coming up Sunday. Go Saints! (That would make my husband very proud!) I've got some great things I'm anxious to cook this week.

Here's the Menu I plan to post:

Black Bean Hummus Wrap (Wednesday 2/3)
Avacado-Stuffed Sliders (Thursday 2/4)
Taco Filled Pasta Shells (Friday 2/5)
English Muffin Breakfast Pizzas (Saturday 2/6)
Bacon Sloppy Joes (Saturday 2/7)
Cream Cheese Pound Cake (Sunday 2/8)
Broccoli-Stuffed Chicken Breasts (Sunday 2/9)
Zesty Penne with Sausage and Peppers (Monday 2/10)

Items featured from the Publix Sales Ad:

Smithfield Bacon B1G1
Heinz Ketchup B1G1
Philadelphia Cream Cheese 4/$5
Breakstone Sour Cream $.99
Kraft Cheese 8oz 2/$4
Sabra Hummus 2/$5
Publix Ground Turkey $1.99 lb.
Johnsonville Italian Sausage $2.99
Ground Chuck $2.29 lb.
Eat Smart Broccoli Florets 3/$5

Non-Sale Items I Need:

Mini Dinner Rolls (Winn Dixie Hawaiian Rolls 10/$10)
Red Pepper (2)
Green Pepper (1)
Hamburger buns
Mission Flour Tortillas
Black Beans
Chicken Breasts (B1G1 Winn Dixie)

Items from my stockpile:

Worcestershire Sauce
Penne pasta
Spaghetti sauce
Parmesan cheese
Cake Flour
Taco seasoning
Jumbo pasta shells
Bread crumbs
Egg noodles

Things I consider staples:


We celebrated my stepson's birthday tonight, so I didn't make the Chicken Cranberry Couscous. If you were looking forward to that recipe, send me an e-mail and I'll get it to you. Otherwise, I'll try to do it again soon!

Monday, February 1, 2010

Cranberry-Apple-Nut Bread

I am so glad that I came across this recipe. Every week I look at the cranberry bakery bread in the Publix ad, but I cannot bring myself to pay almost $5 for it! This worked out perfect because Craisins were B1G1 this week. I had apples left over from the Apple Dumplings and the rest I consider staples. I made mine in mini-loaf pans so its a portable breakfast this week. This would make a great gift-bread also. The cranberries would be festive for Valentine's Day. Another great idea for your child's teacher! Mom would love this for those of you who have Mrs. Sumlin for your kindergarten teacher! This is quick, easy and delicious. Mix it all up in one bowl and bake. Yummy!

3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded apple (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1/2 cup dried cranberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Heat oven to 350 degrees. Grease bottom of an 8X4- or 9X5-inch loaf pan with cooking spray (I used a mini loaf pan. It makes 8).

In a large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking powder, baking soda and salt. Stir in nuts and cranberries. Pour batter into pan. In a small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.

Bake 45 to 55 minutes (or 30 minutes for mini-loaves), or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1-1/2 hours before slicing (of course, I couldn't wait this long!)


(adapted from Betty Crocker)