Coupons: Daily Round-up

Get your printers warmed up!


$1/1 International Delights Coffee Creamer (become a fan on Facebook)

$1/1 Pam Grilling Spray (try zip 53027)

$.50/1 Starkist Pouch (become a fan on Facebook)

New May Pillsbury Coupons (sign up and click on coupon banner)

$1.50/2 Kashi TLC Bars

$1/1 Al Fresco Natural Chicken Sausage (try zip 53027)
Here is my Zucchini Sausage and Feta Casserole where I used this kind of sausage!

$1/2 Totino's Products (refer 2 friends)

$.50/2 Any Totino's Products

$1/1 Land O Frost Deli Shaved Lunch Meat

$1/2 Kellogg's Cereal (zip 63366)

$.50/1 Sister Shubert's Rolls (zip 63366)

$.75/1 Total Raisin Bran (try it in the Raisin Bran Muffins!)

Moo-Shu Chicken

I know a lot of you were looking forward to seeing this one. It did not disappoint! The best part about it was how quickly it came together. I sauteed the chicken breasts first and then assembled all the veggies. I did add a little bit of Asian Sesame dressing from my fridge towards the end because it seemed a little dry to me. Clay even ate it! He hates anything with lettuce, so I figured the cabbage part would be a total no-go, but he ate 3 of the wraps! He said he would have eaten more, but he was saving room for some cheesecake he picked up at Sam's Saturday :) I hope you guys enjoy this as much as we did. These are perfect for a quick weeknight meal!




1 tablespoon sesame oil (or substitute olive oil)
2 garlic cloves, chopped
1 10-oz. bag shredded coleslaw (or shred about 1/2 head of cabbage)
2 cups sliced or shredded carrots
2 scallions, sliced (I omitted these)
1/4 cup hoisin sauce
2-3 tablespoons Asian Sesame Dressing (optional)
2 tablespoons reduced-sodium soy sauce
10 flour tortillas, 6-inch size
3 cups shredded cooked chicken (3-4 chicken breasts or 1 rotisserie chicken)

In a large skillet, heat the oil over medium heat. Add the garlic, carrot and scallions. Cook, stirring occasionally, for 4 minutes. Add the cabbage and cook another 4 minutes.

Stir in the hoisin and soy sauce and cook 2 minutes (the hoisin sauce can be found on the Asian foods aisle. Its sort of the equivalent to an Asian barbecue sauce. Its priced around $2.50) Add the chicken; stir to combine with vegetables and heat through. This is where I added a squirt or two of Asian Sesame dressing, just to help combine the mixture.

To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.



Enjoy!



(adapted from Parents.com)

Raisin Bran Muffins

When I saw Joy The Baker post this on her blog several weeks ago, her intro story alone had me hooked! Then, when I read the ingredient list and saw that the muffins were made with Raisin Bran cereal, I knew I had to give it a try. Let's face it, I'm sure most of us have like 20 boxes of cereal in our pantry. Oh wait...maybe that's just me! Cereal is always something that's on sale in the grocery stores. I can remember when McDonald's used to sell bran muffins. I went on a three week vacation with my grandparents when I was eleven. My Mawmaw was always on a diet. It makes me smile just thinking about it. While Pawpaw, my cousin Kathleen, and I would get biscuits and pancakes Mawmaw would enjoy her skim milk and bran muffin. She would do that so she could enjoy chocolate guilt-free later in the day! Just like Joy was describing in her original post, the bran muffin always gets back seat to the blueberry muffins. Nobody wants a bran muffin! Well, after tasting this one you might change your mind. These are muffins are not overly sweet. It is a clever way to use cereal to make muffins. Joy never disappoints! This muffin batter can be made ahead of time and kept in the fridge for up to a week. It actually makes better-looking muffins after the cereal has had time to really soften (at least 6 hours). The first batch I made only sat for about 45 minutes before I baked them. It was like regular muffins with little flecks of Raisin Bran going through them. So, I made a second batch. Those were the ones in the picture. The ones I forgot about in the oven. Both batches tasted good. I just over did the second ones :) I've got more batter to make fresh ones in the morning before work. Fresh ones every morning this week before work if I want!


* Don't worry if yours aren't this "golden". I put them in the oven and went outside to do yard work. When I came in, the timer was going off. I forgot about them! So, I don't know how long these over cooked, but they were still edible. Just a little drier than they should have been! Thank goodness I only made a few because I still have batter in the fridge to make some this week. I won't forget about them next time!


1/2 of a 15-oz. box of Raisin Bran Cereal (I used about 4 cups)
1/2 teaspoon salt
2-1/2 cups flour
1/3 cup brown sugar
2/3 cup granulated sugar
3/4 teaspoon baking soda
1/2 cup vegetable oil (could probably substitute applesauce)
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups buttermilk

In a large bowl mix together Raisin Bran, flour, salt sugars and baking soda.

In a medium bowl, whisk together oil, eggs, vanilla extract and buttermilk.

Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. This will allow the cereal to soften.

If you'd like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. Scoop into the muffin cups (either sprayed or paper-lined) when ready to bake. Sprinkle with a spoonful of granulated sugar if desired.

Bake at 375 degrees for 15-20 minutes, or until a skewer inserted in the center comes out clean.




Enjoy!



(adapted from Joy The Baker)

BBQ Rub Ribs and Corn Bread Bites

Let me start out by saying how incredibly full I am! Today has been filled with great things to eat. I need to pull out the stroller and push the girls around the neighborhood tomorrow! First, it was the Snowball Cookies I snacked on all afternoon. Then, it was the delicious BBQ Rub Ribs and Corn Bread Bites! In the words of our friend, Robbie, "These are the best ribs I've had in a long time!" They were delicious, if I do say so myself. Ribs are not on the top of my list of favorite things to eat, but they will be after today. These are simple and fuss-free. Quick and easy. And the little Corn Bread Bites are just so darn cute. My husband would have preferred me to leave out the green onions, but I loved the flecks of green color it gave the muffins. This is the perfect recipe to get the grill going outside for a cookout with friends. They will love you even more than they already do. I know Robbie does!




BBQ Rub Ribs

Baby Back Ribs (I purchased 3 slabs- 1 pack- from Sam's at $2.98 lb)
Stubb's BBQ Rub (found mine at Bruno's)
Salt
Worcestershire Sauce

Take the ribs out of the plastic and rinse in the sink. Pat dry. Season both sides lightly with salt. Then generously season with the Stubb's Rub (this rub is also great for roasting potatoes in the oven). Flip over so that the "meaty" side is facing up. Sprinkle with the Worcestershire Sauce and rub slightly. Let them sit on the counter for about 10 minutes while the grill is heating up.

Put the grill on low heat (I use a propane grill). Grill the "meaty" side down first for about 15 minutes or until browned. Flip over and grill another 10 minutes or until browned. At this point, transfer the ribs to the top rack of the grill to get off of the direct heat. Leave on the grill another 15-20 minutes or until cooked through. If you don't have the small top rack on your grill just turn off some of the flames and leave the ribs on the grill away from the direct heat. Remove the ribs from the grill onto a platter and let rest on the counter for about 10 minutes covered loosely with foil. Cut and serve!







Corn Bread Bites

2/3 cup all purpose flour
1/2 cup yellow corn meal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onion
1 cup cream-style corn
1 large egg, lightly beaten

Preheat oven to 375 degrees. Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Combine cheese and remaining ingredients in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.

Divide batter evenly among miniature muffin cups coated with cooking spray (it will fill 36 cups- my pan only had 24 so I had some batter leftover. It also fills 12 standard muffin cups). Bake at 375 for 10-12 minutes or until golden brown. Cool in cups 2 minutes then move to wire racks.



Enjoy!



(Corn Bread Bites adapted from Cooking Light)

Snowball Cookies

Who doesn't love a good cookie? I liked this recipe because it uses the box cake mixes that always go on sale at the grocery stores! They came together pretty quick. If I would have rotated 2 baking sheets at a time in the oven, it would have gone faster. They are cute and fun, and the perfect size to pop in your mouth. I have already had my fair share! I need to save some for the rest of my family. I love baking in my pajamas in a quiet house. Clay took Ella to the movies and I whipped these up while Emme was taking a nap. If I would have thought about it, my iPod would have been a nice addition to that scenario! The cookies are done, and now I'm relaxing with a cup of coffee watching Emme play with some new toys. Yep...I love Saturday!



1/2 cup vegetable oil
1-1/4 cups quick cooking oats
1 package Pillsbury White Cake mix
2 eggs
2 teaspoons vanilla (clear if you have it)
1/2 cup walnuts, finely chopped
powdered sugar

Preheat oven to 350 degrees. Combine oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on an ungreased cookie sheet.

Bake 10-12 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to a cooling rack. Wait about 1-2 minutes, then roll in powdered sugar while slightly warm. Yield: about 5 dozen small cookies.




Enjoy!



(adpated from Taste of Home)

Coupons: New Ones Available!

The first of the month means new coupons! I've seen some pretty good ones today. I'll update the post throughout the day as I come across some and daily as they put more out!

$1/2 Jimmy Dean Sausage Rolls

$.60/2 Old El Paso Products (In case you missed it!)

$2/1 Oscar Mayer Lunch Meat (become a fan on Facebook and enter the contest to print)

$1/1 Nature's Own Premium Bread

$.50/1 Wacky Mac Pasta

$1/2 Any Hillshire Farm Sausages

Chicken Tacos

Last weekend we went to the beach with some friends and stopped by LuLu's on the way home. I don't eat out a whole lot, because unless its one of the expensive restaurants (hum... the Wash House!) then I feel like I could just cook it better at home and save the money. I've been disappointed the last few times I've been out to dinner. But take me to the Wash House and I'm a happy girl! I need to recreate their Key Lime Bread Pudding. Its to die for! But I digress. When we were at LuLu's the Fish Tacos stood out to me. I've seen lots of recipes and I've been wanting to try them. But as soon as I saw you could substitute chicken, I was sucked in. Fish is not something I eat a lot of, and I was afraid once it was in front of me I wouldn't like it. I didn't want another bad eating out experience. So, I substituted chicken. They were fabulous! They had black beans, chipotle cream sauce and cabbage instead of lettuce. I was in Heaven. Publix had a lot of the key ingredients on sale this week making it a great time to recreate it at home! These were not easy to eat. If you make them for a guy or a girl that you're trying to impress, you might want to hold off until the third or fourth date. I've been married long enough, so Clay didn't care that I was eating like a child!



1 lb. chicken breasts, cut into bite-size pieces (I used 3)
1 can black beans, drained and rinsed
1/4 cup salsa
2/3 cup water
1 packet taco seasoning (use Old El Paso) (Coupon Here)
1/3 cup plain Greek yogurt (Coupon Here)
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon chipotle pepper in adobo, finely chopped (plus 1/2 teaspoon of the sauce)
8 small flour tortillas (I used fajita-size)
shredded cabbage (could substitute lettuce)
shredded cheese
avocados (optional...added mine after the picture)

Heat a large skillet over medium heat. Add a splash of olive oil. Saute chicken until no longer pink, about 8 minutes. Add black beans, taco seasoning and water (the Old El Pasa taco seasoning is worth the little bit of extra it costs. The McCormick taco seasoning was yucky. I've put the ones I bought in my donation bin!). Cook uncovered over medium heat about 5 minutes until thickened. Add salsa. Stir to combine. Cover and simmer over low heat about 10 minutes.

In a small bowl, combine yogurt, mayonnaise and sour cream. Remove the seeds from one pepper and finely chop. Add to the bowl. Add in about 1/2 teaspoon of the sauce from the can of peppers. This stuff is HOT! You could add more to your taste. Be sure to wash your hands after handling the peppers. Put the sauce in the fridge until you're ready to use.

Now its time to assemble the tacos. Put about 1/4 cup chicken mixture in the center of the tortilla, top with the chipotle cream sauce, cabbage and shredded cheese. I also added avocado to mine after I took the picture. YUM! You can also add more salsa if you'd like. Mine was hot enough from the chipotle cream sauce! Dig in!



Enjoy!



(inspired by the Fish Tacos at LuLu's)




Ella playing on the beach before heading to LuLu's. I am devastated about the oil situation out in the Gulf! There are so many ways to get involved. Check with your local organizations to see how you can get involved if needed!