Slow Cooker Balsamic Chicken

Recipe from here.

Ingredients

• 4 boneless, skinless, chicken breasts
• 2 14.5 oz can fire-roasted diced tomatoes
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano,basil, and rosemary
• 1/2 tsp thyme
• ground black pepper and salt to taste

Directions

1. Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
2. Cook on high 4 -5 hours, serve over angel hair pasta.

Quick Chicken Divan

Photo & Recipe from Prevention Magazine

I was way too tired last night to take my own photo, but this was really yummy!

I altered the recipe a little...and it was delish!

Ingredients:

8 oz. pasta, your choice. I used a whole grain spiral.

1 lb. broccoli, cut up

1 tbsp. butter

2 tsp. dried basil

1 tsp. chopped garlic

4 1/2 tsp. flour

1 cup reduced sodium chicken broth

2/3 cup low fat milk

3/4 tsp. salt

1 small rotisserie chicken, meat pulled off the bone

1/2 cup grated parm/romano cheese

Directions:

1. Boil pasta. Add broccoli during last 5 minutes. Darin.

2. Melt butter with basil and garlic in pasta pot and stir in flour. When light brown, whisk in broth, milk, and salt. Bring to a boil.

3. Toss with chicken, pasta/broccoli, and cheese. Season to taste with salt and pepper.

Crock Pot Chicken Taco Chili

Recipe from here and here.

1 14.5-oz can black beans
1 14.5-oz can kidney beans
1 14.5-oz can tomato sauce

2 14.5-oz cans diced tomatoes w/chilies

10 oz package frozen sweet corn kernels

1 packet taco seasoning

1 tbsp cumin
1 tbsp chili powder
(3) boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cheese & sour cream!

Healthy Baked Chicken Nuggets

These are DELISH!!!!

Recipe from here.

(2 - 3 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 10 minutes. Turn over then cook another 10 minutes or until cooked though.

Food Shopping On The Cheap!

HUGE Shoprite Trip tonight!

Total Cost: $100.61

Savings of: $88.80 with coupons & sales!!

Baked Penne with Roasted Vegetables

Recipe from here & also from Brittany!

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix (I used McCormick Perfect Pinch Italian Seasoning)
• 1 pound wheat penne pasta
• 3 cups marinara sauce (I used Muir Glen Tomato Sauce)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. (I also sprinkled some panko bred crumbs on top for crunch.) Bake until top is golden and cheese melts, about 25 minutes.

Spicy Turkey Sloppy Joes

Recipe from here.

Ingredients:

1 tablespoon vegetable oil

1/2 cup green or yellow bell pepper, diced

3 cloves garlic, minced

1 package Lean Ground Turkey

1 cup chili sauce

2 tablespoons worcestershire sauce

1 tablespoon tomato paste

1/2 teaspoon hot pepper sauce

salt, if desired

5 whole wheat buns, split

Directions:

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup green or yellow bell pepper, diced, and 3 cloves garlic, minced; cook 3 minutes, stirring occasionally. Crumble 1 package Lean Ground Turkey into skillet and cook as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add 1 cup chili sauce, 2 tablespoons worcestershire sauce, 1 tablespoon tomato paste, 1/2 teaspoon hot pepper sauce, and salt, if desired. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto 5 whole wheat buns, split.

Food Shopping On The Cheap!

Shoprite Trip!

Total Cost: $66.51

Savings of: $77.81 with coupons & sales!!

Chipotle-Chicken Burrito

Recipe from here.

Ingredients:
2 cups cooked long-grain rice
1/4 cup chopped fresh cilantro
Zest and juice from 1 lime
1/2 pound chicken breasts, cooked, chopped (I used leftover Lime and Chili Rubbed Chicken!)
1 can (15 oz.) black beans, rinsed
1 tomato, seeded, chopped
6 flour tortillas (10 inch)
3/4 cup BREAKSTONE'S Zesty Blends Chipotle Sour Cream

Directions:
MIX rice, cilantro, zest and juice until well blended. Combine next 3 ingredients in separate bowl.
SPREAD tortillas with sour cream; top with rice and chicken mixtures.
ROLL up, tucking in both sides of each tortilla as it is rolled.

Lime and Chili Rubbed Chicken

Photo&Recipe from here.

Delicious!

Ingredients:

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

Directions:

1) Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.

2) Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut.

Zesty Grilled Veggies

Recipe from here.

Ingredients:

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Directions:

Place veggies in grill basket.
Grill 10 min. or until crisp-tender, turning occasionally. Please in large bowl.
Add dressing; toss to coat. Sprinkle with cheese.

Classic Macaroni Salad

Photo&Recipe from here.

Yummy macaroni salad recipe....but next time I'll use less sugar and more mayo.

Yield: Serves 8-10

Ingredients

1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
1 1/2 cups coarsely grated carrots (about 2 large)
1 cup diced celery (about 2 stalks) (I omitted)
1 fat scallion, sliced in half lengthwise and slivered (I omitted)
1 cup Hellman's or Best Foods mayonnaise
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon hotdog relish
1 tablespoon yellow mustard
3 teaspoons kosher salt (or half as much table salt)
Freshly ground black pepper
2 tablespoons finely chopped parsley

Directions

1. Combine the pasta and vegetables in a large bowl.
2. Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. Let sit in the fridge, covered, for an hour or two.

Fresh Salsa...with Spicy Soft Turkey Tacos

Salsa recipe adapted from here.

Ingredients:

2 cups combination of chopped tomatoes and mango (you can also substitute fresh peaches, nectarines...etc)

1/3 cup chopped yellow or white onion

handful of frozen corn

2 tablespoons chopped cilantro

2 tablespoons lime juice

1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped

1/4 teaspoon sea salt

Directions:

Put all ingredients into a bowl, toss well and serve chilled or at room temperature.

Bacon Ranch Potato Salad

Heaven!!!!

Recipe from Cooking Like A Champion

Serves 6-8

Ingredients:
2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 small green onion
1 clove minced garlic
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and freshly ground black pepper, to taste
4 slices thick cut bacon, cooked crisp

Directions:
Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.

Meanwhile, whisk together mayonnaise, yogurt, chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.

Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.

Food Shopping On The Cheap!

Stop & Shop Trip!

Total Cost: FREE!!!

(Side note: My calculations figured this trip would have costed me about $4...but it rang up $7.83. I looked at the receipt before leaving and noticed they didn't take off the BOGO bread. Customer service refunded me not only for my BOGO but also for the other loaf as well for their mistake! I actually made money off this trip! Guess it pays to check your receipt and know how much everything is suppose to be with the sale! Woohoo!)

Corn and Two-Bean Burgers with Chipotle Ketchup

Recipe from here.

These were really good....except next time I think I'll skip the Chipotle Ketchup and just use my Heinz Chili Sauce...which is the best burger topping EVER.

• YIELD: 4 servings (serving size: 1 burger)
• COURSE: Main Dishes, Sandwiches

Ingredients

• Burger:
• 2 tablespoons olive oil
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup dry breadcrumbs
• 1/4 cup canned whole-kernel yellow corn, drained
• 1/4 cup prechopped onion
• 1 large egg
• Ketchup:
• 1/3 cup ketchup
• 1 teaspoon honey
• 1 teaspoon lime juice
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• 
  
• Remaining ingredients:
• 4 (2-ounce) Kaiser rolls or hamburger buns
• 4 lettuce leaves (optional)
• 4 (1/4-inch-thick) slices tomato (optional)
• 
  

Preparation

• To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.
• Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
• To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
• Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.
• 
  

Sorry for my crappy photo :)

Blueberry Boy Bait

Recipe from Smitten Kitchen

I found this recipe online today and wanted to make it immediately. It's so light, fluffy, and delicious!

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease generously and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Food Shopping On The Cheap!

I just shopped for Memorial Day wknd items and everyday items....my cart was overflowing! I literally spent 2 nights working on getting my list & coupons together because it was so much stuff...and it paid off! This crappy photo doesn't even do it justice. :)

Shoprite Trip!

Total Cost: $65.25

Savings of: $66.76 with coupons & sales!!

Food Shopping On The Cheap!

Shoprite Trip!

Total Cost: $45.22

Savings of: $52.22 with coupons & sales!!

Whole Foods Trip!

Total Cost: $14.68

Savings of: $8.00 in coupons!

Food Shopping On The Cheap!

Total Cost: $18.83!!!

Savings of: $36.60!

Slow Cooker Chicken and Dumplings

Ingredients:

4 boneless skinless chicken breasts

2 tbsp butter

2 (10.75 oz cans condensed cream of chicken soup

2 potatoes, cubed

2 or 3 carrots, cut up

1 (16 oz.) package refrigerated biscuit dough, torn into pieces

Directions:

Place chicken, butter, soup, potatoes, and carrots in a slow cooker and fill with enough water to cover.

Cover and cook on High 5 to 6 hours.

About 45 minutes before serving, place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Eggplant and Mozzarella Melt

Ingredients:

• • 2 large eggs
  • Coarse salt and ground pepper
  • 3/4 cup plain dried breadcrumbs
  • Olive oil, for baking sheet
  • 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
  • 1 loaf (8 ounces) soft Italian bread
  • 2 cups store-bought tomato sauce
  • 8 ounces part-skim mozzarella cheese, thinly sliced

Directions:

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Chocolate Chocolate Chip Muffins

Ingredients:

2 eggs

1/2 cup - oil

1 cup - milk

1 tsp - vanilla

1 3/4 cup - all-purpose flour

1/2 cup - sugar

1/4 cup - cocoa

1 tbsp - baking powder

1/2 tsp - salt

1/2 cup - semi-sweet chocolate chips (85g)

Directions: 

1 Preheat oven to 400F and prepare muffin pan. Grease muffin pan or fill with paper liners. A nonstick pan requires no greasing.

2 In large bowl add and combine well eggs, oil, milk and vanilla.

3 In smaller bowl combine well flour, sugar, cocoa, baking powder, salt and chocolate chips.

4 Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 400F for 18 minutes. Remove from pan and cool on rack.

5 Hint: Sprinkle extra chocolate chips on top of each muffin halfway thru baking.

Overnight French Toast

This was DEEEEELICIOUS!!!!
And what an awesome time-saver in the morning!

Adapted from Here

INGREDIENTS:
2/3 cup firmly packed brown sugar
1/2 cup maple-flavored syrup
1 tablespoon margarine or butter
10 (1-inch-thick) slices Challah bread
4 eggs
1 1/2 cups skim milk
1 teaspoon vanilla

1 teaspoon cinnamon

dash of nutmeg
1/8 teaspoon salt
1 to 2 tablespoons powdered sugar

1 1/4 cups sliced strawberries (optional)

DIRECTIONS:
Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

The Return of Food Shopping on the Cheap

I've fallen off the coupon wagon lately but after spending $75 on 3 little ole' bags of groceries today...I'm hoppin back on! Now, if only I can remember to buy the paper every Sunday...

Saw this blog post today that may help you get started as well...

Saving Cents With Sense post

I'll have to tune into Extreme Couponing later for motvation :)

Eggplant Parmesan

Recipe from Cooking Light

Other Time: 1 hour, 45 minutes minutes
Yield: 10 servings (serving size: 1 slice)

Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko
1/4 cup fresh grated Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup fresh grated Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (15-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce (I used 1 & a 1/2 jars)
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.