This one has to be my husbands new favorite.
One pack of chicken breast (aprox 1-2lbs)
One box of Stove Top
One can of cream of mushroom soup
additional fresh mushrooms if you like
Cheese
Take your chicken and rinse it and cut it into halves and use a mallet to flatten it out.
Cook the box of Stove Top in the microwave per the directions.
Place 1-2 TBS of the stuffing on the chicken, top with 1-2 tsp of cream soup any mushrooms and cheese.
Use a toothpick to close the chicken as best as you can. You will form a pocket or a taco.
Repeat with remaining chicken. Put all stuffed chicken pieces in a cassarole dish. I usually put a dollop of the cream soup on the bottom and spread it out.
Once you place the chicken in the dish cover it with the remaining cream soup and stuffing. Top with a sprinkle of cheese and bake in a 350 degree oven for aprox 30 minutes.
A busy mom's place to find ways to do what you can with what you have. Recipes from staples found in most kitchens along with tips on cooking old school, which saves you money and does not take as much time as you think! Also, parties on a budget, realistic recycling, crafting of course and basic realistic couponing!
Tuesday, October 18, 2011
Wednesday, October 12, 2011
Tuesday, October 4, 2011
Realistic Couponing Is NOT Extreme
What is realistic couponing? Well it is NOT extreme couponing. It is the type of couponing that is based off of saving money realisticly on items that most people use. When I post a deal it will have no more than three coupons used and it will be a rarity if something is totally free. My general goal is to save AT LEAST 30% off of my grocery bill. Anything more is a bonus. Some weeks it is easier to do than others.
I do stock up. I do not stockpile stuff or coupons. I buy what I consider a three-six month supply at MOST on only a few items. Canned goods such as soups, tomatoes, tomato sauce I will buy a lot of because I use these items more. I also buy hygeine items such as toothbrushes, toothpaste, shampoo, deodorant and such in larger amounts if it is on sale. But again, I know these items are going to be used.
It is okay to stock up on items that you use. Just do it realistically. I will post some tips later on about how you can plan this out a little more so you are not stockpiling things uselessly. By planning and doing some light pantry stockpiling when things go on sale you should see your grocery bill go down weekly and you will find that meal planning will be easier as well.
Yes, it will require a little bit of work on your part. But once you get used to it it will be second nature. Also, once you have the satisfaction of your grocery bill going down on a regular basis you will feel accomplished!
I do stock up. I do not stockpile stuff or coupons. I buy what I consider a three-six month supply at MOST on only a few items. Canned goods such as soups, tomatoes, tomato sauce I will buy a lot of because I use these items more. I also buy hygeine items such as toothbrushes, toothpaste, shampoo, deodorant and such in larger amounts if it is on sale. But again, I know these items are going to be used.
It is okay to stock up on items that you use. Just do it realistically. I will post some tips later on about how you can plan this out a little more so you are not stockpiling things uselessly. By planning and doing some light pantry stockpiling when things go on sale you should see your grocery bill go down weekly and you will find that meal planning will be easier as well.
Yes, it will require a little bit of work on your part. But once you get used to it it will be second nature. Also, once you have the satisfaction of your grocery bill going down on a regular basis you will feel accomplished!
Realistic Couponing--10/4/2011
10/4/2011 Coupon Deals found at Kroger and Meijer in Northern Kentucky. All coupons for these deals came from the newpaper on 10/2/2011
Friday, June 10, 2011
Bacon Wrapped Artichoke and Water Chestnuts
So, a few weeks ago I was at our first book club meeting and I had a bacon wrapped water chestnut. I was shocked at how yummy this was! The sharp crunch of ht chestnut and the salty sweetness of the bacon with a little smoke of the bbq sauce was sweet goodness! BUT, upon reflecting on this tasty morsel I thought that something was missing.
While shopping yesterday I had an aha moment! How about a artichoke heart and water chestnut wrapped in bacon???? Couldn't hurt to give it a try right?
Well it turned out AMAZING!!!! Here is the recipe and it was so easy!
1 can of whole artichoke hearts OR halves (do not get quartered hearts or pieces)
1 can of sliced water chestnuts
bacon slices uncooked
bbq sauce
Preheat the oven to 425.
Take one artichoke heart half and one water chestnut slice and wrap it with half a piece of bacon. Secure with a toothpick that you soaked in water for about 5 minutes.
Place each morsel in a casserole dish with a smidgen of bbq sauce on the bottom.
Bake uncovered until bacon is crispy. As soon as you take it out dip the morsel into some bbq sauce and then put on a platter to serve.
This is something that is best served hot. So either serve it immediately out of the oven or keep it on a warming tray.
My guests loved this and I hope you do too!
While shopping yesterday I had an aha moment! How about a artichoke heart and water chestnut wrapped in bacon???? Couldn't hurt to give it a try right?
Well it turned out AMAZING!!!! Here is the recipe and it was so easy!
1 can of whole artichoke hearts OR halves (do not get quartered hearts or pieces)
1 can of sliced water chestnuts
bacon slices uncooked
bbq sauce
Preheat the oven to 425.
Take one artichoke heart half and one water chestnut slice and wrap it with half a piece of bacon. Secure with a toothpick that you soaked in water for about 5 minutes.
Place each morsel in a casserole dish with a smidgen of bbq sauce on the bottom.
Bake uncovered until bacon is crispy. As soon as you take it out dip the morsel into some bbq sauce and then put on a platter to serve.
This is something that is best served hot. So either serve it immediately out of the oven or keep it on a warming tray.
My guests loved this and I hope you do too!
Tuesday, January 25, 2011
Crunchy Onion Chicken
This was a recipe given to me by my best friend that is a GREAT go-to recipe
What you need:
Chicken Breast--how ever many you want
Crunchy Fried Onions--one can
1 stick of margarine
1-2 tbs of worshteshire sauce
What to do:
1. Pre Heat Your Oven To 350 degrees.
2. Melt the margarine in the microwave then add the worshy sauce.
3. Crush up one cup at a time of the fried onions. Do not make them crumbs, just make them as even a size as possible.
4. Take your chicken and dip it in the margarine mixture.
5. Push the chicken into the onion to coat on both sides then place in pan.
6. Continue until all chicken is coated. You can pour any left over margarine misture and onions on top of the chicken.
7. Cover and cook aprox 30 minutes or until chicken is done.
**Alternative** You can do this with pork as well. I recommend using lean cuts of pork.
What you need:
Chicken Breast--how ever many you want
Crunchy Fried Onions--one can
1 stick of margarine
1-2 tbs of worshteshire sauce
What to do:
1. Pre Heat Your Oven To 350 degrees.
2. Melt the margarine in the microwave then add the worshy sauce.
3. Crush up one cup at a time of the fried onions. Do not make them crumbs, just make them as even a size as possible.
4. Take your chicken and dip it in the margarine mixture.
5. Push the chicken into the onion to coat on both sides then place in pan.
6. Continue until all chicken is coated. You can pour any left over margarine misture and onions on top of the chicken.
7. Cover and cook aprox 30 minutes or until chicken is done.
**Alternative** You can do this with pork as well. I recommend using lean cuts of pork.
Cabbage and Smoked Sausage
This recipe is with some guidance from a friend of mine. It tastes exactally like the way my dad used to make it.
What you need:
1 head of cabbage (average sized)
2 Tbs of sugar
1 Tbs of salt
1 cup of chicken broth
1 stick of margarine
Smoked Sausage--fully cooked--however much you want. I use about three links or one of the sausage circles.
*If you do more than two heads of cabbage double the sugar and salt but not the liquid or margarine.
What to do:
1. Peel off the outter layer of cabbage leaves and quarter the cabbage then remove the core.
2. Pull apart the cabbage and place it in the pot. You can just toss the quarters in there if you wish, but pulling the leaves apart makes it cook better.
3. Pour in your chicken broth and sprinkle over your sugar and salt. Cut butter in pieces and toss in the pot.
4. Cover and cook on Med heat until cabbage starts to reduce then add your sausage to the pot (chopped to your preference).
5. Complete cooking until cabbage is fork tender and the sausage is heated through.
**Alternatives: You can add potatoes to this dish. If you cut them small you can put them in directly with the cabbage and they will cook with the cabbage. If you want larger chunks you can cut them to size and boil them for about 5-7 minutes, drain and then put then into the cabbage pot to finish cooking. Canned potatoes can be used as well. You can just add them when you add the smoked sausage. Adding canned potatoes at the start of cooking will cause them to break apart too much.
What you need:
1 head of cabbage (average sized)
2 Tbs of sugar
1 Tbs of salt
1 cup of chicken broth
1 stick of margarine
Smoked Sausage--fully cooked--however much you want. I use about three links or one of the sausage circles.
*If you do more than two heads of cabbage double the sugar and salt but not the liquid or margarine.
What to do:
1. Peel off the outter layer of cabbage leaves and quarter the cabbage then remove the core.
2. Pull apart the cabbage and place it in the pot. You can just toss the quarters in there if you wish, but pulling the leaves apart makes it cook better.
3. Pour in your chicken broth and sprinkle over your sugar and salt. Cut butter in pieces and toss in the pot.
4. Cover and cook on Med heat until cabbage starts to reduce then add your sausage to the pot (chopped to your preference).
5. Complete cooking until cabbage is fork tender and the sausage is heated through.
**Alternatives: You can add potatoes to this dish. If you cut them small you can put them in directly with the cabbage and they will cook with the cabbage. If you want larger chunks you can cut them to size and boil them for about 5-7 minutes, drain and then put then into the cabbage pot to finish cooking. Canned potatoes can be used as well. You can just add them when you add the smoked sausage. Adding canned potatoes at the start of cooking will cause them to break apart too much.
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