I was at Kroger today and since my last post there have been some changes to their coupon policy. There are also some things that are not on the policy that you should be aware of.
The coupon policy is not available online, except for the digital coupons and that is the one I want to talk about first. When you clip digital coupons THEY WILL NOT DOUBLE. A digital coupon is a coupon that you get through their website or through P&G that loads directly onto your Kroger Plus Card. This is good to use if the coupon is $1 or higher or an item that you do not see regular coupons for. But for regular coupon items under $1 I would clip it the old fashioned way.
IF YOU PRINT COUPONS! You can only use TWO PRINTED COUPONS per item per transaction. This one changed on 10/11.
Regular clipped coupons are 5-6 per item per transaction.
Additionally, they are running more bonus fuel points promotions lately and more cart busters giving you so much of if you buy a certain amount of items from a specific manufacture. That being said you have to be VERY careful that you actually DO get these discounts.
Today I had an issue with their milk promotion. Four Kellogs products and a free gallon of milk. The free milk did not ring up and I had a near argument with the "customer service representative" at the check out line. I have at least one issue everytime I go to Kroger regarding something in their weekly ads or instore promotions.
BOTTOM LINE: KNOW THE PROMOTION AND WHAT IS INCLUDED.
Personal note: I am at the brink of going to Meijer for coupon items because Kroger is becoming a bit to complicated in their coupon policy AND their promotions send you jumping through hoops at times.
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, January 10, 2012
Tuesday, October 18, 2011
Stuffed Chicken Breast
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.
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.
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.
Tuesday, April 20, 2010
Peanut Butter Fudge
Ingredients
4 cups of sugar
1 stick of margarine
1 cup of evaporated milk
1 tbs white vinegar (DO NOT SKIP THIS)
1 tbs white corn syrup
1 7oz jar of marshmallow fluff
2 cups (18oz jar) of smooth peanut butter
Mix the first five together and bring to a rolling boil.
Boil for exactally 9 minutes and remove from the heat
add peanut butter and fluff and mix well. The mixture should be very smooth w/o lumps.
Pour into a lightly buttered pan.
4 cups of sugar
1 stick of margarine
1 cup of evaporated milk
1 tbs white vinegar (DO NOT SKIP THIS)
1 tbs white corn syrup
1 7oz jar of marshmallow fluff
2 cups (18oz jar) of smooth peanut butter
Mix the first five together and bring to a rolling boil.
Boil for exactally 9 minutes and remove from the heat
add peanut butter and fluff and mix well. The mixture should be very smooth w/o lumps.
Pour into a lightly buttered pan.
Snickerdoodle Party Mix
This is a recipe that I got from a magazine that I modified. It is very very easy and is a great party option, especially since it is Gluten Free.
1/4 cup sugar
1 teaspoon ground cinnamon
4 cups cinnamon chex type cereal
4 cups popped popcorn
1/4 cup butter or margarine melted
1. Mix the sugar and cinnamon in one container
2. Mix cereal and popcorn in a microwaveable container
3. Pour butter over the cereal mixture and make sure it is mixed in well.
4. Microwave on high (uncovered) for one minute. Stir and sprinkle the cinnamon mixture over it
5. Microwave for another minute.
6. Spread on a large cooksheet or over papertowels to cool.
7. Store in an air tight container.
1/4 cup sugar
1 teaspoon ground cinnamon
4 cups cinnamon chex type cereal
4 cups popped popcorn
1/4 cup butter or margarine melted
1. Mix the sugar and cinnamon in one container
2. Mix cereal and popcorn in a microwaveable container
3. Pour butter over the cereal mixture and make sure it is mixed in well.
4. Microwave on high (uncovered) for one minute. Stir and sprinkle the cinnamon mixture over it
5. Microwave for another minute.
6. Spread on a large cooksheet or over papertowels to cool.
7. Store in an air tight container.
Easy Dumpling....really, no joke
I have not been able to make dumplings the way that my mother in law does. It seems that I do not have the knack for her recipe. So, I found another one that works really well. I actually took a few and meshed them together. These dumplings are really easy and that fact suprised me.
Ingredients:
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoons of shortening
3/4 cup of buttermilk
Combine the first four ingredents until it forms a coarse meal.
Add buttermilk SLOWLY stirring with a fork until it is moist
Turn dough out onto a floured surface and knead lightly about 4-5 times. You want to be careful not to overwork the dough.
You can use a rolling pin here but I find that hands are the best tools and you have more control. Either way the dough needs to be about 1/4 of an inch thick.
You can pinch off pieces but use a pizza cutter to cut your pieces up. Try to keep them 1-2 inches.
Let the dumplings set for about an hour and then add them to boiling broth. Make sure the broth is at a rolling boil. Of course homemade is best but if you do not have that go with a store stock.
They will need to stay in the pot for at least 10 minutes. But the time really is based on how big your pot is and how big your dumplings are. So use your judgement. They should be light and fluffy.
Ingredients:
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoons of shortening
3/4 cup of buttermilk
Combine the first four ingredents until it forms a coarse meal.
Add buttermilk SLOWLY stirring with a fork until it is moist
Turn dough out onto a floured surface and knead lightly about 4-5 times. You want to be careful not to overwork the dough.
You can use a rolling pin here but I find that hands are the best tools and you have more control. Either way the dough needs to be about 1/4 of an inch thick.
You can pinch off pieces but use a pizza cutter to cut your pieces up. Try to keep them 1-2 inches.
Let the dumplings set for about an hour and then add them to boiling broth. Make sure the broth is at a rolling boil. Of course homemade is best but if you do not have that go with a store stock.
They will need to stay in the pot for at least 10 minutes. But the time really is based on how big your pot is and how big your dumplings are. So use your judgement. They should be light and fluffy.
Sunday, December 6, 2009
bacon roasted potatoes
This is just a simple twist that I put on oven roasted potatoes. I do not include cooking times because that will be dependent on how big your potatoes are and your oven.
7 yellow gold potatoes cut evenly
French Herbs (not a fancy thing...I use McCormick's French Roasting Rub...this is a very inexpensive way to put some serious flavor into your cooking)
Olive Oil
Kosher Salt
Non-Stick Spray
Bacon (chunked and uncooked)
preheat your oven to 400 degrees.
Line your baking sheet with foil and spray with non-stick cooking spray
put your cut potatoes on the pan...do not stack they need to lay flat.
sprinkle kosher salt, herbs and olive oil on the potatoes.
back for about 15 minutes and pull out. Top with bacon very evenly and put back into the oven. Cook until the bacon is done (about another 15 minutes).
7 yellow gold potatoes cut evenly
French Herbs (not a fancy thing...I use McCormick's French Roasting Rub...this is a very inexpensive way to put some serious flavor into your cooking)
Olive Oil
Kosher Salt
Non-Stick Spray
Bacon (chunked and uncooked)
preheat your oven to 400 degrees.
Line your baking sheet with foil and spray with non-stick cooking spray
put your cut potatoes on the pan...do not stack they need to lay flat.
sprinkle kosher salt, herbs and olive oil on the potatoes.
back for about 15 minutes and pull out. Top with bacon very evenly and put back into the oven. Cook until the bacon is done (about another 15 minutes).
Dollar Stretching Meat Sauce
The idea behind this sauce is to help stretch you dollar as well as help make meal times easier. From this you get the equivalent of 5 jars of pasta meat sauce and it is freezable. Now, I was light on the spice for this recipe. Since I am now having to learn how to cook for my daughter I have had to take a lot of the spice out. It can however, be added beautifully when you reheat it.
2 Jars of your favorite pasta sauce. We use Prego or Barilla.
1 Large can of Tomato Puree
1 Regular can of dice tomatoes
1 8oz package of chopped mushrooms
1 large green pepper diced to you liking
1/2 large onion or 1 med onion chopped finely (if a kid can see it they will not eat it)
1.24 lb package of Italian Sausage (1 pack of Johnsonville) sweet or mild
1.5lb of ground chuck (spend the extra $$ on chuck since you lose less in the cooking process)
1/2 cup of red wine (any kind of wine you like to drink)
olive oil
In a large crock pot put in pasta sauce, tomato puree, diced tomatoes and mushrooms.
On the stove top brown your ground chuck. Drain and add it to your crockpot.
In the same pan you browned the chuck drizzle some olive oil and BROWN your sausage. To brown it cut it into pieces to your liking and put in the pan. Add the onions and green peppers. You are not trying to cook these until they are done. Just until the sausage is brown. Put entire contents of the pan into the crock pot (including the sausage juices). Put the red wine in the pan and put it back on the stove top to deglaze the pan. Pour entire contents into crock pot.
Cook on low for 6 hours.
I recommend using the new screw top ziploc containers. They freeze so well. Not only that but when you are ready to use a new container it can go right into the microwave to reheat :-)
2 Jars of your favorite pasta sauce. We use Prego or Barilla.
1 Large can of Tomato Puree
1 Regular can of dice tomatoes
1 8oz package of chopped mushrooms
1 large green pepper diced to you liking
1/2 large onion or 1 med onion chopped finely (if a kid can see it they will not eat it)
1.24 lb package of Italian Sausage (1 pack of Johnsonville) sweet or mild
1.5lb of ground chuck (spend the extra $$ on chuck since you lose less in the cooking process)
1/2 cup of red wine (any kind of wine you like to drink)
olive oil
In a large crock pot put in pasta sauce, tomato puree, diced tomatoes and mushrooms.
On the stove top brown your ground chuck. Drain and add it to your crockpot.
In the same pan you browned the chuck drizzle some olive oil and BROWN your sausage. To brown it cut it into pieces to your liking and put in the pan. Add the onions and green peppers. You are not trying to cook these until they are done. Just until the sausage is brown. Put entire contents of the pan into the crock pot (including the sausage juices). Put the red wine in the pan and put it back on the stove top to deglaze the pan. Pour entire contents into crock pot.
Cook on low for 6 hours.
I recommend using the new screw top ziploc containers. They freeze so well. Not only that but when you are ready to use a new container it can go right into the microwave to reheat :-)
Thursday, October 15, 2009
Chicken and Dumplings
Ingredients
2 lbs boneless chicken breast
1 large box (4 cups) of chicken stock
2 chicken bullion cubes
2 cans cream of chicken soup
1 can of corn
1 can of green beans
1/4 cups of onion flakes
1 tbs onion powder
1 tbs garlic powder
salt and pepper to taste
1/2 tbs basil
pinch of rosemary
2 1/4 cups of Bisquick
2/3 cups of milk
Directions
Rinse chicken and place in the bottom of the cock pot.
Cover with chicken stock (2 cups) and cream of chicken soup
Add onion flakes, 1 bullion cube, onion powder, garlic powder, basil, rosemary and salt and pepper.
Cover and simmer on low setting for 8 hours.
After 7 hours mix the Bisquick and milk. Put 2 cups of chicken stock and 1 bullion cube on the stove. Once it reaches a boil drop the Bisquick mixture into the broth a spoon at a time. Let cook uncovered for 5-7 minutes. Put dumplings and broth into the crock pot. Let cook until it reaches the 7 1/2 hour mark. Add corn and green beans (drained) into the crock pot and cook until it reaches the 8 hour mark.
2 lbs boneless chicken breast
1 large box (4 cups) of chicken stock
2 chicken bullion cubes
2 cans cream of chicken soup
1 can of corn
1 can of green beans
1/4 cups of onion flakes
1 tbs onion powder
1 tbs garlic powder
salt and pepper to taste
1/2 tbs basil
pinch of rosemary
2 1/4 cups of Bisquick
2/3 cups of milk
Directions
Rinse chicken and place in the bottom of the cock pot.
Cover with chicken stock (2 cups) and cream of chicken soup
Add onion flakes, 1 bullion cube, onion powder, garlic powder, basil, rosemary and salt and pepper.
Cover and simmer on low setting for 8 hours.
After 7 hours mix the Bisquick and milk. Put 2 cups of chicken stock and 1 bullion cube on the stove. Once it reaches a boil drop the Bisquick mixture into the broth a spoon at a time. Let cook uncovered for 5-7 minutes. Put dumplings and broth into the crock pot. Let cook until it reaches the 7 1/2 hour mark. Add corn and green beans (drained) into the crock pot and cook until it reaches the 8 hour mark.
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