Sunday, July 17, 2011

Albertson's Doubler Run 7/17

So even though I am in the middle of moving (which is why there haven't been many posts lately), I still can always find time to go get some cheap stuff at Albertson's when they have their twice the value coupons!  I was really surprised that a few of the things I wanted to get were ALREADY all out by this afternoon (especially since they changed the rules so you HAVE to get doubler coupons in the paper).  So disappointed.  I guess I will just have to get some rain checks this week.  Here is what I DID get (after some improvising):

Transaction #1

2 Pampers wipes, on sale for $2.59
-$1/1 from home mailer x 2
-Doubler x 2

Coffeemate Creamer (the new "Natural" kind), on sale for $3.09
-$1/1 printable (NLA)

Tax  $0.19
TOTAL OOP  $2.46
Saved  $6.50

Transaction #2

2 Carnation Instant Breakfasts, on sale for $4
-$1/1 printable x 2
-Doubler x 2

Coffeemate Creamer, on sale for $3.09
-$1/1 printable NLA

TOTAL OOP  $4.83
Saved  $12.08
Got a $2 OYNO catalina for buying 2 Carnations Instant Breakfasts

Transaction #3

2 Golden Grahams cereal, on sale for $2.50
-$1/2 from 7/10 SS

2 Fiber One Chewy Bars, on sale for $2.50
-$0.50/1 printable x 2
-Doubler x 2

-$2 OYNO from transaction before

TOTAL OOP  $3.83
Saved  $13.16
Got another $2 OYNO AND a FREE milk catalina
PLUS I got a random $2 off your next $2 purchase (YEAH!) - anyone else get these?

So, I spent a total of $11.12 and saved a total of $31.74 and I have $4 to spend plus a free milk to get!  I heart Albertsons!!  What are you finding at Albertsons with your doublers?

Monday, June 27, 2011

Menu Plan Monday, June 27-July 3

Another week gone by.  Can you believe it is going to be the 4th of July next week?!  I am just in shock at how quickly this year has seemed to go by.  Must mean I am getting old, huh?  :)

This week's meal plan has a lot to do with what is in my freezer that needs to be used up.  We got a quarter cow and half a pig a while ago and we really need to start finishing it up.  That is why most of the recipes are from this week.  They make it easy to find recipes because they have a place you can just enter ingredients you want and a list comes up of available recipes.  I LOVE it!

Monday-Shepherd's Pie (made two, one to freeze and one to eat), Green Salad, Rolls

Tuesday-Mushroom Cube Steaks, Green Beans, Rolls

Wednesday-African Curry, Rice, Green Salad

Thursday-Leftover Buffet


Saturday-Dinner out with friends (My DH and boys will be camping for the night)  :)

Sunday-Baked Apricot Chicken, Rice Mix, Green Salad

Check out a ton of other great menu plans at I'm An Organizing Junkie's Menu Plan Monday linky here.  Enjoy!!

Baked Apricot Chicken

Makes 6 Servings
  • 12 chicken thighs
  • 1 cup apricot preserves
  • 1 cup French dressing
  • 1 (1 ounce) package dry onion soup mix
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
  3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes. 
Recipe Taken From

African Curry

Makes 4 Servings
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 bay leaf
  • 1 (14.5 ounce) can whole peeled tomatoes, drained
  • 2 teaspoons curry powder
  • 1/8 teaspoon salt
  • 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 lemon, juiced
  1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving. 
Recipe Taken From

Mushroom Cube Steaks

 Makes 4 Servings
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 4 (4 ounce) cube steaks
  • 1/4 cup butter or margarine, divided
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce, divided
  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons chopped onion
  • 1/4 cup minced fresh parsley
  1. In a shallow bowl or resealable plastic bag, combine flour, salt and pepper. Add steaks; dredge or toss to coat. In a skillet over medium heat, brown steak in 1 tablespoon of butter. Remove the steaks; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm.
  2. In the same skillet, saute the mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender. 
Recipe Taken From

Monday, June 20, 2011

Menu Plan Monday: June 20-26

First day of summer this week!  Can you believe it!!  This year is just flying by!!  Here is hoping that this summer will produce many warm days so that we can grill A LOT!  I am a HUGE fan of using the grill (mainly because there is WAY less clean up!  LOL).  This week I haven't had much time to think about food, so I kind of threw together some random recipes from different places.  I am also going to be heading down the the beach for the weekend for a family reunion of sorts, so I won't be needing to cook then (YIPPEE!!).  

Monday-Crunchy Chicken Strips, Green Salad, Bread

Tuesday-Steak on the Grill with Lawry's Marinade, Beats, Garlic Bread

Wednesday-Chicken Parmesan, Green Beans, Garlic Bread

Thursday-Leftover Buffet

Friday-Beach Vacation

Saturday-Beach Vacation

Sunday-Beach Vacation

You can check out HUNDREDS of other meal plans on I'm An Organizing Junkie's Menu Plan Monday Linky here.

Crunchy Chicken Strips

Makes 4 Servings

Nonstick cooking spray
2 1/2 cups Goldfish crackers (or similar)
2/3 cup bottled buttermilk ranch dressing
1 lb chicken breast, cut into strips
Bottled buttermilk ranch dressing (optional)

1.  Preheat oven to 425°F.  Line a 15x10x1 inch baking pan with foil; lightly coat foil with cooking spray.  Set aside.

2.  Place the crushed crackers in a small shallow dish.  Place the ranch dressing in a second dish.  Dip chicken in toe dressing, allowing excess to drip off; dip into the crushed crackers to coat.  Arrange chicken in prepared pan.

3.  Bake for 10 to 15 minutes or until chicken is no longer pink (170°F).  If desired, serve with additional ranch dressing.

Recipe taken from