tag:blogger.com,1999:blog-2900173391852189342024-02-08T07:05:41.169-08:00Freezing QueenLiving a simple and frugal life through meal planning, organization and thrifty shopping!Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.comBlogger306125tag:blogger.com,1999:blog-290017339185218934.post-25539244370687749232011-07-17T18:01:00.000-07:002011-07-17T21:24:16.113-07:00Albertson's Doubler Run 7/17So 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):<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dxKF7S3xwBY/TiO1XIQM5sI/AAAAAAAAAN0/nnEcVWqV8dQ/s1600/IMGP0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://2.bp.blogspot.com/-dxKF7S3xwBY/TiO1XIQM5sI/AAAAAAAAAN0/nnEcVWqV8dQ/s320/IMGP0860.JPG" width="320" /></a></div><i>Transaction #1</i><br />
<br />
2 Pampers wipes, on sale for $2.59<br />
<i></i>-$1/1 from home mailer x 2<br />
-Doubler x 2<br />
<br />
Coffeemate Creamer (the new "Natural" kind), on sale for $3.09<br />
-$1/1 printable (NLA)<br />
-Doubler<br />
<br />
Tax $0.19<br />
TOTAL OOP $2.46<br />
Saved $6.50<br />
<br />
<i>Transaction #2</i><br />
<br />
2 Carnation Instant Breakfasts, on sale for $4<br />
-$1/1 <a href="http://3.205.247.137/">printable</a> x 2<br />
-Doubler x 2<br />
<br />
Coffeemate Creamer, on sale for $3.09<br />
-$1/1 printable NLA<br />
-Doubler<br />
<br />
TOTAL OOP $4.83<br />
Saved $12.08<br />
Got a $2 OYNO catalina for buying 2 Carnations Instant Breakfasts<br />
<br />
<i>Transaction #3</i><br />
<br />
2 Golden Grahams cereal, on sale for $2.50<br />
<i></i>-$1/2 from 7/10 SS<br />
-Doubler<br />
<br />
2 Fiber One Chewy Bars, on sale for $2.50<br />
-$0.50/1 <span id="goog_831686365"></span><a href="http://www.pillsbury.com/coupons-promotions/">printable x 2</a><br />
-Doubler x 2<br />
<br />
-$2 OYNO from transaction before<br />
<br />
TOTAL OOP $3.83<br />
Saved $13.16<br />
Got another $2 OYNO AND a FREE milk catalina<br />
PLUS I got a random $2 off your next $2 purchase (YEAH!) - anyone else get these?<br />
<br />
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?Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-39261926635974038422011-06-27T19:28:00.000-07:002011-06-27T19:29:50.526-07:00Menu Plan Monday, June 27-July 3<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" /></a></div><br />
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? :)<br />
<br />
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 AllRecipes.com 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!<br />
<br />
Monday-<a href="http://freezingqueen.blogspot.com/2011/02/shepherds-pie.html">Shepherd's Pie</a> (made two, one to freeze and one to eat), Green Salad, Rolls<br />
<br />
Tuesday-<a href="http://freezingqueen.blogspot.com/2011/06/mushroom-cube-steaks.html">Mushroom Cube Steaks</a>, Green Beans, Rolls<br />
<br />
Wednesday-<a href="http://freezingqueen.blogspot.com/2011/06/african-curry.html">African Curry</a>, Rice, Green Salad<br />
<br />
Thursday-Leftover Buffet<br />
<br />
Friday-Pizza<br />
<br />
Saturday-Dinner out with friends (My DH and boys will be camping for the night) :)<br />
<br />
Sunday-<a href="http://freezingqueen.blogspot.com/2011/06/baked-apricot-chicken.html">Baked Apricot Chicken</a>, Rice Mix, Green Salad<br />
<br />
Check out a ton of other great menu plans at I'm An Organizing Junkie's Menu Plan Monday linky <a href="http://orgjunkie.com/2011/06/menu-plan-monday-june-2711.html">here</a>. Enjoy!!Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-71924187583725997892011-06-27T19:22:00.001-07:002011-06-27T19:22:58.414-07:00Baked Apricot ChickenMakes 6 Servings<br />
<ul><li class="plaincharacterwrap ingredient"> 12 chicken thighs</li>
<li class="plaincharacterwrap ingredient"> 1 cup apricot preserves</li>
<li class="plaincharacterwrap ingredient"> 1 cup French dressing</li>
<li class="plaincharacterwrap ingredient"> 1 (1 ounce) package dry onion soup mix</li>
</ul><ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> In a medium bowl combine the jam, dressing and soup mix. Mix together. </span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol><span class="plaincharacterwrap break">Recipe Taken From AllRecipes.com </span>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-70334160026215205762011-06-27T19:15:00.000-07:002011-06-27T19:15:08.270-07:00African CurryMakes 4 Servings<br />
<ul><li class="plaincharacterwrap ingredient"> 1 tablespoon olive oil</li>
<li class="plaincharacterwrap ingredient"> 1 onion, chopped</li>
<li class="plaincharacterwrap ingredient"> 2 cloves garlic, peeled and chopped</li>
<li class="plaincharacterwrap ingredient"> 1 bay leaf</li>
<li class="plaincharacterwrap ingredient"> 1 (14.5 ounce) can whole peeled tomatoes, drained</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons curry powder</li>
<li class="plaincharacterwrap ingredient"> 1/8 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces</li>
<li class="plaincharacterwrap ingredient"> 1 (14 ounce) can unsweetened coconut milk</li>
<li class="plaincharacterwrap ingredient"> 1 lemon, juiced</li>
</ul><ol><li><span class="plaincharacterwrap break"> 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. </span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol><span class="plaincharacterwrap break">Recipe Taken From AllRecipes.com </span>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-47501423761852280672011-06-27T19:11:00.000-07:002011-06-27T19:11:33.399-07:00Mushroom Cube Steaks Makes 4 Servings<br />
<ul><li class="plaincharacterwrap ingredient">2 tablespoons all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> Dash pepper</li>
<li class="plaincharacterwrap ingredient"> 4 (4 ounce) cube steaks</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup butter or margarine, divided</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons Dijon mustard</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons Worcestershire sauce, divided</li>
<li class="plaincharacterwrap ingredient"> 1 pound fresh mushrooms, sliced</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons chopped onion</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup minced fresh parsley</li>
</ul><ol><li><span class="plaincharacterwrap break"> 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. </span></li>
<li><span class="plaincharacterwrap break"> 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. </span></li>
</ol><span class="plaincharacterwrap break">Recipe Taken From AllRecipes.com</span>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-16616718248337205412011-06-20T12:30:00.000-07:002011-06-20T12:31:11.535-07:00Menu Plan Monday: June 20-26<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" /></a></div><br />
<br />
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!!). <br />
<br />
Monday-<a href="http://freezingqueen.blogspot.com/2011/06/crunchy-chicken-strips.html">Crunchy Chicken Strips</a>, Green Salad, Bread<br />
<br />
Tuesday-Steak on the Grill with Lawry's Marinade, Beats, Garlic Bread<br />
<br />
Wednesday-<a href="http://freezingqueen.blogspot.com/2011/06/chicken-parmesan.html">Chicken Parmesan</a>, Green Beans, Garlic Bread<br />
<br />
Thursday-Leftover Buffet<br />
<br />
Friday-Beach Vacation<br />
<br />
Saturday-Beach Vacation<br />
<br />
Sunday-Beach Vacation<br />
<br />
You can check out HUNDREDS of other meal plans on I'm An Organizing Junkie's Menu Plan Monday Linky <a href="http://orgjunkie.com/2011/06/menu-plan-monday-june-20th-birthday-week.html">here</a>.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com1tag:blogger.com,1999:blog-290017339185218934.post-54751798093810461822011-06-20T12:20:00.000-07:002011-06-20T12:20:11.497-07:00Crunchy Chicken StripsMakes 4 Servings<br />
<br />
Nonstick cooking spray<br />
2 1/2 cups Goldfish crackers (or similar)<br />
2/3 cup bottled buttermilk ranch dressing<br />
1 lb chicken breast, cut into strips<br />
Bottled buttermilk ranch dressing (optional)<br />
<br />
1. Preheat oven to 425°F. Line a 15x10x1 inch baking pan with foil; lightly coat foil with cooking spray. Set aside.<br />
<br />
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.<br />
<br />
3. Bake for 10 to 15 minutes or until chicken is no longer pink (170°F). If desired, serve with additional ranch dressing.<br />
<br />
Recipe taken from <br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=freequee-20&o=1&p=8&l=bpl&asins=0470556862&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com1tag:blogger.com,1999:blog-290017339185218934.post-74181751179232723862011-06-20T12:08:00.000-07:002011-06-20T12:08:43.709-07:00Chicken ParmesanMakes 4 Servings<br />
<br />
1 1/2 cups marinara sauce<br />
1 large egg white<br />
1/4 cup whole-wheat or plain breadcrumbs<br />
3 tbsp freshly grated Parmesan cheese<br />
4 (5-oz) skinless, boneless chicken breasts<br />
1/2 tsp kosher salt<br />
1/4 tsp freshly ground black pepper<br />
2 tbsp olive oil<br />
2 oz part-skim mozzarella, shredded (about 1/2 cup)<br />
8 oz spaghetti, cooked according to package directions<br />
<br />
1. Heat oven to 400°F. In a medium saucepan, heat marinara sauce over low heat; keep warm. <br />
<br />
2. In a shallow bowl or pie late, beat egg white. In another one, combine breadcrumbs and Parmesan. Season chicken with salt and pepper. Dip each chicken breast in egg white, then coat with breadcrumb mixture. <br />
<br />
3. In a large nonstick, ovenproof skillet, heat oil over medium heat. Add chicken and cook, turning once, until golden all over, 3 to 4 minutes per side. Remove skillet from heat. Spoon 3 tbsp marinara over each chicken breast, sprinkle with mozzarella, and bake in oven until chicken is cooked through and cheese is melted, 10 to 12 minutes.<br />
<br />
4. Turn on broiler. Place skillet under broiler until cheese lightly browns, about 1 minute.<br />
<br />
5. Divide cooked spaghetti evenly among four plates; top with remaining sauce and serve with chicken.<br />
<br />
Recipe taken from Redbook, July 2011Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-14344419319461518382011-06-14T17:13:00.000-07:002011-06-14T17:13:48.795-07:00Menu Plan Tuesday: June 12-19<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" t8="true" /></a></div><br />
I know I have been slacking off again lately with the menu plans. And it has definitely been showing at our house! I hate weeks that I don't have a plan! I end up not figuring out until like 5:30 what I want to make for dinner. Then it seems like nothing sounds good or I am missing like 1 ingredient or somthing. Not fun. It is just that the last few Mondays have been really busy, so I haven't had time to sit down and do a plan. I suppose I could have done it like on Saturday (LOL), but that just isn't my style! :) So, since I didn't make one yesterday, but I don't want to have another crappy meal week, I am going to make one today. :)<br />
<br />
We are going CAMPING (YEAH!) this weekend, so there is a bonus on this menu: Camping Food. Enjoy! :) <br />
<br />
Monday-<a href="http://freezingqueen.blogspot.com/2011/06/chicken-pesto-lasagna.html">Chicken Pesto Lasagna</a> (freezer meal), Green Salad, Garlic Bread<br />
<br />
Tuesday-<a href="http://freezingqueen.blogspot.com/2011/03/glad-thai-dings.html">Glad Thai Dings</a>, Stir Fry Veggies, Rice<br />
<br />
Wednesday-Leftover Buffet<br />
<br />
Thursday-<a href="http://freezingqueen.blogspot.com/2011/03/glad-thai-dings.html">Beijing Beauty</a>, Green Salad, Rice<br />
<br />
Friday-Camping-Dinner on the Road<br />
<br />
Saturday-Camping-Breakfast: <a href="http://freezingqueen.blogspot.com/2011/06/camping-egg-muffins.html">Egg Muffins</a>, Lunch: <a href="http://freezingqueen.blogspot.com/2011/06/turkey-lettuce-wraps.html">Turkey Lettuce Wraps</a>, Dinner: <a href="http://freezingqueen.blogspot.com/2011/06/chicken-fajitas.html">Chicken Fajitas</a><br />
<br />
Sunday-Camping-Breakfast: <a href="http://freezingqueen.blogspot.com/2011/06/camping-breakfast-scramble.html">Breakfast Scramble</a>, Lunch: Bagel SandwichesSandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-83156082669261233582011-06-14T17:11:00.000-07:002011-06-14T17:11:54.510-07:00Camping: Breakfast ScrambleFrozen hash browns<br />
1 lb bacon<br />
12 eggs<br />
1 1b shredded cheddar cheese<br />
<br />
At home: Cut bacon into 1-inch pieces and put into a plastic bag. Whisk eggs and place into a jar. <br />
<br />
At camp: In a skillet, cook the bacon. Remove the bacon and add the hashbrowns. Cook until browned. Add the bacon back into the skillet. Pour the eggs over the hash browns and bacon. Stir until cooked through. Add the cheese and stir until melted.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-35901655447937961732011-06-14T17:04:00.000-07:002011-06-14T17:07:57.721-07:00Camping: Chicken Fajitas<em>Fajita Marinade (taken from AllRecipes.com)</em><br />
<br />
1/4 cup beer<br />
1/3 cup fresh lime juice<br />
1 tbsp olive oil<br />
2 cloves garlic, minced<br />
1 tbsp brown sugar<br />
1 tbsp Worcestershire sauce<br />
1 tbsp chopped cilantro<br />
1/2 tsp ground cumin<br />
salt to taste<br />
<br />
Chicken breast, cut into strips<br />
Onion, chopped<br />
Red Bell Pepper, chopped<br />
Green Bell Pepper, chopped<br />
Shredded Cheese (optional)<br />
Sour cream (optional)<br />
Tortillas<br />
<br />
At home: Mix all the ingredients together. Add to a plastic bag. Marinade strips of raw chicken in the marinade for at least 1 hour in the refrigerator. Remove chicken and discard marinade. Cook chicken with chopped vegetables until cooked through. Cool and then place in a plastic bag. <br />
<br />
At camp: When ready to eat, heat over fire in foil (or over the campstove). Serve in tortillas with cheese and sour cream (if desired).Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-87444632251016709802011-06-14T16:57:00.000-07:002011-06-14T17:08:27.616-07:00Camping: Turkey Lettuce WrapsTortillas<br />
Turkey Sandwich Meat<br />
Shredded Cheese<br />
Lettuce <br />
Tomatoes (optional)<br />
Red Onion (optional)<br />
Ranch Dressing (or whatever you like)<br />
Cooked Bacon<br />
<br />
Take a tortilla and put some dressing on it. Add the turkey, cheese and bacon. Add the vegetables. Roll the tortilla up like a wrap.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-59337908925057407722011-06-14T16:53:00.000-07:002011-06-14T16:53:15.245-07:00Camping: Egg MuffinsEnglish Muffins<br />
Eggs<br />
Cheese<br />
Sausage Patties<br />
<br />
Before you leave, cook the eggs (one or two per muffin) in a bowl or cup the same size as the English muffin in the microwave. Place the eggs in a sandwich bag. If your sausage patties are not pre-cooked, you can pre-cook those at home as well and put them in a sandwich bag as well.<br />
<br />
At camp, toast the English muffns on the grill. Warm up the eggs and sausage. Place one egg round and one sausage patty on half a muffin. Add a slice of cheese. Top with the other half of the muffin. Enjoy!Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-39342026623282740062011-06-14T16:48:00.000-07:002011-06-14T16:48:06.419-07:00Beijing BeautyMakes 6 Servings<br />
<br />
<em>Glaze</em><br />
<br />
1/4 hoisin sauce<br />
2 tbsp freshly squeezed lemon juice<br />
1 tbsp each Dijon mustard and liquid honey<br />
1 tbsp each toasted sesame oil and reduced-sodium soy sauce<br />
1 tbsp grated gingerroot<br />
2 tsp minced garlic<br />
2 tsp grated lemon zest<br />
<br />
3 pork tenderloins (12 oz each)<br />
<br />
1. To make glaze, combine all ingredients in a small bowl and mix well. Set aside.<br />
<br />
2. Preheat grill to medium-high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill pork for about 16 minutes, turning occasionally. Pork should be just slightly pink in the center. Do not overcook pork or it will be dry.<br />
<br />
3. Brush pork generously with glaze durning the last 5 minutes of cooking time. Baste, baste, baste! The more you baste, the better the taste!<br />
<br />
4. Place pork on a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut pork into thin slices and serve.<br />
<br />
Recipe taken from<br />
<br />
<span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=freequee-20&o=1&p=8&l=bpl&asins=0968063136&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-70426900310288068692011-06-14T16:33:00.000-07:002011-06-14T16:33:49.392-07:00Chicken Pesto LasagnaMakes 2-12 Serving Lasagnas<br />
<br />
2 large sweet red pepper, diced<br />
1/2 cup finely chopped onion<br />
2 tbsp butter<br />
8 cloves of garlic, minced<br />
1/2 cup all-purpose flour<br />
4 cups milk<br />
1/2 cup chicken broth<br />
3 tsp dried basil<br />
2 tsp dried oregano<br />
4 cups cooked cubed chicken<br />
1 cup prepared pesto<br />
2 cans (3.8 oz) sliced ripe olives, drained<br />
2 eggs, lightly beaten<br />
2 cartons (15 oz) ricotta cheese<br />
2 cartons (4 oz) crumbled feta cheese<br />
4 cups marinara sauce<br />
24 lasagna noodles<br />
2 pkgs (6 oz) fresh baby spinach, chopped<br />
4 cups shredded mozzarella cheese<br />
<br />
1. In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese.<br />
<br />
2. Spread 1 cup marinara sauce in a greased 13 x 9 inch baking dish. Layer with four noodles, half of the ricotta mixture, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozarella cheese.<br />
<br />
3. Cover and freeze one lasagna for up to 3 months. Cover and bake the remaining lasagna at 375°F for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°F. Let stand for 15 minutes.<br />
<br />
TO USE FROZEN LASAGNA: Thaw the lasagna in the refrigerator overnight. Set on counter for half an hour before baking. Bake as instructed in #3.<br />
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Recipe taken from Taste of Home website.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-30374342141922142862011-05-25T19:52:00.000-07:002011-05-25T19:52:10.945-07:00MOOLALA: $15 for 6 Months of Meal Planning from RelishRelish.com<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fc-rJmhk11E/Td3AQq1CBTI/AAAAAAAAANg/S5TrcEHGMO0/s1600/11920he3cf-lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="http://3.bp.blogspot.com/-fc-rJmhk11E/Td3AQq1CBTI/AAAAAAAAANg/S5TrcEHGMO0/s320/11920he3cf-lg.jpg" width="320" /></a></div><br />
<a href="http://freezingqueen.moolala.com/deals/id/BC6EC4X/relish-meal-planning">Moolala</a> is also offering a meal planning service deal today. They are offering <a href="http://freezingqueen.moolala.com/deals/id/BC6EC4X/relish-meal-planning">6 months of meal plans</a> from <a href="http://relishrelish.com/">RelishRelish.com</a> for only $15 (a $36 value). <a href="http://relishrelish.com/">RelishRelish.com</a> offers you 15 different meal plans to chose from each week, including vegetarian, low calorie, kid friendly and budget friendly options. For Gluten free meals, the voucher can be exchanged for services at <a href="http://gfreecuisine.com/">GFreeCuisine.com</a>. Both of these websites automatically generate grocery lists for you as well. Also, every recipe is supposedly can be prepared in half an hour or less!<br />
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To get this deal, go to <a href="http://freezingqueen.moolala.com/deals/id/BC6EC4X/relish-meal-planning">Moolala</a>. If you are new to <a href="http://freezingqueen.moolala.com/deals/id/BC6EC4X/relish-meal-planning">Moolala,</a> you will need to sign up but it is free to do so. You are able to buy one deal per person, but can buy unlimited ones as gifts. This deal is only for new customers to RelishRelish.com. The deal voucher expires on May 23, 2012.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-40869942774130066492011-05-25T12:31:00.000-07:002011-05-25T12:31:32.762-07:006 Months Meal Planning Service for $15!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gpN2OB7FrfM/Td1Y-9Oti3I/AAAAAAAAANc/wRXGolOo880/s1600/a9ypy_279_1.jpg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="http://1.bp.blogspot.com/-gpN2OB7FrfM/Td1Y-9Oti3I/AAAAAAAAANc/wRXGolOo880/s320/a9ypy_279_1.jpg.png" width="320" /></a></div><br />
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If you are one of those people who loathes having to come up with meal plans for your family for the week, this might be your lucky day! <a href="http://www.gaggleofchicks.com/r/5934">Gaggle of Chicks</a> (a daily deal site) is offering $30 worth of meal planning services (6 months worth) from <a href="http://www.thefresh20.com/">The Fresh 20</a> for only $15! Not only does this service help you plan meals for the week, it also gives you a grocery list of everything you will need to get for the meals. They also offer Gluten Free and Vegetarian options.<br />
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To get this deal, go to <a href="http://www.gaggleofchicks.com/r/5934">Gaggle of Chicks </a>to sign up. It is totally free to sign up. The deal is under the Nationwide daily deal. After you purchase the deal, instructions on how to activate the deal will be sent to your email.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-89043491979035863672011-05-23T17:38:00.000-07:002011-05-23T17:40:00.847-07:00Menu Plan Monday, May 23-30<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" /></a></div><br />
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Here is the menu plan for this week. It has been kind of a hectic Monday since I spent most of yesterday doing my <a href="http://couponsavant.blogspot.com/2011/05/year-of-staycation-2011-olympia-lacey.html">Year of the Staycation</a> post for my other blog, <a href="http://couponsavant.blogspot.com/">The Coupon Savant</a>. If you are looking for free or inexpensive things to do in Lacey, Olympia or Tumwater, WA, that is the post for you!<br />
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This is kind of thrown together. Not very interesting this week. Sorry.... It is partly because I am still getting meals delivered (I LOVE my MOPS friends!! They ROCK!!) for half the week and then we are kind of busy all weekend. I might do a post with my favorite BBQ dishes for Memorial Day. I will see how the week goes.<br />
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If you are interested in a great price on organic produce, check out <a href="http://www.fullcircle.com/">Full Circle Farms</a>. This is where I get my wonderful produce from. They deliver a box of fruits and vegetables every two weeks to my doorstep. I LOVE it! If you are interested and decide to sign up, I would really love it if you let them know that Sandra Shaw sent you. :) <br />
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Monday-Spaghetti (the easy kind....sauce from a jar, noodles from a box!), Green Salad, Garlic Rolls<br />
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Tuesday-<a href="http://freezingqueen.blogspot.com/2011/05/honey-mustard-chicken.html">Honey Mustard Chicken</a>, Rice Mix, Corn on the Cob, Rolls<br />
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Wednesday-Leftover Buffet<br />
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Thursday-<a href="http://freezingqueen.blogspot.com/2011/05/eggplant-parmesan.html">Eggplant Parmesan</a>, Green Salad, Rolls<br />
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Friday-<a href="http://freezingqueen.blogspot.com/2011/05/lemon-basil-chicken-and-pine-nut.html">Lemon Basil Chicken and Pine Nut Couscous</a>, Green Salad, Rolls<br />
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Saturday-Pizza and Green Salad<br />
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Sunday-BBQ at a friends house, bringing <a href="http://freezingqueen.blogspot.com/2011/05/best-potato-salad.html">The Best Potato Salad</a> (and it really is THE best!)<br />
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For other great menu plan ideas, check out I'm An Organizing Junkie's Menu Plan Monday linky<a href="http://orgjunkie.com/2011/05/menu-plan-monday-may-23rd-victoria-day.html"> here</a>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-39751056153030511732011-05-23T17:33:00.000-07:002011-05-23T17:33:16.076-07:00Lemon-Basil Chicken and Pine Nut CouscousMakes 4 Servings<br />
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8 bonesless, skinless chicken thighs, well trimmed (about 2 lb)<br />
1 tbsp basil pesto<br />
1 tsp <i>each</i> fresh, lemon juice and grated lemon zest<br />
1 (5.6 oz) box toasted pine nut couscous (Near East has this kind)<br />
1 cup mixed cherry tomatoes, halved or quartered<br />
1/4 cup shredded fresh basil<br />
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1. In a small bowl, combine pesto, lemon juice, and 1/2 tsp of the lemon zest. Brush chicken with pesto mixture, then sprinkle with 1/2 tsp kosher salt adn 1/4 tsp freshly ground black pepper.<br />
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2. Prepare an outdoor grill or heat a lightly oiled grill pan over medium heat. Add chicken and grill 5 to 6 minutes per side, until browned and cooked through.<br />
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3. Meanwhile, cook couscous according to package directions. Put couscous in a medium bowl and stir in tomatoes and basil.<br />
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4. Sprinkle remaining 1/2 tsp lemon zest over chicken and serve with couscous.<br />
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Recipe taken from Redbook, June 2011Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-65192924707132609222011-05-23T17:31:00.000-07:002011-05-23T17:31:40.423-07:00Eggplant ParmesanMakes 4 Servings<br />
<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 1/4 cup olive or vegetable oil</li>
<li class="plaincharacterwrap ingredient"> 2 garlic clove, minced</li>
<li class="plaincharacterwrap ingredient"> 2 small eggplant, peeled and cut into 1/4 inch slices</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons minced fresh basil</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons grated Parmesan cheese</li>
<li class="plaincharacterwrap ingredient"> 2 medium tomato, thinly sliced</li>
<li class="plaincharacterwrap ingredient"> 1 cup shredded mozzarella cheese</li>
</ul><span class="plaincharacterwrap break"> 1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack. </span></div><div class="ingredients" style="margin-top: 10px;"><br />
<span class="plaincharacterwrap break"> 2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted. </span></div><div class="ingredients" style="margin-top: 10px;"><span class="plaincharacterwrap break"> Recipe taken from Allrecipes.com </span><br />
</div>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-61395422523843604222011-05-23T17:25:00.000-07:002011-05-23T17:25:51.631-07:00Honey Mustard ChickenMakes 4 Servings<br />
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1 lb skinless, boneless chicken breast, pounded thin<br />
1 cup yogurt<br />
1/2 cup honey mustard<br />
2 tsp course salt<br />
1 tsp cayanne pepper<br />
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1. Combine all ingredients in a plastic bag; shake to coat. Grill over medium, 4 to 6 mintes per side. Serve hot or in a sandwhich.<br />
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Recipe taken from Every Day with Rachael Ray, June/July 2011Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-60370533771340502242011-05-16T09:44:00.000-07:002011-05-16T09:44:56.378-07:00Menu Plan Monday, May 16-22<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-m9rN_Ra-AgE/TTSzYAt3KmI/AAAAAAAAAC0/yYIWsf3BT7c/s1600/mealplanmonday_v1.jpg" /></a></div><br />
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So, I think I can finally start doing my menu plans again. :) This week I won't actually be cooking all these things because I am getting meals delivered to me by my WONDERFUL MOPS friends since my son isn't 100% yet from his surgery. But I will post some recipes so that you can get some ideas. :) This would typically be a week in meals for my family of 5.<br />
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Monday-Leftovers<br />
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Tuesday-<a href="http://freezingqueen.blogspot.com/2011/05/slow-cooker-barbecue-chicken.html">Slow Cooker Barbecue Chicken</a>, Coleslaw<br />
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Wednesday-<a href="http://freezingqueen.blogspot.com/2011/05/barbecue-chicken-quesadillas.html">Barbecue Chicken Quesadillas</a>, Green Salad<br />
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Thursday-<a href="http://freezingqueen.blogspot.com/2011/05/meatballs-with-sweet-peanut-sauce.html">Meatballs with Sweet Peanut Sauce</a>, Steamed Broccoli, Rice<br />
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Friday-DATE NIGHT! (But the kids will have Pizza)<br />
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Saturday-<a href="http://freezingqueen.blogspot.com/2011/05/blue-cheese-stuffed-burgers-with-red.html">Blue Cheese Stuffed Burgers with Red Onion and Spinach</a>, <a href="http://freezingqueen.blogspot.com/2011/05/best-potato-salad.html">The Best Potato Salad</a><br />
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Sunday-<a href="http://freezingqueen.blogspot.com/2011/05/penne-with-grilled-summer-squash-and.html">Penne with Grilled Summer Squash and Sweet Corn</a> (I'm going to make this with Zucchini instead of Squash), Garlic Bread, Green Salad<br />
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For more menu ideas, check out I'm An Organizing Junkie's Menu Plan Monday Linky <a href="http://orgjunkie.com/2011/05/menu-plan-monday-may-1611.html">here</a>.Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-75775547824269811442011-05-16T09:40:00.000-07:002011-05-16T09:40:06.241-07:00Penne with Grilled Summer Squash and Sweet CornMakes 4 Servings<br />
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1 lb penne pasta<br />
4 yellow summer squash (about 1 1/2 lbs), halved crosswise and each half cut lenthwise into 3 thick slabs<br />
1/4 cup plus 2 tbsp Extra Virgin Olive Oil<br />
Salt and Pepper<br />
2 tomatoes, chopped<br />
1 1/4 cups fresh corn kernels (from 2 ears of corn), or use frozen<br />
1 container (15 oz) whole-milk ricotta cheese<br />
1 clove garlic, grated<br />
2 tsp chgopped thyme<br />
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1. Preheat grill to medium-high. In a large pot of boiling, salted water, cook the pasta according to package directions; drain, reserving 1 cup of cooking water. Return the pasta to the pot.<br />
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2. Meanwhile, brush the squash pieces with 1/4 cup oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop. <br />
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3. In a large bowl, mix the tomatoes, corn, and 2 tbsp oil. Add the squash, ricotta, garlic and thyme; toss well. Add the pasta and stir in about 1/2 cup of the reserved cooking water. Season to taste with salt and pepper; add more cooking water as desired.<br />
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Recipe taken from Every Day with Rachael Ray, June/July 2011Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-51854661062125948822011-05-16T09:39:00.000-07:002011-05-16T09:39:02.736-07:00The Best Potato Salad<div class="ingredients" style="margin-top: 10px;"> <h3>Makes 12 Servings </h3><h3>Ingredients</h3><ul><li class="plaincharacterwrap ingredient"> 6 eggs</li>
<li class="plaincharacterwrap ingredient"> 10 red potatoes</li>
<li class="plaincharacterwrap ingredient"> 1 cup mayonnaise</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup ranch dressing</li>
<li class="plaincharacterwrap ingredient"> 1/3 cup dill pickle relish</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons prepared yellow mustard</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 teaspoons salt</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient"> 1/8 teaspoon paprika</li>
<li class="plaincharacterwrap ingredient"> 1/8 teaspoon celery seed</li>
<li class="plaincharacterwrap ingredient"> 1 onion, chopped</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup pepperoncini (optional)</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup sliced black olives (optional)</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs. </span></li>
<li><span class="plaincharacterwrap break"> Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold. </span></li>
<li><span class="plaincharacterwrap break"> Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving. </span></li>
</ol><span class="plaincharacterwrap break">Recipe taken from AllRecipes.com </span> </div>Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0tag:blogger.com,1999:blog-290017339185218934.post-29239537212702214322011-05-16T09:36:00.000-07:002011-05-16T09:36:22.051-07:00Blue Cheese Stuffed Burgers with Red Onion and SpinachMakes 4 Servings<br />
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1 lb ground beef<br />
1 tbsp Worcestershire sauce<br />
1 tsp freshly ground black pepper<br />
1/3 to 1/2 cup crumbled blue cheese (about 2 oz)<br />
1 medium red onion, sliced crosswise<br />
Olive Oil<br />
1 cup fresh baby spinach<br />
4 hamburger buns, split<br />
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1. In a bowl combine beef, Worcestershire sauce, and black pepper. On waxed paper, shape into eight thin 4 inch diameter patties. Place 1 tablespoon of the blue cheese in center of four of the patties. Top with remaining four patties; pinch edges to seal.<br />
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2. Brush onion slices with olive oil; sprinkle with salt.<br />
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3. Place burgers and onions directly over medium-high heat. Grill 5 minutes per side or until no pink remains in burger. Brush cut sides of buns with olive oil. Grill, cut side down, the last minute of grilling.<br />
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4. Serve burgers on buns with grilled onions, spinach, and remaining cheese. <br />
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Recipe taken from Better Homes and Gardens, June 2011Sandiehttp://www.blogger.com/profile/08286099531749548496noreply@blogger.com0