- Head over to Snuggle Luv and “Like” them on Facebook. Let them know that I (Amy Kautzsch) referred you!
- Get your friends to “Like” them on Facebook too. For EVERY person that YOU send over, you will get a FREE Pair of Leg Warmers (up to 8 pairs).
- Get 20+ People, and you will get 13 pairs!
Project mom is having a kick off for the conference in the DFW area. On Jan 20th be the 40th person to register and win a $200 Target gift card. Enter AMY in the code box and get an additional $5 off your ticket!
Go here to score a FREE sample of GoodNites underwear!
GROCERY ADS and PRICE MATCHING:
Motts apple juice 64 oz $1.49
Capri Sun 1- pk $1.49
Dial hand soap 7.5 oz. $.88
Always pantiliners $.99
Suave shampoo/conditioner 15 oz $.99
Colgate toothpaste 6.4 oz $.99
Quaker Squares(16oz), Quaker life(15oz), Multi Grain Cheerios(12oz) Kellogg Raisin Bran(20oz) and Rice Krispies(12oz) 5 for $10 ($2 each you don’t have to buy 5)
Eggo wafles 2 for $4
Mrs. Bairds bread 2 for $3
Tony’s frozen pizza $.89
Hunt’s pasta sauce $.88
Nestle Hot Cocoa $.88
Tide 24-32 load $4.99 (stock up!)
Charmin basic tissue $4.99 (stock up!)
If you need gluten free from the 12-19 gluten free products are 25% off at Sprouts
40% off all roasts at Sprouts (FYI- walmart does NOT price match % off ads)
Red/green peppers $.49 each
Green onions $.49
Spinach $.88 bunch
Oranges $.69 lb
Tyson frozen chicken (nuggets) $4.49
I mentioned last month about starting a 101 cooking basics. I am going to give you the first of the series Biscuits! I think this is a great time everyone should know how to make well. You can eat them for breakfast with eggs or sausage and gravy, for lunch as a sandwich or with a great dinner like baked chicken or a roasted turkey or even as a side for chili.
MONDAY: Chili and biscuits
1 lb. ground beef
1lb. beef cubes (stew meat)
1 small to medium diced onion
2 small cans tomato puree
1 can chopped tomatoes ( I like fire roasted)
1 can drained and rinsed black beans
1 can drain and rinsed kidney beans
1 can chili beans
2 tsp. chili powder
1/2 tsp garlic powder
1 packet hidden valley ranch dressing
In a large pot brown meat and drain. Add onion and cook till tender. Dump in all cans and stir. Add seasonings and simmer on low- the longer the better.
No kneading No cutting in of butter
2 1/4 c. flour
1 Tbs baking powder
1 tsp salt
2/3 c. milk
1/3 c. vegetable oil
Preheat over 475. Mix dry ingredients with a fork. Stir in milk and oil till dough leaves sides of bowl and makes a crumbly ball. Turn out on to floured counter and knead a few times pat it out to 3/4″ thickness. Cut with a round cookie cutter or a glass. Re roll scraps. Bake for 10 minutes till golden.
If you don’t want chili here’s a recipe for Italian pot pies from Everyday Food:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- Coarse salt and ground pepper
- 1 pound ground beef sirloin, thawed if frozen
- 2 cups homemade or best-quality store-bought tomato sauce
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup grated Parmesan (1 ounce)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon crushed dried rosemary
- 4 tablespoons butter, melted
- 1/2 cup whole milk
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
TUESDAY: Pasta with spinach pesto
1 box shaped pasta (rotini, shells…) or tortillini or ravioli -a shaped pasta will hold a chunky sauce better
Boil pasta in salted water till al dente.
- 4 cups spinach, loosely packed
- 1 clove garlic
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- 1 Tbs. lemon juice
In a food processor lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
Serve pesto over hot pasta.
WEDNESDAY: Honey Glazed Chicken with zucchini and red onion
- 1/3 cup honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried thyme
- Coarse salt and ground pepper
- chicken breasts/tenders and chicken thighs
- 2-3 green and yellow zucchini sliced
- 1 red onion sliced
- Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and cooked through- juices run clear- 20 to 25 minutes.
In a skillet with a little olive oil saute onion and zucchini till tender. Sprinkle with salt.
THURSDAY: Risotto- this one you need to babysit
- 2 cans chicken broth
- 2 tablespoons butter
- 1 medium red onion, chopped
- 6 medium carrots, grated- use a food processor
- Coarse salt and ground pepper
- 1 1/4 cups long-grain white rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
- In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
- In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
- Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a blender add liquid ingredients, then dry and blend.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Sliced turkey or ham, shredded cheese, ricotta and chopped artichokes,sautéed asparagus, leftover spinach pesto, risotto, any leftovers from this week….
As a side note- I found the BEST pancake recipe tonight- its what we had for dinner!
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.