Baskin Robbins is offering up a new coupon valid for $1 off ANY size frozen beverage! Just click the link on their Facebook wall to print this coupon.
Plum district has a deal today for a 1-year subscription to Little Kids National Geographic. If you have a preschooler through early elementary this is a great deal. Who doesn’t like to get mail? This also makes a great gift!
Price Matching great deals
*asparagus 2 bunches for $3
*Peter Pan PB $.88
Huggies jumbo diapers or pull ups $7.99
Quaker granola bars $1.77
*Lays potato chips $1.88
* colored peppers 10/$10 or a dollar each
Totinos frozen pizza $.95
Kraft BBQ $.70
Cheetos or Fritos $1.69
*Pillsbury Grands $.99
Tide 36-70oz $5.99
Capri SUn $1.60
Eggo Waffles $1.69
Coke products 20pk cans $5.69
Strawberries 16oz $1.69
Cantaloupe $.88 each
Avocados $.88 each
Gain dishwashing $.88
Puffs 72-108ct $.88
Bounty Basic paper towels $5.88
* denotes items used in meal plan
get your coupons
MONDAY: Spanikopita meatballs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, chopped, divided
- 2 boxes frozen chopped spinach, defrosted.
- 3/4 cup crumbled feta
- 1 pound ground chicken or turkey
- 1 tablespoons grill seasoning
- 1 1/2 cups Greek style plain yogurt or sour cream
- 1/3 cucumber, peeled and chopped
- 1 tablespoons dill
- 1/2 lemon, juiced
- 1 1/2 teaspoons cumin
Preheat the oven to 400 degrees F.
In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, meat and grill seasoning to the bowl and a drizzle of olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick sheet and bake 10 to 12 minutes until they are golden and juices run clear.
Place yogurt(or sour cream), garlic, cucumber, dill, lemon juice, cumin, and a little salt in a bowl and mix well till smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce.
TUESDAY: SIRLOIN STIR FRY WITH MASHED POTATOES
- 1 1/2 pound piece sirloin, 1-inch thick
- 2 pounds Idaho potatoes, peeled and cubed
- 3 tablespoons oil
- 2 large red bell peppers, seeded and sliced
- 1 large green bell pepper, seeded and sliced
- 1 bunch scallions, cut into 2 to 3-inch pieces
- 2 cups shelled frozen edamame or peas
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1/4 cup yellow mustard
- 1/4 cup ketchup
- 2/3 cup buttermilk or milk
- Freshly ground black pepper
- A few dashes hot sauce
Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
Place potatoes in a pot and cover with cold water. Bring water to a boil. Salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain.
Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and peas for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary.
Mash potatoes with buttermilk, salt and pepper, hot sauce, adjust seasoning with salt and pepper, to taste, and serve with stir-fry on top!
WEDNESDAY: Bacon and Tomato Pasta
1 lb. penne pasta
1 lb bacon
1 large onion chopped
1 16oz can diced tomatoes
1 c. half and half or heavy cream
Cut bacon into 1″ pieces. Cook bacon till crisp. Drain most of grease, then add onions in and cook till tender. In a blender, add tomatoes, and basil and blend. Add tomatoes to bacon and onion. Cook down about 20 minutes. Turn heat down and add cream Heat through and pour over cooked pasta. Top with parmesan.
THURSDAY: Chicken Pot Pie with Peppered Biscuits
- 2 small red potatoes, cubed
- 16 ounces frozen mixed veggies
- 1 cup chopped onion
- 1 teaspoon salt-free chicken seasoning
- 2-3 cups cooked, chopped chicken
- 2 (10-ounce) cans cream of chicken soup
- 16 ounces refrigerated biscuits
- 1 tablespoon butter, melted
- 3/4 teaspoon black pepper
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling. Transfer to a casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuits and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
FRIDAY:Potato Chip Crusted Chicken Tenders (also works great with any white fish!)
6 ounces potato chips
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 pound chicken tenders, cut into cubes
2/3 cup sour cream
In a food processor, process potato chips until you have 1 cup crumbs. Mix crumbs together with pepper and thyme.
Preheat oven to 350 degrees. Coat baking dish with butter or spray with nonstick cooking spray. Toss chicken in a zip lock bag with about 1/2-3/4 c. flour and 1 tsp salt. Take out chicken pieces and coat chicken with sour cream, then roll/dredge in potato chip mixture. Bake in oven for 25 minutes or until browned and crispy. Serve with your favorite dipping sauce and a salad or steamed veggies.
We eat A LOT of peanut butter in my house. One of our favorite things to make is peant butter balls. This makes a great snack, breakfast on the go, or what my son eats for lunch everyday! I love that the PB is combined with milk to make it a complete protein!
In a mixer combine:
1/3 c. PB
1/2 c. powdered milk
Mix well till combined. Then add:
1/2 c. quick oats
1/3-1/2c. crushed graham crackers
Mix well again and when combined roll into balls about the size of a ping pong ball. Keep the refridgerator. They won’t last long!