Use this code for an additional 30% off sale items at Gymboree 1124GP89BK75746 on line or in stores. Shipping is only $5
Don’t forget to print out extra coupons HERE before you shop
TBone Steack $4.99/lb
Minute Maid 64 oz OJ $2
Eggo waffles $1.79
Dole spinach salad bags $1.99
Always or Tampax $4.99
Corn on the cob 8 for $2
Kraft BBQ sauce $.50 (ok, not sure if they will take it, but Albertsons has a coupon in their ad for $1 off 2 then making these free)
Kraft dressing $1.69 (Albertsons also has a coupon in their ad for $1 off making this only $.69)
Stock up, or better yet donate extras to a food pantry
Tide 50 oz $5.99
Horizon organic milk $5.99/gallon go to their website and print off a coupon
cucumbers and bell peppers $.49 each
Fresh spinach or ice burg lettuce $.99 each
Cantaloupe or pineapple 2 for $3
Meatless Monday: Manicotti
- 1 (8 ounce) package manicotti shells
- 4 cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon minced garlic
- 1 egg
- 2 tablespoons dried basil
- 2 jars pasta sauce
- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350. Lightly grease a 9×13 inch baking dish.
- In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
- Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
- Bake 15 minutes in the preheated oven. Sprinkle with remaining cheese
Tuesday: Asian Steak with potstickers and veggies – from my friend Mecca
- 1/2 cup Soy Sauce
- 1/2 cup Sherry
- 1/4 cup Honey
- 2 Tablespoons Sesame Oil
- 2 Tablespoons (heaping) Minced Ginger (you can buy this in a tube in the veggie section at most grocery stores)
- 2 Tablespoons (3-5 cloves) Minced Garlic
- teaspoons Crushed Red Pepper Flakes
- 2 Flat Iron Steaks
- Garnish: 2 Tablespoons Roasted Sesame Seeds and 2 Green Onions, slivered.
- Gather all ingredients together – soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes, and flat iron steak.
- Whisk the ingredients in a bowl. Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.Grill steaks on high heat for 4 minutes on each side for medium rare steaks. Allow steaks to rest for 5 minutes before slicing and serving. Sprinkle roasted sesame seeds and green onion slivers on top to garnish
- Serve with your favorite veggies ( or a bag of frozen stir fry) and frozen potstickers ( I find mine at Walmart or I like Costco’s Ling Ling)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 c. PB
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 6 oz semisweet chocolate morsels and 6 oz white chocolate chips
- 2 cups shredded coconut
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups mixed jumbo raisins
1. Heat oven to 350 Degrees F.
2. In a large bowl, beat butter, PB, granulated sugar and brown sugar on medium speed. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, cinnamon, salt and nutmeg.
3. Stir in chocolate morsels, coconut, oats and raisins. Drop batter by 1/4-cupfuls onto ungreased cookie sheets, about 2 inches apart. Press to flatten. Bake at 350 Degrees F. for 25 minutes or until light brown around edges. Transfer to wire racks to cool completely.
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 onion, chopped
- 1/2 cup fresh parsley
- 2 cloves garlic, chopped
- 1 egg
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 dash pepper
- 1 pinch cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- 1 cup dry bread crumbs
- oil for frying
- 1 (6 ounce) container greek yogurt
- 1/2 cucumber – peeled, seeded, and finely chopped
- 1 teaspoon dried dill
- salt and pepper to taste
- 1 tablespoon mayonnaise
- In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
- In a small bowl combine egg, cumin, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
- 6 eggs, beaten
- 1/4 c. grated parmesan
- 1/2 teaspoon black pepper
- 1 teaspoon butter
- 1/2 cup chopped roasted asparagus, zucchini, (the leftover roasted veggies from another night)….artichoke hearts, potatoes
- 1/2 cup chopped country ham, chopped leftover chicken, diced turkey meat
- 1/4- 1/2 c. chopped onion, green onions or leeks
Preheat oven to broil setting.
In medium size bowl, using a fork, beat together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add veggies and meat to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.