Hurry on over here to request a FREE sample of Philosophy’s Miracle Worker Miraculous Anti-aging Eye cream! Allow 4-6 weeks for delivery.
$1/2 Ritz or Ritz Bits Crackers-no size restrictions!!
I am hearing reports that some Kroger grocery stores have the Kandoo flushable wipes on sale for 10/$10.00. The sale runs through 5/30/11. Here is how to get them for FREE:
Buy Kandoo Wipes 42 ct $1.00 each
Use $1.00/1 Pampers Kandoo Product Coupon from 4/3 P&G
Final Price: FREE
Now through 5/22, get 30% off all clothing and shoes at Diapers.com when you enter coupon code 30CLOTHES at checkout. Although it does exclude sale items, it does include:
- Clothing – including sleepwear, underwear & socks, & outerwear
- Swimwear & Sunwear
- Backpacks & Lunch Boxes
- Halloween Costumes
- Bibs & Burp Clothes
Shipping is FREE with a $49 order or click the Soap.com tab at the top of the Diapers.compage and add a small filler to get FREE shipping at $39.
I have a mixed menu this week. I have made some kid favorite meals for us this week, but if you’d prefer something a little more adult I have included meals I will be making this weekend.
GROCERY AD PRICE MATCHING:
Zatarian’s rice dishes $.99
5lb bag Mahatma rice $2.49
Dawn 10-12oz $1
Doritos 10-11oz $1.88 ( this is a main ingredient in my mexican casserole, I make it when these are on sale)
Tyson Chicken nuggets $3.99
Colgate 4.6 oz $.88
Horizon half gallon $2.99
Yoplait go-gurt (they make a simple brand) $1.77
Blueberries pint $1.99
Spinach and yellow squash $.99/each
Iceberg lettuce $.69 each (love making lettuce wraps or BLT’s)
Not sure if you have noticed, but I have thrown in Meatless Mondays. I am a former vegetarian who married a hard core carnivore. You can throw meat in or give your diet and wallet a break and go veggie for a night!
MONDAY: Sweet potato pancakes and scrambled eggs (or a omlette) cut up fruit
Super easy. I buy 2 sweet potatoes and bake them in the oven a head of time. Then I remove the skin and mash/puree them. You can stick this in the fridge or freezer to keep for a while. When I am ready to make the pancakes I either make from scratch, or use a box mix and follow directions to make the pancakes. I then add 3/4c. per cup of baking mix or flour. Mix well into the pancake batter and cook as directed on the griddle. They will taste great ( plain or with butter and syrup) they will just have an orange hue!
TUESDAY: Sliders (kids love anything little)
- 1 1/2 pounds ground beef (90% lean) or turkey
- 1 tablespoon dried minced onion
- 1 tablespoon spicy brown mustard
- 3/4 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 12 small round dinner rolls- I like Sara Lee
- 12 thin slices cheddar cheese (about 3 ounces total)
- 1 large plum tomato sliced into 12 thin slices
1. Heat grill to medium-high (you can also cook in a skillet). In a large bowl, mix together the ground beef, dried onion, mustard, garlic salt, Italian seasoning and black pepper. Mix until well combined.
2. Shape seasoned beef into 12 small patties, about 1/4 cup mixture for each, forming patties that are 2 1/2 inches across and 1/2 inch thick.
3. Transfer hamburger patties to the grill and cook 4 minutes. Flip and cook 4 additional minutes. Top burgers with cheese. Slice should be roughly the size of the burger; if not, cut or fold it to fit. Grill until slightly melted, 1 minute.
4. Slice buns in half horizontally and transfer burgers to buns. Place a plum tomato slice on each. Serve warm.
Kids choice, make your own with store bought pizza dough ( you can even get it from the pizza shop) or make on english muffins, or do delivery!
THURSDAY: Mac and Cheese
- 1 box cavatappi (the big corkscrews)
- 6 slices bacon, diced
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk ( or even better 1 cup milk, 1 cup half and half)
- 1/2 teaspoon onion flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound sharp cheddar cheese, shredded
- 1 cup shredded colby-Jack cheese (4 ounces)
- 1 cup shredded mozzarella cheese (4 ounces)
- 8 slices gouda or gruyere
1. Heat oven to 350 degrees F. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter.
3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, colby-Jack and mozzarella.
4. Remove milk mixture from heat; whisk in gouda or gruyere and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.
5. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
6. Bake at 350 degrees F for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.
FRIDAY: Fish Tacos ( or chicken, but my kids eat white fish and they just call it chicken)
Corn or flour torillas
Salsa (I dump 2 cans rotel, 1 can black beans and 1 small can mexicorn into a bowl)
Sauted red onions (optional)
- 1/4 cup lime juice
- 1 pound cod
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
Coat an 8-inch nonstick skillet with nonstick spray; heat over medium heat. Add onion; cook 3 minutes. Add cod to pan and sprinkle with 2 tablespoons of the lime juice, the salt and 1/4 teaspoon of the chili powder. Cover; cook 15 minutes or until fish is cooked through.
Flake fish in a medium-size bowl; add skillet contents. Add remaining lime juice and chili powder to bowl; stir gently. Heat tortillas. Divide fish among tortillas and serve with salsa.
MEATLESS MONDAY- Indian spiced cauliflower and chick peas
- tablespoons vegetable oil
- 2 large onions, peeled and thinly sliced
- 4 teaspoons garam masala
- 2 cans (14.5 ounces each) no-salt-added diced tomatoes
- 3/4 pound small red-skinned potatoes, cut into 1-inch pieces
- 1 medium cauliflower, about 2 pounds, core removed, cut into florets
- 1/2 cup golden raisins
- 2 cans (15.5 ounces each) chickpeas, drained and rinsed
- 1 bag (6 ounces) baby spinach
- 2/3 cup brown basmati rice, cooked following package instructions
- 1/3 cup unsalted cashews, chopped
- 1 lemon, cut into wedges (optional)
1. Heat oil in a large, lidded nonstick 8-quart pot over medium-high heat. Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
2. Stir in garam masala and cook for 30 seconds. Add tomatoes with their juice, and potatoes; simmer, covered, on medium heat 7 minutes. Stir in cauliflower, raisins, salt and chickpeas; simmer, covered, 12 to 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.
3. Gradually stir in spinach until wilted. Serve over rice and top with nuts. Squeeze lemon over each serving, if desired.
- 1 package (1 pound) ground chicken
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 6 ounces feta cheese, crumbled (about 1 1/4 cups)
- 1/3 cup fresh dill, chopped
- 2 tablespoons onion flakes
- 6 large eggs
- 1 can (12 ounces) evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Heart-Healthy Bisquick
1. Coat a 5- or 6-quart slow cooker bowl with nonstick cooking spray.
2. In a large bowl, combine chicken, spinach, feta, dill and onion flakes. Stir until evenly blended.
3. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW. Remove slow cooker insert to wire rack, cut quiche into wedges and serve.
WEDNESDAY: French Dip
- 2 tablespoons unsalted butter
- 1 medium-large onion, sliced
- 1 cup lager beer
- 1 can beef broth
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 boneless lean top round steak (about 1 1/4 pounds)
- 1/2 teaspoon Montreal steak seasoning
- 6 split-top rolls
1. Heat oven to 450 degrees F. In large nonstick skillet, melt butter over medium to medium-high heat. Add onion and cook, stirring, 5 minutes.
2. Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.
3. Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.
4. Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.
5. Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.