This summer, I have been focusing on building meal with ingredients that are:

1. In-season
2. Locally grown
3. Affordable

So far, this has resulted in an bevy of new recipes for me - some of which have stayed in my rotation rather frequently. With each week or so, I'm trying to add another new in-season produce pick to my meals. So far, DH & I are loving it. From summer fruit based salsas to light-as-air desserts options, we've been tasting all the season has to offer. Right now, peaches and berries are taking a primetime spot on our meal plan rotation.

Over the weekend, I'm planning to grill some lovely peaches, toss plump, ripe strawberries into a mixed green salad, and whip up a sweet fruit salad to go along side some light and lowfat bars, to balance out some of the heartier fare on offer. Barbeques don't have to be all about the heavy potato salad, piles of meat, and chips and dip. With all the fruits and veggies in season, it's a shame not to put them to use! Here are some of my favorite creations with all the yummy in-season produce we have to pick from:

Some of my favorite recipes so far this summer:
Peach Salsa
Tostadas
Boston Spinach Salad
10 Minute Fruit Salad
Summer Peach and Almond Bars
Sweet Nectarine Lemonade

Tell me: Does your family change their eating habits in the summer? What are your go-to recipes on a sultry summer day? I'd love some delicious inspiration!

I think aioli is going to be the theme for my sammies this summer! With endless possibilities and variations - I challenge everyone to never eat another boring sandwich!!

Okay, so I'm a little excited about how easy this is. In the summer, a simple (but flavorful) sammie (or sandwich, if you prefer) is just the ticket to an easy weekday dinner or an awesome weekend lunch. Also, great for some kickin' picnics, too. This also makes Leftover Makeovers a snap - add grilled meat, some cheese, and some good bread - presto...a taste-bud tantalyzing treat.

Here's how I roll:

1 lb. grilled steak, sliced thin ($1.29)
4 sub rolls (heartier ones work best, but any will do) ($1.35)
4 slices Provolone cheese (any would work, I like the flavor of provolone with grilled meat) ($.25)
1/3 C. shredded carrot ($.25)
1 1/2 C. shredded lettuce ($.22)

3 T. light mayo (free after coupons)
1 tsp. olive oil ($.10)
pinch of garlic salt ($.05)
1/4 roasted red bell pepper, minced ($.10)
pinch of rosemary (optional) ($.05)

Mix together, until well combined. Chill for 5-10 minutes.

Spread sauce (aioli) on sub rolls, layer in meat, cheese, veggies.
Serve immediately.

Yields = 4 sammies or 8 sammie halves
Cost: $3.66
Cost per sandwich: $.92

Jewel's got some decent deals starting tomorrow with a $25/$10 Conagra catalina deal starting, then on April 23rd, the Lawry's Marinade catalina starts running! And you know me - I love a good marinade! With all the summer grilling we'll be doing, it's never to early to get stocked up for a fun-filled, BBQ-every-weekend, try-some-funky-fresh recipes summer!

A big thank you to Couponing for 4 for all the great deals!

Want a new twist with a marinade? Try this:

Tangy Tacos with Lime

2/3 C. Mesquite Lime Marinade (free after coupons)
1/2 tsp. cumin ($.10)
1 medium onion, finely chopped ($.15)
1 lb. ground meat (beef or chicken would work, I use ground turkey) ($1.00)
2 cloves garlic, minced ($.15)

In a large skillet, add onions and ground meat, cook together until meat is browned and onion is tender and translucent. Add in cumin and garlic, cook an additional 2-3 minutes to incorporate. Stir in marinade and cook 3-5 minutes until the meat absorbs the liquid.

Serve with shredded lettuce, salsa, cheese, refried beans, and tortillas.
Cilantro is optional.

Yields = 4 servings
Cost: $1.40
Cost per serving: $.35 per serving
This is easily a meal under $5 to feed a family of 4! The best part is - it's absolutely brimming with lots of fresh flavors, and ready in under 30 minutes!

I love hosting a party, and lucky for me - I have tons of reasons to host them! From Christmas cookie exchanges to work office luncheons, to backyard BBQ's and holidays feasts, I've tackled a little bit of everything. Here is one of my tried and true rules: Master the Marinade.

A marinade if a basic available in any budget range, for any cut of meat, fish, seafood, or hardy veggie. With lots of time or little time, here's how to select and make the perfect marinade for you.

1. Consider the amount of time you have to marinade your meat. If you have 12-24 hours, consider a mild marinade. Some of my favorites include ginger, garlic, or onion based marinade or even Italian salad dressing - it's a absolute dream as a marinade - love a condiment that pulls double-duty!

If you have 6-10 hours, consider a marinade with a light amount of citrus - this will help tenderize a tougher or less flavorful cut of meat in shorter amount of time. For fish and seafood, stick to milder marinades or shorter amount of time to marinade - let a cut of meat marinade too long and the meat dissolves too much in the marinade.

If you have 2-6 hours, use a marinade with a lot of soy sauce or citrus. This will quickly tenderize a cut of meat and leave a flavorful punch. Some of the basics include teriyaki (pineapple-soy sauce blend), lemon pepper, or Caribbean Jerk.

With a half dozen pantry staples and some spices, you have everything you need to whip up some of the common marinades right in your own kitchen.

Asian Ginger Sesame Marinade

1/2 C. soy sauce
2 T. olive oil or peanut oil
2 tsp. sesame seeds
3 tsp. ground ginger
1 tsp. garlic powder
1/2 tsp. onion powder or salt
1/2 tsp. black pepper
2 T. brown sugar
1 T. molasses

In a small canning jar, add all ingredients and shake to combine thoroughly.
Use immediately or refrigerate for up to 5 days before using.
Yields - 1 batch of marinade (enough for 3-4 lbs. of meat)
Goes great on beef stew meat, pork or beef ribs, bone-in chicken breast
Italian Garlic Marinade (6-10 hours - longer for less tender cuts of meat)

1/4 C. vinegar (distilled, white wine, or balsamic)
2 T. lemon juice
3 tsp. garlic powder
1 tsp. oregano
1 T. dry minced onion
1 T. basil
1/4 tsp. fennel seed (optional)
1 tsp. corn starch
1 T. sugar

In a small canning jar, add all ingredients and shake to combine thoroughly.
Use immediately or refrigerate for up to 5 days before using.
Yields - 1 batch of marinade (enough for 3-4 lbs. of meat)
Great for: chicken, tougher cuts of beef, and

Lemon Pepper Marinade (2-6 hour marinade)

1/3 C. lemon juice
1-2 T. brown sugar
2 tsp. black pepper
1 tsp. salt
1 T. olive oil
1/4 tsp. paprika

In a small canning jar, add all ingredients and shake to combine thoroughly.
Use immediately or refrigerate for up to 5 days before using.
Yields - 1 batch of marinade (enough for 3-4 lbs. of meat)
Goes well on pork chops, chicken breast, and pork steaks

Smoky Orange Marinade (2-6 hour marinade)

1/4 C. orange juice
3 T. brown sugar
1 1/2 tsp. cumin
1 tsp. dry minced onion
1 T. olive oil
1/4 tsp. paprika
1 tsp. garlic salt
1/4 tsp. oregano
1 tsp. hickory smoked salt (optional)

In a small canning jar, add all ingredients and shake to combine thoroughly.
Use immediately or refrigerate for up to 5 days before using.
Yields - 1 batch of marinade (enough for 3-4 lbs. of meat)
I love to use this on chicken drummies - packs a flavorful punch with a smoky hint at the end.

If you are a couponer, start looking for marinades to be on sale starting next month - and combine with coupons from your Sunday newspaper - you can get some of the Lawry's bottled marinades, or Weber/McCormick marinade packets on sale for next to nothing. I'm still using the marinades I grabbed last year (check your expiration dates if purchasing in large quantities) for mere pennies.

Last Friday, I had lunch with my other mother (my mother-in-law) at Panera. While the atmosphere was crowded and noisy and the food was good, but a little pricey for my taste - I discovered a new love. Not just the yummy, over-priced tuna sammie (which with Dijon mustard was a nice change), but the luscious, plump wild blueberry scones that we treated ourselves to as dessert. One bite and I was in love. Head-over-heels, want to eat a dozen more kind of love. The dangerous kind...

For one delicious moment, I imagined making that a weekly treat. Then I imagined how much that would cost over the course of a year, and quickly put an end to that foolishness. So, next stop: the cookbook collection. Naturally, scones were not so much in style over the last decade and recipes for them either: required ingredients I do not typically keep on hand or were deemed a little too unhealthy (heavy cream, anyone??) so I kepy looking. I finally made my way into DaMama's cookbook collection where I found a base recipe I could use as a start point.

What is a base recipe? For me, a base recipe is one I can use the structure of (for dry and wet ingredients) while adding my own spin on things. Which I do. Always. I often start by adding some sort of extract (to any baked dessert or sweet treat), or changing the flavor originally called for in the recipe. Vanilla is nice, but I live my life by rum - extract, I mean. We all have a favorite flavor, mine is simply not vanilla. My rule of thumb: I make what flavors I love, after all, I am the cook/baker.

My first batch of scones I tried using some blueberries I needed to get out of my fridge anyway, and they were good, but not as sweet as I may have preferred. Definitely not as sweet as Panera. But the form and texture were perfect. So, last night, I tried my hand at a second batch of scones, using the original base recipe, and adding some brown sugar which was not called for in the original. This batch has all the flavor I was looking for, the texture is good, the result: a definite keeper. This is the kind of thing you could bring to a fancy brunch and watch people fall all over themselves. Now, I just need some local friends that do brunch, and I'll be all set! If not, Easter is just around the corner.

Cinnamon Raisin Scones Recipe

In the snowy, damp weather we're experiencing here in Chicagoland, I couldn't imagine a better weather for soup. From Campbell's Select or Chunky to luxurious, rich soups from local and chain eateries - soup is definitely on the brain. With the latest sale, it looks like I'll be trying my hand at one of my favorite soups: Chicken Gnocchi soup from the Olive Garden.

I've got 3 17oz. packages of potato gnocchi from Butera during their current 10 Items for $10, get the 11th item free sale. With a little help from some online recipe sites (3-4 different recipes, meshed into one) - I think I have a good base to create the soup from. Now, I just need enough time away from the office to give this a try.

I'm hoping to make this for dinner next week - I will post about how this turns out.

8 oz. potato gnocchi
1 large chicken breast, cooked and cut into bite sized pieces
2 C. chicken stock
1 chicken bouillion cube
1 C. half and half
1/8 C. parmesan cheese
1 clove garlic, crushed
6-8 white button mushrooms, sliced very thin
1/4 medium onion, finely chopped
1/2 carrot, shredded
1/4 C. fresh spinach, cut into very thin ribbons
1 T. olive oil
1/2 tsp. thyme
salt and pepper

Saute the onion, garlic, carrot, and mushroom in oil over medium heat until onion is translucent and mushrooms are tender.

Add chicken, chicken bouillion, chicken stock, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a medium-low add half and half, simmer for 10 minutes.

Add spinach and cook for another 1-2 minutes until spinach is wilted.


If soup is thin:Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.

DH and I are collaborators, co-conspirators in the kitchen, our meals becoming more imaginative, more exploratory than I could have imagined just a few short years ago. When we first got married, brats and mashed potatoes were a weekly fixture on our menu, not because I didn't know how to cook, but I was afraid to experiment, didn't think I could afford better, and I hadn't started couponing yet. When I started couponing - everything changed. Suddenly there was money to buy not-completely-necessary ingredients, and I could try my hand at something different. It's opened a whole new, tasty world! Like this past weekend....

Last Friday, I invited DaMama over for dinner, I was making stuffed mushrooms, a swiss and mushroom frittata with English muffins, and for dessert - 30-Minute Tiramisu. While DaMama and I chatted, I chopped mushrooms, whisked eggs, minced red bell pepper, and folded Cool Whip into the light cream cheese pudding mixture that would be our filling for the tiramisu. While the mushrooms - stuffed with gooey, cheesey goodness, baked - we chatted, getting caught up on how things were going for my sister, my mom's latest adventure, and me - mostly whining about work and chatting about the next big coupon deal.

Often when I invite my mother over for dinner, I'm asking her to take a culinary leap of faith and trust me. This was her first frittata, but it certainly won't be her last - and she was delighted...and a surprise bonus: another use for a pie plate. With each dish I create, with each trip I make to the grocery store, I slowly challenge myself to try (and like) another new ingredient. A few years ago, I never would have had cremini mushrooms on hand for a dish like this, my only use for them was sauteed over a large piece of meat. And as for bell peppers, I wouldn't have eaten them, let alone bought them.

For my next creation, I turned to a crockpot cookbook DaMama gave me several months ago. While I'm eager to make the Dijon Chicken, as I don't have Dijon on hand, I was scanning through to see what I could make without hitting the store this week - and have decided on a combination of 2 recipes, Indonesian Chicken (which is delish) and Tropical Pork Tenderloin. I've got loads of chicken in my freezer, but no fresh ginger. I've got the canned pineapple and garlic, but no pork tenderloin at the moment. So it looks like I'll be making a Tropical Chicken with a sweet tangy glaze. When in doubt, go to the crockpot....

For DH, he has a different philosophy. He'll take ingredients he know he likes and combine them in ways typically seen in restaurants. His last creation, inspired predominantly by Diners, Drive-Ins, and Dives: Bacon-Wrapped Hotdogs. Not the healthiest meal, but it had amazing flavor. I did serve a salad with it, but even I know - this is a meal you shouldn't include in the meal plan on any kind of regular basis. Though with the SuperBowl coming up - this is a quick, cheap crowd pleaser - sure to make the guys happy on game day.

This week, our exploration takes us to the tropical side of the chicken - which is only natural, as there is still snow on the ground, and if I can't fly to someplace tropical, than I want to feel like I'm eating there - at least that I can still afford to do! Maybe I'll even ask DH to make me a margarita or pina colada to enjoy while watching a movie - something to do with warmer climates than the one we now live in....nothing like an early escape in the week!

It feels like cabin fever, but it certainly doesn't taste like it:

Bacon-Wrapped Hotdogs

Tropical Chicken

30-Minute Tiramisu

Meal Plan:

Monday: Ground turkey tacos, Spanish Rice, beans, all the fixin's for tacos
Tuesday: Tropical Chicken, fried rice, salad
Wednesday: Meatball sammies, salad, chips
Thursday: Dinner at DaMamas
Friday: Spaghetti with Italian sausage, salad, garlic bread
Saturday: Chicken and provolone sausage, potatoes julienne, corn
Sunday: Homemade pizza, salad, garlic bread

Breakfast of the week: cheddar and mushroom frittata, banana bread, cereal, yogurt, bananas

Dessert of the week: White Chocolate Pumpkin Cookies, almond cookies

I'm a huge fan of pizza, but in the past wasn't too big on deep dish (I know, I know - a traitor to the local pizza - how could it be?) but after last night - everything changed. Completely.

DH loves to make pizza and grill - those are his cooking favorites and what he did last night was almost too good to share with everyone....almost. He's been wanting deep-dish pizza for a while, and I keep dragging my feet, pointing out other cheaper options, explaining that it takes too long, etc. Naturally, I've been hard to pin down. Finally, after watching a FoodNetwork special on the secret life of pizza and seeing a few of our hometown pizza places explaining how they make a deep dish - we felt so inspired. Or should I say, I was hungry enough while watching to think this would be a good idea. I don't know why it took me so long to convert.

This deep dish pizza was.....transcendent. It looked like something off a magazine cover, it really did. Until we cut into it. And began devouring it. The fragrant sauce, the hearty sausage, the ooey-gooey cheese, the buttery crunch of the crust giving way to doughy perfection. It was magnificent - no, words cannot describe how amazing this one single pizza was. It symbolized hope, it spoke to my soul - okay, maybe I'm being a little too melodramatic, but this pizza - there is nothing by which to compare it to. For a mere $3.45 in ingredients, all but one of which we had on hand anyway, we achieved perfection. (I only say we because I was so humbly allowed in the kitchen to slice the mushrooms and flatten the sausage - otherwise, I would've been banished from the kitchen due to my predilection for snacking on the ingredients.)

There are many recipes we try in life, some succeed, others drop by the wayside, but something like this - it deserves to live in infamy.

Oh, if I've got you hungry - click HERE for the recipe. I couldn't leave you hanging like that, now could I?

We were out of most fresh produce, so a quick trip after work with DH yielded some versatile produce to use for next week - lots of options with these affordable fruit and veggie options:

$.24 - heart of Romaine
$.35 - 2 cloves of garlic
$.75 - 2 extra large roasting red bell peppers
$.79 - 8 lbs. potatoes
$.42 - 5 medium bananas
$.99 - 8 oz. whole button mushrooms
$1.49 - 8 oz. cremini mushrooms, sliced
$3.99 - 3 lb. Italian sausage links

Total OOP = $9.16 (includes tax)

I also scopped up some coupon booklets while walking through Caputo's - so lots of deals to be had for the future.

Want an easy, no bake recipe for....tiramisu? Just click HERE to see how to put this together using lots of basics from the pantry and freezer - I actually have everything on hand to make this tasty treat. Looks like dessert will be served in no time at all!

TIRAMISU - 30 Minutes or less!!

Why is it that coming up with new recipes is always easier when it's snowing? Maybe it's because you don't want to go out driving in the blustery, chilly storm or maybe because you just feel more like being at home when those arctic storms hit. There is nothing like puttering around the kitchen, armed only with a spatula and an idea. That's when good things start happening...

In my kitchen this winter, I've been lucky enough to ride the biggest inspirational wave I've ever seen. I've created more than a dozen new cookie recipes, borrow ideas liberlly from the Food Network (of which I'm a hopeless addict!), making frugal and quick twists using the same basic flavors they do. What has that resulted in? Funny you should wonder, here's the list of new cookie recipes to come out of my kitchen over the last month or two: (P. S. - want to see the recipe? just click on the link!)

Decadent Chocolate Snowballs

Cranberry Almond White Chocolate Cookies

Pumpkin Cookies

Cookies 'n' Creme Brownies

Vanilla Creme Brownies

White Mocha Sugar Cookies

Orange Rum Oatmeal Cookies


There are a few of my new favorites, though I've concocted many more. My New Year's Resolution, like last year, is to record a new recipe a day or add 365 recipes to my online cookbook by the end of the year. While I cut it a little too close for comfort in 2009 (finishing in a blaze of typing on New Year's Eve), I'm starting this year out stronger (and much sooner) than ever. New flavors, more quick and easy ideas, and budget-friendly tips are on their way! I'm rigorously combing through cookbooks, recipe cards, online recipes, and re-vamping old favorites with new flavors to bring the most flavor and fun to the table!

Tell me: what is your signature flavor? What taste, recipe, dish makes you feel at your best?

My baking tip of the week: when making brownies or bars, replace water called for in recipe with a liquid that has more flavor. Try liquid coffee creamers, juice, milk, etc. to booster flavor while using something you already have on hand!

For anyone interested in some recipes for pumpkin cookies, check out this post on my other blog, Chicago's Cookbook, for some delicious inspiration!

PUMPKIN COOKIES

Just one warning....the white chocolate pumpkin cookie dough was so yummy I had to store it in the fridge until I was ready to make them - I couldn't keep from eating the dough!

An unexpected bonus: For anyone allergic to eggs, this is a naturally egg-less cookie. Great for kids with allergies to help make - and eat!

http://chicagoscookbook.blogspot.com/2010/01/basic-pumpkin-cookies.html

1 pkg. vanilla cake mix
2 eggs, minus 1 yolk
1/4 C. strong coffee, cold
1/3 C. brown sugar
1/4 C. unsweetened applesauce
1 tsp. almond extract (if you have coffee extract, use 1/2 tsp. with the 1 tsp. almond)
1 C. cappuccino chips (can't find these? use white chocolate instead or double the almond)
1/2 C. sliced almonds

Preheat oven to 375. Grease 13x9” pan.
Mix well all, but final 2 ingredients. Stir in chips and 1/2 of almonds. Spread evenly in pan.
Top with remaining almonds.
Bake 24-27 minutes, cool and cut.

I know, I know, this probably sounds a bit weird, but I was looking at all the Lipton soup mix I have (don't ask - I am definitely stocked up....until late next year - at least!) I was thinking of a different take on stuffing, as I'm not the biggest fan of the traditional sage and rosemary stuffing, so this year, I'm going to have to experiment. And Lipton is going to help!

I went to my market to see what I had on hand to work with and kept coming back to the abundance Lipton dry soup mixes, so here's what I came up with - a 6 ingredient, 15 minutes prep time stuffing that is sure to zing your taste buds! Let me know what you think:

6 C. cubed bread, any variety
32 oz. chicken broth or stock
2 envelopes Lipton Savory Garlic soup mix
2 lbs. ground turkey
2 large sweet peppers, chopped
1 large apple, any variety, peeled and chopped

Bake in an oven safe casserole covered for 1 hour at 350, uncovering during last 15 minutes of cooking, or use to stuff a turkey. This batch will stuff a 12-16 lb. turkey. This can also be used to stuff a chicken, but for average sized chicken, please use half the amount called for in the recipe.

In a large, deep skillet, brown ground turkey with bell pepper and apple. Once meat is browned, toss in bread and seasonings. While stirring, add in broth until stuffing reaches desired consistency.

I am so excited about this recipe because of the last Jewel cat sale - I grabbed the soup mix for $.06 a box, the chicken broth for $.36 a 32 oz. carton, and apples are on sale at my local Caputos for $.39 lb. and peppers at $.59 lb.
Total cost for this Thanksgiving side dish: $2.73!!

Yields: 12-14 servings or $.23 per serving

What's your favorite take on stuffing on a budget?

With the latest Jewel deal on Lipton Soup Mixes (only $2.00 plus tax for 16!!), I've come up with a list of uses for them.

10. Dip mix - got to love an old stand-by like that
9. Toss with potato wedges for a fabulous, easy side dish. Roast and serve with sour cream.
8. Add 1/3 C. flour to 1 seasoning envelope and coat chicken. Easy breaded chicken pieces - roast to give them a crunchy skin.
7. Rub onto a roast. Tons of flavor for less tender cuts of meat.
6. Add to ground meat for some super-flavorful burgers. 1 envelope to 1.5-2 lbs. meat.
5. Add to ground meat and make into meatballs. 1.5 lbs. per envelope of seasoning.
4. Use as a flavor-base for gravy
3. Add to your next meatloaf
2. Add to pasta sauce (tomato based only) Lots of flavor in an instant!
1. Toss with bread cubes, drizzle with EVOO, and bake. Homemade croutons with lots of flavor.

What are your favorite ways of using dry soup mix?
I'd love some new ideas!

I just returned home from my 4th wedding anniversary trip. This year, DH and I have done so well with our saving, that we treated ourselves to a trip to Savannah, Georgia. I've grown up hearing the stories of this magnificent, old, southern wonder and finally, I got my chance to walk her historic streets, see the shrimp boats slowly trolling the waters, and watch wild dolphins playing in the surf. Being a northern girl, with the Windy City and Minnesota being my hometown(s), this trip was nothing short of a treat.

We woke up to 80 degree weather, walked under the bright, southern sun, and walked on the beach. With that unmistakable tang of salt water in the air, it was impossible not to fall in love with Savannah. As the waves washed over the sand, there were little air holes that popped up, and just like my mama taught me, I turned to DH and told him, "There are clams under there." He looked kind of dubious, so I went on to explain that the clams needed the airholes to breathe, and that the pants called "clam-diggers" were made so you didn't have to roll up your pants while going out clam-digging. That seemed to make more sense to him.

We saw a single sanddollar on the shore, still wiggling. For a moment or two, we stopped to look at the little guy, before carefully walking around it and continuing on down the beach. Naturally, I was scouting for shells, but forgot to bring a bag to load them in, so DH graciously offered to put them in his pockets. In no time at all, his pockets were filled with shells, our feet coated in sand, and I was in heaven.

For dinner, we stopped at a kitchy, riverfront restaurant called The Shrimp Factory for some shrimp - after all, you don't go to the coast and not have some kind of seafood. The shrimp were advertised as fresh off the coast and the flavors certainly didn't disappoint. The shrimp were tender, sweet, and succulent - the remoulade sauce added a bit of tang, and the atmosphere was amazing.

All along River Street are shops, restaurants, bars/pubs, even 2 candy shops were - what else - salt water taffy are made in more than a dozen different flavors right before your eyes! The sugary sweetness of pralines filled the shops, and samples were offered everytime we walked through. If you love people-watching, bird-watching, and seafood-eating - this is an absolute haven.

After 4 wonderful days of fun in the sun, we reluctantly returned to Chicago and 40 degree temperatures. Though, a few days later, the scent of saltwater lingers on, even though the taffy is long gone. What I did take away from that trip - besides memories of hanging out with my cousins (yes, I only have 2 of those, so I get excited to see them!) and a longing for the beach is a new dish to try! Here's my version of that decadent Remoulade Sauce. Goes great on chicken...

There have been so many deals lately, that I'm actually looking forward to a slowdown on sales, so I can get Annie's Market organized - right now there are bags and bags of canned soup ($.25-$.50 each) and canned veggies ($.39 each) that still need to be put away. I'm usually somewhat better at keeping up with the flow, lately though - everything else is sounding like more fun. Surprise....who knew I wasn't naturally inclined towards organization? Mom, this is a good time to keep quiet!

In a huge effort to clean out the freezer, each Sunday, DH & I pick a large, random item and spend the week trying to keep re-inventing leftovers out of it. The week of 32 pieces of grilled chicken went very well - none was left to make into chicken salad, and not a single piece went to waste. This week, it's a whole pork tenderloin, and I'm happy to report - it's about half eaten already. Two more dinners and it should be gone, or with just a small chunk left to get tossed into pork fried rice. Oh, that does sound tasty. I just gave myself another idea. But, naturally, I digress.

Even though this was my idea, I have to admit, it certainly challenges the creativity of the cook to keep making over the main meat of the week. I'm happy to note that my experiment is working well, and that for next week - I'm planning a rare treat - London Broil. I'm also planning some chicken drummies with that because I can't handle too much red meat, and because DH can plow through a cow (beef) like nobody's business. In his defense, London Broil on the grill is heavenly, so I can't really blame him too much. I hope there's enough left to make some Steak Sammies. A girl can dream...

If we can clear some room, we'll be able to grab some $.99 lb. ground beef from Butera this week - I've been craving po'boys, and some nice meatballs. I also am eyeing a deal on roasting chickens over at Caputo's for $.79 lb. Not the greatest deal, but I'd like to roast 3-4 chickens and freeze them - much better than having a chicken moment (where I breakdown and buy a rotisserie chicken and pay far more than it's worth) and having to settle for overcooked, dry, slightly cold rotisserie chicken or worse, buy a bucket of fried chicken (too greasy, though still very tasty), if I ever get chicken at all. I love having a fully stocked freezer of all my favorites, now I just need to clear some room to bring in a little bit of variety.

Any tricks up your sleeve to paring down the freezer and remaking leftovers? I'd love some fresh new ideas!

Butera:
$1.69 gallon Country Delight Milk
$1.49 lb. Italian sausage
$.89 lb. Spiral cut ham
$.99 lb. Bobak’s Polish style ham
$1.89 bag Lay’s Potato Chips
$.99 20 oz. loaf classic white Wonder bread
$.69 16 oz. bag Racconto Pasta
$.99 28 oz. jar Rinaldi pasta sauce
$.99 ½ gallon Dean’s orange juice
10/$4 Dannon yogurt
$1.98 lb. Deli-style American cheese
$.88 head Iceberg lettuce
$.88 lb. extra large plum tomatoes

Caputo’s –
$.59 lb. red, orange, yellow bell peppers
$.99 - 6 oz. raspberries
$.99 16 oz. strawberries
2/$1 Red or Green leaf lettuce

Ultra –
$.88 Fresh Express salad mix
$.98 20 loaf HomePride wheat or white bread
10/$10 Dutchman Jumbo franks 16 oz. pkg.
$.99 Duncan Hines cake mix

Meijer –
3/$4 Oscar Mayer hotdogs/bologna/salami – use your printable Q’s to drop this even lower
2/$5 on Ritz – use mealbox Q for $1 off, and printable for $1 off – pay $.50
3/$4 BC Suddenly Salad – use $.40 printables and pay only $.93


The deals are looking rather lean this week – but here are some simple menu ideas for feeding a family of 4 on around $40 a week:
Breakfast – Raspberry Swirl Coffee Cake, yogurt, pancakes, fruit salad, ham and cheese scrambled eggs
Lunch: Grilled cheese with ham/salami/bologna, Italian-style salad, cheese 'n' crackers, hotdogs with chips and salad
Dinner: Semi-Homemade Spaghetti, sausage with peppers with pasta salad, Almost Pasta Primavera, All American Salad, Ham & Potato Casserole

Another fun Target hounding - unfortunately, they were out of the 4 oz. Cheetos, but I managed to get all this other stuff for only $11.40! I love the deals I keep getting, and as a bonus, at the bottom the post is a recipe for french bread pizza - and the bonus for me: it's a free lunch! Nothing can beat that!!




4 french bread baguettes
16 oz. shredded mozzarella cheese
2 T. Chicago Deep dish pizza spice or Italian seasoning
Parmesan cheese
Italian flat leaf parsley

Preheat oven to 400.

Slice open each baguette and top with cheese. Top with remaining ingredients.
Bake for 12-15 minutes, cut, and serve.
Yield = 4 servings

I tried this recipe for some full-flavored ranch dip using a light sour cream base - I did add 2 T. finely chopped red bell pepper and 2 slices of bacon, cooked and crumbled. Let me know what you think!

Living Easy: Recession Buster Blasts #8-Homemade Ranch Dressing

1 pkg. chocolate cake mix
2 eggs
1/4 C. brown sugar
1/4 C. flour
1/4 C. milk
1/3 C. unsweetened applesauce (or margarine)
1 tsp. mint extract
1 C. mint chips (or chopped Andes Mints)
1/2 C. dark chocolate chunks
Green sugar sprinkles (optional)

Preheat oven to 375.
Grease a 13x9" baking dish.
Mix well ingredients except chips and chocolate. Stir in mint chips & chocolate chunks. Spread evenly into prepared baking dish. Top with green sprinkles (if desired).
Bake for 25-28 minutes. Cool and cut.
Yield = 24 bars.