Flipp for Meat Madness Deals

Many of us like to have meat with our meals. We tend to stick to one type of meat, depending on the price. These days meat seems to be so expensive. When you find a deal on a meat item, whether it be beef, pork or chicken, we tend to stock up on it. This week I have found a few deals that will help make many different meals. It’s Meat Madness week, head on out and stock up your freezers.

Meat Madness Deals

No Frills Valid September 21 – September 27, 2017

Meat Madness

Chicken is very versatile. So many different ways to cook for everyday meals.

Don’t want the usually Turkey for Thanksgiving, pick up a ham, leftovers go great in an omelette or in soups. Pork loin is perfect for a slow cooker meal such as pulled pork.

Freshco or Price Choppers Valid September 21- September 27, 2017

When it comes to bacon, we don’t usually want the 340 gr package, I always try to pick up a 500 gr package when it is on sale, which isn’t very often. So when I do find a great price like this I pick up a few and throw them in the freezer.

If you are looking to stock up on other food items, check out Food Basics $0.99 sale.

Slow Cooker Pulled Pork

Ingredients
  • 2 – 2.5 lbs. boneless pork loin
  • 1/2 onion sliced
  • 1 Tbsp paprika
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2 bottle BBQ sauce
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
Cooking Instructions
  1. Add all ingredients to the slow cooker.
  2. Cook on medium for 6 hours or low for 8-10 hours.
  3. Shred and enjoy over rice or a bun.

 

Downloaded the Flipp app and don’t miss out on savings and cash back. Download Flipp from Google Play or the App Store and start saving.

If you haven’t started using the coupons and rebates with the app, you can find some helpful information with Flipp’s Guide to Rebates. Print off your coupons to match them with deals.

Don’t forget to add all your loyalty cards to Flipp so you always have them with you.

Simple Chicken, Kale and Peppers Entree

Chicken, Kale & Pepper Entree

If you have been following me on social you know I am trying to get healthy. So far I am doing pretty good except on those high stress days. I have already lost 25 pounds this year. In that desire to get healthy I have been trying new recipes and creating healthier meals as I am currently part of a Biggest Loser challenge and am using the 21 day fix diet to get to be summer strong. One of my favorite recipes is this one for a simple Chicken, kale and peppers dinner. It is easy to make and who knew I would end up liking kale? Not me.

Ingredients

  • 2 Large Chicken Breasts
  • 2 Cups Chopped Kale
  • 2 Cups Organic Tri-Colored Peppers
  • ½ Large Ball Sliced Fresh Mozzarella
  • 1 tsp. Simply Organic Garlic Powder
  • 1 tsp. Simply Organic Onion Powder
  • 1 tsp. Salt
  • 2 tbsp. Organic Olive Oil

Chicken, Kale & Pepper Entree In-Process #1

 

Instructions

  1. Boil 2 inches water in large pan. Add 2 large organic chicken breasts. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool. (Please note: poaching 2 large breasts of chicken will take approximately 20 minutes.)
  2. Dice chicken into small pieces (or you can pull it apart with your fingers).
  3. Add olive oil to large pan. Turn on medium heat. Add frozen peppers and frozen kale. Sauté for approximately 8 minutes or until the vegetables are glossy and slightly browned. Turn heat on low.
  4. Add chicken to pan. Add a touch more olive oil to help combine mixture. Add salt, garlic powder, and onion powder. Stir well. Add fresh mozzarella. Stir until cheese is evenly distributed. Cover on low heat for 1 minute. Remove from burner. Serve and enjoy this quick and healthy entrée!

I love it is quick and easy and even great on the budget as well. Hope you enjoy it.

 

 

 

A Simple Valentine’s Day Dessert in a Champagne Glass

Valentines Dessert

In our house we love Valentine’s day and I have always looked for fun and frugal ways to celebrate love family style. Over the years we have done heart shaped brownies or even eggs in the morning, we have done a chocolate fondue with lots of fresh fruit as well and the list goes on. This year I am thinking I want a simple easy frugal dessert that looks great so why not serve it in a chamagne glass. Sound good, right?

DSC_0507

A few simple ingredients and you are off to a great start dessert wise.

Ingredients:

Chocolate Cake–for this one you can even use a $1 cake mix ( cut these into cubes)

Whipped topping-for this I like the cans you can find at the grocery store for less then $3

Cherry Pie filling- a $2 can goes a long way

Maraschino Cherry

Directions:

Layer chocolate cubes on the bottom of the glass. Add the whipped topping, leave a space in the middle for the cherry pie filling. Top with a single maraschino cherry.

Simple but great dessert for you and your sweetheart, or you can even serve the whole family. This recipe is inspired by my mom who used to serve us the best desserts in champagne glasses. This recipe serves at least 4.

Peaches and Cream Empanadas

With it being summer, I love peaches and they are just now in season in so many areas, so a great dessert recipe to use with them is needed . So why not a great peaches and cream recipe.

Peaches and Cream Empanada Top

Peaches and Cream Empanadas

Ingredients

Filling

  • 3 ripe peaches (the softer the better)
  • ½ cup mascarpone cheese
  • 1 tsp cinnamon
  • 1 tsp sugar
  • ½ cup water

Pastry

  • 1 ¼ c flour
  • 1/3 c butter
  • ½ c water
  • 1 tsp salt

Directions

Pastry

Melt butter in a pan with water and allow to cool enough to touch. Mix together flour and salt and fold butter mixture into the dry ingredients. Once combined place in a covered bowl and place in the refrigerator for 2-3 hours.

Filling

Peel and dice peaches. Add ½ cup of water to a pan along with peaches and sugar. Cook on low heat until the peaches begin to break down. Sprinkle in cinnamon, mix and remove from heat. Allow to cool.

To Assemble

Mix mascarpone cheese with peaches.

Remove half of the chilled dough from the bowl and place on a cutting board or floured surface. Working on top of parchment paper also works well. The dough will feel slightly oily to the touch but should roll out easily. Roll to ¼” thickness and use a bowl or another large circle object to cut circles from the dough.

Fill half of the circle with the peach mixture. Place the peaches towards the center of the circle and fold one half on top of the other to create a semi-circle. Roll and pinch the open edges to seal the dough. The dough will be pliable and soft so this needs to be done carefully.

To cook either heat vegetable oil in a skillet and fry empanadas on both sides, or preheat an oven to 350F and arrange empanadas on a baking sheet. Bake for 15-20 minutes until outside is golden brown.

Marshmallow Granola Bars

We love marshmallows in this house, think a great way to get your kids eating granola. This will make a great snack for the summer.

Marshmallow Granola Bars

 

Ingredients

* 1 bag of marshmallows

* 2 Tbsp butter

* 3-4 cups granola (I used a premixed variety that includes oats, nuts, and dried fruit – you may want to mention a brand here if you have a favorite or one you want to promote or affiliate link to – or if you have a granola recipe on your blog)

Directions

Prepare an 8×8” pan or 9×11” depending on how thick you want your bars. Line it with parchment paper or spray with no stick spray. In a pot melt butter and add marshmallows, continually stirring until marshmallows have almost completely melted. Add in granola one cup at a time, while continuing to mix. There should be enough granola that the marshmallow is just holding everything together.

Pour into the lined pan and spread evenly. Refrigerate 30-45 minutes until bars are set. Cut and serve.

Hamburgers – A Favorite Frugal Meal and Burger Personalities

Who doesn’t love a great burger? In our house we love a good burger, and we love when we can get our Canadian beef on sale! On Saturday, my local halal butcher had a great sale on beef, so we stocked up.

Then we had to pick up the rest of the things needed for the perfect burger. In our house that means relish, got to have some relish, tomatoes, mustard, ketchup, and onions. Sometimes when we are feeling a little wild we even add cheese.

 

So if you had to say what is the burger personality of my house well I would say we are pretty well old school and love a classic burger.
The Old School

My mom has had me making burgers ever since I was a little girl. My favorite recipe is this family favourite:

Ingredients

  • 1kg Canadian lean ground beef
  • 1small onion, finely chopped ( we dice this very small)
  • 4tbsp fine bread crumbs
  • 1egg, lightly beaten (this is your binding agent)
  • 1tsp salt
  • 1tsp mustard
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

How to

Put the beef in a bowl and add the rest of the ingredients. Mix it all together until just combined. This is best done by hand but don’t over-work the mixture or you’ll get a tough burger.

Dampen you hands then shape the mixture into burgers.

The burgers can now be cooked either on a grill, or a non-stick frying pan with a bit of oil. Make sure you pre-heat the fying pan, or grill to a medium heat.

Cook the burgers for about 5 minutes on each side, turning them once only.

And that is my classic recipe.   You can serve the burgers in  a buns with salad.

 

What is your favorite topping for your burger? Come talk with us about your burger personality as we talk everything burger on Tuesday, August 7th, at 7pm EST during our Burger Personality Twitter Party. You could win a $500 burger prize pack. Follow the hashtag #loveCDNBeef. You can RSVP here.

*this is not a sponsored post, we simply love our Canadian Beef and work with ShesConnected who does blogger programs for Canadian Beef

 

Menu Monday:Healthy and Frugal

orgjunkiempm1 This past week I came out here on my blog that I want to be a fit, frugal faboulous 40 something mom.

How can I do this? My menus will be healthy and frugal and they will help me get to my goal.

So each Monday here, you can find what I will be cooking that will help me get to my goal. I just have to remember portion control!

For breakfasts my choices are: toast with peanut butter, and a banana, oatmeal and an orange, or boiled egg, toast and fruit.

For lunch they are: Toasted tomato sandwich with cheese, spinach salad with tuna, low sodium chicken noodle soup and crackers, veggie soup with crackers, hummus and crackers

For dinner:

Monday- Homemade chicken soup with veggies, and roll

Tuesday-Breakfast for dinner- eggs, toast, tomatoes

Wednesday-Chicken Amaretto, brown rice, brocolli

Thursday-Crock Pot Barbeque Chicken with Corn on Cob, rice.

Friday-cheese pizza, salad

Saturday-leftovers

Sunday-Tuna Supper Casserole

Now I am off to Organizing Junkie to see what is on your menus this week.

Menu Monday: Frugal Favorites

orgjunkiempm1This week with ice storms and rain headed our way I simply wanted comfort food. Favorites of my daughter and me. So I’m sharing my favorite recipe, and as you can see the rest of the week is easy.

1. Honey Mustard Curry Chicken(* recipe to follow), rice, corn

2. Spaghetti and meat sauce, and garlic fingers, with side salad ( leftovers are for lunch).

3.Hotdogs and French fries

4. Breakfast for dinner – scrambled eggs, toasted bagels, and tomato

5. Pizza- Sobeys has these on sale this week here in the Maritimes

6. Grilled Cheese and Chicken Noddle( soup was $.50 a can).

7. Leftover Mania

Now for my Curry Honey Mustard Chicken. This recipe is the one that all my friends love when they come for dinner.

  • 2 TBS curry powder
  • 1/4 cup honey
  • 1/2 cup mustard
  • whole chicken cut into pieces.

Place chicken in glass baking dish, preheat oven to 375. Mix your 3 ingredients in bowl, you can add curry powder to taste. Bake in oven for 1 hr or if you want you can do this in the slow cooker too, where I leave it on low all day while I am at work. It is our family favorite, and it ain’t that expensive especially when you can get chicken on sale.

Now I am off to read what is cooking in other kitchens over at Organizing Junkie. You all might just want to check out my giveaway here.

Menu Monday- The Easy Week

This week with the holidays fast approaching it will be a very busy week. There is the school Christmas Concert and  2 holiday parties! This is the week that we are out of the house the most before Christmas so I wanted to keep this week’s menu easy and quick!

Monday-Homemade Chicken Noodle Soup with Veggies and rolls( this is already in the crock pot)

Tuesday- Breakfast for dinner- eggs, toast, bacon, mango slices

Wednesday- chicken nuggets and french fries, corn

Thursday- Cowboy Pasta( made with TVP and hamburger) and salad

COWBOY PASTA
1 1b. ground beef (or like me half meat and half TVP)
1 onion, chopped
1 can ( 14.5 oz) Italian-style stewed tomatoes
1 cup Salsa

Dried Basil
Worcestershire sauce to taste
1 pkg wagon wheel pasta

1/2 cup of grated cheese

1.Brown meat and combine TVP and onions and basil and sauce

2. Cook pasta to directions

3.Combine in oven safe pan, top with the grated cheese, cover pan

4. Cook for 30 minutes, uncover for the last 10 minutes for a crispy cheese top
 

Friday-eating out -Party #1- I am bringing veggies and dip

Saturday-eating out-Party#2-I am making Shortbread Meltaways

Shortbread Meltaways

1 cup butter, softened
1/2 cup icing sugar
2 tsp. vanilla
1 3/4 cup flour
1/2 cup corn starch
3/4 tsp. baking powder
1/4 tsp. salt
1 cup Skor(or other chocolate bar) bits

Beat butter, icing sugar and vanilla. In separate bowl, combine dry ingredients. Stir half of dry ingredients into butter mixture. Stir in Skor bits and add remaining dry ingredients.

Roll into small balls. Bake at 350 for 15 minutes. Let cool for 5 minutes on pan. Dust with more icing sugar (if desired).

Sunday-roast( bought on sale for $5.49), carrots, potatoes, onions( all done in one pan and cooked on low while at church)

Now you can all head over to my friend the Organizing Junkie  to see what is on everyone’s menu this week!

Menu Monday-Cooking with TVP

Well it is that time again, time to plan the menu and last week I picked up some TVP! What is TVP? Well we use it as a meat extender in this house but it is a soybean product that can boost protein eating in many dishes. So how will I use it, you will have to see my menu over the next couple of months to see( yes I have that much).

Monday- Tacos( we love Tacos and by using a mix of TVP and hamburger we can really stretch this).

Tuesday-Veggie Spaghetti  (slow cooker recipe) and Salad

Wednesday-Breakfast for Dinner-Cheese Omelet and Tomato Slices

Thursday-Hotdogs and French-fries and corn

Friday-we have been invited out

Saturday-cheese pizza(bought on sale for $3.99) and salad

Sunday-Roast Chicken, potatoes, carrots, corn( whole chickens are 2 for $10 at Food Basics).One of the ways I make this really flavorful is to add some sweet onion dressing to the chicken. Makes for a very yummy bird.

Christmas Tip–Have you started your Christmas baking yet? If not this is the week to get it out of the way..This week Roo and I will make sugar cookies  for her classes. The recipe we use is on the Kraft Website and we love it…

Now go to the Organizing Junkie to see all the other menu plans every one is cooking up this week.