First Couponing Grocery Trip

I have started couponing. For those of you who don't really know what this is, check out the Pinching your Pennies website. They have a lot of great information on how to save money on your grocery bill. It is a job though. It can take a lot of work. Hopefully as I get going I will get better and better at it so that I can save my family some money. This is a photo of my first couponing trip. I think I spent like $60 on groceries and saved about $30.

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Stovetop Barbecued Lentils

This is a healthy recipe that I found that I want to try.

Stovetop Barbecued Lentils
Quick and easy, this barbecue favorite is absolutely addictive. A great make-ahead dish for a potluck or a picnic, it's loaded with fiber.
Yield: 2 quarts; 8 (1/2-cup) servings

Ingredients:
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons agave nectar or dark honey
1 1/2 cups brown lentils, rinsed
Salt and pepper to taste

Instructions:
Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.

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Pot Roast

Ingredients:
1 Beef Roast(2-5 lbs) (I usually buy what is on sale)
1 packet onion soup mix
1-2 cans cream of mushroom soup(1 if smaller roast, 2 if larger)
Montreal Steak Seasoning (I make it without this sometimes, and it still works)

Directions:
Season Roast with steak seasoning (or salt and pepper), sprinkle and pat onion soup mix in. Pour Cream of Mushroom Soup mix on top. Cook for 8 hours on low in the crockpot. I have found that if I try cooking it for 6 hours, that it is usually done, but now nearly as tender. The longer you cook it, the better it gets.

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Lemon Chicken Crossaints

Meat Mixture:
3 lbs. chicken, cooked & cubed
½ t. salt
½ t. pepper
2 T. green onions, chopped
Refrigerated crescent rolls
4 T. butter
1 pkg. (8 oz.) cream cheese
4 T. milk
Dash of garlic salt and lemon pepper

Mix all ingredients together except crescent rolls. Put chicken mixture on wide edge of rolls. Roll into crescent shape. Bake for 20 minutes at 375 or until golden brown. Serve with rice and lemon sauce:

Lemon Sauce
1 c. sour cream
1 can cream of chicken soup
1-2 T. lemon juice
Salt & pepper

Simmer until warm and combined. Serve over rice.

****I Love this dinner. I have another recipe that I called Chicken Pillows, and I thought I loved that one until I tried the Lemon Chicken Croissants. This dish had a lot more flavor than any of the others that I have seen. ****

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Sweet N Sour Chicken

By: Laura May

Ingredients:

4 skinless chicken breasts, cooked and cut into 1 in. cubes

Celery, Bell Pepper, Onion or Pineapple

(Whatever you want with yours)

2 c. Ketchup

2 c. brown sugar

2 T. Mustard

2 T. Worcestershire Sauce

2 T. Soy Sauce

Directions:

Cook the Chicken, pineapple and bell pepper.

Mix all ingredients except the first two in a small bowl

Pour sauce over chicken mix in a sauté pan and cook until warm.

Serve over rice.

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Navajo Tacos

Navajo Taco Fry Bread:
2 c. flour
1 c. water
½ to ¾ t. salt
3 t. baking powder
Mix together, put in ball and break in pieces. After rolled out pieces deep fat fry in hot oil. **If you don’t have time to make homemade fry bread, buy Rhodes dough instead & thaw until ready to fry.

Top fry bread with the following:
Taco Meat
Taco Flavored Pinto Beans (I soak and cook them in the crockpot all day and then season them.)
Shredded cheese
Sour cream
Lettuce
Tomatoes
Onions
Olives

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Crock-pot Cream Cheese Chicken

By: Tamber McAllister

Ingredients:
1 envelope Italian Herb Chicken Seasoning
½ c. butter/margarine
1 can Cream of Chicken soup
1 8-oz cream cheese
6 chicken breast halves


Directions:
•Turn crock-pot on high. Melt butter, then mix in dressing.
•Put Chicken into crock-pot and coat with Mixture. Then Place remaining ingredients inside.
•Cover and cook on high for 2-4 hours. Take out chicken and shred with 2 forks
•Remove sauce from crock-pot and allow to cool. Place in resalable freezer bag.
•Freeze. To serve, thaw to bubbling hot and serve over potatoes, rice or hot buttered noodles.

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Italian Chicken Strips

By: Tamber McAllister (altered from Paula Dean)

Ingredients:
1 cup seasoned bread crumbs
1/2 c up freshly grated Parmesan
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter (I use egg whites when wanting healthier meal)
Marinara sauce or honey mustard, for dipping


Directions:
1. Preheat Oven to 400 deg.
2. Place all of the seasonings in a pie place and mix together. Dip the chicken strips into the melted butter and then into the Italian seasoning.
3. Place on a baking sheet. Cook for 20 minutes or until chicken is cooked all the way through. Serve with marinara or honey mustard sauce
 

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Homemade Oreo’s

By:Tamber McAllister

Ingredients:
2 boxes devils food cake mix
4 eggs 1 ½ c. shortening
Cream Cheese Frosting

Directions:
•Mix together and roll into walnut size balls.
•Cook for 9 min at 350.
•Frost the middle of 2 cookies with cream cheese frosting.

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Pumpkin Spice Cookies

By: Tamber McAllister

Ingredients:
1 box spice cake mix
1 c. canned pumpkin
1/3 c. butter (soft)
2 eggs
½ c. Milk
2 c. mini chocolate chips


Directions:
•Mix all ingredients.
•drop onto cookie sheet.
•Cook 7-10 min. at 375.
•Let cool on pan for 2-3 min.
•Sandwich with Cream Cheese Icing if wanted

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Famous Chocolate Chip Cookies

By: Tim Covington

Ingredients:
2 c. butter
4 c. flour
2 t. baking soda
2 c. sugar
5 c. oatmeal (blended to fine powder)
24 oz choc. Chips
2 c. brown sugar
1 t. salt
8 oz Hershey’s Bar (grated)
4 eggs
2 t. baking powder
2 t. vanilla
3 c. chopped nuts


Directions:
•Cream butter and sugars.
•Add eggs and vanilla.
•Mix with flour, oatmeal, salt, baking powder and baking soda.
•Add choc. Chips, Hershey and nuts.
•Roll into balls, place 2 in apart on baking sheet.
•Bake at 375 for 10 min.

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Easy Gluten Free Peanut Butter Cookies

By: Misty Covington

Ingredients:
1 c. Peanut Butter
1 c. Sugar
1 eggs

Directions:
•Mix ingredients well together.
•Flatten with a glass that has been coated with sugar.
•Bake at 375 for 8-10 minutes.
•These are very dense, but very good fudge like. Make them bite size.

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Gluten Free Brownies

By: Baby cakes Bakery in New York

Ingredients:
1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons
plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened
applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source


Directions:
•Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
•In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
•Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unfolding.

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Lemon Cookies

Cookie Ingredients:

1 lbs. butter
1 c. powdered sugar
1 ¼ c. cornstarch
2 c. Flour


Icing Ingredients:

2 c. powdered sugar
1 lemon juice (approx. 1/3 c.)
Zest of 1 lemon


Directions:
•Butter and Powdered sugar together, then add cornstarch and flour.
•Bake at 350 for 10-12 minutes.
•To make icing stir sugar and lemon juice until syrupy consistency, then add lemon zest.
•Put on cookies when they are cooled.

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Peanut Butter Surprise Cookies

By: BYU Cooking Network

Ingredients:

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped


Directions:
•Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
•In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
•Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
•Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

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Favorite Chocolate Mousse Pie

By: Terre Covington

Ingredients:

½ c. milk

20 large marshmallows

1 extra large Hershey’s With Almonds Graham cracker crust

2 small box whipping cream

Directions:

· Melt milk & marshmallows over low heat. Add the mellows one by one.

· Slowly add in the Chocolate bar one piece at a time.

· Refrigerate mixture.

· Mix one box of Whipping cream till Firm. Fold into chocolate.

· Pour mixture into graham cracker Crust.

· Mix more whipping cream until firm. Add in powder Sugar and vanilla to taste. Top on pie.

· Serves 8.

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Crunch Top Apple Pie

By: Amy McAllister

Pie Ingredients:

Dough for double 9-in pie crust
(Homemade, frozen, or refrigerated)
¾ c. sugar
1 T. Flour
1 t. cinnamon
Dash salt
3 ½ c. peeled, shopped cooking apples
16 oz apple sauce
1 T lemon juice
2 T. butter, chopped into small pieces

Crunch Topping Ingredients:

3 T. flour
1 T sugar
Dash salt
1 T. butter (room temp)


Pie Directions:
• Preheat oven to 425 deg.
• Line a 9-in pie pan with half of dough
• Combine sugar, flour, cinnamon, and salt in a bowl.
• Stir in apples, sauce and lemon juice.
• Spoon apple mix into pie pan an dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

Crunch Directions:
• Combine flour, sugar and salt in a bowl.
• Using a for, cut butter into mix until crumbly.
• Sprinkle over top crust.
• Bake 10 min., then reduce to 350 and continue to bake for 45 min.

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Extremely Tender Pork Crock-pot Spareribs

By:Tamber McAllister

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomatoes in Puree
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

· Separate ribs and cut in half so that they fit into the crock-pot.

· Mix All ingredients together and place in the crock-pot with ribs.

· Cook on Low for 6-8 Hours. These are so tender that I can’t keep them on the bone. It ends up being like shredded pork, but it is really good.

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Corn and Black Bean Salad

By: Amy McAllister

Ingredients:
12 ears corn
1 c. chopped cilantro
½ c. cider vinegar
1 c. olive oil
1 ½ t. salt
¼ t. pepper
3 cans black beans
3 jalapeno chilies, seeded and minced
1/3 c. chopped red onion


Directions:
• Heat 6 quarts of water.
• 2.Add corn and cook covered for 5 min.
• Drain and cut corn kernels.
• Wisk cilantro, vinegar, oil, salt and
• pepper.
• Add corn, beans, jalapenos, and onion.

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Summer Strawberry Salad

By: Tamber McAllister

Salad Ingredients:

1 bag baby leaf spinach

1 head of romaine lettuce

1 granny smith apple

1 red apple

1 ½ c. sliced strawberries

½ c. craisens

½ c. grated parmesan cheese

½ c. sugar almonds (or toffee almonds)

Dressing Ingredients:

2 T. lemon zest

2 T. lemon juice

2 t. mustard seed

½ c. sugar

1/3 c. olive oil or canola oil

Directions:

· Mix all salad ingredients except almonds.

· Wisk together dressing ingredients, pour over salad when ready to serve.

· Sprinkle almonds on the top.

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