I have made it my mission in life to show everyone how to come up with a decent meal by using coupons and sales. I want to show the world  how we,  in the frugal couponista world,  feed our families.

Welcome to my “Crazy Frugal Couponista LifeStyle”!

Items Purchased + Cost:

• Rozoni Smart Taste Pasta – Purchased while on sale for a $1  with a  $1 off coupon = Free
• Barilla Pasta Sauce – Purchased for $.75 at Meijer with the use of coupons. Used 1/2 Jar = $.33
• Kraft Mozzarella Cheese – Purchased for $1.50 at Meijer with the use of coupons. Used 1/2 bag = $.75
• Wish Bone Salad Dressing – Purchased for $.17 at Meijer with use of coupon +Mperk coupon = $.05
• Dole Salad- $1.67 used 1/2 bag = $.85
• New York Texas Toast – Purchased for  $1.59 at Kroger. Used 1/2 bag = $.80
• Kikkoman Panko Bread Crumbs – On sale for $1.59 used $2 printable no longer available at Meijer = Free
• Boneless Chicken Skinless breast on sale for $1.99 lb. Used 1 lb. = $1.99
• 2 eggs = $.20

Total Cost = $4.97!

Note:  Most items were purchased in the last few weeks and deals are no longer available at this time.  This post is to give you an idea on how I manage to feed my family on such a low budget.  All deals shown have been featured on this site in previous grocery store match-ups.  For those who have been following for a while should have purchased most of this deals, but for those of you who are new to this,  hang in there,  you will get the next deals that come up.

Chicken Parmigiana Recipe:

• 1 lb. Boneless Skinless Chicken Breast
• 1/2 cup flour
• 2 eggs
• 1 cups dry bread crumbs
• Mozzarella cheese sliced or shredded
• Pasta Sauce

Instructions:

Rinse and trim fat from chicken. Cut large breast pieces into half and flatten chicken into even pieces. Place flour, eggs, and bread crumbs into 3 separate dishes. Take each piece of chicken, coat with flour, then egg mixture, then bread crumbs. Preheat oven to 375°. Spray baking dish with cooking spray and place chicken in baking dish. Bake chicken for 20 minutes. Remove chicken from oven and top with pasta sauce and cheese. Bake an additional 10 minutes. Chicken should be cooked to 170° to insure it is cooked fully.

Serve with extra pasta, side salad, and garlic bread. Enjoy!

Even though I paid less than $5 to make this meal, the time I spent with my son last night eating it was priceless. I also have left overs that I will enjoy for lunch today.

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This weeks second freezer friendly dish is Beef Enchiladas. I will have to say that this is one of my favorite bulk cooking recipe. The recipe was given to me by one of my best friends a few years ago and has become a family favorite. Not only is this recipe freezer friendly it is also frugal. Oh, I almost forgot to mention it is so yummy. I hope you and your family enjoy it as much as we do.

Tara’s Beef Enchiladas Recipe

• 2 1/2 lb. ground beef
• 2/3 cup chopped onions
• 1 can condensed cream of mushroom soup (10 3/4 oz)
• 1 can condensed tomato soup (10 3/4 oz)
• 3 cans enchilada sauce (10 oz)
• 20 (8 inch) flour tortillas
• 2 1/2 cups shredded cheese + extra cheese for topping

Cook beef and onions in a large pot over medium heat until no longer pink. Drain meat. Combine both soups and enchilada sauce in bowl and mix well. Add 1 1/2 cups of sauce into beef mixture. Pour about 1 cup of sauce into 2 13-in x 9-in pans. Set extra sauce to the side for later.

Lay out room temperature flour tortillas divide meat mixture among the tortillas about a 1/4 cup each; top with 2 tablespoons of cheese. Roll each tortilla up tightly and place 10 enchiladas per pan seem side down. Top with reserved sauce.

Cover one pan with foil and bake at 350 degrees for 25 min. Uncover and top with cheese. Back an additional 5 minutes or until cheese is melted.

Cover and freeze remaining pan for up to 3 months. When ready to use thaw and bake as directed.

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