*Do you have a frugal food tip or a suggestion?

Today I got my grill on. It was 70 degrees … need I say more. I love to grill and since I was already prepping my chicken, I had to try the Jerk recipe. Let me just say it was yummy! Here is what I did today:

Frugal Tips:

• Buy Boneless Skinless Chicken breast while on sale $1.69 lb. – $1.99 lb.
• Trim and Butterfly chicken breast. This makes the chicken look larger than it is.

Meal Planning Tips:

• Divide into meal size portion for less waste.
• Finding marinade recipes that freeze well helps with meal planning.

Recipe Links:

• Caribbean Jerk Chicken
• Honey Lime Chicken

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.

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.

This weeks easy bulk cooking recipe is adapted from one of my favorite freezer cooking books called Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family. Enjoy!

Marinated Chops Recipe:

• 1  Boneless Pork Loin (6-8 lbs.) Tip: Have the butcher slice this for you into desired thickness. Many stores will run Boneless Pork Loin on sale for $1.99 a lb. or less.
• 1 Bottle of light beer (1 1/2 cups)
• 1/2 cup Ketchup
• 1/4 cup White Balsamic vinegar
• 1/4 cup packed Brown Sugar
• 1/4 cup Dijion mustard
• 2 tsp. minced garlic
• 1/2 tsp. Black pepper
• 2 – 4 gallon size freezer bags

Rinse and drain pork lion chops and divide into freezer bags in meal size portions. Mix beer, brown sugar, mustard, and ketchup until well blended. Divide marinade evenly into each of the freezer bags. Divide garlic and pepper evenly into each bag. Seal and freeze each bag.

When ready to cook thaw pork loin in the refrigerator. Grill chops outside until done. (160%)

Tip: During cold months I use my George Foreman Grill.

Welcome to the HHC Holiday Recipe Swap!

Here is my recipe link:

Christmas Party Pinwheels

Welcome to the first annual “HHC Holiday Cookie Recipe Swap”.

The recipe swap will be held once a week on Dec 6th, 13th, and 20th.

Here is my favorite cookie recipe:

My Secret Cream Cheese Cut-Out Cookies Recipe

I am excited to see lots of new and fun ideas and hope you are too.

I wanted to share one of my favorite Holiday Appetizers. It is super easy to make and also very cheap if you but the ingredients while they are on sale. I spent less than $5 making the whole tray!

• 2 pkgs (8 oz each) cream cheese
• 1 pkg (.4 oz) ranch salad dressing mix
• 1/2 cup minced sweet red pepper
• 1/2 cup minced celery
• 1/4 cup minced green onions
• 3 or 4  10″ flour tortillas

In a mixing bowl, blend cream cheese + dressing mix until smooth. Add red pepper, celery, and onions. Mix well. Spread about 3/4 cup on each flour tortilla. Roll up tightly. Wrap each tortilla in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2″ pieces and serve.

*Tip: I purchased the red pepper, celery, and green onions from the salad bar. The vegetables were already chopped and I was able to get just the amount I needed. Sometimes it is cheaper to do this rather than to buy big bags of the vegetables if you have no other plans to use what is left.

Do you have a great holiday cookie recipe? If so post it on your blog along with the pictures and recipe. I will be hosting the first annual “HHC Holiday Cookie Recipe Swap”. I am excited to see lots of new and fun ideas and hope you are too.

The meme will be held once a week on Dec 6th, 13th, and 20th. So get those recipes ready. I will have a linky tool for you to use to share your post.

Don’t have a blog? You can send me the recipe along with photos and it may be a featured recipe on this blog.

I shared this cookie recipe last year with everyone. I thought I would re-post the recipe since so many of us are getting ready for Holiday baking and Cookie exchanges.

Okay, I have decided to finally share my secret Cream Cheese Cut-Out Cookie Recipe. I have keep this recipe under wraps for years. Many people have asked for the recipe but I have not revealed it until now.  The funny thing is both my sisters called me Saturday asking me for the recipe. They knew I was going to post it and could not wait until today to get the recipe. LOL!

The truth is the recipe was given to me by High School Home Economics teacher Mrs Merkle. I have made the cookies every year at Christmas since. Just don’t ask how many years ago that was. LOL! The cookies are thick and soft. I love the flavor the cream cheese adds. Anyway, here is my secret Christmas cookie cut-out recipe.  Enjoy!

Cream Cheese Cut-out Cookies

• 1 Cup Butter Softened
• 8 oz Cream Cheese Softened
• 1 1/2 Cup Sugar
• 1 Egg
• 1 tsp. Vanilla
• 1/2 tsp. Almond Extract
• 3 1/2 Cups Flour
• 1 tsp. Baking Powder
• 1 Tub Vanilla or Cream Cheese Frosting
• Food Coloring (If you would like to make the Frosting different colors.)
• Sprinkles

In a large bowl, beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl combine flour and baking powder. Add dry ingredients to ream cheese mixture. Beat until well mixed. Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle – about 1 1/2 hours. Preheat oven to 350 degrees. Roll out  1/4 ” think (I make mine pretty thick) on a lightly floured surface. Using cookie cutters, cut out and place 2″ apart on a parchment paper lined cookie sheet. Bake 10 to 13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.

Reader Latonia sent me this recipe to share with everyone. This sounds so yummy! It is a great way to us up some of your kids Halloween candy.

“Hi Cindy,

A friend of mine made a yummy dessert the other day while we were scrapbooking.  I thought I would share it with you and all the others since we always have a ton of crescent deals and now all the candy bar deals.”

Candy Bar Crescent Puffs:

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 4 Milky Way miniature candy bars (or Snickers) or one regular sized bar

Heat oven to 375°C.
Separate dough into 8 triangles. Cut each candy bar in half crosswise.  Place one candy piece on shortest side of each triangle.  Roll up, starting at the shortest side and roll to opposite side.  Pinch edges of dough to seal. Place rolls on ungreased  cookie sheet.  Bake at 375°F for 12 to 15 minutes or until golden brown.

(Thanks, Latonia!)

This recipe comes from one of my favorite cook books Don’t Panic–More Dinner’s in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead. Wow, that’s a long title. Any way I wanted to share one of the recipes I made from the book it’s called Monterey Jack Stuffed Chicken Breast.

I am a huge fan of bulk cooking. I have found that this method of cooking not only saves time on busy nights but also a lot of money. If done the right way. More on that later.

Here is the recipe. (I did change the amount of the ingredient’s listed to work for only 4 chicken breasts.)

Ingredient’s

6 boneless chicken breast
10oz Monterey Jack Cheese with jalapenos
4 eggs
1/4 cup salsa
1/4 t salt
2 cups panko breadcrumbs
2 t chili powder
2 t ground cumin
1 1/2 t garlic salt
1/2 t dried oregano

Instructions

• Cut a horizontal slit into each chicken breast. Be careful not to cut all the way through.
• Put a piece of cheese into each slit. (I used cheese sticks and they worked perfectly or you could slice your own cheese.)
• You may need to use a toothpick to secure the pocket.

• In a shallow pan mix together eggs, salsa, and salt.
• In an other pan mix together panko bread crumbs and the rest of the ingredients
• Dip each chicken pocket into the eggs mixture and then the bread crumbs

• Lay each chicken breast on waxed paper and flash freeze for about an hour.
• Wrap each chicken pocket with plastic wrap, place into a freezer bag, and freeze until ready to cook.

Cooking Day

• Place 1/4 cup butter in a 9×13 baking pan.
• Preheat oven to 375 and go ahead and put the pan in the oven to melt the butter
• After the butter has melted remove pan and place chicken pockets in pan turning to coat it in the butter.
• Bake uncovered about 35 to 40 minutes until the juices are clear.

Serve with with salsa, sour cream, tomatoes, and avocado.

Frugal tips I use to bulk cook cheap.

1. Make a list of items you need to make your recipes a few weeks before your cooking day. (That way you can look for good deals on those items.)
2. Stock up on pantry staples you know you will use for recipes while it is one sale. Don’t wait until you need it on cooking day.
3. Plan recipes you want to make according to meat sales. For example, when chicken is on sale for a $1.99 a pound I will make several recipes that use chicken breast. If ground beef is on sale I will do the same make several recipes that call for ground beef and so on. I do not do a big cooking day and shopping trip like some books suggest you do. I just try to do this every week or two according to the meat sales.
4. Separate food into meal size portions. I find that we waste less food this way and I can stretch a main dish into two meals most of the time.
5. Do not make a big batch of a recipe you have never tried. What if you and your family do not like the recipe you just made 6 freezer bags of? You would most likely would have to toss it and your money you just spent to make it.

I would suggest starting out with just a few recipes and build up from there. I love to bulk cook in the fall and winter it just makes my life so much easier when my kids say “Hey Mom What’s For Dinner” and I can say Monterey Jack Stuffed Chicken and most of the work is already done.

Here is the list of books I own and use on a regular basis for bulk cooking ideas, tips, and recipes.

• Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead
• Don’t Panic–More Dinner’s in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead
• Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family
• Fabulous Freezer Meals
• Make-A-Mix
• Once-A-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-Ahead Dinnertime Method
• Once-A-Month Cooking, Revised and Expanded: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day
• You’ve Got It Made: Deliciously Easy Meals to Make Now and Bake Later

*Tip: I would suggest checking to see if you can borrow them from you library to save money. If you love the book then buy it.

Post has been linked to Hunk Of Meat Mondays, A Southern Fairytale, Savory Sunday, Monday Mania, Mangia Mondays, Homemaker Monday, Real Food 101, Melt in Your Mouth Monday, Motivate Me Monday

A big thanks to reader Danielle Bowling for submitting this weeks bulk cooking recipe. I can not wait to try them.

Fried Pork Tacos

• 2 lbs (or more) Pork Shoulder
• 2-10 packs soft taco shells
• 2-bags shredded cheese
• 1/3 Oil

Cut up the pork shoulder and brown in a pan with butter
Season (We like seasoned salt and garlic powder)
Put the pork into a crock pot (slow cooker) and add 1-2 cups water
Let cook 6-10 hours
Take pork from the crock pot (without the water)
Shred the pork with a fork
Season again (We like a little bit of chili powder and Apple Cider Vinegar)
Scoop pork into shell and mix with cheese
Roll the shells tightly
Heat oil in a pan at a medium setting
Brown each taco (rolled with pork and cheese in them) on each side until light brown

Makes about 16 tacos.

Wrap and freeze them in ziploc bags. When ready to eat again simply take from freezer and microwave about 2:30.

Post has been linked to Hunk Of Meat Mondays

Fast And Frugal BBQ Chicken Quick Tip. Bulk Cooking the easy way.

This super easy recipe was submitted by Wendy on the HHC facebook page to add to our frugal recipe and meal planning lists.

Ingredients:

• 2lbs of either pork loin, butt or shoulder
• 1 can or bottle of rootbeer
• 1 bottle of your favorite BBQ sauce

Directions:

“Place pork in crock pot. Wisk together rootbeer and BBQ sauce. Pour over pork. Cook on low 8 to 10 hours. Take pork out and shred meat. Serve on hamburger buns. I serve with baked beans and coleslaw. Recipe can be made with larger cuts of meat to feed a crowd for about $10.00 – $12.00″ Wendy

(Thanks Wendy!)

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Here’s a simple and inexpensive recipe for Tamale Pie. Submitted be reader Jenn.

Ingredients:

2.5 lb Ground Beef
1 packet of Taco Seasoning
16 oz jar of Tomato Salsa
Box of Cornbread Mix for topping/crust

Directions:

1.) Brown the beef as you would for making tacos in a skillet. Drain off the fat.
2.) Add seasoning and salsa, mix.
3.) Pour meat mixture into a 9×13 pan
4.) Mix the cornbread according to package directions. Pour the batter on top of the meat mixture.
5.) Bake according to cornbread mix directions.

Serve warm w/Sour Cream, Cheese, and/or my personal favorite Pineapple Salsa (this gives the dish a good contrast in flavor).

Tips/Alterations: “I find that the type of cornbread you decide to use determines how delicious the recipe turns out. Personally I prefer Trader Joe’s box of Corn Bread Mix, however Jiffy may suffice (haven’t personally tried it to say). For variations, you can add a layer of cheese between the meat and cornbread layers. You can also add cumin and oregano while frying the meat to give it more flavor, and opt to slice up green olives into the meat mixture to give it some interest.I’ve seen various recipes on the internet, but this recipe seems to be the most economical. Hope you enjoy it!” Jen

(Thanks for sharing Jenn!)

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Here is an easy frugal meal idea from reader Jess I wanted to share with everyone.

“My friend Melissa showed me this when we went camping…  and I love it!

Whenever Pork bone in shoulder meat/ribs or chicken drumsticks/thighs goes on sale she stocks up. She boils it all up till cooked through,  drains the water and then lets it cool.  Then throws it in a ziplock bag and coats with BBQ sauce.  And freezes till needed. Then whenever she wants BBQ on the grill she just thaws it out and throws it on the grill till warm…  and a little crispy on the outside. The meat is soooo tender, and you never have to worry about it being cooked in the center…  this is great for easy meals and uses some of the cheapest meats you can find! ”

**The BBQ sauce she recommends is Sweet Baby Rays.

Enjoy, Jess

Do you have a easy, quick , frugal meal idea? If so I would love to hear about it.

Here is a nice frugal recipe left by reader Cheri on the HHC Facebook page.

Easy Strata

• About a pound of breakfast type meat cooked (I’ve used ham, sausage, bologna)
• …About six slices of bread, cubed (I use the ends, hamburger/hot dog buns, different types of bread but no quick breads)
• 6 Eggs2
• C milk
• 2 C shredded cheese (I prefer cheddar, but have used different blends and even American singles)
• About a cup of diced onions

Directions:

Mix the meat, bread, cheese in onion and spread in a greased casserole dish (I use my brownie pan – 8×8 or 8×11 work well)
Beat the eggs and pour over the top
Cover and refrigerate about 8 hrs or over night.
Remove from fridge, preheat over to 350 degrees. Bake about an hour until a knife inserts in the center comes out clean. Let stand about 10 minutes. Serve warm.

(Thanks, Cheri)

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Here is another great recipe submitted by Wendy and we be featured in this week frugal meal plan on Monday.

• 1 (10 3/4 oz.) can cream of chicken soup (10 for $10 @ Kroger this week or $.75 @ Meijer there are coupons available.)
• 1 (10 3/4 oz.) can cream of mushroom soup (10 for 10 @ Kroger or $.75 @ Meijer there are coupons available)
• 2 c. chicken broth
• 1 (10 oz.) can Rotel tomatoes & green chilies ($1 off 3 cans in All You 4/11)
• 12 corn tortillas, cut in pieces (I also use left over tortilla chips, crumbled)
• 3 to 4 boneless skinless chicken breasts, cut in bite size pieces ($1.99 lb. @ Meijer)
• 1 lg. onion, chopped
• 2 c. grated American cheese($1.88 @ Meijer there are also coupons available)

Directions:

Combine soups, chicken broth and tomatoes; set aside. Oil a 3 quart casserole. Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half of chicken broth mixture over layers. Repeat layers of tortillas, chicken and onion; then pour remaining chicken broth over top with remaining cheese. Bake at 350 degrees for 45-60 minutes. This may be frozen and reheated and will still taste great.

(Thanks, Wendy)

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Mandy asked me on HHC facebook page for some recipe ideas for all the free Garden Delight pasta we have been getting at Kroger. Frugal couponistas I could really use some help on this one. We need to make sure we are using the free products we get.

Do you have a recipe idea?

• 4 lbs – Tyson Boneless Skinless Chicken breast @ $1.79 lb.
• 2 – 14.5  oz Can Red Gold Tomatoes with Green Chilies  (Free after sale and coupon this week.)
• 3 or 4 pk of Taco Seasoning mix (Free from previous sale)

Use for chicken taco’s, salad, nachos, or burritos. Top with your favorite toppings lettuce, tomatoes, cheese, black beans, avocado, salsa, rice, corn.

Note: It is always best to make a smaller batch of a bulk cooking recipe you have never tried before, just to make sure everyone likes it.

• 4 English Muffins
• Chili Sauce
• Sliced Red Onion
• Salami
• Provolone Cheese
• Italian Seasoning

Divide English Muffins into 8 and butter, toast under broiler, take out of oven and top with rest of the ingredients, boil in oven until melted.

Enjoy!

I wanted to start sharing more of the frugal things I like to do. These things have saved me a lot of money. Making my own bread is one of the things I do and it really does not take that much time if you have a bread machine. I know many of you may have one sitting in a closet somewhere. So get that baby out and give it a try. If you do not own a bread machine I bet you know someone who does and is not using it. I know you can also make your own bread with out the use of a machine but I have ruined it every time I tried it. LOL!

Here are my 2 favorite recipes.

Honey Whole Wheat

Buttermilk White Bread

Note: I also make my own croutons with old bread. LOL! I just can not waste anything. Its like throwing money away.

Homemade Croutons

You make Pizza Meatballs! This is one of my favorite frugal recipes and goes great with all the chuck cheese I was able to score for almost nothing at Meijer last week. I thought I would  share the recipe with ya. It was given to me by my aunt Macy. I hope you enjoy it as much as we do.

.

Pizza Meatballs Recipe:

• 1 lb. Ground Chuck
• 1 cup Dried Bread Crumbs (I made my own with old bread and a food processor.)
• 1/2 cup Milk
• 2 Tbs. Instant Minced Onions
• 1 tsp. Garlic salt
• 1/8 tsp Pepper
• 4 oz. Mozzarella Cheese , Cut into 12 cubes
• 3 Tbs. Flour
• 2 Tbs Oil
• 1 Jar Pizza or Pasta sauce

Mix the first 6 ingredients, shape into 12 large meatballs with 1 cube of cheese in center of each, making sure that the cheese is completely covered with meat mixture. Coat each meatball lightly with flour. In a large skillet over medium  heat, cook meatballs in oil until browned on all sides. Spoon off fat. Add sauce to meatballs and heat to boiling. Reduce heat to low, cover and simmer 10 min or until done.

You can serve this over rice, noodles, or as a pizza sub.

Note: I doubled the recipe to have some for later use. After I browned the meatballs, I took out half, cooled, flash froze, placed them into a ziploc bag, and put them in the freezer.

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