Slow Cooker Pork Carnitas

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porkcarnitas

 Slow Cooker Pork Carnitas

I made this recipe a few weeks ago, and goodness there’s just nothing better on a busy night than to have Mrs. Potts cooking dinner while I’m running kids around town! It was so simple to throw together, and tasted just delicious. Everyone gobbled down dinner and I loved having dinner done. Success!

 

I used a pork shoulder roast (I’ve found that shoulder roasts always seem to cook best for me in a crockpot – I’ve tried just about every other type of roast but consistently come back to those!) Any time I see a beef or pork shoulder roast on sale I grab a few and put them in my freezer, which comes in handy when I need an easy meal. (You can also try out this recipe for Italian Beef using a shoulder roast – by far our favorite slow-cookin’-recipe ever!)  Here’s the recipe so you can get started ~

 

Slow Cooker Pork Carnitas

Ingredients

  • 4 lb boneless shoulder pork roast
  • 2 cups chicken broth
  • 2 bay leaves (I didn't have these so left them out!)
  • 1/4 tsp cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • flour tortillas
  • taco fixings - lettuce, tomato, cheese sour cream

Instructions

  1. Mix spices in small bowl.
  2. Coat pork with the spice mixture, then place bay leaves in bottom of slow cooker and the pork on top.
  3. Pour the chicken broth around the sides of the pork, so that the spices don't rinse off.
  4. Cover and cook on low 10 hours. (If possible, turn meat over while cooking - I missed that step but it still turned out perfectly.)
  5. Once cooked, shred pork with forks in juice, and serve on top of flour tortillas
  6. Add additional toppings and enjoy!
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These are the best sales I see to watch for this week (as of 9/17/14):

  • Beef Shoulder Roasts are on sale at Kroger in the Southeast as well as Giant Eagle – I think the beef shoulder roast would work fine with this recipe!
  • Mission Tortillas on sale $1 at Kroger and Meijer
  • La Bandertia or Ole Tacos are $1.30 at Publix in the Grocery Advantage Buy Flier
  • Kroger Cheese $1.99
  • Progresso Broth $2 at Publix, use $.50/1 coupon from the 9/7 Smart Source insert

Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan: Week Of 9/14/14

The deals are a bit slow today, and my kids are home from school so we’re heading out jeans shopping. (Apparently in Ohio you need jeans in September ~ yikes!) If you missed this over the weekend, hopefully it will help you get on track for the week too. ;)

 

Here’s this week’s menu plan and grocery shopping list! Hopefully it makes getting dinner on your table a wee bit easier this week ~ I know sticking to a menu plan has helped our family eat at home and stick to our grocery budget so much these last few weeks.

 

If you’re hoping to get on track too, check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 4 skinless, boneless chicken breasts
  • 4 sliced Swiss cheese
  • 1 lb ground beef
  • eggs (enough for breakfast for dinner and 4 eggs for pumpkin bread)
  • bacon (will use for breakfast for dinner, and save a few slices for Red Robin Wraps as well)
  • 2 cups shredded cheddar cheese (use fat free if you want to make Slow Cooker Cheeseburger Soup the “skinny” way)
  • pre-cooked & sliced chicken breast (I’ve used Tyson Chicken Strips before, or you can pre-cook your own for Red Robin Wraps)
  • salad
  • fresh fruit
  • lettuce
  • 2 garlic cloves
  • 2 onions
  • 1/4 cup celery
  • green onion
  • 8 oz. package fresh mushrooms
  • bag red potatoes
  • green beans (fresh, canned or frozen – side dish on Tuesday)
  • 1 package flour tortillas (to make Red Robin wraps I use Mission Tortillas Spinach Wraps)
  • light ranch dressing
  • barbecue sauce
  • tortilla strips or French’s onions
  • 3 cups beef broth
  • 1 cup evaporated milk
  • tortilla chips
  • 15 oz can pumpkin

 

Pantry Staples

  • olive oil
  • salt
  • red wine vinegar
  • cajun-style seasoning
  • flour
  • sugar
  • baking soda
  • cinnamon
  • nutmeg
  • oil
  • paprika
  • water

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Homemade Chicken Enchiladas

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enchiladas

Homemade Chicken Enchiladas

 

We made some yummy chicken enchiladas last night at our house, and while my kiddos complained a good bit about them, my husband and I enjoyed every last bite! On nights like these (when I know the recipe won’t be their favorite . . .) we make our children try a few bites, but I had extra cooked chicken, cheese and tortillas on hand in case it wasn’t their favorite.

 

(I absolutely hated trying new foods as a kid so I remember those days ~ I know they’ll survive and refuse to cook a completely separate meal for them, but I’m pretty sure there was no way I would have tried chicken enchiladas either as a kid, so I guess I have pity on them and it’s easy enough to put out some extra tortilas!)

enchiladas

My husband raved about this recipe though (success!), and I loved that it was all made from scratch, without using any processed cream soups. It was pretty simple to throw together, and I’m tickled because we’ll have enough leftovers to enjoy it again tomorrow night for our weekly leftover buffet;)  Here’s the recipe so you can get cooking today too.

 

(By the way, have you checked out the new PPP menu plans over the weekend with grocery shopping list? I’m telling you what, having these ready to go ahead of time has made cooking at home so much easier each week! I just copy and paste the list into an email to myself, and dinner somehow miraculously gets served.) 

enchiladas

Homemade Chicken Enchiladas

Ingredients

  • 2 cups cooked chicken (I just boiled frozen chicken breasts)
  • 1 tbsp olive oil
  • 1 onion
  • 1 cup sour cream (I used fat free sour cream)
  • 1 cup shredded Cheddar cheese
  • 1 tbsp parsley
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 15 oz can tomato sauce
  • 1 tbsp chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove minced garlic
  • 8 10 inch flour tortillas
  • 12 oz jar taco sauce
  • 3/4 cup shredded Cheddar cheese

Instructions

  1. Cook onion in olive oil over medium heat until translucent.
  2. Add in chicken, sour cream, 1 cup Cheddar cheese, parsley, oregano and pepper.
  3. Stirring constantly, let cheese melt, then stir in salt, tomato sauce, chili powder, green pepper and garlic.
  4. Add small amount of chicken mixture to each tortilla, roll up and place seam side down in 9x13 baking dish.
  5. Pour taco sauce over tortillas, then sprinkle with additional 3/4 cups Cheddar cheese.
  6. Bake covered 15 minutes at 350.
  7. Uncover and bake an additional 5 minutes, until cheese is bubbling on top.
  8. Cool 10 minutes prior to serving and enjoy!
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chickenenchiladas3

Here are the best sales I see to watch for this week (as of 9/10/14):

  •  Winn Dixie Sanderson Farms Boneless Skinless Chicken Breast $1.97/lb. or Meijer Boneless Skinless Chicken Breast 64 oz package $9.98 ($2.49/lb.)
  • Kroger Heritage Farm Chicken Breast $1.99/lb.
  • Or use Hormel Cooked Chicken Breast at Publix on sale $1.70, use $1/2 coupon from the 8/10 SmartSource insert
  • Onions $.99/2 lb bag at Aldi, Green Peppers $.99/3-pack at Aldi
  • Green Peppers $.59 at Kroger or $.99/lb at Publix
  • Kroger Sour Cream $1.25
  • Sargento Cheese $2.29 at Kroger after Mega Sale, use $1/2 Sargento cheese or $.50/1 Sargento Cheese coupon from the 8/24 SmartSource insert

 

 

Looking for more Mexican recipes? Here are a few of our favorites:

Recipe adapted from AllRecipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan: Week of 9/8/14

 

Here’s this week’s menu plan and grocery shopping list! Hopefully it makes getting dinner on your table a wee bit easier this week ~ I know sticking to a menu plan has helped our family eat at home and stick to our grocery budget so much these last few weeks.

 

If you’re hoping to get on track too, check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 1 lb. ground beef
  • 1/4 pound Italian bulk Italian sausage
  • hamburger meat for hamburgers
  • 1 lb dry navy beans
  • 5 cups chicken broth
  • 1 can (4 oz) chopped green chili
  • 2 cups cooked chicken (can substitute with cooked turkey)
  • 1 lb boneless, skinless chicken breast halves
  • 3 small onions
  • 15 oz can tomato sauce
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • 14.5 oz can Italian style diced tomatoes
  • 14.5 can Italian style stewed tomatoes
  • 1 box spaghetti
  • hamburger buns
  • salad
  • green bell pepper
  • 1/2 pint sour cream + additional sour cream for topping chili
  • 2 cups cheddar cheese (1 3/4 cups for enchiladas and additional cheese for topping chili)
  • 8 flour tortillas

 

 

Pantry Staples

  • olive oil
  • salt
  • minced garlic
  • cumin
  • oregano
  • pepper
  • carrot sticks (side for hamburgers)
  • chips (side for hamburgers)
  • Italian herb seasoning
  • 3 tsp garlic powder
  • 1/2 tsp marjoram (I probably will omit this from the spaghetti recipe)
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp basil
  • 2 1/2 tsp oregano
  • 1 tbsp white sugar
  • 1 tbsp parsley
  • 1 tbsp chili powder

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Freezer Friendly Chicken Tetrazzini

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tetrazzini

Freezer Chicken Tetrazzini

Looking for an easy meal to save the day on a busy weeknight? This recipe is a great way to use up what’s already in your pantry, and you can easily make a double batch and freeze one for later. It doesn’t use any cream soups (I’ve made another one that does use cream soup, so I was thrilled to have this option), and most kids love this one.

 

If you decide to make it to freeze, you can either split the recipe into two smaller pans of tetrazzini and freeze one, or double the batch and make two separate large pans. To freeze the recipe, just mix together the ingredients and freeze BEFORE baking (wrap it well with plastic wrap and then aluminum foil.) Then let it thaw in the fridge overnight before making it for supper, and bake at 350 for 30 minutes.  It’s also great to make and take to another family if you want to help out with a meal, and is EASY to put together!

Freezer Friendly Homemade Chicken Tetrazzini

Ingredients

  • 8 oz spaghetti noodles
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup half and half
  • 1 cup chicken broth
  • 1 4.5 oz. can sliced mushrooms, drained (or 3/4 cup fresh mushrooms)
  • 2 cups cooked chicken
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350, cook pasta according to package directions.
  2. Meanwhile, melt butter over low heat in large saucepan.
  3. Add in flour, salt, pepper and garlic, and cook stirring constantly until smooth.
  4. Remove from heat and slowly add in chicken broth and half & half.
  5. Return to heat and bring to boiling.
  6. Boil for a minute, stirring constantly.
  7. Add in pasta, and top with Parmesan cheese.
  8. Bake for 30 minutes at 350, until bubbling.
  9. Enjoy!
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Here are the best sales I see to watch for this week (as of 9/3/14):

  • Boneless, Skinless Chicken Breast $1.99/lb at Food Lion
  • Perdue Buy One Get One Free Chicken Breast at Kroger
  • Kraft Parmesan Cheese $2.99 after Kroger Mega Sale or Buy One Get One at Harris Teeter

Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan: Week Of 9/1/14

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I am loving making my menu plan over the weekend so that I can shop before the week starts and stick to our menu!  Last week we ended up with a bunch of extra food after the first few days, so I was able to get an extra night off of cooking because we were just way ahead of things. Love that!

 

If you’re hoping to get on track too, check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 1 lb. boneless skinless chicken breast (to cook for chicken tetrazzini – will need 1 cup cooked chicken)
  • 3-4 lb. shoulder pork roast
  • 8 oz package pasta
  • 32 oz chicken broth
  • 2 cups half & half for pizza recipe  & tettrazini (I’m substituting the half & half for heavy cream in the chicken tetrazzini recipe to lighten it up a bit ~ if you want it the way it originally is called for you’ll want to buy 1 cup half & half and 1 cup heavy cream)
  • pre-made pizza dough
  • package fresh mushrooms (using fresh mushrooms in the chicken tettrazini and pizza)
  • taco shells
  • taco toppings (optional – lettuce, tomato, sour cream, shredded cheese, salsa)
  • 2 bay leaves
  • red onion
  • 1 cup mozzarella cheese

 

 

Pantry Staples

  • butter
  • flour
  • salt
  • pepper
  • garlic powder
  • minced garlic
  • milk
  • cumin
  • oregano
  • parsley
  • garlic salt
  • coriander (I may omit this one from the slow cooker carnitas since I don’t have any)
  • cinnamon
  • sherry or cooking wine (can substitute with apple cider or orange juice
  • Parmesan cheese
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Taco Stuffed Pasta Shells

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tacostuffedpastashells

Taco Stuffed Pasta Shells

Goodness gracious, folks, I am loving (LOVING!) having a menu plan in place again (and scheduling a grocery trip on Sunday nights!) It’s been so much easier to get dinner on the table each night, and fun to try out new recipes too because I have the menu set and grocery list made at the beginning of the week. (If you’re struggling with this, check this out, and you can also join my fall menu planning board on Pinterest!)

 

I wasn’t sure quite what to expect of this this recipe, but it turned out so well. It took about 15 minutes to prepare, and was a nice different take on plain old taco night. (Although, after looking through my fridge and pantry this week we’ll definitely be adding tacos to the menu next week – I’ve got to use up a few items we have on hand!) Here’s how to get dinner done in your home too on a busy night . . .

Taco Stuffed Pasta Shells

Ingredients

  • 1 lb. ground beef
  • 4 oz. cream cheese
  • 1 tsp salt
  • 1 tsp chili powder
  • 18 jumbo pasta shells
  • 2 tbsp melted butter
  • 1 cup taco sauce
  • 2 cups Mexican blend shredded cheese
  • 1 1/2 cups crushed tortillas
  • 1 cup sour cream
  • green onions (optional)
  • black olives (optional - I forgot I had them in my pantry but they would have been great!)

Instructions

  1. Cook pasta in boiling water, 8-10 minutes.
  2. While pasta is cooking, brown beef over medium heat until cooked through.
  3. Add in cream cheese, salt and chili powder, mix together and simmer for 5 minutes.
  4. Once pasta is cooked, toss pasta in melted butter.
  5. Fill pasta shells with beef and place in 9"x13" pan.
  6. Pour taco sauce over shells, then cover with foil and bake 15 minutes.
  7. Once cooked, add cheese and tortilla chips on top of pasta shells, and bake an additional 15 minutes without foil.
  8. Remove from oven and top with green onions, sour cream, olives, and any other toppings. Enjoy!
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Here are the best sales I see to watch for this week (as of 8/27/14):

  • Ground Beef on sale $4.49 at Publix or $2.99 at Aldi
  • Or, Ground Beef on sale 15% off at Target, use $1 off $5 meat coupon when you text THANKS to 827437
  • Kroger Cream Cheese and Sour Cream $1
  • Philadelphia Cream Cheese $1.50/1 at Publix, use $.50/1 Philadelphia Cream Cheese recent printable (no longer available)
  • Sargento Shredded Cheese $3 Buy One Get One Free at Target, use $1/2 Sargento Shredded Cheese

Adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Looking for more yummy Mexican recipes? Try these out:

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Menu Plan: Week Of 8/25/14

 

After sharing last week’s menu and grocery list for this week, I had a few folks email asking if I could share the list earlier so that you could have some time on the weekend to go grocery shopping (I’ll be grocery shopping tomorrow too for the week!) Menu planning made our week go so much smoother, and I highly encourage you to either use this list or find another list to work from ~ I promise it’s worth the time in advance.

 

And, be sure to check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating! Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

tacostuffedpastashells 

Shopping List
  • 1 1/4 lbs ground beef
  • 6 boneless, skinless chicken breasts
  • 6 pork chops
  • 2 cups shredded Mexican blend cheese (substituting for the 1 cup shredded Cheddar & Monterey Jack in the Taco Pasta shell recipe)
  • 1 package sliced Swiss cheese
  • 1 package cream cheese
  • eggs
  • 2 8 oz. containers sour cream
  • chili powder
  • 18 pasta shells
  • 1 cup taco sauce
  • tortilla chips
  • green onions
  • black olives
  • 2 large onion
  • 1 1/2 cups mushrooms
  • fresh fruit
  • bag salad
  • 6 hamburger buns
  • biscuits (or pick up the ingredients for these 7Up Biscuits – just 1/2 cup sour cream, Bisquick, and 7up)
  • dry white gravy mix for biscuits and gravy
  • egg noodles

 

 

Pantry Staples

  • olive oil
  • salt and pepper
  • sugar
  • butter
  • garlic powder
  • flour
  • chicken bouillon cubes
  • canned, frozen or fresh vegetables for side dishes
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Reese’s Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)

 

 

peanutbutterbanana

This has to be one of my favorite cakes I make!  It’s fantastic.  I love the peanut butter mixed with banana flavor, and since peanut butter is on sale at Publix, Target, CVS, Kroger and Rite Aid this week, it’s a great time to try it out!

Reese's Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)

Ingredients

  • Cake
  • 2 cups all purpose flour
  • 3/4 tsp baking Soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 butter (1 Stick) Room Temperature
  • 1 1/2 cup sugar
  • 2 Eggs
  • 3/4 cup sour cream
  • 1 1/3 cups mashed ripe bananas
  • 2 tbsp lemon juice
  • 2 cup Reese's Peanut Butter Cup mini's (reserve 12 - 16 for top of cake)
  • Icing
  • 8 oz cream cheese
  • 1/2 cup butter room temp
  • 1/2 peanut butter
  • 1 1/2 cup powdered sugar
  • 2 tbsp heavy whipping cream

Instructions

  1. Preheat oven 350 degrees. Grease 13 X 9 pan.
  2. In medium bowl, whisk together the flour, baking soda, baking soda and salt.
  3. In a bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
  4. Bake for about 30 minutes or until the top of the cake is golden. Cool the cake wire rack.
  5. Make the frosting. In a bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well blended. With the mixer on low speed, beat in the powdered sugar until well incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
  6. Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis in the minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 -4 days.
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Slow Cooker Philly Cheesesteak Sandwiches

Looking for more penny pinched recipes? Here you go!

 

Goodness gracious, this recipe is perfect. It hits all the things I love in a recipe ~ it’s penny pinched, takes about seven seconds to dump in Mrs. Potts, is pretty low in calories (depending on how much hoagie roll & cheese you choose to eat . . .) and it’s delicious.

Need I say more?

Now, you could fluff the sandwich up a bit by adding some extra mayo or dijon mustard, or just leave it plain and simple. We loved it ~ my kids ate around the peppers and onion, and with less than 15 minutes of work dinner was done.

Success! Here’s the recipe . . .

 

Recipe

Ingredients

  • 1 1/2 lb boneless skinless chicken breast (I used frozen)
  • 2 green peppers, sliced
  • 1 onion, sliced
  • 14 oz can chicken broth
  • packet dry Italian seasoning mix
  • 2 cloves garlic
  • 6 hoagie buns
  • 6-8 slices provolone

Instructions

  1. Place chicken in slow cooker.
  2. Slice onions and peppers, pour on top of chicken.
  3. Pour chicken broth over peppers, onions and chicken, then sprinkle Italian dressing packet over everything.
  4. Cook on low 6 hours or high 3-4 hours.
  5. When ready to serve, open hoagie rolls and layer a slice of cheese on one side of each, then broil in oven for 1-2 minutes until lightly browned and cheese has melted.
  6. Add mayonnaise or mustard if desired, and enjoy!
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Here are the best sales I see to watch for this week (as of 8/20/14):

  • Boneless, Skinless Chicken Breast $7.99/2.5 or 3 lb. bag at Kroger
  • Onions, $.99/lb at Food Lion

 

This post is linked to Crock-Pot Ladies Slow Cooker Saturday ~ thanks for the opportunity to link up!  Recipe adapted from Six Sisters Stuff – I really want to try out their Slow Cooker Philly Cheesesteak Sandwiches next!  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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