Slow Cooker Emergency Chicken Alfredo

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slowcookerchickenalfredo

Okie dokie folks. This is the easiest-ever-don’t-even-think-about-it-meal-when-you-just-really-need-dinner-tonight.

 

Nothing fancy.

 

Just emergency food. ;)

 

In case you’re like me and occasionally have those days too.

 

This Monday (yes, Cyber Monday would be the one), I came down with the all out worst stomach bug I have ever had in my life. 

 

We’re talking, so bad my husband stayed home from work Monday to keep our kids.

 

That bad.

 

(Since my kids were off school Monday, he figured he’d better stay home to make sure I didn’t die under their watch. I think he was really afraid that might  happen.) Thankfully I had a few helpers here to keep up deal hunting a bit, and I posted deals as I could from my laptop in bed.

 

It wasn’t pretty.

 

Tuesday came though, and thankfully I felt oh-so-much-better, but at lunchtime I realized my family would be expecting a meal for dinner that night.

 

I took a look around my pantry, freezer and fridge, noticed I happened to have my emergency-chicken-alfredo-staples on hand, and pulled out Mrs. Potts. (After of course scrubbing an extra time or two because the last thing I wanted was to pass on any germs around here!)

 

Mrs. Potts (again) saved the day. Dinner was served, and my family all loved it. (A tiny miracle around here!) So, if you have one of those oh-my-goodness-what-on-earth-do-I-feed-these-people-for-dinner-again-kind-of-days, this little recipe’s right here for you.

 

You’re welcome. ;)

 

Screen Shot 2014-12-03 at 1.27.16 PM

Slow Cooker Emergency Chicken (aka Slow Cooked Creamy Chicken Alfredo)
Ingredients
  • 1 can cream of chicken soup (can substitute with Healthy Request cream of chicken soup or try out these substitutes here – let me know if they work for you!)
  • 1 lb boneless skinless chicken breast (frozen is fine ~ that’s what I used)
  • 1/4 cup water
  • 1 packet Italian Seasoning mix (can also make your own at home)
  • 8 oz cream cheese
  • pasta (whatever type your family likes)
Directions
  1. Place chicken, Italian seasoning, water, and soup in slow cooker.
  2. Give it a quick stir, then cook on low 5-6 hours or high 3-4 hours.
  3. 30 minutes before serving, shred chicken and add in cream cheese. Give it another good stir to mix everything well.
  4. Cook pasta according to package directions.
  5. Once cream cheese is heated through and everything mixes together, give it one more stir.
  6. Serve chicken and sauce over cooked pasta, top with parmesan cheese and parsley if you want to be fancy.
  7. Enjoy. ;)

 

Here are the best sales I see to watch for this week (as of 12/3/14):

  • Ronzoni Pasta BOGO $1.58 at Publix, use $1/2 Garden Delight
  • Kroger Pasta $1
  • Campbell’s Condensed Soup $1 at Kroger, use $.40/2 coupon from the 10/12 SmartSource insert
  • Tyson Boneless Skinless Chicken Breast (Frozen) 32 oz $6.79 at Publix or Fresh Publix Greenwise Chicken Breast Antibiotic Free $3.49/lb.
  • Kroger Boneless Skinless Chicken Breast 3 lb. bag $7.99 (will vary by region)
  • Kroger Cream Cheese $1.25

 

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

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Slow Cooker Broccoli Cheese Soup

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slowcookerbroccolicheesesoup2

Oh my.

 

This Broccoli Cheese Soup at home is divine. 

 

Better than Panera.

 

And Mrs. Potts will do most of the work for you.

 

You’re welcome. ;)

 

My husband and I loved this recipe, my 14 year old liked it, and my 11 and 7 year old actually ate it. Success? :)

 

Here’s how to get a yummy warm & toasty meal on the table at your home too (and I highly recommend you include a side of homemade bread. Perfection!)

slowcookerbroccolicheesesoup

Slow Cooker Broccoli Cheese Soup

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups diced yellow onion
  • 2 cloves minced garlic
  • 6 tablespoons all purpose flour
  • salt and pepper
  • 2 12 oz cans evaporated milk
  • 5 cups low sodium chicken broth
  • 5 cups broccoli florets (I substituted with frozen broccoli which I cooked in the microwave and drained well - to make sure there wasn't too much liquid I reduced the chicken broth by 1/2 cup as frozen veggies are usually packed with water when they cook)
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp shredded cheddar cheese
  • 2 oz parmesan cheese

Instructions

  1. In large skillet melt butter over medium heat.
  2. Saute onions until they become transparent, about 3-4 minutes.
  3. Add garlic and flour, as well as a little salt and pepper to flavor.
  4. Cook for 2 minutes, stirring constantly.
  5. Using a whisk, slowly add in evaporated milk and stir well to make it smooth.
  6. Cook mixture until it begins to thicken, then pour into slow cooker with chicken broth, broccoli & thyme.
  7. Cover and cook 2 1/2 - 3 hours on high or 6 hours on low.
  8. Turn heat off (or warm if you have that option), and add in heavy cream, shredded cheddar cheese and parmesan cheese.
  9. Season with salt and pepper and enjoy!
http://passionatepennypincher.com/2014/11/slow-cooker-broccoli-cheese-soup/

 

 

Here are the best sales I see to watch for this week (as of 11/19/14):

  • Broccoli Buy One Get One Free at Giant Eagle and Food Lion
  • Kroger Shredded Cheese $1.99
  • Swanson Chicken Broth $.50 at Dollar General (14 oz) or $1.89 at Walmart & Target (32 oz), use $1/2 Swanson coupon from the 10/5 SmartSource insert or $1/2 Swanson printable coupon

Recipe adapted from Cooking Classy – thanks for a wonderful recipe!  Thanks also to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Mini Sliders with Secret Sauce

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minisliderssauce

I’ve found the perfect burger for you when it’s too cold outside to grill. 

 

You’re welcome. ;)

 

We don’t eat hamburgers all that often in the winter, but these taste so good that they’re worth the extra effort! And, since I have a tiny obsession with slider sandwiches (they’re the perfect size for my kids to decide if they just want one or two), these were just a great weeknight meal.

 

There really isn’t all that much to them beyond a regular burger, but the special sauce (and some French’s onions if you’re really going all out), make them a little more exciting than your regular weeknight meal. I ended up shaping the burgers in muffin cups like the original recipe suggested (it made it easy to come out with the right portions), but think you could probably skip this step if you have a good idea of what the size of your burger should be.

 

Here’s what you’ll need to get started . . . 

slider4

Mini Sliders with Secret Sauce

Ingredients

  • 1 pound ground beef
  • muffin liners (optional, but this makes them easier to portion)
  • salt and pepper
  • slider buns
  • mayonnaise
  • ketchup
  • dijon mustard
  • relish
  • extra toppings (optional) - lettuce, onions, tomatoes, cheese, French's onions

Instructions

  1. Divide ground beef into 8 portions.
  2. Place muffin liners in muffin tin - sprinkle each cup with salt and pepper.
  3. Shape each portion of beef into a ball and place in lined muffin cup. Season with salt and pepper on top.
  4. Add another liner on top of the meat and push down to form the burger (I skipped this step and just formed the burgers with my hands.)
  5. Heat a nonstick skillet over medium high heat and cook burgers in hot skillet until slightly browned (3 minutes) then flip over and cook another 2-3 minutes until cooked through.
  6. Mix mayonnaise, ketchup, mustard, and relish in a small bowl to make the sauce.
  7. Add burger to slider bun, top with secret sauce as well as any other toppings and enjoy!
http://passionatepennypincher.com/2014/11/mini-sliders-with-secret-sauce/

minislider1

minisliders7
Here are the best sales I see to watch for this week (as of 11/12/14):

  • Kroger Mayo $3.49 when you buy 10  participating Mega Sale items, use $.75/1 Kraft Mayo
  • Kroger Slider Buns $1.49
  • Publix Hunt’s Ketchup $.93
  • French’s Dijon Mustard $1.97 at Walmart, use $.75/1 French’s coupon

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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{Easy} Lasagna Alfredo

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lasagnaaflredo2

 

Earlier this week we needed dinner done in a hurry, and tried out this super easy way to make Lasagna Alfredo at home when time was just short. I forgot the spinach at the store (ack!), and took advantage of a few prepared foods to make life just a little easier. (I wish I’d had time to cook the chicken at home and make homemade Alfredo sauce, but some nights that just doesn’t happen, and I always better than heading through the drive-thru in a pinch!)

 

My kids loved it, my husband love it, and it made a huge pan including enough for leftovers later in the week. I promise, working to stick to our menu these last few weeks really has kept our grocery budget in check, and it’s taken so much stress off me trying to figure out what we’re having each night! (If you’d like to see this week’s menu plan and grocery list, check it out over HERE.)

lasagnaalfredo

(The picture’s kind of awful – it was late, and we need dinner. Just trust me that it’s much yummier than it looks!) ;)

 

Lasagna Alfredo

Ingredients

  • 16 oz package lasagna noodles
  • 10 oz package frozen chopped spinach
  • 3 boneless, skinless chicken breast halves, cooked
  • (2) 16 oz jars Alfredo sauce (or make your own from scratch)
  • 4 cups mozzarella
  • 2 pints ricotta
  • salt & pepper to taste

Instructions

  1. Preheat oven to 360 and cook lasagna noodles to al dente. Drain noodles.
  2. Meanwhile, mix together chicken and one jar Alfredo sauce.
  3. In another bowl, mix together ricotta and drained, thawed spinach. (Make sure to drain all liquid out of spinach or your lasagna will be runny.)
  4. In 9x13" baking dish, layer one layer of lasagna noodles.
  5. Then pour chicken & Alfredo mixture, and sprinkle on top with one cup Mozzarella.
  6. Place another layer of noodles on top of that, and spread spinach & ricotta mixture next.
  7. Pour 1/2 cup of remaining Alfredo sauce on top of spinach mixture, and spread out.
  8. Then add another cup of mozzarella over the sauce, and one more layer of noodles.
  9. Top with remaining Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
  10. Bake at 350 for 50-60 minutes ~ enjoy!
http://passionatepennypincher.com/2014/10/lasagna-alfredo/

Here are the best deals I see this week (as of 10/1/14)

  • Barilla Pasta $1 at Kroger, use $1/2 Barilla or $.55/2 coupon from the 9/7 SmartSource insert
  • Prego Pasta Sauce $1.17 at Kroger, use $1/2 coupon from the 9/7 SmartSource insert
  • Ragu On Sale $1.50 at Publix (or make homemade Alfredo sauce)
  • Publix Shredded Cheese $2.50 at Publix
  • Sargento Cheese on sale $2.50 at Kroger
  • Tyson Chicken Breasts or Tenderloins 32 oz $6 at Publix
  • Green Giant Frozen Frozen Boxed Veggies $1.07 at Target, buy 10 get $5 Target gift card (also check out this scenario to get free ground beef while you’re at it)

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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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!
http://passionatepennypincher.com/2014/08/taco-stuffed-pasta-shells/

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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Homemade Uncrustables: Just 19¢ Per Sandwich

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It really is the little things in life that get me oh-so-excited! This week when I saw all the fantastic prices on PB&J at Publix & Kroger, it dawned on me (because I’m so smart? ~ahem~ ) that I should try out making homemade uncrustables.

 

Seriously folks, why has this taken so long????

 

I ordered my very own homemade-uncrustable-maker Monday from Amazon, it arrived in my mailbox today, and this afternoon I whipped up exactly 20 PB&J sandwiches all ready to go for school. (School that doesn’t even start for two weeks. I was just too excited to wait.) ;)

 

WHY HAS IT TAKEN ME SO LONG TO FIGURE THIS OUT???

 

I absolutely hate racing around in the morning before school trying to put together sandwiches, but even more than that I hate paying so much for Smuckers to make Uncrustables for me, so this was brilliantB.R.I.L.L.I.A.N.T., I’m telling you! Kinda sad that it took 14 years of mommying for me to figure this one out, but I’m going to teach you how to make them too now so that you can be just as smart as me, probably a whole lot sooner.

 

Ready? ;)

 

Gather up your ingredients.

 

Use your Wonder Sandwich Seal’R N’ DeCruster.

Slather some peanut butter in the center part of your bread (not too close to the edges since you’ll lose them – I like to put peanut butter on both sides of the bread so it keeps the sandwiches from getting soggy.)

Plop some jelly on each sandwich and spread it out. (The photo shows too much jelly, I ended up using a little less on each sandwich but was in a hurry taking the pictures!)

Then use the your de-cruster to remove the crusts. (I can’t believe I missed getting a picture of trying it out! Be sure to press down on the outsides only of the de-cruster so you get a nice seal.

Then wrap in plastic bags, foil, or saran wrap, and place in larger freezer bag, being sure to label which type you’ve made if you have picky pb&j eaters like I do. (I have a crunchy-peanut-butter-and-jelly-eater, creamy-peanut-butter-only-eater, and creamy-peanut-butter-and-jelly-eater at home, so I love that I can make all of them at once this way!)

Pop those babies in the freezer, and your lunches are made for school. WOOOOHOOOOO!

(kinda sad, but I really am just that excited about this. I think I’ll say it one more time  . . . WOOOOOOOOOOOOOOOHOOOOOOOOOOOO!!!!!) ;)

 

Here are the best sales I see to watch for this week on PB&J so you can get your supplies ready too (as of 7/30/14):

Kroger

  • Jif Peanut Butter Mega Sale $1.49, use $.50/1 coupon from the 7/13 Red Plum insert
  • Smuckers Jelly $1.99, use $.35/1 coupon from the 6/29 REd Plum insert or $.50/1 coupon from the 7/13 Red Plum insert 
  • Kroger Bread $1

 

Publix

  • Peter Pan Peanut Butter $1.80, use $.25/1 Saving Star, also spend $30 on participating Conagra products, submit for $10 Publix gift card 
  • Smuckers Jelly $1.62, use $.35/1 coupon from the 6/29 REd Plum insert or $.50/1 coupon from the 7/13 Red Plum insert

Winn Dixie

Aldi

  • Peanut Delight Peanut Butter $1.49
  • Berryhill Grape Jelly $1.59
And don’t forget to get your Wonder Sandwich Seal’R N’ DeCruster too. (Yes, that’s my affiliate link but feel free to go directly to Amazon if you’d rather not use it ~ I was just so pleased with it and so glad it worked as well as I hoped it would!) ;)
Looking for more ways to simplify lunchbox duty? Here you go.

This post is linked up to Living Well Spending Less Thrifty Thursday – thanks for the opportunity to link up! Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Simple Rosemary Chicken Kabobs

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Here’s the fastest recipe post you’ll ever see, because I’m scooting out the door to pick up my kids from VBS!

They’re having a great week – so very thankful for that. ;)

 

These Rosemary Chicken Kabobs were soooooo good – absolutely the yummiest and easiest chicken, and ready in no time other than 30 minutes to marinade. Serve with a side salad, some garlic mashed potatoes and veggies, and dinner’s done.

 

You can do this.

 

Enjoy!

 

Simple Rosemary Chicken Kabobs

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tbsp worcestershire sauce
  • 1 tbsp minced fresh rosemary (I substituted with dry Rosemary because it was all I had)
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • 1/4 tsp pepper
  • 1 tbsp white sugar
  • 5 skinless, boneless chicken breast halves, cut in 1 inch slices

Instructions

  1. Mix together first nine ingredients in small bowl.
  2. Place cut up chicken in a large plastic bag, and pour marinade over top.
  3. Let marinade for 30 minutes in fridge.
  4. Preheat grill to medium high heat.
  5. Put chicken on skewers.
  6. Oil grill grate lightly, then grill skewers for 8-12 minutes, or until chicken is no longer pink.
  7. Enjoy!
http://passionatepennypincher.com/2014/07/simple-rosemary-chicken-kabobs/

Here are the best sales I see to watch for this week (as of 7/16/14):

  • Sam’s- Chicken Breasts $1.88/lb
  • Publix-  Chicken Breasts $2.49/lb
  • Aldi-  Chicken Breasts $2.49/lb
  • Kroger- Perdue Boneless Chicken Breasts, per lb – $2.99
  • (see more on comparing Sam’s Club prices over HERE)

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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4 Ingredient Stove Top Roast with Onion Gravy

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When my 14-year old asked for a roast this week (the kid loves beef, but I make a lot of chicken around here), I had to oblige. (How often can you say no to a growing teenage boy who actually wants you to cook a meal?) And of course, when I saw roasts were on sale at our local Giant Store Buy One Get One Free, roast was on the menu.

 

(Have I mentioned lately how important it is to make recipes based on  your sales ad? So yes, when chicken’s on sale we have chicken, when beef’s on sale we get beef. It helps your budget so much when you menu plan strategically!)

Because making a penny pinched meal always makes me happy, I of course had to do the math on what this dinner cost. (I know, I’m weird that way but I really do calculate the price the entire time I’m cooking.) Here’s the breakdown:

  • Roast $6.77 (on sale Buy One Get One Free at Giant)
  • Baked Potatoes $1.25 (used half of one 5 lb. bag – on sale for $2.50)
  • Onions $.49 from Aldi
  • Green Beans Market Pantry Canned Veggies that I bought for $.41 a few weeks ago)
  • Biscuits $1 (I’m guessing on this one – my husband had them in his fridge whenever he was up here in Ohio ahead of us)
  • Total = $9.92 to feed our family of 5 with leftovers or $1.98 per person ~ and much cheaper than it would have been at a restaurant!
Okie dokie, here’s the recipe so you can penny pinch a meal for your family too.)

4 Ingredient Stove Top Roast with Onion Gravy

Ingredients

  • 4 onions
  • 1 bottom round roast
  • salt & pepper
  • 1 tablespoon white vinegar
  • 1 tablespoon all purpose flour
  • 1/2 cup water

Instructions

  1. Place onions in bottom of large pot.
  2. Season roast well with salt and pepper, and place it on top of the onions.
  3. Pour vinegar around the bottom of the roast (no additional liquid will be needed - the roast will make its own gravy.)
  4. Heat over high heat to simmering, then reduce heat to low and cook 3-4 hours covered (3 hours was plenty for ours), without taking the lid off while it's cooking.
  5. Remove roast from pan.
  6. Whisk together flour and water.
  7. Pour flour mixture into drippings on the skillet ~ stir until thickened.
  8. Carve roast and serve with gravy.
  9. Enjoy!
http://passionatepennypincher.com/2014/06/4-ingredient-stove-top-roast-with-onion-gravy/

Here are the best sales I see to watch for this week (as of 6/4/14):

  • Publix Sirloin Tip Roast on sale $4.49/lb
  • Bi Lo Bottom Round Roast on sale $2.99/lb
  • Winn Dixie Bottom Round Roast on sale Buy One Get One Free $2.99/lb
  • Kroger Vidalia Onions on sale $.59/lb or $.99/lb at Publix (also check Aldi for these if you have one nearby)
  • Serve with Simply Potatoes BOGO at Publix and Winn Dixie (use $1/2 coupon from the 6/1 Red Plum insert)

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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Corn Dog Muffins

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Corn Dog Muffins

I really (really) wanted to make this recipe to share with you today. I shopped my pantry for all the ingredients, had them right out on the counter (except for the beer ~ I planned to swap that one out with water. . . ), ;) and had just about pulled down the bread machine from the top shelf.

 

But then I started thinking that lots of folks might not have a bread machine. Or the energy to put together pretzel hot dogs. Or would just figure that if you’re going to wrap bread around a hot dog you might just as well make a pig-in-a-blanket with some crescent rolls out of the fridge.

 

So you’re getting these instead. ;)

 

Please don’t judge the fact that my kids eat corn dogs occasionally. In all reality they love them, and I figure that if you’re heading to the ballpark where you’re going to buy them a corn dog anyways, you can just as easily pop these in the oven and save at least a few calories since they’re not fried. (And did I mention you’d pinch a few pennies too?)

 

You’re welcome.

 

In just a few weeks I {hope!} we’ll be all set up in our new kitchen and I’ll be sharing a few 0h-so-fancy recipes that aren’t made completely for folks under the age of 14.  But for now we’re still keeping it simple around here making recipes with what I’ve got in the kitchen. Maybe it’ll help you out too if you’re feeling a little overdone this week!

 

Note: I made the mistake of putting the hot dogs in on top of the batter ~ I think if you’ll place those in the muffin tins first, you’ll have much prettier muffins! ;) 

 

 

Corn Dog Muffins

Ingredients

  • 2 8.5 oz. packages Cornbread Mix (I used Jiffy)
  • 2 tbsp brown sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar Cheese
  • 9 hot dogs cut in chunks

Instructions

  1. Grease 18 muffin cups.
  2. Mix together cornbread mix and brown sugar in large bowl.
  3. In separate bowl, mix together 2 eggs and milk.
  4. Add milk mixture to corn bread mixture, then stir in cheese.
  5. Place pieces of hot dogs down into muffin cups.
  6. Pour corn bread batter over each cup, about 2/3 full.
  7. Bake at 400 for 15 minutes or until lightly browned.
  8. Cool for five minutes, then serve!
http://passionatepennypincher.com/2014/05/corn-dog-muffins/

Here are the best sales I see to watch for this week (as of 5/7/14:)

  • Ball Park Hot Dogs BOGO $3.20 at Publix
  • Sargento Shredded Cheese $2.99 at Publix, use $.70/1 Kroger ecoupon
  • Kroger Bar-S Hot Dogs $1
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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Tex Mex Chicken Casserole

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My friend (and amazing helper!) Shannon has been telling me forever about this Tex Mex Chicken Casserole recipe, and finally I took her advice and actually made it! I looked through my fridge, freezer and pantry and had everything ready right there in the kitchen, so I was thrilled to make dinner without an extra trip to the grocery store.

It was so simple to put together, and definitely a hit. Because it was more than we really needed I split it into two smaller dishes and shared half with a friend – her family served it with chips ~ we had ours as a main dish with a salad ~ and we all had dinner done! Here’s what you’ll need to get started . . .

 

Tex Mex Chicken Casserole

Ingredients

  • 2 cups cooked rice
  • 2 boneless skinless chicken breasts, cooked
  • 1 can cream of chicken soup (I used their Healthy Request brand)
  • 4 oz sour cream (I used light)
  • 8 oz. cream cheese, softened (also used light) :)
  • 1 can Rotel
  • 1/2 cup red onion
  • black beans (optional - I left these out but think they would be delicious!)
  • 2 cups shredded cheddar cheese
  • 1 tbsp chili powder
  • salt & pepper to taste

Instructions

  1. Mix together cooked rice, chicken, cream of chicken soup, sour cream, softened cream cheese, Rotel, chili powder, red onion, black beans (optional) and 1 1/4 cups cheddar cheese.
  2. Pour into greased 9x13 baking dish or two smaller dishes.
  3. Bake at 325 for 20-25 minutes.
  4. Sprinkle additional 3/4 cups cheddar cheese over casserole.
  5. Bake another 5 minutes, until cheese is bubbly.
  6. Cool 10 minutes - Enjoy!
http://passionatepennypincher.com/2014/04/tex-mex-chicken-casserole/

Here are the best sales I see to watch for this week (as of 4/30/14):

  • Breakstone’s Sour Cream BOGO $2.69 at Publix
  • Uncle Ben’s Rice 5 lb. BOGO $7.59, use $1/3 printable or $1/4 from the 4/6 Red Plum insert
  • Kraft Shredded Cheese $3 at Publix
  • Rotel BOGO $1.35 at Publix or $1 at Winn Dixie
  • Publix Boneless Skinless Chicken Breast $2.69/lb.
  • Market Pantry Frozen Boneless Skinless Chicken Breast $5.99, use $1 off Market Pantry Frozen Chicken when you text RECIPE to 827438
  • Use $.50/1 Philadelphia Cream Cheese

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

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