Red Robin Whiskey River Barbecue Chicken Wrap

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redrobin

Not sure this qualifies as real cooking, but if you’re in a hurry and need a quick meal this week, this recipe is perfect. My friend Shannon keeps reminding me about it, so I figured it was time to update the recipe and picture from when I originally posted it way back in 2012. 😉

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Grill the chicken yourself of make life easy on a busy night like I did and take advantage of pre-cooked chicken. Either way dinner will be done fast, and your family will love it! Here you go . . .

 

Mix together equal parts barbecue sauce and ranch dressing and warm chicken up in microwave.

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Add chicken to wrap.

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Then add lettuce,

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and onions (red onions are my favorite.)

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Sprinkle with cheese . . . img_2070

Top with tortilla chips or French’s onions.

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Drizzle with ranch dressing and barbecue sauce mixture,

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Wrap it all up . . .
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And enjoy!

Red Robin Whiskey River Barbecue Chicken Wrap

Ingredients

  • 1 package flour tortillas (we use the Mission Spinach variety)
  • 1 cup cooked and sliced chicken breast (to make life easy I used pre-cooked Tyson Grilled & Ready Strips, but you could easily make them yourself – try out this chicken marinade!)
  • 1/2 cup light ranch dressing
  • 1/2 cup barbecue sauce
  • lettuce
  • 1 cup shredded cheddar cheese
  • 1 red onion
  • tortilla strips or French’s onions we used stockpiled French’s onions
  • bacon (optional)

Directions

  1. Mix together barbecue sauce and ranch dressing, set aside.
  2. Chop onion.
  3. Warm chicken according to package directions and cook bacon.
  4. Add lettuce, chicken, bacon, cheese, onion, and tortilla strips to wrap.
  5. Drizzle with barbecue sauce dressing mixture, and enjoy!

If you need a little more menu inspiration, go HERE

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The Best Spinach and Artichoke Dip

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spinachandartichokedip

Folks, this is the best spinach and artichoke dip you will ever eat.

 

Promise.

 

So, if you’re planning a summer get together and need an appetizer to share, here’s the one for you. Enjoy!

Hot Spinach, Artichoke & Chile Dip

Ingredients

  1. 2 8 oz packages cream cheese
  2. 1/2 cup mayonnaise
  3. 4.5 oz can chopped green chiles, drained
  4. 1 cup fresh grated Parmesan
  5. 12 oz jar artichoke hearts, drained and chopped
  6. 10 oz box frozen spinach chopped, thawed and drained

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Directions

  1. Mix together softened cream cheese and mayonnaise in a bowl and stir until mixed together.
  2. Add in Parmesan cheese, drained artichokes, spinach, and chiles.
  3. Pour mixture into baking dish
  4. Bake at 350 for 30 minutes.
  5. Serve with tortilla chips – enjoy!

Note – I doubled the recipe and it made a TON – I used an 8×11 Pyrex dish and there was plenty to serve 25 people. 

Need a little more menu inspiration? Go HERE

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Cake Mix Chocolate Chocolate Chip Cake

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chocolatechocolatechipcake

My neighbor Sarah shared this recipe with me years ago for Cake Mix Chocolate Chocolate Chip Cake, and I’d forgotten just how yummy it was until I made it again over the weekend!

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My girls helped me mix up two of the cakes for the baby shower we hosted, and it was just perfect. One of the guys couldn’t believe I actually made it myself, and my kids have been fighting over every last  morsel.

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Sweet success :)

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I’m telling you what, I know you should be out making all kind of Memorial Day recipes this weekend, but this is a no-brainer-gonna-be-perfect-I-promise-your-family-will-love-it cake to make too. Here you go . . .

 

Sarah’s Cake Mix Chocolate Chocolate Chip Cake

Ingredients

  • 18.25 oz package devil’s food cake mix (I used Duncan Hines)
  • 5.9 oz package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups chocolate chips (plus 1/4 cup extra to sprinkle on top at the end)

Ingredients for the glaze

  1. 2 Tbsp. butter
  2. 2 oz. unsweetened chocolate
  3. 2 c. powdered sugar
  4. 3-4 Tbsp. water
  5. 1 Tsp. vanilla extract

Directions

  • Mix together first 6 ingredients.
  • Stir in chocolate chips.
  • Bake at 350 for 50-55 minutes, until toothpick inserted comes out clean (cake will be moist though.)
  • Let cool in pan for at least one hour before turning out on plate.
  • Once completely cooled, drizzle with glaze, and sprinkle with additional chocolate chips.

Directions for the glaze

  1. Melt butter & chocolate.
  2. Add sugar, vanilla and water.
  3. If needed add more water to thin frosting. (Whisk the frosting if there are any lumps).
  4. Drizzle over cake and sprinkle on extra chocolate chips if you’d like. Enjoy!

 

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If you need a little more menu inspiration, go HERE

 

 

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Birds Eye® Steamfresh® Vegetables Review + Giveaway

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This week I picked up a few bags of Birds Eye® Steamfresh®  Vegetables and Protein Blends at Meijer (don’t forget to enter to win that $25 Meijer Gift Card Giveaway!), and wanted to let you know what we thought after trying them out this week.

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Over the weekend my hubby handled the grilling, and to make life easy he popped a bag of Birds Eye® Barbecue Sweet Corn in the microwave about five minutes before he finished up grilling the burgers. My husband and I enjoyed the corn (honestly, it wasn’t a favorite for my picky kids ~ they like plain ole’ corn best!)

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But, today I tried the Birds Eye® Southwest Style Protein Blend for lunch and it was fantastic.

 

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It has a whopping 17 grams of fiber per serving and 14 grams of protein, and was probably one of the yummiest easy meals I’ve had here at lunchtime (in fact, I ate about 1/3 of the bag and will save the rest for lunches all week long!) It really was so good (especially for a Tex Mex loving girl like me), and I’d highly recommend it if you need a quick meal on a busy day.

Visit your local Meijer (or other grocery store!) to try out Birds Eye® Steamfresh®  Vegetables – I’d love to hear which is your favorite variety when you try them out. Choose from . . .

  • Barbecue Sweet Corn
  • Ranch Broccoli
  • Teriyaki Broccoli
  • Buffalo Cauliflower
  • Southwest Style Protein Blend
  • California Style Protein Blend
  • Italian Style Protein Blend

 

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And take a minute to enter to win this week’s $25 Meijer Gift Card Giveaway ~ good luck!

This is a sponsored conversation written by me on behalf of Birds Eye® . The opinions and text are all mine.  Comments submitted may be displayed on other websites owned by the sponsoring brand.

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20 Slow Cooker Sandwich Recipes

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You all know I love (seriously, adore) Mrs. Potts (aka, my crockpot), so I thought it would be fun to share 10 slow cooker sandwich recipes to make cooking easy in the summertime!

 

While I love Mrs. Potts in the winter for roasts, soups, and stews, in the summertime it’s nice to have something simple cooking up to because we’re usually out and about, and it keeps us eating at home when dinner’s already cooking up throughout the day. Many of these can also be cooked and then served over a baked potato (one of our favorite ways to enjoy them) or even in a taco shell, so there are all kind of fun options out there!

 

If you’re looking for more recipes to try out in you crock pot, head on over HERE.

Slow Cooked Italian Beef Sliders

Slow Cooker Chicken Philly Cheesesteak Sandwiches

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Crock Pot Asian Sliders from Crock Pot Ladies

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Slow Cooked Pulled Pork Root Beer Barbecue

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French Dip  with Horeseradish White Cheddar from A Thrifty Mom

Crockpot Sloppy Joes

Slow Cooker Sloppy Joes

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Shredded  Hawaiian Chicken Sandwiches from 5 Dollar Dinners

Slow Cooker French Dip Sandwiches

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Slow Cooker Chicken Bacon Ranch Sandwiches with Creamy Slaw from Eat at Home Cooks

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Crock Pot Barbecue Chicken Recipe from Time2Save Workshops

Slow Cooker Ham  Swiss Cheese Sandwiches

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Slow Cooker Meatball Subs from Sincerely Mindy

Slow Cooker Buffalo Chicken Sliders

Slow Cooker Buffalo Ranch Chicken Sliders

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Teriyaki Sliders from House of Yum

Slow Cooker Open Faced Sirloin Sandwich

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Crock Pot Pizza Burgers from Recipes that CrockScreen Shot 2015-05-13 at 9.45.00 AM

Slow Cooker Philly Cheesesteaks from Mormon Time Out

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Slow Cooker Chicken Caesar Sandwiches from Valerie’s Kitchen

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Honey Hoisin Chicken Sandwiches from Pocket Change Gourmet

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 Crock Pot Grinders from Full Bellies Happy Kids

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Slow Cooker Beef Gyros from Eat at Home Cooks

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Do you have any other slow cooker sandwich recipes that I’ve missed? I’d love to hear your ideas ~ leave a comment to share (I love hearing from you!)

 

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Menu Plan Monday: Week Of 5/9/15

 

 

Here’s a peek at our menu plan for the week! Be sure to check out my 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.

 

menuplan

Print this handy dandy free printable google doc if you’d like to follow our menu plan – hopefully it makes your life a little simpler this week (let me know if you like it!) If you’re new to Google Docs, here’s how to print your list:

  • Open the document HERE
  • Click “file” in the top left hand corner of the screen
  • Click “print” at the bottom of that menu and print your list

 

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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Smothered Pork Chops

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smotheredporkchops

My hubby loves a good pork chop, so when I came across this recipe with amazing reviews for Chef John’s Smothered Pork Chops, I had to try it out. It definitely took a little more energy than most of the recipes I make here at home, but the results were so good!

 

If you’re in a hurry (but remember to slow cook in the morning), these still are my go-to pork chop slow cooker recipe (you may also want to try out these on the grill . . . ), but this one is absolutely delicious when you have a little extra time to put into it. If I was making it again I’d double the onions (I love caramelized onions!), and 4 large pork chops were more than enough to feed our family. Here’s the recipe so you can try it too . . .

Smothered Pork Chops

Ingredients

  • 4 large bone in pork chops, about 1″ thick
  • 1 tsp poultry seasoning
  • salt and pepper
  • 2 tsp vegetable oil
  • 1 tbsp butter
  • 1 large onion sliced (I would use two next time!)
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/4 cup buttermilk
  • 1/4 cup water

Directions

  1. Sprinkle pork chops with salt, pepper, and poultry seasoning.
  2. Heat oil in skillet on medium high heat, brown pork on both sides, about 5 minutes on each side.
  3. Set pork chops on a plate and set aside.
  4. Drain excess grease from pan and melt butter in skillet.
  5. Add onion into the skillet with a little salt, then cook on medium heat until onion is caramelized, around 15 minutes.
  6. Add in garlic and cook another minute, then stir in flour and cook 2 minutes longer.
  7. Add in chicken broth and stir, then add in any juices that have drained on plate under pork chops into your skillet.
  8. Add in buttermilk and mix until smooth, then add water.
  9. Bring sauce to simmer, then drop heat down to look, and cook an additional 15-20 minutes until sauce is thickened. (I told you this one is a little more work than normal!)
  10. Place pork chops in sauce, spooning sauce over meat to cover it.
  11. Reduce heat to low and simmer until chops are cooked through, about 10 more minutes.
  12. Add salt and pepper as desired and serve with gravy. Enjoy!

 

Here are the best sales I see to watch for this week (as of 05/06/15):

  • Pork Chops $1.99/lb at Kroger in select regions
  • Publix Pork Chops on sale $3.79/lb.

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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{The Best} Chocolate Chip Banana Bread

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I had this awesome recipe for pork roast all ready to share with you today. 

But, me being, well, me (ahem) . . . I figured I could mix things up and use whatever was in my freezer as the meat.

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Turns out, although the marinade was fantastic, the meat (a boneless rump roast?) didn’t turn out so well.

 

So, if you need a pork taco recipe, definitely try this one because I’m betting it’ll be fantastic. (Just use the pork shoulder roast they recommend.) :)

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Hopefully I’ll get it right next time, but in the mean time here’s a recipe for some oh-my-gracious-couldn’t-be-more-delicious-divine-bananas-chocolate-chip-bread.

 

Life is good, right? :) 

 

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Banana Chocolate Chip Bread

Ingredients

  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 3/4 cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 ripe bananas, mashed (the more ripe, the better)
  • 16 oz container sour cream
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 tsp baking soda
  • 4 1/2 cups flour
  • 1 cup mini chocolate chips

Directions

  1. Heat oven to 300 degrees.
  2. Grease 4 7×3 loaf pans.
  3. In bowl, mix together 1/4 cup white sugar and 1 tsp cinnamon.
  4. Sprinkle loaf pans with cinnamon sugar mixture.
  5. Using mixer, mix together butter and 3 cups sugar.
  6. Add in eggs, bananas, sour cream, vanilla and cinnamon.
  7. Stir in salt baking soda and flour. Then add in chocolate chips.
  8. Bake for 1 hour.

 

Adapted from All Recipes. If you need a little more menu inspiration, go HERE

 

 

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Menu Plan: Week Of 4/26/15

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Have you made your menu plan yet for the week? We had our first real Spring sports schedule last week (I know that’s shocking for my friends down South!), and I realized my slow cooker was going to need to do a little extra duty during the week. Maybe like you, sandwiches on the run will be happening more often than not around here!

 

menuplan

Print this handy dandy free printable google doc if you’d like to follow our menu plan – hopefully it makes your life a little simpler this week (let me know if you like it!) If you’re new to Google Docs, here’s how to print your list:

  • Open the document HERE
  • Click “file” in the top left hand corner of the screen
  • Click “print” at the bottom of that menu and print your list

Crockpot Sloppy Joes

 

Menu plan

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Grocery list
  • 2 lb boneless skinless chicken breast (frozen is fine)
  • 1 1/2 lb ground beef
  • 4 lb pork shoulder roast
  • 1/2 lb deli ham
  • 8 oz swiss cheese
  • honey mustard salad dressing
  • 1 onion
  • 2 cans diced green chiles
  • 1 red pepper
  • 12 oz bottle chili sauce
  • 2 packages hamburger buns
  • 1 package taco shells
  • lettuce, tomato, sour cream (taco fixin’s)
  • eggs
  • bacon

Side Dish Extras

  • fresh fruit
  • salad
  • fresh, canned or frozen veggies
  • carrot sticks
  • chips

Pantry Staples

  • salt & pepper
  • flour
  • baking powder
  • sugar
  • milk
  • vegetable oil
  • herbes de provence (thyme, rosemary, oregano)
  • brown sugar
  • Worcestershire sauce
  • chili powder
  • oregano
  • 1 tablespoon taco seasoning (try this recipe HERE if you don’t have any at home)
  • minced garlic

 

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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{6 Ingredient} Hawaiian Grilled Chicken

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hawaiiangrilledchicken

Looking for an easy way to fire up your grill this Spring? 

 

Goodness gracious, folks, me too!

 

This weekend the weather here in Ohio was just beautiful, so I took some time Sunday to get chicken marinaded and in freezer bags thinking we could easily thaw it out and pop it on the grill during the week.

 

Then Monday I came across this simple chicken recipe, and knew my family would love it. However, since the weather changed just a wee bit in Ohio by then, my poor husband had to use a sheet of plywood to block the grill from the wind as it blew up the hill. (Seriously folks, we’ve had 40 mph winds for the last 3 days – it’s nuts!)

 

Needless to say I was just glad to get this meal cooked, and the best part was I had enough leftover chicken to make a salad yesterday for lunch

 

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Now that I’ve had a sneak preview of summer, I’m so ready for grilling season I can hardly stand it. Surely it’s right around the corner, right?

 

If you’re ready to get that your grill fired up at your house too, here’s a yummy recipe to get you started . . .
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{6 Ingredient} Hawaiian Grilled Chicken 

Ingredients

  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 1/3 cup chicken broth
  • 3/4 cup reduced sodium soy sauce (we were out of soy sauce so I substituted with this recipe – it worked perfectly!)
  • 1 1/2 tsp minced garlic
  • 2-3 pounds boneless skinless chicken breast, cut in quarters

Directions

  1. Mix together first 5 ingredients.
  2. Set aside 1 1/3 cups of the sauce to save for basting.
  3. Place chicken in large plastic bag and pour marinade over top.
  4. Refrigerate for 8 hours or overnight.
  5. Grill chicken over medium heat for 6-8 minutes, or until no longer pink (discard remaining marinade from bag.)
  6. During last five minutes of cooking, baste with additional marinade.
  7. Enjoy!

 

Here are the best sales I see to watch for this week (as of 04/22/15):

  • Boneless skinless chicken breast $2.99/lb at Kroger or $2.69/lb at Giant Eagle
  • Sprouts Organic Soy Sauce $1.50 or Kikkoman Soy Sauce $1 at the Dollar Tree, use $.55/1 Kikkoman coupon
  • Soy Vay Sauce on sale save $1 when you purchase 4 participating Mega Sale items at Kroger, submit for $1.50 Checkout 51 rebate
  • Hunt’s Ketchup BOGO $1.90 at Publix or on sale $1 at Kroger
  • Serve with brown rice -Rice A Roni on sale $.88 at Kroger or Minute Rice on sale $1.67 at Meijer, use $.50/1 coupon from the 2/1 SmartSource insert

 

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

 

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