Chicken & Broccoli Stir Fry


Chicken & Broccoli Stir Fry

I’ve been looking for a healthier stir fry option, and this recipe was delicious! This summer I have so struggled with taking time to make a menu plan each week, but when I noticed pre-cut stir fry veggies marked down to $1.49, I couldn’t pass them by.


We used low sodium soy sauce along with a few other ingredients we had in the pantry, and this turned out perfectly.


¬†If you need a yummy alternative to takeout when you don’t have much time to prep, this one’s for you! ūüôā



  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 1 tablespoon sesame oil
  • ‚Ä®stir fry veggies – we used carrots, broccoli and snap peas



  1. Mix soy sauce, brown sugar, and corn starch in a small bowl and set aside.  Add the ginger, garlic, and red pepper into the sauce.  Marinate the chicken in the sauce and refrigerate for at least 15 minutes.
  2. Heat 1 tablespoon sesame oil in your skillet over medium-high heat. Cook and stir carrots, broccoli, and snap peas just until tender (about 5 minutes). Remove vegetables from skillet and keep warm.
  3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken until slightly pink on the inside (about 2 minutes per side); add in the vegetables and reserved marinade. Bring to this all to a boil; cook and stir until chicken is done and vegetables are tender (about 5 to 7 minutes). Serve over rice (optional).



Recipe adapted from All Recipes.


Try these favorite recipes:


Looking for more penny pinched recipes? Here you go!
Print Friendly and PDF

Golden Oreo Strawberry & Cream Icebox Cake


Golden Oreo Strawberry & Cream Icebox Cake

Looking for a yummy 4th of July treat? We made tried out this recipe from Life, Love and Sugar, and goodness gracious, it was fantastic. This Red Velvet Ice Cream looks amazing too ~ so many great recipes for the 4th!



  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip


Make the cheesecake flavored puddings according to package directions (use 4 cups of the milk).

Put remaining 1/2 cup of milk into a small bowl – dip Oreos in milk quickly and place into the bottom of a 9√ó13 pan in a single layer.



Spread half of the cheesecake pudding on top of the Oreos.

Add a single layer of strawberry slices on top of the pudding.



Spread half of the Cool Whip on top of the strawberries.

Dip the Oreos in milk quickly and place on top of the Cool Whip in a single layer.


Top Oreos with the rest of the cheesecake pudding.

Add a layer of blueberries, save about 1/3 cup for the topping.


Top with Cool Whip.

Decorate the top of the cake with the strawberry slices and blueberries.

Refrigerate for at least 4 hours or overnight.





  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip



  1. Mix cheesecake puddings according to package directions (use 4 cups of the milk).
  2. Place remaining 1/2 cup of milk into a small bowl. Quickly dip Oreos in milk and layer in bottom of a 9√ó13 pan.
  3. Spread half of the cheesecake pudding over Oreos.
  4. Add a single layer of strawberry slices on top of the pudding.
  5. Layer half of the Cool Whip on top of the strawberries.
  6. Dip Oreos in milk quickly and place on top of the Cool Whip in a single layer.
  7. Top Oreos with remaining cheesecake pudding.
  8. Add a layer of blueberries, saving 1/3 cup for the topping.
  9. Top with Cool Whip.
  10. Layer the top of the cake with the strawberry slices and blueberries.
  11. Refrigerate at least 4 hours or overnight.



We also made these super cute fruit kabobs to go along with dessert ~ ¬†the kids loved helping me make these and devoured each and every one of them. ūüôā





Looking for more things to make this 4th of July? Check out these 10 Easy 4th of July Dessert Recipes ~ Happy Independence Day!

Looking for more penny pinched recipes? Head on over HERE.




Print Friendly and PDF

S’more Cones


I’ve seen this idea for S’more cones all over the internet this summer, so finally we had to try them out!¬†


Since Kroger’s Mega sale included a few deals on candy this week, we stocked up and then got our supplies together.


All you need is foil,




toppings (we used Rolo and Reese’s bites),


 and marshmallows.


Fill them up . . . 


and bake in oven at 350 for 5-7 minutes.





  • Aluminum Foil
  • Ice Cream Cones
  • Marshmallows
  • Toppings: we used chocolate chips, Rolo bites, and Reese’s bites



  1. Fill cone with a mixture of half marshmallows and half toppings
  2. Wrap cones tightly with foil
  3. Bake at 350 for 5-7 minutes (can also grill for 5-10 minutes on grill)
  4. Enjoy!



Looking for more easy dessert ideas?

Here you go!


Looking for more penny pinched recipes? Head on over HERE.




Print Friendly and PDF

Red Lobster Shrimp Scampi



Note from Laurie ~ Shannon made this recipe and it looks delicious! I *love* being able to save by making restaurant-type meals at home, so this one’s definitely a winner. ¬†


Publix had shrimp on sale Buy One Get One Free last week, so I decided to splurge and make this meal for Father’s Day.


The best part? 


It tastes just like Red Lobster’s Shrimp Scampi! ¬†


Make it for a fraction of the cost of heading out to eat ~ well worth the effort.




The first time I made this dish I purchased shrimp from Earthfare when it was on sale for $5 a pound. ¬†I had never prepared shrimp before, so I knew nothing about it, and didn’t know to check for veined vs. deveined¬†and peeled vs. not peeled. ¬†So I had to call my best friend who makes shrimp all the time to¬†ask her how to make it.


After a lot of stress¬†and many photo swaps later, I managed to take care of it (and was so proud of myself!) ¬†I learned a very important lesson . . . ALWAYS buy the deveined and peeled shrimp.¬† I told my husband it was¬†so much easier to make this time. ūüôā Hope you enjoy it as much as we do!






  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 6 – 8 cloves of garlic minced
  • 1 1/2 cup of chicken broth
  • 1/2 lemon juice only (of use 1/2 cup of lemon juice)
  • 1 teaspoon of Italian seasoning
  • 1/2 cup of butter (1 stick)
  • 1 tablespoon of parsley
  • 1/2 cup of Parmesan cheese
  • 1 lb of pasta


  1. Add olive oil to your skillet or sauté pan.
  2. Once the olive oil is warm, add shrimp and cook until tender (about 10 – 15 min). Reduce heat and remove shrimp and set aside (I just put mine in a bowl).
  3. In the same skillet add garlic, chicken broth and lemon, cooking on medium heat. Meanwhile, start cooking the pasta in a separate pot.
  4. Cook until broth is reduced by half. (around 10 – 15 minutes – but I am horrible at this part).
  5. Add Italian seasoning.
  6. Reduce heat to low and add butter.
  7. Add shrimp to the sauce then top with parsley and Parmesan cheese.
  8. Drain the pasta and top with the sauce. Yummy!
  9. Enjoy ūüôā




You may want to try Red Lobster Cheddar Biscuits to go along with this dish!



Recipe adapted from BoymeetsBowl.  If you need a little more menu inspiration, go HERE. 




Print Friendly and PDF

Strawberry Salsa

Looking for more penny pinched recipes? Here you go!



A friend of mine mentioned¬†this recipe for strawberry salsa, and I’m so glad she did!¬†Since strawberries are in season here and have been priced so well, I¬†loved trying out a new way to use them.




My favorite strawberry recipe is still this strawberry pie, but this is a fun twist to serve at a get together. And, since fruit is so inexpensive while it’s in season, it’s a great way to take advantage of some great sales out there! Here’s the recipe so you can try it out too.




I love all the fresh ingredients and it just looks SO pretty!











  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries diced
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry fruit preserves
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons of cinnamon sugar



  1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. Coat one side of flour tortillas with butter flavored cooking spray. Cut tortillas into wedges and place on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
  4. Bake in the oven for 8 to 10 minutes and allow to cool. Serve with the salsa and enjoy!




Recipe adapted from All Recipes. 


Looking for more great fruit recipes?









Print Friendly and PDF

Slow Cooker Taco Meat

Looking for more penny pinched recipes? Here you go!

Easiest Slow Cooker Taco Meat - PINTEREST

This is a re-post of one of my favorite slow cooker recipes. Enjoy!

How to Cook Taco Meat in the Slow Cooker

This recipe just might change the way you look at ground beef, my friends.

And, really, give you a whole new reason to love your slow cooker. 

For years I’ve been convinced that there was no way on earth to cook ground beef in the crockpot (unless I pre-cooked it ahead of time for something like chili), however, I’ve thankfully been proved wrong.


With the way my children’s afternoon/evening schedules have looked, I’ve had a hard time getting much besides cereal on the table if Mrs. Potts doesn’t do the cooking, so I was determined to give it a shot.

Guess what?

It worked. 


We used the new Old El Paso Stand & Stuff Tacos that I found a few weeks ago on sale ~ my family loved them!

Everyone walked in for dinner around 6:15, I rolled out the fixins’ for our home-cooked taco bar, and everyone (this momma especially) was pretty well pleased.

I also made a little “secret sauce” for my husband and I to add to ours ~ just equal parts low fat ranch dressing and barbecue sauce. ¬†To really fluff things up I even put out some stockpiled French’s Fried Onions for my husband to add to his, and he declared it one of the best meals we’ve had in awhile.


‘Cause y’all know I worry that he likes his dinner. ūüėČ

And to make things even better (does it get much better than a happy family at dinner time?), everything I used were items I’d gotten on sale for some crazy good deals.¬†I’m pretty sure I spent less than $6¬†to feed our family of five ~ happy happy happy.


Here’s how to get started if you’d like a penny-pinched-delicious-and-easy meal too this week.

How To Cook Taco Meat In The Slow Cooker {Perfect For Homemade Taco Bar Night}


  • Taco Seasoning packet (or make it from scratch if you'd prefer ~ I was just in a hurry)
  • 2 lbs. ground beef (get more if you'd like to make extra to freeze)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 cup chopped onion
  • 1 1/2 cups water


  1. Place ground beef, water, onion, salt, and garlic powder in slow cooker.
  2. Cook on high for about 2 hours, stirring occasionally (I stirred it twice throughout the day)
  3. When meat is almost cooked through, stir again and turn your slow cooker down to low.
  4. Cook an additional 1-2 hours.
  5. Add in taco seasoning packet and give it a stir, then cook 20 more minutes.
  6. Drain completely (will be a little liquidy from the water and some of the fat in the beef).
  7. Serve over tacos, and freeze any leftovers so that you don't have to start from scratch the next time around!

Note: I don’t think this is the kind of slow cooker meal that I’d start and then leave on all day if you’re not going to be home – I think you need to be there to give it a quick stir every so often. If you’re looking for a delicious beef recipe with just about no work involved, check this out.¬†

Print Friendly and PDF

Free Printable Recipe Cards


Free Printable Recipe Cards



I’m so excited about this!¬†My friend Cheryl put together these completely free recipe cards of our family’s¬†absolute favorite treat recipes for you to enjoy.


These are the recipes that I get asked for every time we host a get together, and I promise you’ll love them. They really are the¬†best chocolate chip cookies and chocolate cake you will EVER make, and now you can have them on a cute printed card for the next time you need a treat!


Make these chocolate chip cookies . . .


and this chocolate chocolate cake.



Head on over and download your free printable recipe cards today. Yum!



Print Friendly and PDF

Super Smart Way to Store Ground Beef (Genius!)


My friend Jamie is here today sharing this SUPER smart way to store ground beef! I *love* this idea, and will be doing it in the future since we have a small freezer. Thanks so much for sharing Jamie!

If you buy ground beef or ground turkey in bulk to save money Рthis is such a clever idea to store it!  The flat little bricks make it easy to thaw and cook whenever you need it Р and help you avoid wasting meat by forgetting it.  (Has that ever happened to you?  I know it has to me!)

1 . Start with any ground meat (turkey, beef, chicken, venison, etc…) a rolling pin and a gallon freezer bag.

(If you don’t have a rolling pin, but maybe have a wine bottle in the house, that would work too.)

Put the ground meat in the bottom of the bag and lie it down flat, leaving the zipper part open.



2 . Using a rolling pin, roll to flatten the meat and spread it out in the bag evenly.


3 . Using a ruler, or the back of a long knife, press lines to divide the meat into six sections.

Freeze for 30 minutes and pull out. ¬†(It should be mostly frozen already) ¬†Bend at the dividing lines until it is separated more cleanly into bricks. ¬†Now just seal the zipper and place back in the freezer to use whenever you need ~ you’ll be able to pull off just one brick at a time to thaw the next time you need ground beef!


I think this is just SO super smart. It takes up so little space in the fridge and really makes it easy to thaw out when you’re ready to cook. LOVE simple tricks like this!


Print Friendly and PDF

Star Patriotic Pops


Here’s such a fun patriotic treat to enjoy this summer!¬†Super simple, and your kids will love helping you make these.


Makes 4- prep- 5 minutes total time 4 hours 5 min







  1. Wash and slice your pears into thin pieces.
  2. Use your star cookie cutter to cut out star shaped pears.
  3. Thaw your ice pops and fill 1/4 way full with the red ice pop, add in a few stars, place a lollipop stick in the center, and freeze for 1 hour.
  4. Now fill another 1/4 with the blue ice pop, add in a few more stars (you might need to center your lollipop stick at this point), and freeze for another hours.
  5. Repeat steps 3-4 until full and frozen.
  6. Place the plastic part of your mold under running hot water for 10-15 seconds, wiggle on your stick, and they will slide right out.


*(apples can be used in place of pears as can a red and blue sports drink for juice)




Looking for more patriotic desserts?




Print Friendly and PDF

Slow Cooker Barbecue Ribs


Ready for another slow cooker recipe? If you’d like ribs¬†but don’t want to fire up the grill,¬†these are a simple way to make them inside.¬†So good, and you only need five ingredients . . .¬†love that!


I think I’ve finally figured out ribs in the slow cooker (WOOHOO!)¬† After reading through a few suggestions on how to cook ribs in the crockpot, I made these today and they were perfect.¬†


And EASY. 


What more could a girl ask for? ūüôā




Here’s the trick:¬† do NOT just put the ribs in the slow cooker.


(I know, I know . . . that takes a little of the fun out of slow cooking, but I promise spending a few minutes to prepare those ribs in the morning will reward you with some fall-apart-heavenly ribs!) 


Allow just¬†thirty minutes in the morning to pre-bake them in the oven, and then let your slow cooker to the rest of the cooking for you.¬† These were so good that my family¬†declared them better than Logan’s Roadhouse, and liked them as much as our favorite rib recipe for the grill.



Yup, I was a rockstar at our house this week. 


Here’s the recipe if you’d like to be a rockstar today too. ūüôā¬†



  • Salt
  • Pepper
  • Garlic Salt
  • Barbecue Sauce (we used Sweet Baby Rays)
  • 3-4 lbs. Pork Long Country Style Ribs, or Pork Sirloin Chops


  1. Season ribs with salt, pepper and garlic salt.
  2. Bake at 350 in oven for 15 minutes, then turn ribs over and bake another 15 minutes.
  3. Transfer ribs to slow cooker (you may need to cut them to fit into Mrs. Potts!) ūüôā
  4. Pour bottle of barbecue sauce over top of the ribs.
  5. Cook for 6-7 hours on low.
  6. Serve along with extra barbecue sauce (optional).




Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

Print Friendly and PDF