Meal for You Monday

Using the Garden Veggies: 10 Delicious Kale Recipes

July 28, 2014 · 1 comment

by Jennie
The links in the post below may be affiliate links. Read the full disclosure.

kale-recipes
Kale is another power veggie that I love putting inside of my morning smoothies. As is the case with the spinach I buy, I always seem to have a little leftover at the end of the week, so I'm excited to be able to use these recipes to put it to good use going forward! 

Here is a round-up of 10 Delicious Spinach recipes for you to try this summer!

grilled-kale-hero

Apple Bacon Grilled Kale by Coupons for Wisconsin

Strawberry Kale Salad by Gimme Some Oven

Roasted Garlic Kale Hummus by The Roasted Root

Crispy Kale Chips by Beard and Bonnet

Kale Quinoa Patties by Cheryl Style

Kale and Black Bean Burritos by Cookie + Kate

Grapefruit and Kale Green Smoothie by Wonky Wonderful

Mushroom Kale Wild Rice Casserole by The Kitchen Paper

Kale and Artichoke Pizza by The Corner Kitchen

Kale Basil Garlic Scape Pistachio Pesto by Jeanette's Healthy Living

using-garden-veggies

This post is the first in a series of Using the Garden Veggies recipes that I'm going to be sharing with you over the comingweeks! Stay tuned for many more ideas on how to put those garden veggies to good use this year!

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Using the Garden Veggies: 10 Delicious Spinach Recipes

July 26, 2014 · 0 comments

by Jennie
The links in the post below may be affiliate links. Read the full disclosure.

spinach-recipes

Of all the green veggies out there I definitely would say that spinach is my favorite. I love it raw and I love it cooked! 

I didn't grow spinach in my garden this year, but I do buy a big Organic Spinach every week from King Soopers to use in my morning smoothies. It never fails that I have some spinach left over at the end of the week, so I'm always looking for ways to put it to good use. 

Here is a round-up of 10 Delicious Spinach recipes for you to try this summer!

bacon-spinach-recipe
Warm Spinach Salad With Bacon and Mushroom by A Frugal Chick

Creamy Spinach Tomato Tortellini by Bombshell Bling

Avocado Strawberry Spinach Salad with Poppyseed Dressing by Gimme Some Oven

Spinach Balls by The Kitchen is My Playground

Skinny Spinach and Artichoke Dip by Natasha's Kitchen

Cheesy Nacho Spinach Chips by Lost Garden Blog

Mini Spinach Lasagna Roll Ups by Tablespoon.com

Spinach & Goat Cheese Quesadillas with Caramelized Onions and Sundried Tomatoes by A Pretty Life

Cheesy Spinach Crescent Rolls by What 2 Cook

Spinach and Mozzarella Egg Bake by Kayln's Kitchen

using-garden-veggies

This post is the first in a series of Using the Garden Veggies recipes that I'm going to be sharing with you over the next couple of months! Stay tuned for many more ideas on how to put those garden veggies to good use this year!

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Using the Garden Veggies: Summer Squash Saute

July 22, 2014 · 6 comments

by Jennie
The links in the post below may be affiliate links. Read the full disclosure.

summer-squash-sautee

Guess what guys and girls?! I ventured out into having a "real" garden this year!

Historically speaking, I tend to have much more of a "black thumb" than a green one so I didn't want to tell you all before I was sure I could get at least one plant to survive the wrath of Jennie. More than my fair share of plants have seen their last day with me at the helm. ;)

I'm happy to report that this year in Colorado a miracle happened and we received an abundance of rain, so I've managed to keep most things alive - with the exception of my snap peas and green beans - those bit the dust pretty early on in the season.

my-garden

Judging by the size of my zucchini plant that has decided to dominate more than half of my garden, I'd say that I'm going to have a good amount of zucchini in just a few weeks here so I'm determined to make good use of all of it! In my quest to have a more healthy lifestyle in 2014 I've been working on incorporating more veggies into my diet - something that I've never been too great about. 

Perhaps some of you are in the same boat as I am with wanting to incorporate more veggies into your meals or with having the blessing of an abundance of fresh garden produce to use up. Either way, here is a great Summer Squash Saute recipe that was passed down to me from my Mom. I made it for the first time this evening and it is so delicious - and to my surprise, very filling and savory!

Summer Squash Saute

Ingredients
2- Medium sized Zucchini Squash
2- Medium sized Yellow Squash
1- 8oz container of sliced fresh Mushrooms
2 Tbsp Olive Oil
Italian seasoning to taste
Salt to taste
Pepper to taste

How to Make

Slice squash and mushrooms. Warm oil in saute pan. Add squash, mushrooms and Italian seasoning. Saute squash and mushrooms until tender but still a bit crisp.

using-garden-veggies

This post is the first in a series of Using the Garden Veggies recipes that I'm going to be sharing with you over the next couple of months! Stay tuned for many more ideas on how to put those garden veggies to good use this year!

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Easy Homemade Berry Ice Cubes!

June 19, 2014 · 0 comments

by Katie
The links in the post below may be affiliate links. Read the full disclosure.

berry-ice-cubes


Next up in our berry inspired mini-series is a super simple way to make any drink you’ll be serving this holiday (some examples could include water, lemon/lime soda, lemonade, or juice) extra festive with a simple red, white, and blue addition.

Simply place a few raspberries, blueberries, or strawberry slices into each cube of an ice cube tray. Fill the tray with water and freeze. The ice cubes will not only look festive but will add a touch of fruity flavor to your beverage as they melt!

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Red, White and Blue Berry Parfaits

June 16, 2014 · 0 comments

by Katie
The links in the post below may be affiliate links. Read the full disclosure.

berry-parfaits


It’s the time of year when grills are sizzling, friends are gathering, and a country’s birthday is worth celebrating. With the fourth of July just around the corner, consider adding some “berry” delicious treats to your menu for Independence Day.

Today we are kicking off a short series berry-inspired recipes are not only yummy but also add some festive charm in the form of red, white, and blue. Enjoy!

Red, White and Blue Parfaits

Start off the 4th of July with a bang by making berry and yogurt parfaits for breakfast. Or, you can save the fun as a healthy addition to the BBQ later in the day. Regardless, the simple ingredients make these easy and appealing. For a vintage feel, make the parfaits in Mason jars.

Ingredients:
Blueberries
Strawberries
Raspberries
Vanilla Yogurt
Granola

Directions:
1. Wash all fruit. Slice strawberries into bite-size pieces. Mix strawberries and raspberries into one bowl and leave the blueberries separate.
2. Fill the bottom of each Mason jar about 1/3 full with blueberries.
3. Add yogurt to make the jars about 2/3 full.
4. Top with the strawberry and raspberry mixture until the jars are nearly full.
5. Add a little granola for extra crunch to the top before serving.

Do you have other berry-inspired 4th of July recipes? Please share in the comments section below. We look forward to hearing all of your delicious ideas!

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Muffin Tin Recipes for Any Time of Day

April 14, 2014 · 0 comments

by Jennie
The links in the post below may be affiliate links. Read the full disclosure.

muffin-tin-recipes

Over the past three weeks we have been sharing various recipes to use pantry staples in new ways for main dishes, appetizers, and desserts. To culminate the recipe series, the following recipes encompass ideas for all meals of the day and are all made using muffin tins (mini muffin tins, regular muffin cups, and tins flipped upside down for an even bigger size of “cup”). They allow you to use leftovers in innovative ways or to create portion-perfect deliciousness!

I hope you have enjoyed some fresh ideas for using what you most likely already have on hand over the past several weeks. Some of the recipes below were shared by a fellow Bargain Blessings reader. Thanks, Hazel. Feel free to share your favorite pantry staple and leftover re-mix recipes with us, too. We can all use a recipe re-fresh from time-to-
time! Bon appétit!

Egg Biscuit Muffins (use regular muffin tins)

Ingredients:

1 package refrigerated biscuits (8-10 biscuits)

3 eggs

3 tablespoons milk

1/3 cup shredded cheddar

4 slices bacon (or turkey bacon)

salt and pepper

Directions:

1. Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside.

2. Preheat the oven to 400°F. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside.

3. Meanwhile, using a rolling pin, roll out each biscuit until it’s slightly bigger than the circumference of your regular muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge.

4. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty, but you must account for the biscuits puffing up! Sprinkle bacon atop of the egg.

5. Bake for 18-20 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.

Note: If your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. Also, add chopped vegetables such as green peppers before baking or in place of the bacon for a vegetarian variety.

Breakfast Cupcakes (use regular muffin tins)

Ingredients:

½ lb. sausage

12 eggs

½ cup chopped onion

½ tsp. salt

¼ tsp. ground black pepper

¼ tsp. garlic powder

½ cup shredded cheddar cheese

Directions:

1. Preheat oven to 350°F. Lightly grease 12 muffin cups, or line with paper muffin liners.

2. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink (about 10 to 15 minutes); drain.

3. Beat eggs in a large bowl. Stir in onion, black pepper, salt and garlic powder. Mix in sausage and cheese.

4. Spoon 1/3 cup of mixture into each muffin cup.

5. Bake in preheated oven until a knife inserted near the center comes out clean (about 20 to 25 minutes).

Note: Vary the recipe by adding a variety of other vegetables or other cooked meat. These freeze easily for grab and go breakfasts!

Muffin Tin Mini-Meal Tartlets (use mini muffin tins)

Ingredients:

Refrigerated Pie Crust Sheets

Cooked leftovers (meats, cheeses, etc.)

Directions:

1. Unroll the pie crust, use a drinking glass, and cut circles out of it. Spray mini muffin tins with cooking spray, and press one pie crust circle into each.

2. Fill them up with whatever you would like, and bake at 450°F for 9-12 minutes.

Some ideas include:

Thanksgiving Mini-Meals – cooked turkey, mashed potatoes, dressing and gravy. Dollop cranberry sauce on each after baking.

Pizza Mini-Meals – sausage or pepperoni, pizza sauce, cheese

Italian Mini-Meals – meatball slices, tomato sauce, mozzarella cheese

Tartlet Treats (use back side of regular muffin tins)

Ingredients:

Refrigerated pie crust sheets, softened

Fresh or frozen fruit (sliced and thawed as needed)

Fruit glaze (if desired)

Whipped topping

Directions:

1. Preheat oven to 450°F. Unroll pie crust sheets, and place them on a flat work surface. With a 5-inch round cutter or an inverted bowl, cut out circles from each crust.

2. Fit each circle over the back of an ungreased muffin cup. Pinch equally spaced pleats around the side of each cup. Prick throughout the dough with a fork to prevent bubbles.

3. Bake cups for 9-13 minutes or until light golden brown. Cool completely (about 30 minutes). Remove pie crust bowls from the muffin cups.

4. Add fruit to each bowl and top with whipped topping just before serving. To make the tartlets more like traditional tarts, mix fruit and fruit glaze together and refrigerate until chilled before adding them to the pie crust bowls and topping with whipped topping.

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Using Pantry Staples in New Ways: Desserts and Treats

April 10, 2014 · 0 comments

by Katie
The links in the post below may be affiliate links. Read the full disclosure.

treats-using-pantry-staples

Over the past couple of weeks we have shared several recipes for using foods that you likely already have on hand to create yummy main dishes and appetizers. This week, the recipes focus on using pantry staples for sweet treats and desserts. They are adaptable to personal preference and offer a variety of possibilities. The recipes can be used for anything from everyday dessert at home to entertaining company or even serving up delightful treats for kids and adults alike at gatherings.

Some of the recipes that I've included are perfect for helping with portion control or just creating a fun spin on traditional desserts that affords the opportunity to try multiple varieties without too much guilt! Hopefully the recipes will satisfy your sweet tooth and add creativity to your dessert repertoire!

quick-fruit-crisp


Quick Fruit Crisp

Pantry Staples Needed- Granola Cereal

Ingredients (to make 1 fruit crisp serving- repeat same ingredients for each additional serving desired).

¾ cup fresh or frozen fruit such as blackberries or peaches (sliced or prepared as needed)

½ cup of your favorite granola cereal variety 1-2 scoops of vanilla ice cream

Directions:

Place the desired fruit in a microwave-safe bowl. Microwave for 30-45 seconds if frozen or 15-20 seconds if fresh. Add granola and microwave an additional 15-20 seconds. Add ice cream and serve. Repeat all steps if making multiple servings. This is a very flexible recipe so feel free to experiment based on your fruit and food temperature preferences.

rainbow-jello-cups

 

Rainbow Jello Cups

Pantry Staples Needed- Fruit Gelatin in a Variety of Flavors

Ingredients:

Several packages of Jell-o in a variety of flavors/colors

Directions:

1. Choose the number of layers/colors you would like, and remember that more layers require more time.

2. Pour half of the powder package of Jell-o of the first color you want into one bowl and the other half of the powder into another. Prepare the first bowl of Jell-o as directed for the speed set method (halving the amount of water and ice required since the bowl only contains half of the package). Pour a small layer of this mixture into the bottom of each 2 oz. plastic shot glass (available at many party stores) until you have the number of cups you desire or the Jell-o is used up. Refrigerate to set.

3. Prepare the second half of the Jell-o powder using the speed set method, but this time substitute the cold water called for with vanilla ice cream instead to make a pastel version of the color. Remember that the amount of each ingredient needed will be half of what is called for on the box since it is only half of the package. Pour a small layer of this mixture into each shot glass on top of the last set layer of Jell-o. Refrigerate to set.

4. Repeat steps one and two to alternate the bold color and then the creamy pastel color for the rest of the layers desired. Refrigerate the filled cups until they are served.

mini-pie-desserts

Mini Pie Desserts

Pantry Staples Needed- Pudding cups, Graham Crackers

Ingredients:

1 ½ cups finely crushed graham cracker crumbs

1/3 cup white sugar

6 tablespoons butter

Pudding cups in a variety of flavors (esp. pie flavored varieties)

1 can spray whipped cream

Toppings, if desired, to match the pudding flavor (such as Oreo crumbles for chocolate, banana slices for banana cream, etc.)

Directions:

1. Mix graham cracker crumbs, sugar and butter together until well mixed. Press a spoonful of the mixture into the bottom of each 2 oz. plastic shot glass (available at many party stores) until you have the number of cups you desire to make (freeze any extra mixture for later use).

2. Add a few spoonfuls of pudding to each cup. Use a variety of puddings to provide a variety of “pie” options.

3. Store cups in the refrigerator. Top with whipped cream and any toppings just before serving.

Note: You can vary this recipe by preparing No Bake Dessert kits (made by Jell-o) instead of pudding cups to offer other varieties of dessert beyond pie (such as cheesecake). Just place a small amount of the prepared mixture into each cup!

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Best Ever Chocolate Chip Oatmeal Cookie Recipe

October 14, 2013 · 4 comments

by Jennie
The links in the post below may be affiliate links. Read the full disclosure.

chocolate-chip-oatmeal-cookies
Since I've stocked up on Nestle Chocolate Chips over the past few weeks at Albertsons, I've decided to put them to a good use today to make my Best Ever Chocolate Chip Oatmeal Cookies.

Here in Colorado we usually have to adjust recipes for altitude, but I've managed to throw enough yummy ingredients in these cookies that they stay super soft and fluffy even without the added flour. ;) Here is the recipe:

Ingredients

1 Cup Softened Butter
1/2 Cup White Sugar
1 Cup Packed Brown Sugar

2 Eggs
2 tsp Vanilla Extract

1-1/4 Cups All-Purpose Flour
1 tsp salt
1/2 tsp Baking Soda
1 Tbsp Flax Seed (optional)

3 Cups Old Fashioned or Quick Cook Oats
1-1/2 Cups Semisweet Chocolate Chips
1 Cup Chopped Walnuts

Instructions

1. Pre-heat oven to 325 Degrees.
2. Cream butter, white sugar and brown sugar.
3. Add eggs, one at a time.
4. Add Vanilla Extract
5. In a separate bowl, combine Flour, Salt, Baking Soda and Flax Seed.
6. Slowly combine dry ingredients into wet ingredients until well mixed.
7. Incorporate oats, chocolate chips and walnuts into the micture.
8. Scoop dough onto greased cookie sheet and bake for 12 minutes.
9. Cool on sheet for 5 minutes.
10. Remove and enjoy!

nestle-chips
Want to whip up some of these tasty cookies? Make sure to get out to Albertsons and get in on this week's Nestle Chocolate Chip deal! Here is the scenario:

Nestle Toll House Morsels, 10-12 oz. - $1.99
- $0.75/1 Nestle Toll House Halloween Morsels (Manufacturer Coupon) - Target.com - Manufacturer - (exp. 12/03/13)
- $0.50/2 Nestle Toll House Morsels, Any - VeryBestBaking.com - Manufacturer
Final Price: $1.24
Price Grade: A-

Head on over here to check out a full list of this week's Albertsons deals!

*Full Disclosure: This post was sponsored by Albertsons. All opinions, as always are my own.

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Support Your Favorite Team with Football Friendly Food!

September 15, 2013 · 0 comments

by Katie
The links in the post below may be affiliate links. Read the full disclosure.

football-shaped-food

‘Tis the season- Football season, that is! And with it comes the need for football friendly food as we gather once again to cheer on our favorite teams. I’m sure most of us already have our general go-to appetizer recipes that we like the most. Those are great to use for football viewing parties, but why not add some excitement with team or mascot-inspired selections and football-themed foods this year?! Here are some tips for creating just that so you can enjoy some great chow as you cheer on your teams this season!

Football Shaped Food

For savory cuisine, consider shaping thick dips (guacamole or bean dip) or cheese balls into the shape of a football and surround with various dippers. Use strips of cheese slices for the laces. If you are serving “traditional” appetizers, make them look like footballs. A simple change in shape to the burger patties can transform a slider into a football! Add sour cream laces to the top of potato skins to create a football effect. Thin slices of green pepper or green onion atop deviled eggs produce a similar result.

Hosting a party in cold weather? Why not serve a variety of soups inside football-shaped bread bowls! Sweet selections can be made into footballs, too. Serve rice crispy treats in football shapes or create cake pops that are oblong instead of round. Whoopie pies and cakes can be football shaped, too.

broncos-cookies

Mascot-Inspired Cuisine

Did you know that you can purchase cookie cutters shaped like the mascot of your favorite professional or college football team? Another option, if you don’t want to invest in a specific mascot is to use animal shaped cutters to represent the mascot. Make sugar cookie cutouts with the cookie cutter mascot or animal of your choice and decorate with the team colors using frosting or sprinkles.

Don’t just limit the fun to sweets! Personalize the party by cutting out cold cuts, sliced cheese or snack sandwiches in the mascot shape. If it is an early game, you can even make an egg casserole dish or quiche and cut out the portions using the cookie cutter instead of regular slices.

denver-broncos-cake

Team-Related Eats

Imagine the possibilities of what you can make for game day with fruits or vegetables using your team’s colors. For example, make fruit or vegetable pizza and decorate it with team-colored produce. Take it a step further and create the team logo with the produce of choice. Be sure to incorporate the team colors into the decoration and into as many foods as possible. Even beverages can be team-inspired by making punch with team-colored sherbet and fruit mixed with lemon-lime soda.

What do you serve for football games? We would love to hear your creative ideas in the comments section below.

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Hearty Slow Cooker Spaghetti Sauce Recipe

August 19, 2013 · 5 comments

by Jennie
The links in the post below may be affiliate links. Read the full disclosure.

hearty-slow-cooker-spaghetti-sauce

I'm in full fall preparation mode right now which means pulling out some of my favorite cold weather recipes including! Near the top of my list is this delicious Hearty Slower Cooker Spaghetti Sauce.

Spaghetti was never my favorite until I tried this recipe. Now it's a meal that I can eat over and over again. This recipe includes vegetables, fresh herbs and very little sugar so it is way healthier than anything you'll get in a jar. It can also be prepared in your slow cooker so it's perfect for busy days and feeding large groups. It freezes very well too!

Hearty Slower Cooker Spaghetti Sauce Ingredients

2lbs ground turkey
3/4 lbs turkey sausage
4 med. onions, finely chopped
8 garlic cloves, minced
3 large dice carrots and/or zucchini
4 cans (14 1/2 oz) diced tomatoes, undrained
4 cans (6 oz) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup worcestershire sauce
1 Tbsp canola oil
1/4 cup minced fresh parsley
2 Tbsp minced fresh basil or 2 tsp dried basil
1 Tbsp. minced fresh oregano or 1 tsp dried oregano
4 bay leaves
1 tsp rubbed sage
1/2 tsp salt
1/2 tsp dried marjoram
1/2 tsp pepper

Hot cooked spaghetti noodles

How to Make Hearty Slower Cooker Spaghetti Sauce

1. In a large pan cook meat, onions and garlic over medium heat until meat if fully cooked.

2. Transfer in to a 5qt or larger slow cooker. Stir in the rest of the ingredients (except noodles) and let cook on low for 7-8 hours.

3. Discard bay leaves and serve with spaghetti noodles.

Did you try this recipe? I can't wait to hear what you thought in the comments section!

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