1.21.2013

I like to eat.

Not much is new here on the Burr front. Mike is still enjoying his job after 3 weeks, we're getting health insurance (hooray!), I'm working and crafting a lot because Firenzi sales are up, and I've taken up couponing again (love getting free/cheap stuff). I've mostly been occupying my time with planning presents for future birthdays and Valentine gifts. I'm back to my old pre-planning crazy self.

Here is just a piece of my plan for tomorrow at CVS from thekrazycouponlady.com:

Crest 3D White, Crest Pro-Health, or Crest with Scope, 4-4.8 oz $2.99
Crest Pro-Health Rinse, 8-8.4 oz $2.99Buy 1, Receive $2.00 ExtraBucks, Limit 2

Use $0.50/1 Crest Toothpaste or Liquid Gel, 4 oz or larger, excludes trial/travel size, Limit of 4 like coupons per household per day from PG 12/30 (exp 1/31)
Pay $2.49, Receive $2.00 ExtraBucks
Final Price: $0.49


These are a few new recipes I tried last week from Pinterest.

This first one I whipped up last night for Mike's home teaching families and my visiting teach-ees. I love how these turned out, considering most things lemon are mostly gooey-bar consistency. These cookies were fluffy and had just enough chewy to them (just right).

Lemon Cool Whip Cookies


Ingredients
  • 1 box lemon cake mix
  • 8 oz. container of Cool Whip
  • 1 large egg
  • 3/4 c. powdered sugar
Directions
1. Preheat oven to 350 degrees.
2. Combine Cool Whip and egg, then mix in cake mix until just combined.
3. Roll spoonfuls of dough (it will be sticky) in powdered sugar, then place on greased or non-stick baking sheet.
4. Bake for 8-10 minutes or until the edges toward the bottom start to tan.

Needless to say, they're all gone.


With this next one, make sure ALL ingredients are fresh - basil, vinegar, garlic, everything - or you won't get much flavor. Omit mushrooms and/or onions if desired.


Balsamic Vinegar Chicken with Sweet Potato Strips



Sweet Potato Strips
Slice a few large sweet potatoes into long spears no more than 1" thick. Toss in a bowl with 1-2 T olive oil and your favorite seasoning [I used a little curry powder]. Bake at 400 degrees for 15-20 minutes, or until crispy to your liking [mine were only slightly so].

Balsamic Vinegar Chicken
Ingredients
  • 4 skinless, boneless chicken breasts [I used two cans of shredded chicken in water from Costco, which seemed nearly the equivalent]
  • 4 - 5 garlic cloves
  • 1 c. fresh basil [use fresh or you won't get much out of this dish]
  • 1 T olive oil
  • 1 tsp balsamic vinegar
  • 1/4 c. water
  • 1 c. sliced mushrooms
  • 1 package cherry or grape tomatoes
  • 1/2 red onion, sliced
  • 1 c. fresh broccoli
Directions
1. Preheat oven to 375 degrees. Brown the chicken breasts in a pan. In a blender, place the garlic, basil, olive oil, vinegar, water and pulse until pureed.
2. Place the browned chicken breasts in a glass baking dish and cover with the basil/garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked.
3. Serve with: brown rice or pasta, and a salad. I boiled the pasta the last ten minutes of baking the dish, and added the broccoli in with it.


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