Use It Up... and Quick & Easy Chicken Soup Recipe

Our family will be eating a lot more chicken than normal over the next few weeks months thanks to Tops Friendly Markets and their $0.50 Per Pound sale on chicken from last week!

I couldn't resist.

When I first spied that sale I instantly had visions of rotisserie chicken dancing in my head... I was looking forward to putting one of those bad boys in that rotisserie... visualize with me... I could smell it... I could... see it turning a nice golden color as it spun around and around and basted itself in it's yummy chicken-y juices... except, my dreamy visions of juicy and golden brown chicken soon turned into a... well, vision of disappointment... it wouldn't fit.  The chicken was to large for the rotisserie... I ignored that little voice in my mind when I was buying the chicken... you know, the voice that said THERE'S NO WAY THOSE CHICKENS ARE GOING TO FIT IN THE ROTISSERIE... The smallest chickens I could find at our Tops store were 6 pounds or more and when I stuffed one into the rotisserie... it squatted and groaned...  just like the voice in my mind told me it would.  So, in the oven she went... rotisserie chicken rub all...

That night along side the oven roasted chicken I served mashed potatoes, gravy, corn & stove top stuffing to my family and I did it FOR LESS than $5...  YES, you read correctly...  LESS THAN $5! 

The following day, with leftovers from my rotisserie oven roasted chicken I made six sandwiches for Ron to take to work...  He ate 2 at home and took 3 with him... Apparently they were good and Ron wasn't feeling as spiteful as I was about that darn chicken not fitting into the rotisserie.

Today, I put the remainder of that chicken to good use for Aunt Robin who needs a good dish of homemade chicken noodle soup so she can hopefully start feeling better....  

My $3.00 Chicken fed our family of 3 dinner... my husband lunch and finally, it will hopefully work it's magic on what's ailing Aunt Robin...

Quick & Easy Chicken Soup

4 Cups Chicken Broth

1 Shallot, Diced
1 Carrot, Sliced
2 Stalks Celery, Sliced into half moons
1 1/2 Cups Leftover Chicken
1/4 Box Fettuccine, broke into thirds (used up what was left in a box)
1 Teaspoon Parsley
Salt & Pepper to Taste

Bring chicken broth to a boil in a  2.5 Quart Sauce Pan.  Add the Shallot, Carrot, Celery & Fettuccine.  Return to a boil and cook 12 minutes longer; add Chicken and Parsley; Salt & Pepper to taste.

Free Green Mountain Cofffee Sample

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Cheesy Manicotti Recipe & Tops Sale on Most Ingredients

Cheesy Manicotti

Makes: 12 Servings

Adapted From: Cooking with Paula Deen Magazine, Volume 8 Issue 5 September/October 2012, Page 32

2 (8-ounce) Packages Manicotti

1 (2-pound) Container Whole Milk Ricotta Cheese

1 (10-ounce) Package Frozen Chopped Spinach, Thawed and Squeezed Dry

4 Cups Shredded Mozzarella Cheese

1 (16-ounce) Package Sliced, Fresh Mozzarella

2 Cups Fresh Shredded Romano Cheese

2 Large Eggs, Beaten

2 Tablespoons Dried Parsley

2 Teaspoons Dried Italian Seasoning

2 (1-Pound) Jars Pasta Sauce

½ Cup Brown Sugar

Salt & Pepper to Taste

1.      Preheat oven to 350˚.  Spray 2-13x9 inch baking dishes with nonstick cooking spray.

2.    Cook Manicotti according to package directions; drain, rinse and set aside.  (I rinse the Manicotti with cold water to help prevent them from sticking together & tearing apart…)  Use a paper towel to wipe off water leftover from rinsing the Manicotti.

3.    In a large bowl, stir together Ricotta, Spinach, Shredded Mozzarella, Romano, Eggs, Parsley, Italian Seasoning and Salt & Pepper.  Fill a 1 Gallon Ziploc Bag with Cheese Mixture.  Snip off one corner of the bag & Pipe Cheese Mixture into Manicotti.  I pipe the mixture in from both ends to achieve a fuller Manicotti.

4.    Mix Brown Sugar & Pasta Sauce.  *Tip: Don’t dirty another bowl!  Add the Brown Sugar right into the jar of the Pasta Sauce and use the handle of a wooden spoon to mix… You won’t be able to fit ALL the Brown Sugar into the jars so you’ll need to pour a little sauce into the bottoms of the 13x9 inch baking dishes first…  After Brown Sugar & Pasta sauce is combined pour about 1 ½ Cups of Pasta Sauce into the bottoms of each of the 13x9 inch baking dishes.

5.    Place Stuffed Manicotti over sauce.  Pour remaining sauce over Manicotti and top with Fresh Mozzarella slices.

6.    Bake 30 to 45 minutes or until hot and bubbly.  Serve with Cheesy Garlic Bread and Tossed Salad.

Find some of the ingredients for this recipe on sale at Tops this week!

Galbani Fresh Mozzarella Balls 8 oz pkg B1G1

$1/1 Precious Galbani Cheese, exp. 11/30/12 (SS 08/12/12) If Included in Sale
$1/1 Precious Galbani Cheese, Printable If Included in Sale
Use with Tops $1 Doubler
Final Cost Unknown

Prego Pasta Sauce 3/$5 
$1/3 Prego Sauce, exp. 10/6/12 (SS 09/09/12 #2)
Use with Tops $1 Doubler
Final Cost as low as 3/$3 or $1 each

BelGioioso Grated Cheese $9.99 Pound 

Egglands Best Large Eggs 18 Pk 1/$3.29
$0.50/1 Eggland's Best Eggs, exp. 12/31/12 (SS 09/30/12) Doubles to $1
Final Cost 1/$2.29

Bear Paws 50% off October 01, 2012 ONLY!

Bear Paws 50% Off TODAY ONLY! 

AND FREE SHIPPING!!!!

The Ultimate Potato Gratin

The Ultimate Potato Gratin

Makes 6-8 Servings

Adapted From: Tyler Florence, Food Network

 

1 pound bacon

2 tablespoons butter

4 garlic cloves, finely chopped

Sea salt and freshly ground black pepper

1/2 bunch fresh green onions, finely chopped to 1/4 cup

2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*

2 1/2 cups heavy cream

2 cups grated Parmesan

1.     Preheat the oven to 375 degrees F.

2.    Cut the bacon into 1/2-inch chunks. Place a skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

3.    Generously butter the bottom and sides of a 2-quart ovenproof casserole dish.

4.    In a large bowl, combine the 2 ½ cups of cream, 1 cup of Parmesan, bacon, garlic, green onions, and the potatoes. Season with freshly ground black pepper.

5.    Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Pour remaining contents over potatoes and sprinkle with the remaining Parmesan.  

Cover dish with a lid or aluminum foil. Bake for 1 hour. Remove lid and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. If desired, garnish with fresh chives.

*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

Dollar General Deal Scenario: Hefty Plates & Venus Razors $0.26 each

Buy (10) Hefty Plates 3/$5 = $16.67
Buy (4) Venus Razors 1/$3.50 = $14.00
Use (1) $5/$30 Dollar General Store Coupon = ($5.00)
Use (5) $1/2 Hefty Plates Bowls, exp. 8/31/12 (SS 05/13/12) = ($5.00)
Use (4) $3/1 Venus Razors = ($12.00)
Submit for $5 Rebate WYS $15 on Reynolds Wrap & Hefty Products, Display = ($5.00)
Apply toward $5 Rebate WYS $25 on Participating P&G Products
Final Cost (not including P&G Rebate) 14/$3.67 or $0.26 each

*The Dollar General $5/$30 coupon is Valid FRIDAY 08/31 not Saturday 09/01

Triple Threat Peanut Butter Cookies

Makes 38 Cookies

Inspiration: Real Mom Kitchen Blog

1 ½ Sticks Imperial 53% Vegetable Oil Spread, Softened

1 Cup Sugar

1 Cup Brown Sugar
1 Cup Peanut Butter

2 Large Eggs

2 Teaspoons Vanilla

1 Teaspoon Baking Soda

½ Teaspoon Salt

2 ½ Cups Flour

25 mini Reese’s Peanut Butter Cups, Cut into 4 Pieces

75 mini Reese’s Peanut Butter Cups, Cut into 4 pieces

Optional: Salt to Taste

Sugar

1.     Pre-Heat Oven to 350˚

2.    Use a wooden spoon to mix the Butter, Sugar, Brown Sugar and Vanilla.

3.    Stir in Eggs one at a time.

4.    Sift together Baking Soda, Salt & Flour. 

5.    Incorporate Flour Mixture into Sugar Mixture.

6.    Add 25 of the quartered mini Reese’s and stir to combine.

7.    Optional: Lightly sprinkle the 75 mini Reese’s with salt.

8.    Scoop out 2 Tablespoons of Dough and Roll into a ball.  Roll each ball in sugar.  Use a glass to slightly flatten the balls.

9.    Bake on 350˚ for 12 Minutes.

10.  Remove cookies from oven and add 7-8 of the quartered mini Reese’s.  Return the cookies to the oven and bake an additional 5-7 minutes.   Let the cookies slightly cool on the baking sheet before moving to a wire rack.

This recipe was inspired by the Real Mom Kitchen’s recipe for Over the Top Reese’s Peanut Butter Cookies… I made a couple of slight changes and made it my own… I just couldn’t resist adding Reese’s Peanut Butter Cups to the dough instead of Chocolate Chips…  My girlfriend Laura helped me decide on the name Triple Threat Peanut Butter Cookies.  It seemed to fit because of the Peanut Butter IN the dough, the Peanut Butter in the mini Reese’s that went INTO the dough and the mini Reese’s the top the cookies! 

I hope you’ll enjoy them JUST AS MUCH AS WE DO!

SUPER Sale on Post Cereal at Tops Friendly Markets 08/19/2012 thru 08/25/2012

I nearly fell out of my chair when I saw that Post Cereal was on sale for $2 at Tops!  I'm in fruity pebble heaven! 

Post Cereal or Cereal Bars 5/$10
$1/2 Post Cereals and Treats, Printable
Save an extra $3 instantly when you purchase 8 participating products in a single transaction between 8/19/12 and 8/25/12 using your card.
Final Cost $9 or $1.13 each WYB 8


Check the inside of your Post Cereal boxes for coupons like this...

 Doubles to $1.50 at Tops!!