MyCouponsBlog

Tangy Kabobs!

mycoupons — Sat, 23 Jun 2007 06:00:14 -0400

This week 's recipe was submitted by Angie M. from WI. She wrote:

Hi there Annie,

I enjoy your recipe blog and thought maybe I could share one of my family's favorite recipes. It's called Tangy Kabobs and my family and I really love it. I hope you choose my recipe, I would love to see it on your Sat. blog so that I can share it with everyone. It is really good and a great recipe for the grill. The recipe serves 4, but you can double up the ingredients. Also we prefer sirloin but you can substitute it with round or tenderloin. They all work great.

Thank you so much,
Angie M.

Hey Angie,

It's sound scrumptious! Though in my household we eat alot of pasta, chicken and fish, we do enjoy beef at least once of week. I will be surely trying this one out. Thank you!

Here's Angie's Tangy Kabobs recipe....

1 pound of sirloin steak, cut into 1 inch cubes
2 TBSPS of Olive Oil
1 TBSP lemon juice
1 TBSP water
1/4 Tsp. black pepper
1 Tsp. dried oregano
2 Tsp. dijon style mustard
8 large mushrooms
3 med. bell peppers, remove seeds and cut into 1 inch pieces

Preheat the grill. In a large bowl, whisk together the oil, lemon juice, mustard, water, black pepper and oregano. Add the beef cubes, pepper pieces and mushroom into the bowl and toss to coat well.

On four 12-inch skewers alternate pieces of the beef, pepper and mushrooms. Place kabobs on preheated grill and grill over medium heat for about 8 to 10 minutes.

Thanks again Angie!

Keep on cooking!

Annie~

Father's Day Dinner....

mycoupons — Sat, 16 Jun 2007 06:00:56 -0400

Tomorrow is Father's Day. I think my dear hubby is not just a great husband but a great Dad too. He always takes time out for our children. He has an open door policy with them as I do, they can go to him and feel free to discuss anything.

He his always there for the kids, including our son-in-law. If they call at 1 a.m. because one of them has a flat tire, he will get of out bed and go to their rescue. If my daughter's husband needs a hand with learning how to fix something, my dear hubby is there. When it's one of their birthdays he refuses to buy a store cake, HE will bake one for them.... he loves cooking!

I can go on and on with many examples of why I think he is a great Dad. The kids make it a very special day for him and so do I. I plan to make one of his favorite dishes for him tomorrow..... Grilled Chicken with Tomato Basil Sauce. I serve it with a side of linguine.

The recipe serves 6 and I hope you enjoy as much as we do!

6 boneless skinless chicken breast halves
1/2 cup of fresh basil, chopped
1 tsp of dried oregano
3/4 tsp. of garlic, minced
3 tbsp grated Parmesan or Romano cheese
3/4 cups of olive oil, I prefer extra virgin
3/4 lb of mozzarella cheese, sliced

For the sauce:
1/3 cup of fresh basil, chopped
3 tablespoons of parmesan or romano cheese
3/4 cups of butter, softened
1/2 cup of sundried tomatoes that are packed in oil, drained and chopped
Pinch of salt & pepper

Rinse chicken breasts and pat dry. Place chicken in a ziploc bag. In a bowl, combine the 3/4 cup of olive oil, garlic, 1/2 cup of the basil, oregano and 3 tbsp of the grated cheese. Pour over the chicken in the bag, toss to make sure it's thoroughly coated. Place bag in refrigerator and marinate for at least 3 hours, turning it occasionally.

Prior to just removing the chicken from refrigerator prepare the sauce. Place the softened butter in a small bowl, add the 3 tablespoons of grated cheese, 1/3 cup of basil, sundried tomatoes and a pinch of salt & peppers. Blend well.

Preheat grill on med-high and spray grates lightly with non-stick spray (so chicken doesn't stick). Remove chicken from bag, discard marinade. Place chicken on grill and cook for about 6-7 minutes per side until juices run clear and there is no pink inside. Lower the grill down to low and place mozzarella slices on the chicken. Remove chicken when the cheese has melted. Place on plate and top with tomato basil topping.

Keep on cooking and Happy Father's Day to all Dads everywhere!

Annie~

If you would like to see your favorite recipe featured here next week on the MyCoupons blog, simply send to annie@mycoupons.com. One recipe will be chosen from all submitted.

Pasta with Ricotta, Tomatoes and Basil

mycoupons — Sat, 02 Jun 2007 06:00:19 -0400

Now that the gardens are growing, there's nothing like a fresh picked tomato. Though my tomatoes aren't ready to pick and won't be until early July, there are some gardens in other parts of the country that are getting ready to pick their first fresh tomatoes of the season.

I love recipes using fresh tomatoes and herbs from my garden. Last year I came upon this recipe and it was a hit, especially on a hot day when you just want a meal that's easy and light.

Pasta with Ricotta, Tomatoes and Basil

You'll need:

1 9 oz Pkg. of refrigerated Fettucini or Linguini, whichever you prefer.
3 TBSPS of Butter or Margarine, melted
3/4 cps Ricotta Cheese
1 Large Tomato
1/2 cp. grated parmesan cheese, I prefer fresh
2 TBSP of fresh Basil Leaves, coarsley chopped

Cook your fettucini or liguini according to the pkg. directions. While pasta is cooking, chop up a large tomato, making about 1 cup. In a large bowl, combine the melted butter, the ricotta cheese and 1/3 of the 1/2 cup of parmesan cheese. Now add, the cooked and drained pasta to the bowl; mixing thoroughly. Top with the coarsley chopped fresh basil and the remaining parmesan cheese.

This recipe serves 3 people and takes around 20 minutes to prepare from start to finish.

I hope you enjoy it!

Keep on cooking!
Annie~

If you would like to see your favorite recipe featured here next week on the MyCoupons Bog, simply send to annie@mycoupons.com. One recipe will be chose from all submitted.

Raspberry-Glazed Chicken!

mycoupons — Sat, 26 May 2007 06:00:48 -0400

This weekend as everyone knows is Memorial Day Weekend. It is the day that commemorates the members of the United States armed forces who were killed in war. Many also view it as the official opening of BBQ parties and the welcome to the upcoming summer season.

I'm having a Memorial Day cookout this weekend with my family as well as some friends. I'll be grilling the norm.... hamburgers, hotdogs and several other things including Grilled Raspberry-Glazed Chicken --- Yummolicious! There will be plenty of salads, watermelon and of course a luscious Memorial Day Cake.

If you never tried Grilled Raspberry-Glazed Chicken it is out of this world! A friend of mine had served this to dear hubby & I when we were at their bbq picnic last year. The moment I tasted it ... well it was a must-have recipe!

Here is the recipe and I hope you enjoy it as much as I did.

1 TBSP of Dijon mustard
1/2 cup of raspberry jam
6 boneless skinless chicken breasts halves (apprx. 1 3/4 pounds)
1-1/2 cps fresh or frozen (thawed and drained) raspberries

Brush your grill rack with oil. Pre-heat grill. In a small bowl mix the raspberry jam and Dijon mustard. Cover the chicken with the mixture and grill over medium heat for about 20 - 25 minutes. Brush occasionally with the jam mixture and turn once. Cook until chicken is done. Throw away remaining jam mixture. Serve chicken topped with either the fresh or thawed raspberries.

Have a safe and Happy Memorial Day Weekend everyone!

Keep on cooking!
Annie~

If you would like to see your favorite recipe featured here next week on the MyCoupons Blog, simply send to annie@mycoupons.com. One recipe will be chosen from all submitted.

Quick and Easy!

mycoupons — Sat, 19 May 2007 06:00:46 -0400

Do you ever have days that you just don't know what to cook? This happens to me at least once a week. I guess after 20+ years of cooking, sometimes you're brain just freezes up. Then when your stumped, you turn to the family and ask if they have any suggestions for dinner. The answer I always get is, "I don't know, make what you want". Well if I knew what to make for dinner, I wouldn't be asking! LOL.

One of these days happened this past Thursday. On top of being out of dinner ideas it was a warm & humid day plus rainy. I couldn't cook on the grill because of the rain and I really didn't feel like spending much time over the stove. I knew my freezer was stocked with chicken, as I just made a trip to the market a few days before, where I picked up boneless chicken breast on sale for $1.59 a lb. So I went through my recipe file trying to locate an easy and quick meal with chicken. Voila! I found one! It was a recipe I've been meaning to try and thought it would be the perfect time to do so. The recipe was for Lemon Basil Chicken & Vegetables and it took only about 30 minutes from prepping to table. Perfecto!

Here is the recipe. It serves 4 people. I hope you all enjoy it as much as my family did!

1 lb. of boneless, skinless chicken breasts, cut into 2x1/4 inch strips
1 cp of uncooked brown rice, you can use white rice instead
1 med. onion, cut into thin wedges
1/4 tsp. of ground pepper, coarsely ground
1/4 tsp. of garlic powder
1 lb of frozen veggies --such as peapods, peas, carrots, stir fry veggie mix or anything you prefer
3/4 cups of water
1/2 cup of lemon basil stir fry sauce
1 tsp. of cornstarch

Cook rice as directed on the package. In a 12 inch non-stick skillet using a little cooking spray cook chicken over medium-high. Sprinkle with the pepper and garlic powder. Cook and stir for 4 to 6 minutes or until brown. Add onion wedges; cook and stir for 2 more minutes. Stir in frozen vegetables and the 3/4 cups of water. Heat to boiling then reduce heat to medium. Cover and then cook for about 5 to 7 minutes, stirring occasionally, until veggies are tender. In a small bowl, mix stir-fry sauce and cornstarch until smooth. Stir into mixture in skillet. Heat to boiling, stirring constantly for about 1 minute or until sauce thickens. Serve over rice.

Need more cooking ideas? Check out our Let's Get Cookin' and Save Board at MyCoupons.com

Keep on cooking!

Annie~

If you would like to see your favorite recipe featured here on the MyCoupons blog, simply send to annie@mycoupons.com One recipe will be chosen from all sumbitted.

Zucchini is The Name of This Game!

mycoupons — Sat, 12 May 2007 06:00:14 -0400

Did you know that Zucchini is a good source of vitamin C? Vitamin C is an antioxidant and some also say an anti-inflammatory. My grandma always claimed so, God bless her heart. She used to say, zucchini gave her some relief from her arthritis. I don't know how much scientific truth there is to that. I think it was an excuse she used because she loved zucchini so much.

My family and I lived downstairs from my grandma & grandpa when I was growing up, so what they ate, we ate. My grandpa grew TONS of zucchini in the garden during the growing season. Grandma used it in about any dish she could think of. If zucchini was the name, then zucchini was the game. Everyone in the family always enjoyed my Grandma's zucchini dishes. She wasn't a trained chef in any way, shape or form, but she was an excellent cook! Here is one of the zucchini dishes she used to make that everyone in the family loved... Italian zucchini pie. I hope you enjoy it as much as we did.

4 cups of slice zucchini
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. parsley flakes
1 c. of chopped onions or shallots
1/4 tsp. oregano
1/4 tsp. dried basil
1.4 tsp. garlic powder
1/4 c. margarine
2 eggs beaten
2 cups mozzarella cheese, shredded
2 unbaked pie shells (9 inch)

Preheat oven to 375 degrees. In a large skillet, sauté the onion and zucchini in the margarine for about 10 min. or until tender. Stir in salt, pepper, oregano, basil and garlic powder. In a large bowl combine the mozzarella and eggs. Add the zucchini mixture. Pour mixture into unbaked pie shells. Place into the oven and bake at 375 degrees for about 20 minutes or until it looks set. Let stand about 10-15 min. before serving.

Keep on saving!

Annie~

If you want to see your recipe featured here on the MyCoupons' blog. Then submit your recipe to annie@mycoupons.com. One entry will be picked to be featured in next week's blog.

Here's To Good Eatin'!

mycoupons — Sat, 05 May 2007 06:00:44 -0400

Believe it: "The only thing that will make this souffle fall, is if it knows you are afraid of it."

My grandmother made a bonanza-cha-cha-cha (yummy) Butternut Squash Souffle. (sorry folks, I don't have a key capable of putting the " ' " (hyphen) atop the "e" in sourffle.. which is how Grandma wrote it.)

Anyhoo... whenever we went to Grandma's house, the first request was for her Butternut Squash Souffle. It didn't always turn out perfect every time, but nobody cared - it 'tasted' the same everytime.

That's it with souffles; get excited when they they don't sag in the middle or on one edge. Then flip out and dance around the kitchen when it turns out perfect. But it doesn't matter -- 99.4% of the time, nobody will notice... nobody will care. That's because the delectable odor that fills the kitchen and the smooth, delicio' taste takes priority.

Short of dropping your souffle on the floor, the following recipe is worth your efforts. Hope you like it as well as my family.

Grandma's Butternut Squash Souffle
2 cups cooked Butternut Squash, mashed
3-Tablespoons butter (or margarine), softened
1 cup sugar (or use Splenda)
1/3 cup milk
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 teaspoon vanilla extract

Heat oven to 325-degrees. Grease a 1-1/2-quart casserole dish. Combine all ingredients in your large mixing bowl. Using an electric mixer, beat until thoroughly combined. Pour into prepared casserole dish. Bake for 75-minutes - do not open oven before 75-minutes. IF it is not set, return to oven for 10 minutes more. Enjoy!

Let me know if you try this. Betcha' your family loves it too! Want to share your favorite recipe? Send it to: annie@mycoupons.com

Here's to good eatin' ..
Annie~

A Fiberous Moment!

mycoupons — Sat, 28 Apr 2007 06:00:49 -0400

Beans have been a part of our diet since man began to cultivate plants. Legumes, also known as dried beans, are the edible seeds that grow in pods on annual plants, bushes, or vines. The seeds can be eaten fresh, sprouted, dried and ground into flour, or prepared and used countless other ways.

They are high in protein and are less costly to produce than high protein animal products. Beans are a good source of several nutrients, including iron, protein, B vitamins, folic acid and oil or starch. Beans with colored shells contain antioxidants. They are a rich source of fiber.

With over 13,000 known varieties worldwide and are sometimes called “the poor-man’s meat” owing to their use as a primary protein source for many cultures for thousands of years. They are still a dietary staple in many parts of the world. White pea bean, navy beans, Light red & Dark red kidney beans, Pink beans White kidney beans or better known as cannellini beans, Black beans, Fava Beans, Lima Beans... the list can go on. You could say there is a bean for everyone. Each type of bean has a different distinct flavor, and is used in different ways.

This brings to our recipe for today submitted by Tammy in N.C. -Delicious Black Bean Wraps

Tammy says her recipe serves 4 and has only 510 calories and 13.5 g of fiber.

*3 ounces of fresh baby spinach, removing stems.
*8 Tortillas 6 inches round
*1 can 19 ounces of black beans, rinsed and drained
*2 plum tomatoes, chopped
*2 Avocados, pitted and sliced
*1/2 cup of salsa
*Sour cream and grated cheddar cheese, which are optional

Rinse spinach well and then divide and layer among the tortillas. In a bowl, combine black beans, tomatoes, avocados and salsa. Rinse and drain the black beans and then divide among the tortillas. Fold in the ends of the tortillas and then roll to close them. Place in a microwave on high for about 1 minute. Place on a plate and serve with more salsa, sour cream and cheddar cheese.

This sounds yummy! Thank you Tammy for your recipe! Let Tammy know how you liked her bean wrap recipe. I'm sure she will enjoy reading it.

Enjoy!
Annie~

If you like to see your recipe featured here, submit your recipe to annie@mycoupons.com. One recipe will be picked out of all entries.

To Meat or No Meat - That IS The Question!

mycoupons — Sat, 21 Apr 2007 06:00:35 -0400

Lately it seems to get harder every day to meet the family's food budget. Every trip to the grocery store seems things got a bit higher than they were last week. Is it just me? The goldminers use to say "There is Gold in Them Hills" now I say "There's gold in that food". How can you not, at the prices they are. I'm finding now you can create great nutritional meals without meat to help you stick to that family food budget.

One of our members, Eleanor, has submitted a Meatless Meal that sounds sooo-good! Nutritional, easy on the wallet and quick preparing - -what more can you ask for? I know I'll be testing this one out. Let me know what you think and I'm sure Eleanor would love to see feedback on her submitted recipe!

1 clove of garlic, chopped
3 Tablespoons olive oil
1 can (8-oz) tomato sauce
1 can (15-oz) red or white kidney beans
(or mix 2 cans (8-oz each) one red, one white) - do not drain liquid
1 cup water
1 teaspoon salt
dash of black pepper
dash of red pepper (optional)
2 teaspoons oregano
1 box (8-ounces) elbow noodles

Chop the onion and garlic fine and cook in oil until onions are limp. Add tomato sauce, undrained kidney beans, water and seasonings. Cover and cook slowly for about 20 minutes, or until mixture thickens slightly. Meanwhile, cook macaroni until tender according to package directions. Drain. Just before serving, stir into the bean-tomato mixture. Sprinkle with grated Parmesan cheese, if desired. Serves 4.

Enjoy!

Annie~

P.S. If you would like to see your simple and low cost recipe on the next blog: Please submit your recipes to annie@mycoupons.com. by Wed. April 25, 2007. and one will be chosen to be featured next week.