Monday, March 26, 2012
Tuesday, March 20, 2012
Monday, March 19, 2012
3 Carefree Liners @ $1.00 each
5 Kellogg's Cereals @ $1.77 each
2 Colgate Optic White Toothpaste @ $3.49 each
1 Neosporin Essentials Trial Pack @ $12
1 Biore Steam Activated Cleanser @ $7.79
1 Biore Deep Cleansing Pore Strips @ $7.99
FREE Biore Cleanser WYB (1) Biore Pore Strip
-$5/5 Kellogg's Cereals
(3) -$1 Carefree Liners
-$5 Neosporin Essentials Trial Pack
(2) -$1 Colgate Optic White
Received $4 ECB from Biore and $4 ECB from Colgate
Will submit $12 Mail in Rebate for Neosporin Essentials Trial Pack
Mega Event Items (Buy 10, Save $5 instantly):
1 No Yolks Noodles @ $2.23
1 Kroger Cresent Rolls @ $1.49
1 Kraft Dressing @ $2.19
2 Kraft Fresh Takes @ $2.29 each
1 Aunt Jemima Frozen Waffles @ $1.88
2 Country Crock Spread @ $1.49 each
2 Philadelphia Cooking Creme @ $2.29 each
Non-Mega Event Items:
2 Barilla Whole Grain Pasta @ $1.00 each
1 Kroger BBQ Sauce @ $1.19
-$0.40 No Yolks Noodles (doubled)
(2) -$1.50/2 Kraft Fresh Takes or Cooking Creme
(2) -$1 Country Crock Spread
(2) -$1 Barilla Whole Grain Pasta
-$0.50 Aunt Jemima Frozen Waffles
-$5 instantly for Mega Event
Saved $21.17 (69%)
My Kroger doubles coupons $0.50 and under.
Friday, March 16, 2012
I used yogurt instead of cottage cheese. I also didn't have any pickle relish so I chopped up a small sweet pickle.
- 12 eggs
- 1/2 cup cottage cheese (or you could use plain greek yogurt)
- 2 tablespoon sweet pickle relish
- 1/2 teaspoon mustard (you could also use dijon)
- 3 tablespoon light Miracle Whip (or light mayonnaise)
- Salt, Pepper, and Splenda (or stevia) to taste
*Optional: Paprika (adds the pretty ‘red spice’ to the eggs), or chopped parsley (for green color)
*Variations: Add finely chopped chives, red pepper, or celery for a healthy crunch
1. Place your eggs into a saucepan. Add enough cool water to cover the eggs by at least 3 inches. Put the pot on a burner and set the temperature at high. When the water boils, lower the temp to med-high, and let the egg be in boiling water for 10 minutes. Turn off burner. Let eggs sit in hot water for 2 minutes.
2. After the eggs have sat in the hot water for 2 minutes, using tongs, carefully place the eggs one at a time into a bowl filled with ice water (or run the eggs under cold water continuously for about 2 minutes).
3. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.
4. In a blender, puree the cottage cheese until smooth. (If you are using yogurt, skip this step!)
5. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, Miracle Whip, relish, mustard, and seasonings to taste.
6. Spoon the mixture into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.
7. Serve at room temperature or chilled. Refrigerate leftovers.
- 2 large zucchini, sliced into 1/4 inch disks
- 1/4 cup dry breadcrumbs (I like Panko, but you could make your own ‘fiber one’ breadcrumbs or use whatever type of bread crumbs you like)
- 1/4 cup grated fresh Parmesan cheese (or grated asiago cheese)
- 2 egg whites
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
*Optional season variations: 1/4 teaspoon of any of the following: dried onion powder, oregano, Mrs.Dash seasoning, Cajun seasoning, Stevia, parsley, or basil
1. Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray.
2. Wash zucchini and slice into 1/4 inch slices.
3. Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
4. Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.
5. Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown. Serve immediately.
Sorry, no freezing instructions.
Servings: 4 (One Serving ~ About 1 Cup)
Calories: 60 Per Serving
Wednesday, March 14, 2012
Made some money this week on the Right Guard deodorant.
4 Right Guard Deodorant @ $4.49 B1G1
1 Blood Glucose Monitor @ $14.99
2 Snickers Peanut Butter Eggs @ $0.49 each
-$3/2 Right Guard Deodorant
-$2/2 Right Guard Deodorant
-$1/2 Mars Easter Products
(2) -$2 RR
Received $4 RR from Right Guard
Will submit $14.99 Mail in Rebate for Glucose Monitor
1 PediaCare Mutli-Symptom Cold @ $5.99
1 Zrytec Tablets @ $5.99
Received $5.00 ECB from PediaCare and $5.99 ECB from Zyrtec
- 2 medium apples, of your choice, peeled, cored, and sliced
- 1 tablespoon light/whipped butter
- 1 tablespoon brown sugar
- 1 teaspoon stevia/splenda/low cal sweetener of choice, or more depending on desired sweetness and tartness of apples)
- 1/3 cup quick oats
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
- optional: 4 tablespoon light whipped topping
- Arrange the apple slices along the bottom of a microwave safe dish and set aside.
- In small bowl, stir together the remaining ingredients until crumbly (everything except for the whipped topping of course!).
- Sprinkle the crumble over apples.
- Cover the bowl with a microwave safe cover, (saran wrap pierced with a fork a few times will do), and microwave for 5 to 7 minutes, or until the apples are soft and can be easily pierced with a knife.
- Serve warm, with 2 tablespoons of light whipped topping with each serving if desired!
Sorry, no freezing instructions. When you smell it, you won't want to freeze it anyways!
160 calories per serving
For a crispier topping, you could make this exact recipe in the oven! Simply bake the apple crisp in a 8×8 baking dish at 375 for 35-40 min or until apples are soft, and the topping is lightly browned.