Recipes :: My Crazy Savings

Archive for Recipes

Apr
28

ENDED: Cooking with Bertolli Olive Oil (+ giveaway)

by admin

Cooking with Bertolli Olive Oil is not only easy, but it’s awesome so yummy and light! This is one of my families favorite recipes and it’s so simple!

Simply wash and cut up your fresh veggies. Put them in your favorite baking dish, then drizzle Bertolli Olive oil over the top and bake at 400 for 45 minutes.

I cover mine for the first 30-40 minutes, then leave it uncovered for the last 10 minutes until desired color.

Print this coupon to save $1/1 Bertolli Olive Oil. The coupon is redeemable a BJ’s Wholesale club!

Check out this other awesome recipe with Bertolli Olive oil!

Chef Fabio Viviani’s Creamy Apple Walnut Chicken Salad Recipe

Serve: 6
Prep Time: 15 minutes
Cook Time: 10 minutes

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
¼ cup lowfat sour cream
1 Tbsp. fresh lemon juice
1 tsp. stone ground mustard
2 apples, cored and cubed in bite-size pieces
2 ribs celery, thinly sliced diagonally
½ cup chopped Walnuts
1 Tbsp. chopped chives

Season chicken with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, about 10 minutes or until chicken is thoroughly cooked. Cool chicken completely and cut into bite-size pieces.

Combine sour cream, mustard, and lemon juice in medium bowl. Stir in chicken, apples, celery, walnuts and chives. Serve cold. Serve, if desired, with crusty Italian bread or over greens.

GIVEAWAY: Want to win some Bertolli Olive Oil? Leave a comment on this blog post with how you use Olive Oil in your house! If you have a simple recipe, I would love to see that too! Three will win! Giveaway ends on 5/10 at 5PM CST.

Follow Bertolli on Facebook to keep up with their latest and greatest news!

21 Categories : Coupons, Giveaway, Recipes, Review, Review/Giveaway

Apr
10

Pumpkin Pie Popsicle Recipe

by admin

My love for Pumpkin Pie has rubbed off on my kids. They know that I love Pumpkin anything and everything! Infact, I hosted a “Pumpkin Party” this past year where I asked everyone to bring a recipe that contained pumpkin in it!

This morning I was thinking about snack time (a common thing that plauges me daily!) and decided that I would try to create a Pumpkin Pie Popsicle! My kids love popsicles and I love to play with creating new ones for them. Here’s the recipe:

Pumpkin Pie Mix
Milk
Popsicle Molds

I knew the Pumpkin Pie Mix wouldn’t freeze solid without a binding ingredient, so I knew milk would give it a creamy texture. I did 2 parts Pumpkin Pie Mix to 1 part milk. (2 cups of PPM and 1 cup of milk!)

They turned out great and my kids LOVE them! Why not enjoy Pumpkin Pie (cold) in the spring?

Follow my pumpkin obsession on Pinterest!

24 Categories : Recipes

Mar
26

ENDED: Wholly Guacamole Recipes and Eats #WhollyHungryChefs @HungryYouTube @eatWholly

by admin

I LOVE guacamole! Wholly Guacamole has so many yummy products and they don’t have preservatives in them! They are also Gluten FREE and ALL Natural! YUM!

I recently got to try their new Avocado Ranch dip and let’s just say out of a 1-10, I rate it a 20! I can imagine eating it on a turkey sandwich.

Alex Thomopoulos is an awesome (and very fun) chef who created a few yummy recipes! I got to enjoy some time cooking with her! Here are a few of my favorite recipes we made:

Wholly Southwest Frittatas

2 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
1 zucchini, thinly sliced into rounds
1 cup corn tortilla chips, lightly crushed 1 dozen eggs
Serves 6-‐8
1. 2.
1 tablespoon water
1/4 cup Wholly Salsa® Medium dip, plus extra to serve
1/2 cup manchego cheese, shredded 3. Kosher salt and ground black pepper, to taste
3 scallions, chopped, to serve
Wholly Guacamole® Home-‐style dip, to serve
Sour cream, to serve

Preheat oven to 350F.
Preheat a 9-‐inch cast-‐iron skillet or other ovenproof skillet over medium heat. Add olive oil and swirl to coat the surface of the pan.
Add onions, season with salt and pepper and cook until soft and golden brown. Add the zucchini and tortilla chips and cook another 2 minutes until both have softened. Remove from heat.
In a large bowl whisk together eggs, water, Wholly Salsa® Medium dip, salt and pepper. Pour egg mixture into the skillet and stir to evenly distribute the vegetables and tortilla chips. Sprinkle the Manchego cheese over the egg mixture and place in oven to bake for 25-‐30 minutes, or until the eggs set, the frittata puffs and turns golden brown. Remove from the oven, slice and serve with scallions, Wholly Guacamole® Home-‐style dip, Wholly Salsa® Medium dip and sour cream on the side

Sweet Potato Gnocchi with Sage Brown Butter Sauce

2 pounds sweet potatoes
2/3 cup reduced-‐fat ricotta cheese
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 1/4 cups Alex’s AP Gluten Free Blend (recipe below) Parmesan cheese, for garnish
Sage Brown Butter Sauce:
1 stick unsalted butter
Salt and pepper, to taste 1. 15 sage leaves
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
Alex’s AP Gluten Free Blend:
2 1/2 cups brown rice flour 2 cups sorghum flour
1 1/3 cups tapioca starch 1/2 cup potato starch
1 1/2 cups sweet rice flour 2/3 cups cornstarch
4 teaspoons xanthan gum

DIRECTIONS:
Preheat oven to 425 degrees. Fill a large pot with salted water and bring to a boil.
Bake sweet potatoes until tender, 40-‐45 minutes. Scoop out the flesh and mash in a bowl. Measure 2 cups of the mashed sweet potato and place in a bowl. To the sweet potatoes add ricotta, salt, cinnamon, nutmeg, and pepper and mix to combine. Add the flour and mix until fully incorporated. The dough should be sticky and hold together. Divide the dough into thirds. Generously dust your cutting board with extra gluten free flour. Take one section of dough and roll it into a 1-‐inch log. Cut the log into 1-‐inch pieces and place on a baking sheet dusted with gluten free flour to prevent sticking. Repeat with remaining dough.
Add gnocchi, in batches, to boiling water being careful not to overcrowd, and cook 3-‐4 minutes or until they float. Remove to a bowl and tent to keep warm. Continue to cook remaining gnocchi.
Sage Brown Butter Sauce:
In a skillet melt the butter over medium heat. Once melted add the sage leaves and let them begin to fry. Season with salt and pepper. When the butter begins to brown and the sage leaves crisp slightly add the gnocchi and toss to coat. Finish with the maple syrup. Spoon gnocchi into a serving dish and garnish with Parmesan.
Alex’s AP Gluten Free Blend:
1. Mix to combine and store in an airtight container.

Watch Alex on The Hungry Youtube Channel and make sure to follow Wholly Guac on Facebook and Twitter! You can find more yummy recipes at Eatwholly.com as well!

<<>> Who wants to win an awesome cooler full of yummy Wholly Guacamole? Leave a comment on this blog post telling me which of their many flavors are your favorite. I will choose a winner on April 2nd at 5PM. Must live in US.

*I was treated to a day in the kitchen with Alex and got to try all of their yummy products. This giveaway is from Wholly Guac and all opinions are my own…and are honest!

4 Categories : Giveaway, Recipes, Review, Review/Giveaway

Jul
29

Taking care of my Family #GLADMomMade

by admin

I am heading off to New York City on Tuesday for a week away at Blogher ’12 and have been rushing around trying to buy groceries, meal plan, and make lists for my sitter and hubby. My hubby does a great job of following lists or making PB&J but isn’t so great at cooking.

Glad sent me a Glad Mom Made Meal kit so that I could prepare my hubby and kiddos a yummy meal to enjoy while I am gone! I did just that…but cheated and used my crockpot! I thru frozen chicken breasts, a can of red enchilada sauce, a can of green chilies and left it for 8 hours on low. I shreaded the chicken and it absorbed the juice and then I layered it up in the Gladware in this order:

Chicken Mixture, corn tortilla, chicken mixture, cheese (and repeat) and it make a HUGE container. My hubby is super excited about it as I have not been cooking a lot of mexican food meals lately. I love that I can leave my family a meal that they can eat while I am gone. I made two containers and popped one in the freezer. I have found that it’s easier to double recipes and freeze one for those nights that I really don’t want to cook!

Thanks Glad for taking care of my family! All opinions and photos are my own.

0 Categories : Recipes

Jul
11

Recipe: Sweet Zucchini Bread

by admin

I’m at my grandma’s house and she made the best smelling treat today! She made zucchini bread! I LOVE ways of sneaking in healthy stuff into my kids diets! Here is the recipe! (She doubled it to make an 8×10 dish!)

1 1/2 Cup Flour
1 tsp Cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 cup sugar (or use 1.5 cups of Splenda)

Mix all of those, then hand mix with 2 cups of shredded zucchini, 1/4 cup oil, and 1 cup pecans or walnuts

(Optional: Add 1 cup cransians, or 1 cup apples)

Bake 55 minutes at 350

Claritin Sunshine Smoothie

by admin

As we enter into the summer season and our kids are playing outside more often, we have two struggles in our house…allergies and wanting a cool healthy snack. Claritin has helped my family with both. Infact, my oldest daughter woke up today with eyes a mess, coughing and feeling the allergies. I gave her two chewable Children’s Claritin pills and sent her off to school.

Check out this awesome (healthy) recipe for a Sunshine Smoothie!

Ingredients:

1 large banana, frozen
½ cup of orange juice
1 tbsp honey
½ cup Greek yogurt
½ cup of ice cubes
1 orange, peeled and sliced

Directions: Add banana, orange juice, honey, yogurt, and ice cubes to blender. Blend until smooth, adding more honey to taste. Garnish with

(I am a Claritin Mom Blogger, all opinions are my own!)

0 Categories : Recipes

Apr
15

Egg Plant Lasagna Recipe

by admin

My family LOVES pasta…anything made with pasta! So it’s no surprise that lasagna goes over real well in our house! I guess I should say that we are addicted to cheese too.

This is all fine and dandy…until you are on a diet. Pasta is not really “diet friendly” and it’s something that we have cut fully from our diet…in an effort to cut calories and carbs. So, hubby and I were trying to come up with a way to still make lasagna and thought about using portabella mushrooms in place of the pasta…but the kids would spot that right away. So we decided to give Egg Plant a try and BOOM! It was a great substitute. The texture isn’t too far off and the color matches great!

I made my lasagna as normal, but instead of putting in cooked lasagna noodles, I put in fresh sliced egg plant. (I did cut the purple peel off of it before slicing it!) I just layered it as normal and baked as normal as well. The eggplant cooks up great and my kids were none the wiser.

YUMMY! What foods have you subbed for another and enjoyed? I’ve been trying to “eat right” since last July. I’m down 53 lbs and hubby is down 16. (We are also working out on top of eating right…as I strongly believe it takes both!) Now, if I could just find something that tastes as good as cheese! I’m addicted…it’s so yummy!

My lasagna is layered as such:

Pasta Sauce/HB Meat
Sliced Egg Plant
Ricotta Cheese
Shredded Mozzerella Cheese
Pasta Sauce? HB Meat
Sliced Egg Plant
Ricotta Cheese
Shredded Mozzerella Cheese

I bake at 350 for 45 minutes. The Egg Plant cooks and becomes soft and noodle like! YUMMY!

0 Categories : Recipes, Uncategorized

Mar
31

Breakfast for Dinner…yes please…and Don’t forget the Bacon! #TXBacon

by admin

We love breakfast foods in my house. The problem is that I am NOT a morning person! So, breakfast for dinner is a great solution for this problem! Today, I went shopping at Market Street for all of the right ingredients to cook up a Texas Sized Breakfast!

I took my shopping buddy, Maci and we loaded up a cart full of stuff to make the following recipe! (You can read my full Google+ Story here!)

You can see that the Dallas Cowboys Star stands out on that yummy bacon! I love it when I can see the bacon thru the package. These 5 ingredients, plus the veggies and I am set for a BIG breakfast.

I lined a baking sheet with parchment paper (I’ve found that foil sometimes sticks to the pan and I don’t like that!) and laid out my bacon. A friend recently told me that she bakes her bacon, instead of frying it. I hate when bacon grease pops me, so I wanted to give this a try. I baked it for about 20 minutes at 350. I put it in first thing and then started on the other items for our dinner.

While the Petit Jean Bacon cooks, I cooked the diced potatoes according to package. I also cracked a dozen eggs and wisked them a few times before pouring them into a skillet. I scrambled up the eggs and waited a few minutes for my bacon to finish.

This bacon cooks fairly evenly. Sometimes there is so much fat that I feel to get it all cooked, the leaner parts are almost burnt. Not with this Dallas Cowboy bacon!

I then compiled the hearty breakfast burrito (in this order!) Tortilla, Potatoes, Eggs, Cheese, Bacon, and topped it with the diced veggies. This was super filling and the bacon gave it the perfect flavor and crisp.

My only regret with this meal was that I couldn’t keep the bacon grease for future use! Do you do this? I add a tiny bit to green beans or toss a spoonful in the crockpot with frozen chicken breasts. Bacon gives such a good flavor!

Hubby loved the dinner and my kids couldn’t get enough of the bacon. Yumm! Mission Accomplished!

To find out more about Petit Jean Bacon, you can read on the Petit Jean Website or the Dallas Cowboys Site. Or follow them on

Twitter
Facebook.

You can find this yummy brand at select Walmart, Market Street, or HEB grocery stores!This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias Feel free to add any additional wording you would like such as “all opinions are my own

1 Categories : Recipes

Mar
28

How do you Spice up your Leftovers? #velveetarotel

by admin

I am guilty of repurposing leftovers and serving them to my family the next night. Why waste yummy food? With three little ones and a hubby that doesn’t like repetition, I have had to get creative to change up leftovers and give my family a quick yummy meal.

One of my biggest secrets is that I keep RO*TEL® in my fridge. I add it to salads, taco meat, in bean burritos, or even lightly toasted garlic bread. With chilling it, I can replace using fresh tomatoes with something that is just as yummy and much more cost efficient.

Another quick and easy way to change up my veggies and give them the flavor my kids crave is to add VELVEETA®. They will gladly eat broccoli or cauliflower with a little added. I just pop VELVEETA® and a little butter in a bowl and microwave it for 30 seconds to a minute and pour right over the veggies.

What are your short cuts? Do you have items that you keep on hand that quickly change your leftovers from good to great?

Check out https://bitly.com/weeknightwow

VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!

This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.

0 Categories : Recipes

Feb
14

Heart Shaped Valentine’s Cupcakes

by admin

Want to make a fun treat for your kids today? I made Valentine’s Cupcakes for mine! I did not have heart shaped muffin tins, so I improvised using foil! This was super easy and very cheap! I can’t wait to see what my girls think of these heart shaped yummy treats!

0 Categories : Recipes