Easy Spicy Baked Chicken

Spicy baked chicken is a very versatile dish and one that is so easy to make it should be a sin.   We make this in large batches and then store it and use it throughout the week for both hot and cold dishes.  The first night we usually eat it with rice, potatoes, and a salad or other vegetables.  After that, we may slice it into sandwiches, reheat it and eat it with onions and peppers for fajitas, toss it with greens for an easy salad, or reheat it for a quick hot meal.  

We do this on nights when it's crazy around here and want a simple, hearty meal that can be reheated as needed. We work such varied schedules that many times we eat at different times.  By making this dish, it's a way that we can make sure we all have a nice meal no matter what time we arrive home.  I make my own all-purpose spicy seasoning mix, and combine this with butter or olive oil for a savory seasoning that comes out just right.  The chicken falls apart when it comes out of the oven, and there will also be a savory au jus when baking is finished that is a wonderful seasoning for a baked potato, rice, or noodles.

Easy Spicy Baked Chicken

3-4 boneless skinless chicken breasts (or as many as you want), cut into 2 inch wide strips 

My all-purpose seasoning (recipe HERE) or seasoned salt plus ground black pepper

Butter or olive oil 

Spray a large baking pan with nonstick cook spray.  Coat both sides of chicken strips with seasoning.  Place in pan.  Either dot with 1/2 teaspoon spots of butter or drizzle with olive oil.  Cover pan with foil.  Place in 350 degree oven and bake for 1 hour to 1 hour 15 minutes.  

Homemade Popcorn Chicken/Chicken Nuggets

Popcorn chicken is something that my family can always agree to eat.  Even my son, who is a very picky eater, loves it.  You can make a batch of this, and it is excellent so serve for a meal, as a snack, or serve alongside other goodies for a potluck type dinner.  We have a local chicken place that makes chicken chunks/nuggets, but they are just a little too big.  These are a perfect size to pop in your mouth, especially after dunking them in your favorite sauce.  As my son says, "Mom, these are the BOMB!" 

This is my own recipe that I developed over time.  I know most chefs would say that there is something special about the ingredients, but truthfully I just based them on trial, error, and what tastes good.  We like these served with ketchup or honey mustard dipping sauce, but they're also great smothered with gravy alongside mashed potatoes.  

Homemade Popcorn Chicken 

3-4 pounds of boneless skinless chicken breasts cut into 1 to 1.5 inch cubes 

1-2 cups milk 

2 cups of flour (eyeball it)

2 Tablespoons of my all-purpose seasoning or seasoning of your choice

1-2 teaspoons ground black pepper 

1 to 1.5 inches of oil in frying pan (or use a deep fryer) 

Instructions and are photos below.   

Cut chicken into 1 to 1.5 inch pieces (no bigger).  Place them in a large flat container. 

Pour in approximately 1-2 cups of milk.  Eyeball it, as the chicken just needs to be covered so that it can soak for a bit in a milk bath.  (Discard milk after all chicken has been removed from it.  Do NOT reuse this milk!)

While chicken is soaking, add oil to skillet (or turn on deep fryer) and allow oil to heat until a droplet of water flicked into the oil sizzles and turns to steam.    In another flat pan place flour, all-purpose seasoning, and black pepper.  Blend.  

When oil is heated, take pieces of chicken from the milk, place them in the flour mixture, and coat well.  Then fry batches of chicken in oil. Allow to cook 2-3 minutes, and then flip chicken pieces over so that both sides cook well.  Remove when chicken is a light golden brown.  Place on paper towels to drain and soak up any excess oil.  The color will deepen to a darker brown when removed from oil and allowed to cool. 

And there you have them.  Tender, golden, bite-sized chunks of yumminess just waiting to be popped into your mouth and enjoyed. 

Asian Chicken Ramen - Creative Cooking

This is one of those recipes that is relatively inexpensive and makes a TON of food.  It's great to feed a lot of people, and the ingredients are flexible enough that you can make more of less of it  depending on your resources.  
We used to live in Colorado, and on more than one occasion, we would have a house full of people.  When that happened, I had certain go-to recipes that I knew would be tasty, filling, make large quantities, and were usually something that everyone would like.  Add a salad and drinks, and this is enough to feed a crowd. 

 Asian Chicken

4 pkgs. Ramen noodles
4 C. water
¼ C. soy sauce
1 tsp. crushed red pepper flakes (may omit)
2 (16 oz.) pkgs. mixed vegetables, preferrably Asian stirfry, but any will do
6 cups cooked chicken of your choice (can reduce to as little as 2 cups, if desired; 6 cups is a lot of chicken)

In very large pot bring 4 cups water to boil. Stir in seasoning packets from Ramen noodles, soy sauce, and pepper flakes. Add noodles. Cover and cook for 2 minutes. Do not drain noodles. Add veggies. Cover; cook until noodles and veggies are tender, 3-4 minutes. Stir in chicken. Makes almost 2 gallons.

HINT: To decrease the cost of this dish, you can decrease the chicken and add 2-3 scrambled, chopped up eggs.

Salsa Chicken - Freezer to Crock Pot (Repost)

This is a repost of the most popular recipe from this blog, so far.  Please forgive the reposting, as I am still sick, not feeling well, and my blog posts are lagging.

This is another easy and yummy freezer to crock pot meal.  Salsa Chicken can be made many different ways by substituting or adjusting the ingredients.  Once finished, it has a taste that resembles chicken chili and is a great meal for cold, blustery nights. 
This recipe makes one 5 quart crock pot full.  Here's the recipe:

Salsa Chicken

3, 4, or 5 boneless skinless chicken breasts (however many work for your family)

1 15 oz. can of black beans, drained

1 15 oz can of kidney beans, drained

1 15 oz can of corn, drained 

1 can Ro-Tel tomatoes or any brand tomatoes with green chiles

1 small jar of salsa of your choice (around 15 oz.; size varies by brand)

1 packet taco seasoning 

When ready to serve add:  Cheese, tortillas, lettuce, tomatoes, and sour cream. 

Place ingredients in a 1 gallon zippered bag and freeze.  When ready to cook, place frozen chunk in crock and cook on low for 8 hours or high 6 hours.  Serve in bowls with cheese and tortilla chips, or scoop into tortillas and add cheese, lettuce, tomatoes, and sour cream.

(Note:  The photo above is midway through the cooking process.  It thickens up as it cooks further.)  

Pasta with Grilled Chicken, Tomatoes, and Black Olives - Creative Cooking

I've been craving carbs like crazy. Sometimes a girl just wants her pasta.  We also had leftover grilled chicken.  What better way to get my carb fix than to whip up a tomatoey sauce for spaghetti along with the grilled chicken?  I can't think of much better than that! 

If we're having a busy week or, as in this week I've been sick, the hubster sometimes buys a giant pack of boneless, skinless chicken breasts and grills all of them at once so that we can store them in the fridge.  We warm them up, slice them up into sandwiches, or, as in this case, add them to other dishes.  I love combining them with other ingredients to make stir fry or toppings for pasta.  

These were ingredients I had in my pantry.  I made this because I wanted a sauce that was on the lighter side.  I also wasn't in the mood for a creamy sauce, so this is what I made.  It came out very well!

PASTA WITH CHICKEN, TOMATOES, AND BLACK OLIVES

1-2 grilled boneless, skinless chicken breasts, sliced

1 tablespoon cooking oil such as olive oil

1 clove garlic, minced 

1 medium onion, chopped 

1 teaspoon oregano

1/2 teaspoon basil 

1/2 teaspoon red pepper flakes

1 can (14 oz?) Italian flavored diced tomatoes, drained (usually says flavored with basil, oregano, and onion)

sliced black olives

parmesan cheese to taste

 4-6 servings of spaghetti or other pasta, cooked

Place oil in large skillet and heat.  Add garlic, oregano, basil, and red pepper flakes.  Stir for a few seconds to heat and saturate spices.  Add chicken breast and onion. Stir to coat, and allow chicken to heat through, 1-2 minutes.  Add tomatoes, stir, then allow any liquid from the tomatoes to reduce down.  Serve over spaghetti, top with black olives, and sprinkle with Parmesan cheese.  Salt and pepper to taste.  Serve with crusty bread and salad.

Top 10 Posts of 2012

It's that time!  Time to reflect on the past year.  Since I just started this blog a little over 3 months ago, I don't have a whole lot of posts, but there have been over 100 of them.  I thought I'd do a recap of the most popular ones.  Click on the title of each numbered post to see the original. 

1.  Freezer to Crock Pot or Grill Recipes

Four recipes that were made to go straight from the freezer into either the crock pot or to place directly on the grill.  Recipes included Mango Chipotle Chicken, Smothered Pork Chops, Beef Tips, and Pepper Steak. 

2.  Sharpie Decorated Mugs - Simple Gifts

Directions on how to use Sharpie markers and plain white mugs or dishes from the dollar store to make gifts.  Decorate and bake at 350 degrees for 30 minutes. 

3.  Kasie's Mom's Calzone Recipe - Guest Post 

This was a guest post written by my friend, Kasie Robinson, who is a fellow transcriptionist and jewelry maker.  Check out her awesome story and recipe, and then cruise on over to her Artfire shop HERE for some darling earrings.  

4.  Broke Food - Pad Thai Ramen 

Make a tasty, exotic-tasting meal with simple ingredients from your cupboards.  This recipe features that ever-popular food Ramen noodles but is dressed up in a way that is satisfying to both your taste buds and your pocketbook. 

5.  Freezer to Crock Pot Cooking Tips

A list of hints and helps for turning your own recipes into freezer-to-crock pot meals.  

6.  Grocery Savings Strategies 

Tips, tricks, and thoughts about saving on groceries that do not normally go on sale or have coupons readily available. 

7.  Crock Pot Foil Packets for Veggies 

Want to cook all your food at once but don't want the flavors to mix?  Foil packets for the crock pot may be the answer.  Just wrap up your items, seal in foil, and place in the crock pot!

8.  Wire Wrapped Glass Pebble Pendants - Simple Gift 

Use a dollar store glass pebble, wire, and some pliers to make a beautiful, unique, and simple gift. 

9.  Freezer to Crock Pot - Salsa Chicken 

This is a recipe for the crock pot that is basically chicken chili but uses chili ingredients rather than the usual white sauce that's associated with chicken dishes. 

10.   Homemade Glue-On Wire Bails - Simple Gifts 

This is a tutorial for how to make a glue-on bail that turns almost any object into a pendant for a necklace.  Simple, easy, and very pretty! 

There they are!  The most popular posts for 2012.  Thank you to all my readers who have made this adventure so much fun.  I look forward to seeing what 2013 has to bring!

Crock Pot Cooking for One - Freezer to Crock Pot

I love freezer-to-crock pot recipes because they are such a time saver.  However, most of the recipes make a ton of food.  That's difficult for one person because they either end up eating the dish for several days or have to try to freeze it to keep it for later.  

My mother is nearly 80 and lives alone in a home next to us.  We help her with meals, but if she cooks for herself she tends to eat ready-to-eat meals or a bowl of cereal or whatever is easy because it's hard cooking a bunch of food when only one person is going to eat it. 

I decided to try my hand at crock pot cooking for one.  I got Mom a 2-quart crock pot with removable crock (pictured above and link HERE).  Then I bought groceries and got to work. I made 12 meals (2 meals per recipe) with each of the recipes listed below.  

I made enough quantities that if she wanted a larger meal, it would be just enough for her, or if she wanted a smaller meal, there would be enough left over for lunch or dinner.  Depending on how much she eats and which meals she chooses, these can stretch anywhere from 2 weeks to a month.  So far, she has been thrilled, and I have peace of mind knowing that she's eating good meals. 

Here are the recipes I made, below. While these are recipes I have posted previously, I had to modify them to take into consideration the smaller amounts.  Click on the title for each recipe to see the original post for a full-size, 5 quart version of this recipe. 

Use quart size Ziploc bags for storage.  I split each recipe between two one-quart bags.

Butter Curry Chicken (Have not posted this as a large recipe yet, so no link)

4 small boneless skinless chicken breasts or 2 very large chicken breast  cut in half to make 4 pieces

1 can cream of chicken soup

3-4 green onions, chopped and including bottoms and green tops OR 2 tablespoons finely minced onion 

1/2 cup tart fruit juice such as pineapple, orange, or white grape OR dry cooking sherry

4 tablespoons of butter 

2 teaspoons of curry

salt and pepper 

Divide ingredients between two quart size Ziploc freezer bags.  Squish to remove air, then seal and massage to distribute ingredients.  When ready to cook thaw in refrigerator or place frozen chunk in crock pot.  Cook on low 6-8 hours.  Serve over noodles or mashed potatoes. 

Chipotle Lime Chicken 

4 small boneless skinless chicken breasts or 2 very large chicken breasts cut into 4 pieces

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 14 oz can tomato sauce

1 can diced tomatoes with chipotle peppers 0R 1 can diced tomatoes with 2 tablespoons chopped chipotle peppers in sauce 

1/4 cup lime juice 

2 garlic cloves minced (2 teaspoons of minced garlic if you buy the type in a jar)

1/4 cup dried cilantro

Divide all ingredients between two quart size zippered freezer bags.  Squish out air, seal, and massage bag to distribute ingredients.  Freeze.  When ready to eat, either thaw overnight and place in crock pot the next morning or put entire frozen chunk into crock pot and cook on low for 8 hours.  Serve with rice or steamed vegetables.  This is also great on a tortilla with pico de gallo.

Smothered Pork Chops 

4 pork tenderloins/chops 

1 can cream of chicken soup 

1 package dry onion soup mix 

salt and pepper 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours.  

Ranch Crock Pot Pork Chops 

4 pork tenderloins/chops

1 can cream of chicken soup 

1 package ranch dressing 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours.  

Roast Beef 

One 4 pound roast cut into 2 pieces that are 2 lbs each

1 package dry Italian dressing mix 

1 package dry onion soup 

1 package dry brown gravy mix

4 potatoes peeled and cut into very small chunks (I prefer red potatoes)

1 cup carrots

1/2 of a medium onion, cut into chunks 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours. Do not add water to this, as the roast will make its own juices.  A note:  Normally I do not put potatoes in the freezer, but if you use small red potatoes, they seem to work well and the recipe comes out fine. 

Beef Stew

2-3 lbs stew meat, browned in batches with olive oil 

1/2 medium onion, diced 

1-2 carrots cut into chunks

1/2 clove minced  garlic 

1 stick celery cut into small chunks

3/4 to cup chicken broth  OR 3/4 to 1 cup beer (yes, chicken broth; don't substitute beef)

2 tablespoons bouillon 

1/2 tablespoon worcestershire sauce

1 can RoTel diced tomatoes with chiles 

1 small can (4oz) tomato paste 

1/2 teaspoon paprika

3/4 teaspoon sugar 

2-3 red potatoes peeled and cut into thin/small chunks 

In a skillet, brown meat in oil, in batches.  Pour just enough water in bottom of skillet and stir to deglaze the pan. About 2-3 tablespoons of water. Place meat and deglazed mixture in bottom of 2 quart freezer bags.  Add remaining ingredients EXCEPT POTATOES.   Squish out air and massage to distribute ingredients.  Open then add potatoes to top.  Seal and freeze.  Cook on low for 8-10 hours.  Serve with cornbread, crusty bread, or fry bread. This is best when cooked low and slow. 

To make this a stove top recipe, follow instructions, except you will need to add approximately 1 to 1-1/2  cups of water to the mixture and allow it to simmer on the stove top for 1-1/2 to 2 hours.  Watch carefully and add water if the stew becomes too thick. 

 

Homemade Chicken Salad - Creative Cooking

This past Tuesday, I made Lemon Rosemary chicken in the crock pot (recipe HERE).  There was some chicken left over, and even though the original dish was awesome, I was ready for something different.  I didn't want to waste the leftovers, though, so I decided to use the remaining chicken to make chicken salad. 

I love Arby's chicken salad with pecans.  So I decided to make a semi-copycat chicken salad using what I had around the house.  It turned out extremely well, and it was exactly what my tastebuds were wanting. I also tend to be the type who throws in everything but the kitchen sink. You do not have to use chicken for this.  As a matter of fact, turkey or even tuna would also make an excellent version, and as long as a person sticks to the basic recipe, there could be several tasty variations. 

Chicken Salad: 

1-1/2 to 2 cups cubed/shredded chicken

2/3 to 3/4 cup mayonnaise (substitute nonfat plain yogurt for a lower-fat version)

2 tablespoons chopped onion

2 tablespoons relish (dill or sweet)

1-2 tablespoons chopped celery

About 1/4 cup chopped pecans

1/4 cup fruit (I used dried cranberries, but you could also use seedless grapes, chopped apples, or even chopped pineapple) 

Salt and pepper to taste 

Mix all ingredients together.  Serve on whole-wheat bread, wrapped in a tortilla, or with lettuce if you prefer just the salad.  Makes 2-4 servings, depending on how thick you spread the chicken salad.  

Lemon Rosemary Chicken - Freezer to Crock Pot

This is the time of year where it seems like heavy meals abound.  There's the office party with prime rib or steak.  There's the blustery days with chili and stew.  Sometimes you're sick of heavy meals and just want something good, filling, but not too heavy.  Lemon Rosemary chicken is a wonderfully light meal that can easily be made in the crock pot.  The citrusy flavor is the perfect compliment to the rosemary.  This tastes great served with rice or served alongside a salad and crusty bread.  

I used chicken tenders in this recipe, but you can use boneless, skinless chicken breasts, or even a whole, cut up chicken to make this recipe.  If you use bone-in chicken, be sure to place it in the bottom of the crock pot, bone side up, so that the meat cooks through.  

Lemon Rosemary Chicken: 

1-1/2 to 2 pounds boneless skinless chicken breasts or tenders

1/2 C lemon juice 

1 teaspoon rosemary

1 Tablespoon vegetable oil or olive oil 

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Lightly brown chicken in a nonstick pan or pan coated with nonstick cooking spray.  Place in bottom of 1 gallon zippered freezer bag.  Combine remaining ingredients and pour over chicken.  Remove air, seal, and then massage to distribute ingredients.  To cook in crock pot, either thaw in the refrigerator for 24 hours or place entire frozen contents of zippered bag into crock pot.  Cook on low 6-8 hours or high for 4-6 hours.  If cooking from frozen, increase cooking time by 1-2 hours. 

Egg Drop Soup - Broke Food

Today's installment of broke food is just in time for the cold weather!  It's simple, filling, delicious, and best of all, it's inexpensive.  Have it by itself for a meal that is satisfying, or pair it with last week's broke food fried rice recipe, and you'll have enough to feed several people or have leftovers.  

Someone recently told me that I could make these recipes "richer" or have more ingredients in them.  I could, but that's not the point.  The point is to be able to make a meal with what you have on hand by using simple ingredients with just enough spices, additions, and creativity to make it feel like you're not scraping the bottom of the cupboard.   Egg Drop Soup also has just enough protein, in the form of the egg, to give it some substance and flavor. 

On a side note, I LOVE this soup if I've been sick.  It's wonderful for an upset tummy, and it's also very soothing if you've had a cold or the flu.  It just hits the spot in a satisfying way. 

Egg Drop Soup

16 oz (2 cups) chicken broth or prepared chicken bouillon (2 cubes bouillon to 2 cups water)

1 tablespoon soy sauce

A dash of garlic powder

1 egg, beaten  

2-3 green onions/scallions ( or 1 tablespoon chopped onion or 1 teaspoon dried minced onion)

Wire whisk

Optional: 1 teaspoon corn starch mixed with cold water (to thicken soup)* 

In a medium saucepan, bring broth or bouillon to a rolling boil.   Add soy sauce and dash of garlic powder.  Allow to cook for 1 minute and return to rolling boil.  Begin whisking the broth rapidly while pouring beaten egg into broth.  Whisk rapidly until egg forms cooked "strings."  Stop whisking and allow soup to return to a boil.  Add in onions and allow to cook for another minute or so, to combine flavors.  Thicken with cornstarch, if desired.  Serve hot.  Sample and then salt to taste.  Other seasonings to try are ground black pepper, a bit of ground/fresh ginger, or red pepper flakes. 

*Remember, when adding cornstarch to hot liquids, you must first add cold water to the corn starch and stir it well until it is dissolved.  Then pour it into your hot soup. Stir continuously until soup is desired thickness. 

Broke Food - Fried Rice

It's the night before payday, and the pickin's are looking pretty slim in the fridge.  It's time for another episode of broke food!  Fried rice is one of my favorite broke foods because you can whip it up in a few minutes and clean your fridge out in the process!  The additions are what make this an especially great dish. 

You can eat this alone as a tasty and filling meal, or if you have several people to feed, pair it with egg drop soup (coming in a later post) to stretch it further.  Also, the great thing about fried rice is that it's actually the items that have been sitting in the fridge a while that work the best.  Day-old leftover rice is perfect for making fried rice!

I'll put my method below.  There are a million different ways to make this, with various spices and additions.  Once you get the hang of making this, use what you like and what appeals to you for flavors.  In the photo above, I used:  corn, peas, carrots, sliced green onions, and diced leftover pork chop from when we grilled out a couple of nights ago. 

Here are the basic components.  I'll get into detail below this post.

FRIED RICE:

1-2 tablespoons cooking oil of choice

Spices and seasonings of choice 

Vegetables

Protein* (Meat or eggs should be cooked beforehand and set aside.)

About 1 cup rice (adjust to your liking)

Sauce 

In large skillet, heat oil until drop of water flicked on surface sizzles.  Add your spices (not sauces) to the oil and stir for approximately 20 seconds to distribute the flavors in the oil.  Add any uncooked veggies and stir, coating with oil, then allow to cook for a minute or two. Add any already cooked vegetables. Add cooked meat or protein.  Allow to heat through.  Add rice and sauce.  Stir thoroughly to heat through and coat with sauce and spices.  Serve immediately. 

Now we'll talk about what you can put into this wondrous concoction!

Additions: 

Veggies:  Nothing is taboo.  Carrots, onions, bell peppers, celery, medallions of yellow squash, hulled peas, snow peas, broccoli, corn, green beans ... any of it will be great in fried rice.  Also consider adding leftover cooked vegetables from prior meals.  These are great in fried rice. 

Protein:  Diced up scrambled eggs, diced deli meat, Spam, chicken, beef, pork, shrimp, garbanzo beans, or tofu are all excellent protein items that can be added to this.  You don't have to have a protein, but in my opinion it makes the dish a little heavier, filling, more satisfying, and provides a more complete meal, especially if you're only eating the fried rice. 

Spices:   You can add any spices you like during cooking.  Ginger, red pepper, sugar, salt, basil, oregano, garlic powder, onion powder, nutmeg, cinnamon... anything that you can think of can make awesome additions to the fried rice.  If you prefer a sweeter taste, consider ginger, sugar, a dash of red pepper, and garlic.  I prefer a hotter, spicier sauce, so for the photo above I used oregano, basil, fresh minced garlic, and red pepper flakes. 

Sauce:  Simple soy sauce added at the end of cooking the rice can be all you need.  However, if you want something a little different, consider a small bit of Hoisin sauce, teriyaki sauce, or add fruit juices such as pineapple or orange juice to the soy sauce before adding it to the fried rice.  When using sauce, keep in mind what spices you've used so far.  

Rice:  Any type of cooked rice will do.  If you have leftover Minute Rice, use that.  Steamed or cooked long-grain white rice is awesome for this, especially if it's at least a day old.  Even brown or Basmati rice will work in a pinch.  There's also nothing wrong with making the rice in preparation for cooking this. 

Oil:  Really, again any oil will do.  I used olive oil, but plain cooking oil or even melted Crisco will work.  Sesame oil can be used for flavor if you have it on hand.  

Don't be intimidated if what you have on hand doesn't seem to go together.  Use what you have, try it, add some sauce, and you may find that you have discovered a new favorite dish.  Ad libbing the ingredients is half the fun! 

Chipotle Lime Chicken - Freezer to Crock Pot

Chipotle lime chicken is a zesty dish with bold flavors that compliment one another well.  Tomato sauce, cilantro, vegetables, and spices kick this up a notch beyond ordinary.  

Put this in the crock pot in the morning, and come home to a flavorful and satisfying meal without a lot of effort. 

Chipotle Lime Chicken

**This recipe makes two meals.  Cut ingredients in half to make just one recipe.**

8 boneless skinless chicken breasts 
Canadian/Montreal steak seasoning
2 cups diced onion

2 cups chopped celery

2 cups chopped carrots

2  14 oz. cans tomato sauce

1/2 cup lime juice

2 tbsp minced chipotle chiles in adobo sauce

4 garlic cloves

3 Tablespoons dried cilantro

Divide chicken breasts into two 1 gallon zippered freezer bags.  Season both sides of each chicken breast liberally with steak seasoning.  Add remaining ingredients, squeeze air from bags, and seal.  When ready to cook, place frozen chunk in crock pot and cook on high for 4-6 hours or low 8-9 hours.  Serve over rice or noodles.   

Even More Printable Coupon Links - New Post

This is a new listing for printable coupons.  Periodically, I have been posting printable coupon links and websites.  The best updated post with links is HERE.   The links below are all new printable coupons. Some of them are regional, with products not available in all parts of the country, unfortunately, but I will be happy to add any that are available elsewhere. 

With the holidays coming, especially Thanksgiving and Christmas, which are times most associated with cooking, companies are ramping up their coupon promotions in order to bring in more business.  Reap the benefits of those promotions by checking the websites for your favorite products.  

Here are some additional websites, in addition to those linked above in the post, that are new since I last blogged about them.  

Pilgrim’s Chicken

$1/1 frozen OR fresh (top right of page, in the blue strip)

http://www.pilgrims.com/

Reser’s Fine Foods

(Deli salads, potato salad, etc.)  

Sign up for the Newsletter at the top right side of the page, and coupon links will be e-mailed.  Some may be present on their special offers page.

http://www.resers.com/special-offers/coupons

Nature’s Own Bread

Sign up/sign in, and accept the newsletter.  E-mails will be sent periodically with links to coupons. 

http://naturesownbread.com/

Roman Meal Bread

Coupon link is bottom right of page.  They usually always have a coupon link there.  Also sign up for e-mail newsletter to receive special offers.

http://www.romanmeal.com/

Litehouse Foods

(Dips, dressings, and glazes)

Sign up to receive $0.55 off any Litehouse product. You will also receive periodic e-mails with links for coupons.

http://www.litehousefoods.com/offers-page

Red Gold Tomatoes (Tomato Country website)

Sign up, and you can print a $0.50 off coupon.  Once you are registered, enter your e-mail address, and a link will be sent. 

Sign up for the newsletter, and a link will be e-mailed to you.  If you have a store that doubles coupons, these tomato products will oftentimes be free or nearly free.

http://www.redgold.com/welrg12502

Old Orchard Juice

Printable coupons on their website.  Must sign up to print.  Sign up for newsletter, and additional savings will be e-mailed to you.

http://oldorchard.com/promotions/

Welch’s Juice

May or may not be coupons on this page.  Check periodically.  However, sign up for newsletter, and coupons will be e-mailed to you.

http://www.welchs.com/promotions

Bar-S Meat Products

No current promotions, but check back for coupons.  Sign up for e-mailed newsletter and coupon links.

http://www.bar-s.com/promotions/promotions.php

French’s

Mustard, Worcestershire sauce, fried onions, Dijon mustard, etc.

http://www.frenchs.com/my-frenchs/create-an-account?redirect=/promotions/coupon

Sparkle Paper Towels

Coupon right on home page for $1/1 6-pack regular rolls or larger (may change to napkins, depending on time of year).

http://www.sparkletowels.com/

Mt. Olive Pickles

Warning!  Turn your volume down.  There is music that plays on this site!

Have freebie giveaways and newsletter.  Most of their coupons are in the form of hangtags, but will occasionally e-mail coupons.

http://www.mtolivepickles.com/

Kashi Products

(Cereals, granola bars, etc.)

Check page periodically for coupons.  Sign up for e-mail newsletter to receive e-mailed offers. 

http://www.kashi.com/events/coupons

Emeril’s Food Products

Coupon for $1/2 any Emeril food products.  Includes sauces, seasonings, etc.  Other coupons periodically. 

http://www.emerilscooking.com/promotions.asp

New World Pasta

(American Beauty, No Yolks noodles, Wacky Mac, Ronzoni, and Creamette brands)

Sign up for newsletter, and links to coupons will be mailed. 

Also check their Facebook page, as they periodically offer coupons there, as well.

https://www.itpaystoeatpasta.com/sweeps_general/form.cfm

Garnier Hair Products

Sign up, and they will often e-mail you exclusive coupons, especially for new products. 

http://www.garnierusa.com/_en/_us/home.aspx

Maybelline

Sign up for their newsletter (bottom right of page), and they will often mail exclusive coupons. 

http://www.maybelline.com/

Incredible Edible Egg Facebook Page

There is often a $0.55/2 coupon promotion.  This is a coupon off ANY BRAND OF EGGS!  It’s a promotion by the association of egg producers. 

Like their page, then print.  This makes for extremely cheap eggs when there is a sale!

https://www.facebook.com/IncredibleEdibleEgg/app_433292576729358

 

Yankee Candle Company

They will e-mail coupons and notices for special exclusive sales.  Shipping is a flate rate of $5.00 for orders under $100, so this is a great way to stock up for gifts, especially with Christmas coming up.  They recently had wax tarts on sale for $1.00, used in wax warmers.

http://www.yankeecandle.com/home2

Earthbound Farms Organic Vegetables

Sign up for newsletter, and they will e-mail links to coupons.

http://www.ebfarm.com/

Organic Girl Greens

Sign up for e-mail, and coupons will be e-mailed.  Also like their Facebook page, as it often has printable coupons.

http://iloveorganicgirl.com/

Vidalia Onions

Facebook page.  They will have seasonal coupons, so keep an eye on their fan page.

https://www.facebook.com/VidaliaOnions?ref=ts&fref=ts

California Cuties (Clementine type oranges)

Sign up for newsletter, and e-mail coupons will be sent seasonally.

http://cutieskids.com/

Arm and Hammer (Baking Soda, Toothpaste, Laundry Detergent, Cat Litter)

Create account and print coupons from coupon page.  Sign up for e-mail newsletter, and links to coupons will also be e-mailed. 

http://www.armandhammer.com/Resources/SavingsCenter.aspx?CampaignId=Toothpaste

Silk Soy Milk

Coupon on lower right-hand corner of home page.  Sign up for newsletter, and coupons will also be e-mailed to you.

http://silksoymilk.com/

Freschetta Pizza

Link to coupon.  Enter e-mail to print.  Sign up for newsletter to receive coupons in e-mails.

http://www.freschetta.com/coupons.htm