Great Deals and Great Food

First let me say that I love The Grocery Game. The small cost every two months is so worth it because of how much money you save. Yes it takes a little time, but not as much as if you were to do all the work yourself. Here is an example...
Today I spent: 116.46
I saved: 95.93
I got: 16.00 coupons for next time I'm shopping (they spend like money at which ever store you got them)
I'm also getting: 15.00 in rebates on a Walgreens gift card

I wish I would have taken a picture of everything I got so that you could get the full affect. It is sooooo exciting when you see the receipt that says you saved more than you spent!! Even better when you know that you are getting a rebate for more that you paid (that happened today at Walgreens!)
If you decide to give it a try you can use if for a month for $1. If you decide to sign up I would greatly appreciate the referral credit. Add a comment and I will be happy to give you my email for you do enter as the referral.

Now onto the food! I love making chili and soup when it's cold outside...and it was definately cold today :) Anyway, I noticed a recipe for White Chicken Chili on the side of a can of Bush's Best Navy Beans. I had some turkey left over that we had frozen after cooking a bird for the holidays so I decided to use that instead of chicken. It was fantastic!!!

Here is the recipe with my change in italics.

White Chicken Chili

3 tbsp olive oil
1 medium onion, finely chopped (i used half an onion)
1 can (4 oz) chopped green chilies, drained (i didn't drain them, there wasn't very much liquid)
3 tbsp all-purpose flour
2 tsp ground cumin
2 cans (16 oz) Bush's Navy or Great Northern Beans
1 can (14.5 oz) chicken broth
1 1/2 cups finely chopped cooked chicken breast (i used turkey)
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.


I used cheese and sour cream and it was perfect for a cold winter day! I hope you try it and enjoy!

Hidden surprise!

I'm a big fan of hiding healthy foods...those that most kids won't even look at...in favorite foods. Therefore, I have to plug "Deceptively Delicious" by Jessica Seinfeld. One of my family's favorites from this book are chicken nuggets. The hidden "jewel" is butternut squash. You can use other veggies like sweet potatoes, broccoli or spinich. The first attempt at these nuggets I made them with sweet potatoes and even my mom, who is the pickiest eater I know, tried and liked them. Since then I have changed some things and found that my family prefers the squash.

The key to this dish is making the butternut squash puree. As the cookbook suggested, I took a Sunday afternoon and made a bunch of purees, labeled and froze them.

Here is the directions for making the squash puree. Taken from "Deceptively Delicious."

Butternut Squash

Cut off the stem, cut squash in half lengthwise and scrape out seeds.

Roast the halves on a cookie sheet, flesh-side down, at 400 degrees for 45-50 minutes.

Scoop out the flesh and puree in a food processor or blender for about 2 minutes.

I froze it in freezer bags in 1/2 cup portions.

Chicken Nuggets

Source: Deceptively Delicious

1 cup whole-wheat, white or Panko breadcrumbs (I used Italian breadcrumbs)
1/2 cup flaxseed meal

1 tbsp grated Parmesan

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder (I used onion flakes because that's what I had)

1 cup butternut squash puree (you can substitute sweet potato, broccoli, spinach or beet puree)

1 large egg, lightly beaten

1 pound boneless, skinless chicken breast or chicken tenders, rinsed, dried, and cut into small

chunks

1/2 tsp salt

Nonstick cooking spray

1 tbsp olive oil

In a bowl (I used a pie dish), combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat (I found that my skillet has to be over meduim heat or they will start to burn to quickly). When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it's cooked through.) Serve warm.

They don't make the prettiest meal, but they sure are tasty!!!