Whole Foods Gift Card Giveaway (Plus a Quinoa Recipe)

Here we are again in Part 3 of our Quinoa series. I hope you saw my previous posts on Quinoa – catch up here and here!

So here’s the newest recipe. The last time I was in Whole Foods their cooking coach, Luke, was talking about this fantastic Tuna Tabouli recipe. There are some important things to note here for those that like healthy food options:

1)      Tuna Tongol – less mercury than regular tuna and better for you

2)      Tuna Tongol can be purchased at Whole Foods in cans near the produce section

3)      You can substitute quinoa for bulgar wheat

Below is the recipe. They were handing this out at Whole Foods in small pita rounds which were delicious. I also think it makes a great lunch or dinner snack – right out of the bowl!  You can also find the original recipe here. I opted to omit the celery.

TunaIngredients1

Tuna Tabouli

Ingredients:

1 cup cooked bulgar wheat (cooked quinoa can be substituted here)

¼ teaspoon salt

½ cup parsley

¼ cup EVOO

2 tablespoons lemon juice

2 stalks celery (optional)

3 green onions, finely chopped

1 7 oz. can Tongol Tuna

Fluff cooked bulgar wheat or quinoa with fork. Add salt, parsley, EVOO, lemon juice, celery, green onions and tuna and toss together. Cover and refrigerate for at least 1 hour, then serve.

Notes from the Host: Bulgur is wheat that has been parboiled, dried, and cracked into small pieces. It comes in fine, medium, and course sizes. Bulgur also cooks very quickly requiring only a thirty minute soak in boiling water. It has more protein, fiber and a lower glycemic index than white rice.

whole foods gift card

The Moment We’ve All Been Waiting For:

Whole Foods is giving away a $25 gift certificate to two of our lucky readers! To enter the drawing (you can have up to 4 separate entries):

1.  Leave a comment telling me what you want to try at Whole Foods.

2- “Like” A Frugal Chick on Facebook.  Leave a comment letting me know you do!

3- Follow A Frugal Chick on Twitter.  Leave a comment letting me know you do!

4- Subscribe to A Frugal Chick’s e-mail newsletter.  Leave a comment letting me know you do!

The computer will randomly select two winners on April 15th (tax day).  They will be e-mailed and have 24 hours to respond.  If not a new winner will be selected.

Good luck!

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easter Vegetables Recipe


Every time I make this recipe I fall in love with it all over again. It is very simple to make and looks festive too with the light greens and yellow. The other great thing about this recipe is that the farther ahead you make it, the better it will taste.

ingredients (640x415)

Ingredients

1 15oz can french style green beans drained
1 15oz can early peas drained
1 15 oz can shoe peg corn drained(I couldn’t find it so used regular corn. I think shoe peg is prettier but either type tastes fine.)
1 cup chopped celery
1 small onion chopped
1 cup sugar
3/4 cup vinegar ( i used apple cider)
1/2 cup oil (i used vegetable)
salt and pepper to taste

Directions:

Add all vegetables together and toss.

mixture (640x405)

In a sauce pan stir vinegar, oil, sugar, and salt and pepper. Bring liquid to a rapid boil and then remove from heat. Pour over vegetables. Chill in fridge for at least 4 hours. I think it is best if chilled for 24.

final (400x223)

We like to eat this as a side with ham or chicken. It’s a nice easy make-ahead dish!

Easter Vegetables Recipe
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 15oz can french style green beans drained
  • 1 15oz can early peas drained
  • 1 15 oz can shoe peg corn drained(I couldn’t find it so used regular corn. I think shoe peg is prettier but either type tastes fine.)
  • 1 cup chopped celery
  • 1 small onion chopped
  • 1 cup sugar
  • ¾ cup vinegar ( i used apple cider)
  • ½ cup oil (i used vegetable)
  • salt and pepper to taste
Instructions
  1. Add all vegetables together in a bowl and toss. Set aside.
  2. In a sauce pan stir vinegar, oil, sugar, and salt and pepper. Bring liquid to a rapid boil and then remove from heat. Pour over vegetables.
  3. Chill in fridge for at least 4 hours. (I think it is best if chilled for 24.)

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Recipes Using Quinoa: A Whole Foods Adventure

I never thought I’d be able to write so much about QUINOA!  I’m excited for this 3-part blog post series.

For starters, some people are dubbing quinoa the “Superfood of 2013” – don’t take my word for it, see here. And Dr. Oz has used it in his cleansing diet, among other popular celebrities. That might be why Quinoa Cookbooks are popping up all over the place!

So what is quinoa? According to Wikipedia: Quinoa “is a grain-like crop grown primarily for its edible seeds. Quinoa seeds contain essential amino acids and good quantities of calcium, phosphorus, and iron.  Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

Where is the best place to buy quinoa locally? Well, I took a trip to Whole Foods!

I walked into Whole Foods on a Sunday afternoon during their local food truck rodeo event. The whole supermarket was buzzing with savvy, health-conscious shoppers. I have never been to such a friendly store in all of Hampton Roads, honestly. It was almost a social event! There were employees giving demonstrations in the produce section, while other experts were further back in the store whipping up a new recipe and handing out samples to customers as they walked through the store. Local food trucks gathered outside in the parking lot and customers congregated with their families eating BBQ, cupcakes and more. The whole atmosphere made you want to stay there longer and mingle, chat, and learn more about healthy foods.

I had the pleasure of meeting Maria.  She is their local marketing gal and a bustling multi-tasker. She proceeded to escort me around the store and inform me of everything from trail mix to mango salsa to kale, guacamole and more. She then recommended the Quinoa section!

Almost immediately I was excited to learn more. She introduced me to the different varieties: white, red, black, and tri-colored. Quinoa is so popular right now, they were evening running low on the white. A friendly shopper beside me (whose husband plays for the Admirals hockey team) demonstrated how you actually use the machines to fill bags there.  We started talking about AFrugalChick.com and lost track of time!

Ok – back to the quinoa. At Whole Foods, you take plastic bags and fill your own portion sizes of quinoa, beans, sunflower seeds, and more by lifting a lever.  Then you grab a sticker and marker and write the item number and name of the item on the bag.  It’s simple to do and you can use the lever to gauge how much of something you’d like (just be careful not to pull too hard or the contents come pouring out into your bag)! I filled up bags of black quinoa, red quinoa, and the tri-colored quinoa. Quinoa is very “frugal-friendly” as well – I think all 3 bags of quinoa cost $10 and have made at least 5 meals at my house. Quinoa Quick Tip: For added flavor, after you rinse off your quinoa, boil in chicken stock instead of water (this came from the customer above who showed me how to use the machines).

Maria recommended lots of fantastic recipes which I am excited to share with you. These include a Quinoa Salad Recipe, Tuna Tabouli and Quinoa & Kale Pilaf. She also recommended the book below which talks about all the ways to make the items in their store. There are instructions in the manual on Quinoa as well and you can pick one up at our local Whole Foods (located in Hilltop).

CookingBasics

Here is the first recipe – Quinoa Salad. This is something Maria likes to make at home for her family!

Ingredients:

2 cups cooked quinoa

1 bunch spinach, washed and patted dry

One apple, sliced and cubed

Handful cranberries

Handful sunflower seeds

2 tablespoons feta cheese

Oil/vinegar dressing

QuinoaSpinachSalad1

Prepare quinoa as directed in the “Cooking Basics” manual. Add the quinoa, spinach, apple slices, cranberries, sunflower seeds and feta together in salad. Mix well.

Add salad dressing. Enjoy!

Notes:  Maria suggested sunflowers seeds as an addition to most recipes. They are a great, crunchy addition and very healthy for you, too. You can find them in the same front section of Whole Foods near the uncooked quinoa machines.

More quinoa recipes and tips coming soon. Trust me, you’ll want to stay tuned on this one. There might even be a giveaway!

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Cooking For One Recipes: Potato Bacon Soup

Bacon Potato Soup

Welcome to Cooking For One Recipes!  This series is designed for those of us who don’t need recipes for big meals- just enough for one person to eat without a ton of leftovers.  Or, if you are feeding a large family, you can certainly alter the recipes to whatever amount you need!

For those of you who use Pinterest I have created a board that will have all the recipes from this series.  Be sure to follow it!

There is something about winter that is comforting… sweatshirts and pajamas, crackling fireplaces and hot cocoa. However, when it gets this chilly, it’s easy to come home and just want to curl up on the couch under a warm blanket and heat up a microwave meal.  You might be thinking, “It’s too cold to cook!”  But, there is a quick and easy meal that you won’t want to skip.

Here is a great baked potato soup recipe. Also, in true “Frugal Chick” fashion, this recipe doesn’t break the bank.  The recipe says it serves 4 but it’s the perfect recipe for 2, and if it’s for 1, have a few small bowls for dinner and take those leftovers for lunch!

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion (time saver: buy chopped onion in the container at the grocery store)
  • 2 1/2 tablespoons all-purpose flour
  • 3 cups chopped red potato (about 1 pound)
  • 1 1/4 cups 1% low-fat milk
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup water
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 2 tablespoons chopped green onions

Optional:

  • 5 strips cooked center cut bacon, crumbled
  • Salt and pepper to taste

Directions

  1. Melt butter in a medium saucepan over medium-high heat. Add onions to pan; sauté 3-4 minutes or until onion is tender.
  2. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
  3. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil.
  4. Cover, reduce heat, and simmer 10 minutes.
  5. Add 1/2 cup reduced-fat sharp cheddar cheese; cook 2 minutes or until cheese melts, stirring frequently.

You can decide to top each serving evenly with 1 1/2 teaspoons chopped green onions and bacon.  Add salt and pepper if desired.

This is a great recipe to eat while bundled in blankets on the couch reading your favorite blog!

The original recipe came from Cooking Light.

Cooking For One Recipes: Potato Bacon Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 tablespoon butter
  • ½ cup chopped onion (time saver: buy chopped onion in the container at the grocery store)
  • 2½ tablespoons all-purpose flour
  • 3 cups chopped red potato (about 1 pound)
  • 1¼ cups 1% low-fat milk
  • ¾ cup fat-free, lower-sodium chicken broth
  • ½ cup water
  • ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 2 tablespoons chopped green onions
Instructions
  1. Melt butter in a medium saucepan over medium-high heat. Add onions to pan; sauté 3-4 minutes or until onion is tender.
  2. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
  3. Add potato, milk, broth, and ½ cup water to pan; bring to a boil.
  4. Cover, reduce heat, and simmer 10 minutes.
  5. Add ½ cup reduced-fat sharp cheddar cheese; cook 2 minutes or until cheese melts, stirring frequently.

 

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Where’s The Fish? #FishnVeggies

Every week I try to incorporate a new recipe into our menu. While I was grocery shopping at Wal-Mart I checked out Mrs. Paul’s Fish Tenders in the freezer section because I had a coupon for $1/1 Mrs. Pauls and wondered if my family would eat them or not. I figured it couldn’t be too bad with the right recipe.

The next day I told my kiddos we were having a surprise for dinner. I did not want to hear “yuck” or “gross” without them trying it.

All day my son kept bugging me about the  dinner surprise so  I finally told him that we were having fish. Other than tuna fish sandwiches we very rarely eat fish because cooking it intimidates me. While the kiddos were taking a nap I prepped the casserole, which thanks to a microwave, frozen veggies and pre-made fish tenders made it quick and easy, so that when hubby got home we could put it in the oven and spend family time together.

The house filled with a wonderful aroma.  As we began to eat, my son looks over to me and asked “Mommy, where’s the fish?”

That is when I knew I had a keeper! After dinner, I put the recipe in my binder so that I could make it again.

To make this super duper easy fish tender casserole you will need the following ingredients:

Fishe Tender Casserole

 Ingredients

1 box Mrs. Paul’s Fish Tenders
1 bag BirdsEye Steamfresh Broccoli Florets
1-1/2 cups cooked rice
1 cup whole milk or half and half
1-1/2 cup shredded cheddar cheese
1 Tablespoon Garlic or garlic powder
1/2 tspn black pepper
1/4 tspn salt
1 tspn oregano

Cooking Instructions

1. Preheat oven to 350 degrees.

2. Cook the broccoli and rice as directed on bags.

3. Mix together the cooked rice, milk, 1/2 cup cheese, and all of the spices until well combined. Fold in cooked broccoli.

rice and broccoli mix

4. Transfer everything into a 9 inch baking pan. Top with frozen fish tenders and remaining 1 cup of cheese.

ready for oven

5. Bake for 30 minutes. Serve immediately.

For more ideas check out tasty and easy video recipes from The Neely’s.

I am a member of the Collective Bias Social Fabric Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and Pinnacle Foods Group. #cbias #SocialFabric # FishnVeggies.  All opinions are my own.

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Cooking For One Recipes: Ranch Fiesta Dip (Superbowl Recipe) #SB47

Ranch Fiesta Dip

Welcome to Cooking For One Recipes!  This series is designed for those of us who don’t need recipes for big meals- just enough for one person to eat without a ton of leftovers.  Or, if you are feeding a large family, you can certainly alter the recipes to whatever amount of people you need!

For those of you who use Pinterest I have created a board that will have all the recipes from this series.  Be sure to follow it!

If you’re looking for a crowd-pleasing dip for your upcoming Superbowl party, look no further! I can almost guarantee the plate will be completely gone by the time you know the Superbowl XLVII Champions! It doesn’t matter if your team is still in the finals or they got booted before the Playoffs (my team, unfortunately, is out), we all know the real reason we go to Superbowl parties: the food!

I learned about this dip in college and I couldn’t even tell you where the recipe is from. I have it on an old 3×5 index card and somehow it made it all the way to this blog – so there must be a reason it’s lasted this long to share with you.

superbowl ingredients

Ingredients

  • 1 8-oz sour cream
  • 1 8-oz low fat cream cheese, softened
  • 1 packet Hidden Valley fiesta ranch dry mix (or just ½ dry ranch mix and ½ packet dry taco seasoning mix)
  • ¾ jar mild or medium salsa (your preference)
  • 1-2 cups finely shredded cheddar or Mexican cheese
  • Bite size Tostitos (or Scoops)

Directions

1)      In a mixing bowl, combine the sour cream, cream cheese and dip mix. Mix well.

2)      Spread the cream cheese into pie plate. Top with thin layer of salsa.

3)      Sprinkle cheese as desired.

4)      Refrigerate for 2 hours and then serve with Tostitos.

I think the referee will call this one a touchdown. Enjoy!

Cooking For One Recipes: Ranch Fiesta Dip (Superbowl Recipe) #SB47
Author: 
Recipe type: Appetizer
 
Ingredients
  • 1 8-oz sour cream
  • 1 8-oz low fat cream cheese, softened
  • 1 packet Hidden Valley fiesta ranch dry mix (or just ½ dry ranch mix and ½ packet dry taco seasoning mix)
  • ¾ jar mild or medium salsa (your preference)
  • 1-2 cups finely shredded cheddar or Mexican cheese
  • Bite size Tostitos (or Scoops)
Instructions
  1. ) In a mixing bowl, combine the sour cream, cream cheese and dip mix. Mix well.
  2. ) Spread the cream cheese into pie plate. Top with thin layer of salsa.
  3. ) Sprinkle cheese as desired.
  4. ) Refrigerate for 2 hours and then serve with Tostitos.

 

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Earn a Sticker, Get a Cupcake with #Kraft Cool Whip Frosting

When I dropped M off at school today I told him I would have a special treat for him after school if he got a sticker on his chart. He has been working hard to get that last sticker so that he could get something out of the treasure chest.  Yes, I was bribing him!

After dropping him off, I returned home and whipped up a batch of funfetti cupcakes.  I decided to keep it simple and follow the recipe on the box.

ingredients_for_snack (1)

 

I added all of the ingredients into my Kitchen Aid and mixed for 2 minutes. While they were mixing I lined my mini cupcake pan with liners so they would be ready to go. Once the batter was finished mixing I used a small cookie dough scoop to fill the liners about ¾ full.  Bake them for 12 minutes. Remove from oven and let cool.

cool whip filled liners

Once the cupcakes were cool, I took the Kraft Cool Whip Frosting out of the fridge and frosted the cupcakes. Cool Whip has three different frosting flavors to choose from vanilla, chocolate, or cream cheese. I chose vanilla. You can see my Wal Mart shopping trip in my CoolWhip google+ album.  I had no doubt that M would get a sticker so I added a few sprinkles on top to make them extra special. He loves sprinkles, especially blue ones.

When I went to pick M up from school, not only did he have a sticker but he also had his report card with all good marks!  I was super proud of him.

Miles_with_cupcake (1)

For being such faithful afrugalchick readers I have a special coupon for you for Cool Whip Frosting – this way you can try out this yummy icing too! For more ideas and deals you can like Cool Whip on Facebook.

If you have problems printing- use this coupon printing resource.  MAC users please use browser other than chrome.

“I am a member of the Collective Bias Social Fabric Community. This content has been compensated as part of a social shopper insights study for Collective Bias and Kraft Cool Whip.  #CoolWhip Frosting #cbias#SocialFabric.”  All opinions are my own.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Apple French Toast Casserole Recipe

This is a fantastic Apple French Toast Casserole recipe.  Two of my favorite foods in the world are french toast and apples so I was thrilled to get the chance to combine them.

And then drown them in syrup.

Though not necessarily great for my waistline this recipe tastes amazing!

It made my entire house smell delicious and it was a great way to start the day.

French_Toast_ingredients

What you will need:

2 cups Whole Milk
½ cup Heavy Whipping Cream
8 Eggs
2 tsp. Cinnamon
¼ tsp. Nutmeg (optional)
¼ tsp. Salt
2 tbsp. Vanilla
10 slices Sour Dough Bread either torn or cut into 1 inch cubes
½ cup All Purpose Flour
1/2 cup Brown Sugar
¾ cup Sugar
1 stick cold butter cut into slices
2 tbsp. butter
3 baking apples (I used Cameo because that is what I had in the house)

french toast raw

Directions:

  1. Grease a 9×13 dish with butter or spray.
  2. Cut or tear slices of bread into cubes and spread out evenly in dish.
  3. In separate bowl mix milk, cream, sugar, eggs, cinnamon, nutmeg, and vanilla and then pour mixture over bread.
  4. Cover and put in fridge for 2-8 hours.
  5. In another bowl mix flour, brown sugar, and salt. Add cubes of cold butter and mix until it looks like small pebbles. (I find it fastest to use hands for this step) Put mixture in sealed container and put in fridge with bread mixture.
  6. When ready to bake peel, core, and dice apples.
  7. Sauté diced apples in pan with 2 tbsp. butter until start to get tender.
  8. Pour apples evenly over top of bread mixture then evenly sprinkle brown sugar mixture on top.
  9. Place 9×13 dish on a cookie sheet (in case of spillage) and bake in 350 degree oven for 45 minutes to 1 hour.  The more firm you like it the longer it needs to cook. I cooked mine for 55 minutes.

When ready to enjoy top with butter and syrup.

Be sure to follow A Frugal Chick on Pinterest to keep up with all the best stuff!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Recipe: Chicken Chili in the Crockpot

***Photo by Kraft***

The women in my family have had 100% success with recipes taken off of Kraft’s website.  And of the three of us, I am guaranteed to be the one that is going to screw up a meal so I usually don’t post recipes.

This recipe is for Slow-Cooker Chunky Chicken Chili and it’s straight from Kraft.  I make a few modifications when I cook it, so you can compare my recipe below with the recipe on-line.

Slow-Cooker Chunky Chicken Chili

Here are the ingredients you need:
– 1 can (15 oz.) dark red kidney beans, drained, rinsed
– 1 can Light red kidney beans, drained, rinsed
– One regular sized jar Mild Salsa (16 ounces and I usually use about half)
– No-salt-added tomato sauce (smallest can in the store- I usually have this in my pantry because there are coupons frequently)
– 2 Tbsp. chili powder
– 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
– 1 onion (chopped)
– 1 cup frozen corn
– 1 cup shredded cheese of your choice (optional- I think it tastes great without it)

Mix beans, salsa, tomato sauce and chili powder in your slow cooker. Although this is easy to cook, a crock pot liner will help to make easier clean up.

Top with uncooked chicken, onions and corn (I have also added other veggies if you want to experiment). DO NOT MIX!

Cover with lid and cook on LOW 6 to 8 hours or on HIGH 4 to 5 hours.

When I watch it, I know it’s finished cooking when the chicken on the top is cooked all the way through. It makes my house smell amazing!

Top with cheese when you serve if you would like!

Recipe: Chicken Chili in the Crockpot
Author: 
Recipe type: Soup
 
Ingredients
  • 1 can (15 oz.) dark red kidney beans, drained, rinsed
  • 1 can Light red kidney beans, drained, rinsed
  • One regular sized jar Mild Salsa (16 ounces and I usually use about half)
  • No-salt-added tomato sauce (smallest can in the store- I usually have this in my pantry because there are coupons frequently)
  • 2 Tbsp. chili powder
  • 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
  • 1 onion (chopped)
  • 1 cup frozen corn
  • 1 cup shredded cheese of your choice (optional- I think it tastes great without it)
Instructions
  1. Mix beans, salsa, tomato sauce and chili powder in your slow cooker. Although this is easy to cook, a crock pot liner will help to make easier clean up.
  2. Top with uncooked chicken, onions and corn (I have also added other veggies if you want to experiment). DO NOT MIX!
  3. Cover with lid and cook on LOW 6 to 8 hours or on HIGH 4 to 5 hours.
  4. Top with cheese when you serve if you would like!

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Cowboy Caviar Recipe

I wanted to share this incredible recipe for Cowboy Caviar with you!  I tried it at a dinner party a few weeks ago and took it to a party myself- both times it was a big hit!

And the best part… it involves no cooking (well you have to heat up the dressing but it only involves a little stirring)!

Ingredients
15 oz can Garbanzo Beans
15 oz cans Black Beans
15 oz can Black Eyed Peas (my local store had them in cans but if you can’t find them just be sure to soak overnight the ones in the bag)
2-11 oz cans White Shoepeg Corn
1 cup Green and Red Peppers chopped
1 cup celery chopped
1 medium Sweet Onion chopped

To Make The Dressing
3/4 cup Apple Cider Vinegar
1/2 cup Vegetable Oil
3/4 cup Sugar
2 tablespoons water
1/2 teaspoon each- salt and pepper

Directions
– Combine all ingredients on the top list. You will need a good sized bowl.
– Using a small pot, mix together the ingredients for the dressing and bring to a boil, stirring occasionally.
– Combine dressing with ingredients in bowl.
– Mix well.
– Allow to marinade 24 hours.
– Serve with chips and enjoy!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Shrimp Tacos with Mango-Avocado Salsa Recipe

Now I wanted to point out before I post this recipe I HATE seafood.  In all forms.  Unless it’s tuna fish with so much mayonnaise and relish you can’t taste the tuna I’m not interested.  For the sake of being a good blogger I ate one of these while I was in New York so I could give you a fair assessment.  Biting into the shrimp did not make me happy but the salsa was INCREDIBLE.  So I may try this recipe later… with chicken.

Active Time:   25 minutes

Total Time:  1 hour

Amount:   4 servings

Ingredients:

¼ cup olive oil

¼ cup water

1 (1 ounce) packet Carlita® Fajita Seasoning Mix

1 pound uncooked shrimp, peeled and deveined

1 cup diced mangoes

½ cup chopped red onion

1 fresh jalapeño pepper, seeded and diced

1 ripe avocado, peeled, pitted and diced

½ cup Carlita Salsa Verde

– bamboo skewers, soaked in water 30 minutes

8 (6-inch) Carlita Flour Tortillas, warmed

– crumbled Mexican Cotija cheese

Directions:

  1. In large bowl, combine oil, water and fajita seasoning mix.  Add shrimp; toss to coat.  Let stand 30 minutes.
  2. Meanwhile, in medium bowl combine mangoes, onion, pepper, avocado and salsa.  Toss to coat; salt to taste.  Set aside.
  3. Prepare grill to medium heat.  Place shrimp on skewers; discard marinade.  Grill shrimp, turning once, until cooked through and opaque (about 8-10 minutes).
  4. Remove shrimp from skewers and place in tortillas.  Top with salsa and cheese.

Tip:  Jarred mangoes found in the produce section work great for this recipe.

*Carlita brand items are found at only certain stores in the US supplied by Super Valu. If you don’t have them you can substitute with no problem.

Thanks to The Coupon Challenge for the picture- I forgot to take one!

Shrimp Tacos with Mango-Avocado Salsa Recipe
Author: 
Recipe type: Main Dish
 
Ingredients
  • ¼ cup olive oil
  • ¼ cup water
  • 1 (1 ounce) packet Carlita® Fajita Seasoning Mix
  • 1 pound uncooked shrimp, peeled and deveined
  • 1 cup diced mangoes
  • ½ cup chopped red onion
  • 1 fresh jalapeño pepper, seeded and diced
  • 1 ripe avocado, peeled, pitted and diced
  • ½ cup Carlita Salsa Verde
  • bamboo skewers, soaked in water 30 minutes
  • 8 (6-inch) Carlita Flour Tortillas, warmed
Instructions
  1. In large bowl, combine oil, water and fajita seasoning mix. Add shrimp; toss to coat. Let stand 30 minutes.
  2. Meanwhile, in medium bowl combine mangoes, onion, pepper, avocado and salsa. Toss to coat; salt to taste. Set aside.
  3. Prepare grill to medium heat. Place shrimp on skewers; discard marinade. Grill shrimp, turning once, until cooked through and opaque (about 8-10 minutes).
  4. Remove shrimp from skewers and place in tortillas. Top with salsa and cheese.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Veggie Pita Pizza Snacks #EEinNYC


Be sure to check out the other recipes I ate on my trip to New York City!  

At the fun cooking school in New York there were some appetizers ready when we got there.  One of them was these little Veggie Pita Pizza Snacks.  They were SO good!

Active Time:   20 minutes

Total Time:  20 minutes

Amount:   8 servings

Ingredients:

1 cup Essential Everyday™ Fat Free Cottage Cheese

½ (8 ounce) package Essential Everyday Neufchâtel Cheese, softened- apparently this is a new “in” cheese

½ (1 ounce) packet Essential Everyday Dry Ranch Seasoning Mix

4 whole wheat pitas

1 cup Essential Everyday Fancy Shredded Reduced Fat Sharp Cheddar Cheese

4 cups fresh veggies (shredded carrots, chopped broccoli, chopped cauliflower, chopped red and yellow bell pepper, shredded zucchini)

Directions:

  1. Combine cottage cheese, neufchâtel cheese and ranch seasoning mix in a food processor or blender.
  2. Purée until well combined and smooth.  Spread over pitas.
  3. Top with shredded cheese and veggies.  Cut each pita in quarters.

We did suggest cutting the pita in half (thus lowering the carb count).  The good stuff was on top of the pita- why fill up on bread?!

Thanks to The Coupon Challenge for the picture- I forgot to take one!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Edamame & Spinach Dip Recipe #EEinNYC


(This is a continuation on my series of recipes I tried while in New York City with Super Valu- check out the Mock Mojitos and Watermelon & Prosciutto Salad.)

I only had two tiny bites of this dip because Edamame and I are not friends but everyone else was RAVING about it.  I am sure I could make it without the Edamame but I didn’t want to spoil every one else’s fun.

Active Time:   15 minutes

Total Time:  15 minutes

Amount:   4 cups

Ingredients:

1½ cups Essential Everyday™ Frozen Shelled Edamame, thawed

1 (10 ounce) box Essential Everyday Frozen Chopped Spinach, thawed, well drained

1 cup Essential Everyday Light Sour Cream

1 cup plain Greek yogurt

½ cup chopped green onions

1 (1.4 ounce) packet dry vegetable soup mix

⅛–¼ teaspoon cayenne pepper

– pita chips

Directions:

  1. Place edamame in food processor or blender; process until finely chopped.  Add spinach; continue processing until well combined.  Transfer to large bowl.
  2. Add sour cream, yogurt, onions, soup mix and cayenne.  Mix until well combined; salt and pepper to taste.
  3. Serve with pita chips.
It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Watermelon & Prosciutto Salad #EEinNYC


Another dish I made in New York (along with the yummy mock mojitos) was a Watermelon and Proscuitto Salad.

I know it sounds gross but I promise- it worked.  And now that watermelon is in season it’s a great time to try it!

Plus it involves one bowl and just mixing ingredients- that is what I am good at!

Active Time:   15 minutes

Total Time:  15 minutes

Amount:   6 servings

Ingredients:

1 (5 ounce) package baby arugula leaves

4 cups cubed seedless watermelon

1 (3 ounce) package Culinary Circle® Prosciutto Slices, cut into ½-inch pieces

1 shallot, sliced

1 cup Essential Everyday™ Pine Nuts, toasted

½ cup Culinary Circle Crumbled Reduced Fat Feta Cheese

¼ cup Essential Everyday Light Balsamic Vinaigrette

Directions:

  1. In a large salad bowl or mixing bowl, combined all ingredients.
  2. Gently toss to coat; salt and pepper to taste.
  3. Serve immediately.

Many of these ingredients are the from Essential Everyday line at Farm Fresh but if you don’t live near one you can replace them with your own!  Everything we ate was Essential Everyday and it was YUMMY!

Watermelon & Prosciutto Salad #EEinNYC
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 (5 ounce) package baby arugula leaves
  • 4 cups cubed seedless watermelon
  • 1 (3 ounce) package Culinary Circle® Prosciutto Slices, cut into ½-inch pieces
  • 1 shallot, sliced
  • 1 cup Essential Everyday™ Pine Nuts, toasted
  • ½ cup Culinary Circle Crumbled Reduced Fat Feta Cheese
  • ¼ cup Essential Everyday Light Balsamic Vinaigrette
Instructions
  1. In a large salad bowl or mixing bowl, combine all ingredients.
  2. Gently toss to coat; salt and pepper to taste.
  3. Serve immediately.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Mock Mojitos Recipe #EEinNYC


When I was in New York City a few weeks ago we went to this great little place called “Home Cooking New York.”

It was a nice apartment where chefs set up a big long table and taught us how to prepare our own dinner.

Let me preface this by saying I am a HORRIBLE cook.  I have the attention span of a gnat so I really need to make things that involve dumping ingredients in a pot and stirring on occasion.  The fact that someone was footing the bill for me to help cook dinner for my friends was kind of nerve wracking.

It turns out I am a decent cook when I’m not watching television or thinking about my next post.  I really learned alot from them.  From the proper methods of using a knife to minimize the effort to chop things and mixing together ingredients I wouldn’t have thought of.

The recipes we prepared were actually created by SuperValu– the company who owns our local grocery chain Farm Fresh (although they own stores all over the United State).  SuperValu is releasing a new “in house” or “generic” brand called Essential Everyday.  All the ingredients used were from this new line.

Over the next few weeks I will be sharing the recipes we made but I wanted to give you my favorite recipe first.

I don’t drink much alcohol- I am the biggest light weight you will ever meet.  But lots of alcoholic drinks I like the way they taste- including Mojitos.  We made a great recipe that night for a Mock Mojito.  (If you don’t live near a SuperValu store you can replace the Essential Everyday products with an equivalent).

Mock Mojitos

Ingredients:
1 (0.75 oz) package mint leaves, stem removed
2 tablespoons Essential Everyday Granulated Sugar
3 cups reconstituted Essential Evereday Frozen Limeade
1.5 cups Super Chill Club Soda
Ice Cubes

Directions:
1. Roughly chop mint leaves and place in a 2 quart pitcher; add sugar.
2. Using a muddler or spatula, vigorously press mint and sugar together until well combined (I had no idea what a  muddler was )
3. Add in limeade and club soda; stir to combine.  Fill pitcher with ice; stir.

It was YUMMY- as can be evidence by my mostly empty glass in the picture above.

There are more recipes to come but you should try this one- it would be great sitting outside on a warm night!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


My Not So Pretty But Oh So Yummy Bacon, Egg and Cheese Muffins


My sister uses our family functions to test recipes she finds on Pinterest (I am more than willing to be a testee because she is a great cook).

For Mother’s Day she made a great recipe for Bacon, Egg and Cheese biscuit cups.

I decided today I was going to try to make it myself- with a few changes. And I wasn’t going to make my pictures pretty to inspire those of you who are struggling cooks like I am. I admire people who can make beautiful food.

This recipe will make as much or as little as you like. I made 12 of the muffins so I put the numbers below that I used. Feel free to change it up.

Tomorrow I am planning on making a chicken BBQ pizza so the bacon and the cheese selection were based on the ingredients I would need for that.

Ingredients
Turkey Bacon (my store only had it in full sized packages so I just cooked about 6 slices)
5 large eggs
5 T skim milk (whatever size you do just be sure there is one tablespoon of milk for each egg)
Salt & black pepper, to taste
1 can refrigerated biscuit dough (or you just buy enough for however many you decide to make)
The shredded cheese of your choice

Next time I make this recipe I think I am going to try to make the biscuits from scratch. I had a hard time working the biscuit dough into the muffin tin the way I would have liked. Plus biscuits are one of the few things I know how to make from scratch.

Directions
1. Preheat the oven to 400. Spray the muffin tin with cooking spray.
2. There will be some overflow. Grab a baking or cookie sheet and cover it with tin foil to put under your muffin tin.

3. Place the raw bacon in a large skillet and cook until done. Remove from skillet and let drain on paper towels. Since I used turkey bacon I didn’t drain mine.

3. In a bowl mix the eggs, milk, salt and pepper until thoroughly blended.
4. With a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your hands press the dough into the cups and cover the bottom and sides. Drop the shredded cheese into the bottom of the cups depending on how much you like cheese. Then divide the egg mixture between each cup (I eye-balled it).


5. Take the bacon and chop or rip it into small pieces. Sprinkle the bacon pieces on top of each cup.
6. Put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set. (I needed the full 12 minutes).

After these cool I am planning on putting them into Ziploc bags and freezing them. They should be fantastic reheated.

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Easy Ice Cream Sandwich Cake Recipe (Pin Of The Day!)


I paid my way through college travelling with a music team sponsored by the school.  While I spent much of my time eating summer camp food we occasionally got to stay in homes with families.  Which means I got to eat some FANTASTIC food.

Now most of it was way above my cooking capacity but there were a few dishes that seemed easy enough for even me to do.  This is one of them.  I have made it lots of times since and now I want to share it with you!

It can be made in a variety of sizes and you can add lots of different ingredients so it’s perfect for most people.

Ingredients
1 box of ice cream sandwiches- the bigger the box, the bigger the cake (I usually do a 24 sandwich box)
1 jar of chocolate syrup- you can use Hershey’s chocolate syrup if you like it thin, I prefer the really gooey hot fudge type
1 tub of Cool Whip- anything from the fat full to the fat free kind is fine
Any other toppings you might want- I am partial to crushed Oreos

Directions
1.  Find an appropriate sized pan. When I get the larger box of sandwiches I use a 9 X 13 but you can eye ball it

2.  Pull enough ice cream sandwiches out of the freezer to cover the bottom of the pan.  Leave the rest in the freezer.

3.  Unwrap the sandwiches and cover the bottom of the pan.

4.  Cover that layer with Cool Whip.  On top of the Cool Whip layer the chocolate and any other toppings you may like.

5.  Add another layer of ice cream sandwiches.  Lay them in the opposite direction of the bottom layer.  (Be sure you keep them in the freezer until you need them so they don’t melt on you.)

6.  Continue adding layers until the cake is as thick as you like.  Top it off with oreos, fruit or nuts.

And that’s it- pretty simple.  Store it in the freezer until you are ready to eat!

You won’t even need to buy ice cream to cut the sweetness because it’s already inside!

Thanks to Crystal Tuxhorn for the beautiful ice cream shot up top!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


“Almost” Blackberry Wine Recipe


I love berries, and buy them whenever I can find a good price. Tonight I wanted some dessert, but didn’t have too much sweet in my cupboard, so I improvised.

Ingredients

1 tbsp Sugar

¼ cup water

3-4 blackberries

Glass of Wine, preferably something fruity

I made simple syrup, microwaving the sugar and water for 90 seconds. Then I smashed the blackberries into the syrup with a fork. I poured the berry concoction into a wine glass and then added some from the bottle I had open for dinner. It was a perfectly simple after dinner sweet.

Thanks to my friend Tina who is contributing these great recipes!  I am thinking this would be nice with maybe some white grape juice or light colored soda for those of us who aren’t big wine drinkers!

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


A Quick Brie Appetizer


This is the fastest, easiest snack!  It is elegant enough for company, but as simple as chips and dip.

Ingredients
– Brie (wedge or round)
– Preserves (not jelly), I like strawberry best.
– Crackers, preferably not Ritz or Saltines, something in sesame or water crackers will be nice.

Allow brie to come to room temperature. Top with one quarter cup of preserves. Add crackers.

Also consider adding grapes or apple slices.

Voila.

– Be on the look for more recipes from my good friend Tina.  We have some big recipe plans for this site and she actually LIKES to cook.  This was one of her simple ones for people like me.  

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.


Slow Cooker Recipe: Cranberry Pork Chops


This recipe is Cranberry Pork Chops by Sharon at Mom on Dealz. Prep time should be about 15 minutes and will cook for four to eight hours and yield about 8 servings.

Ingredients:

  • 4-5 boneless pork chops
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/2 cup of dried cranberries
  • 1 Granny Smith apple chopped (optional)
  • 1 cup cranberry juice
  • 1 teaspoon of salt and pepper
  • 1 small onion chopped

Directions:

Put everything in the crockpot and cooked it on high for 4 hours or low for 8. Serve chops with rice and use access liquid as gravy.

Slow Cooker Recipe: Cranberry Pork Chops
Author: 
Recipe type: Main Dish
 
Ingredients
  • 4-5 boneless pork chops
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • ½ cup of dried cranberries
  • 1 Granny Smith apple chopped (optional)
  • 1 cup cranberry juice
  • 1 teaspoon of salt and pepper
  • 1 small onion chopped
Instructions
  1. Put everything in the crockpot and cook it on high for 4 hours or low for 8.
  2. Serve chops with rice and use access liquid as gravy.

 

It is important to note that this blog accepts forms of cash advertising, sponsorships, paid insertions, or other forms of compensation. The compensation received will never influence the content, topics or posts made in this blog. All opinions stated in this blog belong to its author and no one else. I will only endorse products, companies, and services that I have found worthy of my time and opinion. A Frugal Chick is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.com.