Crockpot Beef Stroganoff

It's been a while! I'm quickly trying to type this blog while I am able to steal internet access from our neighbors. :)

Super easy recipe... tried it out for dinner tonight and it was a huge success! This has got to be my favorite meal. I've tried a few different recipes, but this was by far the easiest and was just as good as all the others! I had found a basic recipe and made all of my own substitutions.  The original recipe called for 1/2 an onion chopped and a few other ingredients such as worcestire sauce... I loved the taste of mine, but I may try it the original way just for kicks... we'll see! JD rated it a 7 out of 10, which is pretty good considering he hates mushrooms. I'll take it! ;-)

Crockpot Beef Stroganoff

• 1.5-2 lbs. stew beef, cubed
• 1 large can cream of mushroom soup
• 1 packet Lipton Recipe Secrets Onion Mushroom Soup/Dip mix
• 1 small jar sliced mushrooms
• 1/4 tsp black pepper
• 1 c. sour cream

• 1 package wide egg noodles

Combine all ingredients into the crockpot, except the sour cream.  Cook on low setting for approximately 7 hours.  When ready to eat, boil the egg noodles for 8 minutes and stir sour cream into crockpot.  Once egg noodles are ready, spoon over egg noodles and serve! SO GOOD! Enjoy.

Extreme Couponing

Geesh! I didn't realize it had been this long since my last post... I do apologize for leaving y'all hanging! That was not at all my intention.  Life just got busy all of a sudden!  I had taken on a second job, and before I knew it I was working 7 days a week! Rest assured, I am still cooking. However, I've also taken on another hobby... EXTREME COUPONING! It is so much fun. Yes, I've become that girl the store managers love to hate.  I ride in, cart and coupons in hand, and haul out their stock of salad dressing, shaving cream, ketchup, mustard, jelly, and toothpaste FOR FREE! :) It's a marvelous thing.

I caught a marathon one boring Saturday, and decided that I was going to Extreme Coupon. Now, I've always used coupons.  I'm notorious for having a stash in my car for anything I might need on the go! More recently, I've taken it to a whole new level.  

As you all know, I've been in a long distance relationship with my Boyfriend, JD for quite a while now.  JD relocated to the Pittsburgh, PA area about a year ago.  I am excited to be joining him this July!  Not only did I land a great job in my career field, and I'll be all moved in with my Love... BUT, THERE ARE SO MANY STORES THAT DOUBLE COUPONS! :)

I am very excited to hear that the Price Chopper grocery store, local to my home in NY has begun doubling coupons (up to $.99)! So many of you have asked for tips and tricks, so before I go, I'll be happy to share them with you. 

There are a few simple rules I like to follow:

• First, there is no secret to couponing! ANYONE can (and should) do it! 
• Know where to shop and familiarize yourself with their coupon policy.  For those of you in the NY States Capital Region where I am from, Price Chopper stores recently announced that all store branches will now double coupons! These stores will accept up to 4 manufacturer coupons for any like item.  That is fantastic! My favorite PC will double coupons up to $.99.  Check out their website, if you're a "Chopper Shopper".  For my friends in the greater Pittsburgh, PA area check out Giant Eagle and Shop n' Save. Both double coupons up to $.99! 
• Arm yourself with the Sunday newspaper.  Be ready to clip (and SAVE) on the items you use most.  I tend to clip any coupon over $.50-- That way I'm guaranteed to save at least a dollar!  $.75 off coupons are my fav, since they double to $1.50! Most of the time, if you can find a weekly special on that given item you can get it at little to no cost! You may also want to visit the websites of your favorite retail stores (Target, CVS, etc.) to see if there are any printable store coupons being offered which match deals on the coupons you've found in the newspaper circulars.  Printable store coupons = EXTRA savings! 
• Search your grocery store circulars for fantastic deals!  Make note of any great deals you are able to find.  Note the store, the item, the price and the date the sale will end.  This can be very helpful, since most stores run sales on similar items-- you may be able to find the same item for less somewhere else!
• Once you've browsed the circulars (and hopefully found some great deals!), glance them over a second time and begin matching up those coupons you've clipped.
• Know your limits.  You know the product you use.  Not everyone has to build a "stockpile" of items they're never going to find a use for! Your basement does not have to resemble those on the popular TV show, Extreme Couponing.  Plan your trip so that you'll be able to score great deals on products you need and will use.  If you happen to find a great deal on something you may not use, share it with a friend or even better, pick it up and donate it!  If you are going to attempt a large "haul" like those seen on TV, it may be to your advantage to contact the store directly to pre-order the items you'll need so that they're sure to have them in stock.
• Do the math.  I know, I know... It's scary.  Calculate and re-calculate.  Make sure you plan your budget accordingly.  Try to plan your trip down to the penny.  Make sure you know what the original prices are, the sale prices, and best of all-- your discounts! Familiarize yourself with any store loyalty perks, as well.  Sometimes you can score a free gallon of milk, or discounts on the gas you put in your car!
• Now, the easy part! GET SHOPPING! Organize all of your coupons according to whichever system is easiest for you.  I like to organize mine according to the shopping isles, but then I always re-count them once I get to the store and move them into an envelope in order of the items in my cart.  That way, it's easy for me to see that everything is being rung up correctly as the cashier totals my order.
• Never be afraid to ask questions!  Cashiers are generally a great resource!  They're usually more than accommodating if you warn them ahead of time that you'll be using an abundance of coupons before you begin adding your groceries to the belt.  If your cashier doesn't have an answer to your questions, they'll be more than happy to refer you to a manager, or you should simply seek assistance from the customer service counter.
• Rainchecks, are a girls best friend! If you're finding that couponing may be more popular that you had expected and that your stores shelves are already wiped clean, do not hesitate to request a raincheck from the customer service desk.
• Keep in mind that sales on products cycle-- meaning that there is a pattern which stores follow to bring you the best deals again and again! If something is on sale now, more than likely it'll be on sale again very soon.  Save all of your coupons! Even if you can't use them right away, save them until they expire.  You'll kick yourself later if you miss a great deal! You may want to start a binder, or a shoe box where you can organize all of your coupons.
• Enjoy the discounts, you've earned them!

If you're reading this and you're thinking to yourself "Ya know, that's really something I'd like to do but I just don't have the time..." then it may be helpful for you to check out some of the sites available on the web which list the store "match-up's" for you! There are plenty of women out there blogging, who are more than happy to do all of the work for you!  Simply check out their blogs, make a short list, visit another website and order your coupons (which will arrive clipped and organized for you right to your door!) then shop 'til ya drop! I prefer to do all of the planning myself, but in all honesty extreme couponing can be a breeze!  I'll list a few of my favorites below.  Even if you're the type to try and do it all yourself (like me!) these sites can be nice for double-checking your work!

Links you may find to be helpful:

Coupon Divas ("match-up's" made easy!)

We Use Coupons.com (an excellent source for all things couponing) 

We Clip U Save (one of my favorites for ordering already clipped coupons)

CouponGeek ('Like' her on facebook for great deals delivered right to your newsfeed!)

Audition for the TLC's Extreme Couponing! (or simply visit this site for more couponing tips!) 

Enjoy!

Cherry Coke Zero® Chocolate Cake

Yes... You read that correctly. Cherry Coke Zero® Chocolate Cake. 

Those of you who know me personally, are well aware that I am beyond obsessed with Cherry Coke Zero®.  Just so happens... I am a huge fan of Chocolate Cake, as well.

A few of my girlfriends have recently started using the Weight Watchers© Points plan and my friend, Robin, let me in on a little secret this morning via the facebook©.  Robin said she's tried the recipe and it's delicious! AND it's only a point or two on the Weight Watchers points plan!

Cherry Coke Zero® Chocolate Cake

Courtesy of my friend, Robin Lang

Ingredients:

• 1 box Chocolate Cake mix
• 1 can (12 oz) Cherry Coke Zero®

Directions:

• Beat together the dry cake mix and the Cherry Coke Zero®, using an electric mixer.
• Bake at 350 degrees, for approximately 20 minutes.

If you prefer your chocolate cake frosted, you can add a dollop of Fat Free Cool Whip®!

I intend to try these cupcakes out tonight! I am so excited! I'm going to make them into cupcakes and run them by my taste testers here in the office... I'll keep y'all posted.

"Healthy" Hot Wings

I know what you're thinking... Hot wings are NOT healthy! But, after about an hour of combing the aisles of the market, I think I may have come up with a way to make hot wings that really aren't all that bad for you!

I've been dieting since October, and have lost 15 lbs! I really thought my diet would tank with football season, a 2 week cruise, and the holidays... but I've done very well! My skinny-minnie boyfriend eats hot wings almost religiously every Sunday! Get it? Religious.. Sunday.. OK-- bad joke. Anyhow, he indulges in hot wings while watching the games every weekend.  I've been boycotting wings, even though they're pretty much my favorite food ever! Today, however, I had to give in. I just need a taste. So, I am on a quest to come up with a "Healthy" or semi-healthy hot wing recipe! Here goes...

"Healthy" Hot Wings

Courtesy of Moi! (My own experimental recipe)

Ingredients:

• 1 lb. fresh chicken wings, naked
• 1 tbsp. Mrs. Dash® Southwest Chipotle seasoning blend (0 calories)
• 1 tsp. crushed red pepper flakes (5 calories)
• 1/2 tsp. salt (0 calories)
• 1/2 cup Franks Red Hot® Buffalo Wing Hot Sauce (40 calories)
• 1 tbsp. I Can't Believe It's Not Butter Light® (50 calories)

Directions:

• Fill a pot with water and add to it the chicken wings, Mrs. Dash®, crushed red pepper flakes, and salt.
• Bring to a boil, then let boil 15 minutes.
• Set oven to Broil- High, and preheat.
• Prepare sauce by combining hot sauce and margarine in microwave safe dish and heating for 2 minutes.
• Drain wings and place in glass baking dish (coated with cooking spray).
• Brush sauce onto wings and place in oven, under broiler for 20 minutes.
• After 20 minutes, flip wings to the opposite side and repeat.

They just came out of the oven, and I really hope they're as incredible as they smell!

If my calculations are correct, 2 wings (note: they're actual wings... butcher block style, not separated party style) should be roughly 400 calories-- which is totally enough to satisfy my craving! If I were using party style wings, I would've been able to have 4. Thennn JD can eat the rest and be all in his skinny man, hot wing glory! :)  

<20 minutes later>

These wings were beyond delicious! They were soooo good! I don't mean to toot my own horn, but 'TOOT, TOOT!!!' :):):)

I like my wings really crispy, so I was glad that I broiled them for 20 minutes on each side... but if you don't like yours "extra crispy" you may only want to broil them for about 15 minutes on each side.  I'm not big on salty foods, so when I make these next time I'm going to omit the salt entirely and see if I can taste a difference. I think I may also try spraying the wing with a spritz or two of the I Can't Believe It's Not Butter® Zero Calorie Spray, then dabbing on the hot sauce instead of using the tablespoon of margarine...? I'll just have to make them a few more times in order to perfect my recipe! ;-)

Honestly, these wings were amazing! Absolutely delicious! The meat was so tender, it just fell right off the bone and melted in my mouth. MmMmM they were SO good! 

I only ate 2, but if we're being honest... I was satisfyingly full. Not that I couldn't have eaten the entire batch (because they really were THAT good), but I was full. What a fantastic little meal! AND the best part is that I won't go over my calorie count for the day! Perfect!

Verdict: A MUST HAVE! LIKE NOW!

Easy Pumpkin Muffins

After work last night I plopped my butt on the couch and began flipping through the TV channels until Paula Deen's television show caught my attention.  She was making the most delicious looking carrot cake.  I was drooling, just watching.  When I caught myself, I thought "Nope, don't do it. Paula is the queen of butter!"  Well, she is! Her recipes are all delicious, but sometimes not so healthy... and I've been doing pretty good sticking to my new healthy eating guidelines! I couldn't blow it on a carrot cake! So, I whipped out my phone and googled 'healthy carrot cake recipe', when I fell upon this very easy, VERY healthy recipe...

Easy Pumpkin Muffins

Courtesy of allrecipes.com

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.   

I have to admit, mine came out looking nothing like the pretty picture posted on the webpage... but, they were still very good! They were very moist, and very dense. I used a carrot cake mix, instead of yellow cake mix.  I also added raisins and walnuts.  I was quite surprised that I didn't need to use butter, oil, or eggs! The best part?! Each muffin is only 160 calories, and very low fat. I definitely recommend trying this recipe. I plan to try it again using other variations.

Verdict: Recommended

Nigella Lawson's Mexican Lasagne

So, it's Christmas time and everyone is all in the Holiday spirit... Lately everyone had been asking what I wanted for Christmas. Anyone who knows me, knows that I have just about everything a girl could want! And, so, my response was "a cookbook!" :) 

Ask, and you shall receive! My friend (& co-worker) Noelle gave me a baking book, my Mom gave me a cookbook, JD gave me a cookbook, my cousin Alysha gave me a cookbook, JD's Mom gave me 2 cookbooks... Needless to say, I AM IN ALL MY COOKBOOK GLORY! 

I do believe having all these new cookbooks means that I should be cooking!

(Drum roll, please!) The first recipe I'm going to try is:

Mexican Lasagne

Courtesy of NIGELLA KITCHEN by Nigella Lawson. Copyright 2010 Nigella Lawson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

You will need 1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep.

Ingredients:

Sauce:

• 1 tablespoon garlic flavoured oil
• 1 onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chiles, chopped, with seeds
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 2 tablespoons finely chopped cilantro stalks
• 2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
• 1 tablespoon ketchup

Filling:

• 2 (15-ounce) cans black beans, drained and rinsed
• 3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
• 2 1/2 cups grated mature goats Cheddar, or cheese of your choice
• 8 soft flour tortillas (approximately 10-inch diameter)
• Avocado Salsa, for serving, recipe follows

Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time. 


Directions:

For the sauce: 
Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.

Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes. 

For the filling: 
Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together. 

Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram. 


Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas. 

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas. 

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese. 

Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa. 

Make Ahead Note: 
The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven. 

Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above. 

Further Note: Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes. Check the lasagne is piping hot before serving. Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag. Thaw overnight in refrigerator and reheat as above. 

Avocado Salsa:

• 2 avocados
• 1 scallion, thinly sliced
• 3 tablespoons chopped green jalepenos from a jar or can
• Salt
• 1 tablespoon lime juice
• 1/4 cup roughly chopped fresh cilantro

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

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Honestly, this was like the best thing I have ever put into my pie hole! I was loving every single bite.  And, the recipe was really very easy! It took a bit longer than I had expected to prep, but it was well worth the wait!

Though, this meal was SO hearty, that I was full after only a few bites!

JD liked it too, which really surprised me because he does not like beans. I'll have you know he ate every single bean.  His rating? A "6-- no, a 7-- though it would've been a 9 if I liked beans".  :):):)

Verdict: A MUST HAVE!