Think clipping coupons is silly? Jen at Balancing Beauty and Bedlam will prove you wrong with her post on stockpiling sale items. She does admit, however, that using coupons is only worthwhile 8% of the time. Yikes!
Ever wonder if you are using coupons the correct way? Jennie at Bargain Blessings has guidelines for ethical coupon use. Her post dovetails with my earlier one on how to spot a fake coupon.
If you are looking for cheap or free date ideas, Nikki at Coupon Cookin shared eight dates, including one that involves frolf. Um, what?
Make your cheap cut of steak taste divine with this two-minute video from Kacy at Valuing Today. You wouldn’t believe how much salt she puts on her meat!
Homemade granola ingredients
Making homemade granola is super easy and costs half as much per batch compared to brand name granola. It takes 45 minutes (including cooking time) to make a batch that will last you two weeks. Here’s my recipe.
Ingredients
6 c. whole oats
1 c. chopped walnuts
1 c. chopped almonds
1/2 c. sunflower seeds, unsalted
3 Tbsp. brown sugar or honey
3-4 Tbsp. canola oil
1 c. raisins
1 c. chopped dried fruit (I like apricots and apples)
Preheat oven to 325. Mix oats and nuts and spread between two 9 x 13 brownie pans or trays. Mixture should not be more than 1-inch deep. Bake for 30 minutes. Remove from oven. Mix the sugar and oil and sprinkle over the oats, stirring to spread. Stir in dried fruit. Let cool completely before storing in an air-tight container. Makes 10 cups, or about 40 ounces of granola.
A 12-ounce bag of Bear Naked granola sells for $6 on Yummy.com (admittedly, this is one of the more expensive brands of granola). I spent about $8.50 to make 40 ounces. I converted the recipe amounts from cups to ounces using the packages’ gram totals and searching online for the gram to ounce conversion of each ingredient. Who knew the stoichiometry I learned in high school chemistry would be so useful as a blogger?
Bear Naked granola = $6 for12 ounces = $.50 per ounce
Homemade granola = $8.50 for 40 ounces = $.21 per ounce
So it’s more than twice as expensive to buy brand name granola. Plus, I’m betting my recipe has much, much less sugar. Homemade granola is even cheaper if you add fewer fruit and nuts, but then it doesn’t taste as good. My other favorite frugal recipes include this fresh strawberry dessert, and this homemade hummus recipe. What’s your favorite frugal recipe?
The bathroom's new look
I’ve banded together with a handful of bloggers I met last month at the Savvy Blogging Summit to share interesting posts. Here are two I think you should check out.
Jen from Balancing Beauty and Bedlam wrote about transforming her bathroom from a tacky maroon sponge-painted room to a delicate blue with modern accents, see right. With patience, determination, and a lot of garage saleing, she paid for the whole project with just $20! Her post has tons of before and after pictures and she explains in detail how she did each step. Jen, you inspire me!
Jennie at Bargain Blessings shared a $10 off $30 coupon at Cost Plus World Market. If you drink coffee, Jennie found an amazing scenario where you can get six 12-ounce bags of coffee for $3.24 per bag. Hot stuff!
Kacy at Valuing Today created a 2-minute video showing how she makes easy Hawaiian macaroni salad, a nice compliment to any summer BBQ.
luluisforlovers/Flickr
The list of in-season summer fruits and veggies jogged my memory of a fabulous Brazilian dish I ate last week called Paraiba. It uses lima beans, which are in season. I have not made this recipe, but from eating it I have a good idea of how to make it. Experiment to get the quantities just right. I like this dish because it is simple and very tasty.
Ingredients:
Brown rice, cooked al dente in half chicken broth, half water
Lima Beans, cooked to directions on package or from a can
Cheese (Swiss, Gruyere, cheddar, or mixture), shredded
Steak tips cooked to your liking and seasoned with salt and pepper
Directions:
Cook rice. While rice is cooking, prepare and cook meat. Heat oven to 350. In a clay pot or oven-save dish that you have a lid for, spread an inch thick layer of al dente rice with enough chicken broth to make the rice very moist. Sprinkle a layer of lima beans over the rice. Cover lightly with shredded cheese and heat, covered, in oven for 15 minutes at 350, or until cheese is melted. Remove from oven, toss steak tips on top and serve. For a cheaper version, leave out the meat or replace the steak with whatever meat is on sale.
This is also a great recipe for left over rice. Just make sure rice is nice and moist when you put it in the oven or it will dry out!
thebittenword.com/Flickr
Starting today the Old Navy sale puts everything on sale by 30% off. Sale ends Sunday, May 2.
Get a free sample of Eucerin Daily Skin Balance lotion when you share some info about yourself.
Chef Emeril is celebrating 20 years of cooking by sharing 11 recipes in this free electronic cookbook.
Check out all the coupons and deals on my WalletPop blog.
By Mike Barclay of 10CentsWorth.com
hipsxxhearts/flickr
How many times when growing up did you hear, “Eat everything on your plate. There are starving people in Africa”? If it was anything like my household, it was almost daily. Interestingly enough, I recently had my own paradigm shift about food waste. What started out as “I don’t have the money to toss out food I don’t eat” has turned into a realization that none of us do!
Statistics show that Americans throw away about 25% of the food we prepare. That amounts to about 96 BILLION pounds of food tossed into a dumpster (video). The food service industry (restaurants) estimate that 4-10% of the food they prepare is wasted before it gets to you. That’s a lot of food! “There’s a huge disconnect,” says William Rathje, a Stanford archaeologist who ran the University of Arizona Garbage Project for years. “People don’t pay attention to their food waste because it goes straight into the garbage or disposal. It’s not like newspapers that stack up in the garage.”
According to the USDA, the average weekly amount spent on food for a family of four using a low cost plan (we’ll go with kids in the age range of 6-11) is about $170. That breaks down to about $24 per day. Remember that earlier stat that 25% of the food prepared in America is wasted? What’s a quarter of $24? $6. A family of four is essentially throwing away enough food for an entire person each day!
So how do we get that 25% waste down to zero? Recycle it! The most obvious option is just not to throw it away! If you have leftovers, think of ways to reuse them. Make sure they’re in a clear container so that you can see what’s in them, and try your best to keep them up in front. You’ll have a better chance of not forgetting about them that way. And who says you need to eat the same dish four nights in a row? I found a great site for leftover recipes that lets you plug in the main ingredients and populates a bunch of recipe ideas. (See BargainBabe.com site review here.)
Ripened fruit? No problem! Toss them in a blender with ice and make smoothies.
Obviously some things aren’t reusable and some food needs to be tossed. But even then, it doesn’t necessarily need to be wasted. You can easily make your own homemade kitchen composter which will allow you to save those scraps and turn them into fertilizer for plants around the house, or even your garden in the backyard.
So the next time you start to scrape your plate down the disposal, pretend it’s cold hard cash that you’re inserting down the drain, and think again.
*clairity*/Flickr
Have you noticed how incredibly cheap strawberries are right now? They are one of many fruits in season so the prices are fantastic. I’ve paid as little as $.79 for a pound! Here is a quick and easy recipe to serve fresh strawberries as a dessert or snack.
1 package strawberries, sliced into quarters with tops removed
1/2 juicy lemon, remove seeds and squeeze over berries
1-2 T powdered sugar, depending on how ripe your berries are
1 T chopped mint leaves
You can serve over ice cream if you want but they are delicious by themselves!
What is your favorite strawberry recipe?
norwichnuts/Flickr
I spent $11.47 on three items at the grocery store yesterday, including a $6.29 tub of hummus. Arg! Some foods are so expensive. I vowed to reconsider making my own hummus, which I eat a ton of. But food processors are also expensive (and I abhor cleaning all those parts) so I’m skeptical that making it myself is actually cheaper.
How does the cost break down over one year?
Store bought hummus costs $6.29 per week = $327.08 per year.
Homemade hummus = chickpeas ($1.19 bag) + olive oil (approx. $.87 worth) + lemons (approx $.35 each) + garlic (approx. $.15 worth) + sesame oil (approx. $.05 worth) + spices (approx. $.15 worth) = $2.76 for one batch = $143.52 per year + the cost of the food processor, which I’m willing to spend $60 on. (That should get me a pretty hefty processor at Macy’s, where they are on sale by 40% off today.)
That brings the total cost of homemade hummus for one year to $203.52. I’m going to get myself a food processor!!!!
As for the time it takes, I consider both options equal. I have to go to a special store to get hummus, which takes me a good 30 minutes. If I make a double batch of hummus every other week, it will take me an hour.
Here is my friend Kristin’s delicious hummus recipe that I based the costs on.
2 – 15 oz cans garbanzo beans, drained and rinsed (I buy them dry and follow directions on the bag)
1/2 c extra virgin olive oil, or more as needed
juice of 1/2 a lemon
2 cloves garlic
1 1/2 t salt
1/2 dark Asian sesame oil
1 t ground cumin
1/4 t Cayenne pepper
12-15 grinds black pepper
How do you make hummus? I know there are a lot of variations out there.
UPDATE: Readers shared lots of tips and recipe suggestions.
Laura said:
Yes, I agree to make your own. I’d go for the Cuisinart processor, get the basic model with the bar on the bottom.Also, the sesame paste is a key ingredient–you can get it at Cambridge Farms Market on the NE corner of Whitsett and Burbank Blvd. in N. Hollywood. You can cut a bit of the oil if you want and add a spoon or two of water to get the right consistency.
BRB said:
just started making my own hummus and falafel, we had never really eaten either before, but with the food processor it is so cheap and easy it really is ridiculous what they charge for it. I add curry to mine for a really great curried hummus.
Monica said:
We only make hummus at home and LOVE IT! We do buy the canned chickpeas to save the time of cooking them. We have found a new hummus jalapeno recipe that is amazing! A food processor is a must in our kitchen, I make our kids baby food and typically drain the processor in around 12 months from purchase time. Any recommendation on a great food processor that can handle daily use?
Audry suggested I check Tuesday Morning before running out to Macy’s and Tommy said Walmart has processors for $50. Christine recommended the Healthmaster Blender, which is pricey at $200 but apparently is easy to clean and has many other functions. Many readers suggested I buy hummus from Trader Joe’s, which is cheaper than my local grocery store.
Reactions to a video of me going dumpster diving got a wide variety of reactions, from intrigue…
Wow! It is amazing how many things get tossed out, but I don’t know if I could go dumpster diving.
..to disgust…
This is just not right. I don’t eat food that falls on my floor at home or that grandson has sneezed on. No way am I going to eat food from a dumpster. If I was homeless, maybe. Thankfully I am not in that predicament.
…to understanding…
my son bragged about our dumpster finds once, and the church gave us a care package for Thanksgiving!
…to outrage…
I worked at Starbucks for several years, and you would all be sickened at what was thrown out. Perfectly good baked goods are thrown out by every store, every evening. TONS OF THEM. Giant garbage bags full of them. The poor, minimum wage baristas are generally not allowed to take any of it (although I often broke the rules and took stuff anyway). There oughta be a law against this waste.
…to another kind of outrage…
What you are advocating is highly dangerous. Let me explain. I operated grocery stores for over 60 years. What was safe to eat, but damaged or close to its ‘do not sell’ date was marked down and sold in the store or was donated to charity. What we threw in the dumpster was often contaminated or unsafe to eat. Contaminated with what? Spills of household chemicals like bleach, soap, cleaning supplies, dirt, insects, and poisons. Unsafe to eat included foods that contained salmonella, botulism, or listeria. Salmonella and listeria can make you very sick or if you’re young or elderly kill you. Botulism will kill you even in small amounts. Yes, sometimes an employee will put something good in the dumpster and not all food there has these bacteria, but, can you tell the difference? Foods that have been recalled often go into the dumpster. When they are recalled, there is a serious safety reason. There are hundreds of recalls a year that you don’t hear about. If you wouldn’t buy it because it was recalled, why would you eat it for free? Do you have a death wish? What you are advocating is much like playing Russian Roulette. Sure, when pulling the trigger, most people will get off. Then again sometimes you are just out of luck. Is it worth it to take a chance on the safety of your loved ones or yourself?
…to practical…
Why don’t more people start groups like FoodNet (Nebraska) and then people who really need food could pick it up for free and not have to dive in dumpsters. I use to help with this group and we would pick up unused food from various restaurants, cafeterias, and grocery stores and take it immediately to a refrigerator or freezer (if needed). I was able to take some of the food for my family and we never got sick. I wish there were more groups like this one.
To be clear, I am not advocating dumpster diving, which is illegal. I sought to tell the story of Allison Burtch, who believes passionately in dumpster diving as a way to take individual responsibility for the waste our country’s food system produces, for better or worse.
Comments in order were left by Blakely, Lynda, prettybama, Chrystal, Ron, and Amy.
If you haven’t watched the 2:49 video, click more to see it. (more…)
Here’s a new site that puts everything you need to be an efficient coupon clipper in one place. GroceryCouponNetwork.com has printable grocery coupons, kitchen recipes, and freebie offers. The site is totally free – of course – and there are plans to expand to include customizable shopping lists that you can share with others.
If you click on the Coupons tab at the top of the GroceryCouponNetwork.com homepage, you’ll get a huge variety of food coupons via Coupons.com, the biggest distributor of online grocery coupons that I know of. You can search for coupons by category or name brand. There were almost 150 coupons when I last checked.
GroceryCouponNetwork.com also has a ton of kitchen recipes. On the Recipes tab I found more than 2,000 individual recipes, from Apricot & Cucumber Soup to Yum Pra-Hmik (Thai squid soup)! That’s handy if you find some vegetable or fruit at a great price but have no idea how to cook it, like Kale. Who knows how to make that stuff edible?
The Community tab is where you can register, ask questions about coupon stacking and other advanced clipping techniques, share great deals you find, and gloat about the ones you took advantage of. It’s nice to meet other coupon clippers.
If you are interested in shopping checklists, tips for budgeting grocery cost, kitchen recipes and cooking tips, special promotions on popular brands, holiday cooking advice, weekly coupons, and local deals, sign up for the email newsletter on GroceryCouponNetwork.com.
This is paid content. Want to take out an ad? Read my advertise page.
faith goble/Flickr
St. Patrick’s day is Wednesday, Mar. 17. If you are planning to celebrate or hosting a party, keep costs down with these tips, courtesy of The Party Goddess.
- Wrap a wreath you already own in clovers.
- Hand out basic limerick guidelines as your guests arrive and hold a limerick contest after people have had a few drinks. Prepare a small prize for the limerick that gets the most cheers – a set of pencils, a bottle of Guinness, or a book of limericks.
- Create a vibrant green runner with sheets of wheat grass, rolls of sod, or vases of clover.
- Spray paint terra cotta pots gold and fill them with shamrock or clover plants.
- Serve a green cocktail. Start with vodka or tequila and add a splash of green juice, Midori, or Absynthe. Pre-make them in pitchers for faster service and garnish with fun green candy. Or make an Irish cocktail.
- Engage kids by having them decorate their own leprechaun hats. Provide plain hats and tools to decorate.
Here is a true or false quiz about St. Patty’s day that you can have guests take.
- A legend regarding St. Patrick is that he rid Ireland of snakes by ringing his bell.
- We celebrate St. Patrick’s Day on March 17th because that is when St. Patrick died.
- The holiday got its American start in 1737 in Boston.
- The shamrock was a sacred plant in ancient Ireland because it symbolized the rebirth of spring.
- St. Patrick used the shamrock to explain the Christian doctrine of the Trinity to the Irish.
- There are more Americans of Irish origin than there are Irish in Ireland.
- Delaware, Massachusetts, and New Hampshire Irish are the leading ancestral group.
- On St. Patrick’s Day, you can bring yourself good luck by finding a four-leaf clover, wearing green and kissing the Blarney stone.
UPDATE: This contest is over. Thanks for participating!
Readers are placing their bets for how much the BJ’s recipe below for lemon-chicken bowtie pasta costs. I’ve shared one clue – it’s less than $12.
Whoever comes closest to guessing without going over (like the Price is Right) wins a one-year membership to BJs, a warehouse club with 187 locations in 15 states. Membership to BJ’s costs $45. If multiple readers guess correctly the prize goes to whoever answered first.
So far readers have guessed as low as $2.73 and as high as $9.73. Your guess should be for the cost of the entire recipe, which makes four servings, not the price per serving.
The contest ends Monday at 11:59 p.m. PST and the winner will be announced Tuesday. Leave your answer as a comment on this post, on my Facebook page, or on Twitter. One guess per email, please.
Lemon-Chicken Bowtie Pasta, serves 4 at ??? price
8 oz. Barilla® Farfalle
4 Perdue® Boneless Skinless Chicken Breasts (1¼ lb.)
5 Green Onions, sliced
1 clove Garlic, minced
2 Tbsp. Wesson® Canola Oil
1/ 8 tsp. McCormick® Cayenne Pepper
1½ cups Progresso® Chicken Broth
2 tsp. Grey Poupon® Dijon Mustard
¼ cup fresh Lemon Juice
White Sauce (see below)
1. Cook pasta until al dente. Drain and set aside. 2. Cut chicken into ¾” pieces. Set aside. Heat oil in large skillet over medium high heat. Add green onions and garlic and sauté one minute. 3. Add chicken and sauté, turning chicken occasionally until cooked through, about 12 to 15 minutes. 4. Add pasta, toss and set aside. 5. Adapt Basic White Sauce recipe (see previous page): mix cayenne pepper into flour before adding. Reduce milk by 1½ cups, substituting same amount of chicken broth. Add chicken broth-milk mix to fl our mix per recipe instructions. 6. While sauce is still hot, whisk in mustard and lemon juice, then immediately pour over chicken-pasta mixture; lightly toss to mix. 7. Garnish with sliced lemon and serve immediately.
BASIC WHITE SAUCE Makes 2 cups. Your microwave’s cooking times may vary. Please watch carefully.
4 Tbsp. Land O’Lakes® Sweet Butter
4 Tbsp. Gold Medal® All-Purpose Flour
2 cups Milk
Salt and Black Pepper to taste
1. Melt butter on high in 1-qt., microwave-safe
bowl, about 20 to 30 seconds. 2. Stir in flour, using spoon to break up lumps, until smoothly blended. 3. Add milk, salt and pepper and stir until completely blended. 4. Microwave on high, pausing to stir every 30 seconds or so, until sauce is thick and bubbly, about 1 to 2 minutes. Variation: Add 2 cups of shredded Cracker Barrel® Sharp Cheddar Cheese and toss with cooked elbow macaroni for mac and cheese.
Is it possible to feed one person on $27 a week? That’s what reader Christiane asked me after I wrote about trimming my grocery bill on this blog and for my Friday column in the N.J. Star-Ledger. Christiane was flabbergasted.
I read your column at Star-Ledger every week with the greatest of interest. It is fantastic to see that there are people in this country conscious about their spending. But, I am amazed: $27 per week for groceries???!!!?? What do you eat and how many people do you feed for $27 per week?
And my next question would be – do you honestly like the food you buy for such little money? And does the $27 include warm dishes every day? I really cannot believe it.
I would consider myself very conscious about spending, but when it comes to groceries, unfortunately I only like the expensive stuff and I am not willing to substitute anything I like with something I don’t like. I also would never substitute fresh and healthy food with canned or otherwise prepared stuff and may face the bill later in health care costs because of unhealthy nutrition. And when you drive around to get the weekly offer in each grocery store in your area, did you consider your time and the fuel you spend on this?
I am really, really interested in what your secret is! Thank you so much for revealing it (I bet a lot of people are asking the same question)!
Best regards,
Christiane
I’m happy to share more details about my grocery habits if it helps other save!
1. I aim to feed one person (myself) on $27 a week. Some weeks I go over.
2. I eat mostly fresh food and a lot of home-cooked meals. I almost never get take out but I do occasionally graze for dinner if I don’t feel like cooking.
3. I love the food I eat! In fact, I spend an inordinate amount of time thinking about what I am going to have for my next meal. I really like food.
4. Yes, my meal plan includes warm dishes everyday, though sometimes that means re-heating leftovers.
5. I eat canned food, but usually only for tomatoes, beans, and occasionally corn. I also save and clip coupons for groceries.
6. In terms of cheap v. expensive food, I seek out value. In other words, I don’t equate expensive food with quality food. There are a lot of great values at off-the-beaten path grocers, Trader Joe’s, and mainstream chains.
Tip 1: The main thing I do to keep my grocery tab down is to shop by price and quality, not by a pre-set list. For instance, instead of putting down “brocolli and asparagus,” I’ll put “vegetables-2″ on my list. Buying in season produce is usually the best bet. When I get to the store I’ll see what looks like the best values. I do the same thing for fruit and meat. Then I put together meals and snacks based on what I purchase.
Tip 2: I shop at different stores. I stock up on nuts, wine, and butter at Trader Joe’s one week, then buy fresh produce at my favorite local grocer. I try to only buy groceries one day a week, but if I run out of produce I’ll make a food run with a pre-determined spending limit of $5 or $10.
Tip 3: I try to only buy 1 or 2 bread products each week so that I eat everything before it goes bad. Instead of buying pre-made snacks I buy healthy food that makes great snacks, like nuts, fruit, or veggies and hummus.
Tip 4: I don’t buy junk food because if it’s in the house, I’ll eat it. That means no soda or pre-packaged cookies. When I break down it is to buy candy or ice cream.
Tip 5: I follow my mother’s rule on sweets: if you want cookies, make them.
Tip 6: I eat from the garden. Instead of buying orange juice I eat fresh oranges off my tree. Same with lemons, limes, herbs, and lettuces.
Tip 7: I have pantry where I can stash bargain-priced canned goods, onions, potatoes, and yams.
Tip 8: I eat starches that cost almost nothing, including potatoes, yams, and rice.
Tip 9: I get a lot of my protein from non-meat sources like beans (hummus), eggs (boiled ones make a great snack), and nuts.
That’s all I can think of for now. I hope this helps you trim your grocery list. If you have another way you cut your food bill, please leave a comment.
UPDATE: Pam shared her secret for low-cost breakfasts:
I have a cheap, healthy breakfast every day at work. I purchased big containers of oatmeal, frozen blueberries, and raisins from Costco, and a 2 lb. bag of brown sugar and wheat germ from a grocery story. Then I make my own oatmeal (it is healthier, tastier, and has less sugar) in the microwave at work. One day it is a raisin oatmeal, one day blueberries, and sometimes I’ll put in mixed oats from Trader Joe’s or a bit of cinnamon for a twist. I’ve been doing this for years, and it saves a lot of money and calories!
Speaking of buying groceries on a budget, here are seven recipes that serve four people for less than $12 per dish courtesy of BJ’s, a warehouse club on the East Coast. (If you are not near a BJ’s, check out my tips for getting Costco deals without paying for the membership.)
Guess how much each the recipe for Lemon-Chicken Bowtie Pasta costs and the person who comes closest will win a free one-year membership to BJs, valued at $45. Leave your answer as a comment on this post, on my Facebook page, or on Twitter. One guess per email, please.
The giveaway will work a bit like “The Price Is Right.” The reader whose guess comes closest to the amount without going over wins. If multiple readers guess correctly the prize goes to whoever answered first.
BJ’s has 187 locations in 15 states. Find a BJ’s near you.
Lemon-Chicken Bowtie Pasta, serves 4 at ??? price – guess for a chance to win a $45 BJ’s membership
8 oz. Barilla® Farfalle
4 Perdue® Boneless Skinless Chicken Breasts (1¼ lb.)
5 Green Onions, sliced
1 clove Garlic, minced
2 Tbsp. Wesson® Canola Oil
1/ 8 tsp. McCormick® Cayenne Pepper
1½ cups Progresso® Chicken Broth
2 tsp. Grey Poupon® Dijon Mustard
¼ cup fresh Lemon Juice
White Sauce (see below)
1. Cook pasta until al dente. Drain and set aside. 2. Cut chicken
into ¾” pieces. Set aside. Heat oil in large skillet over medium high
heat. Add green onions and garlic and sauté one minute.
3. Add chicken and sauté, turning chicken occasionally until
cooked through, about 12 to 15 minutes. 4. Add pasta, toss
and set aside. 5. Adapt Basic White Sauce recipe (see previous
page): mix cayenne pepper into flour before adding. Reduce
milk by 1½ cups, substituting same amount of chicken broth.
Add chicken broth-milk mix to fl our mix per recipe instructions.
6. While sauce is still hot, whisk in mustard and lemon juice,
then immediately pour over chicken-pasta mixture; lightly toss
to mix. 7. Garnish with sliced lemon and serve immediately.
BASIC WHITE SAUCE Makes 2 cups.
Your microwave’s cooking times may vary.
Please watch carefully.
4 Tbsp. Land O’Lakes® Sweet Butter
4 Tbsp. Gold Medal® All-Purpose Flour
2 cups Milk
Salt and Black Pepper to taste
1. Melt butter on high in 1-qt., microwave-safe
bowl, about 20 to 30 seconds. 2. Stir in fl our,
using spoon to break up lumps, until smoothly
blended. 3. Add milk, salt and pepper and stir
until completely blended. 4. Microwave on high,
pausing to stir every 30 seconds or so, until sauce
is thick and bubbly, about 1 to 2 minutes.
Variation: Add 2 cups of shredded Cracker Barrel®
Sharp Cheddar Cheese and toss with cooked elbow
macaroni for mac and cheese. See pasta recipes
for more variations.
For six more recipes that feed four for less than $12, keep reading.
TODAY ONLY FROM 4-7 p.m. get a free peach tea drink at Coffee Bean & Tea Leaf (not as pictured). No coupon needed, no purchase necessary. The freebie is 12-ounces. Valid only on Thursday, March 4, 2010.
Free address labels! This deal is for 140 labels through Vista Print, which charges you $3-5 for shipping. Not too bad!
Nab a free sample of the vitamin-packed powder packets known as Emergen-C, which has recently added four flavors.
If you don’t clip coupons, how are you going to get free tomato paste and Tylenol PM this week?
It doesn’t get much better than free candy, so check out this buy-one-get-one free candy coupon for Skittles and Starbursts.
Here’s another free sample, this this for PowerBar Gel Blasts, which give you an energy boost on long workouts.
Check out all the deals on my WalletPop blog.
