From Coupons to Cuisine Archive

From Coupons to Cuisine: Pineapple Pork Chops

– November 11, 2011Posted in: From Coupons to Cuisine, Price Chopper

Welcome to From Coupons to Cuisine. Each week, I will use one of the grocery store sale flyers to create a dinner based on the sales for that week. The emphasis for each meal plan will be to create a dinner that is both healthy and frugal. Each meal plan I create will make the assumption that you have certain staples in your refrigerator or pantry. I will include links to recipes for your convenience.

This week, our healthy and frugal meal comes from the Price Chopper Deals and Coupon Match Ups.

This week, I’m focusing on an EASY dinner that has nothing to do with turkey. In just two weeks, we’ll all be gearing up for a huge Thanksgiving meal with all the trimmings. I’m figuring we are going to have our fill of turkey and turkey left over meals, so I wanted to stay as far away from poultry as possible.

What’s for Dinner?

Pineapple Grilled Pork Chops
Stove Top Stuffing
Green Giant Veggies

Shopping List (Based on a family of four)

1-2 lbs Assorted pork chops @ 1.88 lb
1 box of Green Giant boxed veggies 1.00 ($1/3 10-02-11 GM = .66 each)
1 Can of Dole pineapple rings 1.25 (.50/2 11-06-11 SS or printable = .75 each)
1 box of Stove Top Stuffing 1.00 (.49 with iSave Q)

From Your Pantry:

1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon garlic powder
1 pinch ground black pepper

Putting it all together:

Drain pineapple rings and reserve the juice. Put pineapple in container and refrigerate.
Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and knead the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight.
Oil and Preheat grill or grill pan. Grill pork for 5-8 minutes per side.
Grill pineapple rings and serve on top of pork chops.
Prepare stuffing and veggies according to package directions.

This meal will cost you approximately $5.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $7.00.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Cream of Asparagus Soup

Gina

– October 23, 2011Posted in: Big Y, From Coupons to Cuisine, recipe

Welcome to From Coupons to Cuisine. Each week, I will use one of the grocery store sale flyers to create a dinner based on the sales for that week. The emphasis for each meal plan will be to create a dinner that is both healthy and frugal. Each meal plan I create will make the assumption that you have certain staples in your refrigerator or pantry. I will include links to recipes for your convenience.

This week, our healthy and frugal meal comes from the Big Y Deals and Coupon Match Ups

One of my favorite things to eat in the cold weather is soup. I’m always bugging my husband to make it. I like just about any soup, but cream of asparagus is one of my favorites! If you don’t want to stick with just soup for your main dish, you can also make tuna or tuna melt sandwiches to “go with”.

What’s for Dinner?

Cream of Asparagus Soup

Shopping List (Based on a family of four)

3 medium leeks (white part only), chopped
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces – 2.99 lb
2 cups diced peeled potatoes – 5 lb bag .99
Pillsbury crescent rolls 4 ct 1.00 (.50/2 printable or $1/2 10-02-11 GM = .50 each)

From Your Pantry:

4 cups chicken or vegetable broth
3 tablespoons butter or margarine
1/2 cup milk (can also use 1/2 and 1/2 or cream)
1/8 teaspoon white pepper
Salt to taste

Putting it all together:

In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through.
Prepare crescent rolls according to directions and serve with the soup.

This meal will cost you approximately $8.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $10.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Baked Teriyaki Chicken and Butternut Squash Casserole

Gina

– October 16, 2011Posted in: From Coupons to Cuisine, recipe, stop and shop

This week, our healthy and frugal meal comes from the Stop & Shop Deals and Coupon Match Ups 10/14-10/20.

I love the fall weather, the leaves changing and the advent of winter squashes. The butternut squash recipe below is one of my favorite fall and winter dishes. It’s absolutely delicious!!

What’s for Dinner?

Baked Teriyaki chicken thighs and drumsticks
Baked Butternut squash casserole
Roasted asparagus

Shopping List (Based on a family of four)

1/2 (16 ounce) package vanilla wafers or graham crackers, crushed
4-6 Chicken leg quarters .79 lb
1-1.5 lb Asparagus 2.99 lb
1 Butternut squash .99 lb

From Your Pantry:

Cooking spray
Garlic powder, season salt, pepper, others spices to taste
Aluminum foil
2 tablespoons cornstarch
2 tablespoons cold water
1 cup white sugar
1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
3/4 cup butter or margarine, melted
1 cup brown sugar

Putting it all together:

Chicken:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F
Line 13″x 9″ pan with foil. (The foil prevents you from having a sticky mess to clean up!) Spray foil with cooking spray.
Pour 1/3 -1/2 of sauce onto the bottom of the pan. Place chicken into pan in single layer. Pour remaining sauce on top of chicken. Use pastry/basting brush to make sure chicken is coated.
Cover with foil and bake for 30 minutes. Baste twice during cooking process. Uncover and bake for an additional 20-30 minutes. Baste every 10 minutes.

Butternut Squash:

This recipe makes enough for 15, but it’s so good you’ll want to have leftovers! Just use THIS RECIPE.

Asparagus

Wash and remove ends of asparagus.
Spray cookie sheet with cooking spray.
Lay asparagus on cookie tray so spears are not touching
Spray asparagus with cooking spray
Sprinkle with desired spices
Bake at 425 for 12 minutes

This meal will cost you approximately $10.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $15.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Pork Chops with Tomatoes and Roasted Broccoli

Gina

– October 8, 2011Posted in: From Coupons to Cuisine, recipe, Shop Rite

This week, our healthy and frugal meal comes from the ShopRite Deals and Coupon Match Ups 10/9-10/15

This week’s recipe takes only 15 minutes to prepare, freeing you up to spend more time with your family.

What’s for Dinner?

Pork Chops with Stewed Tomatoes
Roasted Broccoli
Seasoned baked potatoes

Shopping List (Based on a family of four)

Whole boneless pork loin 1.99 lb (.99 lb if you got the SR coupon in the flyer)
yellow onions 3 lb bag 1.49
2 lbs Broccoli crowns @ .99 lb
SR White mushrooms 1.29
SR canned tomatoes 3/$2 – must buy 3 = .67 each

From Your Pantry:

Baking potatoes
Garlic powder
Lawry’s or other season salt
Salt/pepper

Putting it all together:

Scrub potatoes and then pat dry. Rub potatoes with olive oil and sprinkle with garlic powder and season salt. Place on oven rack.
Set oven to 350 degrees
Prepare pork according to THIS RECIPE, and place baking dish next to potatoes in oven.
Wash broccoli and cut into bit size pieces. Arrange on a baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt/pepper.
When it’s time to uncover the pork and cook for an additional 30 minutes, place broccoli into oven on lower rack. Potatoes, pork, and broccoli should be done about the same time. If you want more tender broccoli, cook for an additional 5-10 minutes.

This meal will cost you approximately $10.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $11.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Mussels Marinara

Gina

– September 26, 2011Posted in: From Coupons to Cuisine, Odd Bits, Price Chopper, recipe

This week, our healthy and frugal meal comes from the Price Chopper Deals and Coupon Match Ups 9/25-10/1.

Every once in a while, we need a dinner that is really quick, but still feels like we spent a lot of time in the kitchen. This week’s From Coupons to Cuisine recipe takes less than 30 minutes to get on the table.

What’s for Dinner?

Mussels Marinara
Garden salad

Shopping List (Based on a family of four)

2 LBS mussels 2.99, washed
Dole classic iceberg salad .69
1 LB bag carrots .99 (for salad)
2 Jars Ragu pasta sauce 1.74 ($1/2 09-11-11 RP = 1.24 each)

From Your Pantry:

Veggies for the salad
Pasta
Olive oil
2 cloves of Garlic, minced
1 medium Onion, chopped
Salad dressing
1/2 cup wine (optional)

Putting it all together:

1. Cook pasta according to directions on box. Set aside.

2. Prepare salad. Set aside.

3. In large sauce pan, heat 1-2 tablespoons of olive oil on medium heat and saute onions and garlic for 3-5 minutes.

4. Add pasta sauce and wine. Heat for 5 minutes or until steam starts to rise.

5. Add mussels, stir, and simmer until mussels have opened.

6. Serve over pasta.

This meal will cost you approximately $8.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $10.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Oven “Fried” Chicken and Roasted Asparagus

Gina

– September 23, 2011Posted in: Big Y, From Coupons to Cuisine, recipe

This week, our healthy and frugal meal comes from the Big Y Deals and Coupon Match Ups 9/22-9/28.

What’s for Dinner?

Oven “fried” chicken
Roasted asparagus
Mushroom rice

Shopping List (Based on a family of four)

2-3 lbs chicken thighs – .77 lb
2 lbs asparagus – 2.99 lb
Baby bella mushrooms – .99

From Your Pantry:

For Chicken

2 Cups Non sweetened cereal such as corn flakes, Chex, Total, Special K
1 tablespoons season salt
Other spices to taste
Honey
Mayonnaise
Cooking spray

For Rice

2 teaspoons butter
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley (optional)
salt and pepper to taste

For Asparagus

Cooking spray
garlic powder and other spices to taste

Putting it all together:

Chicken

Crush 2-3 cups of Total Whole Grain* cereal until it resembles bread crumbs. Place in a pie plate or other shallow dish. Season with season salt and other spices to taste. Mix well.
Pat chicken dry with a paper towel
Brush chicken with mayonnaise. I use fat free to cut calories.
Coat chicken with seasoned cereal, and place in greased baking pan. Drizzle chicken with honey.
Bake at 350 for 35-45 minutes.

Rice

Prepare rice according to THIS RECIPE.

Asparagus

Wash and remove ends of asparagus.
Spray cookie sheet with cooking spray.
Lay asparagus on cookie tray so spears are not touching
Spray asparagus with cooking spray
Sprinkle with desired spices
Bake at 425 for 12 minutes

This meal will cost you approximately $10.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $14.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Marinated Sirloin Steak with Garlic Greens

Gina

– September 4, 2011Posted in: From Coupons to Cuisine, Odd Bits, recipe, Shop Rite

This week, our healthy and frugal meal comes from the ShopRite Deals and Coupon Match Ups 9/4-9/10.

What’s for Dinner?

Marinated Sirloin Steak
Garlic Greens

Shopping List (Based on a family of four)

1 – 1 1/2 lbs Boneless sirloin steak 3.99 lb
Collard greens .99 lb

From Your Pantry:

For Steak

1/2 cup soy sauce
1/4 cup sesame seeds, toasted (Can substitute sesame oil)
4 garlic cloves, minced
1/4 cup olive or vegetable oil (If you don’t have sesame seeds, use sesame oil)
1/4 cup brown sugar
1/2 teaspoon pepper
2 dashes hot pepper sauce (optional)

For Greens

Salt
3-4 cloves fresh garlic
2 Tblsp olive oil

Putting it all together:

Steak

In a large resealable plastic bag, combine the soy sauce, sesame seeds, garlic, oil, brown sugar, pepper and hot pepper sauce. Pierce steak on both sides with a fork; place in the bag. Seal and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Greens

Wash and drain collard greens. It’s okay if they are slightly damp. Cut into one inch ribbons.
Mince garlic.
In large skillet, heat olive oil over medium high heat. Saute garlic for 2-3 minutes until just before it browns.
Saute greens until they are tender crisp, about 5 minutes. Covering the skillet for a couple of minutes helps to wilt the greens.
Salt to taste. If I have it, I also crumble feta cheese into the greens just before they are served.

This meal will cost you approximate $7.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $10.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Slow Cooker Shrimp Marinara

Gina

– August 28, 2011Posted in: From Coupons to Cuisine, Price Chopper, recipe

This week, our healthy and frugal meal comes from the Price Chopper Deals and Coupon Match Ups 8/28-9/03.

With school starting for me next week, I thought I would turn to a slow cooker recipe. I love my crock pot because I can prepare a meal ahead of time and have it ready for a busy day when I don’t have time to cook. This slow cooker shrimp recipe is just the ticket for your busy household.

What’s for Dinner?

Slow Cooker Shrimp Marinara (Inspired by THIS RECIPE)
Salad (Optional)

Shopping List (Based on a family of four)

1 lb Jumbo raw shrimp $7.99
Ronzoni Garden Delight pasta 1.25 ($1/1 05-15-11 SS = .25)
Green squash 1.49 lb
Eggplant 1.49 lb
Ragu pasta sauce 3/$5 ($1/3 07-31-11 RP = 1.33 each)

From Your Pantry:

Italian spices – basil, oregano, etc. – about 1/2 teaspoon of each.
1/8-1/4 cup Parmesan cheese
1 Med. Onion
2-3 gloves of fresh Garlic
1 Can diced or crushed tomatoes
Salad stuff – Optional: This recipe is packed with veggies, so you really only need the side dish if you desire it.

Putting it all together:

1. Peel about 1 pound of eggplant and chop into 1/2 inch cubes. Cut green squash into similar sized cubes. Dice onion and garlic.

2. Pour 2-3 jars of Ragu sauce and diced tomatoes into your slow cooker. Stir in spices to taste. Stir in Parmesan cheese. Stir in veggies and garlic.

3. Place slow cooker on low and simmer sauce for approximately 3-4 hours. This can be done the night before or on a weekend to have during the week!

4. About 30 minutes before you want to eat, peel and de-vein the shrimp if needed. Boil the shrimp for 5-7 minutes or until they turn bright pink and curl. Don’t over cook because they will cook more when you put them into the sauce. Toss shrimp into the sauce and stir. Cook for about 20 minutes in the sauce.

5. Prepare pasta according to directions on box. Serve sauce over pasta and garnish with Parmesan cheese if desired.

This meal will cost you approximate $16.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $18.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Gary’s Shepherd’s Pie

Gina

– August 22, 2011Posted in: From Coupons to Cuisine, recipe, stop and shop

This week, our healthy and frugal meal comes from the Stop & Shop Deals and Coupon Match Ups 8/19-8/25.

Since ground beef is on sale at Stop & Shop and I’ve been having a craving for it, I decided to feature my husband’s AMAZING Shepherd’s pie recipe. All of our friends love this recipe and request it when they come to dinner.

What’s for Dinner?

Gary’s Shepherd’s Pie
Dilled cucumber salad

**Shopping List (Based on a family of four*)**

* This recipe can easily feed 8, so cut it in half if needed. My husband has a huge family and is from Kansas. I’m not sure he knows how to cook for four people!

2 pounds ground beef = $4.60
3-4 Cucumbers = $4.00

From Your Pantry:

10 medium potatoes (russett, white, or yukon gold depending upon preference)

1 can corn

2 cans creamed corn

1 medium diced onion

1 stick butter

2 tbsp flour

1 tbsp Kitchen Bouquet (or Gravy Master)

milk

garlic powder

curry

salt

pepper
sour cream

dill

Shredded cheddar cheese (optional)

Putting it all together:

1. Make the shepherd’s pie according to recipe HERE. This recipe can easily be made ahead of time and placed in the refrigerator and cooked at a later time. It’s perfect for one of those days when you know you’ll be running but want a hearty meal.

2. Prepare your cucumber salad while the shepherd’s pie is in the oven. Peel and slice the cucumbers into 1/4 inch rounds. Toss with 3-4 tablespoons of sour cream and 1-2 teaspoons of dill.

This meal will cost you approximate $8.60 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $15.

*This post may contain affiliate links. Please see my disclosure policy for more information.*

From Coupons to Cuisine: Tomato & Basil Quiche

Gina

– August 18, 2011Posted in: From Coupons to Cuisine, recipe

This week, our healthy and frugal meal comes from the Big Y Deals and Coupon Match Ups 8/18-8/24.

Since eggs are on sale this week at Big Y, I thought it would be a nice change of pace to have a meatless meal. Plus, I’m sure a lot of Gina’s Kokopelli readers are vegetarian, and I didn’t want to leave you out.

What’s for Dinner?

Tomato and Basil Quiche
Tossed salad

Shopping List (Based on a family of four)

2 Heluva good cheese bars 2.00 (.50/1 printable = 1.00)
Eggs – 18 count .99
Iceberg garden salad mix .99
Yellow Onions 2 lb bag 1.59
Pie crust or Make your own 2.59

From Your Pantry:

1 tablespoon olive oil
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil (I use fresh from my garden)
1/2 cup milk
salt and pepper to taste
Veggies for salad if desired
Salad dressing

Putting it all together:

1. Make quiche according to recipe HERE. This recipe is very easy and absolutely yummy. I’ve made it a few times to rave reviews.

2. Prepare your salad using the iceberg bagged lettuce to start. Bagged salads make salads easy. I like to toss in craisins and nuts, too.

This meal will cost you approximate $8.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $10.

*This post may contain affiliate links. Please see my disclosure policy for more information.*