Brand New Coupon – $0.50 off any five Campbell’s Spaghetti0′s Pastas

March 25, 2013 by Leave a Comment

Hurry and print the $0.50 off any five Campbell’s Spaghetti0′s Pastas while it’s available.

$0.50 off any five Campbell’s Spaghetti0′s Pastas

Active Date: March 21, 2013

Expiration Date: April 30, 2013

**REMEMBER, YOU CAN PRINT 2 COUPONS PER COMPUTER**
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Woohoo! $1.00 off TWO (2) VELVEETA Shells & Cheese Dinners

February 1, 2013 by Leave a Comment

Hurry and print the $1.00 off TWO (2) VELVEETA Shells & Cheese Dinners while it’s available.

$1.00 off TWO (2) VELVEETA Shells & Cheese Dinners

Active Date: February 1, 2013

Expiration Date: February 16, 2013

**REMEMBER, YOU CAN PRINT 2 COUPONS PER COMPUTER**
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Couponalicious! $1.00 off THREE KRAFT Macaroni & Cheese Blue Boxes

February 1, 2013 by Leave a Comment

Hurry and print the $1.00 off THREE KRAFT Macaroni & Cheese Blue Boxes while it’s available.

$1.00 off THREE KRAFT Macaroni & Cheese Blue Boxes

Active Date: February 1, 2013

Expiration Date: February 16, 2013

**REMEMBER, YOU CAN PRINT 2 COUPONS PER COMPUTER**
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What’s Cookin? Custard Filled Blonde Lasagna With Ground Beef

February 3, 2012 by Leave a Comment

So you’re thinking…custard filled? Yes, custard filled, but not the kind of custard you would use for baking.

I’ve baked blonde lasagna before, but this one is different. For those that don’t know, blonde lasagna doesn’t use red sauce. Think of a white pizza, without the pizza. I added ground beef to this one, and left out the onions and mushrooms I had used before. This freezes really well, just wrap single serving sizes in wax paper, then place in a Ziploc freezer bag (remember to label and date).

Oh, and enjoy!

Ingredients:

    • 10 ounces box lasagna noodles
    • 3 lbs ground beef
    • 1 pound shredded mozzarella cheese
    • 1 pound ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • 6 eggs
    • 1/2 cup milk (or more)
    • 1/4 cup parsley, minced
    • 3 tsps garlic salt or to taste
    • 1/2 lb mozzarella cheese block, sliced thick

Preparation:

  • prepare lasagna noodles as directed on package
  • brown ground beef until just cooked (don’t overcook), set aside
  • in food processor or blender, drop 6 eggs (crack first)
  • add ricotta cheese
  • add the parmesan cheese
  • add the milk, parsley and garlic salt

  • process until the custard is formed. It should have a thick cream like texture, add more milk if it’s too thick, add more ricotta if it’s too thin.
  • layer 3 noodles on the bottom of a greased lasagna pan

  • sprinkle noodles with shredded mozzarella
  • sprinkle with ground beef
  • repeat process with remaining noodles, mozzarella & ground beef
  • lay sliced mozzarella on top of last layer of noodles

  •  pour custard over lasagna
  • lift noodle layers and sides to allow custard to penetrate every part of the pan
  • continue pouring custard, allowing it to seep between the layers, until the pan is almost full
  • bake in a preheated 350° oven for 40 minutes or until the cheese browns
  • turn off oven, cover the pan, and let sit in the warm oven for another 15-20 minutes, or until ready to serve

 

 

 

 

 
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What’s Cookin? Baked Fettucine

January 16, 2012 by Leave a Comment

Do you have a favorite pasta dish? Alex does. Her favorite is any pasta, with butter and mozzarella cheese. That’s it. If she had her way, she would have pasta with every dinner. Most lunches too. But since she doesn’t get to pick her menu (suggestions are OK), she has to eat a more varied pasta menu.

I had seen several recipes similar to this one, but all of them included a heavy tomato sauce, that my Girls wouldn’t like. I adapted several different recipes, and adjusted the spices to meet their tastes. If you don’t have fresh herbs, use dried, but fresh would be better.

Oh, and enjoy!

Ingredients:

  • 3 tbs extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 leaves fresh mint, finely chopped
  • 8 fresh basil leaves, finely shredded
  • 3 tbs fresh parsley, chopped
  • 15 oz can tomatoes, chopped
  • 1/4 tsp chili flakes
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano
  • 1/4 lb mozzarella, sliced
  • 1 lb fettuccine

Preparation:

  • Heat the olive oil in a skillet over medium heat.
  • Sauté garlic till golden.
  • Add basil, parsley, mint and chili flakes.
  • Sauté a minute or two more.
  • Stir in the tomatoes, salt, pepper.
  • Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.
  • Meanwhile bring pot of water to the boil.
  • Cook the pasta. Do not overcook; make sure it is al dente.
  • Preheat oven to 425 F.

  • When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.
  • Transfer all to a ovenproof dish.
  • Sprinkle on the cheese and lay the slices of mozzarella on top.
  • Bake for a few minutes till cheese melts and bubbles.Serve hot.

 
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What’s Cookin? Shrimp & Bacon Spaghetti

August 15, 2011 by Leave a Comment

Why do shrimp & bacon taste so great together? No, I’m really asking you, I’ll wait here for the answer. OK, you don’t know either. But they do. I based this recipe on one from Life’s Ambrosia.

I served mine over steamed broccoli, bypassing the whole spaghetti thing. My Girls had theirs over spaghetti, bypassing the whole broccoli thing.

Oh, and enjoy!

Ingredients:

  • 1 pound thin spaghetti
  • 10 slices bacon, diced
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tbs butter
  • 1 pound (51-60 count) shrimp, peeled and deviened

Preparation:

  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • Meanwhile cook bacon in a skillet over medium heat. Once browned, transfer to a paper towel lined plate. Reserve 1 tablespoon bacon drippings.
  • In the same pan you cooked the bacon in combine reserved bacon drippings and olive oil. Add onions and garlic. Cook 5 minutes or until softened. Pour in white wine, cook 1 minute. Add in shrimp, cook until opaque and cooked through, about 3 – 4 minutes. Add butter, mix.
  • By this time your pasta should be cooked. Add cooked pasta and bacon to shrimp. Toss to combine. Season to taste with salt if needed.
  • Serve hot.
  • Ignore thumb in picture.

 
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What’s Cookin? Easy Cheesy Chicken Fettucine

July 13, 2011 by Leave a Comment

I know what you’re saying. But Mike, you don’t like cheese or pasta. That’s very observant of you! My Girls however, love both, so Easy Cheesy Chicken Fettucine it is.

I know there are hundreds of recipes for Chicken Fettucine, but this is the one that I like to make. Easy and cheesy.

Oh, and enjoy!

Ingredients:

  • 2-3 chicken breast halves
  • 1/4 cup Italian dressing or similar
  • 1 lb dry fettucine
  • 3 cups half & half
  • 1 stick butter
  • 3 garlic cloves (I keep mine frozen, so they are ready to use), diced
  • pinch of nutmeg
  • pinch of black pepper
  • 1 cup grated Parmesan cheese

Preparation:

  • rinse and pat dry chicken breast halves
  • marinate in Italian dressing for at least 2 hours or overnight
  • place marinated chicken with Italian dressing in a saucepan, cook on medium heat until chicken is cooked through completely, set aside
  • prepare fettucine as directed on package
  • in a large saucepan, bring the half & half to a low boil, then simmer for 5 minutes, stirring frequently
  • add diced garlic cloves, nutmeg, black pepper and butter to saucepan with half & half, and simmer until butter is melted, stirring frequently
  • dice or slice (I dice) cooked chicken
  • once fettucine is cooked, drain and add to saucepan with sauce
  • toss fettucine with the sauce, then add the chicken and the grated cheese
  • heat pasta and sauce through until hot, tossing to coat with sauce
  • serve with a green salad and crusty bread

 

 

 
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Key To Saving: Never Pay For Pasta- 4 New Pasta Coupons

June 17, 2011 by Leave a Comment

There are new printable $1 coupons for Anthony’s, Luxury, Mueller’s, or Ronco 100% Whole Grain Pasta. Look through the rest of the coupons from FREE Coupon Alerts too! Pair these up with a Sale, and get FREE or very cheap pasta!

Want more FREE stuff and coupons? Sign up for CoolSavings and start SAVING today!
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Keys To Saving: How Long Can You Store All That FREE Pasta?

June 9, 2011 by Leave a Comment

So you scored tons of FREE pasta, now how long can you have it in your stockpile? Do the dates on the box matter? Where do you store them?

Still Tasty says if you keep the pasta in a cool dry area, it should keep for up to 3 years. They also explain that the dates on boxes are the manufacturers estimate on how long the product will remain at peak quality. So while the dates matter, they aren’t the deciding factor on whether you throw the pasta away, or eat it. Keep the boxes organized so that you are using the oldest product first, and you should be fine.

Want more FREE stuff? Sign up for WomanFreebies, and then go wait by your mailbox!
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