Saturday, January 22, 2011
Coming this Monday on Plum District's website, they will be offering a $10 Papa Murphy's pizza gift card for only $5!
You will want to go ahead and sign up for Plum district if you haven't already, that way when Monday comes you are ready to go and don't have to waste time signing up because there will only be a 10,000 gift cards sold and they will go fast!
You will want to come back to this site early Monday morning to snag your gift card!
Papa Murphy's offers very reasonable pizza prices for families, some starting at $7.99. They always have great coupons out there too that you could use with your gift card! Coming up in February, they will also have heart shaped pizzas for Valentine's Day. You could save your gift card for a special Valentine's dinner for the kids!
Dinner for a family for $5? Sounds Frugal To me!
Thanks to Moneysavingmom.com for finding this great deal!
Friday, January 21, 2011
- 2 14.5-oz. cans diced tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon dried oregano
- 4 ounces crumbled goat cheese
1. Preheat oven to 450°F. Drain tomatoes, reserving 1/2 cup juice. Combine tomatoes, reserved juice, oil and garlic in an 8-inch square glass baking dish. Season with salt and pepper. Bake until tomatoes are bubbling, about 15 minutes.
Makes 6 servings.
1 serving=6 Weight Watchers PointsPlus Points.
Thursday, January 20, 2011
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 red bell pepper, stemmed, seeded and finely chopped (for directions on how to chop and freeze lots of onion, or bell pepper at once, go here)
- 1 cup frozen corn (for directions on how to quickly, and efficiently, freeze corn on the cob to be used later, go here...Thank you Mummy Deals!)
- 2 pounds ground beef (90 percent lean is suggested)
- 1 cup dry bread crumbs
- 1 large egg
- 1 cup plain yogurt (not nonfat)
- 1/2 cup finely chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons ketchup, optional
1. Preheat oven to 375ºF. Line a baking sheet with heavy-duty foil.
2. Warm oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn; sauté 2 minutes. Transfer to a large bowl to let cool slightly.
3. Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to bowl. Mix gently until well combined; do not overmix. Transfer to baking sheet and shape into a 12-by-4-inch loaf. (I spread mine out in a long rectangle piece of stoneware, and slapped some ketchup over the top of mine)
4. Bake until an instant-read thermometer inserted into center registers 160ºF, about 1 hour. Spread with ketchup (or additional ketchup), if desired, and let stand 10 minutes before slicing and serving.
Makes 8 servings
1 serving=8 Weight Watchers Point Plus points
Wednesday, January 19, 2011
4 Pork chops
1/2 cup soy sauce
Salt and pepper
Sprinkle pork chops with paprika. Pour soy sauce over the pork chops. Cook, or grill, on a greased pan. Flip your chops and cook on both sides until the pork is cooked throughout and there is no pink in the middle.
I added sliced onion and let it cook in the juices left when the pork was cooked. Yummy.
Pork Chops. Eat up.
Makes 4 servings.
1 serving=4 Weight Watchers PointsPlus Points
(The picture shows two pork chops. I ate two and counted the meal as an 8 point meal. You could do just one pork chop and add some green beans to keep the meal at an itty bitty 4 points!)
Tuesday, January 18, 2011
1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 tsp. dried thyme
6 ounces white mushrooms, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
8 ounces brussel sprouts, halved
Salt and pepper to taste.
Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt.
Slice into 1/4 inch pieces.
Bring broth, water, and thyme to a low boil in a large saucepan. Add leek and mushrooms ; reduce heat and simmer until leek is softened; about 5 minutes. Add chicken and Brussels sprouts. Simmer until chicken is cooked through, about 6 minutes.
Season with salt and pepper to taste and serve hot.
Print this recipe.
Makes 4 (1-3/4 cup) servings
1 serving=3 Weight Watchers PointsPlus Points
Monday, January 17, 2011
1 (9-ounce) package refrig. cheese tortellini
1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
1 (10 ounce) cans reduced-fat, reduced-sodium cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package frozen cooked diced chicken breast
1 cups fat-free milk
1/2 tsp. dried thyme
1/4 tsp. pepper
Step One: Cook tortellini according to package directions, using 1 can broth instead of water. Step Two: Add soup and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.
Makes 6 (1 1/3-cup servings)
1 serving=8 Weight Watcher PointsPlus Points
One serving not enough to keep you satisfied? Fill up on extra fruits and veges, and drink a tall glass of water.