Couponing

Okay, so I have another obsession in life. But this obsession actually saves me money! I have become a coupon clipper. I never fully understood the meaning of this, until a friend of mine explained how to make coupons REALLY save you money. Check out Franny Frugal and She Saved. They have great tips for saving money, couponing, and other freebies! My other obsession (Pampered Chef), is actually contributing to my new money savvy ways. I use my "i-slice" to clip coupons quickly. And I use our $2/ serving recipes to save more money on food! Who would have thought? I get so excited when I see the ads and look through my coupons and see FREE or close to free deals! You should check it out!

Here's a recipe to get you started:

Mexican Chicken “Lasagna”Recipe

1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterrey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook's Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.

Spicy enchilada sauce can be used for more kick.

Shopping List
1 small bunch fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese

1 medium onion

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)