Leftover night

So a lot of Fridays become "leftover night" at our house. After cooking a weeks worth of meals, and not finishing ALL of it every night, our refrigerator becomes full and needs to be cleared out. So we have leftover night. This got me to thinking about the yummy stuff I have been cooking, but didn't bother to blog about! So here it is, our last weeks menu, perhaps could become your menu this week!

Sunday- In-laws for a Father's Day BBQ (my sis-in-law made DELICIOUS Strawberry Pies- I will have to get the recipe)

Monday- Baja Chipotle Chicken Salad with homemade tortilla bowls.

Tuesday- Homemade Pizza ( I love the recipe for pizza dough in the Better Homes and Garden Cookbook or The Pampered Chef's Pizza Crust Mix)

Wednesday- Cheesy Chicken and broccoli over rice

Thursday- Pot Roast with Potatoes and Carrots

Friday- Left Overs!

Saturday- Sloppy Joes

Sunday- Beef Fajitas

We really enjoyed our meals, so far, this week. May you be inspired to enjoy some too!

i-slice giveaway

With the help of my blogging friends I am offering a GIVEAWAY. I am giving away ONE i-slice, to the readers of my blog. You can win by leaving me comments on this post. You get one entry just for visiting. You can receive an entry for checking out Franny Frugal and/or She Saved (great money saving tips!), come back and tell me you were there, and what you liked about their blog (possible two entries)! Subscribe to my blog feed (look to your left, it's there!), and leave me a comment, for another entry. This is open for the rest of the week. Midnight on Saturday June 27th I will use random.org to select a winner. Good Luck! And happy coupon clipping!

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)

Back in the Kitchen

Sorry I disappeared for a while. I had some "technical" difficulties with... life? blogging? business? Don't ask! But I am back. I will try to catch you up on some things. And hopefully do a lot more posting.

So I last left you with some menu ideas. We LOVED the Sweat & Saucey Meatballs. I might have to make those again. Where did I find that recipe? I will post it when I find it. My boys LOVE the Cheesy Tortellini Bake. This is the second time I made this. It is easy and yummy.

Here is that recipe:

Pasta
1/2 C chopped onion
1 tsp. olive oil
1 garlic clove, pressed
1 jar (16 oz.) white Alfredo pasta sauce
2 pkgs. (9oz.ea.) refrigerated cheese-filled regular or spinach tortellini
1 1/2 C cubed cooked chicken
1 C milk
1 C water
1 C frozen peas
1/4 tsp. ground pepper
2 Tbsp. snipped fresh basil leaves or 1 tsp. dried basil leaves

Crumb topping
1/4 C (1 oz.) grated fresh paremesan cheese
2 Tbsp. butter or margarine, melted
1 C fresh bread crumbs

1. Preheat oven to 400F. For pasta mixture, chop onion using Food Chopper. In 4-qt. Casserole, heat oil over med-hi heat; add onion and garlic, pressed with Garlic Press. Cook and stir 2-3 min. or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and pepper. Heat until mixture just come to a boil; remove from heart. Stir basil into mixture.

2. Meanwhile, for crumb topping, grate Parmesan cheese using Deluxe Cheese Grater. Place butter in Small Micro-Cooker; micorwave on hi 30-45 sec. or until melted. Stir in bread crumbs and cheese; mix well.

3. Spoon pasta mixture into Square Baker; sprinkle with crumb topping. Bake 15-20 min. or until edges are bubbly and topping is golden brown.

Tips: Do NOT substitute refrigerated Alfredo sauce for Alfredo sauce in a jar; it may separate and curdle during baking.