Saturday, January 26, 2019

Leader Enterprise - January 23, 2019 - Couponing

Do you “COUPON”? Do you spend time cutting and filing coupons?  Do you consider yourself to be a “Coupon Queen” (or King)?

I think in most homes, your food budget is something that can be a little flexible. I'd like to share some tips to help you recover from a, sometimes costly, holiday season and to be able to keep eating good food.  

Plan your weekly menu. When planning your menu consider what you already have in your pantry or freezer that needs to be used. What recipes can you make that will use those ingredients?

Plan your menu from the weekly sale flyer. Then make your list.

Only clip coupons you'll use. There’s no sense in saving money on something that expires in your pantry because you never used it.

Stockpile items you use on a regular basis. This is smart for several reasons. First of all, you can purchase your stockpile items when they are on sale, meaning you won’t ever have to pay full price for them. Secondly, you have items on hand for a quick meal when you can’t get to the grocery store. 

Scour your newspapers and magazines weekly. Sunday newspapers are a treasure when you are able to use many coupons and store circulars with info on sales.

Here's a few frugal and delicious recipes for you to try in your menu rotation. This veggie soup takes about 2 minutes prep time too! 

1 bag (16 ozs) frozen mixed vegetables
1 can (10.75 ozs) french onion soup
1 can (10.75 ozs) tomato rice soup
1 soup can of water
In large saucepan, cook vegetables according to package directions; drain. Add both cans of soup and water; cook over medium high heat until heated through. Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch. 

Oftentimes, you can find smoked sausage on sale.  Stock up when you do and you'll be ready to make this luscious thick soup. 

2-1/2 c. chicken broth 
3 c. potatoes, diced
2 stalks celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, diced
1-1/2 c. smoked sausage (or ham), chopped
3 Tb. butter, melted
3 Tb. all purpose flour
2 c. half and half (or whole milk)
1 can (15 ozs.) northern beans, drained and rinsed
1/2 chicken bouillon cube, crushed
1 c. shredded cheese, optional
black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

This tasty cake has no eggs, no butter or milk and you mix it by hand. It's often been called a Depression Cake. And it's SO good. 


3/4 - 1 c. white sugar
1-1/2 c. all purpose flour
3 Tb. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350. Spray an 8" x 8" baking pan with cooking spray. In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two. In the large well, add 5 Tb. vegetable oil. In a small well, add 1 tsp. vanilla extract. In the last small well, add 1-1/2 tsp. vinegar. Add 1 c. cold water to the pan and stir with fork until combined and smooth. Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar. 

To succeed in life you need three things; A wishbone, a backbone, and a funny bone - Reba McEntire 

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