Archives for August 2012
Embellish Flats Only $10 a Pair! Save 66% Off!
New Summer Seafood Salads at Rubio’s – Save $1!!
Rubio’s just introduced 2 new Summer Seafood Salads: the Wild Planet Tuna Salad and the Chipotle Orange Shrimp Salad! Now through August 28, 2012, you can save $1 off of each of these salads! Simply click here to print your coupon!
FREE BBQ Pulled Pork Slider at White Castle W/Equal Purchase!
White Castle is offering this coupon valid for a free bbq pulled pork slider when you purchase one. Coupon valid through August 31, 2012!
FREE Sample of Kirkland Premium Diapers from Costco!
Costco is offering a free sample of their Kirkland Brand Super Premium Diapers! No membership number requires – simply click here to fill in your mailing information!
Save $1.00 Off of Any Kraft Mayo or Miracle Whip! HOT Walmart Coupon!
HOT Walmart Coupon! Save $1.00 off of any Kraft Mayo or Miracle Whip! Click here to print your free coupon!
Black Bean Taco Salad
Black Bean Taco Salad |
- Vinaigrette:
- 1/4 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 garlic clove, peeled
- Salad:
- 8 cups thinly sliced iceberg lettuce
- 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
- 1 cup chopped tomato
- 1 cup chopped green bell pepper
- 1 cup finely diced red onion
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups fat-free baked tortilla chips (about 4 ounces)
- To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
- To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
Recipe and Photo Source: Cooking Light July 2000
Cookinex Appliances All Under $20!
Serve up the perfect panini, quesadilla or grilled cheese–all thanks to these perfectly-priced Cookinex appliances. Everything in this sale is under $20, meaning you can load up on all the essentials for keeping hungry kids happy! There’s something here for everyone’s tastebuds, including quesadilla makers, sandwich makers, rice makers, plus mini burger stations that can cook five burgers at once, and more. Click here to view the entire sale selection!
FREE Cardstore App for iPhones! Create Cards From Your iPhone!!
Introducing the NEW Free Cardstore App for iPhone. It’s as easy as 1-2-3!
1. Choose your favorite card.
2. Personalize it with your own message, your favorite pictures, and sign it with your finger.
3. Hit “Send” and Cardstore will print it, then put it in the mail for you!
Download the FREE Cardstore iPhone app Now!
Hot Sausage Dip
Hot Sausage Dip |
- 1 pound ground hot pork sausage
- 1 (10-ounce) can diced tomato and green chiles
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup (3 ounces) shredded sharp Cheddar cheese
- Corn chips
- Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.
- Drain diced tomato and green chiles, reserving 1/4 cup liquid.
- Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.
Recipe and Photo Source : Coastal Living September 2001
White Cheese Chicken Lasagne
White Cheese Chicken Lasagne |
- 9 lasagna noodles
- 1/2 cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 cups ricotta cheese
- 2 cups cubed, cooked chicken meat
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese for topping
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.