Hi everyone! I just want to remind those of you who haven't cashed (received) your stimulus checks yet, you should do it at Safeway. We finally got ours today and I called Safeway to find out what the catch was and there is none. They are just trying to get people into the store. You cash your check there and get the full amount (so if it's for $600, you get $600). Then, they give you a voucher that is good for 10% off your next grocery bill. It needs to be used within 2 days. This is free money people, take advantage of it! When I talked to the Safeway guy today, he recommended calling the morning you plan to come in so they can make sure they have enough cash to give you at the customer service desk (if you're cashing over $1000). That's my tip for the day!
I am making a few different things tomorrow. First, for my family, I'm making Sausage Pasta Stew. They love pasta and they love sausage so I figured what the heck. Plus, this recipe is only 6 points if you're doing Weight Watchers. It is a crock pot recipe too so that's a bonus! I never buy sausage links, I always do bulk sausage for recipes like this. It's very easy to get bulk sausage at the grocery store these days. We use Prego for anything calling for a jar sauce so that will be my spaghetti sauce. If the yellow squash doesn't look great at the store, use a small zucchini, it will be fine.
Sausage Pasta Stew (6 Points)
OP???
WW Pts: 6
1 lb. turkey Italian Sausage links, casing removed
4 cups water
1 jar (26 oz) meatless spaghetti sauce
1 can (16 oz) kidney beans, rinsed and drained
1 medium yellow summer squash, halved lengthwise and cut into 1-inch pieces
2 medium carrots, cut into 1/4 inch slices
1 medium sweet red or green pepper, diced
1/3 cup chopped onion
1 1/2 cups uncooked spiral pasta
1 cup frozen peas
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5qt slow cooker. Add water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion; mix well. Cover and cook on low for 7-9 hours or until vegetables are tender. Stir in the pasta, peas, sugar, salt and pepper; mix well. Cover and cook on high for 15-20 minutes or until pasta is tender. Serves: 8 (1 1/3 cups) Calories 276; Fat 6 g; Fiber 6 g
I am attending a gathering for Mops after dinner and I'll be bringing an appetizer. I'm going to bring a dip called First Down Dip. I haven't decided yet if I'll serve it hot or cold but that's the fun, you can do either! If you don't have a chicken breast to use, feel free to use canned chicken. You serve this with blue corn chips (or any corn chips).
First Down Dip
OP???
2 cups softened cream cheese
1 tsp chopped garlic
½ cup chopped green onions
½ cup diced tomatoes
1 Tbs sour cream
1 whole grilled chicken breast, diced
1 cup canned black beans, rinsed and drained
1 Tbs chopped fresh basil
tabasco to taste
seasoned salt to taste
1 cup mixed grated cheese
1 bag blue corn chips
Soften cream cheese by beating until smooth with an electric mixer. Add ingredients through basil and mix by hand until combined. Add tabasco and seasoned salt until you reach desired taste. Top with grated cheese; serve with chips. Cooking Tips *If you would like to serve this dip hot, arrange ingredients in an oven safe bowl and bake at 350 degrees until cheese is brown and bubbly (about 13 minutes).
Ok, we love pumpkin stuff around here and typically people get in a pumpkin kick in the fall but we like it all year. Here are a couple recipes that we love! First is Pumpkin Dump Cake. You can't get easier than this. It's kind of like cake meats pumpkin pie when it's done. The second recipe is for a Pumpkin Gingerbread Trifle. This is also amazing! It's super simple to make and looks really impressive!
Pumpkin Dump Cake
OP????
1 can of pumpkin puree
2 eggs
3/4 cup of sugar
2 teaspoons of pumpkin pie spice OR 1 teaspoon of cinnamon,
1 can (1 1/2 c.) of evaporated milk
1 box of yellow cake mix
1 stick of butter, melted
½ cup chopped pecans
Cool Whip
Mix pumpkin, eggs, sugar, spices, and milk together. Pour mix in 9x13 inch pan.. Top with package of yellow cake mix. Melt the butter and pour over dry cake mix. Sprinkle pecans and
Bake 1 hour at 350ºF. Serve plain or topped with cool whip
Pumpkin Gingerbread Trifle
Recipe Courtesy of Paula Deen
2 (14 oz) packages gingerbread mix
1 (5.1 oz) package cook-and-serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp ground cinnamon
1 (12 oz) container frozen whipped topping
½ cup crushed gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle crushed gingersnaps over the top, if desired. **Kris-73's notes: If you don’t have pumpkin pie filling, you can use a can of plain pumpkin and add the pie spices, according to the directions on the label. Also, I usually use a little more whipped topping.
Amy
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