Full Price Food...So Passé {Part 3}

you asked for it, you shall receive! well, i won't go that far but i've got some time on my hands & publix just released their flyer for sales that run thursday 3/30-4/05!

there are some GREAT steals starting thursday so ready...set...knock some people down for a deal!

{insert jersey shore theme song...get crazy...}

{publix}

*deals i love run 3/30-4/05

*side note...if you are a female & the below applies to you, this a great deal that ONLY lasts thru april 1st.

U by Kotex Tampons, 18 ct., on sale for $3.33/box

-$2.00 coupon {found in publix "one stop. one store." booklet. if not in the turnstile when you walk in, ask at customer service...for as many as you want!}

-$1 coupon found here printable

=$.33/box {USE BOTH COUPONS!!}

*if you are a male, and still reading this, well, IT'S A damn GOOD DEAL!!!

{1} Larabar, 1.6 oz., on sale for $1

-$1/2 with coupon found here printable

=$1 {for 2!}

{2} Ronzoni Pasta, 12-16 oz., on sale for $.69

-$.75 with coupon found here printable or here printable

=+$.06 MONEY MAKER!

{3} Boneless Shoulder Roast, on sale for $3.69/lb

*great to buy to make {one pot wonder: italian beef 'n beer}!

{4} Medium White Shrimp, on sale for $4.99/lb

*great buy to make {shrimp bake}, {shrimp & grit casserole} or {simple shrimp stir fry}

{5} Pepperidge Farm Goldfish, 6.6-8 oz., on sale for $1

{6} Campbell's Soups, 10.5-11 oz., on sale for $1

-$.40/2 coupon found here printable

*since it's under $.50 it should double

=$.60/can

{7} Bayer Asprin, 24-36 count, on sale for $1.99

- $1 coupon found here printable

=$.99

{8} Scotties Facial Tissue, 60-132 count, on sale for $.99

-$.50 coupon found here printable

*should double since it's under $.50

=FREE

{9} Smart Balance milk, half gallon, on sale for $2.50

-$1 coupon found here printable

=$1.50

{10} Yoplait Yogurt, 4-6 oz., on sale for $.50

-$.50/4 with coupon found here printable

*should double since it's under $.50

=$1/4

{11} Jolly Time Microwave Popcorn Healthy Pop, 4 count, on sale for $1

-$1/2 with coupon found here printable

=$1/2

Zucchini Wonton Ravioli

SANTA...OH MY GOD! SANTA'S COMING! I KNOW HIM! I KNOW HIM!

well, not really, but he should think about it...i've been pretty good thus far.

back on track...this homemade ravioli recipe, served with my simple pomodoro sauce, makes for a red, white & green plate of yum! speaking of yum, the ravioli takes a dim sum nod by making the pasta shell with wonton wrappers. they really are the new pita? wrap? ah heck, bacon.

and if life's too busy right now, toss it with a light, jarred marinara sauce! hey...i'm a firm believe in at least one canned good at each meal!

{zucchini wonton ravioli}

ingredients {in order of use}

*serves 4

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 large zucchini
• 1 cup mozzarella
• 1/4 cup milk
• 1/4 cup creme cheese {*i love philadelphia cooking cremes in savory garlic}
• 1/2 teaspoon oregano
• salt & pepper
• 1 egg or 2 teaspoons egg whites
• 1 pack of square wonton wrappers {easily found at all grocery stores!}

1. pour olive oil in a medium saucepan & bring to low-medium heat. add garlic & cook until translucent.

2. while sautéing, chop off ends of zucchini. using a vegetable peeler, peel long ribbons & chop any leftover you can't peel {if you don't have a peeler, just finely chop}. toss into saucepan with garlic & cook for 5 minutes or until soft. add into blender or food processor.

3. add mozzarella, milk, creme cheese, oregano, salt & pepper to blender/processor. pulse mixture until finely blended. pour into bowl.

4. lay wonton shells on a baking sheet. add a teaspoon of mix to the center of each wonton. using your finger by dipping it in egg whites, moisten edges of wonton & bring opposite sides together to form a triangle. press edges together & seal with fork prongs. repeat with all wontons. when complete, transfer to another baking sheet & cover with wet towel to prevent drying out.

5. when all are prepared, heat a pot of water to boiling. add 4-6 wontons at a time, stirring lightly {if needed} & cook for 2 minutes {they will float to the top when ready}. scoop out using a slotted spoon & keep warm until serving. serve in bowl & top with sauce!

*i leave you with this...is this italian or asian?!

Full Price Food...So Passé {Part 2}

here are some great, quick buys at kroger. sorry i've been so biased to the big K but they've had some great deals lately!! i'll check out what publix offers when they showcase new deals this thursday {did you know their sales start thursday?! they do in most areas but check with yours to see when they start}. woa {joey lawrence style}...i really think i could be a contestant on super market sweep! speaking of....where did that show go??

{kroger}

*deals i love run 3/27-4/02

{1} Oscar Meyer Turkey Bacon, Low Sodium w/ Sea Salt, on sale $3

-$1 coupon sticker that is on the package

=$2

*great deal since i make busy girl's turkey bacon, egg & cheese's every AM!

{2} Tyson Boneless, Skinless Chicken Breasts or Tenderloins, 2.25-2.7 lb bag, on sale $6.99

=$6.99

*no coupon but a great buy & can live in your freezer till you thaw them out!

{3} Zuchinni, on sale for $1/lb

=$1/lb

*great deal...but unfortunately, no coupons on produce!

{4} Yoplait Greek Yogurt, on sale for $1

-$.30/1 coupon found here printable

*will double when you use it because it's under $.50

=$.40/1

*print a few, get a few!

{5} Pillsbury Grands Biscuits, on sale for $.98

-$1/2 coupon found here printable

=$1 or $.50 each

{6} Kroger Frozen Veggies, 10-12 oz., on sale for $.98

=$.98

*no coupons but a great buy & can live in your freezer till you harvest them!

{7} Maruchan Ramen Noodles, on sale for $.13 {HELLOOOOO COLLEGE!}

=$.13

*no coupons...greedy!

*but seriously...great for salad toppings!

*lastly, these deals inspired my mini chicken pot pies!

Mini Chicken Pot Pies

mmmm i know i said i wouldn't eat chicken again for a while after this but i did...& it was better then EVER!! who doesn't love traditional chicken pot pie?! i do...minus the calories & gunk it's usually clogged down with!! this is a great alternative that easily feeds kids, husbands & friends.

{mini chicken pot pies}

ingredients {in order of use}

*serves 2-4 {depending on appetite!}

• 5 chicken tenders, sliced into 1" pieces & patted dry
• 1/2 teaspoon parsley {optional}
• salt & pepper {to season}
• 1/3 {10 3/4 ounce} can low-fat cream of mushroom condensed soup
• 1/2 cup low-fat sour cream
• 4 garlic cloves, minced
• 1/2 teaspoon onion powder {or minced onion}
• 1 cup frozen broccoli & cauliflower florets
• 1 cup bite-sized frozen vegetable medley {carrots, corn, green beans, green peas}
• 1 {7 ounce} can sliced mushrooms, drained
• 1 {5 pack} pillsbury grands biscuits

1. place sliced chicken on a plate & season with parsley, salt & pepper. set aside.

2. in a medium mixing bowl, stir in mushroom soup, sour cream, minced garlic, onion powder, salt & pepper. add cauliflower/broccoli, mixed veggies & mushrooms & stir. set aside.

3. cut a piece of foil the length of a baking sheet & another piece that is 1/3 the size of the other {form a + on the baking sheet}.

4. spoon seasoned chicken onto center of foil. top with veggie mix. fold the top & bottom of the foil & seal. then fold the sides in & seal. {this is your chance to see if you'd qualify for a job with chipotle!}

5. place on a baking sheet & cook for 40 minutes, or until chicken is cooked thru. remove & allow to cool.

6. cook biscuits according to directions.

7. to serve, place biscuit on plate & cut in half. top with a heaping portion of chicken & veggies! fork & knife needed...enjoy!

i leave you with this thought today...which came first-the chicken nugget or the egg mcmuffin?

Greyhound vs. Salty Dog

no brunch is complete without a greyhound or salty dog! no, this isn't a match up in michael vick's backyard {ouch!}, it's a refreshing grapefruit/vodka brunch bevvie {read: beverage}. it's also a funky alternative to the typical screwdriver {read: uh, never mind}!

the only difference between a greyhound & salty dog is that the latter has a salted rim!

{greyhound}

• 2 ounces vodka
• 4 ounces grapefruit juice

*shake, stir & serve chilled!

{salty dog}

• 2 ounces vodka
• 4 ounces grapefruit juice
• 2 teaspoons salt

1. rimming {a.k.a. salting the rim}: wet the rim of a cocktail glass using a fresh lime wedge. pour salt into a small dish & roll the rim of the glass in the salt.

*i also like to mix sugar & salt for this cocktail-the sweet balances the bitter!

2. mix vodka & grapefruit juice, shake, stir & serve chilled!

CAUTION...after a few you can get yourself into situations like this...

Creamy Chicken Spaghetti

just another saturday...basting around 500 pounds of chicken!

*workin' the bbq sauce into the breasts!

okay, totally not a normal saturday for us but we spent the morning volunteering with our church for the great day of service. i signed hubs & i up to work with the open hand organization...in a nut shell, they make & deliver nutritious meals to those in the atlanta community with chronic disease, illness & who cannot afford a healthy meal.

we had 3 choices of where we wanted to be "placed" when we arrived: assembly line scooping food, warehouse or with the cooks. as you can see, i volunteered we work with the cooks.

*i know, sexy right?!

*i'll be ready to enjoy bbq chicken by...july 4th??!

*he loved the hair nets & aprons

*packaged meals ready for delivery

so in thinking about what to make for dinner...CHICKEN! kidding...we opted for chinese at my MIL's {mother-in-law}! but i couldn't resist craving this oldie but goodie from my recipe box. a perfect meal for the cold, rainy weather we're having. so grab a big bowl of creamy chicken spaghetti, snuggie & settle into a movie!

{creamy chicken spaghetti}

ingredients {in order of use}

*serves 6

• 3 chicken breasts, rinsed & patted dry
• 1 {14 ounce} can chicken broth
• salt & pepper {to season}
• 3/4 box spaghetti noodles*
• 1 {10 ounce} can Rotel
• 1 can {8.5 ounce} Le Sueur peas, drained
• 3/4 {11 ounce block} 2% Velveeta cheese, cubed

1. preheat oven to 350 degrees.

2. season a pot of water with salt & boil chicken breasts. when cooked thru, drain, allow to cool & shred.

3. boil 1 can of chicken broth, 1/2 cup water & a pinch of salt. when boiling, add spaghetti noodles & cook until tender. drain.

4. mix the chicken, rotel, peas, velveeta & spaghetti together in previous pot. place in a greased baking dish & cook for 30-45 minutes or until golden & bubbly. serve hot!

*i use whole wheat noodles & my hubs has no idea! the cheese & chicken aid in trickery!

lastly, bella does not enjoy the weather we're being dealt this evening...

Hot Cheesy Chicken Casserole

ever wonder why the sub-title of shugart & spice is {the busy girls guide to food in a flash}?! it's that simple...i'm a busy girl who is always trying to prepare food in a flash. it's days like this that recharge me for another delicious blog post!

today, i babysat for a good friend's baby~watson! he's absolutely adorable!! and as adorable as he is...the little guy is an everlasting ball of energy. he's so energetic, he allows you to enjoy his cuteness from sun up, to sun down...no naps for this playful pup! so in playing mommy for a day, i realized how many mommies need some shugart & spice recipes to make their days easier!

"y'all tired yet?!"

hopefully you too find shugart & spice a fabulous site you can come too, scroll through & be inspired to cook something simple & delicious! thank you all for following, commenting & cooking these!

today, i bring you hot cheesy chicken casserole. it's divine! my friend brandy {from augusta, ga} cooked it a few weekends ago & i had to share.

so...get busy cooking!!

{hot cheesy chicken casserole}

ingredients

• 1 rotisserie chicken, skin pulled off & shredded
• 1 1/2 cups extra sharp cheddar cheese, shredded {divided: 1 now, 1/2 later}
• 1 cup lite mayonnaise
• 1 can sliced water chestnuts, then chip them up or cut in half
• 2 stalks celery, chopped
• 1/2 cup slivered almonds
• salt & pepper to taste

toss all ingredients with one cup of cheese. place in a casserole dish. top with remaining cheese. bake at 350 for 25-30 minutes or until bubbly. serve warm!

Barley with Seared Asparagus and Tomatoes

rounding out our fabulous cooking class at irwin street cooking school, is a dish i have strong feelings for. i love barley. it's devil side tricks my brain into thinking i'm having a pasta but it's angelic side says i'm high fiber & high protein & i'm here to aid in sculpting those buns of steel. well, either way it's a great alternative to pasta that even picky eaters {read: my husband} will eat!

{barley with seared asparagus & tomatoes}

ingredients {in order of use}

• olive oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 2 cups barley
• 4 cups chicken stock
• 2 lemons, just the juice
• 2 teaspoons italian spices
• 1 bay leaf
• salt & pepper, to taste
• 4 cloves garlic, minced
• 1 bunch asparagus, cut into 2" pieces
• 1 pint grape tomatoes
• 4 cloves garlic
• parmesan cheese, shredded

1. in a medium to large stock pot, cover bottom of the pot with olive oil & bring to med-high heat. sauté onions about 3 minutes {or until clear}, then add garlic & cook for another 3 minutes. add barley & toast in pan until it begins to smell nutty. add the stock, lemon juice and spices {thru salt & pepper}. cover & cook about 20-30 minutes, stirring occasionally until barley is tender (al dente).

2. meanwhile, put 2 tablespoons olive oil & 4 minced garlic cloves in a cold pan. heat over medium heat until the oil is hot, then add the asparagus. tossing or stirring occasionally, cook the asparagus until crisp tender & bright green, about 5 minutes. add the tomatoes and continue to cook until the tomatoes are a bright red but not bursting, 3-5 minutes. remove from heat.

3. when barley is done, drain off any excess liquid and toss in the asparagus-tomato mixture. transfer to a serving dish & garnish with shredded parmesan cheese. serve warm!

Full Price Food?! So...passé.

3 years of life in new york will lead a girl to two things...fabulous full price meals & scoring steals at sample sales. the latter of the two serves to fund the first, unless god-willing a guido in a black tee, chain & gelled hair arrives with "can i get you ladies a drink"?! $18 glass of wine? don't mind if you do!

this, was what i referred to as "budgeting" before i was brought together in holy matrimony last may. {smile}.

so in spending my precious time cooking & shopping, my evolved budget means if i can save $ in the kitchen, i can spend $ shopping! i've found some awesome deals at local grocery stores & wanted to share them with you {kroger now until i see what pubix has to offer this week}. printable coupons are a girls best friend & like i said in the title, full price food...is soooooo

passé!!

{kroger}

*deals i love run 3/20-3/26

{1} Philadelphia Cooking Cremes, 10 oz., on sale $1.99

-$1.50 coupon in dispenser in front of product

=$0.49

{2} French's Spicy Brown Mustard, 12 oz., on sale $1.19

-$0.50 coupon found here printable

=$0.19 {b/c kroger doubles coupons under $.50}

{3} Ronzoni Garden Delight, Healthy Harvest or Smart Taste pasta, 12-13.5 oz., on sale $0.49

-$1 off 2 boxes found here

printable

=FREE!

*buy 6 boxes b/c each coupon {it prints 3} is for $1 off 2 boxes

{4} Heluva Good Dips, on sale $0.99

-$0.50 coupon found here

printable

=FREE! {b/c kroger doubles coupons under $.50}

{5} Kraft Singles, 16 ct., on sale $1.99

-$1 coupon found here

printable

=$1

*so if you buy ALL of these 10 items, you get $5 off your total order!! which means, you MAKE MONEY & it can be applied to wine other groceries!

the fun thing with these items, is while they seem random, they can all be used to develop great recipes or meals! who doesn't love pasta tossed with a savory garlic cream cheese spread served with fresh veggies & chicken! BOOM-there you go!

i'm off to catch some spring rays so i'll be back later with a recipe! hey, we're busy girls...

Arugula Salad with Fennel Pepper Confetti on Toasted Naan

woa woa woa before i go sounding all fancy, don't back down from this one! it's the perfect salad for the warmer weather, longer days & dinner parties with friends. we made this salad at our irwin street cooking class & i couldn't get enough...

*check out the fennel! such a gorgeous, unique

uh, eh...

vegetable!

*robbie slicing & dicing the fennel bulb into confetti pieces!

*all shook up!

{arugula salad w/ fennel pepper confetti on toasted naan}

ingredients {in order of use}

*serves 6+

1 small fennel bulb, remove hard core & diced
1 red bell pepper, diced
2 cucumbers, seeded, peeled & diced
2 lemons, zest and juice of each
2 teaspoons italian spices
2 teaspoons extra virgin olive oil, divided
pinch salt
6 ounces arugula
2 large pieces of naan bread
4 ounces feta cheese, crumbled

1. combine fennel, bell pepper, cucumbers, lemon juice, zest, 1 teaspoon spices & 1 teaspoon olive oil. allow to marinate for about 20 minutes.

2. heat oven {or grill} to 400 degrees. drizzle naan bread with 1 tsp of olive oil & sprinkle with 1 teaspoon italian spices. toast in oven {or on grill} until golden & crisp.

3. tear toasted naan into large rustic pieces & place on a platter {this will be the base of your salad}. toss arugula in with the fennel-cucumber mixture. place salad on top of the toasted bread. drizzle any juices remaining over the salad & sprinkle with feta cheese. serve!