Today I wanted to show you how I use flax seeds as an egg substitute. I know Tip Tuesday this week was on this very topic, but I didn’t have pictures to prove it. Now I do! This is what the flax seeds look like once you’ve ground them up in your blender and added the warm water. The consistency is thick like a beaten egg. See Flax Seed Is A Great Substitute For Eggs original post for recipe.

Here is the cornbread that I made using the ground flax seed mixture in place of the egg and as you can tell my cornbread came out fluffy and it was super moist! You can see the flex of the flax seed in the bread, but you can’t taste it at all. I hope you try this trick, you won’t be disappointed!

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This weekend we had Cuban Black Beans & Spanish Rice for dinner with homemade flour chips and it’s was amazing! I loved the flavors the beans had, and it was SO cheap and easy to make! Here are the recipes I used, and I hope you’ll make it for your family.

Foods Co.

Dry Black Beans- $.68/lb (ends tomorrow)

*great price

Ingredients:

2 (10 ounce) cans black beans, liquid drained and reserved (I cooked my black beans from scratch in the crockpot)

1 medium onion, chopped

1 green pepper, chopped

4 garlic cloves, minced

1 teaspoon cumin powder

1/2 teaspoon oregano

1/2 teaspoon salt

1 tablespoon red wine vinegar (I used seasoned rice vinegar)

Directions:

Fry the onion and pepper in a little oil (I don’t cook with oil, I used chicken broth to cook my veggies in). Add the garlic and sauté a little. Introduce a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime (I added some salsa to the rice as well). Garnish with some sliced avocado, salsa, sour cream, or whatever you like. Enjoy!

The recipe I used for the baked flour chips is HERE.

Thanks, food.com, allrecipes.com

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We have some pretty awesome sales this week on chicken and salad dressing! Why not mix the 2 together and make an easy frugal meal for your family! My husband gets tired of me constantly cooking meat in the crockpot, so it’s time to pull out the grill for this recipe!

Vons:

Ken’s Salad Dressing, 16oz- $1.50 (Friday thru Sunday sale only)

Use $1.00/1 from 01/08 SS
Final Price= $.50 each
*stock-up price

Eating Right Boneless Skinless Chicken Breasts, Thighs, or Combo Packs- $1.99/lb

*stock-up price

Smart & Final:

First Street Chicken Drumsticks or Thighs- $.89/lb

*stock-up price

Ingredients:

1 bottle Ranch dressing

4 boneless skinless chicken breasts (or any cut of chicken would probably work fine with skin removed)

2 cloves minced garlic

Directions:

Place dressing and garlic in freezer bag and mix together, then add chicken. Close bag and swish chicken in dressing to coat it well and freeze. The night before cooking place bag in refrigerator to thaw completely, then grill chicken come dinner time! Serve with some roasted potatoes and a veggie and you have a complete meal!

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Right now you can get dry black beans at Foods Co. for only $.68/lb. Also, Vons is selling 80/20 ground beef for $1.97/lb, and Save Mart is selling Tomato Sauce 8oz cans for $.20 each with in ad coupon. These are all great or stock-up prices!!!!

In this recipe it calls for a can of black beans, but use dry beans instead to be more frugal! Consider tripling the recipe, so that you can have enough to make for 3 freezer meals!

For the recipe go HERE!

Thanks, Six Sisters Stuff

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Stuffed Peppers are one of my favorites, but loaded with cheese and now I’m on cloud-9! This recipe looks amazing, actually everything I have tried from Tammy’s Recipes has been delicious! For the recipe go HERE! Enjoy your Meatless Monday!

Foods Co.

Green Bell Peppers- $.33 each

Vallarta

Fresh Pasilla Peppers- $.33/lb

(consider stuffing this mixer in another type of pepper)

WinCo

Green Bell Peppers- $.78 each

Red Bell Peppers- $.98 each

Thanks, tammysrecipes.com

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Starting today Vallarta’s is selling bananas for only $.33/lb! Price match this at Walmart if you don’t live close to a Vallarta’s and you can enjoy bananas at a stock-up price!!!

Anytime there are bananas at amazing prices, I always try and find lots of uses for them. I found a very tasty and moist banana yogurt muffin recipe that will become your FAVORITE (it sure is mine)! I double the recipe, then keep them in the freezer for an easy and healthy breakfast.

Yields: 12 muffins (I double the recipe)

Ingredients:

1/2 cup sugar (I used half brown sugar, half granulated sugar)

2 cups flour

1/2 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon ground cinnamon

1 cup non-fat vanilla yogurt (or lowfat)

1 egg (I used just the egg white)

2 tablespoons skim milk (or lowfat)

1/4 cup vegetable oil (I substituted the oil for apple sauce)

2 ripe bananas (mash one banana, chop the other one)

Directions:

In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.

Add contents of wet mixture to dry ingredients and mix- do not over mix.

Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.

Bake at 400 degrees for 20-25 minutes or until golden.

Thanks, food.com

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When I was in 7th grade I took Home Ec. and this was the first recipe our teacher taught us! Tonight my family will be making individual pizzas out of premade biscuits. This is definitely something we don’t do often, but it’s a fun treat to make with kids. Serve with a salad, and you have a complete meal!

Pillsbury Grands! Biscuits Coupons

Use $.30/1 from 12/04 SS or

Use $.40/2 from HERE or

Use $.30/2 from 01/08 GM

Ingredients:

Pillsbury Grands! Refridgerated Biscuits

Pizza Sauce

Cheese

Toppings

Directions:

Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and toppings. Bake at 375°F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

Topping Suggestions:

Mushrooms

Peppers

Onions

Olives

Pineapple

Tomatoes

Spinach

(if you want meat: pepperoni, canadian bacon, sausage)

Thanks, Pillsbury (they also have a how to video if you want to watch it)

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Oatmeal is so good for our hearts, but often times I don’t feel like making oatmeal for breakfast. It’s easier for me to just grab a freezer muffin, zap it in the microwave, and be on my way. Then, I got to thinking how easy it would be to make oatmeal, freeze in a muffin tin, and walla instant oatmeal for breakfast! Here’s a recipe that you can enjoy, and it’ll be quick, tasty, and healthy for you too!

Yields: 24 oatmeal muffins

Ingredients:

4 cups water

1 cup apple juice

4 apples cored and diced

3 cups rolled oats

1/4 cup brown sugar

1/2 Tbsp. ground cinnamon

1/2 tsp. all spice

1/4 tsp. salt

Directions:

Bring water, juice, apples, cinnamon, all spice, and salt to a boil. Stir in oatmeal and sugar, bring back up to a boil, then reduce heat and let this simmer until oatmeal has absorbed most all the liquid and is cooked through, turn stove off. Cover with a lid and let the oatmeal rest for about 10 minutes.

Using a spoon, fill muffin cups with oatmeal and pack it down using the back of the spoon to make a firm cup.

Freeze muffin tin until oatmeal muffins are solid. Using a knife run it around the edge of each muffin and they will pop right out, then place in a freezer bag and freeze. On the day of eating, place 1, 2, or 3 oatmeal cups in a bowl and microwave in 1 minute intervals and stir between heating until oatmeal is perfectly hot.  Pour milk over the top or top with some non-fat vanilla yogurt! Delicious and super easy!

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With all these chicken and apple deals this week and last week, we should all be making this for our freezers! There are 2 ways this recipe can be prepared, I will share both.

Ingredients:

2 tablespoons butter

4 boneless, skinless chicken breasts (about 2 pounds)

Salt and freshly ground black pepper

1/2 Vidalia onion, chopped

1 or 2 apple peeled, cored and sliced into 1/4-inch wedges (I like more apples)

3 cloves garlic, minced

2 teaspoons dried thyme

2 tablespoons all-purpose flour

1 1/2 cups apple cider or juice will work fine

1/2 tsp. cinnamon

Directions:

Idea 1: Add all ingredients except butter to a freezer bag and freeze until ready to use. On the day of cooking, let freezer bag sit at room temperature for 30-45 minutes, then dump everything into a slow cooker and cook on low 6-8 hours or on high for 4-6 hours.

Idea 2: Mix all ingredients together except for butter and chicken, freeze. On the day of cooking melt butter in a skillet, season chicken with salt and pepper, then sear on both sides until chicken is golden brown. Take chicken out of skillet and set aside. Add the rest of the ingredients from the freezer bag to the sauté pan and cook until apples and onions are soft. Add chicken back to the skillet and add an additional 1/2 cup apple cider or juice, bring to a boil, then cover skillet with a lid and let this simmer on low until chicken is cooked completely through.

Thanks, Food Network for a great recipe!

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Lets make tonight an easy dinner night! After all, kids are back in school and we are back to our routines! Sometimes the first day back to a normal schedule can feel hectic, so tonight should be easy, and that’s just what this recipe is!

Ingredients:

1 medium onion, chopped

1 medium zucchini, chopped

1 medium sweet red pepper, chopped

1 cup frozen corn, thawed

1 cup sliced button mushrooms

1 tablespoon olive oil

1 teaspoon ground cumin

4 tomato flour tortillas (10 inches)

1 cup (4 ounces) shredded Mexican cheese blend

Guacamole, sour cream, salsa and sliced ripe olives, optional

Directions:

In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.

Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen slices.

Thanks, Taste of Home (LOVE getting their magazines, they always have great recipes inside!)

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