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couponqueen
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Joined: 14 Mar 2006
Posts: 9043
Location: Utah

PostPosted: Thu Jul 10, 2008 5:14 pm    Post subject: Camping and Cabin Recipe Favorites Reply with quote


Camper's Chili

Make a hearty chili following the tip for precooking the ground beef. Ready-to-add canned extras are all that's needed.

Prep Time:20 min
Start to Finish:20 min
Makes:6 servings

Recipe
1 lb lean (at least 80%) ground beef
1 tablespoon dried minced onion
1 teaspoon salt
1 can (15 oz) Progresso® kidney beans, undrained
1 can (10 3/4 oz) condensed tomato soup
1 soup can water
2 to 3 teaspoons chili powder

1. In 2-quart saucepan, cook beef, onion and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in remaining ingredients. Heat to boiling, stirring occasionally.
High Altitude (3500-6500 ft): No change.

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Nutrition Information
1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 890mg; Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

How-To
Cook the ground beef ahead and freeze. Pack in the cooler and it will be campfire-ready to make the chili.
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:15 pm    Post subject: Reply with quote


Grilled Cheddar Burgers and Veggies
What could be easier than beef and veggies that grill to perfection in their own little pouches?

Prep Time:20 min
Start to Finish:40 min
Makes:4 servings

Recipe
1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.

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Nutrition Information
1 Serving: Calories 430 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 12 g); Cholesterol 95 mg; Sodium 800 mg; Total Carbohydrate 23 g (Dietary Fiber 4 g); Protein 30 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 22 %; Calcium 20 %; Iron 20 % Exchanges: 1 Starch; 2 Vegetable; 3 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
If you don’t have peppered seasoned salt, use 1 teaspoon seasoned salt or 1/2 teaspoon salt for each teaspoon of peppered seasoned salt.
Serve With
These colorful packets are almost a meal in themselves. Add a cluster of grapes and slices of garlic bread for hearty appetites.
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:16 pm    Post subject: Reply with quote


Grilled Picnic Taco Nachos
Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.

Prep Time:15 min
Start to Finish:15 min
Makes:4 servings

Recipe
5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
High Altitude (3500-6500 ft): Cook covered over medium-low heat.

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Nutrition Information
1 Serving: Calories 570 (Calories from Fat 260); Total Fat 29g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 1180mg; Total Carbohydrate 54g (Dietary Fiber 12g, Sugars 3g); Protein 25g Percent Daily Value*: Vitamin A 25%; Vitamin C 6%; Calcium 50%; Iron 25% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Health Twist
To reduce the calories to 470 and the fat to 12 grams per serving, make these nachos with baked tortilla chips and reduced-fat Monterey Jack cheese.

Success
Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability.
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:18 pm    Post subject: Reply with quote


Slow Cooker Mexican Beef Stew
Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

Prep Time:5 min
Start to Finish:11 hr 35 min
Makes:6 servings

Recipe
2 lb beef stew meat
1 can (28 oz) Progresso® diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.
2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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Nutrition Information
1 Serving: Calories 440 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 95 mg; Sodium 850 mg; Total Carbohydrate 38 g (Dietary Fiber 8 g); Protein 40 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 20 %; Calcium 10 %; Iron 34 % Exchanges: 2 1/2 Starch; 4 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.
Substitution
Frozen small whole onions, also called pearl onions, are loaded with flavor and are so convenient to use. If you don’t have them on hand, you can substitute 1/2 cup chopped onion.
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Joined: 14 Mar 2006
Posts: 9043
Location: Utah

PostPosted: Thu Jul 10, 2008 5:19 pm    Post subject: Reply with quote


Triple-Fudge Cake
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Prep Time:15 min
Start to Finish:3 hr 5 min
Makes:15 servings

Recipe
1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.
2. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
3. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
5. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.

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Nutrition Information
1 Serving: Calories 340 (Calories from Fat 150); Total Fat 17g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 290mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 29g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
If you have milk chocolate or white baking chips on hand, you can use them as part of the 1/2 cup chocolate chips stirred into the reserved cake mixture.
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Joined: 14 Mar 2006
Posts: 9043
Location: Utah

PostPosted: Thu Jul 10, 2008 5:20 pm    Post subject: Reply with quote


S'mores Bars
Try a new version of classic s'mores. No campfire is needed.

Prep Time:25 min
Start to Finish:1 hr 25 min
Makes:24 bars

Recipe
1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
1 1/2 cups milk chocolate chips (9 oz)
5 tablespoons butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1 box (13 oz) Golden Grahams® cereal (8 cups)

1. Grease 13x9-inch pan with butter. Reserve 1 cup of the marshmallows. In 3-quart saucepan, melt chocolate chips, butter, corn syrup and remaining 4 1/2 cups marshmallowsover low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla.
2. Pour cereal into large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining 1 cup marshmallows.
3. With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): No change.

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Nutrition Information
1 Serving: Calories 190 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 160mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Semisweet chocolate chips can be used in place of the milk chocolate chips.
How-To
Wrap individual s'mores bars in plastic wrap, and place in a basket to pass so people can help themselves.
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Joined: 14 Mar 2006
Posts: 9043
Location: Utah

PostPosted: Thu Jul 10, 2008 5:21 pm    Post subject: Reply with quote


Fisherman's Grilled Packet
Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.

Prep Time:35 min
Start to Finish:35 min
Makes:6 servings

Recipe
1 can (14.5 oz) stewed tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup pesto
2 lb whitefish or other lean fish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

1. Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
2. Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
3. Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
High Altitude (3500-6500 ft): In step 3, place on grill over medium-low heat.

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Nutrition Information
1 Serving: Calories 290 (Calories from Fat 150); Total Fat 16g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 530mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Other lean fish you could use in this recipe include cod, haddock, halibut, perch, pollack and red snapper.
How-To
A roll of heavy-duty foil is one of a camp cook's best friends! In addition to being used for cooking packets, it can come in handy for other uses. In a pinch, make a foil cup to hold basting sauces, or punch holes in a foil bowl to use as a colander.
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:22 pm    Post subject: Reply with quote


Goin' Fishin' Chex® Mix
A microwave speeds up a cheesy snack that can be ready to eat in less than 30 minutes.

Prep Time:10 min
Start to Finish:25 min
Makes:24 servings (1/2 cup each)

Recipe
3 tablespoons butter or margarine
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups tiny pretzel fish-shaped crackers
2 cups bite-size cheese crackers
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

1. In large microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated. Bake 10 minutes, stirring after 5 minutes. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container.

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Nutrition Information
1 Serving: Calories 100 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 340mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Variation
For extra fish appeal, and even more whimsy, use fish-shaped cheese crackers.
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Joined: 14 Mar 2006
Posts: 9043
Location: Utah

PostPosted: Thu Jul 10, 2008 5:24 pm    Post subject: Reply with quote


Goin' Fishin' Cupcakes
These cute-as-a-button cupcakes are sure to put a smile on your son’s or daughter’s (or husband’s or niece’s) face!

Prep Time:5 min
Start to Finish:2 hr 30 min
Makes:24 cupcakes

Recipe
Cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla or butter cream frosting
Blue food color
Fishing Poles
24 cocktail straws
24 pieces dental floss
24 Betty Crocker® Shark Bites® chewy fruit snacks (2 to 3 pouches)

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Stir together frosting and 2 or 3 drops food color. Frost cupcakes with blue frosting; pull up on frosting, using metal spatula, so frosting looks like waves.
3. To make fishing poles, cut each straw to make one 3-inch piece. Cut dental floss into 3 1/2-inch lengths. Attach piece of dental floss to end of each straw, using needle, to look like fish line. Attach 1 fruit snack to end of each piece of dental floss. Decorate each cupcake with a fishing pole. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes.

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Nutrition Information
1 Serving: Calories 220 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Keep the party theme going by serving blue raspberry punch with “fishy” ice cubes. Place 1 Shark Bites® chewy fruit snack in each section of an ice-cube tray. Fill with ginger ale or water, and freeze until solid.
Do-Ahead
Find out what the party boy or girl’s favorite cake flavor is, and use that instead of the devil’s food cake mix.
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:26 pm    Post subject: Reply with quote


Wild Blue Energy Chews (Cookie Mix)
Prize-Winning Recipe 2008! Baking cookies with wheat germ, canola oil, egg white and dark chocolate adds a better-for-you halo to a chewy blueberry cookie.

Prep Time:1 hr 5 min
Start to Finish:1 hr 5 min
Makes:About 2 1/2 dozen cookies

Recipe
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/4 cup toasted wheat germ
3 tablespoons butter or margarine, softened
3 tablespoons canola oil
3 tablespoons water
1 egg white
1/2 cup dried blueberries
1/4 cup whole almonds, chopped
2 oz bittersweet baking chocolate, chopped

1. Heat oven to 350°F. In large bowl, stir cookie mix, wheat germ, butter, oil, water and egg white until soft dough forms. Stir in blueberries, almonds and chocolate.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack.
High Altitude (3500-6500 ft): No change.

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Nutrition Information
1 Serving: Calories 120 (Calories from Fat 45); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 8g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Variation
Using dried cranberries, chopped white chocolate and pecans makes a tasty variation.
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:27 pm    Post subject: Reply with quote


Chocolate Raspberry Shake
Bottoms up! Enjoy a guilt-free indulgence that's virtually fat-free and an excellent source of calcium, vitamin C and fiber.

Prep Time:10 min
Start to Finish:10 min
Makes:3 servings

Recipe
1 1/2 cups raspberries
1 1/4 cups fat-free (skim) milk
1 1/3 cups Yoplait® Original 99% Fat Free red raspberry yogurt (from two 6-ounce containers)
1/2 cup fat-free chocolate-flavor syrup

1. Place all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Serve immediately.

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Nutrition Information
1 Serving: Calories 185 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 5mg; Sodium 120mg; Total Carbohydrate 40g (Dietary Fiber 5g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 16%; Vitamin C 28%; Calcium 28%; Iron 10% Exchanges: 2 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Substitution
If fresh raspberries are hard to find, substitute 2 cups frozen unsweetened raspberries, partially thawed. Partially frozen berries will give the shake an extra chill.
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:28 pm    Post subject: Reply with quote


Lemonade Tea
When served in restaurants, this half-lemonade, half-iced tea beverage is often called an "Arnold Palmer." We've included this recipe in many of our books, and it's always been a winner!

Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (about 1 cup each)

Recipe
2 cans (12 ounces each) frozen lemonade concentrate, thawed
3 quarts iced tea
Fresh mint sprig, if desired

1. Make lemonade as directed on can, using punch bowl or large container. Stir in tea.
2. Serve over ice. Garnish with mint.

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Nutrition Information
1 Serving: Calories 85 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 21 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 12 %; Calcium 0%; Iron 2 % Exchanges: 1 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...
During a heat wave at the U.S. 1904 World's Fair, a tea plantation owner didn't want his hot tea samples to go to waste. He dumped ice into his brewed tea, and iced tea was born!
Special Touch
Mint and lemon slices are ideal garnishes. But you can really dress up this refreshing iced tea by serving it with a sprig of lemon balm, a fresh herb combining the fragrances of lemon and mint.
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Location: Utah

PostPosted: Thu Jul 10, 2008 5:32 pm    Post subject: Reply with quote


Beer-Battered Fish
Fishing fans in the family? This is a scrumptious (and easy) way to fix their catch!

Prep Time:10 min
Start to Finish:15 min
Makes:4 servings

Recipe
Vegetable oil
1 pound fish fillet or 1 pound uncooked peeled deveined large shrimp, thawed if frozen
3 to 4 tablespoons Original Bisquick® mix
1 cup Original Bisquick® mix
1/2 cup beer
1 egg
1/2 teaspoon salt

1. Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
2. Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
3. Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.
High Altitude (3500-6500 ft) Heat oil to 330ºF to 335ºF.

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Nutrition Information
1 Serving: Calories 275 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 2 g); Cholesterol 100 mg; Sodium 730 mg; Total Carbohydrate 19 g (Dietary Fiber 0g); Protein 25 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %; Iron 6 % Exchanges: 1 Starch; 3 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Serve these crispy fish fillets in a plastic basket lined with cooking parchment paper. Add coleslaw, potato chips, tartar sauce and a stack of napkins for a true fish-fry experience!
Variation
These fillets go especially well sandwiched in burger buns. Adding tartar sauce, crisp lettuce leaves and a sliced tomato gives you the Ultimate Fish Sandwich.
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PostPosted: Thu Jul 10, 2008 5:33 pm    Post subject: Reply with quote


Peanut Butter and Banana Wraps
Wrap up sliced bananas, creamy peanut butter and chocolate chips in flour tortillas. Is it a fun weekend lunch, a great afternoon snack or a simple indulgent dessert? You can decide.

Prep Time:10 min
Start to Finish:10 min
Makes:4 servings

Recipe
1/2 cup creamy peanut butter
4 whole wheat or regular flour tortillas (8 to 10 inches in diameter)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired

1. Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
2. Roll up tortillas. Secure with toothpicks.

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Nutrition Information
1 Serving: Calories 400 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 4 g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 52 g (Dietary Fiber 6 g); Protein 14 g Percent Daily Value*: Vitamin A 0%; Vitamin C 8 %; Calcium 2 %; Iron 10 % Exchanges: 2 Starch; 1 1/2 Fruit; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Success
To keep sliced bananas from turning brown, just dip into lemon or orange juice before assembling wraps.
Substitution
Not a chocolate chip fan? Use 1/4 cup chopped walnuts instead.
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