Wednesday, April 22, 2009

thrifty tips

Food Friendly
Brown bagging isn't just for your child any more. We as adults can pack a lunch. It is cost efficient and healthy to boot! Don't buy a prepackaged lunch they are rather expensive and not very nutritious.

Kids eat FREE!!
Many places offer a childs plate if buying a regular entree. A great way to save some money and not have to cook.

Clip a few coupons
You can either get the Sunday paper or join a coupon website. Check the local paper ads for the grocery store that you use and try using the coupons you have to buy whats in the ad.

Bulk up
Buy in bulk. Buying in bulk is agreat idea. You can save time and energy by doing this. Less time at the store, less gas and milage on your car. But be careful not to over buy because you think you getting a good deal!

Those wonderful store cards. Everybody has them. You carry about 15 or more of them on your key ring. You have one for every store you shop at! You could always just use your phone number. That is what my husband does.

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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