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Strawberry Avocado Salad Recipe

strawberry avocado salad

Strawberry Avocado Salad

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With the good prices on strawberries this time of year combined with Driscoll’s printable coupon, I thought to share this recipe today.  Its simple to make.  Even simpler if you decide not to make your own dressing. You can use a store bought poppy seed dressing or a raspberry vinaigrette, both would be tasty with this easy salad.  Its a nice change from the traditional tossed salad.  I like to change things up once in a while! ;)

You can also add whatever other toppings to this salad, you have a lot of freedom to make this your own creation. Try adding cheese, nuts, sunflower seeds, bacon, etc. I’m giving you the nuts and bolts recipe, you can expand it in any way that you think you would like to try or you can keep it simple and just use the ingredients listed. Let me know what you experiment with and add to the recipe!

Strawberry Avocado Salad

Ingredients:

Salad:
- 2 cups strawberries sliced (1 16 oz container)
- 1 ripe avocado sliced
- approximately 3 – 4 cups of lettuce, spinach or combination of greens
- 1/2 pecans or walnuts (optional)

Honey Lime Dressing:
- 1/4 cup fresh lime juice
- 1/3 cup olive oil
- 2 – 3 tablespoons honey
- salt & pepper to taste

Directions:

Combine all the ingredients for the Honey Lime dressing and mix well with a whisk or put them all in a jar, seal the lid tightly and shake well!  Pour dressing over greens, avocado and strawberries.  Toss and serve.  (You will most likely have dressing leftover.)

Enjoy!

Printable Recipe:

Gigi Howe




Crock Pot Mexican Soup Recipe

Crock Pot Mexican Soup

Crock Pot Mexican Soup

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Hola mi amigos!  Pretty amazing that I can’t remember too much more of than that after taking 4 years of Spanish in high school, okay, I might be exaggerating.  ;)

In honor of Cinco de Mayo, I decided to find a Mexican recipe to post today.   Although this recipe is called a “soup”, it is extremely hardy and it is definitely more of a meal.  You can serve it with a salad and some bread, or better yet, torillas.  I have seen other recipes like this before, but I have tweaked mine a bit and made a few changes.   Of course, you don’t have to only make this recipe on May 5th ;)  And another plus for this recipe is that its made in a crock pot!

I hope you like it!

Crock Pot Mexican Soup

Ingredients:

- 1 lb ground beef or turkey, browned and drained
- 1 28 oz can of chopped tomatoes
- 8 oz frozen corn
- 1 can kidney beans (slightly drained)
- 1 can black beans (slightly drained)
- 1/2 can chicken broth
- 2 bell peppers chopped (I used 1 red and 1 orange – looks prettier)
- 4 scallions thinly sliced
- 1 fresh jalapeno pepper chopped (optional)
- 1/2 envelope of taco seasoning OR 1 teaspoon of chili powder and 1/2 teaspoon of cumin
- 1 lb processed cheese or cheddar cheese – cubed (you can use less)
- salt & pepper to taste

Directions:

1. Put all of the above ingredients into your crock pot, mix well.  I add the jalapeno to my soup and do not put in the spices.  So you can make this soup whatever way you think you will like it.
2. Cook on high for 3 hours or on low for 4 to 5 hrs.

Enjoy!  And ¡Buen apetito! :)

Printable Recipe:

Gigi Howe




Chicken Cordon Bleu Pasta Recipe

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

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A friend shared this recipe with me a while back and I have made it twice (so far). Which is really pretty good for me because one comment (complaint) I hear about my cooking is that I never make the same thing twice!!  We like this recipe at our house.  Its pretty easy to make and if you have leftover ham, like I did from Easter, its a good way to put it to good use.  Also a few of the stores have boneless chicken breasts on sale this coming week.  :)

Chicken Cordon Bleu Pasta

Ingredients:

-  1 lb pasta
- 2 uncooked boneless chicken breasts
- 2 cups of cooked ham, cubed
- 1 small onion chopped
- 8 oz. cream cheese
- 2 cups milk
- 2 cups shredded Swiss cheese
- 1 cup Panko bread crumbs
- 1 stick butter, melted
- salt & pepper to taste

Directions:

1. Cook pasta as directed, drain and set aside.
2. Cook chicken breasts and onion in pan with a little olive oil.  When chicken is done, cube it (or put in your food processor for a quick chopping – that’s what I did).
3. In the pot where you cooked the pasta, add cream cheese, milk and Swiss cheese.  Cook until smooth.  Add cubed ham, chicken and cooked onions.
4. Add cooked pasta and mix well.  Pour mixture into a large baking dish.
5. In frying pan, melt butter, add Panko bread crumbs (or use fresh bread crumbs) and cook until slightly brown.  Sprinkle crumbs on top of the pasta mixture and serve.

Enjoy!

Printable Recipe:

Gigi Howe




Hard Boiled Egg Recipes

leftover hard boiled eggs

Hard Boiled Egg Recipes

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Easter weekend is here.  Are you coloring eggs this year?  Seems like there are many new creative ways to color them using silk ties, shaving cream, Kool-Aid, fruits and vegetables.. the list goes on.

I always enjoyed coloring them, but……. after eating a couple of hard boiled eggs, no one wanted to eat any more.  I’d end up with a bunch of colorful eggs sitting in my refrigerator.  Sure, they are pretty.  Sure they taste good after one or two.. maybe three.. that seemed about the limit.  I would make egg salad, which I love but there are other recipes out there so I decided to look a few up and share them here.

  • I found a few good recipe’s on believe it or not, International Business Time’s site. 10 Leftover Recipe Ideas For Boiled Easter Eggs  I might try the breakfast chili recipe that includes sausage, cheese, beans and of course hard boiled eggs!

Well I declare myself 100%  hungry now!!!  I think I will make a few extra hard boiled eggs this year so I can make some of these recipes.  ;)

Enjoy!

 

Gigi Howe




Italian Ricotta Cheesecake Recipe

italian cheesecake

Italian Ricotta Cheesecake

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I never met a cheesecake that I didn’t like.  Not sure if that’s a good thing, or a bad.  ;)

My grandmother used to make an traditional Italian cheesecake with ricotta.  My mother made this recipe that I am sharing today.  I actually prefer this one to the one my grandmother made.  It is easy to make and tastes great, a good combo!  This cheesecake has ricotta, cream cheese and sour cream, there is no crust.  Its not as heavy as a cheesecake made with cream cheese.  This recipe has become an Easter tradition for my family.

I serve it with a bowl of fresh sliced strawberries so everyone can add their own if they like.  Everybody loves this cake.  I hope you do to!

Italian Ricotta Cheesecake

Ingredients:

-  1 lb ricotta
- 1 lb cream cheese
- 4 eggs, slightly beaten
- 1 tablespoon lemon juice
- 1 tablespoons flour
- 1 teaspoon vanilla
- 4 tablespoons cornstarch
- 1 stick butter, melted
-  1 1/2 cups sugar
- 16 ounces sour cream

Directions:

1. Preheat oven to 325.
2. Cream ricotta and cream cheese until smooth.  Slowly add beaten eggs.  Then add lemon juice, vanilla, cornstarch and flour, beat until smooth.
3. Add melted butter, sugar and sour cream beat until completely combined.
4. Pour batter into a 9-inch round springform pan and bake for 1 hour.  You may need to bake it longer depending upon your oven.  I usually have to bake it for 1 1/2 hours.
5. Turn off oven and leave the cake in the oven with door closed for 2 more hours.  Chill before removing from pan.  Garnish with fresh fruit.

Enjoy!

Printable Recipe:

Gigi Howe




Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

Cream of Mushroom Soup

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I love soup and have made quite a few different recipes over time.  Some are slightly more complicated to make than others but this recipe that I am sharing today, is pretty simple.  You put it through the blender so its becomes a nice thick soup.   I’ve made it for company and everyone has always liked it.

The recipe calls for chicken broth so don’t forget to print out your coupon for Swanson broth!  And of course, if you prefer to make this a vegetarian soup, use vegetable broth instead of the chicken.

Cream of Mushroom Soup

Ingredients:

-  2 cups chicken broth
- 1/2 chopped onion
- 1 package of mushrooms – sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/8 teaspoon nutmeg
- salt and pepper to taste

Directions:

1. In a saucepan combine broth, onion and mushrooms.  Bring to a boil.  Reduce heat, cover and let simmer for 5 mins.

2. Let cool slightly and then put mixture in blender or food processor (you will probably have to do it in 2 or 3 batches).  Blend until smooth and pour into a bowl.

3.  In the same saucepan melt the butter and blend in flour and add milk.  Cook and stir until thickened.  Stir in the blended mushroom mixture.  Cook until heated through and serve.  Season with salt and pepper to taste.

Enjoy!

Printable Recipe:

Gigi Howe




Mexican Tortilla Pie Recipe

Mexican Tortilla Pie

Mexican Tortilla Pie

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I have to tell you a funny story about this recipe.  I’ve made it several times before and we like it.  Made it again this week because I planned to write it up for a recipe here on LRWC.  That was Wednesday.  Prepared it, baked it, took it out of the oven – it looked picture perfect – so went to get my camera to take a picture of the pie.  I come back in the kitchen and a chunk has been taken out!  I hear, “oops”.  Oh well, so I didn’t get a pic of the whole pie, somebody was hungry and enjoyed it.  I hope you do too!!

This is a pretty simple recipe to make.  It calls for ground beef but you could substitute any ground meat or even beans if you’d like.  Change the recipe in whatever way you think your family will like it.  You can even put in layers of sauteed vegetables, if you would like a meatless meal.

When I see ground beef on sale, I buy a bunch of it and brown it all.  Then I freeze portions of the cooked meat.  That’s what I used to make this recipe, so it went together really quickly for me.

Here’s the recipe, hope you like it!

Mexican Tortilla Pie

Ingredients:

- 1 lb ground beef (or any meat you prefer)
- 1 onion diced
- 2 Tbs taco seasoning
- 1 small can of tomato sauce
- 1 jar of salsa
- 3 large tortillas (I prefer flour instead of corn)
- 2 cups grated cheddar cheese (you can use a combo of monterey jack and cheddar if you’d like)

Directions:

1. Start heating oven to 350.
2. Brown ground meat and drain the fat. Add onion and cook until onion has softened. Remove from heat. Add seasoning, tomato sauce and salsa.
3. Now you will layer meat mixture, tortillas and cheese into a large pie plate or round casserole.  Start with the meat, then sprinkle with cheese and then put at tortilla on top. Add 2 more layers and if you have some meat mixture left over put that on top of the 3rd tortilla and then top with cheese. (When I made the recipe the last time I did have enough meat to put on top, but other times I haven’t.) You will basically have cheese on the top.
4. Bake for 25 minutes or until bubbly and cheese has melted.

Enjoy!

Printable Recipe:

Gigi Howe




No-Crust Coconut Pie Recipe

Coconut Pie

No-Crust Coconut Pie

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I used to make this recipe a lot.  I’m not sure why I stopped but I would say that hands-down it is the fastest homemade dessert I have every prepared in my life!  I made this pie yesterday and timed myself.  You have to put everything in the blender for 2 mins.  Including those 2 minutes, it only took me 5 minutes to prepare.  It took my oven longer to preheat than for me to make this pie!

Besides being a quick fix, its tasty too.  It calls for Bisquick which kind of makes a bit of a crust on the pie but there is not much of one at all.  If you like coconut, you will like this pie.  Just so you know this pie is more like a custard pie, rather than a cream pie.

Hope you like it!

No-Crust Coconut Pie

Ingredients:

- 1/4 cup butter or margarine, softened (1/2 stick)
- 3/4 cup sugar
- 4 eggs
- 2 cups milk
- 1 tablespoon vanilla
- 1 cup coconut
- 1/2 cup Bisquick
- 1/2 teaspoon nutmeg (optional)

Directions:

1. Start heating oven to 350.
2. Put all ingredients into the blender except the coconut and blend for 2 minutes on low.
3.  Gently stir in coconut.
4. Pour into a well-greased 9 inch pie plate.  Sprinkle top with nutmeg if desired.
5. Bake for 50 minutes or until knife inserted in to the pie comes out clean.

Enjoy!

Printable Recipe:

Gigi Howe




Irish Soda Bread Recipe

Irish Soda Bread

Irish Soda Bread

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I have no Irish blood in my lineage but every year my 100% Italian mother would cook up a traditional dinner of corned beef and cabbage for St. Patrick’s Day.  One thing that she always made, and actually made a second loaf to share with friends and neighbors, is Irish Soda Bread.  I don’t know about you, but I do like soda bread if it is made right.  I’ve had plenty that tasted drier than the Sahara Desert. Blah.

The recipe I am sharing today is my mother’s recipe and its a nice, moister soda bread compared to the traditional recipe.  I think the buttermilk gives the bread its nice texture.  This soda bread is good with butter, toasted or untoasted, its just yummy.  Hope you like it!

Irish Soda Bread

Ingredients:

- 4 cups flour
- 1/4 cup sugar
- 1 teasp. salt
- 1 teasp. double acting baking powder
- 2 tablespoons caraway seeds
- 1/4 cup butter or margarine (melted)
- 2 cups light or dark raisins
- 1 1/3 cups buttermilk
- 1 egg
- 1 teasp. baking soda
- 1 egg yolk

Directions:

1. Start heating oven to 375.  Grease a 2 quart casserole.
2. Mix flour, sugar, salt & baking powder in mixing bowl.  Stir in caraway seeds.
3.  Add butter to flour mixture and cut in until it looks like coarse corn meal.  Stir in raisins.
4. Combine buttermilk, egg, baking soda; stir into flour mixture and mix together.
5. Turn dough onto a lightly floured surface and knead lightly until smooth.  Shape into a ball and place in prepared casserole.
6. With a sharp knife make a 4 inch X (1/4 inch deep) in the center of the loaf.  Brush with beaten egg yolk.
7. Bake for 1 hour and 10 minutes or until done.  Cool in pan for 10 minutes.

Enjoy & Happy St. Patrick’s Day!

Printable Recipe:

Gigi Howe




Switzerland Cheese and Onion Pie Recipe

Switzerland Cheese and Onion Pie

Switzerland Cheese and Onion Pie

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I have made this quiche recipe many times.  My mother used to make this when I was growing up so its been a staple in my recipe collection for quite a while.  Its easy to make and tastes good.. can you beat that?!  Its meatless so if you are a vegetarian or just taking a break from meat, I think you’ll like this quiche.

This recipe is nice for dinner, lunch or a snack.  You can serve it with a tossed salad and soup.  Hope you like this quiche as much as I do!

Switzerland Cheese and Onion Pie

Ingredients:

- 1 9″ unbaked pie crust
- 2 large onions thinly sliced
- 2 tablespoons butter or margarine
- 1/2 lb. Swiss cheese, shredded or grated
- 1 tablespoon flour
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper

Directions:

1. Start heating oven to 400.
2. Saute onions in butter until tender, then turn into the unbaked pie crust.
3. Toss swiss cheese with flour; sprinkle over onions.
4. Beat eggs well, stir in milk, salt and pepper.  Pour over cheese.
5. Bake 20 minutes then lower the oven temperature to 300.
6. Bake 25 minutes longer or until knife inserted in center of pie comes out clean.

Enjoy!

Printable Recipe:

Gigi Howe







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