Thanksgiving Freebies, Coupons, & Deals

Turkey Stroganoff Recipe

by Beth Montgomery on November 23, 2009

in Frugal Cooking, Main Dish Recipes, Recipes

3/4 lb turkey (shredded or chopped)
1 TBSP butter
1/2 cup onions (chopped)
1/4 cup gravy
1/8 tsp nutmeg
1/2 tsp tarragon
1 tsp thyme
1 cup sour cream

Heat 1 TBSP butter in a pan on medium heat. Add onions and saute until soft and transparent. Remove onions and set aside.

Next, in the same pan, heat gravy on medium high. Add tarragon, thyme, and nutmeg and heat until warm. Reduce heat to low and add sour cream. Mix well and stir continuously until sauce comes to a simmer. Do not boil! Stir in turkey and onions. Serve over egg noodles and/or mash potatoes.

Change It Up: I’m not a big fan of mushrooms, but you can cook them with the onions in this recipe, if you’d like to add them. You can also make this beef stroganoff or chicken stroganoff!

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Turkey & Mash Potato Soup Recipe

by Beth Montgomery on November 16, 2009

in Frugal Cooking, Recipes, Soup Recipes

It’s about that time of year when your refrigerator is filled to the brim with Thanksgiving leftovers! Instead of living on Turkey sandwiches for weeks, do something fun with them and make an entirely new meal.

1/2 CupTurkey (Chopped or Shredded)
1 1/2 Cups Mash Potatoes
2 Cups Milk
1 TBSP Butter
Salt (to taste)
Pepper (to taste)
You may have noticed, but I love recipes you can change up and this one you can, depending on exactly what you’re having on Thanksgiving. First, toss all of the ingredients into the pot and cook stove top until creamy and hot. Stir while heating.
Toss in your favorite ingredients – chopped celery, glazed carrots, bacon bits, or anything to change this soup up and make it more fun! Top with cheese and serve.

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A Time for Family (And A Thanksgiving Tip)

by Beth Montgomery on November 15, 2009 · 1 comment

in Announcements

I know. It’s late Sunday evening and there is still no sign of Target deals or Meijer deals… and what happened to The Coupon Stash?
Each Sunday, I feel myself rushing around, trying get to church, find time to check out the circulars, figure out the best deals, and balancing all that with my amazingly understanding family. With my husband home on Sundays and my girls eager to do stuff as a family, I decided to take Sundays “off” in a way. While I’ll still be hopping on to share some great quick deals, I’m going to hold off until Monday to post the Target and Meijer deals.
As for The Coupon Stash, you’ll see that replaced with a weekly Wednesday coupon preview! This small change will give me a chance to concentrate on church and family on Sunday without worrying about finding time to sit down and figure out deals.
While I have your ears (or eyes), I thought I’d let you in on a little Thanksgiving secret. Prices on the most popular Thanksgiving feast items drop to rock bottom prices typically 1-2 weeks before Thanksgiving. It is a gamble trying to figure out when to buy, because something better might come along, but now is the time to keep your eyes peeled for some great prices on the items you’ve been searching for!
So, now I’m off to cuddle up on the couch with my husband to watch a movie after we tuck all three kiddos in for the night. And hopefully, they’ll stay that way until morning (fingers crossed!).

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Here is another of my Aunt’s easy recipes! If you’re trying to lose weight, this soup is the perfect meal to add to your menu. It’s only 5 Weight Watcher’s points and makes 8 servings.

1 spray(s) cooking spray
2 pound(s) uncooked ground turkey breast
1 large onion(s), chopped
2 medium garlic clove(s), chopped
32 oz fat-free chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, chipotle variety
30 oz canned white beans, rinsed and drained
3 tbsp fresh lime juice
1/4 cup(s) cilantro, fresh, coarsely chopped, plus extra for garnish

Coat a large skillet with cooking spray. Cook ground turkey, onion and garlic over medium-high heat until turkey is browned, about 10 minutes; drain off fat. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. For additional colour, top with extra freshly chopped cilantro just before serving.

Note: If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.

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