Save Money by Throwing Less Away - Ozeri Instavac Container Set HALF OFF!

Obviously you know I'm frugal. So my husband and I do our best to not waste food, but sometimes it's so tough! Zippy bags and plastic containers often let my fruit and veggies go moldy or over-ripened very quickly. So I was sooo excited when Ozeri sent me a complimentary Ozeri INSTAVAC Nesting Food Storage Container Set to try out.

This storage set is a really cool way to manually "vacuum seal" your stored goodies. Simply close the lid, then press down on the center of the lid. Your pressure will force the air out of the container through the one-way valve on the top. This removes excess air, which reduces the chances of bacteria growing.

As you push down, air squeezes out through the one-way valve.

The date dial is a nifty addition.

Some really cool features:

• wave pattern on the bottom elevates fruits and veggies, keeping them out of water and juices, which often causes them to prematurely soften and mold
• date dial on the top to record the storage date and keep track of how long your leftovers have been in the fridge
• it is made of BPA-free, stain resistant, shatter-proof plastic
• it is freezer, microwave AND dishwasher safe!!
• the set of 4 containers nest within each other to minimize storage space when not in use

And as of the date of this posting, you can order yours for HALF OFF! Yes, that's right - it's listed on Amazon for 50% off the original price! If you have Prime, you'll get free shipping, too!

Happy Couponing!
-Coupon Mama Massachusetts


This post may contain affiliate links, which means I may make money if you click them.

Free Pillsbury's Best Recipe Cookbook

I love to bake and cook so I was excited when I saw Pillsbury is offering a free cookbook online. It includes 10 great recipes. Check it out here!

If you're interested in some of my own favorite recipes, take a peek at my What's Cookin' Wednesday page. I'm actually making these delicious pudding shots for a party my husband and I are attending tomorrow. Super easy to make and very tasty!

Happy Couponing!
-Coupon Mama Massachusetts


This post may contain affiliate links, which means I may make money if you click them.

KitchenAid Mixer at Rock Bottom Price

My husband surprised me with a beautiful KitchenAid mixer for our one year-anniversary. I have put it to good use over the last six years. But boy, I know how expensive those mixers are!

So when I saw this deal at Kohl's, I felt compelled to buy another, but this one is for a gift for someone special in my life.

Get a KitchenAid KSM75 Classic Plus 4.5-qt. Stand Mixer shipped to your door for $160.74, plus get $35 in Kohl's cash back. So this nets to $125.74 shipped!

And shop through Ebates and get 9% back - that's another $14.17 back in your pocket. I just can't contain my excitement!

KitchenAid KSM75 Classic Plus 4.5-qt. Stand Mixer - on sale for $249.99 (regularly $299.99)
Save 10% in Instant Savings - $224.99
Use the promo code MARCH30 to save another 30% off when you use your Kohl's Charge- $157.49
Get free shipping on purchases over $75 but pay $3.75 surcharge for weight - $160.74

You'll end up with $30 in Kohl's cash automatically sent to you via email. This Kohl's cash is valid for use from 3/13-3/26.

And if you're a Yes2Rewards member, you'll have enough points to get another $5 in Kohl's cash after the first of the month.

And don't forget about Ebates for another $14 off. So the net price is under $112! Crazy good!

Happy Couponing!
-Coupon Mama Massachusetts


This post may contain affiliate links, which means I may make money if you click them.

What's Cookin' Wednesday: Birthday Shots

Oh. My. God.

My baby brother turned 21 last week?! He's all grown up.

Can you say "awww!" Look at how little he was!

His awkward long-hair, grungy, I'm angry at the world phase.

Not a baby anymore!

To celebrate, I had the family over for a small cookout. But since he turned the big, ol' 2-1, we celebrated with something extra special: pudding shots!

You may have heard of jello-shots before. But I'm not a huge fan of jello to begin with, so adding alcohol doesn't make me like it anymore. But pudding shots? You've got to be careful with those suckers because they taste like an indulgent mousse dessert.

There are so many different combinations of pudding and alcohol that can be used to make pudding shots. I'll leave you with the general recipe and then what I used to make my delicious Rum Chata pudding shots.

General Ingredients:

Small package of instant pudding
8 oz package of Cool whip or whipped topping
1 C milk
1 C alcohol

My Ingredients:

Small package of chocolate pudding
8 oz package of whipped topping
1 C 1% milk
1 C Rum Chata rum cream

Mix the milk, alcohol and pudding together until thoroughly mixed. Fold in whipped topping. Scoop or pour into dixie cups or plastic shot cups. If you want to be fancy, you can scoop the mixture into a piping bag and pipe it into the shot cups so you don't make a mess like me. But I don't mind mess - it makes it look "rustic."

Chill in the fridge for several hours before serving. These are meant to be eaten with a spoon, not swallowed like a shot. Although it was funny to watch my mom try. :-)

Happy Couponing!
-Coupon Mama Massachusetts


This post may contain affiliate links, which means I may make money if you click them.

What's Cookin' Wednesday: Healthy Eggplant Lasagna

Another gorgeous summer week means another bagful of fresh, garden-harvested veggies and herbs. My neighbor stopped by with the biggest bag of basil I've ever seen in my life and I stopped by a local gardener's roadside stand and picked up a huge eggplant for only $1. I had no idea what I was going to do with this harvest, but after some online research, I found a fantastic recipe for Eggplant Lasagna.

I made a few modifications, using what I had on hand at my house and what needed to be used up.
-I used tomato sauce/pasta sauce in lieu of the tomatoes
-I only had 1 eggplant but it was a pretty big guy
-I added ground chicken Italian sausage for protein
-I used fresh grated paremesan and now my right arm hurts
-I only had fat free ricotta on hand

Layering

Yum!

And of course I had to make it in one of my beloved vintage Pyrex dishware - my beautiful yellow desert dawn cake pan I just received in a trade via a Facebook Pyrex collectors group.


Head on over and check out the original Eggplant Lasagna recipe from Real Simple.

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Healthier Zucchini Muffins

I mentioned last week that our wonderful neighbor has been very generous with her garden harvest and has shared pounds upon pounds of zucchini with us. We're zucchinied-out in terms of eating it as a regular vegetable side. So I started making a batch of muffins every week for my husband. But I recently found this recipe which has very little oil and cuts out some of the sugar by replacing it with honey. As a result, the calorie content is really minimal when compared to your typical muffin.

I followed the recipe to make the muffins themselves, but I did not use the crumble topping and I thought the muffins were delicious.

Please take a moment to check out Kathie's Zucchini Muffins!

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Spaghetti Squash Mac 'n Cheese

I've mentioned before that I've had biweekly visits to a dietitian for over a year now. Not only does she provide the accountability I need, but she also gives me tons of new recipes to try so I never get bored with my low-carb "health" food.

She had given me a recipe adapted by Evolution Nutrition for Spaghetti Squash Mac 'n Cheese. I have adapted this recipe to make it my own and to kick up the protein in it. It's quite similar to the recipe found on PopSugar.

Ingredients

2-3 lb spaghetti squash
cooking spray
1 Tbsp olive oil
1 Tbsp whole-wheat flour (regular flour works too)
1 C low-fat milk
1 C reduced fat cheddar, shredded
1/2 C grated parm
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1/2 can of kidney beans, drained
taco chicken* (see below for recipe)


Directions
Preheat the oven to 350 degrees. Cut a spaghetti squash in half, lengthwise, and scoop out the seeds. Spray the cut side with cooking spray and place cut side down on a cookie sheet also sprayed with cooking spray. Roast for an hour. Let cool until handleable. Fork shred the squash into a bowl and set aside.

In a sauce pan on medium heat, heat oil and whisk in flour. Whisk in milk until heated through. Lower heat and whisk in cheese, stirring until melted. My cheese never completely "melted," but no worries - it should work out in the end! Stir in spices until well mixed.

Pour sauce over spaghetti squash. Pour in beans and chicken. Mix well. Pour into a casserole dish and bake at 350 degrees for approximately 15 minutes or until bubbling. This easily makes 4 servings.


Taco Chicken
Drop in a couple of boneless, skinless chicken breasts into a crockpot. They can be defrosted or frozen. Pour in a jar of salsa, whatever is your favorite flavor. Set on low for 6-8 hours. Fork shred and use in quesadillas, tacos, casseroles, over salad... almost anything!

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Magic S'mores Bars

Holidays in Coupon Mama's house are always hectic. Between my family and my husband's, we're constantly bouncing from one house to the next. When I asked hubby what he wanted me to bring to his friend's Fourth of July cookout, he quickly shouted, "something with s'mores!"

So after a bit of searching, we discovered Magic S'mores Bars. They were a hit!

Checkout Sophistimom's recipe for Magic S'mores Bars. Please be aware that they do not set up like a cookie bar and will continue to be gooey. I kept mine in the pan in the fridge until I was ready to cut and serve. I served right from my dish.

Graham cracker crust

Drizzling sweetened condensed milk over the top

Adding marshmallows

Finished product - yum!

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Pretzel Crusted Chocolate Beer Fudge Cookies

My husband and I attended a "beer party" hosted by our friend who is a home brewer. He had brewed 4 different kegs of beer and invited a bunch of us over to taste test and mingle. My husband wanted to bring a tasty treat, so we searched for hours for something yummy containing beer.

This is a great cookie for those of you, like hubby, who love the sweet and salty combo. This recipe is from The Beeroness. She has tons of beer-infused recipes for all occasions. Check her out!

Ingredients
1 C bread flour (you can use all purpose flour - bread flour will give the cookies a chewier consistency)
1/4 C cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 tsp espresso powder (we used Nescafe instant coffee in the small sleeves)
1/4 C granulated sugar
10 oz chopped good quality dark chocolate (60% cacao)
4 Tbs unsalted butter (we only had salted butter, so we omitted the salt from the recipe)
2 Tbs vegetable oil
1/2 C black IPA/porter/stout (we used Ottercreek Back in Black IPA)
1 large egg, plus 1 yolk
2 cups mini pretzels (make sure they have salt on them!! otherwise, it defeats the purpose of sweet/salty)
2 Tbs brown sugar

Directions
In a bowl, mix flour, cocoa powder, baking powder, salt, espresso powder and granulated sugar. Set aside.

In a microwave safe bowl (or a double boiler), melt chocolate, oil and butter until completely melted. Be sure not to burn or overheat the chocolate.

Stir in the beer.

Add the chocolate mixture, egg and yolk to the dry ingredients from step one. Stir until combined.

Cover and refrigerate for at least an hour, up to 36 hours.

Preheat over to 350 degrees.

In a food processor, break up brown sugar and pretzels, leaving some large chunks of pretzel.

Roll cookie dough into balls slightly smaller than golf balls. Roll the balls in the pretzel mixture, pressing to adhere.

Line your cookie sheet with parchment paper. Bake for 8-10 minutes at 350 degrees until edges have set but center is soft. Cookies firm as they cool. DO NOT OVER BAKE!



Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Crockpot Beef Stew

This is the umpteenth version of crockpot beef stew that I've tried. I'm big into trial and error and unfortunately my husband is just along for the ride. We both agreed, however, that this was the best beef stew I've ever made.

Ingredients
2 1/2 lbs beef, cubed
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, peeled and chopped
3 medium potatoes, cubed 1"
1 12 oz bottle of beer
water (enough to fill half your beer bottle)
2 beef bouillon cubes
2 tsp salt
1 tsp pepper
1 tsp oregano
1 package of powdered onion soup mix
2 Tbsp tomato paste
3 Tbsp butter
1/3 C flour

Directions
Dump all ingredients EXCEPT flour and butter into a crockpot. Set on low for 8-10 hours, stirring occasionally. You can add up to a 1/2 C of water, as needed, if it doesn't look liquidy enough.
Melt butter in a mug in the microwave, whisk in the flour. Dump that all into the crockpot and stir. Set on high for 15-20 minutes.

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Parmesan Baked Pollock

This recipe for Parmesan baked Pollock is adapted from Cooks.com.

Ingredients
4 pollock fillets
individual serving container (5 oz or so) of plain Greek yogurt (nonfat works, too)
1/2 C Parmesan cheese
seasoning to taste (I used Spicy Montreal steak seasoning)

Spray a baking dish with nonstick spray. In a bowl, mix Greek yogurt, Parmesan cheese and seasonings. Place fish in single layer in baking dish and coat both sides thoroughly with mixture. Bake uncovered for approximately 30 minutes at 350 degrees or until fish is flaky.

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Spicy Shrimp Tacos with Mango Salsa

This recipe for spicy shrimp tacos is adapted (heavily) from Honey Bear Lane.

Ingredients
Mango Salsa
1 ripe, seeded and diced ripe mango
1 very small orange pepper, diced
1 very small red pepper, diced
1 clove minced garlic
lemon juice
salt & pepper to taste

Shrimp
1 lb uncooked, shelled and deveined shrimp
1 tsp turmeric
1 tsp cayenne pepper
1 tsp garlic powder
1 Tbs chili powder
2 Tbs honey
salt and pepper to taste
olive oil

Mix the diced mango, diced peppers and minced garlic in a bowl. Salt and pepper the mixture to taste. Add about 2 tsp of lemon juice and set aside.

Mix spices and honey in a separate bowl. Coat shrimp with spice mixture. Heat olive oil in a fry pan and cook shrimp with the spicy syrup until cooked through.

Serve your shrimp on tortillas with the salsa and any other toppings of your choice.




Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Flourless Chocolate Cake (Gluten Free!)

I discovered this recipe when on a mission to find a gluten-free dessert option for a party I was attending where the host has a gluten intolerance. Since it was such a hit at that party, I decided to make it for my mommy's birthday last week. (Happy Birthday Mommy!)

This recipe for flourless chocolate cake is taken from RealSimple.

Ingredients
2 sticks of unsalted butter (1 C), cut into pieces
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
8 ounces bittersweet chocolate, chopped (I used semi-sweet and it tasted just great)
5 large eggs
1 cup sugar

Preheat your oven to 350 degrees. Butter a 9" springform pan and dust it with cocoa powder. I lined mine with some wax paper since my pan seems to leak a tad. In a saucepan, heat butter with the heavy cream over medium-low heat until melted. Add chocolate and stir until melted. Remove the pan from the heat. In a bowl, whisk eggs, sugar and cocoa powder. Then whisk in your chocolate mixture. Transfer to your pan and bake until puffed and set, approximately 35-40 minutes. Let it cool in the pan for at least an hour before running a knife along the edge to remove it.

*Your cake will look super puffy when it comes out of the oven, but it will quickly sink as it cools. This is supposed to happen! This cake tastes a bit like molten lava cake; it is really gooey and delicious.

Feel free to garnish with just about anything. Dust with powdered sugar (although be careful because it's sometimes not gluten free), make your own whipped cream or use some fresh fruit.

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Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Homemade Bourbon Cranberry Sauce

I haven't posted a What's Cookin' Wednesday post in awhile, but since I made so many dishes from scratch for Thanksgiving and my family raved about them, I figured I'd share some of the recipes with you.

This recipe for bourbon cranberry sauce is taken from FoodNetwork.

Ingredients
1 bag of fresh cranberries (12 oz)
1 1/4 cups of granulated sugar
1/4 tsp ground cinnamon (or more if you like it super cinnamon-y)
pinch of nutmeg
1/4 cup bourbon

Preheat your oven to 350 degrees. In a casserole dish (I of course use my Pyrex), mix the cranberries, sugar, nutmeg and cinnamon. Cover with foil and bake for approximately 55 minutes. Stir and put back into the oven for another 5 minutes. Remove from oven and mix in the bourbon. Let cool completely before refrigerating. This should last about a week in the fridge but you won't need to worry about that because I promise you that your family will gobble it right up!

Happy Couponing!
-Coupon Mama Massachusetts

What's Cookin' Wednesday: Cake Balls

 

Cake Balls

 

Ingredients:

1 box of cake mix (and ingredients to make it)

1 container of frosting

chocolate chips (or peanut butter chips or white chocolate chips)

shortening

 

 

1. Bake your cake. Then cut it into cubes. Then crumble then heck out of it. Typically I make a small cake for a purpose (birthday cake, trifle, etc.) and then I use leftover frosting (usually a half a container or so) with half of the original cake I made.
 
2. Then I mix the cake crumbs with the frosting until it's "doughy." I roll them into blobby balls (whatever size floats your boat), throw them on some wax paper and put 'em in the fridge for a half hour or so to harden up.
 
3. Then I taken them out of the fridge, roll the blobby balls into better looking balls. I put some chocolate chips and a small scoop of shortening into a microwavable (glass) dish and melt for 20 second increments until melty. DO NOT OVERMELT - your chips will burn!
 
4. I roll my balls in the chocolatey goodness and put them back on the wax paper and back in the fridge to harden up. If you want to get decorative, you can add sprinkles, powdered sugar or sparkly crystal sugar on top of the chocolate coating before it hardens.

Fancy photo courtesy of AllRecipes (my cake balls never look this aesthetically pleasing!)

 

 

Happy Couponing!
-Coupon Mama Massachusetts