Money Saving Deal Blog
Right now at Wendy’s you can get a FREE Classic Chicken Sandwich! All you have to do is download the Wendy’s app (iTunes or the Google Play) and place an order! Yum!
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Chicken and Chip Casserole Recipe
Berry Cous Cous Salad
Grilled Bananas Recipe (Cinnamon, Sugar, Coconut Oil!)
Crock Pot Chili
Peanut Butter nutella Cookies Recipe (Only 4 Ingredients!)
I love to drop by local farmer’s markets when I see them, and this past Saturday, I found a doozy. Tons of fresh veggies as well as some of the best looking herbs you’d ever want to find. I bought a few things, but the one thing that I had plans for was a handful of beautiful fresh basil. Pesto was running through my mind, but I always make pesto with fresh basil. I needed to change it up. I knew I had some chicken in the refrigerator waiting for some inspiration. Then it hit me. Oven Fried Pesto Chicken! I love oven fried chicken, and using pesto as a flavoring sounded fresh and delicious.
The best part was the price! I baked 16 drumsticks for $8.49, or just $.53 per drumstick! Two drumsticks will feed a person, with sides, so you get about 8 servings out of this dish! It’s perfect when paired with an inexpensive pasta side.
Fresh basil has a wonderful flavor that can’t be compared with other herbs. I happened to see a vendor selling large bundles for just $2.00! The scent was spicy and peppery, and filled my car with its lusciousness. Pairing that with parmesan and panko breadcrumbs, you have a great crunch and a salty earthiness that makes for a fantastic dinner.
Enjoy!
Ingredients
Instructions
If you’ve never oven fried chicken before, it’s a great way to get the crispy coating of fried chicken, but without all the fat. It works fantastically with breaded coatings, such as Oven Fried Pesto Chicken, and infuses the meat with flavor all the way through.
5 lbs chicken drumsticks (or other chicken pieces)
1 C fresh basil leaves
½ C grated Parmesan cheese
2 C panko breadcrumbs
olive oil
Heat oven to 400 degrees F.
Coat a baking sheet with about 2 T olive oil and set aside.
Drizzle some olive oil over the chicken and set aside.
In a food processor or blender, pulse the basil and cheese until finely crumbled.
Place the breadcrumbs in a bowl and top with the basil mixture. Mix well.
Dip each chicken piece in the breading, pressing to coat.
Place on the prepared baking sheet and continue with the remaining chicken.
Bake 1 hour, turning at the 30 minute mark.
Chicken is done when juices run clear and the meat is no longer pink at the bone.
Serve hot.
Next time you find yourself with an abundance of fresh basil, make some Oven Fried Pesto Chicken and feed a crowd for pennies!
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These Crock Pot Chicken Tacos are one of my favorite recipes! I am amazed at how simple these are yet they taste fabulous. If you’re looking for a simple yet oh so yummy meal then this is definitely the one for you!
If you don’t have a crock pot yet or need to get a new one, you can get one on Amazon here.
Ingredients
Instructions
Ingredients:
1 package of Corn tortillas – we are going to cook these, they turn out so much better this way!
1 package of 1 oz Taco Seasoning packet
1 package of 1 oz Ranch seasoning packet
6 chicken breasts
1 can of Chicken broth
1 can of Chicken or Turkey Gravy
1/2 can water (when I say can I am talking about the gravy can, fill it halfway with water)
Vegetable oil to cook tacos
Sour cream and cheese (optional – for tacos)
Any toppings you want in your tacos (lettuce, tomato) We like them plain jane around here!
Directions:
Add Taco seasoning, Ranch seasoning, chicken broth, water and gravy to crock pot and whisk together
Place chicken in crock pot
Cook on medium-high for 3 hours
Shred Chicken with forks and place shredded chicken back in the crock-pot
Let the chicken soak up the yummy juice in crock-pot for about 45 minutes.
Cooking the Taco shells:
Fill a shallow pan with Vegetable oil and let heat up
Place corn tortillas in the pan and as soon as they start bubbling up, fold in half with tongs
Cook for about 30 – 40 seconds until crispy (not too crispy) and lay on a plate with napkins to absorb oil
You can add sour cream, cheese, lettuce, tomatoes, ranch and more to your tacos…I personally like them with sour cream and hubby liked them with BBQ sauce!
Enjoy!
And once again…ANOTHER freebie!!
Hurry over to get a FREE Dad’s Lapel Pin for Father’s day from Tyson Chicken!
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Marinating Chicken is one of the easiest and healthiest ways to put a lot of flavor into the meat without a lot of preparation or having to stand over the grill on a hot day, basting the chicken. The best part about Marinating Chicken is you can do it ahead of time (up to 2 days ahead of time!) and forget about it while it’s doing it’s thing in the refrigerator. A few common ingredients does the trick, infusing tons of flavor and tenderizing the meat at the same time.
What could possibly be this miracle seasoning mix that can give meat so much flavor? It’s a blend of a few things, plus whatever seasoning you’d like to add. Vinegar, oil, salt, and pepper make up the base of the best marinade I’ve ever had. My grandfather taught me that those four ingredients can make any meat delicious, and by adding other flavors, you can add a lot of flavor without adding a lot of calories. I love to use olive oil, as it’s a healthier fat, and works well when you are grilling. My vinegar of choice for Marinating Chicken is almost always apple cider. It has an amazing flavor that adds sweetness and a bit of sour, plus it helps tenderize the chicken as it marinates. The flavors you add, whether it be garlic and Italian herbs, or lemon pepper, or ginger and soy, they will be amazing!
Ingredients
Instructions
I love to make a big batch of Marinated Chicken and use it on fresh green salads, or even make it up as chicken salad with a bit of mayonnaise. It gives a phenomenal surprise of flavor which means you don’t need to use near as much dressing as you otherwise might.
3 lbs chicken, cut up
1/2 C olive oil
1/2 C apple cider vinegar
1 t salt
1/2 t pepper
1 T garlic
1 T oregano
1 t basil
Place the oil, vinegar, and spices in a gallon size plastic zippy bag, seal, and shake to mix.
Add the chicken, seal, and coat.
Place bag of chicken in the refrigerator for at least 6 hours, preferably overnight.
Heat grill to medium-high.
Place chicken on grill. Grill and turn occasionally until chicken is cooked and no pink remains near the bone.
Serve warm.
Bite for bite, Marinated Chicken gives you superior flavor that basting won’t.
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You wouldn’t think that peanut butter and chicken would be a good combination but I am here to tell you, it is amazing. I first had this delectable delight at Chinese buffet, and I knew I could make it at home. Peanut Butter Chicken is an easy dish to prepare, and when you can find the chicken on sale, it’s a pretty inexpensive dish that feeds a crowd. And with as easy as it is to make a large batch of it, it will soon become a crowd favorite.
I love using a salted kettle roasted peanut for my Peanut Butter Chicken. The fresh taste is amazing, and you don’t need to worry about the pesky skins on Spanish Peanuts. The salt is just enough to give the Peanut Butter Chicken a marvelous flavor without making it too salty to eat. Paired with your favorite peanut butter, you have a dish of Peanut Butter Chicken that is savory and perfect.
Ingredients
Instructions
Kids love chicken tenders. It’s often a common favorite, as is peanut butter. Why not combine the two for your next children’s gathering? You’ll have a gaggle of kids that love their meal, and parents that want to know how you did it. So keep a few copies of the Peanut Butter Chicken recipe around.
3 lbs boneless skinless chicken breasts, sliced thin
1 lb kettle roasted peanuts
3 eggs
1 C breadcrumbs
baking spray
2 C crunchy peanut butter
Heat oven to 400 degrees F.
Spray baking sheets with baking spray.
Pulse the peanuts in a food processor or blender until finely ground but not powdered. Place in a shallow bowl.
In another shallow bowl, whisk the eggs together.
Coat the chicken in egg, then in peanuts. Place on the baking tray. Continue until all the chicken is coated.
Bake 15-20 minutes, until the chicken is done throughout.
Heat the peanut butter in the microwave 1-2 minutes, until warm and melted.
To serve, place chicken on a plate and cover with peanut butter.
Skip the take-out! Make Peanut Butter Chicken at home!
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This past weekend was pretty warm in my neck of the woods, and was the perfect time to make up a bottle of Honey Whiskey Barbecue Sauce. Simple to make, yet complex in flavor, Honey Whiskey Barbecue Sauce is a great addition to anything you want to grill, from chicken, to beef, to even ham or pork chops! I’ve used this on so many different meats, I can’t even remember them all! I do remember basting burgers in this savory sauce and my guests saying that they were the best barbecue burgers they had ever had.
I love to make my Honey Whiskey Barbecue Sauce mild, but sometimes, you just need a little more spice on your tongue. That’s easily accomplished by adding a couple drops of your favorite hot sauce to the barbecue sauce. You’ll have a delectable sweet and spicy sauce that will delight your taste buds!
Ingredients
Instructions
I save my ketchup bottles to store my Honey Whiskey Barbecue Sauce. Reusing ketchup bottles keeps them out of the landfills, but also makes a great squeeze bottle for any kind of sauce. It’s phenomenal for Honey Whiskey Barbecue Sauce because you can squeeze your sauce onto your meat, brush it around, and you are good to go! You won’t have a drippy bowl sitting at your grill, or a mess all over your patio!
1 T garlic, minced
3/4 C honey whiskey, such as Jack Daniels Original Recipe Tennessee Honey Whiskey
1/4 C prepared chili sauce
1/4 C tomato paste
1 1/2 C ketchup
1/2 t black pepper
1/2 t salt
1/4 C cider vinegar
1 T liquid smoke flavoring
1/2 C dark brown sugar, packed
1/4 C Worcestershire Sauce
hot sauce (optional)
Whisk all ingredients in a bowl.
Use to base meats on your grill.
Refrigerate unused portion. Discard any sauce that has touched meat.
Keep a bottle of Honey Whiskey Barbecue Sauce on hand for your next cookout!
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I do everything I can not to throw away any leftovers. From meat to vegetables, I try to come up with new ideas to use up the things I have in my fridge. Earlier this week, I grilled a big batch of chicken with the hopes of eating salads every day. Well, life changes plans, and the salads didn’t happen, but I don’t want to throw away what I wasn’t able to put on salads. So, Italian Chicken Burritos it was! Everything I love about an Italian meal, stacked in a Mexican tortilla.
Start with a good, quality tortilla as your base. Warm it gently with a damp paper towel over the top to make it pliable. Chicken of just about every kind works well in Italian Chicken Burritos. I love marinated grilled chicken, but barbequed or roasted work well too. Some turkey pepperoni gives just a bit more spice to the flavor, and everything is topped off with some warmed pasta sauce and shredded mozzarella. I usually warm my Italian Chicken Burritos up in the microwave for a minute or so, just to warm everything up and meld the flavors together. You’ll have a delicious dinner in just minutes that even your kids will enjoy.
Ingredients
Instructions
It only takes minutes to make up Italian Chicken Burritos, making it an amazing meal when your family has a tight schedule. Sometimes I even shred my chicken before I put the leftovers away, making Italian Chicken Burritos that much faster for my family.
2 C leftover chicken, shredded
1 C pasta sauce
1 pkg turkey pepperoni
8 oz shredded mozzarella
4 large burrito tortillas
Warm the tortillas gently in the microwave with a damp paper towel for about 30 seconds until they are pliable.
Place the turkey pepperoni in a line through the middle of the tortilla.
Top with the chicken, a few tablespoons of pasta sauce, and cheese.
Tuck in the sides and roll the ends up as you would a burrito.
Warm in the microwave for about a minute.
Serve warm.
Use up your leftovers in a new way and try Italian Chicken Burritos!
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My mom used to make Spring Roasted Chicken for Sunday dinner and special occasions. But why save this simple to make dish for special days? Break out the chicken and lemons, folks, because this is a dish for every day! Common seasonings make this dish divine!
It just depends on what you have or what’s on sale as to what type of chicken you want to use. I’ve made Spring Roasted Chicken with whole chickens, and I’ve used chicken pieces before, and they all turn out amazingly juicy and tender.
The lemon adds a tangy taste that is refreshing and reminds you of a beautiful sunny spring day. Paired with a nicely peppered skin, you’ll have an explosion of flavor on your taste buds that can’t be beat. Sea salt brightens the lemon flavor, bringing out the sweetness of the fruit. Oregano brings the balance between salty, sweet, and savory, adding a complex earthy note that is unparalleled. Add them all together and you have a delicious chicken dish that is simply called Spring Roasted Chicken.
Ingredients
Instructions
If you are short for time in the afternoon, toss all the ingredients in the Crock-Pot with a splash of white wine and set your pot to low in the morning. Spring Roasted Chicken will be ready for you by the time dinner rolls around and you will have a delicious dinner waiting for you!
2 lbs chicken, whole or pieces
2 lemons, sliced
salt
pepper
oregano
Heat oven to 350 degrees F.
Place the chicken in a baking dish, skin side up.
Sprinkle with salt, pepper, and oregano liberally.
Place the lemon slices over the chicken.
Cover with aluminum foil and wrap tightly.
Bake for 2 hours, until juices run clear and a cut to the thickest piece shows no pink.
Remove foil and increase heat to 425 degrees F. Brown the skin for about 10 minutes.
Serve hot with lemon slices.
Make an everyday dinner special and make Spring Roasted Chicken!
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You can get that amazing grilled flavor that you love from Mexican restaurants at home right on your stove top with Chicken and Grilled Veggie Quesadillas! The secret is in the browning of the peppers and onions in just a bit of olive oil, which gives you that sweetness characteristic of fajita vegetables.
If you are a family on the go, cook up the chicken and veggies in advance and warm them up in the shell when you bake the quesadillas! You’ll have a great meal quickly and easily with just a little prep work a day or two before. It’s great for those nights where you only have a few minutes in between events, but you don’t want to eat out. You can even make Chicken and Grilled Veggie Quesadillas, wrap them in foil, and eat them on your trip from one place to the next!
Ingredients
Instructions
Toss the sauteed chicken and veggies in your Crock-Pot to keep them warm for your next baseball or hockey party! It will only take a few minutes in the oven for a crispy treat of Chicken and Grilled Veggie Quesadillas!
2 lbs chicken breast, boneless and skinless
2 pkg fajita seasoning
2 bell peppers, any color
2 medium onions, any color
2 T olive oil
2 C shredded Mexican cheese
6 large flour tortillas
Cut the chicken into bite sized pieces. Place in a large bowl and toss with the fajita seasoning. Let marinade for about an hour.
Slice the peppers and onions.
Heat the olive oil in a sauté pan over medium high heat. Add the peppers and onions, sautéing until the edges brown and the peppers are crisp tender. Remove to a bowl.
Add the chicken and sauté until no longer pink in the center and browned.
At this point, you can place in a Crock-Pot to keep warm, or continue to make quesadillas.
Place a four tortilla on an ungreased cookie sheet. Fill with 1/6th of the chicken, peppers, onions, and cheese. Fold in half.
Place in a 400 degree F oven until cheese starts to bubble and tortilla is soft.
Remove to a plate and cut into quarters. Serve with sour cream, guacamole, or salsa.
Next time you have a gathering, make up a batch of Chicken and Grilled Veggie Quesadillas and get the party started!
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