Recipes Archives • Page 2 of 18 • Bargains to Bounty

Feb

2015

Recipe: Orange Glazed Almond Poppy Seed Bread (nut-free)

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Looking for a perfect, melt-in-your-mouth almond poppy seed bread sweetened with an orange glaze? This Orange Glazed Almond Poppy Seed bread is cake-like and smooth, with a crunchy orange topping. The nut-free quick bread looks fancy but comes together easily. It’s also freezer-friendly and can be made dairy-free!

My best friend’s mother is an extraordinary baker. So good, in fact, that we were delighted to get mini loaves of her Orange Glazed Almond Poppy Seed bread as birthday gifts. The bread looked and tasted so amazing that I assumed I would never be able to recreate it in my kitchen – and for years, as an adult, I was too intimidated to ask for the recipe.

The original recipe was recorded in an old church cookbook. She was kind enough to share it with me – and after a few adaptations, my family adores it just as much as I did when I was younger. It’s now a recipe I enjoy preparing in mini-loaves to give as gifts or donate to bake sales!

Try it in your kitchen – and see if you’re just as hooked on it as we are!

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Apr

2014

$2.00/1 Jennie O Ground Turkey coupon + Deals and Recipe

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Meijer has Jennie-O Ground Turkey on sale for 20% off this week. There is also a $2.00/1 coupon for the larger packs of 85% lean ground turkey, which makes it a very good price. My husband’s favorite dinner is meatloaf. Here is the recipe I make:

Gluten Free Glazed Meatloaf Recipe

Recipe notes:

It’s easy to substitute Rice Chex in place of the gluten-free crackers (and less expensive)! Put Rice Chex in a plastic zipper bag and roll with a rolling pin until crumb-like. I also use regular mustard instead of Dijon mustard and Italian Seasoning instead of sage.
Double the recipe to make 2 loaves and freeze one for later or save the extra 1 1/2 pounds of ground turkey for tacos or hamburgers. You could also bake mini meatloaves in muffin tins or mini loaf pans and freeze them for single-serve meals.
If you choose to buy the 16-20 ounce packages of ground turkey, just use a little bit less of each ingredient since the recipe calls for 1 1/2 lbs.

At MEIJER:

$7.19 Jennie O 85% Lean Ground Turkey, 3 lb
–$2.00/1 Jennie O Ground Turkey printable coupon (zip 30303)
$5.19 after coupon

$3.74 Jennie O 93% Lean Ground Turkey, 1 lb
-$1.00/2 Jennie O Ground Turkey mPerks digital coupon
$3.25 each when you buy 2 with coupon

$2.50 Chex Cereal
–$1.00/2 Chex Cereal printable coupon or (from 3-16 SS)
$2.00 each when you buy 2 with coupon

At KROGER:

$1.99 Heinz Ketchup, 38 oz
–$0.50/1 Heinz printable coupon or $0.50/1 Kroger digital coupon (limit 5, 1 use)
$0.99-$1.49 after coupon
Shopmium Offer: Get $1 back when you buy 1 Heinz Ketchup, exp 4-25 (limit 1 use)
FREE –$0.49 after coupon and rebate

$1.49 French’s Mustard, 12-14 oz
-$0.30/1 French’s Mustard coupon (from 3-23 SS or printable)
$0.89 after coupon

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Jul

2013

Recipe: Blueberry Muffins (lowfat + egg-free)

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July in Michigan is prime blueberry-picking time! We love visiting a nearby blueberry patch with the family and picking as many as we can. This muffin recipe requires no eggs – and it works perfectly with fresh or frozen berries. The crumb topping adds a delicious crunch you’ll love.

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Lowfat Blueberry Muffins

In our family, we’re usually looking for recipes that are allergen-free and lower in fat. This simple blueberry muffin recipe combines blueberries with pantry ingredients I always have on hand. Bake ahead and freeze for an easy breakfast treat!

Ingredients

1 ½ cups flour
½ cup sugar
1 teaspoon salt
1-2 teaspoons cinnamon
2 teaspoons baking powder
¾ cup milk (dairy, soy, almond, or rice)
¼ cup canola oil (or other oil)
1 cup blueberries, fresh or frozen

Instructions

Heat oven to 400ºF. Prepare muffin pan with non-stick spray or cupcake liners.
Mix dry ingredients in a large bowl (flour, sugar, salt, cinnamon and baking powder). Add milk and oil. Stir until blended.
Carefully fold in washed blueberries (you can use frozen berries; don’t thaw them first).
Divide batter into 10-12 muffin tins.
Optional crumb topping: if desired, combine ¼ cup sugar, 2 tablespoons + 2 teaspoons flour, 1 tablespoon cold butter and 1 teaspoon cinnamon. Mix together with a fork until crumbly and sprinkle over muffin batter before baking.
Bake 22-28 minutes. Makes 10-12 blueberry muffins.

Use a medium cookie scoop for mess-free batter distribution!

to save this recipe to your Pinterest account for future use!

Did you just pick berries or find a great sale price? Freeze fresh blueberries, unwashed, on a cookie sheet. Measure in 1-2 cup portions and place in freezer bags to use in future recipes.

Looking for a great full fat recipe instead? Try these To Die for Blueberry Muffins.

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Apr

2013

Recipe: Better than Olive Garden Breadsticks Recipe

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I have always adored the breadsticks at Olive Garden – and with the help of my trusty bread machine, I’ve learned to make them quickly with just a few ingredients. There’s not a person in the family that doesn’t gobble them up – we especially love them with Chicken Marsala, Lemon Pasta with Chicken or spaghetti (and we look for any possible excuse to make them). If there are leftovers, I cut them in half lengthwise and the kids eat “breadstick sandwiches” for lunch the next day (just like mini sub sandwiches).

My husband always insisted they were “better than Olive Garden breadsticks” and I thought he was being nice. But in the last year or two, I think he might be right – there’s just something about these when they’re homemade, soft and fresh from the oven that beats the restaurant variety. Try it for yourself and see!

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Better than Olive Garden Breadsticks

Ingredients

3/4 cup warm water
1 Tbsp butter or margarine, cut in small chunks
1 Tbsp sugar
1 tsp salt
2 1/4 cups flour or bread flour
1 1/8 tsp yeast

Instructions

Add ingredients to your bread machine in the order listed above. Set machine to the DOUGH setting and run.
After dough cycle is complete, place dough on a floured work surface and shape into a long rectangle. (Don’t press it too thin – about 3/4″ thick).
Using a sharp knife, cut the dough into 10-14 short vertical strips. Resting each strip on its a cut side, flatten it gently into the flour.
Place dough sticks onto a cookie sheet and cover with a towel. I like to let them rise covered in a 175 degree oven for 10-15 minutes.
Remove the towel, turn the oven to 400 degrees and bake for 8-10 minutes until breadsticks are lightly golden.
Melt 1 Tbsp butter/margarine with 1/2 tsp garlic powder and 1/2 tsp salt and brush over hot breadsticks. (Sprinkle with grated Parmesan if you like). Serve while warm!

Recipe Notes

I found it very time-consuming to roll breadsticks with the consistency of this dough – it’s much easier to cut the dough and flatten each strip!
To make the recipe dairy-free, substitute soy margarine in place of butter. You can also choose to sub whole wheat flour.
If you’re in a hurry, use the quick dough setting on your machine (if you have one) or remove the dough before the cycle ends. Your breadsticks might not be as soft, but you won’t be able to tell the difference.
For special occasions, I tie each strip of dough into a knot gently and tuck the ends underneath before baking to make garlic knots.

If you don’t have a bread machine, don’t worry! Try this version from Finding Joy in My Kitchen that uses a stand mixer.

Some photos of the Better than Olive Garden Breadsticks recipe for reference:

Cut dough into strips

Use dough strips to make garlic knots or breadsticks

Love your bread machine? Don’t miss this Easy Homemade Sandwich Bread recipe – it’s our favorite!

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Feb

2013

Recipe: Lemon Pasta with Chicken

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There’s something light and fun about lemon pasta, yet still remarkably comforting. The white wine in this dish gives it a depth that mimics restaurant quality. Serve with Better than Olive Garden Breadsticks and salad for an amazing meal that won’t weigh you down! Best of all, you’re likely to have most of these ingredients waiting in your pantry!

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Lemon Pasta with Chicken

Ingredients

1 box pasta (12-16 oz)
1-2 cups cooked chicken pieces
1 lemon, zested and juiced
1 cup chicken broth
1/3 cup white wine
2 tablespoons canola or olive oil
2 teaspoons garlic, minced
2 teaspoons parsley
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Instructions

Begin by boiling one box of pasta (long noodles or bowties work well).
In a large measuring cup, combine liquid ingredients, herbs and seasonings and mix well.
Drain pasta and add cooked chicken and lemon “sauce.” Stir to combine.
If time allows, pour pasta, sauce and chicken into a 9×13″ pan and cover with foil. Bake in a 350 degree oven for 15 minutes until warmed through. (If you’re in a hurry, leave the pasta mixture in your pan and heat on medium-low for a few minutes while stirring to heat).

Notes

I like to use a can of chicken broth (2 cups) and prepare 2 batches of sauce in separate measuring cups. I use one to prepare the meal and freeze the extra sauce in a quart freezer bag to save on prep time later. On a busy night, I can cook pasta, warm frozen diced chicken and thaw the extra sauce – it’s an easy recipe to throw together!
Aldi’s Winking Owl brand white wine is an affordable option (around $3/bottle) that works well in this dish!

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Recipe: Orange Glazed Almond Poppy Seed Bread (nut-free)