Chisel Chick: Price Match!!

Monday, August 8, 2011

Price Match!!

So as you saw before, my kids are all in school and I am struggling with how to deal with it. Today I decided that I would be a better shopper and try and save money at the grocery store since I can take my time and not worry about anyone wanting to look at the toys, or need to go to the bathroom, or are so bored they keep whining.

So I got out my list, checked the ads to see what they had, and I was on my way. I ended up spending under my budget by $20, AND I was able to get 26 items for my food storage!! Woo Hoo!!!! I was so excited! The lady at the chekout was so fun too and was getting excited for me! We were laughing and having a great time! I can't believe how much fun it was and I am so excited to go shopping next Monday again! You should all try it and see how much money you can save!! Maybe we should use that left over money for a peidcure?? We deserve it!

Happy price matching to you all!!

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Organization tip of the week

When your mail comes inside and your kids schoolwork comes home, put it all into a basket or file where you can leave it. Let it pile up until you are ready to sort through it and pay your bills and cut your coupons and what not. It won't go anywhere and you will always be able to find it if you have a place to put it. Pick a time every week to go through these papers and sort them into files and places that they need to go. Having a time set aside every week helps ensure that you will get it done and keeps the basket from overflowing!

Recipe of the week

Chilaquiles Casserole
Provided by
Preparation Time: 20 min Level: Easy
Cook Time: 45 min Serves: 10
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Ingredients:
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Preparation:
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutritional Information:

Per serving
Calories 238 cal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 30 g
Dietary Fiber 6 g
Fat 10 g
Saturated Fat 5 g
Monosaturated Fat -
Polysaturated Fat -
Protein 9 g
Potassium 365 mg
Sodium 333 mg
Iron -
Cholesterol 23 mg
Folic Acid -