Anyway, the benefit of the website is that she finds deals for which you don't need coupons. And THEN makes a meal plan based on what's on sale that week. The recipes are delish. She also includes a few food storage recipes food storage tips. All in all, I think it's well worth the $4.95 subscription fee each week.
If any of you are signed up, I'd love to know what recipes you've tried as well as the reaction.
With that said, I want to share one of the recipes, which we devoured this evening. With each bite my husband and I uttered an "Oh. My. Goodness." You'll love it, I'm sure.
Santa Rosa Chicken and Queso Sauce with Corn and Zucchini Saute
Santa Rosa Chicken
6 chicken breast halves
2 (4 oz) cans green chilies, diced
8 oz block Monterey Jack cheese, cut into strips
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese
1 tbsp chili powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp black pepper
6 tbsp butter, melted
Pound chicken to 1/4" thickness. Put 1 tbsp chilies and one strip Monterey Jack cheese into center of each piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed chicken piece into a bowl containing 6 tbsp melted butter. Roll in crumb mixture. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Bake, uncovered at 400 degrees for 20 minutes; reduce heat to 325 degrees and bake 30-40 minutes longer, or until chicken is cooked through. Serve with fresh salsa and Queso sauce.
Queso Sauce (the thing that makes the recipe so decadent)
4 oz diced green chilies
1 cup sour cream (I used fat free)
1 green onion, sliced (I didn't have this on hand. It was fine without, but I'm excited to make it again with the onion)
1 can cream of chicken soup (I used low-sodium, low-fat)
1 cup shredded cheese
Combine all ingredients and simmer until well blended. The Deals to Meals lady suggests using a fondue pot and letting it simmer several hours. I don't have a fondue pot, nor did I think to use my crock pot. I let it simmer while the chicken was cooking and it turned out great. Serve with tortilla chips or on top of chicken. DO serve it on the chicken, please. You won't regret it.
Corn and Zucchini Saute with Chilies
2 cans corn (or 2-3 cups frozen)
2 tbsp butter (I used extra virgin olive oil)
2 cloves garlic, minced
4 medium zucchini, sliced into thin rounds
1 can diced green chilies
1/2 cup diced tomatoes
salt and pepper
1/2 cup grated cheddar cheese (I omitted this because of the queso sauce. I thought the veggies were delicious without the cheese)
Heat butter (or olive oil) in a large skillet over medium-high heat. Add onion and garlic; saute until almost softened, about 2 minutes. Add zucchini; saute until almost softened, about 2 minutes. Add corn and chilies; saute until corn is cooked, about 2 minutes longer. Add diced tomatoes. Season to taste with salt and pepper. Stir in cheese and serve.
ETA- the pink under the chicken is a flower design on the plate, not some weird "fluid". My mom wanted the recipe, so I sent her a copy of the picture via email and she was freaked out a bit. :)