2 Simply Lemonades ($2.00 each)
2 Coupons for $0.75 each
4 packs Kraft 3-pack String Cheese ($1.00 each)
2 Coupons for $0.75 off of 2
2 pkgs Pull-Ups Big-Kid Flushable Wipes ($1.64 each)
1 Coupon for $1.00 off
1 Coupon for $1.25 off
2 lbs Strawberries ($1.98 per lb)
Price matched with Aldi's for $0.99 per lb
I am thinking that will be making some strawberry muffins with 1 lb and then dehydrating the other 1 lb for a quick snack.
Julia had fun on this trip. This was her first time to ride in a cart.
Now, the below is a frequented recipe in my house. "Country Chicken Pot Pie" is one of those recipes that even tastes better the next day microwaved. What I love about this recipe is the fact that one batch makes two pot pies, and I frequently double it (just as simple to double as to make one batch), which makes enough for four pot pies. Tonight we will have one pot pie for dinner but there will be three other bagged pot pie fillings in the freezer. I will say that this recipe does take a little prep work but it is sooo worth the effort. I did most of the prep work while Julia was napping. The below recipe is for one batch. The pictures that I will be showing you are of the double batch.
Country Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter/margarine, melted
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups cooked and chopped chicken
1 cup frozen peas, thawed (we use green beans)
1-1/2 tsp salt
1/4 tsp pepper
4 total pie crusts; folded type like Pillsbury (You will only need 2 per pie)
Saute onions, celery and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth (really it is a little lumpy). Cook one minute, stirring constantly. Add chicken broth, and evaporated milk. Cook stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper.
Cool and divide filling in half. Place in one-gallon freezer bags. Seal, label and freeze. Keep frozen pie crusts on hand in their original packaging.
Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crusts. Add filling. Cover with top crust. Pinch edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape. Bake uncovered for 30 minutes at 350 degrees. Then bake covered with foil for 30 more minutes. Let stand 10 minutes before serving.
Yes, those are onion goggles that you see. I purchased them awhile back from Sur la Table.
What is it about melted butter and veggies that makes you go "YUM!"
Complete! Now all that is left is to bag it up, cool it down and freeze it. Enjoy!