Once Upon a Coupon

Hello from Once Upon a Coupon,

Today is Thursday – normally a day when the Publix Meal Planner has been posted. Yet as you can see there is no Publix Meal Planner up for this week. It was officially decided (as of this morning) that last week’s planner was the last to be posted. I know some of you are now thinking “What did she just say??!!?” I invite you to please keep reading.

Quite frankly, the biggest reason I have decided to stop creating the Publix Meal Planner is that you don’t need me. Huh? Yes. You don’t need me at all.

Over the last (almost) two years that I have been creating the weekly planner, I have been taking care to create a large list of all the recipes that you see. It’s a one-stop-shop for all the recipes I have tried that “work” for our family. Right now I have so many recipes that I’ve come to a point where all I do each week is search my “database” for a recipe that fits what’s on sale. And because the recipes are budget-friendly and utilize seasonal ingredients, I stay within budget with ease.

The goal Once Upon a Coupon has always been to provide YOU with the tools you need to meal plan on your own. By giving you access to the same recipes I use, then you can plan healthy meals for your family – no matter where you live, or where you decide to shop.

You will begin to see an entirely new database of recipes appear at Once Upon a Coupon. It will be broken down by several different methods, such as:

• Main Ingredients (i.e. chicken, beef)
• Course (i.e. breakfast, dinner)
• Season (i.e. fall, summer)

Specific meal planning tips (things that I have learned throughout this weekly planning process) will also be posted, to help you easily plan a meal.

We welcome your comments and feedback and look forward to sharing these recipes and tips with you.

New to the Publix Meal Planner? Check out the story behind it…..

The new Publix Meal Planner is here – seven days worth of dinners (that feed a family of four) for under $50. My goal is to show you how to create a week’s worth of dinners using fresh and natural foods – and stay within a set budget.

WHAT TO BUY

Grocery:

• Bush’s Baked Beans (vegetarian) – $1.67 (priced 3/$5)
• 2 Jars of Newman’s Pasta Sauce – $2.59 each – Use two $.50/1 PRINTABLE coupons (coupon doubled = $1 savings)
• 2 Boxes of Pasta (ziti and penne) – $1.39

Refrigerated:

• Voskos Greek Yogurt (plain) – $1 (10/$10)
• 2 Publix Shredded Cheese 16 oz. (mozzarella and cheddar) – $4.99 each

Frozen:

• 2 PictSweet Family Size Frozen Vegetables (broccoli and peas) – BOGO $3.39

Produce:

• 4 Baking Potatoes (around 2 lbs.) – $.99 a pound
• Publix Coleslaw – $1.29
• Head of Leaf Lettuce – $1.99

Meat:

• Fresh Salmon Fillets (1 lb.) – $7.99 a pound
• Ground Chuck (1 1/2 lbs.) – $3.29 a pound
• Boneless Skinless Chicken Breasts (1 1/2 lbs.) – $3.99 a pound

Deli:

• French Bread Loaf 12 oz. – $1.89
• Hamburger Buns – $2.89

WHAT TO MAKE

• Meaty Italian Ziti – Brown half pound ground beef; drain and set aside. Cook box of pasta for 7 minutes or until just under done – drain. Combine cooked pasta with one jar pasta sauce, 6 oz. mozzarella cheese and ground beef. Stir ingredients together then pour into casserole dish that has been coated with non-stick spray. Sprinkle rest of mozzarella cheese to top, then cover with foil and bake at 350 degrees in oven for 30 minutes. Remove foil and cook 15 minutes more until cheese is lightly browned.
• Baked Salmon w/ Steamed Vegetables – Top salmon with spoonfuls of yogurt and bake in 350 degree oven for 25 minutes, or until fish is fully cooked and flakes easily. Serve with steamed broccoli or peas.
• Sante Fe Chicken w/ Sweet Green Peas – Marinate chicken overnight in 2 TBS oil, 1 TBS vinegar, 1/4 c water, 1 tsp sugar, 1 tsp garlic powder, 1 TBS onion flakes, 1 tsp paprika, and 1/4 tsp red pepper. Discard marinade and bake, grill or broil 5 – 6 minutes per side (or until chicken is fully cooked). Serve with sweet green peas.
• Hamburgers w/ Baked Beans and Cole Slaw – Savor the last bit of summer by grilling out if you can…
• Homemade Mac and Cheese w/ Side Salad - Cook box of penne until just underdone – drain. In dutch oven, melt 1/4 c butter over medium heat. Stir in 2 TBS flour to make a roux. While still stirring, slowly add 3 cups milk to pan, along with 2 cups shredded cheddar cheese. Cook over low heat 3 – 5 minutes or until cheese is melted and sauce is slightly thickened. Add macaroni to pot and throughly coat. Pour into deep casserole dish that has been coated with cooking spray. Cover with foil and bake at 350 degrees for 30 – 45 minutes. Serve with a side salad.
• French Bread Pizza w/ Side Salad - Easy pizza night! Slice french bread in half and top with sauce and cheese. Bake in 400 degree oven for 15 minutes, or until cheese is melted.
• Baked Potato Bar - Top baked potatoes with steamed broccoli and cheddar cheese.

Total Spent: $50.97 (before taxes)
$1.82 per person/per dinner

For more information about the Publix Meal Planner, check out my previous posts:

• How To Use The Publix Meal Planner
• Do I Really Eat What’s On The Publix Meal Planner?

* Note: I am not a dietician – please consult your doctor to determine what you and your family’s nutritional needs may be.

Join me at BeCentsAble’s Grocery Gathering, too.

I wanted to extend a big THANK YOU to West End Community Gardens (WE Gardens) for inviting me to speak at their Fall Planting Planning Session today. I am so grateful for their hospitality – and the FABULOUS meal they provided.

In case you have never heard of WE Gardens, here’s a quick background: Two organizations, Urban Ministry and Community Church Without Walls, came together a few years ago to literally “grow” a community through a simple connection – gardening. We Gardens provides education, food (yes, it’s a real working garden), and a model for sustainability to a community commonly considered an economic and food desert.

It’s also a beautiful place.

Thank you, again, WE Gardens…..

New to the Publix Meal Planner? Check out the story behind it…..

The new Publix Meal Planner is here – seven days worth of dinners (that feed a family of four) for under $50. My goal is to show you how to create a week’s worth of dinners using fresh and natural foods – and stay within a set budget.

WHAT TO BUY

Grocery:

• Box of Pasta (linguine) – $1.39
• Can of Petite Diced Tomatoes – $.89
• Small bag of Brown Rice – $1.39

Refrigerated:

• One dozen Eggland’s Best Large Eggs – $2 (priced 2/$4)
• 2 Al Fresco Breakfast Sausage – $3.49

Frozen:

• Publix Greenwise Organic Pizza – $3.99

Produce:

• Head of Leaf Lettuce – $1.99
• 2 Bunches of Broccoli – 2/$4
• Zucchini Squash (2 lbs.) – $1.49 a pound
• Baking Potatoes 5 lb. bag – $3.49
• Carrots – $.89

Meat:

• Boneless Top Sirloin Steaks (2 lbs.) – $4.99 a pound
• 2 Bantry Bay Mussels 16 oz. – BOGO $4.99
• Boston Butt Roast (3 lbs.) – $1.99 a pound

WHAT TO MAKE

• Grilled Steak w/ Baked Potato and Steamed Broccoli - Grill steak, as desired, and serve with baked potato and steamed broccoli.
• Steamed Mussels w/ Pasta – Found this recipe online and LOVED the pictures and instructions – besides the fact that the dish looks tasty. I omitted the white wine from the Planner, but add if you wish.
• Steak Stir Fry w/ Broccoli - Rinse steak (1 lb.) and pat dry. Cut broccoli into florets and rinse under water. Heat 2 TBS olive oil in stovetop pan over medium heat. Cut steak into short, thin strips, then stir fry in pan until cooked (about 5 minutes). Add broccoli florets and stir. In small bowl, combine 1/4 c water, 1 tsp cornstarch, 1 TBS reduced sodium soy sauce, and 1/2 tsp honey. Pour into pan and stir to coat. Cover and cook for 10 minutes – stirring often. Serve w/ brown rice.
• Pork Roast w/ Roasted Squash – Place roast in slow cooker with 1 cup water, 1/2 cup BBQ sauce and 1/4 tsp each garlic powder, salt and pepper. Cook on high heat for 6 – 8 hours or until thoroughly cooked. For squash: Slice squash into 1/4 inch rounds and toss with 2 TBS olive oil and 1/2 tsp salt. Heat over medium heat for 5 – 10 minutes, then lower heat and cook for 30 minutes more, or until squash begins to turn lightly brown.
• Pizza w/ Garden Salad – For an easy cooking night, bake pizza in oven, then serve with a side garden salad.
• Pork Sandwiches w/ Seasoned Steak Fries – Reheat leftover pork and serve with homemade fries. For fries: Scrub and rinse 4 potatoes then cut into long, wedge shapes. Toss with 2 T olive oil, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Arrange fries on cookies sheet (covered with parchment paper) in thin layer and bake in oven at 400 degrees for 15 minutes. Take out of oven and flip fries to cook other side. Bake another 15 minutes or until fries are golden brown and cooked through.
• Breakfast For Dinner – We looooove breakfast for dinner. Serve eggs (cooked as you wish) with breakfast sausage and slices of cantaloupe for dinner.

Total Spent: $41.47 (before taxes)
$1.48 per person/per dinner

For more information about the Publix Meal Planner, check out my previous posts:

• How To Use The Publix Meal Planner
• Do I Really Eat What’s On The Publix Meal Planner?

* Note: I am not a dietician – please consult your doctor to determine what you and your family’s nutritional needs may be.

Join me at BeCentsAble’s Grocery Gathering, too.

New to the Publix Meal Planner? Check out the story behind it…..

The new Publix Meal Planner is here – seven days worth of dinners (that feed a family of four) for under $50. My goal is to show you how to create a week’s worth of dinners using fresh and natural foods – and stay within a set budget.

WHAT TO BUY

Grocery:

• Box of Ziti Pasta – $1.39
• Box of Spaghetti – $1.39
• Barilla Pasta Sauce – $1.40 (priced BOGO $2.79)
• Tostitos Tortilla Chips – $3 (priced 2/$6)
• Can of Publix Greenwise Black Beans – $1.29
• Can of Publix Greenwise Pinto Beans – $1.29
• Jar of Newman’s Own Salsa – $2.59 – Use $.50/1 PRINTABLE coupon (coupon doubled = $1 savings)

Refrigerated:

• Cabot Vermont Cheddar Cheese 8 oz. – $2.50 (priced 2/$5)
• Small Container of Ricotta Cheese – around $1.50
• Small bag of Publix Mozzarella Cheese – $1.79

* You will also need one egg. Produce:

• 3 Eat Smart Vegetables (one cauliflower and two broccoli) – 3/$5
• Baby Portobella Mushrooms 8 oz. – $1.69
• Head of Leaf Lettuce – $1.99
• Onion – around $1

Meat:

• Tilapia Fillets (1 lb.) – $5.99 a pound
• Lean Ground Beef (2 lbs.) – $3.99 a pound
• Whole Chicken (3 1/2 lbs.) – $1.19 a pound

Deli:

• French Hamburger Buns 8 ct. – $2.79
• Small Wedge of Parmesan Cheese – around $4

WHAT TO MAKE

• Simple Slow-cooked Chicken w/ Roasted Cauliflower – Rinse chicken and pat dry. Place chicken in crockpot and add 1/4 cup water. Sprinkle with salt and pepper. Cook on high 2 hours, then low 6 – 8 hours or until fully cooked and tender. Save leftover chicken for another dinner meal. For cauliflower: Toss cauliflower with 1 TBS olive oil. Sprinkle with salt, pepper and garlic powder. Bake in 400 degree oven for at least 30 minutes, until cauliflower is soft.
• Chicken Nachos – Empty can of black beans into stovetop pan, season, as desired, then heat. Layer tortilla chips on bottom of large oven-safe dish. Top tortillas with leftover chicken, heated black beans, and shredded cheddar cheese. Place under broiler for a few minutes to melt cheese. Serve topped with lettuce and salsa.
• Mexican Casserole – Brown 1 lb. ground beef on stove top pan and drain. Return to heat and add 1 tsp cumin, 1 tsp garlic powder, and 1 tsp paprika. Spray casserole dish with non-stick cooking spray, then spread tortilla chips across bottom. Top with beef and one can of beans (drained and rinsed). Sprinkle cheddar cheese across top. Add another layer of chips, then top with half jar of salsa with 1/2 c water. Sprinkle with more cheese and cover dish with foil. Bake at 350 degrees for 30 minutes, then uncover and bake 15 minutes more.
• Baked Tilapia w/ Steamed Broccoli – Top fish fillet with a TBS of mayo and bake in oven at 425 degrees, until fish is fully cooked and flakes easily with fork. Serve with steamed broccoli.
• Pasta w/ Mushrooms and Parmesan and Garden Salad – Heat 2 TBS olive oil and a small pat of butter in stovetop pan over medium low heat. Add 1/2 c onion (diced) to pan and cook 2 – 3 minutes. Add mushrooms and stir. Cook until mushrooms are soft, until 5 – 6 minutes. Season with 1/2 tsp garlic powder, 1/4 tsp each salt and pepper. Serve over cooked pasta, topped with grated parmesan cheese. Serve with a garden side salad.
• Hamburgers w/ Broccoli Salad – Grill, bake or broil hamburgers. For salad: Toss broccoli with 1/4 c oil, 2 TBS mayo, 2 TBS vinegar, 1 TBS sugar, 1/2 tsp salt, 1/4 tsp pepper.
• Ziti Casserole w/ Garden Salad – Cook box of ziti in boiling water until slightly underdone then drain. In large bowl, combine 1 container of ricotta cheese, 3/4 bag of mozzarella cheese, 1/2 c grated parmesan, 1 jar pasta sauce and one beaten egg. Add pasta and mix thoroughly. Pour into large casserole dish that has been coated with cooking spray. Sprinkle remaining mozzarella cheese and more grated parmesan on top. Cover with foil and bake 45 minutes at 350 degrees. Uncover and bake 15 minutes more or until fully cooked. Serve with a garden salad.

Total Spent: $51.72 (before taxes) – If you have pasta already on hand, you’ll only be a few cents over the $50 goal. I could have changed a recipe, like the tilapia, but I couldn’t pass up the chance to serve fish.
$1.85 per person/per dinner

For more information about the Publix Meal Planner, check out my previous posts:

• How To Use The Publix Meal Planner
• Do I Really Eat What’s On The Publix Meal Planner?

* Note: I am not a dietician – please consult your doctor to determine what you and your family’s nutritional needs may be.

Join me at BeCentsAble’s Grocery Gathering, too.

New to the Publix Meal Planner? Check out the story behind it…..

The new Publix Meal Planner is here – seven days worth of dinners (that feed a family of four) for under $50. My goal is to show you how to create a week’s worth of dinners using fresh and natural foods – and stay within a set budget.

WHAT TO BUY

Grocery:

• Newman’s Own Pasta Sauce – $1.35 (priced BOGO $2.69) – Use $.50/1 PRINTABLE coupon
• Mueller’s Pasta – $.76 (priced BOGO $1.51)
• Bush’s Best Baked Beans (vegetarian) – $1.67 (priced 3/$5)
• Small bag of Brown Rice – $1.39

Refrigerated:

• Publix Shredded Cheese 8 oz. (cheddar) – $2.50 (priced 2/$5)

Frozen:

• Bird’s Eye Frozen Vegetables (pepper stir fry) – $.94 (priced 50% off)

Produce:

• 10 Corn – 10/$3
• Lemon – $.50
• Head of Lettuce – $1.99
• Tomatoes on the Vine (1 lb.) – $1.69 a pound
• Baking Potatoes 5 lb. bag – $3.49
• 2 Broccoli or Cauliflower – 2/$4)
• Onion – around $1

Meat:

• Pork Spareribs (3 1/2 lbs.) – $1.99 a pound
• 4 Large Shrimp Skewers – $1 each
• Ground Chuck (2 lbs.) – $2.99 a pound
• Boneless Skinless Chicken Breast (1 1/2 lbs.) – $2.99 a pound
• Publix Sausage (1 lb.) – $3.99

Deli:

• Original Recipe Hamburger Buns 8 ct. – $2.19
• Deli Hoagie Rolls – $2.29

WHAT TO MAKE

• Spareribs w/ Baked Beans and Sweet Corn – Rinse ribs and pat dry. Mix together 1 cup BBQ sauce, 1/2 cup water, 1 TBS vinegar and 1 TBS honey – set aside. Place ribs in a 9 x 13 pan (or one large enough to fit them) and pour BBQ mixture on top. Use tongs to flip ribs over and coat underside with sauce. Flip back, then cover pan tightly with foil. Cook in 300 degree oven 2 to 4 hours or until ribs are fully cooked. (Flip ribs once throughout cook time). Serve with sweet corn.
• Grilled Shrimp and Rice – This recipe from Rachel Ray can be paired with brown rice and steamed broccoli or cauliflower.
• Baked Potato w/ Broccoli and Cheddar – Top baked potato with steamed broccoli or cauliflower and cheddar cheese.
• Pasta and Sauce w/ Garden Salad – For a quick weekday meal, add 1 lb. browned ground beef to spaghetti sauce and serve over pasta. Serve with a side garden salad.
• Sausage Sandwiches with Sweet Corn – Grill or cook sausages as desired then top with caramelized onions (cook onions in pan with 2 TBS olive oil over medium heat). Serve with sweet corn.
• Hamburgers w/ Seasoned Fries – Grill, bake or broil hamburgers, as desired and serve with fries. For fries: Scrub and rinse 4 potatoes then cut into long, wedge shapes. Toss with 2 T olive oil, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Arrange fries on cookies sheet (covered with parchment paper) in thin layer and bake in oven at 400 degrees for 15 minutes. Take out of oven and flip fries to cook other side. Bake another 15 minutes or until fries are golden brown and cooked through.
• Sante Fe Chicken w/ Baked Potato and Broccoli or Cauliflower – Marinate chicken overnight in 2 TBS oil, 1 TBS vinegar, 1/4 c water, 1 tsp sugar, 1 tsp garlic powder, 1 TBS onion flakes, 1 tsp paprika, and 1/4 tsp red pepper. Discard marinade and grill 5 – 6 minutes per side (or until chicken is fully cooked).

Total Spent: $50.20 (before taxes)
$1.79 per person/per dinner

For more information about the Publix Meal Planner, check out my previous posts:

• How To Use The Publix Meal Planner
• Do I Really Eat What’s On The Publix Meal Planner?

* Note: I am not a dietician – please consult your doctor to determine what you and your family’s nutritional needs may be.

Join me at BeCentsAble’s Grocery Gathering, too.