Mini Corn Dogs Recipe

April 17, 2014 

mini corn dogs 2 Mini Corn Dogs Recipe

So many times I try to over think dinner. I try to do a variety of meals so that my guys don’t get bored. In doing that, I forget about the simple meals that my guys love. One of those meals is Mini Corn Dogs. My husband and my boys LOVE these and always remind me that I never make them often enough.

When I saw the Publix ad and the deal on Applegate Hot Dogs, I decided to put these on my menu and share the recipe with you guys.

For the longest time, I assumed homemade corn dogs would be difficult. Actually they are super simple to make. The hardest part is getting your oil to temp. I actually got a deep fryer a while back that makes this recipe even more simple. I don’t even have to use a thermometer…it does all the work.

This meal is part of the What’s For Dinner? Publix Menu For The Week 4/21 – 4/30 (4/21 – 4/29 for some). Remember this ad doesn’t start until next week so you have time to gather your supplies. Here are the other recipes I have shared this week:

Mini Corn Dogs
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corn dogs ingredients Mini Corn Dogs Recipe
Serves: 8
  • ⅛ cup corn starch
  • 1½ cups corn meal, self rising
  • 3 tablespoons sugar
  • ½ cup flour
  • 1¼ cup buttermilk
  • 1 package beef hot dogs, cut in half
  • peanut oil for frying
  • skewers, soaked in water for 15 minutes
  1. Heat 5 – 6 inches of oil in deep fryer or large Dutch Oven.
  2. Place each half of the hot dog on a skewer.
  3. Place corn starch in shallow dish.
  4. Holding a skewer, dredge the hot dog in the corn starch. Shake off any excess.
  5. In a large bowl, whisk together corn meal, flour, sugar and buttermilk.
  6. Holding the hot dog by the skewer, dip it into the batter, coating completely.
  7. Holding the skewer, carefully drop the coated hot dog into hot oil and cook for 6 – 8 minutes or until golden brown.
  8. Repeat until all are cooked.

You should be able to do some corn dogs and zucchini crisps for about $6 plus some pantry staples!

Applegate Natural Hot Dogs, 12 oz, $3.99 ($2.99 after coupon)
Buttermilk – $2
Backyard Grilling Vegetables- zucchini, $1.29/lb

Mediterranean Couscous Salad With Salmon

April 16, 2014 

mediterranean couscous salad salmon Mediterranean Couscous Salad With SalmonIf you guys haven’t noticed, I am a huge couscous fan. It is so simple to prepare and you can do so much with it.  I use it in dishes where I might normally do pasta or rice. If you are watching your waist line this is a very good choice AND it only takes 5 minutes to prepare – win/win!

I especially love the combination of fish and couscous – it goes together perfectly. Toss in a few veggies and a drizzle of a good balsamic vinaigrette and you have a meal that will have your taste buds doing a little happy dance. The recipe I am sharing today is very versatile. I think you guys will love my Mediterranean Couscous Salad With Salmon. You can toss in whatever veggies you have on hand and this one can be on the table in less than 30 minutes.

Both salmon and couscous are on sale next week at Publix. So keep this one in mind when you are creating your shopping list.

This meal is part of the What’s For Dinner? Publix Menu For The Week 4/21 – 4/30 (4/21 – 4/29 for some). Remember this ad doesn’t start until next week so you have time to gather your supplies. Here are the other recipes I have shared this week:

Mediterranean Couscous Salad With Salmon
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couscous salmon Mediterranean Couscous Salad With Salmon
Serves: 4
  • 1 pound salmon
  • ¾ cup cooked couscous (cooked according to package instructions)
  • 1 cup zucchini, cubed
  • 2 cups spinach
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons crumbled feta
  • 2 tablespoons Kalamata olives, sliced
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 3 oz extra virgin olive oil
  • ½ tablespoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • lemon
  • 1 garlic clove, minced
  1. Prepare the dressing by combining the honey, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper.
  2. Whisk until combined and dressing is emulsified. Set aside.
  3. Lightly brush the salmon with olive oil and sprinkle with salt and pepper, grill for 3 -4 minutes per side.
  4. In a skillet, heat 1 teaspoon of olive oil and cook the zucchini cubes until tender – about 3 minutes.
  5. Toss in the spinach and cook until wilted – about another 2 minutes.
  6. Finally, add the tomato halves and stir to warm slightly.
  7. Add the couscous to the vegetable mixture.
  8. Serve the salad by topping with feta, Kalamata olives, and the grilled salmon.
  9. Drizzle with the a little of the prepared balsamic dressing and serve with a lemon wedge.

Grab these ingredients plus a few pantry staples and you can whip this up in no time flat!

  • Athenos Crumbled Feta Cheese Assorted Varieties 3.5-4 oz pkg BOGO $3.09 ($1.55)
  • Backyard Grilling Vegetables- zucchini, $1.29/lb
  • Tomatoes – $2
  • Near East Rice Pilaf or Couscous or Taboule Whole Grain Bleands or 100% Natural Quinoa Blend or Pearled Couscous, Assorted Varieties 4.7-10 oz box, BOGO $2.35 ($1.18)
  • Publix Premium Salmon Fillets, 12 oz, $6.99

Broccoli, Ham and Cheese Ring – Publix Menu Plan Recipe

April 15, 2014 

Broccoli Ham Cheese Ring Broccoli, Ham and Cheese Ring   Publix Menu Plan Recipe

My boys are on Spring Break this week so I am struggling to keep up. Once again, I almost forgot our recipe for today.

With the sale on Pillsbury Crescent Rolls and Smithfield Ham, this is a great week to make my Broccoli, Ham and Cheese Ring.

It’s a super simple recipe with a very fun presentation. This is a kid friendly meal and if your family is anything like mine, it will be gobbled up leaving no leftovers.

This meal is part of the What’s For Dinner? Publix Menu For The Week 4/21 – 4/30 (4/21 – 4/29 for some). Remember this ad doesn’t start until next week so you have time to gather your supplies. Here’s the other recipe I have shared this week:

Grab these ingredients plus a few pantry staples and you can whip this up for under $7 !

Smithfield Ham Slice, Maple or Honey 8 oz pkg, BOGO $3.49 (75¢ after coupon)
Broccoli, $1.50
Onion – $1
(2) Lemon – $1.50
(4) Pillsbury Crescent Dinner Rolls, 10/$10 ($2 after coupons)

Blue Cheese Stuffed Buffalo Chicken Meatballs – Publix Menu Plan Recipe

April 14, 2014 

blue cheese stuffed buffalo chicken meatballs 1 Blue Cheese Stuffed Buffalo Chicken Meatballs   Publix Menu Plan RecipeI almost forgot to share our recipe for today… and it’s a good one. This is actually one of my favorite go-to recipes as it’s super simple and very economical - Blue Cheese Stuffed Buffalo Chicken Meatballs.

With the sale on Frank’s Red Hot, I just couldn’t resist putting this one on the menu this week. Ground chicken is very economical and the recipe requires very few ingredients. Don’t let the lack of ingredients lead you to think that they are lacking in flavor. These little meatballs are packed with a punch. I usually just serve them with a big salad and some veggies.

Now, Frank’s is quite spicy so you might want to pull out a few meatballs before you toss them in the sauce if you have kiddos to feed. These are also fabulous little appetizers if you have any get togethers planned.

This meal is part of the What’s For Dinner? Publix Menu For The Week 4/21 – 4/30 (4/21 – 4/29 for some). Remember this ad doesn’t start until next week so you have time to gather your supplies. Head over to I Heart Kitchen to see the full recipe.

Grab these ingredients plus a few pantry staples and you can whip these up for a little over $10 (that’s just $2.50 per person!)

  • Perdue Ground Chicken, $3.99
  • Treasure Cave Cheese, $2.50
  • Frank’s Red Hot Sauce, 12 oz bot, $1.99 ($1.29 after doubled coupon)
  • Publix Salad Blend, 5 to 12 oz bag, 2/$5

Pork Chops With Apple & Onion Stuffing

April 11, 2014 

stuffed pork chops apple onion Pork Chops With Apple & Onion StuffingI love pork chops but so often they turn out dull and bland. My Pork Chops with Apples & Onion Stuffing is the exception to dry, boring pork chops. I have found that if I stuff them they stay moist and are so tasty. I use a basic stuffing recipe but kick it up with the addition of diced apples. Apples and pork just go so well together. If you want to increase the flavor even more, add in some dried cranberries and chopped walnuts to the stuffing before you stuff your pork.

These are always a hit at my house and we never have any leftovers! Add in some green beans and sautéed mushrooms and you have a great meal that is simple to prepare.

Pork is typically an economical dinner option. Grab a few apples and some pantry items and you can whip this one up at a great price.

This meal is part of the Publix Menu For The Week 4/10 – 4/19 (4/9 – 4/19 for some. Check out the other recipes that I have posted so far:

Pork Chops With Apple & Onion Stuffing
Prep time
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pork stuffed ingred Pork Chops With Apple & Onion Stuffing
Serves: 4
  • 4 pork loins
  • 2½ tablespoons butter
  • 1 cup apples, diced (I like granny smith)
  • 1 medium onion, chopped
  • ¼ cup celery, chopped
  • 1 tablespoon rosemary leaves
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 cups bread, cubed - I just used leftover homemade buns from earlier this week…any bread will do!
  • 1 cup Panko breadcrumbs
  • ¾ cup chicken broth
  • 2 tablespoons parmesan cheese, shredded
  1. Preheat oven to 375º F.
  2. Melt 1½ tablespoons butter in an ovenproof skillet.
  3. Add the apples, onions, celery, rosemary, ½ teaspoon salt and ¼ teaspoon pepper.
  4. Cook for about 8 minutes until the apples are tender.
  5. Place cubed bread and Panko breadcrumbs in a large bowl.
  6. Add cooked apples and veggies, the chicken broth and the parmesan cheese to the bread mixture.
  7. Mix until combined. The stuffing should be moist but not watery. If too dry add a little more chicken broth.
  8. Cut a slit into the side of the pork to create a pocket for the stuffing (Be careful not to cut all the way through the other side).
  9. Stuff ½ – ¾ cup stuffing into each pork pocket and sprinkle with salt & pepper.
  10. In the same skillet that you cooked the apples, add the last 1½ tablespoons of butter and heat to medium high.pork pan Pork Chops With Apple & Onion Stuffing
  11. Cook the stuffed pork for 2 -3 minutes until browned. Flip the chops and place in a 375º F oven and cook for 20 minutes or until pork is cooked through.
Dried cranberries and chopped walnuts are a great addition to the stuffing.

Publix Boneless Pork Loin Chops, $3.99/lb
Onions, $2
(1/2 lb) Apples, $1.49/lb
Celery, $0.99
Publix Baby Cut Carrots, 16 oz, 4/$5
Panko Bread Crumbs = $2.19

We have already bought the onions and breadcrumbs for other recipes this week. That means you can make this one for around $5.75.

Simple Grilled Fish Tacos

April 10, 2014 

grilled fish tacos 2 Simple Grilled Fish Tacos
Today I am sharing one of my favorite recipes ever – Grilled Fish Tacos.

I have a friend whose mom was a chef at a restaurant. They had the most delicious fish tacos. For years, I begged Mrs. Marisol to give me their fish tacos recipe. She would never write it down for me but finally one day she told me the basic gist of her recipe. She gave me all the ingredients and told me to make it my own. So that’s what I did! I have to admit my version might just give Mrs. Marisol a run for her money!

I could make this once per week and never get tired of it. It’s so light, fresh and absolutely delicious. I have tried all kinds of fish and no matter what I use, it’s still delicious.

Besides tasting delicious, this recipe is incredibly quick and easy. If you are handy with a knife you can probably have this on the table in 30 minutes. I don’t even measure any more…I think I can put this one together in my sleep!

Fire up your grill and give this one a try! Serve it with my guacamole and you’ll have a fabulous meal that you will want to put on your menu again very soon!

This meal is part of the Publix Menu For The Week 4/10 – 4/19 (4/9 – 4/19 for some. Check out the other recipes that I have posted so far:

Simple Grilled Fish Tacos
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fish tacos ingred Simple Grilled Fish Tacos
Serves: 4
  • 1 pound fish (cod, tilapia or mahi mahi are my favorites)
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons canola oil, divided
  • 2 – 3 limes
  • 2 cups cabbage, thinly sliced
  • 1 medium red onion, thinly sliced
  • ½ cup fresh cilantro, roughly chopped
  • 1 teaspoon honey
  • 1 tablespoon red wine vinegar
  • 10 corn tortillas, warmed - I grill mine while I grill the fish!
  1. Place the fish in a bowl and add the cumin, chili powder, Sriracha, ½ teaspoon of salt, ¼ teaspoon of pepper, minced garlic, 1 tablespoon of oil and the juice of one lime.
  2. Toss the fish in the mixture and allow to marinate at least 10 minutes.
  3. While the fish is marinating, make the slaw by combining the thinly sliced cabbage, onion, chopped cilantro, honey, red wine vinegar, 1 tablespoon of oil, juice of one lime and ½ teaspoon of salt and ¼ teaspoon of pepper.
  4. Taste and adjust seasoning – adding salt and lime juice as needed.
  5. Heat your grill and clean the grates. Oil the grates slightly to help reduce sticking.
  6. Place the fish on the hot grill and allow to cook for about 4 – 5 minutes.
  7. Gently flip the fish and allow to cook another 3 -5 minutes until the fish is cooked through.
  8. Build your taco by adding fish to the warmed tortillas and topping with a big portion of slaw. You can also add avocado, sour cream or any of your favorite fixings.
I recommend trying these tacos before you go overboard with extra toppings. The simplicity of the fish with the slaw is amazing!

Fresh Tilapia Fillets, $6.99/lb
Red Onion, $1
Cabbage, $1.50
Garlic – 75¢
(2) Limes, $1
Cilantro, $1.29
Corn tortillas, $1.50
Avocado, $1.50

This one will cost you about $15.50 which is half the price you’d pay at any restaurant!

Sausage, Pepper & Onion Bake

April 9, 2014 

sausage potatoes 2 Sausage, Pepper & Onion BakeNeed a quick and easy dish that you can throw together in no time flat? Whip up this Sausage, Pepper & Onion Bake and you’ll have a dish that is easy to put together and just as easy to clean up.

While you’ll need to parboil your potatoes, the main dish just uses one big pan. You basically dump everything in a Dutch oven, mix it up and let it bake. It really is so simple.

I usually start this up and then get my guys going with their homework. Pretty soon the house is smelling great and before you know it the timer is going off and dinner is done. I am all for recipes that don’t require me to be in the kitchen all night.

The best part, since this bakes up in one pan. Your clean up is just as easy as the prep.

This meal is part of the Publix Menu For The Week 4/10 – 4/19 (4/9 – 4/19 for some. Check out the other recipes that I have posted so far:

5.0 from 1 reviews

Sausage, Pepper & Onion Bake
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sausage bake ingredients Sausage, Pepper & Onion Bake
Serves: 6
  • 12 -13 oz package smoked sausage, sliced
  • 1½ pounds red potatoes, cut into 1-inch chunks
  • 1 bell pepper, cut into 1-inch chunks
  • 1 large onion, cut into 1-inch chunks
  • 8 oz mushrooms, sliced
  • ¼ cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary leaves
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  1. Preheat oven to 400º F.
  2. Parboil the potatoes then drain (boil for 10 minutes until softened).
  3. Gently mix all the ingredients in a large baking dish or Dutch oven.
  4. Bake at 400º F for 45 minutes until the veggies are softened and lightly browned.
Slightly adapted from Hillshire Farm.
  • Hillshire Farm Smoked Sausage or Polska Kielbasa, Assorted Varieties, 13 or 14 oz, 2/$5 ($3.25 after coupons)
  • Onions, $2
  • Baby Portabella Mushrooms, Whole or Sliced, 8 oz, $1.79
  • Russet or Red Potatoes, 5 lb, $2.99
  • (2) Swanson Broth, Assorted Varieties, 32 oz (Excluding Organic), BOGO $2.69 ($1.69 after coupon)
  • Bell Pepper, $1
  • Garlic – 75¢

We have already bought the potatoes, onions and garlic for previously posted recipes. That means you can whip this one up for about $7.73. You will have an extra package of sausage and lots of chicken broth for future recipes…that’s like getting two meals for the price of one!!

Black Bean Burger Recipe

April 8, 2014 

black bean burger 2 Black Bean Burger RecipeIf you are trying to keep your grocery budget in check, an easy way to reduce spending is throwing in a couple of meatless meals. I have had several folks request that I start adding more meatless options to the menus each week. I am going to do my best to pull out some of my family’s favorites and share them.

This week I am sharing another recipe that is always a hit at my house – Black Bean Burgers.

If you have never made your own Black Bean Burgers you really are missing out. This is possibly one of the easiest recipes to put together and the taste is just phenomenal. I have several versions that I rotate. Today I am sharing my favorite version that uses cumin, chili powder and cilantro. It’s packed with flavor and really so good.

If you really want to take these to the next level, whip up some of my homemade buns and you will have a recipe that is absolutely fantastic. As you can see by the picture they bake up so big and are perfect for this burger!

If you have a few extra minutes, whip up a double batch of burgers and toss some in the freezer. They freeze great and cook up super fast. I love this recipe for a super simple lunch on the weekends. Give these a try and you’ll have a happy wallet plus big smiles from your family!

Add some Roasted Potatoes and Kale Chips and you have a fantastic meal that is very inexpensive. This meal is part of the Publix Menu For The Week 4/10 – 4/19 (4/9 – 4/19 for some. Check out the other recipe that I have posted so far:

Black Bean Burger Recipe
Prep time
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burgers ingred Black Bean Burger Recipe
Serves: 4
  • 15.5 oz can black beans, rinsed and drained
  • 2 tablespoons onion
  • 2 tablespoons cilantro leaves
  • 2 garlic cloves
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon sriracha (more if desired)
  • 1 egg
  • ½ cup Panko breadcrumbs
  • Buns
  • Lettuce, tomatoes, avocado, etc…
  1. In a food processor, pulse the onion, garlic and cilantro until finely minced.
  2. Pat the beans dry and place in a bowl.
  3. Use a fork to mash the beans then add cumin, chili powder, salt, pepper, sriracha, onion mixture and the egg.
  4. Stir until combined.
  5. Add the breadcrumbs and mix until combined.
  6. Divide the mixture and create 4 burgers by rolling the mixture into a ball then gently flattening into a burger.
  7. You can now freeze or cook the burgers.
  8. To cook, heat a skillet over medium heat and lightly coat with oil.burgers bean Black Bean Burger Recipe
  9. Cook the burgers for 5 – 7 minutes per side until heated through and set.
  10. Serve on a bun with your favorite toppings.

Black Beans $1
Panko Breadcrumbs = $2.19
Garlic – 75¢
Onions, $2
Cilantro, $1.29
Russet or Red Potatoes, 5 lb, $2.99
Kale, 16 oz, 2/$4

We already bought the potatoes, breadcrumbs, garlic and onions for our other recipe so this one will cost you less than $5 plus the cost of toppings!

Publix Menu Plan Recipe – Meatloaf Cupcakes

April 7, 2014 

meatloaf cupcakes 1 Publix Menu Plan Recipe   Meatloaf CupcakesToday’s menu that I am sharing includes a recipe I posted a while back - Meatloaf Cupcakes. Meatloaf is one of those recipes that I can whip up at any point. I almost always have all the ingredients on hand. The fun of this recipes comes from using a simple muffin tin instead of a loaf pan.

If you aren’t trying to please picky kiddos, you can just as easily use a loaf pan and whip up a standard meatloaf. If you are feeling extra naughty…try placing a few strips of bacon in the pan and then wrapping it over the loaf before you bake it…oh my!!

Check out the new Publix ad and gather your supplies to make a meal of: Meatloaf Cupcakes with Mashed Potatoes & Glazed Carrots. You can put this meal together for about $14 or less depending on what you have in your pantry. You’ll have lots of extra ingredients for the other recipes later in the week.

  • Publix Ground Beef, $4.49/lb
  • Onions, $2
  • Garlic – 75¢
  • Panko Bread Crumbs = $2.19
  • Publix Baby Cut Carrots, 16 oz, 4/$5
  • Russet or Red Potatoes, 5 lb, $2.99

This meal is part of the Publix Menu For The Week 4/10 – 4/19 (4/9 – 4/19 for some.

Chicken Florentine Over Pasta

April 4, 2014 

chicken florentine Chicken Florentine Over PastaI do chicken a couple of times per week at my house. I always have a freezer full of chicken and my guys love it so I do what works. I get bored of the same meals every week so I am always doing new recipes to keep it interesting.

One of my favorite quick and easy recipes is Chicken Florentine. It’s really quick a quick cooked chicken with a yummy sauce over spinach. There’s nothing difficult about it. The sauce is really what makes the dish. It’s a bit rich but, a little goes a long way.

We love the sauce and chicken over pasta but you can also just do this as a main dish with a couple of sides.

The biggest suggestion I have for you all is to have everything prepped and ready to go. Then it’s just a matter of completing each step.

If you are looking for a recipe that is just delicious, give this one a try. Come back and let me know what you think!

This recipe is part of the Publix Menu Plan (Week Of 4/3 – 4/9). Here are the other recipes I have shared so far this week….

4.5 from 2 reviews

Chicken Florentine Over Pasta
Prep time
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florentine ingredients Chicken Florentine Over Pasta
Serves: 4
  • 8 oz pasta, cooked according to directions
  • 1 pound boneless skinless chicken breast fillets, thinly sliced
  • ½ cup flour
  • 3 tablespoons butter
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • pinch of nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 9 oz ready washed fresh spinach
  • 8 oz mushrooms, sliced
  1. Melt 2 tablespoons of butter in a large skillet.
  2. Dredge the thin chicken fillets in flour and shake off excess.
  3. Cook the chicken in the melted butter for 3 minutes on each side or until browned and cooked through.
  4. Remove chicken to plate and keep warm.
  5. Add the shallot and garlic to the pan and cook for about 1 -2 minutes until scallions are softened and garlic is fragrant.
  6. Add wine and chicken broth to the pan, scraping up the bits of chicken goodness left in the pan.
  7. Simmer for about 5 minutes until reduced by half.
  8. Stir in cream and allow to reduce by half, until thick and creamy.
  9. Season to taste with salt and pepper and add in a pinch of nutmeg, if desired.
  10. Remove from heat and place the cooked chicken back in the sauce.
  11. In another skillet, melt one tablespoon of butter and quickly sauté the mushrooms.
  12. Add in the spinach and cook until wilted.
  13. Layer the spinach and mushrooms over the pasta and top with chicken and sauce.
  14. Serve warm.

Publix Boneless Skinless Chicken Breast, BOGO $4.79
Publix Spinach, 9 oz, 2/$4
Publix Cream, $2.59
Garlic, 50¢
Shallot, $1
(2) Barilla Pasta, Selected Varieties, 12 to 16 oz (Excluding Barilla Plus, Lasagna and Gluten Free), BOGO $1.37 (37¢ after IP)

We’ve already bought the chicken, spinach, cream and pasta for other recipes this week. That means this one just costs you about $1.50!

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