AWESOME Target Deals!!! Ortega Products $0.12, Market Pantry Pasta & Sauce – $0.50!

target pasta  coupons

If I’m looking for a meal the whole family will eat, I can always count on Mexican and Italian! Tacos are so easy, yet so delicious and we all know how easy spaghetti can be!! Right now you can stock up on items to make those meals because they are super cheap at Target. These prices are until 3/9/13 so take advantage of them before then!
Here are the deals:

Ortega

Ortega Seasoning Mix Packets, Select Varieties $0.62
Use $1/3 Ortega Products 1-13-13 SS x3/31
Or $0.50/2 Ortega Products 1-13-13 SS x3/31
Or $1/2 Ortega Products
Final Price: $0.12 each wyb 2

Ortega 4 oz can Diced Jalepenos OR 15 oz can Black Beans – $0.89
Use $1/3 Ortega Products 1-13-13 SS x3/31
Or $0.50/2 Ortega Products 1-13-13 SS x3/31
Or $1/2 Ortega Products
Final Price: $0.39 each wyb 2

Ortega 10 ct Taco Shells – $1.63
Use $1/3 Ortega Products 1-13-13 SS x3/31
Or $0.50/2 Ortega Products 1-13-13 SS x3/31
Or $1/2 Ortega Products
Final Price: $1.13 each wyb 2

Ortega 4 oz can Diced Green Chiles – $1.25
Use $1/3 Ortega Products 1-13-13 SS x3/31
Or $0.50/2 Ortega Products 1-13-13 SS x3/31
Or $1/2 Ortega Products
Final Price: $0.75 each wyb 2

Market Pantry

Market Pantry 24 oz Pasta Sauce – $1
Use $1.50/2 Market Pantry® pasta sauces 15 oz+ Target Coupon x3/30
Final Price: $0.25 each wyb 2

Market Pantry Pasta – $1
Buy 5 (you can mix and match pasta and pasta sauce)
Use $1/3 Market Pantry® pasta items Target Coupon x3/30
PLUS $1.50/2 Market Pantry® pasta sauces 15 oz+ Target Coupon x3/30
Final Price: $2.50 for 5 ($0.50 each)

Check out more Target deals HERE


Thanks, Totally Target!



5 Favorite Frugal Dinners

 

One of the ways we have trimmed our budget is by getting creative with our menu and experimenting with delicious meals that only cost about $5 to make. Here’s a list of five family favorites:

See more recipes here!

$5 Dinner: Quiche and Salad

If you saw May 14, 2012 TV segment this week, you heard me talk about the eggs I got for 73¢/ dozen at Giant Eagle with this SavingStar eCoupon. I also snagged some Betty Crocker Suddenly Salad for $1.25/ box with this SavingStar eCoupon. Here’s a meal I made with these deals: Quiche, green salad, and basil pesto pasta salad. It was super cheap, easy, and a bit hit with everyone (except my one year old…).

Quiche

 

Ingredients:

8 eggs

1/3 c. milk

sauteed green peppers and onions

1/4 c. mozzarella cheese

salt and pepper to taste

1/2 t. garlic powder

1/4 t. oregano

pie crust (I had one left in my freezer)

Directions:

Spray pie pan, place pie crust in it, and set aside.

In a medium bowl whisk together the eggs, milk, and spices. Add vegetables and cheese and stir until combined.

Pour mixture into pie crust.

Cover edges with aluminum foil and bake at 425 degrees (or package instructions) for 30 minutes.

Cost Breakdown:

Quiche: eggs- 49¢, cheese- about 13¢ (got the whole package for $1), vegetables- about 46¢, crust- $1, other ingredients- negligible

Pasta salad: $1.25

Green salad: I got the lettuce for free at Giant Eagle w/ a coupon last week. Other ingredients: about 33¢

Total for the meal: less than $4- TOTAL!


See more dinners for $5 or less here.

$5 Dinner: Roasted Chicken, Baby Potatoes, & Broccoli

 

This is one of my favorite (almost $5) go-to dinners for busy days. It’s delicious, filling, and super fast to make!

Note: I didn’t include amounts in this recipe so that you can adapt it to your family size.

Ingredients:

  • Chicken breasts
  • Fresh broccoli florets
  • Baby potatoes (I got mine at Trader Joe’s)
  • Fresh garlic (chopped)
  • Olive Oil
  • Salt and pepper to taste
  • 21 Seasoning Salute (purchase at Trader Joe’s)
  • Bread (optional)

Directions:

  • Place chicken breasts, broccoli, baby potatoes, and chopped garlic in a roasting pan. Drizzle with enough Olive Oil to lightly cover all ingredients.
  • Sprinkle with 21 Seasoning Salute, salt and pepper (to taste).
  • Bake at 350 degrees for about 45 minutes, or until chicken juice runs clear and potatoes are soft.
  • Serve with bread or salad.

 

$5 Dinner: Chicken Stew with Dumplings

I was inspired by the chilly weather today to make chicken stew with dumplings. It was yummy and frugal.

Note: I easily doubled this recipe so we could have left-overs for lunch.

 

Ingredients:

  • 1 141/2 oz can chicken broth
  • 1 10-oz pkg frozen vegetables
  • 1 small onion
  • 1/2 c. water
  • 1/2 t. dried basil or oregano
  • 1/8 t. garlic powder
  • 1/8 t. pepper
  • 1 c. milk
  • 1/3 c. all-purpose flour
  • 1 c. cubed cooked chicken or turkey
  • 1 recipe Dumplings for Stew (super easy!)

Directions:

In a large saucepan combine chicken broth, frozen vegetables, onions, water, herb, harlic powder and pepper. Bring to boil. Meanwhile, combine milk and flour; stir into vegetable mixture. Stir in chicken or turkey. Cook and stir till thickened and bubbly.

Drop dumpling mixture from a tablespoon to make 4-8 mounds atop the bubbling stew. cover (do not lift cover) and simmer over low heat for 10-12 minutes or till a toothpick inserted in a dumpling comes out clean. Makes about 6 cups (4 main dish servings).

Dumplings for Stew:

Combine 2/3 c. all-purpose flour; 1 t. baking powder, and 1/8 t. salt. In a separate bowl, combine 1/4 c. milk and 2 T. cooking oil. Pour into flour mixture. Stir just till combined. (Or, for a shortcut, combine 1 c. packaged biscuit mix and 1/3 c. milk.)

Adapted from the Better Homes and Gardens cookbook.

 

$5 Dinner: Creamy Potato, Bacon, and Cheddar Soup

 

I made this delicious (and easy!) Creamy Potato, Bacon, and Cheddar Soup for dinner the other night, and it’s always a favorite. I will tell you from the outset that it’s really not a low-fat meal, but you could certainly substitute low-fat or fat-free cheese, sour cream, and butter to cut back on the fat a bit, if you’d like.

Ingredients:

5 lbs russet potatoes, peeled and chopped

2 chicken bullion cubes

4-8 oz shredded cheddar cheese

4 oz sour cream

1/2 stick butter

1 pkg bacon, cooked and crumbled

salt and pepper to taste

 

Directions:

Place potatoes in a large stock put and cover with water. Add chicken bullion cubes and boil until potatoes are very soft.

Use a potato masher to mash potatoes (in the stock pot) until smooth.

Add cheese, sour cream, butter, bacon, and about 1 t. each of salt and pepper. Stir until well blended.

Serve and enjoy!

Note: This recipe is easily doubled for a large crowd.

 

Here’s how I made the soup for $5 from Aldi:

10 lb bag of poatoes at my Aldi is $2.69 – half of bag used =  $1.35

shredded cheese, 8 oz is $1.99 – half of bag used = $1

sour cream, 8 oz is $1.15 – half used = 58¢

bacon is $2.99 – half of package used = $1.48

= $4.41

Round it up to $5 for the butter and chicken bullion cubes used!

 

Dinner for $5 or Less: Homemade Calzones

This was our dinner last night, and boy was it yummy! Here’s the recipe, adapted from my old Better Homes and Gardens cookbook:

Ingredients:

23/4 to 31/4 all-purpose flour

1 package active dry yeast

1/4 t. salt

1 c. warm water

2 T. cooking oil

1 14.5-oz can Pizza Sauce

1 lb. ground sausage

1/2 green pepper

1 clove garlic, minced

1/2 medium onion (Vidalia or sweet)

1 cup sliced fresh (or canned) mushrooms

1 c. shredded mozzarella cheese

1/2 t. fennel

Directions:

In a large mixing bowl combine 1 1/4 c. flour, yeast, and salt. Add water and oil. Beat with an electric mixer (I use my Kitchen Aid) on low speed for 30 seconds, scraping the bowl continuously. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Kneed in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide in half. Cover and let rest for 10 minutes.

While dough rests, cook meat with green peppers, onion, mushroom, garlic, and other vegetables of your choice until meat is no longer pink and vegetables are soft.

On a floured surface, roll half of the dough into a long oval. Spoon half the sauce, meat, vegetables, cheese, and fennel into half of each oval within an inch of the edge. Moisten edges of dough with water. Fold dough oval in half over filling. Seal edges by pressing with a fork. Prick small holes in the top of the dough. Brush tops with melted butter. If desired, sprinkle with grated parmesan cheese. Repeat this process with the rest of the ingredients Bake in a 375 degree oven for about 30 minutes or till crusts are brown. Serves 6.

Note: I use my pizza stone for this recipe with great success!

Dinner Left-Overs Remade: Paste E Fagioli

Remember the $5 Dinner: Cheesy Pasta with Kielbasa I made the other day? I had lots of left-overs, so I decided to remake them into some yummy Paste E Fagioli soup last night. It didn’t take long to make at all, and it was a real hit with the menfolk. 🙂

Here’s the recipe:*

Ingredients:

2 cans Great Northern or Cannellini beans, rinsed and drained (can use one can kidney beans instead)

1 large Vidalia onion

1/4 c. Olive Oil

2 Stalks Celery, sliced

4 Cloves Garlic, miced

1/2 c. fresh Parsley, chopped (or 1 T dried)

1/4 c. fresh Basil leaves, chopped (or 2 t. dried)

8 c. Vegetable broth

1 can tomato paste

1 c. water

Salt and Pepper to taste

left-over Cheesy Paste w/ Kielbasa

1/2 c. Parmesan Cheese, divided

 

Directions:

Saute celery and onion 5 minutes.

Add garlic, parsley and basil, and cook another 8-10 minutes.

Stir in broth, beans, tomato paste, and water. Bring to a boil over high heat, then reduce heat, cover, and simmer for 30 minutes or until celery is tender.

Stir in left-over Paste w/ Kielbasa (or regular, uncooked paste if you don’t have the left-overs). I used my kitchen shears to quickly cut my left-over pasta in half for the soup.

Heat through, about 2-3 minutes. If soup seems too thick, add a little extra water or vegetable broth.

Stir in 1/4 c. cheese.

Top with additional Parmesan cheese if desired.

*This was easily a $5 dinner. Recipe adapted from the cookbook, Great Taste No Pain: 112 of the Most Delicious, Delectable, Scrumptious, Yummy and Healthy Recipes.

As you can see, I threw in a few peas from my freezer I wanted to use.

$5 Dinner: Cheesy Pasta with Kielbasa

I still had some Kielbasa left from a previous week’s sale, so I decided to try a new dish tonight. Here is my rendition of Cheesy Pasta with Kielbasa:

Ingredients:

1 16 oz. package pasta of your choice

1 lb. Kielbasa

1/2 c. chopped onion

1/2 c. zucchini (or veggie of your choice)

1/2 c. frozen peas

1/2 c. sliced mushroom (fresh or canned)

1 T. oil (preferably olive oil)

1/2 t. red pepper flakes

2 cans diced tomatoes

2 cloves garlic, minced

2 t. chopped fresh basil or 1 t. dried basil

Salt and pepper to taste

1.5 cups milk

1 T. cornstarch

1 c. sharp cheddar cheese

Parmesan cheese (for topping)

 

Directions:

Cook pasta according to package directions.

Heat oil in a large skillet. Add Kielbasa, onion, zucchini, frozen peas, mushrooms, red pepper flakes, diced tomatoes, garlic, and basil. Heat through.

Mix cornstarch with milk; stir until well blended.

Slowly add milk to Kielbasa mixture and heat until boiling. Lower heat and simmer 5 minutes.

Add cheese and stir until melted.

Top with Parmesan cheese and serve!

(My three year old helped make the biscuits: he had fun cutting them into animal shapes.)


This meal cost me less than $5, thanks to sales and coupons.

 

My Menu for the Week of September 11, 2011

So, you’ve seen my last two shopping trips (here and here). This is how I’m planning to turn all those great deals into meals for my family this week:

Monday (9/12): $5 Dinner: Pasta w/ Kielbasa, Bread, and Brushetta

Tuesday (9/13): Chicken Noodle Soup w/ bread (recipe coming)

Wednesday (9/14): Cookout at church

Thursday (9/15): $5 Dinner: Homemade Sloppy Joe’s w/fries and peas

Friday (9/16): Homemade pizza and salad (It will be meatless this week with lots of veggies)

Saturday (9/20): Yummy potato soup (meatless) (recipe coming)

Sunday (9/21): Roast with veggies (recipe coming)

 

I’m kicking off our fall family programming at church this week, so my goal was to keep my recipes quick and simple.

How about you? What’s on the menu this week?

 

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