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Thursday, July 28, 2016

Wednesday, July 27, 2016

Tuesday, July 26, 2016

BUFFALO WILD WINGS 1/2 WINGS ALL DAY JULY 29TH

buffalo wild wingshalf price wings in celebration of National Chicken Wing Day. Even though our wings are half off, sports will be full on.
PROMO DETAILS - Offer for half off wings valid on July 29, 2016 for dine in orders at participating locations only. Hours of availability may vary. No cash value and not valid with any other discount, offer or coupon. Taxes and gratuity extra. Void outside the United States and Canada, and where prohibited. See participating location for details. ©2016 Buffalo Wild Wings, Inc.
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SUMMER VANILLA ICE CREAM FROM CLABBERGIRL.COM

This lighter approach to ice cream uses less cream and more milk than most. This makes it ideal for pairing with other desserts, especially a Honey Almond Caramel sauce. The sugar content is fairly low as well, making this ice cream the perfect complement to any sauce or fruit cobbler you serve it with.
Berries and Vanilla Ice Cream

 Clabber Girl Cornstarchhttps://www.clabbergirl.com/Recipes/Recipe-Details/rid/25/rpv/2000/summer-vanilla-ice-cream




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CHICKEN AND SHRIMP SKILLET FROM TABLESPOON.COM

chicken shrimp rice skillet
1/2 
pound chicken, sliced thin
pound (16-20) extra-large shrimp, cleaned
tablespoons olive oil
tablespoon unsalted butter
cup diced white onion
cloves garlic, chopped
3/4 
cup short grain white rice, rinsed
cups chicken stock
Salt and pepper
Fresh parsley, for garnish
Lemon slices, for garnish

Directions

  • Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
  • In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked).
  • Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
  • Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
  • After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
  • Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
  • Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.
  • https://www.tablespoon.com/recipes/chicken-and-shrimp-skillet-dinner/12e62998-44fd-44b8-8f6f-4c13d9c06d3e
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