Green Chile Sour Cream Enchiladas

Hello,

Mexican food is one of my most favorite of all time so when I saw this recipe for green chile sour cream enchiladas I had to go for it. I altered the recipe slightly and instead of using green chile's I used jalapenos instead. Excellent decision. But I have now made this recipe twice using each and they were both delicious but I definitely prefer the kick the jalapeno ones deliver.

I followed the recipe found here:   http://www.letsdishrecipes.com/2011/02/white-chicken-enchiladas-with-green.html#.UNTJh4WoG0Y
You will need the following ingredients:

• 8 soft taco sized flour tortillas
• 2 cups cheese - I used sharp finely shredded cheddar but the recipe recommends monterrey jack
• 2 cups cooked shredded chicken - I baked mine in the oven and then shredded one time and the other I make some soup in the crockpot and used half of the chicken from that
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4oz can diced green chiles - for the jalapeno enchiladas you'll need 2-4 oz of canned diced jalapenos. Depends on how spicy you want them.

Preheat your oven to 425 and spray a 9x13 baking dish with cooking spray. Mix your chicken with 1 cup of the cheese. Put your tortillas in your baking dish and put some of your chicken/cheese mixture into each tortilla and roll them and place them seam side down.  In a large skillet melt your butter on medium heat. Then whisk in your flour for about a minute. Add your chicken broth and whisk until smooth and your mixture is thick and bubbly. Then stir in your sour cream and green chiles/jalapenos. Pour the mixture over the tortillas. Sprinkle with your remaining 1 cup cheese. Bake for 20-25 minutes.

This dish is definitely one of my most favorite things that I have made so far. I highly recommend you making it!

In the mean time, happy cooking, couponing, and crockpotting!

Individual Red Velvet Cake

Hello,

So one of my favorite desserts of all time is red velvet cake. While searching around on Pinterest one day I came across a website that has several individual desserts that all can be made in the microwave. So I had a sweet tooth one night and followed the recipe found here:  http://lacreativitedelafille.blogspot.com/2012/06/red-velvet-mug-cake.html 
I haven't tried any other of her desserts but take a snoop on the webpage and you will definitely be inspired! Here are the ingredients that the recipe called for:

Now I doubled my recipe which I may tell you was a mistake. My ramekin's were overflowing and the cake was dense so it was a lot of food. I recommend next time following the website's instructions and use 2 ramekins which I will list below.

Cake:

• 4 tablespoons flour
• 4.5 tablespoons sugar
• 1/8 teaspoon baking powder
• 1.5 tablespoons cocoa powder
• 3 tablespoons oil
• 3 tablespoons buttermilk - I used regular milk...seemed to work fine
• 1 egg
• 1/2 teaspoon red food coloring

Frosting

• 2 tablespoons cream cheese
• 2 tablespoons butter
• 1/2 cup sugar

Mix your cake ingredients together in a small bowl. Pour contents into 2 ramekins. Microwave each individually on high for 1 minute and 30 seconds to 2 minutes. My ramekins were extremely hot and I had to use a pot holder to remove them. Let them cool before putting the frosting on. Mix your frosting ingredients in a bowl and use an electric mixer to thoroughly combine. Once the cake is cool enough spread on your frosting.

I hope you enjoy this recipe as much as I did! Happy couponing, cooking, and crockpotting!

Crockpot Ranch Pork Chops

Hello,

Last week I tried this simple Crockpot Ranch Pork Chop recipe that I found on Pinterest. I'm a huge fan of pretty much any type of gravy so I really wanted to try this one. Here is the original recipe that I followed:  http://www.livinglaughingandloving.com/2012/01/crockpot-ranch-pork-chops-finger-licking-good.html

That's it. All you need is 3 ingredients!

• Pork chops - I used 3 boneless thick cut ones. It looks like the website uses 5-6 thin ones. I really think any kind would work.
• 1 packet of ranch salad dressing and seasoning mix
• 1 can of cream of chicken soup and 1 can water or 2 cans cream of chicken - I used cream of mushroom and about 1/2-3/4 can of water. Any cream of something will do though.

Put your ranch packet, soup, and water into the crockpot and mix. Add the pork chops and make sure they're covered with your mixture. I cooked my pork chops on low for 5 hours. Generally my pork chops take from 4-6 hours on low or 2-3 hours on high. When the pork chops were done I ladled the gravy on top of a box of mashed potatoes that I couponed. Here's the finished product:

This is one of my favorite recipes that I've tried from Pinterest so far. They were so tasty and made great leftovers too. I'm a huge fan of leftovers btw. I eat leftovers for my lunch at work almost every day. I hope you enjoy this recipe and happy cooking, crockpotting, and couponing!

Crockpot Baked Potato Soup

Hello,

Last week I decided to make one of my most favorite soups of all time Baked Potato Soup. I'm a big fan of the potato soup that has chunks of potato in it but also has a creamy texture rather than a thinner more watery one. This recipe really accomplished what I was looking for. The only change that I would make would be to cut my potatoes into smaller pieces. Here's what my final product turned out like:

  

 So you can't exactly see the actual soup but i promise it was creamy and chunky. The recipe I based my soup on was the one found here:  http://momswithcrockpots.com/2011/12/crock-pot-ham-potato-soup/

Ingredients:

•  3.5 cups peeled diced potatoes - I did not peel my potatoes. I like the skins on. I used about six small potatoes to make my 3.5 cups
• 1/3 cup chopped celery - I didn't have any celery so I didn't put any in my soup
• 1/3 cup finely chopped onion - I doubled this amount. You can never have too much onion
• 1 cup diced ham - although ham would have been most excellent I didn't have any. I fried up a few slices of bacon instead and used it as my meat topping
• 3.25 cups water - I used chicken stock instead
• 6 chicken boullion cubes - since I used the chicken stock instead of water I didn't use any boullion cubes
• 1 teaspoon salt 
• 1 tablespoon pepper - I salted and peppered to taste instead
• 5 tablespoons flour
• 5 tablespoons butter
• 2 cups milk
• shredded cheese - I used sharp cheddar for my garnish
• sour cream - put a dollop on top along with my bacon and cheese

Dice your potatoes and put all your ingredients except flour, butter, milk, cheese, and sour cream into your crockpot and stir.

The recipes calls to cook for 6-8 hours on low and that would work great. I did mine for 3.5 hours on high. When your soup is done, melt butter in a saucepan and stir in flour on medium heat making a roux. Gradually stir in your milk and continue to stir until ingredients are well mixed and the mixture has thickened. Stir in the milk mixture into your crockpot and let cook another 20 minutes on high heat. In the mean time I cooked my bacon. When the soup was done I poured mine into a ramekin and topped with bacon, cheese, and sour cream. I hope you enjoy this recipe and the modifications I made to it. Happy crockpotting!

Crockpot Honey Chicken

Hello,

Over the weekend I was looking for a spicy chicken dish to make to go with some Success Boil in a Bag brown rice I had couponed. I came across this recipe that I had pinned on Pinterest to try:  http://www.chef-in-training.com/2012/04/crock-pot-honey-sesame-chicken/ My recipe would have been crockpot honey sesame chicken but...I didn't have the sesame seeds. I just omitted them but I'm sure it would've been delish with them. The chicken came out with a hint of spice. Definitely not overwhelming but very good. I had half the amount of chicken that the recipe called for so I halved the ingredients. So here's how it came out:

Ingredients (since I halved the recipe I will be listing the ingredients by half the original amounts):

• 1 pound boneless skinless chicken tenderloins - breasts would work fine too
• salt and pepper to taste
• 1/2 cup honey
• 2 tablespoons diced onion - I probably used 4 tablespoons of my frozen diced onion
• 2 tablespoons ketchup
• 1 tablespoon vegetable oil
• 1 clove of garlic - I used the refrigerated already minced in a jar kind
• 1/4 teaspoon red pepper flakes - I used the original 1/2 teaspoon amount. If spice is not your thing feel free to omit
• 2 teaspoons cornstarch dissolved in 3 tablespoons water
• sesame seeds - again I didn't have any but it still turned out great

Salt and pepper the chicken to taste and place in crockpot. In a bowl combine the honey, onion, ketchup, vegetable oil, garlic, and red pepper flakes and pour over the chicken.

 I cooked my chicken on high for 2 hours. Depending on your crockpot you can cook it on low for 4-6 or high for 2-3. I normally cook on the low setting but time was of the essence. When the chicken is done remove it and cut it or shred it however you prefer. Pour your cornstarch/water mixture in the crockpot with the remaining sauce and put on high for another 10-15 minutes. This will thicken your sauce. When the sauce is done put your chicken back in and mix with sauce. I served my chicken over the before mentioned couponed boil in a bag brown rice. This is a great spicy chicken crockpot recipe and I highly recommend it. Happy cooking, coupon, and crockpotting!

Peanut Butter Cheerio Treats - 2 Different Versions

Hello,

Over the last week I've made one of my favorite childhood holiday treats which are Peanut Butter Rice Krispie treats. I had two different recipes that I used. One of which is the recipe my mom used and which I preferred. Now, I have stockpiled several boxes of Cheerios lately so that's what I used instead of Rice Krispies. No need to spend more money when I had a cereal that would work just as good. Here's the website for the first recipe I tried:  http://justjennrecipes.com/peanut-butter-cheerios-treats/2012/06/10/

Marshmallow Peanut Butter Cheerio Treats:

Ingredients:

• 6 cups peanut butter cheerios - I used just plain multi-grain cheerios
• 2 tablespoons butter
• 1/3 cup smooth peanut butter - I doubled this amount and used honey roast creamy Peter Pan. I betrayed my beloved Jif but sadly I had to go with the couponed peanut butter. I really think any peanut butter you have will work
• 10 oz marshmallows - my bag was exactly 10 oz so it worked out great. I think any sized marshmallows will do but I think the mini ones work best
• 1 cup chocolate chips - any kind will do. I used mini semi-sweet ones. I didn't measure mine and just sprinkled them on top when it was done

Prepare a 9x13 pan with cooking spray or parchment paper. You can use a smaller pan but your treats will be thicker. Then in a medium to large pot melt your butter and peanut butter over medium high heat. Then add your marshmallows until melted. At this point you will need to add your cheerios to your pot. It became difficult for me to stir the mixture at this point so you'll want to get the cheerios covered as quickly as possible. Once the cheerios are covered, pour the mixture into your pan and spread it as evenly as possible. Sprinkle your chocolate chips over the treats. Let the treats cool before cutting. I enjoyed these but not nearly as much as I enjoyed the next recipe. This recipe is better for people who prefer old school marshmallow rice krispie treats to the peanut butter variety. Sometimes though it just comes down to what ingredients you have on hand.

Here's what the final product looked like:

 So here is the second recipe I tried and I greatly prefer it:  http://www.cooks.com/rec/view/0,1710,131185-250199,00.html

Peanut Butter Cheerio Treats:

Ingredients:

• 1 cup white Karo syrup
• 1 cup sugar
• 1 cup peanut butter - I used the Kroger brand honey roasted creamy. Again I think any peanut butter will do
• 5 cups Rice Krispies - Again I used the multi-grain Cheerios and I thought they worked great

Prep your 9x13 pan with cooking spray or parchment paper. In your medium to large pot bring the Karo syrup and sugar to a boil over medium high heat. Add the peanut butter until well combined and remove from heat. Add the cheerios and mix well. Pour the mixture into your pan and smooth. Sprinkle chocolate chips if you desire. I did mine half and half. Let cool before cutting. And fyi these are more difficult to cut than the marshmallow ones but still delicious!

I preferred this version to the marshmallow one because it had much more peanut butter flavor. If you try both recipes I would love to hear about which one you thought turned out better. I hope you enjoy these treats and happy cooking, crockpotting, and couponing!

Chicken Pot Pie Casserole

Hello,

A while back I made a recipe I like to call Chicken Pot Pie Casserole. I based my creation on the recipe found here:  http://mariescookingadventures.blogspot.com/search/label/Cassorole
You'll need to scroll down the page a bit to find the recipe. This recipe was easy to make and reheated well the next day.

 
Ingredients:

• 1 tube of biscuits - I used the Pillsbury Grands Jr. 10 count but any should work
• 1 can cream of chicken soup - I used 98% fat free - cream of anything would work fine though
• 1/2 cup sour cream - I didn't have sour cream so I used milk - you could also use heavy whipping cream or half and half
• 1/2 stick melted butter
• 1 can of peas - I used a bag of frozen mixed vegetables instead
• 2 cups of cooked chicken
• 1 cup of mild shredded cheese - I used sharp cheddar and did not measure. I just sprinkled it on top til it seemed like it was covered
• 3 tablespoons milk
• Ground black pepper to taste

Heat your oven to 375 degrees. Mix your cream of something with your sour cream (in my case milk) in the baking dish. The website suggests a 8 inch square dish. I don't know what you would call my dish but it worked well. Then stir in your chicken, vegetables, melted butter, pepper, and that last 3 tablespoons of milk. I learned that my frozen vegetables did not work well with the melted butter. Next time I will make sure my veggies aren't frozen when I mix them with the other ingredients. Spread the mixture evenly in your baking dish. Sprinkle with however much cheese your heart desires. I might mix some of the cheese in with the mixture and then put more on top too next time.  Then just pop your can of biscuits open and put them on top of your cheese. There were 2 gaps in my biscuits probably because I used the wrong size dish. Don't worry it still turned out great. Put in the oven and bake for 35 minutes or until your biscuits appear to be done.

This was a cheap and easy meal. I got the biscuits and cream of something soup couponing and used just used store brand everything else. I hope you enjoy this recipe and happy couponing!

Garlic Chicken Puffs

Hello,

A few weekends ago I made these delish garlic chicken puffs for a gathering that I attended. I found the recipe on Pinterest a while ago and had been wanting to try them. The recipe that I followed is located here:  http://tastykitchen.com/recipes/appetizers-and-snacks/garlic-chicken-puffs/

I'm sorry I don't have a picture of all the ingredients that I used this time. I was kind of in a hurry. I ended up modifying this recipe quite a bit as I wanted to make a larger quantity than the recipe originally called for.

Ingredients:

• 4 oz cream cheese - this is a half a bar. I used the entire 8 oz bar of Neufchatel 
• 1 teaspoon garlic powder - I definitely used alot more than this. I just added enough so that I could actually taste the garlic. It was probably around 1-1.5 tablespoons
• 1/2 cups, cooked shredded chicken - I used a large can of chicken drained
• 1 cup of cheddar cheese - this was my own personal addition to the recipe because everything is better with cheese. Duh.
• 2 8oz cans of crescent rolls - I used 3 cans containing 8 each

 
Mix cream cheese, garlic, cheese, and chicken in a bowl until well blended. I heated up the cream cheese beforehand in the microwave so that it was softer. Unroll the crescent rolls. Cut each triangle into 2 triangles so you'll have 16 triangles for each can of crescent rolls. The next part is tricky. You're going to want to place 1 dollop of the mixture on the center of each triangle and fold the corners in over it. You'll want to seal it up as best as possible so that it doesn't goo out when you put it in the oven. Place on a cookie sheet lined with aluminum foil and bake at 375 degrees for 12-14 minutes or until golden brown. I did 2 batches on the cookie sheet. They turned out really good. Next time I want to add some diced jalapenos to the mixture as well to give it a little more kick.

Hope you enjoy this recipe and happy cooking, couponing, and crockpotting!

Bisquick Coffee Cake Muffins

Hello,

Recently, I decided to make one of the most memorable breakfasts from my childhood. Every so often my mother would make Streusel Coffee Cake using Bisquick. This is the recipe she would use:  http://www.bettycrocker.com/recipes/streusel-coffee-cake/6961f214-b8aa-480b-8cd5-d57ea4350757#?st=6&term=coffee%20cake&src=SH&ps=9&pi=9#?st=6&term=coffee%20cake&src=SH&ps=9&pi=9

I based my recipe off this one. Basically, I did everything it called for except that I put it in a muffin tin instead.

The coffee cake muffins turned out delicious. And, let's face it, everything tastes better in muffin form.

For the streusel topping:

• 1/3 cup bisquick
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 firm tablespoons butter or margarine

For the muffin part:

• 2 cups bisquick
• 2/3 cup milk or water
• 2 tablespoons sugar
• 1 egg

Heat the oven to 375. Line the muffin tin with paper cups. I made 9 muffins. Let me just tell you that they were giant muffins. If that's okay with you then go for it. Next time I would make the whole pan of 12 muffins. In a small bowl mix all of the streusel ingredients together. The hardest part for me is always getting the streusel topping to turn out how I like it. The butter needs to remain somewhat solid so that you have small bits of "streusel". Not all of your butter will be blended with your cinnamon sugar mixture. In a separate bowl mix all of your muffin ingredients together. Pour the muffin mixture into the tin. Next, sprinkle the streusel topping onto your muffins. Bake 18-22 mins. I ended up baking mine about 26 mins since my muffins were rather large. The other downside of making them so large is that your streusel topping will spill onto your tin and you won't have as much for your muffin! Terrible thing to have happen. Here's how mine looked in the pan:

I hope you enjoy this recipe and happy baking!

Baked Sweet and Sour Chicken

Hello!

So recently I made the baked sweet and sour chicken that I found on Pinterest. Here is the link to the recipe I used:  http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html I have to say that it turned out pretty good. Here's a pic of my final product:

I paired brown rice with it. I wanted fried rice but by the time I got done cooking the chicken I was too lazy to make the fried rice. This recipe is definitely time consuming so be prepared for that.

I made a few modifications to the recipe found at the link above that I will inform you of along the way. Here are the ingredients that you will need:

I did not include the chicken in this picture.

Chicken coating:

• 3-4 chicken breasts 
• I used 3 large chicken breasts that was 1.5 pounds total (it seemed like this was too much when at the end I had no extra sauce and it definitely looks like a lot more than the recipe on the other blog used)
• salt and pepper to taste
• 1 cup of cornstarch
• I used every bit of the cornstarch. Probably because I had more chicken than the original blogger used and because I had never worked with cornstarch before. A lot of it will stick to the chicken which I was not aware of.
• 2 eggs beaten
• Again I used every bit of the egg. I also had problems with a lot of the egg wanting to stick to the cornstarch. Next time I will do the pieces of chicken 1 by 1 think. Although it will take a lot longer. I don't know we'll see.
• 1/4 cup canola oil
• I used vegetable oil. Worked fine.

Sweet and sour sauce:

• 3/4 cup sugar
• So I know in my picture I have the white zero calorie sucralose sweetener but I actually ended up using brown sugar instead. My mom always made a brown sugar/soy sauce mixture that we used on our chicken fried rice so I thought that brown sugar would be appropriate here. It's also probably why my chicken came out a little darker than the chicken from the other blogger's recipe.
• 4 tablespoons ketchup
• I used Hunt's because that's what I had from couponing. I prefer Heinz for sure.
• 1/2 cup distilled white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

*Next time I will definitely be increasing the amount of sweet and sour sauce I make. When my chicken was done there was no extra sauce left. I'm a sauce girl. I love sauce. I would probably double the amount I make next time.

Take your chicken breasts and rinse them. Cut the chicken into cubes then salt and pepper to taste. Heat your oil in a skillet on medium to medium high. Next you will need to dip the chicken into the cornstarch and then into the beaten eggs. This process took me a little while because I had difficulty being a first time cornstarch user. Globs of it would stick to my fingers. Once coated and dipped you will cook the chicken in the oil just until the chicken is browned. It won't need to be cooked all the way through since you will be baking it. After the chicken is browned, place it in a greased baking dish. I used a 9x13 so the chicken would all be in one layer and that's what the recipe suggested. Pour the sweet and sour sauce over the chicken and stir carefully. Then place the chicken in the oven and cook in 15 minute intervals for 1 hour stirring the chicken at each interval. Here's what mine looked like when I pulled it from the oven:

Mine had some burned parts on them. I like burn taste so it was fine with me. 45 minutes would probably have been enough time for it to cook though. I had plenty of food. These made excellent leftovers as well.

For an at home Chinese dish I feel like this is definitely a good one. Of course nothing compares to eating Chinese food out but this is definitely a viable alternative. Please let me know if you have any comments, questions or suggestions! Thank you!

Crockpot Cube Steak

Hello,

Wednesday night I attempted one of the recipes I found on Pinterest that I have been wanting to try for a while. Cube steak and gravy.

I have had cube steak before in the crockpot and thought it was amazing. I've also had it fried in a pan with gravy which is also awesome. I personally find it way easier to make it in the crockpot so that's what I went for. Here is the recipe I used for my crock pot cube steak:  http://thepost-itplace.com/2012/01/crockpot-cube-steak-and-gravy/ Very few ingredients and so easy.

You need:

• cube steak - I had two smaller packs of cube steak instead of the website's use of one family pack but I imagine it was about the same amount of meat that the website used.
• two cans cream of something soup - the website suggests 2 cans of cream of mushroom. I used one can cream of mushroom and one can cream of chicken.
• one envelope of onion soup mix
• 3/4 cup water

All you do is mix the soup, onion mix and water in your crockpot then place the cube steak in the crockpot and stir. My cube steak was frozen when I put it in the crockpot. I put the crockpot in the fridge overnight and then turned it on in the morning. I really don't think it would matter if you starting cooking with frozen meat though I do it all the time. I don't have time in the mornings to prepare the crockpot before work so this method works great for me. I put the crockpot on low for 8 hours and it came out perfect. It might even need less time that that. I'll have to experiment and get back to you on that.

The only thing I might change would be to use 1.5 cans of cream of something soup because there was a lot of gravy. Which is a crazy statement I know. There is no such thing as too much gravy. And I wouldn't like having a half can of soup lying around so I would probably just try to put more meat in the crockpot next time. You could also make this into a lower calorie and fat meal by using the 98% fat free cream of something soups. I also just whipped up some instant mashed potatoes from a bag to eat with the cube steak and gravy. It was awesome.

I hope you try this recipe because it is so simple and cube steak is also one of the lower priced meats that you'll find at the grocery stores.

Thanks for your time and happy crockpotting!
Amy

Couponing Basics

Hello,

In this post I wanted to briefly describe my general couponing routine and some tips and suggestions for your own couponing. So every Monday or Tuesday I go to the local newspaper office and purchase 2 Sunday newspapers from them directly. This way I have two sets of coupon inserts to pull from. On Sunday the papers are $1.50 and when I purchase them the day after directly they are only $1. I haven't looked into having the paper delivered but I bet there could be some savings in doing that too. And that way you'll know you'll get all of your coupon inserts. When I go to the newspaper office I have to make sure all of my inserts are included since these are copies that were delivered to vendors and then returned to them. I used to go to Kroger or Publix on Sundays to purchase my newspapers but they are often left unattended and people tend to rifle through them stealing the inserts. So always make sure your newspaper has all of the inserts that it should before you purchase it. I just google "coupon inserts [date]" and then see which inserts should be included that week. My favorite site for previewing is  http://hip2save.com/2012/10/06/107-sunday-newspaper-coupon-insert-preview/



So...now that you have your inserts I write that Sunday's date on the top of each of the inserts. This way you will be able to easily locate the coupon you are looking for. If you look below you will see the date written on my SmartSource. This is approximately 2.5 months worth of inserts. At the beginning of each new month I go through my coupon inserts and throw away inserts with all expired coupons or clip the very few remaining ones that I keep in a small container along with my printed coupons and other random coupons that I receive from people. These coupons are sorted by date and month. Couponing doesn't get really fun until you have collecting a couple of months worth of coupon inserts so make sure to get them each week!

Now, I use couponmom.com  for my couponing which I highly suggest to anyone. You have to create a username and password but they don't send too much spam. At the most 1 email per day usually reminding you to print out coupons. This site does all the work for you. Once logged in, I go to the Grocery Deals by State tab, then See Stores by State, then click your state. Once on that screen I use the feature that says Extreme Grocery Deals All Stores: 50%+ off most often. The only downside is that often Athens receives different coupons than Atlanta does so not all of the coupons in their database match up with mine. Minor issue though. I usually on coupon for items that are more than 50% off and most often this covers the items that I need. Once here I sort by store and then click the items that I'm interested in and it'll put all the items on one list for you and let you know if there is a printable coupon for that item as well. Now you have the somewhat tedious task of locating the coupons for the items you would like to purchase. It's really only tedious if you do not have your coupons organized. Now you can print your list and have your coupons ready to go!



Now usually there are not coupons for produce or meat. It's best to watch your fliers each week to look for meat and produce sales. I prefer to go to Sam's Club or a locally owned grocery store about once every month or two to buy meat and then just freeze it and bring out what I need every day. I don't like to have the pressure of raw meat sitting in the fridge needing to be used. Buying a deep freezer is definitely in my near future though. The fridge freezer is constantly overcrowded.

Okay so that's enough for now. More next time for some insider tips on couponing!