Freebie Friday


Easter is almost here! 
We hope that you have a wonderful holiday with friends & family. 
May God Bless. 

*Free Hill's Ideal Balance Cat Food (with Mail-In Rebate)

*Free 20oz Bottle of Evamor Water (Expires 3/31/13)

*Free Bowl of Oatmeal at Waffle House (Dine-in only. Valid Monday-Friday. Expires 4/2/13)

*Free Roll of Scott Extra Soft Tissue (Must sign up or sign into account)

*Free Sample of Dark and Lovely 10-in-1 Styles Gelee or Coil Moisturizing Souffle


Coupons:
All coupons listed below will expire 3/31/13

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Tip-a-licious Thursday

On my mission to eat healthier, I have tweaked a lot of my meals to lower sodium, fats, & etc. So what about flavor? Well, I use a lot of onions, garlic, and seasonings like ginger, oregano, chili powder, pepper and more ONIONS!

I love to eat onions (when I don't have to speak directly to someone). They are very versatile and are yummy raw or cooked. I think the only thing I hate about them is....drum roll.....cutting them! Imagine my reaction when it dawned on me that I can freeze my diced onions for later use. Duh! Why didn't I think of this sooner?!




Here's what I did:
1. Clean & peel your onion.
2. Start dicing or cut big chunks and throw into your food processor. Just don't overdo it or you'll end up with onion mush.
3. Place diced onions in freezer bags. Be sure to squeeze out all the air, then store them flat in your freezer.

When you are ready to use your onions, just break off what you need! Personally, I have thrown frozen onions into several of my dishes and they had no problem quickly thawing.

Easy, right?!
Happy freezing....

Tasty Tuesday

Who wants pancakes? I do, I do!!! Here is an easy recipe for guilt-free protein pancakes. 

Makes approximately 5 mini pancakes
Ingredients:
1 scoop of protein powder (I used MRM Dutch Chocolate Whey Protein)
2 Tbsp coconut flour
1 tsp baking powder
1 tsp no-calorie sweetener
1 whole egg + 1 egg white (or 3 egg whites)
3 Tbsp water

Directions:
  1. In a medium bowl, mix all ingredients and blend until smooth. Or you can mix dry ingredients, then add wet ingredients.
  2. Once batter is mixed well, pour desired amount into skillet. Wait for bubbles to form, then flip your pancake. Pancake is done when both sides are a golden brown.
  3. Serve immediately with any toppings your heart desires. I opted for plain non-fat greek yogurt and sugar-free syrup. YUM!
Nutrition (not including toppings): 262.5 calories, 10.1g fat, and 31.4g of protein!! :)))
Keep in mind that this may vary depending on the ingredients you decide to use. 

Wordful Wednesday

The life of a military family is pretty rough. One of the best things about this lifestyle is also one of the worst...moving! I love that we get to see new places, experience new things, and meet tons of awesome people every few years. It's sad to have to say goodbye but it's so cool to have friends all over the world. 

The fantastic part about our last move was that we moved close to my mom. She lives roughly 4.5 hours away, so we get to see her often. As a matter of fact, I just spent spring break with her. :) We took my kids & my niece to the zoo. I'm sure we would've had a better time if we didn't go on half-price day during spring break!!!! Ohmygoshhhhhhh the lines were long, people were rude, and did I mention the lines were long?! If I ran you over with my double stroller - sorry! 

The kids had fun though. 

Since Easter is around the corner, we decided to have a mini Easter egg hunt too. 

Good times! 

Tasty Tuesday

Healthy Breakfast (or Lunch) on-the-go!

Here's an easy recipe that most of you will enjoy - Egg & Veggie Muffins! I love this recipe because it's portioned, has protein, and includes healthy veggies. 

Ingredients:
Dozen of eggs
Any veggies (I used bell peppers and spinach)
Any seasonings 

Directions:
  1. Preheat oven to 350
  2. Spray each muffin tin with olive oil or cooking spray.
  3. Place your choice of veggies into each muffin tin. (I filled about 1/2 the tin with spinach and bell peppers.)
  4. In a small bowl, whisk eggs (eggs whites or mixture of both) and add seasonings. Note: You can also just crack an egg into each tin & give it a quick scramble.
  5. Divide egg mixture evenly among muffin tins. 
  6. Bake for 12-15 minutes. 
  7. Allow to slightly cool, then ENJOY! :)

Freebie Friday (03/08/13)



Free Samples:

*Free Snickers at 7-Eleven on March 26

*Free 3-Inch Subway Flat Bread Sandwich + Coffee Valid 3/11-3/16 at certain locations

*Free Sample of Nectresse Sweetener

*Free Sample of Pedia-Lax Probiotic

*Free Small Fry & Drink With Purchase of Arby's Reuben


Coupons:
Food
Personal Care In the Home


Tasty Tuesday

Easy {Healthy} Fish Tacos 
Ingredients:
  • 5 Tilapia fillets (you can use frozen but you need to thaw them prior to cooking)
  • Whatever spices you want to use on your fish
  • 1 - small bag of Broccoli Slaw or you can opt to make your own (thinly slice broccoli, carrots, and red cabbage) 
  • 1/2 cup low-fat plain yogurt
  • Your favorite salsa
  • 12 - thin corn tortillas
Served 5 (2 tacos per person) May vary depending on your portion size.


Directions:
My husband placed the thawed tilapia in an lightly greased 9x13 baking dish. In a small bowl, he combined a little lemon juice, salt, and pepper, then poured the mixture over fillets. 

He then baked them (uncovered) at 400 for 25 minutes. Best way of checking if your fish is done is if fish flakes easily with fork. 

Once fish was done, I placed 1/2 cup of yogurt into a small bowl and added salsa to taste. Next, I warmed up my tortillas, filled them with tilapia, broccoli slaw, a drizzle of yogurt/salsa sauce, and then served. 

Simple & delicious. 

Freebie Friday (3/1/13)



Free Samples:

*Free Sample of Jergen's Natural Glow Daily Moisturizer

*Free Sample of Lipton Black Tea

*Free 5.5 oz Can of Friskies Cat Food at Petco

*Free Sample of Breathe Right Advance Nasal Strips


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