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Extreme Couponing Recipes







Shrimp Tarts



24 frozen mini fillo shells (from two 2.1-oz packages)
1/2 cup cream cheese spread (from 8-oz container)
24 frozen cooked deveined peeled medium shrimp
1/4 cup Chinese plum sauce
Grated lime peel, if desired



  1. 1 Heat oven to 350°F. Place fillo shells on ungreased large cookie sheet.
  2. 2 Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
  3. 3 Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.






Caramelized Chili Shrimp



1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon kosher (coarse) salt
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
1 clove garlic, finely chopped
1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4 medium fresh lime


  1. 1 Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  2. 2 In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
  3. 3 Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.





Creamy Key Lime Pie



Crust
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla

Filling and Topping
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat (Neufchâtel) cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel


1 Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).

2 In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.

3 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

4 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours








Triple Strawberry Delight


1 cup boiling water
1 box (4-serving size) wild strawberry-flavored gelatin
2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
3 cups Kix® cereal
1/4 cup butter or margarine, melted
1 1/2 cups sliced fresh strawberries
9 fresh strawberries, sliced into fans


1 In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.

2 Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10 minutes or until crust is light golden brown. Set aside to cool.

3 Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate about 1 hour or until firm.

4 To serve, cut dessert into squares. Garnish each serving with strawberry fan.








Pesto Eggplant Sandwiches



4 slices (1/2 inch thick) unpeeled eggplant
1 egg, beaten
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
4 thin slices red onion
4 slices (1 ounce each) provolone cheese
2 tablespoons pesto
4 slices (1/2 inch thick) Italian bread, toasted
8 thin slices cucumber
4 thin slices tomato


1 Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.

2 Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

3 Spread pesto on bread. Top with cucumber, tomato and eggplant.







Greek Tuna Salad Pita Pockets



1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets


1 In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.

2 Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.










Couscous Patties with Citrus Sauce




1 cup water
2/3 cup uncooked couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon margarine, butter or spread
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1 small carrot, shredded (1/3 cup)
2 cloves garlic, finely chopped
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1/3 cup sliced almonds, toasted
1 tablespoon chopped fresh chives
1 egg
1 egg yolk
2 tablespoons vegetable oil

Citrus Sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon salt
3/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon grated orange peel
2 tablespoons currants or raisins
1 1/2 teaspoons chopped fresh chives

1 Grease cookie sheet. Heat water to boiling in 1-quart saucepan. Stir in couscous, salt and pepper; remove from heat. Cover and let stand 5 minutes.

2 Melt margarine in 8-inch skillet over medium heat. Cook celery, onion, carrot and garlic in margarine, stirring occasionally, until vegetables are tender.

3 Mix couscous, vegetables, bread crumbs, almonds, chives, egg and egg yolk. Shape mixture into 8 patties, about 1/2 inch thick. Place on cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

4 Prepare Citrus Sauce. Heat oil in 10-inch skillet over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.










Mexican Pizza



2 tablespoons vegetable oil
1 box (19.8 oz) Old El Paso® gordita dinner kit
1 lb lean (at least 80%) ground beef
1/2 cup water
1 can (16 oz) Old El Paso® re fried beans
4 cups shredded Monterey Jack cheese (16 oz)
1 can (2 1/4 oz) sliced ripe olives, drained, if desired
3 tablespoons thinly sliced green onions (3 medium), if desired

1 Heat oven to 425°F. In 10-inch skillet, heat oil over medium heat until hot. Cook tortillas (from dinner kit), one at a time, in oil about 20 seconds or until golden brown; turn and cook 10 seconds longer. Drain on paper towels.

2 In same skillet, cook beef, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit) and water; heat until hot.

3 Spread 2 tablespoons re fried beans on each tortilla. Top with 2 tablespoons beef and 1 tablespoon ranch sauce (from dinner kit). Sprinkle each with 1/2 cup cheese; garnish with olives and onions. On ungreased cookie sheets, place pizzas.

4 Bake 5 to 7 minutes or until cheese is melted










Rolled Italian Meat Loaf



1 1/4 lb extra-lean (at least 90%) ground beef
3/4 lb bulk Italian sausage
1 egg
1 can (8 oz) pizza sauce
1/4 cup Progresso® Italian style bread crumbs
1/4 teaspoon pepper
2 cups shredded 6 cheese Italian cheese blend (8 oz)
2 cups loosely packed fresh spinach leaves

1 Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.

2 On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.

3 Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.










Pasta Skillet Dinner



2 cups uncooked ziti pasta (7 oz)
1 lb lean (at least 80%) ground beef
1 jar (14 oz) tomato pasta sauce (1 1/2 cups)
1/2 cup water
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz)

1 Cook pasta as directed on package; drain. Cover to keep warm.

2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce and water. Reduce heat to medium; simmer uncovered 5 minutes.

3 Stir in cooked pasta. In small bowl, mix sour cream and cheese. Spoon over pasta mixture. Reduce heat to low; cover and cook 6 to 8 minutes or until thoroughly heated.












Home Style Chicken Dinner


1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
Chopped fresh chives or parsley, if desired

1 Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

2 Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.

3 Serve vegetable and gravy mixture over chicken. Sprinkle with chives.








Panzanella Salad


Croutons
1 loaf Italian or French bread
3 tablespoons olive oil

Vinaigrette
3 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Salad
1 red bell pepper
1 orange or yellow bell pepper
1 pint (2 cups) cherry tomatoes
1 cucumber
1 cup torn basil leaves

1 Cut bread into 2-inch pieces. In 10-inch skillet, heat 3 tablespoons oil over medium-high heat. Add bread cubes; cook, stirring frequently, until browned. If needed, add more oil. Remove bread from skillet; set aside.

2 In small bowl, beat vinaigrette ingredients with whisk until blended. Add 1/2 cup oil in slow, steady stream, beating until well blended. Add salt and pepper to taste; set aside.

3 Remove seeds and cut bell peppers into 2-inch pieces. Peel and cut cucumber horizontally in half; remove seeds and cut into 2-inch pieces. Cut cherry tomatoes in half.

4 In large bowl, combine vegetables and basil. Add vinaigrette; toss. Add croutons; toss again.






Picnic Chicken Baguette's


1/2 loaf soft French bread (from 1-lb, 22-inch loaf)
1/4 cup honey mustard
2 tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4 oz Brie cheese, sliced
1/2 Granny Smith apple, unpeeled, thinly sliced


  1. 1 Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.
  2. 2 Layer chicken, brie and apple over bottom; cover with top.
  3. 3 Cut loaf into quarters.







Bruschetta


12 slices Italian bread, 1/2 inch thick
1/4 cup olive or vegetable oil
2 medium tomatoes, chopped (1 1/2 cups)
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil leaves
2 tablespoons small capers, drained
1/2 teaspoon salt
1/2 teaspoon pepper



Heat oven to 375ºF.

Place bread slices on un-greased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.

While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.

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