* Check out the PYP Navigating Rite Aid posts to help you along your shopping journey at Rite Aid.

* Read the Rite Aid coupon policy and keep it in your coupon binder.

* These are just the BEST offers this week. Always check your local ad to verify prices as they change by region.

* Participate in Rite Aid’s Video Values to be able to print valuable coupons, like $4/$20 purchase!

Mentos Up2U Gum $1
Use Mentos UP2U Gum, any packs $1/1 (12-31-11) SS-10/9
Final Price: FREE after coupon!

Bufferin PM $6.99
Use Bufferin product, any 130 ct. $3/1 (12-31-11) SS-10/16
Get a $6 SCR
Final Price: FREE plus overage after coupon and reward!

Revlon Lip, Nail or Beauty Tools $1
Use Revlon Beauty Tool, any $1/1 (11-30-11) SS-8/28
Revlon Beauty Tool, any $1/1 (11-30-11) SS-9/25
Revlon Beauty Tool, any $1/1 (12-31-11) SS-10/30 AND $1/1 Video Values printable coupon
Get a $4 +Up Reward when you buy $10
Get a $3 SCR when you buy $10
Final Price: As low as FREE after coupons, rebate and reward!

Mitchum $3.99
Use $2/1 Video Values printable coupon AND $1/1 in-ad coupon
Get a $1 SCR
Final Price: FREE after coupons and reward!

Covergirl Cosmetics B1G1 50% off
Use CoverGirl Face Products $8/2 (10-31-11) PG-10/2 (HURRY this expires today!)
CoverGirl product $1/1 (11-30-11) PG-10/16
CoverGirl Product $1/1 (11-30-11) PG-10/30
CoverGirl Products $2.50/2 (11-30-11) PG-10/30
Final Price: As low as FREE after coupons!
(Don’t forget to use this rebate with it!) Expires 10/31/11…TODAY!

There’s a new printable Simply Potatoes .60/2 coupon this morning on Coupon Network.  These are $1.84 daily at my local Walmart, and frequently go on sale for less at my local grocery store. The printable coupon sites will update their coupons tomorrow, so make sure to check out Group A, Group C and Coupon Network coupons to see if you want any of them before they disappear.  Remember, you can print each coupon twice.

They can save you lots of money!


And they can drive you nuts when you’re standing at the front of a long line, sifting through a hundred cards, trying to find the one you need right now.
And what about the business card for that doctor you see once a year? Where’s that?
How about that gift card that has just a dollar or two left on it. Can’t throw it away. That’s money! But also can’t keep track of the dang thing to save your life.
Just like your coupons, those cards won’t do you a bit of good if you can’t find them when you need them.
So organize them!
All it takes is a small dedicated wallet and some index cards of some type.
There are free patterns available on the internet if you like to sew.
Or there are people who would be happy to do the sewing for you for a small fee.
Office supply stores sell small expandable file folders. Some have tabbed dividers. Or you can buy those separately.
I see these small wallets at the thrift store all the time. This is what I use for my cards. I keep it in my purse along with a very small wallet that I use for every day stuff like my driver’s license and cash. This is a better solution for me than one big wallet with all these things stuffed inside of it.

I found a free set of printable index tabs online.

So now, I can find the card I need faster than my Cheesecake Fantasy ice cream sundae can begin to melt!

How do you keep track of your assorted cards?
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Group C added some new coupons this morning, like this Garnier Fructis Shampoo, Conditioner or Treatment Product $1/1 coupon.  Group C coupons always go fast, so print quickly if you want them.  Remember, you can print each coupon twice!

Pumpkins are everywhere this time of year. A great way to pinch your pennies is to recycle them, or use them for multiple purposes. Don’t let them rot on your porch! These are my 3 favorite ways to use up pumpkins:

*Cook them and save the puree in your freezer for cooking throughout the winter. You would be surprise how much puree you can get from one pumpkin.
*Roast the pumpkin seeds…so good!
*Make dinner in a pumpkin…really yummy and festive!

If you have never cooked a pumpkin before, here is how I do it. Really easy. I should have taken pictures, but I didn’t think about it…sorry! Take your pumpkin and slice it up so it’s in medium sized pieces. With a small pumpkin I cut it into fourths. Then lay the slices skin side up on a large cookie sheet. Bake at 375 degrees for about an hour, or until the pumpkin middle is soft. Remove from the oven and let cool. Turn the slices over, scrape out the innards (save the seeds too if you want for roasting). The skin should easily peel off. Put the pumpkin into a food processor or blender to puree. Blend well….nothing worse than stringy puree. That’s it! Package into airtight containers or Ziploc bags to freeze. Don’t forget to label them.

How do you recycle your pumpkins?
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Mmmm….on a sweet pork burrito or, the PYPer favorite, Honey Lime Chicken Enchiladas , you can’t beat it! Use it on some chicken or fish tacos. Yum! Or just eat it with corn chips. You cannot go wrong with a delicious green enchilada sauce.
On the day that I cleaned out my garden I brought home about a 5 gallon bucket of green tomatoes. I planned to use another recipe for green tomato enchilada sauce. It’s a little more acidic and perfect for canning. But I’m canned out for this year! So I decided to adapt this recipe from Our Best Bites to see how it would work out with green tomatoes instead of tomatillos. It’s delicious! I hope you like it too and that it helps you get the very last bit of garden goodness out of your tomato patch.

Green Tomato Enchilada Sauce
(adapted from a recipe by Our Best Bites)

2-3 Tablespoons extra virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced
2 green bell peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1 1/2 pounds green tomatoes, quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
juice of 1 lime
4 cups chicken broth
2-3 Tablespoons sugar (to taste)

In large saucepan or stockpot, heat the olive oil over medium heat. Saute onions and garlic until softened and fragrant.

Meanwhile, place tomatoes, green peppers, jalapenos, cilantro, salt, pepper, cumin and lime juice in blender or food processor container. Process until smooth. Add a little of the chicken broth if you need it to get things blending.

Pour tomato mixture and chicken broth in pan with onions.
Bring to a boil. Reduce heat. Simmer, uncovered, until it’s as thick as you like it.
I simmered mine for about an hour and ended up with about 5 cups of enchilada sauce.
(Once I knew that the adaptation was a success, I made double batches and netted 10 cups each time. There’s no such thing as too much green enchilada sauce at our house!)
Now give it a taste. If you think it’s too tart, add a little sugar at a time till it tastes just right to you. I didn’t add any sugar to mine. But you might like it slightly sweet.
Return the sauce to the blender and process until completely smooth.
You’re done!

I would not recommend canning this sauce since the acidity level is unknown.
I just put it in the freezer in 2 cup increments. That’s usually just about right for the recipes my family likes.
Hope you enjoy it!
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