Home | Blog | Online Shopping Codes | Coupons 101 | Coupon Lists | Resources | Email Signup | Screaming Penny

Go Back   Pinching Your Pennies Forums > Making CENTS of life! > Pennies Per Serving....

Thread Tools Display Modes
Old 01-28-2013, 12:39 PM
Sine Sine is offline
Master Penny Pincher
Join Date: May 2009
Location: in a log cabin
Posts: 2,853

Originally Posted by Leggs View Post
CHUCK roast (all the extra fat makes it deliciously soft and falling apart)
Can of chicken broth
Envelope of ranch dressing mix
Envelope of italian dressing mix
Envelope of brown gravy mix

Mix broth and envelopes. Pour over roast. Cook on low for eight to ten hours. Thicken the broth to make gravy. Enjoy the rave reviews.
I'm making this for dinner tonight!
Originally Posted by christineluvsdan View Post
The first time I made it, it was so good. Then next time I made it, it was so salty we could hardly stand it.
All of the envelopes (gravy mix, salad dressings) are high in sodium. I bought the mixes with less sodium and I also bought low sodium chicken broth. Although the recipe was good, we thought it was really salty, too.
Save the earth... It's the only planet with chocolate.
Reply With Quote
Old 01-29-2013, 11:58 PM
Cruiser Cruiser is offline
Master Penny Pincher
Join Date: May 2005
Posts: 2,279
Default We use Herdez

Originally Posted by ladym View Post
We are making this tonight, but I had a question about the green taco salsa. I found 3 different things when looking for this that I thought it could possibly be, but I wasn't sure. We found green taco sauce, green chile taco salsa, and then the green verde salsa. I wasn't sure what to use so I bought a bottle of green chile taco salsa, and a bottle of green verde salsa. Are either one of those correct, and if not, will they work?
The green Herdez brand salsa a good for chile verde
Reply With Quote
Old 01-30-2013, 12:46 AM
MochaWolf's Avatar
MochaWolf MochaWolf is offline
Premier Penny Pincher
Join Date: Jul 2006
Posts: 6,727

Originally Posted by Amy47 View Post
I got this one from my cousin:

2-3 chicken breasts
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)

If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.

Serve with warm tortillas or over rice. YUM!!! I just tried it this week...puts those beans to good use! My three year old LOVED it.

Did this one yesterday and it was AMAAAAZING!!!!
Reply With Quote
Old 01-30-2013, 08:34 AM
twomoms twomoms is offline
Master Penny Pincher
Join Date: Jan 2007
Posts: 2,545

This week I have made;

4 chicken breasts
1 can black beans
1 can rotel
1 can corn drained
1 block cream cheese

cook all day and then shred and add to burritos, it was really good and I have a TON left over.

3 boneless pork chops (there is enough "gravy" you can add at least 6)
cream of chicken + half can of water
packet ranch seasoning
cook on low 4-6 hours
I added potato wrapped in foil to the top it was really good!
Working on a debt free 2013!
Reply With Quote


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -6. The time now is 03:07 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Copyright © 2004-2011, Pinching Your Pennies, LLC. All rights reserved