Friday, September 21, 2012

Enter My Fall Recipe Contest for a Chance to Win a $25 Target® Gift Card!

How about a little fall recipe exchange for a possible chance to win a $25 Target® gift card supplied by yours truly? I'll go first!

Here's a recipe that I came up with which is scrumptious if you ask me! I purchased most of these items at the Target® market in the spirit of our giveaway!

Italian Sausage Pasta Dish:

Ingredients:
1 lb of sausage
1 lb of pasta
1 bottle of Olive Oil
1 bottle of lemon juice
1 box of frozen spinach (I prefer broccoli rabe, but my Target® doesn't carry that)
1 can of tomatoes (Again I prefer Jersey fresh grape tomatoes, but my Target didn't have them)
Real bacon bits (I used Hormel in a jar found with the salad dressing but you could use fresh bacon too!)
Dried parsley

Directions:
Fry the sausage.
Boil the pasta according to box directions at the same time.
Cook spinach (or brocoli rabe) at the same time.
Drain the pasta of water and drain the sausage of any grease.
Combine sausage in pot with pasta (turn off burner).
Add cooked spinach or brocoli rabe.
Coat with olive oil to taste. I pour olive oil directly into the pot and don't measure the amount used. If I had to guess it would be about 1 1/2 cups.
Add lemon juice for flavor. Again, add the amount you would like for your taste. I prefer it to be really tart so if I had to guess I would say I add about 3/4 cups.
Add tomatoes at the end just to warm them.
Remove to dish and sprinkle with bacon bits and parsley.
Serve with warm crusty bread! 

In exchange, leave your recipe in the comments section for a chance to win a $25 Target® gift card to help you buy some groceries (or whatever you in the market for!) The winner will be picked at random using random.org. It's a win-win! Even if you don't win the Target® gift card you still "walk away" with my recipe and those in the comments! Winner will be picked and notified on Monday, October 15.

For additional entries:
  • 'Like' Couponing 4 a Difference on Facebook (you will receive a 2nd entry if you already 'liked' the site. Just let me know!)
  • Follow Couponing 4 a Difference on Twitter @couponing4adiff
  • Share this post on your Facebook page
  • Tweet this on Twitter
 That's 5 chances to win!

Check out my recent article on 'How I Saved Money at Target®.'

Enjoy and good luck!



6 comments:

  1. BUFFALO CHICKEN DIP

    Prep Time: 30 minutes

    Ingredients:

    1 8 ounce package of cream cheese, softened
    1 lb boneless chicken breast, cooked and cut into bite size pieces
    ½ cup hot sauce
    ½ cup blue cheese salad dressing
    1 cup shredded cheddar cheese
    Tortilla chips
    Directions

    1. Spread cream cheese into an ungreased 1 quart baking dish.

    2. Layer with chicken, hot sauce and blue cheese dressing.

    3. Sprinkle with cheese.

    . Bake, uncovered at 350 degrees for 20-25 minutes or until cheese is melted.

    5. Serve with tortilla chips.

    Makes 16 servings

    This recipe can be also found on my blog at http://www.helpforsmartmoms.com/2012/09/buffalo-chicken-dip-recipe/

    ReplyDelete
  2. Thanks Nicole. This sounds great! I am going to try it!

    ReplyDelete
  3. How fun! I love this Herbed Quinoa Tomato Soup recipe. It is so easy and a perfect lunch on a chilly fall day!

    The ingredients:
    One 10 3/4 ounce can tomato soup
    One cup Pre-cooked quinoa
    1/4 cup chopped fresh herbs (your pick, I used a combo of oregano, basil, parsley and mint)
    Tabasco sauce (a couple drops)
    Good quality olive oil, just a little for a drizzle

    To make:

    Prepare tomato soup, according to package directions. Stir in pre-made quinoa, fresh herbs and Tabasco (or other hot sauce) to taste. Ladle into bowls and drizzle a little olive oil on top, to float.

    ReplyDelete
  4. This recipe id very similar to yours. It's our family's favorite!!

    Sausage & Arugula Pasta
    1/2 pound hot sausage (if links, removed from casing)
    4 cloves of minced garlic
    1 cup diced fresh tomatoes
    1 bunch fresh baby arugula
    2/3 box of fusilli pasta
    1/8 tsp salt
    1/2 tsp black pepper
    1/2 cup grated parmesan
    1/4 cup olive oil
    1/3 cup water from cooked pasta
    Directions

    Set pasta in boiling salted water and cook according to package directions. While pasta is cooking, crumble hot sausage in a large pan and cook through on Med-High about 5-6 min. Add garlic and tomatoes to sausage and toss together. Add arugula and cover for about a minute. Once arugula starts to shrink, toss the mixture together and turn off the heat. Leave it covered to help arugula continue to cook.
    In a small bowl, combine salt, pepper and parmesan. Stir in olive oil. Drain pasta saving 1/3 cup of pasta water. Whisk pasta water into pepper, parm mixture and then toss onto pasta.
    Serve pasta with sausage arugula mixture on top.

    ReplyDelete
  5. Thank you ladies! All very tasty awesome ideas I plan on trying! I'll keep you posted on who wins the gift card! You've got an awesome chance. LOL.

    Denise

    ReplyDelete
  6. I stole this one from Real Simple and made last night - so yummy and great comfort food :-)

    Chicken Pot Pie Empanadas

    1 tablespoon unsalted butter
    1/2 yellow onion, diced
    1 tablespoon flour
    3/4 cup low-sodium chicken broth
    1 10-ounce box frozen peas and carrots
    1 3- to 4-pound store-bought rotisserie chicken, meat shredded
    kosher salt and black pepper
    2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

    Directions
    Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
    Add the flour and cook, stirring constantly, for 1 minute.
    Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
    Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
    Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

    ReplyDelete