I am not a name-brand shopper (unless we’re talking about purses). As a coupon novice, I’ve learned a thing or two couponing my way through one of my new favorite stores – Kohl’s.
I’m sure most women have or will find themselves in the “young adult” clothing predicament where the ladies sections may be too matronly and the juniors section too immature. Add to that predicament of mine a very formal work dress code, it makes it very difficult to find tops that can be worn both in professional life and personal life. In short, I haven’t found much success and because I spend more time at work than anywhere else, I have been focusing on expanding my professional wardrobe more so than my personal.
Regardless of which wardrobe I’m shopping for, however, I love a good deal. Kohl’s has lots of good deals and so…I love Kohl’s. Last weekend I scored big and ended up with several bright colored tank tops that can be layered at work with a blazer (or worn out in the summer), a pair of jeans, a blazer, two cardigans, a flow-y top, and Mr. Prevention got a few things, too.
We paid not that much…and got $40 dollars in Kohl’s cash (“money” to spend at a later date)!
So…we returned this weekend and I got a new paid of Asics in my hard-to-find 7 1/2-wide size. After a 15% off coupon and my Kohl’s cash, I paid a whopping $3.53 for brand new running shoes!
We then proceeded to Carson’s where we both scored big again and used a $50 off a $100 purchase coupon. I can almost see where bargain shopping is addicting…
I wish addiction that would translate into my food budget, but all things considered, we do really well keeping food costs down while still eating super healthy. Much of that starts with cooking at home and finding inexpensive ways to create basic convenience foods, such as prepared sauces.
At $1.17 per serving, this meal is smart shopping (and smart eating!)…and no coupons involved 😉
Fettuccine with Tomato-Cream Sauce from Cooking Light
8 oz uncooked fettuccine
2 tsp olive oil
5 cloves garlic, minced
1/2 tsp salt
1 (28o z) can crushed tomatoes
3 oz 1/3-less-fat cream cheese
1/4 tsp crushed red pepper
1/4 cup fresh basil leaves, chiffonade
1/2 oz Parmigiano-Reggiano cheese, shaved
Cook pasta in 4 quarts boiling water for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl.
Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in salt and tomatoes; cook 3 minutes, stirring occasionally until mixture is boiling. Add cream cheese; stir until smooth.
Add pasta and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Serve with basil and Parmigiano-Reggiano on top.
Yield: 4 servings
Nutrition Information (per serving): 345 calories; 8.8 g. fat; 18 mg. cholesterol; 713 mg. sodium; 56.3 g. carbohydrate; 5.5 g. fiber; 13.5 g. protein; 10.5 g. sugar
Result: Surprisingly sweet – I think I would add more crushed red pepper next time. Mr. Prevention really enjoyed this meal, as did I. Ready in 20 minutes or less, this is a perfect weeknight meal that I have to assume would be a hit with kids. Plus, it’s very affordable!
Money Matters: Pasta is extremely affordable at about $1.00/lb ($0.50 for 8 ounces), along with the canned tomatoes – $1.29 for a 28 ounce can. Cream cheese is roughly $0.29 per ounce ($2.30 per package) so the cream cheese adds $0.86. Fresh herbs can be nearly free if you grow them at home, but purchased are roughly $1.00. Parmigiano-Reggiano is expensive at ~$17/lb, however one-half ounce is a mere $0.53. The remaining ingredients account for approximately $0.50. The total cost of the recipe comes to $4.68 and $1.17 per serving.[/print_this]
Weekly Menu: February 24 – 28th
- Sunday: Sesame-Orange Shrimp
- Monday: Noodles with Peanut-Lime Vinaigrette and Tofu
- Tuesday: Crock Pot Navy Bean Soup adapted from here and here
- Wednesday: leftovers…workin’ late
- Thursday: Crock Pot Chicken Tacos
No real plans today…and I love that 🙂