Freebie Tips and Advice

Ever feel lost in the free samples and coupon world? Well here are some free tips and advice that we hope will help you during your journey!

This Canadian fast food takes a turn on the dinner table thanks to the addition of rotisserie chicken and quick-cooking frozen peas.

Chicken and Cheese Poutine

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 4

Calories per serving: 485

Fat per serving: 16 g

Chicken and Cheese Poutine

Ingredients

  • Cooking spray
  • 2 large egg whites
  • 2 teaspoons paprika
  • Kosher salt and freshly ground pepper
  • 2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
  • 1 bunch scallions, chopped
  • 3 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups shredded rotisserie chicken (skin removed)
  • 3/4 cup frozen peas
  • 4 ounces part-skim mozzarella cheese, diced

Instructions

  1. Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
  2. Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
  3. Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.
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Extremely colorful and tasty these stone fruit pouches are sure a great delight for all dessert lovers!

Stone Fruit Pouches

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Serving Size: 4

Stone Fruit Pouches

Ingredients

  • 2 cups crushed gingersnaps
  • 4 apricots, pit removed and cut into eighths
  • 4 plums, pit removed and cut into fourths
  • 4 tablespoons unsalted butter
  • 2 tablespoons plus 2 teaspoons sugar
  • Pinch salt
  • 4 teaspoons lime zest
  • 2 limes, juiced
  • 4 teaspoons brandy

Instructions

  1. Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
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There are probably as many chili recipes out there as there are cooks. And while it originates in Texas, it is now at home anywhere in the country. That original recipe likely contained beef, but today we have plenty of vegetarian options. This one uses mushrooms and black beans, and includes the option of adding tempeh or ground turkey.

Mushroom Black Bean Vegetarian Chili

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 6

Serving Size: 6

Mushroom Black Bean Vegetarian Chili

Ingredients

  • For the Chili
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, diced
  • 2 sweet red bell peppers (or 1 red and 1 green), diced
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne
  • 1 1/2 pounds portobello or crimini mushrooms, cut into 1/2 inch pieces
  • 1 28-ounce can Italian-style diced tomatoes (recommended brand: Muir Glen)
  • 1 19-ounce can black turtle beans, drained and rinsed
  • Salt and black pepper, to taste
  • 1 pound chopped tempeh or ground turkey, optional

Instructions

  1. Heat the oil in a large pot over medium heat*, and cook the onions and peppers until tender. Stir in the garlic powder, chili powder and cayenne pepper. Sauté until tender, then add the mushrooms and continue cooking, stirring frequently, 10 minutes, or until the mushrooms are tender.
  2. 2. Pour the tomatoes and beans into the pot. Season with salt and pepper. Bring to a simmer, then reduce heat to low, and simmer 40 minutes, stirring every 10 minutes or so. If you prefer a runnier chili, simmer covered. For thicker chili, leave uncovered.
  3. *If you choose to add chopped tempeh or ground turkey, use about 1 pound, and brown in the olive oil before the onions and peppers. A little extra oil may be needed.
  4. For garnish:
  5. Choose from shredded cheese, chopped onion, chopped jalapeno, chopped avocado, sour cream and cilantro sprigs.
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This colorful pie-an old family favorite-couldn’t be easier for busy holiday cooks to make. The rich stained-glass look of gelatin cubes adds a festive note.

Crown Jewel Gelatin Pie Recipe

Yield: 2 pies (6-8 servings each)

Serving Size: 12-18

Calories per serving: 249

Fat per serving: 12 g

Crown Jewel Gelatin Pie Recipe

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 3 cups boiling water, divided
  • 2 cups cold water, divided
  • 1 package (3 ounces) lime gelatin
  • 1 package (3 ounces) black cherry gelatin
  • 1 cup pineapple juice
  • 1/4 cup sugar
  • 1 package (3 ounces) strawberry gelatin
  • 1-1/2 cups heavy whipping cream
  • 2 graham cracker crust (9 inches)

Instructions

  1. In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes.
  2. In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours.
  3. In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.
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Enjoy this Veal Shanks Recipe with a full-bodied red wine such as Cabernet SauvignonMerlot or Syrah. Risotto and a green salad round out the meal nicely.

Veal Shanks Recipe

Yield: 10

Serving Size: 10

Calories per serving: 297

Fat per serving: 16 g

Veal Shanks Recipe

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 to 7 pounds veal shanks, cut into 2-inch-thick slices
  • 1/3 cup canola oil
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-3/4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • GARNISH (GREMOLATA):
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 garlic clove, minced

Instructions

  1. Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain.
  2. In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves.
  3. Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal.
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Just assemble and serve these ice cream sandwiches that are rolled in chopped pecans for texture.

Praline Ice Cream Sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

Praline Ice Cream Sandwiches

Ingredients

  • softened praline or butter pecan ice cream
  • caramel sauce
  • chocolate wafers

Instructions

  1. For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve.
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Store bought creme fraiche is the key to making Giada’s 5 ingredient recipe into a creamy baked pasta.

Creamy Baked Fettuccine with Asiago and Thyme

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 4

Creamy Baked Fettuccine with Asiago and Thyme

Ingredients

  • 1 pound fettuccine pasta
  • 2 cups grated Asiago cheese, plus 1/4 cup
  • 2 (8-ounce) containers creme fraiche
  • 1 cup grated Parmesan
  • 1 1/2 tablespoons fresh chopped thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
  3. In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
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Find these and more recipes at www.foodnetwork.com

Guests will “ooh” and “aah” when you bring in this fabulous ice-cream torte ringed with chocolaty Almond Joy bars. It’s super easy, feeds a crowd and can be made days ahead for convenience.

Coconut Ice Cream Torte Recipe

Prep Time: 15 minutes

Yield: 13

Serving Size: 13

Calories per serving: 532

Fat per serving: 29 g

Coconut Ice Cream Torte Recipe

Ingredients

  • 18 macaroons, crushed
  • 1/4 cup butter, melted
  • 3/4 cup hot fudge ice cream topping
  • 26 snack-size Mounds or Almond Joy candy bars
  • 1 quart vanilla ice cream, softened
  • 1 quart strawberry ice cream, softened
  • 1/4 cup sliced almonds, toasted

Instructions

  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
  2. In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
  3. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.
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Find these and more recipes at www.tasteofhome.com

Rich, creamy and delicious New Orleans flavor — once served, this dish will become an immediate family favorite!

Spicy Creole Tortellini Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Serving Size: 3

Calories per serving: 380

Fat per serving: 7g

Spicy Creole Tortellini Recipe

Ingredients

  • 1 package (9 ounces) three-cheese tortellini
  • 1 package Simply Organic Gumbo Base Seasoning Mix
  • 1 cup water
  • 1/2 pound precooked shrimp

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, combine Gumbo Base Seasoning Mix and water in a small saucepan. Bring to a boil. Reduce heat and simmer 5 to 10 minutes, stirring occasionally until sauce thickens.
  3. In a small skillet, warm shrimp.
  4. Drain pasta. Add shrimp and sauce. Gently toss to evenly coat the pasta.
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This apple-filled side dish will do double duty as a gorgeous centerpiece at your next holiday meal table. Roasted acorn squash are stuffed with a sweet and buttery mixture of apples, nuts and dried cranberries.

Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 4

Sweet Stuffed Acorn Squash with Apples, Nuts and Cranberries

Ingredients

  • 2 small acorn squash, cut in half horizontally
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons light brown sugar
  • 1 small granny smith apple
  • 1 small honeycrisp apple
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 2 pinch sea salt, plus more to taste
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pistachios, plus more for garnish
  • 1/4 cup chopped dried cranberries
  • 1 teaspoon vanilla
  • 1/2 teaspoon poppy seeds
  • honey (for drizzling)

Instructions

  1. For the squash:
  2. Preheat your oven to 350 degrees. In a large glass baking dish add 4
  3. tablespoons of butter. To melt it, just pop into the oven while it preheats.
  4. Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat.
  5. Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the “bottom” facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40-50 minutes or until knife pierces easily.
  6. For the stuffing:
  7. Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. Sauté for 8-10 minutes until soft, but still firm and textured. Measure and add in the cinnamon, nutmeg, allspice and a couple pinches of sea salt.
  8. Remove stuffing mixture to a medium-sized bowl and add in the chopped walnuts, pistachios and cranberries. Measure and add in the vanilla extract and poppy seeds, toss together until well combined.
  9. To serve:
  10. Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash.
  11. Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.

Notes

Cinnamon, nutmeg and poppy seeds round out this feast of delectable late fall flavors. Pairs well with poultry, pork and portobello mushrooms.

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This grand-prize winning poultry recipe will have friends and family coming home for the holidays … with smiles!

Lemon-Roasted Chicken with Root Vegetables Recipe

Prep Time: 25 minutes

Cook Time: 2 hours

Serving Size: 4

Lemon-Roasted Chicken with Root Vegetables Recipe

Ingredients

  • 1 free-range chicken (4-5 pounds)
  • 1 cup orange juice
  • 1 lemon, juiced (reserve lemon halves)
  • 1/2 cup olive oil
  • 4 tablespoons butter, melted
  • 2 teaspoons black pepper
  • 1 teaspoon Simply Organic All Seasons Salt
  • 2 teaspoons garlic powder
  • 3 cloves garlic, pressed
  • 1 large parsnip, peeled, halved and coarsely chopped
  • 1 medium rutabaga, peeled and cubed
  • 1 large carrot, peeled, halved and cut on a bias
  • 1 large onion, peeled and coarsely chopped

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash chicken under cold water and pat dry.
  3. Mix orange juice, lemon juice and olive oil and set aside.
  4. Rub chicken with melted butter over and under skin and inside chicken cavity.
  5. Mix pepper, All Seasons Salt and garlic powder in bowl and massage over and under the skin and inside the chicken cavity. Stuff chicken cavity with juiced lemon halves.
  6. Place chicken in roasting pan. Distribute pressed garlic, parsnip, rutabaga, carrot, and onion evenly around the chicken. Pour orange juice mixture over the chicken and vegetables.
  7. Roast for 1½ to 2 hours, basting and checking. When chicken browns and chicken legs move freely, the chicken is done.
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Love coffeecakes? Here’s a yummy recipe which teaches you to make Back Porch Blueberry Coffeecake.

Back Porch Blueberry Coffeecake Recipe

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 10

Back Porch Blueberry Coffeecake Recipe

Ingredients

  • Crumbs:
  • 1 1/4 cups flour
  • 6 tablespoons butter
  • 1/3 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • Cheese Topping:
  • 12 ounces cream cheese
  • 2/3 cup powdered sugar
  • 1 egg plus one yolk
  • 2 teaspoons grated lemon zest
  • 1 teaspoon lemon flavor
  • 1 teaspoon vanilla extract
  • Cake
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated lemon zest
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries
  • 1/4 cup powdered sugar

Instructions

  1. Heat oven to 350 degrees. Grease and flour a 13 X 9 X 2-inch baking pan.
  2. In medium bowl, combine crumbs ingredients, and work with fingertips until mixture is crumbly. Set aside.
  3. In small bowl, mix all cheese topping ingredients until smooth. Set aside.
  4. In mixing bowl, beat butter and sugar until fluffy. Then beat in eggs and lemon zest. Beat until creamy.
  5. In another mixing bowl, blend flour and baking powder. Add milk, vanilla and dry ingredients to mixing bowl. Mix until just blended. Stir in the blueberries. Spread batter into prepared pan.
  6. Spoon cheese topping (in dollops) over batter. Sprinkle crumbs over all. Bake 40 to 45 minutes, or until top is lightly browned and cake tests done.
  7. Dust cake lightly with powdered sugar.
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