Hello again, savvy savers! for nightly desserts, and weekend brunches, at both home and with family and friends, one of my go-to recipes is for Budget-Basic Blueberry Overnight French Toast Casserole! This recipe can be made exclusively with ingredients from the Dollar Tree, and can be made for under $5.00, and will serve 6-8, depending on serving size! Here’s how to make it!

Ingredients:

1 cup lightly packed brown sugar
1 1/4 teaspoons ground cinnamon
1/4 cup butter, melted
12 slices whole-grain bread
1 1/2 cups blueberries, fresh or frozen
5 eggs, lightly beaten
1 1/2 cups milk, or dairy-free substitute
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Optional garnish: Maple syrup, whipped cream, and fresh blueberries.

Instructions:

1) Grease your stoneware crockpot insert.

2) Combine the brown sugar, cinnamon, butter, in a bowl, and fold-in, and cream the spices into the butter.

3) Sprinkle one-third of the mixture evenly over the bottom of your prepared slow cooker.

4) Cover with 6 bread slices.

5) Then sprinkle with another third of the sugar mixture.

6) Add a layer of blueberries on top of the mixture.

7) Now, add your remaining bread slices to the slow cooker.

8) Sprinkle the second layer of bread with remaining sugar mixture.

9) Now beat the eggs, milk, vanilla, and salt in a separate bowl.

10) Pour the mixture evenly into the slow cooker.

11) Press down lightly on bread slices.

12) Cover and refrigerate overnight, or at least six hours during the day, for dessert preparation.

13) To cook the casserole, set the slow cooker to low, 3 to 4 hours or until eggs are set browned.

14) Plate warm, and garnish with maple syrup, a dollop of whipped cream and blueberries, if desired.

15) Enjoy!

Good afternoon, savvy savers! Today I wanted to share with you my recipe for one of my favorite take-out items, Orange Chicken! In my recipe, I cook this in my crockpot, and am able to feed six, for under 5.00! I purchase my chicken through the Zaycon company, in bulk, which you can check outhere. As well, the vegetables, sauces, spices, and rice are purchased at the Dollar Tree.

Ingredients:

4 boneless chicken breasts, chunked
1/3 cup flour
a drizzle of olive oil
1/2 teaspoon salt
1 teaspoon balsamic vinegar
3 tablespoons ketchup
3/4 cup frozen orange juice concentrate
4 tablespoons of brown sugar

Instructions:

1) In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

2) Pour the flour into a plastic sandwich bag, then place the chicken into the bag, seal the bag, and shake the chicken until its been coated in the flour.

3) Drizzle a skillet with olive oil, and after shaking any excess flour off of your coated chicken, pan fry, turning once, until lightly golden brown; the chicken does not need to be cooked, just browned.

4) After the chicken is done cooking, pour the pieces into the crock pot.

5) Then cover the chicken with your sauce mixture and fold the sauce and chicken together.

6) Cook on low for 6 hours.

7) One hour before eating, steam white rice.

8) Right before serving, steam, in your microwave, frozen mixed vegetables.

9) Serve the chicken over rice and even add veggies.

10) Optionally you can garnish with scallions.

11) Enjoy!

Good afternoon, savvy savers! Today I wanted to share with you my recipe for Couponed Crockpot Lemon Pepper Chicken Spinach Artichoke Dip and Chips! This is a fun brunch recipe, that is a quick-go to, which can be made ahead of time, stored for up to three days, and the dip itself, which can be frozen, is a fun meal to make. I like to serve the dish on top of pan-friend potato slices, English pub-style. This recipe can be made from ingredients purchased from Save-A-Lot and Sam’s Club, on promotion; I can make this dish for under $7.00 and it will feed six.  I enjoy this recipe as a dip, as well, I also serve this as a plated meal, from time to time as well, for easy late night meals; for dinners I simply fan fry everything, without cheese or the crockpot, for a lighter version over potatoes! Either way, this recipe is a winner!

Here’s what to do:

Ingredients:

1 (8 ounce) canned chicken
1 (14 ounce) can artichoke hearts, Drained & Chopped
1 lb frozen spinach, Thawed & Chopped
2 Stalks fresh asparagus
3 russet potatoes
16 ounces cream cheese, Cubed
2 1/2 cups monterey jack cheese, Cubed
2 1/2 cups mozzarella cheese, Cubed
3 garlic cloves, Minced
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper seasoning

Directions:

1) In one pan, pan fry three russet potatoes, which have been cut into 1/8 inch slices, until golden brown; once brown set the potato slices to the side.

2) In a second pan, lightly pan fry your asparagus stalks with your lemon pepper seasoning; the asparagus stalks should be cut into 1/2 inch discs, for three minutes.

3) Cubed Cheese and chicken add to Slow Cooker.

4) Chop Artichoke Hearts, asparagus, and Spinach and add to Cheese.

5) Place in a slow cooker on High setting.

6) Add Garlic and Pepper.

7) Cook for one hour; make sure to set your kitchen timer and stir the dip every 20 minutes.

8) 10 minutes before serving, place the potatoes on top of the sip, and allow them to warm; do not stir the potatoes into the dsp.

9) Serve the dip over the fried potatoes.

10) Enjoy!