Cha Ching Dallas

Welcome back to Menu Monday!

Please feel free to share any comments, recipe ideas, or great coupons. Each Monday, Rachel from Cha Ching Queen and I will post recipe and menu ideas for the week. We will find both time and money saving meal ideas. Recipes will be focused on the weekly deals and coupon matchups that can be found around the country as well as locally.

If you have a blog and you post meal/recipe ideas based on deals in your area we would be glad to feature them and link back to your site.

Grilled Chicken with Chipotle-Peach Glaze
Ingredients:
1/2 cup peach preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, cut in half and pitted,
if desired Cilantro sprigs

Directions:

1. Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.

2. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.

3. Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs

Hazelnut Crinkles
Ingredients:
3/4 cup granulated sugar
3/4 cup hazelnut spread with cocoa (from 13-ounce jar)
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white decorator sugar crystals or granulated sugar

Directions:

1. Heat oven to 375°F. In large bowl, beat granulated sugar, hazelnut spread, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

2. Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.

3. Bake cookies 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove from cookie sheet to wire rack; cool.

Grilled Spanish Chicken Supper
Ingredients:
3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
2 medium green or red bell peppers, chopped (2 cups)
1 large onion, coarsely chopped (1 cup)
12 large pimiento-stuffed olives, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
1 tablespoon all-purpose flour
3 teaspoons chili powder
1 teaspoon salt
1 1/2 pounds chicken breast tenders (not breaded)

Directions:

1. Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.

2. Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.

3. Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.

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*Always check here for coupons as well as the dallas coupon bank before heading to the store.