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Column: Put the squeeze on sodium in your daily diet

May 27, 2015

As we head into warm weather with all its picnics, cookouts and outdoor gatherings it’s time to stock up on all those condiments we use. The over use of these tasty toppings can play havoc with our daily 2,300 mg daily limit of sodium and sometimes the hidden sugar alone should give you pause. Ketchup: Read More

Feeling cheesy? Try this polenta recipe this week

BAKED EGGS WITH CHEESY POLENTA Servings: Makes 6 servings Preparation time: 15 minutes Cooking time: About 30 minutes; standing time: 5 minutes INGREDIENTS 4 cups unsalted vegetable broth 1 cup polenta or coarsely ground yellow cornmeal 2 cups shredded 50 percent reduced-fat sharp cheddar cheese 1/4 cup reduced-fat sour cream 1/2 teaspoon coarse salt 1/4 Read More

This week’s couponing tips: Helping you learn to save

I truly enjoy reading and hearing from readers. I receive a lot of reader tips, coupon questions and “heartbreaker” emails — the ones demanding immediate help with couponing. I’ve never printed these before in my column because they’re often hard for me to read, too, but I’m going to let you peek inside my inbox Read More

Column: Veggie trays again

May 20, 2015

Years ago it was quite common to start a meal with a small veggie tray. Usually there were a small variety of fresh items and maybe a few pickeled ones for those who love that zing. Now-a-days you don’t find these small appetizer trays much and it is sad because it is a great way Read More

A word of warning … My ‘new’ television is obsolete

While I discuss couponing more than any other topic in my column, I also like to share news and stories that I feel are of interest to all consumers. For me, “Super-Couponing” is as much a lifestyle as it is about those little pieces of paper we clip from the newspaper each week. I apply Read More

Try this three-berry pie tonight

THREE-BERRY PIE Servings: Makes 10 servings Preparation time: 25 minutes; standing time: 15 minutes Cooking time: 55 to 60 minutes; cooling time: 2 hours   INGREDIENTS 1 (2-crust) package refrigerated piecrusts, softened 1 1/4 cups plus 2 teaspoons sugar, divided 5 tablespoons cornstarch 2 tablespoons quick-cooking tapioca 1/4 teaspoon salt (not coarse salt) 3 cups Read More

Column: Use it up

May 13, 2015

OK, we’ve talked about how to use up leftover buttermilk after you buy it to use in a specific recipe; now let’s talk sauce. This is the sauce with the unfortunate name — fish sauce. But if you’ve never used it before, you need to try it in a recipe. Fish sauce is most often Read More

Column: A couponer’s favorite word

What’s a couponer’s favorite word? Free! I never get tired of the thrill of pairing a $1 coupon with a $1 sale price and knowing I’m taking a product home free of charge. One popular electronic coupon site, SavingStar, even offers a free product on Friday every week. If your store participates in SavingStar’s offers Read More

Lemon, Dijon make salmon sing

LEMON DIJON AND HERB-GRILLED SALMON Servings: Makes 4 servings Preparation time: 15 minutes; marinating time: 30 to 45 minutes Cooking time: About 10 minutes INGREDIENTS 2 tablespoons olive oil 2 tablespoons honey 2 tablespoons Dijon mustard 2 tablespoons plain yogurt 1/4 cup chopped Italian parsley 2 cloves garlic, minced Juice and zest from 1 lemon Read More

Column: The day after Cinco De Mayo

May 6, 2015

I hope you all went out yesterday to your favorite Mexican restaurant or invited friends over for your own favorite Mexican dish. Mexican food is my favorite; I could eat it every day gladly. The freshness of the ingredients combines to make the outcome so delicious. The variations of salsas alone could accompany any craving. Read More

Column: Beware of ‘Affiliated Offers’ surveys, scams

Have you ever purchased a product online and had a window pop up at the end of your purchase, offering you a second item free or at a discount if you complete a survey or agree to try the product, free of charge? Usually, the offer has a “too good to be true” element to Read More

Red pepper and cheddar egg cups

Servings: Makes 4 servings Preparation time: 20 minutes Cooking time: about 30 minutes INGREDIENTS 2 large red bell peppers 1 teaspoon olive oil 1/3 cup finely chopped onion 2 small garlic cloves, minced 1 cup shredded 50 percent reduced-fat sharp cheddar cheese, divided 2 tablespoons chopped Italian parsley 4 eggs 1/2 teaspoon coarse salt 1/4 Read More

Column: Top 3 excuses for skipping breakfast

April 29, 2015

According to the pros skipping breakfast is a bad dietary strategy. Ditching breakfast can affect your mood, weight and well-being. I’m not hungry in the morning — You don’t have to eat the minute you wake up but do eat something later in the morning. Waiting doesn’t mean skipping. I’m trying to lose weight — Read More

Column: Reviewing that review

These days, shopping online has become not only commonplace but also a weekly occurrence for many people. However, when it’s time to make a purchase from a vendor you’ve not used previously, how do you know that the seller is trustworthy? In turn, how do you determine that the product you’re interested in is exactly Read More

An easy scampi skillet

SHRIMP SCAMPI SKILLET In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil on medium-high. Add 2 1/2 pounds large shrimp with tails (peeled and deveined). Cook 2 minutes or until shrimp are pink on one side. Turn; add 6 cloves minced garlic; cook, stirring, 2 to 3 minutes more or until shrimp are Read More

Column: Super fast supper

April 22, 2015

Get used to the idea of taking a few standard items from the grocery store and jazzing them up to create an amazing jolt of taste. Infusing store-bought vegetable stock with sauteed fresh garlic and ginger does just that.   Fresh Thai Noodle Bowl 1 (8-ounce) package rice vermicelli noodles 1 teaspoon canola oil 1 Read More

Column: When restaurants give you lemons …

In a recent column, I featured readers’ examples of what they considered to be “cheapskate” behavior — people going above and beyond simply being frugal. In that column, I shared stories of people making salads on the sly from a hamburger condiments bar and people asking for extra lemons and sugar in a restaurant to Read More

Tilapia with savory herb butter

Servings: Makes 4 servings Preparation time: 10 minutes Cooking time: 10 minutes   INGREDIENTS 1/2 stick softened butter 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/2 teaspoon ground mustard 4 (4- to 6-ounce) tilapia fillets 1/2 teaspoon coarse salt 1/4 teaspoon pepper Lemon wedges for garnish   Heat oven to 400 degrees. In a Read More

Column: Rhubarb season

April 15, 2015

As I’ve written before, I collect rhubarb recipes. They are many and as varied as the imagination can concoct. The winners, in my opinion, are often the simple, easy ones that rely on taste and texture. What do you think? Strawberry-Rhubarb Ice Cream Make a non-alcoholic version of this grown-up ice cream by substituting cranberry juice Read More

Column: Cross selling to shoppers

Last week I shared emails from readers and a cashier regarding the practice of “checkout charities” — when shoppers are asked to donate to a charity prior to paying for their purchases at a retailer. This week, I’d like to share a couple of emails from cashiers whose jobs also require them to try to Read More

An effortless idea — mini meatloaves

MINI MEATLOAVES Servings: Makes 12 mini meatloaves Preparation time: 15 minutes Cooking time: 19 to 20 minutes; standing time: 5 minutes INGREDIENTS 1 1/2 pounds lean ground beef 1/3 cup panko bread crumbs 1/3 cup finely chopped onion 1/3 cup 1 percent milk 1 egg, lightly beaten 1 clove garlic, minced 1/2 teaspoon coarse salt Read More

Column: The myth of the red meat diet

April 8, 2015

Although Americans have been told for decades to eat less meat and fat, they actually consumed 67 percent more added fat, 39 percent more sugar and 41 percent more meat in 2000 than they did in 1950 and 24.5 percent more calories than they had in 1970. All this according to the Agriculture Department. No Read More

Recipe: Chocolate buttermilk Bundt cake

CHOCOLATE-BUTTERMILK BUNDT CAKE Servings: Makes 24 servings Preparation time: 20 minutes Cooking time: 45 to 50 minutes; standing time: 10 minutes INGREDIENTS 2 cups flour 1 1/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt (not coarse salt) 1/2 cup unsweetened cocoa 1 ounce semisweet chocolate, finely chopped 1/2 cup Read More

Column: ‘Checkout Charities’ irk shoppers

Dear Jill, I would like to see you tackle the topic of ‘checkout charities.’ I am so tired of being asked to donate money to this charity or that charity when I am checking out at a store. I keep my charitable donations private and do not feel I have to donate to whatever a Read More

Column: Use it up

April 1, 2015

From time to time we all have a half used carton of buttermilk in the fridge that we bought for a specific recipe. The challenge is how to use up the leftovers instead of just leaving it until the expiration date makes us uneasy and we throw it all out. Here are a few ideas: Read More

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