Thursday, September 30, 2010

Save Money and Shop Smart

If there is one thing I have gotten really good at after college, it is how to shop smart.  Not only am I able to find the best deals when shopping, I would also call myself a master of eating healthy on a budget.

Today, I would like to share with you one of my favorite, good for you, weeknight dinners, Quick Chicken Stir-Fry.  This recipe will be featured in local Sunday papers across the country this coming weekend, so make sure you look for it in the coupon section. It will also have a great offer on Swanson Premium Chunk Chicken!

Once you are able to get your coupon, then it’s off to the grocery store to shop.  Here are a few great tips from Campbell’s Kitchen® ( on Smart Shopping:

  •  Make a shopping list and stick with it! Type up a master grocery list of foods in the supermarket you typically purchase. Then each week print out the list and circle what you need.  
  • Organize your food list based on the MyPyramid food categories. This helps ensure that your grocery cart has a healthy balance of food.  
  • Read labels! Compare nutrition labels between brands and varieties of your favorite foods to make choices that best meet your family’s needs.
  • Don’t shop when you are hungry! Eat a small meal or healthy snack before you shop. This will help you stick to your list and reduce impulse purchases.
If you would like more great tips about smart shopping, visit the Campbell’s Kitchen’s Smart Shopping section. It’s a great place to learn about eating and shopping healthy.

Quick Chicken & Vegetable Stir-Fry 
From Campbell’s Kitchen
Prep: 15 minutes
Cook: 15 minutes
Cost per recipe: $8.01
Makes: 4 servings (about 1 cup and 1 cup rice each)

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock  
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables *
2 cloves garlic, minced
1 can (12.5 ounces)** Swanson® Premium White Chunk Chicken Breast in Water, drained
4 cups hot cooked rice

1.     Stir the cornstarch, stock, and soy in a small bowl until the mixture is smooth.
2.     Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables and cook until they're tender-crisp. Add the garlic and cook for 1 minute.
3.     Stir the cornstarch mixture in the skillet. Reduce the heat to medium. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is heated through. Serve the chicken mixture over the rice.

  *Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
**Or 3 cans (4.5 ounces each)

Just a reminder, in case anyone forgot, I’m fortunate enough to work with Swanson Chicken, which is why I have love to share all these delicious recipes, great tips and money saving offers!

Best, and until next time, Kaitlin!

1 comment:

Jeannine said...

this looks really good. I am going to try it for dinner tomorow night

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