I have a confession: I used to think that coupons were all about clipping lots of tiny little ads out of newspapers that you had to have on you at all times to use them on a shopping trip and eating only pre-packaged processed meals. I never used to meal plan, so it would require tons of trips to the grocery store. With a mix of watching Extreme Couponing and wanting to save time and money, I have become coupon savy while planning my weekly menu. I have learned that coupons aren’t just clipable (even though the blisters on my thumb would say otherwise.) Stores also offer specials in the store like buy one get one free specials. If you have a coupon for these items, you still use two of them since you are buying two items and get the discount (and doubling) on both. I would normally spend about $130 for a very bare cart that included dog food and dinners for the week. That was it. My last grocery trip ended in an overflowing cart that cost me only twenty dollars more and has started a stockpile of items.
I also thought that coupons would mean having to give up a little bit of control over my kitchen and cook with things that I’ve never tried before. It is my choice to prepare my family meals, but I do have packs of rice, mashed potatoes, and a few boxed meals for those nights when I just don’t have enough energy.
One of my store deals was cornish hens. $3 for 2. $1.50 a piece? A hen for each of us? $3? I could not pass them up even though I had absolutely no idea what to do with them. So…I typed cornish hen in my What’s for Dinner app and let the search begin. This recipe came up and was super simple. The cornbread stuffing was amazing. This is one dish that I definitely will be making again. It is so comforting to know that couponing does not have to mean giving up ingredients in the kitchen.
Ingredients – Cornish Hens1 large Spanish onion, sliced
2 Cornish hens
Corn bread stuffing
Freshly ground black pepper
Ingredients – Cornbread Stuffing4 tablespoons unsalted butter
1 cup yellow onion, chopped
1 clove garlic, minced
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leafparsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.