Ok, so my deals this week were great. I spent $52 for $98 shopping bill by using my coupons. WOOT WOOT! I still have a ways to go with this couponing thing, but I will still post my menus for the week. That way, if you like, you can go shop this week to create these meals.

Menu:

Spinach and Grits Casserole (http://www.cooksrecipes.com/gmeat/baked_cheese_and_spinach_grits_recipe.html)

Chicken, Dressing, and Broccoli Casserole (personal recipe-posting below)

Hamburger Helper (from a previous deal)

Chicken (Baja Citrus marinade) and Betty Crocker Potatoes w/veggie

Spaghetti

Herbed Chicken Bake (http://www.cooks.com/rec/view/0,1639,150177-240198,00.html)

Q's I used...
grillmate marinade Q (Sunday Paper)
Betty Croker BOGO Publix
Mueller noodle Q and BOGO
Rice a Roni Q
Birdseye Q

Chicken and Dressing Recipe:
Chicken:
Flour, salt, and pepper mixture to coat chicken
Chicken strips
canola oil up to about 1/4 inch in skillet

-Heat oil in skillet
-Toss chicken in flour mixture
-Pan fry chicken until brown on all sides
-Remove chicken from pan
-Drain all but about 1 tbs of oil from pan. Add about 1/4 cup of flour mixture into pan. Stir until a rue is created. Add 2-3 cups of water or chicken stock.
-Allow to simmer to incorporate then add chicken back to gravy.

Dressing:
1 box of jiffy cornbread (feeds 4)
1 egg
1 small onion chopped
chicken stock

-Cook cornbread as directed on box.
-When cornbread is ready, scrape it into a bowl. Add onions, egg, salt and pepper. Add enough chicken stock that it becomes slightly soupy...a little less than an entire can. Placee in the oven at 350 degress for approximately 20 minutes or until it appears to be set and no longer soupy.
-Spoon chicken and gravy over dressing and serve with vegetables.