Monday, June 6, 2011
• Skyline Chili locations across the Tri-State also offer Kids Eat Free Nights. Nights vary by location so check with your local Skyline restaurant to see what night it happens!
• Flavors Eatery - Kids 8 and under eat free from the children’s menu with each adult meal purchase. 8374 Princeton Glendale Road, West Chester, Ohio 45069. (513) 860-9550.
• LaRosa’s - “Thank you! Another one for your list: Not exactly free, but on Mondays and Tuesdays LaRosa’s has an all you can eat spaghetti deal. Adults are $4.99 and kids are only $.99! This includes apple slices, a drink, and as much spaghetti as they can eat. Not bad for a dollar!” -
• Abuelo’s Mexican Resturants - “They have “Kids pay what they weigh” on Monday and Tuesday. So if your child weighs 45 lbs, their meal is only 45 cents
• Hofbrauhaus - Kids eat free Sunday, Monday & Tuesday. One free kids’ meal with every paying adult.
RT Click on link to give FREE FOOD: http://www.thehungersite.com/clickToGive/home.faces?siteId=1
Frank's Red Hot has great coupons and some really amazing recipes: http://www.franksredhot.com/
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FRANK'S® REDHOT® BUFFALO CHICKEN DIP(THIS IS AMAZING)
Servings: 4 cups dip
Prep Time: 5
Cook Time: 20
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drainedDIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
- YIELD: Serves 8
- COOK TIME:
- PREP TIME:
- COST PER SERVING:$1.21
- COURSE: Salads
- 1 medium eggplant (about 1 1/4 lb.), ends trimmed
- 2 zucchini, cut into small pieces
- 2 yellow squash, cut into small pieces
- 1 pound short pasta such as penne or shells
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 cup loosely packed fresh basil leaves, sliced
- Salt and pepper
- 1. Preheat a broiler or prepare a medium-hot charcoal fire. Bring a large pot of salted water to a boil.
- 2. Cut eggplant in half lengthwise and place cut side down on a broiling pan or cut side up on oiled grates. Broil or grill until skin is crinkly and hard, about 15 minutes. Transfer to a large bowl and cover with plastic wrap. Set aside to steam for 10 to 15 minutes. Transfer to a work surface and carefully scrape out flesh, discarding skin. (Eggplant will be hot, so use a kitchen towel to hold one end while you scrape out flesh with a large spoon.)
- 3. Add zucchini and yellow squash to boiling water and bring back to a boil. Cook for 1 minute or until just tender. Use a slotted spoon to remove, transfer to a colander and run under cold water. Drain on paper towels and pat dry. Keep water at a full boil.
- 4. Add pasta to boiling water and cook until al dente, 10 to 12 minutes, depending on package directions. Drain and run under cold water. Shake colander to remove as much water as possible, and place pasta in a large bowl. Add oil, vinegar, eggplant, zucchini and squash. Stir in basil; toss well and season generously with salt and pepper. Serve at room temperature.
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HOT FREE Stuff from Allure starting June 6- June 10 this is for the first 500 people each of these days starting at Noon eastern time.
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