Pillsbury’s Monthly Magazine New Look!
Has anybody checked out Pillsbury’s Monthly Magazine lately? If not, you’re in for a treat! The magazine has gone through a total overhaul – now with a more functional design and a budget-conscious theme. But don’t worry it has changed too much! You can still expect tasty recipe ideas month after month.
The older magazines’ pages made tearing out recipes a harder process. Now, each recipe comes on a 3x5 card attached with perforated edges. It’s a snap to remove and store favorites in your recipe box. A mouth-watering picture on every card shows exactly what the dish looks like in the end. And I don’t know about you, but I always need a close-up to see what I should be aiming for.
Also if you’re like me, your heart starts to beat a little faster in the grocery check-out line as you anxiously await the dreaded grand total. But the new magazine’s budget theme will help calm our nerves. Every recipe now feeds the fam for under $10. Plus, writing the weekly grocery list is even easier with the cost-per-serving listed for each meal.
Never picked up one of these monthly Pillsbury magazines? Now is the time! There are lots of scrumptious recipes to take advantage of that you won’t find on the Pillsbury website, such as:
Edamame Corn Chowder
Prep Time: 40 minutes
Start to Finish: 40 minutes
Makes 6 Servings, $1.52 per serving
Ingredients:
4 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 bag (12 oz) frozen shelled edamame (green) soybeans
2 tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon pepper
4 cups milk
1 can (14.75 oz) Green Giant cream style sweet corn
1 can (11 oz) Green Giant Niblets whole kernel sweet corn
4 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
Chopped fresh parsley, if desired
Directions:
1. In a 4-quart saucepan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings in pan. Cook onion in drippings, stirring frequently, about 2 minutes or until soft.
2. Using wire whisk, stir flour, salt and pepper into onion mixture. Cook over medium-high heat, stirring constantly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir edamame, both cans of corn, potatoes and reserved cooked bacon into milk mixture. Heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are tender.
4. Top each serving with parsley.
Or look out for the…
Buffalo Chicken Casserole
Prep Time: 25 minutes
Start to Finish: 55 minutes
Makes 4 servings, $1.95 per serving
Ingredients:
½ cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
½ cup buffalo wing sauce
¼ cup blue cheese dressing
Directions:
1. Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
2. Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
3. Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
So what do you think of the new design and budget-friendly theme?
Has it made your meal planning easier?
What’s your favorite recipe from the latest magazine? We’d love to hear your thoughts!