Sub sandwiches are a staple this time of year as they do not require the kitchen to heat up, and no BBQ to do. They can be put together quickly, and taken anywhere. Use the following list of items and condiments to build an amazing sandwich.

Tuna Sub Sandwich

1 loaf of french bread
2 small cans of water packed tuna
1 cup of mayonnaise
1/2 cup diced dill pickles
1/2 cup diced celery
2 green onions chopped fine
1 tsp of black pepper
2 tsp of ground garlic
1/2 cup reduced fat shredded cheese
4 lettuce leaves

Mix all the ingredients in a large bowl (with the exception of the lettuce). Scoop the mix on the bread cut in half lengthwise. Top with lettuce.

Italian Dream Sub
(My FAVORITE SANDWICH)
1 store made “French Bread” to save money, you can use day-old bread
Thin sliced turkey, and roast beef (4 slices each for a footlong)
2 slices low-fat Swiss cheese
2 tbs Italian dressing
2 tbs guacamole
2 tbs spicy brown mustard
4 strips of cooked turkey bacon
1 cup of baby spinach
1/4 cup finely sliced purple onion
1 red pepper thin sliced
1 Roma tomato sliced thin

Slice the bread in half length-wise. Squeeze the mustard on one side, and dressing on the other. Lay the meat down on both sides of the bread. On one half place the onion on the meat (Do not cover the onion with anything. It is best if it is allowed to broil for a bit). Cover one half with the bacon and top with cheese. Insert into a broiler for 5 minutes, or until the cheese is melted. Next, lay on the spinach, red pepper, tomato, and onion. Top the onion side with the guacamole. Serves 4 adults or one hungry teenage boy.

If you go to New York, you are going to find more than one hot dog stand. They are delicious, hard to replicate, and filled to the brim with goodness, and fat. One New York Hot Dog can set you back 25 grams of fat and well over 500 calories. The sodium is so high, that I am not even going to put it in here. Your sausage looking fingers the next morning tell you that it wasn’t the healthiest thing to eat. However, once in a great while, you feel the need to indulge. So here is a great way to indulge without all the guilt and the weight gain.

6 Thin’s style whole grain bun (low-carb style)
3 Low sodium Turkey sausage (my kids love the cheddar and turkey kind)
1/2 onion finely chopped
1/2 cup sweet pickle relish
1/2 cup sauerkraut
1/4 cup shredded low-fat cheese
1/2 cup reduced sodium low-fat turkey chili
Spicy brown mustard (or for kids regular mustard)
horseradish, or ketchup

Slice the sausages in half length wise. Get a cast iron pan (I recommend Lodge brand) very hot and place the sausages in one at a time, sliced side down. Brown them for about 5 minutes then flip them over.

Meanwhile, heat the sauerkraut in a saucepan on medium heat and stir frequently. Heat the chili in the same fashion.

Toast the buns in a toaster oven until golden.

Assemble the dogs and allow each person to choose their preference of toppings.

So you want to save money but HATE the thought of investing the 10 + hours the girls do on TLC’s “Extreme Couponing?” Who has that kind of time? I don’t. And I would bet if you are reading this article, you do not either.

So here are the basics:
1. Write down all items you buy on a regular basis
2. Look for coupons relating to those items or related ones if you are not brand loyal. I love this site: http://www.couponsthingsbydede.com/?Click=85256. I just spent under $10.00 and my grocery bill just showed I SAVED $21.00! Whoot! I think I am hooked. Keep in mind coupons are region specific, so not all items are going to apply to your area.
3. Look at your local circular ad’s. Match the items you regularly buy with the coupons. Viola! Money saved, no sweat.

Keep in mind these rules as you shop to keep your store managers happy, your shelves well stocked, and money being saved by the wallet full!

1. Ask for a rain check if the item is not in-stock.

2. I do not recommend purchasing more than what you are going to need in a season. Please, if there are 10 items on a shelf and you only can use 3, take just 3. Leave some for the rest of us.

3. Don’t get out of control with your spending. Set a budget for things you need and stick to it.

4. Make a menu. Use the items on sale to make nutritious meals for everyone in your family.

5. Don’t buy crap just because you have a coupon for it and it is on sale. You do not need high sugar, fruit candies, pop, and baked goods. Your waist, your kids health, and your wallet will enjoy the savings.

6. Do what you can. If you don’t have the time to spend one week or two, don’t beat yourself up! Sometimes it is okay to shop without your binder, without your menu and shoot from the hip.

Jewelery out of the budget this year? Don’t fret or have regrets, get in that kitchen and make your favorite mom these mouth watering muffins and watch her enjoy every bite!

Shopping List:
Whole wheat flour
olive oil
dark chocolate pieces
fair trade, organic cocoa powder (hot chocolate will do in a pinch but you will need to reduce the sugar)
organic sugar
canned pie cherries
baking powder
baking soda
cherry yogurt
salt
eggs or egg whites (follow specific carton directions for substitutions)
cream cheese
powdered sugar
vanilla flavoring
1/4 cup Smart Balance (R) spread
milk

Heat the oven to 375 degrees.

Prepare your muffin tins: Put a cup cake holder in each slot. Spray the ENTIRE pan (including the liners) with cooking spray and set aside.

In a bowl combine 2 cups of flour, 1 tsp baking soda, 1 tbs baking powder, 1/2 cup sugar, 3/4 cup of cocoa powder, 1 tsp salt. In another bowl blend can of cherries (10 oz), 1 tsp vanilla, 1 cup of oil, 6 oz cherry yogurt, 3 eggs or egg white equivalent (blend well after each addition). Mix in the flour mix 1/2 cup at a time and mix well. The batter should be thick, if it is too thin, add in more cocoa powder 1 tablespoon at a time until desired consistency. Mix in 2 cups of finely chopped dark chocolate pieces.

Use a cookie scoop to measure accurately each cupcake space. I use two scoops per cupcake. Bake at 375 degrees for about 22 minutes. Check with a toothpick, when it comes out clean, the muffins are done.

Make the Cream Cheese frosting: In a bowl combine with a mixer, 8 oz cube of cream cheese, Smart Balance spread, 1 1/2 cup of powdered sugar and one tsp of milk (although I prefer using Hersey’s (R) caramel chocolate creamer). Mix very well. There should be no large lumps and the icing should hold it’s shape. If you prefer a sweeter version, you can add another cup of powdered sugar and an additional tablespoon of creamer. I think as it is really good and not too sweet.

Once the muffins are out of the oven, shave some dark chocolate on the top and allow it to melt. Place the muffins on a rack to cool for about 1 hour. Do not ice the cupcakes/muffins until they are cool, or you will have a mess.

Serve! (Makes 24 cupcakes/muffins)

My kids are huge pizza fans. They love the mini type that somehow cost a lot more than the big ones. My solution is simple: Make them for a fraction of the cost. Good news for you, they are really good for you and provide fiber, protein, and calcium.

1 cup of reduced fat shredded mozzarella cheese
1/2 cup reduced sodium pasta sauce
10 oz turkey pepperoni
1 package bagel thins in WHOLE WHEAT

Take out the bagels and lay them on a cookie sheet. Broil for 3 minutes or until the tops turn brown. Remove from the oven and use a tablespoon to measure and smooth the sauce on. Sprinkle cheese on sparingly and top with about 8 pepperoni slices. Return to the oven and bake at 350 degrees for about 8 minutes or until the cheese is melted and the pepperoni is slightly crisp.