Redbook, Food Network: Cheap Magazine Subscriptions

Sunday, January 9, 2011

Good deal alert: Amazon has a few good offers on magazine subscriptions. Right now it's only $5 for a 2 year subscription to Redbook and 1 year of Food Network Magazine for $10 with an instant $5 credit at checkout. There are a few other titles that also offer the $5 credit.

I like Food Newtwork Magazine but still prefer Taste of Home and Rachel Ray. Taste of Home is a Best Deal Magazines - Deal of the Day Offer for $4.69 for one year.

When my Gramma was here we made chicken noodle soup and ranch mac and cheese from Taste of Home and both turned out really well. I've never thought to add ranch to mac and cheese. Tyler loved it.

* 4 cups water
* 1 can (14-1/2 ounces) chicken broth
* 1-1/2 cups cubed cooked chicken breast
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 3/4 cup sliced celery
* 3/4 cup sliced fresh carrots
* 1 small onion, chopped
* 1-1/2 teaspoons dried parsley flakes
* 1 teaspoon reduced-sodium chicken bouillon granules
* 1/4 teaspoon pepper
* 3 cups uncooked egg noodles

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.

* 1 package (16 ounces) elbow macaroni
* 1 cup 2% milk
* 1/4 cup butter, cubed
* 1 envelope ranch salad dressing mix
* 1 teaspoon garlic salt
* 1 teaspoon garlic pepper blend
* 1 teaspoon lemon-pepper seasoning
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1 cup (4 ounces) shredded Colby cheese
* 1 cup (8 ounces) sour cream
* 1/2 cup crushed saltines (I left this out*)
* 1/3 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.

*We tried breadcrumbs so the mac and cheese would have a browned crust. I mixed crumbs, butter and Parmesan and sprinkled it over the top. I baked it for awhile but it didn't brown. I'm not sure what I did wrong but it still tasted really good.

(affiliate links used)


  1. Thanks for the tip, Mel--I just ordered Redbook.

  2. I am such a magazine dork so thank you for sharing the amazon magazine deals - love it! (And your site, of course.)


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