I'm a coupon clipper (though not the most successful coupon user). And along with the coupons, I sometimes pull the recipes that dot the pages of the circulars. You know the ones I'm talking about - where only Kikkoman soy sauce or Keebler graham crackers will do.

Some of the recipes are laughable. One this past Sunday offered step-by-step instructions for PB & J Stackers - basically a graham cracker sandwich with strawberry jam, peanut butter and banana slices. After breaking the graham cracker in half, the next step is to "spread with peanut butter."

Really? Does somebody actually need step-by-step instructions for something like this?

But I've found some winners too. The recipes are easy. I usually have the ingredients in the cupboard. And they're a great way to get rid of sauces and pantry items before Harris Teeter's triple coupons weekend comes around again. (I saved $37 last week!).

So here are three recipes that I've clipped.

They're not gourmet. But they're easy. And these days, that's pretty much my definition of good.

Honey-Glazed Chinese Chicken
From Kikkoman

1/2 cup of teriyaki marinade and sauce
1/4 cup each of hoisin sauce and honey
2 1/2 pounds chicken drumsticks
1 green onion, thinly sliced

Combine first three ingredients. Pour over chicken in large plastic food storage bag. Press air out of bag. Close top securely. Turn bag over several times to coat all pieces well. Refrigerate two hours or overnight, turning bag over occasionally.

Bake chicken in 350 degree oven for one hour, turning pieces over and basting with pan juices once. Sprinkle with green onion before serving. (I actually bake it for 35 to 45 minutes. It's done when the internal temperature is 180 degrees).

Honey Apple-Glazed Pork
From Sue Bee Honey

3 pounds pork butt roast

Honey Apple Glaze ingredients
1/3 cup honey
1 cup applesauce
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

Pork Rub ingredients
1 1/2 tbsp. flour
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. dried sage leaves
1/4 tsp. black pepper

Preheat oven to 325 degrees. Mix rub ingredients onto pork. Line a roasting pan with aluminum foil and spray with non-stick cooking spray. Place roast in pan and cook for 30 minutes. Stir together glaze ingredients. Remove roast from oven and coat with glaze. Return to oven and continue cooking for 50 to 60 minutes or until meat thermometer registers 165 degrees.

Tuscan Minestrone Soup
From Progresso

2 tablespoons olive oil
1 cup sliced carrots
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 19-ounce can cannellini beans, drained, rinsed
1 15 ounce can black beans drained, rinsed
1 14.5 ounce can ready-to-serve chicken broth
1/2 teaspoon dried thyme leaves

In a 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic. Cook four to five minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium. Simmer 10 to 12 minutes.

OK - so maybe some of you have figured this recipe out on your own already. I'm not the best recipe creator so this one helped spark a little creativity. You can add all kinds of things to this - leftover chicken, sausage, pasta, parmesan cheese at the end.

Check out our other daily themes at TriangleMom2Mom:

MONDAY: Meet!
TUESDAY: Ask!
WEDNESDAY: Eat!
THURSDAY: Play!
FRIDAY: Out!

WEEKEND: Relax!