↑

Thrifty Jinxy

A Fabulous Life on a Frugal Budget

Progresso Broth: Review, Coupon and Giveaway

By | 186 Comments

Pin
Share
Tweet
Flip
Yum
Email
0 Shares

Sample Disclosureprogresso-broth-review-jpg

I have been a long-time fan of Progresso products, so when I was asked to do a Progresso broth review for their new line of broth, I was happy to do so! Progresso recently introduced all-natural Chicken, Reduced Sodium Chicken and Beef-flavored broths. Progresso’s broths are 99% fat free and contain no preservatives, artificial flavors, or MSG! They even come in convenient, re-sealable 32oz cartons.

progresso-broth-review-carton
One of my favorite uses for Progresso Chicken Broth is to make homemade fried rice. What I do is first make rice in my rice cooker substituting chicken broth for the water. When the rice is almost finished cooking, I use my largest frying pan (or the wok if I am ambitious enough to get it out of the top cabinet) to saute a bit of oil – chicken, onion, peppers, and diced carrots. Once it’s browned, I add in some frozen peas (and sometimes corn) and then dump in my cooked rice. I like to season it with Adobo (a latin seasoning) and black pepper, but any seasoning could be used. I then cook the whole thing stirring well so everything is hot and the flavors are mixed. This is really a “throw it all together” meal, so you can use any type of meat you have available (or make it meatless) and use any kind of fresh or frozen veggies. I have also been known to add in broccoli, green beans, spinach, etc.

The Progresso web site has lots of great recipes for you to check out and they are much better about exact measurements and such than I am! See all the recipes here.

Progresso Broth is perfect for both these recipes and my recipe above because it adds a lot of flavor. It’s also very convenient because it comes in resealable cartons so you can use just as much as you need and save the rest for later.

Progresso has been nice enough to provide a printable coupon for Thrifty Jinxy readers. You can access the coupon here.

Even nicer is that three (3) lucky Thrifty Jinxy readers will win a Progresso “Perfect Recipe” Gift Basket! Each basket includes a free coupon for Progresso Broth, a recipe card holder, recipe box and wicker basket, as well as a set of serving spoons and a spoon rest. To enter, simply leave a comment below telling us your favorite holiday recipe. (See rules below.)

RULES:

1) Enter by commenting on this post with your favorite holiday recipe.
2) Receive an extra entry by subscribing to Thrifty Jinxy and leaving a 2nd comment stating that you are a subscriber.
3) Receive another extra entry by blogging about this giveaway and leaving a comment with the URL of your post.
4) All entries must be received by 11:59 PM CST on 12/30/08.
5) Open to those 18 and older who live within the United States.
6) Winners will have 48 hours to respond to the winning notification e-mail. If winner does not respond, a new winner will be selected.

UPDATE: The winners are:

Casey from Germantown, NY

Stacey from Shepherdsville, KY

Samantha from Whittier,CA

Congrats to our winners!!!

* * * * * * * * * * * * * * * * * * * * * *

More from Thrifty Jinxy:

Comments

  2. My favorite recipe using broth- I love the lazy way of making a crockpot soup- the broth, chopped meat- cup of beans and chopped potaotes, carrots and whatever is in the cupboards..I love the way you can add it mashed potatoes or stuffing for that extra zing

    Reply

  3. My favorite Holiday recipe is for Kapusta

    1 qt. jar sauerkraut
    1 cup chicken broth
    1 med. onion, chopped
    4 slices raw bacon, diced
    3 tbsp. flour
    Kielbasa or smoked sausage

    Rinse and drain sauerkraut well. pour broth over kraut, cover and boil 20 minutes. Fry bacon, reserving the drippings. Add onion and brown; add flour and brown. When kraut is done, drain and reserve juice. Add kraut juice to flour mixture, stirring constantly. When smooth, add to kraut and mix thoroughly.

    nanja[at]comcast[dot]net

    Reply

  10. Hashbrown Casserole
    Ingredients
    2 lbs frozen hash browns
    1/2 cup margarine, melted
    1 (10 1/4 ounce) can cream of chicken soup
    1 pint sour cream
    1/2 cup onion, peeled and chopped
    2 cups cheddar cheese, grated
    1 teaspoon salt
    1/4 teaspoon pepper
    Directions
    1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
    2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

    Thanks!
    [email protected]

    Reply

  12. Happy Holidays! My favorite holiday recipe is a delicious pumpkin dessert! I actually enjoy it more than pumpkin pie. Please enter me in your drawing. Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    Reply

  21. My grandmother loved making her Banana Salad. It’s a family tradition to serve it at most large family gatherings. It’s among the first things to go!

    Banana Salad (serves 5-8 ppl)

    3-4 fresh bananas
    (best results are with firm to slightly soft bananas)

    1 *FRESH* head of lettuce or bagged salad
    (wilted salad will throw off taste/texture)

    Simple Salad Dressing
    1 cup MILD mayonnaise (Hellmann’s, blue ribbon, etc…)
    1/2 cup milk
    (less milk=thick/more milk=thin)
    Dash of pepper
    Dash of salt
    1 tablespoon or smaller sugar (depends on your sweet tooth)

    1. Combine dressing ingredients until creamy then spice (salt/pepper/sugar) to taste (mild or sweet).
    2. Shred lettuce or pour bag salad (cut down larger pieces)into a large serving bowl.

    3. Dice bananas into small slices or chunks.

    4. Combine all ingredients and mix thoroughly.

    Serve immediately.
    *Can be refrigerated for up to 20-30mins (bananas will start to brown).

    Reply

  27. My favorite recipe is potato dressing. It’s an old family recipe from my German-Russian side. My hubby like it, but my brother-in-law hates it and calls it “turkey hash”!

    Reply

  33. My favorite holiday recipe:

    Sweet Potato Casserole

    1 can (2 lb, 8oz) cut sweet potatoes, drained
    1 can (8 oz) crushed pineapple, drained
    1/2 cup maple syrup
    1/2 cup pecan halves
    1/4 cup sliced dried apricots
    1/4 cup packed brown sugar
    1 tbsp butter, melted
    1 tsp ground cinnamon
    1 tsp pumpkin pie spice
    1/4 tsp salt

    Place sweet potatoes in an ungreased 1-1/2 qt baking dish. Combine remaining ingredients; pour over potatoes. Bake, uncovered at 350 for 45 minutes. 8-10 servings.

    Thanks for the giveaway!

    Reply

  38. 3-Ingredient Chicken.

    Take 6 boneless chicken breast. Spread with 1 container Cream Cheese/Chives. Roll up, wrap 1 slice bacon around lengthwise and widthwise. Put in baking dish uncovered, bake at 400 degrees for 45 minutes. Out of this world!

    Reply

  39. When we go to my sisters house for Thanksgiving they make an awesome Mulled Wine. I am sad to say that I do not know the recipe myself, but it is devine. Plus it makes dealing with the holidays more fun. Good luck to everyone.

    Reply

  46. Fave holiday receipe is my mother-in-laws shrimp cocktail and her cocktails in grape jelly and chili sauce. Both simple fares I know, but I look forward to these 2 foods every year

    Reply

  47. my favorite recipe using broth is my mom’s taco soup!!! Wish I knew how she made it..I know it has hidden valley ranch dry mix package in it, but other than that, I dont know

    Reply

  52. My favorite holiday recipe is broccoli casserole, but my favorite recipe using chicken broth is my mom’s chicken noodle soup.

    Thanks!

    carissaad (at) aol (dot) com

    Reply

  56. One of our favorite recipes is Strawberry Congealed Salad. My kids love it.

    Strawberry Congealed Salad

    Ingredients:

    1 – 12oz. Cool Whip
    1 – Large box of Jell-O and any flavor (we prefer strawberry)
    1 – 12oz. container of cottage cheese
    1 – 8oz. sour cream
    1 – 16oz. crushed pineapple, in its own juices (drained

    Procedure:

    Stir in Cool Whip and Jell-O until the Jell-O is dissolved. Let Cool Whip sit a while if it is too hard from being in the freezer. Stir in the rest of the ingredients. Chill overnight. Can be served with chopped pecans – sprinkled on the top of the salad.

    Serving Size:6 servings
    For more of our family recipes:
    http://home2learn.tripod.com/myrecipes/index.html

    Reply

  68. My favorite holiday recipe is
    Russian Tea Cakes

    1 cup butter or margarine, softened
    1/2 cup powdered sugar
    1 teaspoon vanilla
    2 1/4 cups Gold Medal® all-purpose flour
    3/4 cup finely chopped nuts
    1/4 teaspoon salt
    Powdered sugar
    1. Heat oven to 400ºF.
    2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
    3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
    4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
    5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
    These are so good and I only make them once a year. Thank you for the great giveaway!

    Reply

  69. My favorite recipe is my grandma’s eggnog – but unfortunately I do not actually know the recipe! I probably do not want to know the ingredients either, or I would be scared of the calorie explosion!

    hurdler4eva(at)gmail(dot)com

    Reply

  76. My favorite Holiday recipe is pumpkin bread. It’s a moist and heavy bread loaded with pecans. I only make it once a year because I can’t stop eating it. I think I should go make some now:)

    Reply

  77. My favorite holiday recipe is Mashed Potato Gratin – made with chicken broth. Just went to the Progresso website and now I have to try Chef Michael Chiarello’s Mashed Potato Gratin recipe it sure sounds much better than mine.

    brn2lisn(at)gmail(dot)com

    Reply

  84. My favorite holiday recipe is Bailey’s Irish Cream. Easy to make and so much better than the store bought stuff.

    Bailey’s Irish Cream

    3 cups half and half
    3 eggs*
    1 can sweetened condensed milk
    1/4 cup Everclear or 1 cup Irish Whiskey (use the good stuff)
    1/4 teaspoon instant espresso powder or 1 tablespoon instant coffee granules
    2 tablespoons chocolate syrup
    1 tablespoon vanilla extract

    Mix all ingredients together in a blender until smooth. Keep refrigerated and shake before pouring. Store refrigerated for up to one month.

    *The eggs can be left out, but the liqueur will be a thinner consistency.

    Reply

  86. 4 LB bag precooked meatballs
    36 oz jar grape jelly
    2, 12 oz jars chilli sauce
    2 splashes Progresso beef broth (about 1/4 cup)

    Add all to crock pot and stir together. Heat on low for 8-10 hours.

    Yummy

    Reply

  87. My daughter loves my cream cheese and smoked oyster spread. I make it look like a christmas gift rolling it in parsley and adding marinated red pepper strips like a bow. So because she gets excited about it, it is my favorie.

    Reply

  88. I actually just finished making my fave. Homemade peppermint patties. It’s just a simple combo of cream cheese, powdered sugar, and peppermint extract. Then you dip them in chocolate. Oh so good!

    Reply

  99. Peppermint Bark
    1 cup crushed candy canes
    peppermint extract (optional)
    18 squares of white chocolate
    Melt the chocolate in a double boiler or in the microwave.
    Add candy and extract pour onto a cookie sheet lined with wax paper. Refrigerate for 45 minutes, then brake the bark into irregular pieces like peanut brittle.

    Reply

  100. I have a new favorite recipe this year! Im making an apple tart that I found in the last issue of the kraft magazine that I got and its amazing! Of course I burnt the hell out of my finger doing a trial run of it the other night but it was worth it!

    Reply

  101. PUMPKIN BARS

    2 c. Pillsbury’s best all purpose or unbleached flour (self rising flour is not recommended)
    2 c. sugar
    2 tsp. baking powder
    1 tsp. soda
    3 teaspoons of pumpkin pie spice
    1/2 tsp. salt
    1 c. oil
    15 oz. can pumpkin
    4 eggs

    FROSTING:

    2 c. powdered sugar
    1/3 c. butter, softened
    3 oz. pkg. cream cheese, softened
    1 tbsp. milk
    1 tsp. vanilla

    Heat oven to 350 degrees. Grease 15″x10″ jelly roll pan. Lightly spoon flour into measuring cup; level off. In large bowl blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
    In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. 48 bars.

    Reply

  104. Creamy Minnesota Wild Rice Soup 🙂 We use a personal variation on the Lunds/Byerly’s recipe, switching half-and-half in for Milk, three regular-size cans of Chicken Broth instead of three cups, and nix the almonds and sherry. The recipe generally calls for chicken, but we’ve switched it out with ham occasionally and found that the flavor is excellent 🙂

    Reply

  105. My favorite Recipe for the holidays is “I Yam what I Yam Bread.” I make it in my bread maker and it has Yams and Mini-Marshmallows in it. Left over ham sandwiches are great on it.

    Reply

  108. I love to make Rocky Road:
    Melt a bag each of milk chocolate, butterscotch, and peanut butter chips with 1/2 cup of peanut butter. Stir. Mix in a jar of unsalted peanuts and a bag of mini marshmallows. Spread and cool. Break apart. Enjoy!

    Reply

  111. SPINACH DIP
    Ingredients

    * 1 package frozen chopped spinach, thawed,squeezed,drained
    * 16 ounces sour cream
    * 1 can sliced water chestnuts
    * 1/2 cup mayonnaise
    * 1/2 cup green onion, chopped
    * 1 package ranch dip mix (or any dip mix)

    Directions

    1. Mix together
    2. Enjoy

    Reply

  117. My favorite holiday recipe is for Chocolate Torte. I’m making an 8 layer one next weekend when my middle daughter comes home and we get to celebrate Christmas.

    Reply

  118. This may sound lame, but my fave holiday food these days is cranberry sauce! Recipe is: one cup brown sugar, one cup OJ, 1 bag cranberries, boil til berries pop. I could eat cranberry sauce every day!

    Thanks for the giveaway!

    Reply

  126. My favorite Holiday recipe are my Party Potatoes. Real butter, cream cheese, sour cream, & more fattening ingredients! We only have these on Easter & Thanksgiving, because they are so good, but bad for you~makes me want to eat them now;)

    Reply

  127. Artichoke Dip
    12 oz jar artichoke salad
    1 cup mayonaisse
    1/2 cup parmesan cheese
    1 8 oz bag shredded mozzarellla cheese.
    dash onion sal and dash garlic powder
    Mix all ingredients and bake in pie pan at 350 degrees for 20 minutes. Serve with crackers or vegetables. [email protected]

    Reply

  129. My favorite holiday recipe is my ham glaze. I use 1T cornstarch, 2T mustard, 1 cup brown sugar, 3T of lemon juice, and 1 can crushed pineapple.

    Reply

  138. My favorite holiday recipe is for cheesecake. The recipe includes 24 oz of cream cheese (beat until smooth), 1 1/2 tsp of vanilla and 12 oz of whipped topping for the filling. then, five cups of crushed graham crackers (set two cups aside for topping), 1 1/3 cups of butter (melted) and 1 cup of sugar for the crust. Mix the crust ingredients together in a 9 x 13 pan, then put the filling mixture on top of the crust and refrigerate for four hours before serving. Sprinkle the graham crackers set aside on top. I also like to add cherry topping from a can.

    [email protected]

    Reply

  141. My fav holiday recipe has to be for making homemade Violet Crumbles. They are so yummy, but such a pain to get right…so I only go through the pain once a year as a gift to my teenage daughter who loves them as much, if not more, than I do.

    Reply

  144. My favorite recipe is Miso soup:3 cups dashi soup stock, 1 block tofu, 3-4 tbsps miso paste, 1/4 cup chopped green onion. Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.

    Reply

  161. My favorite is Rosenmunner, really simple thumbprint cookies:

    1 cup butter, softened
    1/2 cup white sugar
    2 cups sifted all-purpose flour
    1/2 cup any flavor fruit jam

    Preheat oven to 375 degrees F (190 degrees C).
    Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
    Bake 15 to 20 minutes or until golden brown at the edges.

    decadent87(at)gmail(dot)com

    Reply

  163. My favorite holiday recipe would be my mom’s Shortbread recipe. But I can’t post it here, she says it’s a secret recipe. She’d probably whack me with her rubber spatula if I posted!

    Reply

  164. my favorite is Watergate Salad!

    INGREDIENTS

    * 1 (3.4 ounce) package instant pistachio pudding mix
    * 1 (8 ounce) can crushed pineapple, with juice
    * 1 cup miniature marshmallows
    * 1/2 cup chopped walnuts
    * 1/2 (8 ounce) container frozen whipped topping, thawed

    DIRECTIONS

    1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

    Reply

  167. Seriously we are very nontraditional at Christmas time, so we don’t do the whole turkey thing, but one of our favorites to eat year after year, is enchiladas!

    Reply

  168. my favorite holiday recipe is for truffles. we made them as gifts this year and got rave reviews. trinitygsd at yahoo dot com

    Simply Sensational Truffles
    2 1/2 pkgs. (20 squares) Baker’s semi-sweet chocolate, divided
    1 pkg. (8 oz.) cream cheese

    Melt eight chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm.

    Shape into 36 balls. Place on wax paper covered tray.

    Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hour. refrigerate leftovers.

    Decorations: finely chopped nuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate

    Reply

  170. I love cornbread casserole–quick and easy. Melt a half stick of butter and stir in a can of corn, drained, a can of creamed corn, a cup of sour cream and a package of Jiffy corn bread mix. Bake in a 350 degree oven for about an hour. It’s kind of a pudding consistancy.

    Reply

  171. CREAM PUFFS

    1/2 c. butter
    1 c. boiling water
    1 c. pre-sifted flour
    1/4 tsp. salt
    4 eggs

    Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.

    Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

    Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.

    CREAM PUFF FILLING:

    1/3 c. sugar
    2 c. milk
    2 tbsp. butter
    2 tsp. vanilla
    2 tbsp. cornstarch
    2 egg yolks, slightly beaten

    Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

    Reply

  176. This Holiday Jello salad is one of my favorites:

    2 small pkgs. of strawberry jello
    2 cups of boiling water
    1 qt. of vanilla ice cream
    1-#2 can of crushed pineapple

    Mix jello and boiling water together until dissolved, add crushed pineapple and ice cream. Then refrigerate until thickened.

    Reply

  178. Dream Bars

    Ingredients:
    1/2 cups butter
    1 cups graham cracker crumbs
    6 fluid ounces Semi Sweet Chocolate
    Morsels
    1 cups coconut, flaked
    1 can Sweetened Condensed Milk
    1 cup nuts, chopped

    Directions:
    Preheat oven to 325 degrees.

    Melt butter in a 9” x 9” pan in oven. After butter has melted remove pan from oven and add graham cracker crumbs. Press graham cracker crumbs evenly on the bottom of the pan. Next, spread the chocolate chips evenly on top of the graham cracker crumbs and finish with the flaked coconut. Then pour sweetened condensed milk evenly over the coconut and sprinkle chopped nuts on top.

    Bake for 30 minutes.
    Cool before cutting into squares

    Reply

  179. My fave recipe for roasted turkey uses the timeless broth and butter & herb mixture. It makes my turkey so tender and juicy, as well as the stuffing being so moist and delicious!

    Reply

  181. My Crawfish Stuffing!

    1/4 c Butter or margarine

    1/2 c chicken broth

    1 tb Flour

    1/2 tsp Garlic

    1/2 c Parsley,chopped

    1/2 ts Salt

    1/2 ts Black pepper

    1/2 ts Cayenne pepper

    1 Egg,beaten

    4 c White bread,chopped

    4 c Breadcrumbs

    2 lb Crawfish tails,chopped

    2 c chopped green onions

    1. Melt butter in large saucepan; add flour and stir over heat until light

    brown.

    2. Add onion and garlic; saute with broth.

    3. Remove from heat; add parsley, seasonings, egg, chopped bread and bread crumbs ~then the crawfish tails and stir until mixed.
    Bake 15 minutes @ 350 degrees.

    Reply

  183. Eggnog Cookies

    2 1/2 C. Flour, all purpose
    1 t. Baking powder
    1/2 t. Cinnamon, ground
    1/2 t. Nutmeg, ground
    1 1/4 C. Sugar, white
    3/4 C. Butter — salted, softened
    1/2 C. Eggnog
    1 t. Vanilla extract
    2 Egg yolks
    1 T. Nutmeg, ground

    Preheat oven to 300°F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.

    In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.

    Add the flour mixture and beat at low speed just until combined. Do not overmix.

    Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg.

    Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula

    [email protected]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Shares
Pin
Share
Tweet
Flip
Yum