COOKING ON A BUDGET
GREG'S FOOD OF THE WEEK -"Treat Yourself"
Market Basket - Ben & Jerry's Ice Cream - $2.99
Shaw's - Freshetta Pizza - $2.94 (with your just4u coupons)
KELLY'S BEER OF THE WEEK:
Market Basket - 603 Brewing, Smuttynose, Voodoo Ranger - $12.99
Peroni, Grolsch, Otter Creek, Shed - $11.99
ROADKILL'S SWEET OF THE WEEK -
Shaw's - Freshly baked cookies - $2.99 (10 count)
HANNAFORD (SALES END SATURDAY) -
N.Y. Sirloin Steak - $3.99LB (Beef Stroganoff)
Ground Turkey - $2.99LB (For your turkey shepherds pie if you don't have leftover turkey)
ALDI (SALES START ON SUNDAY) -
I shop Aldi for savings every week when I am not shopping the sales at the other stores. So this week for the recipes below I would get my cauliflower for the riced cauliflower for your stroganoff, peppers for the rasta pasta, cream for your stroganoff and definitely all your seasonings will be cheaper there too!
SHAW'S (SALES START ON FRIDAY) -
Boneless Chicken Breasts and Thighs - $1.47lb (Balsamic Chicken Thighs and Rasta Pasta)
N.Y. Strip Steak - $5.47lb (good deal and freezing)
MARKET BASKET - (SALES START ON SUNDAY) -
Bone In Chicken Thighs and Drumsticks - 87cents lb (If you want to do bone in for balsamic chicken thighs)
Mushrooms - $2.69 (16oz) (Stroganoff)
RECIPES FOR THE WEEK
EASY MEAL OF THE WEEK: LEFTOVER TURKEY SHEPARDS PIE- I absolutely love shepherds pie but always after Thanksgiving when I have left over turkey I make this. I take leftover turkey and you can chop it in small pieces or put in the food processor to shop. I put that in a casserole dish and top with a can of cream corn and then whole sweet corn, then I add a layer of my leftover gravy and then I take leftover mashed potatoes and leftover sweet potatoes and mix them together with salt, pepper, chopped up chives and a beaten egg, put on top of your casserole and bake for 30 minutes at 400.
BALSAMIC CHICKEN THIGHS AND BRUSSEL SPROUTS- You can use bone in or boneless thighs and they are both on sale this week so your choice! In a bowl mix together olive oil, balsamic, chopped thyme and rosemary and salt and pepper and coat your chicken thighs. In a skillet cook your thighs and then set aside on a plate. In the same skillet put in some more oil, minced garlic and halved brussel sprouts and season with salt and pepper and cook for about 10 minutes. Return chicken to the skillet and bake everything together at 425 for 15 minutes. Take out of oven and put on some fresh parmesan cheese and drizzle with balsamic glaze.
CRAB BISQUE AND BISCUITS- In a large pot heat butter, chopped onion and celery until they are soft. Add in salt, pepper, old bay seasoning, minced garlic and tomato paste. Cook for less than 3 minutes so the garlic is soft but not browned. Sprinkle in flour and mix until all combined. Then add in seafood or fish stock and white wine and add in a bay leaf. Cook for 30-45 minutes on low. Remove your bay leaf and put it all in the blender until smooth, return to your pot and add in heavy cream and put back on medium heat. Add in your crab meat (1lb lump crab meat) and heat until everything is warm. Top with fresh chopped parsley and serve with warm butter biscuits.
RASTA PASTA- I will dream of Jamaica while I eat this knowing I am probably not going back this year. Cook some penne pasta al dente (I like the whole grain pasta). Season some chicken breasts with salt and jerk seasoning. In a skillet in some oil and cook until golden brown and set aside. In the same skillet, add in sliced green, red and orange peppers, sliced green onions and minced garlic and more oil and season with more jerk seasoning. Once tender but not soft, add in chicken broth and heavy cream and let simmer until thick then slice your chicken add into the skillet with pasta and coat everything with the sauce. Add some grated parmesan cheese and combine until melted.
KETO BEEF STROGANOFF- I love warm cozy foods, but don't need all the extra weight, ha ha! This is a good version that will still give you the comfort of stroganoff without the carbs. Chop some steak, season with salt and pepper and cook in butter in a skillet. When your steak is at a medium rare and then remove and set aside, add in mushrooms, more butter and cook until soft then add in minced garlic and beef broth, cream cheese, sour cream, worcestershire, dijon mustard, paprika and simmer until well combined and put steak back in to mixture and serve over cauliflower rice.