COOKING ON A BUDGET 09-19-19

COOKING ON A BUDGET 09/19/19

Mrs.Budd’s Sale Week! On Sale at Hannaford 2 for $6, Market Basket and Shaw’s is $5.

FOR GREG’S LOVE OF PUMPKIN SPICE (Check the flyers for the prices)

ALDI FALL SALES – Pumpkin spice and Harvest bagels, pumpkin spice or salted caramel cream cheese, apple cider donuts, apple cider, apple original or cinnamon apple chips, pumpkin bread mix, pumpkin or maple ground coffee, butternut squash or pumpkin sage ravioli, pumpkin pecan or cranberry flax instant oatmeal, apple cinnamon, pumpkin pie or maple Greek yogurt.

KELLY’S BEER SALE FOR THE WEEK – Market Basket – Two Roads (Lil Heaven Session IPA) and Guinness $12.99

ROADKILL’S DESSERT SALE OF THE WEEK – French Toast Fritters - $2.99 (4pack) Bakery Dept. Market Basket (Nooks & Crannies filled with delicious sweet honey glaze.)

HANNAFORD – SALE ENDS SATURDAY

Chicken Breasts or Thighs - $1.99lb (Breasts are cheaper at Aldi $1.89lb and Thighs at Aldi are $1.69lb) (If you don’t go to Aldi grab the chicken breast for Cheesy Pretzel Chicken Pops)

Angel Sweet Tomatoes – 2 for $5 (Tuscan Spaghetti Squash)

Sweet Potatoes – 99 cents lb. (Pork Harvest Bowls)

Hannaford Bagged Carrots – 79 cents (1lb bag) (Pork Harvest Bowls)

Red Onion - $1.29lb (Pork Harvest Bowls)

Kale - $2.29 (Pork Harvest Bowls)

Badia Sliced Almonds – 89 cents (Pork Harvest Bowls)

ALDI – Sales end on Saturday

**Reminder for the newbies – Milk only $1.49 gallon! Chicken breast family packs $1.89lb and so many great deals just with different brand names! **

Boneless Skinless Chicken Thighs - $1.69lb (Chicken Fricassee with Veggies)

Chicken breasts - $1.89lb (Cheesy Pretzel Chicken Pops)

Peaches – 99 cents lb. (Kids’ lunch boxes)

Mandarins - $2.49 (3lb bag) (Kids’ lunch boxes)

Mums are still on sale!- $2.99 (I bought 9 last week and my yard is fall ready)

Baby Bella Mushrooms - $1.19 (Chicken Fricassee with Veggies)

16” Pepperoni Deli Pizza - $5.49 (Great on a night I’m in a hurry)

Sour Cream – 99 cents (Enchilada Meatballs)

Cheese baked Crackers - $1.65 (just like Cheez Its – for your Cheesy Pretzel Chicken Pops)

Cauliflower crackers - $3.29 (gluten free option for your Cheesy Pretzel Chicken pops)

Celery - $1.65 (Chicken Fricassee with Veggies)

Brussel Sprouts - $2.19 (1lb package) (Pork Harvest Bowl)

Jalapeno - $1.09 (1lb package of 6) (Enchilada Meatballs)

Black Beans – 55 cents (Enchilada Meatballs)

Shredded Mexican Cheese - $2.75 (Enchilada Meatballs)

Brussel Sprouts - $2.19 (1lb package) (Pork Harvest Bowl)

Plain Greek Yogurt - $3.85 (Cheesy Pretzel Chicken Pops)

Heavy Cream - $1.75 (Chicken Fricassee with Veggies)

Asparagus - $3.19 (1 lb. package) (Chicken Fricassee with Veggies)

Dried cranberries - $1.45 (Pork Harvest Bowls)

Instant Brown Rice - $1.65 (Pork Harvest Bowls)

SHAWS – Starts Friday (For Shaw’s I just give you all the random deals even if I don’t use them for the recipes.It’s hard to know what your weekly shopping carts look like so not sure of the best deals to give you.)

3 Day Sale Items – Friday-Sunday

Eye Round Roast - $2.99lb (limit 2)

Extra-large Raw Shrimp - $4.99lb (limit 2)

California Peaches – 99 cents lb. (same price as Aldi)

Green Mountain Coffee - $4.99 (limit 4)

Pepsi 12 Pack/8 pack bottles – 4 for $11 (buy 4, limit 4)

Cabot Bars, Shredded or Sliced Cheese - $1.99 (limit 4)

Other Deals

80% Fresh Ground Beef - $2.49lb (3lbs or more) (Enchilada Meatballs)

Shady Brook Farms ground turkey - $2.49 (Enchilada Meatballs if you want healthier version)

All Service Deli Cheese!- $4.99lb (Galbani, President, Land o Lakes, Primo Taglio, Cabot, Hoffman’s, Finlandia, Dietz & Watson, Cooper, BelGioioso)(Hoffman’s super sharp only $3.99lb at MB)

Progresso Soup - Buy 1 get 1 Free (Parker’s favorite lunch – Chickarina Soup)

Capri Sun – 2 for $4 (Same Price as MB this week - stocking up the kids fridge with Roarin’ Waters!)

When you Buy 6 (Mix and Match) – Only $1.88 (Shredded Parm for Tuscan Spaghetti Squash and Pork Harvest Bowls)

-Oreos, Friendly’s Ice Cream, Lay’s Family Size Potato Chips, Smartfood, Refreshe Spring Water 24 pack, Birds Eye Frozen Vegetables, Klondike Novelties, Utz Potato Chips, Bachman Pretzels or Jax, Ragu Pasta, Ragu Alfredo Sauce, Stouffer’s Dinners, Pillsbury Cinnamon, Crescent Rolls, Grands, Casarol Fresh Mozzarella Cheese, or Shredded Parmesan Cheese, Lucerne Half and half, Klondike Novelties, Nabisco Ritz Crackers, Swanson Broth, Cabot Brick or Lucerne Cream Cheese Spread, Mott’s Applesauce cups or pouches, Wise Cheez Doodles or Popcorn, Signature Select Seltzer 12 pack, Keebler Chips Deluxe Cookies, Toasteds, Smart Ones Dinners, Signature Select Orange Juice, Oscar Mayer Meat Hot Dogs, Chock full o’ Nuts Coffee, Wish-Bone Salad Dressing, Open Nature Gelato or Signature Reserve Ice Cream, Pillsbury Ready to Bake Cookies, Hungry Man Dinners, Buitoni Fettuccini or Linguini, Simply Potatoes or Fage Sour Cream, Vlasic Pickles, Crystal Light Drink Mix, Campbell’s Well Yes! Soup, Signature Home or Signature Select Plates, Bowls, Decorative Napkins

MARKET BASKET – Starts on Sunday

Sirloin Tips - $5.99lb (freeze them for this great deal)

Boneless Pork Chops - $1.99lb (Pork Harvest Bowls)

Fresh Spinach - $1.29 (Tuscan Spaghetti Squash)

Pretzel Crisps (Cheesy Pretzel Chicken Pops)

General Mills Cereals – 2 for $5 (Trix, Blueberry Cheerios, Peanut Butter Chex, Cheerios) (Good deal for cereal eaters)

Pasta and Rice a Roni – 88 cents (Enchilada Meatballs – Mexican Flavor Rice)

Viva Paper Towels 6 pack - $5.99 (Love my Viva Sales)

Prego Pasta Sauce – 3 for $5 (Pantry stock up)

Gunter Kosher Honey – 2 for $6 (Cheesy Pretzel Pops)

Spaghetti Squash – 99 cents lb. (Tuscan Spaghetti Squash)

For Greg – Ellio’s Pizza – 3 for $6 (cheese, pepperoni, supreme, sausage)

RECIPES FOR THE WEEK

CHEESY PRETZEL CHICKEN POPS – Game day!Soak your skewers before starting.While they are soaking, prep your chicken breast by slicing them into tender size slices (you can buy chicken tenders but they are so much more a lb. then just making your own with chicken breast).Preheat your oven to 450 and line a cookie sheet with tinfoil and set aside.In a bowl, mix some plain Greek yogurt with onion and garlic powder, salt and pepper (these are the kids’ ones).In another bowl, mix Greek yogurt, cayenne pepper, paprika, salt, pepper, onion and garlic powder and sriracha.In a Ziploc bag put some pretzels and cheez-its and crush (I like the flat pretzels because they break nicely).Pour your crushed crackers/pretzels on a plate. Skewer your chicken tenders, and brush your yogurt mixture. I am doing half spicy and half regular.Then coat in your crumb mix.Take a half stick of butter and put on your foil lined sheet and put in the oven to melt.Once melted make sure you coat the entire sheet in the butter.Dip your skewered chicken tenders on each side in the butter so each side will get crispy as it bakes.Bake for 15-20 minutes, flipping once.For your honey mustard dipping sauce: Mix mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, salt and pepper. (Keep tasting until you like - I tend to like more honey than mustard)

CHICKEN FRICASSEE WITH VEGGIES - Season your chicken thighs with salt and pepper and cook in your skillet in oil until done, set aside.In the same skillet, put in some butter, chopped onion, carrot, celery and mushrooms and cook until soft.(We love our veggies and I usually add a ton of chopped veggies to this dish) cook until all soft and then add in some flour and whish off all the bits in the pan and add some white wine (reduce for about 10 minutes).Add some chicken broth, heavy cream, chopped parsley, thyme, salt and pepper and continue to whisk until you have a nice consistency for your soft.Put the chicken back in the pan with some cut asparagus and simmer on low for about 15 minutes.

ENCHILADA MEATBALLS – Heat your oven to 375.In a bowl, mix ground beef, bread crumbs, an egg, minced garlic, chopped cilantro, chili powder, cumin, oregano, salt and pepper and mix with your hands.Create meatballs and cook in a skillet in oil, rolling to get each side brown.Once done put on a paper towel lined plate and let sit.In the same skillet, put in a little more olive oil, chopped onion, minced jalapeno peppers (I like spice so I put 2) and cook until soft.Add in a can of enchilada sauce, 1 can of rinsed and drained black beans and a cup of corn (frozen or can works fine).Add your meatballs back to the skillet and coat them with the sauce, add your shredded Mexican cheese to the top and cook in the oven for about 15 minutes.This will get your meatballs cooked through and your cheese hot and melty.Serve with Mexican rice, warm tortillas and slices of avocado and sour cream.

TUSCAN SPAGHETTI SQUASH – It’s the season of squash and I just love spaghetti squash. Just like las week, I suggest poking holes with a fork in a line the long way around the squash and microwave for 5 minutes.This makes it way easier to cut in half.Then scoop the seeds out and rub with olive oil, salt and pepper.Bake flesh side down at 400 degrees until squash is tender and easy to scrape out with a fork (it could take up to 40 minutes).While that is baking, Cook bacon in a skillet and put on paper towel to drain some fat.In the same skillet, keep about ½ the bacon fat in the skillet and add in some minced garlic, halved cherry tomatoes, baby spinach, salt and pepper.Add in some heavy cream, grated parmesan cheese and simmer until thickens.Add in your spaghetti squash and toss in sauce and top with your bacon crumble and garnish with basil.

PORK HARVEST BOWLS – Preheat your oven at 425.Mix chopped Brussel sprouts, chopped sweet potato and chopped red onion with olive oil and thyme, your favorite crazy salt (mix em up salt, etc.).Bake until vegetables are tender (30 minutes).Cook up some brown rice and set aside.Then heat oil in a skillet, season your pork chops with salt and pepper and cook.Once done let rest and slice.Then make vinaigrette: Apple cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, honey, salt and pepper and mix together.In another bowl, mix sliced kale, dried cranberries, sliced almonds.Pour your dressing on to your salad.Assemble your bowls, rice, vegetables, salad and top with pork. Drizzle some more dressing on top and some shaved parmesan cheese.


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