COOKING ON A BUDGET 05/12/22
GREG’S FOOD OF THE WEEK:
Market Basket – Freschetta Rising Crust Pizza - $4.49
Virtuoso Thin Crust Pizza - $2.99
Newman’s Own Thin Crust - $4.99
Red Baron Fully Loaded Pizza - $6.49 (stuffed crust too)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •603 Brewery •Shed •VooDoo Ranger •Cone Head •Shipyard •Sea Dog - $13.99 (12 pack)
ROADKILL’S SWEET OF THE WEEK:
Shaw’s – Made in Store Cookies - $4.79 (18 ct: varieties: m&m, chocolate chip, peanut butter and more)
KAYLA’S PICKY FOOD SALE OF THE WEEK:
Market Basket – Arancini 2 pack - $5.98 (•Beef & Peas •Ham, Egg & Cheese •Spinach & Cheese •Ham & Cheese •Wild Mushroom)
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Bone-In Beef Rib Eye Steak, Plain or Seasoned - $6.99 lb.
Drumsticks or Thighs – 99 cents lb.
Medium Cocktail Shrimp – $7.99 lb. (41-50 ct cooked, 26-30 ct raw)
Strawberries – 2 for $4
Baby Back Pork Ribs - $4.99 lb.
Whole Bone-In Pork Butt - $1.49 lb.
Vidalia Onions or Sweet Potatoes – 79 cents lb.
Navel Oranges, Lemons or Kiwi – 2 for $1
Tuna Steaks - $8.99 lb.
Zucchini or Summer Squash - $1.29 lb.
ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Pineapple - $1.89 each
4-lb Bag Navel Oranges - $4.49
Green Grapes - $1.95 lb.
Brussel Spouts - $2.89 lb.
Baby Bella Mushrooms - $1.29
Butterflied Lamb Leg - $7.99 lb. (rosemary garlic or unseasoned)
Salt and Pepper or Texas BBQ Beef Brisket - $5.99 lb.
Pork Spareribs - $2.29 lb.
SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
for U Sale: (sign up for deals!)
Raw Shrimp (21-25 ct)/Bay Scallops - $6.98 lb. (limit 2)
Rana Pasta – 98 cents (Fettucini, Linguini, Gnocchi)
Polar Soda, Seltzer, Mixers 1 Liter – 68 cents (Limit 6)
Sargento Bar or Shredded Cheese - $1.98 (Limit 4)
Frito Lay Party Size Snacks - $2.98 (Limit 2)
Scott Bath Tissue, Comfortplus Bath Tissue Mega Roll, Paper Towels - $12.98 (Limit 2)
Fresh Ground Beef - $2.77 lb. (80% lean – limit 2)
Shady Brook Farms Ground Turkey - $2.77 lb. (93% lean – limit 2)
Strawberries, Blueberries, Raspberries or Blackberries – Buy 2 get 1 free
Fresh Chicken Tenders - $2.77 lb. (limit 2)
Iceberg Lettuce – 97 cents (limit 2)
Beef T-Bone or N.Y. Strip Steak - $8.99 lb.
MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer
7-Bone Beef Chuck Steak - $2.99 lb.
Beef Shaved Steak - $6.99 lb.
Boneless Pork Tenderloins - $3.99 lb.
Perdue Ground Turkey Breast - $4.49 lb.
Zucchini – 99 cents lb.
Broccoli Crowns - $1.29 lb.
Eggplant -$1.29 lb.
Ken’s Salad Dressing – 3 for $5 (9 oz. bottle)
IDEAS FOR COOKING WEEK –
SPINACH ARTICHOKE MANICOTTI
Cook manicotti noodles in salted boiling water until al dente and drain and set aside. In a bowl mix some ricotta, parmesan cheese, marinated artichoke hearts chopped, and some shredded mozzarella cheese and season with salt, pepper, red pepper flakes, garlic powder, onion powder and then put into a bag to pipe into your manicotti.In a skillet, cook garlic in butter and then add in some flour and then add in milk and whisk until no lumps and then add in some lemon juice and some grated parmesan cheese, salt, pepper, and then reduce until it thickens and then add in some fresh chopped spinach until it softens. Fill your manicotti noodles with your ricotta mixture. Put a layer of your spinach sauce on the bottom of casserole dish and then lay your manicottis down and another layer of your sauce then top with mozzarella cheese and bake with foil for 25 minutes at 350 degrees and then remove foil and cook for 10 more minutes or until the cheese is golden brown and bubbly! Serve with some garlic bread!
BUFFALO CHICKEN CRUNCH WRAP
I love crunch wraps but sometimes you want a new spin on the Mexican dish so why not some buffalo chicken and blue cheese! To make this easier buy a rotisserie chicken and shred it and coat with your favorite hot sauce – like Frank’s Hot Sauce, hot melted butter, chopped chives and salt and pepper. Take a large flour tortilla, put on some of the shredded chicken, shredded cheddar cheese, chopped romaine (and chopped celery) and crumbled blue cheese and then top with a tostada and line the outer edges with some more shredded cheese and close the soft tortilla around it and cook in a hot skillet (sprayed with oil) face down until cooked until sealed and golden and then flip and cook on the other side. Serve with ranch or blue cheese.