COOKING ON A BUDGET 06/24/21

GREG’S FOOD OF THE WEEK:

Market Basket – alfresco Chicken Sausage - $3.69 (9 varieties!)

Plus on sale: Ready to cook chicken sausage, ground chicken, chicken meatballs, etc.)

Shaw’s – Blueberries - $1.77 (per pint/limit 2)

KELLY’S BEER SALE FOR THE WEEK:

Market Basket - •Samuel Adams •Corona •Heineken •Lagunitas •LongTrail •Stella Artois•Harpoon •Blue Moon •White Claw •Truly •Smirnoff Seltzer •Leinenkugel’s Summer Shandy - $13.99

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Chocolate Chip Cookies - $3.59 (13 pack!)

HANNAFORD (SALES END SATURDAY) –

Boneless New York Sirloin Steak - $3.99lb (Good deal to freeze)

Marinated Sirloin Steak Tips - $7.99lb (keeping up with the sale on steak tips 2.5-3lb prepackaged – so worth it!)

ALDI (SALES END ON SATURDAY) -

Party Back Bratwurst - $6.49 (45oz) (Bratwurst sandwich)

Ground lamb - $5.99lb (Mediterranean Lamb Bowls)

Zucchini – 99 cents (Spiraled Zucchini Puttenesca and lazy chicken)

Cream Cheese – 89 cents (Bratwurst sandwich and Stuffed Sweet Pepper Appetizers)

SHAW’S (SALES START FRIDAY)

Chicken Breasts or thighs - $1.67lb (Lazy Chicken)

MARKET BASKET (SALES START SUNDAY)

Mini Sweet Peppers - $2.49 (Stuffed Sweet Pepper Appetizers)

Paesana Capers Capote - $4.99 (Spiraled Zucchini Puttenesca)

Feta Chunk - $3.99 (Mediterranean Lamb Bowls)

Baby Seedless Cucumbers - $1.99 (Mediterranean Lamb Bowls)

Glory’s Tomatoes – 2 for $4 (Mediterranean Lamb Bowls)

Hummus – 2 for $5 (Mediterranean Lamb Bowls)

IDEAS FOR COOKING THIS WEEK –

MEDITERRANEAN LAMB BOWLS –

Cook up your favorite rice or turmeric rice (it goes well with lamb). In a pan heat oil and chopped onions, and garlic and cook until soft.Add in ground lamb and season with paprika, allspice, red pepper flakes, ground ginger, salt and pepper and then cook well and then add in fresh chopped mint and fresh chopped parsley.To assemble your bowls: rice, top with lamb, halved cherry tomatoes, chopped cucumbers, hummus, feta cheese and then sprinkle with more parsley!

BRATWURST SANDWICH

I love brats, but sometimes you need to switch things up. Cook up bacon in a large skillet or on the Blackstone until crisp and then set aside and drain on paper towel.Cut your bratwurst out of the casings and cook in the bacon fat and add in chopped onion and cook until soft and brat is done and then add in minced garlic and cook for another minutes and then stir in cream cheese, a dark beer of your choice, Dijon mustard and pepper and bring to a boil and then simmer for 20 minutes and stirring. Stir in chopped bacon. I love brioche buns but you can use what you like.I toast up the buns and then top the buns with your sausage mixture and top with sour cream and onion chips.

STUFFED SWEET PEPPER APPETIZERS

I love little sweet peppers and I love to do these apps because they are so easy and you can eat them cold or hot. Cut your sweet peppers the long way (there shouldn’t be seeds but take them out if you see them). In a bowl mix softened cream cheese, sliced jalapenos, some shredded cheddar cheese, garlic and onion powder (and you can also add chopped bacon, or chopped walnuts. Stuff the cream cheese filling in your peppers and then you can either bake for 20 minutes or if it’s too hot I put them on the Blackstone and just cover them to have it all melt together. You can top with everything bagel seasoning.

SPIRALED ZUCHNIS PUTTANESCA

Using a spiralizer (if you don’t have one, they aren’t expensive and if you love zoodles buy one) cut your zucchinis in to noodle form.In a skillet put some oil and cook your zucchini with salt and pepper until soft. Remove and set into strainer to get out any extra water. In the same skillet add some more oil and cook garlic, red pepper flakes, can of crushed tomatoes, Kalamata olives, capers and stir and cook for about 3 minutes, add fresh chopped basil and your zoodles. Cook for another 3 minutes or until hot and all mixed up.

LAZY CHICKEN

I saw this recipe and I am always looking for new easy ideas to have during the work week. In a skillet cook some cubed chicken breasts, seasoned with salt and pepper in some oil and once browned on both sides and remove and set aside. Add more olive oil and put a layer of thinly sliced red potatoes, thinly sliced onions and add some Montreal steak seasoning and cook until seared. Add some chicken broth to your skillet and then put a layer of thinly sliced zucchini, more Montreal steak seasoning and then top with chicken. Add a can of fire roasted crushed tomatoes, oregano, basil, cover and cook until everything is cooked through and then top with some mozzarella cheese and broil until cheese is bubbly and golden!

Kelly Brown

About Kelly Brown