COOKING ON A BUDGET 06/17/21

GREG’S FOOD OF THE WEEK:

Shaw’s - Shady Brook Farm Ground Turkey - $1.97lb (3 day only sale!!!)

Aldi – Neapolitan or Vanilla Ice Cream Sandwiches - $1.85 (12 count)

KELLY’S BEER SALE FOR THE WEEK:

Market Basket – •Cisco •Otter Creek •Shed •NOCA - $12.99 (12 packs)

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Whoopie Pies – 2 for $2.99 (10 varieties)

HANNAFORD (SALES END SATURDAY) –

Family Pack Marinated Sirloin Steak Tips (or plain boneless sirloin tips) - $6.99lb (EVEN Better priced than last week) (Butter Garlic Steak Foil Pack)

Green Peppers – 99 cents lb. (Pork Ribs and Veggie Lo Mein)

Yellow Potatoes - $2.49 (Butter Garlic Steak Foil Pack)

ALDI (SALES END ON SATURDAY) -

Boneless Skinless Chicken Thighs - $1.69lb (Chicken Pesto Tart)

Boneless Chicken Breasts - $1.89lb (Summer Chicken Parmesan)

Pork Spareribs - $1.89lb (Pork Ribs and Veggie Lo Mein)

Pineapple - $1.49 (Grilled Hawaiian pork chops)

Cherry Tomatoes - $1.89 (Summer Chicken parmesan)

Pesto Sauce - $2.49 (Chicken Pesto Tart)

Beef Broth - $1.25 (Butter Garlic Steak Foil Pack)

Shredded Mozzarella (Chicken Pesto Tart)

Baby Bella Mushrooms - $2.19 (Butter Garlic Steak Foil Pack)

White Mushrooms - $2.09 (Pork Ribs and Veggie Lo Mein)

SHAW’S (SALES START FRIDAY)

3 DAY ONLY SALE – GREAT DEALS SO MAKE SURE YOU SWING IN!

Fresh Ground Beef, Shady Brook Farm Ground Turkey, Italian Sausage - $1.97lb

Sweet Corn – 17 cents

Doritos, Utz, Snyders’ Pretzels - $1.57

Red Seedless Grapes - $1.27lb

Chobani Oat and Coffee Beverage – 97 cents

Hood Ice Cream - $1.97

Pepsi or Schweppes Seltzer – 4 for $12

MARKET BASKET (SALES START SUNDAY)

Center Cut Pork Chops - $1.79 (Grilled Hawaiian pork chops)

Zucchini – 99 cents lb. (Summer Chicken Parmesan)

Eggplant – 99 cents lb. (Summer Chicken Parmesan)

Shredded Parmesan - $3.99 (in deli – Chicken Pesto Tart)

IDEAS FOR COOKING THIS WEEK –

PORK RIBS AND VEGGIE LOMEIN

I love Chinese food and love making at home. For your pork ribs, start by mixing hoisin sauce, fresh grated ginger, Chinese five spice, brown sugar, sweet chili sauce, minced garlic, honey, soy sauce (and if you want it red in color like at the Chinese restaurants add in some red food coloring).Put your ribs in a large Ziploc and pour your marinade in there and let them sit for a day in the fried. When you are ready to cook, put in your crock pot (ribs and marinade) on low for 4-5 hours. Remove your ribs and put on a baking sheet. For your leftover sauce in the crock pot, remove the layer of fat and add cornstarch to the marinade to thicken.Whisk until thick and then brush on your ribs, and broil for 5 minutes. For your veggie lo mein, buy the fresh lo mein noodles at market basket in the deli section. Make your noodles according to the directions. In a wok or large frying pan, put sesame oil and start cooking all your chopped veggies (use whatever you like. I like: peapods, green peppers, red peppers, mushrooms, sprouts, and broccoli). Once the veggies are a tender, but not mushy, add your cooked noodles and start to cook up on a higher heat, then add in some soy sauce, sprinkle of sugar and to make it a thicker sauce I use beef broth, corn starch, soy sauce and cook to thicken. Serve your ribs along with your lo mein.

SUMMER CHICKEN PARMESAN -

A healthy, summer way to enjoy your chicken cutlets!Pound your chicken breasts very thin. Make three dishes, one with flour (you can use whet or almond if you want to be healthier), one with whisked eggs, one with whole wheat bread crumbs. Seasonyour chicken with salt, pepper and garlic powder and then cot chicken with flour, egg and then breadcrumbs and fry up in a skillet with olive oil and once each chicken is golden on each side, put on a baking sheet. Top each piece of chicken with shredded Italian cheese. In your skillet, add more olive oil and cook your chopped zucchini, summer squash, eggplant and halved cherry tomatoes (any summer veggies you want). And add some salt and garlic and cook until warm and tender. Serve on top of your chicken with fresh chopped basil.

CHICKEN PESTO TART

Get your puff pastry to room temperature. While that is happening cook up your chicken thighs or breasts (in a skillet, seasoned with salt and pepper) and chop into small pieces. On a baking sheet put parchment paper and then roll out your puff pastry and close all the seams together, poke holes in it with a fork to prevent it from puffing up. Brush on a layer of pesto sauce (I buy mine at Aldi, but you can make homemade too if you have the time) and then sprinkle on minced garlic, and season with salt and pepper. Layer your chicken on top, and then shredded mozzarella and parmesan, more salt and pepper and then bake for 20-25 minutes or until golden brown.

GRILLED HAWAIAN PORK CHOPS

To make your marinade mix soy sauce, water, sesame oil, brown sugar, ground ginger, crushed red pepper, minced garlic, ketchup and pineapple juice and add your pork chops to marinade for up to day in the fridge.Spray your grill with cooking spray and cook some pineapple rings and your pork chops. While that is cooking mix some cornstarch into your marinade and cook on the stove until it thickens.Serve the grilled pineapple on top of the pork chop, drizzle with the thickened sauce and add chopped scallions on top. Serve over riced cauliflower or white rice.

FOIL PACK – BUTTER GARLIC STEAK, MUSHROOMS AND POTATOES – Again these are easy and especially for the first night at the campground after you set up. I always make them before I even leave the house so I just have to throw them on the grill. Cut your potatoes into small home fries and put in a bowl with some water and cover and cook for about 3 minutes until just getting soft and then dry off with a paper towel and then add butter, salt, pepper, and if you have Spud Fixin’ Camp Mix season with that too! (If not add garlic and onion powder, paprika with your salt and pepper). For steak you can use flank steak (but usually expensive). I am using steak tips because they are on sale at Hannaford. Slice into 2 inch slices and season with salt, pepper and garlic powder. Set out your thick foil, lay your potatoes in each of the foil packs, top with fresh thyme sprigs, top with your steak chunks, minced garlic, cubes of butter and chopped bella mushrooms. Start folding all the sides of the tin foil and put a little bit of beef broth and Marsala wine. Close the packs really tight and the put on the grill for about 10-15 minutes depending on how well done you like your steak. (Start checking at 8 minutes or so if you like it a medium rare.) Open up the packs and eat!

Laura

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