Greg & The Morning Buzz 24/7COOKING ON A BUDGET 04/25/19

I am going with extra Mexican this week for Cinco de Mayo!


Taste of Inspirations Marinade or Grilling Sauce (Buy Taste of Inspirations Mango Coconut Habanero Sauce – For your Fish Tacos) - $1.89 (I also stocked up for grilling this summer!Love the steak house and teriyaki flavors)

Eggplant – 99 cents lb. (Stuffed Eggplant)

Corn on the cob – 3 for $1 (Need for Grilled peppers)

Rainbow Peppers – 3 pack $2.99 (Use for your grilled peppers or you can buy green at MB for only $1.29lb)

ALDI – Starts on Sunday (except meat)

Shredded Mozzarella Cheese (Stuffed Eggplant)

Shredded Mexican Cheese (Pork Carnitas)

Fresh Whole Boneless Pork Butt Roast - $1.49lb (starts on Wed 5/1)

Milk - $1.49

SHAWS – Starts Friday

3 Day Sale Items

Jimmy Dean Bacon – 2 for $7 (Great price so why not!)

Regular Sales

Steak Tips - $5.88lb (Stock up for the next time you want tips!)

Prince’s Pasta – 88 cents a box (serve with your Stuffed Eggplant)

85% Fresh Ground Beef - $3.99lb (Meatloaf)

Hunt’s Diced Tomatoes – 88 cents (Stuffed Eggplant)

Maria and Ricardo’s Tortilla – 2 for $5 (I like the soft corn for the Carnitas)

MARKET BASKET – Starts on Sunday

**If you don’t have Aldi Milk is on sale at MB - $1.99

Chicken Thighs - $1.79lb (Grilled Maple Citrus chicken thighs)

Fresh Tilapia - $4.99lb (Fish Tacos)

California Red Ripe Strawberries 2lb packages – 4.49lb (Kids lunch bags)

Jalapeno Peppers - $1.99lb (Pork Carnitas/Pico de Gallo)

Fresh Cilantro – 99 cents a bunch (Pork Carnitas and Fish Tacos)

Mitchell’s Salsa - $3.99 (Fish Tacos)

Old El Paso Refried Beans – 99 cents (Fish Tacos)

Thin and Trim Chicken Sausage - $2.79 (my kids and I love these!Stock up for summer grilling!)

Sabra and Wholly Guacamole on sale – 2 for $4 (Cinco de Mayo fun)

Hood Squeeze Sour Cream – 2 for $3 (buy one for your carnitas or fish tacos)

Jumbo Green Peppers - $1.29lb (for Pesto Corn grilled peppers)

Vidalia Onions - 89 cents lb (Pork Carnitas and Meatloaf)


Caulipower Pizza and Caulipower Pizza Crust – $5.99


STUFFED EGGPLANT – I like the small Italian eggplant cut the length wise but the big ones are on sale this week so that’s what I am going with.Scoop out the insides and set aside.With your eggplant boats, put a little bit of water in the bottom of a dish and bake them for 15 min. or until soft.Then take the water out of the pan and set aside. Cook up some turkey burger and set aside. Chop up all the insides of the eggplant and throw in a pan with olive oil, and minced garlic, salt, pepper. Once the eggplant is soft add in canned Italian seasoned diced tomatoes, a little bit of your favorite pasta sauce, and grated parmesan cheese and more Italian seasoning and then mix with your turkey burger. Scoop the mix in the boat, top with shredded mozzarella cheese and bake for another 20-30 minutes.You can serve with pasta and sauce or for you keto/low carbers serve with Skinny Pasta or just eat as is!

PORK CARNITAS – In my crock pot, add garlic, onions, can of chopped green chiles, sliced jalapenos and some orange juice.Rub your pork butt with cumin, paprika, chili powder, oregano, salt and pepper. Heat some oil in a pan and sear each side of the Pork Butt until crispy. Once crispy on the outside put in the crock pot and let cook on low 8 hours or until the pork is easy to pull apart.Once you can shred all the meat, you can get it extra crispy now by putting back into a pan and then set aside.I then spray the bottom of a skillet with pam and put a tortilla (I buy the half flour and half corn tortillas because they will get a little crispier when you are cooking them up), heat up one side, then flip, add your pork mixture, top with pico de gallo (store bought or make your own: Roma tomatoes, yellow onion, cilantro, jalapenos, lime juice, garlic and salt.Chop it all up and mix it together) fold the tortilla and sprinkle cheese in between the tortilla.I use a spatula to hold it closed using the cheese as a glue to seal your shell.Serve with guacamole or sour cream. (You can add rice to this dish on the side. Definitely use the pork all week on top of your lunch salads – Yummy!)

MEATLOAF AND AU GRATIN POTATOES – For your Meatloaf: Cook some minced garlic and onions in butter. In a large bowl mix your ground beef, crumbled wheat ritz crackers, ketchup, Worcestershire sauce, spoon of Dijon mustard, fresh parm cheese, milk, a couple eggs, , one packet of Lipton onion soup, chopped fresh parsley, and your cooked garlic and onions, plus salt and pepper.(If you want a sauce for your meatloaf, mix some ketchup, vinegar, brown sugar, tomato paste, Worcestershire sauce, garlic and onion powder).Put your meatloaf mixture in your loaf pans and spread some sauce on top (save the rest for later). Bake for an hour or so.Use the rest of your sauce after slicing.For your Potato Side: Slice your potatoes thin and set aside.In a pan heat up some garlic, chopped onions in butter, mix in flour and then add your half and half and some chicken broth add salt and pepper.(You can add cheese to your sauce at this point – sharp cheddar and gruyere are great, but you can add whatever kind you like) set your sauce aside.Put a layer of potatoes (season – I love Spud Fixin’ seasoning by Camp Mix) in a casserole dish, spread some sauce, add some fresh grated parmesan cheese, then more potatoes, more sauce, more cheese.Cover with foil, bake for 30 minutes and then take off foil and bake another 30 minutes (if cheese isn’t browning, finish with a quick broil.)

GRILLED MAPLE CITRUS CHICKEN THIGHS WITH PESTO CORN GRILLED PEPPERS – I marinate the day before for that extra flavor.Mix together vegetable oil, citrus zest and juices from lime, lemon and oranges add a little cayenne pepper, thyme and maple syrup.Season your chicken thighs with salt and pepper and then I put the marinade and chicken in a Ziploc bag and put in the fridge for the night and save a little bit too coat the chicken when it’s done. Grill the chicken until done and then brush on the remaining syrup mixture.Serve up with some Pesto Corn Grilled peppers.Cook chopped red pepper in some oil, add corn and pesto sauce (make your own or jarred is fine).Halve some peppers (you can use whatever color you want green, red, yellow. I’m using green because they are on sale) and take out the seeds, and grill the peppers face down.Once they are soft add your corn mixture and grill face up with corn pesto for a few more minutes.Add some shredded parmesan cheese.

FISH TACOS – I cook up some fish in a pan with the Taste of Inspirations Coconut Habanero Sauce.Add some lime juice, fresh cilantro and some cayenne pepper and paprika.I take a soft shell and spread on some refried beans, then wrap that around my hard shell.Put some shredded cheese on the bottom, top with your fish and then add your coleslaw. Coleslaw: coleslaw mix, add lime juice, honey, salt, pepper. And then drizzle some avocado lime sauce on top.Avocado Citrus Lime Sauce: Take a couple ripe (soft) avocados, mix some orange juice, lime juice and zest, plus cilantro.

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