COOKING ON A BUDGET 06/13/19
HANNAFORD – SALE ENDS SATURDAY
Porter house and T-Bone Steaks - $5.99lb (Grilled Steak and Zucchini Fritters)
Zucchini – 99 cents lb. (zucchini fritters)
Sea Scallops - $11.99lb (Just a sale you might not want to miss)
Pastrami Rounds or Cooked Corned Beef - $7.99lb (Rueben Casserole – I am buying both for the casserole)
Lacey, Light or Imported Swiss cheese - $4.99lb (Rueben Casserole)
Hass Avocados – 99 cents each (Chili Mango Quinoa Salad and Chicken Enchilada Skillet)
Grape Tomatoes - $1.55 (package) (Chili Mango Quinoa Salad and Pasta Salad with Veggies)
Scallions – 99 cents (Pasta Salad with Veggies)
Mango – 99 cents (Chili Mango Quinoa Salad)
La Victoria Mild Enchilada Sauce - $1.39 (Chicken Enchilada Skillet)
Mrs. Cubbison’s Southwest Flavor Tortilla Strips - $1.79 (Chicken Enchilada Skillet)
Vidalia Onions – 79 cents lb. (Zucchini Fritters)
Lemon – 59 cents (Pasta Salad with Veggies and Zucchini fritters sauce)
ALDI – Sales end on Saturday
Twix Ice Cream Bars - $2.49 (sometimes it’s great to have a tasty ice cream bar!)
Snickers Dark Chocolate Ice Cream Bar - $2.69 (Kids snacks)
Moo Tubes (Cherry and Watermelon) - $1.55 (Kids snacks)
Clancy’s Potato Chips - $1.09 a bag (varieties)
Big Dippers or Chili Cheese Corn Chips - $1.29 (snacks)
Strawberries - $1.29 (1lb package) (Kids snacks)
Whole White Mushrooms – 79 cents (Pasta Salad with Veggies)
Sugar Snap Peas - $2.55 (Pasta Salad with Veggies)
Black Beans – 55 cents a can (2 – one for quinoa salad and one for chicken enchilada skillet)
Hot Sauce - $2.19 (Chicken Enchilada Skillet)
Shredded Mexican Cheese – $2.55 (Chicken Enchilada Skillet)
Dill Pickle Spears - $1.49 (Reuben Casserole)
Tomato Paste – 45 cents (Reuben Casserole)
German Style Sauerkraut - $1.89 (24 oz. jar) (Reuben Casserole)
SHAWS – Starts Friday
3 Day Sale Items –
T-Bone Steak and Lamb Loin Chops - $5.88lb (Grilled Lamb Loin Chops)
Cocoa Cola or Canada Dry Seltzer – 4 for $10 (12packs/must buy 4)
Scott or Viva Paper Towels, Cottonelle or Scott Bath Tissue - $4.99
Founders All Day IPA - $12.99 (15 pack!)
Good deals of the week:
Boneless Chicken Breast - $1.88lb (Chicken Enchilada Skillet and Chili Mango Quinoa Salad)
Peeled Carrots – 99 cents (1lb bag) (Kids snacks)
Buy a pound of Primo Taglio Deli Meat get a free pound of American Cheese – (Kids sandwiches for lunch this week!)
Fresh Spinach - $2.29 a bunch (Chili Mango Quinoa Salad)
Bell Peppers – 99 cents (Chicken Enchilada Skillet)
Just for U Coupons – Whole Watermelon - $2.99
Cheez It Crackers - $1.49
Pepsi 2 Liter – 69 cents
MARKET BASKET – Starts on Sunday
Beef Tenderloin/ Tenderloin Steak - $9.99lb/$14.99lb (If you want to cook dad a nice steak for Father’s day then get one of these bad boys!)
Parsley – 79 cents (Zucchini Fritters)
Sunbursts Tomatoes – 2 for $5 (Pasta Salad with Veggies)
Daisy Sour Cream - $1.69 (Chicken Enchilada Skillet)
OTHER GOOD DEALS:
McCain Fries – 2 for $4
Ken’s Salad Dressing – 2 for $5
Frito Lay Multipack - $8.99 (28 count) (Kids camp snacks)
Dannon Danimals Smoothies - $3.99 (12 pack) (Kids snacks)
Pearls Specialties Olives – 2 for $7 (LOVE the Blue Cheese ones for my Bloody Marys!)
RECIPES FOR THE WEEK
REUBEN CASSEROLE – Put a layer of sauerkraut on the bottom of a casserole dish, top with chopped pastrami and corned beef.In a bowl mix mayonnaise, tomato paste and pickle juice.Pour the sauce over the meat and then top with Swiss cheese. Bake until cheese is melted and then top with chopped dill pickles.
CHICKEN ENCHILADA SKILLET – Cook up some chicken and shred it.In skillet, combine chicken and add enchilada sauce.Mix in a can of black beans (drained and rinsed), diced peppers, add some sour cream, top with tortilla strips, shredded Mexican cheese and top with cilantro, hot sauce, and/or sliced avocado!
CHILI MANGO QUINOA SALAD – (You can make this vegetarian or add seasoned chicken like me!) Make your quinoa according to package and set aside. Chop up spinach, grape tomatoes, mango, and avocado.Mix black beans (drained and rinsed), can of corn, spinach, tomatoes with quinoa with chili powder, cayenne pepper, cumin, salt and pepper. (Top with your chicken if you want.) Top with avocado and mango.
GRILLED STEAK AND ZUCHINI FRITTERS – Dry rub your T-bone or Porterhouse steak and grill it up!For your Zucchini fritters: Use a box grater and grate zucchini and a russet potato and Vidalia onion.I let them sit in a strainer and try to dry out the veggies with a paper towel.While they are drying out, in a bowl, mix eggs, minced garlic, parsley, mint and salt and pepper.Once your veggies are dried out (30 minutes or so) mix your veggies with the egg mixture and then coat with a mix of flour and baking powder and heat in oil until golden brown on each side.Serve with a plain yogurt side: yogurt, chopped mint, lemon juice, oil, honey, garlic powder, salt and pepper. (I don’t put mint in mine but the recipe has it in it so give it a try if you like mint!)
GRILLED LAMB LOIN CHOPS AND PASTA SALAD WITH VEGGIES – Cut the fat from your lamb so it doesn’t flare up the grill and season with salt and pepper.In a plastic bag combine, minced garlic, olive oil, rosemary, lemon zest, lemon juice, oregano and put the lamb in the bag for up to a day.Before grilling get it to room temp (30 minutes or so out of the fridge).Start cooking on a lower heat until you have your lamb is a little less cooked like you like it (I like medium) and then sear on the hot spot and that will finish it off. Pull from the grill and let sit for at least 10 minutes. For your pasta salad: Cook up some fusilli (al dente) and set aside. Mix some garlic, thyme, orange juice and zest ginger, brown sugar, salt, pepper and toss in cherry tomatoes and sunbursts tomatoes and cook in a skillet or on a sheet of aluminum foil on the grill until the tomatoes are just about to pop. Add in some cut scallions, chopped mushrooms and sugar snap peas (cut in half). Once they are cooked, but not too soft, mix all the veggies with the pasta and add lemon juice, salt, pepper, sliced basil and olive oil.