COOKING ON A BUDGET 06/20/19
HANNAFORD – SALE ENDS SATURDAY
80% Lean Ground Beef - $2.49lb (Stuffed Cheeseburger)
Pork Butt Roast - 99 cents lb. (Sriracha Glazed Pork Stuffed French Toast)
Asparagus - $1.99lb (Herb Butter Cod with Tomato and Asparagus)
Cod Fillets - $5.99lb (Herb Butter Cod with Tomato and Asparagus)
Hannaford Pint Angel Sweet Tomatoes – 2 for $4 (Herb Butter Cod with Tomato and Asparagus)
Cauliflower - $2.49 each (Good price for you low carb/keto folks)
Sugardale Sliced Bacon – 2 for $7 (Just a good price)
Vidalia Onions - $2.49 (3lb bag) (French Onion Chicken with Broccoli)
Sriracha - $2.99 (Sriracha Glazed Pork Stuffed French Toast)
Corn on the Cob – 2 for $1 (Grilled NY Strip Steak with a bloody mary compound butter and ancho lime grilled corn)
ALDI – Sales end on Saturday
S’mores Stock up! (Let’s get to summer nights by the fire!)
Honey Graham Crackers - $1.25
Giant Marshmallows - $1.99
Milk Chocolate Bar - $1.49
Chicken Breast - $1.69lb (French Onion Chicken with Broccoli)
Honey - $3.09 (Sriracha Glazed Pork Stuffed French Toast)
Worcestershire Sauce - $1.09 (Stuffed Cheeseburgers)
Strawberries - $1.29 (1lb package) (Kids snacks!)
Grated Parmesan Cheese - $2.55 (French Onion Chicken with Steamed Broccoli)
Happy Farms Preferred Specialty Shredded Swiss and Gruyere Cheese - $3.29 (French Onion Chicken with Steamed Broccoli)
Multi-colored Peppers - $1.49 (3 per package) (Sriracha Glazed Pork Stuffed French Toast)
V8 Splash Lemonades - $1.95 (refreshing drink – add some vodka and fresh lemon garnish for a great summer cocktail!)
Carlini Extra Light Olive Oil - $2.49 (Great price!)
Specially Selected Brioche Buns - $1.99 (These are so good if you want so splurge with the price and use them for yourStuffed Cheeseburgers – only 2 in a pack)
Fresh Kaiser Buns - $1.99 (8 pack – Stuffed Cheeseburgers)
Tuscan Garden Burger Toppings - $1.79 (3 flavors - Crispy BBQ Red Peppers, Crispy Jalapenos or Sea Salt & Crispy Lime Polabanos) (Stuffed Cheese Burgers)
SHAWS – Starts Friday
3 Day Sale Items – Not anything I can use this week, but if you need Charmin the Mega Rolls are on sale for $9.99 and if you use Bounty double roll paper towels are $9.99
Good deals of the week:
Strip Steak - $5.99lb (Grilled Strip Steak with a bloody mary compound butter and ancho lime grilled corn)
Romaine Hearts – 2 for $4 (Also: mini cucumbers, grape tomatoes or spinach) (salads for lunch)
Shady Brook Farms Ground Turkey - $2.69 (16 oz. package) (Freezer stock up)
Lemon – 59 cents (Herb Butter Cod with Tomato and Asparagus)
Just for U Deals – (Limit 1 each and you need to sign up for the app)
Bubba Original Burgers - $6.99 (always good if people stop by in the summer for a snack)
Maxwell House Coffee - $3.99
Refreshe Spring Water – 99 cents (24 pack)
MARKET BASKET – Starts on Sunday
Close Trim Broccoli Crowns - $1.29lb (French Onion Chicken with Steamed Broccoli)
OTHER GOOD DEALS:
Family Size Honey Nut Cheerios and more – 2 for $6 (Cocoa Puffs, Lucky Charms, Cinnamon Toast Crunch, Reese’s Peanut Butter Puffs)
Heinz Ketchup – 2 for $6 (Pantry stock up)
Stoneyfield Pouches – 5 for $5 (Dylan has one a day!)
Breaded Chicken – 2 for $4 (Dino nuggets for the kids!)
Thomas’ English Muffins – 2 for $4 (Always in stock at my house)
European seedless Cucumbers – 69 cents (Salads for lunch!)
Blueberries – 2 for $5 (pint) (kids’ snacks)
Doritos/Tostitos/Lays Chips - $1.99 (Pantry stock up)
RECIPES FOR THE WEEK
HERB BUTTER COD WITH TOMATO AND ASPARAGUS – Pat your cod down to dry it and season with salt and pepper. In a casserole dish, put your cod, asparagus, and halved cherry tomatoes. In a bowl mix soft butter, lemon juice, minced parsley, minced garlic and thyme.Spread this mixture over the top of the fish and the veggies. Cook for 15-20 minutes at 400.
STUFFED CHEESEBURGERS – Season your ground beef with salt, pepper, onion powder, garlic powder, Worcestershire sauce.I use a large mayo cover that I have saved to make a great mold for stuffing my burger patties. If you don’t have that just flatten your burger and in the center fill with whatever you want.(My favorite is a pepper jack cheese, some candied jalapenos, but Jeff likes a cheddar and bacon.If you do some searching online people stuff with everything!I have seen recipes for mac and cheese, BBQ sauce, mushrooms, cheese, spinach, avocado, feta, olives, peppers, onions, blue cheese, mozzarella, pesto – have fun with it!).Make another patty and top your filled patty and seal the edges.When cooking, don’t press down or the burger might open and everything leaks out!Put it on your Brioche Bun or Kaiser Buns, top with some crunchy Burger toppings from Aldi and your favorite condiments and enjoy!
SRIRACHA GLAZED PORK STUFFED FRENCH TOAST – This is so GOOD but it’s a process.The pork butt itself takes about 8 hours to cook but it’s worth it and you forget about it once it’s in the crockpot. (Rub your pork with a mix of salt, pepper, cumin, garlic powder, oregano, onion powder. And put a little layer of pineapple juice at the bottom and put your pork in and cook for 8 hours or until you can shred with a fork.) For your French toast batter whisk together some milk, sriracha, garlic powder, cayenne pepper and eggs and then set aside in fridge.For your filling, take your shredded pork and add in some honey, sriracha and salt and pepper and set aside.For your topping, in a skillet, heat minced garlic, multi colored peppers (seeded and julienned), honey, sriracha and sauté until the peppers are soft and then add some butter, more honey and more sriracha, salt, and pepper and mix until syrupy and set aside.For your French toast, take a potato roll (not split), make a hole in the side of it with your finger and stuff your pork mixture into the center of it.And then flatten the roll and dip in the batter until soaked in, the put in a hot buttered skilled and fry the rolls on each side until lightly brown and crispy.Put on a plate and top with your peppers and sriracha syrup!
FRENCH ONION CHICKEN WITH STEAMED BROCOLI– In a skillet cook slice Vidalia onions, salt and pepper in olive oil until caramelized and soft and then add in some balsamic vinegar and add some minced garlic.Once done set aside in a bowl. Pound out your chicken breast and season with salt and pepper, garlic powder, parsley and cook in that same skillet that you cooked your onions in.Add some oil and sear your chicken on both sides and once cooked through, set aside.In the same skillet, pour in some beef broth and vermouth or a dry white wine anda table spoon of sugar, thyme, oregano, pepper, salt and once the alcohol is burned off a little, add in some flour and whisk to make a thicker mixture.Once it is a good gravy consistency add your onions and chicken back in to the skillet and top with shredded Gruyere and grated parmesan cheese, broil to make the cheese bubbly and top with parsley.Serve it up with some steamed broccoli. (And some French bread toast if you are not low carbing it.)
GRILLED STRIP STEAK WITH A BLOODY MARY COMPOUND BUTTER AND ANCHO LIME GRILLED CORN –Take your steak out for at least 30 minutes before cooking to get to room temp.Drizzle olive oil over steak and season with salt and pepper generously. Take a stick of softened but not liquid butter and mix with chopped sundried tomatoes, horseradish and celery salt and mix well and refrigerate until the steaks off the grill.For your corn on the cob, grill your corn, husks off right on the grill.For the Ancho Lime Butter, take your soft butter stick and mix with either ancho chili or chipotle powder and zest lime into it and mix it.Coat your grilled corn with this butter.