COOKING ON A BUDGET 08/01/19
HANNAFORD – SALE ENDS SATURDAY
Mahi Mahi Fillets - $6.99lb (Hawaiian Mahi Mahi with Coconut Couscous)
Vidalia Onions – 79 cents lb. (Steak and Cheese Subs)
Zucchini or summer squash – 99 cents lb. (Lemon Garlic Butter Zucchini)
Israeli Couscous - $1.39 (Coconut Toasted Couscous)
Leeks - $2.49 (Cauliflower and Leek Soup)
Lemon – 59 cents (Lemon Garlic Butter Zucchini)
ALDI – Sales end on Saturday
Boneless Chicken Thighs - $1.69lb (Sticky Glazed Chicken Thighs)
Boneless Chicken Breast - $1.69lb (3lbs or more) (Spinach, Cheese, Sundried Tomato Grilled Chicken)
Mangoes – 69 cents (Hawaiian Mahi Mahi with Coconut Toasted Couscous)
Avocados – 69 cents (Just a good price and I eat one daily)
Goya Coconut Milk - $1.75 (Coconut Toasted Couscous)
Deluxe Spiral Cutter - $12.99 (If you don’t have one yet and you want to start making zucchini noodles (zoodles) and more . . .get one!)
Spinach - $1.49 (Spinach, Cheese, Sundried Tomato Grilled Chicken)
Jalapenos - $1.09 (6 in a package) (Hawaiian Mahi Mahi Foil Pack)
Petite Potatoes - $2.75 (3lb bag – Grilled Ranch Potatoes)
Ranch Dip Mix – 59 cents (Grilled Ranch Potatoes)
SHAWS – Starts Friday
3 Day Sale Items – Friday-Sunday
Smithfield Bacon - $3.99 (Cauliflower and Leek Soup - If you don’t make it to the 3 day sale – on sale all next week at Market Basket)
Sea Scallops - $12.99lb
Peaches – 88 cents lb.
Florida’s Orange Juice - $1.88 (Limit 4) (Sticky Glazed Chicken Thighs)
Egglands Best Large or Extra-large Eggs - $1.88 (Limit 4)
Friendly’s Ice Cream or Novelties - $1.99 (Limit 4)
Coca Cola or Canada Dry Seltzer 12 pack – 4 for $10 (Must buy 4)
Bounty 6 double roll Paper Towels - $9.99 (limit 1)
Charmin Mega Roll Bath Tissue - $9.99 (Limit 1)
Other Deals
Sirloin Steak Tips - $5.99lb (3lbs or more) (Steak and cheese sub or just freezer stock up)
Shaved Ribeye Steak - $5.99lb (Steak and cheese sub if you prefer shaved steak)
Green Peppers – 10 for $10 (Steak and cheese sub)
Yoplait Yogurt – 20 for $10 (Kid’s lunch bags all week long!)
MUST BUY 4 DEALS THIS WEEK:
$1.49 each
·Nature Valley or Fiber One Bars
·Betty Crocker Fruit Snacks
·General Mills Cereal
·Betty Crocker Cookies or Premium Brownies
·Pillsbury Cinnamon, Crescent Rolls, Cookies or Yoplait Gogurt (Pillsbury cheaper at Market basket, but Yoplait Gogurts cheaper at Shaw’s)
88 cents each
·Progresso Vegetable Classics
·Chex Mix
MARKET BASKET – Starts on Sunday
Cauliflower – 2 FOR $4 (Cauliflower and Leek Soup)
Smithfield Bacon - $3.99 (Cauliflower and Leek Soup) (4 varieties)
Scallions – 2 for 79 cents
Red Sweet Peppers - $1.59lb (Hawaiian Mahi Mahi)
Butter Lettuce – 2 for $3 (Sticky Glazed Chicken Thighs)
Seedless Cucumbers - $2.49 (3 pack – great deal for a summer snack!)
Fancy Potato Salad - $1.79 (1lb), $3.49 (2lb), $5.19 (3lb)
Portabella Caps - $4.69 (Steak and Cheese Bunless)
Fantini Split Top Rolls – 2 for $3 (Steak and Cheese Subs)
PANTRY STOCK UPS
Hellman’s Mayonnaise - $2.99
Ken’s Salad Dressing – 3 for $3
Honey Bear - $1.99
G Hughes BBQ Sauce – 2 for $6 (these are the sugar free sauces, 4 varieties and not bad tasting)
Knorr Side Dishes – 88 cents (Rice and pasta available)
Heinz Ketchup – 2 for $6
RECIPES FOR THE WEEK
HAWAIAN MAHI MAHI FOIL PACK WITH COCONUT TOASTED COUSCOUS– In a bowl mix some soy sauce, brown sugar, lime juice, chopped pineapple, chopped mango, chopped red pepper, chopped jalapenos and minced garlic and mix.Lay out some foil and spray with pam, and add some of your salsa mix, sprinkle your Mahi with creole seasoning, salt and pepper and put on top of the salsa mix.Close your foil loosely so you have space for the fish to steam with the fruit.Put on the grill for about 15 minutes, sprinkle with chopped macadamia nuts and cilantro.Coconut toasted couscous: Cook Israel couscous in a dry sauté pan for 3 minutes to toast the couscous and make it golden brown.Once it is toasted stir in coconut milk, about a ¼ cup of water, some salt, pepper, paprika, cayenne pepper, and bring to a boil then reduce to a low heat and cover.It will take about 15 minutes for it to get soft, but maybe longer so keep tasting (you want your sauce to be a little creamy so if you need to add more coconut milk add it).Top with cilantro and serve with your Mahi Mahi.
STICKY GLAZED CHICKEN THIGHS AND LEMON GARLIC BUTTER ZUCCHINI – The chicken thighs are a Bobby Flay recipe and they are some good stuff!In a sauce pan, mix a cup of orange juice, ½ cup ketchup, and ¼ cup brown sugar, 2 tablespoons of Worcestershire sauce, pinch of red pepper flakes and 2 tablespoon of white vinegar and bring to a boil then reduce to low until it thickens (stir occasionally).Keep some separate for later. For your chicken coat with olive oil and season with salt and pepper and brush your sauce over your chicken both sides as cooking and flipping. You can cut into strips and serve in Butter Leaf Lettuce and then add some of your remaining sauce on top.Lemon Garlic Butter Zucchini: Slice your zucchini tops and ends off and then cut the long way into thick strips.Melt a stick of butter, squeeze in some lemon juice, minced garlic and chopped parsley.Brush your butter mixture over your zucchini and grill for about a minute on each side.
CAULIFLOWER AND LEEK SOUP – I don’t care if its summer, cauliflower is on sale and I love soup all year around!In a pot, add some oil and cook some thinly sliced leeks, and cook until golden and then add minced garlic.Add in a chopped, peeled potato (russet or white), and an entire cauliflower head, chopped into small pieces.Season with salt and pepper and add in a container of chicken broth and boil, then set the heat to med/low and cover and let your potatoes and cauliflower get soft.Once the potatoes and cauliflower are tender mix in a blender or food processor and blend until smooth, add more salt and pepper to taste.Top with chopped chives and chopped bacon slices (if you like a little heat you can add in some cayenne and smoked paprika).
SPINACH, CHEESE, SUNDRIED TOMATO GRILLED CHICKEN BREAST WITH GRILLED RANCH POTATOES – Slice into your chicken breast to make a pocket and season inside pocket with salt and pepper and then put in sun dried tomatoes, spinach and mozzarella cheese and then season with a homemade dry chicken rub. (Dry rub: brown sugar, salt, chili powder, smoked paprika, garlic and onion powder, ground oregano) Skewer your chicken together if needed.Turn up your grill on a high heat on one side and cook your chicken on the other side so it doesn’t flare up.Should take about 25 minutes to cook through.Grilled Ranch Potatoes: Baby red potatoes, cut into quarter pieces, put in a resealable bag with olive oil and a ranch seasoning packet and toss to coat.Put your potatoes on skewers and grill over low heat while your chicken is cooking.Depending on the size of your potatoes it could take 15-20 minutes until they are soft.Make sure you are turning them throughout cook time.
STEAK AND CHEESE SUBS – Both tips and shaved steak are on sale at Shaw’s this week so pick your favorite and make an epic steak and cheese sub for dinner (and if you are low carb then buy some portabella caps at Market Basket because they are on sale and go bunless!Just stuff your steak, peppers, onions in your grilled mushroom cap, and top with your favorite cheese!)No matter what steak you choose seasoning is the key to a great steak and cheese.I mix Worcestershire, salt, pepper, onion and garlic powder, paprika, brown sugar, ground cumin, ground mustard and some chile pepper.Rub this all over your steak (either tips, chopped into chunks or your shaved steak) and let sit until meat is at room temperature.Cook your onions and peppers and (mushrooms if wanted) to a skillet with butter and cook until tender, then remove and set aside.Cook your steak in the same pan.Once your steak is done, add your veggies.Toast your sub rolls with butter (I love torpedo rolls at Shaw’s, but you could also do a French or Italian roll).Add some mayo if you choose, pile your steak and veggie mixture then top with your favorite cheese.(Mix it up!I love the Hot Pepper Jack for me, Jeff likes provolone, and kids prefer American!)If you want to do homemade fries, slice russet potatoes into sticks, and let them sit in cold water for at least an hour.Pat them dry, and fry them in vegetable oil.Once tender remove and put on paper towel lined plate to get the grease off.Keep doing this in batches until all done.Put all fries in a pot and season with my favorite potato seasoning Camp Mix Spud Fixin’.