COOKING ON A BUDGET 08/08/19
HANNAFORD – SALE ENDS SATURDAY
Boneless Skinless Chicken Breasts or Thighs - $1.99lb (chicken breast only $1.89lb at Aldi) (Not on the menu but if you want to freeze for another time while they are on sale)
Sirloin Tips - $5.99lb (Surf and Turf)
Maine Broccoli Crowns or Roma Tomatoes – 99 cents (tomatoes Portobello burgers)
Cauliflower - $2.49 (good deal and you can pair with any meal - steam, roast, grate for rice substitute)
ALDI – Sales end on Saturday
If you are new to this, don’t forget milk at Aldi is $1.49 a gallon and your chicken breast is always $1.89lb or lower each week! Your fruits and veggies are also cheaper than the other stores.
Strawberries - $1.49
Blueberries - $1.29
Spinach - $1.49 (add to my salads to gain extra muscles ha ha)
Baby Peeled Carrots – 89 cents (lunch bag snack)
Moo Tubes - $1.39 (compare this price to gogurts and your kids won’t know!)
Mozzarella shredded cheese - $2.99 (4 cup bag) (Cabbage Bake)
Sour Cream – 99 cents (Cabbage Bake)
Sweet Potatoes - $2.75 (3lb bag) (Sweet potato fries)
SHAWS – Starts Friday
3 Day Sale Items – Friday-Sunday
Fresh Chicken Tenders - $1.99lb (parmesan chicken tenders with sweet potato fries)
Whole Watermelon - $3.99 (limit 2)
Cabot Shredded or Sargento Sliced Cheese - $1.99
Keebler Cookies, Crackers or Cheez-It - $1.88 (limit 6)
Hood Ice Cream or Novelties - $1.99 (limit 4)
T-Bone Steaks and Lamb Loin Chops - $6.77lb (grilled lamb and cabbage bake/T-bones for your surf and turf)
Fresh Express Salad Blends/Nature Sweet Tomatoes – 3 for $6 (Salads for lunch!)
Cabbage – 69 cents lb. (Cabbage Bake)
Thomas’ English Muffins – Buy 1 get 2 Free (nice deal!) (Portobello burgers)
Kellogg’s Cereal, Rice Krispies Treats and Pop Tarts - $1.77 (Kids treats)
MARKET BASKET – Starts on Sunday
Live Lobsters - $5.99lb (Lobster dinnah!)
Iceberg Lettuce – 99 cents (lunches for the week)
Large White Eggs – 69 cents (Brown Eggs - $1.19)
Bacon - $2.99 (Cabbage Bake)
BelGioioso Asiago Cheese - $2.99 (Portobello burgers)
Brussel Sprouts - $1.99lb (Grilled Brussel Sprouts)
Boneless Pork Spareribs - $1.99lb (Sweet and Spicy Pork Ribs)
Perdue, Strips, cutlets or nuggets - $1.99 (kids go to!)
Polar Seltzers – 4 for $10
Olympiana Greek Red Peppers – 2 for $5 (Portobello Burgers)
RECIPES FOR THE WEEK
SWEET AND SPICY PORK RIBS AND GRILLED BRUSSEL SPROUTS – In a bowl mix lemon pepper seasoning, brown sugar, creole seasoning, paprika, cayenne, garlic powder, salt and pepper.Rub this mixture on your ribs and when they are at room temp. And have your grill burner on one side and cook your pork on the non-lit side (cooking them slow on not direct heat will help make them tender. In a sauce pan heat some apple cider vinegar, ketchup, honey, Worcestershire, brown sugar, mustard, paprika, salt and pepper – it should be sweet but if you want to add more heat add some sriracha.Grilled Brussel Sprouts: In a bowl, mix olive oil, vinegar, honey, mustard, red pepper flakes, salt, pepper, dry mustard, paprika, garlic powder. Cut the ends off of your Brussel sprouts and toss them in the mix to coat.Put them on skewers and grill them up!If you want you can toss them in the bowl that has remaining sauce once they are cooked before serving.
PARMASAEN CHICKEN TENDERS AND SWEET POTATO FRIES – Put your chicken tenders in a bowl of buttermilk and let sit in there while you are making your mix.In a bowl, put minced garlic, salt, pepper, Italian style breadcrumbs and grated parmesan cheese.Roll your chicken tenders in the mix and you can either deep fry or bake.If you are baking, drizzle your chicken tenders with melted butter before baking so they crisp up nicely.For your sweet potato fries, cut your fries to the size you would like (I like mine thinner).Then let them soak in a cold water bath for at least a half hour and then pat dry.In a bowl, mix corn starch, paprika, garlic powder, pepper and Italian seasoning. Coat your dry fries in some olive oil and then toss them in the dry seasoning.Bake your fries at 425 on parchment paper or a greased cookie sheet and flip after about 15 minutes and cook on the other side.Or deep fry if you want.Serve your fries and chicken tenders with a maple mustard dip: Mayonnaise, spicy brown mustard, and maple syrup and mix.
GRILLED LAMB AND CABBAGE BAKE – For your grilled lamb, marinate your lamb in a mix of olive oil, lemon juice, oregano, salt, pepper, minced garlic, thyme, rosemary.Get your meat to room temp before grilling.Cabbage Bake:Cook up some bacon and chop into pieces. Slice your cabbage up into thin strips and mince some sweet Vidalia onions.Cook your onion in olive oil in a pan until tender and add in your sliced cabbage, and season with paprika, salt, pepper and garlic powder. Add in your bacon once the cabbage is soft and cook for a couple more minutes to combine.IN a greased casserole dish, put your cabbage mixture and spread a layer of sour cream and sprinkle with mozzarella cheese.Bake for 30 minutes and then broil for 2 minutes to make the top lightly brown.
PORTOBELLO BURGERS WITH ROASTED RED PEPPERS ON ENGLISH MUFFINS – In a bowl mix olive oil, paprika and onion powder and dip your Portobello mushrooms in and cook face down in a skillet until juicy.Flip over and add asiago slice of cheese to the top and cook for 5 more minutes or until cheese is melted.Toast your English muffins, place your mushroom on top and then roasted red peppers, a slice of roma tomato and then drizzle with balsamic glaze!
LOBSTER DINNAH! – You don’t need a recipe, just boil them up, melt your butter and enjoy!If you want to do surf and turf be sure to grill up some T-Bone steaks or Steak Tips!Both on sale this week!