Cooking on a Budget 11-07-19



Market Basket – Fresh Express Baby Blends – 2 for $4 (5 varieties)

Shaw’s – Fresh Express Salad Kits, Taylor Farms Chopped Salad Kits – 3 for $10 (Varieties include: Sweet Kale, Caesar, Bacon Bleu, Avocado Ranch and more)


Market Basket – Otter Creek, Shed, Bass Ale, Beck’s - $11.99 (12 pack)

Sierra Nevada, Elysian Space Dust - $12.99 (12 pack)


Market Basket – Apple Cider Donuts - $2.99 (4 pack)

Whoopie Pies – 2 for $2.99 (10 varieties)

Shaw’s – Mini Cookie Tubs - $5 (48 ct cookies)

Hannaford – Brownies - $3.79 (4ct)


Haddock Fillets - $5.88lb (Haddock Fish Chowder)

Red, Yellow, Orange Peppers - $2.49lb (Chicken Fajita Pasta)

Canada Dry Seltzer – 2 for $5 (12 packs)

ALDI – Sales end on Saturday

(Remember milk always $1.49)

Boneless Skinless Chicken Breast - $1.69lb (Chicken Fajita Pasta, Chicken Pot Pies)

Avocados – 69 cents each (chicken Fajita Pasta)

Heavy Cream - $1.75 (Chicken Pot Pie Cups and Haddock Fish Chowder)

Chicken Broth - $1.35 (Chicken Pot Pie Cups)

Brussel Sprouts - $1.99lb (Bacon date Brussel sprouts)

Dates - $4.99 lb. (Bacon date Brussel sprouts)

Crescent Rolls – 79 cents (Chicken Pot Pie cups)

Vidalia Onions - $2.09 (2lb bag – Chicken Fajita Pasta)

Green Peppers - $2.45 (3 count – for Chicken Fajita Pasta)

Carrots – $1.45 (2lb bag - Chicken Pot Pie Cups)

Celery - $1.09 (Chicken Pot Pie Cups)

Brown Sugar – 89 cents (Brown Sugar Sriracha 7 Bone Chuck Steak)

Mexican Cheese - $2.75 (Chicken Fajita Pasta, optional topping for Potato Puffs)

Smoked Salmon - $4.39 (optional topping for Potato Puffs)

SHAWS – Starts Friday (Shaw’s is having all kinds of sales so I will try to lay it all out for you even if you don’t need them for my recipes)

3 Day Sale Items – Friday-Sunday

Shady Brook Farms Ground Turkey - $1.99 (limit 2)

Avocados – 77 cents (limit 4) (*Cheaper at Aldi)

Colossal Raw Shrimp - $6.99 (Limit 2 packages)

Quaker Chewy Granola Bars, Quaker Cereal - $1.49 (limit 2)

Sargento Sliced or Shredded Cheese - $1.99 (limit)

Scott 12 Roll Bath Tissue or 8 Roll Paper Towels - $5.99 (limit 1)

Other Deals

White Potatoes and Yellow Onions - $1.99lb (Potato Puffs, Chicken Pot Pie Cups, Haddock Fish Chowder)

Blueberries, Raspberries, Blackberries - $1.77 (kid’s snacks!)

Rice a Roni/Pasta Roni – 88 cents (pantry stock up)

Fresh Breaded Chicken Nuggets or Cutlets - $1.99

Buy 6 save $6 (When you buy 6 or more in a single transaction save $1 per item on 6 or more)

Birds Eye Frozen Vegetables, Bumble Bee Solid White Tuna, Land O Lakes Margarine, Signature Select Biscuits or Crescent Rolls, Duncan Hines Cake Mix, Brownie Mix – 99 cents

Campbell’s Chunky Soup Cans or Bowls, Cabot Cream Cheese - $1.49

Hood Sour Cream, Cottage Cheese, half and Half, Milk, Hood Ice Cream or Novelties, Stouffer’s Frozen Entrée or Side, Signature Select Plates, Cups, Bowls - $1.88

Nabisco Snack Crackers, Ocean Spray Cranberry Juice Cocktail Toasteds, Keebler Sandwich Crackers, The Farmer’s Hen Free Range Eggs, Kozy Shack Pudding, Aunt Jemima Syrup or Pancake Mix, Quaker Instant Oatmeal, Quaker Oats, Grown in Idaho, Nathan’s, Red Robin, Arby’s or Checkers Potatoes, Prego Pasta Sauce,Chips Ahoy, Belvita Breakfast Biscuits, Nabisco Newtons Cookies, Snyder’s Pretzel Pieces and Sandwiches - $1.99

Smartfood Popcorn, Totino’s Pizza Rolls, Chipwich Original Ice Cream Sandwich, Galbani Grated Parmesan Cheese, Ricotta Cheese, Gatorade 6 pack - $2.99

Edwards or Mrs. Smith’s Frozen Pie, Freschetta Pizza - $3.99

Gatorade 8 pack - $4.49

Quilted Northers Bath Tissue 6 Mega Roll, Brawny Paper Towels 6 Roll, Charmin Bath Tissue, 6 Mega Roll, Bounty 6 Roll Paper Towels - $4.99

Nestle Large Bag Baking Morsels - $5.49

Hefty Trash Bags - $5.99

Starbucks Coffee or K-Cups - $7.99

Gain Liquid laundry, Gain Flings - $9.99

MARKET BASKET – Starts on Sunday

Prime Young Turkeys – 59 cents lb. (Limit 2 – but start thinking Thanksgiving)

7 Bone Beef Chuck Steak or Roast - $2.49lb (Brown Sugar Sriracha 7 Bone Chuck Steak)

Near East Original Rice Pilaf – 99 cents (pantry stock up)

Prince Pasta – 89 cents (Pantry stock up)

Shredded Parmesan – 2 for $6 (Potato Puffs topping if you want)

Sliced Bacon - $3.49 (Potato Puffs, Haddock Fish Chowder (opt) and Bacon Date Brussel Sprouts)

Frozen Veggies – 5 for $5 (Peas and Cut Corn for Chicken Pot Pie Cups)


POTATO PUFFS – These are great – even if there are no Pats on this week you can still feed your friends a yummy snack.You can make a variety of flavors so everyone is happy to try all the flavors! (This will make a recipe of 6 dozen if you make them small – mine are a little larger so less than the 6 dozen for me).Chop your potatoes (2 lbs.) into large chunks and cook with salt in a pot and cook until tender.Use a grater and grate your potatoes into a bowl and mix in ½ cup flour, 1 large egg, 1 egg yolk, butter, couple tablespoons of heavy cream, minced garlic, salt and pepper and stir.Spoon the potato mixture to form balls and roll in some flour.Your potato balls will stay together better when frying if you stick them in the fridge or freezer at this point.(About an hour in the fridge or 30 min in freezer).Once you are ready to fry, I put in my fry daddy and cook until golden brown – only need a few minutes.Put on a paper towel lined dish to get some of the oil off.Now the fun toppings!The kids just like ketchup, but spice it up for your guests! Ideas for you: 1. top with a little cream cheese and minced chives. 2. Grated parmesan-reggiano cheese and pepper. 3. Bacon bits that have been tossed in maple syrup. 4. Smoked Salmon and chives. 5. Salsa and avocado. 6. Truffle Oil and chopped rosemary. 7. Pub Cheese and a slice of jalapeno. 8. Have fun with it!

BROWN SUGAR SRIRACHA 7 BONE CHUCK STEAK AND BACON DATE BRUSSEL SPROUTS – This is a nice sweet and spicy dish.The meat is on sale this week and is great for a crock pot.Toss your chuck steak in flour, salt and pepper and in a large skillet with oil, brown each side and put in your crock pot. In the same skillet, add in some chopped onions and cook until soft and then minced garlic and then beef stock and loosen the bits of meat on the bottom of the pan.In a bowl, mix some of the flour, salt and pepper, sriracha, ketchup, Worcestershire sauce, brown sugar and mix until smooth.Combine this mixture with your onion, garlic mix and pour over your meat.Cook on low for 8 hours and when the meat falls apart, pull it out and remove all the bones and put back in the sauce.For your Bacon Date Brussel Sprouts:Cook your chopped bacon and remove from heat.Add a little butter to the bacon fat and put in your chopped Brussel sprouts, salt and pepper, garlic powder and cook until tender then add in your bacon and chopped dates.Cook until the dates are soft and glaze the Brussel sprouts.

CHICKEN POT PIE CUPS – Cook some diced chicken in a skillet, seasoned with salt and pepper, and set aside.IN the skillet cook diced carrots, celery, diced small potatoes, onion, thyme salt and pepper in butter until soft.Add in some flour and whisk and then add in some chicken broth, heavy cream and bring to a boil, but keep stirring until thickened, add in frozen peas, frozen corn and your chicken until the veggies are cooked.Pinch your seams of your crescent rolls and cut into squares and put in to greased muffin tins.Put your chicken mixture into your cups and bake for 15 minutes or until dough is cooked through.Don’t pop them out until slightly cool.

CHICKEN FAJITA PASTA – Cook your favorite style of pasta (the recipes says rotini, but I used edamame pasta for lower carbs that I buy at Aldi).Season your chicken with salt and pepper and cook in a skillet with oil until done and set aside.In the same skillet cook your sliced bell peppers (variety of colors), sliced sweet Vidalia onions and cook until tender (not too soft) and then put your chicken back in the skillet and toss with a packet of fajita seasoning or make your own (cayenne pepper, garlic powder, onion powder, chili powder, cumin, paprika, salt, sugar).Once all coated, combine with pasta and some half and half, some shredded Mexican cheese mix and serve with cilantro on top and a side of sliced avocado.

HADDOCK FISH CHOWDER – (Some people like bacon in their chowder; I don’t put it in this recipe.If you want it, chop and cook your bacon and cook your onions in the bacon fat and set your onions and bacon aside in the large pot.) In a large stew pot, melt butter and add in a diced onion, and set aside the onions once soft.In another pot, add water, bring to a boil with salt and add in peeled and cubed potatoes and cook for about 10 minutes until tender, remove with a slotted spoon to reserve your water.Add in your cut, chunked haddock into the potato liquid and simmer until the fish cooks and flakes.(About 10 minutes).Put your fish and potatoes to the large pot with the onions, slowly add in the potato/fish broth and heavy creamy to the large pot, stir and start to season with salt, pepper, finely chopped dill and parsley and simmer on a low heat for 20 minutes.

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