Market Basket – $2.99 (Regular, Thick, Maple, Low Salt and Double Thick)


Market Basket: Guinness Draught, Smithwick’s, 603 Brewery - $11.99

Market Basket: Bass Ale, Beck’s, New Castle - $10.99

Market Basket: Guinness Draught - $10.99


Market Basket: French Toast Fritters - $2.99



Green Cabbage – 39 cents lb. (Corned beef Hash with Cabbage)

Boneless Chicken Breast - $1.69lb (same as Aldi – Creamy Basil Chicken)

Cilantro - $1.29 bunch (One Pot Shakshuka)

Lime – 2 for $1 (One Pot Shakshuka)

Lemon – 2 for $1 (Cheesy Seafood Bake)


Chicken Breast - $1.69lb (same as Hannaford – Creamy Basil Chicken)

Roma Tomatoes - $1.45 (1lb package – Creamy Basil Chicken Breasts)

Green Peppers - $2.65 (3 count bag – Corned Beef Hash)

Jalapeno Peppers - $1.29 (1lb bag – One Pot Shakshuka)

French Baguette - $1.65 (One Pot Shakshuka)

Grapeseed Oil - $4.39 (One Pot Shakshuka)

Fire Roasted Diced Tomatoes – $1.05 (2 cans for One Pot Shakshuka)

Multi-Colored Peppers Package - $3.55 (One Pot Shakshuka)

Eggs – 99 cents (One Pot Shakshuka)

Heavy Cream - $1.75 (Grilled Cheese and Tomato Soup Bowl, Creamy Basil Chicken Breasts)

Whole Grain White Bread - $1.35 (Grilled Cheese and Tomato Soup Bowl)

White Mushrooms - $1.45 (Cheesy Seafood Bake)

Fruit Sales

Strawberries - $1.29

Green Grapes - $1.19

Mandarins - $2.29


3 DAY SALE (Friday-Sunday only deals)

Fresh Ground Beef - $1.99lb (limit 2 packages)

Sea Scallops - $9.99lb (Limit 2)

Prince Pasta – 69 cents (limit 4)

Lucerne Butter - $1.99 (Must buy 2 limit 2) (need this for all your cooking!)

Doritos and Cheetos - $1.99 (limit 2)

Starbucks Coffee - $5.77 (limit 4)

Bounty Paper Towels/Charmin Bath Tissue - $8.99 (must buy 2)


Corned Beef - $1.79lb (Corned beef Hash with cabbage)

White potatoes – 2 for $3 (5lb bag) (Corned beef Hash with Cabbage)

Whole Carrots - 2 for $3 (2lb bag) (Corned beef Hash with Cabbage)

Sweet Onions – 99 cents lb. (Corned Beef Hash with Cabbage)

Cod Fillet and Colossal Raw Shrimp - $7.99lb (Cheesy Seafood Bake)

Yellow Onions – 2 for $3 (3lb bag) (Cheesy Seafood Bake)

Poblano Pepper – 46 cents each (One Pot Shakshuka)

Fab 5! (Buy 5 or More and get a deal . . . just look at the flyer some things are still cheaper at Market Basket and Aldi)(If you want to stock up for the craziness grab some tuna and mayo, pasta and Prego for when you can’t leave the house!)

Just for u App Deal –

Green Cabbage – 7 cents lb. (Corned beef Hash with Cabbage)

Coca Cola or Canada Dry Seltzer 12 Pack/ Coca Cola 6 pack bottles – 4 for $12


Red Sweet Peppers - $1.29lb (bagged – Corned Beef Hash, One Pot Shakshuka)

Apple Cider Vinegar - $1.09 (Corned Beef Hash with cabbage)

Parsley – 79 cents a bunch (Corned Beef Hash, Cheesy Seafood Bake)

Fresh Express Salad Kits – 2 for $3 (Side Salad with Cheesy Seafood Bake)

Scallions – 99 cents (One Pot Shakshuka, Cheesy Seafood Bake)

Avocado - $1.09lb (One Pot Shakshuka)

Queso Fresco - $2.99 (One Pot Shakshuka)

Chicken Broth - $1.29 (Grilled Cheese and Tomato Soup Bowl, Creamy Basil Chicken Breast)

Basil - $2.49 (Grilled Cheese and Tomato Soup Bowl and Creamy Basil Chicken Breast)

Super sharp Cheese - $4.49lb (Deli Sliced, Grilled Cheese and Tomato Soup Bowl)

Goya Sliced Pimentos - $1.49 (Creamy Basil Chicken Breasts)

Boursin Cheese - $4.89 (Creamy Basil Chicken Breasts)

Bel Gioioso Shredded Parmesan Cheese - $2.99 (Creamy Basil Chicken Breasts)


CORNED BEEF HASH WITH CABBAGE –I know some people don’t like corned beef and cabbage but I absolutely LOVE it!Slow cook your corned beef on the stove or crock pot.If I do it in the crock pot I first boil it on the stove before I move the water and brisket to the crock pot then I will let it cook on low in that water for an hour per lb.If you want a traditional boiled dinner you can add the potatoes and carrots that have been sliced to the pot to cook with the meat and when you have about 20 minutes left you can add in your cabbage.If you want to do the hash (which is my favorite part of leftover boiled dinner) then put butter in a skillet, with diced onion and diced red and green peppers until soft then add in some minced garlic, put in diced potatoes (leftover from your boiled dinner) and you can use carrots too if you want, but I don’t usually.Chop up your corned beef and add in to the mixture along with fresh chopped parsley, dried thyme and pepper.(Taste test to see if you need salt but usually the brisket is salty enough.)Mix everything well then pat down the mixture in the skillet to form a nice crust on the hash.I serve with a side of cabbage – for the cabbage heat up in skillet with olive oil and butter, salt, pepper a dash of apple cider vinegar and fresh chopped thyme.

GRILLED CHEESE AND TOMATO SOUP BOWL – Another great video I saw on Tasty so I had to try it!There are still cold days perfect for this recipe!Melt butter in a pot and stir in diced onions until soft and then add in minced garlic until soft, add a can of crushed tomato, chicken broth, heavy cream, salt and pepper and Italian seasoning. Bring the soup to a boil and then reduce to simmer for 15 minutes.Put the soup in a blender until the soup is smooth and thick.For your grilled bowl, take white bread and cut off crust (set crust aside to make croutons) and in a bowl mix minced garlic and melted butter and brush on bread, in another bowl mix an egg, use this egg to put on edges of the bread, in an oven safe bowl grease with butter, line the bottom and sides of bowl with your white bread and press edges together to seal, then put a layer of cheddar cheese slices and then top with another layer of your bread (so you will be making a sandwich that is lined against the bowl). Using a smaller bowl, press down on the bread bowl to compress slightly. Bake your grilled cheese bowl at 400 degrees for 15 minutes or until a golden brown.For your croutons, cut your crust into smaller pieces and coat with a mix of oil and Italian seasoning, salt and pepper. Bake your croutons on a baking sheet for 5 minutes.Add your soup to your grilled cheese bowl and top with your croutons and fresh chopped basil.

CREAMY BASIL CHICKEN BREAST – Pound out your chicken breasts thin, season with salt and pepper, then dip in milk, then in Italian seasoned bread crumbs and add to a skillet with butter and cook on both sides until done and remove from heat. In the same skillet, add in chicken broth and bring to a boil and stir in heavy cream, can of pimentos, diced roma tomatoes, and bring to a boil, stirring let cook for 2 minutes and then reduce heat and add in fresh grated parmesan cheese, boursin cheese, fresh chopped basil and pepper and cook and stir until thick and heated through, add chicken back in and serve over rice or cauliflower rice.

ONE POT SHAKSHUKA – I love spice and I love eggs so I had to give this dish a try!Heat your oven to 375.In a skillet, put in grape seed oil, diced sweet onion and cook until soft. Then you can add in minced garlic, diced poblano pepper, red pepper and a yellow pepper and cook until tender.Add in smoked paprika, cumin, salt and pepper and mix, then add in 2 cans of fire roasted diced tomatoes and simmer for 5 minutes, then crack eggs on top of the skillet in different spots and add salt and pepper.Cook in the oven about 10 minutes or until the eggs are set.Sprinkle with cilantro, queso fresco cheese, chopped green onion (you can also add other favorites like I did: sliced jalapenos and sliced avocado and lime).Serve with toasted baguette style bread.

CHEESY SEAFOOD BAKE – In a sauce pan, put milk, sliced onion, bay leaves and parsley stalks and bring to a boil, remove from heat and then allow to cool and then strain the milk from the onion and herbs.Melt butter in a skillet and add in your flour to make a roux and season with salt and pepper.Slowly whisk in your milk and blend until smooth, boil until sauce thickens then reduce to low and add in grated white cheddar cheese and some fresh squeezed lemon juice. Continue to stir and season salt and pepper until a taste you like.Add in chunks of cod, sliced mushrooms, chopped onions, mix everything and then pour into a buttered casserole dish.Bake at 350 for 15-20 minutes then put your shrimp on top of the casserole and then top with more shredded cheese and bake for another 20 minutes or until golden brown.Serve with a side salad!