Market Basket:

Uno's Flatbread Pizza - 2 for $11 (4 varieties)

DiGiorno - $4.99 (Rising, Croissant, Thin Crusts)

Market Basket Bake and Rise Pizza - 3 for $10


Market Basket – Woodstock, Wachusett, Guiness - $11.98 (12 packs)

UFO, Kona, Baxter, 603 Brewing - $12.99 (12 packs)

Hannaford - Shipyard - $12.99 (12 packs)


Shaw's - Brownies and Blondie's - $5

Market Basket - French Toast Fritters - $2.99 (4 pack)



Steak tips - $5.99lb (good deal for the freezer)


Lean Ground Beef - $1.59lb (73% lean or go to Shaw's for $1.99lb 80% lean) (Enchilada meatballs and Lasagna roll ups)

Brussel Sprouts - $1.49 lb (Peri Peri Chicken and Brussel sprouts)

Chicken Breasts - $1.89lb (Peri Peri Chicken)

Shredded mozarella - $3.05 (4 cup bag) (Lasagna Roll Ups)

Fresh Spinach - $1.65 (Lasagna Roll Ups)


Chicken Drumsticks, Bone-in thighs, Leg Quarters - 68 cents lb (Chicken and Rice Casserole)

80% Lean Beef or ground turkey - $1.98lb (Enchilada meatballs and Lasagna roll ups)

Butter - $1.99 (must buy 2) (Great sale for all your cooking)


Sausage - $2.79lb (Sweet, hot, fennel)(Lasagna Roll ups)

Shittake mushrooms - $2.79 (Tuna Casserole)

Red, yellow, orange peppers - $1.99lb (Tuna Casserole)

Chicken Broth - 2 for $3 (Chicken and Rice Casserole)

Grated Parmesan Cheese - 2 for $5 (Lasagna Roll Ups, Tuna Casserole)


Mini Lasagna Roll Ups – I have done lasagna roll ups before but this recipe looks great for a football Sunday. Heat your oven to 375 and put some shredded mozzarella at the bottom of a muffin pan (you will put your noodle rollups in here to hold your lasagna together once you have them assembled). Cook your noodles, and drain. Cut your noodles into strips (one strip in half should work). For my lasagna I am combing cooked and shredded short ribs, spinach, basil, garlic and onion in a red wine sauce but you could do anything inside that you want. I always like ground beef and Italian sausage in my lasagna. On your noodle strip put a layer of marinara, your meat, béchamel sauce (this is just butter, flour and milk cooked until thick), then sprinkle with parmesan cheese and roll up tightly. Melt your cheese in your muffin tins so it’s soft and then pull out of oven and put your tight roll ups in the cheese to stand up. Top with shredded mozzarella and more parm cheese and bake for 30 minutes until the cheese is golden and toasty.

Enchilada Meatballs - I might have done this before but too good not to have it again because I love mexican! In a large bowl combine ground beef, bread crumbs, egg, minced garlic, cilantro, chili powder, cumin, oregano and then add in some salt and pepper .In a large skillet add oil and cook your meatballs for a couple minutes on each side and once at 145 temp remove from skillet. In the skillet, add in some more oil, add chopped onion, chopped jalapeno and cook until soft. Add in a can of enchilada sauce, black beans and corn and simmer. Put the meatballs back in skillet and coat with the sauce. Add shredded Mexican cheese to the top and cook until the top gets melted and meatballs are cooked through (about 15 mintues) On top add sliced avocado, cilantro and sour cream. Serve with warm tortillas!

Tuna Casserole – I know some people will say no way to tuna casserole but this is one of my favorites and it brings me back to childhood, but I add in some veggies and no can soup! Cook your wide egg noodles al dente and drain and set aside. Melt some butter in a skillet and add chopped celery, red bell pepper, shittake mushrooms and onion and cook until soft. Stir in salt, pepper and flour and then slowly add in milk and start stirring until it gets thick. Add in some Dijon mustard, white chunk tuna (packed in water), frozen peas (if you like them), your noodles and some shredded cheddar cheese and mix all together and put in a casserole dish. In a bowl mix panko bread crumbs, smashed up crispy fried onions, with parmesan cheese, paprika, chopped parsley and melted butter and mix up and then put on top of your casserole and bake uncovered for 30 minutes at 375. Serve with some garlic bread.

Peri Peri Chicken with Brussel sprouts – So you have to go to Walmart or Whole Foods (only stores I have found it) to get Peri Peri Sauce or you can make your own but I have never tried that. Cut your chicken breast into thin pieces and drizzle your peri peri sauce on top and roast for 15-20 minutes on 400 degrees or until your chicken is cooked. While that is cook steam your Brussel sprouts and blanch when soft. In a skillet put some oil, chopped onion, minced garlic and some salt, when soft add your broccoli and throw in some crushed red pepper. On your chicken top with roasted red peppers, a slice of fresh mozzarella and then melt under the broiler for a few minutes remove from oven add some more peri-peri sauce and serve with your Brussel sprouts.

Easy meal of the week – Chicken and Rice Casserole – Grease a baking dish with oil, add in 2 cups of rinsed and dried rice (I prefer a brown rice but you can use white too), chopped onion, some chicken broth and 2 cans of cream of mushroom soup, and black pepper. Put your chicken thighs on top of your rice mixture and then brush with melted butter and sprinkle with thyme, garlic and onion powder, salt and pepper. Cover the dish with foil and bake for an hour. Take off the foil and bake for another 30 minutes or until rice and chicken are cooked through. Once it’s done baking, turn the oven to broil and make your chicken golden brown.