COOKING ON A BUDGET - 04/22/21


COOKING ON A BUDGET 04/22/21

GREG’S FOOD OF THE WEEK:

Market Basket – Chipwich Ice Cream Sandwiches – 2 for $7

KELLY’S BEER SALE FOR THE WEEK:

Market Basket – •Lagunitas •Stella Artois •Heineken •Cisco - $12.99

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Chocolate Chunk Cookies - $3.59 (7 pack)

Whoopi Pies – 2 for $2.99 (10 varieties)

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HANNAFORD (SALES END SATURDAY) –

Boneless Skin Thighs or Breast - $1.69lb (Crack Chicken in Lettuce Wraps)

ALDI (SALES END ON SATURDAY) -

Whole White mushrooms – 99 cents (8oz package)

Pineapple - $1.49 each (Sausage with Ginger Pineapple)

Cream Cheese – 89 cents (Crack Chicken in lettuce wraps)

Ranch Dressing Dip Dry Packet – 49 cents (Crack Chicken in lettuce wraps)

SHAW’S (SALES START FRIDAY)

Perry Sausage (also fresh ground beef and pork tenderloin) - $1.97lb (Sausage with Ginger Pineapple)

Red, orange, yellow peppers - $1 each (Sausage with Ginger Pineapple)

Whole Mushrooms - $1 each (Spicy Noodles)

Challenge Butter - $1.97 (Just4U coupon)

MARKET BASKET (SALES START SUNDAY)-

Sirloin Tip Steak - $6.99lb (Always buy tips when they are on sale!)

Whole Semi-Boneless Lamb Leg - $5.99lb (Lamb Gyros)

Hotas Feta - $4.99 (Lamb Gyros) or Feta Cheese Crumbles – 2 for $5 (Lamb Gyros)

Stem Cluster Tomatoes – 99 cents lb. (Caprese Quinoa Bake)

Fresh Bunch Spinach - $1.49lb (Caprese Quinoa Bake)

Tangy Red Onions – 79 cents lb. (Lamb Gyros)

Naan Bread – 2 for $4 (on sale until Saturday at this price, price will go up on Sunday)

Bacon - $3.99lb (Spicy Crispy Noodles and Crack Chicken)

Mozzarella Log - $5.99 (Caprese Quinoa Bake)

IDEAS FOR COOKING THIS WEEK –

SAUSAGE WITH GINGER PINEAPPLE

In a bowl mix grated fresh ginger, lime zest, cayenne pepper, salt, pepper, allspice, dark brown sugar and olive oil and then add in sliced shallots, sliced red peppers and chopped pineapple chunks. On a cookie sheet put your pineapples and then put your sausage (I like hot Italian but you can use sweet if you want) spaced between your pineapples and bake at 400 for 30 minutes (flip half way through).For your sauce: lime juice, minced garlic, fresh grated ginger and olive oil and salt and pepper and some cilantro.Drizzle over your sausage and pineapples and serve. (You can put on a roll if you are not low carbing it!)

CAPRESE QUINOA BAKE

I found this on Delish this week and made it on Wednesday. I love caprese salad because it’s so refreshing and I am trying to pretend it’s summer! Cook quinoa according to the package using chicken broth instead of water. Chop a tomato, chop some fresh spinach and add to your cooked quinoa, then stir in some Italian seasoning, grated parmesan cheese, minced garlic and season with salt and pepper to taste and spread an even layer into a casserole dish.On top put on slices of tomatoes and then a layer of fresh mozzarella and bake for 30 minutes or until cheese is melted and golden and then top with fresh basil and drizzle with balsamic glaze. Balsamic glaze recipe: Mix balsamic vinegar with brown sugar in a sauce pan and bring to a boil making sure the brown sugar is dissolved and then turn the heat to low and simmer for about 20 minutes (make sure you keep stirring and don’t let it get too hot) until it’s a thick almost maple syrup consistency.

CRACK CHICKEN IN LETTUCE WRAPS

I am sure most of you have tried crack chicken but then like other fads we forget about it. Well it’s time to have some cracked chicken in a lettuce wrap for dinner!In your crock pot put your boneless chicken breast and then top with 2 packages of dry ranch seasoning and then 2 blocks of cream cheese chopped into cubes and cook (6-8 hours for crock pot or 15 minutes high pressure instant pot) (If you are using instant pot make sure to add in some chicken broth to bottom of the pot). While the chicken is cooking, make your bacon and crumble.When your chicken is done, shred it and then top with bacon crumbles, shredded cheddar cheese and chopped green onions and I also add sliced jalapenos and then put your mixture in a piece of lettuce and enjoy!

LAMB GYROS

I made these last weekend and they were so good!In the instant pot I put in some olive oil, large chopped garlic, chopped shallots, and red wine vinegar.For the lamb, I rubbed it with a mix of salt, pepper, dried basil, dried thyme, dried marjoram, onion powder, roasted garlic seasoning and dried oregano.I seared the lamb on each side in a skillet and then put in the instant pot and cook on high pressure for 30 minutes and then let it naturally release for 15 minutes. While that’s cooking make your tzatziki sauce.Mix plain greek yogurt, chopped dill, garlic powder, lemon juice, and grated cucumber (make sure you squeeze all the water out of the cucumbers) and add some salt to taste.I like a lot of dill and cumbers but every time I make this it comes out different so just keep tasting until you get it the way you like.Once your lamb is done chop into chunks. For you gyros, I heat up the naan bread in a skillet to get it warm on each side, put a layer of thin sliced tomatoes, a couple slices of cucumbers, some finely sliced red onion, lamb and then the tzatziki sauce.You can also add feta too if you like!

SPICY CRISPY NOODLES

You can add veggies to this recipe. My suggestion is mushrooms and pea pods, but you could do broccoli and peppers too!Get some thin wheat Japanese noodles (either a ramen noodle or somen noodle) and cook al dente and drain.In a large skillet or wok add your noodles and cook to get the water out of them. Add in some chopped raw bacon and cook to render the fat and then add in chopped scallions and minced garlic until soft.Then add in crushed red pepper flakes, pepper, cumin, fennel seeds, pepper, and paprika and continue to cook on low heat until the noodles are crispy and top with sriracha and Kewpie Mayo (Asian mayo) and garnish with more chopped scallions.