COOKING ON A BUDGET - 06/10/21


COOKING ON A BUDGET 06/10/21

GREG’S FOOD OF THE WEEK:

Market Basket – Ground Turkey Breast - $4.99 (99% lean)

Heinz Ketchup – 2 for $6 (38oz bottle)

KELLY’S BEER SALE FOR THE WEEK:

Market Basket603 (Summertime Session Ale and Scenic IPA), Kona Big Wave and Kona Longboard - $12.99

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Cream Pies - $6.49 (Banana, Chocolate, Strawberry)

HANNAFORD (SALES END SATURDAY) –

73% Lean Ground Beef - $1.99lb (Korean Beef Bowls)

Boneless Skinless Chicken Thighs or breasts - $1.69lb (Summer Chicken Chowder)

Marinated Sirloin Steak Tips - $7.99lb (They keep this deal going for another week! YEAH! – it’s the family pack 2.5-3lb bags)

ALDI (SALES END ON SATURDAY) -

The Grill Master Collection - $59.99 (I saw this and might give it a try. I will keep you posted. It’s over 7lbs of frozen meat. 2 Strip Steaks, 2 Boneless Ribeyes, 2 bacon wrapped sirloin steaks, 4 cheddar bacon beef patties, 4 beef steak burgers, 2 boneless pork chops, 2 chicken breasts)

Cherub Grape Tomatoes - $2.49 package (Gnocchi foil packs)

Family pack chicken drumsticks – 99 cents lb. (Orange glazed drumsticks)

4 pack sweet corn package - $3.29 (Gnocchi foil packs)

Quinoa - $3.09 (Korean Beef Bowls with Quinoa)

SHAW’S (SALES START FRIDAY)

Shaved steak - $3.99 (Just for U) (Steak and French Onion Grilled Cheese)

MARKET BASKET (SALES START SUNDAY)

Red Onions – 79 cents lb. (Steak and French Onion Grilled Cheese)

Cilantro – 99 cents (Summer Chicken Chowder)

85% Lean Ground Beef - $3.49lb (if you want a leaner beef for your Korean Beef Bowl with Quinoa)

Black Label Bacon – 2 for $7 (Summer Chicken Chowder)

Jessica’s Tuscan Breads - $3.29 (5 varieties – Steak and French onion Grilled Cheese)

Basil - $3.99 (fresh bag – Gnocchi foil packs)

IDEAS FOR COOKING THIS WEEK –

ORANGE GLAZED DRUMSTICKS –

In a bowl, mix orange juice, orange zest, minced garlic, soy sauce, maple syrup, salt, pepper and a little brown sugar, mix and set aside.I parboil my drumsticks before putting them on the grill so they are cooked all the way through.Cook to drumsticks in some chicken stock and salt and bring to a boil and let cook for about 15 minutes in boiling water and then set temp to low and let it cook for another 5 minutes or so or until the meat is white. Remove the chicken from the pot and pat them all dry.Make sure your grill has enough oil on the grates and then start cooking your chicken turning to not get too brown on each side. When you are in the last few minutes start basting with your sticky glaze. (Temp of the chicken should be about 165.)

KOREAN BEEF BOWL WITH QUINOA

This is a very easy meal that will leave you full and satisfied. Cook your quinoa in beef stock according to the directions. While that is cooking cook your ground beef, drain the fat and add in fresh grated ginger. In a bowl mix brown sugar, soy sauce, sesame oil, crushed red pepper, salt and pepper and then add to your ground beef and let simmer for a few minutes on low to get everything flavorful. Then fry up an egg (I like over easy). When your quinoa is done top with your ground beef and then add your fried egg, sesame seeds and chopped scallion on top.

SUMMER CHICKEN CHOWDER

I love soup, but it’s a spring, winter and fall thing not so much summer until I found this recipe!It tastes fresh and it’s light for chowder. Cook chicken breast and then shred the meat and set aside. In a heavy pot cook your bacon to a crispy brown and then add in some chopped onions and slowly cook to soft. Then add in some flour to start making your roux.Add diced gold potatoes and chicken broth and cook until the potatoes are soft and then add in shredded chicken, a can of cream corn, and 2 cans of corn and bring to a boil for 5 minutes. Reduce heat to low and add in some heavy cream, mixing as you pour and then add chopped cilantro, slices of avocado and seeded and chopped tomatoes and squeeze of lime juice and season with pepper.

STEAK AND FRENCH ONION GRILLED CHEESE

Slice your Vidalia and red onions and cook on a low heat in butter to caramelize, season with salt and I always add a little sugar and cook down, always mixing, for 20-30 minutes or so.Make sure they don’t burn!If they start sticking to the pan but aren’t done then add in some more butter to finish cooking.When you think they are just about done, add in a little balsamic vinegar or wine to scrape everything off the bottom and deglaze the pan.Cook some shaved steak that you season with salt, pepper, paprika, garlic and onion powder. For your sandwich, I use whole wheat panini bread but you can get whatever kind of sturdy bread you like and spray with cooking spray or lightly spread on some butter, you can either put on a skillet, griddle, Blackstone grill, or panini maker and then add on top your onions, your shaved steak and some freshly shaved gruyere cheese and sprinkle with fresh thyme top with another piece of bread and cook on each side until everything is perfectly toasted!

GNOCCHI FOIL PACKS

I am prepping these for our camping trip this weekend so we can set up and then just throw them on the grill for 20 minutes and eat! Use heavy duty foil and put your grape tomatoes, pieces of your corn on the cob that you have cut into chunks, gnocchi, butter, minced garlic, white wine, red pepper flakes, salt and pepper and fold your packet up. Once it’s all grilled (20 minutes) sprinkle with parmesan cheese and fresh basil!