COOKING ON A BUDGET 10/06/22
GREG’S FOOD OF THE WEEK:
Shaw's – Raw Shrimp (Colossal 13-15 ct, 2 lb. bag) $6.97 lb. (for U app)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket - •Founders All Day IPA •Goose Island •Jack’s Abby - $15.99 (15 packs)
•Smuttynose •Dogfish Head •VooDoo Ranger - $14.99
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Apple Cider Donuts - $3.59 (4 pack)
KAYLA’S PICKY FOOD SALE OF THE WEEK:
Shaw’s – Doritos, Lay’s Potato or Kettle Chips - $1.97 (Limit 4 – for U app)
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Boneless Chuck Roast - $3.99 lb.
Assorted Pork Chops – 99 cents lb.
Pork Loin Roast - $1.69 lb.
Atlantic Salmon - $8.99 lb.
Dry Rub Seasoned Pork Tenderloin/Pork Loin Filet – 2 for $10
Broccoli Crowns – 99 cents lb.
Classic Smoked Bacon – 2 for $6
Drumsticks or Thighs Plain or Seasoned – 99 cents lb.
Shady Brook 93% Lean Ground Turkey - $3.99
Angus Tri Tip Sirloin Roast - $6.99 lb.
Red, Orange, Yellow Peppers – 2 for $3
ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Green Grapes – 95 cents lb.
N.Y. Extra Fancy Snapdragon Apple Tote - $1.49 lb.
Whole White Mushrooms - $1.29
Lamb Shoulder Chops - $7.99 lb.
Boneless Skinless Chicken Thighs - $2.39 lb.
SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
for U Sale: *Welcome offer – Save $5 off $25 when you sign up for the Shaw’s for U app!
Boneless Chicken Breast or Thighs - $2.47 lb. (limit 2)
Colossal Raw Shrimp – 6.97 lb. (limit 2)
Bartlett, Bosc, Anjou or Red Pears – 57 cents lb. (Limit 5)
Smart Ones Entrée or Celeste Pizza – 97 cents (Limit 6)
Doritos, Lay’s Potato or Kettle Chips, Frito-Lay Dip - $1.97 (Limit 4)
General Mills Cereal or Yoplait Go Gurt - $1.97 (Limit 4)
Sargento Bar or Shredded Cheese - $2.27 (Limit 4)
OTHER DEALS:
Pork Loin Center Cut Chops or Country Style Ribs - $2.27 lb. (Limit 2)
8 piece Fried or Grilled Chicken - $5.99 (2 breasts, 2 wings, 2 thighs, 2 legs) (Limit 2)
Hatfield Bacon – Buy 1 get 1 free
Blueberries – 2 for $4
Progresso Soup – Buy 2 get 2 free
MARKET BASKET (sale Start on Sunday) - https://www.shopmarketbasket.com/preview-weekly-flyer
Boneless Chuck Pot Roast - $4.99 lb.
Fresh Whole Chickens - $1.19 lb.
Swordfish Steaks - $8.99 lb.
Fresh Ground Turkey - $3.99 (93 % lean)
Progresso Soup – 2 for $4
Red Raspberries – 2 for $4
Blueberries – 2 for $5
Brussel Sprouts - $1.99
Yams – 69 cents lb.
Jimmy Dean Breakfast Sandwiches - $4.49 (4 count)
Kielbasa - $2.99
IDEAS FOR COOKING –
MEATLOAF CUPCAKES WITH MASHED POTATO FROSTING AND GRAVY – They look cute and taste even better. I make mashed potatoes and set aside. For my mashed: I use Yukon gold potatoes and then add in a stick of butter, season with Camp Mix Spud Fixin’ add in chunks of cream cheese, chicken stock and milk and mash all together! For your meatloaf: I cook chopped Vidalia onions in butter until very soft and then mix with ground beef, ground pork and ground veal, add in Worcestershire sauce, paprika, brown sugar, garlic powder, onion powder, salt, pepper, fresh chopped parsley, fresh thyme, crushed ritz crackers, eggs and add in some traditional pasta sauce and combine well. From the deli order a block of Italian Blend Cheese and cut into cubes. Put your meat into cupcake pans and then put in a cube of cheese in the middle and then bake 350 for about 20 minutes or cooked through. I use a piping bag with my mashed potatoes and top each cupcake. For my gravy: Start with butter and corn starch to make a paste, add in some cold water, mix and then add Worcestershire sauce, Better than bouillon paste, garlic powder and onion powder, salt and pepper. Drizzle gravy on top and then sprinkle with fresh chopped parsley.
STUFFED MINI PEPPERS – The sweet little peppers were on sale at Shaw’s so why not make an appetizer for the game. Cook up some bacon and then chop and mix with softened cream cheese, shredded triple cheddar cheese, onion and garlic powder, chopped scallions, Worcestershire sauce and then slice your mini peppers the long way and add your filling to each one and bake at 350 until cheese and peppers are soft. Then top with some more shredded cheese and bake until melted. You can serve with sriracha if you want a little zing.