COOKING ON A BUDGET 01/16/25
GREG’S FOOD OF THE WEEK:
Market Basket – Jif Peanut Butter – 2 for $4
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Harpoon •LongTrail •Northwoods- $14.99
•Guinness •Harp •Smithwick’s - $12.99
ROADKILL’S SWEET OF THE WEEK:
Market Basket – 88 Acres Nutritional Bars – 2 for $4 (2 varieties -1.9 oz.)and 2 for $3 (4 varieties 1.6 oz)
KAYLA’S PICKY FOOD SALE OF THE WEEK:
Market Basket – Remedy Smoothies – 2 for $6
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Top Round Roast - $3.99 lb.
Whole Chicken or Chicken Leg Quarters – 99 cents lb.
Assorted Pork Chops - $1.49 lb.
Cod Fillets - $8.99 lb.
Chobani Flip Greek Yogurt - $1
Thomas’ Breakfast Bread - $2.39
90% Lean Ground Pork – 2 for $7
Pork Tenderloin or Loin Filets - $5.99
Beef Boneless Strip Loin - $7.99 lb.
Cara Cara Oranges – 99 cents
ALDI (SALES BEGAN WEDNESDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
California Mandarins - $2.89 (3 lb. bag)
Blackberries - $1.89
Cherub Grape Tomatoes - $2.19
Butternut or Spaghetti Squash – 89 cents lb.
French Green Beans - $2.99 lb.
Zucchini - $1.29
Boneless Skinless Chicken Thighs - $2.49 lb.
Beef Strips - $4.99
Fresh Ground Wagyu - $4.99 lb.
Tons of healthy, organic, low carb options on sale this week. Click the link to the flyer above.
SHAW’S (SALES START ON FRIDAY) - https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
For U Sale:
Beef N.Y. Strip Steak or Lamb Loin Chops - $6.97 lb. (Limit 2)
Sumo Mandarins – $1.97 lb. (Limit 5 lbs.)
Cooked or Raw Shrimp - $6.97 lb. (Limit 2)
Taylor Farms Salad Kits, Bright Farms Salad Kits, Little Leaf Salad $1.9Kits - $2.97 (Limit 3)
Kellogg’s Cereal and Post Cereal – 7 cents (Limit 6)
Cabot Bar, Shredded or Sliced Cheese - $2.27 (Limit 4)
Doritos, Tostitos, Fritos, Snyder’s Pretzels or Bachman Snacks, Cape Cod Chips or Smartfood Popcorn, Nabisco Snack Crackers - $2.47 (Limit 2 each)
Friendly’s Ice Cream - $2.77 (Limit 2)
Michelob Ultra24 pack - $15.99 ($5 Digital Rebate)
OTHER DEALS:
Mangoes, Hass Avocados, Navel Oranges or Cara Cara Oranges – 88 cents
Hatfield and Sugardale Bacon - $4.99
Progresso Soups - $1.99
Thomas’ Swirl Bread – Buy 1 get 1 free
Refreshe Spring Water 24 pack and La Croix Sparkling Water 8 pack - $2.99
Dole Fruit Juice and Tropicana Orange Juice - $2.99
Beef Bottom Round or Bone-In Chuck Roast - $4.99 lb.
Cuties (2 lb.), Mandarins (3 lb.), Navel Oranges (4 lb.), Sumo Mandarins (2 lb.) - $5
MARKET BASKET (SALES START SUNDAY)
https://www.shopmarketbasket.com/preview-weekly-flyer
Veal Cutlets - $9.99 lb.
Fresh Top Round Roast - $3.99 lb.
Thin N Trim Roast Beef - $7.99 lb.
Jumbo Navel Oranges – 99 cents each
Zucchini – 99 cents lb.
Jif Peanut Butter – 2 for $4 (•Crunchy •Natural Creamy •Reduced Fat Creamy)
Frito Lay Multipack - $4.99 (10 pack)
Honey Nut Cheerios – 2 for $5
Thomas’ English Muffins – 2 for $5
Imported Blackberries – 2 for $4
Nature Sweet Cherubs Tomatoes – 2 for $5
Caesar Kits – 2 for $5
Uno Deep Dish Pizza – 2 for $14 (•Cheese •Pepperoni •Sausage •Supreme)
Icelandic Provisions Thick and Creamy Skyr Yogurt – 5 for $5
FOOTBALL COOKING:
EMPANADAS – I made a beef version and a shrimp version. Buy Goya empanada round discs (in the freezer aisle at most grocery stores) and defrost. In a skillet cook ground beef and season with chili powder, cayenne pepper, paprika, salt, garlic and onion powder. I then add in Street Corn Dip from Aldi and shredded Quesadilla cheese and mix and then put on your discs and seal each edge. If you are doing the shrimp empanadas I cooked shrimp with the same seasoning and chopped into small pieces, then added the quesadilla cheese, and I used the Mexicali Dip from Aldi. Put your empanadas on a greased cookie sheet and then brush on egg wash on each one and bake for 15 minutes until golden brown. Serve with sour cream, guacamole and salsa.
STREET CORN FLATBREAD – In a bowl mix sour cream, mayonnaise, lime juice, garlic juice, paprika, cayenne pepper and salt. Corn isn’t in season, but normally you can grill fresh corn on the cob and cut off the cob. In the winter, I cook the corn and then use my food torch to char the corn. Put a layer of the sauce on naan flat bread, then a layer of corn, then top with some sliced jalapenos and sprinkle on cojita cheese, bake until golden and the crust is firm. After you pull from the oven squeeze some lime juice on top, add fresh chopped cilantro and then drizzle on some more of your sauce. Cut in to pieces and enjoy!