COOKING ON A BUDGET 10/15/20
GREG’S FOOD OF THE WEEK: RIB ROASTS!
Market Basket - $6.99llb
Shaw’s - $4.85lb (just4u rewards members)
Aldi (starting Wed. Dec 16th) - $6.99lb
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – Heineken •Corona •Samuel Adams •Stella Artois •Blue Moon •Harpoon •LongTrail•Lagunitas •White Claw •Truly •Smirnoff Seltzer •Bud Light Seltzer -$12.99 (12 packs)
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Fine chocolates - •Dark Chocolate Almond Butter Cups •Dark Chocolate Peanut Butter Cups •Dark Chocolate Caramel Sea Salt •8 Additional Flavors - $3.49
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HANNAFORD (SALES END SATURDAY) –
Boneless Chicken breasts - $1.49lb (Bacon and spinach stuffed chicken)
Chicken thighs – 99 cents lb(Cranberry Skillet Chicken)
Fresh Cranberries – 2 for $3 (Cranberry Skillet Chicken)
Shallots - $2.79lb (Pea Soup)
ALDI (SALES END ON SATURDAY) -
Brussel sprouts - $1.49LB (Brussel Sprouts with Sausage Parm)
Pork sausage roll - $1.89 (Brussel Sprouts with Sausage Parm)
Cream cheese - 79 CENTS (Bacon and Spinach Stuffed Chicken)
Arugula and spinach mix - $2.49 (Bacon and Spinach Stuffed Chicken)
Shredded mozzarella cheese - $3.05 (16 oz bag bacon and spinach stuffed chicken)
SHAW’S (SALES START FRIDAY)
Spiral Ham or half ham - $1.29lb (Brown sugar pineapple ham and pea soup)
Pineapple – 2 for $5 (Brown sugar pineapple ham)
MARKET BASKET (SALES START SUNDAY)- (2 week sale)
Butternut squash -$1.69lb (side for Cranberry chicken skillet)
Celery - $1.49lb (Pea Soup)
Maple Sugar Bacon - $3.99lb
Poultry blend (Rosemary, thyme, sage) - $2.99 (Cranberry skillet chicken)
Shredded Parmesan Cheese - $2.99 (brussel sprouts with sausage parmesan)
IDEAS FOR COOKING THIS WEEK -
SHAVED BRUSSEL SPROUTS WITH SAUSAGE PARMESAN–In askillet heat butter, chopped onions and once soft add in minced garlic. Add in your roll of pork sausage and brown, then add in your sliced Brussel sprouts and season with salt and pepper and cook until soft. I add in crushed red pepper because I always like some heat, sprinkle with parmesan cheese and serve when melted. If you are not afraid of carbs you can make pasta with a cream sauce or a pesto sauce and pile the sprouts and sausage on top! Or serve over zoodles (zucchini noodles) or riced cauliflower!
BROWN SUGAR PINEAPPLE HAM- Score your ham in a diagonal pattern and cook your ham at 325 in a roasting pan. Cover and bake 1 ½ hours. In a bowl, combine crushed pineapple, Dijon mustard, ground cloves and brown sugar and then rub all over the ham and press into the cuts. Put back in the oven uncovered for 30-60 more minutes. Serve up with some mashed potatoes, asparagus or green bean casserole, mmm!
PEA SOUP– Leftover ham always means pea soup! (The day before start soaking your peas in cold water). In a large pot melt butter and add in chopped onion, shallots, carrots, celery, season with oregano, smoked paprika, salt and pepper. Cook until everything is soft and then add in minced garlic cook for a minute and add in dried split peas (rinsed). Add in your ham bone, a bay leaf and fresh thyme. Stir in vegetable stock and bring to a boil then put on low and let it cook for about an hour and a half. The peas should make it into a thick consistency if it’s too thick add more stock.) Add in some diced leftover ham, remove the ham bone and bay leaf, add in some more pepper, more fresh thyme and salt if needed.
CRANBERRY SKILLET CHICKEN– In a food processor put garlic, balsamic vinegar, olive oil, soy sauce, and some cranberries until smooth. Put your chicken thighs in a plastic bag and pour enough marinade to coat and set the rest aside and let sit in the fridge for an hour. Grease your skillet and put your chicken in the skillet skin side down and season with salt, pepper, thyme and rosemary. Add in more whole cranberries to the pan. Once the skin is crispy, flip, and brush on more marinade, put in oven at 375 after 20 minutes, flip, brush more of the marinade and cook with skin side up until crispy (broil if you have to). Serve with some brown sugar butternut squash or a baked sweet potato drizzled with maple syrup!
Easy meal of the week–– BACON AND SPINACH STUFFED CHICKEN –No time at all to prep! Cut a slit in your chicken breast and season inside and out with salt and pepper. In a bowl combine soft cream cheese, fresh chopped spinach and arugula mix, chopped artichoke hearts, shredded mozzarella cheese, crushed red pepper flakes, salt and pepper and then put mixture inside of your chicken. Wrap your chicken with a slice of bacon and bake for about 40 minutes or until bacon is crispy and chicken cooked through. Sprinkle on some more shredded mozzarella cheese and cook until bubbly. Serve with some rice pilaf and your favorite veggie!