COOKING ON A BUDGET 03/17/22
GREG’S FOOD OF THE WEEK:
Hannaford – Bourbon Marinated Salmon - $5.99
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Smuttynose •Switchback - $13.99 (12 pack)
ROADKILL’S SWEET OF THE WEEK:
Hannaford – Mini cupcakes with confetti - $3.49 (12 ct)
KAYLA’S PICKY EATER DEAL OF THE WEEK:
Shaw’s – Reese’s Sweet Savings! Save $4 when you spend $16! This includes Reese’s Candy, Reese’s Chips Ahoy! And Reese’s Puffs Cereal Products.
Plus, Hershey’s King Size Candy Bars (Including Reese’s) – Buy 2 Get 2 Free!
Reese’s or Kit Kat Thins – Buy 2 Get 1 Free
Hershey’s Party Size Bags - $11.99
Chip’s Ahoy Reese’s Cookies – 2 for $6
General Mills Reese’s Puffs Cereals – 2 for $6
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Point Cut Corned Beef Brisket - $2.69 lb.
Flat Cut Corned Beef Brisket - $4.69 lb.
Corned Beef Eye Rounds - $4.99 lb.
Lower Sodium Flat Cut Corned Angus Beef Brisket - $4.99 lb.
Johnsonville Irish O’Garlic Sausage - $4.99
Bone-In Pork Butt – 89 cents lb.
St. Louis Style Pork Ribs - $3.49 lb.
Cod Filets - $6.99 lb.
Chicken Leg Quarters or Split Chicken Breast – 99 cents lb.
Hannaford Yellow Potatoes or Carrots – 2 for $3
Green Cabbage – 39 cents lb.
Shank portion ham - $1.29 lb.
Shady Brook Lean Ground Turkey - $3.99 (93% Lean)
Bourbon Marinated Salmon - $5.99 (5 oz. portion)
Boneless N.Y. Sirloin Steak -$4.99 lb. (Plain or seasoned)
ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Green Grapes - $1.39 lb.
Pink Lady Apples - $3.29 (3 lb. bag)
Chicken Leg Quarters – 49 cents lb. (Tyson Chicken sold in 10 lb. bag)
Boneless Pork Butt Roast - $1.99 lb.
Ground Lamb - $6.99 lb.
SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHhicW_WC_S/1
FOR U SALES (sign up for deals!)
Cuties - $2.97 (Limit 2)
Cooked Shrimp - $6.97 lb. (sold in 2 lb. bag 26-30 ct)
Bay Scallops - $6.97 lb.
Lucerne Large Brown Eggs – 97 cents (Limit 2)
Digiorno Pizza or California Pizza Kitchen Pizza - $3.77 (Limit 2)
New England Coffee - $3.97 (Limit 4)
Pepsi 12 Pack/Bubly Sparkling Water 8 pack – 3 for $11.97 (Must buy 3, limit 3)
Gain Fireworks., Gain Sheets, Gain Fabric Enhancer Flings, Gain Laundry Detergent, Tide Laundry Detergent Liquid or Pods - $8.99 (Limit 1)
OTHER DEALS:
Boneless Chicken Breast or Thighs - $1.97 lb. (Limit 2 packages)
Pork Tenderloin or Baby Back Ribs - $2.97 lb. (Limit 2 packages)
Anjou, Bosc, Red Pears – 97 cents lb.
Beef Sirloin Tips - $8.99 lb. (3 lbs. or more – still too high for my wallet)
MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer
Asparagus - $1.99 lb.
Smartfood Popcorn – 2 for $6
Blackberries – 2 for $3
Beef shaved steak - $6.99 lb.
Shady Brook Ground Turkey - $3.99 (85% lean)
Turkey Tenderloins - $4.49 lb.
IDEAS FOR COOKING WEEK –
CREAMY TUSCAN SALMON WITH SPINACH AND ARTICHOKES
IN a skillet heat some olive oil and season salmon fillets with salt and then sear on each side (about 4 minutes on each side) until salmon is cooked through and flaky. Set aside and then in the same skillet add some more oil, chopped sundried tomatoes, minced garlic, a jar of artichoke hearts (I like the marinated ones), and capers and then cook to combine and then add in some fresh baby spinach and continue to mix until the spinach welts. Once it’s all cooked, add in some heavy cream and paprika and simmer and add in some salt and pepper. Add your salmon back into your cream sauce. Serve with your favorite veg . . .I love Parmesan asparagus with this recipe.
APRICOT TURKEY MEATBALLS AND GREEN BEANS
In a bowl, mix ground turkey, panko crumbs, chopped scallions, minced garlic, Moroccan seasoning, and a beaten egg plus salt and pepper to season and then mix and roll into meatballs. In a large skillet put oil and start cooking your meatballs until brown all over. Remove them once cooked and then in the same skillet add in some more oil, some thinly sliced Vidalia onion and cook until soft and then add in a packet of French onion soup mix, flour and then add in some apricot nectar (I know Goya sells It and I know MB in Manchester has it. Not sure what other stores have it.)Keep stirring in the nectar slowly, creating a thick sauce. I add in spoon full of apricot jelly to give it more of a sweet flavor and then season with crushed red pepper flakes to give it more spice. Add in more salt and pepper to taste and then top with parsley. While that simmers, steam up some fresh green beans and then add to the skillet and top with parsley.