COOKING ON A BUDGET 12/15/23
GREG’S FOOD OF THE WEEK:
SHAW’S – Thomas’ English Muffins – Buy 1 get 1 free (original, cinnamon raisin)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Samuel Adams •Blue Moon •Corona •Heineken
•Stella Artois •Lagunitas •White Claw •Downeast Cider (9 Pack) - $14.99
ROADKILL’S SWEET OF THE WEEK:
Market Basket– Tropicana Orange - $2.99 (9 varieties)
KAYLA’S PICKY FOOD SALE OF THE WEEK:
Market Basket – Ben & Jerry’s Ice Cream - $3.49 (All Varieties)
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Hannaford Shank Portion Ham – 79 cents lb.
Whole Bone-In Pork Butt – 99 cents lb.
Blueberries or Blackberries – 2 for $5
Maine White Potatoes – 2 for $5
Peelz Mandarins - $2.79 (2 lb. Bag)
Perdue Short Cuts – 2 for $7
Hannaford Sliced Bacon – 2 for $7
Lay’s Potato or Kettle Cooked Chips - $2.49
Carando Half Spiral Ham - $1.99 lb.
Semi-Boneless Lamb Leg - $4.99 lb.
Beef Short Ribs - $6.49 lb.
Sweet Potatoes – 79 cents lb.
Green Beans - $1.99 lb.
Brussel Sprouts - $2.49 lb.
ALDI (SALES BEGIN WEDNESDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Appleton Farms Spiral-Sliced Half Ham - $1.69 lb.
California Mandarins - $2.99 (3 lb. bag)
Raspberries - $1.69 (6 oz)
Spaghetti or Butternut Squash – 69 cents lb.
Sliced White Mushrooms - $1.29
Yellow Potatoes - $2.89 (5 lb. bag)
Rack of Lamb - $9.99 lb.
Beef Tenderloin - $10.99 lb.
Bone-In Ribeye Roast - $7.99 lb.
Butterball Whole Turkey – 99 cents lb.
Butter Quarters - $2.49
Cream Cheese - $1.39
Tons of snacks and charcuterie for all your parties!
SHAW’S (SALES START ON FRIDAY) - https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
For U Sale:
Beef Large End Rib Roast Bone-in or Boneless N.Y. Strip Roast - $5.97 lb. (Limit 1)
Signature Farms Spiral Sliced Half Ham or Traditional Half Ham – 97 cents lb.
Shank Portions Ham – 77 cents lb.
Butt Portion Ham – 97 cents lb.
Scallops - $9.97 lb. (Limit 2)
Whole Pineapple - -$1.47 lb.
Cuties or Mandarins - $2.97 (Limit 2)
Smithfield Premium Bacon - $3.7 (Limit 2)
Rana Fresh Cut Pasta – 97 cents (Limit 3)
Lays or Cape Cod Potato Chips, Nabisco Snack Crackers, On the Border Tortilla Chips, Snyder’s Pretzels - $1.7 (Limit 4)
Cabot Bar, Shredded or sliced Cheese - $1.97 (Limit 4)
General Mills, Cereal, Nature Valley Granola Bar, Yoplait Go-Gurt - $1.97 (Limit 4)
Land O Lakes Butter - $3.47 (Limit 2)
OTHER DEALS:
Broccoli Crowns – 97 cents lb. (Limit 5lbs)
Raw Shrimp - $6.99 lb. (13-15 ct sold in 2lb. bag)
Friendly’s Ice Cream – 2 for $6
Thomas’ English Muffins – Buy 1 get 1 free.
Poland Springs 24 pack - $3.99 (Limit 3)
Strawberries, Blueberries, Raspberries, Blackberries – Buy 2 get 1 free.
MARKET BASKET (sale Starts Friday and runs for two weeks!) https://www.shopmarketbasket.com/preview-weekly-flyer
Boneless Spiral Sliced Ham - $3.49 lb.
Ham Shank or Butt Portions - $1.19 lb.
Semi Boneless Rib Roast - $9.99 lb.
Salmon Fillets - $9.99 lb.
Pick your own apples – 99 cents lb.
Imported Blackberries – 2 for $5
Green beans - $1.49 lb.
Tender Eggplant - $1.29 lb.
Brussel Sprouts - $1.99 lb.
SUNDAY COOKING: No Patriots, but we still love to eat!
STUFFED MINI PEPPERS – I bought mini peppers and sliced length wise and took the seeds out, sprayed with some pam and then baked for 5 minutes at 350 and remove from the oven. I did two stuffings: a pizza stuffing and a sausage stuffing. For the pizza, I mixed mini pepperonis with soft cream cheese, fresh chopped basil, garlic powder, Italian shredded cheese, and some pasta sauce. For the sausage stuffing: cook Jimmy Dean hot sausage roll and then mix in soft cream cheese, crushed red pepper, fresh chopped parsley, and Colby jack cheese. Fill your mini peppers with the stuffing and cook in the oven for another 5 minutes.
AND STUFFED BISCUITS – I had some leftover stuffing from the mini peppers and had some biscuits to use . . .take your grand biscuits and peel in half. In a muffin tin spray or grease and then put in half of your biscuit in tin, bringing up the side and leaving a spot in the center. For the pepperoni ones, I put a normal pepperoni at the bottom and then topped with my “pizza” stuffing and then, cut provolone cheese into four pieces, put a quarter slice on top of each one and baked until golden and served with marinara sauce. For the sausage stuffed ones, I put sausage mixture and topped with a Colby jack cheese, bake until golden and serve with salsa and sour cream.