COOKING ON A BUDGET 01/28/21
GREG’S FOOD OF THE WEEK:
Market Basket - Franks Red Hot Sauce - 2 for $4 (Saving $1!)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Sam Adams •Harpoon •Blue Moon •Lagunitas •Heineken •Stella Artois •Corona •Bud Light Seltzer •Truly •White Claw •Smirnoff Seltzer - $12.99 (12 packs)
Hannaford –
ROADKILL’S SWEET OF THE WEEK:
Market Basket - Chocolate Chip cookies - $3.59 (13 pack)
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HANNAFORD (SALES END SATURDAY) –
Bone-In Pork Butt Roast – 89 cents lb.(Cuban Pork with rice and beans)
Bacon – 2 for $7 (Cuban Pork with rice and beans)
Jumbo Red Onions – 79 cents lb.(Butternut squash sandwich)
ALDI (SALES END ON SATURDAY) -
Naval Oranges - $2.99 (4lb bag - (Chicken Thighs with Chorizo and Chickpeas)
Zucchini and Summer Squash - $1.55lb (Italian Sausage with Ratatouille)
Italian Sausage - $1.99 (Italian Sausage with Ratatouille)
Black beans - 55 cents (Cuban Pork with Rice and Beans)
Butternut Squash - 99 cents lb (Butternut Squash Sandwich)
Plain Greek Yogurt - $3.29 (Baked Greek Pasta)
Grated Parmesan Cheese - $2.55 (Baked Greek Pasta)
SHAW’S (SALES START FRIDAY)
Boneless Skinless Chicken Thighs or breasts - $1.49 lb (Chicken Thighs with Chorizo and Chickpeas)
Chickpeas - $1 (Chicken Thighs with Chorizo and Chickpeas)
Ground lamb - $7.19 (16 oz. - Baked Greek Pasta)
Colossal shrimp - $5.97lb (13-15 Raw or Extra Large cooked Shrimp) (Just a good deal!)
Pasta - 79 cents (When you buy 5 of certain items - Baked Greek Pasta)
MARKET BASKET (SALES START SUNDAY)-
Steak Tips - $5.99 (good deal!)
Hoffman's Super Sharp Cheddar Cheese - $4.49lb (Butternut Squash Sandwich)
Sea Salt Ciabatta Rolls - $1.79 (Butternut Squash Sandwich)
Eggplant - 99 cents lb (Italian Sausage with Ratatouille)
Sweet Onions - 99 cents lb. (a lot of recipes!)
Large White Eggs - 99 cents (I prefer brown but these are on sale! Baked Greek Pasta)
IDEAS FOR COOKING THIS WEEK–
CUBAN PORK WITH RICE AND BEANS–
Combine minced garlic, chopped cilantro, olive oil, sazon seasoning, salt and pepper, thyme, oregano in a food processor and mix until it’s a paste. Cut the skin off the pork butt and then cut incisions all over it and put the mixture allover the pork and in the holes, then put the skin back on the pork, wrap with saran wrap and put in the fridge for hours to a day. When you are ready to cook, put your pork skin side up in a roasting pan and fill the pan with some water and then tent the pan with tinfoil and cook for 3 hours at 400 degrees and then remove the foil and cook for another hour or until the skin is crispy and center is cooked. For rice and beans: Cook your bacon, and then add chopped onions, green pepper, garlic and cook until veggies are sauce and then add in bouillon powder, a bay leaf, cumin, oregano and then add in white rice and coat in mixture then add in black beans (not rinsed), water, a dash of red wine vinegar, boil and then cover and reduce to a simmer and cook until rice is done. Top with chopped cilantro.
CHICKEN THIGHS WITH CHORIZO AND CHICKPEAS -
Put some golden raisins in some hot water and set aside. In bowl mix cumin, paprika, salt, cayenne pepper and then rub on your chicken. In a skillet cook your chorizo until crisp and then add in a can of chick peas (drained), some orange zest, salt and cayenne. Move the mixture to a bowl and set aside. In the same skillet cook your chicken until browned and set aside. Add chopped onion to the pan and once soft, add in red wine and chicken broth and bring to a boil and then add your chicken and continue to cook until chicken is done. Add your drained raisins to the chorizo mixture and put in your skillet with chicken. Top with fresh parsley.
BUTTERNUT SQUASH SANDWICH
When I read this recipe I knew I had to try it! I love sandwiches, love butternut squash and cheddar cheese makes everything yummy. Cut a butternut squash in half the long way, peeled and seeded (or just buy one that is done for you if you have a fear of chopping off a finger cutting one like me!) Rub oil into squash and then season with thyme, garlic and onion powder, salt, pepper. Bake your squash at 450 for about 20 minutes or until soft. While that is cooking boil some red wine vinegar, a couple spoons of sugar, salt, water and once it starts boiling remove from heat and put in sliced red onion to start pickling process. In a small bowl mix together some mayonnaise and Dijon mustard and add in fresh chopped thyme. Toast some ciabatta rolls, spread your mayo,and put your sliced squash, top with cheddar cheese, pickled red onion and arugula.
BAKED GREEK PASTA – Some people don’t like lamb so you can use ground beef or turkey for this recipe too, but lamb is definitely my favorite. In a large pot (or Dutch oven) heat oil and in chopped onion, your ground meat of your choice and some salt. Stir breaking up the meat and then drain fat and add in a splash of red wine, and cook off and then add minced garlic, oregano, cinnamon, cumin and pepper and cook until garlic is soft then add in a can of crushed tomatoes and a spoonful of tomato paste and simmer covered for 20 minutes. While that cooks make your whole wheat penne pasta al dente and make a béchamel sauce. To make this sauce, whisk in a sauce pan some flour and oil and once that is into a paste add in some milk and whisk until smooth and season with salt, pepper, parmesan cheese and nutmeg and continue to mix until cheese is melted and smooth. Set aside to cool and after about 15 minutes add in some plain Greek yogurt and 2 eggs and whisk together. Mix your lamb Bolognese with your pasta into a casserole dish or large skillet, pour on your béchamel sauce and then cove with some more parmesan cheese, fresh chopped thyme and bake for 30 minutes.
Easy meal of the week–SAUSAGE WITH RATATOUILLE –Super easy and all cooked on one dish! Slice zucchini, summer squash, eggplant, onion and put on a baking sheet with cherry tomatoes and garlic. Drizzle all your veggies with olive oil and sprinkle salt and fresh chopped thyme. Put your sausage into your veggies and bake for about 45 minutes at 400 or until all the sausage is browned and cooked through and your veggies are tender. Top with fresh chopped basil and serve solo or with some buttered pasta!