COOKING ON A BUDGET 12/02/21

GREG’S FOOD OF THE WEEK:

Hannaford – Angus Whole Brisket - $6.99lb

Market Basket – Dave’s Organic Bread - $3.99

KELLY’S BEER SALE FOR THE WEEK:

Market Basket – •UFO •603 Brewing •Switchback •Great North - $13.99

•Founders All Day IPA 12 •Harpoon Rec. League •Goose Island - $14.99 (15 packs)

•Lord Hobo - $12.99

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Jelly Doughnuts - $2.99 (4 pack)

HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer

Boneless N.Y. Sirloin Steak or 80% Lean Ground Beef - $3.99lb

Bone-in Pork Butt – 99 cents lb.

Chicken Leg Quarters or Whole Chicken – 89 Cents lb.

Avocados or Mangoes – 89 cents lb.

Blueberries/ Raspberries – 2 for $4

85% Ground Turkey - $2.99

Semi Boneless Leg of Lamb - $5.99lb

Angus Whole Brisket - $6.99lb

ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/

Blueberries - $1.99

Mandarins - $2.69

Blackberries - $1.69

Cherub Grape Tomatoes - $2.89

Everything charcuterie for all your holiday needs then hit up Aldi! Meats, cheeses, nuts, breads, crackers, jams and more!)

SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1

3 DAY SALE - FOR U (sign up for deals!)

Fresh Ground Beef (80%) and Shady Brook Farms Ground Turkey - $1.97lb

Beef T-Bone or NY Strip Steak - $6.97lb (bone in 3lbs or more)

Extra Large Cooked Shrimp - $6.97lb (26-30ct, 2 lb. bag)

Red, green or black seedless grapes – 97 cents lb.

Cheez-it Crackers - $1.67 (limit 2)

Tostitos or Smartfood Popcorn - $1.97 (limit 2)

Freshchetta Pizza - $2.97

Tide Laundry Detergent Liquid, Pods or Power Pods - $8.94 (limit 1)

OTHER DEALS:

Blueberries – 2 for $5

Free Cheese Buy a pound of primo taglio deli meat get a pound of American Cheese

Hood or Brigham’s Ice Cream – 2 for $5

Mangoes – 5 for $5

Buy one get one 50% off Household cleaning products

MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer

Bottom Round Roast - $4.99lb

Mrs. Budd’s Fresh Original Chicken Pie - $4.99

Blackberries – 2 for $5

Cauliflower – 2 for $5

Dave’s Organic Breads - $3.99

Tillamook Ice Cream - $3.99

Fresh Buitoni Pasta - $1.99

Fresh Buitoni Filled Pastas - $5.99

IDEAS FOR COOKING THIS WEEK – Back to Cooking on Sundays!

TURKEY EMPINADAS – By Sunday we were sick of Thanksgiving dinner so let’s make the turkey a little Mexican.I shredded the remainder of the turkey and put in a big bowl, with fresh chopped cilantro, shredded cheddar cheese, cumin, salt, pepper, garlic powder, paprika, a can of black beans and some chopped chipotle peppers in the can with sauce (use this sparingly unless you really like spicy). Once it’s all mixed up put some on some empanada discs and seal. (You can find these in the freezer section of Market Basket and Shaw’s . . . maybe Hannaford but I haven’t checked there. They are Goya brand.) Once all sealed up by using a fork, brush on an egg wash and bake for 15-20 minutes at 400 degrees. I served mine with guacamole and sour cream. Some people liked ranch with theirs.

SOUTHWEST EGG ROLLS – This is very similar to the empanadas.I made these for the football food review a couple weeks ago but I have been so busy I never gave you the recipe. These are a hit in my house!I season chicken breasts with salt and pepper and cook and then shred.In a large bowl add black beans (drained and rinsed), corn, chopped jalapenos, chopped red bell pepper and thawed and drained frozen chopped spinach, shredded Mexican cheese and your shredded chicken.Season it all with chili powder, cayenne pepper, salt, pepper, garlic powder, onion powder, cumin and mix it up and then spoon on to an egg roll wrap and seal it up and fry.Serve with some ranch dressing.

SHORT RIB POUTINE – Another recipe from a few weeks ago that I haven’t posted.Buy some bone in short ribs (I wait until they go on sale or sometimes, they get pricey).Season your short ribs with salt and pepper and then roll in flour and sear on each side in a hot skillet with oil. When done put in a crock pot on low. In the skillet add beef broth and scrape the bits off the pan and add in some corn starch to thicken, then add ketchup, Worcestershire sauce, sriracha, brown sugar, minced garlic and chopped onions (I taste until I like the mix of sweet and spicy flavor). Once it is thick and the right taste for you, pour over the short ribs and let cook for 8 hours.Remove your ribs, remove the bones and shred.For your gravy, skim the fat and then blend with immersion blender.Cook up your favorite fries . . .I like steak fries, but you can use whatever you like and top with your gravy, short ribs and then cheese curds. (Aldi sells a lot of flavored cheese curds, but you can get regular at Hannaford and Market Basket.)

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