Cooking on a Budget 4/18/19

COOKING ON A BUDGET 04/18/19

HANNAFORD – SALE ENDS SATURDAY

Bone-In Rib Eye Steak $5.95lb!(Or Bone-In Rib Roast Large End) (I’m freezing a package of these for a grill day!)

Raspberries, Blackberries, or whole pineapple only $1.77 (Kids lunch bags)

Gold Sweet or Russet Potatoes – 55 cents lb. (Need Sweet Potato for Sausage dish)

Galbani Provolone Cheese (from the deli) - $3.99lb (for steak cheese subs/mushrooms)

Portabella Mushroom Caps - $2.99 (package of 2) (for your steak and cheese stuffed mushrooms)

ALDI

Shredded Mexican Cheese (this week a 2lb bag is on sale) (need for chicken enchiladas)

Clancy’s Cheese Dip (It’s Aldi’s version of CheezWhiz and cheaper) (Buy for your subs/stuffed mushrooms)

Cream Cheese (Not on sale this week, but lower priced than anywhere else) (need for enchiladas)

I have a lot of Keto/Low Carb/Gluten Free followers so these deals are for you this week:

Cauliflower Cracker Cheddar or Sea Salt - $2.69

Coconut Cashew Crisps Assorted Varieties - $2.99

Parmesan Crisps Original or Jalapeno - $2.49

Red Lentil Rotini or Chickpea Green Lentil Penne - $2.99

Cauliflower Cups (Basil pesto, Indian Vegetable Curry, Peruvian Vegetable Ceviche) - $2.49

Quinoa Chips (Barbecue, Salt and Vinegar, Sea Salt) - $1.99

Fresh Protein Wraps Plain or Red Pepper Hummus Flavor - $2.89

SHAWS – Starts Friday (If you have the Just for U app you can get $10 off your $100 this week!)

3 Day Sale Items

·Scallops - $13.99lb (I know they are pricey but splurge on this deal if you like Scallops.You could even freeze them if you want. And I have a great Scallop Florentine Recipe – email me if you want it)

·Salmon Fillets - $6.99lb (Teriyaki Salmon Hibachi)

Regular Sales

Boneless Chicken Breast - $1.77lb (chicken enchiladas and to top our salads for the week)

Strawberries - $1.99 (kids’ lunch bag) or you can get a 2lb package for $4.69 at Market Basket

Rice a Roni/Pasta Roni – 88 Cents a box!(Pantry stocker plus use with your Beef and Broccoli)

Sausage – Shaw’s has hot/sweet sausages for $5 a package (Buy a pack for sausage dinner) or the Johnsonville dinner sausage is on sale this week 2 for $6.

Red Peppers - $2.29 each or Buy 3 for $5 (Mix and Match, red, yellow, and orange) – (Use for your sausage dinner and for your steak and cheeses)

Broccoli Crowns - $1.69lb (use for beef and broccoli and for hibachi)

MARKET BASKET – Starts on Sunday

Beef Shaved Steak - $4.99lb (Steak and Cheese Subs/stuffed portabellas)

Top Round Steak - $2.99lb (for Beef and Broccoli)

Perdue Heat and Eat Fully Cooked Chicken (My Kids love the dinosaur nuggets (but they are all on sale) this makes a quick dinner on a night we have a lot going on!) 2 for $4

McCain French Fries and McCain Veggie Taters – 2 for $4 (serve up with your steak and cheese subs or stuffed portabella mushrooms)

Koffee Kup Hoagie Rolls – 2 for $5 (buy a package for your Steak and Cheese Subs)

Fresh Express 3 color Cole Slaw (use for your salmon stir fry)

Zucchini Squash – 99 cents lb. (need for hibachi)

Green Peppers - (Need for Steak and Cheeses, and for Sausage dinner)

DINNERS FOR THE WEEK

CHICKEN ENCHILADAS - Cook up some onions, garlic, add chicken and cook (season with cayenne pepper, chili powder, cumin, paprika, onion and garlic powder, salt and pepper) with a few minutes left of cooking add Mexican style canned chopped tomatoes.Once chicken is cooked shred it, mix with cooked vegetables and add a small can of chopped green chilies, (and jalapenos if you like spice). Take a tortilla (put in microwave to make them soft and easy to roll) and layer of cream cheese, layer a some refried beans, chicken veg mix, roll. In a casserole dish spread some enchilada sauce on the bottom, place rolled enchiladas on top, then coat with more enchilada sauce and cover with Mexican cheese. (Bake for 15 minutes) Top with fresh cilantro, sour cream, and avocado!(And for my Keto, Low Carb and Gluten Free friends you can take a zucchini and slice, put all the stuff inside and roll and just bake a little longer.)

SAUSAGE WITH SWEET POTATOES AND PEPPERS – Chop up sweet potatoes, red, green peppers and onions.In a bowl mix your seasonings cumin, garlic powder, paprika, salt and pepper. Coat your veggies in olive oil and then coat with the seasoning.Score your sausages (hot or sweet). Put your vegetables all around the sausage on a cookie sheet.Bake for 40 minutes or so at 400 degrees.(You can tell when the potatoes are soft) (I use hot sausage and like spice so I coat my veggies in cayenne pepper too).

BEEF AND BROCOLI WITH BEEF RICE – In a bowl mix beef broth, sherry, soy sauce, brown sugar, some minced garlic and cornstarch, set aside.In my wok I put some Stir Fry/Wok Oil and put in some chopped broccoli, with minced garlic and green onions. Once they are crisp but tender remove and set aside.In the pan cook up your steak (strips cut thick).Once it’s done, add the broccoli and your sauce. Cook until sauce is thickened serve with brown rice or Beef Rice a Roni.

STEAK AND CHEESE SUBS OR LOW CARB FRIENDLY STEAK AND CHEESE PORTABELLAS – Season your shaved steak (salt, pepper, garlic powder), cook in a skillet with chopped sweet onion.Once it’s cooked, I add a couple of tablespoons of the jarred cheese dip (don’t judge it adds a creamy flavor). Grill up some peppers for added vegs and then I usually scoop in a roll and put my favorite cheese on top (you can use provolone, American, whatever you like!), broil in the oven until cheese is melted and bread is toasted.Or for the portabella mushrooms: mix soy sauce, minced garlic, balsamic vinegar and a little ginger and olive oil. Take your portabella caps and put in your soy sauce mixture for 10 minutes or so and then pop in the oven for 15 minutes.Remove from oven and put your steak and cheese mixture inside, top with a slice of provolone cheese and bake for another 15 minutes or until the cheese is melted. (You can serve with the McCain Fries/Veggie Tots)

TERIYAKI SALMON HIBACHI – Mix together minced garlic, ginger, hoisin sauce, teriyaki sauce, soy sauce, brown sugar, white vinegar, sesame oil, lime juice and crushed red pepper flakes and marinate your salmon for up to 24 hours.I cook my salmon skin side down in a skillet on a very high heat or you can cook it on a baking sheet in the oven.In my wok, I cook up a couple of eggs, chop it up with spatula, cook minced garlic, sliced onions, sliced zucchini, chopped broccoli.When these veggies are soft you can add the 3 color cole slaw.Add in soy sauce and teriyaki sauce. Put your salmon on top and you can serve with rice or just eat the veggies and salmon.Top with chopped green onion.

Laura

Laura

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