COOKING ON A BUDGET 05/30/19
HANNAFORD – SALE ENDS SATURDAY
Boneless NY Sirloin Steak - $3.99lb (Surf and Turf Foil Packs)
Baby Bella Mushrooms - $1.99 (Chicken Marsala)
Lemons – 2 for $1 (Chicken Marsala)
Mangoes – 2 for $1 (Kids Snacks)
Prince Pasta - $1 (Chicken Marsala)
Salmon Fillets - $8.99lb (Grilled Coconut Salmon)
Green Beans - $1.69lb (Spicy Green Beans and Turkey over rice)
ALDI – Sales end on Saturday
Strawberries –$1.29LB (Healthy snacks)
Blueberries - $1.69 pint (Healthy snacks)
Portabella Mushroom Package - $1.49 (Chicken marsala)
Extra Virgin Olive Oil - $2.99 (good deal!)
Grape Tomatoes - $1.55 a package (Surf and Turf Foil Packs)
Always remember the Aldi Staples: milk, chips and snacks!
SHAWS – Starts Friday
3 Day Sale Items –
Large Brown Eggs – 88 cents (good deal!)
Avocados – 99 cents (Grilled California Chicken)
Ground Turkey - 2 for $5 (16 oz package) (Spicy Green Beans and Turkey over rice)
Good deals of the week:
Boneless Chicken Breast - $1.77 (Chicken marsala)
Sea Scallops - $12.99lb (I am buying for the sale!)
Jimmy Dean Bacon - $3.99 (Just to have in the fridge)
24 pack water - $1.77 (good deal)
Raw shrimp - $5.99lb (41-50 count) (Surf and Turf Foil Packs)
Corn on the Cob – 69 cents each or 10 for $2 (Surf and Turf Foil Packs)
MARKET BASKET – Starts on Sunday
Boneless Skinless Thighs - $1.79lb (Grilled California Chicken)
Vidalia Onions – 89 cents lb
Stem Cluster Tomatoes - (Grilled California Chicken)
Zucchini – 99 cents lb (Grilled Salmon and Zucchini)
OTHER GOOD DEALS:
Near East Rice Pilaf – 99 cents
Ben and Jerry’s Ice Cream - $2.99
Turkey Tips - $3.49lb
RECIPES FOR THE WEEK
CHICKEN MARSALA – Cut your chicken breasts in half (horizontally) and then pound very thin and then cut into smaller portions if needed.In a bowl mix, flour, salt and pepper, Italian seasoning and coat your chicken.In a skillet melt butter and then fry up your chicken until brown on both sides and set aside (or in a warm oven).In your same pan add some thin sliced prosciutto, add some sliced mushrooms (you can use any you like: I mix baby bellas and white button or whatever I can get onsale!),chopped garlic and shallots and salt and pepper and more butter if needed to prevent sticking.Once the mushrooms are browned, add marsala wine and try to cook out some alcohol then add some chicken broth and whisk in some whipping cream. Once the sauce is a good consistency put your chicken pack in and sprinkle with parsley.You can serve over pasta and add a lemon wedge and some fresh parm cheese or just eat it as is!
SPICY GREEN BEANS AND TURKEY OVER RICE – Cook your rice and set aside (you can use white or brown rice or try cauliflour rice for extra veggies!). Cook your ground turkey burger with chopped garlic and season with ginger.In a bowl, mix chicken broth, soy sauce, hoisin, rice vinegar, red pepper flakes, chili sauce and a little corn starch to thicken. Add your trimmed green beans to the turkey burger pan and cook until tender.Add your sauce to the pan and cook until the sauce is thickened and to a taste you like.Once it’s good with you serve over your rice!
SURF AND TURF FOIL PACKS – Cut your sirloin steak into cubes.Cut corn on the cob into 4 pieces.Lay long sheets of your foil out and add your steak, add clean deveined shrimp, 2 pieces of corn on the cob, some grape tomatoes, sliced red onion, and chopped baby red potatoes, lime wedge and drizzle on melted butter and old bay seasoning, cumin, pepper and fresh thyme.Seal up your foil pack and put on the grill.Cook for 8-10 minutes on each side.Open up and serve!
GRILLED CALIFORNIA CHICKEN – (You can use chicken breasts or thighs. I am using thighs this time to mix it up this week.)In a bowl combine balsamic vinegar, garlic powder, honey, extra virgin oil, Italian seasoning, salt and pepper. Marinate your chicken in it for a couple hours.Grill and then add on a a slice of avocado, tomato and mozzerellas cheese.Once cheese is melted pull of the grill and sprinkle fresh basil and drizzle with balsamic.On the side you can serve with a caprese salad (fresh mozerella, sliced tomatoes, salt and peper, basil and balsamic).
GRILLED COCONUT SALMON–Cut your salmon fillet into individual pieces and coat with olive oil so it doesn’t stick to the grill and season with salt.In a pan cook minced onion until soft and add minced garlic and grated ginger.Add in coconut milk for about 5 minutes or until a thick sauce then add fresh lime juice and some salt. Pour on top of your grilled salmon. You can top with basil, red pepper chili flakes and lime.Serve with some grilled zucchini (it’s on sale!).