Cooking on a Budget 07-11-19

COOKING ON A BUDGET 07/11/19

HANNAFORD – SALE ENDS SATURDAY

(If you don’t shop Aldi – Grab your chicken on sale at Hannaford)

Fresh Family Pack Chicken Breasts and chicken thighs - $1.88lb (Creamy Jalapeno Chicken Taquitos)

Assorted Pork Chops - $1.29lb (Easy Grilled Pork Chops)

Rice-a-Roni – 99 cents (Cilantro Lime flavor for Creamy Jalapeno Chicken Taquitos)

Limes – 2 for $1 (Grilled Sweet Potatoes)

ALDI – Sales end on Saturday

Don’t forget your milk for $1.49

Fresh Family Pack Chicken Breasts and chicken thighs - $1.69lb (Creamy Jalapeno Chicken Taquitos)

California Strawberries - $1.29

Sour Cream – 99 cents (Creamy Jalapeno Chicken Taquitos)

Cream Cheese – 89 cents (Creamy Jalapeno Chicken Taquitos)

Mexican cheese - $2.55 (Creamy Jalapeno Chicken Taquitos)

Italian Style Shredded Cheese – (Summer Stove Top Lasagna)

Chick Peas – 55 cents (Chorizo, Tomato and Chick Peas with yogurt)

Jalapeno Peppers - $1.09 (8oz Package) (Creamy Jalapeno Chicken Taquitos)

Zucchinis - $1.69 Package ($1.35 lb) (Summer Stove Top Lasagna)

Sweet Potatoes - $2.75 (3lb bag) (Grilled Sweet Potatoes)

SHAWS – Starts Friday

3 Day Sale Items – just some good deals for you!

Perri Sausage and Fenway Beef Franks – 2 for $5

Cod Fillets - $5.99lb

Hood Ice Cream or Novelties - $1.99

Bounty 4 Double Roll Paper Towels/Charmin 6 Mega Roll Bath Tissue - $6.99

Good deals of the week:

T-Bone Steaks and Lamb Loin Chops - $5.99lb (Freezing this week)

Split Chicken Breast and Country Style Pork Ribs - $1.29lb (Freezing)

Refreshe 24 pack spring water - $1.99 (limit 3)

Birds Eye Vegetables -$1.88 each(when you buy 6 or more of a bunch of things. Check out the flyer) (Frozen Peas - Summer Stove Top Lasagna)

Ground Chorizo – Buy 1 get 1 free (Chorizo, Tomato and Chick Peas with yogurt)

Sweet Corn – 5 for $2 (Bacon Cream Corn)

Joseph’s Middle East Pitas – 2 for $4 (Chorizo, Tomato and Chick Peas with yogurt)

Just for U (app deals) – Limit 1

Shady Brook Farms Ground Turkey - $1.99

Arm and Hammer or Xtra Laundry Detergent – 99 cents

Oreos - $1.49

MARKET BASKET – Starts on Sunday

Sliced Bacon - $2.99 (Bacon Cream Corn)

Spinach – 2 for $3 (Summer Stove Top Lasagna)

N.Y. Sirloin Steak - $4.99lb (Grilled Steak)

OTHER GOOD DEALS:

Large Eggs – 89 cents (Great deal on brown and white!)

Q-Tips - $1.99 (saving 70 cents – this one is for Greg!)

Caulflower Crackers – 2 for $5 (excited to give these a try!)

Thomas’s English Muffins – 2 for $4 (always on hand)

RECIPES FOR THE WEEK

SUMMER STOVE TOP LASAGNA (I found this on Tasty and made some changes) Heat garlic in some olive oil in a cast-iron skillet over medium-low heat. Add oregano and parsley and cook for about 30 seconds more, until fragrant. Add spinach and salt and cook until it wilts, 2–3 minutes. Remove from skillet and set aside. Wipe out the pan.Make the sauce: melt butter in the same skillet over medium-low heat. Add garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add some flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the sauce into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.Assemble the lasagna: Add olive oil to the pan and whisk into the remaining sauce in the pan. Pour warm water into a glass baking dish. Dip no bake lasagna noodles in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with some sauce, some frozen peas, some spinach, thinly sliced zucchini, some shredded Italian cheese and some grated Parmesan. Repeat to make 2 more layers with the remaining ingredients.Cover the skillet with 2–3 layers of foil and seal tightly to ensure no steam escapes.Cook the lasagna over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.Uncover the lasagna and top with the basil.

CHORIZO, TOMATO, CHICK PEAS WITH YOGURT –Heat oil in a medium skillet and cook chopped onions and chorizo, stirring often and season with salt. Add a can of chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet. Add a can of peeled whole tomatoes, breaking up with your hands as you go, then add the tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.Top with plain yogurt, oregano, and pepper and drizzle with oil. Serve with pita or flatbread.

CREAMY JALAPENO CHICKEN TAQUITOS – Cook your chicken breast, seasoned with salt and pepper, shred it and set aside. Put some butter in a pan then add chopped jalapenos, chopped garlic, package of cream cheese, some milk and stir until creamy melted mixture then add your shredded chicken, some shredded Mexican cheese and crushed corn chips.You have 2 choices now . . .you can fill your tortillas and brush with butter and bake at 400 degrees or if it’s too hot and you don’t feel like putting on the oven you can fry them in some oil on the stove top or in a fry daddy (I have one and it’s GREAT)!I serve with some sour cream and salsa and a side of cilantro lime rice.

EASY GRILLED PORK CHOPS WITH BACON CREAMED CORN – For your marinade, mix soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, chopped garlic cloves and pepper.Put your chops in a bag with the marinade and let sit for up to a day in the marinade.Take out the chops to get up to room temp about 20 minutes before you cook.Grill them up!Bacon Creamed Corn: Cut kernels from ears of corn. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth. Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserve some drippings in pan, crumble bacon and set aside. Add chopped leek to the pan stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and a little bit of milk to the pan; bring to a boil. Reduce heat, and simmer until slightly thick, stirring constantly. Sprinkle with the crumbled bacon just before serving.

PETITE N.Y. SIRLOIN STEAK WITH GRILLED SWEET POTATOES– Combine worcestshire sauce, lemon juice, olive oil, minced onion, minced garlic, salt and pepper and add your steak for up to a day.Remember to take it out of the fridge for an hour or until at room temp before you cook it. Grill it up and then top with some steak butter!(Heat butter in pan with some chopped parsley and worcestshire sauce.) Slice your Sweet Potatoes about ½ inch thick and coat them in salt and olive oil mixture and put them on the grill.Cook on both sides.While cooking mix up your potato dressing. Dressing: Honey, olive oil, sriracha, garlic powder, lime juice, salt and chopped cilantro leaves.Once your potatoes are grilled toss them in your dressing and serve with steak.

Laura

Laura

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