COOKING ON A BUDGET 09/05/19
Starting to get some cooler temps, so it’s time to do some indoor cooking instead of relying on the grill so much! Now that is football season I am only doing 4 meal recipes and 1 appetizer you can serve during the game.
HANNAFORD – SALE ENDS SATURDAY
Maine White Potatoes - $1.99 (10lb bag) (Roast Beef with Mushroom Onion Gravy and Crispy Potatoes)
Mangoes – 79 cents each (Kids snacks)
80% Lean Ground Beef - $2.49lb (Moroccan Empanadas)
Truly - $11.99 (on sale again this week for the 12pack!)
ALDI – Sales end on Saturday
Milk - $1.49
Chicken Breasts - $1.69lb (Family pack 5lbs) (Buffalo Chicken Fettuccini)
Plums or Nectarines – 99 cents lb. (Kids snacks)
Brussel Sprouts - $1.29lb (good deal!)
Dill Pickle Chips - $1.79 (I love these so I am putting on my list!)
Priano Gnocchi - $1.79 (Italian Soup with Vegetables and Gnocchi)
Whole White Mushrooms – 89 cents (8oz package) (Roast Beef with Mushroom Onion Gravy and Crispy Potatoes)
Cream cheese – 89 cents (Moroccan Empanadas)
Apricot Preserves - $1.99 (Moroccan Empanadas)
Chicken Stock - $1.89 (Buffalo Chicken Fettuccini)
Chicken Broth - $1.35 (Italian Soup with Vegetables and Gnocchi)
Heavy cream - $1.75 (Buffalo Chicken Fettuccini)
Chickpeas (Garbanzo beans) – 55 cents (Italian Soup with Vegetables and Gnocchi)
Beef Broth - $1.35 (Asian Crock pot Ribs)
SHAWS – Starts Friday
3 Day Sale Items – Friday-Sunday
Sweet Clementine’s - $3.99 (3lb pack)
Hormel Black Label Bacon - $3.99 (limit 2)
Sea Scallops - $12.99lb ($13.99lb at MB so stick with Shaw’s 3 day sale!)
8 piece Chicken - $5 (Fried chicken from the deli:2 breasts, 2 wings, 2 thighs, 2 legs) (Don’t cook and grab this for the family!)
Lucerne Shredded, bars, sliced cheese - $1.77(limit 4)
Cheez-It/Nabisco Oreos - $1.99 (limit 4)
Signature Select Pizza - $2.99 (limit 4)
Other Deals
Chicken Breasts (If you don’t shop Aldi) - $1.79lb (Buffalo Chicken Fettuccini)
Broccoli Crowns, Baby peeled Carrots, Celery Hearts – 99 cents (Carrots and celery for the Italian Soup with Vegetables and Gnocchi and carrots for Moroccan Empanadas)
Country Style Pork Ribs - $1.49lb (Asian Crock pot ribs)
Petite Sirloin Steak or Roast - $3.99lb (Roast Beef with Mushroom Onion Gravy and Crispy Potatoes)
Sweet onions – 99 cents lb. (Roast Beef with Mushroom Onion Gravy and Crispy Potatoes, Italian Soup with Vegetables and Gnocchi and the Moroccan Empanadas)
Goya Empanadas Discos - $2.29 (10 pack - these are usually in freezer section.I don’t remember how much they are at Market Basket)
Progresso Rich and Hearty Soups – 2 for $3 (good deal and earn 6x rewards)
FAB 5 (MIX AND MATCH ANY FIVE ITEMS AND GET THESE DEALS) (Always price check – I write it all down for you, but sometimes it’s cheaper at Aldi and the MB even with the fab 5 deals)
PowerAde – 59 cents
Green Giant Boxed Vegetables/Birds Eye Steamfresh Vegetables, Pepsi 2 Liter, Rockstar – 99 cents
Lucerne Family Pack White Eggs - $1.49
Lean Cuisine, Stouffer’s Dinners, Hood Cottage Cheese, Hood or Lactaid Sour Cream, Prego Pasta Sauce, Prego Cooking Sauces - $1.88
Cape Cod Potato Chips, Snyder’s Pretzels, Skippy Peanut Butter, Saltine Crackers, Coca Cola 6 pack, McCain Veggie Taters or Potatoes, V8 Splash, Pace Salsa and Picante Sauce, Signature Select Plates, Decorative Napkins, Wise Potato Chips, Cheez Doodles - $1.99
Klondike Novelties, Good Humor Bars, Magnum Ice Cream Bars, I cream , Breyers, Popsicle Frozen Novelties, Gatorade 6 pack, Ben and Jerry’s Non-Dairy Frozen Dessert, Slices, Breyers Gelato, Ruffles Potato Chips or Cheetos, Arm and Hammer Laundry Detergent - $2.99
Hood Milk, Super Creamer - $3.49 (Aldi has cheaper milk)
Stok, Dunkin’ Donuts, McCafe Iced Coffee - $3.99
Dannon 4 pack Yogurt, Dole Fruit Bowls, Crystal Light, Country Time, Kool-Aid – 2 for $4 (Dole Fruit Bowls only $1.88 at Hannaford)
Seattle’s Best Coffee - $4.99
Cascade Actionpacs Detergent - $9.99
Just for U deals: (need the app! Worth getting the app for the deals they give you)
Tostitos/Smartfood - $1.49 (limit 1)
Starbucks Coffee/K-Cups - $4.99 (limit 1)
Cantaloupe – 99 cents (limit 2)
MARKET BASKET – Starts on Sunday
Green Beans – 99 cents lb. (Italian Soup with Vegetables and Gnocchi)
Red Sweet Onions – 79 cents lb. (Roast Beef with Mushroom Onion Gravy and Crispy Potatoes
Bagged Spinach – 2 for $3 (Italian Soup with Vegetables and Gnocchi)
Parmesan Cheese - $3.99 (shredded, shaved, grated, 3 cheese 12 oz. package) (Buffalo Chicken Fettuccini and Italian Soup with Vegetables and gnocchi)
Scallions (green onions) – 2 for 79 cents (Asian Crockpot Ribs with riced cauliflower)
Three Bridges Pastas – 2 for $4 (raviolis and tortellini) (with soccer, football and scouts sometimes I need a quick kids meal!)
Riced Cauliflower – 4 for $5 (cauliflower medley, cauliflower w/broccoli or plain) (Asian Crockpot Ribs with Riced Cauliflower)
Market Basket English Muffins – 3 for $2 (great for breakfast, or English muffin pizzas for the kids on sports nights!)
RECIPES FOR THE WEEK
ASIAN CROCKPOT RIBS WITH RICED CAULIFLOWER– I season my pork ribs with Chinese 5 Spice Seasoning and set aside.In a bowl I mix honey, soy sauce, rice vinegar, red pepper flakes, garlic, beef broth, ginger, and hoisin sauce.Put the ribs in the crock pot and pour your sauce on top and cook for 8 hours on low.When ready chop up some scallions and a side of white rice or riced cauliflower. (You can rice your own cauliflower or heat up a frozen bag of Cauliflower Medley (cheap for Market Basket brand).
ITALIAN SOUP WITH VEGATABLES AND GNOCCHI – In a large pot, add some olive oil and heat, add chopped onion until soft then add in minced garlic and chopped fresh basil, cook for a minute so the garlic doesn’t burn. Add in a can of drained/rinsed chickpeas, red pepper flakes, chicken broth and 2 cans of fire roasted tomatoes, season with salt and pepper.Boil and then bring the tem down to a simmer and add in fresh cut green beans and simmer for 20 minutes.Then add in your gnocchi, and cut fresh spinach.Simmer for 5 more minutes or until spinach is wilted.Top with Parmesan cheese!
ROAST BEEF WITH MUSHROOM ONION GRAVY AND CRISPY POTATOES - Pat your roast dry with paper towels, cut slits over the top of your roast and insert slivers of garlic.In a bowl combine, thyme, salt, pepper and olive oil and brush on your roast (you can do this the day before if you want and just plastic wrap and keep in fridge) Make sure you bring to room temp before cooking.Heat your oven to 450.In a roasting pan, spray some oil and put your roast, fat side up in pan.Roast for 15 minutes at 450, and then turn your oven down to 350.For your sides: peel and cut your sweet Vidalia and red onions and cut your mushrooms in half and drizzle both with olive oil, and top with seasoning salt and put on a cookie sheet. And for your potatoes cut your potatoes into 1 inch cubes and spray baking sheet on one layer, drizzle with oil, salt, pepper, garlic powder and bake while your veggies and roast are cooking.(Flip your potatoes during cook.) The roast, the potatoes, and veggies should all cook for about an hour.After the hour (or until temp is like you like it for the roast) take out cover with loose foil and let rest for 20 minutes.The veggies and potatoes should continue to cook while roast is resting if they still need more time.In your roasting pan, add some butter and cornstarch and mix with a whisk to make smooth and add your mushrooms and onions.Serve your beef topped with your mushroom onion gravy, a side of crispy potatoes and sprinkle all with chopped parsley and season with more salt and pepper.
BUFFALO CHICKEN FETTUCINI (OR BUFFALO CHICKEN ZOODLES FOR LOW CARBERS) – Cook your fettucine noodles and set aside.Or cook your zucchini noodles (either store bought or make your own).In a pan, melt some butter and cook up your chicken breasts seasoned with salt and pepper.When done remove from pan and set aside.In the same pan, add some more butter and leeks until soft, add garlic, diced carrots and celery and add salt and pepper until everything is soft.Add some chicken stock and heavy cream and simmer for about 5 minutes or until sauce is thick.Add in some of your favorite hot sauce and parmesan cheese and cook for 2-3 more minutes until sauce is smooth and thick.Slice your chicken breasts and add to sauce with fettucine noodles or zoodles.Sprinkle on some more parm cheese!
MOROCCAN EMPINADAS – I usually make a big batch because I have a lot of company on football Sundays so this recipe is good for about 40 of them!Heat your oven to 425.In a large skillet cook your hamburg (I do about 1 ½-2lb) and finely chopped onion, strain and crumble your beef.Stir in ½ (or a little more than 1/2 if you like cheesy) block of softened cream cheese, some apricot preserves (I keep tasting to get the sweetness I like), finely chopped baby carrots, crushed red pepper, Moroccan seasoning (I bought premade stuff, if you want to make your own mix, it’s cumin, coriander, cayenne pepper).Once a creamy mixture set aside and cool.Take your empanada discs (I find these in freezer section of Shaw’s or Market Basket or you can use refrigerated pie crusts and cut circles out).Put your circles on parchment lined baking sheets.Spoon some of your beef mixture on them, fold over and seal with a fork. Brush the tops of the empanadas with egg yolk and sprinkle with sesame seeds.Bake until golden brown (10-15 minutes).When done put on wire rack to cool and whip up some more! For a dipping sauce, heat sriracha and some apricot preserves.