COOKING ON A BUDGET 10/24/19
GREG’S FOOD OF THE WEEK: PIZZA
Aldi – Mama Cozzi’s Pizza Kitchen 16” Deli Pizza - $4.99 (Pepperoni and Sausage)
Mama Cozzi’s Pizza Kitchen 16” Deli Pizza - $4.49 (Cheese)
Market Basket – DiGiorno Pizza – 2 for $9 (Rising Crust or thin crust)
Freschetta Rising Crust Pizza - $3.99
Wild Mike’s Ultimate Pizza - $3.99
Stouffer’s French Bread Pizza – 2 for $4
Dr. Oetker Virtuoso Pizza - 2 for $5 (Thin, crispy, classic Crust)
Shaws - DiGiorno Stuffed Crust or Pan Pizza - $6.99
Signature Select Pizza - $2.99 (limit 4 – 3 day sale)
Bagel Bites - $6.99 (40 count)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – Pilsner Urquell, 603 Brewery, Woodstock Variety Pack, New Belgium - $11.99 (12 packs!)
Shaws – Founders All Day IPA and Harpoon Rec League - $14.99 (15 pack!)
ROADKILL’S SWEETS OF THE WEEK:
Market Basket –Apple Cider Donuts and Apple Fritters - $2.99 (4 pack)
Whoopie Pies – 2 for $2.99 (9 varieties including pumpkin and maples)
HANNAFORD – SALE ENDS SATURDAY
Raspberries or Blackberries – 2 for $4 (Kids Snacks)
Boneless Skinless Chicken Breast or Thighs - $1.99lb (cheaper at Aldi)
Haddock Fillets -$5.99lb (Haddock and Spinach Scramble) (Also on sale at MB starting on Sunday)
Bacon - $2.99 (Creamy Cauliflower Bacon Garlic Brussel Sprouts)
Cauliflower - $2.49 (Creamy Cauliflower Bacon Garlic Brussel Sprouts)
Garlic – 79 cents (all your cooking needs!)
ALDI – Sales end on Saturday
(Remember milk always $1.49)
Chicken breasts - $1.89lb (Homemade chicken tenders)
Red Grapes – 89 cents lb. (Kids lunch bags)
Blueberries - $2.49 (Kids lunch bags)
Mangoes – 89 cents each (Kids lunch bags)
Chicken Tenderloins - $1.99lb (Chicken Tenders if you choose to not cut your own)
Brussel Sprouts - $1.99lb (Creamy Cauliflower Bacon Garlic Brussel Sprouts)
Baby Bella Mushrooms - $1.39 (Asian Lettuce Wraps)
Berryhill Apricot Preserves - $1.99 (Duck Sauce for Chicken Tenders)
Soy Sauce – $1.45 (Asian Lettuce Wraps and Duck Sauce)
Boston Lettuce - $2.09 (Asian Lettuce Wraps)
Spinach - $1.65 (Haddock Spinach Scramble)
Heavy Cream – (Haddock Spinach Scramble)
Coconut Milk - $1.75 (Creamy Brussel Sprouts)
Cream of Chicken soup – 55 cents (Stuffed Pork Chops)
Sour Cream – 99 cents (Stuffed Pork Chops)
Dried Cranberries - $1.45 (Stuffed Pork Chops)
Chicken Broth - $1.35 (Stuffed Pork Chops)
SHAWS – Starts Friday (Shaw’s is having all kinds of sales so I will try to lay it all out for you even if you don’t need them for my recipes)
3 Day Sale Items – Friday-Sunday
Fresh Pork Loin Center Cut Chops - $1.49lb (limit 2 packages)
Open Nature Sea Scallops - $9.99 (Frozen. Limit 2 packages)
White Mushrooms – 79 cents (limit 2)
Signature Select Pizza - $2.99 (limit 4)
Kraft Shredded Cheese or Cracker Barrel Slices or Bars - $1.88 (limit 4)
Pepsi 12 pack/8 pack bottles/bubbly Sparkling Water 8 pack – 4 for $12
Lay’s Family Size Potato Chips/Doritos - $1.88 (limit 2)
Other Deals
Progresso Soup – 10 for $10 (my kids love these)
Prince Pasta – 69 cents (good pantry stock up)
Perdue Chicken Nuggets - $1.99 (Remember my kids favorite!)
MARKET BASKET – Starts on Sunday
Boneless Pork Chops – $1.99lb (Stuffed Pork chops)
Celery - $1.29 (Stuffed Pork Chops)
Yellow Flesh Potatoes – 2 for $3 (Stuffed Pork Chops Side)
Al fresco Chicken Sausage and Meatballs - $3.99 (chicken apple flavor for Stuffed Pork Chops)
Butterball Ground Turkey - $2.49 (Asian Lettuce Wraps)
Hoisin Sauce - $2.19 (Asian Lettuce Wraps)
Water Chestnuts – 79 cents (Asian Lettuce Wraps)
Rice a Roni and Pasta Roni – 88 cents each (good deal)
RECIPES FOR THE WEEK
CHINESE CHICKEN TENDERS – I know these are not healthy, but they are by far the best kind of tenders and serve up some duck sauce and everyone will be excited for the Pats Party at your house!It’s cheaper to make your own tenders by slicing up chicken breasts but if you want the ones precut then they are on sale this week at Aldi. This recipe I have to actually measure for, ha! In a bowl mix, ½ cup self-rising flour, ½ cup cornstarch, ½ tsp salt, ½ tsp sugar and then start to add water slowly (about ½ cup).You want the mixture to be thick.Coat your sliced chicken with the mix and deep fry in canola oil (I have a fry daddy but if you don’t have one, just cook on the stove top in a pot of oil).Cook until golden brown and chicken done through. Duck Sauce: Mix Apricot jam, rice vinegar, soy sauce, minced garlic, grated ginger, chili powder and cayenne pepper.
ASIAN LETTUCE WRAPS – I made this in a crock pot for Teacher’s Appreciation Lunch, but you could cook all in a skillet and serve right away.Cook your turkey burger and add in chopped scallions, grated ginger and garlic and cook for another minute or so and then put in your crock pot.Finely chop baby Bella mushrooms and carrots and add to crock pot and season with red pepper flakes (depending on how spicy you like add more or less), salt and pepper.In a bowl, whisk together hoisin sauce, soy sauce, rice vinegar and sesame oil (I keep tasting until I like) and add to crock pot. Cook on low heat for 2 hours.Then add some finely chopped water chestnuts and more chopped scallions.Mix all together and then serve on butter head (Boston) lettuce leaves.
HADDOCK AND SPINACH SCRAMBLE – Cook your haddock in an oiled skillet until it’s flaky and done, set aside.Same skillet, add more oil, and add chopped onion and garlic until soft and add chopped spinach and minced red chili pepper (if you like a little heat) and cook until soft and tender.In a bowl mix heavy cream, eggs, salt and pepper. Add to the skillet with veggies and cook until eggs are fluffy.Put your flaky haddock in to skillet, squeeze a little lemon juice on it and mix then add your favorite cheese . . . I am a big fan of Pepper jack, but you could you use any cheese you like!
CREAMY BRUSSEL SPROUTS – Cook your bacon crispy, chop into bits and set aside.Trim the ends on your brussel sprouts and cut in 1/2 (about 2 lbs.) and steam to tender (not mushy) and drain water, set aside..Grate your cauliflower to rice and then steam until soft and drain water.In a blender, put your cauliflower rice, a cup of coconut milk, minced garlic, and 2 tablespoons of yeast, lemon juice, salt and pepper.Once blended together and then put back in pot and cook for 10 minutes or so.In a skillet put your Brussel sprouts and bacon bits and top with your cauliflower sauce and bake for 10 minutes at 450.I will eat this as is, but for my boys, I grill up some steak tips to serve too.
STUFFED PORK CHOPS – Preheat oven to 400. Dice up some celery and onions and cook in oil until soft.Add in some diced up sausage (use any flavor you want – I like the chicken apple flavor).Once cooked add to a bowl combine with your favorite stuffing mix, ½ can of cream of chicken soup, some butter, chicken broth, sour cream, dried cranberries and Italian seasonings.Set aside.Slice a pocket in your pork (make sure you buy some thick cut pork chops) and start stuffing in your stuffing.In a small bowl, mix some oregano, sage, thyme, nutmeg, salt and pepper and add some olive oil and brush on to your pork.Bake for 15-20 minutes or until golden brown.Serve with some potatoes, green beans or veggies of your choice!