Market Basket - $8.99lb (Wild All Natural Atlantic salmon Fillets)


New Belgium, Wachusett, Woodstock, Guinness - $11.99

ROADKILL’S SWEET OF THE WEEK: Bakeries are doing a lot of Valentine’s themed stuff.

Mini heart cakes - $1.99 (or 2 pack $3.89 – vanilla, chocolate)



Top Round Roast - $2.49 lb. (same price as MB this week – Beef Stew)

Yellow Potatoes - $1.99 (4lb bag – Beef Stew)

Whole Chicken – 99 cents lb. (I did baked chicken with my baked Butternut Squash recipe)

Hannaford bacon - $3.99lb (Baked Butternut squash)

Shallots - $1.69 (3 oz. sleeve – Greek Cod with Quinoa)


Zucchini – 99 cents lb. (Easy Turkey Veggie Skillet)

Carrots - $1.45 (2lb bag – Beef Stew)

Beef Broth - $1.35 (Beef Stew)

Tomato paste – 45 cents (Beef Stew)

Celery - $1.45 (Beef Stew – or $1.99 at MB if you don’t go to Aldi)

Heavy Cream - $1.75 (Baked Butternut Squash)

Honey - $3.19 (Baked Coconut Chicken Tenders)

Coconut Flakes - $1.45 (Baked Coconut Chicken Tenders)

Orange Marmalade - $1.99 (Baked Coconut Chicken Tenders)

Dijon mustard – 99 cents (Baked Coconut Chicken Tenders)

Boneless Chicken Breasts - $1.89lb (Baked Coconut Chicken Tenders if you cut on your own or go to Shaw’s for Chicken tenders on sale for $1.99lb)

Panko Bread Crumbs - $1.59 (Baked Coconut Chicken Tenders)

Pitted Olives Kalamata - $3.29 (marinated in olive oil and Greek spices – Greek Cod with Quinoa)

Good fruit deals for the kid’s lunches:

·Blueberries - $1.29 pint

·Mandarins - $2.49 (3lb bag)

·Strawberries - $1.79lb

·Mangoes – 79 cents each


3 DAY SALE (Friday-Sunday only deals)

Boneless Chicken Tenders - $1.99lb (limit 2 packages –Baked coconut chicken tenders if you don’t want to cut your own from breasts)

EZ Peel Raw Shrimp - $5.99lb (21/25 ct – limit 2 packages)

Asparagus - $1.99lb (limit 2)

Coca Cola or Canada Dry Seltzer – 3 for $9.99 (must buy 3 limit 3)

Kraft Shreds or Cracker Barrel Bars or Slices - $1.99 (limit 4)

Ben & Jerry’s Ice Cream – 2 for $5 (limit 4)

Charmin Bath Tissue or Bounty Paper Towels - $8.99 (must buy 2)


Grape tomatoes - $1.99 (Easy Turkey skillet and Greek cod with quinoa)

Belgioioso Parmesan - $2.99 (Baked Butternut Squash and Easy Turkey Veggie Skillet)

Chopped hazelnuts - $2.89 (Baked butternut squash)

Cod Fillets - $7.99lb (Greek Cod with Quinoa)

Green Giant Veggie Tots or Spirals – 2 for $5 (Side with your Baked Coconut Tenders)

Sweet Onions – 99 cents lb. (Beef Stew, Easy turkey veggie skillet)

Top Round Roast - $2.49 lb. (same price as Hannaford this week – Beef Stew)

Progresso Soups – Buy 2 get 4 free! (Stock up)

Thomas’ English Muffins – Buy 1 get 2 free (stock up)

Just for u App Deal – Large White Eggs – 49 cents


Butternut Squash – 79 cent lb. (Twice Baked Butternut Squash)

Butterball Fresh Ground Turkey - $1.99 (Easy Turkey Veggie Skillet)

Lemons – 2 for $1 (Greek cod with Quinoa)


TWICE BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON –Cut your butternut squash length wise and scoop out the seeds, put on some parchment paper on a baking sheet and poke holes outside of the skin with a fork and let cook for about an hour and a half at 400 degrees or until soft.(I am serving with baked chicken so that is cooking while this is in there too).In a pot heat some heavy cream, and whisk in grated parmesan cheese (I like fresh stuff because it tastes stronger) and put in the fridge while your stuff in the oven is cooking because you want this to be cold.In a skillet cook some bacon until crisp and set bacon aside and then chop.Drain the oil from skillet and then add in some sugar and when melted add in some chopped hazelnuts and your chopped bacon and start coating everything with your sugar.Once your squash is soft scoop out your squash and mash, add in some salt, pepper and nutmeg and some more cream, parmesan cheese and a spoon of sugar.Add in some chives and then keep mixing. You can put the squash back in the shells to look fancy or in a casserole dish and back into the oven for another 20 minutes and bake now at 350.Using a mixer or whisk, whip your chilled parmesan cream mixture until it forms peaks.When you are ready to serve scoop your parmesan cream on top of squash and then sprinkle with candied bacon and more chives.(You can serve this side with anything . . . like I said I did baked chicken)

BEEF STEW – Buy a roast or beef stew pieces (you can usually get the roast if it’s cheaper and cut your own chunks).Once you have your pieces cut, roll your meat in a mixture of salt, pepper and flour and then cook in a skillet in oil until browned on all sides.Move your meat to a crock pot or big stew pot on the stove.If you are cooking on the crock pot you can dice up your potatoes, carrots, onions, celery and add directly there . . .if I am cooking on the stove I par cook them in the skillet and caramelize my onions in the skillet that I cooked the meat in.Once your veggies are soft add to your pot.In the meat skillet add in some minced garlic and balsamic vinegar and scrape up all your bits, add in some tomato paste and then add in some beef broth and whisk in some flour, add in more beef broth, red wine and some Italian seasoning, a bay leaf and some sugar until everything is mixed well and then add this to your pot of soup.Season with salt, pepper, parsley, thyme, rosemary, etc.I continue to taste and season more as the time goes.If it’s in a crock pot cook on low for 8 hours, if you did it on the stove I cook on a med/low heat for a couple hours.Serve with some rolls or in a bread bowl!Mmmm!

EASY TURKEY VEGGIE SKILLET – In my skillet put in some oil and minced onions and minced garlic.Once soft add in ground turkey burger and cook until done and add in some sliced zucchini and/or summer squash and cook for about 5 minutes or until tender but not mushy soft.Add in some grape tomatoes (cut in half), and then coat everything with pesto sauce.Serve with some grated parmesan cheese.I like it as is but my kids like couscous . . . you could do a rice side too.

BAKED COCONUT CHICKEN TENDERS – Preheat your oven to 425 and line a baking sheet with parchment paper. IN a bowl make an egg wash and in another bowl mix coconut flakes, panko crumbs, flour, garlic powder, salt and pepper.Coat your chicken (cheaper to buy chicken breasts and cut your own tenders but you can also buy tenders because they are on sale this week at Shaw’s) in egg wash, then coconut mixture and place on your baking sheet.Spray your chicken with cooking spray and bake for 20 minutes or until golden brown.For your sauce mix honey with orange marmalade, a little Dijon mustard and red pepper flakes.(Trick the kids with some Veggie Fries! They won’t know the difference.)

GREEK COD WITH QUINOA – Dry your fish and salt, pepper and set aside.In a pot cook your quinoa according to directions and set aside.You can do any flavor quinoa you would like and I often go with the Aldi Quinoa Blend with garlic and olive oil.In a skillet heat your oil and sear your fish on both sides than reduce heat and cook on a medium heat until cooked through and set aside on a paper towel. Fish sauce: In a pot put some oil, minced garlic and then some tomato paste, some red wine, paprika, cinnamon, sugar, salt, pepper, chopped parsley and let simmer for 15 minutes. While that is cooking put some chopped grape tomatoes, minced shallots, minced garlic and some cut pitted Kalamata olives minced garlic, chopped parsley and basil in your skillet and squeeze in some lemon juice and cook a bit before adding in your cooked quinoa, mix all together, place your fish on top and put your sauce on it.

Sponsored Content

Sponsored Content

100.3 WHEB · The Rock Station
Listen Now on iHeartRadio