COOKING ON A BUDGET 03/06/20
GREG’S FOOD OF THE WEEK: HEINZ KETCHUP
Market Basket – 2 for $4
KELLY’S BEER SALE FOR THE WEEK:
Market Basket: Kona - $11.99
Hannaford: Goose Island - $12.99 (15 packs – SO-LO and IPA)
ROADKILL’S SWEET OF THE WEEK: St. Patrick’s Mini Cupcakes - $2.29 (12 pack – Vanilla and Chocolate)
Boston Coffee Cake - $5.79 (Apple, marble, blueberry, cinnamon walnut)
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HANNAFORD (SALES END SATURDAY)
T-Bone steak - $6.99lb (Good deal)
Boneless Chicken Breast - $1.69lb (Cheesy Stuffed Chicken, Korean Style Popcorn Chicken)
Broccoli Crowns – 99 cents (same price as MB – Cheesy Stuffed Chicken)
Red Onion – 99 cents lb. (Dominican Burger)
Cooking Sherry - $3.89 (Creamy Shrimp with Grits)
Grits - $1.99 (Creamy Shrimp with Grits)
ALDI (SALES END SATURDAY)
Chicken Thighs - $1.69lb (3lbs – good deal)
Asparagus - $1.59 lb. (Good deal and you could serve as a side with your Cheesy Stuffed Chicken)
Sour Cream – 99 cents (Potato Soup)
Worcestshire Sauce - $1.09 (Dominican Burger)
Soy Sauce - $1.45 (Korean Popcorn Chicken, Dominican Burger)
Cabbage - $2.09 (Dominican Burger)
Heavy Cream - $1.75 (Creamy Shrimp with Grits)
Good fruit deals:
·Strawberries - $1.29
SHAW’S (SALES START FRIDAY) (MONOPOLY GAME IS BACK!)
3 DAY SALE (Friday-Sunday only deals)
Fresh Boneless Chicken Tenders - $1.99lb (limit 2 packages)
Navel Oranges - $2.99 (Limit 2)
Raw Shrimp - $4.99lb (31/40 ct) (Creamy Shrimp and Grits)
Cabot Chunk, Shredded or Sliced Cheese - $1.99 (limit 4) (Shredded sharp white cheddar for Creamy Shrimp with Grits
Signature Select Pizza - $2.99 (Limit 4)
Lay’s Kettle, Potato Chips, Tostitos - $1.99 (Limit 2)
Dunkin’ Donuts or Folger’s 1850 Coffee/K-Cup Pods - $4.99 (Limit 4)
OTHER DEALS:
Ground Beef - $2.99lb (80% Lean, 3lbs or more – Dominican Burger)
Hellman’s Mayonnaise - $3.49 (Cheesy Stuffed Chicken Breast, Dominican Burger)
Fab 5! (Buy 5 or More and get a deal . . . just look at the flyer some things are still cheaper at Market Basket and Aldi)
Just for u App Deal –
Pepsi or Schweppes Seltzer 12 pack or Pepsi 8 pack – 4 for $11
Classico Pasta or Alfredo Sauce – 87 cents
Tide Laundry Detergent or Pods - $10.99
Bounty Paper Towels or Charmin Bath Tissue - $11.99
MARKET BASKET (SALES START SUNDAY)
Broccoli – 99 cents lb. (same as Hannaford price – Cheesy Stuffed Chicken)
Riced Cauliflower – 5 for $5 (cauliflower with broccoli and cauliflower medley – Serve with Korean Style Popcorn Chicken)
Whole White Mushrooms - $1.99 (Cheesy Stuffed Chicken)
Pepperjack cheese - $5.49lb (Cheesy Stuffed Chicken)
Smithfield Bacon - $3.99 (hickory smoked, all natural – Creamy Shrimp with Grits and potato soup)
Yellow Cooking Onions – $1.69 (5lb bag – Creamy Shrimp with Grits)
Heinz Ketchup – 2 for $4 (Dominican Burger and Korean Style Popcorn chicken)
Kaiser Rolls - $3.09 (Dominican Burger)
Chicken Broth – 2 for $3 (Potato Soup)
Greek yogurt - $1.09 (Potato Soup)
Yukon Gold Potatoes - $3.69 (5lb bag - Potato Soup and use the rest as a side for Cheesy Stuffed Chicken)
Scallions – 99 cents (Potato Soup)
Brown Sugar – 99 cents (Korean Style Popcorn Chicken)
Korean Chili Paste - $2.09 (Korean Style Popcorn Chicken)
RECIPES FOR THE WEEK
CHEESY STUFFED CHICKEN –In a bowl mix, finely chopped broccoli that has been steamed, shredded pepper jack cheese (I bought a hunk of it and shredded myself) and some mayonnaise and chopped button mushrooms, garlic powder, salt and pepper.Take your chicken breast and season with paprika, salt and pepper and then slice a slit in the middle and fill with your cheese mixture.Cook on a baking sheet for about 30 minutes at 400 or until done.I served mine with some mashed potatoes.
KOREAN STYLE POPCORN CHICKEN – Cut your chicken breasts into bite size pieces and in a large bowl mix the chicken with rice wine vinegar, ginger powder, salt and pepper and let marinate in fridge up to an hour.Coat each piece of chicken with corn starch and cook in a saucepan or wok filled with oil (or deep fryer) and cook until crispy and set aside on paper towel to absorb some grease.IN a bowl, mix ketchup, Korean chili paste (Gochujang), honey, brown sugar, soy sauce and sesame oil and minced garlic and heat this up in a large skillet and then add your fried chicken and top with some chopped scallions.Serve on top of your cauliflower rice.
DOMINICAN BURGER – Well, I just returned from my trip to the Dominican so why not still enjoy the flavors of the island! Combine ground beef, Worcestershire sauce, soy sauce, garlic and onion powder, salt and pepper and then form into patties.I cooked mine on a skillet, but you can do a grill or grill pan too.Once done, remove from skillet and then in same skillet add your cabbage (I used the shredded cabbage in a bag but you can do it yourself too because cabbage is on sale!), soy sauce and garlic powder and sauté for about 5 minutes and then remove from heat, sear tomato and red onion slice on each side and remove from heat.In a bowl, combine ketchup, mayo and soy sauce and whisk.Spread your “salsa golf” sauce on the top and bottom of your Kaiser rolls, add your burger, more sauce, slice of tomato and red onion, your cabbage and serve with your Presidente beer!
CREAMY SHRIMP WITH GRITS – I see them cooking grits all the time on the food network so I am intrigued!I haven’t eaten them since I was a kid on trip down to Disney when we would stop at the Waffle House for food! Here is the recipe I found!Hope it’s good! IN a pot put in olive oil and diced yellow onion and cook until soft and then add in 6 cups of chicken stock, 2 cups of white grits, stir and cover and cook for 20-25 minutes (they will be al dente).Add in 4 tablespoons of butter and 8 ounces of shredded white cheddar cheese, salt and pepper to taste.In a pan, cook 6 strips of thinly sliced bacon until crispy and remove from pan.Add shrimp and minced garlic to that pan of bacon fat and cook for 4 minutes or until shrimp is done and remove them from pan.Deglaze the pan with ¾ cup of sherry until about 2 tablespoons of liquid left.Then add 1 ½ cup of heavy cream and cook over medium heat until it becomes very thick.Add the shrimp, bacon, salt and pepper to the cream mixture.Serve the creamy shrimp over your cheddar grits!Fingers crossed!
POTATO SOUP – It’s still cold outside so I am still "souping" it up!Dice up your bacon and cook in a sauté pan and remove bacon.Save some of the grease in the pan but get rid of most of it.Cook your chopped onions and minced garlic until soft and then add in flour to make your roux.Add in chicken stock, milk, salt, pepper, crushed red pepper (depending if you like a little heat) and chopped gold potatoes and cook until potatoes are soft and tender.Then add in grated sharp cheddar cheese and Greek yogurt, the crispy bacon pieces and then you can take a masher and smash some of the potatoes up into smaller pieces.Then add on some toppings and serve! (Toppings: more bacon, more cheese, scallions, fresh thyme, sour cream, chives, more spice)