Cooking on a Budget - 09/24/20


GREG’S FOOD OF THE WEEK:Cherrios– 2 for $5 at Market Basket (12 different varieties! Including the New Cinnamon Cherrios)


Market Basket – Bass, Beck’s, New Castle- $10.99 (12 pack) Guiness (8 packs)

603 Scenic Sessions, Sierra Nevada, Two Roads, Elysian Space Dust - $12.99 (12 pack)

Goose Island, Jack’s Abby - $13.99 (15 packs)

(For Roadkill – Pabst 18 pack - $8.99!!)

ROADKILL’S SWEET OF THE WEEK: Apple Cider Donuts - $2.99 (four pack, can get them cold or warm under the hot plate lights!)


HANNAFORD (SALES END SATURDAY) - As of Thursday at 10am they haven’t sent out this week’s flyer to I don’t have the sales! ARGH – how am Isuppose toprep without a flyer! Ha, good luck!

ALDI (SALES END ONSATURDAY) - If you are new to this store or this segment . . .Milk is $1.49, white eggs always cheaper, and fruits and veggies are usually so much cheaper too at Aldi. They have specialty items that you can only find there just head in and price check! I swear some items are the same as exact product without the brand name! Like Welch’s grape jelly – just a different label!  

Butternut, Acorn and Spaghetti Squash – 69 centslb (Seared Cod with roasted Squash)

Chicken Thighs - $1.69lb (Caprese Chicken Foil Packets)

Ground beef - $1.79lb (73% lean) (Meatball Bombs)

*Remember they have some awesome specialty fall flavor stuff that you will love. That Pumpkin Pie hummus is so yummy!


Boneless Pork Half Loin or Boston Butt Roast - $1.47lb (Pork with mushroom gravy)

Beef Petite Sirloin Steak or Fresh Ground Sirloin - $2.77lb (Freezer deal)

Cod Filets - $7.99lb (Seared Cod with Squash)


Whole White Mushrooms - $1.99 (Pork Tenderloin with Mushroom Gravy)

Prego – 3 for $5 (Meatball Bombs)

Fresh Mozarella- $2.99 (Chicken Caprese Foil Packets)

Yellow Cooking Onions - $2.49 (5lb bag) (Use in a lot of your recipes or buy vidalia)

Red Peppers - $2.49lb (Chicken Tortilla Soup)

Chicken broth - 2 for $3 (Chicken Tortilla Soup or get it cheaper if you buy at Aldi)


It’sfalland that comes with a lot of indoor cooking.  

Chicken Tortilla Soup– Super yummy for the fall season! In a large pot, I cook chopped vidalia onions, in some olive oil, with chopped cilantro and minced garlic. Once the onions are softened I add in 2 chopped red peppers, cook until those are soft, add in a can of rinsed black beans a small bag of frozen corn, chopped jalapenos and a can of diced mexican tomatoes and then if I am in a hurry I buy a rotisserie chicken already cooked and shred all the meat off and add to the pot. If I have timeI make my own chicken. Add that meat to the pot and then 3 containers of chicken broth. Season with salt, pepper, cumin, cayenne pepper, paprika, onion and garlic powder. Add in 2 bags of monterey jack shredded cheese and let it all cook down until and the cheese is melted. I then set up a garnish bar: fresh finely sliced jalapenos, cilantro, slices of avocados, chopped scallions, sour cream, and tortilla strips. 

Meatball Bombs- I am making these for the Pats game this weekend. Super easy and yummy and feeds a crowd! Make your meatballs: ground beef, chopped onions,italian seasoning, eggs, milk, bread crumbs, salt, pepper, grated parm cheese. Cut some string cheese into small pieces. Form your meatballs around the pieces of string cheese and cook at 400 for about 20 minutes. Take buttermilk biscuit doughs and split them in half. Roll the dough out enough that your meatball will fit in the center. Sprinkle the dough with italian seasoning, put a spoon of marinara sauce down on the biscuit, some shredded italian cheese, and the meatball and roll the biscuit around it to form a ball and place seam side down on a pam sprayed casserole dish. Melt some butter and combine with minced garlic and then brush on top of each biscuit and bake 20 min at 350. Serve with more marinara sauce.

Pork Tenderloin with Marsala Mushroom Gravy– Cut your pork tenderloins into 1 inch medallions. In a bowl, mix flour, garlic powder, onion powder, salt, pepper and paprika and sear in a skillet in olive oil and then set aside when until browned on both sides. In same skillet, add some butter and sliced vidalia onions, and slice mushrooms and cook until both are carmalized and soft and then add in your minced garlic. Then add in 2 tablespoons of flour and corn starch and mix to coat your veggies, add in some marsala wine (or white wine if you don’t like the taste of marsala) and some chicken broth. Scrape all your bits from pan and then stir in some sour cream and cook until the sauce thickens. I am serving mine over riced cauliflower but you can serve over pasta too. Garnish the top with fresh parsley and more salt and pepper to taste. 

Seared Cod and Butternut Squash– I LOVE butternut squash and love when it’s on sale this time of year because there are so many great recipes out there. Peel and cut your butternut squash into ¼ inch slices and season with salt and pepper. Melt some butter and put down some in a casserole dish and then top the squash with more of the melted butter and some onion and garlic powder. Cook for about 30 minutes at 400 degrees. About 5 minutes before squash is done, put some butter in a skillet and then your cod pieces that you have coated lightly in flour and sprinkle with salt and pepper. Cook until nicely browned on both sides and cooked through. Take the squash out of oven, top with fish and then in the same skillet put a little more butter and some sherry or balsamic vinegar, cook for a couple minutes and pour on top of your fish and squash. 

Easy meal of the week Caprese Chicken Foil Pack – I love summer for so many reasons but one of my favorite meals all summer is caprese salad. This is such an easy, no real mess meal that gives you the taste of caprese with the added protein of chicken. In a bowl mix sliced chicken (I like thighs but you can use breasts too) with balsamic vinegar, olive oil, minced garlic, oregano, salt and pepper. Put your chicken mixture on your foil (use heavy duty foil so it heats well and it doesn’t break). Put some basil leaves on top of the chicken and then some chopped roma tomatoes with some italian seasoning. Seal your foil and place on grill and cook each side for 10 minutes on each side. Then open your packet and add some fresh sliced mozzarella cheese and loosely close above cheese and cook for another 5 minutes or until melted. Pull off the grill and drizzle with some balsamic glaze and chopped fresh basil. I can just eat this solo but you can serve with a side of pasta or zucchini noodles!