COOKING ON A BUDGET 10/01/20
*Remember I changed things up because of typing out every single item you will need for the recipe I am just giving you where to buy the core ingredients for your recipes at the best prices.
GREG’S FOOD OF THE WEEK:Pillsbury Cinnamon Rolls - $2.99 (Twin Pack)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket –Samuel Adams, Heineken, Harpoon, Blue Moon - $12.99 (12 packs)
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Boston Coffee Cake - $5.79 (Pumpkin Spice, Marble, Blueberry, Apple Cinnamon, Cinnamon Walnut, Cranberry Orange)
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HANNAFORD (SALES END SATURDAY) – Again the flyer is not out! I will update this tomorrow (Friday when I get it).
ALDI (SALES END ON SATURDAY)-
Family Pack Chicken Tenderloins - $1.99lb(Skillet Citrus Chicken Tenders)
Tri-Tip Roast - $4.99lb(Steak and Potatoes Dinner)
Butternut squash or Pumpkin Sage Ravioli - $2.79 (Easy Dinner night)
Yellow Potatoes – $1.99 5lb bag (Steak and Potatoes Dinner)
Fresh Green Beans - $1.89 (1-poundpackage) (Maple Green Beans)
SHAW’S (SALES START FRIDAY) -
Chicken drumsticks, bone-in thighs, leg quarters - $.68 (Szechuan Chicken with Sprouts)
T-Bone Steaks - $5.88lb (I’m just buying to freeze this week)
MARKET BASKET (SALES START SUNDAY)-
Brussel Sprouts - $1.79 lb. (Szechuan Chicken with Sprouts)
Bone-In Center Cut Pork Chops -$1.79lb (Apple Spiced Pork Chops with Maple Green Beans)
IDEAS FOR COOKING THIS WEEK -
Skillet Citrus Chicken Tenders –Heat oil in a skillet. Season your chicken tenders with salt and pepper and cook on both sides until golden brown. Once the chicken is done set aside and then in the skillet add butter and minced garlic andsautéeduntil melted and then add in some flour stirring constantly to make your roux. Slowly mix in chicken broth, orange juice and lemon juice while scraping up all the chicken bits from the pan. Simmer the sauce while stirring until it thickens, then add in some more butter and zest from your orange and lemon. Then add your chicken in and sprinkle with parsley. Serve with some steamed broccoli or asparagus!
Tri-Tip Roast and Potatoes- Rub your roast with an Italian seasoning, some dry mustard, salt and pepper put in a Ziplock and let it sit in the fridge overnight. The next morning pour some red wine into the bag and let it sit in the bag for another 2-4 hours. When you are ready to cook set oven at 450 and spray your roasting pan with oil. Cook for 15 minutes at the high temp and then lower temp to 350 and cook for another 20-25 minutes. (I use my meat thermometer all the time – 140 degrees should be the center.) Let it rest for 10 minutes before slicing. For your potatoes, cut them with the skin on about 1-inch thick rounds. Melt butter and add dried thyme, dried rosemary, salt and pepper, and toss your potatoes in it and lay on a baking sheet. Roast at 475 for 15 minutes and then flip and cook for 15 minutes. In a bowl mix some chicken broth and minced garlic and put your potatoes in that mixture and then put them back on the sheet and roast for another 15 minutes. Sprinkle with parsley and serve with your roast!
Szechuan Chicken and Brussel Sprouts– For your marinade mix honey, soy sauce, a table spoon of sesame oil, tablespoon of rice vinegar, some garlic chili paste or sriracha (depends on how hot you want this dish), minced garlic, fresh minced ginger, salts and some Szechuan peppercorns or black pepper. Coat your chicken in this marinade but don't use all of it. Put your chicken in the fridge overnight for the best results. Cut your Brussel sprouts in half and put your Brussel sprouts in a bowl with the left over marinade and coat and then on a single sheet pan put your marinaded chicken and sprouts and bake for 30 minutes at 425 or until chicken is at 170. Serve over rice or ricedcauliflowerand then add some more sriracha or chili paste if you like the spice like me!
Apple Spiced Pork Chops with Maple Green Beans – Season your chops with salt and pepper and cook in oil on each side about (5 minutes if they are not too thick) they should just have a nice crust on them but don’t have to be cooked all the way through. Slice some fuji apples and a large Vidalia onion. Remove your chops and set aside, in the same skillet add butter and your apple and onion slices and cook until onions are soft and scraping the pork off the skillet while you cook. Once your onions are soft add a cup of chicken broth, some brown sugar, cinnamon and nutmeg and combine. Cook down while mixing, once your broth has reduced a bit, add your pork chops back to the skillet and continue to cook, coating your chops with the mixture and cook until your pork is done. For your green beans: toast some pecans in 400-degree oven for 5-8 minutes and then remove from oven and chop. In a pot of salted water, boil, and cook your green beans until tender (about 5 minutes), and then drain and run under cold water. For your sauce, mix oil, a splash of red wine vinegar, some maple syrup, 2 spoons of Dijon mustard and salt and pepper. Toss the beans and pecans in the sauce and serve with your chops!
Easy meal of the week–Butternut Squash or Pumpkin Sage Ravioli with Sage Brown Butter Sauce – Melt butter in a sauce pot while stirring constantly and addin minced sage.When it turns into a golden brown and flecks start to form on the bottom without burning. Slowly whisk in chicken broth and whisk until the butter gets foamy then whisk in some heavy whipping cream until it gets foamy again. Squeeze in some lemon juice and grated parm cheese. Add Salt and pepper to taste andtoss in your cooked raviolis.Serve with more grated parm cheese if you want!