COOKING ON A BUDGET 01/14/21
GREG’S FOOD OF THE WEEK:
Market Basket – Green Giant Products:
Riced Cauliflower – 2 for $5, Veggie tots - $2.99, Veggie Spirals - $2.99, Mashed Cauliflower - $3.99, Boxed Veggies – 4 for $5
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – Otter Creek, Shed, Sierra Nevada, Two Roads, Willie’s Super Brew - $12.99 (12 packs)
ROADKILL’S SWEET OF THE WEEK:
Market Basket - Chocolate Cream Pie - $6.49
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HANNAFORD (SALES END SATURDAY) –
Boneless Sirloin Tips - $5.99lb (Steak and Veggie Wraps)
Bone-In Pork Butt Roast – 99 centslb.(Buying and freezing for a dish I want to make next week)
Cod Fillets - $5.99lb (Tomato Pesto Cod)
ALDI (SALES END ON SATURDAY) -
Zucchini - $1.55lb
Multi-Colored Peppers - $3.85 (red, yellow, orange – For Steak and Veggie WrapsandJambalaya)
Frozen Riced Cauliflower - $1.49 (Jambalaya) If you want to make your own MB has cauliflower on sale this week.
Pepper Jack Cheese - $1.99 (Steak and Veggie Wraps)
Protein Wraps - $3.59 (Steak and Veggie Wraps)
Chicken breast - $1.69lb (family pack –Jambalaya)
Pesto Rosso - $2.45 (Tomato Cod Pesto)
Mexican shredded cheese - $3.29 (Mexican Raviolis)
Black Beans – 55 cents (Mexican Raviolis)
Spinach - $1.65 (Dijon Chicken and buttered spinach)
Honey - $3.19 (Dijon chicken and buttered spinach)
Dijon Mustard – 99 cents(Dijon chicken and buttered spinach)
SHAW’S (SALES START FRIDAY)
Raw Shrimp - $5.47lb (Jambalaya)
Broccoli Crowns - 97 cents lb (serve as a side with your pesto cod)
Butter - $1.99 (must buy 2, limit 2)
Fresh Ground Beef and Pork Tenderloin - $1.97lb (good deal for freezing)
MARKET BASKET (SALES START SUNDAY)-
Cauliflower – 2 for $5
Green Peppers - $1.29lb (Steak Veggie Wraps, jambalaya)
Hot sausage - $2.79lb (Jambalaya)
IDEAS FOR COOKING THIS WEEK–
MEXICAN RAVIOLIS
I love Mexican food and I love raviolis so I figured why not try to combine two of my favorites. I bought Rana Chicken and Garlic and Rana Mozzarella raviolis (found in the deli or fresh pasta section of the grocery store). I cooked those according to the directions and set aside. In a pot I put in oil and some minced onion, minced garlic and once cooked added a can of Mexican diced tomatoes, some tomato paste, diced green chiles, beef broth, black beans (rinsed and drained), chopped cilantro and add in spices of chili powder, cayenne pepper, onion and garlic powder. Once my sauce was done I coated the raviolis in it and put in a casserole dish and added some shredded Mexican cheese and baked until cheese was melted and bubbly. Topped with fresh cilantro and served!
DIJON CHICKEN AND BUTTERED SPINACH
You can use thighs or breasts for this recipe.Rub your chicken with minced garlic and thyme, salt and pepper. Cook in a skillet in oil until golden brown and cooked through. In a bowl combine pineapple juice and cornstarch until smooth, then in a sauce pan add in Dijon mustard and honey and your pineapple juice mixture and cook until thickened.For your spinach, in your skillet that you cooked chicken in add butter, minced garlic,and when soft add in your spinach and cook until wilted. Serve your chicken on the spinach and top with your
TOMATO PESTO COD
Spray a baking sheet with oil and put your cod on it and season with salt and pepper and then spread on some Pesto Rosso sauce. In a pan you’re your breadcrumbs (make your own with white bread and cut),minced garlic,lemon zest, salt, pepper and Italian seasonings and more pesto rosso until bread is golden brown. On your cod piece put slices of tomatoes to cover fish and then pile the breadcrumb mixture on your fish and bake for 20 minutes or until cooked through. Serve up with some on sale broccoli!
JAMBALAYA WITH CAULIFLOWER RICE –In a large pot, add oil and chopped bell peppers, onions and celery and cook until soft. Add in chopped chicken and cook through then add in sliced hot sausage and cook until brown and then add in minced garlic until soft. Add in cauliflower rice, diced tomatoes, chicken broth, Cajun seasoning, salt and pepper. Let cook for a few minutes to combine all the flavors and then add in large (peeled and deveined) shrimp and continue to simmer until your shrimp is cooked through and the liquid starts getting reduced. Add more Cajun seasoning if you want a little more kick and add on some fresh parsley!
Steak and Veggie Wraps– Break out the grill to make you feel like summer is right around the corner! In a bowl mix cumin, chili powder,garlic salt, onion powder and rub on your steak tips and spray with y our cooking spray and grill. For your veggies, you can use whatever you want but I am doing zucchini, peppers, onions and jalapenos cut into strips and toss in the same seasoning mixture as the steak and broil in the oven for 10 minutes until tender. Once your steak is done, slice. In a bowl mix some ranch dressing with some salsa, Take your wrap(I am using the protein wrap with 7g net carb wraps for a healthy version)and put on a layer of sauce, a slice of pepper jack cheese, your steak, and your veggies and some chopped cilantro and tomatoes. Wrap your tortilla and then in a skillet cook on each side to add a nice crunch to your wrap and to melt the cheese.