COOKING ON A BUDGET 03/25/21
GREG’S FOOD OF THE WEEK:
Market Basket - Al Fresco Chicken Sausage - $3.99 (•Tomato •Jalapeno •Apple •Roasted Garlic •Italian •Spinach •Roasted Pepper •Sweet & Sour •Buffalo)
Hannaford - Shady Brook Farms 85% Lean Ground Turkey – 2 for $6
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Samuel Adams •Blue Moon •Heineken •Corona •Stella Artois •Harpoon •LongTrail - $12.99
ROADKILL’S SWEET OF THE WEEK:
Market Basket - Milkshakes - $1.79 (all flavors in the Market's Cafe)
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HANNAFORD (SALES END SATURDAY) –
Boneless Skinless Chicken Breast or Thighs - $1.49 lb (Chicken Fajitas, Chicken and Butternut Squash Casserole, Southwest Chicken Panini)
Shady Brook Farms 85% Lean Ground Turkey – 2 for $6 (Turkey Thai Meatballs)
Red peppers - $1.69 lb (Chicken Fajitas)
Sweet Onions – 79 cents lb. (Fajias and Casserole)
Pepper Jack Cheese - $6.99 lb (Southwest Panini)
Easter Sales:
Shank Portion Ham – 69 cents lb.
ALDI (SALES END ON SATURDAY) -
Avocados - $1.09 (Southwest Paninis)
Easter Sales:
Spiral Sliced Half Ham – 95 cents lb. (get ready for Easter)
Spiral Sliced Double Glazed Brown Sugar Ham - $1.89 lb (Easter)
SHAW’S (SALES START FRIDAY)
Red, Green, Yellow, Orange Peppers - 97 cents (Sheet pan Fajitas)
Tons of great Just4U sales this week including some of my favorites! Doritos, Progresso Soups, Cantaloupe, Cheeze-Its, Aha Seltzers and more!
Easter Sales:
Spiral or Traditional ham - 97 cents lb (best ham deal of the week! Just4u members only)
MARKET BASKET (SALES START SUNDAY)-
Butternut Squash – 79 cents lb. (Chicken and Butternut Squash Casserole)
French's classic Mustard - $1.99 (20oz bottle - Pork Tenders with honey mustard)
Fisher Walnuts - $4.99 (Chicken and Butternut Squash Casserole)
Boneless Center Cut Pork chops - $1.99lb (Pork Tenders with honey mustard)
Cooked ham - $3.99lb (Southwest Panini)
Sabra Guacamole - $2 (Sheet Pan Chicken Fajitas)
Easter Sales:
Bone-in Rib Roast - $8.99lb (good for Easter)
Spiral Ham - $1.99lb
Shank Portion - 79 cents lb
Butt Portion - 89 cents lb
IDEAS FOR COOKING THIS WEEK –
SHEET PAN CHICKEN FAJITAS
Marinate your chicken thighs in a mix of soy sauce, lime juice, oil, brown sugar, cumin, chili powder, pepper, and minced garlic and then put in the fridge and let sit for up to 24 hours a day. On your sheet pan, put your chicken and broil for 5 minutes and then flip and cook for a few more minutes then set aside. On the same sheet you cooked chicken put sliced red, yellow, orange, green peppers and onions, top with leftover marinade and bake for 25 minutes on 400. Once they are soft, slice your chicken into strips and put back on sheet pan and cook until chicken is done. Serve with warm tortillas, salsa, guacamole and fresh cilantro.
CHICKEN AND BUTTERNUT SQUASH CASSEROLE
Cook wild rice according to package and set aside. Season chicken thighs with salt and pepper and put in a baking dish and cook for 20 minutes at 425 or until cooked through. Transfer to a plate when done and set temp at 350. Chop butternut squash and drizzle with olive oil and season with salt and pepper, put squash and chopped Vidalia onions in a skillet and cook until soft and then cover and cook for about 10 minutes or until squash is still a little firm. Cut your chicken into pieces and then add to your squash pan, add in thyme, dried cranberries, chopped walnuts, and shredded parmesan cheese and rice and bake for 10 minutes or until cheese is melted and walnuts are toasted. Serve with some warm slices of Italian bread and butter.
TURKEY THAI MEATBALLS
For your meatballs, mix your ground turkey, chopped basil, minced garlic, minced green onions, fish sauce, red curry paste, sugar, cornstarch and salt. Heat oil in and put your rolled meatballs in and brown on all sides (don’t cook all the way through) and set aside. For your curry sauce, in the same pan, cook chopped onions and cook until soft, add in minced garlic add in some red curry paste and coconut milk and mix until creamy and smooth. Add in lime juice, fish sauce, sugar and salt and bring to a small boil and then add your meatballs back in and simmer for 20 minutes until sauce is thick and meatballs cooked through. Add in some fresh chopped basil, crushed red pepper, and cilantro and serve with rice or veggies.
PORK TENDERS WITH HONEY MUSTARD
Sometimes switch up a classic! Instead of chicken tenders, why not pork! Combine some flour and cornstarch, camp mix seasoning, pepper. In another bowl, mix eggs and milk together. In your third bowl, mix crushed Chicken in a Biscuit Crackers with a couple tablespoons of your cornstarch/flour mixture. Cut your pork into strips, roll in flour/cornstarch mixture, then in egg/milk and then in cracker mixture. Fry in your oil until golden and finished. For your sauce: mix honey, yellow mustard, Dijon mustard.
SANDWICHES!
Delish.com put out a list “The Classic Sandwich to Order in Every State” So I went through the list and boy do some of those sandwiches look and sound so good! I will try to post a different sandwich each week from the list. (These will not be the recipes from the restaurants, but I will be trying to recreate them from the description.)
ARIZONA’S SOUTHWEST PANINI
Slice your chicken, season it all with a mix of chili powder, cumin, paprika, onion and garlic salt and grill. On your sourdough bread, put a layer of chipotle mayo (mix mayo, lime juice, salt, chili powder, smoked paprika, chipotle peppers and blend together in mixer), put a layer of sliced avocado, green chilies, black beans (drained and rinsed), then your sliced grilled chicken, a slice of ham and a slice of pepper jack cheese, top with another layer of sourdough bread with chipotle mayo on it and then press in your panini maker or press in a skillet.