COOKING ON A BUDGET 04/27/21
GREG’S FOOD OF THE WEEK:
Market Basket – al fresco sales! (Ground chicken, cooked chicken sausage, ready to cook chicken sausage, chicken meatballs, breakfast sausage, chicken bacon)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – Jack Abby, Founders All Day IPA, Goose Island, Harpoon Rec League - $14.99 (15 packs!)
Shaw’s – Corona - $12.99 (Cinco de Mayo deal for Just 4 U)
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Boston Coffee Cake - $5.79 (Marble, blueberry, apple cinnamon, cinnamon walnut)
Shaw’s – Hostess Single Serve Snacks – 10 for $10
________________________________________________________________
HANNAFORD (SALES END SATURDAY) –
Vidalia Onions or red potatoes – 79 cents lb.
Marinated Sirloin Steak Tips - $7.99bl (in the butcher section 2.5-3lb packages)
Ground Pork - $2.99lb (Spicy wontons in broth)
ALDI (SALES END ON SATURDAY) -
Avocados – 69 cents (Mexican Skillet Chicken)
Multicolored peppers - $2.69 (3 pack) (Mexican Chicken Skillet and Foil Pack Teriyaki Chicken)
Jalapeno Peppers - $1.09 (8 oz. package Mexican Chicken Skillet)
Limes - $1.99 (1lb bag – margaritas, Mexican Chicken Skillet, banh mi turkey meatball sandwich)
Grape tomatoes - $2.09 (Mexican Chicken Skillet)
Boneless Chicken Breast - $1.89lb (Foil Pack Teriyaki chicken)
SHAW’S (SALES START FRIDAY)
**As always make sure you get the app or go to the website so you can get the amazing Just 4 U deals every week! **
Steak Tips - $5.97lb (love then they are on sale)
Roma Plum Tomatoes – 97 cents lb. (use for some of your Chicken sausages)
Green Peppers – 97 cents each (Mexican Chicken Skillet)
MARKET BASKET (SALES START SUNDAY)-
Cilantro – 99 cents (Mexican Chicken Skillet)
Ground Turkey - $2.79lb (Banh Mi Meatball Sandwich)
Chicken thighs -$2.49lb (Mexican Chicken Skillet) (Best price I can find this week but still very expensive at $2.49 thank goodness I have some in the freezer!)
Simply Lime Aid – 2 for $5 (margarita time!)
Seedless Cucumbers - $1.99 (Banh Mi Meatball Sandwich)
Mitchell’s Fresh Salsa - $3.99 (Mexican Chicken Skillet)
Al fresco – Chicken sausages $3.49/$3.69 (ready to eat or ready to cook – tons of varieties)
IDEAS FOR COOKING THIS WEEK –
FOIL PACK TERIYAKI CHICKEN
I love prepping foil packs before we leave on a camping trip because all the prep is done for you!Throw them on the grill; cook them up and eat right from the foil and clean-up will be easy!This week we will do a teriyaki foil wrap.Chop up some broccoli, sliced red peppers, mushrooms (you can add any veggies you want: Carrots, baby corn, peapods) and in a bowl with Kikkoman teriyaki marinade/sauce. On a thick piece of foil, put some veggies, and then put chicken breast that has been seasoned with salt and pepper and build the foil around the veggies and chicken and pour on some more teriyaki sauce, seal up the packet (repeat for each individual packet) and put on the grill and cook for about 25 minutes.
MEXICAN CHICKEN SKILLET– Cinco de Mayo so make sure you remember Hornitos Silver mixed with some fresh squeezed lime juice and a splash of limeade!Mmm!
Season chicken thighs with salt and pepper and in a large skillet brow your chicken in olive oil on each side and transfer to a plate.In the same skillet, cook some chopped onion, red and green peppers sliced, and cook until soft, season with salt and pepper.In a small sauce pan bring chicken stock to a boil. In your skillet add in a cinnamon stick, chopped seeded jalapenos, a red fresno chiles chopped and seeded, finely grated garlic, and cumin and cook for a couple minutes and then add in a can of black beans (rinsed and drained) and halved cherry tomatoes and add more salt and pepper.On top of your black beans put a box of cilantro lime rice a roni (or you can used a plain rice) and then put your chicken stock on top of the rice and then add your chicken back to the skillet. Bake uncovered 40 minutes or until it’s golden and your rice should be soft. Top with fresh cilantro and serve with avocado, lime wedges and/or sour cream!
SPICY WONTONS IN BROTH
You can make your own chile oil but a warning it takes hours to a day to make it taste the best having it sit for a while.I know I have bought some at Walmart and Market Basket before and it works just as good to buy the Chile Oil to make your sauce. For your sauce, mix some chile oil, light soy sauce, toasted sesame seeds, sesame oil, peeled and grated fresh ginger, minced garlic, Sichuan peppercorns that have been crushed and then add sugar to taste and cook on a low heat and add more ginger and sugar to taste. For your won tons, in a bowl mix ground pork (you want the pork to be finely chopped into small bits), an egg, grated fresh ginger, soy sauce, rice wine and a pinch of sugar, cook together and set aside. Spoon the pork mixture on to a wonton and wet the edges of the wrap and fold each side together to form a triangle, making sure you remove the air and it’s tightly sealed.Repeat this for all your won tons. (As you are doing it you don’t want your wontons to dry out so use a warm damp towel over them. Bring a large pot of salted water to boil and add in your won tons a few at a time and cook for 4-5 minutes (they will float to the surface). Remove the wontons and put in a bowl and top with the chile sauce and garnish with chopped scallions and fresh cilantro.
BANH MI MEATBALL SANDWICH
I know this isn’t from the state list but I saw it and I really like banh mi sandwiches and making them often.I know this isn’t the traditional pork banh mi but turkey meatballs, why not?Pickle your vegetables by combining rice vinegar, honey, salt, and your sliced thin cucumbers, carrots, daikon radish.For your meatballs: ground turkey, minced garlic, fish sauce, sriracha, sugar, salt, pepper, cornstarch, chopped green onions, chopped basil, lime zest and juice and mix and form into balls and fry in a pan in oil until cooked through.Toast your baguettes, top with sriracha mayo, sliced jalapenos, meatballs, pickled veggies and cilantro!
EASY MEAL OF THE WEEK: CHICKEN SAUSAGE
Market Basket is having a sale on their al fresco Chicken sausage!It’s all fully cooked and there are so many varieties.Baseball season has started in our house so Wednesday’s are a quick meal night for us!Here are some ideas:
Buffalo Style – Chop and mix with Mexican cheese and melted cream cheese and stuff into a zucchini boat and top with diced tomatoes, chopped scallionsand bake and then top with ranch when you are ready to serve.
Roasted Garlic – Add to a linguine that has been tossed with salt, pepper, butter, and then squeeze lemon juice and top with fresh grated parm cheese.
Roasted Pepper & Asiago – Stuff spicy yellow banana peppers (cleaned) and stuff with the sausage and asiago cheese.
Spinach & Feta – Use in a frittata! Chop, and heat with chopped onion, add in spinach and start to wilt and then top with your egg mixture, salt, pepper and more feta and bake!
Sundried Tomato – Stuff into a spaghetti squash, with some added sundried tomatoes, cooked garlic and bake top with some roasted walnuts.
They also have Spicy Jalapeno, Sweet and smokey bbq, sweet apple, sweet Italian style!You could always just eat a sausage sub! Enjoy!