COOKING ON A BUDGET - 09/16/21


COOKING ON A BUDGET 09/16/21

GREG’S FOOD OF THE WEEK:

Market Basket – Mrs. Budd’s Original Chicken Pie - $4.99

Pumpkin Spice Cherrios, Special k, Pumpkin Frosted Mini Wheats – 2 for $5

Hannaford - Local Gulf of Maine Natural Salmon - $7.99lb

KELLY’S BEER SALE FOR THE WEEK:

Market Basket – •Woodstock Brewing •VooDoo Ranger - $12.99

•Guinness Draught •Smithwick’s - $11.99

•Smuttynose •DogFish Head - $13.99

ROADKILL’S SWEET OF THE WEEK:

Market Basket – Boston Coffee Cake. •Apple •Raspberry •Marble •Blueberry •Apple Cinnamon •Cinnamon Walnut •Pumpkin Spice •Cranberry Orange - $6.09

HANNAFORD (SALES END SATURDAY) –

Boneless Sirloin tips or Family Pack marinated sirloin tips - $6.99lb

Boneless chicken breasts - $1.99lb

Haddock Fillets - $7.99lb

Whole Bone-In Pork Butt - $1.49lb

ALDI (SALES END ON SATURDAY)

Green Grapes - $1.19

Family Pack Chicken Breasts - $1.79lb

Honey Crisp Apples - $2.49 (2lb bag)

FALL FLAVORS!

Pumpkin Cinnamon Rolls - $2.99

Pumpkin Spice or Harvest Bagels - $1.99

Pumpkin or Maple Ground Coffee - $3.65

Pumpkin Cake Roll - $4.29

Apple Cinnamon or Pumpkin Pie Greek yogurt – 79 cents

Pumpkin Spice Whipped Cream - $2.89

Pumpkin Ice Cream - $1.89

Maple Leaf Crème Cookies - $2.49

SHAW’S (SALES START FRIDAY)

FOR U (Shaw’s Savings App)

Carrots (2lb), White Potatoes (5lb), Yellow Onions (3lb) – 97 cents (Limit 3)

Rana Fettuccini, linguine, pappardelle or tagliatelle, gnocchi skillet – 97 cents (Limit 2)

Lucerne large white eggs – 97 cents (Limit 2)

Kellogg’s Eggo Waffles – 97 cents (Limit 2)

Cheez It Crackers/Keebler Toasteds - $1.67 (Limit 2)

Pepsi or Schweppes Seltzer – 3 for $9.97 (Must Buy 3, Limit 3)

OTHER GOOD DEALS

Roast Lovers sale

Beef Eye of Round, Bottom Round, Chuck Tender or Bone-In Chuck - $2.97lb

Strawberries – 2 for $5

Cooked Shrimp - $6.97lb (26-30 ct in 2lb bag)

Progresso Soup – Buy 2 Get 2 Free (excludes vegetable Classics)

MARKET BASKET (SALES START SUNDAY)

Petite N.Y. Sirloin Steak - $5.99lb

Perdue Fresh Ground Turkey - $2.99 (93% lean)

Shady Brook Farms

-93% Lean - $3.49

-99% Lean - $4.99

-85% Lean - $3.29

Tillamook - $3.99 (18 verities)

FALL FLAVORS!

·Pumpkin Spice Cherrios, Pumpkin Spice Special K, Pumpkin Frosted Mini Wheats – 2 for $5

·Boston’s’ Best Pumpkin Coffee K’Cups - $4.99

·Pumpkin Spice Snaps$1.69

·Pumpkin Super Coffee – 2 for $5

·Reese’s Pumpkin – 89cents

·Peeps Pumpkin – 2 for $3

·Brach’s Pumpkin Candy – 2 for $5

IDEAS FOR COOKING THIS WEEK – All from football Sunday Food Review!

FIRECRACKER CHICKEN MEATBALLS – In a bowl I combined ground chicken, minced garlic, salt, pepper, onion powder, paprika, cayenne pepper, eggs and plain panko crumbs and then rolled into meatballs and baked at 475 for about 10 minutes on parchment paper lined cookie sheets. While they were cooking, in a sauce pan put some worcestershire sauce, apple cider vinegar, franks red hot and dark brown sugar and some crushed red pepper. I put the meatballs and sauce in a crock pot on warm for the game. I put out boston lettuce leaves so people could make lettuce wraps and had ranch and blue cheese options to top with.

FRIED FIRECRACKER SHRIMP – Make sure you get deveined, shelled shrimp (I kept the tails on so people could use as handles to pick up) and marinade the shrimp in a combination of Chili Paste, brown sugar, fresh grated ginger, sesame oil and put in the fridge for an hour or so. Cut egg roll wraps in half on the diagonal and then put a shrimp on the wrap and roll up tightly and seal the wrap with the tail still hanging out of the wrap. Fry 3 minutes or so in vegetable oil until golden brown, let sit on paper towels to get some grease off and then serve with spicy sauce. The sauce: mayonnaise, mango pepper jelly and sriracha.

SPINACH AND ARTICHOKE ZUCHINI BITES – Make your spinach artichoke dip by mixing thawed and drained chopped frozen spinach, chopped jarred artichoke hearts, cream cheese, shredded mozzarella cheese, parmesan cheese, sour cream, minced garlic, onion powder, salt and pepper. Slice zucchini and summer squash into rounds and put on parchment paper cookie sheet and top with your dip and cook at 400 for about 15 minutes. You can broil the last few minutes to make a little golden on top.


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