COOKING ON A BUDGET 10/28/21
GREG’S FOOD OF THE WEEK:
Market Basket – Autumn Glory Apples - $1.49lb
Hannaford – Atlantic Salmon - $7.99lb
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •UFO •Night Shift •Elysian Space Dust •603 Brewing - $13.99
•Founders All Day IPA •Harpoon Rec. League •Goose Island IPA- $14.99 (15 packs)
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Cinnamon Buns - $3.19 (6 pack – frosted or glazed)
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Boneless Sirloin Tips - $6.99lb
Drumsticks or Thighs – 89 cents lb.
Atlantic Salmon - $7.99lb
Red or Green Seedless Grapes - $1.49lb
Butternut, Butter Cup or Acorn Squash – 99 cents lb.
ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Blackberries - $1.49
Cherub tomatoes - $2.89
Mangoes – 89 cents lb.
Family Pack Split Chicken Breasts - $1.29lb
Ground Beef - $2.29lb (73% lean)
SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
3 DAY SALE FOR U (sign up for deals!)
Eye of Round, Bottom Round, Chuck Tender or Bone-In Chuck Roast - $2.77lb
Shaved Steak - $3.97 (limit 2)
Perdue Chicken Nuggets, Tenders or Patties - $4.97 (limit 2)
Red Seedless Grapes – 77 cents lb.
Polar Soda, Seltzer, or Mixers – 57 cents (limit 4)
Lay’s Potato, Kettle or Ruffles, Santita Tortillas Chips - $1.97 (limit 4)
Lucerne Shredded Cheese - $1.97 (limit 2)
Signature Select Pizza - $2.47 (limit 4)
OTHER DEALS:
Scallops - $6.97 (20-30 ct.)
Progresso Vegetable Soup – 88 cents (must buy 4)
Thomas’ English Muffins – Buy 1 get 2 free
Coke, Pepsi, Schweppes Seltzer – Buy 2 get 2 free
Winter Squash – 99 cents lb.
Strawberries, Blueberries, Raspberries, Blackberries – Buy 2 get 1 free
Fresh Ground Beef or Shady Brook Ground Turkey - $3.99lb
Perdue Breaded Chicken Nuggets or cutlets – 3 for $10
Dole Salad Blends, Sweet Mini Peppers or Grape Tomatoes – 2 for $5
MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer
Boneless Pot Roast - $3.99lb
Beef Shaved Steak - $5.99
Boneless Pork Chops - $2.49lb
Large White Eggs – 99 cents
Thomas’ English Muffins – 2 for $5
Mrs. Budd’s Fresh White Meat Chicken Pie - $5.99
Fresh Sirloin Patties - $7.99 (90% Lean)
Whole Chickens – 99 cents lb.
Ground Turkey - $3.29 (85% lean)
Rana Fresh Pasta a sauce – all different prizes (check out the link to flyer)
Pork Loin Filet or Pork Tenderloins - $5.99 (Original, honey mustard, lemon garlic, teriyaki pork, peppercorn, apple bourbon, herb)
IDEAS FOR COOKING THIS WEEK – Back to Cooking on Sundays!
CORN AND SHRIMP CHOWDER – I make this one a lot because it’s so good! In a soup pot I cook some chopped red bell peppers in some oil and then some minced garlic.Once softened I add in a container of chicken broth, 2 bags of frozen corn, 1 can of creamed corn, fresh chopped parsley, onion and garlic powder, Italian seasoning, paprika, crushed red pepper (I love the spice in this soup, so I use a lot of this), salt and pepper.In a skillet I cook some large shelled raw shrimp in some butter and season the shrimp with paprika and garlic and onion powder.When the shrimp is almost cooked but not all the way, so they don’t get mushy add to the soup pot.Then in the shrimp skillet add in some more butter and flour to start your roux. Add in some heavy cream and half and half and get a nice thick gravy consistency.Add that to your soup pot.Again, I don’t measure so I just keep tasting to get where I like it. If it’s not thick enough I just mix some broth with cornstarch to thicken.
HAM AND CHEESE PUFF PASTRY – I gave this recipe a while back, but I just made these again for football Sunday so in case you missed it!Buy some puff pastry and put on parchment paper lined cookie sheet, layer on some apple butter, then a layer of black forest sliced ham (be as generous as you want with the slices and cover the pastry and then top with slices of sharp cheddar cheese to cover the entire layer of apple butter and ham, put on your second puff pastry sheet, brush on some melted butter and bake at 400 for 15-20 minutes or until the pastry is cooked.Cut into squares and serve!
CHICKEN POT PIE STUFFED CRESCENTS – I bought Pillsbury Crescent Rolls and pressed the triangles to form rectangles and then cut in half (you will still have 8 pieces of dough, just not in triangles). I boiled chicken and seasoned with salt, pepper, onion, and garlic powder and shredded.In a pot I par cooked chopped carrots, cut green beans, peas and diced potatoes and corn. Once everything is soft, but not mushy, and combine in a bowl with the shredded chicken, fresh thyme, fresh chopped parsley, fresh chopped sage, and rosemary.Then I made a chicken gravy: butter and flour to start and then add in chicken stock, half and half, old bay seasoning. Add most of the gravy to your chicken and veggies and save some for dipping. Scoop out your mixture into the center of your dough and roll to form a ball.I put these in a greased cupcake pan and then brush some butter on the top of the dough and bake until golden brown and serve with your gravy.