COOKING ON A BUDGET 04/21/22
GREG’S FOOD OF THE WEEK:
Market Basket – Mitchell’s Fresh Salsa! - $3.99 (save up to 70 cents – tons of varieties)
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Great North •UFO •Elysian •Lord Hobo - $13.99
Shaw’s - •Corona - •Modelo - $12.99
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Boston Coffee Cake - $6.49 (•Marble •Blueberry •Cinnamon Walnut •Apple Cinnamon)
KAYLA’S PICKY FOOD SALE OF THE WEEK:
Market Basket – Al fresco Sale – Ready to cook ground chicken - $3.99 (Taco Night, Simply Seasoned, Teriyaki, Italian Style)
Also sale on from Al Fresco: Chicken Meatballs, Chicken Sausage, chicken bacon and more!
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Boneless N.Y. Sirloin Steak, Plain or Seasoned - $4.99 lb.
Whole Chicken, Plain or Seasoned Split Chicken – 99 cents lb.
Raspberries or Blackberries – 2 for $4
Assorted Pork Chops - $1.49 lb.
Broccoli Crowns or Roma Tomatoes – 99 cents lb.
Shady Brook Farms 85% Lean Ground Turkey – 2 for $6
Rainbow Peppers - $3.49 (3 in a package)
ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Avocados – 89 cents each
Mangoes – 69 cents each
Green grapes - $1.99 lb.
Roma Red Tomatoes – 99 cents lb.
Ground pork Chorizo - $2.99
Fresh Chicken Leg Quarters – 49 cents lb. (sold in 10 lb. bag)
Party Pack Bratwurst - $6.49
Tostadas - $1.59
Mexican Shredded Cheese - $2.79
Fajita tortillas - $1.95
SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
3 Day for U Sale: (sign up for deals!)
Mangoes – 47 cents (Limit 8)
Raw Shrimp - $4.97 lb. (31-40 ct, sold in 2 lb. bag)
Town House or Sandwich Crackers, Pepperidge Farm Goldfish - $1.64 (Limit 4)
Pepsi 12 Pack/8 pack bottles – 3 for $11.94
Tide, Pods, Power Pods, Downy Liquid, Beads, Bounce Sheets - $9.94
Bounty Paper Towels, Charmin Bath Tissue - $11.94
OTHER DEALS:
Beef Petite Sirloin Steak - $3.97 lb. (3 lbs. or more – limit 2)
Fresh Ground Sirloin - $3.97 lb. (90% lean – 3 lbs. or more – limit 2)
Chicken Drumsticks, Bone-In Thighs or Leg Quarters – 87 cents lb.
Hass Avocados, Cilantro – 97 cents
Roma Tomatoes, Jalapenos, Vidalia Onions – 97 cents lb.
American Cheese - $3.97 lb.
Entenmann’s Full Line Sale – Buy 1 get 1 free
Cut Watermelon – 87 cents lb.
Strawberries, Blueberries, Raspberries, Blackberries – 3 for $10 (Must Buy 3)
Homestyle Salsa, Guacamole or Queso – Buy 2 Get 1 free
MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer
Petite N.Y. Sirloin Steak - $5.99 lb.
Chiquita Bananas – 39 cents lb.
Cauliflower – 2 for $4
Broccoli Crowns - $1.49 lb.
Turkey Tips - $4.99 lb.
Perdue Ground Turkey - $2.99 (93% Lean)
White Meat Chicken Pie - $8.99
Go Gurt – 2 for $4
IDEAS FOR COOKING WEEK –
CHORIZO TOPPED CHICKEN
Pound out your chicken thin (I like thighs, but you can do breasts too). In a bowl, mix paprika, chili powder, garlic powder, ground cumin, salt, coriander, dried oregano, black pepper, cinnamon, ground cloves and vinegar and then coat your chicken in it. You can marinade this up to 24 hours, but if you just do it for a day, it will still turn out great. Once you are ready to cook, heat us some olive oil in a skillet and cook until browned on each aside and cooked through and set aside. Then in the same skillet cook up your pork chorizo.Heat up your soft tortillas and tostadas, then put a layer of refried beans on your soft tortilla, top with a tostada hard shell, then add your sliced chicken, chorizo and then top with queso fresco cheese. (Add some salsa and guacamole too if you want!)
STEAK BURRITO STUFFED PEPPER
Instead of a tortilla, put your favorite burrito insides in a pepper! I love this with steak, but you can do it with shredded chicken if you want. I use the stir fry steak, that is seasoned with chili powder, cayenne pepper, brown sugar, cumin and then cook to a medium rare and set aside. In a bowl, mix corn, a can of drained and washed black beans, fresh chopped cilantro, chopped jalapenos and some Mitchell’s Fresh Salsa ( Iliek medium) and add in your steak and mix all up and add salt, more chili powder, cayenne and cumin to taste.Stuff this mixture into your peppers that you have cut off the tops and seeded out membranes. Top with Mexican shredded cheese and bake in a baking dish covered tightly with tin foil for about 30 minutes at 350. Remove tinfoil and bake another 10 minutes for the cheese to be golden and bubbly.