COOKING ON A BUDGET 07/21/22
GREG’S FOOD OF THE WEEK:
Market Basket - Lobsters - $6.99 lb.
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Sierra Nevada •Night Shift •VooDoo Ranger - $13.99
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Jumbo 4 Pack Muffins - $3.99 (Blueberry, Corn, Coffee Cake, Chocolate Chip)
KAYLA’S PICKY FOOD SALE OF HE WEEK:
Hannaford – Shady Brook Farms 85% Lean Ground Turkey - 2 for $6
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Boneless N.Y. Sirloin Steak (Plain or Seasoned) - $3.99 lb.
Drumsticks or Thighs (Plain or Seasoned) – 99 cents lb.
Lobsters - $7.99 lb. (CHEAPER AT MB ON SUNDAY!)
Blueberries or Golden Pineapples – 2 for $4
Boneless Center Cut Pork Chops - $1.99 lb.
St. Louis Style Pork Ribs (Plain or Seasoned)$2.99 lb.
80% Lean Ground Beef Patties - $3.99 lb.
ALDI (SALES END ON SATURDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Blueberries - $1.69 pint
Peaches – 99 cents lb.
Cauliflower - $1.99 each
Mild or Hot Italian Sausage - $3.45
Drumsticks – 99 cents lb.
SHAW’S (SALES START ON FRIDAY) https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
for U Sale: (sign up for deals!)
Boneless Chicken Breast or Thighs - $1.97 lb. (Limit 2)
Raw Shrimp - $4.97 lb. (31-40 ct. Limit 2)
California Peaches, Nectarines, Plums - $1.77 lb. (Limit 5 lbs.)
Gatorade – 87 cents each (limit 6)
Smart Ones Entrée, Michelina’s Dinner or Celeste Pizza – 97 cents (Limit 6)
Lucerne Bar or Shredded Cheese - $1.77 (Limit 4)
Coca-Cola or Pepsi 6 packs - $2.47 (Limit 4)
OTHER DEALS:
Sweet Corn – 2 for $5
Pork Loin Center Cut Chops or Country Style Ribs - $1.97 lb. (3 lbs. or more – Limit 2)
Thomas’ English Muffins – Buy 1 get 2 free
MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer
Lobsters - $6.99 lb.
Littleneck Clams - $5.59 lb.
River Queen Fancy Whole Cashews - $5.99 (unsalted and salted)
Petite N.Y. Sirloin Steak - $5.99 lb.
Market Basket Beef Burgers - $9.99 (2 lb. box)
Shaved Steak - $6.99 lb.
Zucchini Squash – 99 cents lb.
Eggplant – 99 cents lb.
Cherub Tomatoes – 2 for $5
Pepperidge Farm Swirl Bread – 2 for $6
IDEAS FOR COOKING –
CHICKEN AND CHEESE STUFFED ZUCCHINI
In one of my many recipe magazines they had a bunch of different types of things to stuff in the zucchini. This is a combo of a few of them. Cook chicken or chop up the chicken from a rotisserie chicken and season with paprika, salt, pepper, onion and garlic powder. In a skillet, heat oil and cook chopped Vidalia onion and then add minced garlic until softened and then add in chopped scallions, frozen or fresh corn and cherry tomatoes until the tomatoes are softened and then in some butter and cornstarch to thicken. Coat all your veggies and then add in some heavy cream, some shredded white cheddar, chopped basil and mix in your chopped chicken and combine well and stuff into hollowed out zucchini boats, top with more white cheddar and bake for 15-20 minutes at 350 and then top with more chopped scallions.
AVOCADO SOUP
I haven’t tried this one yet but came across it in my reading. I am such a huge fan of delish and their recipes! If you try this let me know what you think! https://www.delish.com/cooking/recipe-ideas/a40274513/avocado-soup-recipe/
INGREDIENTS
1 tbsp. vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, thinly sliced
3 c. vegetable broth
1 c. heavy cream
1/4 c. fresh lime juice
1/2 c. packed fresh cilantro
1 jalapeño, seeded (optional)
1/2 tsp. ground cumin
Kosher salt
4 ripe Haas avocados, pitted and peeled
Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving
DIRECTIONS
1. In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.
2. Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.
3. Serve topped with hot sauce, cotija, tortilla chips, and cilantro.