Since I have been gone for a few days, I took a break from bargain hunting so, all I have for you is the grocery ad good deals and my meal plan today.
Price Matching Ad deals for Walmart:
Chicken of the Sea Albacore Tuna $.88
Barilla Pasta 4 for $5
Malt O Meal Cereal $1.79 ( manufacturers coupon expires this weekend)
Charmin or Bounty Basic $4.99
*Green Cabbage 2lbs. for $.88
Jello single serve packs 2 for $5 (buy one pack for 2.50 and use the $.75 off coupon)
many of the same deals as last week
Pillsbury Grands $.99
Capri Sun $1.60
Totinos Frozen Pizza $.95
*Mission Flour Tortillas 10 for $10
Coke products $3.33
Colgate toothpaste or toothbrush $.98
Eggo waffles $1.69
Ritz $2.19- then use mannufacturer coupon
*white, yellow or red onions $.49/lb
*Oranges, lemons, grapfruit, tangelos 3 for $1
*Avocados $.88 each
Gala, Fuji or Braeburn apples $.88/lb
Progresso Soups 10 for $10
* deonotes items used in meal plan
MONDAY: Sirloin Steak, onion relish and Ranch Potatoes
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- 1/4 cup olive oil,
- 1/2 red onion, finely chopped (about 1/2 cup)
- 1 tablespoon minced garlic, (2 medium cloves)
- 1/3 cup pitted green olives
- 1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 1/2 pounds and 1 inch thick boneless sirloin steak
- Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
- To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.
Potatoes with Ranch Dressing
In a pot, bring 1 pound small red potatoes to a boil in salted water for about 10 minutes till fork tender. In another bowl, wisk 1/2c. buttermilk, 1/4c. sour cream, and 2 Tbs mayo. Stir in herbs of choice about 1 Tbs (parsley, chives, basil, thyme) and 1 minced garlic clove. Season with salt and pepper and toss over drained potatoes.
TUESDAY: Tortilla Soup
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 2 cans diced tomatoes in juice ( did you stock up when Hunts was only $.45 a can??)
- 2 cans black beans, rinsed and drained
- 1 can reduced-sodium chicken broth
- 1 package frozen corn kernels
- 1 cup crushed tortilla chips, or Fritos
- 1 tablespoon fresh lime juice
- Avocado, sliced
- In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges, avocado slices and, if desired, more chips.
OPTION: you can always throw in left over chicken
WEDNESDAY: Pork and Cabbage burritos
- 1/2 head green cabbage, shredded (2 cups)
- 1/4 cup fresh cilantro leaves
- 2 teaspoons fresh lime juice
- 2 teaspoons extra-virgin olive oil
- 4 flour tortillas (burrito size)
- 1/2 cup shredded cheddar (2 ounces)
- 1 small (2lb) pork shoulder
- 2 c. chicken broth
- 1 diced yellow onion
- 2 garlic cloves chopped
- 1/2 tsp cumin
- Salsa (optional), for serving
In a slow cooker placed pork, chicken broth, onion, garlic and cumin. Cook on high about 6 hours. Chop or shred.
- Preheat oven to 350 degrees. In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and pork down center of each tortilla, leaving room at ends.
- Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts, about 7 minutes. Serve immediately, with salsa if desired.
This is a 101 basic to know how to cook.
THURSDAY: Homemade Mac and Cheese
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/3 cup all-purpose flour
- 4 cups milk or half and half
- 1/8 teaspoon cayenne pepper
- 3/4 pound small shell pasta or elbows
- 4 cups coarsely grated cheddar or guyere or even feta- use your favorite cheese!
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, about 5 minutes.
- Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.
FRIDAY: Crock pot meatballs
- 2 pounds fully cooked frozen meatballs (recommended: Armanino)
- 1 bottle (16-ounce) catalina salad dressing
- 1 cup orange marmalade
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon red pepper flakes
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours. Serve with your favorite veggies or a salad.