I have had some questions about saving money on groceries. Would anyone be interested in sitting down and watching what I do? We could make it a party. I would be happy to show my process. Leave a comment if you are!
With Easter this weekend, you’ll see lots of holiday food on sale. If you like ham, this is a good time to buy. Also beware most holiday weekends there are no coupons in sunday’s paper.
Monday will be a great day to stock up on all the holiday items if you have some room to store (paper plates, napkins, plastic eggs, grass, baskets, ect.) Think of creative ways to reuse the easter items for a new purpose. maybe I’ll host contest for Most Creative Reuse!
Kraft BBQ $1
*Birds eye steam fresh veggies (frozen) $1
Smart water or Vitamin water $1
Good prices on meat this week, yesterday I bought a 3.5 lb pork tenderloin for $7
Thursday- pineapples $.99
Saturday- colossal shrimp $8.99/lb
Barilla pasta $1
Hormel Ham $1.49/lb
Hormel spare ribs $1.99/lb
Ears of corn 8 for $2 BEST PRICE
12 packs of coke products 4 for $9.88
Del Monte canned fruits $.89
*Del Monte canned tomatoes $.69
Del Monte canned vegetables $.49
*Jumbo raw shrimp 21-25 ct $4.99/lb
Asparagus bunches 2 for $5
*all onions $.49/lb
Celery, leaf lettuce or sweet potatoes $.88/each
Cantaloupe 2 for $3
* Peppers 2 for $3 (red and yellow)
Recipes this week from my aunt Susan
Monday: Pat Lahr BBQ Shrimp
1 sprig of fresh rosemary
1 pound of shrimp
3 tablespoons of butter
5 cloves of fresh garlic
1 tablespoon of Chef Paul’s BBQ Magic
1/2 cup white wine
1 tablespoon Worcestershire Sauce
1 teaspoon Tabasco Sauce
1 teaspoon pepper
Sprinkle the BBQ Magic on the shrimp and refrigerate for a couple of hours. Melt the butter in a large skillet and brown the garlic being careful not to burn. Add the shrimp in batches and cook until done. In the meantime chop rosemary and set aside. Combine the wine, Worcester Sauce, Tabasco Sauce and pepper in a measuring cup. When all of the shrimp are done and out of the pan use the liquid to deglaze the pan, add the rosemary and reduce down until about 1/4th of the liquid remains. Put the shrimp back in the pan and mix until coated with the sauce and serve on top yellow rice.
Tuesday: Mary’s stuffed bell peppers
Makes 8 servings, 2 stuffed pepper halves per serving
8 red, yellow, or orange bell peppers or a mixture of all (about 4 lbs)
2 tbsp canola or olive oil, divided
1 medium-sized yellow onion, chopped
4 garlic cloves, peeled and minced
1 tsp salt
1 tsp ground black pepper
1 tbsp chili powder
1 tbsp ground cumin
16 oz fresh Italian turkey sausage, removed from casing or lean ground turkey
1 (16 oz) jar chunky salsa, mild or hot
2 cups fresh baby spinach rinsed and chopped or 1 (10 oz) package chopped frozen spinach, thawed and squeezed to remove moisture
1 cup cooked brown rice
1 cup low-fat cheddar cheese
2 large avocados, peeled and pit removed, sliced
1/2 cup Greek yogurt or sour cream
1/4 cup finely chopped fresh basil leaves
Preheat oven to 375°F. Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact. Remove the white pithy ribs near stem and down length of inside. Remove the ribs and seeds and discard. Place the peppers in a shallow 13 x 9 inch baking dish. Drizzle the peppers with 1 tablespoon of the oil. Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
Meanwhile, heat the remaining 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, garlic, salt, black pepper, chili powder, and cumin; cook until the vegetables are softened, about 3 minutes. Add the sausage to the skillet. Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes. Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes. Remove the skillet from the heat and stir in the cooked brown rice .
Carefully fill the pepper halves with the turkey mixture. Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes. Remove foil, and sprinkle the cheese over the top of the peppers. Return to oven; bake, uncovered, until cheese has melted, about 7 to 10 minutes. Top the peppers with a heaping tablespoon of the yogurt/sour cream. Place slices of the avocado on top of each pepper. Sprinkle with the basil. Serve immediately.
Wednesday: Teriyaki Sloppy Joe
- 2 tablespoon extra-virgin olive oil
- 1 bunch scallions, thinly sliced
- 1 carrot, shredded
- 3 cloves garlic, finely chopped
- 1 pound ground pork
- 1/4 cup teriyaki sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 pound swiss chard—rinsed, dried and thinly sliced crosswise
- 4 soft sesame burger buns, split and toasted
- Preheat the broiler. In a large, heavy skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the scallions, carrot and half of the garlic and cook, stirring, until slightly softened, about 2 minutes. Move the veggies to the perimeter of the pan, add the pork to the center and cook over high heat, breaking the meat into clumps and turning occasionally until it begins to brown, about 5 minutes.
- In a cup, combine 1/2 cup water, 3 tablespoons teriyaki sauce, the oyster sauce and cornstarch; pour over the pork and cook, stirring, until thickened, 1 to 2 minutes. Transfer the pork mixture to a bowl and keep warm.
- In the same skillet, add the remaining garlic and 1 1/2 teaspoons olive oil and cook over medium heat for 1 minute. Add the swiss chard and remaining 1 tablespoon teriyaki sauce and stir-fry until wilted, about 3 minutes. Divide the chard among the bun bottoms. Spoon the pork mixture on top and cover with the bun tops. Serve with knives and forks.
- 2 1/2 pounds beef cubes
- 1 good red wine
- 3 whole garlic cloves, smashed
- 2 cups all-purpose flour
- black pepper
- olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 1 can chicken broth
- 1 large branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes or can of tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.
Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In a ziplock bag, shake flour and beef. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F. Before serving, stir in the frozen peas, season to taste, and serve hot.
Friday: Deconstructed cordon bleu
- bread crumbs
- 4 pieces chicken breast halves
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1 large egg
- 1 Tbs. thyme
- 1 Tbs. rosemary
- 6-8 chives chopped
- 1 1/2 teaspoons poultry seasoning
- Olive oil, for sauteing cutlets
Heat the oven to 400 degrees F.
Pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat with flour, reserve. Beat egg with splash of water in shallow dish.
Sseason bread crumbs with herbs and poultry seasoning.
Heat a thin layer of olive oil in a large skillet over medium-high heat.
Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
- 1 pound short cut pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups whole milk
- black pepper
- 1 cup shredded Gruyere (or swiss or gouda)
- 1 cup shredded cheddar
- 2 tablespoons dijon mustard
- 1/4 pound ham, deli sliced, finely chopped
Heat a large pot of salted water to a boil, drop in pasta. Cook till al dente.
Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.