Tonight we had grilled carne asada tacos and southwest sweet potatoes with black beans, red peppers and corn. I am putting in a plug for Sprouts. If you have one near by check out their meat sales.
I am also plugging The Snow Cone Lady, at $1.50 for a “small” snow cone and a multitude of flavors, I am addicted in this heat. “Frisco’s favorite decades-long secret: The Snow Cone Lady. Owner Mary Mathis, 62, doesn’t have to advertise, but relies solely on word of mouth. She’s been profiled in local magazines and web sites and has been selling snow cones to Frisco residents for almost 30 years. Her shop was named one of the best snow cone spots in Texas but the woman behind the air conditioned window never thought she’d be this popular.” HOURS FOR 2011 SEASON Mon thru Fri from 2:00 p.m. till 10:00 p.m. Sat and Sun from 3:00 p.m. till 10:00 p.m. Closed on Mondays We also close when there is bad weather, new location will be 6724 Elm street.
Chicken tenders $2.99/lb
Pork or Chicken sausage $2.99/lb
Organic baby carrots 2/$3
Great stock up deals! Price match at Walmart
Smartwater/vitamin water $.75/each
Kleenex 68-184 ct $.99
Colgate toothpaste 6.40z $.99
Crayola 24ct crayons $.25 (stock up and donate if you don’t need them!)
Kraft dressing $1.49
Suave deodorant 2.6 oz $.99
Horizon milk 64 oz $3.79
Don’t forget to print off coupons HERE you can always change the zip code to look for other deals (like 90210, 55116, 85030)
MONDAY: White BBQ Chicken and skewered tomatoes
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2-3 lbs. chicken ( I like bone in breasts more flavor)
• White Barbecue Sauce
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours or even better- overnight.
2. Grill, chicken over medium-high heat (350° to 400°) 12-18 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Brush with White Barbecue Sauce while grilling.
White Barbecue Sauce
Yield: Makes 1 3/4 cups
• 1 1/2 cups mayonnaise
• 1/4 cup white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon coarse ground pepper
• 1 tablespoon spicy brown mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons horseradish
Reserve 1/2 for serving with chicken and other half to use basting chicken while grilling.
Soak wooden skewers in water for 10 minutes. Skewer 6-8 cherry tomatoes and place in a zip lock bag with favorite salad dressing (caesar, italian….) The last few minutes of grilling chicken throw tomato skewers on.
TUESDAY: Tuscan Summer Stew
- 1/2 pound green beans, trimmed and cut into 2-inch pieces
- 2 pounds tomatoes, cored, seeded and cut into 1-inch chunks
- 1 teaspoon chopped fresh rosemary
- 1/4 cup white balsamic vinegar
- 2 ears corn, kernels cut from cobs (2 cups)
- 1 tablespoon instant polenta
- 1 package (20 ounces) sweet Italian turkey sausage
- Fresh basil to garnish (optional)
- 3/4 teaspoon salt
- 1 cup instant polenta
- 2 tablespoons grated Parmesan cheese
1. Stew. Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, 4 minutes. Transfer to a slow cooker.
2. Top sausages with green beans, tomatoes and chopped rosemary. Whisk balsamic together with 3/4 cup water. Pour into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3. Polenta. Just before slow cooker is finished, bring 2 cups water and salt to a boil. While whisking, add 1 cup instant polenta in a steady stream. Continue to cook, whisking, for 5 minutes. Remove from heat and stir in Parmesan cheese.
4. Uncover slow cooker. Carefully remove sausage to cutting board. Stir corn kernels and 1 tablespoon instant polenta into slow cooker. Cover. Slice sausages and stir into stew. Serve stew over polenta; garnish with fresh basil, if desired.
WEDNESDAY: Beef and Broccoli Stir Fry
1 cup low-sodium fat-free beef broth
1/4 cup light teriyaki sauce
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon Asian dark sesame oil
1 teaspoon Chinese five-spice powder or 1/2 teaspoon cinnamon
4 teaspoons cornstarch
2 teaspoons vegetable oil
1 pound flank steak, cut against the grain into 1/4-inch strips
4 cups broccoli flowerets
1 sweet red pepper, thinly sliced
1 small red onion, thinly sliced
1 bag carrot matchsticks
Cooked brown rice
- 7 cups strong white bread flour
- 1 level tablespoon sea salt
- 2 (1/4-ounce) packets active dried yeast
- 1 tablespoon sugar
- 4 tablespoons extra-virgin olive oil
- 2 1/2 cups lukewarm water
With a dough hook on the mixer, dump in the flour and salt in the bowl and make a well in the center. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Turn the mixer on low and when it all starts to come together, turn it out and knead with your hands on a clean surface until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
- 1 to 1 1/4 pounds ground beef
- 3 tablespoons steak sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
- 2 teaspoons minced fresh oregano,
- or 3/4 teaspoon dried
- 1 to 2 tablespoons finely minced onion
- Combine all of the ingredients in a large mixing bowl, mixing thoroughly with your hands or a wooden spoon. Shape into 4 patties by hand, making the center of each just a little thinner than the edges. Refrigerate until ready to grill.
- Start your grill, and when it’s good and hot, grill the burgers to the desired doneness, flipping once. They’ll take about 4 minutes on each side, more or less, depending on how you like them cooked. To make cheeseburgers, top with slices of American cheese or sharp Cheddar cheese after you flip them. Makes 4 burgers.