COOKING ON A BUDGET 05/09/24
GREG’S FOOD OF THE WEEK:
Hannaford – Marinated Sirloin Tips - $11.99 lb.
KELLY’S BEER SALE FOR THE WEEK:
Market Basket – •Smuttynose •Night Shift •Harpoon •Tuckerman •Von Trapp •VooDoo Ranger - $14.99
Hannaford - •Goose Island •Founders All Day IPA - $15.99 (15 pack)
ROADKILL’S SWEET OF THE WEEK:
Market Basket – Fruity Pebbles and Coco Pebbles Frozen Waffles - $2.29
KAYLA’S PICKY FOOD SALE OF THE WEEK:
Market Basket – Little Hug Fruit Barrels - $3.99 (20 Count)
HANNAFORD (SALES END SATURDAY) – https://www.hannaford.com/weekly-flyer
Top Round for London Broil - $3.99 lb.
Split Chicken Breast – 99 cents lb.
Wild Caught Sea Scallops - $12.99 lb.
Strawberries or Blueberries – 2 for $5
Boneless Center Cut Pork Chops - $1.99 lb.
Sweet Corn – 4 for $2
Half Boneless Pork Loin - $1.69 lb.
85% Lean Ground Turkey – 2 for $7
Whole Beef Tenderloin - $16.99 lb.
Boneless Sirloin Tips - $9.99 lb.
ALDI (SALES BEGAN WEDNESDAY) – https://www.aldi.us/en/weekly-specials/our-weekly-ads/
Strawberries - $1.99 lb.
Blueberries - $2.49 pint
Blackberries - $1.69 (6 oz. pkg)
Mini Cucumbers - $1.89 (16 oz package)
Baby Bella Mushrooms - $1.29
Cherub Grape Tomatoes - $2.39
Jumbo Pack Chicken Drumsticks – 89 cents lb.
Morton’s of Omaha Fresh Peppercorn or Garlic Marinated Petite Tenders - $6.99 lb.
Fresh Lamb Shoulder Chops - $6.49 lb.
SHAW’S (SALES START ON FRIDAY) - https://coupons.shaws.com/weeklyad/?s=catalog/21_41_SHW_WC_S/1
For U Sale:
Beef N.Y. Strip Steak or Lamb Loin Chop (Limit 2) - $6.97 lb. (Limit 2)
Asparagus - $1.47 lb. (Limit 2)
EZ Peel Raw Shrimp (13-15 ct) Cooked Shrimp (26-30) – $5.97 lb. (Limit 2)
Fresh Chicken Tenders or Baby Back Ribs - $2.77 lb. (Limit 2)
Lay's or Cape Cod Potato Chips, Snyder's Pretzels, Santitas, Pepperidge Farm Goldfish, Nabisco Ritz or Premium Crackers – 1.97 (Limit 6)
Hood or Haagen-Dazs Ice Cream or Novelties - $2.47 (Limit 3)
Tillamook Bar, Sliced, Shredded, or Cream Cheese - $2.27 (Limit 4)
Scott Paper Towels or Bath Tissue - $13.97 (Limit 2)
OTHER DEALS:
Pepsi or Schweppes Seltzer 12 pack or Pepsi 8 Pack Bottles – Buy 2 get 2 free
Chobani Flip or Creation Yogurt, Green Giant Vegetables, Prince Pasta, Kraft Macaroni & Cheese, Vitamin water – 99 cents (Limit 4 each)
Thomas’ English Muffins – Buy 1 get 1 free
Olivia's Organics Salad Mixes, Signature Farms Mini Greenhouse Cucumbers or Sweet Mini Peppers, Nature Sweet Tomatoes (cherubs or glorys) – 2 for $5
MARKET BASKET (SALES START SUNDAY) https://www.shopmarketbasket.com/preview-weekly-flyer
Boneless Pork Tenderloin - $2.49 lb.
Small Skinless Haddock Fillets - $7.99 lb.
Bottom Round Roast - $3.99 lb.
Stem Cluster Tomatoes - $1.29 lb.
Sweet Blueberries – 2 for $5
Sweet Strawberries - $4.99 (2 lb. package)
Prego Pasta Sauce – 2 for $4
Stella Parmesan Cups – 2 for $4
Near East Rice Pilaf – 2 for $3
Skippy Peanut Butter – 2 for $5
Blackberries – 2 for $4
Cut Seedless Watermelon – 69 cents lb.
RECIPES:
ENCHILADAS – I made two versions of these, a mashed potato and a ground beef.I cooked gold potatoes, mashed with butter, taco seasoning, Mexican cheese, a can of green chiles and a little milk to make creamy. Take a large soft flour tortilla wrap, put a layer of Mexican queso dip, mashed potatoes, minced jalapenos and wrap the tortilla, place in a greased casserole dish, and repeat until all of your potatoes are wrapped in tortillas and cover all of the enchiladas with enchilada sauce, top with shredded Mexican cheese and bake at 350 until everything is bubbly and melted. For the ground beef, I cook the beef, mix in taco seasoning and do the same process as the mashed potato enchiladas.
BIRRIA TACOS – This was a process, but so worth it! They were delicious and the leftovers I used the next day in ramen bowls! Chop up dried guajillo, ancho and Chile peppers and put in a food processor with a can of adobe peppers in chipotle, put in a bowl with chopped white onions, minced garlic, thyme, lime juice, cinnamon, cumin, Mexican oregano, chopped plum tomatoes. For your meat, cut a chuck roast into a few big chunks, in a bowl mix flour, salt, pepper and onion and garlic powder and coat each side of meat and then brown each side in oil in a skillet. Once brown on all sides, put in a crock pot on low heat and top with your sauce. I let it cook for 8 hours and then removed the meat and shredded. You can use your immersion blender to smooth your sauce. Then take a corn tortilla, dip in your pepper sauce, put in an oiled frying pan, top with some meat, thinly sliced jalapenos, Mexican cheese (like cotija) chopped white onions and fresh cilantro and then fold and fry each side to make a hard shell. Serve these with extra pepper sauce on the side. (If you have leftovers, make ramen noodles, add some beef broth to your birria sauce, put your birria mix on the ramen noodles, add matchstick carrots, a soft-boiled egg halved, chopped scallions, sriracha and fresh cilantro and enjoy your birria ramen!)