I found a great recipe for chicken and breasts are on sale this week at FC. I've also included a recipe for a side dish to boot. Here's this week's dinner, hope you enjoy!
Roasted Pineapple and Thyme Chicken Breasts
2 lb boneless, skinless, chicken breast (3.98 per lb.)
olive oil
salt
pepper
3 tablespoons olive oil
1 small red onion, diced
15.5 oz. can pineapple ($1.00)
2 teaspoons thyme, dried
scant 1/4 cup pure maple syrup (or you could use brown sugar)
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
Preheat oven to 375 degrees. Place chicken breasts on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside. Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 30 minutes. Meanwhile, add pineapple and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 stirring occasionally. When pineapple juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat. Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 15 - 2o more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.
Crispy Parmesan Potatoes
1 bag Simply Potatoes Homestyle Slices ($2.00) - or dice up regular potatoes
3 - 4 tablespoons olive oil
3/4 cup seasoned bread crumbs (or place toast in food processer and add your own seasonings)
1/2 cup Parmesan cheese
Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.
Total for dinner is $4.98 to $6.98 - depending on whether you bought Simply Potatoes or used your own.
Have a great week and happy shopping!
Monday, March 16, 2009
Monday, March 9, 2009
March 8 - March 14
This week Valu Time Pink Salmon is on sale for $1.89 per can. Salmon cakes are easy to make and take less time than you think. Here's the recipe:
Salmon Patties Recipe
Ingredients
1 (14.75 ounce) can salmon, undrained and flaked ($1.89)
1 slice of bread, shredded
3 Tbsp chopped onion or green onion ($.10)
1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
3 Tbsp minced green bell pepper ($.20)
1 Tbsp flour
1 egg
1/2 teaspoon sweet paprika
1 teaspoon salt
Splash of lemon juice
1/2 tsp. Old Bay Seasoning (optional)
Several turns of freshly ground black pepper
3 Tbsp vegetable oil
Method
1 In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon juice, Old Bay, salt and pepper. Form into 8 patties; each about 1/2 inch thick.
2 Heat oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.
Serves 4.
Add a mini ear of Birds Eye Sweet Corn on the Cob on sale this week at 2 bags for $6.00, there are 12 ears in each bag, so using 4 ears ($0.75)
Add the rest of the onion ($.10) and green pepper ($0.80) you cut up for the salmon cakes to 1/4 head of lettuce ($0.35)
You've spent $ 4.19 for the meal.
Have a great week!
Salmon Patties Recipe
Ingredients
1 (14.75 ounce) can salmon, undrained and flaked ($1.89)
1 slice of bread, shredded
3 Tbsp chopped onion or green onion ($.10)
1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
3 Tbsp minced green bell pepper ($.20)
1 Tbsp flour
1 egg
1/2 teaspoon sweet paprika
1 teaspoon salt
Splash of lemon juice
1/2 tsp. Old Bay Seasoning (optional)
Several turns of freshly ground black pepper
3 Tbsp vegetable oil
Method
1 In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon juice, Old Bay, salt and pepper. Form into 8 patties; each about 1/2 inch thick.
2 Heat oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.
Serves 4.
Add a mini ear of Birds Eye Sweet Corn on the Cob on sale this week at 2 bags for $6.00, there are 12 ears in each bag, so using 4 ears ($0.75)
Add the rest of the onion ($.10) and green pepper ($0.80) you cut up for the salmon cakes to 1/4 head of lettuce ($0.35)
You've spent $ 4.19 for the meal.
Have a great week!
Monday, March 2, 2009
Bargains for 03/1 to 3/7/2009
I'm going to do what my family calls a meat salad for this week's easy meal. Both DH and I are trying to get in more veggies and we eat a meat salad once or twice a week. The Sirloin Ceasar Salad has A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors for this filling main-dish salad. You save on cleanup time if both the steak and bread are cooked on the grill, and we use our grill even in the snow. Prep time is about 5 minutes, grilling or cooking time is about 10 minutes, and this scrumptious meal feeds 6. Have a great week!
Sirloin Ceasar Salad Cost: $6.34
Ingredients:
1 lb. boneless top sirloin steak - I used beef chuck steak ($2.69)
1 lb. boneless top sirloin steak - I used beef chuck steak ($2.69)
1 cup creamy Caesar salad dressing - Food City brand was $2.00 per bottle ($0.30)
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick) - In the Deli, entire loaf $1.79 ($0.90)
6 cups torn romaine - Ceasar Supreme Fresh express are 3/$5, use 1 bag ($1.66)
1 medium tomato, chopped ($0.79)
Directions: Place steak in a large resealable plastic bag. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal bag and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick) - In the Deli, entire loaf $1.79 ($0.90)
6 cups torn romaine - Ceasar Supreme Fresh express are 3/$5, use 1 bag ($1.66)
1 medium tomato, chopped ($0.79)
Directions: Place steak in a large resealable plastic bag. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal bag and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.
Nutrition Facts
One serving:
(prepared with fat-free dressing)
Calories: 214
Fat: 6 g
Saturated Fat: 0 g
Cholesterol: 50 mg
Sodium: 586 mg
Carbohydrate: 18 g
Fiber: 0 g
Protein: 22 g
Diabetic Exchange: 2 lean meat, 1 starch, 1 vegetable.
Friday, February 20, 2009
Bargains for Feb 22 - 28
Food City is featuring a lot of specials this month with lots of ways to get fuel bucks. For every $10.00 you spend in their store brands, or on special items, you receive $1.00 fuel buck good for gas there at their Gas-N-Go. I usually end up with about $7.00 every 2 weeks when they run the special, thats $28.00 in FREE gas a month or more for me (I usually shop for 2 weeks at a time).
Asparagus is a month-long savings until March 7 at 10 cans for $10.00 so add to your stock pile, they are usually priced more than $2.00 a can in most stores. It's also a good time to stock up on cereal, the Value Time bags are 10 oz. for $1.00, which is usually about 2 oz. more than the box cereals.
Here are a few menues for this week. All three meals would cost you less than $15.00 plus a only a few staples you probably already have in your pantry.
Meal #1 - $5.11
Hot Dogs
Valleydale Honee Weenees are 4/$5.00 ($1.25 each)
Valu Time Hot Dog Sauce ($0.42 per can)
Valu T Hot Dog Buns ($1.59)
Food Club Tortilla Chips are buy 1 for $3.69 get 1 free ($1.85 each) with 1 bag left for snacking during the week
Meal #2 - $3.63
Mini Meat Turnovers
1-1/4 pound Food City Fresh Ground Chuck ($2.49)
1 15-ounce can Valu Time tomato sauce ($0.47)
2 teaspooons chili powder
2 teaspoonos dried oregano
1 teaspoons garlic powder
2 10- to 12-ounce packages (20 total) Valu-time refrigerated buttermilk biscuits this week 3/$100 ($0.67)
Milk
Directions
1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.
2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.
3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.
Make-Ahead Tip: Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.
Tip: If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.
Nutrition Facts
Servings Per Recipe 40 turnovers
Calories 60,
Total Fat (g) 2,
Cholesterol (mg) 9,
Sodium (mg) 175,
Carbohydrate (g) 7,
Total Sugar (g) 1,
Fiber (g) 0,
Protein (g) 4,
Meal #3 - $4.72
Crockpot Boston Butt Pork in Mushroom Gravy
2 lb. Food City Fresh Boston Butt, whole in bag $1.49 per lb. ($2.98)
1 packet Food Club Brown Gravy Mix ($0.89)
1 can Valu Time Mushroom Stems and Pieces ($0.52)
Make up a packet of Idahoan Mashed Potatoes (10/$10.00 this week) - $1.00
2 cans Valu Time Green Beans (3/$1.00 this week) - $0.67
Use the 3rd can of the Valu Time Biscuits (0.33)
Directions:
Place pork in crockpot (no browning required, unless you just want to do so) and sprinkle with pepper or other spices you like. Mix gravy mix with water and liquid from can of mushrooms to equal amount of liquid given on packet, and pour over roast. Add the can of mushrooms. Cook on low for 8 hours or high 4 hours.
Add sides of mashed potatoes, green beans, and biscuits. Enjoy a full meal!
Have a great week, and happy savings!
Asparagus is a month-long savings until March 7 at 10 cans for $10.00 so add to your stock pile, they are usually priced more than $2.00 a can in most stores. It's also a good time to stock up on cereal, the Value Time bags are 10 oz. for $1.00, which is usually about 2 oz. more than the box cereals.
Here are a few menues for this week. All three meals would cost you less than $15.00 plus a only a few staples you probably already have in your pantry.
Meal #1 - $5.11
Hot Dogs
Valleydale Honee Weenees are 4/$5.00 ($1.25 each)
Valu Time Hot Dog Sauce ($0.42 per can)
Valu T Hot Dog Buns ($1.59)
Food Club Tortilla Chips are buy 1 for $3.69 get 1 free ($1.85 each) with 1 bag left for snacking during the week
Meal #2 - $3.63
Mini Meat Turnovers
1-1/4 pound Food City Fresh Ground Chuck ($2.49)
1 15-ounce can Valu Time tomato sauce ($0.47)
2 teaspooons chili powder
2 teaspoonos dried oregano
1 teaspoons garlic powder
2 10- to 12-ounce packages (20 total) Valu-time refrigerated buttermilk biscuits this week 3/$100 ($0.67)
Milk
Directions
1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.
2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.
3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.
Make-Ahead Tip: Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.
Tip: If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.
Nutrition Facts
Servings Per Recipe 40 turnovers
Calories 60,
Total Fat (g) 2,
Cholesterol (mg) 9,
Sodium (mg) 175,
Carbohydrate (g) 7,
Total Sugar (g) 1,
Fiber (g) 0,
Protein (g) 4,
Meal #3 - $4.72
Crockpot Boston Butt Pork in Mushroom Gravy
2 lb. Food City Fresh Boston Butt, whole in bag $1.49 per lb. ($2.98)
1 packet Food Club Brown Gravy Mix ($0.89)
1 can Valu Time Mushroom Stems and Pieces ($0.52)
Make up a packet of Idahoan Mashed Potatoes (10/$10.00 this week) - $1.00
2 cans Valu Time Green Beans (3/$1.00 this week) - $0.67
Use the 3rd can of the Valu Time Biscuits (0.33)
Directions:
Place pork in crockpot (no browning required, unless you just want to do so) and sprinkle with pepper or other spices you like. Mix gravy mix with water and liquid from can of mushrooms to equal amount of liquid given on packet, and pour over roast. Add the can of mushrooms. Cook on low for 8 hours or high 4 hours.
Add sides of mashed potatoes, green beans, and biscuits. Enjoy a full meal!
Have a great week, and happy savings!
Thursday, February 19, 2009
Food City Bargain Meal for Feb 15-21
This week Food City in Pulaski, Virginia, has assorted pork chops on sale for $1.69 per pound. They also had the Food Club brand frozen Steamin' Easy vegetables, 10 for $10.00 ($1.00 each). Zatarain's Rice mix was 2 for $3.00 ($1.50 each). Pantry items and optional items are not included in the price of the meal. Cost for 6 servings: $5.04
For about a dollar more you could have a bag salad, Food City has the Fresh Express Salad Mix buy one get one free, so you have extra for the rest of the week.
Pork, Black Bean and Rice Stew (From the Zatarain's web site, modified slightly)
Turn Zatarain's® Black Beans and Rice Mix into a one-skillet meal by adding pork and corn. Chopped fresh cilantro adds a fresh bright flavor, but is optional.
Makes 6 (1-cup) servings.Prep Time: 10 minutesCook Time: 40 minutes
Ingredients:
1 1/2 pounds pork cut into 1/2-inch cubes ($2.54)
2 tablespoons oil, divided
3 3/4 cups water
1 package Zatarain's® Black Beans and Rice Mix ($1.50)
1 package frozen corn, prepared, (Steamin' Easy $1.00)
2 tablespoons chopped cilantro (optional)
Directions:
1. Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
2. Add water to same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
3. Prepare corn steamer packet in microwave per directions.
4. Add pork and corn; mix well. Cook additional 5 minutes or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro (again this is optional).
Nutritional Info per 1 serving
Calories: 318
Fat: 10 g
Carbohydrates: 29 g
Cholesterol: 65 mg
Fiber: 4 g
Protein: 28 g
For about a dollar more you could have a bag salad, Food City has the Fresh Express Salad Mix buy one get one free, so you have extra for the rest of the week.
Pork, Black Bean and Rice Stew (From the Zatarain's web site, modified slightly)
Turn Zatarain's® Black Beans and Rice Mix into a one-skillet meal by adding pork and corn. Chopped fresh cilantro adds a fresh bright flavor, but is optional.
Makes 6 (1-cup) servings.Prep Time: 10 minutesCook Time: 40 minutes
Ingredients:
1 1/2 pounds pork cut into 1/2-inch cubes ($2.54)
2 tablespoons oil, divided
3 3/4 cups water
1 package Zatarain's® Black Beans and Rice Mix ($1.50)
1 package frozen corn, prepared, (Steamin' Easy $1.00)
2 tablespoons chopped cilantro (optional)
Directions:
1. Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
2. Add water to same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
3. Prepare corn steamer packet in microwave per directions.
4. Add pork and corn; mix well. Cook additional 5 minutes or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro (again this is optional).
Nutritional Info per 1 serving
Calories: 318
Fat: 10 g
Carbohydrates: 29 g
Cholesterol: 65 mg
Fiber: 4 g
Protein: 28 g
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