Safeway
Boneless, skinless chicken breasts ($1.88/lb)
Pork chops ($1.49/lb)
Grapes ($0.87/lb)
Broccoli crowns ($0.97/lb)
Del Monte canned fruit ($0.99/each)
Yellow onions ($0.99/lb)
Tostitios or Ruffles (Buy 2, get 2 free)
Duncan Hines cake or brownie mix ($0.88/each)
Rosarita refried beans ($1.00/each (Buy 2, get 10-ct. Mission tortillas free))
Circular coupon needed
Prego pasta sauce ($1.49/each)
Pop Secret microwave popcorn ($0.99/each)
Save Mart
Vine ripened tomatoes ($0.47/lb)
Driscoll's strawberries, 1-lb package (Buy 1, get 2 free)
Pork butt roast, bone-in ($1.47/lb)
Fresh Express iceberg garden salad, 12-oz ($0.97/each)
Foster Farms chicken breasts (Buy 1, get 1 free)
Pork butt roast, boneless ($1.67/lb)
Simply Lemonade ($2.00/each)
Lamb breast ($1.49/lb)
Quaker Oats ($1.99/42-oz, must buy 5)
7UP, A&W or Sunkist ($0.99/2-liter)
Whole white mushrooms ($1.50/8-oz)
Raley's
White peaches or nectarines ($0.87/lb)
Pork roast ($0.97/lb)
Roma tomatoes ($0.47/lb)
Fresh cilantro ($0.20/bunch)
Fresh limes ($0.10/each)
Sweet white corn ($0.25/each)
Navel oranges ($0.97/lb)
Dreyer's ice cream ($2.99/each)
Zucchini ($0.87/lb)
Green bell peppers ($0.87/lb)
Raley's beans ($0.88/can)
Raley's green chiles ($0.89/can)
Mott's Applesauce ($1.69/each)
Raley's whipped topping ($1.25/each)
Sunnyside ice cream ($2.98/each)
Raley's dry pasta ($0.98/12 to 16-oz)
Raley's pasta sauce ($1.88/each)
Wednesday, September 15, 2010
Thursday, September 9, 2010
Dinners, Week of September 13
Lemon Chicken and Rice
Slow-Cooker Chili Soup (crockpot)
Chicken Casablanca (crockpot)
Angel Hair Pasta with Eggplant-Tomato Sauce (vegetarian)
Quinoa Tabbouleh (vegan, quick)
Lemon Chicken and Rice
http://www.food.com/recipe/lemon-chicken-and-rice-13782
Servings: 6
Ingredients
* 1 lb boneless skinless chicken breast, cut up
* 1 medium onion, chopped
* 1 large carrot, thinly sliced
* 2 cloves garlic, minced
* 2 tablespoons butter
* 1 tablespoon cornstarch
* 1 (14 1/2 ounce) cans chicken broth
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 1/2 cups uncooked instant rice
* 1 cup frozen peas
Directions
Prep Time: 20 mins
Total Time: 40 mins
1. In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
2. In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
3. Add to skillet; bring to a boil.
4. Cook and stir for 2 minutes or until thickened.
5. Stir in rice and peas.
6. Remove from heat; cover and let stand for 5 minutes.
The 2 crockpot recipes that follow come from a .pdf of Weight Watcher crockpot recipes that circulates around every once in a while. I have no idea who to attribute them to, but thank you.
Slow-Cooker Chili Soup (crockpot)
Ingredients
1 tablespoon oil
1 1/2 pounds boneless beef round steak -- cut into 1/2" cubes
1 1/2 cups water
1 cup onions -- chopped
1 cup bell pepper -- chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
29 ounces diced peeled tomatoes
15 1/2 ounces tomato sauce
1 cup carrots -- chopped
31 ounces dark red kidney beans -- drained
Directions
After beef is browned in skillet, pour into slow-cooker with vegetables and spices. Cook 4 to 5
hours on low setting until done.
Per Serving: 383 Calories; 13g Fat; 28g Protein; 41g Carbohydrate; 10g Dietary Fiber; 50mg
Cholesterol; 545mg Sodium.
Chicken Casablanca (crockpot)
Ingredients
2 tablespoons Olive oil
2 large Onions -- slice
1 teaspoon Fresh ginger -- grate
3 Cl garlic -- mince
3 pounds boneless skinless chicken breasts
3 large Carrots -- dice
2 large Potatoes; peel -- dice
2 tablespoons Raisins
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Salt and pepper
1/4 teaspoon Cinnamon
1/4 teaspoon Cayenne pepper
1 Can chopped tomatoes -- (14 1/2 ounces)
3 medium Zucchini -- 1" slice
1 Can garbanzo beans -- (15 ounces) drain
2 tablespoons Parsley -- chop
1/2 teaspoon Cilantro
Directions
Sauté onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over
medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies.
Stir seasonings in a small brown and sprinkle over chicken. Add raisins and tomatoes. Cover and
cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve
over cooked rice or couscous. Source: Rival.
Per Serving: 380 Calories; 7g Fat; 47g Protein; 31g Carbohydrate; 7g Dietary Fiber; 99mg
Cholesterol; 223mg Sodium.
Angel Hair Pasta with Eggplant-Tomato Sauce (vegetarian)
http://cheaphealthygood.blogspot.com/2007/07/of-eggplants-and-angels.html
6 servings 1 ½ cups per serving
Adapted from Weight Watchers.
Ingredients
8 oz. uncooked angel hair pasta (half the box), cooked and drained
1 medium raw eggplant, sliced into 1-inch cubes
1 medium red bell pepper, cut into 1-inch chunks
4 t Olive oil (preferably in a spray bottle)
Salt and pepper to taste
1 garlic clove, minced
1 can diced tomatoes
1/4 tsp red pepper flakes
1 Tbsp dried basil (or 2 T fresh, minced)
1/2 cup fat-free chicken broth (or low-fat regular)
3-4 oz reduced-fat feta cheese, crumbled
Directions
1) Preheat oven to 425ºF.
2) Chop the eggplant (skin on) and red pepper, and put ‘em in a large bowl. If you have an olive oil spray bottle, coat the top of the vegetables and sprinkle with a little salt and pepper. Stir well (but gently). Do this three times, being careful not to oversalt. (If you don’t have a spray bottle, slowly drizzle a teaspoon of olive oil on top of the veggies. Then, follow the aforementioned directions.)
3) Line a baking sheet with aluminum foil. (If you like, coat it with cooking spray. This isn’t necessary, but will make vegetable removal a little easier.) Place eggplant and pepper on sheet and roast for 20-25 minutes, or until they start to brown. Remove from oven and set aside.
4) Grab a big saucepan. Coat with 1 teaspoon of olive oil and heat on medium-low.
5) Add garlic and sauté for 1 minute. Add tomatoes and cook for 3 minutes, until heated through. Add roasted veggies, red pepper flakes, basil, broth, and salt and pepper to taste. Turn heat up to medium-high.
6) Cook a few minutes until broth is reduced, and the mixture becomes a little saucy. Turn off the burner. Add the pasta and stir lots.
7) Add the feta and mix thoroughly, until the pasta is coated with it. If this is done while the pasta is still warm, you’ll get a lot of feta in each bite. Serve NOW.
Approximate Calories, Fat, and Price Per Serving
243.7 calories, 6.2 g fat, $1.14
If you've never had quinoa, I really suggest you try it. It's yummy. Everybody will look at you funny when you talk about it, and you'll be hard-pressed to find it at your local, non-metropolitan grocery store, but you'll feel rather worldly for having eaten it. :) And it's pronounced kween-wa. :-D
Quinoa Tabbouleh (vegan, quick)
http://allrecipes.com/Recipe/Quinoa-Tabbouleh/Detail.aspx
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
Ingredients
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
Directions
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Slow-Cooker Chili Soup (crockpot)
Chicken Casablanca (crockpot)
Angel Hair Pasta with Eggplant-Tomato Sauce (vegetarian)
Quinoa Tabbouleh (vegan, quick)
Lemon Chicken and Rice
http://www.food.com/recipe/lemon-chicken-and-rice-13782
Servings: 6
Ingredients
* 1 lb boneless skinless chicken breast, cut up
* 1 medium onion, chopped
* 1 large carrot, thinly sliced
* 2 cloves garlic, minced
* 2 tablespoons butter
* 1 tablespoon cornstarch
* 1 (14 1/2 ounce) cans chicken broth
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 1/2 cups uncooked instant rice
* 1 cup frozen peas
Directions
Prep Time: 20 mins
Total Time: 40 mins
1. In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
2. In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
3. Add to skillet; bring to a boil.
4. Cook and stir for 2 minutes or until thickened.
5. Stir in rice and peas.
6. Remove from heat; cover and let stand for 5 minutes.
The 2 crockpot recipes that follow come from a .pdf of Weight Watcher crockpot recipes that circulates around every once in a while. I have no idea who to attribute them to, but thank you.
Slow-Cooker Chili Soup (crockpot)
Ingredients
1 tablespoon oil
1 1/2 pounds boneless beef round steak -- cut into 1/2" cubes
1 1/2 cups water
1 cup onions -- chopped
1 cup bell pepper -- chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
29 ounces diced peeled tomatoes
15 1/2 ounces tomato sauce
1 cup carrots -- chopped
31 ounces dark red kidney beans -- drained
Directions
After beef is browned in skillet, pour into slow-cooker with vegetables and spices. Cook 4 to 5
hours on low setting until done.
Per Serving: 383 Calories; 13g Fat; 28g Protein; 41g Carbohydrate; 10g Dietary Fiber; 50mg
Cholesterol; 545mg Sodium.
Chicken Casablanca (crockpot)
Ingredients
2 tablespoons Olive oil
2 large Onions -- slice
1 teaspoon Fresh ginger -- grate
3 Cl garlic -- mince
3 pounds boneless skinless chicken breasts
3 large Carrots -- dice
2 large Potatoes; peel -- dice
2 tablespoons Raisins
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Salt and pepper
1/4 teaspoon Cinnamon
1/4 teaspoon Cayenne pepper
1 Can chopped tomatoes -- (14 1/2 ounces)
3 medium Zucchini -- 1" slice
1 Can garbanzo beans -- (15 ounces) drain
2 tablespoons Parsley -- chop
1/2 teaspoon Cilantro
Directions
Sauté onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over
medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies.
Stir seasonings in a small brown and sprinkle over chicken. Add raisins and tomatoes. Cover and
cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serve
over cooked rice or couscous. Source: Rival.
Per Serving: 380 Calories; 7g Fat; 47g Protein; 31g Carbohydrate; 7g Dietary Fiber; 99mg
Cholesterol; 223mg Sodium.
Angel Hair Pasta with Eggplant-Tomato Sauce (vegetarian)
http://cheaphealthygood.blogspot.com/2007/07/of-eggplants-and-angels.html
6 servings 1 ½ cups per serving
Adapted from Weight Watchers.
Ingredients
8 oz. uncooked angel hair pasta (half the box), cooked and drained
1 medium raw eggplant, sliced into 1-inch cubes
1 medium red bell pepper, cut into 1-inch chunks
4 t Olive oil (preferably in a spray bottle)
Salt and pepper to taste
1 garlic clove, minced
1 can diced tomatoes
1/4 tsp red pepper flakes
1 Tbsp dried basil (or 2 T fresh, minced)
1/2 cup fat-free chicken broth (or low-fat regular)
3-4 oz reduced-fat feta cheese, crumbled
Directions
1) Preheat oven to 425ºF.
2) Chop the eggplant (skin on) and red pepper, and put ‘em in a large bowl. If you have an olive oil spray bottle, coat the top of the vegetables and sprinkle with a little salt and pepper. Stir well (but gently). Do this three times, being careful not to oversalt. (If you don’t have a spray bottle, slowly drizzle a teaspoon of olive oil on top of the veggies. Then, follow the aforementioned directions.)
3) Line a baking sheet with aluminum foil. (If you like, coat it with cooking spray. This isn’t necessary, but will make vegetable removal a little easier.) Place eggplant and pepper on sheet and roast for 20-25 minutes, or until they start to brown. Remove from oven and set aside.
4) Grab a big saucepan. Coat with 1 teaspoon of olive oil and heat on medium-low.
5) Add garlic and sauté for 1 minute. Add tomatoes and cook for 3 minutes, until heated through. Add roasted veggies, red pepper flakes, basil, broth, and salt and pepper to taste. Turn heat up to medium-high.
6) Cook a few minutes until broth is reduced, and the mixture becomes a little saucy. Turn off the burner. Add the pasta and stir lots.
7) Add the feta and mix thoroughly, until the pasta is coated with it. If this is done while the pasta is still warm, you’ll get a lot of feta in each bite. Serve NOW.
Approximate Calories, Fat, and Price Per Serving
243.7 calories, 6.2 g fat, $1.14
If you've never had quinoa, I really suggest you try it. It's yummy. Everybody will look at you funny when you talk about it, and you'll be hard-pressed to find it at your local, non-metropolitan grocery store, but you'll feel rather worldly for having eaten it. :) And it's pronounced kween-wa. :-D
Quinoa Tabbouleh (vegan, quick)
http://allrecipes.com/Recipe/Quinoa-Tabbouleh/Detail.aspx
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
Ingredients
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
Directions
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Wednesday, September 8, 2010
Good Buys, September 8-14
Safeway
Granny Smith or Gala apples ($0.99/lb)
Cauliflower ($0.99/each)
Pork shoulder ribs ($1.39/lb)
Safeway Chicken leg quarters ($0.77/lb)
Premium melons ($1.97/each)
Ragu Pasta sauce ($0.99/each must buy 6 or more)
Cinnamon Toast Crunch, Cookie Crisp, Cocoa Puffs, Lucky Charms ($1.99/each)
Bartlett pears ($0.99/lb)
Red onions ($0.99/lb)
Foster Farms lean ground turkey ($2.99/20-oz.)
Fruity or Cocoa Pebbles ($1.67/each)
Barilla pasta ($1.00/each)
Kraft Mac & Cheese ($1.00/each)
Jennie-O Turkey burgers ($5.00/48-oz.)
Saturday, Sunday & Monday only
Pepsi or 7-UP ($0.77/2-liter)
Avocados ($0.98/each)
Circular coupon needed
Safeway frozen veggies ($1.25/each)
Rice Krispies, Froot Loops ($1.99/each)
Save Mart
Red seedless grapes ($0.67/lb)
Green onions, bell peppers or radishes ($0.20/each)
Andy Boy Romaine hearts ($0.97/3-ct.)
Boneless cross rib steak ($1.99/lb)
Boneless pork sirloin chops ($1.99/lb)
Cap'n Crunch, Life cereal ($1.39/each when purchased in multiples of 5)
Campbell's chicken noodle or tomato soup ($0.50/each)
Cabbage ($0.49/lb)
Celery ($0.79/each)
Iceberg lettuce ($0.97/each)
Russet potatoes ($1.97/5-lb. bag)
Sunnyside Farms boneless, skinless chicken breasts ($1.99/lb)
Raley's
Bartlett pears ($0.57/lb)
Seedless grapes ($0.87/lb)
Black Angus beef london broil (Buy one, get one free)
Skippy peanut butter ($1.49/each (free Raley's grape jelly or jam if you buy 2))
Red onions ($0.97/lb)
Cheerios, Reese's Peanut Butter Puffs, Golden Grahams, Lucky Charms, Cinnamon Toast Crunch ($1.50/each if you buy 10)
Pirate's brand snacks ($1.99/each)
Granny Smith or Gala apples ($0.99/lb)
Cauliflower ($0.99/each)
Pork shoulder ribs ($1.39/lb)
Safeway Chicken leg quarters ($0.77/lb)
Premium melons ($1.97/each)
Ragu Pasta sauce ($0.99/each must buy 6 or more)
Cinnamon Toast Crunch, Cookie Crisp, Cocoa Puffs, Lucky Charms ($1.99/each)
Bartlett pears ($0.99/lb)
Red onions ($0.99/lb)
Foster Farms lean ground turkey ($2.99/20-oz.)
Fruity or Cocoa Pebbles ($1.67/each)
Barilla pasta ($1.00/each)
Kraft Mac & Cheese ($1.00/each)
Jennie-O Turkey burgers ($5.00/48-oz.)
Saturday, Sunday & Monday only
Pepsi or 7-UP ($0.77/2-liter)
Avocados ($0.98/each)
Circular coupon needed
Safeway frozen veggies ($1.25/each)
Rice Krispies, Froot Loops ($1.99/each)
Save Mart
Red seedless grapes ($0.67/lb)
Green onions, bell peppers or radishes ($0.20/each)
Andy Boy Romaine hearts ($0.97/3-ct.)
Boneless cross rib steak ($1.99/lb)
Boneless pork sirloin chops ($1.99/lb)
Cap'n Crunch, Life cereal ($1.39/each when purchased in multiples of 5)
Campbell's chicken noodle or tomato soup ($0.50/each)
Cabbage ($0.49/lb)
Celery ($0.79/each)
Iceberg lettuce ($0.97/each)
Russet potatoes ($1.97/5-lb. bag)
Sunnyside Farms boneless, skinless chicken breasts ($1.99/lb)
Raley's
Bartlett pears ($0.57/lb)
Seedless grapes ($0.87/lb)
Black Angus beef london broil (Buy one, get one free)
Skippy peanut butter ($1.49/each (free Raley's grape jelly or jam if you buy 2))
Red onions ($0.97/lb)
Cheerios, Reese's Peanut Butter Puffs, Golden Grahams, Lucky Charms, Cinnamon Toast Crunch ($1.50/each if you buy 10)
Pirate's brand snacks ($1.99/each)
Thursday, September 2, 2010
Dinners, Week of September 6
Carnitas
http://crockpot365.blogspot.com/2010/02/slow-cooker-carnitas-recipe.html
serves 6
Ingredients
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
Directions
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
Jamaican Salmon
http://crockpot365.blogspot.com/2008/07/crockpot-jamaican-salmon.html
Ingredients
--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon
For the jerk rub:
-- 1/8 t cloves
--1/8 t ginger
--1/8 t nutmeg
--1 t salt
--1 t onion or garlic powder (I used onion)
--2 t white sugar
--1/4 t chipotle chili powder
--1/2 t cayenne pepper (this was TOO much for us. Don't use this much.)
--1/4 t black pepper
--1/8 t thyme
--1/2 t cinnamon
or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.
Directions
Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.
Put the foil packet into the crockpot. Do not add any water.
Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.
Serve with rice or pasta and vegetables.
Chicken (pork, tofu, salmon) Stirfry
Ingredients
Chicken (or other protien)
Assorted vegetables, like carrots, celery, zucchini, mushrooms, etc.
Teriyaki sauce
Rice
Soy sauce
Directions
Cut chicken into 1-inch cube-type shapes, and veggies into similar shapes. Stirfry on stove top, until meat is cooked thoroughly and veggies have reach desired crispness. Serve over rice and add soy sauce to taste.
Roasted Chickpeas & Cauliflower
From September 2010's Parents magazine
Ingredients
Chickpeas
2 (15-oz.) cans salt-free chickpeas, drained well
1.5 Tbls olive oil
1 Tbls garam masala
1.25 tsp kosher salt
Cauliflower
1 head cauliflower, cut into 1-inch florets
2 Tbls olive oil
1 tsp cumin seeds
1 tsp salt
1 tsp garam masala
1. Preheat the oven to 400 degrees F. Lay a clean dishtowel on the counter and spead the drained chickpeas on it to help them dry thoroughly.
2. Toss the chickpeas with the pil and arrange in a single layer on a baking sheet. Toss the cauliflower with oil and spices and spread on a baking sheet. Roast chickpeas and cauliflower, tossing every 10 minutes, until the chickpeas are crispy and golden and the cauliflower is golden and soft, about 35 minutes.
3. While the chickpeas are hot, toss them with the garam masala and kosher salt. Serve chickpeas and cauliflower warm or at room temperature in two seperate bowls. Keep uncovered to retain crispness.
Perfect Pulled Pork
From pork advertisement in September 2010's Parents magazine
Serves 8-10
Ingredients
2 1/2 lbs boneless pork butt shoulder
3/4 tsp smoked paprika
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp salt
1/2 c water
soft sandwich buns
Directions
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender.
Place pork on large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
http://crockpot365.blogspot.com/2010/02/slow-cooker-carnitas-recipe.html
serves 6
Ingredients
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
Directions
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
Jamaican Salmon
http://crockpot365.blogspot.com/2008/07/crockpot-jamaican-salmon.html
Ingredients
--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon
For the jerk rub:
-- 1/8 t cloves
--1/8 t ginger
--1/8 t nutmeg
--1 t salt
--1 t onion or garlic powder (I used onion)
--2 t white sugar
--1/4 t chipotle chili powder
--1/2 t cayenne pepper (this was TOO much for us. Don't use this much.)
--1/4 t black pepper
--1/8 t thyme
--1/2 t cinnamon
or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.
Directions
Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.
Put the foil packet into the crockpot. Do not add any water.
Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.
Serve with rice or pasta and vegetables.
Chicken (pork, tofu, salmon) Stirfry
Ingredients
Chicken (or other protien)
Assorted vegetables, like carrots, celery, zucchini, mushrooms, etc.
Teriyaki sauce
Rice
Soy sauce
Directions
Cut chicken into 1-inch cube-type shapes, and veggies into similar shapes. Stirfry on stove top, until meat is cooked thoroughly and veggies have reach desired crispness. Serve over rice and add soy sauce to taste.
Roasted Chickpeas & Cauliflower
From September 2010's Parents magazine
Ingredients
Chickpeas
2 (15-oz.) cans salt-free chickpeas, drained well
1.5 Tbls olive oil
1 Tbls garam masala
1.25 tsp kosher salt
Cauliflower
1 head cauliflower, cut into 1-inch florets
2 Tbls olive oil
1 tsp cumin seeds
1 tsp salt
1 tsp garam masala
1. Preheat the oven to 400 degrees F. Lay a clean dishtowel on the counter and spead the drained chickpeas on it to help them dry thoroughly.
2. Toss the chickpeas with the pil and arrange in a single layer on a baking sheet. Toss the cauliflower with oil and spices and spread on a baking sheet. Roast chickpeas and cauliflower, tossing every 10 minutes, until the chickpeas are crispy and golden and the cauliflower is golden and soft, about 35 minutes.
3. While the chickpeas are hot, toss them with the garam masala and kosher salt. Serve chickpeas and cauliflower warm or at room temperature in two seperate bowls. Keep uncovered to retain crispness.
Perfect Pulled Pork
From pork advertisement in September 2010's Parents magazine
Serves 8-10
Ingredients
2 1/2 lbs boneless pork butt shoulder
3/4 tsp smoked paprika
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp salt
1/2 c water
soft sandwich buns
Directions
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender.
Place pork on large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
Wednesday, September 1, 2010
Good Buys, September 1-7
Okay, back in the saddle again. I apologize for maintaining radio silence for the past weekish; I lost all motivation in general, and I just didn't have the energy to look for it. ;) I also blame, in part, the reintroduction of Bejeweled into my life. Damn my addictions. :)
Anyway, new shopping week new sales. Enjoy!
Safeway
Boneless cross rib steak ($1.98/lb)
Foster Farms split chicken breast ($0.98/lb)
Nectarines ($0.99/lb)
Strawberries, blueberries or raspberries (Buy one, get one free)
Pepsi or 7-UP, 12-pack (Buy 2, get 3 free)
Frosted Flakes or Froot Loops ($1.99/each)
Jimmy Dean Bacon (Buy one, get one free)
Kinder's Barbecue sauce or marinade (Buy one, get one free)
Yellow onions ($0.99/lb)
Lucerne eggs, 18-ct (Buy one, get one free)
Circular coupon required
Best Foods mayonnaise ($1.99/each)
Seedless watermelon ($2.88/each)
Safeway hot dog or hamburger buns ($0.99/8-ct.)
Save Mart
Foster Farms whole chicken ($0.79/lb)
Green seedless grapes ($0.57/lb)
Seedless watermelon ($1.79/each)
Avocados ($0.47/each)
Pork spareribs ($1.67/lb)
Pepsi ($2.00/12 pack, with $50 purchase)
Sunnyside Farms ice cream ($2.50/each)
Sunnyside Farms hot dog or hamburger buns ($0.99/8-ct.)
Sweet Baby Ray's barbecue sauce ($1.00/each)
Boneless pork roast ($1.99/lb)
Sunnyside Farms chicken leg quarters ($0.99/lb)
Sunny Select whipped topping ($0.99/each)
Sunny Select olives ($1.00/each)
Sunny Select pasta ($0.69/16 oz)
White or yellow onions ($0.69/lb)
Raleys
White corn ($0.20/each)
Pepsi or Dr Pepper, 12-pack (Buy 2, get 3 free)
Cantaloupe ($0.77/each)
Pork spareribs ($1.99/lb)
White or Baby Bella mushrooms ($1.97/8-oz package)
Boneless, skinless chicken breast ($1.99/lb)
Stagg chili ($0.99/each)
Tostitos tortilla chips ($1.89/each)
Dreyer's ice cream ($2.99/each)
Red or gold potatoes ($0.50/lb)
Radishes or green onions ($0.33/bunch)
Kettle chips ($1.50/5-oz bag)
Pepsi, Dr Pepper, or 7-UP ($0.89/2-liter)
Food 4 Less
White corn ($0.15/each)
Beef tri tip ($1.99/lb)
Ragu sauce ($1.38/each)
Whole seeded watermelon ($0.17/lb)
Cheerios, Lucky Charms or Cap'n Crunch ($1.78/each)
Sweet Baby Ray's barbecue sauce ($0.98/each)
Shasta colas ($0.58/2-liter)
Best Foods mayonnaise ($1.98/each)
Grocery Outlet Bargain Market
Aqua Star salmon fillets ($2.49/12-oz)
Wisconsin Premium shredded cheese ($4.99/2-lbs)
Anyway, new shopping week new sales. Enjoy!
Safeway
Boneless cross rib steak ($1.98/lb)
Foster Farms split chicken breast ($0.98/lb)
Nectarines ($0.99/lb)
Strawberries, blueberries or raspberries (Buy one, get one free)
Pepsi or 7-UP, 12-pack (Buy 2, get 3 free)
Frosted Flakes or Froot Loops ($1.99/each)
Jimmy Dean Bacon (Buy one, get one free)
Kinder's Barbecue sauce or marinade (Buy one, get one free)
Yellow onions ($0.99/lb)
Lucerne eggs, 18-ct (Buy one, get one free)
Circular coupon required
Best Foods mayonnaise ($1.99/each)
Seedless watermelon ($2.88/each)
Safeway hot dog or hamburger buns ($0.99/8-ct.)
Save Mart
Foster Farms whole chicken ($0.79/lb)
Green seedless grapes ($0.57/lb)
Seedless watermelon ($1.79/each)
Avocados ($0.47/each)
Pork spareribs ($1.67/lb)
Pepsi ($2.00/12 pack, with $50 purchase)
Sunnyside Farms ice cream ($2.50/each)
Sunnyside Farms hot dog or hamburger buns ($0.99/8-ct.)
Sweet Baby Ray's barbecue sauce ($1.00/each)
Boneless pork roast ($1.99/lb)
Sunnyside Farms chicken leg quarters ($0.99/lb)
Sunny Select whipped topping ($0.99/each)
Sunny Select olives ($1.00/each)
Sunny Select pasta ($0.69/16 oz)
White or yellow onions ($0.69/lb)
Raleys
White corn ($0.20/each)
Pepsi or Dr Pepper, 12-pack (Buy 2, get 3 free)
Cantaloupe ($0.77/each)
Pork spareribs ($1.99/lb)
White or Baby Bella mushrooms ($1.97/8-oz package)
Boneless, skinless chicken breast ($1.99/lb)
Stagg chili ($0.99/each)
Tostitos tortilla chips ($1.89/each)
Dreyer's ice cream ($2.99/each)
Red or gold potatoes ($0.50/lb)
Radishes or green onions ($0.33/bunch)
Kettle chips ($1.50/5-oz bag)
Pepsi, Dr Pepper, or 7-UP ($0.89/2-liter)
Food 4 Less
White corn ($0.15/each)
Beef tri tip ($1.99/lb)
Ragu sauce ($1.38/each)
Whole seeded watermelon ($0.17/lb)
Cheerios, Lucky Charms or Cap'n Crunch ($1.78/each)
Sweet Baby Ray's barbecue sauce ($0.98/each)
Shasta colas ($0.58/2-liter)
Best Foods mayonnaise ($1.98/each)
Grocery Outlet Bargain Market
Aqua Star salmon fillets ($2.49/12-oz)
Wisconsin Premium shredded cheese ($4.99/2-lbs)
Thursday, August 26, 2010
Dinners, Week of August 30
Calabacitas Burritos (vegetarian or vegan)
Black Bean and Tomato Quinoa (vegetarian or vegan)
40 Clove Garlic Chicken (crock pot)
Chicken Picadillo
Pepperoncini Beef Sandwiches (crock pot) (minimal prep)
These are surprisingly yummy. A great way to use all the delicious summer squash that's in season right now.
Calabacitas Burritos (vegetarian or vegan)
http://www.seriouseats.com/recipes/2009/08/calabacitas-burritos-recipe.html
- serves 4 -
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large or 2 small zucchini, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 large or 2 small yellow squash, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 poblano pepper, chopped
1 cup frozen corn kernels
1 14.5-oz can black beans, rinsed and drained
Kosher salt and freshly ground pepper to taste
4 whole wheat burrito wraps (or corn tortillas)
Grated cheddar or cotija cheese (optional)
Procedure
1. Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes. Add poblano pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
2. Scoop calabacitas into burrito wrap, top with grated cheddar or cotija, and serve.
Black Bean and Tomato Quinoa (vegetarian or vegan)
http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html
- serves 4 -
Ingredients
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Procedure
1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
I actually originally got this recipe from a friend (Hi Beckie!), but the one she gave me called for a whole chicken, in the oven, but I do <3 my Crock Pot, so this week, I'll be trying it this way. I'll still use the whole chicken, which is on sale this week. Also, I'll be tossing in some potatoes, carrots and mushrooms to make it a full meal.
40 Clove Garlic Chicken (Crock pot)
http://crockpot365.blogspot.com/2009/04/crockpot-20-to-40-clove-garlic-chicken.html
serves 6
Ingredients
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Directions
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
We'll use the chicken leftover from the garlic chicken meal to make this (one of my MIL's favorites). I usually follow the suggestion of Kris from Cheap, Healthy, Good and serve with rice and mashed black beans.
Chicken Picadillo
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206204
Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.
Yield: 4 servings (serving size: about 1 cup)
Ingredients
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
Preparation
Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
Nutritional Information
Calories:257 (26% from fat)
Fat:7.5g (sat 1g,mono 4.2g,poly 1.5g)
Protein:29.6g
Carbohydrate:19g
Fiber:3.2g
Cholesterol:66mg
Iron:2.2mg
Sodium:762mg
Calcium:74mg
This meal is legen...wait for it...dary around these parts. We served it for Kismet's birthday party and everybody raved. I came across the recipe on one of my favorite forums, a few years ago, and make it whenever beef is on sale. When most of the beef is demolished, I'll often make soup with the leftover broth. Not to mention, it's ridiculously easy to make.
Pepperoncini Beef Sandwiches (crock pot)
Ingredients
3 pounds beef
1 12 oz. jar pepperoncinis
1 cube beef bullion
1 cup water
sandwich rolls
cheese (optional)
BBQ sauce (optional)
Directions
Toss all the ingredients in the crock pot. Cook on low for 8 hours. Pile on sandwich rolls; I'd suggest topping with cheese and BBQ sauce. Enjoy!
Black Bean and Tomato Quinoa (vegetarian or vegan)
40 Clove Garlic Chicken (crock pot)
Chicken Picadillo
Pepperoncini Beef Sandwiches (crock pot) (minimal prep)
These are surprisingly yummy. A great way to use all the delicious summer squash that's in season right now.
Calabacitas Burritos (vegetarian or vegan)
http://www.seriouseats.com/recipes/2009/08/calabacitas-burritos-recipe.html
- serves 4 -
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large or 2 small zucchini, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 large or 2 small yellow squash, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 poblano pepper, chopped
1 cup frozen corn kernels
1 14.5-oz can black beans, rinsed and drained
Kosher salt and freshly ground pepper to taste
4 whole wheat burrito wraps (or corn tortillas)
Grated cheddar or cotija cheese (optional)
Procedure
1. Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes. Add poblano pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
2. Scoop calabacitas into burrito wrap, top with grated cheddar or cotija, and serve.
Black Bean and Tomato Quinoa (vegetarian or vegan)
http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html
- serves 4 -
Ingredients
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Procedure
1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
I actually originally got this recipe from a friend (Hi Beckie!), but the one she gave me called for a whole chicken, in the oven, but I do <3 my Crock Pot, so this week, I'll be trying it this way. I'll still use the whole chicken, which is on sale this week. Also, I'll be tossing in some potatoes, carrots and mushrooms to make it a full meal.
40 Clove Garlic Chicken (Crock pot)
http://crockpot365.blogspot.com/2009/04/crockpot-20-to-40-clove-garlic-chicken.html
serves 6
Ingredients
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Directions
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
We'll use the chicken leftover from the garlic chicken meal to make this (one of my MIL's favorites). I usually follow the suggestion of Kris from Cheap, Healthy, Good and serve with rice and mashed black beans.
Chicken Picadillo
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206204
Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.
Yield: 4 servings (serving size: about 1 cup)
Ingredients
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
Preparation
Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
Nutritional Information
Calories:257 (26% from fat)
Fat:7.5g (sat 1g,mono 4.2g,poly 1.5g)
Protein:29.6g
Carbohydrate:19g
Fiber:3.2g
Cholesterol:66mg
Iron:2.2mg
Sodium:762mg
Calcium:74mg
This meal is legen...wait for it...dary around these parts. We served it for Kismet's birthday party and everybody raved. I came across the recipe on one of my favorite forums, a few years ago, and make it whenever beef is on sale. When most of the beef is demolished, I'll often make soup with the leftover broth. Not to mention, it's ridiculously easy to make.
Pepperoncini Beef Sandwiches (crock pot)
Ingredients
3 pounds beef
1 12 oz. jar pepperoncinis
1 cube beef bullion
1 cup water
sandwich rolls
cheese (optional)
BBQ sauce (optional)
Directions
Toss all the ingredients in the crock pot. Cook on low for 8 hours. Pile on sandwich rolls; I'd suggest topping with cheese and BBQ sauce. Enjoy!
Wednesday, August 25, 2010
Good Buys, week of 8/25-8/31
Please excuse the poor formating; I'm posting by email from my phone. Hopefully I'll get a chance to fix it when we get home tomorrow.
Safeway
Foster Farms whole chicken ($0.79/lb)
80% Lean ground beef ($1.99/lb)
Boneless pork sirloin ($1.99/lb)
Cantaloupe ($0.67/each)
Peaches or nectarines ($0.99/lb)
White mushrooms ($1.00/8oz)
Honey Nut Cheerios or Lucky Charms ($1.99/each)
Pepsi or 7up ($0.88/2-liter)
Summer squash ($0.99/lb)
Mangos ($0.99/each)
Foster Farms ground turkey (Buy one, get one free)
Green Giant canned veggies ($0.79/each)
Artisan cake slice ($0.99/each)
Coke, 12-packs (Buy two, get 2 free)
Save Mart
Green seedless grapes ($0.67/lb)
Grape tomatoes (Buy one, get two free)
Bartlett pears ($0.29/lb)
Boneless london broil ($1.99/lb)
Broccoli ($0.97/lb)
Boneless pork sirloin roast ($1.99/lb)
Sunny Select canned veggies ($0.79/each)
Raleys
Nectarines ($0.77/lb)
Chicken thighs, drumsticks, or leg quarters ($0.74/lb)
Coke, 12-packs (Buy 2, get 2 free)
Vine ripe tomatoes ($0.97/lb)
Minute Maid punch or lemonade ($1.00/half gallon)
Ken's Steak House salad dressing ($1.99/each)
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