UPCOMING: If you didn't try the Easy Smoked Sausage Skillet recipe on the previous page, this would be a good week to do it as you can price match the Zehrs price of $1.88 for a package of the Oktoberfest sausages. That would make the meal REALLY economical!
There's a recipe I found called Middle Eastern Chicken and Chickpea Stew. It calls for 1 lb. of boneless, skinless chicken breasts cut into 1" pieces but no one has them on sale this week. Food Basics has chicken thighs on for $1.88/lb. so I'm wondering if I could make the dish with those instead. I think I'll give it a try!
There's a recipe I found called Middle Eastern Chicken and Chickpea Stew. It calls for 1 lb. of boneless, skinless chicken breasts cut into 1" pieces but no one has them on sale this week. Food Basics has chicken thighs on for $1.88/lb. so I'm wondering if I could make the dish with those instead. I think I'll give it a try!
Week of May 15, 2016
Middle Eastern Chicken and Chickpea Stew - serves 4
adapted from www.eatingwell.com
4 cloves garlic, finely chopped ($.16)
3/4 tsp. salt, divided ($.01)
1/4 cup lemon juice ($.12 from a bottle)
1 tsp. ground cumin ($.07)
1 tsp. paprika ($.07)
1/2 tsp. ground pepper ($.09)
1 tbsp. olive oil ($.10)
1 large yellow onion, chopped ($.17)
14 oz canned no-salt-added diced tomatoes ($1.00 for a 28 oz. can)
1 15 oz. can chickpeas, rinsed ($.99)
1 lb. boneless, skinless chicken breasts, trimmed and cut into 1" pieces OR 2 lb. chicken thighs and/or drumsticks @ $1.88 ($3.76)
1/4 cup chopped flat-leaf parsley or 2 tsp. dried (OPTIONAL for garnish)
Mash garlic and 1/2 tsp. salt on a cutting board with the back of a fork or knife until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6-8 minutes. Using a slotted spoon or tongs, transfer the chicken to the pan (reserve the marinade). If using chicken breast cubes, cook stirring occasionally until opaque on the outside, about 4 minutes. If using chicken pieces, cook skin side down until browned and then turn over and cook another couple of minutes.
Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 tsp. salt. Reduce heat to medium and cook, stirring occasionally until the chicken is cooked through - chicken breast pieces 5 to 7 minutes more, chicken pieces about 18-20 minutes. Serve sprinkled with parsley if using.
TOTAL: Using chicken pieces: $5.54, $1.39 per person for 4 servings. Add a loaf of fresh, storemade bread from Superstore for $1.00 and the total is $6.54, $1.64 per person for 4 servings.
Middle Eastern Chicken and Chickpea Stew - serves 4
adapted from www.eatingwell.com
4 cloves garlic, finely chopped ($.16)
3/4 tsp. salt, divided ($.01)
1/4 cup lemon juice ($.12 from a bottle)
1 tsp. ground cumin ($.07)
1 tsp. paprika ($.07)
1/2 tsp. ground pepper ($.09)
1 tbsp. olive oil ($.10)
1 large yellow onion, chopped ($.17)
14 oz canned no-salt-added diced tomatoes ($1.00 for a 28 oz. can)
1 15 oz. can chickpeas, rinsed ($.99)
1 lb. boneless, skinless chicken breasts, trimmed and cut into 1" pieces OR 2 lb. chicken thighs and/or drumsticks @ $1.88 ($3.76)
1/4 cup chopped flat-leaf parsley or 2 tsp. dried (OPTIONAL for garnish)
Mash garlic and 1/2 tsp. salt on a cutting board with the back of a fork or knife until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6-8 minutes. Using a slotted spoon or tongs, transfer the chicken to the pan (reserve the marinade). If using chicken breast cubes, cook stirring occasionally until opaque on the outside, about 4 minutes. If using chicken pieces, cook skin side down until browned and then turn over and cook another couple of minutes.
Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 tsp. salt. Reduce heat to medium and cook, stirring occasionally until the chicken is cooked through - chicken breast pieces 5 to 7 minutes more, chicken pieces about 18-20 minutes. Serve sprinkled with parsley if using.
TOTAL: Using chicken pieces: $5.54, $1.39 per person for 4 servings. Add a loaf of fresh, storemade bread from Superstore for $1.00 and the total is $6.54, $1.64 per person for 4 servings.
MY RESULTS: Using the chicken pieces @ $1.88/lb. worked well. They required a longer cooking time, of course, but it was still a pretty fast meal and the chicken was very tender. It was a little lemony so I'm thinking that 3 tbsp. of lemon would suffice but I also used the full amount of the ingredients intended for 4 servings and would have liked a little more juice. I'd be temped to use the full 28 oz. can of tomatoes and I have priced it that way. I'd have liked it a little spicier - maybe some coriander, and a 1/4 tsp. of cayenne - and to do that would add only $.10 to the total cost. I'm not sure I'll make this again but it was pretty good. One thing: I was only making this for 2 although I actually got 3 servings out the chicken I had but my cast iron pan was not big enough as you can see from the first picture. Use something deeper! |
UPCOMING: I'm sorry this is so late. It was nice to have the long weekend but it totally messed with my meal planning. Superstore had chicken thighs on sale for $1.98/lb. so the $13.56 I spent gave me 22 thighs of assorted sizes. I'm costing them out per unit at $.62 each. There's a recipe called Grilled Huli Huli Chicken which sounds good and I think it will cost out pretty well. With a side serving of rice with frozen peas mixed into it and a drizzle of soy sauce, this should make a nice supper. We won't be able to have it until Friday night (remember my meal planning issues) but I will post the recipe and the review as quickly as I can.
There were some other noteworthy specials this week as well: Superstore had No Name diced tomatoes and chickpeas for $.88 each which would certainly pare down the cost of the recipe we did last week. M.R. Meats had breasts on for $3.99/lb. If you are making a recipe in which you cut the breasts into pieces, like a stir fry, this is a very good price. A pound and a half would definitely feed 4 people and you'r starting with between $5 and $6 as your base.
There were some other noteworthy specials this week as well: Superstore had No Name diced tomatoes and chickpeas for $.88 each which would certainly pare down the cost of the recipe we did last week. M.R. Meats had breasts on for $3.99/lb. If you are making a recipe in which you cut the breasts into pieces, like a stir fry, this is a very good price. A pound and a half would definitely feed 4 people and you'r starting with between $5 and $6 as your base.
Week of May 22, 2016
Grilled Huli Huli Chicken Recipe
www.tasteofhome.com (cut down from 12 servings to 4)
1/3 cup packed brown sugar ($.12)
1/4 cup ketchup ($.21)
1/4 cup reduced-sodium soy sauce ($38)
2 tbsp. sherry or chicken broth (broth ($.03) or water
3/4 tsp. minced fresh gingerroot ($.27) or 1/2 tsp. ginger powder ($.03)
1/2 tsp. minced garlic (1 small clove) $.04) or 1/4 tsp. powder ($.03)
8 chicken thighs ($.62 x 8 = $4.96)
In a small bowl, mix the first six ingredients. Reserve a scant 1/4 cup of this marinade for basting. Cover and refrigerate. Pour remaining marinade in a large resealable plastic bag or a plastic container large enough to hold 8 thighs. Seal the bags and turn to coat or shake the container to ensure each thigh has a coating. Refrigerate for 4-8 hours or even overnight.
Drain and discard the marinade from chicken. Heat the BBQ to medium heat and oil the grills OR heat the oven to 375F. Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. baste occasionally with reserved marinade during the last 5 minutes. If you are cooking them in the oven, bake skin-side down for 10 minutes, turn and bake an additional 10 minutes basting occasionally, until no longer pink.
Serve with cooked rice mixed with peas.
TOTAL: $6.01, $1.50 per person for 4 servings for just the chicken. Cook 1 cup of rice ($.95) and when it is steaming at the end add 1 cup of frozen peas ($.70), bringing the total meal cost to $7.66, $1.92 per person.
Grilled Huli Huli Chicken Recipe
www.tasteofhome.com (cut down from 12 servings to 4)
1/3 cup packed brown sugar ($.12)
1/4 cup ketchup ($.21)
1/4 cup reduced-sodium soy sauce ($38)
2 tbsp. sherry or chicken broth (broth ($.03) or water
3/4 tsp. minced fresh gingerroot ($.27) or 1/2 tsp. ginger powder ($.03)
1/2 tsp. minced garlic (1 small clove) $.04) or 1/4 tsp. powder ($.03)
8 chicken thighs ($.62 x 8 = $4.96)
In a small bowl, mix the first six ingredients. Reserve a scant 1/4 cup of this marinade for basting. Cover and refrigerate. Pour remaining marinade in a large resealable plastic bag or a plastic container large enough to hold 8 thighs. Seal the bags and turn to coat or shake the container to ensure each thigh has a coating. Refrigerate for 4-8 hours or even overnight.
Drain and discard the marinade from chicken. Heat the BBQ to medium heat and oil the grills OR heat the oven to 375F. Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. baste occasionally with reserved marinade during the last 5 minutes. If you are cooking them in the oven, bake skin-side down for 10 minutes, turn and bake an additional 10 minutes basting occasionally, until no longer pink.
Serve with cooked rice mixed with peas.
TOTAL: $6.01, $1.50 per person for 4 servings for just the chicken. Cook 1 cup of rice ($.95) and when it is steaming at the end add 1 cup of frozen peas ($.70), bringing the total meal cost to $7.66, $1.92 per person.
MY RESULTS: It was REALLY late when we got to eat dinner that night and I forgot to take a picture. Just imagine reddish brown chicken with a little bit of black from the BBQ, dripping with sauce or you could check out the picture on Taste of Home. It was delicious! This is a recipe from Hawaii according to the contributor, Sharon Boling, whose friend lives there and I can absolutely see how those flavours would be from that cuisine. I think it would be great with a slice of fresh pineapple on the side. I'm definitely making this again. This recipe is a keeper!
UPCOMING: I still have many more chicken thighs that I purchased at $1.98/lb. so the next recipe will be Lime-Tarragon Grilled Chicken. Keep in mind that anything that can be grilled, can also be broiled or baked. You don't have to have a BBQ. If this recipe tastes the way I think it will, a cold pasta salad would go nicely with it. I'll see if I can price out one and keep it within the $2 pp limit. And, I promise, I'll try to remember to take a picture!
Week of May 29, 2016
Lime-Tarragon Grilled Chicken - serves 4
adapted from www.allrecipes.com
1/3 cup olive oil ($.53)
1/2 cup lime juice (bottled $.73)
2 tbsp. chopped onion (1/4 of a medium onion = $.04)
1 tsp. dry tarragon ($.38) (be a little generous here, if you can)
1 tsp. salt ($.01)
1/2 tsp. chili flakes ($.03) or 1/2 tsp. hot sauce
Salt and pepper to taste
7-8 chicken thighs @ $1,98/lb. = $.62 x 8 = $4.96
Mix the first six ingredients in a large resealable bag. Add the chicken and smoosh around to make sure it's all coated. Marinate the chicken in the bag in the fridge for at least 4 hours.
Preheat the grill for medium heat and lightly oil the grates. Remove chicken from the bag and shake off excess. Discard marinade. Season with salt and pepper. OR preheat oven to 350F and place the chicken in a baking dish.
Grill chicken for about 30 minutes or until no longer pink in the centre, turning after about 15 minutes. (Note from recipe author: chicken thighs don't dry out easily so don't hesitate to cook them a little longer if necessary). If you are cooking them in the oven, allow 30-35 minutes cooking time then check to ensure they are no longer pink in the centre.
TOTAL: $6.68, $1.67 per person for 4 servings - just the chicken
Apple and Celery Pasta Salad - serves at least 4
adapted from www.diethoodcom
1 cup raw pasta, any type (No Name macaroni = $.25)
1 apple, cubed (Gala is recommended but it doesn't really matter ) ($.80)
2 celery stalks, thinly sliced ($.28)
Juice of 1/2 lemon ($.30)
OPTIONAL: 1 cup torn lettuce ($.31 for iceberg @ $2.48)
OPTIONAL: 1/4 cup walnuts, chopped ($.50)
1/4-1/2 shredded white cheddar cheese (1 1/2" from a cheese bar = 1/2 cup @ $4.48 = $.56)
1/2 cup Caesar salad dressing (No Name or Signal brand @ $.99 = $.30)
Cook the pasta in boiling salted water until tender. Drain, rinse under cold water and cool completely. Pat dry with a paper towel and put into a large bowl. Add the apple (cored and cubed but not peeled), celery and the lemon juice. If using add the lettuce and walnuts. Add cheddar and toss. Pour on about half of the dressing, toss and taste. Add more dressing if desired. Chill until serving.
TOTAL: $3.30, $.55 per person for 6 servings as a side dish
TOTAL FOR ENTIRE MEAL: $9.98, $2.49 per person for 4 servings with salad left over
Lime-Tarragon Grilled Chicken - serves 4
adapted from www.allrecipes.com
1/3 cup olive oil ($.53)
1/2 cup lime juice (bottled $.73)
2 tbsp. chopped onion (1/4 of a medium onion = $.04)
1 tsp. dry tarragon ($.38) (be a little generous here, if you can)
1 tsp. salt ($.01)
1/2 tsp. chili flakes ($.03) or 1/2 tsp. hot sauce
Salt and pepper to taste
7-8 chicken thighs @ $1,98/lb. = $.62 x 8 = $4.96
Mix the first six ingredients in a large resealable bag. Add the chicken and smoosh around to make sure it's all coated. Marinate the chicken in the bag in the fridge for at least 4 hours.
Preheat the grill for medium heat and lightly oil the grates. Remove chicken from the bag and shake off excess. Discard marinade. Season with salt and pepper. OR preheat oven to 350F and place the chicken in a baking dish.
Grill chicken for about 30 minutes or until no longer pink in the centre, turning after about 15 minutes. (Note from recipe author: chicken thighs don't dry out easily so don't hesitate to cook them a little longer if necessary). If you are cooking them in the oven, allow 30-35 minutes cooking time then check to ensure they are no longer pink in the centre.
TOTAL: $6.68, $1.67 per person for 4 servings - just the chicken
Apple and Celery Pasta Salad - serves at least 4
adapted from www.diethoodcom
1 cup raw pasta, any type (No Name macaroni = $.25)
1 apple, cubed (Gala is recommended but it doesn't really matter ) ($.80)
2 celery stalks, thinly sliced ($.28)
Juice of 1/2 lemon ($.30)
OPTIONAL: 1 cup torn lettuce ($.31 for iceberg @ $2.48)
OPTIONAL: 1/4 cup walnuts, chopped ($.50)
1/4-1/2 shredded white cheddar cheese (1 1/2" from a cheese bar = 1/2 cup @ $4.48 = $.56)
1/2 cup Caesar salad dressing (No Name or Signal brand @ $.99 = $.30)
Cook the pasta in boiling salted water until tender. Drain, rinse under cold water and cool completely. Pat dry with a paper towel and put into a large bowl. Add the apple (cored and cubed but not peeled), celery and the lemon juice. If using add the lettuce and walnuts. Add cheddar and toss. Pour on about half of the dressing, toss and taste. Add more dressing if desired. Chill until serving.
TOTAL: $3.30, $.55 per person for 6 servings as a side dish
TOTAL FOR ENTIRE MEAL: $9.98, $2.49 per person for 4 servings with salad left over
MY RESULTS: This chicken is yummy! I only had the opportunity to marinate the chicken thighs for about 2 hours and we could really taste the lime, tarragon and onion flavours. I can only imagine how much more flavourful it would have been if it had marinated for the full 4 hours. I would make this for company. The Apple and Celery Pasta Salad is quite a different dish. I wasn't sure if I would like the lettuce and the pasta in the same salad but it works. The cheese is there just to enhance the flavour of the dressing and the walnuts are not really necessary if you are serving this as an accompaniment to meat. You could omit the lettuce and walnuts, cut the cheese back to 1/4 cup and it would still be really good as a side dish to a meat. That would bring the cost to $2.21, $.37 per person for 4 servings with dinner and 1 big or 2 side servings left over. The total meal cost would be $8.89, $2.22 per person. The other thing I might do is serve the chicken with something else, say roasted potatoes and a vegetable ($.60 potatoes $.70 peas = $1.30, total cost $2.00 per person) and make the full recipe for the salad as a lunch, using the walnuts for the protein and using the full 1/2 cup of cheddar because the salad really was quite good. It kind of reminded me of Waldorf Salad. You could cook 1 chicken breast, cool it, cube it and add it to the salad as well if you wanted a nice cold dinner on a hot day. Give it a try! Hey, at least I remembered to take pictures this time! |
UPDATE: For lunch today, I just had the left-over salad. It was a hearty portion, filling and quite good. The lettuce was a little wilted but not gross and the apple stayed white and crunchy. The pasta soaked up some of the dressing but I didn't have to add any more to it. I'm counting this recipe as a keeper!
UPCOMING: I had a really hard time picking a recipe for this week. I've done a lot of chicken lately because that's what the stores have on sale. Then my Mom reminded me of a dish she used to make when we were kids. It doesn't really have a name although she knows someone who makes a similar meal and calls it "mince". It calls for ground beef and the best deal I could find on that was at M.R. Meat Market for $3.99/lb for extra lean ground. That will do nicely!
Week of June 5, 2016
Gigi's Hamburger Volcano - serves 4
from my Mom....
1 medium onion, diced ($.17)
1 1/4 - 1 1/2 lb. ground beef (@$3.99 = $4.99-$5.99)
1 1/2 tbsp. flour ($.05)
Salt and pepper to taste
about 3/4 c. water
5 medium sized potatoes, peeled, boiled and mashed ($.80)
2 tbsp. butter for mashed potatoes ($.20)
a slurp of milk for mashed potatoes ($.07)
1 cup frozen green peas ($.70)
Begin by slowly cooking the ground beef over medium heat. If you are using less than extra lean, drain whatever fat accumulates in the bottom of the pan. Add diced onion and continue to cook. Add a little salt and pepper if you wish. Sprinkle with flour and mix well. Add water 1/4 cup at a time allowing a gravy to form. Stop adding water when you have a nice thick gravy.
Meanwhile, start the potatoes in cold salted water, bring to a boil and cook until soft. Mash with butter and a slurp of milk but be careful not to make them too soupy/soft because they need to stand up to the gravy.
To serve, put a mound of mashed potatoes on each plate. Kids like to make a mountain shape with a deep hole in the top (kind of like Richard Dreyfus did in "Close Encounters of the Third Kind"). Ladle the meat mixture into the hole and allow it to spill over the sides. Serve with a vegetable such as green peas.
TOTAL: Using 1 1/4 lb. ground beef @ $3.99/lb.: $6.98, $1.75 per person for 4 servings
Using 1 1/2 lb. ground beef @ $3.99/lb.: $7.97, $1.99 per person for 4 servings
Gigi's Hamburger Volcano - serves 4
from my Mom....
1 medium onion, diced ($.17)
1 1/4 - 1 1/2 lb. ground beef (@$3.99 = $4.99-$5.99)
1 1/2 tbsp. flour ($.05)
Salt and pepper to taste
about 3/4 c. water
5 medium sized potatoes, peeled, boiled and mashed ($.80)
2 tbsp. butter for mashed potatoes ($.20)
a slurp of milk for mashed potatoes ($.07)
1 cup frozen green peas ($.70)
Begin by slowly cooking the ground beef over medium heat. If you are using less than extra lean, drain whatever fat accumulates in the bottom of the pan. Add diced onion and continue to cook. Add a little salt and pepper if you wish. Sprinkle with flour and mix well. Add water 1/4 cup at a time allowing a gravy to form. Stop adding water when you have a nice thick gravy.
Meanwhile, start the potatoes in cold salted water, bring to a boil and cook until soft. Mash with butter and a slurp of milk but be careful not to make them too soupy/soft because they need to stand up to the gravy.
To serve, put a mound of mashed potatoes on each plate. Kids like to make a mountain shape with a deep hole in the top (kind of like Richard Dreyfus did in "Close Encounters of the Third Kind"). Ladle the meat mixture into the hole and allow it to spill over the sides. Serve with a vegetable such as green peas.
TOTAL: Using 1 1/4 lb. ground beef @ $3.99/lb.: $6.98, $1.75 per person for 4 servings
Using 1 1/2 lb. ground beef @ $3.99/lb.: $7.97, $1.99 per person for 4 servings
MY RESULTS: To be honest, this is surprisingly good. Our grandchildren were here for a little bit when I was making this and our granddaughter wanted to try it. She had a small plate of it and then asked for more. There was no more potato so she had a couple of scoops of meat and cleaned that up, too. And she had already had supper at home. I'm not sure why this is so good but it is. When our daughter came to pick up the kids we were talking about it and she remembered it from her childhood as well. While she remembered it as something she quite liked, none of us could come up with a name. The kids call my mother Gigi, short for Great Grandmother. So, we're calling Gigi's Hamburger Volcano.
|
UPCOMING: Zehrs has medium ground beef for $2.99/lb and this morning I found a recipe for Waikiki-Style meatballs. The recipe calls for 1 1/2 lbs. of meat but says it serves 6. I'm going to cut it back to 1 lb. and it should serve 4. The only other major ingredient is a can of pineapple chunks and since I have one in the pantry I'll price one at the store and use that figure. It's a little more work than you might expect because the meatballs are baked in the oven then put into a slow cooker with a sauce for a couple of hours. It would be a great make-ahead meal, I think. We'll see!
UPDATE: I'm sorry but there will probably not be a recipe this week. Both my husband and I have the flu.
Week of June 19, 2017
Waikiki Meatballs - serves 4
adapted from allrecipes.com
1 lb. ground beef (medium gr. was on sale at M.R. Meat for $1.49/lb.)
Scant 1/2 cup dry breadcrumbs (free if homemade, $.45 for 4 slices of bread)
1/4 cup minced onion ($.04)
Scant 1/4 cup milk ($.07)
1 egg ($.25)
1 tsp. salt ($.01)
2 tbsp. cornstarch ($.12)
1/2 cup brown sugar ($.24)
1 - 19 oz can pineapple chunks, juice reserved ($1.49 for No Name)
1/3 cup vinegar ($.13)
1/3 cup chopped bell pepper ($.25)
Preheat oven to 350F. Thoroughly mix the beef, breadcrumbs, onion, milk egg, and salt in a bowl. Roll the mixture into balls and place on a cookie sheet.
Bake in the oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
Mix the brown sugar and cornstarch in a saucepan over low heat. Add the reserved pineapple juice and vinegar, stirring until smooth. Bring the mixture to a boil for 1 full minute and then remove from heat. Pour sauce over meatballs in the slow cooker. Add pineapple chunks and chopped bell pepper.
Cook the meatballs on low heat in the slow cooker for 3-4 hours, until the flavours are fully combined. Serve over rice.
TOTAL: Ground beef at $1.49/lb.: $5.49, $1.37 per person
Ground beef at $1.99/lb.: $5.99, $1.50 per person
Waikiki Meatballs - serves 4
adapted from allrecipes.com
1 lb. ground beef (medium gr. was on sale at M.R. Meat for $1.49/lb.)
Scant 1/2 cup dry breadcrumbs (free if homemade, $.45 for 4 slices of bread)
1/4 cup minced onion ($.04)
Scant 1/4 cup milk ($.07)
1 egg ($.25)
1 tsp. salt ($.01)
2 tbsp. cornstarch ($.12)
1/2 cup brown sugar ($.24)
1 - 19 oz can pineapple chunks, juice reserved ($1.49 for No Name)
1/3 cup vinegar ($.13)
1/3 cup chopped bell pepper ($.25)
Preheat oven to 350F. Thoroughly mix the beef, breadcrumbs, onion, milk egg, and salt in a bowl. Roll the mixture into balls and place on a cookie sheet.
Bake in the oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
Mix the brown sugar and cornstarch in a saucepan over low heat. Add the reserved pineapple juice and vinegar, stirring until smooth. Bring the mixture to a boil for 1 full minute and then remove from heat. Pour sauce over meatballs in the slow cooker. Add pineapple chunks and chopped bell pepper.
Cook the meatballs on low heat in the slow cooker for 3-4 hours, until the flavours are fully combined. Serve over rice.
TOTAL: Ground beef at $1.49/lb.: $5.49, $1.37 per person
Ground beef at $1.99/lb.: $5.99, $1.50 per person
MY RESULTS: Well, the flu didn't kill us, although there were moments I wasn't sure it wouldn't. Thank you for your kind get well wishes!
This dish is really good. Both my husband and I liked it. I used extra lean ground because that was what I had in the freezer but I won't use that next time. It's too lean. The original recipe doesn't specify what kind of ground beef to use but I'm recommending medium ground because we both thought the meatballs were a little dry. The sauce is delicious and because I like lots of sauce on rice dishes, I cut the quantities back to serve 4 instead of 6 for the meatballs but made the full recipe for the sauce and I recommend that you do that. Otherwise there wouldn't have been enough. I thinned it a little bit when it came out of the slow cooker because it does thicken up while it cooks. This recipe is a keeper. |
UPCOMING: Food Basics has their Selection brand eggs on for $1.88/doz. In trying to think of something to make with eggs, I remembered a dish I haven't made in a really long time. It's called Scotch Eggs and the other main ingredient is sausage meat. It doesn't matter which brand or style you buy but they mustn't be pre-cooked. You want to be able to slit them open and remove the raw sausage meat. These are fried. You can bake them but it's too hot to put on the oven!
Week of June 26, 2016
Scotch Eggs - serves 4
adapted from JamieOliver.com
10 eggs - 8 to be hard boiled, 2 to be beaten ($2.48 on sale @ $2.98/doz)
1 lb. sausage meat ($1.88 on sale for a package of 4-5 sausages)
1 small bunch fresh chives, finely chopped (free from the garden) or 1/4 of a small onion ($.04)
1 small bunch of fresh parsley, finely chopped (free from the garden) or 1 tbsp. dried parsley ($.32)
1/4 tsp. ground nutmeg ($.06)
2 tsp. English mustard ($.10)
Salt and pepper
Generous 1/4 cup flour ($.18)
3/4 cup breadcrumbs (free if homemade) or $.36
3 cups vegetable or canola oil for frying (750 ml @ $.17/100 ml - Canola Harvest 3 litre jug = $1.28)
Place 8 of the eggs in a saucepan of cold water. Bring to a boil, uncovered, and cook for 1 minute. Put the lid on the pot and turn off the heat. Let sit for 13 minutes, then run under cold water and peel. Set aside.
Slit the sausage casings and remove the meat. Mix it with the chives (or finely minced onion), parsley, nutmeg, mustard and a good pinch of salt and pepper. Divide the mixture into 8 balls.
Prepare 3 bowls: 1 with flour, 1 with breadcrumbs, and 1 with the 2 beaten eggs. Sprinkle the cutting board with flour and place one of the balls on it. Flour your hands and press the meat ball into a patty. Roll an egg in the flour and place it in the centre of the patty. Using your fingers, completely encase the egg in the meat. Dip it into the flour bowl, then the beaten egg, then the breadcrumbs. Set aside and repeat with the remaining eggs.
Heat oil to 300F in a deep fry pan or saucepan large enough to hold half of the eggs. If you don't have a thermometer, drop a piece of a potato or a bread cube into the oil. If it sizzles and browns quickly, the oil is ready. Carefully place the eggs into the oil and cook for 4-5 minutes, turning frequently to ensure even cooking/browning. Remove with a slotted spoon or tongs to a plate covered with paper towel to soak up excess oil. Repeat with the remaining eggs.
According to Jamie Oliver: "Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven."
TOTAL: $6.70, $1.68 per person plus a couple of wedges of cheddar and some pickles.
Scotch Eggs - serves 4
adapted from JamieOliver.com
10 eggs - 8 to be hard boiled, 2 to be beaten ($2.48 on sale @ $2.98/doz)
1 lb. sausage meat ($1.88 on sale for a package of 4-5 sausages)
1 small bunch fresh chives, finely chopped (free from the garden) or 1/4 of a small onion ($.04)
1 small bunch of fresh parsley, finely chopped (free from the garden) or 1 tbsp. dried parsley ($.32)
1/4 tsp. ground nutmeg ($.06)
2 tsp. English mustard ($.10)
Salt and pepper
Generous 1/4 cup flour ($.18)
3/4 cup breadcrumbs (free if homemade) or $.36
3 cups vegetable or canola oil for frying (750 ml @ $.17/100 ml - Canola Harvest 3 litre jug = $1.28)
Place 8 of the eggs in a saucepan of cold water. Bring to a boil, uncovered, and cook for 1 minute. Put the lid on the pot and turn off the heat. Let sit for 13 minutes, then run under cold water and peel. Set aside.
Slit the sausage casings and remove the meat. Mix it with the chives (or finely minced onion), parsley, nutmeg, mustard and a good pinch of salt and pepper. Divide the mixture into 8 balls.
Prepare 3 bowls: 1 with flour, 1 with breadcrumbs, and 1 with the 2 beaten eggs. Sprinkle the cutting board with flour and place one of the balls on it. Flour your hands and press the meat ball into a patty. Roll an egg in the flour and place it in the centre of the patty. Using your fingers, completely encase the egg in the meat. Dip it into the flour bowl, then the beaten egg, then the breadcrumbs. Set aside and repeat with the remaining eggs.
Heat oil to 300F in a deep fry pan or saucepan large enough to hold half of the eggs. If you don't have a thermometer, drop a piece of a potato or a bread cube into the oil. If it sizzles and browns quickly, the oil is ready. Carefully place the eggs into the oil and cook for 4-5 minutes, turning frequently to ensure even cooking/browning. Remove with a slotted spoon or tongs to a plate covered with paper towel to soak up excess oil. Repeat with the remaining eggs.
According to Jamie Oliver: "Cool the eggs slightly, then arrange them on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven."
TOTAL: $6.70, $1.68 per person plus a couple of wedges of cheddar and some pickles.
MY RESULTS: These are crispy on the outside, the sausage meat retains some juice and the egg is nicely hard boiled. I seldom deep fry anything but this doesn't absorb very much of the oil and you can blot them with the paper towels to soak up what does cling to the coating. They're also surprisingly filling. I had two eggs, two slices of cheddar and some pickled red onions for dinner and it was plenty. It's kind of a European meal and would make a great lunch. It actually cost me less than indicated to make these because I have chives and parsley growing in pots on the deck and I make my own breadcrumbs so I get to deduct $.72 from the total cost.
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UPCOMING: Sausages are on sale again this week - this time at Walmart for $1.77 - and Superstore had really nice tomatoes for $.77/lb. So....there's a recipe for Grilled Italian Sausage with Marinated Tomatoes that sounds really good. They are served in fresh buns and would make a good light supper. If you don't have a grill, the sausages could easily be cooked on the stove.
Week of July 3, 2016
Grilled Italian Sausage with Marinated Tomatoes - serves 4
adapted from allrecipes.com
1 1/2 tbsp. red wine vinegar ($.03 for white vinegar)
1 tbsp. balsamic vinegar ($.12)
1/4 tsp, salt ($.01)
1/8 tsp. pepper ($.02)
1 tsp. dried oregano ($.08)
1 tsp. dried basil ($.07)
1 1/2 tbsp. olive oil ($.15)
2 vine-ripened tomatoes, each cut into 12 slices ($.89 @ $.77/lb.)
1/3 red onion, very thinly sliced ($.10 for white onion)
4 mild Italian sausages (on sale at Walmart for $1.77/lb.)
4 French rolls, halved lengthwise ($1.32 for 4 from a package of 6 @ $2.00)
Preheat an outdoor grill for medium heat OR lightly oil a skillet large enough to hold all 4 sausages,.
Whisk together the vinegars, salt, pepper, oregano, basil and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter and pour dressing overtop. Toss gently and allow to marinate at room temperature while you cook the sausages.
Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill OR heat the skillet on medium heat and add the sausages to the pan. Cook until no longer pink in the centre, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total.
Serve on French rolls (sausage buns) with marinated tomatoes and onions.
TOTAL: $4.56, $1.14 per serving for 4 people.
MY RESULTS: Both my husband I really enjoyed this. I would shave the onion really thin (because I'm not a fan of raw onion) and I altered the instructions so that the tomatoes are cut into 12 pieces each instead of the 6 the original recipe suggested. Unless your tomatoes are very small, cutting them into 6 wedges will make them too big to fit comfortably around the sausage in the bun. A big eater might enjoy a second sausage with tomatoes on the side and the trays of sausages at Walmart had more than 4 sausages in them. I think this recipe is a keeper! |
UPCOMING: Sorry this is a little later than usual. My bundle of grocery ads was apparently delivered Thursday night during the rain. My husband brought it in Friday morning when he left for work and it took all day Friday and Friday night to dry out the sections (spread out all over the laundry room) so I could separate the pages to read them! I know, I know, I could look them up on-line but I go back and forth between the ads so much I really prefer to do it with hard copies. So, that said, I'm looking at the Freshco ad for chicken legs at $1/lb. I have a recipe for homemade tortillas that looks simple and straightforward so, how about if we try Chicken Fajitas, all from scratch. I'm not positive it will cost out under $2 but it should be pretty close. Let's give it a try!
Week of July 10, 2016
1st recipe: Authentic Homemade Tortillas - serves 4
from The Happy Housewife
2 cups flour ($1.14)
1/2 tsp. baking powder ($.04)
1/2 tsp. salt ($.01)
2 tbsp. soft butter ($.18)
1/2 cup warm water
Combine flour, baking powder, salt and butter in a medium bowl. Add warm water a little at a time and mix until a smooth dough is formed. Take pieces of the dough and roll them into 1 1/2" balls. Place them on a plate or a tray and cover them. Let rest for 10 minutes.
Flatten one ball at a time between two small plates and then roll them out to a 6" circle. The flatter you make the dough the more it will resemble a tortilla, thicker dough is more like a gordita. Place the tortillas on a griddle or in a skillet over medium heat and cook until they turn white, then flip and repeat. Remove from heat and they are ready to eat.
TOTAL: $1.37, $.34 per person for 4 servings.
1st recipe: Authentic Homemade Tortillas - serves 4
from The Happy Housewife
2 cups flour ($1.14)
1/2 tsp. baking powder ($.04)
1/2 tsp. salt ($.01)
2 tbsp. soft butter ($.18)
1/2 cup warm water
Combine flour, baking powder, salt and butter in a medium bowl. Add warm water a little at a time and mix until a smooth dough is formed. Take pieces of the dough and roll them into 1 1/2" balls. Place them on a plate or a tray and cover them. Let rest for 10 minutes.
Flatten one ball at a time between two small plates and then roll them out to a 6" circle. The flatter you make the dough the more it will resemble a tortilla, thicker dough is more like a gordita. Place the tortillas on a griddle or in a skillet over medium heat and cook until they turn white, then flip and repeat. Remove from heat and they are ready to eat.
TOTAL: $1.37, $.34 per person for 4 servings.
2nd recipe: Easy Chicken Fajitas - serves 4
adapted from SpendWithPennies.com
4 chicken legs (on sale @ $1/lb, 4 legs cost $2.80. Original recipe calls for 3 chicken breasts which are much more expensive)
1 bell pepper ($1.25 for a green pepper. I used part of a red, part of an orange because my husband can't eat the green ones)
2 tbsp. olive oil ($.20)
1 tsp. chili powder ($.06)
1/2 tsp. cumin ($.03)
1/2 tsp. onion powder, optional ($.03)
1/2 tsp. smoked paprika ($.04)
1/2 tsp. black pepper ($.08)
1 medium onion, cut into slivers ($.17)
2 cups cheddar cheese, shredded (1/2 of a cheese bar $2.25)
Cut the meat from the chicken legs using a sharp paring knife and a pair of scissors. Cut the chicken into strips and put into a medium bowl or a resealable plastic bag. Mix 1 tbsp. of the oil, chili, cumin, onion powder, paprika, and pepper and pour over the chicken, massaging it into the meat. Refrigerate until you are ready to cook.
Cut bell pepper into small strips and set aside. Cut onion into slivers and set into a bowl of cold water. Grate the cheese.
Heat a skillet on medium high and add half of the remaining tablespoon of oil. Cook the chicken until it is no longer pink, remove and keep warm while you repeat with the remaining oil and the rest of the chicken. Remove the 2nd batch. Drain the onions and add them to the skillet, cooking for about 3 minutes. Add the peppers to the pan and cook for an additional 2 minutes. Return the chicken to the skillet and cook until everything is hot and the peppers are tender crisp. Keep warm while you cook the tortillas.
As the tortillas come off the griddle (or out of the pan), put a portion of the chicken mixture in the middle of the tortilla, top; with grated cheddar and serve. Alternately, put a tortilla flat on a plate, top with chicken mixture, cheese and a second tortilla and serve quesadilla-style.
TOTAL: $6.81 including onion powder, $1.70 per person for 4 servings
TOTAL MEAL: $8.20, $2.05 per person for 4 servings
adapted from SpendWithPennies.com
4 chicken legs (on sale @ $1/lb, 4 legs cost $2.80. Original recipe calls for 3 chicken breasts which are much more expensive)
1 bell pepper ($1.25 for a green pepper. I used part of a red, part of an orange because my husband can't eat the green ones)
2 tbsp. olive oil ($.20)
1 tsp. chili powder ($.06)
1/2 tsp. cumin ($.03)
1/2 tsp. onion powder, optional ($.03)
1/2 tsp. smoked paprika ($.04)
1/2 tsp. black pepper ($.08)
1 medium onion, cut into slivers ($.17)
2 cups cheddar cheese, shredded (1/2 of a cheese bar $2.25)
Cut the meat from the chicken legs using a sharp paring knife and a pair of scissors. Cut the chicken into strips and put into a medium bowl or a resealable plastic bag. Mix 1 tbsp. of the oil, chili, cumin, onion powder, paprika, and pepper and pour over the chicken, massaging it into the meat. Refrigerate until you are ready to cook.
Cut bell pepper into small strips and set aside. Cut onion into slivers and set into a bowl of cold water. Grate the cheese.
Heat a skillet on medium high and add half of the remaining tablespoon of oil. Cook the chicken until it is no longer pink, remove and keep warm while you repeat with the remaining oil and the rest of the chicken. Remove the 2nd batch. Drain the onions and add them to the skillet, cooking for about 3 minutes. Add the peppers to the pan and cook for an additional 2 minutes. Return the chicken to the skillet and cook until everything is hot and the peppers are tender crisp. Keep warm while you cook the tortillas.
As the tortillas come off the griddle (or out of the pan), put a portion of the chicken mixture in the middle of the tortilla, top; with grated cheddar and serve. Alternately, put a tortilla flat on a plate, top with chicken mixture, cheese and a second tortilla and serve quesadilla-style.
TOTAL: $6.81 including onion powder, $1.70 per person for 4 servings
TOTAL MEAL: $8.20, $2.05 per person for 4 servings
MY RESULTS: First of all, I have to say this isn't difficult. It is time consuming and because I love cooking as much as I do, I didn't mind that. If you find cooking to be a chore, you're not going to enjoy making this. Second, you need a sense of humour. NOT ONE of my tortillas was round. Some were a little triangular....some resembled other odd geometric shapes - but none of them was round. Somewhere there is a little old Mexican woman who can whip these things out in two seconds and they are perfect - that's not me. LOL! The most time consuming task was taking the meat off the chicken legs. Chicken breasts would be easier, faster and probably just as good although leg and thigh meat has more flavour and moisture. Chicken breasts would not have fit into the $2 per person goal. Leaving the meat in the marinade for a couple of hours isn't called for in the original recipe but that's how my day worked out. And, it turned out that the flavours of the spices were infused into the meat quite nicely. This recipe tastes really good. My tortillas were very thin so they were definitely not gorditas but some of them bubbled on the griddle. I don't know why, but if I smacked them with the edge of my spatula they flattened right out. They tasted WAY better than the store bought ones. All in all, I'd make this again when I had the time to devote to it. There has to be a trick to making those darn things round! Enjoy! |
UPCOMING: Freshco has Prime whole chickens on for $1.97/lb. There's a recipe from allrecipes.com called Spicy Rapid Roast Chicken that looks good and, while the oven will have to be on at a high temperature, it doesn't require a really long cooking time. I think we'll give this a shot.
Week of July 17, 2016
Spicy Rapid Roast Chicken - serves 4
allrecipes.com
1 whole chicken, approx. 3 lbs. (3.25 lb. @ $1.97 = $6.45)
1 tbsp. olive oil ($.10)
1/4 tsp. salt ($.01)
1/4 tsp. black pepper $.04)
1/4 tsp. oregano ($.02)
1/4 tsp. basil ($.02)
1/4 tsp. paprika ($.02)
1/8 tsp. cayenne ($.01)
Preheat the oven to 450F. Rinse chicken thoroughly and dry inside and out with paper towels.
Put chicken into a small roasting pan and rub with olive oil. Mix all of the spices together and sprinkle them over the chicken.
Roast the chicken, uncovered, in the preheated oven for 20 minutes. Lower the oven to 400F and continue roasting to an internal temperature of 165F, about 40 minutes more. Let cool 10-15 minutes and serve.
TOTAL: $6.67, $1.67 per person, meat only.
Spicy Rapid Roast Chicken - serves 4
allrecipes.com
1 whole chicken, approx. 3 lbs. (3.25 lb. @ $1.97 = $6.45)
1 tbsp. olive oil ($.10)
1/4 tsp. salt ($.01)
1/4 tsp. black pepper $.04)
1/4 tsp. oregano ($.02)
1/4 tsp. basil ($.02)
1/4 tsp. paprika ($.02)
1/8 tsp. cayenne ($.01)
Preheat the oven to 450F. Rinse chicken thoroughly and dry inside and out with paper towels.
Put chicken into a small roasting pan and rub with olive oil. Mix all of the spices together and sprinkle them over the chicken.
Roast the chicken, uncovered, in the preheated oven for 20 minutes. Lower the oven to 400F and continue roasting to an internal temperature of 165F, about 40 minutes more. Let cool 10-15 minutes and serve.
TOTAL: $6.67, $1.67 per person, meat only.
MY RESULTS: This turned out to be more of an experiment with the cooking method than testing a recipe. The chicken was moist and tender and cooked in a little under an hour. I took the internal temperature at the 50 minute mark and it wasn't done. I left it for 10 more minutes but I think, because it was going to sit for 10 additional minutes, I could have taken it out at the 55 minute mark. Regardless, it was very good. The skin was a little salty with a tiny kick from the cayenne and that transfered into the gravy. I recommend this recipe for an evening when you're going to be eating later, so that you're not putting the oven on at 450/400F when hydro is the most expensive. I actually cooked it last night and we had it for supper tonight. A vegetable and a slice of bread (to make an open faced sandwich) and dinner is complete for under the $2 per person goal. Give it a try!
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UPCOMING: M.R. Meat has medium ground beef for $1.99/lb. Let's try Simple Salisbury Steak. The only grocery items I don't have are 2 packages of brown gravy mix. They sell for about $1.39 each, I think. It's served on mashed potatoes with a side of vegetables.
Week of July 24, 2016
Simple Salisbury Steak - serves 4
www.CincyShopper.com (adapted from The Pioneer Woman)
Patties:
1 lb. ground beef (medium on sale @ $1.99)
1/3 cup dry bread crumbs (homemade are free!) ($.20)
2 tsp. ketchup ($.04)
1 tsp. mustard ($.03)
1 tsp. Worcestershire sauce ($.03)
1/2 tsp. garlic powder ($.03)
1/2 tsp. onion powder ($.03)
1 tbsp. olive oil ($.10) NOT to be included in patty mixture
Gravy:
2 packages of Brown Gravy Mix ($1.49 each = $2.98)
2 cups hot water
1 tsp. ketchup ($.02)
1/2 tsp. Worcestershire sauce ($.02)
Mix all of the ingredients for the patties with your hands in a large bowl, until everything is well incorporated. Divide into 4 or 5 evenly sized balls and flatten with your hands to about 3/4" to 1" thick.
Heat 1 tbsp. olive in a large skillet over medium heat. Cook patties about 8 minutes per side until no longer pink in the middle (170F internal temperature. Adjust temperature to low heat.
Whisk gravy mixes and water together until well blended. Whisk in the ketchup and Worcestershire and pour over the patties in the skillet. Allow to simmer until gravy warms and thickens. Serve on a bed of mashed potatoes, with a side vegetable.
TOTAL: $6.97, $1.74 per person for 4 servings, including mashed potatoes and peas
Simple Salisbury Steak - serves 4
www.CincyShopper.com (adapted from The Pioneer Woman)
Patties:
1 lb. ground beef (medium on sale @ $1.99)
1/3 cup dry bread crumbs (homemade are free!) ($.20)
2 tsp. ketchup ($.04)
1 tsp. mustard ($.03)
1 tsp. Worcestershire sauce ($.03)
1/2 tsp. garlic powder ($.03)
1/2 tsp. onion powder ($.03)
1 tbsp. olive oil ($.10) NOT to be included in patty mixture
Gravy:
2 packages of Brown Gravy Mix ($1.49 each = $2.98)
2 cups hot water
1 tsp. ketchup ($.02)
1/2 tsp. Worcestershire sauce ($.02)
Mix all of the ingredients for the patties with your hands in a large bowl, until everything is well incorporated. Divide into 4 or 5 evenly sized balls and flatten with your hands to about 3/4" to 1" thick.
Heat 1 tbsp. olive in a large skillet over medium heat. Cook patties about 8 minutes per side until no longer pink in the middle (170F internal temperature. Adjust temperature to low heat.
Whisk gravy mixes and water together until well blended. Whisk in the ketchup and Worcestershire and pour over the patties in the skillet. Allow to simmer until gravy warms and thickens. Serve on a bed of mashed potatoes, with a side vegetable.
TOTAL: $6.97, $1.74 per person for 4 servings, including mashed potatoes and peas
MY RESULTS: Okay, this isn't anything like the Salisbury steak my Mom used to make. My husband says if you order something called "hot hamburger" from a restaurant menu, this is what you're going to get. It's pretty good! It just wasn't my idea of Salisbury Steak. It certainly was a fast easy meal. The potatoes took longer to boil than the patties took, start to finish!
The original recipe called for lean ground beef but medium ground was what was on sale so I used that and it worked just fine. If you use regular ground, you'll probably have to increase the bread crumbs to half a cup. If you can afford to be a little more generous with the spices, I think it wouldn't hurt the dish and it might benefit from a little more Worcestershire. I've frozen the patties we didn't eat and we'll have them next week when I need an even faster, easy meal. |