Food Shopping On The Cheap!

HUGE Shoprite Trip tonight!

Total Cost: $100.61

Savings of: $88.80 with coupons & sales!!

Baked Penne with Roasted Vegetables

Recipe from here & also from Brittany!

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix (I used McCormick Perfect Pinch Italian Seasoning)
• 1 pound wheat penne pasta
• 3 cups marinara sauce (I used Muir Glen Tomato Sauce)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. (I also sprinkled some panko bred crumbs on top for crunch.) Bake until top is golden and cheese melts, about 25 minutes.

Spicy Turkey Sloppy Joes

Recipe from here.

Ingredients:

1 tablespoon vegetable oil

1/2 cup green or yellow bell pepper, diced

3 cloves garlic, minced

1 package Lean Ground Turkey

1 cup chili sauce

2 tablespoons worcestershire sauce

1 tablespoon tomato paste

1/2 teaspoon hot pepper sauce

salt, if desired

5 whole wheat buns, split

Directions:

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup green or yellow bell pepper, diced, and 3 cloves garlic, minced; cook 3 minutes, stirring occasionally. Crumble 1 package Lean Ground Turkey into skillet and cook as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add 1 cup chili sauce, 2 tablespoons worcestershire sauce, 1 tablespoon tomato paste, 1/2 teaspoon hot pepper sauce, and salt, if desired. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto 5 whole wheat buns, split.

Food Shopping On The Cheap!

Shoprite Trip!

Total Cost: $66.51

Savings of: $77.81 with coupons & sales!!

Chipotle-Chicken Burrito

Recipe from here.

Ingredients:
2 cups cooked long-grain rice
1/4 cup chopped fresh cilantro
Zest and juice from 1 lime
1/2 pound chicken breasts, cooked, chopped (I used leftover Lime and Chili Rubbed Chicken!)
1 can (15 oz.) black beans, rinsed
1 tomato, seeded, chopped
6 flour tortillas (10 inch)
3/4 cup BREAKSTONE'S Zesty Blends Chipotle Sour Cream

Directions:
MIX rice, cilantro, zest and juice until well blended. Combine next 3 ingredients in separate bowl.
SPREAD tortillas with sour cream; top with rice and chicken mixtures.
ROLL up, tucking in both sides of each tortilla as it is rolled.

Lime and Chili Rubbed Chicken

Photo&Recipe from here.

Delicious!

Ingredients:

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

Directions:

1) Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.

2) Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut.

Zesty Grilled Veggies

Recipe from here.

Ingredients:

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Directions:

Place veggies in grill basket.
Grill 10 min. or until crisp-tender, turning occasionally. Please in large bowl.
Add dressing; toss to coat. Sprinkle with cheese.

Classic Macaroni Salad

Photo&Recipe from here.

Yummy macaroni salad recipe....but next time I'll use less sugar and more mayo.

Yield: Serves 8-10

Ingredients

1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
1 1/2 cups coarsely grated carrots (about 2 large)
1 cup diced celery (about 2 stalks) (I omitted)
1 fat scallion, sliced in half lengthwise and slivered (I omitted)
1 cup Hellman's or Best Foods mayonnaise
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon hotdog relish
1 tablespoon yellow mustard
3 teaspoons kosher salt (or half as much table salt)
Freshly ground black pepper
2 tablespoons finely chopped parsley

Directions

1. Combine the pasta and vegetables in a large bowl.
2. Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. Let sit in the fridge, covered, for an hour or two.

Fresh Salsa...with Spicy Soft Turkey Tacos

Salsa recipe adapted from here.

Ingredients:

2 cups combination of chopped tomatoes and mango (you can also substitute fresh peaches, nectarines...etc)

1/3 cup chopped yellow or white onion

handful of frozen corn

2 tablespoons chopped cilantro

2 tablespoons lime juice

1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped

1/4 teaspoon sea salt

Directions:

Put all ingredients into a bowl, toss well and serve chilled or at room temperature.

Bacon Ranch Potato Salad

Heaven!!!!

Recipe from Cooking Like A Champion

Serves 6-8

Ingredients:
2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 small green onion
1 clove minced garlic
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and freshly ground black pepper, to taste
4 slices thick cut bacon, cooked crisp

Directions:
Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.

Meanwhile, whisk together mayonnaise, yogurt, chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.

Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.