So all of my favorite things are on sale this week! Pepsi, BBQ Sauce, and Pork Roast, so lets combine the ingredients and making something GOOD & CHEAP! Head on over to weyume.com and check out this fabulous looking recipe, it’s definitely on the menu plan for this week!

***Note: what I like about this recipe is you add the BBQ sauce and Pepsi later in the cooking process, which will keep the sauce thick instead of getting running!

I realize these prices are all from different stores, I’m just letting you know the best prices of the week:

Sweet Baby Rays- $.88 with in ad coupon at Albertsons

Pepsi- $.59 at Vons with ecoupon from Just For U Program

Pork Roast- $.99/lb at Save Mart

I posted this recipe a while back, but it’s just so good I wanted to make sure even our new readers knew about it. Corn, tomatoes, and avocados are all on sale this week. Take advantage of the savings and make your family a delicious and healthy meatless meal. Happy Monday!

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Ingredients For Salad:

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (or just use frozen corn kernels and sauté in a skillet until slightly browned)
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Dressing Ingredients:

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Directions:

Add all salad ingredients to a bowl and refrigerate. Make dressing and refrigerate until ready to serve. When serving, add dressing to salad, gently toss, then serve.

Thanks, Authentic Suburban Gourmet for a great looking recipe!

Foods Co. Strawberries, 1/lb- $.98

*stock-up price

Albertsons Strawberries, 1/lb- $1.99

*good price

With these HOT prices this week on strawberries what can we do with them other than just enjoy them by themselves? Check out these recipes and incorporate them into your menu plan, they look GOOD and why not enjoy some CHEAP EATS?!?

Strawberry Pretzel Salad

Strawberry Spinach Salad

Strawberry Cream Cheese Sandwich

Inside-Out Chocolate Strawberries

If you think you like grape jelly and chili sauce mixed together with frozen meatballs, well then you haven’t been introduced to Cranberry Tangy Meatballs!!! These things are out-of-this-world good! I served this dish with sticky rice and green beans, delish! Let me know what you think!

***Note: This is a great recipe to use with all that ground turkey you bought last week at Vons!

Meatballs:

2/lb ground beef or turkey (I use turkey always!)

1 cup Italian bread crumbs

3 egg whites

3 Tbsp. water

3 Tbsp. dry chopped onions

Directions:

Mix all ingredients together thoroughly, then roll into 2 inch balls and bake in a 350 degree oven for 20-25 minutes, turning once.

Sauce:

1 can jellied cranberry sauce

1 recipe for Chili Sauce below, I will NEVER buy the jar, homemade is WAY better and cheaper!

1 Tbsp. brown sugar

2 tsp. lemon or orange juice

Directions:

Mix sauce ingredients together, then pour into a large skillet and heat through until cranberry sauce is mostly incorporated/melted. Add meatballs, and on low heat cover and let the sauce infuse the meatballs for about 30 minutes or so.

Chili Sauce Recipe:

1 8oz can tomato sauce

1/4 cup brown sugar

2 Tbsp. apple cider vinegar

1/4 tsp. cinnamon

dash of all spice

*Mix ingredients together and your set!

Recipe adopted by allrecipes.com & food.com

This weekend we grilled our whole meal and it was delicious! I had just shopped at Fresh&Easy and bought some bi-color corn that is just $.25 each, sale ends tomorrow! It tasted just as good as the corn I typically buy at the Farmers Market, full of flavor and yummy! If you’re looking for a cheap side to go with your meal, then head on over to Fresh&Easy before the sale is over!

How I prepare my corn:

1. Remove husk and clean corn
2. Place corn on a piece of foil about 12 in. long
3. Brush your favorite salad dressing all over the corn, my favorite is Ken’s Lite Caesar
4. Lightly salt the corn, then wrap the corn in the foil.
5. Grill foil wrapped corn until it’s done, around 10 minutes or so.
6. YUMMY!

Our very own SaveAtHomeMommy reader Kelly shares, “This is a staple for meatless Monday’s for us and it’s a freezer meal!” I think the recipe looks GREAT and it has a no-cook filling, so give it a try and let us know what you think! Also, if you have any recipes that you’d like to share please email me at saveathomemommy@yahoo.com

Ingredients:

2 tablespoons olive oil, plus more for baking dishes

2 teaspoons ground cumin

1/4 cup all-purpose flour (spooned and leveled)

1/4 cup tomato paste

1 can (14 1/2 ounces) reduced-sodium vegetable broth

Coarse salt and ground pepper

3 cups grated pepper Jack cheese (12 ounces)

1 can (15 ounces) black beans, rinsed and drained

1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 box (10 ounces) frozen corn kernels, thawed

6 scallions, thinly sliced, white and green parts separated

16 corn tortillas (6-inch)

Directions:

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Thanks, Kelly & MarthaStewart

Here is a video showing you 3 marinades I like to use to freeze my chicken in for some easy and healthy week night meals. At the end I forgot to cut the video, woops! Enjoy!

Dijon Maple Chicken:

Approx. 2/lbs chicken, any kind

3 Tbsp. dijon mustard

3 Tbsp. maple syrup

2 Tbsp. dry chopped onions or fresh is fine

2 tsp. dry basil

salt and pepper

Tomato Brown Sugar Chicken:

Approx. 2/lbs chicken, any kind

3 Tbsp. ketchup

3 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

2 Tbsp. soy sauce

2 garlic cloves chopped

1/4 cup orange juice, orange marmalade is good too

salt and pepper

Dressing Chicken:

1 cup of your favorite dressing: Italian, Ranch, or I used Parmesan Asiago

Approx. 2/lbs chicken, and kind

Directions:

For all three of these recipes it’s the same guideline, mix the marinade ingredients together first in the freezer bag, add your chicken, and freeze. On the day of cooking, if you plan on baking the chicken let the marinade and chicken thaw completely, then bake the chicken at 350 degrees for about 20-30 minutes or until no longer pink in the middle. If you are planning on putting it in the crockpot, then you can add the chicken still frozen or partly frozen. Cook on low for 6-8 hours. We like to grill our marinated chicken as well, which is always very good!

This recipe was emailed to me by one of our readers SaveAtHomeMommy Kelly! This meat dish sounds delicious, and I’m definitely making this one soon! Boneless Pork Roast is on sale at Foods Co. this week for $2.28/lb and it’s boneless!

Ingredients:

1 (2-3 pound) boneless pork roast

2/3 cup grated Parmesan cheese

1/2 cup honey

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

2 Tbsp cornstarch

1/4 cup cold water

Directions:

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

***Note: This recipe can easily be turned into a freezer meal by combining your seasoning ingredients in a freezer bag with your roast. Just think all those flavors will be marinating in the roast as it thaws and cooks!

Thanks, Kelly & sixsisterstuff