Bargain Meal of the Week

STROMBOLI

2 loaves frozen bread dough, thawed or  2 16 oz. pizza dough balls 10/10.00 (or you can make your own dough)

1/2 c spaghetti or pizza sauce – Classico 2/4.00

1/2 t dried oregano

4 oz. pepperoni or desired pizza topping – Hormel pizza topping 2/4.00

2 c shredded mozzarella cheese – HT shredded 2/4.00

1/3 c grated Parmesan cheese

On a floured surface roll each dough ball into a 20″ x 18″ rectangle.  Place one rectangle on a greased baking sheet.  Spread sauce in an 18″ x 4″ strip down the middle.Sprinkle with oregano, pepperoni or toppings of choice, mozzarella, and parmesan.  Fold long sides of dough up toward center.  Cut remaining rectangle of dough into three strips and braid loosely, pinching ends to seal.  Place on top of cheese, and pinch braid to sides of dough to seal.

Let rest for 15 minutes.  Then bake at 350 for 30 minutes.

SLOW COOKER CAJUN BEEF STEW

1/4 c Caribbean jerk marinade

1 1/2 lb. stew meat – HT Reserve Angust lean stew meat 3.97/lb.

4 medium red potatoes (about 1 lb.), cut into quarters – HT Farmer’s Market red  potatoes 4.95/5 lb. bag

1/3 c all- purpose flour

1 T Cajun seasoning

1 can diced tomatoes – HT 4/3.00

1 onion, diced – HT Farmer’s Market sweet yellow 1.49/lb.

1 green pepper, diced – HT Farmers’s Market 1.29

Place beef in a resealable bag, pour marinade over, mix to coat thoroughly.  Let stand 15 minutes.

Spray slow cooker with cooking spray.  Place potatoes in slow cooker.  Mix flour and cajun seasoning, toss with beef and marinade, coating well.

Put in slow cooker over potatoes.  Add tomatoes, onion, and green pepper.  Cover and cook 7 – 8 hours.

You can also use a frozen bell pepper and onion stir fry mix for the fresh.  Add about 3 cups the last 30 minutes of cooking.

Buffalo Wing Hoagies

1/2 package ready to use Southwestern  chicken strips – Perdue fully cooked chicken 5.99/24-27 oz.

or 2 chicken breasts cooked, shredded, and seasoned with Southwestern spice - HT fresh chicken breasts 1.27/lb.

1/4 c butter or margarine

2 T Louisiana style hot sauce

1 T bbq sauce

1/2 t chili powder

Combine in a large skillet and cook over low heat for 5 minutes or until heated through.

4 hoagie buns, split – Cobblestone Mill BOGO

garlic butter

4 c shredded lettuce – Fresh Express  3.49

2 T finely chopped celery – aqua pack 2/6.00

4 tomatoes, thinly sliced – bulk red or bunch 2.79/lb.

2 T blue cheese dresssing – Marzetti 2/7.00

dash salt and pepper

Spread garlic butter over cut sides of buns.  Place on foil, and broil until lightly browned.

Spoon chicken mixture onto bun bottoms, top with lettuce, celery, tomato, salt and pepper, and salad dressing.  Top with bun tops.

Southwest Frito Pie

2 lb. lean ground beef – ground chuck HT Reserve Angus 3.99/lb.

3 T chili powder

2 T flour

1 t salt

1 t garlic powder

2 c water

1 can beans, rinsed and drained  (optional) – HT natural kidney or black beans .89

4 1/2 c corn chips – Fritos 4/10.00

2 c shredded lettuce – HT Farmer’s Market romaine – 1.79

1 1/2 c shredded cheddar cheese

3/4 c chopped tomatoes – HT Farmer’s Market hot house red 2.49/lb.

6 T finely chopped onion – HT Farmer’s Market sweet 1.29/lb.

sour cream - Daisy 2/4.00

In dutch oven, cook beef until no longer pink.  Drain.  Stir in chili powder, flour, salt, and garlic powder until blended.  Add water gradually.  Add beans if desired.  Bring to a boil, reduce heat, simmer uncovered 12-15 minutes, stirring occasionally.  Mixture will slightly thicken.

To serve:  divide chips among 6 serving bowls.  Top with beef mixture, lettuce, cheese, onion, and tomato.  Garnish with sour cream.

Curry Spiced Stew

1 cup leftover turkey (optional)

1 cup long-grain rice

2 TBS vegetable oil

1 Med. Onion

2-3 cloves of garlic

Salt and pepper

1 TBS of curry powder ( I used curry paste)

1 teas of ground ginger ( I used fresh ginger, grated)

1 can stewed tomatoes

2 cups V8 juice

2 cans chickpeas, rinsed and drained ( I used white canned beans)

1 TBS fresh lime juice

½ cup plain vanilla yogurt

Cook rice according to package directions, cover set aside. While your rice is cooking, Cook onions and garlic in veg. oil. Season with salt and pepper. Cook until onions are tender, stirring frequently, about 5 minutes.

Add curry and ginger, cook stirring until fragrant just a minute or so. Add tomatoes, V8 juice, chickpeas and 1 cup of water. Bring to a boil, reduce heat and simmer for about 10 minutes. Add rice and lime juice now.

Serve with a dollop of yogurt over each bowl. Sprinkle a little curry powder over if desired.