Bargain Meal of the Week

TACO PASTA SALAD

2 c uncooked spiral pasta – HT Pasta 5/5.00

1 lb. ground beef – 90% lean ground beef HT Natural 4.99/lb.or

93% lean ground beef HT Rancher 8.99/2 lb. or

80% lean ground beef HT 2.49/lb.

1 envelope taco seasoning

3 c shredded lettuce – romaine, red, or green leaf 1.69

2 c diced tomatoes – hot house 2.69/lb.

1 c shredded cheddar cheese – HT shredded cheese BOGO

1/2 c chopped onion – Georgia sweet vidalia HT Farmer’s Market 3.99/5 lb. or .99/lb.

1/2 c chopped green pepper

1/2 c Catalina dressing

corn chips – Fritos 10/10.00

Cook pasta according to package directions.  Meanwhile, in a large skillet cook beef until browned, drain.  Stir in taco seasoning and cool.  Drain pasta and rinse in cold water, stir into meat mixture.  Add lettuce, tomatoes, cheese, onion, green pepper, and dressing.  Toss to coat.  Serve topped with corn chips.

Tropical Island Grilled Chicken and Pineapple

1/2 c soy sauce

1/3 c vegetable oil – HT vegetable or canola 3.85/48 oz.

1/4 c water

2 T minced onion -Vidalia sweet .99/lb. or 3.49/5 lb. bag

1 T sugar

1 t ground ginger

4 cloves garlic, minced

3/4 t salt

1/8 t cayenne pepper

6 split chicken breasts – HT Fresh .99/lb

1 fresh pineapple, cored, peeled, and sliced – Gold HT Farmer’s Market 3.99

Place first 9 ingredients in a resealable bag, mix well. Remove about 1/2 c, cover and refrigerate for basting.  Add chicken to bag, turn to coat well and refrigerate 8 hours or overnight.  Pre-heat grill and remove chicken from the bag.  Grill over medium heat 45 – 60  minutes, turning and basting with reserved marinade frequently.  When chicken is done, add pineapple slices to the grill, turn and baste with marinade about 5 minutes until warm.

Rustic Italian Chicken

cooking spray – HT 2.25/8 oz.

4 boneless, skinless chicken breasts, thawed – HT IQF Frozen BOGO

1 c sliced carrots, cut into 1/2 inch slices – HT Farmer’s Market mini carrots 1.79/ lb. bag

1 medium red bell pepper, chopped – HT Farmer’s Market red, yellow, or orange 2/5.00

1 c sliced mushrooms – HT Farmer’s Market white 1.89/8 oz.

3 cloves garlic, finley chopped

1 T Italian seasoning

1/2 t salt

1/2 t pepper

1 can (28 oz.) crushed tomatoes, undrained – Dei Fratelli BOGO

12 oz. pasta – HT Angel Hair pasta 5/5.00

shredded parmesan cheese if desired

Spray slow cooker with cooking spray.  Place chicken in slow cooker, top with remaining ingredients except pasta and parmesan. Cover and cook on low setting 6 to 8 hours.  About 30 minutes before serving cook and drain pasta .  Remove chicken from cooker, mix in pasta.  Serve.

Good with garlic bread – HT garlic bread 2/4.00/ 16 oz.

Oven Fried Chicken with Roasted Potatoes

Chicken:

One frying chicken, cut up – .77/lb. or

4 split chicken breasts – HT 1.97/lb.

1/4 c pancake syrup – Log Cabin BOGO/24 oz.

1/2 c all purpose flour

1/2 t salt

1/2 t pepper

1/4 t paprika

1/4 t garlic powder

1/4 t onion powder

cooking spray – HT 2.25/6 oz. or Pam 2.79/5 oz.

Line a baking sheet with foil, spray liberally with cooking spray.  Pour syrup onto shallow dish, mix flour and seasonings in a plastic bag.  You can use seasoned salt or any spices you like.  Roll chicken pieces in syrup, then place in bag with flour mixture.  Shake to coat and place on baking sheet, skin side up.    Bake at 350 for about an hour, until done through and crispy.

Roasted mixed potatoes:

2 large white potatoes – HT Russet 2/7.00/5 lb.

2 large sweet potatoes – NC .89/lb.

salt, pepper, and spices from above to taste

1/4 c chopped onion – Sweet Georgia vidalias 3.29/5 lbs. or .99/lb.

1/8 c vegetable oil – Wesson canola or vegetable 2/6.00/48 oz.

Line baking sheet with foil, spray liberally with cooking spray.  Scrub potatoes, and cut into 1-2″ pieces.  Place in a plastic bag with onion, oil, salt, pepper, and spices. Shake to coat evenly and place on baking sheet.  Put in oven with chicken for the last 30 minutes.