Bargain Meal of the Week

Italian Orzo

1 lb. ground beef – HT 80% lean ground beef 2.49/lb.
1 large onion, chopped – large yellow .79/lb.
3 cloves garlic, minced – minced or chopped garlic 2/4.00 8 oz.
2 cans (14.5 oz.) diced tomatoes – HT 3/2.00
1 can (6oz.) tomato paste
1 can (14.5 oz.) beef broth – HT broth 4/3.00
3/4 c uncooked orzo pasta – HT 5/5.00
1 t Italian seasoning
2 c fresh baby spinach

PORK CHOP CASSEROLE

4 pork chops – boneless 2.29/lb.
1/4 t salt
1/8 t pepper
2 T butter
2 T olive oil – Bertolli 6.99/25.5 oz. or Winona Pure 4.79/5 oz.
1 can cream of mushroom soup – HT 4/3.00
1/4 c white wine – Holland House Cooking Wine 3.79/10 oz.
1/2 c chicken stock – Kitchen Basics 2.99/32 oz.
4 medium potatoes, peeled and sliced – HT Farmer’s Market russet potatoes 3.49/5 lbs.
1/2 lb. fresh mushrooms, sliced – HT Farmer’s Market baby bella 2/5.00
1 medium onion, sliced – sweet yellow 1.29/lb.
1 clove garlic, minced
1 T dried parsley
1/4 t dried rosemary

Melt butter in large non-stick skillet, add olive oil.  Season pork chops with salt and pepper, brown in skillet.  Meanwhile, layer potatoes, onions, mushrooms and garlic in a large casserole.

Place pork chops on top.  To skillet add cream of mushroom soup, wine, and chicken stock.  Stir to mix, and if using regular wine bring to a boil to remove alcohol content.  Pour over pork chops and vegetables in casserole, top with rosemary and parsley.  Cover and bake at 350 for 1 1/4 hours.

HAM AND SWEET POTATO SKILLET DINNER

1 lb. leftover ham, cut into 1″ pieces – HT spiral sliced half bone-in honey glazed or brown sugar 1.49/lb.

4 medium sweet potatoes, peeled and cut into 1″  chunks – HT Farmer’s Market .69/lb.

1/2 c green pepper, cut into 1″  chunks

1/2 c onion, chopped – red HT Farmer’s Market 1.49/lb.

1/2 c pineapple chunks – HT Farmer’s Market fresh 2.99 or Dole 4/5.00 oz.

1 T vegetable oil – Wesson 2.99/48

1/2 c pineapple juice, reserved from above plus water if needed

2 T cornstarch

1/4 t ground ginger

1/4 c brown sugar

salt & pepper to taste

Heat oil in a large non-stick skillet, add potatoes and  ham, stir to coat.  Add green pepper and onion, stir to coat.  Cover and cook over medium heat until potatoes are tender.  Add pineapple chunks.  Mix pineapple juice, cornstarch, ginger and brown sugar.  Add to skillet and stir to coat.  Simmer until slightly thickened.  Add salt & pepper to taste.

Spicy Chicken or Shrimp with Pasta

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

1 green pepper, cut into 1/2″ pieces – 1.69/2 pack

1/4 c onion, chopped – sweet yellow 1.49/lb.

2 T olive oil – Winona Pure 4.79/5 oz.

1 clove garlic, minced

1/2 t crushed red pepper

1 28 oz. can crushed tomatoes – Furmano’s 10/10

1 t Italian seasoning

1/2 t salt

8 oz. linguine – HT linguini, spaghetti, or angel hair pasta 10/10

1 lb. uncooked medium shrimp, cleaned – EZ Peel BOGO/2lb.

or

2 boneless, skinless, chicken breasts, cut into 1/2″ pieces – HT small pack BOG2

or HT Value pack 2.79/lb.

In a large non-stick skillet saute the onion, mushroom, garlic, and green pepper in olive oil.  Add pepper flakes, cook 1 minute more.  Stir in the tomatoes,salt, and seasoning.  Bring to a boil and reduce heat, simmer uncovered 15 minutes, or until vegetables are tender.  Add shrimp or chicken to the sauce, stir, then simmer for 5-7 minutes until shrimp turn pink, or chicken is done through.

Cook linguine according to package directions.  Drain pasta, stir into sauce, heat through.

Salsa Chicken Skillet

• 2 chicken breasts, skinned, boned and cut into 1/2 inch pieces ($.99/lb)
• 2 t vegetable oil
• 1/2 lb. mushrooms sliced ($2.29)
• 1 small green pepper chopped
• 3/4 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup corn
• 1 clove of garlic, minced
• 2 cups of salsa
• 2 cups of hot cooked rice
• 1/4 cup of cheddar or jack cheese, shredded
• 1/2 cup of sour cream

In a large skillet, saute the chicken in oil.  Add mushrooms, green peppers, celery, onion, corn, and garlic.  Cook 10 minutes or until vegetables are tender and chicken is cooked through.  Add salsa, heat through.  Serve over rice and top with cheese and sour cream.