Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

July 30, 2009
Easy summertime recipes

Take all the fresh fruit and veggies and combine that with the hot weather and you get lots of salads, some salsa and cool desserts. You can thank recipe researcher Sheila Kern for coming up with these gems. Enjoy!

Baja Chicken Salad with Taco Vinaigrette


Makes 6 servings


1 (1-oz.) pkg. Old El Paso taco seasoning mix

1 tablespoon brown sugar

1/2 cup oil

1/2 cup cider vinegar

4 boneless skinless chicken breast halves, cut into 1-inch pieces

1 to 2 tablespoons oil

1 (10-oz.) pkg. mixed salad greens or baby greens

1 cup grape tomatoes, halved

1/2 cup sliced red onion

2/3 cups shredded Cheddar-Monterey Jack cheese blend

1/3 cup sour cream

1 avocado, pitted, peeled and sliced

3 tablespoons sliced ripe olives

Blue tortilla chips


In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.

Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.

In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.

Two Bean Salsa


Combine in a large bowl:

3 cups corn (fresh or frozen, lightly blanched or steamed)

2 cups chopped, seeded tomatoes

2/3 cup sliced green onion

4 tsp minced cilantro

15 oz can garbanzo beans, drained & rinsed

15 oz can black beans, drained & rinsed

1 cup minced bell pepper

Shake dressing ingredients in a little jar:

1/4 cup olive oil

1/4 cup + 2 Tbsp lime juice

1-1/2 tsp cumin

1/2 tsp salt

Toss dressing & veggies, refrigerate 4-6 hours.

Tomato Zucchini Salad


Servings: 8


2 cups water

4 small zucchini, thinly sliced

1/8 teaspoon salt

2 small tomatoes, cut into wedges

2 slices red onion, separated into rings


3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon minced fresh tarragon

1/2 teaspoon salt

1/2 teaspoon hot pepper sauce

1 garlic clove, minced

1 tablespoon minced fresh parsley


In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.

In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.

Nectarine Arugula Salad


Servings: 8


4 cups fresh arugula or baby spinach

4 cups torn Bibb or Boston lettuce

3 medium nectarines, sliced

2 tablespoons pine nuts, toasted

2 tablespoons crumbled blue cheese

2 tablespoons raspberry vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1/8 teaspoon salt

Dash pepper

3 tablespoons olive oil


In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the vinegar, sugar, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat.

Grilled Peach Tiramisu


Serves 4


4 ripe but firm peaches, halved and pitted

Canola oil

8 ounces mascarpone cheese or cream cheese

1/4 cup milk

2 tablespoons sugar

1 1/2 teaspoons vanilla extract

8-12 Ladyfinger cookies, crumbled

8 tablespoons whipped cream

Cocoa powder or shaved chocolate


Preheat the grill to medium-high. Brush both sides of peaches with oil. Arrange peaches flesh-side-down on prepared grill and grill 2 minutes. Flip and grill 1 more minute. Remove from grill and, when cool enough to handle, cut into 1-inch peaches.

Meanwhile, in a medium bowl, combine mascarpone, milk, sugar, and vanilla extra. Whisk until smooth.

In tall parfait glasses, layer crumbled ladyfingers, mascarpone mixture and then peaches. Repeat layers, ending with peaches. Top with whipped cream and cocoa powder (sift cocoa over for a fine dusting) or shaved chocolate (use a vegetable peeler for fine shavings).

Brown Sugar Grilled Plums with Lemon Sorbet



Cooking spray

2 tbsp butter, melted

2 tsp brown sugar

1/4 teaspoon ground cinnamon

4 large or 8 small plums, halved and pitted

2 cups lemon sorbet

Fresh mint for garnish


Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Brush mixture all over fresh side of plums. Grill plums, flesh side down, 5 mins until soft. Serve plums with lemon sorbet. Garnish with mint.

Southern Peach Pie


Makes 8 servings


1 box (15oz) Pillsbury refrigerated pie crusts, softened as directed on box


5 1/2 to 6 cups sliced peeled peaches (8-9 medium)

1 T. lemon juice

1 cup sugar

1/4 cup cornstarch

1/4 t. ground nutmeg

1/4 t. salt


1 T. cornstarch

1 bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved

1/2 t. almond extract


Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring constantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.

To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.

July 28, 2009
Buy, buy, July

We're heading into August, shoppers. Soon, the kids will be back to school, but it's still going to be summer. And we're still going to shop with summer in mind - cooking on the BBQ, eating corn on the cob and having ice cream outside on the patio.

The biggest news this week is the Kellogg's promotion at Raley's and Save Mart. Here's the deal: buy 10 boxes of Kellogg's products, fill out the rebate form and include the register receipt and UPC symbols and get $10 back. Spend $20 now, get $10 later. Not bad.

Besides the cereal offer, Raley's has a good deal on boneless tri-tip roast - $2.49lb if you buy in bulk. If you're having a group over, check out the Pack O' Patties for $1.77lb. It's 80% lean ground beef, too. Need eggs? Get a dozen large for 99-cents. Coca-Cola or Dr. Pepper is 88 cents in the 2-liter bottle when you buy four. And a case of Crystal Geyser spring water is $3.50.

A package of Gallo Salame is $4.99; oven roasted turkey breast is $4.99lb in the deli and fresh chicken strips are $5.99lb. Buy three packs of Pasta Roni or Rice-A-Roni and get $3 off a Rotisserie chicken in the deli. Get a free can of Bumble Bee tuna when you buy a jar of Best Foods Easy Out mayo and get $2 off when you buy Smucker's preserves and Laura Scudder's peanut butter.

If you like plums and apricots, there's a fruit just for you: Pluots and they are $1.77lb this week,. Also in produce, green bell pepper is 99-cents a pound; Iceberg lettuce is 99-cents a head and watermelon is 27-cents a pound.

Aim or Peposent toothpaste is 88-cents.

At Save Mart, you can score that same Kellogg's promotion but each box is a penny cheaper than Raley's. There's a great summer meal right on the cover of the Save Mart ad: fresh pork spareibs for $1.17lb; sweet white corn on the cob 5/$1 and whole seedless watermelon for $2.97 each. Tomatoes on the vine are 77-cents a pound and avocados are $1 each. Time to make salsa!

Also in produce, large green bell peppers are 3/99-cents; cherries are $1.99lb; artichokes are 2/$1 and Bartlett pears are 99-cents a pound.

Sunnyside Farms boneless, skinless chicken breasts are $1.99lb in the max pak; fresh ground beef patties are $1.99lb and Foster Farms sliced deli lunchmeat is $2.50 in the reuseable container. Sunny Select paper towels are 79-cents each.

Save Mart has a Mix & Match sale going again this week. The 10 items for $10 include Foster Farms franks; Fuze drinks; Classic bath tissue; and Sunny Select fabric softener or Sun dish soap. You can get that same tuna deal: buy Best Foods mayo and get a can of Bumble Bee for free. Sunny Select drinking water is $2.99 a case; Mission tortilla chips are $1.50 a bag and a 12-pack of Dew or Pepsi is $2.99.

Having friends over but you don't feel like cooking? Get two rotisserie chickens for $10 when you shop on the weekend.

Show what you've got, Safeway! How about more tri-tip for $2.47lb, untrimmed. Boneless, skinless breasts or combo pack chicken is $1.99lb; Extra large cooked shrimp are $7.99lb and Ball Park beef franks are BOGO. Safeway has again cut the price of a case of its Refreshe drinking water to $2.99. Dreyer's ice cream is $2.29 and Post Honey Bunches of Oats is $1.49 a box.

Safeway has changed that 72-hour sale. This week it's 4-days: Wednesday-Saturday. Signature Cafe whole roasted chicken is $5.99; Nabisco Chips Ahoy! cookies are $1.99; Rosarita refries or Dennison's chili is 79-cents a can and Smithfield premium sliced bacon is $2.50 for 2 pounds.

In produce, red seedless grapes and nectarines are 59-cents a pound; broccoli crowns are 88-cents a pound and Purewal blueberries are $4.99 for 2.5lbs. There's a good deal in produce, too. Buy any three of the listed items (Fresh Express bagged salad; Nature Sweet cocktail tomatoes; POM Teas or Marie's dressing) and pay just $1 each. Otherwise, it's $2.

Hunts diced tomatoes are $1 a can; Safeway Select variety breads are $2.29 a loaf and hot dog or  hamburger buns are $1.19 a bag.

The Friday only $5 special is a pound of Primo Taglio pan roasted turkey or Black Forest Ham. Potato salad in the deli is $1.99lb and an 8-piece chicken combo is $5.99.

That's it for this week. Come back on Thursday for some simple Summer recipes.

p.s. I save 43% last week at Safeway!




July 22, 2009
Recipes perfect for summer dining

This week we are including two recipes from Raley's in addition to recipe researcher Sheila Kern's simple summer dishes. All recipes include items that are on sale this week. Enjoy!

Chicken with Grapes and Rosemary


Serves; 4


4 R Everyday boneless, Skinless Chicken Breasts

2 tbsp. flour

2 tbsp. cooking oil

1 (14.5-oz.) can Raley's Chicken Broth

2 cloves minced garlic

1 tbsp. chopped fresh rosemary

2 cups (about 3/4 lb.) halved Holiday seedless grapes

salt and pepper to taste


Rinse 4 R Everyday boneless, skinless chicken breasts and pat dry. Sprinkle

both sides with 2 tbsp. flour, salt and pepper to taste. Heat 2 tbsp. oil over

medium-high heat in a large skillet. Brown chicken on both sides; add 1 (14.5-

oz.) can Raley's Chicken Broth, 2 cloves minced garlic and 1 tbsp. chopped

fresh rosemary. Reduce heat to medium; cover and cook until chicken is cooked

through. Remove chicken and set aside. Increase heat to high and bring liquid

to a boil; reduce until thickened. Add 2 cups halved Holiday seedless grapes

(about 3/4 lb.); heat until warm and serve over chicken.


Chicken with Fresh Pears


Servings: 4


2 tbsp. butter

1 1/4 lb. boneless, skinless chicken breasts,

flattened slightly if very thick

Salt and freshly ground pepper to taste

2 large, ripe Eliott Family Bartlett Pears,

peeled, cored and sliced into eighths

1/4 cup honey

3 tbsp. white balsamic vinegar

2 tbsp. chopped fresh basil


Prep time: 10 minutes. Cook time: 15 to 20 minutes

Melt butter in a medium skillet. Season chicken

breasts with salt and pepper; cook over medium-

high heat for 5 minutes per side or until chicken is

golden brown and cooked through to an internal

temperature of 165°F. Remove from skillet and

keep warm. In the same skillet, cook pears, honey

and vinegar over medium heat, stirring frequently

until pears are warmed through and sauce is

thickened and syrupy. Return chicken to skillet and

cook for 1 minute more, turning chicken once to

coat with sauce. Sprinkle with basil.


Alpine Muesli with Red and Green Grapes


Serves 4


1 cup rolled oats

ground cinnamon to taste

1/2 cup seedless red grapes

3 tablespoons chopped walnuts

1/2 cup skim milk

1/2 cup seedless green grapes

3 tablespoons raisins

Cooking Instructions

1. Place the oats, cinnamon and raisins in a bowl. Add the milk. Cover and refrigerate overnight.

2. Stir in the nuts and grapes when ready to serve.


Quick-Fix California Pizza

From (California Table Grape Commission)

Makes 6 servings


1 (10 oz.) ready-to-bake pizza dough

1/2 cup prepared pizza sauce

4 ounces thinly sliced lean Canadian-style bacon

1 jar (6 oz.) marinated artichoke hearts, drained and sliced

1-1/2 cups halved California seedless grapes

1/2 cup shredded part skim mozzarella cheese

1 tablespoon shredded Parmesan cheese


Pat pizza dough into bottom of 10-inch pizza pan. Spread dough with sauce. Arrange Canadian-style bacon, artichoke hearts and grapes on sauce. Sprinkle cheeses evenly over top. Bake at 400°F 10 to 12 minutes or until cheese melts and edges brown.

Notes: One ready-to-use, (10-inch) pizza shell may be used.


Breezy Caribbean Wrap

From (California Table Grape Commission)

Makes 4 servings


2 cups hot, cooked rice

2 tablespoons each chopped onion and Anaheim peppers

1 clove garlic, minced

2 teaspoons vegetable oil

12 ounces peeled medium shrimp

1/2 teaspoon each grated lime peel and dried thyme leaves, crushed

1/8 teaspoon each ground black pepper and cinnamon

1-1/2 cups halved California seedless grapes

2 teaspoons fresh lime juice

1/8 teaspoon bottled hot pepper seasoning

1/2 cup mango chutney


4 flour tortillas (10-in. diameter)


Cook rice according to package instructions. Saute onion, chilies and garlic in oil until onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and bottled hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

Tightly wrap tortillas in heavy foil; heat at 350°F for 5 to 10 minutes. Spread tortilla on a clean dry surface. Portion 1/4 of shrimp mixture and 1/2 cup rice mixture on one half of each tortilla. Fold in sides and roll into a square bundle.

Pear Bistro Salad


Makes 4 servings

8 cups assorted torn mixed salad greens

2 fresh California Bartlett pears, cored and sliced

3 cooked, skinned chicken breast halves, cut into strips

2 Tbsp minced shallots OR green onions

1/2 Cup walnut halves

1/4 Cup crumbled blue cheese OR other cheese

balsamic vinegar

olive oil


Line platter with greens; top with pears, cooked chicken, shallots, and nuts. Top with cheese. Combine vinegar and oil to taste; drizzle over salad. Serve with crusty bread, if desired.

Pear Walnut Squares

From (California Pear Advisory Board)

Makes 12 servings


1 3/4 Cup flour

3/4 Cup powdered sugar

3/4 Cup butter, softened

1 tsp cinnamon, divided

1/4 tsp salt

1/2 Cup chopped walnuts

3 ripe California Bartlett pears, peeled, cored and sliced

3 large eggs

1/3 Cup packed brown sugar

1 1/2 tsp vanilla extract


Preheat oven to 350 degrees. In a medium bowl, combine flour, powdered sugar, butter, 1/2 teaspoon of the cinnamon and salt; mix well. Press into the bottom of a greased 7 x 11-inch baking dish. Top with nuts and pear slices. In the same mixing bowl, beat together eggs, brown sugar, vanilla and remaining cinnamon until well combined; pour over pears. Bake for 35 to 40 minutes, or until set in center. Cool completely before cutting into squares.

Cantaloupe and Cucumber Salad


Yields: 10 servings (8 1/2 Cups)


1/4 cup fresh lime juice

Salt and pepper

1 large (1 pound) English (seedless) cucumber, peeled in alternating strips and coarsely chopped

2 ripe cantaloupes, coarsely chopped

3 green onions, thinly sliced

1/2 cup loosely packed fresh cilantro leaves, chopped


In large bowl, whisk lime juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended. Add cucumber, cantaloupe, green onion, and cilantro; toss to coat.

Chicken and Blueberry Pasta Salad


Yields: 6 servings (about 1 1/2 cups each)


1 pound boneless, skinless chicken breast halves, trimmed of fat

8 ounces whole-wheat fusilli or other corkscrew pasta

3 tablespoons extra-virgin olive oil

1 large shallot, cut crosswise into thin slices

1/3 cup low-sodium chicken broth

1/3 cup crumbled feta cheese

3 tablespoons freshly squeezed lime juice (from 1 1/2 limes)

1 tablespoon chopped thyme leaves

1 teaspoon freshly grated lime zest

1/4 teaspoon salt

1 cup fresh blueberries, rinsed and picked over


Place the chicken in a large skillet or saucepan and add enough water to cover; bring to a boil over medium-high heat, then cover, reduce the heat to low and cook for 10 to 12 minutes, until the chicken is no longer pink in the middle. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.

Bring a large pot of water to a boil over high heat. Cook the pasta according to the package directions until just tender. Drain, then place in a large bowl.

Meanwhile, make the dressing: Combine the oil and shallot in a small skillet over medium-low heat. Cook, stirring occasionally, for 2 to 5 minutes, until the shallot has softened and is beginning to brown. Add the broth, feta cheese and lime juice; cook, stirring occasionally, for 1 to 2 minutes, until the feta begins to melt.

Add the chicken to the bowl with the pasta, then add the thyme, lime zest and salt. Toss to combine. If serving this dish right away, add the dressing and blueberries. If making in advance, cover and refrigerate the elements separately: the seasoned pasta with chicken, the blueberries, the dressing.

Recipe Source: From "The EatingWell Diet," from the editors of EatingWell Magazine (Countryman Press, 2009).

July 21, 2009
Now, for some great grocery deals

Looking for a bright spot in the economy? Check out the food prices at our local supermarkets. There's a price war going on here, shoppers, and we are benefitting - big time. Why else would we continue to see 72-hour sales and new price cuts at Safeway; 99-cent sales and 8 full pages of ads from Raley's; and Mix & Match (10 items for $10) deals at Save Mart?

This week is another great example of low prices on local produce, fresh chicken and all kinds of cereal.

We are going to start with Raley's this week because (danger, Will Robinson) the prices are listed above the items on the front page. Got confused because everywhere else, the prices are shown below. Once I got that all sorted out, it was obvious that the deals are really tops.

Boneless, skinless chicken breasts are $1.97lb; seedless grapes are 99-cents a pound (check out that recipe for Chicken with Grapes and Rosemary); and Angel Food Cake is $3. Sunnyside Farms ice cream is $2.69; Nabisco classics cookies or Honey Maid Grahams are $1.99 a box and General Mills cereals are $1.49 each when you buy four.

Need cotton swabs (AKA Q-Tips), balls or makeup rounds? The Top Care brand is only $1.39.

Take a trip down the 99-cent aisle and you'll find Swanson pot pie, Celeste pizza for one; Bar-S hot dogs; Tina's burritos (3 for 99-cents); Hawaii's Own frozen juice; Molli Coolz ice cream cups; salad macaroni; Raley's canned tomatoes; Van Camp's Beanee Weenie; Hormel Beef Tamales; Dial Basics soap and X-14 toilet bowl cleaner.

Fresh Tilapia fillets are $4.99lb and Jennie-O Turkey Store seasoned ground turkey is BOGO. Weight Watchers Smart Ones entrees are $1.99 each; Oroweat honey wheat or country potato bread is $2.50 a loaf. Eggs certainly are reasonable again -  99-cents for a dozen of large Grade AA.

Over in produce, Elliot family pears are 59-cents a pound (we'll run the recipe for Chicken with Fresh Pears on Thursday); cantaloupe is 38-cents a pound; blueberries are $1.99 for a small container and locally grown squash is 98-cents a pound.

 Safeway has that new low-price thing going on. And for all you Safeway bottled water drinkers - rejoice. A case of Refreshe is now $3.49 (with Club Card, of course). It's even cheaper this week - $3.33. The Friday, Saturday, Sunday 72-hour sale includes Hillshire Farm smoked sausage for $1.99; Fresh Express salads for $1 a bag; and Honey Nut Cheerios and Cinnamon Toast Crunch for $1.50 a box. If you do the Dew (or Pepsi) a 2-liter jug is just 59 cents.

Foster Farms whole chicken is 79-cents a pound; Tilapia fillets are $4.99lb; cooked salad shrimp is $3.49 a pound and Nathan's beef franks are BOGO. In produce, blueberries are $2 a pint; red cherries are $1.49lb and locally grown corn on the cob is 10/$2.

Safeway really has the coupons this week. And remember you can either clip them or go online and register them on your club card. Here are the coupon deals: Lucerne large eggs are $1.49 for 18; Kraft shredded or chunk cheese is $1.49 and Lucerne  or Safeway select ice cream is $1.99. Mott's apple juice is 99 cents; Rinaldi pasta sauce is 99-cents and Nature Valley granola bars or gushers are 4/$6 (must buy 4). A 12-pack of Vitamin water is $9.99; Artisan Filone breads are 69-cents a loaf; seedless watermelon is $2.49 and mushrooms are 99-cents for an 8-oz. package.

Basics on sale include hamburger or hot dog buns for $1.19; Lucerne yogurt is 40-cents each; Safeway variety breads are $1.99 a loaf and there's a coupon for Thomas' English muffins or plain bagels for $1.49. The Friday only $5 special is the All-American sub sandwich (and a 2-liter jug of Coke for 88-cents). Deli counter salads are 2/$4. Smart Ones frozen meals are $1.79 each when you buy five.

Let's head over to Save Mart for a pound of strawberries for 99-cents; jumbo cantaloupe for 89-cents each and a pound of seedless grapes for 79-cents. Beef backribs in the max pak are 77-cents a pound; Kettle chips are BOGO and Bayview Farms ice cream is $1.69. Bohemian Hearth bread is $1.89 a loaf. Tyson Rock Cornish game hens are 99-cens a pound in the twin pack; Foster Farms fresh chicken is 99-cents a pound and Tilapia fillets are $2.99 a pound ($2 less that the other stores).

Save Mart is doing the Mix & Match thing. In the 10 items for $10, you can get Quaker Quakes mini rice cakes; Lindsay pitted ripe olives; Sunny Select mustard or ketchup; Farmer John pork links or Bar S franks and sliced pineapple.

Mission flour tortillas are $1.89 a package; Bayview Farms milk is 2/$4.29; Sunnyside Farms cottage cheese is $1.99 and Sara Lee bread or bagels is 2/$5. In  produce, peaches are 99-cents a pound; Bing cherries are $1.99lb; blueberries and blackberries are 2/$4 and limes are 10/$1. Tomatoes on the vine are $1.69lb; fresh green onions, radishes or cilantro 3/99-cents and green bell peppers or cucumbers are 2/$1. If you want a quick and easy lunch, Taylor farms complete salad kis are 2/$5 and chicken tenders in the deli are $4.99 a pound.

Come back on Thursday for some great chicken recipes.


July 21, 2009
Start back to school shopping early

Here's an idea: Shop for back-to-school now and enjoy the rest of the summer.  Office Depot has a great sale and even some free stuff to make back-to-school shopping easier and more economical.

If you head on over to Office Depot today through Thursday, you will find some "Penny Specials" and other free supplies. To get the free supplies you spend at least $10 and submit a mail-in rebate for each item. The free items advertised include: binders, Sharpie highlighter markers, Papermate Expressions pens and spiral notebooks.


July 15, 2009
Keep your cool with these recipes

If you can't take the heat, it's OK because recipe researcher Sheila Kern did all the work in the Shop Cheap kitchen. All you have to do is enjoy the recipes. Lots of the items are on sale this week, like Bing cherries, grapes and green beans at Save Mart and Kraft salad dressing at Safeway. Corn on the cob is low-priced at Raley's and Safeway. Enjoy!


Fresh Bing Cherry Salad with Melon and Mint

Serves 6


1/4 honeydew melon, seeds and skin removed, and cut into 1/2" cubes

1/4 cup minced fresh mint plus mint sprigs for garnish

2 tablespoons light honey

1 1/2 cups pitted fresh cherries

lemon juice

juice of 2 limes


Put the cantaloupe, honeydew melon, and minced fresh mint in a bowl and turn several times. Put the honey in a bowl with the lemon juice and stir until the honey dissolves, a minute or two. Pour this over the melons and turn several times. Add the cherries, turning them in as well. Pour the lime juice over all, garnish with mint sprigs and serve.

Chocolate-Dipped Cherry Treats



1 to 2 pounds fresh California Bing cherries.

6 oz. semi sweet chocolate chips


1. Line a baking sheet with aluminum foil.

2. Heat chocolate over medium heat, stirring often with a wooden spoon until melted, about five minutes. (Note: Use a double boiler. Or fill a saucepan half full with water and place chocolate in a small, deep heatproof bowl that fits snugly on the saucepan, but does not touch the water.)

3. Wash cherries with stems on and let dry.

Optional pitting instructions: Using a cherry pitting device, carefully remove the pit going through the cherry cross-ways rather than from top to bottom. This will allow the stem to remain intact. The hole in the middle of the cherry will be covered with chocolate when dipped.

4. Carefully pick cherries up by the stem and dip just over half-way into the melted chocolate. Let excess chocolate drip back into the pan or bowl.

5. Place on aluminum-lined cookie sheet and set in the refrigerator until the chocolate has set, about 15 minutes.

6. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.



Yield 1 large cake (12-16 servings)


Nonstick spray for the pan

1 pound (4 sticks) unsalted butter, softened

3 cups sugar

2 teaspoons grated lemon zest

6 large eggs

4 cups unbleached all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups blueberries --fresh, or frozen (NOT defrosted)

3/4 cup milk

1/4 cup fresh lemon juice

2 teaspoons vanilla extract

1 1/2 teaspoons lemon extract

Optional Powdered sugar for the top


1. Preheat oven to 350°F. Generously spray the interior of a standard-size tube pan or bundt pan with nonstick spray.

2. Add the sugar to the softened butter, and beat with an electric mixer at high speed until light and fluffy. Beat in the lemon zest.

3. Add the eggs one at a time, beating well after each.

4. Sift together the flour, baking powder, baking soda, and salt into a second bowl. Stir in the blueberries.

5. Mix together the milk,, lemon juice, and extracts. Add the dry and wet mixtures alternately to the butter mixture, beginning and ending with the dry mix. (dry- wet- dry-wet-dry). Stir gently from the bottom of the bowl after each addition - just enough to blend. Try not to overmix and also try to avoid crushing too many of the blueberries in the process.

6. Spread the batter into the prepared pan. Bake for 50 to 60 minutes, or until a sharp knife inserted all the way into the center comes out clean. Allow to cool for at least 20 minutes in the pan, then rap the pan sharply and invert the cake onto a plate. Cool completely before slicing. If desired, sprinkle the powdered sugar on top of cake.

Lemony Chicken and Red Grape Salad Recipe




1 pound skinless, boneless chicken breasts (preferably organic)

Juice and zest from 1 lemon

1 teaspoon chopped fresh thyme (optional)

1 garlic clove, minced

1 teaspoon ground black pepper

1/2 teaspoon salt

Yogurt Dressing:

3/4 cup plain yogurt

3 tablespoons mayonnaise

1/4 cup finely diced celery

1/4 cup finely diced green apple

2 tablespoons red wine vinegar

1 tablespoon chopped parsley

1 tablespoon chopped basil

1/2 cup seedless red grapes, halved

Pita bread


1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into 1/2-inch cubes.

2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.

3. Cut pita in half and stuff with chicken salad. Serves 6.

Turkey salad with cherries and walnuts



3/4 lb. cooked turkey, chopped (about 2 cups)

2 cups Bing cherries, pitted, coarsely chopped

1/2 cup sliced green onions

1/2 cup sliced celery

1/3 cup KRAFT Mayo Mayonnaise

1 bag (8 oz.) mixed baby salad greens or spring salad mix

1/2 cup KRAFT Light Red Wine Vinaigrette Dressing

1/2 cup PLANTERS Walnut Pieces, toasted


Mix turkey, cherries, onions, celery and mayo; cover. Refrigerate at least 30 min.

Toss salad greens with dressing. Divide among 6 salad plates. Top evenly with the turkey mixture.

Sprinkle with walnuts just before serving.

Green Beans and Tomatoes Italian


Makes 6 servings, 3/4 cup each


3 cups hot cooked fresh green beans (1 lb.)

2 plum tomatoes, cut into thin wedges

2 Tbsp. chopped fresh basil

1/4 cup KRAFT Light House Italian Dressing


Combine ingredients.

Fresh-from-the-Cob Corn Salad



1/2 cup KRAFT Light House Italian Dressing

2 Tbsp. GREY POUPON Dijon Mustard

4 medium ears corn on the cob, cooked, cooled slightly

1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups), cooked

1 cup grape tomatoes, halved

1/2 cup chopped fresh basil


Mix dressing and mustard until well blended.

Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well.

Add remaining ingredients; toss to coat. Serve immediately.

Kraft Kitchens Tips

How to Remove the Kernels from the Cooked Ears of Corn

Cut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing 3 or 4 rows of kernels at a time.

Make Ahead

The vegetables can be mixed together the day before and stored in a resealable plastic bag in the refrigerator. Toss with the dressing mixture just before serving.

July 14, 2009
Beat the heat with some sweet deals

Yes, it's summertime and yes, it's hot. But there are some sweet savings this week, thanks to the deals at our Big Three supermarkets.

Save Mart is hard to beat this week with seedless grapes at 89-cents a pound; whole watermelon for $3.97; Oroweat bread at $1.97 a loaf and a case of Crystal Geyser Spring water for $3.50. If you have a cereal-loving family, buy four boxes of General Mills brands and save $4. That works out to $1.50 a box.

Boneless, skinless chicken breasts in the butcher's block are $2.49lb; Sunnyside boneless breasts and thighs in the max pack are $2.99lb; Johnsonville cooked sausage or brats are $2.99 each and Moran's lean ground beef is $3.99lb.

Customer rewards coupons are back this week and for $50 in purchases you can get Post cereal for $1.49 a box; 2-liter bottles of soda for 88-cents; Colgate toothpaste for $1.50 and a chicken dinner deal for $6.99.

In produce, jumbo Bing cherries are $1.99lb; peachers or nectarines are $1.49lb; whole pineapple is $2.97 and cantaloupe is $2. Leaf lettuce is 69-cents a head; green beans are 99-cents a pound and eggplant is 99-cents each.

Over in the deli, you can grab a pound of roast beef for $6.99; cole slaw for $1.99lb and garlic bread for $1.99  a loaf. Not a bad meal on a hot summer night.

Over at Raley's, dinner is staring right at you from the front page of the ad. Sweet corn on the cob at 4/$1 and Black Angus London broil for $1.97lb. Then treat the family to BOGO dessert for two (that's really dessert for four) for $5.99. Buy two cases of Aquafina water for $3.77 and get a free 6-pack of Flavor Splash. Buy 4-12 packs of 7-UP and pay only $2.99 each and do the Quaker cereal/ granola bar combo and get 5 boxes for just $1.39 each.

In the Natural Foods aisle, Clif is branching out to energy drinks. Now, with your Luna bar, you can have a can of Clif Quench. Both are 88-cents each. Lundberg rice chips are still on sale for $1.89 a bag  and if you like to snack on almonds, they are $3.99lb in the bulk bins.

Raley's has the specials in dairy, including Dannon yogurt 10/$4; a dozen large eggs for 99 cents; a pound of butter for $1.99 and Ben & Jerry's pints for $2.89.

In produce, tomatoes on the vine are $1.27lb; red bell peppers are $1.99lb and cucumbers are 59-cents each. Large nectarines are $1.29lb; Ranier cherries are $2.99lb; blueberries are $2.99 for 12 ounces and seedless grapes are $1.99lb.

Our friends at Safeway are giving us two inserts this week. One has the regular fare and the other is promoting "Thousands of new everyday low prices!"

We'll start with the regular stuff because there are some super coupons inside the flap on the front page of the ad. Foster Farms lean ground turkey is $2.49 a package; Knoor Lipton rice or pasta sides are 88-cents; Minute Maid or Florida's Natural OJ is $1.99; DiGiorno Pizza is $3.99 and Dr. Pepper or Squirt is 49-cents in the 2-liter jug.

If you're into the Mix & Match thing and want to chill this weekend, Dreyer's and Haagen-Dazs products are buy 4, save $4. Other Mix & Match items are buy 5, save $5. They include a case of Nestle Pure Life spring water for $2.99; 6-pack of 7-Up bottles $1.99; and lots of chips: Mission tortilla chips; Fritos or Cheetos; Lay's and Tim's.

There are BOGOs worth mentioning: Safeway 100% whole wheat or crushed wheat breads; Tyson fully cooked entrees; Fresh Express salads; Orville Redenbacher's microwave popcorn; Orbit gum and Safeway squeeze ketchup.

Safeway sure has a lot going on this week. It's kind of hard to keep up. You've got the Mix & Match, the BOGOs, the coupons, and the 72-hour sale. We have all of them covered - except the 72-hour savings, which include Signature Cafe chicken tenders (try them with honey) for $3.99; extra jumbo (guess that means really, really big) cooked shrimp for $7.99lb; Skippy peanut butter for $1.49 and Chips Ahoy cookies or Honey Maid graham crackers for $1.88.

Over in produce, nectarines are $1 a pound; red seedless grapes are $1.49lb; Ranier cherries are $2.99lb and strawberries are $2.50lb. Tomatoes on the vine are $1.49lb.; corn on the cob is 5/$2 and avocado is 2/$3.

Now for this other sale stuff. The new lowered prices on everyday items include Lucerne ice cream for $2.50; 150-ounce size of Ultra laundry detergent for $9.99; Safeway peanut butter for $2 and Safeway Clear sparkling beverage for 69-cents.

Come back tomorrow for recipes that will help you keep your cool this week. 



July 8, 2009
It's summertime and we're cookin' veggies

Shop Cheap enlisted the queen of fruit and veggies, recipe researcher Sheila Kern, and asked her to come up with some tasty, summertime offerings that includes items that are on sale this week. You won't be disappointed.

Grilled Eggplant with Caramelized Onion and Fennel


Yield: 8 servings


1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled

Cooking spray

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 3/4 cups chopped fennel bulb (about 1 large bulb)

2 cups finely chopped yellow onion

2 cups trimmed arugula

1 teaspoon white balsamic vinegar

1 teaspoon extra virgin olive oil

1 cup quartered cherry tomatoes

1/2 cup (2 ounces) crumbled goat cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh thyme


Prepare grill to medium heat.

Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.

Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.

Red and Green Bell Pepper Bites


Serves 8; 3 pieces per serving


1 medium green bell pepper

1 medium red bell pepper

1/4 cup sliced almonds

4 ounces fat-free or reduced-fat cream cheese, softened

1 teaspoon no-salt lemon pepper seasoning blend

1 teaspoon fresh lemon juice


Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.

In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.

In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.

Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.

Bell Peppers Stuffed With Rice Italian Style


Serves 4


2 lg. bell peppers

1 1/2 c. tomato sauce

2 c. cooked brown rice

2 tbsp. chopped parsley

1/2 tsp. Italian seasoning


Cut peppers in half lengthwise; remove seeds and membranes. Steam pepper halves until cooked crisp-tender; set aside. Combine 1/2 cup tomato sauce with cooked brown rice, 1 tablespoon chopped parsley, and 1/2 teaspoon seasoning. Heat over moderate heat, stirring gently until well blended. Add a little water if need to prevent sticking. Spoon remaining tomato sauce into bottom of a 9 inch pie pan. Place pepper halves on top of sauce, then fill with rice mixture. Bake at 350 degrees until hot. Sprinkle with chopped parsley and serve.

Warm Green Bell Pepper and Tomato Salad


Servings: 8


1/4 cup vegetable oil

1 pound small green bell peppers, stems trimmed

1 tablespoon extra-virgin olive oil

1 large garlic clove, minced

1 teaspoon ground cumin

2 pounds tomatoes peeled, seeded and cut into 1-inch pieces

1 teaspoon distilled white vinegar


1/4 cup flat-leaf parsley leaves


Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.

The salad can be made up to 4 hours ahead. Stir in the parsley just before serving.

Fresh Green Beans



1 1/2 to 2 pounds fresh green beans, ends trimmed and washed

3 to 4 tablespoons unsalted butter


Freshly ground black pepper

1 teaspoon lemon juice, freshly squeezed (optional)

2 tablespoons parsley, minced (optional)


To Prepare:

Snap the tip of one end of a bean with your fingers and draw it down the length of one side of the bean to remove any possible string. Do the same thing with the other end, pulling it down the other side of the bean.

Beans of not much more than 1/4 inch in diameter are cooked whole, and retain their maximum flavor. If they are large in circumference, you may slice them on the bias to make several 2 1/2-inch lengths per bean (this or machine slicing is usually called Frenched beans though it is rarely done in France as it is seldom necessary). Sliced beans never have the flavor of whole beans.

Wash the beans rapidly in very hot water the moment before cooking.

To Blanch:

Have ready a large bowl of ice water.

Bring 6 to 8 quarts of water to a boil in a large pot over medium-high heat. When the water is at a rolling boil, add 1 1/2 teaspoons of salt per quart of water, and drop in the prepared beans. Cover briefly, to bring the water quickly back to the boil, then immediately remove the cover. Boil uncovered until beans are just tender 2 to 3 minutes for smaller or Frenched beans; 4 to 5 minutes for whole round beans. Taste test for doneness. They are done when they are just cooked through but still have the slightest crunch of texture.

Drain immediately, return the beans to the kettle and gently run cold water over them. When pot is half full, drain again. Transfer beans to the ice-water bath. The faster you chill the beans the greener and fresher they will remain. When thoroughly chilled, in 4 to 5 minutes, drain again. Set aside, or, if making in advance, dry them thoroughly and wrap in a clean dry towel and refrigerate in an airtight container or plastic bag (thoroughly chilled cooked green beans keep well for several hours).

To Finish or Reheat:

About 3 minutes before serving, in a large saucepan or skillet over medium-high heat, toss the beans to evaporate excess moisture. Add a piece of butter, salt and pepper to taste, tossing to combine. Add the rest of the butter gradually while tossing the beans; alternate with drops of lemon juice. Taste for seasoning. Turn into a vegetable serving dish, sprinkle with parsley, and serve immediately.

Fresh Peach Cobbler


Serves 6


2 large fresh peaches, peeled and sliced

1 1/2 cups sugar, divided

1/2 cup butter, melted

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1 dash nutmeg

3/4 cup milk


Mix peach slices with 3/4 cup sugar, set aside.

Pour butter in 8 inch square baking dish.

Mix flour, baking powder, salt, nutmeg and remaining sugar.

Stir in milk, until just combined.

Pour over butter.

Top with peaches.

Bake at 375 degrees for 45 minutes.

Fresh Peach Muffins with a Pecan Crumb Topping


Yield 2 dozen

Recipe courtesy Emeril Lagasse

Show: Emeril Live Episode: Continental Breakfast


2 cups finely chopped fresh or frozen peaches

1 1/4 cups sugar, divided

1/2 cup (1 stick) butter, at room temperature

2 eggs

1 1/2 cups milk

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup brown sugar

1/4 cup ground pecans

1/4 teaspoon ground cinnamon

4 tablespoons cold butter


Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.

Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.

Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

July 7, 2009
It's easy to eat your fruit and veggies

After all the dogs and burgers consumed over the July Fourth weekend, Shop Cheap thought it would be a good idea to focus on fruit and veggies this week. Thankfully, the grocery stores think so, too, because there is an abundance of fresh produce along with other healthy-eating fare.

First, we need to share a little item from  Safeway. This week the grocery chain is introducing a new way to get coupons: loading them into your Club Card. Here's how it works: go to and register your card. From there you can select various coupons and load them into your card (or you can print them out the traditional way). Once you get to the checkout - and assuming you remembered which coupons you saved to your card - the savings will be deducted at the register. The only catch for me - remembering. Guess I'll have to write it on the grocery list!

Now for the sale stuff:

SAVE MART always has good deals on produce. This week it's strawberries for $1.37 a pound; blueberries are $2.97 for 18oz. and raspberries and blackberries are $3.99. A personal size seedless watermelon is $1.99; a whole seedless watermelon is $4.99. Large green bell pepper are 2/$1; fresh green beans are $1.29lb; large tomatoes are $1.49lb. and Italian squash is 79-cents a pound.

Other items include Quaker cereal buy 3; get 3 free; and lots of customer rewards coupons. You must spend $50 to cash in on the coupons. Here are the highlights: Chunk light tuna 69-cents a can; Nature Valley granola bars $1.99; baby carrots for 69-cents a bag; Arm & Hammer laundry detergent $1.99; Sunny Select bath tissue or paper towels $1.99; and Pantene Pro-V hair care $2.50.

A case of Sunny Select drinking water is $2.99; Sunnyside Farms bread is $1.50 a loaf; Treetop apple juice is $2 a jug; a carton of 18 large eggs is $1.99; Dannon Light&Fit yogurt is 10/$4 and a package of Cowabunga string cheese is $2.99. And for a healthy dessert, Angel Food loaf cake is $2.50 (see strawberries above!)

Over at Raley's, the healthy savings include Bing cherries for $1.99lb; hot house tomatoes for $1.27lb; organic cucumbers for 99-cents each and cantaloupe for 49-cents a pound. Breakfast items on sale include a dozen large eggs for $1.49; English muffins for $2.49; Yoplait yogurt 10/$6 and MorningStar Farms sausage for $2.99. A case of Crystal Geyser Spring water is $3.50.

Raley's has a separate ad for a 2-week Natural Foods sale. My favorite Lundberg rice chips are $1.89 a bag; Vitamin Water, Sobe, Lifewater and Smartwater are 99-cents each; Clif bars are 88-cents. Bulk almonds are $3.99lb; Alvarado St. Bakery buns are 2/$5 and Nature's Path organic cereal is 2/$5.

Back in the regular ad section, you'll find a Rotisserie Chicken meal for $7.99. It includes the bird, coleslaw and Hawaiian rolls. Basically enough for a family of four. Sunnyside Farms cottage cheese is $3.99 for the 32-oz. carton; Stouffers Lean Cuisine is $2.29 and if you buy 6, you get free Skinny Cow ice cream treats.

There are two recipes to check out in the Raley's. One, is on the second page of the Natural Foods tab. It's for "Peanut Butter Rice Crispy Treats." The other is "Grilled Pineapple Pork Chops" on the back of the circular. It sounds great and claims it will take 30 minutes or less.

 Safeway has lots of cart-worthy produce. Rainier cherries are $2.49lb; white or yellow peaches are 99-cents a pound and green beans are 99-cents  a pound. Eggplant is $1 each; green bell peppers are $1 a pound; white or yellow corn on the cob is 5/$2 and mangos are $1 each.

There's a 72-hour sale (Fri.-Sun.) that includes lean ground beef for $1.79lb (Safeway buns are $1.50 a package); Kellogg's Cocoa Krispies 99-cents  a box; and a 12-pack of Lipton Iced tea for $3.99. On the flip side of the 72-hour sale, you'll find coupons for Betty Crocker brownie mix 79-cents; Lucerne large eggs (18 count) $1.49 and Chinet plates or cups for $2.50.

If you're doing another BBQ this week, London broil is $1.79lb and boneless, skinless chicken breasts are $1.99lb. The Friday $5 special is a Signature Cafe whole roasted chicken. With the chicken purchase, buy a 2-liter Coke for 88-cents. In the bakery, Ball Park, Oroweat and Colombo buns or rolls are $1.99 a package.

You'll really clean up at Safeway this week. There's a Mix & Match sale on Charmin tissue; Brawny towels, Tide, Bounce, Glad and Ivory soap. Buy and three or more for $4.99 each.

Come back tomorrow for some healthy recipes.


July 1, 2009
Recipes to launch your Patriotic Party

Want to try something a little different for the Fourth? Recipe researcher Sheila Kern suggests starting out with pancakes and strawberries, then continuing the day with all foods red, white or blue. Enjoy!

Orange Yogurt Pancakes with Strawberries Recipe


Yield: 4 servings


1 pint basket of strawberries, rinsed, hulled, and sliced

2 Tablespoons sugar

Chopped zest of 1 orange

1/2 cup orange juice

3 Tablespoons sugar

3/4 cup plain yogurt

1 large egg

2 Tablespoons melted unsalted butter

1 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

4 Tablespoons melted unsalted butter (for the griddle)

4 Tablespoons plain yogurt for garnish

Warm maple syrup


In a serving bowl, toss the sliced strawberries and sugar.

In a large mixing bowl, combine the orange zest, juice, sugar, yogurt, egg, and butter. Beat until well combined. If you want to do the batter ahead of time, stop here, and combine the dry ingredients just before making the pancakes.

Add the flour, baking soda, baking powder, and salt. Stir until combined. The batter will be thick.

Heat a griddle or large skillet until hot and brush with some melted butter. Spoon the batter onto the griddle, spreading each pancake to form a 3-inch round. Cook the pancakes 1 to 2 minutes each side. Transfer to an ovenproof platter. (This may be done an hour in advance.) Warm the pancakes for 5 minutes in a 350 degree F. oven before serving.

Garnish each serving with yogurt, and pass the strawberries and maple syrup at the table.

Cabbage and Corn Slaw with Cilantro and Orange Dressing


Bon Appetit | July 2007

Makes 8 servings


1/3 cup frozen orange juice concentrate, thawed

1/3 cup unseasoned rice vinegar

1/3 cup canola oil or vegetable oil

2 (8-ounce) bags coleslaw mix

4 ears of fresh corn, shucked, kernels cut from cob

2 medium carrots, peeled, coarsely grated

1 medium red bell pepper, stemmed, cored, cut into thin strips

6 medium green onions, thinly sliced

1/2 cup chopped fresh cilantro


Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper.

DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Grilled Cheese-Stuffed Roasted Red Peppers


Makes 12 servings


3 large red bell peppers

1/8 teaspoon salt

6 slices (1/4 inch thick) fresh mozzarella cheese (about 6 oz)

2 teaspoons extra-virgin olive oil

1 tablespoon chopped fresh basil leaves


Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.

Place peppers in brown paper bag; fold down top. Let stand 5 minutes.

Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.

Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.




1 (10 oz.) pkg. all-ready pizza crust

1 tbsp. olive oil

1 c. sliced fresh mushrooms, about 4 oz.

1 clove garlic, crushed

1 (28 oz.) can whole tomatoes, well drained & chopped (about 2 c.)

1 c. grated Mozzarella

1/4 c. chopped fresh basil leaves or 2 tbsp. dried

1/2 tsp. freshly ground black pepper

Salt to taste


Start fire in grill, placing rack 5 inches above coals. When coals are almost ready (medium-low), cut 16x12 inch sheet of foil. Roll out pizza dough on foil to 15x10 inch rectangle; freeze on foil 10 minutes for easier handling.

Meanwhile, in 10 inch skillet over medium heat, heat oil; add mushrooms and garlic; cook 3 to 5 minutes, stirring occasionally until tender. Remove from heat; set aside.

When grill is ready, remove dough on foil from freezer; immediately invert onto grill, peeling off foil. Barbecue 3 minutes until set and bottom of crust is lightly browned. Using one or two wide metal spatulas, remove crust to cookie sheet set near grill; carefully turn crust so cooked side is uppermost. Spoon tomatoes over crust, leaving 1 inch border all round; sprinkle with cheese, mushrooms, basil, pepper and salt. Return crust to grill; cover grill; cook 6 to 8 minutes longer until filling is heated through and cheese is melted, watching carefully to prevent bottom of pizza from burning.

Grilled Chicken with Lemon and Oregano


Serves 8


1 tablespoon grated lemon zest

1/3 cup freshly squeezed lemon juice (from 2 lemons)

1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)

2 tablespoons olive oil, plus more for grates

Coarse salt and ground pepper

4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split

4 lemons, halved crosswise

Oregano sprigs (optional)


Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.

Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees. When inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

Blueberry Tart with Walnut Crust


Makes 12 servings



1/2 cup walnuts, lightly toasted (see Tip)

1 cup graham cracker crumbs, preferably whole-wheat (see Note)

1 large egg white

1 tablespoon butter, melted

1 tablespoon peanut or canola oil

Pinch of salt


8 ounces reduced-fat cream cheese (Neufchatel), softened

1/4 cup reduced-fat sour cream

1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided

2 cups fresh blueberries


To prepare crust: Preheat oven to 325°F.

Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

TIP: Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

MAKE AHEAD TIP: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan.

About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

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