Shop Cheap

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

August 27, 2009
Cool recipes for hot summer nights

The assignment: Find recipes that will help shoppers use what's on sale this week in new and different recipes.

The result from recipe researcher Sheila Kern: tasty dishes that use chicken (on sale everywhere); cooked turkey breast (the $5 Friday special at Safeway); cucumbers (Safeway and Save Mart) and oranges (Raley's and Save Mart). Enjoy these end-of-summer dishes!

 Adobe Summer Salad

From (National Turkey Federation)

Yield: 6 servings

Turkey Salad

3 Cups cooked white rice, chilled

1 15-ounce can black beans, rinsed and drained

2 Cups red and yellow bell pepper, seeded and diced

1 Large red ripe tomato, seeded and chopped

1 Cup diced jicama


3/4 Cup sliced green onions

1/4 Cup fresh cilantro leaves, coarsely chopped

Combine rice, beans, bell peppers, tomato, jicama, turkey, green onions and cilantro in a large bowl. Mix well.

Salsa Dressing

1 Cup thick and chunky salsa

2 Tablespoons freshly squeezed lime juice

2 Tablespoons vegetable oil

1/4 Teaspoon salt

Combine salsa, lime juice, oil and salt in a small bowl. Add to salad and toss well.


8 Large romaine lettuce leaves, cleaned and chilled

1 Lime cut in wedges

Cover and chill salad for up to eight hours. Serve salad over lettuce leaves with lime wedges as garnish.

Turkey Waldorf Salad


Yield: 4-6 servings


2 cups shredded leftover turkey meat

2 stalks celery, sliced

1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish

1 crisp apple, such as Gala or Macintosh, cored and chopped

1 cup red seedless grapes, halved

1/2 cup pecans, toasted, and coarsely chopped

1/2 cup non-fat yogurt

2 tablespoons mayonnaise

1 teaspoon honey

1/4 teaspoon salt, plus more as needed

1 small celery root, peeled and cut into matchsticks

Freshly ground black pepper


In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

Blushing Cranberry & Pear Turkey Salad


Serves 4


1/2 cup Hellmann's or Best Foods Real Mayonnaise

1/2 cup whole berry cranberry sauce or cranberry relish

4 cups torn romaine lettuce leaves

2 cups baby spinach leaves or mixed salad greens

2 cups diced cooked turkey

1 medium pear, cored and thinly sliced

1/4 cup toasted chopped pecans

1/4 cup thinly sliced red onion


In medium bowl, combine the mayonnaise and cranberry sauce; set aside.

In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired with dried cranberries.

Note: Recipe can be doubled.

Monterey Turkey Pizza


Serves 6


1/2 cup Hellmann's or Best Foods Real Mayonnaise

1 cup diced cooked turkey

1/2 cup diced tomato

1/2 cup grated Parmesan cheese

1 can (4.25 oz.) chopped green chilies, undrained

4 green onions, sliced

1 clove garlic, finely chopped

1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)

1 (12-in.) prebaked pizza crust


Preheat oven to 450°.

In large bowl, mayonnaise, turkey, tomato, Parmesan cheese, chilies, green onions, garlic and 1/2 cup Monterey Jack cheese.

On baking sheet, arrange pizza crust. Evenly top with turkey mixture, then remaining 1 cup Monterey Jack cheese.

Bake 15 minutes or until heated through and cheese is melted.

Chicken Smothered in Peanut Sauce


Serves 4


1 onion, chopped

4 chicken breasts

1/2 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon ground black pepper

1 (15 ounce) can diced tomatoes, drained and juices reserved

3 tablespoons peanut butter

1/4 cup packed fresh cilantro

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

hot cooked brown rice or cooked barley


Coat a large skillet with nonstick spray and warm over med-high heat.

Add the onion and cook, stirring, for 5 minutes, or til softened.

Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.

Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.

Blend til smooth.

Pour over the chicken and add the tomatoes.

Bring to a boil over high heat.

Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

Sweet 'n Sassy Boneless Hot Wings

Adapted from

Serves 1


4 oz. boneless skinless lean chicken, cut into 8 nuggets

2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

2 tbsp. whole-wheat flour

2 tbsp. sweet chili sauce

1 tsp. seasoned rice vinegar

1/4 tsp. red pepper flakes

Dash salt

Dash black pepper


Preheat oven to 375 degrees.

Line a baking sheet with aluminum foil and/or spray with nonstick spray.

Place chicken in a bowl, cover with egg substitute, and toss to coat. Set aside.

In a separate bowl, combine flour, salt, and black pepper, and mix well. One at a time, transfer chicken nuggets to the flour bowl, giving them a shake first to remove excess egg substitute - coat completely with flour, and then transfer to the baking sheet.

Bake in the oven for about 16 minutes, flipping halfway through, until chicken is fully cooked. Remove from the oven and set aside.

Combine chili sauce, vinegar, and red pepper flakes in a bowl and mix well. Add chicken and toss to coat. Now gobble up!

Cucumber Mint Tea Sandwiches


Gourmet | July 1992

Yield: Makes 12 tea sandwiches


1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine

2 tablespoons unsalted butter, softened

2 tablespoons cream cheese

6 slices of whole-wheat bread

a 3-inch length of seedless cucumber, cut into thin slices


In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

Feta, Cucumber and Spinach Pita Sandwiches


Bon Appétit | February 2000

Yield: 4 servings


1 cup plain nonfat yogurt

1 garlic clove, minced

1/4 teaspoon cayenne pepper

1 cup coarsely chopped English hothouse cucumber

1/4 cup chopped drained oil-packed sun-dried tomatoes

2 tablespoons chopped green onion

2 tablespoons chopped fresh mint

1 tablespoon red wine vinegar

1 teaspoon olive oil

1 6-ounce package baby spinach

2/3 cup crumbled feta cheese (about 3 ounces)

4 pita breads, cut crosswise in half


Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.

Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.

Cucumber Salad


Yield: 4 servings

Show: Healthy Appetite with Ellie Krieger Episode: Down the Line


2 English cucumbers (2 pounds)

1 small red onion

1 1/2 tablespoons salt

1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar

1 teaspoon sugar

2 teaspoons dried dill or 2 tablespoons fresh


Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.

In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Asian Cucumber Salad


Southern Living, June 2006

Yield: Makes 6 servings (serving size: 1 cup)


1/4 cup seasoned rice vinegar

1/4 cup water

1 tablespoon sugar

1 tablespoon minced garlic

1 tablespoon lite soy sauce

1 teaspoon sesame oil

1/2 teaspoon freshly ground pepper

2 large cucumbers, peeled and sliced

2 tablespoons sesame seeds, toasted


Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds, and toss; serve immediately.

Orange Raisin Muffins


Yields: 12


1 medium navel orange

1/2 cup orange juice

1/2 cup butter or margarine, melted

1 egg

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup raisins


Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended. Add butter and egg. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in orange mixture just until moistened. Fold in raisins. Fill greased or paper-line muffin cup two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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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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