Shop Cheap sent recipe researcher Sheila Kern into the kitchen and she came out with slaw, roasted chicken with grapes, slopppy Joes and fish tacos. All have ingredients that are on sale this week. Enjoy!
Cool Zucchini Slaw
Makes 6 servings
1 1/2 pounds zucchini (3 medium), grated
1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
1 1/2 teaspoons coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
Salt & freshly ground pepper to taste
Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.
Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.
Broccoli Grape Salad
3 lbs fresh broccoli
1 red onion, chopped
1 lb bacon, cooked and chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 lb green grape, sliced in half
1/2 lb red grapes, sliced in half
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
Mix together broccoli, red onion, green and red grapes and raisins and set aside.
Mix together in a separate bowl mayonnaise, sugar and apple cider vinegar.
Add bacon and sunflower seeds just before serving.
Than add the dressing mix and stir to coat salad well.
Slow Cooker Sloppy Joes
1-1/2 pounds ground beef
1 cup chopped celery
1/2 cup chopped onion
1 bottle (12 ounces) chili sauce
2 tablespoons brown sugar
2 tablespoons sweet pickle relish
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
8 hamburger buns, split
In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
Stir in the chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cover and cook on low for 3-4 hours or until flavors are combined. Spoon 1/2 cup beef mixture onto each bun.
Tilapia Fish Tacos
Makes 8 tacos
5 tilapia fillets
1 tablespoon olive oil
1 lime, juice of
1 tablespoon cumin
2 tablespoons southwest seasoning
8 corn tortillas or flour tortillas (small size)
In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
Season with half the lime juice, salt, cumin and southwest seasoning.
Once that side is cooked, flip and season, cooking till golden.
Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
Fill tortilla with a portion of fish and then top with desired toppings.