Shop Cheap

Direct from the Shop Cheap Kitchen - recipes that match what's on sale. Researcher Sheila Kern provides all the recipes, you just have to do the shopping. Enjoy.

For the following recipes, the ingredients can be found on sale at Save Mart, Raley's and Safeway.

At Save Mart, asparagus, oranges and chicken are on sale.

At Raley's, Dover sole and chicken are on sale.

At Safeway, Jimmy Dean sausage, chicken and bananas are on sale.

Sauted Sole with Browned Butter and Capers

From www.find.myrecipes.com

Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

Ingredients

4 (6-ounce) sole fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper, divided

Cooking spray

3 tablespoons butter

2 tablespoons minced shallots

1 tablespoon drained capers

2 teaspoons fresh lemon juice

Directions

1. Sprinkle fish evenly with salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fillets to pan; saute; 1 1/2 minutes or until browned. Carefully turn fillets; saute; 1 1/2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on a plate; keep warm. Repeat procedure with cooking spray and remaining fillets.

2. Melt butter in pan; cook 2 minutes or just until lightly browned. Add shallots to butter; saute; 45 seconds, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon pepper, capers, and fresh lemon juice. Serve with fish.

Baked Chicken

From www2.kelloggs.com

Servings: 6

Ingredients

3 cups Rice Krispies (crushed 3/4 cup)

1/3 cup Parmesan cheese

2 egg whites

1/3 cup fat-free milk

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon thyme

1 teaspoon basil

6 boneless, skinless, split chicken breasts, rinsed and drained (about

1 1/2 lb.)

Directions

1. Combine Kellogg's Rice Krispies cereal and cheese in shallow pan or plate. Set aside.

2. In small mixing bowl, beat egg whites and milk slightly. Add flour, salt and spices. Mix until smooth. Dip chicken in batter. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined coated with cooking spray.

3. Bake at 350° F about 55 minutes or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

@2008 Kellogg NA Co.

Asian Orange Chicken

From www.allrecipes.com

Servings: 4

Ingredients

Sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Chicken:

2 boneless, skinless chicken breasts, cut

into 1/2 inch pieces

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Breakfast Casserole

From www.jimmydean.com

Yield 6 servings

Ingredients

1 pkg. Regular Flavor Jimmy Dean Pork Sausage

10 eggs, lightly beaten

3 cups milk

2 teaspoons dry mustard

1 teaspoon salt

6 cups cubed bread

2 cups shredded sharp Cheddar cheese

1/2 teaspoon black pepper

1/2 cup sliced mushrooms (optional)

1 medium tomato, seeded and chopped (optional)

1/2 cup thin-sliced green onions (optional)

Directions

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly.

Note: May be assembled ahead and refrigerated up to 12 hours before baking.

Grilled California Asparagus and Mushroom Salad with shaved parmesean

From www.calasparagus.com (California Asparagus Commission)

Serves: 6

Ingredients

1 lb. California asparagus, trimmed

olive oil, as needed

salt, as needed

freshly ground pepper as needed

2 tablespoons fresh lemon juice

1 clove garlic, chopped finely

1/8 teaspoon crushed red pepper or to taste

2 tablespoons olive oil

1/2 lb. medium crimini or white mushrooms, cleaned

11/2 oz. Parmesan cheese, shaved; pieces

Directions

Blanch asparagus, in a frying pan large enough to hold asparagus in one layer.

Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add

asparagus. Cook at a medium boil until slightly underdone, about 3 minutes,

depending on thickness. Drain on paper towel; cool.

To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over

medium-high heat, turning frequently, until lightly browned and fork tender, about

5 minutes. Lightly season with salt and pepper. Cool. At an angle, cut spears in

1-1/2" pieces; reserve.

To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8

teaspoon salt; whisk in oil. Reserve.

Recipe can be made ahead to this point. Refrigerate cooled asparagus and

vinaigrette, tightly sealed, if serving more than 2 hours later. Return to room

temperature before continuing.

Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus

and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over

salad.

Sesame Asparagus Salad

From www.calasparagus.com (California Asparagus Commission)

2 lb. California fresh asparagus cut into 1-1/2" pieces.

Cover in salted boiling water. Cook until tender.

Rinse immediately in cold water to stop cooking process. Pat dry.

Mix 4 tsp. soy sauce, 1 tsp. honey, 2 tsp. sesame seed oil, 2 tbsp. toasted sesame seeds and pour over asparagus.

Chill 30 minutes and serve.

Banana Crumb Muffins

From www.allrecipes.com

Servings: 10

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.