Shop Cheap

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

March 31, 2010
Time to hop to it, shoppers

The sun might not be shining on Easter but the flowers are in full bloom and there are plenty of bargins to keep you hoppin' this week. Here's the deal!

You've got to love Save Mart's coupon's this week. A dozen eggs for 59 cents; Best Foods mayo for $1.89; a 3lb-pack of patties for $5.99 and a buy two fridge packs of soda, get two free. That will save you serious bucks at the checkout.

They have Easter ham for 99-cents and $1.29 a pound, depending on the cut; Master Cut frozen turkeys are $7.99 each; Foster Farms fresh turkey is $1.29lb; leg of lamb is $4.99lb. and a 5lb. bag of potatoes is just 67 cents. Salad shrimp is $3.99lb.

Baseball season is starting and Bar S meat franks are 77 cents each; Hebrew National and Nathan's are $3.99. Lay's chips are BOGO and Sunnyside buns are $1.29.

Michelina's entrees are $1 each; Mission flour tortillas are $1.99; Rica A Roni or Pasta Roni is $1 a box; Dole fruit is $1 a can and Green Giant canned veggies are 59 cents. Bohemian Hearth bread is $1.79 a loaf and Gallo salame is $4.99 a package.

Aquafina drinking water is $3.99 a case 7-UP, Sunkist or A&W drinks are $2 for a 6-pack of bottles and Simply Apple or Orange juice is $2.99. Martinelli's sparkling cider is $2 a bottle.

Cool Whip is 99-cents; Sunnyside Farms ice cream is $2.50 and Dunkin' Donuts coffee is $6.99.

In produce, a 2lb container of strawberries is $2.67; pineapple is $2.97 each; grapes are $1.97lb and avocado are still $1 each. Asparagus is $1.97lb; Iceberg lettuce is 97-cents a head and tomatoes on the vine are $1.97lb.

In the bakery, strawberry Boston cakes are $6.99 and cinnamon rolls are $2.99 for 8.

Hopping over to Raley's, check out the spiral sliced ham for $1.57lb. Salad shrimpmeat is $2.99lb and get a free dozen eggs when you buy 2 packs of Johnsonville sausage for $6.

Juicy strawberries are BOGO and fresh Del Monte pineapple is $1.57 each. Blackberries or raspberries are 2/$5 and a fresh-fruit wheel is $7.99. Asparagus is $1.97lb and a 5lb. sack of Sierra Gold potatoes is $2.47, plus you get a free jar of Marie's Potato Dressing. Radishes or green onions are 2/$1.

If you're having a large family gathering, fresh apple pies are just $3.97 when you buy 3 or more; fruit cheesecake is $9.99; fruit tart or ladyfinger cake is $12.99 and Easter Egg cookies are $3 for two dozen.

Martinelli's Sparkling Cider is $1.89 a bottle and Crystal Geyser spring water is 88-cents a gallon and Minute Maid OJ is $2. A case of Arrowhead water is $3.50.

There's still time to order your holdiay meal at Raley's. Lobster ravioli is $59.99; Maple Glazed Ham is $59.99 and Rack of Lamb is $79.99.

If Safeway is your store, ham prices are 97-cents and $1.67 a pound. Whole tri-tip is $2.97lb and fresh turkey is $1.29lb.

Strawberries are 2lbs/$3 and fresh pineapple is $1.97 each. In the veggie dept. jumbo artichokes are $2.50 each; Fresh Express or Eating Right salads are $1.97; bunches of radishes or green onions are 50 cents.

Cheerios or Life cereal is $1.88 a box; fresh baked turnovers in the bakery are $2.99 and a fruit tart from the bakery is $12.99

Aquafina water is $3.99 a case;  Coke, Pepsi or 7-UP is buy 2-12 packs, get 2 Free.

The $5 Friday special is roasted turkey breast; deli counter salads are $3.99. .

Once you finish Easter dinner, get ready to play ball with BOGO Hillshire Farm smoked sausage or bratwurst and Ball Park meat franks. Mt Olive pickles and Lay's chips are BOGO, too..

.Come back Thursday for Easter made Easy from the Shop Cheap Kitchen. 


March 24, 2010
Recipes to help feed the gang

No matter how you slice it, there will be more people in the house in the next couple of weeks. Given that, recipe researcher Sheila Kern sought out meals  that are good for the whole family. Plus, lots of the items are on sale. Read on:

Roma tomatoes at Raley's.

Chicken at Safeway and Raley's

Broccoli and Bacon at Safeway

Eggs at Save Mart and Safeway

Fuji apples at Save Mart

Lettuce - in the package or by the head - everywhere.

Sweet Chicken Bacon Wraps


Recipe courtesy Paula Deen

Show: Paula's Home Cooking Episode: Sports Party

Yield: 12 to 15 appetizer servings


1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder


Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Fuji Apple, Walnut and Herb Salad with Roasted Chicken


Recipe created by Cat Cora | Published on March 11, 2009

Serves 4


2 Tbsp. red wine vinegar

2 Tbsp. olive oil

2 Tbsp. plain yogurt

1 tsp. prepared mustard (such as Dijon)

1 Tbsp. finely grated lemon zest

2 tsp. lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup walnut pieces

1 cup cored and chopped apple

2 Tbsp. Italian seasoning spice blend or dried dill

1 cup shredded cooked/roasted chicken (use leftovers)


To make dressing: In a medium bowl, combine the lemon zest, yogurt, oil, mustard, vinegar, lemon, salt and pepper, and mix well.

To make salad: In another bowl medium bowl, combine the walnuts, apples chunks, dill and cooked chicken, and set aside. Pour the dressing onto the apple mixture right before serving, and stir until blended. Arrange on serving plates and serve chilled.

Bacon & Egg Casserole


Serves 8


1 lb bacon

6 eggs

2 cups milk

1 teaspoon mustard powder

1 teaspoon salt

1 cup cheddar cheese, grated

6 slices bread


Grease a 9x13 glass baking dish and set aside.

Fry the bacon, drain on paper toweling, cut into 1 inch pieces.

Cube the bread into 3/4 inch pieces and set aside.

In a large bowl, beat the eggs.

Add the milk, mustard powder, salt, and blend well.

Stir in the bacon, cheese, and bread cubes.

Stir well to combine.

Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.

Preheat oven to 350°F and bake for one hour.

Breakfast Pizza



1 lb. bulk pork sausage

8 oz. pkg. refrigerator crescent rolls

1 c. frozen, loose pack hash brown potatoes,

thawed or shredded potatoes

1 c. shredded sharp cheese, Swiss or Monterey Jack

2 tbsp. Parmesan cheese

5 eggs

1/4 c. milk

1/2 tsp. salt

1/8 tsp. pepper

Dash Worcestershire sauce


Brown sausage and drain. Separate rolls into 8 triangles. Place on ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust. Sprinkle with potatoes and sausage. Top with cheese. In bowl, beat eggs, milk, salt, pepper and sauce. Pour over potatoes and sausage. Sprinkle with Parmesan cheese and bake in 375 degree oven for 25 to 30 minutes.

Fresh Broccoli Salad


Servings: 9


2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar


Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Pastor Ryan's Roasted Ricotta Roma Tomatoes


Servings: 6


8 whole Roma Tomatoes, Halved

1 bunch Fresh Italian Parsley

1 bunch Fresh Basil

2 cloves To 3 Cloves Garlic, Minced

1- 1/2 cup Ricotta Cheese

Ritz Crackers Or Bread Crumbs

Kosher Salt To Taste

Olive Oil


Start out by washing and halving your Roma tomatoes. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.

Next, fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don't have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400º oven for 25-30 minutes.

March 23, 2010
Stock up - the kids are back in town

We are coming up on Spring Break, shoppers, and you know what that means: No matter if they are in kindergarten or college, the kids will be home for a week. It's wise to stock the pantry in advance. Not to worry, Shop Cheap has you covered. There's everything from cereal to OJ and burgers on sale to make sure the family is well-fed.

Here's what we like best:

Whatever you do, be sure to head to Safeway on Saturday or Sunday. It will save you from scrambling for breakfast items later in the week. Their weekend sale includes a 3lb pack of bacon for $5.99; a dozen eggs for 99-cents; raisin bread for $1.50 and OJ for $1.99. While you're there, pick up some BOGO raspberries and a 12oz pack of Starbucks coffee for $5.99.

Once that's in the cart, there's Foster Farms whole chicken for 69-cents a pound; BOGO Hebrew National franks and Oscar Mayer bologna and large sea scallops for $6.99lb.

Kellogg's Raisin Bran and Frosted Flakes are $1.99 a box; Lucerne yogurt is 40-cents each and Quaker chewy granola bars or Pop Tarts are $1.88 a box. It's kind of confusing, but if I'm reading it right, if you buy 2 12-packs of Pepsi or 7-UP products and get 3 free.

In produce, Fresh Express salads are $1 a bag; broccoli crowns are 87-cents a pound a a 5lb box of Clementines is $3.97.Lots of $1 items like avocado; bags of baby carrots, leaf lettuce and Odwalla bars. Oranges, cantaloupe, apples, pears and zucchini are $1 a pound.

For the essentials, Progresso soups are BOGO, and a Mix & Match sale includes Pasta or Rice-a-Roni; Mac & Cheese; Hunts Pasta Sauce; Rosarita refries and Safeway mustard. All are 75-cents each when you buy 4 or more.

In the deli, the $5 Friday special is 8-piece natural or whole roasted chicken; a 16-inch pizza is $6.99 and pre-packaged PrimoTaglio ham or turkey is $5.99. Grab a loaf of Safeway sandwich bread for $1.50.,

Raley's knows the kids are coming home. They have Kellogg's cereal - buy 3, get 3 free; 2 liters of Pepsi or 7-UP for 99 cents and the buy 2, get 3 free deal on 12-packs of 7-UP. Rotisserie chicken is $6.99 and you get a free bag of King's Hawiian rolls. Boneless, skinless chicken breasts are $1.67lb.

A case of Crystal Geyser Spring water is $3.33; V8 Splash is $1.99 and Hansen's sodas are $2.50 for a 6-pack. Earth Grains or Miltons bread is $2.50 a loaf and sliced turkey in the deli is $4.99lb.

In produce, avocados are $1 each; oranges are 33-cents a pound and a bag of theirTesoro Roma tomatoes is $2.99.

Raley's also has a sale on Full Circle organic brand. Romaine hearts are $1.97 a bag; canned veggies or diced tomatoes are 99-cents a can and a 3lb bag of Gala apples is $3.50.

They also want to get you thinking no-fuss Easter with their glazed ham for $39.99 and already-prepared holiday meals. The Lobster Ravioli meal for $59.99 serves 6-8 with an appetizer, salad, main course, veggies, rolls and cake for dessert. The Rack of Lamb Dinner is $79.99 and the Ham Dinner is $59.99 and it serves 8-10 guests. If you order online at, you'll save $5 on an Easter Lilly.

If Save Mart is your store of choice, get clipping. They have coupons for Oscar Mayer deli shaved lunchmeat for $1.99; cantaloupe for $1.49 each; Cheerios for $1.50 a box and All detergent for $2.88. After that, head to the meat dept. for fresh lean ground beef for $1.99lb; Italian sausage in the Butcher's Block for $2.99lb; BOGO Bar S Smoked Sausage Links and free eggs when you buy 2 packs of Johnsonville sausage for $6.

Save Mart is all about the produce and this week it's 3lbs of Fuji apples for 99-cents; green onion, radishes, cilantro or parsley for 50-cents; Fresh Express garden salad for 97-cents and tomatoes on the vine for $2.49lb.

For the essentials, there's BOGO Thomas' English muffins or bagels; General Mills cereals for $1.99 a box and the Earth Grains or Milton's bread for $2.59 a loaf. In the 99-cents only catergory, there's Betty Crocker brownie or cake mix; Progresso soups; Green Giant veggies and Betty Crocker potato mixes. Pepsi 2-liter jugs are $1 each when you buy 5; Tropicana or Dole juices are 2/$5.

In the breakfast category, Sunnyside large eggs are $2.89 for 18; Pillsbury Grands, cinnamon rolls or rescent rolls are 99-cents each; and Toaster Strudel or Scrambles are 2/$5.

In the deli, Chicken Wings are $4.99lb; master cut roast beef is $6.99lb and deli party platters are $5 off. And don't forget the cookies. A bag of chocolate chip cookies is $2.50.

Come back on Thursday for Spring Break recipes for the family.

March 17, 2010
Spring into action with fruit and veggies

We're going all fruit and veggie this week  because we want to get your ready for Springtime. Shop Cheap recipe researcher Sheila Kern has just what you need to Spring forward and get healthy. Enjoy!

Cold Cucumber Salad


Recipe courtesy Paula Deen

Show: Paula's Home Cooking Episode: Weekend House Guest

Yield: 4 servings


2 cucumbers

1 teaspoon kosher salt

1 teaspoon white vinegar

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped fresh dill

Freshly ground black pepper


Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.

Cucumber Lime Salad Dressing


Serves 8


2/3 cup nonfat plain yogurt

1/3 cup peeled, seeded, and chopped cucumber

2 Tbsp. sliced green onion

2 Tbsp. low-fat 1-percent milk

1 Tbsp. fresh lime juice

1 Tbsp. light mayonnaise

3/4 tsp. salt

1/4 tsp. minced garlic

Pinch sugar


Combine all ingredients in a small bowl; chill. Keeps up to 3 days in the refrigerator.

Cucumber Sandwiches with Strawberries and Watercress


Serves 4


8 large strawberries

4 ounces (8 tablespoons) Neufchatel, softened

1 tablespoon chopped mint

1 teaspoon lemon zest

Salt and pepper to taste

1/2 seedless cucumber, thinly sliced

1 bunch watercress, long stems trimmed

8 slices whole wheat sandwich bread


Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchatel, mint, zest, salt and pepper and mix until well combined.

Spread strawberry mixture evenly between slices of bread then arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches then halve each and serve.

California Asparagus Pizza with Red Bell Pepper, Olive and Feta Cheese

From (California Asparagus Commission)

Serves 4


1 unbaked pizza dough shell, 12 inches

2/3 cup diced (1/2 inch) bell pepper

1/2 cup chopped onion

1/2 cup chopped Calamata olive

12 ounces fresh California asparagus, trimmed,

then blanched

3 ounces Mozzarella cheese, shredded

(about 3/4 cup)

3 ounces Feta cheese, crumbled (about 3/4 cup)


On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange

asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.

Bake at 500° F degrees until crust and cheese are lightly browned, about 10 minutes. Cut into 8 wedges.

Baked Asparagus with Balsamic Butter Sauce


Serves 4


1 bunch fresh asparagus, trimmed

cooking spray

salt and pepper to taste

2 tablespoons butter

1 tablespoon soy sauce

1 teaspoon balsamic vinegar


Preheat oven to 400 degrees F (200 degrees C).

Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.

Bake asparagus 12 minutes in the preheated oven, or until tender.

Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Asparagus Risotto


Adapted from Mario Batali

Yield: 3 to 4 servings


1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved

4 to 6 cups chicken or vegetable stock

2 tablespoons extra virgin olive oil

3 tablespoons butter

1/3 medium red onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

Salt to taste

1/2 cup grated Parmesan cheese


1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Grapefruit Avocado Salad


From Country Woman

Servings: 4


1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons orange juice

1 teaspoon Dijon mustard

1 garlic clove, minced

1/2 teaspoon salt

Freshly ground pepper to taste

Lettuce leaves

2 large red grapefruit, peeled and sectioned

1 small red onion, thinly sliced and separated into rings

1 medium ripe avocado, peeled and sliced


In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing. Serve immediately.

Copyright Reiman Media Group, Inc. 2009

March 16, 2010
Coupons are the way to go this week

We've got more than weather heating up, shoppers. We've got good, old-fashioned competition heating up at our local grocery stores. You're going to want to get clipping (or downloading) this week this week because coupons will save you will a bundle at the checkout.

Check it out!

Safeway has that Kohl's deal going again. Spend $50 at Safeway, get a $10 voucher for Kohl's. The more you spend, the bigger the voucher. Flip over the ad and you'll find coupons for General Mills cereal $1.49; a case of Refreshe water $2.69; Safeway Select bread $1.49; a pound of butter $1.99; a loaf of French bread 99-cents and Safeway dish detergent 99-cents.

Head to the store on Saturday or Sunday and pay 50-cents for avocado; $1.99 for ground turkey; $1.49 for Kraft salad dressing and $1.49 for shredded or chunky cheeese.

How about asparagus for 86-cents a pound; Ruby Red grapefruit for 33-cents each; cukes for 79-cents each and red bell pepper for 99-cents each?

Shop Cheap can't go a week without mentioning chicken. Foster Farms split breasts are 99-cents a pound and Eating Right boneless skinless breasts are $2.99lb in the value pack. Get ready for baseball season with BOGO Nathan's Famous beef franks.

Jugs of Pepsi, Mountain Dew, Gatorade and SoBe Lifewater are 88 cents. The inside coupons feature Pillsbury Grands! biscuits for 99-cents; Safeway Select lasagne for $6.99 and Safeway bath tissue or paper towels for $4.99.

The Friday $5 special is Signature Cafe Turkey Pot roast; bagels in the bakery are $3.99 a dozen and deli counter meats and cheese are just $4.99lb. Just for fun, brighten your day with bunches of daffodils 2/$3.

If Spring cleaning is on your To-Do list, the mix & match sale includes Windex, Lysol, Clorox Clean-Up, Soft Scrub and sponges. Buy 3 or more for $1.99 each.

Raley's - making sure you don't fill out your bracket on a empty stomach - has a two-page March Madness spread that features Gallo Salame for $3.99; Sun Chips, Tostitos, Lay's and Ruffles for $2.99; S&W or Ranch Style Beans for 89-cents and Tombstone pizza for $3.50.

Once you're done, you'll want to get clipping. A 12-pack of coke is $2.88; a case of R Everyday purified water is $2.99; Raley's Pasta sauce is $1.19; steam in the bag veggies are $1.69 and paper towels are 69-cents.

In produce, asparagus is $1.27lb; tomatoes on the vine are $1.97lb; cukes are 69-cents each and pears are 97-cents a pound. Radishes, green onions or cilantro are 50-cents a bunch and a container of mini mixed organic sweet peppers is $2.99.

Buy two jars of Skippy peanut butter (2/$4) and get a free jar of Raley's grape jelly or jam. Michelina's budget gourmet entrees are 89-cents each; Stouffers meals are $1.99 each when you buy 5; Propel fitness water is 79-cents for a 24oz bottle and Clif, Luna or Mojo bars are $1 each. Good Earth tea is $2.50 a box.

Raley's is introducing Turkey Meatloaf. A twin pack is $5.99. Soft Iced cookies are BOGO in the bakery.

The clipping continues at Save Mart where Ramen is 10 packs for $1; Foster Farms grilled chicken strips are $1.99; a 5lb bag of Idaho potatoes is 97-cents and 12-packs of Coke are buy two, get one free.

Produce is the best deal at Save Mart. Bananas are 39-cents a pound; Driscoll's strawberries are buy one, get TWO free; Fresh Express salad blends are BOGO; and green onions, radishes, cilantro or parsley is 50-cents a bunch. Driscoll's blackberries are 2/$5 and big bags of baby carrots are $1.99.

Oscar Mayer hot dogs, Jennie-O turkey and Sunny Select apple juice are all BOGO; Tombstone pizza is 2/$5 and Birds Eye Voila meals are $3.99. Sunnyside Farms large eggs are $2.50 for 18; and Dannon Light & Fit yogurt is 10/$5.

Here's a deal: Buy 4 boxes of Kellogg's cereal for $12 and get free milk (64oz), eggs (a dozen) and bread (a loaf). Buy two bags of chips - Lay's or Doritos - and get a third bag free. S&W beans are BOGO, too.

Head to the deli this weekend and get a rotisserie chicken for $5.99; gourmet fruit salad for $4.49; Vienna rolls for $1.99 and some chocolate chip cookies for $2.50.

Come back Thursday for some Springtime recipes.



March 11, 2010
The perfect recipes for St. Patrick's Day

With St. Patrick's Day just around the corner and strawberries back in the stores, it was easy to come up with tasty recipes. Shop Cheap recipe researcher Sheila Kern has plenty for you to choose from - and best of all - the items are on sale this week.

Corned beef, cabbage, carrots and potatoes are everywhere - just decide what cut of meat you like.

Strawberries coming back in season, too.

Slow Cooker Corned Beef and Cabbage


Serves 5


3-4 lbs corned beef brisket

1 onion, coarsely chopped

1/4 cup cider vinegar

1/4 cup brown sugar

1-2 tablespoon Dijon mustard

1/2 teaspoon pepper

1/4 teaspoon ground cloves

1 medium head of cabbage, cut into wedges

1 apple, sliced

1/4-1/2 teaspoon caraway seed (optional)

12 ounces dark beer


Place corned beef brisket and any seasonings included in your slow cooker. Top with onion.

Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top.

Add the cabbage wedges and apple slices and caraway seeds if using them.

Pour beer over top.

Cover and cook on low for about 7 hours or high for about 4-5 hours.

Irish Soda Bread with Raisins and Caraway


Bon Appetit | October 2002

Yields: Makes 8 to 10 servings


5 cups all purpose flour

1 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature

2 1/2 cups raisins

3 tablespoons caraway seeds

2 1/2 cups buttermilk

1 large egg


Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

Irish Lamb Stew


From EatingWell: February/March 2006


Makes 8 servings, generous 1 cup each


2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

3 large leeks, white part only, halved, washed (see Tip) and thinly sliced

3 large carrots, peeled and cut into 1-inch pieces

3 stalks celery, thinly sliced

1 14-ounce can reduced-sodium chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup packed fresh parsley leaves, chopped


Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker

Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Buttermilk Mashed Potatoes Recipe


Yields: 6 servings


2 pounds potatoes, peeled and cut into 1-inch cubes

2 cups water

1 cup chicken or vegetable broth

6 garlic cloves, peeled

1/2 cup buttermilk

1/4 cup thinly sliced green onions

1 teaspoon salt

1/8 teaspoon pepper


In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.

Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.

Strawberry Bread


Yields: 2 - 9 x 5 inch loaves


2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

1 1/4 cups chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Spring Salad with Strawberries and Creamy Orange-Avocado Dressing


Serves 2


3 green onions, trimmed

1/2 avocado, peeled and pitted

1/2 cup orange juice

Salt and ground black pepper to taste

3 ounces spring greens or mesclun mix

1 cup sliced fresh strawberries

1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler


Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated..

Strawberry Pancakes


Yields: 4 servings


1-1/4 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup milk

1/2 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted, plus more for serving

2 cups sliced strawberries

Pure maple syrup, for serving


In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

Irish Potato Candy


Yields: About 5 dozen candies


1/4 cup (1/2 stick) butter, softened

4 ounces cream cheese, softened (see Note)

1 teaspoon vanilla extract

1 package (16 ounces) confectioners' sugar

1 package (7 ounces) sweetened flaked coconut (about 2 1/2 cups)

1 tablespoon ground cinnamon


1. In a large bowl, cream together the butter and cream cheese.

2. Add the vanilla and confectioners' sugar and beat until the mixture forms a ball.

3. With a spoon, stir in the coconut.

4. Roll the mixture between your hands to form small potato-shaped candies, or roll into small balls.

5. Place the cinnamon in a shallow dish.

6. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.

Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier potatoes," roll the candies a second time in additional cinnamon after they've chilled.

March 9, 2010
It's easy saving green

It's the time of year when everyone starts thinking green. Not recycling or solar power, but corned beef, cabbage, Irish soda bread and the spirits that Shop Cheap tries to avoid in her column. Yes, we're talking St. Patrick's Day and we're featuring it this week because if you wait until the actual day - March 17 - you will need more than the luck of the Irish to find a decent corned beef.

We're starting at Safeway this week because they have the cheapest price on corned beef at $1.59 a pound. Cabbage is 23-cents a pound (it's cheaper at Raley's at 19-cents a pound); a bag of mini-carrots is 99-cents and potatoes are 49-cents a pound.

Produce is showing signs of Spring with strawberries at $1.50 a pound; blueberries at $2.50 a basket and Fuji apples at 88-cents a pound.

Safeway is heavy with the buy more, save more promotions. Buy 5 boxes of cereal and save $5; buy 5 produce items - including Eating Right salad blends, Monterey mushrooms or Pom Wonderful tea - and save $5, too.

Other stuff we like at Safeway: London broil at $1.97lb; Alaskan cod fillets at $4.99lb and BOGO Ballpark franks. Classico pasta sauce is $1.99 a jar; Barilla pasta is 99-cents a box and Safeway Select garlic bread is $1.79 a loaf. A case of Arrowhead spring water is $3.50; Minute Maid OJ is BOGO and a 2-liter 7-UP or Pepsi is 99-cents when you buy 4.

Saturday and Sunday specials include Oscar Mayer deli shaved lunchmeat for $1.99; Mott's apple juice for 99-cents and Safeway butter top breads for 99-cents. The Friday-only $5 special is a pound of Primo Taglio pan roasted turkey, Black Forrest ham; Havarti or Provolone cheese.

Bush's beans are $1 a can; Rosarita refries are 79-cents a can and 18 large eggs are BOGO.

Over at Raley's, corned beef is $2.47lb. and the cabbage is 19-cents a pound. Red potatoes are 49-cents a pound; and Irish Soda Bread is $1.99 for a loaf. Decorated Shamrock cookies are $3 for two dozen. You can even pickup a 4-inch pot of Shamrocks for $3.99.

Other sales we like this week are two pounds of strawberries for $4.98 and mix-n-match Heinz items for $1.75 when you buy 4. The items include Classico pasta sauce; Ore-Ida Tater Tots; Smart Ones meals and Ketchup, of course.

A dozen large eggs are $1.50; Sunnyside Farms yogurt is 50-cents a carton and Breyers ice cream is $2.29.

Save Mart has the corned beef for $2.37 a pound; cabbage is 33-cents a pound. Asparagus (they're green, too) is 87-cents a pound; and a 3-pack of Romaine hearts is 87-cents. Bohemian Hearth bread is $1.79 a loaf.

Coupons include grape tomatoes for 69-cents; cooked shrimp for $6.99 and Fritos, Cheetos or Rold Golds 4/$5. Michelina's frozen meals are $1; Green Giant steamers are 3/$5 and Pillsbury Grands!, biscuits or breadsticks are 4/$5.

Sunny Select pasta sauce is $1.88 a jar; spaghetti is 99-cents. A case of Sunny Select drinking water is $2.98 and jugs of 7-UP, A&W or Sunkist are 99-cents each.

In produce, there's avacado for $1, a 5lb bag of carrots for $1.99 and a 5lb. bag of Sierra Rose potatoes for $2.50. Bags of spinach or coleslaw are $1.50 each and tomatoes on the fine are $2.49.

As luck would have it, Save Mart has the $3.99 Shamrocks, too.

Come back Thursday for St. Patrick's Day recipes from the Shop Cheap kitchen.



March 3, 2010
How do you spell r-e-c-i-p-e?

Well, Shop Cheap spent the day at the Central Valley Spelling Bee and it was amazing. Be sure to read the story in Thursday's Bee. The food-related words were: radicchio (purplish-red leaves used in salads), roulade (slice of rolled mean usually stuffed with a filling) and tagliarini (a variety of Italian pasta).

If that's not enough to make you hungry, check out the recipes from researcher Sheila Kern. Most of the ingredients are on sale this week at our favorite stores. As always, Enjoy!

For the recipes with chicken, go to Raley's, Save Mart or Safeway. Cross rib roast is on sale at Raley's and Save Mart. Broccoli at Save Mart and Safeway and carrots are at Safeway and Save Mart.

Lemon Chicken Stir-Fry


Serves: 4 (about 1 1/2 cups each)


1 lemon

1/2 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon canola oil

1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

10 ounces mushrooms, halved or quartered

1 cup diagonally sliced carrots , (1/4 inch thick)

2 cups snow peas, (6 ounces), stems and strings removed

1 bunch scallions, cut into 1-inch pieces, white and green parts divided

1 tablespoon chopped garlic


Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Cross Rib Roast


Serves: 4-6


2 lbs cross-rib roasts

2 tablespoons balsamic vinegar

2 tablespoons minced garlic

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon salt

1 teaspoon pepper

1 tablespoon olive oil


Brush roast with balsamic vinegar.

Make a paste with remaining ingredients and apply to meat.

Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.

Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Broccoli Soup with Cheddar Cheese


Yield: makes 6 servings


6 tablespoons (3/4 stick) butter, room temperature

2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried

6 1/2 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

3 tablespoons all purpose flour

2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)


Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

Broccoli with Garlic Butter and Cashews


Serves: 6


1 1/2 pounds fresh broccoli, cut into bite size pieces

1/3 cup butter

1 tablespoon brown sugar

3 tablespoons soy sauce

2 teaspoons white vinegar

1/4 teaspoon ground black pepper

2 cloves garlic, minced

1/3 cup chopped salted cashews


Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Apricot Glazed Carrots


Servings: 8


2 pounds carrots, peeled and diagonally sliced

3 tablespoons butter, melted

1/3 cup apricot preserves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon orange zest

2 teaspoons fresh lemon juice

chopped fresh parsley for garnish


Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.

Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Best Carrot Sheet Cake Recipe


Serves: 18


2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 large eggs

2 cups sugar

3/4 cup oil

3/4 cup buttermilk

2 teaspoons vanilla

2 cups grated carrots

1 can (8 oz. size) crushed pineapple, drained

1 can (3.5 oz. size) sweetened flaked coconut

1 cup chopped pecans or walnuts

Cream Cheese Frosting

1 stick butter, softened

1 package (3 oz. size) cream cheese

1 package (8 oz. size) cream cheese

1 package (16 oz. size) powdered sugar

1 1/2 teaspoon vanilla


Preheat oven to 350. Grease and flour a 9 x 13 pan.

Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed until smooth.

Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into pan.

Bake for 30 minutes. Cover pan loosely with foil to prevent excess browning, and bake 13 more minutes or until toothpick comes clean.

Cool completely in pan. Spread cream cheese frosting evenly over cake.

For Frosting: In large bowl, beat cream cheese and butter at medium speed until creamy. Add powdered sugar and vanilla. Beat at high speed for 10 seconds. Spread on cake.

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

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31